the Philadelphia Centennial Exhibition. 
81 
length, and 36 feet wide, with two wings each 80 by 32 feet, 
extending eastward from the main structure. A piazza, 8 feet 
w ide, surrounded three sides of the building. The factory was 
two storeys high, with attics. It was made of wood, painted 
in light colours, and combined economy with a pleasing effect. 
The cost of erection was 20,000 dollars. The object of the 
Association in making this outlay was to exhibit the processes 
of butter- and cheese-making in all their stages, to offer a favour- 
able opportunity for the exhibition of every kind of machinery, 
and to offer facilities for the exhibition of products, as well as to 
dispose of the material as it was made. Unfortunately, owing 
to delay in completing the buildings, and to the unusually hot 
weather which prevailed through most of July, the factory, 
though fitted up with necessary machinery, was not in actual 
operation until after I left America. 
The only complete exhibit of Cheese-making apparatus was shown by 
//. //. Roe and Co., of Madison Lake County, Ohio, who I believe supply a large 
Dumber of the factories ; this comprised a small vertical engine and horizontal 
boiler, suitable for factory use, and, as far as I could judge from appearance, of 
economical construction, also two very large cheese-vats of parallelogram form. 
The vats, made of strong block-tin, rest in wooden cases with sufficient space 
under and on all sides for the necessary supply of water, which is heated by 
means of steam-pipes with numerous outlets so distributed over the bottom of 
the case as to insure uniform temperature rapidly acquired. The whey is 
removed by a syphon. The same firm also exhibited two cheese-vats with 
heating apparatus attached under the centre, a less costly arrangement but of 
very inferior utility for the following reasons. The fire raises the temperature 
of the cheese-room more than is desirable, and the fire space being only in the 
centre, the water is not so evenly heated as by the introduction of steam. 
The only other exhibit of a Cheese-making apparatus was shown by Carl 
Atterling,oi Orebrti, Sweden, his design being very similar to that used in 
England for making cheese on the Cheddar system. Steam is used as the 
heating medium. It comprises a steam generator of economical construction, 
which can be either in the same room, or farther off if desired. A small 
steam-pipe conducts to the steam-jacket of a large circular vat composed of 
copper tinned over. The whey is removed by a stop-cock at the bottom of 
the vat. In the Swedish department I fouud a series of well-executed 
designs of cheese and butter factories from the well-known dairy engineer, 
William Hehnstrom. 
Apparatus for Butter-making was largely shown. The Compartment Milk 
Pan Co. exhibited a series of large block-tin pans of rectangular form, divided 
into unequal compartments to suit the requirements of the dairy at different 
seasons ; they are contained in zinc or galvanised troughs with water-space 
all round ; an adjustable vent regulates the height of the water : this is an 
ingenious and useful appliance. I also liked the pans shown by W. B. Allen 
and Co., Ogdenburg, New York, similar in construction without the compart- 
ments, and having a tap and two waste-water pipes for regulating the circula- 
tion of water. In both cases the pans were shallow. It is reasonable to 
suppose that cream rises more rapidly in shallow vessels, but the question 
has not, I believe, been proved ; and there are advocates for the deep-can 
system who say that the question is not what is the depth of the milk, but 
VOL. XIII.— S. S. G 
