Dairy Farming. 
mi = 415 
irrying milk daily to the factory, and the cost of either carrying 
.e whey back or of losing it altogether, and thus losing the 
Ctensive pig-feeding based upon it, from which, on all dairy 
rms, a certain profit and a considerable manufacture of manure 
e obtained. 
Dairy factories were established in considerable numbers in 
erbyshire and Staffordshire a few years ago. They have not 
creased in number of late. The sale of milk has, in some 
?gree, hindered their extension : and perhaps diminished care- 
Iness, followed by a less marked superiority in the quality of 
eir cheese, has reduced their profits. 
The following is the system of management at one of these Factory 
ctories : — The evening's supply of milk is received into, and managemeat. 
etty equally divided amongst the large milk-vats, which are 
pable of holding 500 gallons each, being 14 feet long by 
I inches wide, and 20 inches deep. These vats are made of the 
St tin, and are supported by a stout framing of deal or pine, 
tween which and the tin is a space under the bottom and 
)ng the sides. During the night a stream of cold water is 
pt constantly running under the vats, in at one end and out at 
e other, filling the space between the tin and the wood, and thus 
cling the milk which the vats contain. This stream, as it 
iues from the lower end of the vats, is conducted by india-rubber- 
bing to a small water-wheel sunk in the floor. Gradually 
ling the floats of this wheel, it at length causes half a revolution, 
lich, by crank and lever overhead, actuates floating wooden 
kes, sinking two or three inches in the milk, which are thus 
iven a foot or two to and fro upon the surface of the milk in 
e vat, at intervals of a few seconds, all night long — thus 
ndering the rising of the cream. 
The evening's milk is in this way cooled before morning, even 
60° or 65° ; and a supply of cool water for this purpose, either 
)ni a spring, or pumped from a tolerably deep well, is one of 
e most important requirements in order to ensure the success 
a factory. The object in using the agitating contrivance is 
prevent any cream rising on the milk during the night ; but 
also performs the further important office of doing something 
wards aerating and deodorising the milk — an office which 
ight most beneficially, during the hot weather, be performed 
I the milk before it leaves the farmstead — thus enabling it in 
ime measure to get rid of the animal heat and odour which 
|od to the too early and rapid decomposition of the milk in hot 
iather, and are distinctly inimical to the production of the finest- 
voured cheese. The morning's milk, on arriving at the dairy, 
at once mixed with the evening's, which has been cooled and 
l,itated all night in the milk-vats in the factory. When 
