American Milk- Condensing Factories. 
151 
• Butter for the winter market is often packed in firkins holding 
from 60 to 80 lbs. The firkins are made strong and tight, are 
provided with heads, and when filled are headed up and brine 
poured through a hole in the top head, so as to fill all intervening 
spaces. In packing butter for market, it is important to have a 
neat and well-made package. If due attention has been given to 
the manufacture and to the packages, and if the butter has been 
preserved sweet and sound, there will be no trouble in marketing 
it at a good price. 
It is sometimes desirable to keep milk overnight in good order, 
and to prevent, as far as possible, the cream from rising. This is 
usually effected by placing the milk in the cheese-vat and allowing 
cold spring water to flow in the space between the tin and wooden 
vats ; and at the same time to use an " agitator " in the milk, which 
is worked during the night by the waste water flowing from the 
vats. Fig. 23 shows a common cheese-vat, with the agitator 
attached, and the water-box in front, which supplies the power 
for working, &c. 
Fig. 23. — Milh- Vat, with Agitator arranged for stirring the Milk during 
the night. 
A, A. Shafts. E. Exit for Wa^te Water. 
B, B. Floats for agitating the Milk. F. Shaft attached to Water-box. 
C, C. Connecting- beam. * G. Outlet from one side of Water-box. 
D. Inlet Water. H. Sink for escape of \Va.ste Water. 
This box has a partition in the centre, and is provided with a 
circular bottom, and a discharge-orifice in each division. The 
