Report on Swedish Butter Factories. 
269 
sured and then skimmed by the woman in charge of the place, 
who enters the quantity delivered. According to her book 
the farmers receive payment, at the end of every month, for the 
quantity of milk delivered during the previous month. When 
the milk is measured, a sample is put into a graduated cylinder 
of glass, and is left for cream-setting with the remainder of the 
milk, so as to give an idea of its quality. This is the only 
control exercised over the honesty of those who deliver the 
milk, and although it is not very satisfactory, it has hitherto 
generally answered its purpose. 
The milk-houses in which the skimmed milk is not further pre- 
pared consist of one room or boarded shed, large enough for 
the pools or cisterns in which the milk is cooled ; next to that is 
a kitchen with a boiler for cleaning the vessels, as well as one 
Fig. 1. — Plan of a Milk Receidng-lionsc. 
A. Cistern for ice and water. I T>. Passage. 
B. B. Cisterns for cooling milk. K. Washroom. 
C. Milk receiving-room. | F. Dairymaid's room. 
room for the dairy-maid. When cheese is made, another room 
is required for pressing and salting, as also a cheese-store, and 
a smaller room for keeping the ingredients necessary for this 
process. The kitchen, in which the curding is done, and the 
room or rooms inhabited by the dairy-maids who receive and 
prepare the milk, must also be larger than in the previous class. 
These houses are generally very plain, and, as a rule, are 
arranged in buildings erected for other purposes, but adapted 
to this. The rent varies from 50 to 200 rix dollars (= 31. to 
10/. sterling) per year. Fig. 1 represents the ground-plan of a 
building erected by the Company close to a railway-station, for 
the reception of milk only, the cost of which, with a shed for 
storing ice, was altogether 144/. sterling. 
