270 
Report on Swedish Butter Factories. 
The persons who, as above stated, take charge of the purchase 
of milk, as arranged by the Company, pay as rent for the houses, 
which belong to the Company, an amount equal to 6 per cent, 
interest upon their cost ; and for others the whole amount of 
the rent charged to the Company. 
For cooling the milk, square cisterns or oval tanks are used, 
both being 24 inches in depth. Their other dimensions depend 
upon the quantity of milk to be strained at one time, and 
upon other circumstances. Cisterns manufactured at the car- 
penter's shop of the Company are made of planks 2 inches thick,, 
and inside 9 feet long and 3 feet wide. Such a cistern is large 
enough for cooling about 200 "kannor" (=115*2 imperial 
gallons) of milk. A loose grate, provided with a 3 to 4 inch wooden 
wedge is fastened to the bottom inside the cistern. The pails 
for setting the milk are placed upon the grate, thus allowing the 
ice-water perfect access under the pails. 
The milk-pails, or tubs, are made of iron or steel-plate, and tho- 
roughly and carefully tinned inside and out. Originally, when 
the milk was cooled by cold water from wells, these pails had a 
diameter of 18 inches, and a depth of 24 inches. By long and care- 
ful experiments it has been ascertained that the more speedily the 
milk is cooled down, the more completely is the cream separated 
from it. The consequence is, that not only is much colder water 
now used for cooling the milk, but the pails for setting it have 
also been reduced to the smallest diameter, consistent with the 
other management of the milk, namely, about 9 inches, thereb}", 
with a depth of 20 inches, holding about 6 " kannor " ( = 3'5 
imperial gallons). In order to be able to use the original pails, 
their bottom has been taken away, and the sides pressed together, 
giving the pail an oval shape, with a small diameter of seven 
inches, and providing them with new bottoms. The cooling 
power of these pails has thus been greatly increased, and many 
farmers prefer them to the smaller cylindrical ones, as being 
comparatively cheaper, and the milk in them easier skimmed. 
Besides changing the form of the pails in which the milk is 
set and cooled, other attempts have been made to quicken the 
cooling by using iced-water instead of well-water. The tem- 
perature of the well-water is not lower than that of the soil, or from 
42"S° to 44"G° Fahr., whereas the temperature of water in which 
ice, chopped in small pieces, is permitted to melt, may easily 
be reduced to 35"G° or 39'2"' Fahr. Cold wells are not always to 
be found, but, on the contrary, are very rare in some districts, 
whereas ice may be had in our northern country generally at a 
very small expense. The ice-water-method is, therefore, now 
used at all the milk-houses, as well as by nearly all the farmers 
who furnish the Company with cream. While constant change 
