Report on Swedish Butter Factories. 271 
of the well-water, where such is used, is required, in order to 
retain a low temperature, the ice-water does not require to be 
changed more than a few times every year. The surplus watdr 
arising from the melting of the ice is let out by a small pipe 
placed at the upper edge of the water-tank. 
The ice is stored in pyramidal piles placed in a shed, or, 
more generally, in the open air, covered with sawdust, tanning- 
bark, peat-soil, or other material which does not conduct heat. 
As small spaces as possible are left between the iceblocks, and 
all intervals are carefully filled with sawdust. A roof of deals, 
placed on posts, will greatly facilitate the preservation of the ice. 
The foundation of the pile is a layer of the same material as 
the covering, 1 foot thick. The ice-pile is always opened at 
the top ; and spaces caused by the removal of ice, or the sinking 
of the pile, must be carefully filled up. Experience has proved 
that the loss caused by melting, when the pile has been properly 
taken care of, does not amount to more than 25 per cent, per 
annum, and, very commonly, ice remains in the pile from one 
summer's end to the other. 
The quantity of ice required at the milk-houses is calculated 
to be equal, in measurement, to the quantity of milk for the 
cooling of which it is intended ; but with proper management 
two-thirds ought to be sufficient. At the churning-places the 
quantity of ice required varies according to local circumstances. 
At the central factory at Stockholm, for instance, during the 
summer of 1871, — June to September — 1500 cwts. of ice were 
used in churning 180,000 "kannor" ( = 103,680 imperial gallons) 
of cream, yielding 2500 cwts. of butter, all round numbers. 
The ice intended for the cooling cisterns is chopped in pieces 
of about 3 to 4 inches square, whereby its cooling power is 
greatly increased. 
The milk should be delivered as soon as possible after the 
milking is done, and carefully transported; and it has hitherto 
been considered advantageous to cool the milk during the 
process of milking and before being delivered. However, it 
has recently been stated that the more the original heat is re- 
tained, the more cream will the milk yield, as the cream begins 
to rise as soon as the milk begins to get cold, and the straining 
and transportation of the cool milk causes a very injurious 
interruption in the rising of the cream, which consequently 
will be imperfect. This seems very probable, but can only be 
proved by careful experiments. It is, however, a fact that the 
shorter distance the milk is transported the more cream does 
it yield ; other circumstances, as quality, treatment, &c., being 
the same. 
As soon as the milk is strained into the pails, they are placed 
I 
