272 
Beport on Stvedish Butter Factories. 
in the ice-water cisterns, at a distance of about 3 inches from 
each other. Experiments have been made to ascertain the 
proper height of the ice-water, but have not led to any positive 
results. It may, however, be stated that, during the summer 
season, and when the temperature of the milk-room is compara- 
tively high, the surface of the milk should be on a level with 
the surface of the water, the upper layer of cream being thus 
kept as cool as possible ; whereas during the winter season, or 
when the temperature in the cooling-room is low, the surface 
of the milk should be a few inches above that of the water. 
The temperature of the cooling-room ought to be kept as low 
as possible during the summer season ; but, if possible, never 
below 50° Fahr. during the winter. 
The time required for the cream to rise depends principally 
upon how soon the milk is cooled, but also upon the temperature 
of the milk when being skimmed, as well as upon that of the 
ice-water and of the room. If a milkpail, say of 6 kannor, be 
placed in the ice-water cistern immediately after the milking, 
and the temperature of the water does not exceed 35° Fahr., the 
milk may usually be skimmed after a lapse of 10 or 12 hours; 
but it is better and safer to permit the milk to stand from 18 to 
24 hours. At this low temperature the cream rises very sud- 
denly, but is at first very thin, and requires a longer time to 
become firm. At farms from which the cream is sold to butter 
factories, it may, therefore, be profitable to sell only the upper 
and thicker cream, and to churn at home the lower and thinner, 
thus saving a certain quantity of buttermilk. 
The cream which is not sent to the butter factory immediately 
after being skimmed off, ought to be put into the ice-water bath 
without delay. It ought not to be kept more than two days 
during the warmer season, and three days during the winter, 
before being churned, as it otherwise will become bitter, or 
acquire a bad taste easily detected in the butter. It may be 
considered as a fact, that the fresher and absolutely sweeter the 
cream is, the better will the butter be. 
As above stated, no smaller quantity of cream than 10 kannor 
(= 5"76 imperial gallons) is received at the churning-houses of 
the dairy companies, the principal reason being that, as the 
cream is paid for according to the quantity of butter it has 
yielded, each delivery of cream must be separately churned, and 
that consequently smaller quantities of cream cannot be received 
without causing too much trouble ; besides, it very often happens 
that larger quantities of cream yield comparatively more butter 
than when only a few gallons have been churned, although in 
both cases suitably-sized churns have been used. 
Tlie cream obtained from milk cooled by ice-water is, as 
