Report on Swedish Butter Factories. 
275 
(hence its name) ; and this ha's been realised during the past year, 
in the cities of Njkoping, Eskilstrina, Orelero, Westeras, and 
Noertelge. Each of these branch factories is managed by a skilful 
person, enjoying the confidence of the neighbouring farmers. 
This man has a salary of 5/. 10s. sterling per month, and 20 per 
cent, of the net profits of the factory. 
In consequence of the great advantages which farmers, located 
in the vicinity of the churning-places of the Malar Company, 
derived from their operation, applications have been made from 
nearly all parts of the country, desiring the Company to extend 
its operations, and establish churning-places in other districts. 
The difficulty of satisfactorily controlling a large number of these 
places, scattered at large distances from each other, made the 
Company hesitate to comply with these requests, further than 
offering to advance the necessary funds, either to private persons 
of good standing, or to associations specially formed for the 
purpose, who would be willing to establish factories upon the 
principles of the Company. They also engaged competent persons 
to establish the factories, and qualified ones to manage the manu- 
facturing, as well as dairy-maids, and they provide vessels and 
other necessary implements. The Company also sell the manu- 
facture, charging a commission of 3 per cent, on the butter 
produced. Sixteen such agreements have already been made. 
The success of the Malar-Lake Company has also caused the 
establishment of several competing companies for the same pur- 
pose, of which seven have up to this date commenced operations. 
They have hitherto manufactured only small quantities of butter, 
but if they are well managed, they will gain the confidence of 
the public, and be able to extend their operations. 
Butter-making. — A temperature of the cream of 57'2° to 
60'8° Fahr. has been found the most suitable for making butter, 
but it depends somewhat upon the quality of the cream, the 
nature of the season and the temperature of the air, &c., &c. 
The churns which are most adapted for working by steam or 
water power, consist of a barrel, somewhat conical at the top, 
resting on a frame, and vertically movable on trunnions. In 
this barrel a churnstaff, provided with two wings, rotates at a 
speed of 120 to 180 revolutions per minute, depending upon the 
size of the churn, which generally contains from 17 to 60 gallons, 
and on the quantity of cream to be churned. The butter is 
obtained in about forty-five minutes. It is separated from the 
buttermilk by means of a strain, then placed in a tub of tin, 
and carried to the next room, where it is further prepared. The 
butter obtained from each separate quantity of cream is then 
worked by hand in a beechwood trough of oval form, in order 
to separate the buttermilk. It is then tasted by the managing 
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