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Report on the Cheese Factory System ; 
10. Charge of mnkivfj. — The usual charge for making is 
75 cents (3s.) per 100 lbs. cured cheese. This includes cost of 
cheese until sold. If the factory is small a penny a pound is 
charged, 
A large number of factories charge 2 cents (Id.) per pound, and 
furnish everything required, such as bandage, anotta, rennet, 
and the boxes in which the cheese is placed for shipping. 
Cheese is never sold without being encased in a box, either for 
the home or foreign trade. The carting of cheese from the 
factory to the railway station is done by patrons. 
11. Disposal, of the H'hey. — The wh.ey is usually given to 
swine. Ample pens and yards are provided at the factory. 
Each farmer or patron is allowed to keep here 1 pig for every 
5 cows. 
He can have a separate pen if he chooses, or put them in the 
yards with others. The whey is conducted from the factory into 
large reservoirs near the pens, and when the hogs are to be fed a 
faucet is opened, and it runs to the troughs. At some factories 
the whey is carted home by patrons each day, as they return 
from delivering milk. 
Quite recently a process has been invented for taking the 
butter from whey. The whey is run off, sent from the curds 
into a large copper vat (600 gallons) placed over an arch. Heat 
is applied until the mass is raised to a temperature of 180^. 
Acid (sour whey) is added at the rate of a gallon for every 50 of 
milk. The oil and albuminous matter rise at once, and are 
skimmed off and put in a cool place, and next day churned at a 
temperature of 56° to 68°. 
About 20 lbs. of butter is thus obtained from 500 gallons of 
whey. 
The butter is of good colour, and a good article for present 
use. When the process is properly conducted the fresh butter 
is not easily distinguished from that ordinarily made from cream, 
and is sold in the market at the same price. 
At some of the factories the whey is considered a perquisite 
of the manufacturer, who purchases hogs and feeds them. 
I should have remarked that when the butter is taken from 
the whey as above, the whey is used for feeding pigs. It is 
fed sweet, and in practice we find the pigs thrive upon it quite 
as well as when fed sour (the usual Avay), with butter re- 
tained. 
Faithfully yours, &c., 
X. A. WiLLARD. 
In reply to a subsequent letter Mr. Willard says : — 
All the factories make frequent tests for milk dilutel with 
water. No tests are made for determining the proportion of 
