The Dairy- Factories of Sweden. 325 
water tub, &c., a churn with a horse-gear, English screw-lever 
cheese-press, &c., &c. 
5. Capital invested. — In most cases the requisite capital for 
the construction of the buildings and the purchase of the ma- 
chinery, is obtained by loans from the respective agricultural 
societies. These loans vary between 60/. and 300Z., and are 
to be repaid by annual payments within 5 to 10 years, being 
partly exempt from interest, and partly not. In the case of a 
company raising the loan, all the shareholders are liable for the 
same. 
6. Workpeople employed, and Wacjes. — For the management of 
a dairy-factory one woman and a maid are generally sufficient. 
In some dairies a man-servant is employed besides, to perform 
the more heavy labour, and to convey the products to market ; 
this, however, is an exception. The wages of the dairy-woman 
amount to from 6Z. to 9?. per annum, besides 12 bushels of rye, 
12 bushels of barley, several bushels of potatoes, and 1^ bushels of 
peas, and milk, butter, and cheese sufficient for her own wants ; 
or, in some cases, a certain amount of the two last-mentioned 
articles. The wages of the maid amount to from 3/. to 4Z. lOs. 
in money, and somewhat less than the dairy-woman in natural 
products. 
7. Quantity of Milk received. — I'his quantity has hitherto 
varied greatly, being from 10,000 to 25,000 gallons a year. A 
considerable quantity of the milk produced on the farms of the 
partners of the factory is consumed in their own households, 
especially during the summer, when milk is the general drink of 
the people. The quantity delivered to the factories is, however, 
continually on the increase. 
8. Distance, Maximum and Average, from which the Milk is 
brouyht. — The average distance is about one English mile ; maxi- 
mum, 10 miles. When the making of butter is the chief object 
of a factory, it has been found that in order to obtain a good 
result, the milk should be carried to the dairy, and not conveyed 
in a cart, because less butter is always obtained from milk that 
has been shaken. The distance should, therefore, in such cases 
not exceed one mile. When cheese is to be made, the milk may, 
on the other hand, be brought from far greater distances, taking 
care only to let the milk get well cooled previous to transporting 
it. 
9. Quantity of Cheese made per annum. — In general, nearly 
whole-milk cheese is made during the summer, and butter and 
skimmed-milk cheese during the winter. By one of my reporters 
it has been stated that, on an average, dairy-factories at present 
produce from 500 to 4000 pounds of butter, and from 2000 to 
8000 pounds of cheese. 
