PRACTICAL PAPERS—BUTTER FACTORIES. 
203 
This is intended to be only a preliminary agreeement. Af¬ 
ter the stock shall have been subscribed, a meeting is called, 
officers are chosen, and powers are delegated for the erection 
of the building, and for putting it in operation. 
The structure being completed and furnished, a superinten¬ 
dent is chosen, and help hired for running the factory ; and the 
expenses are shared by the stockholders in proportion to the 
amount of milk delivered. The cost of repairs, additions, &c., 
from year to year, is added to the expense account. 
At some of the factories having the milk of 400 cows, the ex¬ 
pense account for labor has amounted only to a fraction above 
two mills per quart of the milk delivered, and the gross proceeds 
from sales gave to farmers about 5 1-2 cents per quart wine 
measure. 
THE MILK BUSINESS. 
Since the construction of the New York and Erie Kailway, 
which with its branches, traverses the southern tier of counties, 
large quantities of milk have been daily sent to New York City 
by regular milk trains, which gather up the milk at the various 
depots. The milk trains start late in the afternoon, and milk 
is forwarded but once a day. A portion of the milk is 86 
hours old when it arrives in the city. To carry milk sweet in 
our hot weather for that length of time requires some art in 
handling, and is effected in the following manner: 
The milk, as soon as it comes from the cow, is strained and 
put in long tin pails which are set in cold spring water, care 
being taken that no portion of the milk in the pails be higher 
than the flowing water that surrounds it. These pails are 8 in¬ 
ches in diameter, and from IT to 20 inches long. 
The milk is stirred occasionally to prevent the cream from 
rising. It is important that the animal heat should be remov¬ 
ed from the milk as soon as possible, at least in an hour’s time 
after it is drawn from the cow. 
The old method was to cool the milk in the large carrying 
cans, but it has been found that it keeps sweet longer by divid¬ 
ing it into small quantities, and cooling it in pails as above de- 
