PRACTICAL PAPERS—BUTTER FACTORIES. 
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BUTTER FACTORIES. 
The creamery was the first trial of the associated system by 
the milk dairymen, and out of it grew the butter factories. 
The country milk-sales, being under the control of the city 
operators, it was found necessary to devise means to become in¬ 
dependent of combinations that were being made from time to 
time to reduce the prices of milk and cream. Hence the idea 
of manufacturing the milk into butter and cheese when fair 
terms could not be made with the milk dealers. The plan 
proved at once a success, as it regulated the price of milk in 
accordance with the value of other products of the dairy, and 
avoided losses that previously occurred on account of surplus 
milk, which, under the old system, often had to be retained at 
the creamery. 
The Original Factory .—The first American butter factory 
was erected by Mr. Alanson Slaughter, of Orange county, Hew 
York. The main building is a cheap two-storied structure, 
arranged on a plan similar to that of the cheese factories. On 
the ground floor are the milk vats, presses, and other appli¬ 
ances for making cheese, while the second floor is entirely de¬ 
voted to the dry-room, or department for storing the cheese 
during the process of curing, &c. 
The spring-house is built out upon the end of this structure, 
forming a wing, and is one story high. It is divided into two 
rooms, one 12 feet by 16 feet, and the other 14 feet by 24 feet. 
The packing and churning room is in a separate building, 12 
feet by 24 feet, and stands opposite the spring-room, with a 
narrow alley between. This alley is used for a horse-walk 
where the teams deliver milk and cart away the products of 
the dairy. Connected with the packing and churning depart¬ 
ment there is a horse-gear for churning, and an ice-house and 
store-room. 
THE SPRINGS, AND THE MANNER OF TREATING MILK. 
Among the first factories erected, the springs are situated 
within the enclosure of the spring-house, and vats or tanks 
