PRACTICAL PAPERS—BUTTER FACTORIES. 
229 
cheese, allowing a stream of water to flow under the inner 
vat, or to fill the space between the inner and outer vats. The 
milk is by this means reduced to about 60 degs. and what cream 
rises during the night is skimmed off in the morning and made 
into butter. 
The morning’s milk is then added to the skimmed milk as it 
comes to the factory, and is made into cheese by the usual 
process, except that a lower heat arid less salt is used than for 
the whole-milk cheese. 
By careful manipulation and skill, very nearly, if not quite, 
Fig. 25.— G. F. Jenning’s Milk as § oocl a P rocluct cheese is 
Pan for Setting Milk, fitted made as at the factories making 
with movable Covers of Netting 
to keep out Dust and Flies. whole-milk cheese ; at least, with 
good milk and high skill, ex¬ 
perts are unable to detect the dif¬ 
ference. 
At one of these factories, which 
we visited in 1870, the delivery 
of milk for the day amounted to 
6,839 lbs. The cream taken from 
the night’s mess of milk made 87 
lbs. of butter, and when the 
morning’s milk was added to the 
skimmed milk it made 9 cheeses 
of 72 lbs. each. 
In some factories, in order that 
the night’s milk may not be 
massed together in too large quan¬ 
tities, resort is had to a large shal¬ 
low pan set in a wooden vat with 
space between the two for water- 
The milk is set in these pans 
from 2 to 3 inches deep, and a 
stream of cold water kept flow¬ 
ing in the space between the pan 
and the vat during the night 
These pans are from 8 to 12 feet, or more, long, by 2 to 3 feet 
