232 
WISCONSIN STATE AGRICULTURAL SOCIETY. 
top and bottom walls. Within this space are a number of 
compartments communicating with each other at alternate 
ends, in such a manner as to form one continuous channel, 
zigzag in its course, having an inlet at a, through which warm 
or cold water, as needed, is received ; such water, after flowing 
through the tortuous channel formed by the partitions, being 
discharged at the outlet b. At b is shown the opening through 
which the overflow of water is discharged ; the object being to 
keep the channel in the bottom of the pan quite filled while 
the water is flowing through it. At cis shown a faucet through 
which all the water in the channel can be drawn off. 
When the cream has raised and has been skimmed, the milk 
\ 
is then run off through the pipe d , which communicates with 
the main discharge pipe, F, which may be placed under the 
floor or not, as circumstances will permit; or if desired the 
milk can be conveyed in movable horizontal pipes from the 
pans into an adjoining room on the same floor. The pipe seen 
attached to the side of the room and above the row of pans is 
the source of supply from which water is conducted to the 
base of the pans. For cooling, the water is received from a 
spring or reservoir; but for warming, from boilers or other ap¬ 
propriate apparatus. 
WHEY BUTTER. 
At the whole-milk cheese factories a new process is begin¬ 
ning to be adopted for taking the butter out of whey and pre¬ 
paring it for table use. Whey butter is not equal in flavor or 
texture to the fancy product manufactured at the butter fac¬ 
tories. Still, by the new process, whey butter may be made 
very palatable, and, when fresh, commands a good price. 
We have seen whey butter side by side in the markets with 
that made from cream in the usual way, and dealers have se¬ 
lected the former in preference to the latter, not for a moment 
suspecting its origin. Indeed, so fine are some of the samples, 
and so neatly are they put up, that it has been sold week after 
week at the Little Falls market for the same price as good 
brands of butter made in the farm dairies. 
