PRACTICAL PAPERS—BUTTER FACTORIES. 
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Whey butter soon deteriorates in flavor, and should be con¬ 
sumed when freshly made. We give description of appara¬ 
tus and process of making as follows : 
Apparatus .—The apparatus is a copper-bottomed vat 12 feet 
long by 3 feet wide, and 20 inches deep. These dimensions 
may be varied to accommodate the size of the dairy. The vat 
sets over a brick or stone arch, and is accommodated to the 
use of 18 or 20 inch wood. The floor is a slightly inclined 
plane towards the back of the vat. The vat and arch should 
be placed a little lower than the milk-vat so as to enable the 
whey to be easily drawn off by means of a syphon. 
The process .—After drawing the whey from the curd into the 
vat over the arch referred to, one gallon of acid is added to 
the whey for every 50 gallons of milk, if the whey is sweet. 
If the whey is changed a less quantity will be sufficient, and if 
the acid is not sharp, one pound of salt should be incorporated 
with it. 
The acid having been added in the above proportions, heat 
is immediately applied to the mass until it indicates a tempera¬ 
ture of from 170° to 180° Fahrenheit. The cream now begins 
to rise, and is skimmed off with a tin scoop ; and when it has 
all been removed it is set in a cool place, and left to stand for 
24 hours. It is then churned at a temperature of from 56° to 
68°, according to the temperature of the weather, and is then 
worked and salted in the ordinary manner of butter-making. 
This process gives on an average 20 pounds of butter from 500 
gallons of whey. 
Making the Acid .—The acid is made by taking any quantity 
of whey after extracting the cream, heating it to the boiling- 
point, and adding a gallon of strictly sour whey for every 10 
gallons of boiling whey, when all the casein and albuminous 
matter in the whey will collect in a mass, and may be skimmed 
off. The whey is now left to stand for 24 or 48 hours, when 
it will be ready for use as acid. 
After the butter is made by the above process, the whey is 
