PRACTICAL PAPERS—BUTTER FACTORIES. 
243 
good quality of pork is made, and considerable profits are 
often realized from the whey. We do not approve of feeding 
hogs entirely upon whey : it does not contain the elements of 
nutrition in the right proportion to preserve the animal in good 
health and make the best quality of pork. 
Hogs, it is true, will live on whey and take on fat, but the 
pork is soft, watery, and of inferior quality. It is doubtful 
whether such pork is a healthy article of food, as swine fed 
exclusively on suck watery slop soon show symptoms of dis¬ 
ease. Still, many dairymen keep a portion of their hogs on 
whey alone, and sell in early fall to the butcher or packer. 
Millar’s Patent Milk-can Handle and Sink Caster. 
Fig. 36. 
Absorbents, such as muck, sawdust, dry earth, etc., should 
be used freely about hog-pens to take up the liquid manures, 
and free the premises from disagreeable odors ; and this course 
is especially desirable when hogs are kept in connection with 
butter factories, or in the vicinity of the farm-dairy. In addi¬ 
tion to the benefits resulting from absorption and in keeping 
the air free from bad odors, another important advantage is 
gained in the increased quantity of manure. 
PHILADELPHIA BUTTER. 
In this connection, it may not be out of place to give a brief 
account of the manner of making Philadelphia butter, which 
has long held a very high reputation in America, and which 
often sells in Philadelphia at a dollar per pound. It is no bet- 
