448 ^ STATE AGEICULTURAL SOCIETY 
In my tour through Great Brifain, I took some pains to'examine this sub¬ 
ject and compare butter making abroad, with the recent American system 
inaugurated in Orange county, New York. 
The butter product of Orange, has long held high reputation, but the new 
system was first inaugurated there only a few years ago. I went down to 
Orange Co , to study this system on its first introduction in the country. I 
was induced to make the examination by noticing in the market reports. 
Orange county pails at 70 cents per pound, while our best grades in Central 
New York, were selling at scareely above half that price. 
On my return an elaborate report was made, explaining the system to the 
dairy public. Subsequently the New York State Agricultrual Soeiety em¬ 
ployed me to embody my observations in a pamphlet, which was published by 
the State, and illustrated with numerous plans and drawings. The system 
has attracted attention in this country and in Europe. It has proved a great 
success and is being introduced throughout the dairy region. There is no 
doubt but that it is a decided advance over all previous systems and this 
opinion is the result of considerable observation over the butter districts of 
Europe and America. What really distinguishes the American system is in 
setting the milk so as to secure an even tempuature and in applying to butter 
making the principles of association so that the highest skill in manufactur¬ 
ing may be obtained, in other words the inauguration of 
BUTTER FACTORIES. 
In the butter factories the milk room is constructed so that good ventila¬ 
tion is secured. It is provided with tanks for holding water. These should 
be sunk in the earth in order to secure a more uniform temperature of water, 
as well as for convenience in handling the milk. The vats should be about 
six feet wide and from twelve to twenty feet long, arranged for a depth of 
eighteen inches of water. There should be a constant flow of water in and 
out of the vats, so as to secure a uniform temparature of the milk, after it 
has been divested of its animal heat. The milk is set in tin pails, eight in. 
ches in diameter, by twenty inches long, each holding about fifteen quarts 
of milk. As fast as the milk is delivered, the pails are filled to the depth of 
seventeen inches and plunged in the water, care being taken that the water 
comes up even with, or a little above the milk in the pails. The temperature 
of the water should be 48 degrees to 66 degrees. A vat holding 2,000 quarts 
of milk, should have a sufficient flow of water to divest the milk of its ani¬ 
mal heat in less than an hour. Milk that is cooled in this way throws up its 
cream rapidly, and the even uniform temperature in rising the cream, ope¬ 
rates favorably when it goes to the churn, the butter coming solid and of 
good color. Good pure milk when put in the vat in this way will keep sweet 
for thirty-six hours, even in the hottest weather. The cream should be 
taken off before the milk sours, and it will nearly all come up in twenty-four 
hours. The old notion that cream cannot rise through a depth of milk great¬ 
er than seven inches is an egregious error. The Orange county dairymen get 
as much cream when milk is set in this way as in shallow pans. 
