Rutland weekly herald. [volume] (Rutland, Vt.) 1859-1877, 1873-04-03
Butter and Cheese Factory.

We have received several inquiries
concerning the best plan for butter
factory. 1t is difficult to give a clear
and satisfactory idea in words Com
bined butter and cheese factories are
more common than butter factories
When combined, all the room and APP
pliances of cheese factory are neces-
sary, with the butter department added.
The latter will require room for the pool
of water in which to set the milk, room
for churns, and for working and sailing
the butter. The cleaning of utensils can
be done with the cleaning of cheese
making utensils, so that no extra room
will be needed for this A building 100
by 80 feet would be large enough for
800 cows, and give rsom at one end for
curing early and late made cheese. The
opposite end might be used for receiving
milk and for butter-making, and the
central portion for the manufacture of
cheese. The second floor must be fitted
up for curing cheese. The wall should
be double, and every room should have
free and dependent ventilation, by
means of tubes or pipes, at least six
inches in diameter, extending from the
ceiling through the roof. There must
also be dry, cool, sweet cellar provided
for keeping butter. If only butter is to
be made and the skim milk fed to calves,
considerable less room is required, and
the second floor may be only an open
garnet or used for a dwelling. Even if
the second floor is used for curing cheese,
one end might be spared for kitchen
and bed rooms.
The pool would need to be about
fifteen feet square, and lined with ce-
ment or some perfectly sweet material.
1t should be about two feet deep, so the
water can stand at about twenty inches.
The water should be let into one corner
and out at the opposite. The pool and
the churns should both be as far away
from the odOrs of the make and curing
rooms as convenience will permit, and
as independent as possible. The ar
rangement of these would have to be
varied according to the location of the
factory and other circumstances, never
forgetting the ideas of convenience and
of keeping the milk cream and butter
free from contact with all unpleasant
odors. With this mode of setting milk,
deep pals and peculiar kind of skim
mer or cream dipper are required. The
pail is made of single sheet of tin, and
good size is nine inches in diameter by
twenty-five inches in height, which will
set about three gallons of milk The
number needed can be easily computed
when the amount of milk and the length
of it is to be set is known, a certain
number being required for each milk
ing, and enough always free to receive
the next mess. For factory having the
mix OF 800 cows, there should at no
time be less than one inch stream of
pure cold water, with sufficient head to
carry it to any point desired Steam is
not commonly used OF course. self
heaters could be used for cheese making,
and water or horsepower for churning,
II thought best. The factory cannot be
located in place too dry and airy, nor
be, with all its surroundings, kept too
clean and sweet. 1t will pay one not
familiar with the business, to visit the
nearest Dutter or butter and cheese
factory, and make notes of everything
pertaining to 1t, as guide in carving
out bis undertaking. Note the imper-
Iections and Inconvenience, and avoid
them while copying what is satisfactory.
Inc method OF using pals and setting
them in pools of water, as we have in
dlcated, is the first departure from the
old-fashioned milk-pan, and most in use.
LUZ iatSi Practice OF setting each mess
Oh milk IN large mass, with water
running around it, is becoming quite
popular, as it saves labor and expense.
and seems to secure quite as much but
Ter. In Vermont they use the Jewett
pan IN Otsego county, and in central
NeW YORK generally the Orange county
pan Is growing into favor. 1t took the
nrst premium at the State fair, last fall
10 those running butter factories and
these contemplating this business. VIC
suggest the hint given by the experience
OF the Swedish workers in butter fac
tories. Milk for butter making should
ne set as early as possible after being
drawn from the COW. and before II ;s
cooled, in order to secure the most per-
feet separation of the cream. For
cheese, the milk should be cooled ne