The Portland daily press., 1873-04-09
ERMS $500 PER ANNUM IN ADylXcr
Butter and Cheese Factorx

we have received several innp;r;o. =.
iug tne pest plan for butter factory. y,
uilucult 70 give aclear and satisfactory ;ds. - y,
W. moius. combined butter and cheese facto.
W. W. are more common than butter factories
when combined, all the room and appliances
bntto .leese factory are necessary, with the
o',;.e ou;.ei department added. The latter win re-
quire room for the pool of water in wbich tn
; ses tne milk, room for churns, and for work.
,us aiia saitlng the butter The cleaning of
Utensils can be done with the cleaning of
o.1ese MAKING utensils, so that no extra room,
ssn. Snl pe needed Tor this. A building 100 bv 70
leet would be large enough for 30tl COWS ana
sns room at one end for curing early and late
,,.od uade ee eneese: Inc opposite end might be
ing, and the central portion for tbe r,oasan
ture OF cheese. The second floor mus, ha e.
ted up for curing cheese. The wall sbonId ho
double, and every room shoul have frae anS
independent ventilation, by means of tnhs.
or pipes, at least six inches in diameter sS
tending from the ceiling through the roof
There must also be dry, cool, sweet cellar
provided for keeping butter. If only butter is
made and the skim milk fed to calves, consid-
cradle less room is required and the second
floor may be only an open garret or used for A
dwelling. Even if the second floor is us ID 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 cement or some
perfectly sweet material. 1t should be about
two feet deep. so that the water can stand at
about twenty inches. The water would 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.
a - lox, 90 ka
varied according to the location of the fac
tory and other circumstances, never forget
ting the ideas OF convenience and vf keeping
the milk cream and butter free from contact
with all unpleasant Odors. With this mode
OF setting milk. ceep pals and peculiar kind
OF SKINNER 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 il to be
set is known, certain number being re-
quired tor each milking, and enough always
Tree to receive the next ness. For factory
having the milk of 800 cows, there should at
no time be less than one inch stream of pure
cold W ,ter, with sufficient head to carry |. to
any point desired. Steam is not commonly
used. Of course, selfheaters could be used
for churning, if thought best. The factory
cannot be located i'll 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 butter
or butter and cheese factory, and makes notes
OF everything pertaining to it, as guide In
carrying out his undertaking. Note the i'm
perfections and inconvenience, and avoid
them while copying what is satisfactory.
The method of using pals and setting them
in pools of water, as we have indicated, is |he
first departure from the old-fashioned milk
pan, and most in use. But later practice
OF setting each mess of milk in large mass,
with water running aroanl it, is becoming
quite popular, as il saves labor and expe nse,
and seems to secure quite as Much butter.
In Vermont they use the Jewett pan; in
Otsego county, and n central New York gen.
orally, the Orange county pan is growing in
to favor. 1t took the first premium at the
State fair, last fall
To those running butter factories and these
contemplating this business, we suggest the
hint given by the experience of the Swed sh
workers in butter factories. Milk for butter
making should he set as early as possible after
being drawn from the COW, and before
it is cooled, ih o'der to secure the most
perfect separation of the cream. For cheese,
the milk should be cooled as soon as drawn
from the COW, to prevent the cream from sep
arating as well as to preserve it from taint
1t is, therefore, manifest that milk will not
yield the best results for butter making exclu-
sively, if cooled before taken to the factory,
while it cannot be drawn long distances in a
warm state without injuring its quality, and
consequently the flavor of the butter as well
as iessening the yield. These are facts, in
Swedish experience, which our factorymen
should at once take into consideratiou.-Uti-
IN Herald