, 1876-07-08

Gu SelecleQ taDle butter. Nnen packed Tor
export the tins, weighing from half a pound up
to twenty-eight pounds, are placed in iron
bound wooden cases which are of a uniform
size. The number Of employees in the factory,
in addition to clerks, officers, and workmen
engaged in making tins and packing-cases, is
from one hundred to one hundred and twenty
five. This seems to be in excess of what
should be the actual requirements of such an
establishment or for the actual work done.
Our suspicious in this regard are verified by
the fact that only q small net profit was reaIiz-
ed Ia 1874, the last year of which we have any
report. Much of the butter being sold for
ships stores for use upon long voyages and in
all climates, and the remainder being sent to
tropical countries chiefly, it is obvious that its
keeping qualities depend greatly upon the
method of its manufacture and care in selecting
only good and rejecting bad lots.
The rules enforced by the company upon its
contractors OF patrons are we'll worth p%articu-
lar notice from our dairymen. No butter is
accepted from dairymen who refuse to
comply with The following regulations,
viz: That the COWS shall not be fed upon
%turnips that only perfectly sweet cream
shall be used in the churn that the butter
shall be worked upon the same kind Of machine
that is used in the factory, or in small dairies
upon a hand machine Of the same make furnish
ed by the company, and lastly, that the butter
shall be delivered weekly at a price fixed for
the whole year. The factory was supplied in
1874 from I40 diaries, and as the supply was
inadequate to the demand, the company has
recently rented a large farm and stocked it
with
In connection with the factory there has
been established a school for dairy maids in
which last year fifteen young women were un-
der instruction in the art Of making butter from
sweet cream upon the "cold-water and deep-
pan" system. The cold water used is Of a tenn
p~erature of 500, and the Milk, is "set'' in cans
eight to ten inches in diameter and twenty
inches in depth. These are plunged into water
which is cooled by means of Ice to q required
temperature of $50 to $50. The cream is
skinned from the cans after the milk has been
set twelve hours, at which time a layer of three
or four inches Of light cream has risen. The cream
Is churned in upright churns having upright 70.
Eating dasAors with two wings, the dashers
making 100 rotations per minute in the sixty
three gallon %cburns, and ore hundred and
eighty to two hundred in the smaller ones. Ia
case the temperature OF the cream rises during
the churning more than three degrees, the
speed IS reduced. The churning occupies from
thirty to forty minutes. The butter is colored
by a preparation Of a%nnotto, half an ounce
being added to three aud a third pints of cream
in the churn. The butter milk is pressed from
tho butter by hand, no water being allowed to
come into contact with the butter, nor to be
mixed with the cream, and the quantity of
salt used at the first working is half an ounce
to the pound of Outer. After the butter has
become firm by resting a few hours in a cool
place it IS worked over in one of the machines
before mentioned and packed into casks for
removal to the factory. A similar system is
enforced in all the dairieR which supply the
factory. The careful management of the fac
tory las had its Legitimate results in the an
nual doubling of its product with a ready sale
for the whole at tho top market prices. The
present production Of the factory is not yet
publicly reported.
Another dairy company, operating under the
name OF the Danish Cheese Export Company,
has also been recently formed, looking to the
English market for the sale of its goods. It
operates as a medium between the dairymen
who will make cheese from "twelve hours old y
milk and English dealers, and accepts only
such goods as are Of satisfactory quality. It
also receives cheese for storage during the
curing process. Although it is not 80 expressly
stated in the report before us, yet we assume
that the cheese operated in is the product of
the milk from which the twelve hours cream
used in making the butter for the packing
factory has been taken. In this case the whole
business would nearly approach that of our
creameries, where only a part of the cream is