A Churn.
Of course some of the butter is packed in wooden tubs and shipped in that form. This butter is a little cheaper than that put up in squares.
CHEESE
I was so much pleased with my visit to the creamery, that Uncle Ben promised to show me how cheese is made. So one morning just after breakfast he, Cousin Frank, and I started out. After a pleasant ride of about five miles we reached the factory.
The first process here was the same as that at the creamery. After the milk was weighed it was run into great zinc-lined vats. There were four of these in the factory, each of which held about five thousand pounds.
Uncle Ben explained that the milk must curdle before cheese can be made. In order to make it curdle quickly, a little less than a pound of a substance called rennet was put into each vat.
A man worked at each vat with a long wooden rake, stirring the milk constantly. I saw a glass tube standing in the milk and asked what it was. Uncle Ben told me to look at it closely. I saw that it was a thermometer, and that it registered eighty degrees. A little while after I looked again, when it showed a temperature of ninety degrees. The milk is kept warm, so as to help it to curdle quickly.