Many other people sent milk on this same train. It was sent to bakeries, to hotels and restaurants, and to milkmen, who delivered it from house to house. Usually the milkmen put the milk into pint or quart bottles for people who like to have it in that form. Uncle Ben told us that much of the milk that is sent to New York City is bottled before it is sent. The bottling is done by machinery. He also told us that, because of the great importance of having pure milk, there are, in all cities, inspectors who carefully examine the milk and report to the Board of Health. The cows also are inspected, and if any are sick, they are usually killed. Each evening some one drove to the depot again to get empty cans which the milk train had brought home. These were always carefully washed in hot water before being used again. BUTTER MAKING One day, after I had been on the farm about a week, Uncle Ben took Frank and me to the _creamery_. A creamery is a place where the milk and cream are separated and butter is made. We found several wagonloads of milk being unloaded. The milk was weighed as it was received, for it is sold by weight. The milk was then strained into a large galvanized iron tub, from which a pipe carried it into a circular machine called the _separator_. The separator revolves rapidly, throwing the milk, which is heavier than the cream, to the outer edge, where it passes through small holes into a compartment by itself. The cream rises along the center and passes through another set of openings into a special compartment. A pipe carries it to a large vat, while another pipe conveys the milk to large tanks. Uncle Ben told me that when people make their own butter, they must wait for the cream to _rise_ on the milk. The cream is then skimmed off, and the milk is called _skimmed milk_. Although the milk in the creamery is not skimmed, the same name is used for it. I asked if the skimmed milk was used for anything. Uncle Ben gave me a cupful of it to taste. It was very good. He then told me that the separator takes out only the part needed in making butter, leaving all of the sugar. I did not know before that milk contains sugar. The farmers take home loads of this milk to feed it to their hogs. For each hundred pounds of milk delivered, they get back seventy-five pounds of skimmed milk, besides the pay for their cream. The creamery man told me that he made from four to six pounds of butter from one hundred pounds of milk. The cream remains in the large vat about twenty-four hours before it is churned. The churn, as you see by the picture, is a great barrel made to revolve by machinery. It takes from thirty-five minutes to one hour to churn. The man told me that I might look at the book in which he kept the record of the churning. I saw that he made from two hundred fifty to six hundred pounds of butter at a churning. He said that some churns would produce more than one thousand pounds at a churning.