Not all of the cream is made into butter. There is left in the bottom of the churn a liquid called _buttermilk_. This is drawn off, and the butter is washed and _worked_ before being taken out of the churn. The working is done by means of paddles in the churn. It continues for six or eight minutes and squeezes the liquid out of the butter. While the butter is being worked, it is salted. Some of the butter is unsalted, but most of it is salted. When butter is made in the home, it must be churned by hand. Only a few pounds at a time can be made in this way. When the butter was taken out of the churn, the men packed it solidly in wooden boxes about two feet square and four inches deep. The bottom of each box consisted of strips as wide as a _square_ of butter. These were held together by a clamp, and the sides were hooked to the bottom and to one another. When the butter is to be cut into squares, these sides are removed and zinc ones take their places. In these there are slits running from top to bottom. Through these slits a wire saw is run, and so the butter is quickly cut into one or two pound squares. The butter is then wrapped in fancy papers upon which the name of the butter or of the creamery is stamped. [Illustration: A Separator.] [Illustration: 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. In about an hour I could see the curd very plainly, but the men kept on stirring and cutting it. Presently one of them carried a piece of the curd to a table. He heated a small iron rod and touched it with the curd. When he pulled the curd away, little threads were drawn out to the length of half an inch or more. This he called the "acid test," which showed that the curd was in the right condition to be made into cheese.