The Jeffersonian Democrat. [volume] (Chardon, Ohio) 1854-1865, 1863-10-16
From the Ohio Farmer, Sept. g.

The Geauga County Cheese Factories.
The new system of making cheese in fac.
tories 10 bound to revolutionize the dairy.
business on tho Western Reserve, IT not in
all cheese making districts of this country.
The main features applicable to all these
establishments, arc the gathering up of the
milk twice day from the adjoining farms
within q circuit of four or Ave miles, and
even now extending in some cases to ton
miles, receiving the fresh milk at the facto-
ry, setting tho whole in large tin watts, curd.
ling and handling it with nice precision as
to uniform and excellent. quality, pressing
the curds into chooses of uniform size to suit
the market, and curing the whole IN large,
we'll ventilated rooms.
The great advantages of this system are
an economy of labor uniformity of cheese
over that Of small, private home daircs--
AT the factories. using the milk of vo hun
dred to thousand cows. one full hand will
do the work for hund red cows-tat is,
eight mon or able.bodied women will make
the cheese fron the milk of eigh.-hundred
cows. As an Offset to this economy of man.
ufacture, the gathering of the milk must be
considered. The act of milking is the same
as Tor homo manufacture; tho milk goes
from the bucket into the tin can by the road
side. and this can goes on to the wagon of
the milk carrier, with more of the same sort
from other farms, unless the owner of the
can sends the milk himself. which is some-
times done by those living near the factory.
Thus the bousckeeper Is entirely rid of all
labor pertaining to the dairy, except the
milking of the COWS and keeping the vessels
cloau,
Desiring to be better informed concern
ing the PRACTICES of these factories, we made
q leisurely tour of those in tho county of
Gea uga--fve in number-where We were
very kindly received, and all attainable in.
formation impartod.
ln Ciaridon, near tho residence of Colonel
Spencer, is the new factory erected last
spring by Messrs. HALL & Parker. The fac.
tory receives the milk from eight hundued
cows; the evenings milk is strained into tho
vats containing 400 GALLONS. boer measure,
where it is kept over night as cool as posi-
BILE by letting current of cold water from
tho spring run about the outer spaces of the
vat; in tho morning tho top of this milk is
all poured through straincr, and the whole
mixed with the mornings milk. and set to
10 foil -. a.
Geauga factories.
Hall s. Parker have been running on large
cheese, % inch hoops, weighing from 1870 to
l40 lbs, but are now running on contract
for foreign market, with Is inch hoops, max.
ing 20 lb. cheese. They will turn out
some S25 200 worth this season. Owing to
the dry weather which prevailed during the
midsummer, tho COWS fell off 10 their yield
of milk, and were making an averags of not
moro than ga Hon beer measure each day.
Anson Bartlett, who 10 tho pioneer in this
systom of cheese making in Ohio, has bis
factory 10 Munson,a few miles to the south
west o! the last named. Mr. B. uses the
milk from over 800 cows, which, having bet.
ter pastures than those in Claridon, are
making better yield Of milk. Here are
moro complete buildings than at the nowei
factories; the curing house s loo feet long,
three stories high, including basement, and
Mr.. b. says when the season is over and the
choose sold, he will spread feast for his
friends, and have a little light stepping in
those ample halls.
At East Claridon is the factory of Arm
strong q Chase, who are using the milk of
400 COWS. Hero the curd IS handled little
different from tho others, in that it is cut
up entirely with knives, instead of being
broken with the hands after the first cut
ting, as is common in other factories. The
result OF this handling is that Messrs. Arm
strong g. Chase get larger yield of cheese
from the milk, going IN some cases as high
as l2O lbs. to the 100 gallons, while the gen-
eral average is not over los lbs. This is a
very tidy establishment. and the proprietors
have gone into their work with determin.
alton to succeed. and they will. .. .
Budlong Stokes-a firm from New
York City-have factory at Chardon, iu
what was formerly the old stone hotel.
These gentlemen arc both manufacturers
and dealers, having a large sale house in
New York. Tho factory was started last
year, and now uses the milk from 76O COWS,
and the proprieiors purchase besides tho
cheese made from 700 cows. made to order,
in private dairies of the neighborhood this
makes business altogether of 800 900 for
the season-a fair item for rural village
like Chardon.
l.. j. Randall, of Chardon, has started
cheese factory in that place, which differs
from all Others in some leading particulars.
Mr.. Randall is an old resident dealer, with
all the capital he needs and a perfect knowl.
edge of the market. He has converted
building of bis, formerly used as q taunery,
into factory, buys the milk from 800 cows.
makes neat cheese of 65 to 70 lbs. in l5
inch hoop. Mr.. Randall's practice is more
like the Cheshire or Cheddar method than
any other of our Ohio factories. The curd
is cooked more and cut very fine, so that
| the press does not make tea-cupfull OF
whey. The cheese is very compact and
free from large cavities, and cures with lie.
Ito shrinkago-not more than three per
cent, while the average sbrinkage of dairy
cheese is from eight to twelve per cent, of
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