New-York daily tribune. [volume] (New-York [N.Y.]) 1842-1866, 1864-08-30
Prsats OF Dairy Psrnsing-Chcesc Fee
sorics in Cortland County.


Gently. great butter district and the diaries have
been very pro6taole but farmers beginning tot find
ost that choose pays better than butter Already there
are five large factories in operation We recently visit
Cd one at Homer which, although in its first season
has already obtained high reputation Ferhsls IL is
owing mainly to the ot that John Griner and his wiso
the German cheese Makers fully understand their bust
ness Perhaps it owing in measure TO the facthat
the cows hare all been selected for their butter making
qualities and that the cheese is richer that account
The faoto.y was established by Mauby Hobart, who
had fifty COWS; Noah Hitchcock. who had ffty-dSe d..
"a Hannum who had one hundred and twentysix; and
Deacon Bovley who has since sold his farm and STOCK
though still acting superintendent OF the factory
which, with the above 23l cows manufacture daily the
,k of GOO into cheese upon the average Of about 10
bounds each. The average daily product OF the wv
COWS when the pasture Is good. is about Loo pounds
OF cheese This for the month. from june 10th to July
10th. sold at 27t cents per pound aud Amounted to
slO6o0 The company ore offered 30 cents per pound
for the next months product. At this rate the cows
viii net sl25 each per annum. As all the propretors
have been butsrmakers for many years they are noe
60 calculate the relative product of butter and cheese
per COW.
BY the economical method Of manufacturing the milk
fn large cheese factory they find that the same milk
which produced one pound of butter viii produce three
mounds OF cheese This would require the butter maker
10 obtain 90 cents per pound for butter TO equze the
cheese makers price for the July product This fac
Sory manufactures cheese for farmers who bring in
their milk for per pound for the cheese pro-
duced The milk is hauled to the factory In tin cans
which we should judge would hold sixty gallons each
These either placed upon wagons before filing or
upon rollers platform just the right hight to push
easily upon wagon At the factory they are not IN
loaded. The wagon drives upon an elevated PLATFORM
and tin spout conducts the milk from the faucet OF tho
large cans on the wagon into weighing can inside the
building The receiver credits each man with the prop
or number OF pounds. BY careful experiment it has
been asceraned how much cheese he Is entitled to- and
when the dairy is sold be receives his proper dividend
Ench farmer Is allowed 10 Garry bis proper proportion
OF the whey II he desires to do Some OF them do
not avail themselves Of the privilege. Those who do,
feed the most Of It 10 the which soon learn 70
drink it greedy At the factory the surplus whey Is
fed to swine At the present price Of pork it is prolific
bic TO feed it to the pigs. In former years. cheese
makers have not found profitable and many OF then
have slQwtA the whey TO run to waste
o gp>ss the size OF this factory at 80 by 10 ieet III
IA two stories high end calculated 10 10 sufficient 70
manufacture tie milk Of 1870 cows Tho Weicr cones
from spring on the sic Of slate stone HILL ana Is oil
the very softes purest quality and quite cool enoogh
for drinking without ice The quality OF the water IS
considered Of the most important Items with the
manufacture Of butter cheese That Of the frecetone
regions always being preferred TO that where limestone
,r,dornnates Tho watts used in thiS factory those
of the Ralph patent The cool spring water being IN
troduced ell around The bottom aud Sides Of the IniS
s.o,, Il cool over hight. In the mornms " p'ouSD'
go the right tenperature by ltte furnace
She sat
When the curd is ready for tho press. Il is shovecd
from the WITS into car standing railway NJ one
end by which 1t r carried to the presses. which s'Ia
an long row one side Il the building. These presses
are not selfacting but operated by iron screws
according 10 the Judgment OF tie cheese maker lie
ebeeses when taken aom the press are carried by ran
into the curing room. This is not provided WIZ Shelves
according 10 our old fashioned notions Of cheese dares
but with pieces Of scantng placed 50 as % support The
lids OF the ordinary cheese boxes Tseeheese being en-
tied from the hoop in which IL is pressed upon the Ia OF
one of these boxes is then closely bandagod with very
thin muslin
When cheese isto be turned spare III u placed
On the top. and q rlnn woman with strong hands
takes hold Of the hds pressing them bard upon tie
cheese rolls IT over easily without the least danger OF
inurng the Tie bottom OF the cheese. |hich
IS nov tho top is then carefully cleaned and inb "a
will grease. and Ice cover which 1t stoo upon be'
also cleaned placed upon the next in COURSE
which is soon reversed. and 80 on through Tie whole
tne OF perhaps hundred chooses. There are Two rows
OF cheeses through the room. caoh Of two egs winch
afford abundant working space. When the cheese are
sufficiently cured in tie lower room. they are placed
upon platforms and hoiscd TO upper room. A por
ton OF this room finished of and provided with stoves
will serve for curing winter cheese keeping them at the
came temperature es at TIC summer curing rooms
EVERYTHING about this factory appears be conducted
with the utmost neatncss There is but thing lsck
ing that is steam This advise the pro2Iieiors Of
this and all other chcese factories 10 obtain without de
lay They win find il the most economical agent eyei
employed 1t win its cost twice over cgeTy year
Every vessel and Implement. used about dairy can be
cansed almost instantly by steam saving hours Of hard
labor with hot and cold by flexible hose, tx
steam be brought to bear upon every corner OF h'
vat BY steam The farmers milk cans can be ccan5el
better than be con possibly clean them with water
No farmer possibly witness the operation of n fac
tory hike this without becour fully convinced Of the
great advantage that farmers would derive from Tho
establishment of similar one in every neighborhood
There ia not only great economy in the manufacture
milk into cheese bu. tho product universally ontse.
tint of individual dsircs We have visited Ia day
great many cheese darics but never saw handsonel
sgbt than ia this ore ut Homer. The uniformity Of siac
aad quality, and general appearance Of all similar
tabishuents. makes buyers Willingly pay higher
price than they will for cheese made in the old way.
Mr. Uannum assured US that lie should consider it
most excellent farming business to keep and man
ntaoture the milk In similar factory II the cheese
brought only one third the which they have OBJ