The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1866-07-12
The RiChm9d Cheese Factory.

In view Of the fact that the manufacture
Of Cheese is fast becoming one of the lead
ing interests of this county, the following
communication from the Harvard (lI) In
dependant, will be of interest to many OF
our readers:
To the Editor of the Independent.
At your request, | write you in relation
to our Cheese Factory. We started but
four weeks since, and the result of that time,
is 260 cheese, average weight about 50
pounds. We are now making u every day
They will average about 70 pounds We
have just finished the third vat, which will
enable us to make eighteen cheese per day,
if we are favored with milk enough. At
present we have the milk of about $50 cows.
The building is 30x90 feet, and more ia
vorable location than that on which it
stands, cannot well be found. The water
used about the premises, is pure and spark
ling, and is obtained from a spring, the wa
ter from which runs through pipes to the
Factory. The pipes are 20 rods long, and
the water falls 10 feet below the spring, and
reaches the factory at a temperature of 49,
degrees.
llO 1dOLO1 CdlSIlhtGQ W WUIh Ill0 Iilllh
of from six to eight hundred COWS. We have
no contracts with orr neighbors for milk
as long as we do well by them, just so long
we think they will furnish us with what
spare milk they have, and if it proves a
paying business, they will keep all the COWS
they can The patrons have the most of the
milk worked up for themselves paying two
cents per pound for the cheese. The balance of
The milk ls bougt az eleven cents for ten pounds
Of milk. The milk is all brought to the Factory
by 9 o'clock a., M, IN cans made to suit The
customers, varying from ten to fifty gallons
These cans have lids that shut close and prevent
from splashing by the jolting of the wagon.
The wagons are driven under shed, on the
west side OF the Factory, and the cans are hoist.
ed by means OF a crane which catches in the
handles made in the middle of the outside of the
cans, especially for it. They are then swung
round and empied into weighing can, which
stands constantly on a pair of Scales, and holds
ixty gallons. From this ii runs through a tin
pipe at the end OF which is strainer, into yats-
which holds about six hundred gallons each.-
THESE Vets are lined with tin, and troughs I'M
der the whole leugth of which runs the fines
Cool water Is constantly kept in these troughs
lnth heating time in the morning. We have
furnace and boiler to heat those watts, which
can be done with basket full OF chips, and in
very short time. That is all that Is required
Tor heating purposes. The whey when it is ready
is drawn off with syphon and struiner into a
rough that leads, out, and along side of the
building, into vat at the north end of the Fac
Tory, distant two rods, and is there fed to hogs,
aud taken away by the patrons.
The cheese when pressed. they are taken out
The next morning, and are placed on lids, and
taken and put on racks, made OF scantling, two
by four 10 the curing room. They are two tiers
digh. They are then oiled with a mixture of
butter, and oil, aud turned and rubbed for thir-
~ days, and thon are ready for market When
he weather is cool, it is necessary to have some
fire. This Factory is west of the village three
quarters of mile on my farm. This is fair de-
scription of our Factory. Now please let me
near from you, for want light on the business
Yours Fraternally,
w. a. McCoNNEL.