The Emporia news. [volume] (Emporia, Kan.) 1859-1881, 1869-10-01
CHEESE FACTORIES.

1t is a question of some interest TO
determine whether cheese manufacture
can be considerably increased, and made
one OF the proper sources o revenue
! farmers in this vicinity, ard I. so sos
what extent the work may be pfot5aby
done in factories.
I Cheese factories arranged with refer
ence to the accommodation of communi-
ties have but recently been brought into
use. improvements in the methods of
manufacture were gradually introduced
by those who had large dairies, and it
was found that the cost of manufacture
was diminished in proportion TO the in
crease of the dairy. 1t was finally dis
covered that the manufacture of cheese
| from the produce of number of dairies
by the use of a single set of apparatus,
or the establishment of cheese factories
for the accommodation of considerable
number of farmers, was measure of
economy, both as relates to the item of
labor and in the quality and quantity of
the cheese which was produced. The
old methods required a supply of APP
paratus in each household, and this
involved an aggregate outlay of many
times the amount of capital that is re-
quired for the erection and maintenance
of factories that will serve the same
purpose.
A factory that is capable of manufac-
turing cheese from the milk which is
furnished by fifty common dairies may
be carried on by two persons. These
two persons not only receive the milk
at the factory and manufacture the
cheese, but take the necessary care of it
until it is ready for market. This meth
cd leaves those who furnish the milk
with merely the labor of milking their
cows and pouring the milk into cans,
which are placed upon platforms that
are arranged upon the outer enclosure
of the yard, and from which they are
conveniently transferred to the wagon
by which they are conveyed to the fac
! tory.
/ When the wagon arrives at the facto-
ry, the cans are easily transferred to
platform, the height >of which cores
ponds to the bed of the wagon. The
contents of each can is then poured into
another can that stands upon a Fair
banks scale by which the milk from
each dairy is separately weighed and
accounted for. As soon as the contents
of can has been weighed, a large fau-
Get is opened, and the milk allowed to
run through a tin gutter into the vat in
which it is made into curd. BY this
method the contents of fifty cans, which
may be brought upon four wagons, may
be weighed and transferred to the watts
in a short time.
The arrangement of the watts into
which the milk is received and alter
ward changed to curd, secures much
economy in time and labor. The watts,
the number OF which are two, in the
factory we have in view in this descrip-
ton, are thirteen feet long, three and a
half feet wide, and seventeen inches
deep.
, The vat is arranged with space be-
tween the metallic reservoir which con-
tains the milk, and a wooden trough in
which this is placed. This space is
intended to contain water, which is
alternately used for keeping the milk
cool and afterward for warming it and
making ready for the preparation of the
curd. The cooling process is not re-
quired when the cheese is made each
morning and evening, but where it is
only made in the morning it is an in
: dispensible provision.
In order to keep the milk sufficiently
: cool for its safe preservation over night,
water may be allowed to run through
the space between the metal and the
wood that form the vat, or when more
convenient, it may be used for this pur-
pose. The best selection of place for
: factory is where the vat may be placed
little lower than a spring, on a stream
of cool water, so that the water may be
furnished in continuous stream, and
without any labor.
: A coil through which steam is con-
veyed, is also arranged in the space be-
tween the two portions of the vat, for
. the purpose of warming the milk before
it is made into curd. The steam is fur
: nished by two common methods. The
most simple is by small boiler be-
+ meath each vat. Another is by convey
: ing the steam from boiler outside the
? building, which is sometimes also used
: for other purposes, as in the manufac-
p ture of boxes for the cheese.
, A trough i'll which the curd is pre-
pared for the press, and proper num-
) Der and arrangement of presses, COM
e pletes the apparatus that is found in a
n well arranged cheese factory. A build
, ing adjoining, provided the factory has
not the required capacity for the daily
care and storage of the cheese, is a
e necessary appendage to the factory.
s This outline description does not
embrace all the information that is re-
quired by those who would engage in
this pursuit. 1t is merely intended to
attract the attention of our farmers to
this important and natural source OF
income, and to induce them to investi-
gate the matter, and to ascertain wheth-
d er this may not become one of the
4 leading and most profitable ones OF
their farms.
ToUcHY.-We are sorry our friend j.
d Speer, of the Lawrence Tribune, is so al
y mighty touchy. We have an affection
N for the old Tribune. 1t is good paper
o and with an occasional exception is
II sound. j. Speer can't get us to quarrel