Grant County herald. [volume] (Lancaster, Wis.) 1850-1968, 1870-12-13
Cheese Manufacturing in Grant County
Origin of the Factory System
Profits of Dairying.


taken pains to learn particulars anC
write up the enterprise for our col
umns.
The factory in question is owned
by Messrs. Bate and Williams, was
built only last spring, and has al
ready turned out some cheese a.
good as any manufactured in the
Eastern or Middle States. The
building is two stories high and
made of wood. Shortly after it was
erected it was blown down with the
wind, but it was soon reconstructed
and fitted up for it's present purposes
Tho process of converting milk in.
to cheese takes place on the first
floor OF the building. The vat used
to separate tho curd from the whev
was made in Ohio, and cost about
$500 including freight charges. Miss
NJ. T.. Walker, professional cheese.
maker superintends the manufacture
Upward of $4,000 lbs. were made
this year. This consumed the milk
of 80 or 40 COWS. The work, how.
ever, IS to be carried on on much
larger scale hereafter. Cheese from
the factory taken to the fall fairs al
Bloomington, Lancaster and other
places always received the first pre-.
MUM. The factory already supplies
the markets of several neighborinq
towns and cities, whore from II to
10 cts. per pound is paid by whole
sale.
Mr.. j. Williams Of Oneida Co.,
New York, was the originator of the
cheese factory system. This was
twelve years ago. The system was
a good one, soon became popular and
proved success. On an average,
ten lbs. Of milk make one of curd
cheese. In Juno more milk by
weight is required to make pound
Of cheese than in September. Large
cheese, hundred inches in diameter,
and weighing 1870 lbs. or more, were
made at first, but these soon gave
place to smaller ones that could be
handled with convenience, and that
would not waste so much in the cut
ting by retail dealers. Experiments
were made to learn what the right
weight and size Of cheese ought to
be; and it was finally decided that a
proper one must have Chedder pro-
portions and avoirdupois, that is, be
16 or Is inches in diameter, 9 inches
high, and weigh from G5 to 20 pounds.
The Chedder cheese is made in Eng
land.
Now York State has 700 cheese
and butter factories, which consume
the milk Of 100000 cows. Other
States are in the factory business,
and even Canada has over thirty
factories in successful operation.
But few persons realize the magni-
tude Of the dairying interest in this
country at the present time.
Tho present produce Of cheese is
supposed to bo 300 100000 pounds
which ut fifteen cents per pound,
amounts to $4,000, 900 and Of but
ter 575,000,000 pounds, which at
twenty-five cents per pound amounts
to Sl52 100000; with 100000, 900
gallons Of milk sold in the cities and
towns, and G0,000,000 gallons con-
sumed in families where produced
worth S25, 100000 making together
a dairy product Of $215, 600 600, be-
sides the pork made from the refuse
of butter and cheese dairies.
The number Of cows is probably
not less than 100000, the number
in 1860 was 8,728,862. If we allow
1000, 600 cows for making the butter
it will give ll5 pounds per COW, and
1900, 900 cows employed in produc-
ing the cheese, which will be 200
pounds per COW; 600,0 600 cows for
the production Of milk consumed in
cities and families Of producers, leav-
100000 cows in Western and
Southwestern States devoted to rails
ing stock.
From these facts it will appear
that the average product Of butter
and cheese is very far below what
ii might he with the Intelligence and
attention to breeding, feeding and
general management which the sub.
ject demands.
The first Collins cheese factory OF
Erie county, New York, for 1860, re-
ports the average from 730 cows, at
42O pounds Of cheese per COW, while
200 pounds aud over is common
yield per COW, in butter, from good
well fed COWS Great improvement
in the dairy interest of an aggregate
Of S215, 720, 900; it should be Brought
up to s500,000
That the Bloomington cheese fac
tory will form a very profitable
branch OF homo manufacture is the
belief of all who have bestowed the
least amount Of thought to the sub
.iect, and who are acquainted with the
favorable climate and the fine pasture
advantages Of our productive county.
Grass and other cow-fee1 growing
here is certainly as nutritious as
grass and SO forth growing elsewhere,
and the milk Of well-fed Wisconsin
COW will stand chemical comparison
with the milk of any well-fed COW of
y ork State, Vermont or Ohio. But
time, and the enterprise of Messrs.
Battle &Wh illans, of the Maple Grove,
will decide this question for us.
THE END AT HAND IN PARIs.-Min-
lister Washburne's Secretary writes
from Paris to London that, according
to his information, the French have
hnc,, LootDp NJ oil ,,of,,tc brt oxn