The Elk County advocate. [volume] (Ridgway, Pa.) 1868-1883, 1871-08-03
FARM AND HOUSEHOLD.

| CoST OF A SMALL CHEESE Factory.
| AS many farmers are making inquiries
about butter and cheese factories, they
will be Interested in reading the follow
ing estimate of the cost of n small cheese
factory, which we clip from the Mana
fdcturer and Builder. "For 100 COWS, O
building GOx26 feet, with 16 foot posts,
making it two stories, would be re-
quired. Take "a feet from the lower
story for 'malze-room,' leaving the re-
mainder and the upper story for curing
rooms The upper story should be par
| titioned the same rs the lower. The "a
foot room over tho make-room should
be plastered and furnished with stoves
suitable for curing carly and late cheese.
The cost depends upon the price of lum-
Der and labor, which differs in localities.
A rough, substantial building, which
will answer in every respect i'll most 10
calities, would cost 81 900. If finished
| with paint, ETC., $1,000. 1t could be
furnished with vat, tank, presses, hoops,
scales, etc., for $500, making in oil 81 300
for rough building, and $1,000 for the
finished one. For two hundred COWS
the same sized building would answer.
For vat and fixtures, $500, making, in
all, 81, 900 for rough, and $1,000 for fin
ished building. This is the size of many
that were built in this State this season.
Stock companies are formed by those in
terested taking one or more shares,
which may be $50 or 800 each. A COM
mittee is chosen by the shareholders,
who superintend the building of the fac
tory, hiring Of help, etc. A dairy of one
hundred COWS can be managed by man
Of experience with additional help, which
could be hired at from So to SO per day
and board. For two hundred cows he
would want an additional hand, which
might be woman, and inexperienced.
The question is often asked: How many
COWS must factory number to pay !?
For an individual to build factory to
work up milk for others at 50 per hun
dred, which is the common price of maxi
ing and furnishing the cheese all boxed
and ready for market, he would want
three hundred cows or more to mako it q
paying business"
RooTs FOR FoRAGE.-The Practical
Farmer says In view of the short hay
crop, it will be we'll for those farmers
who have put in plentifully of sown
corn and good supply of sugar beets.
Fifteen to twenty tons of the former and
thirty to forty tons of roots per acre,
will go far to make up the loss of the
hay. If neither of these have been put
in, the only remedy now is a crop of
ruta baga or common white turnips.
The middle of the present month will
yet do for the first, and two or three
weeks later for the latter. These latter
should be sown, besides other places, on
the headlands of cornfelds, previously
we'll and deeply stirred with the cult
vator, and fertilized with superphos-
pilates.
Ruta bagas from American grown
seed are preferable to foreign, as they
run much less to what is called neck,
and make better and more regular tu-
bers. This crop requires drill culture.
Holbrools's Seed Drill and Cultivator is
the proper implement, marking out the
rows, dropping and covering the seed
all at one operation and with great ac-
curacy. The drills should be wide
enough for a horse to pass between-not
less than two and a-half feet.
SEASONING WooD.--A writer in an
English journal Informs us that small
pieces of non-resinous wood can be sea-
soned perfectly by boiling four or five
hours-the process taking the sap out of
the wood, which shrinks nearly one
tenth in the operation. The same writer
states that trees felled in full leaf in
June or July, and allowed to lie until
every leaf has fallen, will then be nearly
dry, as the leaves will not drop of them
selves until they have drawn up and ex-
hausted all the sap of the tree. The time
required is from month to six weeks,
according to the dryness or wetness of
the weather. The floor of mill laid
with poplar so treated, and cut up and
put in place in less than q month after
the leaves fell, has never shown the
slightest shrinkage.
To CLEAN KID GLovEs.-The first
thing necessary is to have ready little
new milk i'll one saucer, piece of white
soap in another, and a clean cloth fold
ed two or three times. On the cloth
spread out the glove smooth and neat
Take q piece of flannel, dip it in the
milk, then rub off good quantity OF
soap on the wetted flannel, and COM
mence to rub the glove toward the fin
gers, holding it firmly with the left
hand. Continue this process until the
glove, if white, looks of dingy yellow
though clean; if colored, till it looks
dry and spoiled. Lay it to dry, and the
operator will soon be gratihed to see
that the old glove looks nearly new. II
will be soft, glossy, smooth, and elastic