Western Reserve chronicle. [volume] (Warren, Ohio) 1855-1921, 1872-07-10
ne nntimus Cheese Factorr.

TIE OPtimHs Cheese Factory.
Fhe factory systemic feOnverting milk
into cheese has made such rapid pro-
grsss since its recent introduction into
the United States, as now to be ciassed
among great industries. Thernanu-
faeturenoEcheese being an art, acquired
only by long experience, careful study
and observation, and, as in other
branches or industry, requiring on the
part OF the successful operator certain
qualifications, 1t is not supposed that all
ruralists are possessed OF those essential
qualities that. would insure "a sue
cessfui career IN this-line ofbusiness.
1t was the practical workings Of this
doctrine that gave rise to the factory
system o feheese making About twenty
years ago, a few farmers in Oneida
county, New York, recognizing the
superior abilities Of Jesse Williams and
his consequent success in the mSnuac'
ture and sale of his cheese. induced him
to m~snufacture their milk in conneOtiOn
with his own. The pecuniary advantages
realized by the farmers from this system
arose from the uniform excellence
in the quality aud size Of their cheese.
causing than to grow rapidly in favor
both in the home and English markets.
Little did Nh. Williams think that he
was Introducing alprineiple which,
when Once7 established, was destined to
be the means Of releasing his fellow
farmers from much anxiety, heavy
labor and drudgery. That these bless
ings have been properly appreciated is
evinced by the rapid development made
in this branch of rural industry during
the past few years. To-day cheese
factories are found thiekly scattered
throughout the east, and are fast spread
ing west and south. Only about sixteen
Years ago, the hrst factory was started
in Ohio. There are now in this county
alone upwsrds of twenty-five, manu-
facturing. on an average. about six hum
bred cheese day ostwenty-four thou
sand pounds .H3JT.o.T.Eg
On Wednesday OF lsstsTsek, we VISITED
the Optinius factory, located at Powers
Corners. owned and ron by Messrs.
Reynolds Il Taylor. This faetory is
doing aourishing business. HFeceIves
milk Of eight hundred COWS, Q rmore
than 1900 pounds a-dsy. They are
now making iftx-twO cheese a day
the day ofoar vlsit they had, on their
400 very fue looking June
In this factory are three large
watts. each resting upon a tank a large
number OF presses and some simple
tools for working the eurds, etc. Onl
one side OF The building is erected a
platform, about four feet high, upon
which is a platform-scale. Each patron
s provided with one or more largo tin
ans. At an early hour in the morhing
may be heard the noise Of the wagons
and the rattle of the cans. The wagons
IRE driven close to the platform, and the
,ans are lifted, Dy the aid Of a windIass,
3 large can On the scale intorWhich
hey are emptied, and the contents mo-
ed. From the scale the milk is con-
iucted 70 the watts. The milk being ali
IN, by a steam pipe running through the
water under the watts, it is slowly raised
% q proper temperature when the rennet
s added. In a little while the whole
body Of milk is curdled; the wheyrl
from the curd, is drawn off
When the curd is fine enough and firm
enough it is lifted from the vat and laid
lpon a strainer, where most Of the whey
trips away. Having been sailed it is
low thrown into the hoops. After being
properly pressed the cheese is taken To
he ennng ROOFS. Here it is turned
every day and carefully attended to
until properly cured As soon as the
,urd has been handled, The watts are
,arefuHy washed and sealded out, the
ioors scrubbed, and everything put in
readiness to receive. another days milk
lng-The neat- and systematic manner
M whichTthis factory isfcOnductcd is a
Feature and speaks much in
praise or the lady employees and the
business qualities Of the proprietors
Those who have never witnessed this
process Of cheese making would find
Tisit to q factory both interesting and
profitable. e.