Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1873-09-23
Associated DdirUin1.
Cbeese-Making iu Oxford Co'ty.

accOtfUftN l/o' UfhUs
Factory Cbeess-Making iu Oxford Coty.
The following account of the South
Paris Cheese Factory was prepared by
Mr.. Pidgin Tor the Lewiston Journal.
We have been furnished with some cor.
rcclions. and republish the article cor
rrcted
The good people oil Oxford County.
always ready to turn an homes; penny,
have taken al active interest this season
in the matter OF cheese making, and
have established four cheese. making es-
Establishments. or factories at Dixicld,
Mexico, Waterford and South Paris all
of which are nov in active operation.
Though designated rs factories" the
establishments are not so large nor elab-
crate, nor go filed with machinery as the
name would imply. That at South Paris
is a simple frame building, about 2ox45.
Inside, the only finish consists OF tight
floor. and matched partitions Tor single
room in one corner.
The machinery is very simple. On
one end of the building is i raised plat
form on which is Fair banks scale. by
its side il large vat, Oneida, No. 10"
beside this large sink, and in the rear a
row of presses. In tho corner is a sink
in which is an abundant supply OF pure
spring water. supplied from -pring 10
the hillside A boiler for heating water
compI,tes the equipment OF the factory
Every thing is kept scrupuiously neat
and sweet, and even the HES find little TO
attract them
The first mornin. business is taking
from The presses the Nuke OF the day
previous. and receiving the milk Tor the
DAYS operations. As one after another
OF the producers drive up, the cans IRE
emplied into lprge Iin tank. when the
weight IS determined and recorded. and
the contents lurned into the vat. Each lot
is carefully inspected. any impuri'y
condcmning the lot.
The Vat.
This i The principal and most expensive
piece OF furniture in the factory. Rest
ing in wooden fame i. . copper tank,
rectangular, aud having pipe or furnace
tube running its whole length. The
"a. = - filled with water. which sncloses
thc furnace pipe-and dropping below
The water level. Il large lin tank capable
ol holding 500 pounds of milk. The
lil,t process, alter collecting all the milk,
is to heat tho mas, u u temperature OF
eighty two degrees
At This point, the common runnet pre-
pnrltiou H. added. twenty minutes will
Dc sufficient 10 "tuln' the mass, and as
soon a, it acquires hrmness, the opera
tor draws what he call. "knils'-a
thirteen bladed frame work. slowly from
emf 10 end, and side TO side Cutting in
,iN directions brings TIC curu To thc Ie
qulsitc degree OF lineuess, and causes
The whey TO separate. l, is then heated
to eighty eight degrees, to facilitate the
separation OF the whey. The mass re-
quircs constant stirring with The hands
the operator passing slowly around the
vat. Alter the whey is we'll separated. a
,ypLon at the end draws off a portion OF
the whey into pipe. whence it runs to
the whey ci,tem outside.
Again the mass is heated to ninety
eight degrees to cook The curd. When
properly cooked, it is taken into a long
sink. the buttom fitted with racks on
which Is laid huge chesse.cloth. Here
another halt hour of stirring is required
to thoroughly work i, The sail and free
the curd from the whey. This is Then
wheeled up to