The Cecil Whig. [volume] (Elkton, Md.) 1841-current, 1873-04-19
How to Start Small Cheese Factory.


How to Start Small Cheese Factory.
| From the american Stock Journal.
We have had many enquiries as to
the proper mode of construction, and
cost of materials and outfit required for
small cheese factory, capable of using
the milk from thirty to fifty cows.
Cheese making is profitable business
when we'll managed, and there are
many places where there is not per-
haps one person with energy and capt.
tai enough to start q factory on large
scale, vet halfa-dozen neighboring farm
ers, by uniting together, could make
very good thing by turning the milk of
their cows into cheese. Even in the
best dairy districts of New York State,
it is beginning to be discovered that
very large factories do not succeed the
best, as the unavoidable necessity of
bringing much of the milk long dis
lance, often by rough roads, in bad
weather, causes the different messes
brought in to be of very unequal quail
tv, and much uncertainty in the process
of manufacture results.
In locating the factory, the first requi-
site is to have a good supply of pure
cold spring water, and, if possible, so
situated that it can be brought into the
premises BY the force of its own natur-
al flow through an inch pipe, to hight
above the watts that will enable them
to obtain full supply at all times,
when necessary.
Every provision must be made for
cleanliness, by so locating the building
that it has slope on one side at least
sufficient to enable drains to be made
that will readily carry off all rainfall,
or any superabundant moisture from
the soil, as well as the washings, whey,
&C., from the interior of the building
itself If swine are to be kept to be fed
on the whey and other refuse, theym must
be located far enough to the northeast
of the: factory to prevent any risks of
bad odors being blown towards or into
the building. The size of the building
NAV vary, according to circumstances,
from 80 feet by Is to 40 feet by 20, but
it should be u parallelogram, divided in
such way as to leave one end for
curing room, with the vat extending
across at the extreme end of it. The
walls should be at least ten feet high to
the plate, and the curing room is to be
divided off by solid partition, reach.
ing to the roof and entered by close
door. A door should also be made so
as to admit of entrance from the out
side. This is necessary, in order to pre-
vent the vapor from the heated whey
getting into the curing room, and so re-
tarding the drying and curing of cheese.
The curing room may be made two
stories, if desired, and the upper story
be lathed and plastered, and a small
stove put in to heat the room during
the spring and fall, when the weather
is cold and unfavorable for the curing
process.
The building must have plenty of
windows, at least three outer doors, and
good ventilation secured in the make
room by having it open to the roof, and
small ventilating tower with louvre
bars put at the top. The sides are to
be either battened or clap-boarded, and
tight floor that can be easily kept
clean is necessary At the end next
the vat is to be platform for receiving
the milk from the outside, through
small door that is at just such height
from the ground as will enable the cans
to be readily lifted in from wagon
outside.
The cost of the building will depend
on the price of materials, but it need
not be much, and if put up by the pa
irons themselves, assisted by one car
penter, it will cost still less. They can
also construct the press frames, which
should be strong, heavy, and substan-
tial, so as not to warp or spring.
For small factory, watts with self
heaters are the most economical. A
selfheater needs no boiler or mason
work, simply stove-pipe to conduct
off the smoke, and half dozen cords
of good dry maple, split fine, will run
one the entire season. Tables are pre-
ferable to settlers and ranges, and can
be made by any carpenter. So much
depends on having the cheeses of an
exact size and truencss in weight, that
good hoops and presses are essential.
Small-sized cheeses are most in favor.
The cu1d sink can also he made by any
carpenter, it is important that it should
be constr W ted ont of clear and well
seasoned pine, planed smooth, the bot
tom being one and half inches, the
sides one inch thick, the legs strong and
well braced, and running up to the top
edge of the sink, which should stand
three feet clear of the floor The size
of the sink is often puzzler, and must
be regulated by the number of cows
that supply the factory with milk, but
for fifty cows it may be eight feet long,
two feet wide, and nine inches deep.
Numhar af Zoos that Hen aan Law.