Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1873-04-15
For the oxford Democrat-
CHEESE FACTORIES.

The Cheese Factory system of this
country was first introduced by Mr.. Jesse
Williams. of Oneida County. n. Y. a
little more than twenty years ago. He
had been a skilliul cheese. maker at a
time when the great mass ol the cheese
made in the country was OF an inferior
quality, and his cheese had acquired a
good reputation and found q ready sale.
In the spring of 1851, one of his sons
married and began farming on his own
account. and Mr.. w. made contract Tor
the cheese of his own dairy and that OF
his son at II higher price than dealers
were paying for that ul other dairi :.
But the young man doubted his ability TO
make cheese of rs good u quality rs
would be required under the contract,
and it was suggested and arranged that
he should send the milk from his dairy tn
his fathers milk-rOom and have the
cheese made there. From this sugges
ton and arrangement grew the plan OF
bringing the milk OF several daiies To
ge,her and making the cheese Ia one
place, and finally the system Oi Associa
ted Dairying or Cheese Factories, now
brought to high degree of perfection
and widely spread in different States.
But for ,ime,-as might have been
expected.-the growth of the system was
very slow. 1t always takes time for
such movements to pass out from the
field OF experiment, doubt, and unccr-
tainty, into that oil acknowledged success
and general acceptance. Not till 1884
did the example oil MIR. Williams begin
to be copied; and in that year only four
new factories were established, and in the
five following years previous to and IN
Guiding 1859, only sixteen other factories
were started in the State OF New York,
though at least one had been started in
Vermont. But in 1860 decided impulse
was given To this enterprise; seventeen
new factories were started in New York
that year; and in 1866 there were five
hundred, and now there are more than
one thousand in operation in that State
Sixiy.Sevcn are in operation IN Vermont;
they have been introduced into Pcunsyl-
vauia. Ohio. Indiana. Illinois. Michigan.
Wisconsin. Minnesota. Iowa, Kansas.
Massachusetts. Maine, and other States;
and by those most familiar with their
working AMI results, they have come to
be regarded as no longer an experiment
but an assured success.
From table giving some statistics OF
l33 cheese factories in the State OF New
York in 1864, it appears that the whole
number of cows per factory ranged from
2S0 to 1900, with IN average OF 800 to
each; that the season in most cases
ranged from four and onc.half TO five
months; that they made an average
amount of 2S3 lbs. ol cheese pei COW;
and that the average value oi the cheese
that year was Sjo.j2 per COW. Since
that time. however, great improvements
have been made in the manufacture ol
cheese in the factories. 80 that larger
quantity. and that of a better quality Is
now produced from - give" quantity Ct
milk. At the present time, in Vermont.
the number OF cows per factory ranges
flom POO to 600. though there are but
very few factories tuat receive the mix
of less than 800 or more than 200; and
the average i probably about 500 COWS
10 factory and il is generally under
stood that a smaller number OF cowS.SaY
from 800 To 400. is better Tor those who
palronizc the factory, than three or tour
time. that number, because II saves the
labor and the lisk OF iuiuring the milk in
carving IL longer distance, and also III
the smaller factory they are IN re likely
to have help enough to do their work
well, and 80 produce = better article OF
cheese. In localities where there are
1000 or 1900 cows within possible reach
OF q factory, it is better 10 have two OF
three factories ut some distance from
each other than TO bring all the milk to-
gethcr in single factory. We know oil
good dairy towns in Vermont, where
they first started with the intention OF
having one large factory, but now have
three instead OF one, and iind j. an al.
vantage.
IuChittenden County, Vt.,-lhe County
which contains one third OF al The cheese
factories in that State,-it Is understood
that a building intended to receive the
milk OF 400 or 500 cows, should be 100
feet long by 3 OF 81 feet vide, and Two
stories high, each story OF = good height.
The building should be we'll built, with
tight, double wailS,-th inner one lathed
and plastercd, with double windows 80
arranged that they can be opened easily
when neceSSary.and with means provided
for thorough ventilation, and Tor main
tanning complete control Of The tempera-
ture in both the making and calling
rooms. Il should be 50 situated rs to be
easy OF access, and convenient Tor those
who furnish the milk from different direc.
tons; standing on dry ground, at dis
lance from all nuisances, swamp or other
noxious exhalations, surrounded 10y pure
air. and commanding IN abundant supply