Mower County transcript. [volume] (Lansing, Minn.) 1868-1915, 1874-02-26
Building Cheese Factories.

Mr.. T. D. Curtis gives in tho Syracuse
Standard the following directions for start.
ing now factories:
We frequently have inquiries from par.
ties who contemplate building cheese facto-
ries, regarding certain details which none
but those who have actual experience can
readily carry out. For the benefit Of all
needing such information, We have taken
pains to prepair the following:
Size Of Factosy.-Small or medium-sized
factories now sesm to 30 in order. People
do not like to carry milk long distances, md
this fact undoubtedly accounts 1or the ten.
denoy to small factories, conveniently located.
We viii give the size Of building suitable
for dairy of three hundred 70 four hun.
dred COWS. Lot it be eighty BY twenty-six
feet, with sixteen foot posts and two aoors.
From the end of the lower story take
twenty-four feet for q mako reom, leaving
the remainder for curing room. Should
more than one vat be used, the make room
wil:need 10 be about six feet larger one
way. It may be made 20 by taking the
space of from tho curing room, or by put
ting projection on the side. The upper
story viii be used for curing. but should DO
parhtioned of the same 40 the lower story.
The room over the make room should be
lathed and plastered, and provided with
heating apparatus. 30 40 to make suitable
place for curing early and late made cheese.
The building may be cheap or expensive a.
desired.
The Wazks-It il now considered desira-
bic to betten the outside and coil up the in.
side, thus making double wall with an
air1paoe between. This enables the factory.
man to control the temperature OF the room
better. If the windows are hung in tho
middle 20 that the top can b swung out or
in, ~ the bottom swings in opposite direo-
tons, it will be found great convenience.
Provision should be made for good vsntils-
ton. Stovs-Pipe or some other kind of
tubing should be used for carrying the foul
air from the lower room up through the
upper room, instesd of it, being allowed to
diffuse itself all through tho building. OF
course the bottom Of the pipes only have to
be inserted in a hole through the ceiling and
then carried up through the roof.
Ranges or 6helves.-Either settlers and
ranges or the old style tables may be used,
The latter, since small-sized cheeses have
come in fashion, are the more common.
They are quite ss cheap and convenient,
and BY using them faotory-men avoid the
annoyance consequent upon the pretended
patsnt-right which 10 claimed on Tia ra;ls
and turner's. But where two rows of benches
are put side by side, as Is usually the case.
there should be space enough left between
them for tho hand to enter while cleanine
them.
Heatsng-A pp0ratus.- shall not recon-
mend any particular style of vat, since bv
doing 80 We should seem to condemn others.
But No will mention the fact that for suuall
factories watts with self-hsaters are prefera-
bic and the more economical. A self.heater
can be set up and run anywhere, with 4
piece OF stove-pipe to conduct of tho smoke,
and the expense OF boilers, mason-work.
&C., IL avoided. Five or six cords of maple
stove-wood, split fine and we'll seasoned.
viii run good self-hsater through the sea-
son. W late steam has grown greatly into
favor, both because of it's greater conve-
nlence and its greater cleanliness. Drv
steam Is the usual mode of applying heat.
A good deal has been said against steam in
this form Of cheese-making, but practice
does not seem to Justify the areumenta
Many'of the very best factories-t6ose that
get big yields and excel in quality-use drv
steam. Besides, steam affords motor-powef.
which Is useful in various ways.
freezes and Hoqps-The appearance of q
dairy depends very much ON the trueness.
a. we'll az uniformity In height, Of the
cheeses' Good presses and hoops are there
fore essential, and save q great deal of
trouble a. we'll as give a great deal Of
SATISFACTION. Wswould not now recommend
anything but the Frazer gang press. which
costs but Little more than tho old stvle.
While 1t saves q vast amount of labor. press.
90 truer' and gives much better satisfaction
every way. After two years observation Of
Its operations we do not hesitate to Say that
any man who builds new factory or re.
places the presses and hoops of IN old one.
would make great mistake If he did not
introduce the Preas But for the benefit Of
such % are prejudioed in favor OF old stvlea
and old ways, or against everything new
we give directions and measurement. e.,
building q strong and durable one. Tha
press needs to be made heavy and strono
80 as to avoid springing and warpins: RI
the nll DO fourteen BY four inches: The
beam, ten by nix inches; posts, tour hv
fourteen inches, slanted from the sill nm.
ward to ten, the width of the be.m. ri.
sill and beam should be boxed into the
posts threo'fourths of an inch, and the posts
should extend above the beam soma fonr
inches: The interal space allowed for eaoh
noop should be two fest; and in each space
pet"een the hoops the sill and beam should
% held in place BY seven-eighths inch rods
OF iron. In the first spsoe from either end.
single rod is sufficient; the next should
nave two rods, and 80 on alternately. The
single rod should extend through the mid
die OF the sill and beam, and have heavy
washers attached to each end to prevent the
head or nut from settling into tho wood.
Tho double rods should go through the
edges OF the beam and sill, and through tho
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