The aegis & intelligencer. [volume] (Bel Air, Md.) 1864-1923, 1874-07-31
The Cheese Factory at Work.

IlorEwELL X ROADS, July Goth, 1874.
The Green Spring Cheese Factory, situated
near this place, is stock company, formed by
the farmers of this neighborhood. They have Il
capital stock of $4,000, which is divided into
thirty shares of one dollar each. The building
and outfit, ready for work, cost about 50, 250. 1t
is managed by board ofdircctors, composed of
the following gentlemen: George w. KeDly,
President; DIR. David Harlan, DIR. John Fnney,
Richard Holloway and j. L. Reasin. Mr.. j. b.
Coppock, lately of Ohio, manages the manuiuc-
turing of the cheese, and seems to understand
his business.
The building is a two-story frame structure,
with stone basement, the whole being built in
the most substantial manner, from design fur
nished by Welmore Hopkins, Esq, Architect.
Mr.. Samuel Holloway, contractor, executed the
work in most substantial and workmanlike
manner. The building is 30 GO feet long, with
n boiler room attached, II Y Is feet, feet high.
The building is furnished with water from
spring known as Green Spring, about one hun
dred yards Distant the water being raised by nat
ural flow to q tank in the second story, from
which the boiler is filled, and cold water is fur
nshed for all other purposes. There is also n hot
water tank adjoining the same, for washing watts
and other purposes, rs every thing must be kept
perfectly clean. The water in this tank is heat
cd by steam from the boiler.
The milk is delivered on platform, elevated
about four feet above the floor of the second
story Here it is poured into weighing can,
weighed, and allowed to run into vat made OF
VII SCI lnlO OHC VI WOUu lulS vat 10 ~ icOb
long, 3 feet wide and % inches deep. After this
vat is filled with milk, it is heated to 50 degrees
This heating being done by steam, in pipes run
ming through the tin vat. After this heating the
rennet is put in the milk, and also the coloring
1t is then allowed to stand about thirty minutes
or until strong curd is formed when it is cut
with knife made for the purpose. After this the
steam is again turned on and it is heated 90 de-
grees and allowed to cook for about two hours,
being kept stirred all the time. After this 1t is
dipped into a curd dricr, this being 16 feet long,
3 feet wide, II inches deep, with false bottom
made of Stats. In this it is thoroughly workde
with the hands and then sailed. After it is suff-
ciently cooled, it is put into the press, where it
remains about "a hours, and it is placed on
racks to dry.
The stories of the building are feet high, and
these racks or shelves run the whole length of
the building. There are five rows of shelves,
each row having two rows of shelves the third
floor and half of the second floor are used as dry
ingrooms; the other half of the second floor
being used as work room. 1t contains the tank
vats press, &c. The first story is intended to be
used for making butter.
The milk is bought by the pound, and the
manager is getting from $500 to 5000 pounds
per day, paying S1.25 per hundred lbs. for it.
He is making from $50 to 800 lbs. of cheese per
day. but they have the room and power to make
from 900 to 800 lbs. per day by the addition
of extra watts and press. The cheese is of very
fair quality.
Messrs. Kenly e Proctor are selling the cheese,
and report very favorable.
HoPEwELL.