Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1874-04-17

Is purchased by the owner, or owners, Of
the factory. When made by the hundred,
the price varies FROM 81 80 to so per hun.
dred, the maker furnishing everything.
The average is about S1.75. The circum-
stances which surround the erection of fac.
tories, arc 80 varied that no particular plan,
however well devised, could be made to suit
all situations. There are, however, certain
general features that ought to be regarded
10 all, aud 10 these We may call attention,
The site must have something to do in
moulding the fashion Of the buildings, and
30 also must the variety of cheese to be
made, and the quantity Of milk to be sup
piled Ii is often necessary to provide
apartments 10 the factory buildings for the
family Of the manufacturer, circumstance
which will modify the form and size Of the
buiding, II but one is erected. The gen.
eral facts in regard to what has been proved
by experience to be essential to the well
working Of the factory buildings, were very
concisely aud clearly stated by DR.. l.. L..
Wight, in paper read before the American
Dairymens Association, at Utica, in jan
i'sry, 1871, from which we make the fol-
lowing extract -
Tho first thing TO be considered in se-
lecting site for building, after having Sc
cured sufficient plumber Of COWS, is plen-
tiful supply Of cold running water. The
quantity should not be less than sufficient
to fill two inch pipe, for the milk of every
five hundred cows The temperature of
this water should not rise above so degrees
in the warmest weather Of summer. Instead
Of erecting the buildings over some low,
marshy, swampY ground, where water, slop,
aud whey will settle and stagnate and in.
feet the superintendent air, as is too often
the case, by all means select some dry, hard,
airy location, little descending to the rear,
and with continuous descent from the
building, to ensure the escape Of all decom.
posing liquids to u safe distance. The size
of the main building should be thirty-two
feet wide, two stories high, of eight feet
each in the clear, and the length will depend
upon the amount Of milk anticipated. A
building seventy-6ve feet long will accom-
modate the milk from five or six hundred
COWS. Let the piers be made very substan-
tial, extending to 4 depth beyond the possi-
bhiJ VI iloobf auN hOS uC ONSi AbOut NCu
feet apart in either direction. The main
timbers, being ten by twelve inches square
support three by ten inch jOists, not set in
gains, but resting on the cross sills The
joists must be sound, and set not over six.
teen inches apart, being we'll bridged. The
flooring of the mandatory, made Of well.
matched, sound, yellow pine plank, incline'
three inches from the 'front.' to a substantial
box drain made in the floor, four feet from
the rear. The floor also inclines slightly
from the rear to said drain. The drar
drops from each end Of the manufactory tC
the center, where it enters another boz
which conveys all whey, slop, etc., to a SAT,
distance from the building. The entire
outside is covered with well.seasoned
matched, sound pine sizing. The entire
sides aud ends OF the manufacturing part
inside, are ceiled with pine. The ceiling i,
we'll plastered. The curing rooms have
floors laid with good, sound, seasoned spruce
flooring The sides are double plastered, Sc
as to make two fixed air spaces Their,
need be no posts to support the floor. The
second floor is supported by iron rods, sus
pended from bridges in the attic. The en-
tire building is well lighted by double sasf
windows, which are supplied with good, ro
tary outside blinds. Thorough ventilation
OF the curing room is secured by the build
ing being elevated SO far above the grounC
as to admit of an abundance Of air anC
the insertion Of large registers, in each bent
under every counter in the first and second
floors and by good ventilators through th'
attic floor aud roof BY careful attention
to these registers, aud keeping the blind
closed in hot aud sunny days, the temper
ature can usually be kept at sufficiently
low degree, even in the warmest weather
An ice chamber in the attic, SO arranged a
to register the cold, moist air into the curinI
rooms below, would likely at times be ben
eicial. The curing rooms are supplied viii
counters twenty-four inches high, aud thre'
feet wide; each table being made Of tw,
seventeen inch wide pine plank, with tw,
incn space between them. Matched board
under cheese are questionable, from tn
greater difficulty OF cleansing, and the dan
ger of skipPers intesting the cracks 1t i
better to have the counters two feet distan
form each other, Tor the convenience Of tn
laborers, cheese buyers, and visitors. Th
manufacturing room will be separated frou
the curing room below by a tight, doubl
partition, with large sliding door in th'
center, between the two lines of presses
The length Of ne manufacturing an,
pressing room, in building of the size abov
mentioned, would be thirty-6ve or forty feet
The boiler room, aud wood or coal room
will be erected at the end, and adjoining tn
maDufactory, having easy entrance thereto
A building about thirteen feet square shoul
be attached to the front OF the manuiactory
containing a driveway, aud receivin
platform. The platform will be closed to
ward the driveway, except a slide window /
receive the milk through, and be open to
ward the Vats. The center OF this bulldin
will correspond to the center Of the vats, $
that the receivlug-can may stand equi-di'
taut from each outside vat. The ground G
the driveway is four and one-half feet belo'
the top of the weighing.can The recevin
platform is about one foot higher than tn
top of the milk-vats. This building is SUI
piled with means to hoist the cans Of mil
either by a crane derrick, or what Is bette
hoisting-wheel. .'-Canada Farmer.
AAnrtitnItnrr