The Princeton union. [volume] (Princeton, Minn.) 1876-1976, 1895-08-22
SOME FARM TOPICS.
USEFUL INFORMATION FOR TIL
LERS OF THE SOIL,
A Model Cheddar Cheese Factory
summer Manuring OF Pastures-A
Cure for ChOlera-How Wild Tur-
keys FOrage-Garden Notes.

The following description of model
English cheddar cheese factory is
taken from the London Dairy:
The Chippenham cheese factory, ad-
Joining the "Royal Wits Bacon fac
tory, the extensive premises of the
Wiltshire Bacon Curing company, lin
tied, was successfully opened on April
1 last, and we are able to give short
description Of the premises in which
the latest Of these genuine attempts
to improve the English make Of cheese
Is carried on, in premises eminently
adapted for the purpose
The factory is on the north side of
the main line of the Great Wastern
railway, and connected Herewith is a
private siding affording excellent ia
c1lities for the receipt and dispatch Of
goods. All milk is received from with
In q radius of about five miles, and is
delivered by road to the factory, where
IL, IS received at q convenient plat
form at the east end of the building.
The cans are taken from the farmers
carts to the weighing place, and after
tipping the milk the empty cans are
returned to the washing department.
where, after a plentiful use Of water,
they are inverted on a steam jet to
complete the cleaning. Leaving the
platform, on which is an office for the
convenience Of the milk weigher, we
pass into lofty cheese making room,
with 800 gallons of milk, which are re-
ceived from the weigh dish through
strainers. Adjoining, there is a room
hn MI IL
essary. Next Is the press room, where
the cheese is subjected to various
stages of pressure before being con-
signed to a fine maturing room over
head. 1t is fitted up with turning
racks of the latest pattern. This con-
trivance, which should be in more
general use in cheese diaries, is not
only simple and a saving Of labor, but
what is also Of great Importance, it
does away with the necessity of hand
ling the cheese. Each rack takes fif-
teen cheese, all Of which can be at the
same times easily turned over. In
this room there are several hundreds
Of cheese, all in process Of maturing,
each cheese being labeled with the
date of make and branded with reg
istered design. A great and excep-
tional advantage of the factory con
s1sts in the fact that all steam power,
heat and artificial light necessary are
provided by the Royal Willis factory
adjoining, thereby saving the use of
any engines, boilers, etc.. all of which
are in themselves so contrary to that
cleanliness and purity found to be
absolutely necessary in a factory of
this description. The writer was as
tonished and delighted at the extreme
cleanliness of the cheese utensils and
everything connected with the factory.
The building being lighted with cleo
tr1c1ty, the foul air or smell which
usually arises from gas or any other
lllum1nant is absent. Chippenham is
the center of one of the finest dairy
districts in the kingdom, enabling the
very finest cheese to be produced. The
future success of the underta king
seems to be assured. \ splendid start
has been made, the company has been
launched under the most favorable au-
spices, and it is the wish Of every one
that so praiseworthy an attempt to i'm
prove the make Of English cheese and
supply an article which will defy com
petition both at home and abroad
should succeed. Whatever success is
achieved, the farmers of this neighbor-
hood will reap their fair share, and all
classes will have reason to rejoice in
the esta blishment of another success
full industry.