SECRETARY'S REPORT. 117 



quality, uniformity, higher prices, saving by buying at wholesale 

 such materials as salt, bandage, annatto, boxes, etc., and finally, 

 relieving the farmer and his family from the drudgery of the man- 

 ufacture and care of cheese. 



It is not pretended that a better quality of cheese can be made 

 at the factory than in families, but that it is quite as fine as the 

 best, and therefore above the average of that manufactured in 

 small parcels. Some of the causes which conspire to depreciate 

 the quality of cheese when made in single dairies are not present 

 in the factory system. 



The agent, or superintendent, makes it his business to see that 

 all parts of the work are properly performed. He employs skillful 

 workmen ; his interest and reputation are at stake, prompting him 

 at all times to do his best. He knows that neglect or mistakes 

 will not be tolerated, and the desire to satisfy persons interested, 

 in order to secure their patronage, stimulates him to make every 

 exertion to build up and sustain a reputation for "fine goods." 

 He has every convenience at hand for manufacturing to advantage, 

 and makes the business a specialty and a sole employment. He 

 is not liable to be disturbed with other matters which might serve 

 to call his attention away from time to time, to the prejudice of 

 the immediate work at hand. 



The same rule must hold good with him as among those en- 

 gaged in other professions and arts, for he who gives his whole 

 attention and energies in a certain direction is likely to become 

 more skilled, and arrive nearer to perfection in his calling, than he 

 who is striving to do many and diverse things well at the same 

 time ; more especially in cheese manufacture under this system, as 

 a high degree of skill is expected, and jealous and interested eyes 

 are daily watching and noting every mistake and shortcoming. 

 Uniformity and fine quality are therefore more likely to obtain 

 under this system, and whatever progress can be made toward im- 

 provement, will naturally develop itself more rapidly here than 

 among persons scattered over a broad extent of country, and who 

 are so occupied with a variety of work as to have little time to 

 spend in the improvement of any one particular branch. 



The factories, so far as we are acquainted, have acquired a 

 high reputation for fine quality and uniformity. At some of these 

 establishments we have seen a large number of cheeses, making in 

 the aggregate more than one hundred thousand pounds, so uniform 



