SECRETARY'S REPORT. 119 



As the same process is to be gone through with in mannfac- 

 turing cheese, whether the quantity of milk be large or small, and 

 as nearly the same time also is occupied, it will be seen that what 

 requires the labor of a great many persons to do when cheese 

 making is divided up in families, can be accomplished with but a 

 few persons on the factory system, some five or six being sufficient 

 to do the work about an establishment manufacturing the milk of 

 a thousand or more cows. 



The principal objections urged against cheese factories are : 

 difficulty of detecting adulterated milk, the carrying of milk to 

 the factory and liability of sour milk, difference in quality of milk 

 arising from the manner in which cows are fed and managed, and 

 the loss of the whey. As the milk is weighed or measured at the 

 factory, and each credited with the amount daily furnished, it is 

 evident that when there is a considerable quantity a dishonest per- 

 son could add water, and thus increase the amount to be credited. 

 Such cases have occurred, and the individuals cheating have been 

 summarily expelled from the association. 



Some object to the labor and trouble of carrying milk to the 

 factory, and the necessity of keeping to regular hours for its deliv- 

 ery under all circumstances of weather, inconvenience, and disa- 

 bility from other causes, since no delay at the factory can be made 

 for the milk of a single dairy without hazarding the acidity of a 

 large quantity, at least that contained in one vat, besides derang- 

 ing, in. some degree, the regular factory work. 



Without extra care and cleanliness as to the pails and milk 

 cans, there is liability of sour milk from time to time, which of 

 course would not be received at the factory. The cans for carry- 

 ing the milk, it may be observed, are somewhat difficult to cleanse 

 and to keep sweet, and the confinement of the milk, and its agita- 

 tion while being carried, in hot weather, renders it susceptible to 

 change, especially if there be the least taint of acidity about the 

 cans. 



Then there is the loss of whey, which is regarded by some to 



be an important item in the way of pork making, or as a feed for 



cows, for the whey is usually the property of the person who runs 



- the factory ; but were it given to the farmer, as it sometimes is, 



there is the trouble and expense of carting it home." 



Eegarding the organization, selection of a site, &c., Mr. Willard 

 says : 



