SECRETARY'S REPORT. ' 129 



Now, for 300 cows, nearly the same expenses would be incurred, 

 and the factory account would staud thus : 



120,000 pounds cheese at one cent, . . . $1,200 00 



Expense of running factory, . . . fTOO 0.0 



Interest on capital invested, . . . 180 00 



Annual depreciation of buildings, fixtures, &c., 200 00 



1,080 00 



Profits, . . . . . $120 00 



We do not pretend to give the exact figures in the above esti- 

 mates, but it will be seen that a factory manufacturing the milk of 

 a less number than 300 cows will not be a very paying business, 

 unless the manufacturer can have most of the work performed by 

 members of his own family. 



When a factory is located in a neighborhood where all or 

 nearly all the dairymen are on one road, some one of the number 

 may be employed to gather up the milk of the several dairies, and 

 deliver it at the factory. Neighbors living near each other may 

 take turns, each delivering one day out of the week. When men 

 are hired to gather- up and deliver the milk for a neighborhood 

 during the season, the price usually paid for such delivery is one 

 dollar per cow.* 



In cheese manufacture an important point to be considered is 

 the proper management of the evening's milk ; and in oi'der to do 

 this to the best advantage, the state of the atmosphere must be 

 observed at the time the milk is placed in the vats. The milk 

 room should be cool, airy, and free from impurities. In hot and 

 sultry weather much care and attention must be given to the even- 

 ing's milk, to have it well exposed to the atmosphere and thor- 

 oughly cooled down before it is left at rest for the night. When 

 there are large quantities of milk to be attended to in hot weather, 

 it will be better to spread it thinly over a considerable surface, 

 rather than deeply, as in filling the vats. The temperature of the 

 evening's milk should be so reduced that it will stand in the morn- 



* Although in most cases the milk delivered at any one factory is made within one 

 or two miles, yet it is often carried three miles, and in a few cases I found it carried 

 five miles; the dairyman saying this was less trouble than to make it into cheese at 

 home, and as the factory cheese brought two and a quarter cents more per pound 

 than that made at home, while the charge for makmg it was only one cent, he 

 saved a double gain by doing so. — [S. L. G.] 



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