84 State Board of Agriculture, &c. 



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 man- 

 ufactured in small parcels. 



I have enumerated some of the causes tliat conspire to 

 depreciate the quality of cheese, when made in single, dai- 

 ries ; these 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, and his interests 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 making the business a sole enn)lo3'ment. He is not 

 liable to be disturbed by 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 liim, as witli those 

 engaged 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 at tlie same time, more especially in cheese manufac- 

 ture under this system, as a high degree of skill is expected, 

 and jealous and interested eyce are daily watching and notic- 

 ing every short coming. Uniformity and fine quality are 

 more likely to obtain under this system, and whatever prog 



