MANUFACTURE OF CHEESE. 409 



instead of being removed to a sink for the purpose. The form and size given 

 to these cheeses are quite in contrast to those made for the English market, 

 being pressed in a sixteen-inch hoop, four and a half inches deep, and weighing 

 only thirty to thirty-two pounds — this size being found preferable to larger 

 oue« for shipment to southern ports. 



The success attending this style of manufacture has been so encouraging 

 that already six or seven other factories are projected or under way on the 

 same plan. Some of the results of the past season, from April 1 to November 

 1, seven months, show an average product of butter per cow 95 pounds, and of 

 cheese 195 pounds ; and it is proper to state that about a fourth of the cows 

 had been used for three or four years past for the production of winter butter 

 for the New York market, and so the yield was considerably smaller than it 

 would otherwise have been. The butter is sent semi-weekly to New York iu 

 returnable pails or tubs, and the cheese sent weekly when thirty to forty days 

 old. The average net return for the season, after deducting all expenses of 

 transportation and commissions, was twenty-four cents and six mills per pound 

 for the butter, and eleven cents and two mills for the cheese. Some single 

 days operations were as follows : 



^'April 27. — 1,746 wine quarts of milk; the cream churned sweet gave 115 poiiuils of 

 butter and 239 pounds of cheese. 



^' May 26. — 3,3U0 quarts of milk; cre-am churned sweet gave 210 pounds of butter and 

 550 pounds of cheese. 



" October 19. — 1,700 quarts of milk ; cream churned sour gave 120 pounds of butter and 

 280 pounds of cheese. This butter brought 24 cents per pound and the cheese 13 cents per 

 pound in New York. 



" October 20. — 1,776 quarts of milk; cream churned sweet gave 115 pounds of butter and 

 336 pounds of cheese." 



BREEDS FOR THE DAIRY. 



The selection of cows for the dairy is a matter of the first importance. A 

 good cow is a better investment at SlOO than a poor one at $10. Few persons 

 make the difierence in price, either when they buy or sell, which actually 

 exists in value. The difference in value between good cows and poor ones was 

 forcibly stated by Mr. Arnold, a dairy farmer of Herkimer county, before the 

 Farmers' Club at Little Falls, as follows : 



" The difference in the product of cows in different dairies, and often of those iu the same 

 dairy, is notoriously very great, even where the food is abundant and alike good. If exam- 

 ined carefully, it will be found to be the chief cause of difference in the protits of dairying. 

 To illustrate, let us suppose a case. It often happens that one cow will produce three times 

 a.s much cheese as another. The eows being of equal weight, and fed with the same kind of 

 food, one may produce two hundred pounds, and the other six hundred pounds. Instances 

 of this difference are not uncommon. It is evident that the one giving the greater quantity 

 will require a greater amount of food; but the food and milk will not be in the same ratio. 

 To make this plain, suppose it costs $15 to supply each cow with food sufficient to support 

 the body and maintain animal heat for a year, and for each hundred pounds of cheese it 

 costs '^■J. 50 worth of food in addition. The tirst cow will require five dollars' worth of food 

 extra to produce two hundred pounds of cheese, and the second fifteen dollars' worth to pro- 

 duce six hundred pounds. Let us compare these items : 



" Cost of keeping first cow, $20; product, 200 pounds ; cost per pound, 10 cents. 



"Cost of keeping second cow, $30; product, 600 pounds; cost per pound, 5 cents. 



"But tlie food wnich will support three cows like the first will only support two like the 

 second, and consequently where thirty like the first could be kept, only twenty like tlie latter 

 one could be maintained. Let us now set these two dairies and their products side by side 

 and see how they compare, remembering that the cost of maintaining each is the same : 



" First dairy, 30 cows ; product, 6,000 pounds. 



"Second dairy, 20 cows; product, 12,01H) pounds. 



' ' In the tirst only a quarter of the food is converted into milk ; in the second one-half. 

 Suppose cheese to sell for eight cents per pound, the larger dairy will work a constant loss 

 to the owner, while the other will yield a handsome profit. Whether the exact cost of keeping 

 or of the eitra amount of food to produce a hundred pounds of cheese is accurately represented 

 here or not, the principle is not invalidated. It remains perpetually the same in every imagi- 

 nable case." 



