HISTORICAL 85 



In 1820, Harvey Baldwin started for New Orleans 

 with five tons of cheese, made near Aurora, 

 Ohio, but sold it at Wheeling, Cincinnati, and 

 Louisville. 



In 1835, Charles R. Harmon bought cheese five 

 days from the hoop and took it to Fort Dearborn 

 (now Chicago), but, being unable to sell it there, 

 took it to Milwaukee. 



The modern cheese factory system started in 1851, 

 when Jesse Williams and his sons, in Oneida 

 County, N. Y., brought the milk from their several 

 farms together to be made into cheese. Previous 

 to this all cheese was made on the farms, and butter 

 continued to be so made until the starting of the 

 creamery in 1870. The cream was gathered by 

 haulers and brought to the creamery to be churned, 

 and still is in some parts of New England. The 

 milk was set in deep cans of such diameter that 

 one inch in depth of cream was expected to make 

 one pound of butter. These were called gauges, and 

 the cream was measured by the hauler and paid for 

 by the gauge. With the coming of the factory cen- 

 trifugal separator in the early '8os the whole milk 

 was brought to the factory for separation and the 

 skim milk returned to the patrons. 



Thoroughness of separation, the reduced loss of 

 butter fat, together with the improved quality of 

 the butter, which could be made by separating the 

 cream mechanically instead of allowing it to stand 

 and rise, justified the time and labor required in 

 hauling the milk to the factory and the skim milk 

 home. 



