200 BOARD OF AGRICULTURE. [Jan. 



better than is realized in some other branches of stock 

 husbandry, where the cow is not introduced as a principal 

 factor. 



Factory. 



There are two systems of Avork in cheese-making open to 

 choice, a decision between which should be governed by 

 circumstances and surroundings. With our small New 

 England dairies, the associated or factory system is best 

 designed to economize labor and keep the cost of making, 

 curing and selling the product down to a low figure. The 

 plan of building best suited for cheese-making has been 

 essentially modified and reduced in cost of late, from those 

 constructed under the teachings of Willard and Arnold, and 

 other of the recognized dairy authorities wdiose efiicient ser- 

 vices were instrumental in first starting the business on the 

 associated plan in this country. The building should be but 

 one story in height, thus bringing work room and curing room 

 both on the ground floor. The old-fashioned curing room, 

 elevated to a place under, and immediately in contact with, a 

 scorching roof, was a good place for roasting cheese, but not 

 fitted for ripening it. An even temperature is necessary for 

 this, and is best provided on a ground floor. A factory so 

 constructed also costs less. An establishment equipped for 

 working up five thousand to eight thousand pounds of milk 

 a day will cost, constructed on this plan, twelve hundred to 

 fifteen hundred dollars, according to locality. 



The cost of making cheese in a well-conducted factory do- 

 ing a full business, and all expenses included, is from one to 

 one and one-quarter cents a pound, green weight. With cost 

 of plant kept down to the lowest practicable limit, and busi- 

 ness carefully handled throughout, the lowest figure named 

 will not be exceeded. These are safe estimates, though it 

 will take but little of loose and careless management to in- 

 crease this cost essentially. 



The North Turner (Maine) cheese factory, with the work 

 of which I happen to be familiar, has made, since first 

 started, a million and a half pounds of cheese. The quantity 

 of milk required for a pound of cheese varies with the season, 

 and with the condition of the cows from which the milk is 

 drawn. In the flush of the watery and immature June 



