DAIRY PRODUCTS. 207 



with the relative value of green and ripe cheese, such as is 

 required for export, our home market will undergo a like 

 change. 



A cheese manufactured expressly for the purpose of being 

 sent to market green, and which may sell for a good price in a 

 green state, may become a very bad cheese when it is thoroughly 

 cured. For this reason some dairymen, whose cheese has com- 

 manded a good price in market green, have been disappointed 

 in not getting higher premiums at our annual fairs. 



Within the last few years the factory system has been intro- 

 duced, and has come into such favor that cheese factories have 

 sprung up like magic in most of the dairy districts of New 

 York, Ohio, and some other States, besides several hundred in 

 Canada. A few factories are in successful operation in Berk- 

 shire, and there seems to be information wanted in regard to 

 them, in some dairy districts, which we propose to give. 



In a neighborhood where there are from one to ten hundred 

 cows or more kept for dairy purposes, they may advantageously 

 adopt the factory system. Four or five hundred would be 

 better than a less number, if they could be obtained. Possibly 

 an individual might be so situated as to make it more profitable 

 to make his own cheese, but there is no doubt but dairy districts 

 would fi}id it for their mutual advantage to adopt the factory 

 system. The requirements are : First — a neighborhood should 

 be agreed to adopt the factory system. A situation should be 

 selected which will accommodate all, as near as may be. Some 

 way must be provided for cooling the night's milk during warm 

 weather, and the best mode is where a cool spring can be 

 obtained at no great distance, with a fall some ten feet or more, 

 so that water can be conveyed around the vats. Some factories 

 obtain water from wells, but this requires additional labor and 

 expense. In some localities warm water could be filtered 

 through ice, but where springs can be obtained they are much 

 the best. Milk may be carried without souring four or five 

 miles or more, but two or three miles is about as far as most 

 people would think best to carry it. Most of the milk should 

 be carried night and morning in warm weather, but if the 

 night's milk is thoroughly cooled and carried in a separate can, 

 it may be carried perfectly sweet several miles. Much expense 

 may be saved if an arrangement can be made for one to carry 



