37 



among themselves. If enough are found willing to turn in their 

 dairies together, so as to make a fair start, (say 300 cows,) a 

 committee is appointed to look further into the matter, to visit fac- 

 tories, and get all the information on the subject that can be had. 

 A favorable report from the committee being had, they then or- 

 ganize, choose directors, and adopt some general rules or plan for 

 the guidance of the association. The next step will be the selec- 

 tion of some experienced cheese-maker as superintendent and the 

 place for the erection of the factory building." 



" In choosing the place for the erection of the factory buildings," 

 says the report* for 1864, two requisites are sought — good water 

 and convenience as to access and distance for the dairies furnish- 

 ing the milk. The site, above all, should command an abundance 

 of pure spring water. This is regarded by those who have had 

 longest experience at the business as imperative. 



'* Even in family cheese-making a considerable quantity of wa- 

 ter is needed in various ways about the dairy — for cooling milk, 

 cooking the curd, and keeping the utensils and buildings clean and 

 sweet ; but for the factory the quantity of water should be abun- 

 dant and unfailing. It is usual to have a considerable stream of 

 water passing under the manufacturing room, so as to carry off the 

 drippings of whey and refuse slop, so that there be no accumula- 

 tion of filth or taint of acidity hanging about the premises. 

 Where whey and slop are allowed to collect from day to day about 

 the milk-room, the stench at times becomes intolerable, and must 

 do great damage to the milk, which absorbs taints of every charac- 

 ter with great readiness. Hence means must be taken to have all 

 the refuse matter swept beyond the reach of the premises." 



When a factory is estabUshed, the milk is brought to it at such 

 times each day as is agreed upon. Each person's milk is 

 ■weighed, and credit given to him for the amount. He receives an 

 amount of cheese in proportion to that of the quantity and quality 

 of the milk, and is charged a stated price, usually about one cent 

 per pound, for its manufacture. Herein is seen the first benefit 

 of the association. The quality of the milk is a subject of close 

 observation and discussion, and all matters affecting its quality and 

 condition, and their relation to cheese-making, assume a practical 

 bearing. The breed of cows, their food, other causes, such as 

 overheating the cows by too far or too rapid driving, weeds in the 

 pastures, &c., all are topics of investigation. It is easy to s^e 

 that there is a levelling upivards to the standard of the best milk. 

 Herein the manufacturer acts on the dairymen. They, in turn, 

 act on the manufacturer by comparing his manufactured cheese 



* New York State Cheese Manufacturers' Association. 

 6 



