CHEESE MAKIlS'a. 345 



profit in working a factory for GOO or 800 cows would be 

 more than $1,000 the same factory with 300 or 400 cows 

 would make no profit at all. In fact, the advantages 

 which accrue from this associated dairying are such that 

 as few as ten dairymen could profitably combine in estab- 

 lishing one for their own herds and without securing 

 aid from other neighbors. 



The saving in the cost of furniture, building, and 

 working is not all ; there are in addition the advantages 

 of better quality, through the skilled work of one maker, 

 and the better market price which can be realized from 

 this uniformity of make and quality. There are two 

 methods of managing the business of a cheese factory; 

 one is by purchasing the milk outright from the farmers 

 at a stated price, and another by making the cheese on a 

 co-operative principle and distributing the proceeds, pro 

 rata, according to the quantity of milk delivered by 

 each member, after a certain fixed charge has been made 

 for manufacturing. This charge is usually two cents 

 per pound of manufactured cheese. The method, how- 

 ever, of organizing the business is immaterial just at 

 present ; it is the management that is more pertinent to 

 us at this point. 



A cheese factory consists of a building adapted to the 

 ■requirements of the machinery used in the manufacture, 

 for the proper reception of the milk, and for the curing 

 of the cheese. It is provided with a steam boiler for 

 heating purposes, a curing-room for storing the cheese, 

 and apartments for the manager. It should be con- 

 structed in such a manner as to maintain an equal and 

 steady temperature with economical consumption of fuel 

 and be connected with eifective drainage by which the 

 refuse whey may be carried off to a safe distance. A 

 frame building with an eight or ten-inch air-space be- 

 tween the inner and outer walls, and protected by 

 air-proof lining, answers eveiy desirable purpose. The 



