710 Transactions of the American Institute. 



supplying the family of three persons ; fatted two veals that sold for 

 eighteen dollars ; raised one heifer calf that weighed 755 pounds when 

 she was one year old, worth fifty dollars at our market for beef; fatted 

 1,451 pounds of pork, sold it for $176.38; raised 220 bushels of corn, 

 256 bushels of beets, seventy-five bushels of carrots ; twenty -one bush- 

 els of potatoes, and fifty bushels of apples. Sold from the garden and 

 of small fruits thirty -two dollars worth ; mowed eight acres ; plowed 

 about four ; pastures about four ; the balance is taken up by roads, build- 

 ings, <fec. Has bought fifty-seven dollars worth of mill-feed, but there 

 was as much fee(\ on hand, and has as many hogs as he had a year ago. 



Cheese Factokies. 



Mr. B. D. Stratton, Winona, Ohio, wrote to say that many of the 

 farmers in his vicinity are turning their attention to this branch of 

 the dairy business, hen-ce any information would be thankfully received, 



Mr. F. D. Curtis. — The factory and the requisite machinery for 

 making cheese are usually provided by a portion of the parties inter- 

 ested in the enterprise, who resolve themselves into a joint stock 

 company, under the general corporation law of the State, which 

 company, through their directors or oflicers, select a superintendent 

 and cheesemaker. In a small concern the cheesemaker could fill both 

 places, taking in the milk, making the cheese, and keeping the 

 accounts. In many places a private individual constructs the factory, 

 and furnishing it, manufactures the cheese, charging the patrons, 

 which is also the practice of the companies, a price per pound for 

 making and curing the cheese, usually two cents. When two 

 cents per pound is charged, it generally includes all expenses for 

 Bait, rennets, &c. In some factories this assessment is made upon the 

 cheese when taken from the press, in others when sold, after being 

 cured ; the cheese drying out about seven pounds on the hundred ; 

 thus, of course, in this latter case reducing the revenue of the com- 

 pany. When the milk of a large number of cows is furnished to a 

 factory, the cheese can be made at a less cost per pound, as the addi- 

 tional expense to a well furnished factory would be only what extra 

 help would be required in handling, and a small expense for salt, 

 rennet and bandages. The whey, an important item, is sometimes 

 fed to the swine of the patrons yarded on the factory premises, an 

 odoriferous practice (which should not be followed), or carted home 

 on the same vehicle which brings the milk, and then mixed with a 

 pmall amount of meal or shorts, fed to the pigs at home, where the 





