Proceedings of the Farmers' Club. 711 



uninials get better care, make better pork, and where, wit^a little 

 common sense, in the shape of muck and straw put into the pen, a 

 pile of manure can be made which will add ten dollars to the profits 

 on each hog, a good deal to their comfort, and deodorize what is often 

 a pestilential nuisance in the farm yard. The cost of a factory build- 

 ing will vary according to the locality. The one of which I have the 

 honor of being president, in Charlton, Saratoga county, with a capa- 

 city, apparatus and storage room for the milk of 500 cows, cost $3,000. 

 The income of such a factory, with an average of 400 pounds of 

 (fiieese per cow (a high average), would be $4,000, to be reduced by 

 the wages of the cheesemakers, who get from twenty-five to $100 per 

 month, according to skill and demand. To these wages must be 

 added the cost of fuel, muslin. for bandages, salt, rennets, annato and 

 insurance. The expense for boxes in which to ship the cheese is 

 charged to the owners of the cheese. The patron is accredited at 

 each delivery of milk with the number of pounds delivered, which 

 entitles him to a certain number of poimds of cheese, to be deter- 

 mined b}' the ratio of milk to cheese, which is found by dividing tlie 

 whole amount of milk received for a month, or any given time, by 

 the numberof pounds of cheese, which ratio varies from eight pounds 

 to eleven, depending on the season of the year, and the care and skill 

 used in the manufacture. During the greatest flow of milk the ratio 

 is largest, and in the autumn it is less. When the cheeses are taken 

 from the press they are weighed, and the weight and date of manu- 

 fiicture stamped upon them by a stencil plate. When thus arranged 

 it is an easy matter to determine the weight of the cheese when green. 

 A gallon of milk will weigh about eight pounds. The average amour* 

 of milk required to make a pound of cheese, take one factory Avith 

 another, is ten pounds for the entire season. The average price of 

 cheese for the last season, at the factories, has been about seventeen cents. 

 From these data it will be seen that milk was worth at the factories, 

 to work up into cheese, deducting the cost of making, one cent and 

 a half per pound, or three cents per quart. The cost of boxes and 

 shipment would probably average nearly one cent per quart, leaving 

 the net income of the patron to be a Tittle more than two cents per 

 quart. I have said a good estimate for a cow was 400 pounds of 

 cheese for a season, this at fifteen cents per pound would make sixty 

 dollars profit, less the cost of boxes. To this can be added the value 

 of the calf in eastern IS'ew York, worth from ten dollars to fifteen 

 dollars, at four weeks old, for veal ; but in localities remote from the 



