1870. 



NEW ENGLAND FAKMER. 



453 



For the j-Veu) England Farmer, 

 COST OP A SMALL CHEESE PACTOKY. 

 The following article has been kindly fur- 

 nished us by Mr. L. N. Brown of West Ed- 

 meston, N. Y., at our request. It not only 

 answers the inquiries of our correspondent, H. 

 M. Fales, but will be read with deep interest 

 by all dairymen. Mr. Brown's experience as 

 a practical cheese maker, and his extensive 

 acquaintance with building and furnishing 

 Cheese Factories, entitle his opinion to due 

 consideration. The Morning Herald, pub- 

 lished at Utica, N. Y., says "Mr. Brown has 

 planned and furnished more factories than any 

 other man in the State." 



Mr. Editor: — According to your request 

 I will briefly answer Mr. H. M. Fales, in re- 

 gard to the probable cost of a small cheese 

 factory. The tendency now is to small facto- 

 ries. They are built less expensively than 

 formerly, and mostly by stock companies, — 

 the patrons that furnish the milk taking most 

 of the stock. For 100 cows, a building 60x26 

 feet, with 16 feet posts, making it two stories, 

 would be required. Take 24 feet from the 

 lower story for a "make room," leaving the 

 remainder and the upper story for "curing 

 rooms." The upper story should be parti- 

 tioned the same as the lower. The 24 feet 

 room over the make room should be plastered 

 and furnished with stoves suitable for curing 

 early and late cheese. The cost depends upon 

 the price of lumber and labor, which differ 

 in localities. A rough, substantial building 

 which will answer in every respect in most 

 localities, would cost $1000. If finished with 

 paint, &c., $1300. It could be furnished with 

 vat, tank, presses, hoops, scales, &c., &c., for 

 $300, making in all $1300 for rough building, 

 and $1600 for the finished one. 



For 200 cows, the same sized building would 

 answer. For vat and fixtures, $500, making 

 in all $1500 for rough, and $1800 for finished 

 building. This is the size of many that were 

 built in this State this season. 



Stock companies are formed by those in- 

 terested taking one or more shares, which may 

 be $50 or $100 each. A committee is chosen 

 by the share holders, who superintt-nd the 

 building of the factory, hiring the help, &c. 



A dairy of 100 cows can be managed by a 

 man of experience, without additional help, 

 who could be hired at from $2 to $3 per day 

 and board. For 200 cows he would want an 

 additional hand, which might be a woman, and 

 inexperienced. 



The question is often asked. How many 

 cows must a factory number to pay ? For an 

 individual to build a factory to work up milk 

 for others, at $2 per hundred, which is the 

 common price of making and furnishing the 

 cheese all boxed and ready for market, he 



would want 300 cows or more to make it a 

 paying business. As with an individual, so 

 with a stock company, to make the stock pay 

 good dividends. But by the plan given, the 

 farmers build the factory themselves for the 

 purpose of working up their own milk, which 

 is a great saving to them over the old way, 

 both in ea-pense and quality of cheese. If the 

 price named above will not pay as good inter- 

 est as is just to the stockholders, the price of 

 making should be advanced. As the patrons 

 are the owners of the factory, they can always 

 fix a price that will do justice to all parties. 



I have used various kinds of apparatus. 

 For small factories, I fuUy agree with Mr. 

 Willard, whom you justly quote as "authority 

 in these matters" that the "Oneida" or "Ralph 

 Vat" is the best in use. 



Those desirous of building, will find T. D. 

 Curtis's "Hints on Cheese Making" valuable. 

 It giv s measurement of presses, »&c., and 

 much information in general. It will be sent 

 by mail by addressing "Utica Morning Her- 

 ald, Utica," N. Y." Price 60 cents. 



L. N. Brown. 



West Edmeston, N. T., July 30, 1870. 



For the 2\^ew Enplond Farmer. 

 MEDICAL TOPICS. 



BY A MEDICAL MAN. 



Cholera. 

 The term Cholera signifies an affection at- 

 tended by vomiting and purging. If the mat- 

 ters ejected consist of undigested food, or of 

 bile ; and if the case occurs independent of 

 any epidemic influence, and is evidently a mere 

 effort of nature for the removal of offending 

 substances from the system, it is called spora- 

 dic cholera, bilious cholera, or in popu'lar lan- 

 guage, cholera morbus. If the disease pre- 

 vails as an epidemic, that is, if it affects many 

 persons at the same time and in the same 

 neighborhood, and if there is a tendency to 

 collapse, with violent and painful muscular 

 contractions or cramps, &c., it is called epi- 

 demic cholera, spasmodic cholera, Asiatic 

 cholera, &c. If the subject affdcted be an 

 infant, and if the disease be caused by denti- 

 tion or teething, or by indigestion, impure air, 

 &c., it is called cholera infantum. But we 

 will describe these three varieiies of cholera 

 more particularly. 



1. Sporadic Cholera, or Cholera Morbus. 



This affection usually comes on suddenly, 

 although it may be preceded by a sense of 

 weight or uneasiness at the stomach, with nau- 

 sea and occasional cholic pains. The attack 

 occurs m-uch ofcener in the night than in the 

 day time, and is ushered in bv vomiting, which 

 is speedily followed by purging, and these 

 continue to recur in quick succession, or sim- 

 ultaneously, until relief is obtained. Severe 

 pains, like those of spasm or cramp, often 

 attend the act of vomiting, and in severe cases 



