344 Transactions of the American Institute. 



judges we received the first premium for factory cheese. After the 

 fair the other competitors objected to the decision and were sustained 

 by the board, on the ground that our cheeses were not " factory," as 

 they were made from the milk of only two dairies — 60 cows. We 

 received no milk hauled any distance over the road. If we are not 

 making " factory cheese " we would like to know it, as we sell to 

 buyers as such and our manufacture so stands in market. We cer- 

 tainly wish to do right in the matter, and come to your Club for 

 counsel. 



The question was referred to Mr. X. A. Willard, the highest 

 authority, and this is his reply : 



After reading the papers, giving the facts concerning the cheese- 

 manufacturing establishment of the Messrs. Payne, I see no reason 

 why it should not be named a factory, and be entitled to all the 

 benefits pertaining thereto. A cheese factory, as we understand it 

 here, is a building furnished with all needful appliances for making 

 cheese, and where the milk from two or more farms is received and 

 made into cheese. When two persons associate together and have 

 the milk from their herds made into cheese at one place, we recognize 

 it as a factory. We have several such in this and the adjoining 

 counties. In some instances, where a farmer has a large number of 

 cows (say 100), and fits up a building with approved appliances, and 

 employs skilled cheese-makers, giving a name to his establishment, 

 and marking that name on his packages, we give him the benefit of 

 a factory name, and so report him in the market. And why not, if 

 his cheese is similar in shape and quality to factory made, and can 

 compete with other factories as to prices ? We have no such narrow 

 views here as would exclude the highest grade of cheese as factory, 

 if the maker choose to give it that name, and compete with best 

 factories in quality and prices. There are, however, comparatively 

 few farm factories. Those most noted in this immediate vicinity are 

 the William Peck's and William J. Skinner's. The William Peck 

 takes the milk of about 130 cows, from two farms owned by father 

 and son. The Brochett & Feter factory takes the milk of about 100 

 cows from two adjoining farms. The cheese from these establish- 

 ments is bought and sold in New York as factory, and they regularly 

 go into the ses r eral market reports, that are made up for the leading 

 papers, as factories. 



