CHAPTER XII. 
HINTS ON THE CONSTRUCTION AND OPERATION 
OF CHEESE FACTORIES. 
224. Independent Factories. 
In the closing pages of Chapter X the advantage of the 
central curing room has been set forth. This will apply only 
where one person or firm controls a large territory or where fac- 
tories combine to sell their products. The problem of success- 
fully operating the single factory still remains; in this chapter 
the construction and operation of such independent factories 
will be discussed. 
We will assume that the factory is to be equipped for hand- 
ling ten thousand pounds of milk a day, which is small enough. 
225. Good Foundations. 
In the first place there should be good solid foundations 
of stone piers, which allows the ground to heave and settle, with- 
out raising or lowering the building. The supports should be 
close enough together to hold the sills in place. 
226. Dimensions. 
The plans may call for a making-room 20x30 feet, with an 
office ten feet square taken out of one corner of it, a boiler room 
10x16 feet attached, and a curing house 20x40 feet, two stories 
high. 
227. Store Room. 
The upper story should never be used for curing cheese, 
but for storing cheese boxes and other supplies. 
228. Curing Room. 
Some Canadian factories have the curing rooms in a build- 
ing separated from the rest of the factory, but they can be built 
together and the lumber and material thus saved which would 
be needed for a second wall if they were separated. 
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