( XXI ) 
of Herkimer County, New York, is one of the most noted in the 
States. It was erected in 1864, and Las from ihe first enjoyed the 
reputation of turning out what is known in the trade as ' gilt-edged 
fancy cheese.' It was in the southern part of the town of Fairfield 
that cheese-dairying took its rise as a speciality something like 
seventy years ago. The factory is designed to take the milk of 
1000 cows. The large manufacturing-room is provided with five 
double vats, capable of holding GOO gallons each. The press-room 
is provided with a number of presses, where thirty or more cheeses 
can be pressed at a time. Above the press-room and wood-shed is 
a large room with proper fixtures, where the sjaring and fall cheese 
can be kept and cured. The factory is fed with water from the 
celebrated Maltanner Spring, -w hich rises near b}', and forms a largo 
stream capable of driving machinery. This stream passes within a 
few feet of the end of the manufacturing-room. A large ice-house 
is connected with the establishment. The factoiy was erected by 
a stock company at a cost of about 6000 dols. The Old Fairfield 
Factory has had abundant reasons for success — viz., high, rich, roll- 
ing lands, affording sweet and nutritious feed, the pastures generally 
having been long in grass; plenty of cool, sweet water distributed 
over the farms; care in the handling of milk at the farm; and, 
finally, high skill in manufacturing at the factory. Mr. Fairchild, 
the present manager and manufacturer, says the average number of 
cows from which milk was delivered in the past season was 900, 
and the largest delivery of milk in i.uy one day was 20,135 lbs. 
During the best of the season 33 cheeses per day have been made, 
weighing 88 lbs. each, and pressed in 15^-inch hoops." 
" The milk is set at a temperature of 82°, and the curd is fit to 
cut in about 50 minutes. It is cut lengthwise and crosswise with, 
the perpendicular knives, and once through with the horizontal 
knives; then heat is gradually applied until a temperature of 100'^ 
is reached, the curds, meanwhile, being carefully stirred to keep 
from packing. The time for scalding the curds occupies from 
one to three hours, according to the temperature of the weather 
and the condition of the milk. If the curds are likely to lose 
heat while scalding, the vats are covered, as it is not desired that 
the heat should get below 94°. After the acid is properly de- 
veloped the whey is drawn and the curds reduced to a temperature 
of about 84°, salted, and put to press. The rate of salting is 3 lbs. 
of salt for 1000 lbs. of milk. In cutting the curds the particles are 
left in cubes about three-eighths of an inch in size." 
