On Cheese-making in Home Dairies and in Factories. 287 
sans at home, this plan, so far as we can see, has no ill effect on the cheese. 
Still it behoves the manager to be vigilant in detecting sour or impure milk of 
my description ; and two members of the Committee should occasionally 
ittend at the factory, when the mill^ is being received, to thoroughly examine 
ill the milk-cans for signs of uncleanliness. 
" It is to be hoped that the Legislature will add a clause, having express 
reference to milk supplied to cheese and butter factories, to the existing 
'Adulteration Act.'* 
"Generally speaking landlords ought to build cheese-factories for their 
tenantry. The milk suppliers, on their part, should supply the plant, the cost 
jf which should be distributed amongst them, pi-o rata, on the number of cows 
each one milks. If this money be judiciously laid out, it ought, in no case, to 
exceed 15s. per cow at the outset. Repairs of course are paid for out of the 
working expenses. It would, however, simplify matters considerably if the 
landlord were to supply the heavy plant, receiving an equitable interest thereon, 
which would cover its renewal. If convenient, with reference to water and 
roads, cheese-factories should always be erected in dry and airy situations. The 
odours arising from damp situations and from stagnant pools of water are 
inimical to the production of uniformly good cheese, as milk is peculiarly sus- 
ceptible to impure odours and liable to absorb them. I consider they also 
injuriously affect the ripening of the cheese. The water-supply to a factory 
should be cold enough to reduce the evening's milk to 60° Fahr., at which 
temperature it will remain sweet enough. If the milk were properly aerated 
as well it would keep sweet at 68°. The supply of water should be constant, 
as it has to run under the vats all night. A 2 -in. pipe will bring ample 
water for a factory of 500 or 600 cows. 
" It is our intention to build piggeries near, but not too near, the factory. We 
consider that we^shall make some profit from feeding pigs on the spot, though 
pig-feeding, as a rule, does not pay very well at farmhouses. We may buy the 
pigs at a cheaper rate in large quantities, and we may buy our feeding-stuffs at 
wholesale prices. The food should be steamed and given to the pigs before it is 
cold. The piggeries must be arranged so as to reduce the labour of attending 
on them. 
" It is general in America to have piggeries conti^^uous to the cheese-factories, 
and they consider a cheese-factory incomplete without its piggeries. We also 
consider it a nuisance to have to take the whey home again." 
The following is the system of management at the Holms 
Factory : — The evening's supply of milk is received into, and 
pretty equally divided amongst, the large milk-vats, which are 
capable of holding 500 gallons each, being 14 feet long, by 
48 inches wide, and 20 inches deep. These vats are made of the 
best tin, and are supported by a stout framing of deal or pine, 
between which and the tin is a space under the bottom and 
along the sides. During the night a stream of cold water 
is kept constantly running under the vats, in at one end 
and out at the other, filling the space between the tin and the 
wood, and thus cooling the milk which the vats contain. This 
stream, as it issues from the lower end of the vats, is conducted 
by indiarubber tubing to a small water-wheel sunk in the floor. 
* The text of the State of New York Act relating to diluted milk is given in 
a foot-note to p. 199, vol. vi., 2nd Series. 
