and its adaptability to Eiigli)>h Dairy Districts. 
177 
necessary arrangements are then made for the erection of the 
factory-building according to an approved plan, and for the en- 
gagement of a competent superintendent. The alternative system 
is, that some manufacturer proposes to erect a factory on his own 
account, and to manufacture and take care of the cheese at a 
fixed price per pound. In this case each farmer, or " patron," 
contracts to supply the milk of a certain number of cows for a 
definite period, and the manufacturer agrees, on his part, to 
" run the factory." 
The site chosen for the erection of a factory sliould be con- 
venient of access to the dairies which are to supply the milk, 
and it should possess an abundance of good water. The con- 
veyance of the milk to the factories is a most important con- 
sideration. In America three systems are in operation : cither 
each patron conveys his own milk every day, or the patrons take 
it in turn to convey the whole of the milk, or some carrier 
conveys it regularly at a certain fixed charge. 
The factory having been erected, the machinery purchased 
and fixed, the workpeople engaged, and the milk delivered, the 
process of manufacture next demands description. For this 
purpose I have transcribed the following descriptions of two 
factories by Mr. A. Bartlett, of Ohio, as they give a very good 
idea, not only of the method of cheesemaking, but also of the 
factories and their fittings. The first establishment is Mr. 
Bartlett's original factory (the first erected in Ohio), as de- 
scribed by him in a letter to the secretary of the Ohio State 
Board of Agriculture.* 
" The factory buiklings are : a workshop, 26 by 26 feet ; a salt-room, 10 by 
22 feet ; a press-room, 12 by 40 feet ; a boiler-room, 12 by 15 feet ; receiving- 
room, 13 by 16 feet; and kitchen, 13 by 24 feet. These buildings all stand 
contiguous to each other, and are connected together. The curing-house is 30 
by 100 feet, 3 stories in height, and will store for curing about 2500 cheeses 
of the size we are now making, viz., 15 inches in diameter, and 10 inches 
high. The milk is hauled to the factory in tin cans of different sizes, hold- 
ing from 125 to 500 pounds of milk each, and are hoisted from the wagons 
by means of a crane and windlass, and the milk dumped into the receiving- 
cans, of which there are two standing on scales. It is then weighed, and, by 
means of a gate, is let olf through a tin conductor into the vats helow. A 
careful account is kept of the milk delivered by each man every day. The 
vats are 3 feet 6 inches wide, and 16 feet long, and hold 5000 pounds of milk 
each. There arc four of them standing in the workshop, made of tin, and each 
standing in a wooden vat, with a space around and under the bottom of the 
tin for water. 
" At night, when the milk is received, it is run into the vats, and a stream of 
cold spring-water set running into the wooden vat around the milk, v\hich is 
left running all night to keep the milk cool, and prevent it from souring, the 
milk being stirred for a while to hasten the cooling when first put in. 
" In the morning the cream which has arisen on the milk is dipped off and poured 
* 'Twentieth Annual Report, for the >ear 1865,' pp. 174-176. 
VOL. VI. — S. S. N 
