and its adaptability to Englisii Dairy Districts. 179 
replaced in the press with a cap of stout cloth on each end, and the pressure 
applied until the next day, when it is removed from the press, tiie caps taken 
off, and the bandage turned back over the corners; and if any edge is pressed 
up by the follower not exactly fitting in the hooi), this is neatly and evenly 
trimmed off, a coating of grease applied, and the bandage plaited down neatly. 
It is then placed on what is called a " turning cover," which is like a common 
cheese-box cover, placed on the inside, and then carried to the curing-house, 
when it is turned aud rubbed every day until cured, which takes from 20 to 
30 days. 
" After the cheese is sold, the cost of salt, bandage-cloth, rennet, anotta, and 
cheese-grease, together with the commission of the manufacture, which is 
generally one-tenth of tlie amount of sales, is deducted, and the net cash is 
then divided, pro rata, among those who have furnished the milk, according to 
the amount of milk furnished by each, in proportion to the whole amount. 
" The whey is run off, a long distance from the factory, into a wooden vat, 
from which it is fed mostly to hogs. We have led, during the past season, 
about fifty calves on whey, and we are very much gratified with our success, 
having made some very nice calves ; and I think it pays better than feeding 
to hogs." 
The following description of the Munson factory, Ohio, is by 
the same author, and is extracted from the ' Transactions of the 
New York State Agricultui^l Society,'* where it occurs as a 
reprint from the ' Second Annual Report of the New York 
State Cheese Manufacturers' Association ' t for the year 1864. 
" Whole number of cows, 645 ; average number of covi's, 550 ; number of 
pounds of green cheese, 192,934 ; number of pounds of cured cheese, 183,403. 
"Two sizes of cheese have been made during the past season— part 22-inch, 
weighing about 120 pounds cured ; and part 15-inch, weighing about 68 pounds 
cured. The average weight of all is 81 pounds to the cheese. The average 
shrinkage is 4'94-100 per cent. Number of pounds of milk to one pound of 
gi-een cheese, 9'28-100, or 9 pounds 4i ounces ; and for one pound of cured 
cheese, 9'76-100 pounds, or 91 jiounds of mill^. 
" Our patrons nearly all sold their milk at prices ranging from 10 to 23 cents 
per gallon. The cheese belonging to the balance was sold in two lots. What 
was made prior to the 23rd May was sold in June for 16 cents per pound, and 
the balance sold in September for 26 cents jier pound. Boxing is all done by 
machinery. The cost ol bandage, salt, colouring, and rennet, to the 100 pounds 
of cheese, 42 cents. The bandages used were 39-inch cloth, bought of H. W. 
Mitchell, of Rome, Oneida Co. : the pi lce got for making is 1'50 dollars per 
hundred. The ordinary vat and a steam-boiler is used for heating; the vats 
bold 500 gallons each. Wood has been used for heating, and about fifty cords 
during the season. 
"The whey has been fed to hogs, for which we had 10 cents a week per 
hog. The kind of salt used is Syracuse factory filled, and 2-8-10 pounds to 
the 100 pounds of green cheese. Of anotta, we used 21 pounds dissolved in 
lye in the fore part of the season, and during all the latter part we used Jones' 
I^reparation, of which we used 91 gallons, and 1 consider Jones' preparation a 
superior article for colouring, as the colour is better than that obtained any 
other way. In cool weather we heat the milk to 84 or 86 degrees, but in 
warm only to 82, when we apply the rennet and want a firm coagulum in 
from 40 to 60 minutes. When sufliciently firm we cut with a steel-bladed 
* Vol. xxiv., 18G4, pp. 374, 37.5. 
t Since enlarged, aud known as the American Dairymen's Association. 
N 2 
