182 
Report on the Cheese Factory System ; 
described in the following address delivered by Mr. L. N. Brown 
before the American Dairymen's Association in 1866 : * — 
"In regard to the question of branch cheese faetorics, I will state that, for 
the last four years, I have been in business which led me from one factory to 
another through the principal dairy region of this State. In taking this 
broad view of the factory system, I have seen certain objections, which, if 
carried out, will soon cripple it in its infancy. The first and greatest objection 
is the expense and trouble of carrying milk long distances. I therefore intro- 
duced and put into practical operation two years ago, and to a greater extent 
one year ago, the plan of working the milk at difl'erent points, and drawing 
the cheese to.;ether instead of drawing the milk. For this purpose I erected 
cheap buildings, some 18 by 24 feet, furnishing them with all the apparatus 
and conveniences of a nice factory, with ranges to hold ten or fifteen cheeses — 
or a load — which were boxed and drawn to the dry-house. I i)repared the 
rennet, anotta, and bandages at the dry-house, sending the required amount 
to the branches when the team went after the cheese. I have closely followed 
lap the experiment for the last two seasons, and found the plan to work 
admirably, even beyond my expectations. The advantages are greater and 
the objections less than I expected. The first advantage is, that it gets a 
large amount of cheese together, by drawing the milk but a .short distance ; 
and there is not only a saving in distance, but, as there are but few teams to 
deliver at one of these branches, the patron can drive up and unload at almost 
any moment, thus saving much time from the disadvantage of waiting his 
turn at a large factory. Another advantage is, that as the milk is drawn but 
a short distance, it is delivered earlier in the daj^ and in better condition — two 
considerations which will be appreciated by all practical chcesemakers. In 
many instances, when milk comes in bad condition, had it been delivered an 
hour or an hjur and a half sooner, it would have caused no difficulty in its 
manufacture. As it will be admitted by all that the quality of the milk has 
much to do in determining the character of the cheese, these facts will argue a 
superior dairy in favour of the branch system, to say nothing of the increased 
amount of the product. 
" Tiie third advantage is the facility with which the patron can obtain his 
share of the whey, having to draw it but a short distance, on his return home 
from carrying his milk. In brief, the branch system secures to the farmer all 
the advantages of a large factory in his own neighbourhood. 
" By giving the fermers these advantages and conveniences, I think the 
permanency of the factory system will be established ; but as I am led to 
believe that the day of drawing milk long distances is nearly over, it is my 
opinion that, unless the branch system be adopted, the large factories will 
break up into smaller ones, which will fail to be sufficiently profitable to 
stimulate individual enterprise. They will then be built by a few farmers, in 
convenient Idealities, and managed, to save expense, much like the old private 
dairies. As thty have learned something from the present factory system, 
the}' will undoubtedly make better cheese than of old ; but there will be an 
end to all that progress in cheese manufacture which has, within the last few 
years, given American cheese the first place in the world's market. Indeed, 
the quality of American cheese will be generally lowered ; for, while few 
excel or equal the present standard, many will fall below it, from lack of that 
interest wiiich is felt by the individual who makes cheese-making not only his 
business but his study. 
"As to the manufacture of cheese in branch factories, they can be so placed 
as to get the milk from 200 to 300 cows into a single vat, which can be- 
* 'Second Annual Report,' pp. G2-65. 
