and its adaptability to English Dairy Districts. 
183 
worked by one liand without any additional help. I hired a lia ul the past 
season, who ran a branch with 236 cows witliout receiving the kast assistance 
from any source. 
" As the help has but one vat to watch, the work can always be done in 
season. Not so in tiie large factory, witii a combination of vats; lor, in case 
two or more vats need di[)ping at the same time, which is often the case, one 
of them is obliged to wait, to its injury. 
" 'I'hese considerations argue two points against large factories, and in favour 
of the branch systems ; — 
" 1st. The milk will be delivered at the branch earlitr and in better 
condition. 
" 2nd. The work can always be done at the branch in the proper time. 
" One objection brought against this system by many is, that there will be as 
many kinds of cheese as tliere are places of manufacture. My experience does 
not sustain tiiis objection. Distance has nothing to do with the result. If 
the same rennet and anotta arc used, and the same rules are observed in the 
process of manufacture, what difference can it make whether the vats be two 
feet or two miles apart? The conditions being the same, I see no reason wliy 
the result would not be the same. Facts and observation show that it is. 
During the past season I visited a large number of factories, and liowhere did 
I find a more uniform lot of cheese than was produced under the branch 
system. 
" As regards the amount of help, I think a dairy of 1000 cows could be 
rnanulactured nearly as cheaply at lour branches, with 250 cows each, as if 
the milk were all delivered at one place. I am now speaking simply of 
making. The additional expense and trouble would be in drawing the cheese 
together. Still tliis is less than the extra expense and trouble of drawing the 
milk long distances. There is not only more weight, but the milk has to be 
delivered in season, whatever may be the weather, while the cheese can be 
left over, in case of bad weatlier or hurry. 
" When the milk is all drawn to one large establishment, the entire care is 
commonly thrown upon one person, the rest feeling little or no responsibility, 
and nut working with the interest required in the successful performance of 
such delicate business. But when the niidv is worked by the branch system 
the care is divided, and not only a leeling of responsibility but a sfdrit of 
rivalry is awakened ; consequently, the labour is more carefully and thoroughly 
performed. 
" Another objection raised against the branch system is, that it will require 
all experienced hands. But, as the milk comes in better season and condition, 
and there is only one vat to watch, with the rennet and anotta prepared and 
furnished ready for use, it will readily be seen that, with freqrrent visits from 
the overseer, it will not require as much experience and skill as it would to 
manage a large factoiy. 1 have found no trouble with hands of little experi- 
ence. In one case, 1 hired a hand who was totally unacquainted with cheese- 
making, and he run a branch through the season with the best of success. 
There is an etlbrt among the hands to excel each other ; and should any of 
them have bad luck, as each branch has its own mark, the superintendent will 
readily detect it, when a visit to the branch will enable him soon to put every- 
thing right. 
" Farmers at a distance would generally choose to pay for drawing their milk 
rather than to draw it tliemselves. But, it a branch were erected in their neigh- 
bourhood, the general opinion is that each would rather draw his own milk 
than be obliged to get it ready lor the milk-wagon, at just such a minute, 
every night and morning. Admitting this to be so, the branch system would 
save to njany the sum paid for drawing their milk to a large factory, it, on an 
average, costing 2 dollars 50 cents per cow. Allowing it to cost 25 cents per 
