and its adaptability to English Dairy Districts. 
191 
caseine. The instruments in use are a set of cream-guages, and 
per cent, gl.ass hydrometer, lactometer, &c. As the milk 
comes to the factory a small quantity is taken out and set in the 
cream-guages, and the quantity of butter determined. The 
cream is then removed, and the hydrometer applied, and if 
the sample fails to come up to the required standard, the matter 
is placed in the hands of the committee for settlement. 
There are special laws enacted in the different states, punish- 
ing frauds on cheese factories with heavy fines, and making it a 
criminal offence.* A man who is caught watering his milk is 
considered but little better than a thief, and is despised. His 
connection with the factory is also broken. It has been found 
that there is but little variation in the standard of milk from 
time to time in the dairies of a neighbourhood. The different 
dairies test very nearly alike, notwithstanding there may be a 
very marked difference between the milk of single cows. Our 
courts have decided in some instances that a test by the instru- 
ments, when properly made, is good evidence in the case. With 
such a large number of factories as we have scattered over the 
country, frauds will occur from time to time, but as they are 
soan found out and punished, there is less trouble than many 
persons would imagine who were not acquainted with our 
system. 
Faithfully yours, 
X. A. WiLLAED. 
Dear Sir, — In reply to your letter of inquiry, I will say that I 
recognise in the cheese factory system — 
1st. The milk of a class of dairies delivered to a factory 
having fixtures well adapted to making and curing cheese will 
turn out a better average quality (if worked with skill) than if 
worked up separately by different hands and fixtures. 
*2nd. Bringing a quantity together puts it under the control of 
better skill, and lessens labour of making in proportion to in- 
creased amount of milk, like other manufactures. 
Requisites to success. — 1st, access to plenty of pure cold 
water, with building-site shaped to pass off all surplus slops 
freely to prevent the influence of bad odours ; 2nd, means by 
which the most perfect control may be kept of temperature in 
the process of making and curing cheese ; 3rd, pure milk, salt, 
and rennet; 4th, skill to adapt the means to the ends desired. 
It is impossible for me to fix the cost of building, as that 
depends upon cost of material and labour, which varies with 
localities; the size of factory is proportioned to the number of 
* See footnote to p. 199. 
