192 
Report on the C/iccsc Factorij Si/s/em ; 
cows relied on for its support. Each 100 cows' milk will 
require 400 gallons room in vats to curd and work the milk ; 
any number of milk-vats varying in size from 100 to 1000 
gallons may be let by one pipe leading from heater, driving 
steam or warm water (water is preferable, as it makes a softer 
heat). Milk-vats are usually made of tin or galvanized iron, 
from 3 to 3 J feet wide, from 16 to 20 inches high, and long 
enough to hold the desired amount ; large vats are preferred to 
smaller ones, as one can work a large vat, but cannot work 
several smaller ones. 
Each lOO cows' milk requires 1000 square feet of curing-room 
floor, unless cheese is sold young, to admit of presses standing 
convenient to curd-vats. The manufacturing-room should be 
36 to 40 feet wide, which is also an economical width for 
curing-rooms, counting cost of building materials, as roofing is a 
prominent item in expense of building — the more curing-room 
floor it covers the less comparative expense in building. As I 
do not deem it proper to have one shelf for curing cheese above 
another, I would advise to build a factory several stories high, 
with curing-rooms 7 feet in the clear, and ventilated by shafts 
12 inches square, of inch boards, leading from the first or lower 
room to the top of the building; said shafts to be placed through 
the centre of tlie curing-rooms, once in 10 or 12 feet, with a 
small door opening into the shafts at the top of each room, as it 
passes upwards through each room. Said doors to be opened 
and shut at pleasure, to admit of damp bad air passing out of 
each room upwards, while the cheese is not exposed to a current 
of air from without. The air drawn out of curing-rooms by said 
shafts is replaced by air from without coming into the rooms 
through small pipes, or boxes, 6 inches square, passing through 
the outer walls of each room at the floor, by which it does not 
strike the cheese on shelves, said boxes through the outer walls to 
be put through once in 10 or 12 feet. The inner end to be raised 
one inch to keep rain-water from passing into the rooms ; the inner 
end sawed olf aslant, so that a small trap-door c, when - \. 
shut, will keep shut by its own weight, the outer end ■ 
D, covered by wire-screen, if necessary, to kee{) out * ^ 
vermin, thus the air passes in at the bottom of the curing-rooms, 
and passes out at top without striking the cheese ; with such 
fixtures for ventilation, no more windows are needed than to 
light the rooms. A part of lower floor may be used for manu- 
facturing-room, if separated from curing-room by tight partition 
and tight floor overhead, if ventilated as before described. 
I deem it essential to have the building so tightly covered 
over and around curing-rooms as to reject outside influences at 
pleasure, and to be prepared to create warmth and dry air within 
