and its adaptabilih/ to English Dairy Districts. 
193 
when needed. Such is the construction of a factory buiWing: that 
I built for my own and neighbours' convenience, which proved 
a success. 
One person of sufficient skill to direct all the movements in a 
factory, with character to force_ obedience from others, will 
manage any sized factory from 500 to 1000 cows, with inex- 
perienced labour of one hand to every 200 cows' milk ; such 
hands of experience command from 50 to 100 dollars per month 
here, and raw hands from 2 to 4 dollars per week, and board 
found them. 
The distance milk may be carried to a factory without injury 
depends upon condition of roads and facilities for quick con- 
veyance. The time milk is on passage should be considered, as 
it is usually closed up tight in cans while warm from the cow, 
and started to the factory as soon as milking is done, in which 
state it is liable to injure if long en route. Experience has 
resulted in establishing several smaller factories in neighbour- 
hoods where one large factory formerly took all of the milk, for 
reasons before stated. From 2 to 4 miles will cover the average 
distance that milk is now carried to factories here. Our factories 
are run from the first to middle of April, to first to middle of 
November ; average weight of cheese per cow, 400 lbs. ; average 
weight of milk for a pound of cheese (market weight) is 10 lbs. 
The patrons owning no share of factory are charged one dollar 
per hundred for making cheese, and dispose of their own whey 
after it has been set 24 hours, and skimmed to get oil to grease 
the cheese. The patron pays all incidental expenses, such as 
rennets, salt, bandage, colouring, packing-boxes, paper, (Sec. 
The owner of factory finding all, and delivering the cheese 
in boxes packed, when sold, the patron is charged 2 dollars per 
hundred, market weight. If the whey is set for table-butter, then 
the manufacturer has half of the table-butter, and the patron 
half; the whey then goes to the disposal of patrons, and is 
carried home to slop cows and swine, or fed to swine at the 
factory pens. 
Dear Sir, having briefly outlined some points that have come 
under my observation, I must close, leaving a multiplicity of 
minor details that are involved in the intricate science of cheese- 
making. 
Remaining yours most respectfully, 
A. L. Fish. 
Oneida Lake, Madison Co., New York, Feb. 17th, 1869. 
Dear Sir, — I have the honour to acknowledge the receipt of 
your letter of the 10th of February, asking information about 
VOL. VI. — S. S, O 
