198 Report on the Cheese Factory System, Sfc. 
I have already stated the leadings results which American 
dairymen have obtained by the aid of the factory system ; but it 
is still open to question whether the same results might not be 
obtained by a more skilful system of manufacture in private 
dairies. That this could be done there is no doubt, provided 
that a sufficient number of first-rate cheese-makers could be 
hired ; but here is the difficulty. The advantages which 
American dairymen have derived from the factory-system are 
thus described by Mr. VVillard, in the paper already quoted from 
(p. 439) :— 
" The advantages claimed for the factory-system are superior quality, uni- 
fonnity, higher prices, saving by l)uying at wholesale such materials as salt, 
aiiotta, boxes, &c , and finally relieving the farmer and his family from the 
drudgery of the manufacture and care of cheese. 
" It is not pretended that a better quality of cheese can be made at the 
factor}' than in families, but that it is quite as fine as the best, and therefore 
above the average of that manufactured in small parcels 
" The agent or superintendent makes it his busniess to see that all parts of 
the work are properly performed. He employs skilful workmen, and his 
interest and reputation are at stake, prompting him at all times to do his best. 
He knows that neglect or mistakes will not be tolerated, and the desire to 
satisfy persons interested, so as to secure their patronage, stimulates him. 
to make every exertion to build up and sustain a reputation for " fine goods." 
He has every convenience at hand for manufacturing to advantage and making 
the business a sole employment. He is not liable to be disturbed by other 
matters which might serve to call his attention away from time to time to the 
prejudice of the immediate work at hand. 
" The same rule must hold good with him as among those engaged in other 
professions and arts ; lor he who gives his whole attention and energies in a 
certain direction is likely to become more skilled, and arrive nearer to perfec- 
tion in his calling, than he who is striving to do many and diverse thini^s at 
the same time — more especially in cheese manufacture under this system, as a 
high degree of skill is expected, and jealous and interested eyes are daily 
watching and noting every shortcoming. Uniformity and fine quality are 
more likely to obtain under this system, and whatever progress can be made 
towards improvement will naturally develop itself more rapidly here than 
among persons scattered over a broad extent of country, and who are so 
occupied with a variety of work as to have little time to spend in the improve- 
ment of any one particular branch. 
"Tiie factories, so far as we are acquainted, have acquired a high reputation 
for fine quality and uniformity. 
f'^ "At some of these establishments we have seen a large number of cheeses, 
making in the aggregate more than a hutidred thousand pounds, so uniform in 
appearance, as they lie on the table.'*, th.at the most practised eye could detect 
scarcely any difference in their manulacture. Such a quantity of cheese 
uniform in size and quality will usually command a higher price in mai kct 
than that of single dairies, from the fact that in the latter an allowance is 
always made by the purchaser for unequal or imperfect cheese. 
******** 
" We come now to consider the most important advantage to farmers in this 
imion arrangement. It is the relief from the drudgery of cheese-makinj^ and 
the constant care and attention necessary in properly curing and fitting the 
cheese for market. It would be difficult to estimate this in dollars and cents, 
since health enters into the account more largely than is generally susi^ected. 
