lairg ftnslmnbrg. 
CHAUTAUQUA COUNTY DAIRYING. 
The Sinclair Fuctory and It* Fixture*. 
In a previous article wc referred to the 
dairy interest in Chau tun qua county. We 
alluded to some of the leading features of 
the county and it,a adaptation to the produc¬ 
tion of a good quality of butter and cheese. 
Sinclairville lies in a valley, and there are 
some very good farms bordering the vil¬ 
lage. The location is well adapted for a 
cheese factory, both in respect to the sur¬ 
rounding farms and in the abundance of 
good, cool water, which is readily obtained 
on rising ground, thus giving a sufficient 
fall to be used conveniently for the various 
operations of handling milk. 
Mr. BtTHNHAM, the proprietor of the fiin- 
clairvlile factory, has given considerable 
attention to the proper construction of fac¬ 
tories, and lie has erected here a very sub¬ 
stantial and convenient structure. The 
factory, as we have said, is one of the largest 
in the State, taking the milk from more 
tli an 1,500 cows. 
Where such a large quantity of milk is re¬ 
ceived at one place, it is evident more than 
ordinary attention must he given to have 
the various parts of the factory and its appli¬ 
ances so as to he convenient, for if otherwise 
there would he great liability of neglect from 
time to time which would result in damaging 
the product. 
The Sinclairville factory is neat in its Bur- 
roundings, and is of handsome exterior, while 
its interior arrangement has some peculiari¬ 
ties originating with Mr. Burnham, which 
we think are worthy of notice. 
Tlie Main Rnildina 
is one hundred and twenty feet by fifty feet, 
three stories high, and this structure is 
wholly employed as a dry house or cheese 
curing department. The two lines of posts 
running through the central part of the 
building In the several stories to support the 
frame, are also made of use in holding the 
arms on which the tables or shelves rest, one 
above the other, thereby giving the building 
capacity for storing a large number of 
cheeses. Some idea of its capacity will be 
had from the fact that at one time 9,000 
cheeses (fifteen-inch size) were stored upon 
the shelves. 
The Manufacturing Department 
is in a wing extending in a line with the 
main building, one hundred and thirty feet 
long by thirty two feet broad, and one story 
high. From the main building to the end 
of the wing the floor has one foot fall. The 
floor also descends from either side toward 
the center, where there is a narrow ditch for 
conducting off the whey and slops. The 
yats are upon one side and the presses upon 
the other side, opposite. The space from 
the vats to the side of tile building occupied 
by the presses is eleven feet, which gives 
ample room for the sink, provided with 
large casters, to move up and down between 
the vats and presses ns desired, while 
sufficient room is given on either side of the 
sink for the hands to work in, stirring the 
curds, &c., &c. 
The Bilik 
is three feet two inches wide by thirteen feet 
four inches in length. The bottom is made 
dishing and is of matched pine, except in the 
center, where there is a narrow strip of per¬ 
forated tin, through which the whey escapes 
to a movable trough, which is a little wider 
than the tin, and fits up close to the bottom 
of the sink, so that all the whey dripping 
from the curds is caught. At the upper end 
of the manufacturing department, and ad¬ 
joining the dry-house, a space thirty feet 
long is devoted to 
A Dresstug Room. 
There are tables along the side of this de¬ 
partment, where the cheese, when taken 
from the press, are received and dressed 
preparatory to going forward into the dry- 
house. At the lower end of the manu¬ 
factory there is an open shed or covered 
drive-way, where the teams deliver milk. 
Upon one side stand the platform scales, 
three and a half feet higher than the floor of 
the drive-way. The usual weighing can 
and its accompanying tin milk conductor 
are not used at this factory. Instead, there 
is a truck running on rails along the heads 
of vats. This truck has a platform about 
the same bight from the floor ns that upon 
which the scales rest. When the milk 
teams come in, the cans are moved directly 
from the wagon to the scales, and after be¬ 
ing weighed go upon the truck, which is 
then moved along to the head of the vat and 
dumped. One edge of the platform on the 
truck is cut down lower than the others, and 
has a notch to receive the bottom of the can 
on this side, so as to facilitate dumping, and 
also to prevent the can from slipping while 
being dumped. 
The platform scales being about the same 
bight as the milk wagons, there is no dif¬ 
ficulty in rolling the can upon the scales, 
and from the scales to the dumping truck. 
Each patron’s can is weighed and marked, 
so that the weight of milk is rapidly obtain¬ 
ed. There is no bother with cranes, no 
weighing can to be kepi clean, no milk con¬ 
ductor to look after; while the operation of 
weighing and delivering the milk to the 
vats, Mr Burnham says, can be done quite 
as rapidly and safely as by the usual method, 
and with no more labor. On the other 
hand, a very large amount of work in clean¬ 
ing weighing can and milk conductors is 
obviated during the season, while at the 
cheese is to be bandaged, it is placed upon 
the stool, the circulaV tin contracted so as to 
readily receive the bandage, when it is al¬ 
lowed to expand, and is then forced down 
over the cheese and over the stool, or so far 
as is necessary to make a lap of bandage for 
the under side of the cheese. Then the tin 
is withdrawn, leaving the bandage nicely in 
place. The work is very rapidly effected, 
without trouble of tearing the bandage; and 
a closer and better fit may be made than 
Fig. 1.—Curd Filler. 
Fig. 2.— Curd Filler in Cheese Hoop. 
same time there is less liability of sour milk, 
&c., arising from neglect on the part of fac¬ 
tory bands to keep these utensils in proper 
order. The arrangement seemed to be con¬ 
venient, as it certainly was ingenious, and 
being so different from the usual plan of de¬ 
livering milk, may prove suggestive to those 
about building factories. 
The Curd Filler. 
Another handy device in U9e at this fac¬ 
tory is that for filling the hoops with curd. 
A tin form (see Fig. 1) just large enough to 
slip down inside the hoop is used. It is a 
little longer than the hoop, and is surmount¬ 
ed by a flaring top, and when in place, hav¬ 
ing the appearance of a common tin pun 
(see Fig. 2) setting upon the hoop. Now 
when the hoop is to be filled with curd, the 
lower or small end of this tin form receives 
a circular piece of cotton cloth just large 
enough to cover the bottom and come up 
over the edges of the tin on the outside—say 
about an inch. The cloth having been 
dampened and spread over the tin, is pushed 
where the bandage i9 drawn on by hand, as 
in the old way. 
The Milk Tester. 
In testing of milk, from time to time, the 
common lactometer, or set of glass tubes 
graduated, is used. But instead of marking 
the name of the patron back of each tube to 
designate it, as is usual at many factories, 
figures (see Fig. 5) are used, Which refer to 
corresponding names kept in a private 
book. Tims the tests may be conducted 
without arousing suspicion or causing un¬ 
pleasant feeling among the patrons on 
account of subjecting the milk to a test. 
This plan seems to be altogether preferable 
to the use of names directly on the appa¬ 
ratus, since all unpleasant remarks concern¬ 
ing certain specimens of milk by those going 
through the factory are avoided, as the 
names corresponding with the numbers are 
known only by the factory manager, and can 
be kept secret by him. 
We give an illustration herewith of the 
glass tubes set in a frame, and each with its 
appropriate number on the board at the 
back part of the frame. 
The Young America Cheese. 
Small cheeses of the “Young America” 
style have been manufactured at this fac¬ 
tory, and sales for such have averaged con- 
Fig. 3.— Cheese Standing on Stool 
Ready to Receive Bandage. 
into the hoop. It covers the bottom of the 
hoop, and the edges, of course, are held be¬ 
tween the hoop and tin, about an inch high 
all round the hoop. The curd is now placed 
in the hoop, and when full the tin form 
drawn out, which leaves the bottom cloth 
with edges turned up between the curd and 
lioop, preventing the escape of the curd dur¬ 
ing pressure. A circular cap of cloth is put 
on the top when the follower is adjusted 
and the cheese goes to press. By this device 
the use of large pressing cloths is avoided, 
while a nice surface is secured to the cheese, 
making a considerable saving, not only 
in expense for cloth, but in labor of wash¬ 
ing, &c. 
The Bandaging Machine. 
This is another convenient arrangement 
by which a cheese can he very expeditiously 
bandaged. It consists simply of a circular 
Fig 4. — Tin for Receiving the 
Bandage. 
siderably more than for large cheese. These 
cheeses are pressed in hoops seven inches in 
diameter, and the cheeses made from six to 
seven inches high. Several are pressed to¬ 
gether under one screw—in some cases r.s 
many as sixteen. They are set together, the 
followers adjusted, and a thick, wide plank 
put upon the blocking, so that, the whole 
may be pressed evenly and alike. In box 
ing these cheeses for market, twenty-one 
and a-lialf inch boxes are used, and seven 
cheeses put in a box One cheese stands in 
the center of the box, and the others are ar¬ 
ranged about it, and they thus fill the box, 
so that they may he safely sent to market, 
without moving about or marring. 
We were much pleased with several other 
features at this factory, but which we have 
no space now to describe. 
♦ ♦♦- 
Whey for Soaking Rennets. 
A. W. Lewis, in the National Dairymen’s 
Association, said whey, after being freed 
Fig. 5—Lactometer for Testing Patrons’ Milk. 
topped stool (see Fig. 8) for placing the 
cheese upon as it comes from the press. The 
top of the stool is about the same diameter 
as that of the cheese to he bandaged. A 
strip of tin is bent into a circle, so that, it 
may be made to iuclose the cheese. The 
ends are not joined together, (see Fig. 4) so 
that it may be contracted or expanded. It 
is provided with handles. Now, when the 
of albumen, is better than anything else for 
soaking rennets. He puts two quarts of 
water to each rennet, rubbing daily for three 
or four days, and then strains the liquid; 
and that he had tried scalding new milk to 
140°, cooling it to 84°, and then setting and 
working as usual, ne had good hick and 
made better cheese than he possibly could 
from all new milk. The scalding seemed to 
give the milk age or ripeness, which makes 
it work quicker and better. 
j|0nltrg^arb. 
A SOUTH AMERICAN POULTRY PARM. 
# — ■ - 
Profitable Poultry Rearing on a Large 
Scale. 
Although we have column after column 
of poultry matters offered for our perusal, 
through the Agricultural press, I have as yet 
to see the first statement giving the facts 
and figures of profitable poultry raising on 
a large scale. Perhaps there might be some 
who have achieved success in this line, hut 
we are led to believe that misfortunes are 
more plentiful than the fortunes acquired 
from the manipulations of this particular 
stock. I have tried my hand at the busi¬ 
ness, although on a limited scale, and can 
show figures giving me a profit of three 
hundred per cent, on the capital Invested. 
There is no known reason why it cannot 
lie managed in an extensive way, and with 
just as good results, provided it is entered 
into knowingly and Understandingly. 
Description of n Form where Poultry are 
Kept by the Thoimuixl. 
I propose to describe a poultry farm, 
where fowls are kept by the thousand, and 
whose proprietor counts his gains therefrom 
proportionately. It is situated in the south¬ 
ern extremity of Chili, South America, where 
the rainy season, of six months’ duration, is 
as detrimental to the well-being of all fowl 
kind as the rigors of our own winters, and 
where great care and skill is very essential 
to satisfactory results. 
Operation* Commenced with Two Hundred 
Hens and Eight Cock*. 
Senor Don Ban Fukntks commenced his 
operations in poultry with a stock of two 
hundred liens and eight cocks, to which lie 
has added thereto, by natural increase from 
year to year, until now he has somewhere in 
the vicinity of six thousand. Their range is 
unlimited, as his farm covers three thousand 
cuadraB, equal to seven thousand five hun¬ 
dred acres. To every fifty hens and two 
cocks is given a house of their own, of which 
there are six or seven hundred on the place. 
These are placed two hundred feet apart, 
each way, thus isolating one lot from the 
other. 
Description of the Houses. 
These houses are very cheap affairs, and 
are made by erecting two forked posts, eight 
feet long, and distant from each other fifteen 
feet. On these rest the ridge-pole. On both 
sides of the centre-post, ten feet distant, a 
trench is dug, a foot in depth. Then small 
poles tire placed for rafters, one end in the 
trench and the other tied to the ridge-pole, 
two feet apart. Then another set of poles, 
tied crossways, also two feet, equi-distant, 
and the frame work is complete. This is 
covered over with thatch, which is found in 
plentiful abundance, and to be had for the 
cutting. The only frame work about the 
house is the doors at the ends, both of which 
arc four by six, and qmituiu each a wlndi • 
pivoted in the centre of the sash, to I . 
opened or shut as the requirements of v;n. 
tilation demand. Each house has its com¬ 
plement of twenty boxes, for laying, placed 
under the eaves, and partly concealed by 
bundles of straw. 
Building for Storing IJi nln. Ebbs, liaichiuR 
aiiiI Bick Rooms, Etc. 
Near the family residence is a large build¬ 
ing, devoted to the storing of grain and 
eggs; a nursery for sick hens; a long room 
for hatching, and another for slaughtering 
purposes. In the sick room is arranged a 
series of boxes, each one large enough for the 
comfort and convenience of its solitary oc¬ 
cupant, who is there placed and treated for 
its malady with as much care a9 if Its value 
was dollars instead of cents, and with such 
skill that the ratio of deaths has been only 
one in two hundred and eighty. 
The BIuIub Department 
is also provided with boxes, some three hun¬ 
dred in number. Here all are brought, from 
their respective coops, as soon as their incu¬ 
bating propensity shows itself, and placed 
upon their quota of eggs. Feed, water, and 
a large supply of sand and ashes, are pro¬ 
vided, and the sitting hen not allowed to 
leave the room until she takes her young 
brood with her. 
How tlie Cliitchen are Doubled Up. 
The clutches are then “ doubled up ;” that 
is, two broods given to one hen, and the 
chickenless one sent back to her coop to re¬ 
sume her egg laying. As soon as the young 
chicks are discarded by their mother they 
are taken to their future home, fifty in each 
lot, and the old ones hack to their respective 
localities. 
How the Fowls are Fed. 
The fowls are fed three times per day, and 
their diet so arranged as to always present 
a variety, although oats is their staple arti¬ 
cle of food, and always before them in un¬ 
limited quantity. To-day, it will be Indian 
meal, made into a stiff dough, and given 
Hot; to-morrow, barley ; next day, boiled 
potatoes, mashed, and mixed with pork 
scraps and bran—corn broken in a coarse 
mill, and so on in rotation; adding from 
time to time a dead horse, or some other 
cheap and inexpensive animal food ; burned 
bones, pounded shells and lime are supplied 
in profusion. These, with what they gather 
on their foraging expeditions, produce a 
wonderful supply of eggs. 
Not Allowed to Leave their Coop* In Rainy 
Weather, 
During the rainy season they are not al¬ 
lowed to leave the coop, except the day be 
exceedingly pleasant, and then only for a 
short time. They appear to hear their con¬ 
finement remarkably well, and with hardly 
any decrease in the quantity of eggs. While 
confined they are allowed an extra allowance 
of animal food. 
Attendance Requisite to the Care of Six 
Thousand Fowl*. 
The attendants requisite to the care of 
these six thousand fowls are one man and 
four boys. The houses are thoroughly cleaned 
once a week, and the interiors whitewashed 
every three months. Every morning each 
lot of fowls undergoes a careful inspection, 
and any one found moping or otherwise in¬ 
disposed, is immediately taken to the hos¬ 
pital, and cared for; ami seldom is it but 
what the indisposition is cured, and she 
takes her place back again as well as ever. 
At evening the. boys go the rounds to gather 
up the proceeds of the day’s labor, which 
will average two hundred dozen per day the 
year through. 
When the Killina Time Takes Place. 
“ Killing time” takes place twice during 
the year—in the spring, and again at the 
commencement, of the rainy season. All 
the early chickens are thus disposed of at 
good prices, and the two-year-old fowl de¬ 
capitated, to give room for the younger 
broods, ns they are supposed to he past 
profitable service after tlie second year. 
Tlie Profit* from mu- Year'll Htminea* 
amounted to eleven thousand dollars. The 
sales are seventy-two thousand dozen of 
eggs, and nearly t wenty thousand chickens 
and two-year olds. Mr. San Fuentes ex¬ 
presses himself ns being perfectly satisfied 
with the result obtained, and intends to 
double his stock each year, until every two 
hundred feet of his extensive farm has its 
house of fifty tenants. C, F. Pearce. 
Freetown, Mass.. 1871 . 
-- 
POULTRY NOTES AND QUERIES. 
A Cheap Chicken Fountniu. 
Take tin emptied tomato cun, bend in the 
ragged edges where it has been opened, 
make a hole in I he side one-qnnrter inch 
from the edge, fill it with H ater, put a saucer 
on it, ami quickly invert both—the water 
will then stand in the saucer constantly at 
the bight of the hole. Chickens can drink, 
but cannot get in the water, which remains 
clean until it is all used. This was suggest¬ 
ed by reading the Chicken Fountain part ol 
Lewis’ Practical Poultry Book.—D. M. C., 
Brooklyn, May, 1871. 
Camphor for Fowls. 
J. B. Thomas, Maryland, asks if we have 
ever used or heard of camphor being given 
to fowls to promote health. We have fre¬ 
quently put a piece of camphor gum in the 
water vessels of chickens if we thought the 
birds were in a failing condition, and have 
occasionally added wormwood. It is said 
that camphor cures gapes and prevents con¬ 
tagion. We have never put any faith in this 
remedy, but if any of our readers have had 
any experience with it we should be glad to 
print it. _ 
The Poultry Breeders' and Fancier*’ Di* 
rectory for 1871. 
We are in receipt of the above named 
work from J. E, Cleeton, Publisher, New 
Haven, Conn. It not only contains the 
names and residences of all breeders in the 
United States and Canadas, but also a list 
of the different Poultry Societies and their 
officers for 1871, making it a valuable pub¬ 
lication for reference. 
Those Large Ebbs— Again. 
John Ireland, Seneca Co., N. Y., writes 
to us to say that the statement he made 
through the Rural New-Forker relative 
to his large eggs is strictly true, notwith¬ 
standing the want of confidence expressed 
by F. M. Kidder in the matter. 
White Leghorn and White Spanish Fowl*. 
Chas. E. Ash, Newport, R. I.—You will 
find a full description of the White Leghorn 
and White Spanish fowls in “ The People’s 
Practical Poultry Book,” which will be for¬ 
warded to you, from this office, on receipt of 
