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I MAY 24 
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CALIFORNIA CHEESE DAIRYING. 
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My sou t ils mo you will write and get all 
inform ttion in regard to starting a first-class 
eh' 1 -' factory hero. Pie.iso ilo so at onee. 
Wh it size of .1 lirst-elas-, h irk building for 
the milk of -to ) cows, with all the must ap¬ 
prove 1 machinery, and the whole Oust, and 
expense of working the whole business 
through for one year t What would be the 
yield ol' first-best cheese in twelve months 
from 40U cows i What prico will it average 
per pound i Haw long from the start, will it 
he t.o t iio first sales, or returns .' What is the 
waste worth for nogs' feed! How is the 
chouse marketed, in boxes or barrels ; Cost 
of parking t What amount of salary per 
year for a first-best man and help to make 
the cheese f How many men will it take to 
do the whole work i vViuit is the prolifa to 
the cow, or average return from factory ( 
At what time must all the milk he delivered, 
in morning and evening ? What distance 
can the farmers bring the mdk, and have it 
good' Can it he. brought five miles, and in 
wlmt kind of packages ) 
All other information that, may occur to 
your mind will be acceptable. What has 
proved to be the best Jiliui—to have every 
farmer that brings milk to the factory an 
equal owner, or for one. two or three men to 
own the factory and buy the milk i If the 
latter, what price do they pay fur milk ? l)o 
they get a lull supply f" i think Lite larger 
supply of milk the better the quality of 
cheese and the more the profits. 1 am satis¬ 
fied I can influence at least UJi) cows within 
Jive miles of this place. Please get an an¬ 
swer of the above in full ns soon as possible, 
and oblige —A. C. Lawrence, La ion-nan'* 
Station, Cal., April 10, ’7fi. 
The above has been forwarded to us from 
California, with request for an answer 
through the Rural New Yorker, “for the 
benefit of Mr. Lawrence and numerous 
renders of tin* Rural in California.*’ 
We may remark here in the outset that 
several of the Questions propounded are very 
fully answered in “Practical Dairy Hus¬ 
bandry/' a work published at the Rural 
New York eh office, and which our Cali 
fornia friends should consult, as we have no 
space in those columns to discuss all the in¬ 
quiries raised, at length and in detail in a 
single article. 
1. A building 75 feet long by fi2 feet wide, 
and two stories high will be lat^* enough to 
accomodate the milk of 400 cows. The 
stories should be each from 8 to W feet high 
in the clear. A hard, dry, airy location 
should be selected, with sufficient descent in 
the rear of the building to Insure the escape 
of decomposing slops to a safe distance. The 
length of the manufacturing and press-room 
will be about fin feet, it should lie separated 
from the curing-room (lowor story) by a tight 
double partition, with a large sliding door in 
the center between the two linos of presses. 
A holler room and wood or coal-room will Vie 
erected at the end and adjoining the manu 
faeturing-room, with door between the two. 
In front of the manufacturing department, 
and connected with it, there should bo a 
building for a driveway and receiving plat¬ 
form, where the teams can deliver the milk 
under cover. 
There is a variety of plans for arranging a 
factory, and as these are very fully illust rated 
in “ Practical Dairy Husbandry,” they will 
lie better understood from the drawings than 
from a written description, and hence need 
not be described here in detail. Cheese fac¬ 
tories in New York are usually built of wood 
and cost all the way from $8,000 to $8,000, or 
more, according to size and finish. The ap¬ 
paratus, including steam boiler, vats, <Sce., for 
furnishing a factory of the size named will 
not be fai- from $800. 
2. The average quantity of cheese per cow 
for the season at the New York factories is 
about 400 pounds. Sometimes an average of 
500 pounds is reached. The season of factory 
work ranges from 7 to !) months. Only a few 
are kept open in winter and then cheese is 
made at intervals of several days, or accord¬ 
ing to the [quantity of milk furnished. At. 
400 cows, averaging 400 pounds each, the 
quantity for the season would be 100,000 
pounds. From $1.80 to $2 per 100 pounds is 
charged for manufacturing cheese and fitting 
it for market. 
•‘S. Factories in New York market cheese 
when it is hi) to 40 days old. The price per 
pound varies in diilerent localities and from 
year to year, say from 12c. to 14e. for ship¬ 
ping. Where there is a good home market 
better prices are not tlnfroquently obtained. 
Like all other products, the price is governed 
by the supply and demand and the quality of 
the goods. 
4. The whey from the milk of 5 to 0 cows 
is usually considered sufficient for the keep 
•of one hog, but It is advisable to feed meal of 
some kind with the whey. 
5. In old times cheese was sent to market 
in barrels. These are now out of date and 
boxes universally employed for packing. The 
cost of boxes varies indifferent localities, but 
perhaps a little less than half a cent per 
pound of the choose would be the average ex¬ 
pense for packages. 
G. Good cheese makers can be had for from 
$75 to $100 per mouth and board during the 
cheese making season of 8 to 0 months. With 
a good manager the other help about the fac¬ 
tory may be the ordinary hands of the 
country. 
7. The profit realized per cow will depend 
upon the price received for the cheese and 
the quantity made. If 400 pounds be taken 
as the average product, and the cheese sells 
for 14c., the profits per cow may be easily 
calculated. 
8. The time for having the milk all iu at 
the factory is generally regulated by the 
factory manager, from 7 to 8 and even 9 
o’clock in the. morning and same in the even¬ 
ing, during summer. 
9. If milk is properly cooled and aerated 
at this farm it may be carted 5 miles to the 
factory and arrive in good condition—that is, 
on all ordinary roads of New York. It is 
carried in tiu cans holding from 30 to 40 gal¬ 
lons. 
10. A popular plan in Now York is to erect 
the factory on the joint stock principle, each 
person delivering milk taking shares. Some¬ 
times a factory is built and owned by one or 
more persons who will purchase the milk and 
run the factory on their own account. In 
such case the price of milk is regulated by 
the price of cheese. Thus, for instance, it 
takes 10 pounds of milk on an average to 
make one of cheese, and the ton pounds of 
milk is worth the price of one pound of 
cheese less the cost of manufacturing and 
marketing, which Is from 2 to 3 cents, accord¬ 
ing to localities and circumstances. 
We have no doubt bub there are many 
points in California where the cheese factory 
system could be profitably introduced. The 
climate on the coast range is favorable for 
curing cheese—the temperature being low 
and uniform. California produces a fine 
quality of butter, and why should it not be 
equally successful in the production of 
cheese i All that is needed is the requisite 
skill in manufacturing and a judicious selec¬ 
tion of lands adapted to dairy purposes. And 
doubtless for some time to come all the pood 
rheme made will find a ready sale in the 
home markets at remunerative prices. 
TEMPERATURE DEEP AND 
SETTINGS. 
SHALLOW 
An earnest controversy has been going on 
for some time among butter makers as to 
whether the most butter can be made by 
deep or by shallow setting of the milk. Wo 
have the result of several experiments, and 
some of them so loosely made as to be nearly 
worthless as evidence in favor of either sys¬ 
tem. Wo suppose that all butter makers 
must bo glad to got light on this question, 
and we therefore print the following state¬ 
ment made bv Hon. F, D. DOUGLASS of 
Wliit.iug, in a recent address before the Ver¬ 
mont Board of Agriculture. From Mr, 
Douglass’ reputation as a butter maker and 
a careful experimenter, his statement is of 
more than ordinary interest. 
He says “ You will doubtless ask wheth¬ 
er as much butter can be Obtained from deep 
as from shallow setting ? I answer emphat¬ 
ically—Yes, where, the right temperature is 
maintained. Whatever doubt may arise in 
the minds of any upon this subject, with re 
gard to results when the weather is cool and 
most favorable for the success of shallow 
setting, there can be no doubt with regard 
to this point for the entire season, and most 
certainly not during warm weather, l have 
experimented upon this subject, not so mufch 
to satisfy the public with regard to it as my¬ 
self, and consequently some of my experi¬ 
ments have not been conducted witli that 
nice accuracy of detail, and the results so 
carefully recorded, as they would have been 
had they been designed for the public eye. 
I will, however, give you the details of one 
of these experiments which was the most 
carefully conducted, that you may under¬ 
stand upon what grounds i base my conclu¬ 
sions in this matter, and if you discover de¬ 
fects in any of the conditions upon which 
this experiment was conducted, I trust you 
will freely point them out. 
“On the 17th day of June, 1871, 1 divided 
the day’s milk or my entire dairy, then con¬ 
sisting of 22 cows, into two equal parts, The 
amount given by each cow was weighed and 
accurately divided by weight immediately 
after being drawn fnm the cow. One-half 
was strained into common pans, which were 
filled about two-thirds full, and placed upon 
shelves in the milk room. The other half 
was placed in pails to the depth of about 
eleven and one-luilf inches. These were set 
in vats of water in tire same room, mid the 
temperature reduced to tSO”, which was tire 
same as the air iu the room at that time. 
They were allowed to stand until the milk in 
each had become thoroughly loppered, and it f 
was evident that no more cream would rise. 1 
The milk in the pans reached that point and t 
was skimmed in 48 hours; that iu the pails £ 
stood twelve hours longer. The range of the f 
thermometer in the room was from (10 to (i.T 1 
until the last twelve hours, when ir, rose to 08°. 1 
The thermometer indicated the same range 1 
of temperature in the milk in the pails as in i 
the air, except that it did not rise so high by 1 
two or three degrees during the last twelve 
hours. The rise spoken of could not have af¬ 
fected the result, as the pans had already 
been skimmed, and the cream had doubtless 
all risen In the pails. 
“ The weight of cream produced from the 
pans was was pounds ; from the pails 
:J2’j pounds. This was all churned June 22, 
each at the same temperature, (>0°, ami in 
the same churn. Each was washed In pre 
cutely the same manner, and taken from the 
churn Into the same butter bowl and care 
fully weighed. The scale used were Howe’s 
platform scales, nearly new and in good or¬ 
der, but would not indicate a difference of 
less than one fourth of a pound, and by them 
there was no difference indicated iu the 
weight of the two batches; each weighing 
12 pounds before the salt was added. The 
difference in the Weight of the cream is easily 
accounted for, there having been an evapora¬ 
tion from the pens amounting to five pounds 
in weight more than from the pails, caused 
by the greater extent of surface exposed. 
“ It will be seen that this experiment was 
Conducted under most favorable circumstan¬ 
ces for the success of the shallow setting. 
The result will be different whenever the 
temperature of the room rises much above 
or falls below fill’, and is relied on to temper 
the milk in the pans, while the milk in the 
pails is tempered rightly by artificial means. 
It will be readily seen that the amount pro¬ 
duced by the pails will bo greater than that 
from the pans just in propotion as the degree 
of beat or cold in the room rises above or 
falls below a right mean. It is upon this, 
and other like experiments, with the general 
fact of the increased production of my dairy 
eowHuinee its adoption (deep setting), that I 
base my conclusions in this matter." 
The advocates of deep setting, so far as we 
are informed, have never claimed that more 
butter could bo made from deep setting than 
by shallow setting, when both Ram pies of 
milk are kept at the same range of tempera¬ 
ture. But the advocates of shallow setting 
claim that that plan will produce more but¬ 
ter than the other. This experiment of Mr. 
DOUGLASS seems to be fairly made, and if, as 
lie says, his other experiments point in the 
same direction, he has good and sufficient 
reason for his conclusions, since by the deep 
setting a more even temperature is main¬ 
tained than in the open air, while the labor 
involved is less with the deep than with the 
shallow settings. 
--»■»»■ - - 
, CHEESE FACTORY APPARATUS. 
Wiiat kind of apparatus for making cheese 
would you advise us to use i Are the self 
heaters the best, or would you prefer the 
boiler ? Whichever kind you prefer, let us 
know. We are putting up a factory at t his 
place, ami know nothing about the business. 
Factory, fill by 70 feet; wiug, 2fi I’e >t. Shall 
have about Sik) cows this year ; will have 30U 
next yeae. Want the apparatus for making 
the milk of 500 cows. Advise us, if you 
please, whose or what kind of apparatus to 
getforubout.thatnmnberof cows. A. Goun 
LAV, Washington Co., .V, V'., Map 2, ’7fi. 
FOR a factory of 500 cows we should prefer 
a steam boiler, as more convenient and caus¬ 
ing less litter than self-heating vats. The 
Anderson Steamer is very much liked and 
has recently been introduced into some of 
the best factories in Herkimer Co. It is, per¬ 
haps, as good as any ; takes but little fuel, 
and gets up steam quickly. There are other 
steamers, doubtless, as good, but the Ander¬ 
son gives good satisfaction and is among the 
best, and, therefore, we name it. Another 
Important advantage in using a steamer at 
factories is that an engine can at any time 
be attached and the power omoloyed for a 
variety of work sometimes required, such as 
grinding curds, pumping water or win y, 
sawing wood, <&e. A small engine has 
recently been introduced that is a marvel for 
its compactness and the small space it occu¬ 
pies. Again, when a steamer is used there, is 
no trouble in adding a vat from time t<> time, 
to increase the capacity of manufacturing, or 
ns the number of cows delivering milk is 
increased. The cost of the vats adapted to 
the steamer is very much less than the so- 
called “self-heaters.” 
©ty Norseman. 
BREEDING EARLY COLTS. 
The mating of stock to produce particular 
and cert ain results is an art which only a very 
few comprehend ; for though equally intelli¬ 
gent men commeuco brooding a variety of 
animals for one especial object, it will bo 
seen there are many failures in comparison 
to tiio prosperous issues. (>£ course, for vari¬ 
ous purposes, treatment must vary iu raising 
the progeny ; but in rearing any kind of live 
stock, t he young should be fed liberally, to 
fully develop whatever is desired, whether it 
is muscle for speed in a horse, beef for cattle, 
frame for milking, mutton and wool in sheep, 
etc.; but in wintering young unhnuls the first 
season, it is necessary to treat them with 
fresh air, sunshine and exercise, that they 
may have constitution arid appetite to grow 
and become established. 
There is another most essential necessary 
to success with all young stock, and particu¬ 
larly with colts, which is, that they should 
lie born as early as it can be contrived for 
them to come in the spring, as strength ami 
all the ago which can be gained tells wonder¬ 
fully in their favor through the winter. 
Whoever goes through the country at this 
season will see colts rough and weak ; and 
even if they call at the great breeders of trot¬ 
ting and high-priced animals, the poor - colts 
will be the worst looking objects on the 
premises ; for, although much attention has 
been paid, and good food given, the appetites 
have failed, or the food lias not seemed to 
tell. 
Look at t he thoroughbreds being raised for 
the great races called the “ Derby,” the “St. 
Ledger/’ etc.; they arc brought into exist¬ 
ence so Surly that they go through their first 
winter, and come, out iu spring with all the 
strength, constitution and fire of a two-year 
old which was late ; in fact, more Btumina is 
in our of those early-bred colts than ever ex¬ 
ists in one dragging a miserable existence 
through its first winter ; and it is this good 
management in having them foaled early, 
<Sce., which enables them to stand the severe 
training which follows ; moreover, an early 
colt does not feel the cold so bad, and can be 
treated naturally, requiring no coddling. 
Foals bom very early in spring can be fed 
with t in* mare previous to lifting weaned, and 
I have hud numbers which wore as fat all 
winter as at any time while sucking ; in fact, 
they can be kept as nourishing then as at any 
period of their existence, although ma ny who 
profess to understand all about horses will 
not only have them looking disgracefully 
rough and lean, but will even have them 
swarming with lice. I never, on any occa¬ 
sion, had a young colt touched with brush or 
comb, and never confined any young animals 
in the daytime. Breeding, raising and after 
treatment hinges a great deal more than 
many suppose on the progress through the 
first winter ; at least the success docs. 
A Working Farmer. 
—- 
NOTES FOR HORSEMEN. 
Horse Not Shedding Ills Coal. —P. F. B. 
asks, “ Wlmt is t he cause of a horse not shed¬ 
ding his coat ? I have one that sheds but 
Very little, which causes him to look rough. 
He is, apparently, well and sound, in good 
(lush, a splendid animal and a good farm 
horse.” The animal’s digestive organ> are 
out of order, and lie is hide-bound. Change 
his diet, keep warm, and give :—Powdered 
sassafras bark, powdered sulphur and pow¬ 
dered salt—of each, three ounces ; powdered 
blood root and powdered bnhnony- of each, 
two ounces ; oat meal, one pound ; mix, and 
divide into 12 equal parts, giving one part in 
his food night and morning. 
Need of Horsemen. -- A Sac City, Cal., 
correspondent writes us: — “In San Fran¬ 
cisco, the other day, 1 saw a gentlemen rid¬ 
ing out with his family, drawn by a splendid 
team. The off harness was upon the near 
horse, and he arppeared to have a good deal 
of trouble to pass teams ; for when lie pulled 
on the reins the horses’ heads came together.” 
Scratches Remedies. —D. 11. Barker writes 
that any scratches are only an aggravated 
case of the itch, and any treatment which 
will cure itch will cure scratches. P-e all 
; can: in relation to preventing the animal 
■ | from catching cold, and keeping the animal 
clean. Ho says he can cure a case in three or 
J four days with Pettit’s Kye Salve. 
llemedy for Spavin Wanted —Can any of 
1 the readers of the Rural New- Yorker give 
1 an effective and permanent cure for spavin? 
-A Subscriber. 
4 
