1874.] 
137 
AMERICAN AGRICULTURIST. 
made to fit them loosely. A small hole is bored 
through each end of the pin into which a nail 
may be put to hold the board in its place. The 
pin is shown at b , and it is made long enough 
to pass through the 
walls and the 
boards and cleats 
upon each side of 
it, and two inches 
or more to spare 
at each end. For 
a 12-inch wall the 
pins would then be 
20 inches long. 
Cleats two feet 
long, three inches 
wide, and an inch 
thick are then made 
as seen at c, and are 
bored to corre¬ 
spond with the 
holes in the boards 
for two sets of boxin 
built in, which protect the corners from being 
broken down, and make them easy to repair 
when necessary, the corners being the weakest 
part. The boards which have been used for 
Fig. 1.—VIEW OF A CHEESE FACTORY. 
When these are ready 
the building is commenced by placing a row of 
boxing around the foundation, the boards being 
held apart by strips shaped like that shown 
at d. When the boxing is placed it is filled 
with the concrete, which is rammed solidly 
down. The concrete is made by mixing one 
boxing are used afterwards as sheeting for the 
roof, and no material is wasted. 
,t5L 
Fig. 2.—PLAN OF A CHEESE FACTORY. 
part of good lime with two parts of clean sand 
and one of coarse gravel. This will occupy one 
day. The next day another set of boards are 
set up without removing the first set, the cleats 
projecting as seen in the engraving, being all 
ready to receive the boards. This set is then 
filled the same as the previous one. The next 
day the nails or keys are removed from the 
lower pins, and they are knocked out of the 
wall and the lower boxing is removed. The 
cleats are then swung around so that they are 
reversed, and the lower parts are then made to 
project above the second row of boxing. An¬ 
other row is then placed in position and filled, 
and this process is repeated until the walls are 
raised sufficiently. The rate of building is one 
Fig. 3.—CONDUCTOR PIPE. 
foot per day, which gives ample time for the 
consolidation of the concrete. The door and 
window frames are made of plank of equal 
width with the thickness of the walls, and are 
built into them. At the corners of the build¬ 
ing at every foot square pieces of board are 
How to Start a Cheese Factory. 
The factory system of making cheese is easy 
and economical as compared with a private 
dairy. In a factory, 
the milk of 300 cows 
may be worked up 
with about the same 
labor and with about 
half the proportionate 
cost of materials as 
that of 30 cows in a 
farm dairy. If ten 
or more farmers can 
associate themselves 
into a factory compa¬ 
ny, and by so doing 
save the labor of nine 
of them and half the 
cost of furnishing ten 
separate dairies, it is 
an important econo¬ 
my. We need not 
enlarge upon this view of the case; it is appa¬ 
rent to everybody. 
There are several methods of starting cheese 
factories. One is the 
joint stock system, in 
which the cost is di¬ 
vided into shares 
which are distributed 
in convenient propor¬ 
tions amongst the 
pr o p r i e t o r s, who 
choose from their 
number a president 
as general superin¬ 
tendent, a secretary, 
treasurer, and a business manager or a 
committee of management. The shareholders 
supply milk to the factory according to the 
number of shares they own (one cow generally 
representing one share), and the expense of 
making the cheese' and the proceeds of its sale 
are divided pro rata amongst the shareholders. 
The cheesemaker is hired and makes the 
cheese, furnishing all help and everything ex¬ 
cept the machinery at a fixed rate per pound 
of marketable cheese. Another plan is for 
one or more parties to own the factory and 
make the cheese at a certain rate per pound of 
cheese sold, the cheese belonging to the patrons 
or farmers who supply the milk and sold on 
their account by a person or committee ap¬ 
pointed by them. Another plan is for the fac¬ 
tory to be owned as in the last preceding case, 
and to purchase the milk outright from the 
patrons at so 
much per pound, 
and pay for it in 
cash as may be 
agreed upon. The 
cheese then is the 
absolute property 
of the owner or 
owners of the 
factory. In gen¬ 
eral practice this Fig. ^— weighing can. 
last plan is found the best and the freest 
from occasions for dispute or disagreement. 
Unfortunately it has been found necessary 
under whichever system a cheese factory is 
managed, to make very stringent regulations 
and agreements, and to attach severe penalties to 
their violations in order to prevent adulteration 
of the milk, not so 
much through dishon¬ 
esty, as has been said 
by Mr. Harris Lewis, a 
noted dairyman and 
factory expert, as to 
rivalry as to who should 
picdttce most milk. 
When, however, the 
preliminary arrange¬ 
ments have been made, 
the site and building 
become the next consid¬ 
erations. The site 
should be dry, free 
from any taint in soil, 
water or atmosphere, 
with good drainage and 
well supplied with cool spring or well water 
in a constant flowing current, by gravitation or 
by means of mechanical power. The building 
should be proportioned in size to the number 
of cows supplying it. For a private factory 
for 30 to 60 cows, a building 18 x 24 would be 
sufficient, with the upper story for a curing- 
room. For 100 cows, the building should be 
28 x 45, with 18 feet posts. 18 feet at one end 
should be partitioned off for a making-room, 
and the remainder, with the whole upper floor, 
will be used for the curing-room. For 200 
5.— CURD KNIVES. 
Fig. 6.—ONEIDA VAT. 
cows, the building should be 55 feet long; for 
300, one will be required 65 feet long, with an 
Fig. 7.— CURD MILL. 
addition of 6 feet to the width of the make* 
room, 20 feet long. For 400 cows, it should be 
