138 
AMERICAN AGRICULTURIST. 
[April, 
75 feet long, by 36 wide. For larger factories 
with GOO to 1,000 cows, it may be better to have 
the curing-room a separate building from the 
make-room. In such a case, the make-room 
might be connected with the dwelling pro¬ 
vided for the superintendent, and a building 
24 x 40 feet or larger should be provided for it. 
The curing-room would then need to be made 
from 24 to 36 feet wide and 75 to 120 feet long. 
The general character of the needed buildings 
may be gathered from the accompanying en¬ 
gravings. Fig. 1 represents a factory of 600 
cows, at Rutland, Vermont, which we recently 
visited, and which in¬ 
cludes dwelling-rooms, 
make-room, and curing- 
rooms. The small ad¬ 
dition at one end holds 
the heater by which 
the curd is cooked, and 
Fig. 9.— ikon press that at the front is the 
KING - covered driveway at 
which the milk is received. In front of the 
driveway is a platform upon which is fixed a 
pump for delivering the whey which is stored 
in a vat beneath it. 
The interior arrangement of this factory, 
shown at fig. 2 , is very similar to that of other 
cheese factories. The make-room is supplied 
with vats, AAA, which are heated by steam 
pipes passing from the beater, B, in the adjoin¬ 
ing room. The whey is run off through pipes 
into the vat aliealy mentioned. The draining 
vat, C, is placed so that the curd may be read¬ 
ily dipped from the milk vats into it. The 
weighing platform, D, is connected with the 
receiving platform outside, and is made such a 
hight that the milk may run from the weigh¬ 
ing can, fig. 4, by means of the conductor 
head and pipe, fig. 3, into the cheese vats, 
where it is immediately cooled down until all 
the odor is dissipated. For small factories in 
which no heater or steam engine is needed, the 
Oneida vat, fig. 6 , is used, which is provided 
Fig. 10. —SINGLE CHEESE PRESS. 
with heating apparatus for cooking the curd. 
After the curd has formed, and before it is 
cooked, it is cut into small cubes with the curd 
knives, fiir. 5. A fter cooking, the curd is dipped 
into the draining vat, 17, fin'. 2, where it is suffered 
to cool. It is then ground in the curd mill, 
fig. 7, which, in small factories, is operated by 
hand, but in large factories by a steam engine. 
The press hoops now come into use. Those 
for small factories or private dairies are of 
wood, fig. 8 , or of iron, fig. 9. The press is 
shown at fig. 10. For large factories the gang 
press, fig. 11 , is now generally used, and is 
found very economical. The presses are ranged 
around the make-room, E, fig. 2, and a drain 
carries the drip of whey from them to the 
whey vats. After the cheeses have become 
compact, they are removed from the presses 
and taken to the curing tables. These are long 
tables of wood free from resinous or other 
matter that would flavor the cheese, about 3 
feet high and 33 inches wide, or sufficient to 
bold two rows of cheeses. In the New York 
factories the tables are generally closely jointed 
Fig. 11.—GANG PRESS. 
at the top, while those in the Vermont facto¬ 
ries are formed of bars or scantling placed 
longitudinally three or four inches apart. We 
are not prepared to decide which of these 
forms is the better, but our preference is for 
the Vermont fashion. These tables need to be 
very strong to sustain their load of cheese. 
Indeed, the whole of the building needs to be 
Fig. 12.— CURING HOUSE. 
substantial and solid, although it may be of the 
plainest material and workmanship consistent 
with economy. Fig. 12 shows the curing-house 
belonging to the Whitesboro factory in Oneida 
Co., New York. This curing-house combines 
all the requisites needed; it has perfect ven¬ 
tilation beneath, being elevated upon posts, non¬ 
conducting double walls to preserve the neces¬ 
sary evenness of temperature, thorough ven¬ 
tilation above, shaded windows, and within, 
spacious airy apartments. This curing-room 
we consider a model one, as indeed is the 
whole factory as to its management, although 
the make-room is somewhat old fashioned, 
for the cheese from this factory has acquired 
a high reputation in England. 
The cost of the factory building depends al¬ 
together upon that of the materials, and very 
close estimates can be made in any locality 
from the descriptions here given. The appa¬ 
ratus, such as has been described for a dairy 
of 20 cows, will cost at the manufactory in the 
city of Utica, N. Y., the headquarters of this 
business, about $70 to $90; for 30 cows, $90 
to $120; for 40 cows, $105 to $145; for 70 
cows, $135 to 180; for 100 cows, $260 to $325; 
for 200 cows, $400 to $475; for 300 cows, $555 
to $700 ; and for 400 cows, $650 to $820. 
Varieties of Milk. 
Fig.l. —JERSEY MILK GLOBULES. 
That the milk yielded by cows of various 
breeds differs very much in quality and char¬ 
acter is a well-known fact. For this reason it 
is necessary that the dairyman should select a 
certain breed of cows which he has learned by 
experience or otherwise is best suited for his 
special branch of 
this business. The 
maker of fancy 
butter chooses 
the Jersey as his 
cow, for the rea¬ 
son that from her 
milk the cream 
rises very rapidly 
and in large 
quantity, churns 
quickly, and 
yields a rich- 
colored, fragrant 
butter. The Ayrshire breed furnishes not only 
a cow second only to the Jersey for the butter 
dairy, but one which is pre-eminently a cheese 
producer; while the Ayrshire and the Dutch 
breeds are best suited for the dairyman who 
supplies towns and cities with milk. That these 
peculiarities in the several breeds here noted 
were due to some peculiar characteristic of the 
milk was very evident, but exactly what those 
characteristics were, has not been generally 
known. The composition of milk has long 
been under investigation, and many micro¬ 
scopic examinations of it have been made, 
which have shown it to be a complex fluid in 
which are sus¬ 
pended a vary¬ 
ing quantity of 
globules of fat or 
butter, each in¬ 
closed in an en¬ 
veloping film, or 
membrane. These 
globules being 
lighter than the 
milk in which 
they are suspend 
ed, rise to the 
surface when the 
2.—AYRSHIRE MILK 
GLOBULES. 
fluid is kept at rest, and form what we know as 
cream. When this cream is agitated or churned, 
the sack inclosing the globule of butter becomes 
broken, by the crushing or wearing action of 
the dash of the churn, and the butter separates. 
All this has long been known, but why the 
cream of the Jersey cow or of some other cows 
of a similar character should rise rapidly and 
abundantly and 
should churn 
readily, and why 
the skimmed 
milk of these 
cows should be 
very blue and 
poor, yielding a 
very poor cheese, 
known from its 
character as a 
“white-oak” 
cheese, while ex- 3 , —dutch milk globules. 
actly the contrary 
should occur with an Ayrshire or a Dutch cow, 
remained a matter for investigation. At the last 
winter meeting of the Vermont Dairymen’s As¬ 
sociation, Dr. E.L. Sturtevant, of Massachusetts, 
gave the results of over 9.600 microscopic ex¬ 
aminations of the milk of the Jersey, Ayrshire, 
and Dutch cows, from which he gathered that 
