EXTRACTS FROM THE REPORT 
 
 OF TIIK 
 
 NEW YORK STATE 
 
 €hus( Mannfaxtanrs' Jbjwriatian, 
 
 c? 
 
 ORGANIZED JANUARY 7, 1864. 
 
 (FROM THE TRANSACTIONS OF THE NEW YORK STATE AGRICULTURAL SOCIETY.) 
 
 ALBANY : 
 
 VAN BENTHUYSEN'S STEAM PRINTING HOUSE. 
 1864. 
 
EXTRACTS FROM THE REPORT 
 
 OF THE 
 
 NEW YORK STATE 
 
 < 
 
 €\mt ^nnhttmn %BBatmtxm t 
 
 
 ORGANIZED JANUARY 7, 1864. 
 
 ( FROM THE TRANSACTIONS OF THE NEW YORK STATE AGRICULTURAL SOCIETY.) 
 
 
 
 ALBANY: 
 
 VAN BENTHUYSEN'S STEAM PRINTING HOUSE. 
 1S64. 
 

 
EXTEACTS. 
 
 [This report having been prepared previous to the expiration of our agricultural year, is 
 included in the report for 1863.] 
 
 Officers of the Association. 
 
 President — Geo. Williams, Oneida county. 
 
 Vice-Presidents — Seth Miller, Lewis county; David Hamlin, Jefferson 
 county; A. L. Fish, Herkimer county; George L. Morse, Madison county; 
 Moses Kinney, Cortland county. 
 
 Treasurer — L. E. Lyon, Lewis county. 
 
 Secretary — William H. Comstock, Utica, Oneida county. 
 
 Notice. 
 
 In presenting to the members of this association this report, I am 
 instructed by the executive board to say that the report is not quite as full 
 and useful as it was our desire to present to you. We neither had sufficient 
 time nor sufficient finances to make up as full and large a report, with 
 engravings accompanying, as the growing interest in cheese-making seems 
 to demand. 
 
 After due consultation, we have embodied four plates, which we think 
 may be of some interest to many of our members. We might have made 
 some new engravings that perhaps would be more useful and instructive, 
 had our finances permitted us so to do. These engravings were obtained 
 through the kindness of B. P. Johnson, Corresponding Secretary N. Y. 
 State Agricultural Society. If every member will answer carefully and 
 accurately the questions sent to them, we will next winter be able to pub- 
 lish a book upon this subject worthy of the enterprise, and worth keeping 
 as a text-book upon cheese- making. 
 
 I would suggest, in comparing the different reports from cheese factories, 
 we should try to ascertain the condition of the land on which the cows 
 were kept, as it is well known that dry, rich land will yield better milk 
 than wet, sour land; and that in one section where there is a drouth (as 
 was the case this year in the northern part of this State), more cheese can 
 be made from the same quantity of milk. That we may be better prepared 
 to understand these facts in our next report, we have tried to embody in 
 our questions that which will, if fully answered, enable any one to see at 
 a glance the kind of land the cows live upon, and the condition of the 
 season. I trust every member will have a full report of this season's ope- 
 rations before we have our next annual meeting, and send their report to 
 me. 
 
 [Extracts.] 1 
 
4 
 
 Our next annual meeting will be held at Utica, the second Wednesday 
 of January, 1865. WM. H. COMSTOCK, Secretary. 
 
 Articles of Association. 
 
 Whereas, it is deemed expedient to organize an association through 
 which, as a medium, results of the practical experience of dairymen may 
 be gathered and disseminated to the dairying community; therefore, 
 
 Resolved, That we, the undersigned, do hereby associate ourselves 
 together for mutual improvement in the science of cheese-making, and 
 more efficient action in promoting the general interests of the dairying 
 community. 
 
 Article I. The name of the organization shall be the New York State 
 Cheese Manufacturers' Association. 
 
 Article II. The officers of the association shall consist of a president, five 
 vice-presidents, secretary and treasurer. 
 
 Article III. The president, vice-presidents, secretary and treasurer shall 
 constitute the executive board of the association. 
 
 Article IV. The officers of the association shall be elected at the regular 
 annual meeting, and shall retain their offices until their successors are chosen. 
 
 Article V. The regular annual meeting shall occur on the second Wed- 
 nesday in January of each year, and at such place as the executive board 
 shall designate. 
 
 Article VI. Any person may become a member of the association, and be 
 entitled to all its benefits, by the annual payment of one dollar. 
 
 Proceedings of the Convention. 
 
 The convention, called by over forty prominent manufacturers in Central 
 New York — the first of the kind ever held in the United States, and proba- 
 bly in the world — assembled at the court house in Rome on the 6th of 
 January. The court room was nearly filled with the intelligent and prac- 
 tical men interested in the proceedings, when the convention was called to 
 order, and Col. Seth Miller, of Constableville, Lewis county, appointed tem- 
 porary chairman; and Messrs. George W. Pixley, of Kirkland, Oneida 
 county, and B. F. Stevens, of Lowville, Lewis county, were appointed tem- 
 porary secretaries. The call was then read, after which the chairman 
 appointed a committee on permanent organization. Adjourned until two 
 o'clock P. M. 
 
 Afternoon Session. — The audience was largely increased, many being 
 unable to find seats. Representatives were present from sixty-nine cheese 
 factories, with from 150 to 1,000 cows each, as follows: 
 
 Location — County. No. factories. No. cows. 
 
 Oneida 32 15,003 
 
 Madison 10 6,650 
 
 Herkimer 5 2,420 
 
 Lewis 5 2,897 
 
 Chautauqua 3 1,700 
 
 Chenango 3 1,300 
 
 Cortland 3 2,710 
 
 Oswego 3 1,150 
 
 Fulton 1 600 
 
 Montgomery 1 600 
 
 Erie 1 1,000 
 
 Jefferson 1 220 
 
 Warren, Mass 1 500 
 
 69 36,752 
 
A large number of gentlemen were present also from private cheese dai- 
 ries from this and other States. 
 
 On the report of the committee, the following gentlemen were elected 
 permanent officers of the convention: 
 
 President — Jesse Williams, of Oneida county. 
 
 Vice Presidents — Lyman K. Lyons, Lewis; L. Warner, Ontario; Daniel 
 Smith, Montgomery; A. L. Fish, Herkimer; Alonzo Peck, Madison; D. W. 
 Maples, Cortland; M. E. Stocker, Otsego; George C. Morn, Erie; D. H. 
 Goulding, Chautauqua; A. D. Stanley, Jefferson; Alfred Buck, Oneida; 
 Dwight Ellis, Mass. ; A. Bartlett, Ohio. 
 
 Secretaries — B. F. Stevens, Lewis; George W. Pixley, Oneida. 
 
 Sundry propositions were made by different gentlemen as to the course 
 that should be pursued by the convention, and finally the following com- 
 mittee of five were appointed to report to the convention the details of 
 cheese making by the factory system, and matters pertaining thereto: 
 Jesse Williams, Oneida; H. Farrington, Herkimer; Allen F. Fowler, 
 Oneida; Isaac Schell, Herkimer, and .William Johnson, Ontario. 
 
 On motion a committee of five, to report preamble and articles of asso- 
 ciation for a State organization, were appointed as follows: B. F. Stevene, 
 Lewis; George Williams, Oneida; A. L. Fish, Herkimer; B. Stiles, Madi- 
 son, and G. B. Weeks, Oneida. 
 
 Evening Session. — Mr. Geo. Williams, of Oneida, offered a resolution 
 that it is impracticable to establish an agency in the city of New York. It 
 required but a few minutes discussion from a few of the clear headed to 
 decide to adopt the resolution. 
 
 The committee reported a petition to the Legislature in regard to frauds 
 and adulteration in milk, which, after amendment, was adopted, as follows: 
 
 To the Honorable the Senate and Assembly of the State of New York: 
 
 We, the undersigned, citizens of the State of New York, interested in 
 the manufacture of cheese by the factory system, respectfully petition that 
 your honorable body pass a law inflicting severe penalties upon all persons 
 who sell or furnish milk to factories, who shall dilute with water, adulte- 
 rate, or in any way impair the quality and value of the milk so sold or fur- 
 nished. 
 
 Mr. Fish, of Herkimer, proposed several important questions relative to 
 the manufacture of cheese by the factory system, and made some remarks. 
 He believed the factory system the only true one to make cheese by, owing 
 to the greater facilities for making and curing — the producing of a better 
 quality of cheese, and taking out of families an unhealthy and injurious 
 business. 
 
 Mr. Bartlett, of Ohio, said that the editor of the Ohio Farmer had sent 
 him a copy of his paper containing an article of strictures and objections 
 to the factory system. One of the objections was that milk sent to facto- 
 ries was liable to be adulterated, and that there was no instrument or 
 means to detect the adulteration. He said adulteration could always be 
 detected, but dilution was not so easy; yet by the use of the hydrometer, 
 the lactometer, and a French instrument not yet introduced into this coun- 
 try, together, dilution could generally be detected. Another objection is the 
 
difference in the quality of milk of different dairies. This objection could 
 only be fully met by the overbalancing advantages of the factory system, 
 but we lack statistics on this point. He had arrived at this conclusion by 
 testing the milk of many factories, that the difference was not over one per 
 cent, in any case. The loss of whey was another objection. Mr. Bartlett 
 thought it had been a losing thing with him to feed it to hogs. 
 
 The subject of making cheese on the Sabbath was discussed somewhat. 
 Mr. Lyons, of Lewis, stated that an experiment had been made in his county 
 of keeping the milk at home on the seventh day, and making it into butter, 
 &c, instead of sending it to the factory. The conclusion arrived at by the 
 convention was that it was better for all concerned to make the cheese on 
 the Sabbath. 
 
 Mr. Bartlett thought one cent a pound for the manufacture was not a 
 sufficient remuneration, but that one and one-quarter cents was about right. 
 He was anxious to hear the whey question discussed. 
 
 Mr. H. Farrington, of Herkimer, had had extensive acquaintance with 
 cheese factories, and had come to a different conclusion with respect to the 
 value of whey from that the gentleman from Ohio had. He said we did not get 
 all the valuable material out of the whey. True, and for that reason it 
 was valuable for hogs — in many cases he believed it more than doubled the 
 weight of hogs. It should not be fed alone, but corn and grain should be 
 added to produce healthy hogs. 
 
 Mr. Wm. Wheeler, of Trenton, had a small factory of 200 cows — had 
 kept 50 hogs, two-thirds of them grown, the rest spring pigs. Fed the 
 whey, sweet and warm, till the 1st of September, then commenced feeding 
 grain. The result was $2 profit per cow. 
 
 Mr. Jacob Ellison, of Herkimer, said the factories had greatly increased 
 the value of American cheese in the English market; they alone had done 
 it. Their cheese had sold during the past season for one and two cents 
 per pound more than the cheese of single dairies. This in itself was a 
 sufficient answer to all objections to the factory system. 
 
 Thursday Morning, Jan. 1th, 1864. 
 
 Convention called to order by the chair. Mr. Simmons, of Oneida, offered 
 the following resolution: That the convention approve, for the size of cheese, 
 20 inches in diameter and 10 inches deep, weighing, when cured, about 100 
 pounds. 
 
 Mr. Comstock moved the resolution be laid on the table, in order to 
 receive the report of the Committee on State organization. The committee 
 then presented their report. Mr. Comstock moved that the convention 
 receive the report, and that they proceed to adopt or reject the same by 
 separate articles. The report was, with but little discussion, adopted aa 
 follows: 
 
 Whereas, it is deemed expedient to organize an association through 
 which, as a medium, results of the practical experience of dairymen may 
 be gathered and disseminated to the dairying community, therefore, 
 
 Resolved, That we, the undersigned, do hereby associate ourselves to- 
 gether for mutual improvement in the science of cheese making, and more 
 
efficient action in promoting the general interests of the dairying commu- 
 nity. 
 
 Article I. The name of the organization shall be the New York State 
 Cheese Manufacturers' Association. 
 
 Article II. The officers of the Association shall consist of a president, five 
 vice-presidents, secretary and treasurer. 
 
 Article III. The president, vice-presidents, secretary and treasurer shall 
 constitute the executive board of the Association. 
 
 Article IV. The officers of the Association shall be elected at the regular 
 annual meeting, and shall retain their offices until their successors are 
 chosen. 
 
 Article V. The regular annual meeting shall occur on the second Wed- 
 nesday in January of each year, and at sufh place as the executive board 
 shall designate. 
 
 Article VI. Any person may become a member of the Association, and 
 be entitled to all its benefits, by the annual payment of one dollar. 
 
 Mr. Fish, of Herkimer, suggested as a plan for the Association, that all 
 who chose should propose questions relative to the business of cheese-mak- 
 ing, which should be circulated among the members of the executive board, 
 and that from time to time premiums should be offered for the best answers 
 to specified questions. 
 
 Mr. Comstock, of Utica, wanted to have the whey question talked of more 
 — said that he had proved by years of experience, that whey was worth as 
 much to feed to cows as to hogs — he considered it worth $5 per cow when 
 fed to them. 
 
 Mr. Stevens, of Lewis, thought the business of perfecting the organiza- 
 tion of a State Association should first be attended to. 
 
 On motion, a committee was appointed to report officers for the Associa- 
 tion; on whose jeport the following officers were unanimously elected: 
 
 President, George Williams, Oneida; Vice-Presidents, Seth Miller, Lewis; 
 David Hamlin, Jefferson; A. L. Fish, Herkimer; George E. Morse, Madison; 
 Moses Kinney, Cortland; Secretary, Wm. H. Comstock, Utica; Treasurer, 
 Lyman K. Lyon, Lewis. 
 
 Gentlemen now complied with the conditions necessary to become mem- 
 bers of the association, and within the next two or three hours over one 
 hundred paid in their fees and became members of the association, thus 
 taking another step in the history and advancement of the dairying interests 
 of the State, and we might say of the world. The first name on the list, as 
 it appropriately should be, was Mr. Jesse Williams, of Rome, the originator 
 of the factory system. 
 
 A few minutes after the election of officers, the convention adjourned 
 sine die, and immediately President Geo. Williams took the chair, and called 
 the association to order. Soon after, a recess until 2 o'clock, p.m. was 
 taken. 
 
 Afternoon Session. — Several verbal and written reports were given by 
 manufacturers respecting their operations the past year, some items of 
 which were number of pounds of milk received — pounds green cheere made 
 — pounds dry cheese made — pounds shrinkage per hundred — pounds of milk 
 to one pound of dry cheese, &c. 
 
8 
 
 One or two facts we state, as being demonstrated by these reports — that 
 it takes some 10.20 pounds of milk to make a pound of cured cheese; also 
 that the shrinkage is about five per cent. There are other nice points and 
 facts that can be demonstrated to almost a certainty by a systematic and 
 similar report from each one of the factories now in operation and those to 
 go into operation this coming season. This desideratum can be reached by 
 complying with the following resolution, adopted on motion of Mr. Fish, of 
 Herkimer: 
 
 Resolved, That every member of the association be desired to forward to 
 Wm. H. Comstock, the Secretary, a written report in detail of his cheese 
 making operations, as full as may be, to be published in the transactions 
 of this association, to be distributed to each member thereof. 
 
 Mr. Comstock offered the following, which was also adopted: 
 
 Resolved, That the executive board shall make out and print, as soon aa 
 possible, a full set of statistical and other questions, in every way relating 
 to cheese making, curing and selling, and send such report to each member 
 of this association, and that each member answer all questions therein pro- 
 posed, and make such other report as he may think proper, and send to the 
 secretary before the next annual meeting. 
 
 REPORTS. 
 " Morse's Factory," Eaton, Madison Co., N. Y. 
 
 Average number of cows ■■ 640 
 
 Quantity of milk, in pounds 2,406,294 
 
 Number of pounds dry cheese, as sold 242, 588 
 
 Number of pounds of milk to one of cheese 9.91 
 
 Gross proceeds $31,339 03 
 
 Total expenses, less cartage, and including insurance 
 
 and making 3,418 84 
 
 Nett proceeds $27, 920 19 
 
 Average sale per cwt. on gross receipts 12 92 
 
 Total expense, less cartage, and including insurance and making, (per 
 
 100 lbs.) :.. 1 45 
 
 Whole number of cheese made 1, 757 
 
 Average weight (in lbs.) 138 
 
 GEORGE E. MOESE. 
 Madison County, Town of Eaton, ss: — On this 13th day January, 1864, 
 personally appeared before me George E. Morse, who, being duly sworn, 
 deposeth that the above statement is, in all respects, correct and true to 
 the best of his knowledge and belief. 
 
 GARDNER E. MORSE, Justice of the Peace. 
 
 Process of Making Cheese in Morses Factory. We put the evening's and 
 morning's milk together, evening's being strained into a double vat and 
 cold spring water running under through the night; kept stirred till animal 
 heat all out; morning's milk added, and the whole raised to a temperature 
 from 82° to 84°; coloring matter put in and rennet sufficient to bring it in 
 35 minutes; curd when formed is cut with a gang of thirteen steel blade 
 knives. It is first crossed and allowed to stand till whey begins to rise to 
 the surface, then cut the other way and left till curd settles. A portion of 
 the whey is then drawn off with syphon curd, then carefully stirred with 
 wire fork made for this special purpose, and the whole cut in the most 
 
thorough manner until very fine; a gradual heat is then applied, still keep- 
 ing the fork in motion until the temperature is raised to 86°. The heat is 
 then withdrawn, but the wire fork is not suffered to stand still, and indeed 
 we never give the curd rest till it is put into the hoop; but our aim is to 
 keep it fine and loose through all its different stages, and thereby we think 
 we effect a more even scald than we otherwise could. After some thirty 
 minutes heat is again applied, and the whole raised slowly till it reaches 
 98° ; steam then cut off. It remains in this state till the curd will separate 
 when pressed in the hand like so much wheat; whey then drawn off and 
 curd dipped into sink to drain and work. It is salted while warm and put 
 into press when cool, and if the system has been faithfully followed it will 
 be found in this state like so much rice. Salt, three pounds to the 1,000 
 pounds of milk, most of the season; less in the fore part and more in the 
 after part of the season. Our aim is to keep our rooms for curing at as 
 even a temperature as may be — say about 10° — deeming it a very import- 
 ant feature in giving our cheese a nice flavor. All of which is submitted. 
 
 GEORGE E. MORSE, Proprietor. 
 
 F. WELLINGTON, Maker. 
 
 B. F. Stevens' Cheese Factory, Lowville, Lewis Co., N. Y. 
 
 Lowville, N. Y. Jan. 13, 1864. 
 Wm. H. Comstock, Esq., Secretary, Utica, N. Y.: 
 
 Dear Sir — Herewith please find statement or report of operations in my 
 factory the last season. Respectfully yours, 
 
 B. F. STEVENS. 
 
 Whole number pounds of milk received during the season 
 
 of 163 days was . 1,763,934 
 
 Whole number pounds of green cheese made from said 
 
 milk, (weighed when taken from the press) was 180,916 
 
 Whole number pounds of dry cheese made from said 
 
 milk, as per sales, (average age about 80 days,) was. . 172,162 
 Whole number pounds of shrinkage in said cheese from 
 
 green weight, was 8,764 
 
 Expense of manufacturing said cheese, (that is amount paid the 
 
 manufacturer,) was $1,721 62 
 
 Expense aside from making was 749 72 
 
 Totalexpense $2,471 34 
 
 Gross proceeds from sales of cheese during the season, (three sales) were 23,586 80 
 Less total expense of manufacturing, <tc 2,471 34 
 
 Nett proceeds $21,115 46 
 
 lbs. cts. 
 
 E xpense of making said cheese per pound was 01 
 
 Expense other than making per pound was 00.43 
 
 Total expense per pound 01.43 
 
 or about $1.43.54 per hundred pounds. 
 
 Average sale per pound on the gross receipts was 13.7 
 
 Average sale per pound on the nett receipts was 12.26 
 
 Whole number cheese made was (pressed in 23 in. hoop,) 
 
 1,129. 
 
 Average green weight of each was 160.11 
 
 Average dry weight of each was 152. 33 
 
 Shrinkage per 100 pounds was 4.84 
 
 Average number pounds of milk for one pound of cheese 
 
 (green) was 9-75 
 
10 
 
 Average number pounds of milk for ohe pound of cheese 
 
 (dry) (average about 80 days) was 10.24 
 
 Gross proceeds from one pound of milk was 01.3.37 
 
 Nett proceeds from one pound of milk was 01.201 
 
 Amount of rennet used per 100 lbs. cheese was 31 
 
 Whole number rennets used was 539 
 
 Price allowed for each was 18jJ 
 
 Cost per hundred pounds of cbeese for rennet was 05.81 
 
 Amount of anotta used per 100 pounds cheese was 0.15 
 
 Cost per 100 pounds cheese for anotta was .75 
 
 Total number pounds used 26 
 
 Barrels of salt used 16 
 
 Quality of salt was Onondaga factory filled. 
 
 Amount of salt used per 100 pounds of cheese was.... 2.6 
 
 Cost to salt 100 pounds cheese... 2.45 
 
 Cost to bandage 100 pounds cheese was 13.7 
 
 Cost to bos 100 pounds cheese was 15.6 
 
 Balance of incidental expenses was 6 . 28 
 
 I heat with steam only under the vat, and scald to 104 ; usually leave 
 my curd in the whey till the whey is slightly changed to sour ; cost for 
 fuel has been $31.42 ; have had no trouble with our milk ; cool my milk to 
 between 68 Q and 10 Q in warm weather ; leave spring water running round 
 it all night ; press my cheese from about 3 p. m. till 8 p. m. next day ; think 
 this is enough ; press slowly at first ; set my milk at 84 Q ; usually have it 
 ready to cut in from 45 minutes to one hour ; cut it up with a tin instru- 
 ment about 14 inches square ; two knives filed sharp, about an inch apart, 
 running only one way ; I am about an hour or an hour and a quarter in 
 scalding ; salt in a cooling sink after the whey has drained off ; do not 
 color the bandage, but color the grease. We commenced making May 4th, 
 and closed October 15th. The first sale was the hay cheese, June 12th, 
 9,116 pounds ; the second sale was made the 1th of July, 13,159 pounds; 
 the balance was sold October 9th, and the last delivered November 11th. 
 
 Whitesboro Cheese Factory. 
 
 Whole number of cows, about 650 
 
 Average number of cows, eight months, about 550 
 
 Number of pounds of milk worked , 2,122,885 
 
 Number of pounds of cheese sold 207,313 
 
 Average sale per pound 12.88 cts. 
 
 Number pounds of milk to pound of cheese 10 . 24 
 
 Expenses of bandage, boxes, salt, &c, per cwt . .... j.45 
 
 Commissions per cwt $1.00 
 
 Amount of wood in engine, 30 cords, at $3.00 90.00 
 
 Amount of coal, 3 tons in curing house, $8.00 24.00 
 
 Number of rennets per cow 1 1-6 
 
 Cheese sold in shipments to last September, when contract was made for 
 all fit for shipment and all to be made to November 1. Shrinkage about 
 4 per cent. 
 
 GEO. WILLIAMS. 
 
 Lowell Factory, Lowell — H. L. Rose. 
 Mr. Comstock — Dear Sir : We commenced making cheese May 5th, tak- 
 ing about 11 pounds of milk to a pound of cheese, and we kept trying to 
 improve until we got it down to 1| pounds of milk to a pound of cheese, 
 
11 
 
 well worked down. In the fall we sold at five different times at from 12 to 
 12^, 13, 14 and 17 cents per pound at the factory. Our modus operandi 
 was similar to most of our neighboring factories. One dollar per hundred 
 pounds for making, 38c per hundred pounds for all other expenses. We 
 use a steam boiler and the plain tin and wood vats. We receive the even- 
 ing's milk, dividing it in our vats and cooling it down to tO Q , in order to 
 reduce the animal heat. We then leave it for the night with water running 
 between the tin and wood vats, occasionally using ice on muggy evenings, 
 like those we Had during most of last July. The morning's milk we put 
 proportionately with the evening's. We then raise the temperature to 
 from 82° to 84 Q and put in our anotta, (which is prepared with tye without 
 boiling,) then add rennet enough to produce coagulation sufficient for 
 cutting in about one hour. I use Mr. Young's gang knife, cutting it 
 slowly but as fine as I want it before applying much heat. We then work 
 it with our hands, raising the heat to from 86° to 88° ; then we draw off 
 the whey down to the curd with a syphon ; we then raise the heat again 
 to 93 Q moderately, and after a while to 98°, holding it there until it is suf- 
 ficiently scalded, which we determine by handling. We then dip it into the 
 sink prepared with a rack and strainer, and stir it with our hands until it 
 is drained quite dry ; then we salt by sprinkling it over and mixing well 
 to get it as uniform as may be, using from 2| to 3 pounds of salt to a hun- 
 dred pounds of cheese, varying according to the weather and our curds, 
 which we find greatly inclined to vary. We put the curd into the hoops a 
 little warm and let it stand a while before pressing at all, and press but 
 gently at first when we do commence. We bandage in about one hour 
 after pressing ; we then turn them over and put to press again under 
 increased pressure, leaving them in the press until the next or second day, 
 as may be. We use a 20| inch hoop, making our cheese 10 inches thick, 
 which when cured will weigh about 125 pounds. We box in a 21 inch 
 box. When we take our cheese out of the press we trim and grease with 
 whey butter, which is prepared and colored for that use, plait down the 
 bandage on both sides, put them on to the covers and take to the curing 
 house, where we turn them every day, excepting Sundays, until they are 
 cured quite dry, and after that only every other day. 
 
 My curing or dry house is 30x100 feet, giving room for five double rows 
 of ranges on each floor. I intend to so arrange as to get two tiers on a 
 floor, one above the other. I ventilate through the floor and sides. The 
 building is boarded up and down on the outside and battened and sealed 
 up on the inside. My make room is 30 feet square, well ventilated. The 
 press room is 15x24, with presses on either side of the sink, which runs on 
 rollers on a track from behind the vats, along between the presses, which 
 is one long press on either side, divided by rods which hold the press 
 together, into eight presses in each, giving us pressing capacity for a ton 
 of cheese a day, which amount we are expecting to have the coming sea- 
 son. My making house is clapboarded and ceiled also. I have connected 
 with the making house a very comfortable dwelling indeed, which I find to 
 be a great acquisition to a cheese factory. My water is so controlled that 
 
 [Extracts.] 2 
 
12 
 
 I can flood under my make and press rooms at will, which help very much 
 in keeping them clean and sweet. 
 
 Yours respectfully, H. L. ROSE. 
 
 Lowell, Oneida Co., N. Y. 
 
 King Settlement Cheese Factory. 
 Commenced operations on the 14th day of May, 1863, and closed Novem- 
 ber 10th, 191 days. 
 
 Greatest number of cows 315 
 
 Average number of cows 290 
 
 Whole number pounds milk received 882, 331 
 
 Whole number pounds cured cheese 98,474 
 
 Average number pounds milk for pound cured cheese 9 lbs. 15^ oz. 
 
 There was delivered at said factory in the month of May, 90,568 
 pounds of milk, from which was manufactured 8,756 pounds of 
 cured cheese. 
 
 Number pounds of milk to pound of cheese when delivered was. 10 lbs.5^ oz. 
 
 Number pounds milk received in month of June 202,847 
 
 Cured cheese manufactured 19, 328 
 
 Number pounds milk to pound cured cheese 10^ 
 
 do milk received in July was 212,314 
 
 do cured cheese manufactured 20,406 
 
 do milk to pound cured cheese 10 lbs. 6^ oz. 
 
 do milk received in month of August 182,040 
 
 do cured cheese manufactured 17,278 
 
 do milk to pound cured cheese 10£ 
 
 do milk received in month of September 154,440 
 
 do cured cheese manufactured 36,708 
 
 do milk to pound cured cheese 9 lbs. 3§ oz. 
 
 do milk received in month of October 122,391 
 
 do cheese manufactured 13,805 
 
 do milk to pound cured cheese 8 lbs. 14 oz. 
 
 do milk received in month of November 17,731 
 
 do cheese manufactured 2, 193 
 
 do milk to pound cured cheese 8 lbs. lg oz. 
 
 In making my report in* gross and by the month, the variations from 
 month to month of the percentage of cured cheese from a given quantity 
 of milk, (this is occasioned in part from the quality of the milk, and per- 
 haps for want of proper knowledge in the manufacture,) my experience 
 proves to me that a more perfect knowledge is yet to be attained. 
 
 The cheese from this establishment was sold at different times and prices, 
 from $11.50 to $13 per hundred. 
 
 The gross receipts of said 98,474 pounds of cheese was... $10,395 89 
 
 Expense Account. 
 
 Manufacturing 98,474 pounds at lc , $984 74 
 
 Sacking for same 189 64 
 
 Anotta used 11 00 
 
 Rennets used, 350 31 25 
 
 Salt used 33 00 
 
 Transportation to points of delivery 231 48 
 
 Boxing same 224 12 
 
 $1,705 23 
 
 Nett proceeds $8,690 66 
 
 Process of Manufacturing. 
 The milk is received morning and evening; the evening milk is strained 
 into the vats, with a current of water passing through the wooden or inner 
 vat, agitating the milk until it is about 65° or 70° of heat; it is then left until 
 
13 
 
 morning 1 ; the morning's milk is then added and steam is then applied and 
 brought to 80°; rennet is then added sufficient to curdle fit to cut in from 
 forty-five minutes to one hour; it is then cut with a steel knife; allowed to 
 stand about ten minutes, then cut again; the whey is now separating from 
 the curd, and I commence to move or break carefully with the hands or 
 wires prepared for that purpose, easing the heat to 86° or 88°; a portion 
 of the whey is then drawn off, the heat raised to 98° or 100°, as judgment 
 may direct, cutting and working the curd fine until sufficiently cured so 
 that it will not pack; it is then covered with cloth until the whey sours; 
 it is then dipped into the sink or draining vat and salted, three pounds to 
 one hundred of curd; it is then put into the hoops and pressed three or four 
 hours; turned and bandaged, when it is again pressed for twenty hours; 
 it is then taken from the hoop, dressed and put into the curing room ; turned 
 each day and oiled when the surface becomes too dry. 
 Yours respectfully, 
 
 NATHANIEL LEACH, Manufacturer. 
 
 Miller Cheese Factory, Constableville, Lewis Co., N. Y. 
 Commenced making cheese 30th March, 1863, closed November 1. 
 
 Pounds of milk received 971,515 
 
 Number of cheese made 902 
 
 Pounds green cheese made 106,677 
 
 Cured cheese 100,089 
 
 Shrinkage of hay cheese which was sold from 5th of May to 16th of June 
 was 11 5-10 per cent. Early grass cheese shipped from 16th June to 8th 
 July, about twenty clays old; balance of grass cheese shipped from 26th 
 September to 23d November. Average shrinkage of grass cheese 5 3-10 
 per cent. The early and late cheese kept in a plastered room with fire, 
 and well cured. 9 1-10 pounds of milk made one pound of green cheese, or 
 9 7-10 pounds of milk made one pound of cured cheese. 
 
 The Oneida or Ralph vat was used for manufacturing the above cheese, 
 which consumed twelve cords of 18-inch slab wood. Expense of manufac- 
 turing, paid by the patrons, $1 per 100 lbs. cured cheese. Contingent ex- 
 penses, viz., bandage, salt, anotta, rennets, boxes, and insurance, 43 cents 
 per 100 pounds. Cheese made in 21-inch hoops. 
 
 J. K. Schuyler's Factory, Westmoreland, Oneida Co., N. Y. 
 
 Commenced manufacturing May 11th; closed October 31st. Number of 
 days manufacturing, 174. 
 
 Number of cows, about » • • • • 307 
 
 pounds milk • • • 830,493 
 
 cheese (including six small) 697 
 
 pounds cheese, (green weight) 82,580 
 
 pounds cheese, (cured weight). 78,644 
 
 pounds milk to a pound cheese, (green weight) 10 . 06 
 
 pounds milk to a pound cheese, (cured weight) 10 . 56 
 
 Shrinkage , ,.. = ,...,, , . . . • 4| pr ct. 
 
When shipped. 
 
 June 23 
 
 July 28 
 
 Aug. 17 
 
 Sept. 7 
 
 Sept. 21 
 
 Oct. 9 
 
 Dec. 15 
 
 Retailed at factory 
 
 Total 
 
 No. 
 
 cheese. 
 60 
 100 
 100 
 100 
 
 50 
 197 (6 small) 
 4 
 
 14 
 
 Sales. 
 
 No. pounds. 
 
 6,788 
 
 11,117 
 
 11,111 
 
 11,265 
 9,965 
 
 5,888 
 
 22,082 
 
 428 
 
 Price. 
 
 12 cts. 
 
 11| 
 
 12 
 
 12 
 
 12| 
 
 13i 
 
 15 
 
 12 & 13c. 
 
 Gross proceeds. 
 $814 56 
 1,306 25 
 1,333 32 
 1,351 80 
 1,220 71 
 794 88 
 3,312 30 
 52 32 
 
 78,644 
 
 $10,186 14 
 
 Expenses. 
 
 Items. Cost. 
 
 Manufacturing leper lb. green weight, $825 80 
 
 Boxes, 688, at 21 and 21^ cts 144 58 
 
 Bandage, 425^ yards, at 24 cts 102 06 
 
 Rennets, 317, at 25 cts 79 25 
 
 Salt, lOibbls 22 30 
 
 Boxing, (labor by patrons,) 17 37 
 
 Drawing cheese to railroad by patrons. 95 50 
 
 All other expenses 41 47 
 
 Total $1,328 33 
 
 Cost 
 
 per 
 
 cwt. 
 
 cured cheese. 
 
 $105 00 
 
 18 38 
 
 12 98 
 
 10 08 
 
 2 84 
 
 2 21 
 
 12 14 
 
 5 27 
 
 $168 90 
 
 Cost per cwt. of cured cheese, besides manufacturing and deducting, drawing 
 
 cheese and boxing, (labor by patrons,) $49 55 
 
 Average weight of cheese, (factory size 20^ in. in diameter,) 114 lbs. 
 
 Average gross price per pound 12 95 
 
 Average nett price per pound 11 26 
 
 Average nett price per pound of milk 1 07 
 
 Number of rennets per cow 1.03 
 
 Number pounds anotta used 12 
 
 J. K. SCHUYLER. 
 
 Franklin Clark's Factory, Vernon, Oneida Co., N. Y. 
 
 The following is the statement handed in from the Cheese Factory of Mr. 
 
 Franklin Clark, of Vernon, of the operations of said factory during the 
 
 seven months, nearly, between May 5th and November 30th, 1863: 
 
 Largest number of cows . 350 
 
 Average number of cows „ 300 , 
 
 Number pounds of milk C55, 91 5 
 
 do green cheese 107,083 
 
 do of shrinkage 5,389 
 
 or nearly 5j per cent. 
 
 Number pounds of cured cheese 101,694 
 
 do of milk to a pound of cured cheese 9,399 
 
 which is*l-100 part of a pound less than 9 4-10 lbs. 
 
 Expenses of making $1,426 79 
 
 Number of cheese manufactured 946 
 
 Amount of money received for cheese sold 12,789 72 
 
 Number of patrons 30 
 
 Number of rennets 349 
 
 Average cost of bandage, about 20c pr yd 
 
 Salt used, 11 bbls., at $2.62 per bbl., Onondaga factory M 
 
 filled; one gallon (or 10^ lbs.) producing 12 7-100 cents 
 
 after deducting all expenses. 
 The average sale per 100 lbs. was $12 57£ 
 
 The vat used at this factory is Cooper's, of Watertown, N. Y. 
 
15 
 
 Hampton Factory — Williams, Adams & Dewey. 
 To Wm. H. Comstock, Secretary of the Association : 
 
 Whole number of cows 350 
 
 Average nuabec of cows for six months 330 
 
 Number pounis of milk... , 976,378 
 
 Whole nunirJen pounds cheese sold.. 95,959 
 
 Amount of salts $12, 279 73 
 
 Average sale per pound, about 12c 8 mills. 
 
 Average amount of milk per pound dry cheese 10.17 
 
 Total expense $1,346 51 
 
 Average expense per hundred pounds 1 40 
 
 Number of cheese made 825 
 
 Number of rennets used fcr the season 200 
 
 Number pounds anotta 10 
 
 Number barrels salt 12 
 
 E. S. ADAMS. 
 
 C. H. Curtis & Co.'s Factory, Waterville, Oneida Co., N. Y. 
 
 Waterville, N. Y., Jan. 14, 1864. 
 We commenced the 21st of May, having about 50 cows till the 4th of 
 July; an addition came in and the most we had was from 100 to 125 cows. 
 
 Entire amount of milk, (in pounds,) 277,901 
 
 Total of cheese, (in pounds,) 27, 140 
 
 One pound of cheese from 10.2395 pounds milk. 
 
 Total amount of sales c $3, 327 82 
 
 Average price per pound 12.26 
 
 Expenses per hundred pounds 65.86 
 
 Expense for cartage per hundred, gross 18 
 
 Our last sale was a small one, at 15 cents per pound, but the previous 
 one was a little too quick, at 134 cents. 
 
 C. H. CURTIS & CO. 
 
 Georgetown Factory, Madison Co., N. Y. 
 The Georgetown Factory Company would respectfully report that — 
 
 The average number of cows was , 435 
 
 Number pounds of milk manufactured into cheeae 1,538,204 
 
 Amount of cheese made 156,911 
 
 Number pounds of milk for a pound of cheese 9| 
 
 Shrinkage per hundred 3^ 
 
 Average amount of cheese to each cow 361 lbs. 
 
 Labor not hired. 
 
 Cost of 1,190 boxes, at 21 cents each $250 00 
 
 Cost of bandage 250 00 
 
 Other incidentals 135 00 
 
 Total $635 00 
 
 Sales op Cheese. — Two hundred, sold early in the season, at 12^ cents; 
 balance sold in September last for 12J and 12^ cents per pound. 
 Fuel. — Forty cords of hemlock wood, 18 inches long. 
 
 BROWN & CO. 
 Dated Georgetown, Madison Co., Jan. 5th, 1864. 
 
16 
 
 Columbus Cheese Factory. 
 
 Whols number of cows 516 
 
 Average number of cows for six months 416 
 
 Whole quantity of milk worked, (in pounds,) 1,608,811 
 
 Whole number of pounds cheese sold 157,975 
 
 Number of pounds of milk to a pound of cheese 10.12 
 
 Average sale per pound $12.67 
 
 Expenses of bandage, boxes, salt, &c, per cwt 43 
 
 Commission per hundred pounds 1 00 
 
 Gross receipts $19,857 62 
 
 HIRAM BROWN, Manufacturer. 
 
 Wm. Budlong's Cheese Factory, West Schuyler, Herkimer Co., N. Y. 
 
 Whole number of cows 211 
 
 Average number six months, about 180 
 
 Whole number pounds milk 647, 560 
 
 Whole number pounds cheese 66,141 
 
 Whole amount received for cheese $8,539 76 
 
 Whole amount received for expenses 745 58 
 
 Whole amount nett proceeds 7, 784 18 
 
 Average price of cheese per pound 12.91 
 
 Nett income for milk per pound 0.12 
 
 Number pounds milk per pound cheese 9 79 
 
 Whole charge for making cheese per pound 1| 
 
 Peterboro Cheese Factory. 
 
 Peterboro, January 9, 1864. 
 We made cheese six months, commencing May 1st and ending October 
 31st. 
 
 Average number of cows 530 
 
 Whole number pounds milk 1,760,845 
 
 Whole number pounds cheese sold 179,353 
 
 Number pounds milk for pound cheese 9 81-100 
 
 Incidental expense aside from one cent per lb. commission 43-100c. 
 
 Yours, &c, ARBA BLODGET. 
 
 Cascade Factory, Watertown, Jefferson Co., N. Y. 
 Commenced making cheese May 1st, 1863; finished November 1st. 
 
 Number of cows at any time 220 
 
 Average number for six months 180 
 
 Number pounds milk produced 636,077.5 
 
 Number pounds green cheese 68,429 
 
 Number pounds dry cheese 64,862 
 
 Shrinkage about 5j pr. cfc. 
 
 Number pounds milk to pound green cheese 9.29 
 
 Number pounds milk to pound dry cheese 9.80 
 
 Sold 64,862.25 lbs. cheese at an average of 12.34c. per lb $7,999 64 
 
 Expense of manufacture $1 per hundred 648 62 
 
 Incidental expenses per hundred 39 
 
 Total expense per hundred 1 392 
 
 Nett profits per hundred 11 95 
 
 Rennets used , 223 
 
 Yards brown cordage used at 22 cts 350 
 
 Yards bleached cordage used at 30 cts 50 
 
 Salt used, nine sacks, Ashton's factory filled, at 3 50 
 
 Pounds anotta used 5 
 
 Average weight of 4 cheese 153 lbs. 
 
 We are aware that our shrinkage exceeds that of many other dairies 
 
IT 
 
 which excess may be owing to the time the cheese was kept on hand. Our 
 first sales were June 3d, of 2,2T9 pounds; next was June 29th, of 5,551 
 pounds; the balance of the dairy was sold the 11th September, and was 
 delivered the 18th October and the 25th November. 
 
 We wisli in all cases and under all circumstances to have the curd go 
 sweet into the hoop if possible. A sour curd, in our experience, not only 
 reduces the quantity of cheese, but also the quality. 
 
 Yours, &c, J. CALVIN HARDY. 
 
 Vernon Center Cheese Factory. 
 Until July 15th, 151 cows ; from that time out, 212. Commenced mak- 
 ing May 12th; finished October 24th. 
 
 Total pounds milk 479,931 
 
 Total pounds cheese (dry) 50,375 
 
 Average price per pound for cheese $0.12.36 
 
 Average expenses per hundred pounds cheese, exclusive of rennets. 54 
 
 Average nnniber lbs. milk per lb. cheese, 9 10^-20, or 9.525-1000. 
 
 Two vats, 458 gallons each, made by O. O'Neil & Co., Utica, N. Y. 
 Self and one girl performed the labor; paid girl $2 per week. Average 
 weight of each cheese 100 pounds, dry. No discount for poor cheese. 
 
 M. A. LANPHERE, Proprietor. 
 
 S. A. Bunce, Treasurer. 
 
 Vernon Center, Oneida Co., N. Y. 
 
 J. S. Pierce's Cheese Factory, Holland Patent, N. Y. 
 
 Whole number of cows manufactured from 520 
 
 Average number of cows for six months and ten days 428 
 
 Whole number pounds cured cheese made 144, 502 
 
 Number beer gallons milk delivered 141,088 
 
 Nett proceeds $19,717 29 
 
 Average sale per pound nett 13 89 
 
 Expense of manufacturing, boxes, bandage, salt, &c. } per 100 lbs.. 1,52.28 
 
 Expense of boxing per hundred pounds 20.06 
 
 Whole number cheese made 1, 117 
 
 Average weight per cheese 129 . 75 
 
 Size of hoop used 2 i inch. 
 
 I use the steam boiler for heating, 3| horse capacity; cool the milk to 
 70° as fast as delivered, and retain it there until we commence warming for 
 setting in the morning; I mix the morning and night milk together; I pre- 
 fer doing so than working each mess separate; I set the milk at 80 Q ; put 
 in rennet enough to coagulate the milk in from 40 to 60 minutes; we break 
 the curd with our hands; we use no cutter of any kind; agitate slowly 
 while heating until it reaches 96 Q to 98 Q ; it is then covered over and stands 
 at rest from twenty-five minutes to five hours, according to circumstances. 
 I know of no definite time that cheese can be made where milk has been 
 drawn some two or three miles, that would do to practice evei-y day alike. 
 Salt 1\ pounds to the 100 pounds of curd; cool the curd down to 86° before 
 putting into the hoop. JOHN F. PIERCE. 
 
18 
 
 D. Hamlin's Cheese Factory, Watertown, N. Y. 
 
 Watertown, Feb. 3, 1864. 
 Dear Sir: — Agreeable to request I send you a brief report of my experi- 
 ence in cheese making. We have had the past season about 150 cows. 
 From May 10th to Nov. 1st, the yield was lbs. of milk 461,591; pounds of 
 cured cheese for same time sent to market in November, 47,8*14; pounds of 
 milk to one pound of cheese 9.64; it sold in market for 18 cents per pound, 
 netting me in Watertown over 16| cents per pound. We set milk at about 
 84°; time for cheese to come 30 minutes; cut into checks with knife, 
 worked careful and coarse, scald by putting hot water into outside vat, 
 scald three times: 1st at 88°, 2d at 94°, 3d at 98° or 100°; allowing about 
 one-half hour between each scald; let stand in last scald from two to five 
 hours, or until it is thoroughly cooked; then remove to sink and salt; feed 
 whey to cows; think it much more profitable than in any other way; color 
 curd with anotta prepared from receipt, and turn cheese every day except 
 Sundays, until cool weather. 
 
 Yours very truly, 
 
 D. HAMLIN. 
 
 Deerfield and Marct Cheese Factory. 
 
 The above factory is situated in the town of Deerfield, two miles north 
 of Utica. The company is composed of a number of dairymen, associated 
 together for mutual benefit, organized about one year ago. Shares $100 
 each. A President, Secretary, Treasurer, and Executive Committee are 
 chosen from their number, to attend to the business of the company. Dur- 
 ing the past season they have worked the milk of about 700 cows, amount- 
 ing to 1,949,215 pounds; making 193,335 pounds of cheese, being at the 
 ratio of 10.082 pounds of milk to one pound of cheese. 
 
 Four sales of cheese were made during the season. Sold in the months 
 of June, July, August and November, at 12, 13, and 15 cents; averaging 
 13.611 delivered at Utica. The company charge 1\ cents per pound, cover- 
 ing the expense of making and other expenses of boxes, bandage, salt, 
 rennets, &c. 
 
 Weeks' Cheese Factory, Verona, Oneida Co., N. Y. 
 Whole number of cows at any one time 640; average number of cows, 
 about 600; length of season, April 13th, to October 31st, 6 months, 17 days; 
 quantity of milk, 236,516 wine gallons, and 2,010,378 pounds. 
 
 How Worked. 
 
 Amount of cheese made 201,686 
 
 Yield per 100 wine gallons, green 90,528 
 
 Yield per 100 wine gallons, cured 85,274 
 
 Yield per 100 pounds, green 10,650 
 
 Yield per 100 pounds, cured .' 10,032 
 
 Shrinkage 5 5-6 pr. ct. 
 
 Size of cheese 20x8^ to 9 
 
 Average weight, ahout ' 108 
 
19 
 
 Cost of Labor. 
 
 Cost of boxes, one cent less that one cent an inch; cost of boxes per 
 100 pounds of cheese at 19 1-6 cents, 19,16; cost of bandage, average cost 
 15| cents for two widths; cost of bandage per 100 pounds of cheese at 
 14^ cents, 14.248; cost of all materials per 100 pounds, 47 1-6 cents. 
 
 Cheese has been sold frequently. Lowest price obtained, 1 1 cents for 50 
 hay cheese; highest price obtained, 13 cents for Sept. and Oct. Cheese 
 contracted September 28th. Average price obtained, 12.2084 | 10000. 
 Kind of vats; ordinary tin vats of 500 gallons capacity set in wooden 
 ono«. Kind of boiler; five horse power horizontal, 20 flues. Amount of 
 fuel; twenty-five cords, including fire in dry house, spring and fall. Kind 
 of fuel; hemlock wood. 
 
 Milk has been tested frequently with three instruments only one of which 
 is considered reliable. Considerable difference is noticed in the quality of 
 pure milk, that from cows pastured on wild grass of new land lacking 1-20 
 to 1-16 the richness of milk from cows on the best pastures. 
 
 GARDNER B. WEEKS. 
 
 Verona, Oneida Co., N. Y. 
 
 Moore & Adams' Dairy, Concord, Erie County, N. Y; 
 
 Commenced to make cheese April 3d, from 45 cows. Whole number of 
 cows 18. They were not all in until the 12th of May. From the 25th of 
 April made two cheese per day in the morning, till December 1st; part of 
 the time we used two 18-inch hoops, and part 20-inch hoops; after Decem- 
 ber 1st, one 24-inch hoop. 
 
 Made cheese from April 3d to December 27th. . Sold 33,546 pounds of 
 cheese and 94 pounds of butter for $3,540.80, and used all the butter, 
 cheese and milk wanted in the family — fourteen persons, including children. 
 
 Used 272 yards 2,836 in bandage $48 66 
 
 17 bags of 140 lbs. each, F. F. salt 19 10 
 
 336 rennets 48 72 
 
 69 lbs. old butter to grease with 6 90 
 
 palm oil 2 08 
 
 2 lbs. twine to gather with . .. 1 45 
 
 cloves, cinnamon and sage 3 14 
 
 4 lbs. anotta 1 80 
 
 Cost of labor and wood to make cheese 169 80 
 
 Total $301 65 
 
 Fed nothing but whey after the cows went to grass; after calving fed 
 two quarts of peas and oats ground per day, with hay and straw, to the 
 cows. GEO. A. MOORE, Buffalo, N. Y. 
 
 Litchfield Five Corner Factory. 
 
 Frankfort, January 19, 1864. 
 I submit to you the following report of the Litchfield Five Corner cheese 
 factory: 
 
 [Extracts.'] 3 
 
20 
 
 Whole number of cows '. 310 
 
 Average number of cows for six months, or from the 28th of May to the 
 
 20th November, about 250 
 
 Whole quantity of milk worked 902,524 lbs. 
 
 Whole quantity cheese sold 90,853 lbs. 
 
 Number pounds milk to a pound of cheese 9 lbs. 14. 90 oz. 
 
 Average sale per pound $0 13.91 
 
 Made four shipments, as follows: 1st. October 9th; 2d, October 31st; 
 3d. November 25th; 4th. December 16th. First sale 13|c. to October 1st; 
 second sale, 15|c to November 20th. Average shrinkage 3 lbs 15 oz. per 
 hundred. The shrinkage in each month are as follows: 28th of May to 
 October 9th, 6 lbs. 4 13-16 oz ; 1st of July to October 9th, 5 lbs. 8 8-16 
 oz.; 1st of August to October 8th, 4 lbs. 4 oz.; September 1st to October 
 31st, 2 lbs. 4 8-16 oz-; October 1st to November 25th, 1 lb. 2 oz.; Novem- 
 lst to December 16, 1 lb. 4 oz. J. KINNE, Proprietor. 
 
 A. Bartlett's Factory, Ohio. 
 
 Munson, Ohio, January 11, 1864. 
 
 Dear Sir: The following is the report of A. Bartlett, Fowler's Mills, 
 Geauga county, Ohio. 
 
 The total number gallons of milk received during the season, from April 
 20th to November 9th, inclusive, was 182,605; number pounds dry cheese, 
 181,643, being a fraction less than one pound per gallon. 
 
 Our cheese was sold at two different sales, except about one ton shipped 
 to Pittsburgh and a ton and a half cut and sold at the factory, mostly to 
 our patrons; and the average price obtained was $11.98.3 per cwt. on the 
 ranges, without boxes. The cost of salt, bandage, anotta and rennets (we 
 paid 25 cents each for good rennets) was 26 cents 5 mills per 100 pounds. 
 The cost of boxes, 16.5; boxing, .03; hauling to railroad 15 cents per hun- 
 dred pounds. Cost of scale boards $2 per M., 3 mills per hundred pounds; 
 in all, if added to other expenses, 61 cents 3 mills per cwt., so that the 
 actual price of our dairy during the past season, boxed and delivered at the 
 depot, was at the average of $12.33 per hundred pounds. The average 
 shrinkage of our cheese was 4 89-100 per cwt. 
 
 The drouth of the past season reduces the average yield of milk, as com- 
 pared with previous ones, fully one-fourth, and as compared with 1861 fully 
 one-third. The average number of cows we received milk from was about 
 100, although during a part of the season they numbered 800. 
 
 After September 25th, I tried a series of experiments, the object of which 
 was to demonstrate, if possible, the maximum yield of curd to the hundred 
 gallons of milk. These experiments were continued throughout the bal- 
 ance of the season, with the most satisfactory results, so far as the in- 
 creased weight of the curd was concerned, and the cheese produced being, 
 in my opinion, of superior quality and flavor. These experiments demon- 
 strated that at least ten per cent, greater yield of curd can be obtained by 
 this process than by any other with which I am acquainted, and have the 
 cheese of equal quality. 
 
 The radical featui'e of this process consists in pressing down and pack- 
 ing the curd as closely as possible upon drawing down the whey after the 
 
21 
 
 first heat is applied. I think about 86° the most proper heat for packing 
 a curd. After being thoroughly packed we apply pressure to the curd by 
 pushing the hands down upon it, care being taken not to triturate or grind 
 the curd by allowing it to slip between the fingers, or by allowing the hand 
 to slide on the curd when pressing down. The pressure should be contin- 
 ued until the curd has become sufficiently separated to move freely in the 
 whey, when the heat is raised and the process completed, substantially the 
 same as by the other process. 
 
 The following is from a printed pamphlet of Mr. Bartlett's: 
 
 Skill. 
 
 Cheese-making, like every other branch of manufacture, requires skill; 
 and I claim that no person can succeed in making a superior article of 
 cheese, unless they devote their whole time and attention to the business — 
 it being one of the nicest chemical, as well as a very nice mechanical pro- 
 cess, it follows* as a matter of course that any mistake, or any thing wrong, 
 however small it may be in itself, is sufficient to injure the product and 
 lessen its value. 
 
 Take Time. 
 
 The almost universal practice of our dairymen is, to allow as little time 
 as possible for- making their cheese, hurrying through with it so as to be 
 about something else; and the only question they stop to ask is: "Will it 
 sell ?" With this answered in the affirmative, they are content, caring 
 little whether it is good, bad or indifferent. When I think how many there 
 are in Northeastern Ohio, who will persist, year after year, in taking good 
 wholesome milk (for mind you, the cows don't give sour or stinking milk), 
 and working it up, or allowing it to work itself up, into such hard, dry, 
 sour and stinking stuff as they do, I feel vexed. And then to have them 
 pretend that such garbage is food for human beings, when a great deal of 
 it is already half decomposed and rotten, or is so dry and hard as to be 
 almost indigestible, is absurd. 
 
 Although I have long held the foregoing opinions of the importance of 
 skill, care, and the necessity of taking time in the manufacture of cheese, 
 I was never so forcibly impressed with theunj as during a visit which I 
 made the past season among the fine dairies of New York, located in Onei- 
 da and Herkimer counties. 
 
 The Process — Commission. 
 
 In the first place, allow me to state that the cows are owned by different 
 individuals, living at various distances from the dairy house; some of them 
 are even four or five miles away; the owmers draw the milk as soon as it 
 is taken from the cows, directly to the dairy, where it is accurately mea- 
 sured, and an exact account kept; and the dairymen take it when it is thus 
 delivered to them, manufacture it into cheese, keep it, and take all care of 
 it until sold. They then sell it, and after deducting the cost of salt, caping, 
 rennet and anotta used in the manufacture, pay over to each farmer who 
 furnishes milk his pro rata share of the proceeds, except one cent per pound 
 on the sale weight of the cheese, which, and the whey, is the pay of the 
 dairyman for all of his labor, care, use of buildings, fixtures, &c. 
 
22 
 
 Evening Work. 
 
 As soon as the milk is delivered and put into the vats at night, they add 
 one gallon of cold water for every ten of milk, which they will have in the 
 vat when it is all in, and immediately set cold spring water to running 
 around the milk vat, and reduce the temperature as quickly as possible to 
 sixty degrees, when it is left for the night with the water still running 
 around the vat, in order still further to reduce the temperature, and keep it 
 cool through the night, and prevent souring. 
 
 Morning Work. 
 
 In the morning the milk is put in with the last night's milk, as soon as 
 delivered, and when all is in, the heat is raised to 82° in warm weather, 
 and 84° in cool, and sufficient rennet added to produce perfect coagulation 
 in one hour and fifteen minutes. 
 
 Tlie Cream. 
 
 Before heating to put in the rennet, the cream which has risen on the last 
 night's milk is dipped off and poured back through a cloth strainer, until 
 it has become thoroughly incorporated with the mass of milk; and after 
 the rennet is added the milk is kept frequently stirred, dipping off the top 
 and pouring through the strainer, until the milk begins to thicken. This is 
 to keep the cream from rising. When allowed to remain quiet, even for a 
 few minutes, the cream separates and rises to the top; and if the curd be- 
 gins to form with the cream floating on the top, it will work off in the 
 whey; but if kept thoroughly mixed and incorporated with the milk until 
 the milk thickens and the curd begins to form, it is not very difficult to 
 keep it in the cheese, and not lose it in the whey. One great object in 
 adding the water to the mijk, is to reduce the milk so as to have the cream 
 work in the more readily. 
 
 The Curd. 
 
 When the curd is sufficiently formed to go to work at — which may be 
 known by its breaking with a clean smooth fracture, in. passing the fingers 
 through it — break it up carefully with some instrument, so as to leave it 
 in lumps about two inches square; but this instrument should not have 
 sharp edges so as to cut, for — take very particular notice — no cutting edge 
 of any kind must be allowed in the curd at any time during the process of 
 manufacture. This is essential and important. The curd must be divided 
 entirely by breaking, and not by cutting. As good a way as any, is to use 
 the hands for breaking the curd from the first. After breaking, as above 
 described, so that the lumps will be about the size of an egg, let it stand 
 about ten minutes, or until the curd begins to settle, and then begin to 
 work and break the curd with the hands. Let the motion be very slow 
 and careful, so as not to work the cream off, or whiten the whey; meantime 
 raise the heat to 88°; when the temperature arrives at 88°, cut off the 
 heat, let the curd settle, and draw off the whey until there is barely enough 
 left to cover the curd. 
 
 Pressing Out the Whey. 
 
 Now comes the most difficult part of the process, that is, to break the 
 curd thoroughly and finely, and at the same time preserve the green 
 appearance of the whey. This is done by taking the curd between the 
 
23 
 
 hands in small quantities at a time, and bringing the hands flat and close 
 together with a pretty strong pressure. Care must be taken however, not 
 to rub or mash the curd so as to start the white whey. In fact I hardly 
 think any written description of this part of the process will be intelligi- 
 ble, practical instruction being almost indispensable; but the result aimed 
 at is to expel the whey from every particle of the curd, by thus pressing 
 it between the hands, as well as to break up the curd. 
 
 Cooking the Curd. 
 When you have completely broken up the curd, put on the heat; keep it 
 stirred and broken until the temperature arrives at ninety-four, and then 
 cut off the heat; keep the curd stirred with a lively motion fifteen minutes, 
 and then draw off the whey again, leaving just enough to pover and float 
 the curd. Now go over the curd again, and break it up as before, getting 
 it fine and even as possible, and then put on the heat again and heat to 
 100°. This is the greatest heat. Meantime stir the curd with a brisk, 
 lively motion, cut off the heat and keep stirring twenty minutes, and then 
 cover the vat up with a blanket and let jt stand until the curd is thor- 
 oughly cooked, which will be about an hour, or a little longer. When the 
 curd is all completely cooked — which may be known by taking a small 
 lump and pressing it firmly between the thumb and finger — if well cooked, 
 on removing the pressure the curd will spring out into its former shape ; or 
 select the softest lump you can readily find, break it open, and if it 
 appears dry inside, and free from whey, it may be considered done. 
 
 After Cooking. 
 
 Now let off the hot water from the vat, and jeplace it with cold water; 
 
 cool the curd and whey to 88 Q , and then dip the whole out into a draining 
 
 sink, or a cloth strainer, keep it stirred so that it shall not pack together 
 
 until thoroughly drained, and then add the salt and work it in thoroughly. 
 
 Salting. 
 
 Mr. Williams' rule for salting is two pounds and seven-tenths of a pound 
 of salt to a cheese from one hundred gallons of milk — beer measure — and 
 Mr. Frazee's rule is two and five-eighths pounds of salt to one hundred 
 pounds of pressed cheese. Either rule I think will do well enough, al- 
 though I prefer Mr. Williams' rule. 
 
 Pressing. 
 When the curd is salted, it is. ready to be put into the press, and its sub- 
 sequent treatment is much the same as is ordinarily pursued. 
 
 Rennet. 
 One word about the rennet. Nothing but the skins of the rennets are 
 used; the curd, if there should be any, being thrown away. The way to 
 preserve them is to use salt enough to do it and then add a little more salt; 
 stretch on a bow and hang up in a close, dry place. In preparing the ren- 
 net, take a gallon of water at the temperature of 90° for each rennet used, 
 put the skins into the water, and add more salt than will dissolve; let them 
 soak two or three days, rubbing them occasionally; and then take out the 
 skins and put them in another vessel, and add water and salt as before. 
 Use of the first until that is gone, and by that time the other will be ready, 
 
24 
 
 A good rennet is sufficient to make from six to eight hundred pounds of 
 cheese. 
 
 Anotta. 
 When the rennet is put into the milk, add a small quantity of anotta, 
 just sufficient to give the cheese a bright straw color, or the color of good 
 butter. The best way to prepare the anotta for coloring the milk, is to 
 boil it in strong ley ; white ley is best. The quantity to be used must be 
 determined by experience, as no very accurate rule can be given. 
 
 A. BARTLETT, 
 Fowler's Mills, Geauga Co., Ohio. 
 
 W. W. De Angelis, Holland Patent. 
 
 Salting in the Whey. 
 
 Holland Patent, February 17, 1864. 
 Wm. H. Comstock, Esq., Secretary : 
 
 Dear Sir : — I shall not have time to comply with your request to prepare 
 a full report of my process of cheese making. In passing, however, I will 
 say that my mode of manufacture up to the time of salting will not materi- 
 ally differ from that of most good dairymen, as the process is now pretty 
 well understood; and in this communication I shall not spare the time to 
 enter into particulars, merely remarking that I want a curd carefully 
 handled and thoroughly scalded. 
 
 Taking the process at this point, I have adopted a series of experiments 
 which thoroughly convince me that salting in the whey is a decided improve- 
 ment over the old mode of dry salting. 
 
 To begin, I draw off the whey, leaving just enough to float the curd, and 
 at this stage throw in the salt — say five pounds to the hundred of curd, if 
 intended to go to market green; or six pounds if to keep till cured for 
 a fall market, stirring it thoroughly. I then let it lay in this pickle until 
 cool enough to go into press, hurrying it if necessary by turning the cold 
 water around the vat. 
 
 This whey will be too salt to feed to hogs, though cows will take it to 
 advantage. I prefer, however, to throw it upoif the compost heap. The 
 waste of whey and the extra salt used, has been the principal objection to 
 this process. To such objectors I offer the following remarks and sugges- 
 tions : 
 
 The mode of salting distributes the salt perfectly without bruising the 
 curd; consequently, the most rapid and thorough pressing will not start 
 the white whey, saving in the cheese the cream, making it both heavier and 
 richer. I hardly think it requires an argument to prove this. Every dai- 
 ryman knows that more or less white whey is lost out of every cheese he 
 puts to press. 
 
 This white whey is not milk, it is cream, set free by the bruising and 
 bursting of sacks or globules containing the butter; hence, many dairymen 
 press lightly at first, hoping to save this waste of cream, and they run the 
 risk of having a wet cheese. 
 
 Salt cannot be evenly distributed in a dry curd without more or less 
 
25 
 
 bruising. We all know this; and we must know that every drop of white 
 whey discharged while pressing impoverishes the cheese' — just so much 
 cream is lost, and with it both ?-ichness and weight. 
 
 I have intended to push these experiments further, but the factory sys- 
 tem offered such a bribe that I could not withstand it. My milk now goes 
 to the factory and my experiments cease. 
 
 Value of Whey. 
 
 I will, therefore, suggest that your committee take into consideration 
 the subject of the value of whey, and how to make it most available. Let 
 them cause the trial of the following experiment, under the supervision of 
 a competent chemist : 
 
 Take a few gallons of whey — or even a vat full — set it heating over a 
 moderate fire, add salt, more or less, (I have no rule for the quantity ; 
 several experiments would indicate it.) As the heat increases a substance 
 will rise to the surface, which can be skimmed off. 
 
 This ' substance in Italy is called ricata. Von Thaer calls it seret. He 
 says : " In the neighborhood of towns this substance is usually sold fresh, 
 and appears in various forms on the tables of the rich." In Italy it is 
 " sold in market as a great luxury," &c. 
 
 Let your chemist say whether by this process we get all the value out 
 of the whey; then see if we can make ricata an article of commerce in this 
 country. 
 
 Please indulge me while I add the fact that my hogs were at the factory 
 and fed on whey about five months, and were actually not so good when 
 taken away as when they went there. 
 
 W. W. DE ANGELIS. 
 
 The Use of Whey. 
 There seems to be considerable difference of opinion among dairymen as 
 to the best use to which whey may be put, whether it is more profitable as 
 a feed for hogs or cows. The usual manner in which it is feci to hogs is in 
 an acid state (sweet whey being considered unsafe); and as it is often and 
 for the most part made their only food for several months in the year, there 
 can be no question but that the animal contracts disease, and the pork is 
 rendered unwholesome as an article of food. The elements of whey are 
 not in the right proportion, when used exclusivel} 7 for feeding swine, to 
 meet all the wants of the animal economy, and hence should never be used 
 for the purpose above indicated, unless mingled with food of a more solid 
 character. Many dairymen have abandoned the general use of whey for 
 feeding swine, believing that it results in little or no profit, and at some of 
 the cheese factories the same opinion prevails. We are told by the super- 
 intendent of a large cheese factory, that if the cheese is properly made the 
 whey is considered of no value as far as the factory is concerned. That 
 an experiment having been made in keeping swine on whey, many died, 
 and the cost of the shoats in the spring was more than was realized from 
 the sales in the fall ; and it was believed if an accurate account were kept 
 by farmers, a similar result would generally be obtained. Many dairymen 
 of long experience, who have looked closely to this matter, are of the opin- 
 ion that the best use to which whey may be put is to feed to cows in milk. 
 
26 
 
 It increases the quantity of milk, and serves another important purpose 
 which is sometimes overlooked, and that is, the general health and condi- 
 tion of the animals are in a measure kept up. It is believed, too, that the 
 quality of the milk is improved by the use of whey in this manner, since 
 the animal may appropriate whatever traces of casein and butter are left 
 in the whey. From some experiments made . with a view of testing the 
 value of whey fed to milch cows, we are informed that the result was far 
 greater than was anticipated, and that the gain in cheese was largely in 
 advance of what could have been realized by feeding to swine, even were 
 the latter furnished to the dairy in the spring without cost. .By comparing 
 the analysis of cheese given by Norton, with the analysis of milk given by 
 Johnson, we have in 100 parts sweet whey : 
 
 Casein 1.004 
 
 Butter 1.376 
 
 Milk sugar 5.300 
 
 Saline matter 168 
 
 Water 92.152 
 
 By this it will be seen what the nutritive value of whey is, and whether 
 it cannot be more advantageously fed to cows than employed for feeding 
 pigs and shoats, or animals which have not arrived at maturity. 
 
 These scanty proportions of mineral and nitrogenous matter unfit it for 
 nourishing the bones and muscles of young and growing animals, and 
 hence young pigs kept on it soon contract disease and die. Some farmers 
 find a good result from mingling bran or shorts with the whey and feeding 
 to cows, and this is, perhaps, the best way to learn the animal to use it, 
 commencing early in the spring before turning to grass. Cows soon become 
 fond of it, and from the testimony of persons who have made careful exper- 
 iments, in feeding with a view of thoroughly testing the matter, it is be- 
 lieved that whey may be fed to milch cows with decided profit, wherever 
 cheese is made in families. Where cheese factories are established, whe- 
 ther it will pay to cart the whey any considerable distance is a question; 
 but that it should be used at these establishments as an exclusive food for 
 swine, would seem to be scarcely less reprehensible than the furnishing of 
 any other diseased food for the market. 
 
 Rennets. 
 
 A point of great importance in cheese manufacture is to have a good 
 sweet rennet for coagulating the milk. Much trouble with cheese while 
 curing results from diseased or tainted rennet. The taint is communicated 
 to the cheese, causing undue fermentation, the swelling or "huffing" of 
 cheese, and not unfrequently causing it to take the form of a worthless and 
 putrid mass. A large quantity of cheese with more or less of this taint 
 annually finds its way to market, to distribute its subtle poison among con- 
 sumers — a poison which, it is true, may not kill outright, but, neverthe- 
 less, passes into the system, inducing more or less derangement, according 
 to the quantity consumed. Its effects are precisely like that produced by 
 the consumption of putrid flesh or other food which has undergone a high 
 state of decomposition. 
 
 First, the calf from which the rennet is to be saved should be perfectly 
 
27 
 
 healthy, and allowed all the milk it will take for at least four or five days. 
 Weak or sickly calves should never be selected, as the rennets from such 
 will be found to be more or less unhealthy. We regard it important that 
 the calf be kept four or five days, since by that time its state of health 
 may be determined. There are various opinions in reference to the time 
 that food should be withheld from the calf (immediately previous to its 
 being" slaughtered) in order to obtain a rennet of* the most strength. Our 
 opinion is that from 12 to 15 hours will be sufficient; nothing is gained by 
 the cruel practice of some of depriving the animal of food for 36 or more 
 hours; on the contraiy, we deem it positively injurious. The calf may be 
 allowed to take its regular meal in the evening, and slaughtered the next 
 morning. In slaughtering it is well to have the blood flow freely, aud 
 drain as thoroughly from the body as may be. A good rennet has a whitish, 
 healthy appearance; if dark, or discolored in spots, or having the appear- 
 ance of inflammation, it should be rejected, since one bad rennet when 
 put to soak with others communicates its taint to the whole mess. 
 There are several processes of saving or curing the rennet. 
 First process. The rennet may be carefully emptied of its curd, care 
 being taken not to rinse in water, or remove in any other manner the sub- 
 stance that naturally adheres to the inner coating of the rennet. If dirt 
 adheres remove it carefully with a cloth or knife ; then rub the rennet in 
 all parts with good clean salt; then put about one pound of salt into the 
 rennet and carefully place the ends, both lower and upper, on the inside of 
 the rennet; then take a small, sharp stick, about four inches long, and run 
 it through and through several times at the top of the rennet, the bottom 
 being also attached, with ends placed inside, and tie a string around it 
 just below the stick. 
 
 Second process is same as first, except in the place of one pound of salt 
 being added, stretch the rennet upon a hoop or fork stick. We think the 
 first process the best, as it keeps the rennets free from moths. It is claimed 
 for the second process that the rennets are stronger, that the salt dimi- 
 nishes the strength. Our experience does not prove this statement. 
 
 The curd should never be saved; it is injurious to the flavor of the cheese, 
 and tends to taint your rennet. 
 
 The rennet should be hung in a dry atmosphere, with only moderate 
 heat, as too much heat injures materially its strength; on the other hand, 
 freezing and thawing, when in a green state, is thought to diminish its 
 strength and efficacy. We have seen rennets rendered nearly worthless 
 from being hung in a heated room or near a stovepipe in constant use. The 
 plan adopted by some of salting down the skins in a tub or barrel, it is 
 believed is not a good one, since rennet needs exposure to the air, whereby 
 to undergo a slow process of decomposition. When thus kept a year or 
 more, strength has accumulated, while a peculiar rankness and fermenting* 
 power has passed away, rendering it fit to produce mild and fine flavored 
 cheese. 
 
 " By exposure to the air," says Professor Johnson, " the surface of the 
 membrane has undergone such a degree of change or decomposition as to 
 enable it to induce the elements of the sugar to alter their mutual arranger 
 ■"Extracts.] 4 
 
28 
 
 meat and to unite together in such a way as to form lactic acid, and thus 
 the action of the rennet resolves itself into a curdling of the milk by the 
 action of its own acid." And he reasons that after its use it may be again 
 salted and dried, and thus used several times, but of this there is a ques- 
 tion. Repeated experiments, made with a view of testing the efficacy of 
 exhausted rennet, induces us to believe that when thoroughly rubbed and 
 soaked, and exhausted of its strength, no after treatment in the way pro- 
 posed by Prof. J. will be of service in rendering' it again fit for use. Dairy- 
 men generally understand that it is not profitable to use rennets less 
 than a year old; since green rennets make a less quantity of cheese, besides 
 rendering the cheese liable to swell or " huff," and being prejudicial to fine 
 flavor. 
 
 Rennet when prepared for use should be set in a cool place, and kept 
 either in bottles, jugs or stone jars. Wooden vessels are objectionable on 
 account of their liability to contract taint. Rennet should be prepared by 
 placing several in a stone jar and filling the jar with soft or rainwater, and 
 rubbing the rennets frequently to get the strength out; then after the liquor 
 stands about 24 hours, add enough salt to keep it sweet. We urge upon 
 dairymen the importance of properly saving and preparing rennet, since no 
 degree of skill in the art of cheese manufacture will be able to produce a 
 prime article of cheese, unless good, sweet rennet be used. 
 
 The use of the Hydrometer or Lactometer. 
 
 The following table purports to give a reliable test. In a test of several 
 
 specimens of milk with the hydrometer, on which pure milk was graduated 
 
 100 degrees, the result was as follows: 
 
 One pint of milk drawn from a native cow when tried by the instrument indi- 
 cated 101 deg. 
 
 One pint strippings from same cow 86 deg. 
 
 One pint milk from pure bred Jersey 95 deg. 
 
 One pint milk from Hereford 106 deg. 
 
 One pint from Devon Ill deg. 
 
 One pint thin cream 66 deg. 
 
 All of these were tried at a temperature of 60 degrees; hence it will be 
 seen that milk rich in cream might be taken as diluted. The constituents 
 of milk as analyzed by Haidlen consist of 
 
 Water 873 
 
 Butter 30 
 
 Casein 48 . 2 
 
 Sugar of milk 43-9 
 
 Phosphate of lime 2.31 
 
 Magnesia .42 
 
 Iron .47 
 
 Chloride of potassium 1 .44 
 
 Sodium and soda » .66 
 
 1000. 
 
 We hope to introduce into this country a French instrument for testing 
 the quality of milk. Said instrument, we believe, will be an addition to 
 those already in use; we are not enough acquainted with it to attempt to 
 give an accurate description of it. If we succeed in getting one we will 
 exhibit it in our next annual report. 
 
 We think it a good plan to have glass gauges or tumblers, with each 
 man's name that furnishes milk attached to one, and every few days fill 
 these with the milk from each patron; thereby you can determine with 
 
29 
 
 some degree of accuracy the relative condition of each patron's milk, both 
 as to quality and as to its sweetness when brought, &c. We think that by 
 giving this subject proper attention we will be able to invent some way or 
 ways, by which we can determine the condition of milk with an accuracy 
 that will not admit of a doubt. 
 
 The Organization — Selection of Factory Site, etc. 
 
 Cheese factory associations are organized in neighborhoods of ten or a 
 dozen or more farmers. 
 
 When it is proposed to start a factory, several persons who are neighbors 
 to each other get together and talk over the matter among themselves. If 
 enough are found willing to turn in their dairies together, so as to make a 
 fair start, (say 300 cows,) a committee is appointed to look farther into the 
 matter, to visit factories, and get all the information on the subject that can 
 be had. A favorable report from the committee being had, they then 
 organize, choose directors, and adopt some general rules or plan for the 
 guidance of the association. The next step will be the selection of some 
 experienced cheese maker as superintendent, and the place for the erection 
 of the factory building. 
 
 Generally some person proposes to put up the buildings on his own ac- 
 count, and to manufacture and take care of the cheese at a fixed price per 
 pound, demanding a contract on the part of the farmers to furnish the milk 
 of the requisite number of cows for a certain number of years. 
 
 The milk of about 400 cows, it is believed, is the smallest quantity that 
 can be employed by the manufacturer, (when cheese making is his sole 
 business,) in order to obtain a fair living compensation for services, while 
 the milk of a thousand cows can be manufactured at but little extra ex- 
 pense comparatively. 
 
 FACTORY SITE. 
 
 In choosing the place for the erection of the factory buildings, two requi- 
 sites are sought— good water and convenience as to access and distance 
 for the dairies furnishing the milk. The site, above all, should command 
 an abundance of pure spring water. This is regarded by those who have 
 had longest experience at the business as imperative. 
 
 Even in family cheese making a considerable quantity of water is needed 
 in various ways about the dairy, for cooling milk, cooking the curd and 
 keeping the utensils and buildings clean and sweet; but for the factory the 
 quantity of water should be abundant and unfailing. It is usual to have a 
 considerable stream of water passing under the manufacturing room, so as 
 to carry off the drippings of whey and refuse slop, so that there be no 
 accumulation of filth or taint of acidity hanging about the premises. 
 Where whey and slop are allowed to collect from day to day about the milk 
 room, the stench at times becomes intolerable, and must do great damage 
 to the milk, which absorbs taints of every character with great readiness. 
 Hence means must be taken to have all the refuse matter swept beyond the 
 reach of the premises. 
 
 Some factories are being built where dependence for water is placed upon 
 wells of large capacity, but these are as yet experiments to be tried. At 
 all events, it will be seen that much more labor will be required, with 
 
30 
 
 greater liability to taints, than where spring water, passing in a consider- 
 able stream under the building, can be had. 
 
 Coloring Cheese. 
 
 Great complaint is made by shippers of the color of American cheese. 
 It is of a redish tint or shade, a bricky color, in streaks, too high or too 
 light, and is not uniform, except uniformly wrong. This is attributable to 
 the careless mode of dissolving or liquefying the anotta. Annotta, or 
 anotta, is the pulp of a South American plant, and is no more poisonous 
 than the coloring property of the carrot, beet, blackberry or any other col- 
 oring vegetable. According to medical authors, it has no injurious effect 
 upon the human system, but simply contains a red coloring principle. The 
 red ray of light is the first primary color and least divergent from the solar 
 spectrum; the next are orange and yellow. Acids change vegetable blues 
 to red; alkalies turn them back to blue, and change the blue infusions of 
 cabbage to green. 
 
 Under these laws, if we dissolve anotta with a pure acid the color is 
 brightened, and if we intensify the red by carbonizing the acid it becomes 
 darker than venous blood, and the color is stretched to its utmost tension. 
 In this state if diluted with a vast quantity of milk a diffusion of colors 
 ensues, and we have the next in the solar spectrum, orange and yellow, or 
 the cowslip shade. 
 
 To dissolve anotta with an alkali is a serious mistake. It retards coagu- 
 lation, and is extremely liable during the curing of cheese to damage its 
 color. Sharp, strong alkalies saponify the butter. The ley of leached 
 ashes is very impure; the red color it contains is mostly carbonic acid, and 
 is not fit to be used in the preparation of human food. Purify the ley of 
 leached ashes and it is as clear as water; the residue is very filthy. An 
 acid carbonized solution of anotta should then have added to it a mordant 
 to fasten or set the color, and we shall be all right. 
 
 Continued scientific investigations have been made — suggested by re- 
 marks made at the late dairymen's convention, held at Rome, to perfect a 
 coloring solution, and with a degree of success which promises to be highly 
 advantageous to the dairying public, and to remedy the bad color of Ameri- 
 can cheese. JONATHAN JONES. 
 
 \Y infield, Herkimer county, N. Y. 
 
 Organization of Factories. 
 
 Within a brief period several corporations have been formed for making 
 cheese under the general manufacturing law of New York. The stock is 
 divided into small shares, and generally distributed as much as may be 
 among the dairymen of the neighborhood, with a view of creating a gen- 
 eral desire for the success of the institution, and enlisting efforts to secure 
 patronage. The concerns of the association are managed by a board of 
 trustees or directors; the stockholders having no direct voice in the man- 
 agement, beyond the annual election of the trustees. The trustees appoint 
 one of their number president; elect a secretary and treasurer, and form 
 committees to look after the different interests of the companj^. A super- 
 intendent is employed to direct the manufacturing and curing operations 
 
31 
 
 The actual cost of conducting the company's business is charged to the 
 patrons in a general account, with a percentage on the amount of capital 
 stock sufficient to pay interest on the investment and cover the wear and 
 decay of fixtures. 
 
 In this account credits are given for all moneys received for cheese, whey, 
 or other produce, and the balance apportioned among the dairymen accord- 
 ing to the amount of milk furnished by each. The interest and any surplus 
 of the percentage that may not be necessary for repairs, are divided upon 
 the shares of stock. It is yet to be determined whether this be the more 
 successful and satisfactory method of conducting the business, and whether 
 the division of responsibility will result in want of proper care in manage- 
 ment. 
 
 In view of the very general inclination among dairymen to avail them- 
 selves of the advantages of the factory system of manufacturing cheese, 
 it is thought a brief statement of the different methods upon which they 
 are conducted would likely interest many of those whom this report may 
 reach. 
 
 Originally the milk received at the pioneer factory was wholly purchased 
 by the manufacturers, it being estimated and paid for by the amount of 
 curd it produced when pressed. 
 
 This plan failed to give entire satifaction to the dairymen, because of dif- 
 ferences of opinion upon its prospective value in the fall market, but fur- 
 nished sufficient data for determining every item of expense attending the 
 manufacture, and for deducing the cardinal features of the commission 
 method. 
 
 Hence the dairymen were left to accept a price for their milk or curd 
 which the manufacturers felt safe in offering, or allow them one dollar per 
 cwt. of cheese manufactured and the whey, for performing the work of ma- 
 king, curing, preparing for market, selling the cheese, receiving and dis- 
 bursing the moneys; the dairymen paying all other expenses, as boxes, 
 bandage, salt, rennet, &c. 
 
 These two methods were practiced together, each having about an equal 
 number of adherents for a few years, the latter however gradually growing 
 in favor, until it has become the general rule among the older factories. 
 In some instances slight variations in the detail of the original terms have 
 been made. 
 
 Mr. Geo. Williams has in use in his cheese curing house at Whitesboro, 
 shelving in four rows for cheese to stand upon, each row containing two tiers, 
 one above the other, and each tier two rows of cheese, side by side. The 
 upper shelf is not too high to be conveniently reached, not quite four feet. 
 It is composed of two parallel pieces of scantling, as heretofore shown in the 
 plate for ranges. The lower tier of cheese rests upon a shelf, but in order 
 to turn them with equal ease they are slid out from the shelf upon a little 
 truck of the same height, the top of which is composed of two pieces 
 of scantling, similar to the plate for ranges, and after you turn, rub and 
 grease the cheese, you slide it back. These tiers of shelves, both upper 
 and lower, are supported by upright posts that run from the top to the bot- 
 tom of the building, about eight feet apart. There are four rows of these 
 posts upon each floor, and each row of posts supports four tiers of cheese, one 
 
32 
 
 tier on each side of these posts, and one above the other, supported by 
 frame work let into the posts. A diagram may be seen in the illustrated 
 Annual Register, of rural affairs, of 1864, by Luther Tucker & Son, Albany. 
 The storing capacity of the rooms are thus doubled. 
 
 A. L. Fish's Cheese Factory. 
 
 I am informed that Mr. Fish has built a factory, and will work upon a 
 plan differing from the usual practice in cheese factories. It is located at 
 Cedarville, Herkimer county, N. Y. The conditions are these: The man- 
 ufacturer furnishes a suitable wagon on springs for carrying one hundred 
 and fifty cows milk at once, as an attachment to the factory to be run by 
 the patrons, without charge, on any route furnishing one hundred and fifty 
 cows milk to the factory. Each patron to deliver at the factory one calf's 
 rennet to each cow's milk delivered by him, the milk to be delivered morn- 
 ing and evening by nine o'clock, from April first to December first, and 
 weighed. Each patron's weight of milk to be put upon a way book to be 
 preseuted by the carrier, corresponding with the account kept on the fac- 
 tory book, the milk made up into cheese, cured, and put into boxes when 
 sold, ready, for which manufacturer charges one dollar per hundred, the 
 patron paying contingent expenses for bandage, salt, anotta, boxes, &c. 
 For milk taken at the dairy baru and carried to the factory by manufac- 
 turer, and all contingent expenses paid by him, one cent per pound extra is 
 charged to the patron. If the whey is left to the manufacturer, one shilling 
 per hundred is to be deducted from two dollars. If it is taken away by 
 the patron, one shilling per hundred is to be added to one dollar for milk 
 delivei'ed. 
 
 Mr. Fish has an original plan for heating his curing building with his 
 steam apparatus. He has ordered his hoops made of oak staves, bound 
 with heavy iron bands and iron handles attached, carefully made, the inside 
 being turned or worked down true and smooth. The size of his hoops are 
 eighteen inches in diameter and sixteen inches high. I would here say that 
 the usual size for hoops are twenty and one-half inches in diameter, and 
 from thirteen to fifteen inches high. There are different kinds of metal 
 hoops made in Utica. Whether they are better than wood I am unable 
 to say. 
 
 WHEY BUTTER. 
 
 Whey butter is always made in Switzerland for table use. It is equal to 
 common butter, except perhaps it may be a little more highly salted. The 
 whey is heated in a kettle (in the same apparatus in which you make the 
 cheese, after the cheese is removed), gently to boiling heat. The whey 
 should be salted before or while heating. This effects the separation of 
 the oily and cheese particles from the whey, and they rise to the surface 
 and are removed by the skimmer to large tin coolers, which are placed in 
 cisterns of cold water, where the cream remains twenty-four hours; then 
 it is churned in a common dash churn, worked by dog power, at a tempera- 
 ture of 60° to 65°, requiring about two hours to produce butter. If the 
 cream requires more churning it generally makes an inferior quality of but- 
 ter. The whey should be sweet. 
 
33 
 
 CONCLUSION. 
 
 We have presented the main features in the plan of the cheese factory- 
 system and the various operations connected therewith. 
 
 To prevent misunderstanding or litigation, let every factory organization 
 observe these rules: 
 
 1. Always weigh your milk instead of measuring. 
 
 2. Get some careful person to draw contracts, so that each man may 
 know just what he must do. 
 
 AN ACT 
 To protect Butter and Cheese Manufacturers. 
 
 2he People of the State of New York, represented in Senate and Assembly, 
 do enact as follows: 
 
 Section 1. Whoever shall knowingly sell, supply or bring to be manufac- 
 tured to any cheese or butter manufactory in the State any milk diluted 
 with water, or in any way adulterated, or milk from which any cream has 
 been taken, or milk commonly known as " skimmed milk;" or whoever shall 
 keep back any part of the milk known as " strippings," shall, for each and 
 every offence, forfeit and pay a sum not less than twenty-five dollars, nor 
 more than one hundred dollars, with costs of suit, to be sued for in any 
 court of competent jurisdiction for the benefit of the person or persons, 
 firm, association or corporation upon whom such fraud shall be committed. 
 (Act of May 2d, 1864.) 
 

LIBRARY OF CONGRESS 
 
 ii iiiii iiiii iiiii inn urn iihi iijij »»\ •[■] ■■ 
 
 003 139 283 4