Average number pounds of milk for one pound of cheese Cost per hundred pounds of cheese for rennet was...... Barrels of salt used....... Quality of salt was Onondaga factory filled. Amount of salt used per 100 pounds of cheese was.... Cost to salt 100 pounds cheese... 31 539 Cost to bandage 100 pounds cheese was.. Cost to box 100 pounds cheese was......... 10.24 01.337 01.201 181 05.81 0.15 .75 26 16 2.6 2.45 13.7 15.6 5.28 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 $37.42; have had no trouble with our milk; cool my milk to between 68% and 70° 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°; usually have it ready to cut in from 45 minutes to one hour; cut it up with a tin instrument 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, 9,716 pounds; the second sale was made the 7th of July, 13,159 pounds; the balance was sold October 9th, and the last delivered November 17th. 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, taking about 11 pounds of milk to a pound of cheese, and we kept trying to improve until we got it down to 7 pounds of milk to a pound of cheese, [AG. TRANS.] 12 One dollar per hundred other expenses. We We receive the even 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. pounds for making, 38c per hundred pounds for all use a steam boiler and the plain tin and wood vats. \ing's milk, dividing it in our vats and cooling it down to 70°, 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° and put in our anotta, (which is prepared with lye 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° moderately, and after a while to 98°, holding it there until it is sufficiently 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 hundred 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 201⁄2 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 season. 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 I can flood under my make and press rooms at will, which help very much in keeping them clean and sweet. Yours respectfully, LOWELL, Oneida Co., N. Y. H. L. ROSE KING SETTLEMENT CHEESE FACTORY. Commenced operations on the 14th day of May, 1863, and closed Novem There was delivered at said factory in the month of May, 90,568 982,331 98,474 9 lbs. 15 oz. Number pounds of milk to pound of cheese when delivered was. 10 lbs.5 oz. ........ Number pounds milk to pound cured cheese............. milk received in July was ...... cured cheese manufactured...... do do do do do do do do do do milk received in month of October .......... 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 perhaps 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. 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 morning; 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. 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 days 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 manufacturing, paid by the patrons, $1 per 100 lbs. cured cheese. Contingent expenses, 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. Cost per cwt. of cured cheese, besides manufacturing and deducting, drawing $49 55 Average weight of cheese, (factory size 204 in. in diameter,) 114 lbs. Average nett price per pound..... 12 95 11 26 .... Average nett price per pound of milk.. 1 07 Number pounds anotta used.. 1.03 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: The vat used at this factory is Cooper's, of Watertown, N. Y. |