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can be hung on pegs in the wall, and a stout, low shelf in one corner will support rennet and annottoine jars. Have the aisle between the vats wide enough to permit of easy passage, and at the farther ends of the vats sink a trough into the floor to carry off the whey. Have similar troughs under the presses. The floor should be full enough in the center to gravitate all slop toward the drains. It is useless to have a factory floor wet all of the time; keep it dry by a system of neatness. The curing-room should have an outside door, from which cheese can be loaded. An adjoining lean-to shed, for storing empty cheese boxes and housing fuel, is also a needed addition to the building. For a one day milk delivery factory, no ice-house is required. Build substantially and paint neatly, aiming to have a model-looking factory.
Beginning of the Cheese Factory System in America.
About the year 1853, a gentleman residing near Rome, Oneida county, N. Y., Jesse Williams by name, conceived the idea of manufacturing his neighbors' milk in common with his own. This is the first known instance of manufacture in this country by associated dairies, although the method was previously in vogue in Switzerland. I quote from an old report: "It required a long time to create the demand which now exists in England for American cheese, and to Herkimer county, New York, belongs the credit of creating it and securing the trade. It was mainly effected by bringing a high degree of skill to bear upon the manufacture generally, thus producing not only a good article, but uniformly good, or as near uniform as is possible when made in different families. Cheese had been sent abroad in small amounts for many years, but when once by good quality and uniformity it had secured
