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instances, nearly all the requisites of a milk-room, especially the securing of a uniform temperature of the milk by the vessels which contain it being constantly surrounded with a current of cold water. Although such situations are not as common in this State as in some other sections, they are occasionally met with,-sometimes on the best land for dairy purposes. It is, perhaps, not improbable that the system of "butterfactories," first organized in Orange county, N. Y., and subsequently adopted to some extent in other counties of that State, may be introduced into Michigan. Or, instead of that, the plan of combining the manufacture of butter and cheese, as is done by Mr. White, at his establishment at Ceresco, may be adopted. (See Report of 1867, pp. 141, 147.) Mr. White's system secures all the advantages of butter-making which are afforded by any other. It, however, necessarily involves more expense than farmers in general can afford. But the same principle applies here as to cheese-making on the factory system. Combination of capital and interests secures advantages which could not otherwise be realized. Mr. White has demonstrated the practicability of the plan. His operations for the past season were quite as satisfactory as previously. The experience of the unprecedented heat of July fairly proved that no hindrance may be expected to occur to the production of butter in the usual quantity, and of the highest quality, from any similar extreme of temperature. Mr. White's butter has at all times commanded the highest price, and has been disposed of to applicants from the Eastern cities, St. Louis, and intermediate points. When visiting the factory in October, we were informed by the superintendent, Mr. Durkee, that the temperature of the milk-room had varied but very little during the season, and that through the great heat of July, the cream rose well. We have not the statistics of the factory for 1868.

The cheese factory of Rufus Baker & Son, Fairfield, Lenawee county, according to a statement furnished by the proprietors, received the past season the milk of 600 cows. The whole quantity of milk delivered at the factory was 2,299,629 lbs.

The amount of cured cheese made was 233,231 lbs. The quantity of milk required for a pound of cured cheese was 9.86 lbs. The average price per hundred of cheese sold was $15.24. The net returns to patrons for 1,000 lbs. milk were $13.45. The price charged for making cheese was $1.25 per 100 lbs.

Mr. Baker, Sr., writes that the average weight of cheese per cow from the six hundred cows, whose milk was brought to the factory, was a trifle less than 400 lbs.; that the most cheese made from any one herd was an average of 500 lbs. per cow, giving a cash return of about $65 per cow. Several herds, it is stated, ran as low as 300 lbs. per cow, giving a net return of about $39. In regard to this great discrepancy, Mr. Baker remarks that "good care pays largely in excess of poor care.” The figures of the case are certainly suggestive, for, while the cows which yielded a net return of $65 each were probably a source of profit to their owner, it is not unlikely that the others were merely an expense. The moral of the case is, if profit is expected from animals, they must be well fed and cared for.

The price of cheese at the close of the year 1867 was so low that many people considered the prospects for engaging in its manufacture were rather discouraging, and it was suggested that the numerous new factories which were about to go into operation might "over-do" the business. The experience of the past season has shown those fears not to be well grounded. With increased production we have had higher prices. This has been the case all over the country. Mr. Baker says:

"Michigan does not as yet produce, in my estimation, over one-eighth of the cheese that is consumed here. More factories would do well in our midst, and several are in the process of erection. We are looking forward to the time when our dairy products will equal if not excel those of the old dairy districts of New York, in quality, if not in quantity. All we want is experience, for we have the other requisites necessary to accomplish the object."

The cheese-factory of Fowler, Kinne & Co., at Reading, Hillsdale county, was erected in 1867, but was not ready for

business till the following spring. From a visit made in October last, we are enabled to say that it is one of the most complete establishments of the kind in the country. The main building is 32 by 100 feet, and three stories high. The tankroom is 14 by 14 feet, and two stories high. The engine-room is 14 by 20 feet, and one story. A box-factory is attached, which is 20 by 30 feet, and one and a half stories high. A bored well, twenty-seven feet deep, affords abundance of water, at a temperature in summer of 46 degrees.

The cost of the buidings and fixtures was $8,800. They are handsomely finished and painted. A considerable extent of ground around the factory has been graded, and planted to shade trees. It is really an ornament to the village and neighborhood, and the order and neatness observed in its management indicate a laudable pride in those to whose charge it is committed.

The making of cheese was commenced here on the 4th of May, and finished on the 24th of October. The average number of cows for the season was 250, and their average quantity of milk was 3,776 lbs. The quantity of milk required for one pound of green cheese, through the season, was as follows: May, 8 lbs.; June, 84 lbs.; July, 9 Ibs.; August 9 lbs.; September, 8 lbs.; October, 8 lbs. Average quantity of milk required through the season for one pound of cured cheese, 9.84 lbs. Profits on hogs fed chiefly with whey from the factory, $749 06. Average profit per cow, over and above manufacturing and selling expenses, $65.

The capacity of the factory is calculated at 1,000 cows, or for making into cheese the milk of that number. A large increase over the number whose milk was sent here in 1868, is expected in 1869.

ADDRESS ON DAIRYING.

At the late meeting of the Illinois and Wisconsin Dairymen's Association, at Elgin, Ills., X. A. Willard, Esq., of Little Falls, N. Y., delivered an address from which we take the following:

In discussing matters pertaining to the dairy, not the least important question is its profits and future prospects. The large increase in dairy farming from 1864 to 1867 made it extremely difficult to determine what was to be the result of this wide-spread dissemination of the factory system. We commenced in 1867 with no accurate statistics from which to estimate the probable production, and with insufficient knowledge as to the possible demand in the country. England had taken from us about 50,000,000 lbs. of cheese in one season, and it was thought that it could be increased to ten or fifteen million pounds more, if prices were low enough to undersell with our superior article the poorer English grades. Our probable production was over-estimated, and probable consumption underestimated. Thus the prospect for high prices seemed dubious. We also had an army of agents and small dealers anxious to do business and obtain the percentage upon their purchases. Thinking that cheese-making in America had reached the limit of over-production, they, with the shippers, urged the necessity of pushing our good cheese forward to the utmost, regardless of the producer's interests, and, as they said, rescuing the entire production from dire disaster. This created the impression that the market was glutted; and every one who handled cheese, in the season of 1867, felt insecure, and the consequence was that prices below the cost of production ruled during that season.

The cheese product of 1867 was the largest ever made. In America it amounted to 215,000,000 pounds, and in Great Britain to 179,000,000 pounds; total, 394,000,000 pounds for the two nations. The English consumption that year was 309,000,000, and the United States consumed 160,000,000 pounds; thus we have the consumption of 469,000,000 pounds by the two nations, which is 75,000,000 pounds more than the production; in other words, to supply the demand of the two countries, they must import from some other part of the world 75,000,000 pounds. England supplies this deficiency from Holland, but France now comes in as a competitor for their

surplus: hence, America must henceforth be the main source from which England supplies her importations, especially as we produce a superior article to the Dutch.

Another point generally overlooked is, that England doubles her population every 40 years, and English cheese consumption more than keeps pace with the increase of population. This will make an annual increase in consumption of cheese of eight or ten million pounds, and in the States the increase of consumption from increase of population is about 8,000,000 pounds, thus giving an increase of 16,000,000 pounds, to be supplied by increased dairy business. Therefore, it is very doubtful if we shall ever reach the limit of over-production, because the consumption of butter goes on in more rapid proportion, and a considerable number of dairies must be devoted to that object.

From these statistics it appears that there is no branch of farming more remunerative or enduring than the dairy. The past year has been, on the whole, a very prosperous one for dairy farmers. The following is an estimate of the quantity of cheese in stock in the leading Eastern markets during the first weeks in December, of 1867 and 1868: in 1867 there were 863,000, and in 1868 only 310,000 lbs. This must indicate that America will be stripped bare of dairy products by spring, and that high figures may be anticipated for the early made.

In the matter of securing fine flavor in both butter and cheese, some points have been entirely overlooked in previous discussions. It is only recently that the true causes influencing the flavor of dairy products have attracted our attention. And among these, the question of clean, pure water for stock has not been sufficiently appreciated. Milk contains eighty-seven per cent. of water, and it would hardly seem reasonable to expect that the animal could overstep the laws of nature and manufacture good milk from stagnant water; yet such has been the case, and because manufacturers have not been able to make a good product out of such milk, they have been blamed. With all our knowledge and experience in New York,

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