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DAIRY FACTORIES In connexion with co-operative See also:cheese-making the merit of having founded the first "cheesery" or cheese factory is generally credited to See also:Jesse See also:Williams, who lived near See also:Rome, See also:Oneida See also:county, N.Y. The See also:system, therefore, was of See also:American origin. Williams was a skilled cheese-maker, and the produce of his dairy sold so freely, at prices over the See also:average, that he increased his output of cheese by adding to his own See also:supply of See also:milk other quantities which he obtained from his neighbours. His example was so widely followed that by the See also:year 1866 there had been established See also:close upon 500 cheese factories in New See also:York See also:state alone. In 187o two co-operative cheeseries were at See also:work in See also:England, one in the See also:town of See also:Derby and one at See also:Longford in the same county. There are now thousands of cheeseries in the See also:United States and See also:Canada, and also many " creameries," or See also:butter factories, for the making of high-class butter. The first creamery was that of Alanson Slaughter, and it was built near Wallkill, See also:Orange county, N.Y., in 1861, or ten years later than the first cheese factory; it dealt daily with the milk of 395 cows. Cheeseries and creameries would almost certainly have become more numerous than they are in England but for the rapidly expanding See also:urban See also:trade in See also:country milk. The development of each, indeed, has been contemporaneous since 1871, and they are found to work well in See also:conjunction one with the other —that is to say, a factory is useful for converting surplus milk into cheese or butter when the milk trade is overstocked, whilst the trade affords a convenient See also:avenue for the See also:sale of milk when-ever this may happen to be preferable to the making of cheese or butter. Extensive dealers in milk arrange for its See also:conversion into cheese or butter, as the See also:case may be, at such times as the milk See also:market needs See also:relief, and in this way a cheesery serves as a sort of economic safety-See also:valve to the milk trade. The same cannot always be said of creameries, because the See also:machine-skimmed milk of some of these establishments has been far too much used to the See also:prejudice of the legitimate milk trade in urban districts. Be this as it may, the operations of cheeseries and creameries in conjunction with the milk trade have led to the diminution of See also:home dairying. A rapidly increasing See also:population has maintained, and probably increased, its See also:consumption of milk, which has obviously diminished the farmhouse See also:production of cheese, and also of butter. The See also:foreign competitor has been less successful with cheese than with butter, for he is unable to produce an See also:article qualified to compete with the best that is made in See also:Great See also:Britain. In the case of butter, on the other See also:hand, the imported article, though not ever surpassing the best home-made, is on the average much better, especially as regards uniformity of quality. Colonial and foreign producers, however, send into the See also:British markets as a See also:rule only the best of their See also:bunter, as they are aware that their inferior grades would but injure the reputation their products have acquired. There are no See also:official See also:statistics concerning dairy factories in Great Britain, and such figures See also:relating to See also:Ireland were issued for the first See also:time in 1901. The number of dairy factories in Ireland in 1900 was returned at 506, comprising 333 in See also:Munster, 92 in See also:Ulster, 52 in See also:Leinster and 29 in See also:Connaught. Of the See also:total number of factories, 495 received milk only, 9 milk and cream and 2 cream only. As to ownership, 219 were See also:joint-stock concerns, 190 were maintained by co-operative farmers and 97 were proprietary. In the year ended 3oth See also:September 'goo these factories used up nearly 121 million gallons of milk, namely, 94 in Munster, 14 in Ulster, 7 in Leinster and 6 in Connaught. The number of centrifugal cream-separators in the factories was 985, of which 889 were worked by See also:steam, 79 by See also:water, 9 by See also:horse-See also:power and 8 by hand-power. The number of handspermanently employed was 3653, made up of 976 in Munster, 279 in Leinster, 278 in Ulster and 120 in Connaught. The year's output was returned at 401,490 cwt. of butter, 439 cwt. of cheese (made from whole milk) and 46,253 gallons of cream. In most cases the skim-milk is returned to the farmers. A return of the number of separators used in private establishments gave a total of 899, comprising 693 in Munster, 157 in Leinster, 39 in Ulster and ro in Connaught. In factories and private establishments together as many as 1884 separators were thus accounted for. Much of the factory butter would be sent into the markets of Great Britain, though some would no doubt be retained for See also:local consumption. A great improvement in the quality of Irish butter has recently been noticeable in the exhibits entered at the See also:London dairy show. Additional information and CommentsThere are no comments yet for this article.
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