Wisconsin Dairymen's Association / Thirty-first annual report of the Wisconsin Dairymen's Association : held at Fond du Lac, Wis., February 11, 12 and 13, 1903. Report of the proceedings, annual address of the president, and interesting essays and discussions relating to the dairy interests
Aderhold, E. L.
Reports of cheese instructors, pp. 62-69 PDF (1.9 MB)
' r - : i' 66 %irt '-first Anmual Report of the an engine for pumping water, running the curd mill and that curd agitator that ought to be installed. The piping is so ar- ranged as to enable the operator to easily obtain water at any temperature he desires; also to use steam for cleansing, steriliz- ing or pasteurizing purposes. The cheese vats, I am sorry to say, are nade to suit the man who mnanufactues them instead of the man who uses them, and in many instances they are mon- etrosities that reflect little credit on the good sense of those who buy themL The curing room is of the basement type or has a sub-earti- duct connected with it to insure against extremely high tempera- tures. The nasty pestiferous flies are compelled to remain out- side of the building and the operator positively declares this to be much the easiest way to keep them out of the milk and cheese. The interior of the factory and the machinery, of course, are in a clean condition and the operator looks tidy and, like a good dairy cow, lias a high forehead and a bright eye and as we depart fronm his place we instinctively feel the pity that comparatively few of our factories reach the above described standard. A true illustration of one of our worst factories presents a sorrowful picture. It is built on the lowest spot that can be found in the immediate vicinity and the' odor surrounding the plant bears constant witness to the total lack of drainage. The building stands on posts. It is one and a half stories high'. six feet too narrow and ten feet too short. The upper half story furnishes the dwelling abode for the operator and his fam- ily. One thickness of boards and battens furnishes the insulation for the walls. The temperature of the curing-room is in deep sympathy with the outside temperature The floors are un- sound. There is no boiler nor Babcock tester. Whey is con- ducted in open, leaky troughs under the floor, or in pipes that enter through the floor and emit foul gases. There is a stagnant puddle under the factory. The equipment and arrangement are generally inconvenient. The only warm water obtainable is from the self-heating cheese vat, and as the milk pan leaks a Xittje this water is foul smelling. Nothing more than a blu is
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