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MASSACHUSETTS
STATE COLLEGE

LIBRARY

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FIRST ANxNUAL EEPORT

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MASSACHUSETTS

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FOR THE YEAR 1865.

SOUTHBRIDGE :

JOURNAL OFflCE, PRINTED BY H. C. GRAY.

1866.

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R E P O R T .

In submitting tlie first annual report of the Massachusetts Cheese
JManufacturers Association, we regret that we are not able to give to
its members a fuller report of the doings of the several cheese facto-
ries that were in operation the past year. In April, 1864, the first
cheese factory in Massachusetts went into operation. In the State of
New York they had become numerous, and it was found to be a great
economy of labor, besides being more remunerative.

With many larmers in Massachusetts, there seemed to be a demand
for some mode of managing the dairy that would be less perplexing, and,
at the same time, more remunerative, than sending milk to market, or
manufacturing cheese by single dairies. "We need economy of labor
as much in the management of the dair^'^, as in the manufacture of cot-
ton or woolen goods, or in the improved modes of managing the farm.
Not only do Are find economy of labor, but a more uniform article is
produced, which finds a readier sale in our markets for home consump-
tion as well as the foreign demand. In the manufacture of cheese in
families, man}'' hands are emploj'cd to do an amount of labor which
can be performed with greater ease b}^ a small number.

Not far back in the past was wool and flax spun and woven in fami-
lies. Can they afford to do it now? So with the cheese factory, if
well managed families can not aflford to make cheese at home. Is it the
part of wisdom, then, to retain the old method of cheese-making ?
^J Heretofore, each dairyman, or rather dairywoman, has relied almost
cJr entirely upon their own skill in developing the art or science of chcese-
(3 making, having no fixed rule for the various processes until the cheese

finally reaches the consumer.
CO By the formation of associations, and meetings for discussions, and
r^ reports from the various factories, we can mutually aid each other, and
r-ithereby bring the art of cheese making to a greater degree of prefection,

CD

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Under ii call signed b}' Dwigiit Ellis, of Warren, and others, a
meeting was held at "West Brookfield, on Thursday, February 9th,
1865, at which reports were made from five cheese factories, which had
gone into operation during the year, viz : South Adams, Barre, Blan-
ford, West Brookfield, Hardwick Center and Warren. We learned,
also, that another factory went into operation during the year in the
south part of Hardwick, although there was no farther report from it.
The condensing factory at W^t Brookfield reported that cheese was
made a part of the year, but did not report how much. Blanford
also did not report the amount of cheese made. South Adams, Barre,
Hardwick and Warren, reported that 364,178 pounds of cheese were
made during the season of 1864, and the net price was $19.60 per
hundred pounds. The above factories reported that the}' received the
milk of 1,355 cows.

At the meeting held February 9th, 1864, it was deemed wise and
expedient to form an Association, through which might be gathered
and disseminated the practical experience of the dairying community.
Such an Association was formed, with Dwight Ellis, of Warren, for its
President. The first annual meeting of the Association since its or-
ganization, was held at the Town Hall, in West Brookfield, on Thurs-
da}-, February 1st, 1866, and was very fully attended, evincing an in-
terest in this branch of dairying. It is to be regretted that some fac-
tories failed entirely of making any report showing what they had
accomplished during the year.

It is desirable and important that every factor}' should make as full
a report as possible of its doings during the year, so that we may
gather from them all the facts interesting to a dairying community.
Circulars have been prepared and sent to the several factories to aid in
getting as uniform a report as possible. We hope no one will fail to
have them filled out as requested by the Executive Committee. During
the year 1865, eleven factories were in operation ; some of them, how-
ever, only a short time. West Brookfield factory is for condensing
milk, and made cheese only when they had a surplus of milk for their
regular condensing business, and made no report on cheese. Westboro
reported that they made cheese only twenty-seven days, and gave no
further report. Hardwick South, although importuned, have not as
yet reported.

The list of factories for 1865 is as follows : Barre Central, Bari-e
South, Blanford, New Braintree, Hardwick Center, Hardwick South,
Petersham, Westboro and Warren.

We give reports of them i;s far as they have been submitted.

N. S. HUBBARD, Secretary..
BuiVFUi.n, May, 18C6.

OFFICERS OF THE ASSOCIATION FOR 1866.

PRESIDENT :

HOLLIS TIDD, of New BRXiNTitEK.

VICE presidents:
T. P. ROOT, of Barre, | S. L. LINCOLN, of South Adams.

SECRETARY :

N. S. HUBBARD, of Brimfield.

TREASURER :

B. F. HAMILTON, of New Braintree.

EXECUTIVE committee:

HOLLIS TIDD, ol New Braintree,

T. P. ROOT, of Barre,

S. L. LINCOLN, of South Adams.

N. S. HUBBARD, of Brimfield.

B. F. HAMILTON, of New Braintree.

PEEAMBLE AND CONSTITUTION

OF THE MASSACHUSETTS CHEESE MANUFACTURERS

ASSOCIATION.

PREAMBLE.

Whereas, it is deemed expedient to organize an Association, through
which as a medium, results of the practical experience of dairymen
may be gathered, and disseminated to the dairjang community,
therefore.

Resolved, That we do hereby associate ourselves together for mutual
improvement in the art and science of cheese making, and more effi-
cient action in promoting the general interests of the dairying
community.

CONSTITUTION.

Article I. The name of the organization shall be the Massachu-
setts Cheese Manufacturers Association.

Article II. The officers of the Association shall consist of a
President, two Vice Presidents, Secretary, and Treasurer.

Article III. The President, Vice Presidents, Secretary and
Treasurer shall constitute the Executive Board of the Association.

Article IV. The officers of the Association shall be elected at the
regular annual meeting, and shall retain their offices until their suc-
cessors are chosen.

Article V. The regular annual meeting shall occur on the third
Thursday in February of each year, and at such place as the Executive
Board shall designate.

Article VI. Any person may become a member of the Association,
and be entitled to all its benefits, by the annual payment of one dollar.

LIST OF MEMBERS.

L. Adams.

A. H. Holland,

J. T. Ellsworth,

X. S. Hubbard,

E. W. Boise.
W. K. Lewis.
W. R. AVhitin^.
J. W. Powers,

B. F. Hamilton,
Hollis Tidd,

D. C. Paige.
S. L. Lincoln.
G. H. Raymond.

E. B. Lynd,
E. Fairbanks,
J. G. Bruce,

DwigUt Ellis,

BARRE.

T. P. Root.
James S. Davis,
Peter Harwood,

BRIMFIELD.
A. Homer,

BLANFORD.

BOSTON.
COLDBROOK.

HARD WICK.

R. S. Ruggles,

XEW BRAIXTREE.

M. Pollard.
Dwight G. Burn.

PETERSHAM.
SOUTH ADAMS.

WESTBORO.

WEST BROOI^IELD.

J. W. Bailey,
O. A. D.avis,
J. Henshaw,

WARREX.
D. S. Ellis.

Francis D. Rice,
E. P. Ilaj'nes.
W. R. Bassett.

G. F. Brown.

J. M. Robinson.

C. S. Tidd.
J. M. Greene.

S. X. White.
E. A. Henshaw.
J. W. Adams, Jr.

REPORTS.

BARRE CENTRAL CHEESE COMPANY, 1865.

Commenced making cheese June 13th, closed October 26th.

Amount of milk received, 783,652 lbs. ; amount of cheese manufac-
tured, 82,389 lbs. ; one pound of cured cheese to 9^ pounds of milk.
Cost of labor in manufacturing, per 100 lbs., - - - 0.76
Cost of material per 100 lbs., - - - - - 0.39

Manufacturing and materials per 100 lbs., - - - $115

Gross amount of sales of cheese, _ . . . $14,526 00

Average gross sales per 100 lbs., ----- $1763

Net sales of cheese, $13,895 56

Average net sales per 100 lbs., _ . . . . $167 44

Net sales after deducting sales and commission, per 100 lbs., $14 444
Whole expense of freight, commission, boxes, labor and

manufacturing per 100 lbs., $3 18

Report on Hoes.

1865.
June 14, To cash paid for 61 hogs, including in-
terest to Oct 25th, $1,692 81
Meal fed to hogs, - - - - 436 57
Revenue, butchering, freight, «&;c., - 194 72

By cash for CI hogs, ...

Whey sold and boarding hogs,

Total sale of hogs, . . - -

Cost,

Net gain on hogs,

Received from whey made from 100 lbs. milk, $0.20 67-100.

2,324 10

$3,922 18

43 50

3,965 68

$3,965 68

2,324 10

$1,641 58

BARRE SOUTH CHEESE FACTORY, 1865.

Commenced to make cheese April 14th, and stopped November 3d.
Number of cow's milk received at the factory, about - - 375

Number of pounds of milk, 1,225,490

Number of pounds of cured cheese sold, . - . 120,376

Number of pounds of milk to make one pound cured cheese, 10 17-100

Gross sales of cheese, $21,130 36

Deduct on carting to depot, - - - - 234 31

" railroad freight, - - - - 164 97

" commission, - - - - 390 92

720 20

Net sales at factory, .... $20,340 16

Average price per 100 lbs. at factor^', - - $16 90

Expenses of Manufacturing.

Labor, two men and one woman, . . .

Boxes, $530 00, scale boards, $15 00,

Rennets, $113 94, salt, $68 00, -

Annato, $20 00, bandages, $187 93,

Strainer cloths, &c., $27 00, ice, $51 25,

Wood, $45 93, coal, $59 46, ...

Soap, $4 80, sundries, $31 72, -

Miscellaneous expenses, keeping books, &c.,

$1,124 41

545 00

181 94

207 93

78 25

105 39

36 52

90 01

Expenses for manufacturing per 100 lbs., $1 96
Add for insurance on cheese, $30 00, rev. tax, $10, $40 00
Interest on establishment, - . . . 300 00
Delivering milk to factory, - - - -95050

$2,369 45

$1,296 50
$3,655 95

5>O,U00 ViJ

Whole expense charged to manufacturing, per 100 lbs., 3 03

Net average price per 100 lbs., 13 87

Hogs.

The Company bought 4 6 hogs, averaging 184 lbs. each, costing about
15 cents per pound live weight, and sold 42 hogs, averaging 322 lbs.
dressed, at 20 and 21 cents per lb., delivered in Worcester.

Lost four hogs — one killed by other hogs, one died with a stoppage,
and two from some cause not determined.
2

10

I

Paid for mea,! and grain $550 00. Profit after pajing all expenses
— the hog accounts being kept entirely distinct from the cheese busi-
ness— and including the amount paid for hogs lost, $1,325,00; sold
wbey, $25.00; making, 1,350.00, Value of the whey used per cow,
$3.60.

The scarcity of hogs, and the high prices at which they were held in
the Spring, prevented the Company from putting in a full stock of
hogs, and nearly or quite one-half of the whey was wasted. The
Company are of the opinion that if they had had one hundred hogs,
and had given them some meal during the whole time they were there,,
that the hogs they had would have done better, and they would have
realized three times as much profit as they did. The hogs were fed
with all the whey they would eat, and from the time of commencing
until about the middle of June, most of them did well. From that
time until about the middle of July, about one-half gained, and the
other half did not ; and from then until about the middle of August,
about one-third gained, one-third did not improve au}^, one-third lost
flesh, and two died. Eight or ten of the failing ones were then put
into a pasture, and commenced feeding all with meal. In two or three
weeks the sick ones got well and were put back into the pens, and from
that time until they were slaughtered, about the first of November,
the whole lot did remarkably well.

ilAUDWICK CENTRAL CHEESE COMPANY, 1865.

Capital stock invested by Cheese Company, $4,200. Number of
cows, 407. Time of commencing to make cheese, April' 10th ; closing,
November 10th.

Number of pounds of milk, 1,468,829

Number of pounds of milk to one of cured cheese, 9 655-1000

Number of pounds of cured cheese, - - - - 152,117
Cost of help, (three hands,) including board, - - $1,272 00

P^xpensc of cloth used, 175 00

Salt, 135 00

Rennets, 244 00

Boxes, 729 00

$2,555 00
Ercighl and commission from factory, 06 cents per 100 lbs. ; number

11

of boxes used, 1,920 ; expense of scale boards, $9.00 ; cost of man-
ufacturing cheese, including interest on capital, $1.84 per 100 lbs. ;
net income per 100 lbs, $14.90 ; pounds of cheese per cow, 375. Sold
in Boston.

SOUTH ADAMS CHEESE FACTORY, 1865.

Average number of cows, 850. Number of pounds of milk,
1,3G0,980. Number of pounds of green cheese, 141,426. Number
of pounds of cured cheese, 132, G25. Number of pounds of milk to
one of cured cheese, 10^. Cost of boxes, bandages, aimatto, salt,
&c., 80 cents per 100 lbs. Cost of making per 100 lbs., $1.00. Total
expense of making and material, $1.80 per 100 lbs. Tavo and one-fourth
rennets used per 1000 lbs. cured cheese. Net sales per 100 lbs., $17.14.

Process of IMakufacture.

Bring the milk to a temperature of eighty to eighty- four degrees,
according to the temperature of the atmosphere. Add rennet of suf-
ficient quantity to produce perfect coagulation in sixty to eighty
minutes. Then cut one way with gang knife. In ten minutes cut the
other way, and let it stand till whey comes freel}'. Raise the heat to
eighty or eighty-five degrees, brealving the curd while heating. The
whey is then drawn off, and heat raised to 100 or 104 degrees, and
stands till the curd is nicely cooled. I prefer to have the whey become
rancid before di'ainiug, and use Ashton's salt, three pounds to one
hundred of cheese. Press one hour before turning ; bandage and
press again eighteen hours ; then dress, weigh, mai'k, number and place
on the rack in dry room, and turn dail}'.

S. L. LINCOLN.

PETERSHAM CHEESE FACTORY, 18G5.

Capital invested, $4,200. Time of commencing to make cheese,
June 20th ; closing, September 20th.

Number of pounds of milk, 335,702 ; number of pounds of milk to
one of cured cheese, 10 7-1 G. Help at factory, one man, one woman,
and forty-eight days for a woman in addition ; cost of help, including

12

board, S386.70. Cost of manufacturing, per 100 lbs., $2.00.
Amount of cured cheese, 32,033 lbs. Number of boxes used, 303 ;
cost, $112.11. Freight and commission, $1.00 per 100 lbs. Cheese
sold in Boston. Net income per 100 lbs., $14.80.

Number of co'O'S, 281. Made cheese thi-ee months. Number of
pounds of cheese per cow, 114, the milk from many of the cows not
being sent all of the time. "Whey taken by those who sent mUk.

LEWIS SANDERSON, Secretary.

NEW BRAINTREE CHEESE FACTORY, 1865.

Capital invested, - - -- - - - - $7,000.

Largest number of cows, 651

Average do 542

Number of pounds of millv, 1,769,679

Number of pounds of cured cheese, . . - 173,498

Net income per 100 lbs., $14.87

Pounds of milk to one of cured cheese, - . - - 10.2

Whole expense of manufacturing, including interest on capital,
bandages, boxes, freight, commission, &c., 3 cents per pound.

The whey of the milk from 373 cows, was kept at the factory to feed
to hogs. Kept 79 hogs.

Received for hogs, $5,437 95

Cost of hogs, meal and all incidental charges, with inter-
est on land, 3,295 12

Net income on hogs, ___.-- $2,412 83

BLANFORD CHEESE FACTORY, 1865.

Number of pounds of milk, - - - . - 117,593

Green cheese, - 12,618

Cured cheese, - 11,862

Number of pounds of milk to one of cured cheese, - - 9.91
Sold cheese for 16, 17, 18, 18J, 19 and 20 cents per pound, without
boxes. (Individual factory.) Bought the milk ; paid 8 mills per pound
and half the receipts of cheese over $12 per 100 pounds.

13
WORCESTER CO. CHEESE FACTORY IN WARREN, 18G5.

Capital invested, $4,600

Average number of cows, - - - - - - -450

Number of pounds of milk, ----- 1,343,000

Number of pounds of cured cheese, - - - - 131,379

Number of pounds of milk to one of cheese, - - - 10.2

Cost of making and material, $2.40 per 100 lbs. This does not in-
clude freight and marketing, as the cheese was sold at the factor}'.

Net income per 100 lbs., 14.41. Number of pounds per cow, 292.

Ppocess of Manufacture.

Receive the milk every morning, from six to eight o'clock, (Sundaj's
excepted.) Use three gallon cans. The night's milk is cooled in the
cans, and generally kept in cold water until brought to the factory.
Think it would be well to cool the morning's milk about thirty minutes
before it is sent to the factor}-, in order to prevent its changing too
quick in the vats. Heat to eighty-two degrees for setting. Before
putting in the rennet, dip off the top of the milk, and pass tkrough
the strainer ; then stir thoroughly, in order to mix in the cream. Do
not Avant to see signs of coagulation in less than twelve or fifteen
minutes, and do not want it to become sufficiently hard to cut in less
than one hour, neither do we want it to go over an hour and a half.
Cut the curd first lengthwise of the vat, then let it stand until the
whey separates from the curd and nearly covers the surface ; then
cut crosswise. After the cutting is done apply the heat, stirring the
curd with the liands. Heat to eighty-eight degi'ces, and then place the
strainer over the vat, and draw otf about one-half the whey. After
removing the strainer, break up the curd with the hands ; then apply
the heat, and run it up to 9G or 98 degi-ees, according to the weather
and condition of the curd. Stir until brought to an even temperature,
and then cover up and let stand until ready to dip out, which is from
one to three hours. Like to have the whey changed a little when the
curd is taken out. Salt in the sink, after draining out the whey ; use
about three pounds of salt to one thousand pounds of milk. Make
our own coloring ; one pound annatto, and one-half pound potash make
one gallon ; use one gill to a vat of four thousand pounds. Let the
curd stand about thirty minutes after it is put into the hoop, before
pressing ; press very light at fii'st, and about two hours before banda-
ging. Think it better to press two days, if possible. Like to have
the temperature of the dry-house from seventy to eighty degrees, but
in its present condition the temperature cannot be controlled. Grease
the suiface of the cheese as soon as taken from the press, but not tho

14

sides for a ■^'eek or more. Receive no milk on the Sabbath. Saturday
night's milk is brought in before eight o'clock, and run up ; generally
get it in scald about half past ten o'clock. After that time it needs
but one hand to take care of it until ready to come out, which is gen-
erally fi'om four to five o'clock Sunday morning. By this manage-
ment "we get our Sunday work pretty much out of the way before
breakfast. Sunday morning milk, if taken care of, will make good
cheese on Monday. Whey is carried home by those who furnish milk.
Whole number of cows, about 550 ; average number not over 450.
Out of fifty dairies only sixteen had milk in the factory every month.
^Number of pounds of milk received, 1,343,000. Number of pounds
of cured cheese, 131,379 ; pounds of milk required for one pound of
cheese, 10.2, average. The average would have been better had the
dairies all continued through the season. The yield of cheese was
some less, about .3, in the months of June, July and August, than tho
average of the season. Average weight of cheese when cured, about
seventy pounds. Cheese shrink from four to five pounds in curing.
Made cheese from the 3d of April to the 13th of October.

G F. BROWN,

Superintendent Worcester County Cheese Factory.

SECOND ANNUAL REPORT

OF THE

MASSACHUSETTS

tm 1

s msj

FOR THE YEAR 1866.

S(JUTIIP.RIDGE :
JOURNAL OFFK E, PKIXTP:D BY If. r. GK'AV.

1867.

L/'J

Z'

SECOND ANNUAL EEPORT

OF THE

MASSACHUSETTS

m

FOR THE YEAR 1866.

SOUTHBRIDGE :
JOURNAL OFFICE, PRINTED BY H. C. GKAY.

1867.

' '♦

A >

REPORT

The second annual meeting of the Massachusetts Cheese Manufac-
turers Association, was held at the Town Hall in "West Brookfield, on
Thui-sdaj', Feb. 21st, 1867. The meeting was fully attended, although
the day was unpropitious, showing very clearl}- the increasing interest
and attention this branch of dairy husbandry is receiving. It has
become well settled in the minds of those who have given the subject
a fair investigation, that this is the true mode of manufacturing cheese.
Not onl}' is there found to be a great economy of labor, but that
cheese commands a higher price in our markets. It is also proved,
by carefull}' tried experiments, that a greater amount of cheese is pro-
duced by the factory system than the common dairy meUiod.

• It was shown at the meeting, b}^ those who had carcfuli\- experi-
mented, that it took about one pound less of milk at the factoiy
than by the old method to make a pound of cheese, and that the net
income exceeded two cents per pound. This arises from these two
facts, that it takes less milk for a pound of cheese, and that it com-
mands a higher price in the markets.

Those wlio ai"e interested in the dair^', and especiall}* those particu-
larly interested in cheese factories, will scan Avith much care the fol-
lowing reports, to ascertain which has made the best returns to its pat-
rons, and to discover, if ix>ssible, wlu' one factory- has made better
returns than another. Is it because some have produced a better
quality of cheese, or been more fortunate in sales of tlie same qualit}-,
or from the amount of capital invested, or because some have been
more economical in the expense of manufacture and materials used?
These are questions worthy the attention of all those interested in the
several factories. It will be seen that the not income varies from $15
to $17.02 per hundred, a variation of over two cents per ix)und. New
Braintree standing the highest, and South Adams the lowest. Barre
Central stands at §15.91, while the other in the same town stands at
$16.92. Hardwick Central and Ilardwick S9uth have nearly the same
variation.

Eleven factories have been in operation the past Acar, viz : two in
BaiTC, two in Hardwick, one in Petersham, one in New Braintree, one

4

in Warren, one in South Adams, one in Westboro, one in Blanforcl,
and one in West Brookfield. The last mentioned is a condensing fac-
tory, using only their surplus milk for cheese. They report that they
made, during the year, thirty thousand pounds of cheese, but gave no
further report. Blanford was not reported at the meeting, neither
v/as Westboro. The last Avas the only factory that made butter and
cheese, and from what information we have been able to obtain, are
led to the belief that the butter part M-as a success, and that their fail-
ure on cheese, a part of the season, w^as owing, in a great measure,
to a Avant of skill on the part of the operator. The other nine facto-
ries report a capital invested of $44,866.57. That the}'' received the
milk of over three thousand cows, (the exact number not given.) That
the whole amount of milk was 10,604,518 pounds, from which
was made 1,072,705 pounds of cheese, which brought to the
farmers, after pa^-ing all expenses, $175,240.62. This is an aver-
ago of $16,336 per hundred pounds. It will be seen that it takes, on
an average, 10.013 pounds of milk for one pound of cured cheese,
while there is a variation of 1.28 pounds. Petersham report that they
made a pound of cheese from 9.40 pounds of milk, while South Wil-
braham used 10.68 pounds, Hardwick Center 9.54, Hardwick South
10.30, Barre Central 9.77, while at Barre South it took 10.46 pounds.
The question will naturally arise, why this difference ? Is it because
the milk is so much better in one locality than another? or is it the
process of manufacture ? or are some more careful in getting the exact
weight of their milk? These are questions which need to be carefully
considered.

Circulars were issued to the several factoi-ies under the direction of
the Executive Committee, which brought in a much fuller report than
the 3'ear previous. Circulars will again be issued, and it is earnestly
requested that there should be great care in the reports, that it may
be shown, if possible, why there should be so great a difference in the
reports from the several factories. It is in this way that the Cheese
Association can be made serviceable to the dairying community.

It was voted to hold a semi-annual meeting, to be called by the
Executive Committee, at such time and place as they shall deem advis-
able, and that said Committee visit the different factories during the
season, to gather what information they may be able, and report to the
Association. ^

The report of the treasurer showed a balance of $32 in the treasury
after paying all current expenses.

We give the reports as far as they have been submitted.

N. S. HUBBARD, -Secretory.

Brimkield, 'March, 1867. .

OFFICERS OF THE ASSOCIATION FOE 1867.

PKESIDENT :

HOLLIS TIDD, of New Braintree.

VICE PRESIDENTS:

D. S. ELLIS, of Wurren, | J. F. DAVIS, of Barre.

SECRETARY :

N. S. HUBBARD, of Brimfield.

treasurer:
B. F. HAMILTON, of New Braintree.

executive committee ;

HOLLIS TIDD, of New Braintree,
D. 8. ELLIS, of Warren,
J. F. DAVIS, of Barre,

N. S. HUBBARD, of Brimfield,

B. F. HAMILTON, of New Braintree.

PEEAMBLE AND CONSTITUTION

OF THE MASSACHUSETTS CHEESE MANUFACTURERS

ASSOCIATION.

PREAMBLE.

Whereas, it is deemed expedient to organize an Association, through
which as a medium, results of the practical experience of dairymen
may be gathered and disseminated to the dairying community,
therefore,

Hesolvecl, That we do hereby associate ourselves together for mutual
imiM'ovement in the art and science of cheese making, and more effi-
cient action in promoting the general interests of the dairying
community.

CONSTITUTION.

Article I. The name of the organization shall be the Massacuu-
SETTS Cheese Manufacturers Associatiok.

Article II. The officers of the Association shall consist of a
President, two Vice Presidents, Secretary, and Treasurer.

Article III. The President, Vice Presidents, Secretary and
Treasurer shall constitute the Executive Board of the Associatioui

Article IV. The 6fficGrs of the Association shall be elected at the
regular annual meeting, and shall retain their offices until their suc-
cessors are chosen.

Article V. The regular annual meeting shall occur on the third
Thursday in Februar}' of each year, and at such place as the Executive
Board shall designate.

Article VI. Any person may become a member of the Association,
and be entitled to all itl^bcnefits, by the payment of one dollar.

LIST OF MEMBERS.

Peter Harwood.
> W. R. Bassett.
T. P. Root,

X. S. Hubbard,
G. F. IJrown,

J. W. Powers,
J. ^[. Robinson,

Hollis Tidd,
William A. Mixter,
Josiah p. Gleason,

Lewis Sanderson,
S. I>. Lincoln,
Draper Ruggle?.
William IL Ayre«.

E. F. Henshaw,
E. Fairbanks,
J. G. Bruce,
W. B. Stone,
G. A. Barnes,

Dvvight Ellis,
1). S. Ellis,
Samuel L. Fisk,

D. B. Merrick,

BARRE.

C. A. Mernara,
James F. Davis,
Miletus llenrj',

BRIMFIELD.

Calvin Baker,
Sumner Parker,

HARDWTCK.

B. W. Sherman, •
Elijah C. Xewton

NEW BRAIXTREE.

Josiah Bush.
B. F. Hamilton,
J. 31. Green,

PETERSHA^L

Merrick Blancbard.

SOUTH ADAMS-

A. J. Bueklin.

AVORCESTER.

NORTH BROOKFIELD.

J. C. Ayres.

WEST BROOKFIELD.

F. M. Carew,
J. W. Bailey,
L. H. Chamberlain:
Z. E. Gary,
Manley Pierce,

WARREN.

D. W. Shepard,
J. E. Patrick,
Marcus Burroughs,

WILBRAHAM.

Henry Dewey.

John T. Ellsworth.
Francis D. Rice.

Alured Homer.

J. C. Paisre.

Moses H. Fay,

A. W. Smitli.
Josiah Henshaw,
Oliver F. Davis.

D. R. Tyler..
D. E. Younjr,
S. N. Gleason.

REPORTS

BARRE CENTRAL CHEESE FACTORY, 1$66.

Amount of capital invested, $7,500.00. Time of commencing to
make cheese, April 30th. Time of closing, November 3d.

Whole amount of milk, 1,531,219 pounds. Number of pounds of
milk to one of cured cheese, 9.77. How long was cheese kept before
sending to market? 35 days. Amount of help at the factory, two
men and one woman. Cost of help, including board, $992.23. Cost
of manufacturing per 100 pounds, $1.94 ; freight and commission,
$0.90, — $2.84. Amount of cured cheese, 156,711 pounds. Amount
of cloth used, 983 yards, at 17^ cents per yard, $172.03. Amount of
salt per 1000 pounds of milk, 2.70 pounds. Number of cheese made,
and number of boxes, 2,257. Cost of boxes, 35 cents each, made at
Coldbrook, Mass. Amount paid for freight and commission, $1,355.48.
Cheese sold mostly in Boston. Net income per 100 pounds, $15.91.
Number of cows each month — May 340, June 403, July 563, August
529, September 512, October 425 ; average 462. Pounds of cheese
per cow, 335. No report on hogs sent in.

BARRE SOUTH CHEESE FACTORY, 1866.

Amount of capital invested, $5,053.23. Milk house, 32 by 60 feet,
one story. Dry house, with dwelling attached, 26 by 116 feet, two
stories. Time of commencing to make cheese, April 24th. Time of
closing, November 8th.

Whole amount of milk, 707,297 pounds. Number of pounds of
milk to one of cured clieese, 10.46. How long was cheese kept before
sending to market? from 30 to 100 days; average 55 days. Size and
weight of cheese, 855 from 70 to 80 pounds ; 726 from 18 to 22
pounds. The small cheese not bandaged or boxed. Amount of help
at the factory, one man and one woman. Cost of manufacturing per

lOU poimUs, $0,869, Cai'tin;^-, rrc'iji,ht ;uul coiiiinis.sion. Si .0(.> : other
fcxpeiises, $1.061, — $2.93. Amount of cured chet'sc, U7,u70 jxniinls.
Amount of cloth used, -1-12 yards, at IG'^ cents per yard. S7 1.04.
Kind of i?ait used, F. F. 0)iondaga ; amount not given. Xumlier of
cheese made, and number of boxes. So?). Cost of boxes, uo cents
each, made at Coldbi'ook, Mass. Expense of i'reight and marketing,
including freight to tiie railroad. Sorj9.00. Where was cheese sold?
1-1. G25 pounds at the factory, 52,915 at Boston. Net income per 100
pounds, $10.92. Numljcr of cows, 175. Pounds of cheese ])or cow.
400. Value of whey fe<l to hogs. Profit. S2;:;4.(i.'.

RkI'OKI' ox IIOGS.

Kept 48 hogs, ])esides some kept by the week. Kept whey ])y lliem
all the time. Cost of corn and meal, S517.77. Cost of liogs,
$1,302.74, Lost one. Average live weight when purchased, 204
pounds ; average dressed, 349^ pounds : gain per liog, besides shrink
trom live to dead weight, 145 J pounds. Net profit on hogs, $234.05.

HARDWICK CENTER CHEESE FACTORY, 180G.

Amount of capital invested, $4,213.04. Building is three stories
high. The first story is a basement, and is used for a workhouse, the
second and third for dry rooms.

Time of commencing to make cheese, April 12th. Time of closing,
November 24th.

Whole amount; of milk, 2,059,000 pounds. Number of pounds of
milk to one of cured cheese, 9.54. How long was cheese ke[)t before
sending to market? from 22 to 30 days. Size and weight of chee> c,
7 to 9 inches high, 18 inches in diameter, weights about 73 pounds.
Amount of help at the factory, two men and one woman, and one
extra man three months.

Costof help, including board, $1,566.35. Costof manufacturing per
100 pounds, including interest on capital, taxes, freight and commis-
sion, $2.35. Amount of cured clieese, 215,832 pounds. Amount of
cloth used, 1,729 yards, costing $293.97. Amount of salt used per
1000 pounds of milk, 2.70 pounds. Number of cheese made, 2,792.
Number of boxes used, 2,771. Cost of boxes, 37 cents, made in
Hardwick. Expense of freight and marketing, 98 cents per 100
pounds. Cheese sold in Boston on commission. Net income per 1 00
pounds, $16.55. Whey carried home by )nilk contributors^

J. D. MANDELL, »

C. C. SPOONEH, Direclors.

JASON 31. ROIJINSOX. I

10

HARDWICK UNION CHEESE FACTORY, 18G6.

Amount of capital invested, ^4,500. Time of commencing to
make cheese, May lOtb. Time of closing, October loth.

Whole amount of milk, 722,526 pounds. Number of pounds of
milk to one of cured cheese, 10.30 pounds. Hoav long was cheese
kept before sending to market? from three to six weeks. Size and
weight of cheese, 18 by 8 inches, weight 80 pounds. Amount of
help at the factor}^, one mah and one woman. Cost of help, including
board, $511.56. Amount of cured cheese, 70,963 pounds. Cost of
cloth used, (amount not given,) $102.81. Number of cheese made,
and number of boxes used, 886. Cost of boxes, 36 cents, made at
Coldbrook, Mass. Cost of manufacture, including interest on capital,
fuel, and expense of freight and marketing, $3,464. Cheese sold in
Boston by Utley & Boynton. Net income per 100 pounds, $15,601.
Number of cows for the season, average 210. Pounds of cheese per
cow, 351.

PETERSHAM CHEEESE FACTORY, 1866.

Amount of capital invested, $5,500. Building 32 by 70 feet, three
stories high. Time of commencing to make cheese. May 14th. Time
of closing, October 14thi •

Whole amount of railk, 819,714 pounds. Number of pounds of
milk to one of cured cheese, 9.40. How long was cheese kept before
sending to market ?*from one to six months. Size and weight of
cheese, hoop 18 inches, 70 pounds. Amount of help at the factory,
one man and two women. Cost of help, including board, $535. Cost
of manufacturing per 100 pounds, $1.66. Amount of cured cheese,
87,138 pounds. Amount of cloth usfed and cost, $113. Amount of
salt used, 10 bags and 4 barrels, costing $70. Used four pounds of
annatto, cost $5. Number of cheese made, 1,251. Boxes used,
1,200. Cost of boxes and where made, 37 cents each, and made by
Oliver & Haskins, at Coldbrook, Mass. Cheese was sold at Boston
and at the factory. Net income ptJr 100 pounds, $16.50. Number of

cows not given. ^^ , ^,

^ . L. SANDERSON, Secretary,

11

NEW BRAINTREE CHEESE FACTORY, 1866.

Amount of capital invested, $8,000. Tlie building is 165 by 31
feet,' two stories high, with basement 65 by 31 feet. In this is the manu-
facturing room, with four vats heated by steam. The dry room, first
above the basement, is 165 by 31 feet. The dry room in the second
stor}' is 100 by 31 feet. Cheese is raised to the dr}^ room by an
elevator.

Time of commencing to make cheese, April 16th. Time of closing,
November 18th.

Whole amount of milk, 1,714,172 pounds. Number of pounds of
milk to one of cured cheese, 9.84. Cheese Avas kept at the factory
about 40 days. Weight of cheese, about 40 pounds. Put two in a
box. Amount of help at the factory, two men and two women. Cost
of help, including board, $1,311.68. Cost of manufacturing per 100
pounds, $2.78. Amount of cured cheese, 174,203 pounds. Amount
of cloth used, 2,300 3'ards, costing $390. Amount and kind of salt
used per 1000 pounds of milk, 2 7-16 i)ounds of ]>iveipool saK.
Whole cost of salt, §89. Cost of rennets and annatto, $150. Num-
ber of cheese made, 3,927. Number of boxes used, 1.800. Cost of
boxes, $64.S, made at Coldbrook. Expense of freight and marketing,
$1,531.08. Cheese was sold principally in Boston. Net income ])er
100 pounds, $17.02. Largest number of cows, 510; a\'erage about
400. Pounds of cheese per cow, 435.^. About hall" the whey wavS
taken away l)y the contributors of milk. The remainder was fed to
hogs without profit.

Hoc; Ri;roi:T.

Ninety-four hogs were kept in a lot of five acres, about 43 rods from
the factory. Weight of hogs when put in, 15,2^7 pounds. Average,
162^ pounds. Dressed weight, ' 27,047 pounds. Average, 288:J:
pounds. Gain, 125^ pounds from live to dead weight, but owing to
the high price of hogs in the spring, and subsequent decline of pork
in autumn, the cost and receipts were about equal.

Pkocess ok INIanlkactike.

First heat the milk befoi-e putting in the rennet, to 84 degrees, after
which let it stand from one to one and a half hours before crossing.
Then let it stand fifteen or twenty minutes. Then break it up care-
fully with the hands, and heat to 90, and from that to 98 degrees.
Cover up warm, and let it stand until cooked. Dip it out into a sink,
and let it drain dry, and salt at the rate of 2 7-16 pounds to 1000
iK)unds of milk. Put in hoops and press twenty-four hours.

GKAYLOCK CIlEESi: FACTORY, SOUTH ADAMS, ISGG.

Amount of cni>ital invested, $3000. Description of buildings :
main building 100 by 30 feet, with wing 20 by 15, for press room.
Thirty feet of the mnin building is for cheese inaklng, and the
reniiiinder for dry room.

Time of commencing to make cheese, April 9th. Time of closing,
November 30th.

"Whole amount of milk, 1,194,708 pounds. Number of pounds of
milk' to one of cured cheese, 9.97. Cheese was kept sixty days before
sending to market. Weight of cheese, 100 [xjujids. Amount of help
at the factor}-, cue man -and two women. Cost of help, including
l)oard, $82Ck Cost of 'manufacturing }")er lOOponnds, $1.20. Amount
of cured cheese, 119,H05 pounds. Amount of cloth used, 750 yards
of 40 inch cloth, 15 cents per yard, $112.50. Use Astor's salt, three
l)ou!;ds to 1000 pounds of milk. Cost, $70. Other materials, |5(>.
Nun\ber of cheese made and boxes used, 1,18s. Cost of boxes, 50
»cen(s each, made at II. Anthony's, South Adams," Mass. Expense
of freight, 27 cents i>cr 100 pounds, and four per cent, coimnission,
50 c;;nts freight to Boston, and live per cent commission. Cheese sold
at IJoston and New York. Net income per 100 pounds, $15. Aver-
age numlier of cows, 300. Pounds of cheese per cow. 399. Valijc
oi" wUoy per covr, $5..

SOU'J'il WIEIUJAIIAM CHEESE EACTORY, ISGG.

Amount ol' cayit.'d invested, .?y,500. Time of commencing to
make cheese. 'M'.iy -"xl. Time of closing, Nov<Miber 23d. Amount of
jniil-:, 103,287 i)ounds. Number of pounds of milk to on(> of cured
chee.t.c, lO.d'S. Cheese was kei)t one mouth before sending to market.
Size and weight ol" ciieese, hooj) 9 l>y 20 inches, cheese'70 Ibp. Amount
ol li'ip at llir faclory, one* iiian :ind cuv woman. Cost of h(-Ip, in-
chidir.g boai-d. 8121. Cost o[' mannlnclui-ing. $] .('>H per 100 i)ounds.
Anioiuit of <-uied cheese, 37.710 pounds. An)ounl of clolli, ISO
yards. Cost .S7.S.()n. Amoniit of salt used lO-K! jjounds \)vv lOOO
pouiMls ol' milk, .Number of ch<'ese made and boxes used. ^-W).
i'ohl of boxes, 25 cents eadi, made at ('l.cshiic. (Cheese sohl in New
York. Set income pei- 100 p(Minds, $11. A\eiage ni;mb(r'of'
low.-. 100. ( hcfsc per cov , ."177 pounds.

13

W0KCE!5TP:R CUU^NTY CIIPLIvSE factory, 1866.

Amount of cnpital invested, St, 600. Buildings — manufactory,
j;ress room and dry room, with tcner.u^nt. The manufactory is 30 by
40 feet, with posts 10 feet high. Picps room 16 by 58 feet, with posts
8 feet higli. Dry house 26 b}' 100 feet, two stories high.

Time of commencing to make cheese, April 2d. Time of closing,
October 31st. Amount of niil^ 1,451,995 pounds. Numl.ier of
po'.uuls of milk to one of cured cheese, 10.17. Cheese was kept from
■30 to 60 days. Size and weight ol cheese, 13 and 18 inch hoops;
small size 28 to 30 pounds, large 70 to 75 pounds. Amount of help
at the factory, two men and two women, and one extra woman five
months. Cost of help at the factory-, including board, Si. 249. 23.
Cost of manufacturing per 100 jsounds, S2.36, not including freight
and marketing. Amount of cured cheese, 142,767 pounds. Amount
of cloth used, 1,185 yards, costing $189.68. Used 2.93 pounds of
Syracuse F. F. dairy salt for 1000 pounds of milk. Cost of salt,
663,42. Cost of rennets, annatto, dressing, i)otash and scale boards,
6271.18. ]S'umber of cheese, 500 small, and 1,781 large. Cost of
boxes, 25 cents for small, and 37 cents for large. Made I)y Oliver
& Iluskins, Coldbrook, Mass. Cheese mostl}' sold at the factory, and
•sent to Boston and Springfield. Net income per 100 pounds. §16,598.
Ntmiber of cows, average 475. Founds of cheese per cow, 300.
"Whey takcB away by the milk contributors. AH the cloth used by
the several factoiics was sized.

Pkocess ok IManufactukc.

Cheese made in tin vats, and steam used for heating. ^Vllen a vat
of milk is ready to set, di]) all the cream from the top of the milk and
pour through the strainer, after which stir the milk tlioroughly with a
dipper, in order t-hat it may be well mixed. "We then heat the milk
to 82 degrees in hot we.ather, and 84 degrees in cool weather, stirring
the milk occasionally while heating, to prevent the cream rising. Put
i\\ the rennet and stir well for three or four minutes, after which agitate
the surface gently until coagulation can be detected ; then cover up
and let it stand from 50 to 70 minutes, or uijtil the curd is hard enough
to cut. Like to have rennet enough in to show signs of coagulation
in about 15 minutes, and not much sooner. Cut the curd first length-
wise of the vat, and then let it stand until the whey separates and
nearly covers the curd. Cross the curd and api)ly the heat, working
the curd with the hands. Heat to 88 or 90 degrees, then cut the curd
about as fine as shelled corn. After cutting draw off aliout one half
the wluy. then stii- u]) again, and heat to i»6 degrees, or 98 if the

u

weather is cool. Always stir the curd gently with the hands while
heating, and until the temperature is even through the curd. We ther
cover up and let it stand until hard enough to dip out and salt, which i;
from one to three hours, varied by the weather and condition of th<
curd. Use 2-i pounds of salt to 100 gallons of milk. After salting
dip into the hoops and let it stand fifteen minutes or more, and then pu
on the followers and press lightlj^f- Press about an hour and a hal
before bandaging. Press two days, and then take out of press, trii
and grease on the surface, and carry into the dr}^ house. Let thei
stand from three to six days before greasing on the sides, to let the:
drj' and prevent moulding.

G. F. BROWN, Sup't.

,'!>*"

v_ ' -^

FOURTH ANNUAL REPORT

OF THE

MASSACHUSEITS

FOR THE YEAR 1868

SOUTHBRIDGE :
JOURNAL OFFICE, PRIXTED BY WM. B. MORSE.

18 6 9.

FOURTH ANNUAL REPORT

OF THE

MASSACHUSETTS

m

FOR THE YEAR 1868.

SOUTHBRIDGE:

JOURNAL OFFICE, PRINTED BY WM. B. MORSE.

18 6 9.

REPORT.

The Massachusetts Cheese Manufacturers' Association held their
fourth annual meeting at the Town Hall in Barre, on Thursday,
February 19th, 1869. As the attention of the people is called more
to the factory system of cheese making, the interest in these annual
gatherings increases greatly.

In the State of New York one man sold all the cheese he should
make for the season for a stipulated sum, and as his cheese had a
good reputation the price was a little in advance of other parties, so
that one of his neighbors Avished to put his in at the same price ; but
as this would make two dairies instead of one, and there might be a
difference in the quality of the cheese, it was proposed that one of
them should bring his milk to the other, so that it might all be manu-
factured together as one dairy. This was in 1850 or 1851. From
this date to the present time factories have rapidly increased, until
they now number over eight hundred in the State of New York alone.

In Massachusetts the first factory went into operation in April,
1864, and under a call signed by Dwight Ellis, of Warren, and a few
others, a meeting was liold in West Brookfield, at which the Massa-
chusetts Cheese Manufacturers' Association was formed, and four facto-
ries reported their doings, viz : South Adams, Barre, Hardwick Center
and Worcester County, Warren. After this meeting the Secretary'
received several reports, which will be found in the printed annual
report for that year.

There are now not less than twenty factories in successful operation
in Massachusetts, and the number is greatly increasing ; and it is to
be regretted that report^- cannot be obtained from all of them, so that
we can give the amount of factor}^ cheese made in our own State.
The Secretary sent blanks in the early part of the season for returns
from all the factories, and since the meeting at Barre has sent to all
that did not report at that time, but reports from only ten of the
twenty factories, viz : Barre Central, Barre South, Barre South-west,

4

New Braintree, Hardwick Center, Wilbraham, Belchertown, Worces-
ter County, at Warren, Petersham, and Warren Cheese Company, at
Warren. These reported that they made 1,095,850 pounds of cheese.
It is to be regretted that we cannot give a full report from all the fac-
tories, and the amount of cheese made. We hope this matter will be
careful]}- considered, and in the future every factor}^ will report them-
selves.

Tlie officers of the Associati(Jii made a special effort to render the
annual meeting this year of greater interest and profit than usual, and
Avere fortunate in securing the services of ex-Lieut. GoA'Crnor Simon
Brown, of Concord, Hon. Charles L. Flint, Secretary of the
Massachusetts Board of Agriculture, and Dr. George B. Loring, of
Salem. Governor Brown's address, the evening previous to the con-
vention, was listened to with maiked attention and interest. His sub-
ject was the nature of the atmosphere, its effects upon the soil and
vegetation, and gave us many valuable suggestions as to the
best methods of securing the greatest results from its action upon the
soil. He dwelt largely upon under-draining, showing the great benefit
to be derived from removing the surplus water, thereby rendering the
soil lighter and more susceptible to atmospheric influence, and far
morn productive. He gave a very interesting account of an experi-
ment he had made in under-draining a pietre of meadow land, that
produced only about a ton of hay per acre, and that of a poor quality.
After it was reclaimed by draining he was able to cultivate it so that
it produced at least three tons per acre, and of a good (luality also,
besides a good crop of rowen.

The address of Mr. Flint on the dairy and dairy stock was one of
great interest, as well as of great practical importance to the dairying
community, showing clearly that much may be done to improve the
milking qualities of the dairy stock, and that the dairyman whose ob-
ject is to produce milk, should direct special attention to developing
as largely as possible these qualities. He said that cows in a wild state
produced but a small quantity of milk, and that it was only by im-
proving tliem that they were brought to so great a degree of perfec-
tion ; and that the tendency was to retrograde, unless there was a
counter.acting influence. Mr. Flint also stated that in the manufac-
ture of cheese there was great value in whey for the puri)ose of man-
ufacturing sugar of milk. Tliat the whey contained 4^ per cent, of
the article, and tliat it was valuable for medicinal purposes. A com-
miLtee was accordingly appointed, of whicii .1. T. Ellsworth, of
Barre, is chaii-man, to investigate and report at a future meeting.

Dr. Loring, (always interesting,) held the attention of a large

audience in the evening, on the subject of stock breeding. He said no
State was all fitted to any one breed of cattle, but different localities
•were suited to larger or smaller and more hardy breeds, according to
the productions, of the soil. That we could not compete with the
West on beef, therefore the dairy must predominate in Massachu-
setts, and he who does anything to improve the dairy stock is a pub-
lic benefactor. He gave it as his opinion that the Ajn'shire, or the
peculiarities of the Ayrshire, was the best for dairy cows ; manifested
no particular fanc}^ for the Jerse}' stock, but said it was better to get
two pounds of butter per day from a cow that gives eighteen than
eight quarts of milk, as there would be more value left in the former
than in the latter case. After getting a good dairy stock it was of
the utmost importance to feed properly, and not expose to storms or
severe cold, and not feed oil cake or cotton seed much, as it would
tend to injure the cows although it might appear for a time to be
beneficial.

Several important matters were discussed. It appeared b}'^ the re-
ports that some factories made more than three times the amount of
cheese with the same number of rennets than others, which led to a
discussion on the mode of curing them. Tlie calf should not suck
just before l>eing butchered, and when the rennet is taken out it should
not be washed, but with a cloth l)e wiped perfectly clean and salted,
and after laying a few days a little more salt added, and stretched on
something to dry.

It was also enjoined upon all cheese makers to be very cautious
about receiving milk in l)ad condition, as a small quantity of milk in
bad order might change the flavor of a whole vat of cheese.

The report of the Treasurer showed a balance of $31.00 in the
treasury, which, with the addition of sixty-seven new members, puts
the treasury in good condition for the present.

Mr. John Henrj' read an interesting essay on cheese making, which
the Association voted to print in the transactions ; also, Mr. Young, of
Warren, on floating curds.

The citizens of Barre are deserving of thanks for their generous
appropriations for defraying the expenses of the Association, and
their hospitality to those who came from ditterent sections of the State,
and after a vote of thanks to the citizens and orators the Association
dispersed, feeling that they had been interested and profited by the
meeting.

N. S. HUBBARD, Secretary.

Bkimi'Ikld, March, hscy.

OFFICEES or THE ASSOCIATION FOE 1869.

PRESIDENT :

THOMAS P. ROOT, of Bane.

VICE PRESIDENTS

WILLIAM A. WARNER, of Hardwick,
LEWIS SANDERSON, of Petersham.

SECRETARY :

N. S. HUBBARD, of Brirafield.

TREASURER :

B. F. HAMILTON, of New Braintree.

EXECUTIVE COMMITTEE :

Thomas P. Root, of Barre,
William A. Warner, of Hardwick,
Lewis Sanderson, of Petersham,
N. S. Hubbard, of Brimfield,
B. F. Hamilton, of New Braintree.

PEEAMBLE AND CONSTITUTION

OF thp:

MASSACHUSETTS CHEESE M A N U F AC T U RE R S'
ASSOCIATION.

PREAMBLE.

Whereas, it is deemed expedient to organize an Association,
through which as a medium, results of the practical experience of
dairymen may be gathered and disseminated to the dairying commu-
nity, therefore,

liesolved, That we do hereby associate ourselves together for mutual
improvement in the art and science of cheese making, and more effi-
cient action in promoting the general interests of the dairying
community.

CONSTITUTION.

Artioli-: 1. The name of the organization shall be the Massachu-
setts Cheese Manufacturers' Association.

Article II. The officers of the Association shall consist of a
President, two Vice Presidents, Secretary and Treasurer.

Article HI. The President, Vice Presidents, Secretary and
Treasurer, shall constitute the Executive Board of the Association.

Article IV. The officers of the Association shall be elected at the
regular annual meeting, and shall retain their offices until their suc-
cessors are chosen.

Article V. The regular ainiual meeting shall occur on the third
Wednesday in February of each year, and at such place as the Execu-
tive Board shall designate.

Article VI. An}" person may become a member of the Associa-
tion, and be entitled to all its benefits, by the payment of one dollar.

LIST OF MEMBERS.

Peter Harwood,
W. K. Bassett,
T. P. Eoot,
C. A. Merriam,
James F. Davis,
Miletus Henry,
John T. Ellsworth.
Francis D. Rice,
Daniel G. Harwood,
Wilcur Harwood,
Clark Jamerson,
Edmund W. Allen,
Nathaniel E. Holland,
Hiram Wadsworth,
Edwin Woods,
Lorinof F. Woods,
John E. Henry.
Charles M. Spooner,
Job Stetson,
Henry E. Rice,

BARRE.

John W. Rice,
John F. Woods,
Joseph RobiusoH,
Joel B. Hinckley,
Henry M. Cutler,
J. Henry Goddard,
Emery A. Howe,
Austui Hawes.
A. H. Holland.
Albert S. Holland,
P. H. Babbitt,
Israel Fisher.
Geqrsre Brown,
Benjamin Upton,
Cyrus At wood.
Fi-anklin Babbitt,
Justin Reynolds,
Hardinof VVoods.
J. W. Jenkins,
Estes Hawes,

E. R. Bemis,

Franklin Smith.

Oramel Clark,

Nelson Loring,

E. H. Efrley,

E. B. Shattnck,

David Fay.

James N. Patterson,

L. F. Billino-s.

G. II. Lane,

S. S. Hamilton,

Isaac Smith,

S. E. Bates.

Mrs. J. T. Ellswortii,
•• J. H. Goddard.
" Peter Harwood,
•' F. D. Rice.
" Miletus Henry,
'' D. G. Harwood.

N. S. Hubbard,
G. F. Brown.

BRIMFIELD.

Calvin Baker,
Sumner Parker.

Alured Homer,

J. W. Powers,
J. M. Robinson,
B. W. Sherman,

HAllDWICK.

Elijah C. Newton.
J. C. PaJofe.
Elbridofe Rugjfles,

W. A. Warner. Jr

*Hollis Tidd,
William A. Mixter,
Josiah P. Gleason.

NEW BRAINTREE.

Josiah Bush,
B. F. Hamilton.
J. M. Green,

Moses H. Fay,
Moses Pollard.
D. G. Barr.

Lewis Sanderson,
Merrick Blanchard,
Geor^re A. Bryant,

PETERSHAM.

Jairns Williams,
Silas Wlieel<!r,
Henry S. Miner,

D. C. Paiofe.

Mrs. Henrv S. Mmer.

S. L. Lincoln.

•SOUTH ADAMS.

A. J. Bucklin.

Draper Rugo^les,
• Deceased.

WORCESTER.

NORTH I5KOOKF1KIJ).

W. H. Ayres.
J. {;. Avres.

E. F. Ilenshaw,
E. Fairl)iiiiks.
J. G. Bruce,
VV, B. Sfoiio.
G. A. Banips.

Dwisiht Ellis,
D. 8. EiliN.
Suinuol \j. Fisk.
D. W. Slicpanl.
J. E. Patrick.

D. B. INroirick.

TiVmai) Belknap.
C. E. Flint.
Siiuou Brown.
Andrew (ileason,

r'ouitlantl Sanderson
N. S. .Tolinson.

Clheney R. Adams,
Andrew Hunt.
W. E. Boise.

Royal Pickard,
D. VV. R. Hinckley,

WEST BROOKFIKLD.

F. M. Carcw,
J. W. Bailey.
Tj. II. C^haniberlain.
Z. E. Gary,
Manley Pierce,

WAURKN.

Mai'cus Bni-rouofhs.
\). R. Tyler,
D. E. Yonng-,
S. N. Gleason.
John Bridufes,

WILCRAIIAM.

Henry Dewey.

WKSTBORO.

BOSTON.

L. Wetherell.

CONCORD.
HUBBARUSTON.

Danlorth Clark.

PHILLIPSTON.

James W. Ha^fer.

DANA.
OAKHAM.

Alonzo Lincoln.

SHKRBL'KNE.

BLANDFORD.

C. T. Huntinorton.

A, W. 8mltli,
Josiali Henshaw
Oliver F. Davis.

Giles Blodgett.
T. H. Jones,
C. H. Shepard.

10

MR. HENRY'S ESSAY.

Mr. President, Gentlemen of the Cheese Association : —

The factory mode of cheese making is rapidly spreading through
America, as well as foreign lands. There is no doubt, in my mind,
but that the time is coming when all our cheese will be made in this
manner. This s3'Stem has become too deeply rooted into our minds
to let it die out now. Your wives and our sisters would not be
willing again to take upon themselves the cares and toils of cheese
making, from which they have been so happily relieved. I believe if
you would see your sons take to themselves wives, and settle down on
your or their homestead farms, you must build more cheese and butter
factories.

Progress is a law of nature ; from the earliest dawn of creation .
there has been a constant series of improvements and progress.
Geology'' reveals that the progress of man is still destined to be
onward and upward. So it is with cheese making ; the art is to grow
on and on. The foundation has been laid, and this generation will
mount one round higher in the scale than our fatiiers have.

As 3'et we are "in our infancy," as it were, in the art of cheese
making. It is not as simple a trade as many may think, to be able to
manufacture the first quality of factory cheese. Long have we studied,
and longer still must we, before we shall reach perfection in the art.

Dairying in its various forms has long been :v subject of much study
and attention.

The farmer who retails his milk can enjoy the privilege of selling
all the watery substance of his milk, while others who cannot so dis-
pose of it are obliged to take out the solid, or preservable parts, to
send tt> market.

The point we wish to gain t«>-day is, the manner in which we shall
take out this preservable part, to linve it of the first quality. In the
reports of the different factories to-day, we find no two that exactly
agree. We know there are no two factories that perform their work
exactly in the same manner, making, as we see by their figures, a
ilifference in quantity as well as ({vaUty. Now there are no secrets in
cheese or butter making, but what one ca.i find out by close attention
to the business.

It is with this, as with other kinds of business, it is the little points
that are to lie watched, and learned. If these are neglected they are

1 1

like the "leaven which leaNeneth the whole lump." Some think if
one follows the rules for cheese and butter making there is no such
thing as a failure. Rules may guide, but give me one practical and
experimental thought for a dozen thoughts laid down in rules.

We know milk is delicate ; so delicate aPe its particles that it ab-
sorbs or drinks in ever}^ offensive odor that comes in contact with it.
A pan of milk will purify the air of a room, by absorbing all the im-
purities in the air of the room. Then it is necessary, if we would
have pure, untainted milk, to keep everything that comes in
contact with it clean and sweet. Tainted milk will mal'e tainted
cheese^ or butter, if the milk has been in this condition even a short
time. The bad substance will not all pass off in the whey or watery
part of the milk, but the solid part will retain some of the impurities,
giving a bad flavor to the cheese or butter.

I think tainted, or bad flavored cheese, is caused more by the
handling and sunx)unding bad odors at home, than by the working,
or uncleninVess at the factory ; or, in other words, the absorbino- par-
ticles of the milk get full of good or bud sulistance l)efore the milk
arrives at the factory.

If j-ou wish to have good cheese, give j-our cows sweet food, keep
everything sweet that the milk comes iji contact with, carry your
milk to the factory sweet, see that your cheese maker keeps ever}--
Ihing sweet at the factory ; also, see that the curd is taken from the
vat when the whey is sweet, then j'ou cannot fail to have good cheese
at twenty-live or thirty days old. Worcester County cheese is sold
too green to judge of its quality ; for all cheese makers know — or
ought to — that if their cheese is to be sold at twenty-tive days old,
it cannot be made by the same rule they \TOuld l)e governed by in
making cheese to be kept six months or more.

You are too well aniuainted with thc^ factory system of cheese-
making to be told the process again.

Last year I met a York State cheese-maker, and learned from him
that some of the cheese-makers there work their curds faster than is
commonly done with us. Their mode is to raise the temperature of
the ctu-d to 104 degrees, let it stand and cool five or ten minutes, then
cold water is sot nniniuir round the vat to cool the curd. As soon as
it is cooled to 110 or ;»;"• degrees it is dii^pcd into the sink, salted, and
worked verv much as we work ours. I have eaten cheese made in
this manner which was of a superior (]uality.

There are a few tilings necessary to be known and understood be-
fore one can understand the art of cheese-making. In the first place,
one should know exactly in what state the milk they are working is.

12

If they are a little afraid of it tliey had better watch it, and not let
it get the upper hand of them. Then they should know the strength
of the coloring, rennet, and salt used, that they may use just enough
and no more. I believe there is more trouble arising from not know-
ing the strength of tUe salt than in all of the other things put into
the cheese.

The cheese-maker should be careful and not salt his curd when
there is too much whey in it ; if he does the strength of the salt runs
off in the whey, causing — if in warm weather — a strong and bad
flavored cheese. It is the lack of salt that causes so much bad and
strong cheese. Some would say it was because there was too much
rennet used, which made the cheese strong. I am 3'et to be made to
believe that the use of too much rennet will make a strong cheese.
If it affects the cheese at ail it would make it hard and crumbling.
Dry and crumbly cheese is not the article our New England markets
call for, so we have to guard against the use of too much rennet, or
too much salt, also guard against cooking the curd too dry, if we
would guard against a dry and crumbly cheese.

There is more danger in letting the curd sta}' in the whey too long
than in taking it out too soon. A curd, if taken from the vat warm,
will cook and harden in the sink, also, the light and air will set the
color of the curd if it can stand in the sink an hour or more ; think it
l)etter for the curd than to be put directl}' into the hoop as soon as
salted ; have seen curds that ha\e stood in the sink an hour and half,
or two hours, when put into the hoop and the pressure immediately
applied that you could not start the white whey from. I never saw
a curd that would not press or adhere together because of standing in
the sink too long.

One word about floating curds. They are of two kinds. One we
call a cream curd, caused by not stirring tlie milk after the rennet is
put in, giving the cream an opportunity to rise, so when the whey
separates from the curd you have tlie cream part of it floating on the
whey. This we do not Wee to .sfe, as it tolls us that tlie vvorkman is
careless and neglectful. The other is caused by some cause unknown
to me. Sometimes it rises gradually, again it may rise all at once.
If 1 had a curd like the last, as soon as I saw it was going to rise I
would dij) it into the sink, and salt it a little more than the rule of
salting. This will keep the cheese from becoming spongy, or rising,
as it would have done if allowed to remain longer in the vat.

Most of you understand how to prepare the coloring and rennet. I
wish to give you the manner in which the Shakers, at Enfield, Conn.,
soak out and preserve their rennet. In the month of March they

13

soak out rennet enongh to last tlie season ; they preserve it by salting
the ]iquid a little, and keeping it in a sweet, cool cellar. Their rea-
sons for soaking out in March are, they can get the strength from the
rennet better in that month than in any other, also, it is more easily
preserved. I also learned from the Shakers that they used saltpetre
in their cheese. This I have tried, and like its working so well I shall
try never to do without it.

The Shakers excel in their productions of cheese and butter, and I
wish we knew more of their mode of managing their dairies. As we
have said before, milk is delicate, and occasionally we find a can of
milk soured from some unknown cause. Of course the men do not
wish to be blamed for the trouble it makes, so they, most of them,
blame their wives or maids for not taking proper care of their cans,
&c. In nine cases out of ten, I will venture to say, the ladies should
not be blamed. You may have a sick cow which gives bad or
inflamed milk ; or a cow may get hooked, or otherwise injured in the
pasture. Your hired help who milks the cow may know the milk is
not all right, but thinking it will pass at the factory, puts it in. If in
warm weather, it is very apt to spoil a can of milk, and if not discov-
ered when carried to the factory, by your overseer, it is liable to spoil
a vat of cheese. If the cheese is spoiled then the cheese-maker. is
blamed, &c. Now I wish to say, if you find spoiled milk, or cheese,
do not blame anj' one until 3'ou have found out the cause of its being
so, then it is for your interest to look after it.

In closing I wish to sa3' a few words to those of you who have the
management, and are directors of cheese companies. Your most per-
plexing trouble in the business is with your help at the factory. You
should have confidence in your help, and they confidence in you. Do
not break or lose the confidence of your help in j'ou, for when they
have lost their confidence in you, you have lost your influence over them.
You should always be on friendly terms with your overseer, always
ready to lend him ov her a helping hand, if they need it. If
any trouble arises go to them and find out all about it. A kind
look will do more good thi^n a cross word. Go, or send some one
occasionall}' to work in their stead, and let them go out from their
closely confined business. This will make them feel that their occupa-
tion is not so unpleasant, also that the}' can find in you a friend.

JOHN E. HENRY.
Barre, February 18, 1869.

14

REPORTS.

STATEMENT OF BAERE CHEESE COMPANY, OF BUSINESS

OF 1868-69.

Capital invested, $5,200. Commenced to make cheese April 8th.
Stopped making November 11th. Number of days, 216. Number
of cows for the season, 350. Number of pounds of milk, 1,326,224.
Pounds of milk to make one pound of cured cheese, 10. Cheese
kept from 30 to 50 da3^s. Weight of cheese when cured, 65 to 75
lbs. Gross sales of cheese, $21,791.56. Carting to depot, $238.14.
Railroad freight and commission, $637.86— $876.00— or, for 100 lbs.
cured cheese, 65c. Labor, including board, $902.54 — or, for 100 lbs.
cured cheese, 68c. Materials had in manufacturing, &c., including
rennets, annatto, salt, wood and coal, boxes, scale-boards, soap and
cloth, $964.95 — or, on 100 lbs. cured cheese, 72c. Incidental
expenses, including insurance, taxes, repairs, sundry outlays for
labor other than for making cheese, and interest on establishment^
$823.76 — or, to make 100 lbs. cheese, 62c. Whole expenses for
manufacturing and selling cheese, for 100 lbs. cheese, $2.67. Net
sales of cheese per 100 lbs., $13.77.

Hogs.

Paid for 44 hogs, at 10 cents per lb. and interest, $956.05. Meal,
$513.59. Care of hogs, $30. Other expenses, $220.03— $1,719.67.
Received for pork, sold mostly in Worcester, at 15 cents per lb.,.
$2,140.10. Lard, $69.55. Keeping hogs, $27.38. Whey sold,
$74.60 — $2,311.63. Profit, $591.96, which was divided among, con-
tributors of 1,056,834 lbs. of milk. Live weight of hogs, 8,918 lbs.
Dead weight x>f hogs, 14,324 lbs. Gain over live weight, 5,408 lbs.„
or, 123 lbs. per hog. Began to feed corn and meal in May.

BARRE CENTRAL CHEESE COMPANY, 1868,

Amount of capital invested, $8,000.00. Time of commencing to-
make cheese, April Gth. Time of ('losing, November 25. Whole

15

amount of milk in pounds, 1,691,083. Number of pounds of milk to
one of cured cheese, 9 35-100. Length of time cheese was kept
before sending to market, 40 to GO days. Number, size and weight
of cheese, 2,438, 18 inch, weight 75 lbs. Amount of help at the
factory, one female and two males. Cost of help, including board,
SI, 214.20. Number of rennets 442, cost $110.62. Number of
boxes, 2,438, cost, S609.50. Cost of cloth used. Si 66.44. Mode of
heating, by Ralph's vats. Cost of fuel, S136.08. Amount and kind
of salt used, F. F. Dairy Salt, 5000 lbs. Total expense per pound
in getting cheese ready to send from the factory, 1 90-100. Expense
of freight and marketing, f c. per lb. Amount of cured cheese, 180,855
lbs. Net income per 100 lbs., S14.50. Value of whey, 37 cents per
1000 lbs.

RETURN OF BARRE SOUTH-WEST CHFJESE FACTORY,

1868.

Amount of capital invested, and description of builcTiugs — S650 —
maiuifacturing room 28 by 17^, dry room 20 by 17i. Time of com-
mencing to make cheese. May 25th. Time of closing, October 16th.
Whole amount of milk in pounds, 271,840. Number of pounds of
milk to one of cured cheese, 10.9. Length of time cheese was kept
})efore sending to market, from 30 to 40 days. Number, size and
weight of cheese — 7 per day, size 12 by 7, weight 26 lbs. Amount of
help at tlie factory, one man all of the time, and a lady one-
fourth of the time. Cost of help, including board, $384. Number
and cost of rennets — 100 rennets at 30 cents each. Cloth, 140
yards, cost $31. Mode of heating, by Miller's heaters. Amount
and cost of fuel, 5 cords of wood at $4 per cord — $20. Salt,
3 l)bls. Expense of freight and marketing, 87^ cts. per 100 Iba.
Amount of salt used per 1000 pounds of milk, 2.J lbs. Amount of
• cured cheese, 24,920 ll)s. Net income per 100 lbs., $13.87. Aver-
age number of cows for the season, 100. Pounds of cheese per cow,
249 20-100.

RETURN OF THE HARD WICK CENTER CHEESE FACTORY,

1868.

Amount of capital invested, and description of buildings — $4,250,
or, divided into 42i shares, the stock has been all taken up and paid
for, and the company have a surplus of S778.17, which has been

16

gained this year after paying all expenses. Description of the builcT-
irig, same as has been given before. Time of commencing to make
cheese, April 6th. Time of closing, November 24th. Whole amount
of milk in pounds, 2,047,467. Number of pounds of milk to one of
cured cheese, 9 90-100. Length of time cheese was kept before send-
ing to market, 30 to 40 days*. Number, size and weight of cheese —
2,790, 18 inches diameter, average weight 74 lbs. Amount of help
at the factory, one man and one woman all the time, in addition one
man six months, and one man three months. Cost of help, including
board, $1,426.98. Number of rennets, 1,247, cost $405.14. Num-
ber of boxes 2,771, cost 25 cents each, $692.75. Amount and cost
of cloth used, not ascertained. Mode of heating — use Ralph's vats,,
heat by wood fire. Amount and cost of fuel — 15 cords slab wood,
$74.50 ; use coal in dry rooms. Amount and kind of salt used, and
cost of the same — 24 bbls. F. F. Dairy, Syracuse, cost of same,
$101.22. Expense of freight and marketing, .739 7-10 per 100-
Ibs. Amount of salt used per 1000 pounds of milk, 2 70-100 lbs.
Amount of cured cheese, 206,570 lbs. Net income per 100 lbs.,
$14,441, after paying interest on capital, taxes, manufacturing-
expenses, labor, freight, commissions, &c. Whey carried home by
milk contributors. No butter made at the factory. No hogs kept.
Average price of cheese in market, $16,788 per 100 lbs. Average-
price paid to milk contributors, $14,183 per 100 lbs. Whole ex-
pense of manufacturing, including interest on capital invested and
taxes, labor, freight and commissions, $2,347 per 100 lbs., leaving-
a balance to the company of .258 per 100 lbs. as profits, or to make
repairs, &c., which amounts to $532.45.

RETURN OF THE NEW BRAINTREE CHEES^E FACTORY,

1868.

Time of commencing to make cheese, 20th of April, Time of clos-
ing, December 1. Whole amount of milk in pounds, 1,919,815.
Number of pounds of milk to one of ciu-ed cheese, 10* 1-20. Length
of time cheese was kept })efore sending to market, new milk from 30'
to 40 days, 2 meals from 60 to 75. Number, size and weight of cheese,
35 to 40 lbs. and 70 lbs. Average amount of help at the factory 3^
hands. Cost of help including board, $1,260.13. Number of ren-
nets, 584, cost $136.60. Number of boxes, 2500, cost 25 cents each,
$625. Amount of cloth used, 2,173 yards, cost of cloth and scale
boards, $251.50. Mode of heating, by steam. Amount and cost of

17

fuel— 12 tons coal, $172.83, 42 cords wood, S224.92, total $397.75.
Used 22 sacks Liverpool salt, cost $85. Annatto, $66.18. Total
expense per pound in getting cheese read}' to send from the factory, 1^
cents. Expense of freight and marketing, $1700.94. Amount of
salt used per 1000 lbs. of milk, 2^ lbs. Amount of cured cheese,
191,117 lbs. Net income per 100 lbs., $13.80, average gross sales,
$16.80. Whole number of cows 525, average for the season, 475.
Pounds of cheese per cow, 400. Process of manufacturing cheese :
Heat the milk to 64 degrees, then put in sufficient rennet to have it
curdle in not less than thirty minutes' time ; then let it stand thirty
minutes ; then cross it and let the curd settle ten minutes ; then heat
it to 90 degrees ; then draw part of the whe}' off, and then heat to 100
degrees ; then cover it and let it stand from two to three hours accord-
ing to the state of the weather ; then dip it (jut and salt it and put it
into the press.

RETURN OF THE WILBRAHAM CHEESE FACTORY, 1868.

Amount of capital invested, $2,500. Time of commencing to make
cheese. May 25th. Time of closing, October 30th. Whole amount
of milk in pounds, 386.774. Number of pounds of milk to one of
cured cheese, 9.64. Length of time cheese was kept before sending
to market, 20 to 40 days. Number, size and weight of cheese — 654
large, 68 small ; large size about 60 lbs., small size 20 lbs. Amount
of help at the factory, one man all the time, and one extra man ten
weeks. Cost of help including board, $623.76. Number and cost of
rennets — 105, cost 30 cts. each, $31.50. Number and cost of boxes —
650 at 30 cts. each, $195.00. Amount and cost of cloth used— 20U
yards bandage, 6 yards press, cost $23.50. Mode of heating — with
wood. Amount and cost of fuel — 7 cords of wood, $30.00. Amount
and kind of salt used, and cost of the same — 4 sacks F. F. Syracuse,
$14.00. All other expenses connected with the manufacture of cheese
amount to $7.50. Amount of salt used per 1000 pounds of milk —
43 ounces. Amount of cured cheese — 40,117 lbs. Net income per
100 pounds — $12.27. Butter was made the last twenty days from
a-eam, both sweet and sour, generally sweet. No pigs are kept at the
factory, each patron takmg his proportion of the whey.

RETURN OF THE WORCESTER COUNTY CHEESE FACTORY,

1868.

Amount of capital invested, $5,200. Time of commencing to make
cheese, March 30. Time of closing, November 7. Whole amount of
milk in pounds, 1,516,009. Number of pounds of milk to one of
cured cheese, 9 76-100. Length of time cheese was kept before send-
ing to market, 30 to 40 days. Number, size and weight of cheese,
2128 about 70 lbs. each, 290 at 25 lbs. each. Amount of help at the
factory, two men and one woman. Cost of help, including boai'd,
$1,404.09. Number of rennets, 508, cost $150. Number of boxes,
2128, cost 26 cents each, small cheese sold without boxes. Mode of
heating, by steam. Amount and cost of fuel — 23 cords wood, cost
$88.50, 4464 lbs., coal cost $22.32. Used 4,500 lbs. F. F. Dairy salt.
Total expense per pound in getting cheese ready to send from the
factory, 2J cents. Cheese sold at the factory. Amount of salt
used per 1000 pounds of milk, 3 lbs. Amount of cured cheese,
155,233 lbs. Net income 100 pounds, $13,056. Number of cows for
the season. 440. Pounds ©f cheese per cow, 352. Whey carried
home by milk contributors. 330 lbs. of butter were made by churning
milk ; the experiment was not considered of sutRcieiit importance to
continue making ; made some very nice whey butter, which brought
40 cents per pound ; got 1 lb. of butter from 100 gallons of whey.
No boss.

RETURN OF BELCHERTOWN CHEESE FACTORY, 1868.

Amount of capital invested, and description of buildings — $1,200 —
building is one built for a steam mill, two stories high besides a base-
ment, not belonging to the Cheese Co., but leased by them for $100
per annum. Time of commencing to make cheese, June 1st. Time
of closing, September 15th. Whole amount of milk in pounds,
330,230. Number of pounds of milk to one of cured cheese, 9.85.
Length of time cheese was kept before sending to market, 4 weeks.
Weight of cheese alwut 47 lbs. Amount of help at the factory, one
male and one female Cost of help, including board, about $135.00
per month. Boxes cost 30 cts each.. Mode of heating, by steam.
Cost of fuel, $30.00. Amount and kind of salt used, and cost of the I
same — 3 bbls., F. F., $3.50 per b])l. Total expense per pound in!
getting cheese ready to send from the factory, about 2 cts. Sold/

19

cheese at the factory. Amount of cured cheese, 29,416 lbs. Net
income per 100 lbs., about S13.00. No butter made. No hogs
kept at the factory.

RETURN OF THE WARREN CHEESE FACTORY, 1868.

Amount of capital invested, $2,750. The building is of wood, two
stories high, 26x60, with L for boiler. Commenced to make cheese,
April 26. Closed September 30. Whole amount of milk in pounds,
46,223 lbs. Number of pounds of milk to one of cured cheese,
10 J. Length of time cheese was kept before sending to market, 30
to 60 days. Number, size and weight of cheese, 691, from 65 to 70
lbs. weight, 18-inch. hoop. Amount of help at the factory, 2 men.
Cost of help, including board, $566. Number of rennets, 175, cost
$52.50. Number of boxes, 650 at 26 cents, $169. Amount of cloth
used, 300 yards, cost $50. Mode of heating, with steam. Amount
and cost of fuel — 13 cords wood, cost $68.25. Used 5 barrels Onon-
«lago F. F. salt, cost $22. Total expense per pound in getting cheese
ready to send from the factory, $2.55 per 100 lbs. Expense of freight
and marketing, 80 cents per 100 lbs. Amount of salt used per 1000
of milk, 2f to 3 lbs. Amount of cured cheese, 45,614 lbs. Net
income per 100 pounds, $12.89. Number of cows for the season, 170.
Wliey carried home. No butter made. No hogs kept.

RETURN OF PETERSHAM CHEESE COMPANY, 1868.

Whole No. lbs. milk, 862,531. Whole No. lbs. cheese, 89,386.
9.65 lbs. milk for 1 lb. cheese. $12.93 per 100 net return. Cost of
manufacturing, $2.35 per 100 lbs. Cost of help, $650. Man, woman
and boy employed. Commenced May 6th. Closed October 19th.

SIXTH ANNUAL REPORT

OK THK

MASSACHUSETTS

lil

FOR THE YEAR 1870.

sou THBRIDGE :

JOURNAL OKKICE, PRINTED BY WM. B. MORSE.

1871 .

v^

» » % » - •' - ^.t^-d ^

SIXTH ANNUAL REPORT

OF THE

MASSACHUSETTS

k

* t *

FOR THE YEAR 1870.

SOUTHBRIDGE :

JOURNAL OFFICE, PRINTED BY WM. B. MORSE.

1871.

^

REPORT.

The Massachusetts Cheese Manufacturers' Association held their
sixth annual meeting at West Warren, on Tuesday and Wednesday,
Feb. 14th and loth, 1871.

Although the weather was very stormy there was a goodly number
in attendance, showing the interest they feel in these yearly gather-
erings. At two o'clock p. m., the meeting was called to order by the
President, Thoraa^t*. Root, P^sq., of Barre, who made some appropri-
ate remarks upon the objects and aims of the Association, and the im-
portance of the investigation of subjects calculated to increase the
productive capacity of our New England farms. He congratulated
the Association upon the prosperity that had attended them the past
j^ear, and welcomed them to this their sixth annual gathering. On
closing he introduced to the audience Dr. J. R, Nichols of Boston,
who interested and instructed his hearers with a lecture on "Manures,
general and special." We would like to give the lecture in full, were
it not for the depleted condition of the funds of the Association, which
in the futm-e will be in better condition, if the several factories will
carry out the recommendation ol the last meeting of the Association to
appropriate the small sum of one cent for every one hundred pounds
of cheese made at each factory. In this way the meeting of the Asso-
ciation can be made more interesting and instructive, and much valu-
able information diffused through the dairying commtuiity.

Dr. Nichols spoke of a farm he purchased in Haverhill, Essex
county, in 1863, and commenced a series of experiments with special
fertilizers, which proved a great success. When purchased, the farm
would support but few cattle, so that it seemed absolutely necessary
to bring into requisition special manures. At the present time the
farm will keep eighteen cows, five horses, and a yoke of oxen a part
of the year. The producfof the farm the past year was fifty tons of
hay, two hundred bushels of corn, twenty bushels of rye, and large
qtrantities of apples, grapes, and other fruits. The farm was raised
from its unproductive condition by the use of special manures, so that

it is now capable of sustaining a herd of animals, which now supply all
the fertilizing material needed, so that the use of special manures is
not necessary'. The lecture was followed by a discussion in which
many of the members of the Association participated.

In the evening Dr. George B. Loring, of Salem, (always interest-
ing) , delivered one of his popular and interesting lectures on the sub-
ject of general farming, to a large and enthusiastic audience. He
contrasted the past with the present, and showed the demand for in-
creasing intelligence in the farming community, which was being sup-
plied from various sources.

At nine and a half o'clock a. m. , Wednesday, the Association re-
assembled for the choice of officers, the hearing of reports, and the
discussion of an}' questions connected with the interests of the dairy.
The Secretary and Treasurer's reports were read and accepted. The
Treasurer's report showed a balance of a little over ten dollars, after
paying all expenses.

A committee on finance, of which A. H. Holland, of Barre, was
chairman, reported that each factory be invited to fontribute one cent
on every hundred pounds of cheese made, which, although small, would
enable the Association to make their meetings more interesting and
furnish much valuable information. The President spoke of the im-
portance of carrying out this plan, and the secretary was instructed to
furnish each factory a copy of this report, and ascertain how many
will comply with this request.

There was much discussion of the importance of having rennets
carefully prepared, that there may be no taint about them when used.
It was shown by the reports that less rennets were used this season
than last, proving that attention has been called specially to this sub-
ject.

The attention was called to the condition of milk when delivered at
the factory, some seeming to have an idea that it makes but little dif-
ference if the milk is not positively sour. But it was shown that a
small quantity of milk not in perfect order would change the flavor of
a large quantity of cheese.-

Mr. Pickard, of North Bi-ookfield, who had been to Australia to
teach them in the art of cheese-making, spoke of the English mode of
preparing rennets, which was by rubbing salt on them and then drying.
Said he was very particular in cooling milk. Never put warm and
cold milk together, but, if properly cooled separate, it would make
more and better cheese. Mr. Ellsworth, of Barre, said they had found
more trouble with the morning's milk being closely shut up and c£
ricd to the factory without being cooled. Many others spoke on v1
rious subjects connected with cheese-making, which the funds of the

Association will not allow us to put in print. We hope another year
the condition of the finances will allow of a more full and detailed
report.

The Committee reported the following Resolutions, which were
unanimously adopted : —

Resolved, That we hereby tender to Dr. J. R. Nichols and Dr.
George B. Loring our thanks for the interesting and valuable inform-
ation contained in the addresses with which they have favored the As-
sociation.

Resolved, That the Association acknowledge their obligations to
the citizens of West Warren for their attentions and liberality on
the occasion of its annual meeting.

Resolved, That the thanks of the Association be extended to the
members of the press for their interest iu taking note of the proceed-
ings.

N. S. HUBBARD, Seo'etary.
Bkimfield, April, 1871.

OFFICEES OF THE ASSOCIATION FOR 1871.

PRESIDENT :

THOMAS P. ROOT, of Barre.

VICE presidents:

D. S. ELLIS, of "Warren.

E. W. BOISE, of Blandfor^

secretary :
N. S. HUBBARD, of Brimfield.

treasurer

B. F. HAMILTON, of New Braintree.

executive committee :

Thomas P. Root, of Barre,

D. S. Ellis, of Warren,

E. W. Boise, of Blandford,
N. S. Hubbard, of Brimfield,

B. F. Hamilton, of New Braintree.

PEEAIBLE AND CONSTITUTION

OF THE

MASSACHUSETTS CHEESE MANUFACTURERS'
ASSOCIATION.

PREAMBLE.

"Whereas, It is deemed expedient to organize an Association,
througli which, as "a medium, results of the practical experience of
dairymen may be gathered and disseminated to the dairying commu-
nity, therefore,

Resolved, That we do hereby associate ourselves together for mutual
improvament in the art and science of cheese-making, and more effi-
cient action in promoting the general interests of the dairying com-
munity.

CONSTITUTION.

Article I. The name of the organization shall be the MASSAcnc-
SETTS Cheese Manufactuueks' Association.

Article II. The officers of the Association shall consist of a
President, two Vice Presidents, Secretary and Treasurer.

Article III. The President, Vice Presidents, Secretary and
Treasurer, shall constitute the Exccu'.ive Board of tlie Association.

Article IV. The officers of the Association shall be elected at the
regular annual meeting, and shall retain their offices until their suc-
cessors are chosen.

Article V. The regular annual meeting shall occur on the third
"Wednesday in February of each year, and at such place as the Execu-
tive Board shall designate.

Article VI. Any person ma}- become a member of the Associa-
tion, and be entitled to all its benefits, by the payment of one dollar.

LIST OF MEMBERS.

Peter Harwood,
W. R. Ba«sett.
T. P. Root.
C. A. Meniam,
James F. Divis,
Milt'tLis Henry,
J'>li*i T. Ell>\vorth,
FiaDcls D. Rice.
Daniel G. Harwood,
VVilcut Harwood,
Clarke Jainerson,
Edmund W. Alien,
Nathaniel E. Holland,
Hiram VVadswortli,
E'hvin Woods
Loriiiif F. Woods,
J )lin E. Heniy,
Ciiaj-les M. Spooner,
Job Stetson.
Henry E. Rice,
Johu W. Rice,.

BARRE.

John F. Woods,
Joseph Riibinson,
Joel B. HinUley,
Henry M. Cniler,
J. Henry Goddard,
Emery A. Howe,
Austin Hawes,
A. H. Holland,
Albert S. Holland,
P. H. Babbitt,
Isi ael Fisher,
Georjre Brown,
Benjamin Upton,
Cyrus Arwood.
Franklin Babbitt,
Jnstin Reynolds,
Harding Woods,
J. W. Jenkins,
Estes Hawes,
E. R. Benus.
Fraiikiia Smith,

Oramel Clarke,

Nelson Loring,

E. H. Eiiley,

E. B. Sliattuclc,

David Fay.

James N. Patterson,

L. F. Billiugs,

G. H. Lane.

S. S. Hamilton,

Isaac Smith,

S. E. Bates,

Abner R. Mott,

W. A. TohDan,

M. D. Eaton.

Mrs. J. T. Ellsworth,
'• J. H. Godd ird,
*' Peter Harwood,
'' F. D. Rice,
" Miletus Henry,
" D. G. Harwood.

N. S. Hubbard,
G. F. Brown,

BRIMFIELD.

Calvin Baker,
Sumner Parker,

Alured Homer.

J. W. Powers,
J. M. Robinson,
B. W. Siierman,
Elijah C. Newton,
J. C. Paige.
El bridge Rngffles,
W. A. Warner, Jr.,
Charles A. Wheeler,
Charles Rnggles,
Johu B. Aiken,

HARDWICK.

S. p. Hillman,
John A. Newcomb,
Wilder N. Barnes,
George Manly,
F. D. Ruggles,
Frazier Paige,
J. W. Paige,
Constant Southwick,
F. B. Aiken,
George Warner,

Bela B. Paige,
Dwiglu. Billings,
John Paige.
Simon Stockwell,
C. L. Warner,
C. W. Mann,
Moses Ruggles,
S. S. Dennis,
W. F. Slany,
C. S. Clark.

• Hollis Tidd,
Willium A. Mixter,
Josiah P. Gleason,
Josiali Bush,

NEW BRAINTREE.

B. F. Hamilton,
.1. M. Green,
Moses II. Fa}',
Moses Pollard,

D. G. Barr,
H. A. Hoyte,
W. A. Wheeler.

'^

Lewis Sanderson,
Merrick Blanchurd,
George Bryant,

PETERSHAM.

Jairus Williams,
Silas Wheeler,
Henry S. Miner,

D. C. Paige,

Mrs. Henry S. Miner.

S. L. Lincoln,
'Deceased.

SOUTH ADAMS.

A. J. Bucklin.

Draper Euggles.

W. H. Ayres,
J. C. Ayres,

E. F. Henshaw,
E. Fairbanks,
J. G. Bruce,
VV. B. Stone.
G. A. Barnes,

Dvvi^ht Ellis,
D. S.Ellis,
Samuel L. Fisk,
D. VV. Shepard,
J. E. Patrick,
Marcus Burroughs,
D. R. Tyler,

D. B. Merrick,
Lymau Belknap.
C. L. Flint,

Sioion Brown.

Dr. George B. Loring.

Andrew Gleason,

Courtland Sanderson,

N. S. Johuson.
M. Pierce.
Cheney R. Adams,
Andrew Hunt.
W. E. Boise,
Richard Goodman.
B. Bond.

William B. Kimball.
J. H. Walker.
Alexander Hyde.

WORCESTER.
NORTH BROOKFIELD.

Royal Pickard,
D. W. R. Hiukley,

WEST BROOKFIELD.

F. M. Carew.
J. W. Bailey,
L. H. Chamberlain,
Z. E. Gary,
Manley Pierce,

WARREN.

D. E. Young.
S. N. Gleason,
John Bridges,
Giles Blodgett,
T. H. Jones,
C. H. Shepard,
41. H. Blair,

WILBRAHAM.

Henry Dewey.

WESTBORO.
BOSTON.

L. Wetherell,

CONCORD.

SALEM.

HUBBARDSTON.

Danforth Clark.

PHILLIPSTON.

James W. Hager.

DANA.

PERU.

OAKHAM.

Alonzo Lincoln,

SHERBURNE.
BLANDFORD.

E. W. Boise.

LENOX.

WARE VILLAGE.

ENFIELD.

GREENWICH VILLAGE.

LEE.

C. T. Huntington.

A. W. Smith,
Josiah Henshaw,
Oliver F. Davis,
William Adams, Jr.

W. S. Gilbert,
W. A. Patrick,
S. R. Burroughs,
C. H. Ellis,
E. A. Day,
C. C. Bliss,
Calvin Cutter.

Dr. J. R. Nichols.

Charles M. Packard.

10

REPORTS

BARRE CENTRAL CHEESE FACTORY, 1870.

Amount of capital invested, S8000. Factoiy 32 by 60, one stor}'',
•with dwelling attached. Dry house 28 by 96, two stories. Commenced
making cheese, April 9. Closed, November 9. Whole amount of
milk, 1,622,062 pounds. Mumber of pounds of milk to one of cured
cheese, lOj. Cheese was kept 30 to 60 days before sending to market.
Made 2,161, in 18-inch hoop. Weight, 40 to 75 pounds. Amount of
help at the Factor}', 1 man 6 months, 1 womj\n seven months, 1 man
and 1 woman extra 3 months, equal to 1 man 9 months and 1 woman
10 months. Cost of help, including board, $1084.28. Used 286 ren-
nets, cost $71.50. Used 1906 boxes, cost $481.75. Used 1236 yards
cloth, cost $121.17. Heated by Ralph's vats, with cylinder inclosed
in water. Used 24 cords of wood, cost $122. Used 16 barrels F. F.
Dairy salt, cost $72. All other expenses, $1278.46. Tot.'il expense
in getting cheese ready for market, 2.04c per pound. Expense of
freio'ht and marketing, $580.13. Used 2.6 pounds of salt to 1000
pounds of milk. Amount of cheese cured, 158,258 pounds. Net
income per 100 pounds, $12.60. Value of whey, $500. No butter
made. 31 hogs were kept by the company, fed whey until Sept. 1,
then fed whey and meal.

BARRE SOUTH CHEESE FACTORY, 1870.

Amount of capital invested, $4600. Commenced making cheese,
April 12. Closed, Nov. 4. Whole amount of milk, 979,047 pounds.
Number pounds of milk to one of cured cheese, 10.7. Cheese was
kept 30 to 40 days before sending to market. Made 1355 large cheese,
46 small. Amount of help at the Factory, 1 man 7 months, 2 men
5 months. Cost of help, including board, $767.20. Cost of rennets,
$112. Cost of boxes, 29c each. Cost of cloth, $118;40. Heated by
Ralph's vats. Cost of fuel, $86.64. Used F. F. Dairy salt, cost
$40.85. Total expense in getting cheese ready for market, including
boxes, 2.22c. Expense of freiglit and marketing, 69c per 100 pounds.
Used 43 ounces salt per 1000 pounds milk. Whole amount of cheese,
91,480 pounds. Net income per 100 pounds, $12.24. Value of whey,
$213. 38 hogs were bought May 1, and kept till Oct. 15. Fed whey
all the season, and meal 2^ months. Lost 2 hogs. Net profit, $227.

11

BARRE SOUTHWEST CHEESE FACTORY, 1870.

Capital invested. §600. Commenced making cheese, April 18, and
closed Oct. 1. Amount of milk, 385,800 pounds. 10.46 pounds
of milk to one of cured cheese. Cheese was kept 30 to 40 days before
sending to market. Size 15 inch; average weight, 30 pounds. Help
at the Factory, 1 man. Cost of help, including board, §452. Num-
ber rennets 135, cost S33. Used 267 yards cloth, cost §25.36. Heated
by Miller's patent circulating coil heater. Used 4J cords wood, cost
$23. Used 4 barrels F. F. Dairy salt, cost Si 7. Rent of Factory
and repairs, $25. Total expense in getting cheese read3' for market,
1.67c per pound. Expense of freight and marketing, $1.25 per 100
pounds. Amount of cured cheese, 36,855 pounds. Net income per
100 pounds, §12.25. Whey carried away by milk contributors.

BELCHERTOWN CHEESE FACTORY, 1870.

Capital invested, §1200. Building 40 by 65, two stories. Com-
menced making cheese. May 23. Closed, Sept. 1. Whole amount of
milk, 191,440 lbs. 9.91 pounds of milk to one of cured cheese. Cheese
was kept from 4 to 6 weeks before sending to market. Made 484
cheese, weight from 12 to 60 pounds. Help at Factor}', 1 man. Cost
of help, including board, §75 per month. 60 rennets, cost 20c each.
No boxes used. Used 100 yards cloth, cost §10. Heated b}' steam.
6 cords wood, cost §30. Used F. F. Dairy salt. Total expense in
getting cheese ready for market, 2.5c per pound. No freight or market-
ing, as every one sold his own cheese. Amount of cured cheese, 19,321
lbs. Net income per 100 pounds, §15.

NEW BRAINTREE CHEESE FACTORY, 1870.

Capital invested, §9000. Commenced making cheese, April 7, and
closed Dec. 16. Whole amount of milk, 1,653,005 pounds. 10.4
pounds milk to one of cured cheese. Cheese was kept from 4 to 10
weeks before sending to market. Made two sizes, small size 33 to 35
pounds ; large size 70 pounds. Help at Factory, eqiial to 1 man and
2 women all the time, second man IJ months. Cost of help, includ-
ing board, §1371.50. Used 691 rennets, cost §172.25. Used 2074
boxes, cost §622.20. Used 992 yards cloth, cost §126.31. Heated by
steam. 38 cords wood, cost §220, IJ tons coal, §20— §240. Used
5214 pounds Marshal's salt, cost §77. All other expenses : Annato,
844.50. Scale boards, §18.15. Taxes, §75.08. Insurance, §59.10.
Interest on capital, §630. Salary- of clerk and directors, §100. All
other incidental expenses §30.60. Total expense in getting cheese

12

ready to send to market, 2^c per pound. Used 2^ pounds salt to
1000 pounds milk. Amount of cured cheese, 158,347 pounds. Net
income per 100 pounds, $12.50. Average number of cows for the
season, 425. Pounds of cheese per cow, 372. Value of whey $756.45.

103 hogs and 10 pigs were bought M^y 1, at a cost of $2052.41

Paid for meal and corn, 965.68

Paid for taxes and interest on capital invested, 95.67

Paid for use of piggery, and tending, 200.00

Paid for dressing and carting, 178.08

$3,491.84
Balance for whey, 752.95

Receipts for hogs and pigs sold,with the lard, amounted to $4,244.79

Received for whey sold, 3.50

Gain on hogs, 752.95

Value of whey, $756.45

GRAYLOCK CHEESE FACTORY, SOUTH ADAMS, 1870.

Amount of milk, 854,339 pounds. Amount of cheese, 88,624 lbs.
Average weight, 70 pounds. 9.7 pounds of milk to one of cured cheese.
Net income, $14.01 per 100 pounds. Average amount of cheese to 1
cow, 412 pounds. Amount of help, 1 man and 1 woman. Cost of
help, including board, $460. Number of cheese, 1280.

HARDWICK CENTRAL CHEESE FACTORY, 1870.

Capital invested, $4250, divided into 42^ shares, and all in the
hands of stockholders. Building 30 by 75 feet ; basement used for
work-room, wood-room and furnace ; there are three rooms above for
curing cheese that are sealed up ; cheese is raised into the dry rooms
by an elevator. Commenced making cheese, April 4. Closed, Sept. 30.
Whole amount of milk, 1,579,118. 10.151 pounds milk to one of
cheese. Cheese was kept 35 days before sending to market. Made
2152 cheese. Size, 18-inch. Weight, 72 pounds. Help at Factory,
1 woman and 2 men. Cost of help, including board, $1,082.09. Used
710 rennets, cost $172.37. 2100 boxes, cost $630. Heated by Ralph's
vats. 12J cords Chestnut wood, $62.50. Used coal in furnace for
dry rooms. Used 10 barrels and 11 sacks F. F. Dairy Syracuse salt,
cost $60.50. Total expense in getting cheese ready for market, 1.592c
per pound. Expense of freight and marketing, 7.729c per pound.
Used 2.27 pounds salt to 1000 lbs. milk. Cured cheese, 155,616. Net
income, $12,249 per 100 lbs. Whey carried away by milk patrons.

13

HARD WICK UNION CHEESE FACTORY, GILBERTVILLE,

1870.

Capital invested, $3100. Commenced making clieese, April 31, and
closed Oct. 4. Whole amount of milk, 803,877 pounds. 10.21 lbs.
milk to one of cured cheese. Cheese was kept from 5 to 8 weeks be-
fore sending to market. Weight, 50 to 75 pounds. Help at Factory,
1 man and 1 woman. Cost of help, including board, $680. 260 ren-
nets, cost $65. 986 boxes, cost $295.80. Cost of cloth, $111.
Heated by steam. 20 cords wood, cost $100, 4 tons coal, cost $37.60
—$137.60. 10 barrels F. F. Dairy salt, cost $40. All other ex-
penses, $283.41. Total expense in getting cheese ready for market,
2.05c per pound. Freight and marketing, 75c per 100 pounds. Amount
of cured cheese, 78,663 pounds. Net income, $11.40 per 100 pounds.

WORCESTER COUNTY CHEESE FACTORY, WARREN, 1870.

Capital invested, $5200. Commenced making cheese, April 4, and
closed Oct. 22. Whole amount of milk, 1,134,769 pounds. 10.277
pounds milk to one of cured cheese. Cheese was kept 40 to 60 days
before sending to market. Size 13 and 18-inch hoop, mostly 18-inch,
weight 25 and 70 pounds. Help at Factory, 2 men and 1 woman 4
months. Cost of help, including board, $1,093.70. Used 430 ren-
A nets, cost $86. Boxes 30c each. Used 825 yards cloth, cost $78.37.
Heated by steam. 25 cords wood $100, 1^ tons coal $15 — $115.
Total expense in getting cheese ready for market, 2.25c per pound.
Cheese sold at the Factory. Used 2.6 pounds salt to 1000 lbs. milk.
' Amount of cured cheese, 110,412 pounds. Net income, $12.4621 per
100 pounds. Number of cows for the season, 350. Pounds of cheese
per cow, 312. Whey taken away by milk contributors.

COY'S HILL CHEESE FACTORY, WARREN, 1870.

Capital invested, $6000. Commenced making cheese March 24th,
and closed October 15th. Whole amount of milk, 1,239,567 pounds.
9.741 pounds of milk to one of cured cheese. Cheese kept from 30 to
*tf 60 days before sending to market. Average weight about 70 pounds.
Amount of help at factory, 2 men. Cost, 90 cents per 100 lbs. of
cured cheese, including help and board of same, rennets and
fuel. 1740 boxes, at 30 cents e.ich. Used 913 yards

of cloth, at 9f cts. per yard. Heated by Miller's circulating coil
Cheese Vat. Used 13 bbls. F. F. Dairy salt, at $3.80 per bbl. Cost
2.08 cts. a pound in getting cheese read}' to send from the factor}-.
Cheese mostly sold at the factory. Amount of cured cheese, 127,250
pounds. Net income, $12,281 per 100 lbs.

14

WARREN CHEESE FACTORY, WARREN, 1870.

A 2-story frame building, 26x60, with ell for boiler ; costing about
$3000. Commenced making cheese May 2d, and closed Sept. 15th.
Whole amount of milk, 416,782 pounds. It took 10,14 lbs. of milk to
one of cured cheese. Cheese was kept from 40 to 60 days before
sending to market. Average weight of cheese, 2 sizes, 40 and 70 lbs.
Amount of help, one man and one giii, 3 J months. Cost of help, in-
cluding board, $431.12. Used 155 rennets, costing $38.50. Cost of
135 boxes at 25 cents each, and 383 boxes at 30 cents, $147.65. Cost
of 454| yards oi cloth, at 9f cts., $42.56. Heated by a steam boiler.
Fuel, $45. 21. Used 6Jbbls. Syracuse F. F. salt, which cost $24.70. Co^t
2.23 cents per pound in getting cheese ready to send from the factory.
A large part of the cheese was sold at the factory. 41,100 lbs. of cured
cheese. Net income, $12.25 per 100 pounds. Whey carried home by
contributors of milk.

LANESBORO CHEESE FACTORY, BERKSHIRE, 1870.

Capital invested, $3600 ; the building is 100x30 feet. Commenced
to make cheese April 25th, and closed Nov. 12th. Whole amount of
milk, 805,630 pounds. It took 10.202 pounds of milk to one of cured
cheese. Cheese was kept from 4 to 6 weeks before sending to market.
1257 cheese, 16 inches in diameter. Help, 2 men, costing, including
board, about $800. Used about 200 rennets, at 20 cents each. Used
1257 boxes, at 30 cents each. Used 600 yards of cloth, at 9 cents a
yard. Heated by A. G-. Bagg's patent heater. Fuel, 16 cords of
wood at $6 per cord. Salt, 7 sacks of 364 lbs. each, double refined
English dairy salt, at $6.25 per sack. Expense in getting cheese ready to
send from factory, 1 cent and 8 mills per pound. Cheese sold>
at the factory. Used 2 J lbs. of salt per 1000 pounds of milk. Cured
cheese, 78,963 lbs. Net income, $11,638 per 100 pounds ; it sold for
$13,638 on an average at the factory. Some that brought milk
through the season averaged about 400 lbs. of cheese per cow. Whey
carried home by the farmers.

OAKHAM CHEESE FACTORY, OAKHAM, 1870.

Capital invested, $2000 ; building 45x32 feet. Commenced making
cheese May 16th, and closed Sept. 15th. Whole amount of milk 303,-,
201 pounds. It took 10.8 pounds of milk to one of cured cheese.^
Cheese was kept from 50 to 90 days before sending to market. 700
cheeses, each 16-inch, about 40 lbs. Help, 2 men, costing, including^
board, $400. Used 47 rennets at 25 cents each ; 350 boxes at 30 cts.
each ; 250 yards cloth at 10 cents per yard. Heated by Chas. Miller
& Son's coil heater. Used 4 bags Marshall's salt, at $3.42 per sack,
$13.68. Expense of freight and marketing, 90 cents per hundred.
Used 2 J pounds of salt to 1000 pounds of milk. Cured cheese,
28,072 lbs. Net income, $12 per 100 pounds.

^3(
Dnc

cli(
20 >n
Clul

SI
28

SEVENTH ANNUAL REPORT

OF THE

IVTASSACHUSETTS

•

€h@es@ Manufacturers'

^SgOjCIATEQ)!!

*

For the Year Ending February 21, 1872.

■»♦«

i

B A K H E •

PHINTP.n HY J. HKNKY OODnAHI), fiA/.KTTK OKFICE.

1872.

1 -

»<

/ J

(^A^^'/V-

SEVENTH ANNUAL REPORT

OP THE

MASSACHUSETTS

Cheese ManyfaotMreps

ASSOeiATI®]

For the Year Ending February 21, 1872.

BARRE :

PBINTBD BY /. HBNRT OODDABD, GAZETTE OPFICB.
1872.

OFFICERS

For the Year 1872.

PRESIDENT:
THOMAS P. ROOT, of Bane

VICE-PRESIDENTS:
CORTLAND SANDERSON, of PliiU ips ton.
FRAZIER PAIGE, of Hardwick.

SECRETARY:
N. S. HUBBARD, Brirafield. .

TREASURER:
B. F. HAMILTON, New Braintree.

EXECUTIVE COMMITTEE:

THOMAS P. ROOT, Barre, FRAZIER PAIGE, Hardwick,

C. SANDERSON, Phillipston, N. S. HUBBARD, Brimfield, '

B. F. HAMILTON, New Braintree.

PREAMBLE AND CONSTITUTION.

PREAMBLE.

Whereas, It is deemed expedient to organize an Association,
tbrough which, as a medium, results of the practical experience
of dair3'men may be gathered and disseminated to the dairying
communitj-^, therefore,

Resolved, That we do hereby associate ourselves together for
mutual improvement in the art and science of cheese-making,
and more efficient action in promoting the general interests of
the dairying community.

CONSTITUTION.

Article I. — The name of the organization shall be the Mas-
sachusetts Cheese Manufacturers' Association.

Article II. — The officers of the Association shall consist of
a President, two Vice-Presidents, Secretar}'^ and Treasurer.

Article III. — The President, Vice-Presidents, Secretary and
Treasurer shall constitute the Executive Pioard of the Associa-
tion.

Article IV. — The officers of the Association shall be elected
at the regular annual meeting, and shall retain their offices un-
til their regular successors are chosen.

Article V. — The regular annual meeting shall occur on the
third Wednesday in February of each year, and at such place as
the Executive Board shall designate.

Article VI. — Any person may become a member of the As-
sociation, and be entitled to all its benefits, by the payment of
one dollar.

REPORT OF SECRETARY.

,v

The Massachusetts Cheese Manufacturers' Association held
their Seventh Annual Meeting at New Braintree, Tuesday and
Wednesday, Feb. 20th and 21st. The weather was all that
could be desired, and at two o'clock p. m. a large number of
farmers and others interested in the dairy, and especially in the
manufacture and sale of cheese, were assembled in the hall of
the hotel, when President Root, of Barre, called the meeting
to order, stating the objects and aims of the Association, and
in a few well chosen remarks, said that although the season had
been unfavorable, and the price of dair}'^ products low, which
led some farmers to feel like abandoning dairying, still we
"^'ould congratulate ourselves on the comparative succes of the
.. past season, and the prospect of brighter days for the year to

come. In closing he introduced Proffessor Stoclibridge, of
the Agricultural College, who discoursed on the "productive
power of the soil."

He spoke of the soil as the great reservoir from which ever}-
living thing draws sustenance; that plants, animals and soils
are made up of the same material. The mode of abstracting
the largest amount possible from it, varies in different countries.
In England, France and China, nothing is absorbing more at-
tention than the reproduction of the soil. He spoke of France
with a less area than Texas exporting large quantities of grain,
and that the time will come when the soil here will be taxed to
its utmost capacity. At present. New England did not pro-
duce enough to support her population.

He said if we follow the teachings of nature, man will not
live long enough to exhaust the fertility of the soil. What is
this strange material that to-day we tread under our feet, and

6

to-morrow admire? Every particle of matter ever in existence
still exists, and maj^ be used over and over again. Plants are
of the same material of the soil, only changed in form, and are
again returned for its fertilization. He spoke of water as a
great agent in fertility, and that it penetrated almost every
substance, and occupied one-eleventh more space when frozen
so that it had power to separate and grind the particles of soil
and better prepare them for use.

He spoke also of the air as another great agent in fertiliza-
tion, and that it forces its way into the soil, thereby rendering
it more productive. Nature's processes are all enriching, and
soil in a state of rest will recuperate and be in a better state of
reproduction. The demand for food is greater than the improve-
ment of the soil by nature, so that there is a demand for artifi-
cial stimulants. He spoke of drainage, and said that although
water was an essential agent in conveying plant food, a super-
abundance would as effectually drown the soil as it would an
animal. That drainage, although it would not remove the en-
tire water, would allow it to breath in the atmosphere and
thereby render it more productive. The constant drain upon
the soil by plants must be returned by way of manure, and that
any substance was a manure that acted upon the soil so as to
liberate plant food already existing in it. He closed with an
earnest appeal to the farmers to be hopeful for the future and
keep up good courage.

After the address, an hour or more was occupied in the dis-
cussion of topics contained in the address, and was participated
in by Mr. Holland and Dr. Brown, of Barrc, Mr. Hyde, of Lee,
and others. Mr. Holland thought that manure applied directly
to the soil without composting, was of equal value to compost,
thereby saving a vast amount of labor, and said also, that the
more the soil was stirred, the more productive it would be.

Dr. Brown said he was glad lie had come up to this Conven-
tion, and that he was more and more interested in agriculture,
and should like to be a good farmer. He said he had learned
one thing the past year that he had formerly ignored , and that
was the raising of roots which he had done this season, and had
found them very valuable. In fanning, many things were pos-
sible that had been thought impossible. The <juestion was

asked, " How can our pasture lands be improved that have
deteriorated by continual cropping Avith no returns?" Prof.
Stockbridge said that no formula could be laid down on account
of the diversity of the soil. Ashes were used with great success.
Also, plaster and a mixture of salt and plaster where soils were
not too tenacious. From two to six quarts of bran fed to the
cows during the summer was said to carry valuable ingredients
to the soil.

Adjourned to seven o'clock i'. m. Met according to adjourn-
ment and found the hall well filled with ladies and gentlemen to
listen to an address by Alexander Hj'de, Esq., of Lee, on the
chemistr}^ of milk, butter and cheese. He gave much valuable
statistical information and spoke of the great value of milk as
an article of food, and of the difference of milk from the differ-
ent breeds of cattle. He said that the Durhams did not give as
much in quantity, nor was it as good in quality. The Ayrshires
were about an average, but the Jersey milk Avas rich in cream
and very poor after the cream was removed. He spoke of the
season of the year and food as affecting the quality of the milk,
and that morning's milk Avas better than night's. He said that
cows kindly treated and carefully driven to and from pasture
Avould give more milk, and that coaa^s and Avomen were never
made to run or be abused. He spoke of early cut hay as beino"
much better than late, and that all roots increase the flow of
milk, and should be fed. Cows crave a variet}' of food. He
spoke of the different ingredients of milk, and said that con-
densed milk was not equal to it in its original state. He spoke
of milk and cheese as an ancient article of diet, and quoted Job
where he says, " Hast thou not poured me out milk and curdled
me like cheese." Cheese he said Avas not eaten as much in this
country as in Europe but that it Avas an economical article of
food, as one pound Avas ainiil to two pounils of beefsteak, and
could be produced cheaper.

The address Avas listened to Avith marked attention and fol-
lowed by an essay from T. P. Hoot, of Barre, on cheese mak-
ing AA'hich contained many valuable suggestions concerning its
manufacture and care. He said Ave should aim at a high stand-
ard, and then cndeavcr to attain to it, Avhich he thought might
be done. A cheese he said should be so mild as not to leave a

8

taste in the mouth, so delicate that it can be eaten by any one,
and so full of nutriment that it will be ample food for a strong
man. This closed the exercises of Tuesday.

Wednesday the Convention assembled at ten o'clock, but not
with any increase of members. The first business was the read-
ing of the report of the doings of last 3'^ear, by the Secretary,
and also the Treasurer's report of the finances. A vote was
passed last 3^ear asking each factory in the state to contribute
one cent on every one hundred pounds of cheese made during
the year for the support of the Association. All the factories
were invited to contribute and the following have promptly re-
sponded, viz : New Braintree, Lenox, Greenfield, "Worcester
County, Warren Cheese Company, Green Mountain, at Peru,
and Mr. Ruggles, of Hardwick, (a private factory).

Reports were presented from ten factories, and one has since
' come in. There are, and have been in the State, about thirty
factories. The first was erected in 1864. Six of these have
nearly or quite gone out of sight, viz ; Wlbraham, Belcher-
town, West Brookfield, Westborough, Spencer and Byfield.
Others have failed to report themselves.

After hearing the reports there was a discussion on the vari-
ous topics contained in them, and a comparison of notes as to
the different breeds of cattle, each having their persistent
advocates. It was earnestlj'' urged upon the several factories,
the importance of contributing their share for the support of the

association.

The following resolutions were unanimously adopted :

Mesolved, That the thanks of the Association are due to Prof.
Levi Stockbridge and Hon. Alexander Hyde, for their able and
interesting addresses.

Resolved, That we tender our thanks to the citizens of New
Braintree, for their courtesy and attention.

Resolved, That we express our obligation to the members of
the press for the interest manifested in our proceedings.

The subject of making butter and cheese at the same factory
was discussed at some length, pnd at four o'clock the conven-
tion separated with the utmost good feeling, hoping for better
returns from the dairy the coming season, and more favorable
reports at our next annual gathering.

N. S. HUBBARD, Sbcretart.

REPORTS or FACTORIES.

Worcester County Cheese Factory at Warren.

Capital invested, $5200 ; began making April 3, closed Octo-
ber 28 ; 808,859 lbs. milk used ; 9.77 lbs milk to one of cured
cheese ; cheese kept from 30 to 60 daj's before marketed ; we gh
60 to 70 lbs. each, 18 inch hdops ; help 2 men and 1 woman 3
months, costing, including board, $828.30 ; 250 rennets costing
$50 ; boxes 30 cents each ; 1097 yards cloth used costing $78.-
69 ; steam heated ; fuel used, 18 cords wood costing $72, and
coal costing $15 ; F. F. Syracuse dairy salt used ; cheese Cost
2^ cents per lb. to get ready for marlcet ; salt used, 2.6 lbs. per
1000 lbs. milk ; cheese cured 82,765 lbs.; net income $10.31
per 100 lbs. ; average number of cows for season 300 ; 275 lbs.
cheese per cow.

Barre Central Cheese Factory.

Capital invested $8000; began to make cheese April 10,
closed November 12; 1,551,915 lbs. milk used; 9.892 lbs. to
one lb. of cured cheese ; cheese kept 4 to 6 weeks before being
marketed ; 22,067 cheeses, 40 to 75 lbs. each in 18 inch hoops ;
34 smaller, 10 to 20 lbs. each ; help 1 man and 1 woman and 1
woman extra about 3 months, costing, including board, $1007.-
33; 404 rennets costing $101 ; 1634 boxes costing $457.52;
1255 yards cloth bandage costing 8106.60 ; Ralf vat used ; 25^
cords wood costing $131.56 ; 16 bbls. and 1 sack Syracuse F. F.
dairy salt costing $61.16 ; total expense per lb. getting cheese
ready to send from factory, including boxes, 1.92 cents; ex-
pense of freight and niarketing $520.78; 156,800 lbs. cheese
cured; net income per 100 lbs. $10.73; value of 1-5 of whey
left at factory 8465.23.

10

Hardwick Union Cheese Factory, Gilbertville.

Capital invested $3100 ; began making cheese April 20,
closed October 15 : 598,721 lbs. milk used, 10.29 milk to 1 of
cured cheese ; cheese kept from 6 to 8 weeks before being mar-
keted ; 1163 cheeses, each 50 lbs. and 18 inches in diameter;
help, 1 person at a cost, including board, of $638.64 ; 257 ren-
nets costing $64.25; 938 boxes costing $281.40; 847^ yards
cloth costing $76.27, half remaining; steam heated; 12 cords
wood burnt costing $7350, and one ton coal, $11 ; 6 sacks D
salt costing $19.50 ; all other expenses, including interest on
invested capital, $241.60 ; freightage and marketing cost 93.43
cents per 100 lbs. ; salt used, 2.8 lbs. per 1000 lbs. milk ; 58,12J»
lbs. cheese cured; net income per 100 lbs. $9.09.

Greenfield Cheese Factory.

- Capital invested $2700 ; began making April 22, closed Sep-
tember 20 ; 215,492 lbs. milk produced ; 9.74 lbs. of milk to 1
of cured cheese; 535 cheeses, each weighing 40 lbs. 15 inches
in diameter; help, 1 man at a cost inehiding board, of $510 ;
196 rennets costing $39.89 ; boxes 28 cents each ; 275 yards of
cloth costing $26.10; Charles Miller & Sons' heater ; fuel
burned, 6 cords and 98 feet wood costing $27,66 ; 3 bags Mar-
shall's salt used, 43 ounces per 1000 lbs. milk ; 22,079 lbs.
cured cheese, sold at an average of $13.63 per 100 lbs.
New Braintree Cheese Factory.

Capital invested $9000 ; began making cheese April 3, closed
November 11 ; 1,679,351 lbs. milk used, being 10.1 to one lb.
of cheese cured ; cheese kept from 30 to 70 days before mar-
keting ; made two sizes, 30 to 40 lbs. and 65 to 70 lbs. each ;
help equal to 1 man and 2 women all the time, and a second
man 3 months, at a cost including board of $1440.04 ; used 830
rennets costing $159.55; 2261 boxes costing $644.38; 1255
yards of cloth used costing $139,43 ; steam heated ; 4300 lbs.
coal and 30 cords wood costing $201.97; 4500 lbs. Marshall's
salt used costing $65 ; total expense per 100 lbs. getting cheese
ready to send from factory $2.13 ; expense of freight and mar-
keting $828.13 : 2.C lbs. salt used per 1000 lbs. milk ; 165,552
)l)s, <-hco«c cjirod : not income per 100 lbs. $10.71.

11

Warren Cheese Factory.

Two-story building 26x60, witli L for boiler, cost $3C00 ;
began May 1, closed September 18 ; 307,747 lbs. milk produced ;
9.76 lbs. milk to one of cured cheese; kept 40 to 60 days be-
fore marketing ; 470 cheeses each 68 lbs. and 18 inches in
diameter ; help 1 man, costing one cent per lb. of cheese made ;
130 rennets ; 200 boxes costing $60 ; $21 worth of cloth used;
steam heated; fuel cost 11 cents per lOd lbs. cheese; 5 bbls.
Syracuse F. F. salt used costing $20 ; total expense per lb. in
getting cheese read}' to send from factory \% cents ; expense of
freight and marketing 30 cents per 100 lbs. ; 31,536 lbs. cured
cheese ; net income $10.54. Process of making cheese : Rlilk
set at 82 deg. to coagulate in 25 minutes ; stand before cutting
30 minutes ; cut tlie cunl lengthwise of the vat and across it ;
stand 30 minutes before heating, then apply the heat and work
with the agitator ; heat slowly until the temperature is 96 or 98
deg., as the weather may requre ; remove the curd before the
whe}^ changes ; salt, 2.7 lbs. to lOl 0 lbs. of milk ; curd cooled
to 86 deg. before putting in the hoops ; stand 30 minutes before
pressing ; bandage after pressing lightly 30 minutes ; press two
days and then remove the cheese to the dry room.

IJarre South Cheese Factory.

Amount of capital invested S4600; commenced making April
17, closed October 1 ; 733,924 lbs. of milk produced; 10.5 lbs.
milk to 1 of cured cheese ; cheese kept from 30 to 40 days be-
fore marketing; average weight of cheeses about 55. lbs.; help,
1 man 5h months, 1 man 35 months; cost of help, including
board $607.35 ; 1100 boxes costing 27 cents each; $40 worth
of cloth used ; Ralf vat used; cost of fuel $60; 4 bbls. and 4
sacks F. F. dairy salt costing $36 ; total expense per lb. in
getting cheese ready to send from factor^' 1.9 cents; expense
of freight and marketing 61 cents 100 per lbs. ; 43 ounces of salt
used to 1000 lbs. of milk; 69,770 lbs. cured cheese; net income
per 100 lbs. $10.37; whey taken by milk contributors; 300 lbs.
butter made from cream.

12

Green Mountain Cheese Factory, Peru, Berkshire Co.

Building 36x64 feet, attachment for press room 14x20; com-
plete cost of building with apparatus $2500; began operations
May 15, closed September 29; length of time in operation (not
open on Sundays) 94 days; 496,230 lbs. milk used; 50,124 lbs.
cured cheese; 57,141 lbs. green cheese; 9.9 lbs of milk to 1 of
cured cheese; 8.68 lbs of milk to one of green cheese-, number
of cows 260; greatest yield of milk, June 22d, 5417 lbs , small-
est yield. May 17th, 2756 lbs; average per cow for season 190-
858 lbs. ; average per day to each cow 20.303 lbs. ; greatest av-
erage per cow to Eli Sennet, smallest to Thomas Torrey; cost
of getting cheese ready for market $2.50 per 100 lbs.; average
price sold for per lb. 12^ cents; weight 60 lbs. each, 15 inches
in diameter; boxes cost $30; A. G. Bagg's patent heater used;
2h lbs. salt to 1000 lbs. milk.

Hardavick Centre Cheese Factory.

Capital invested $4280.50 ; began to make cheese March 6,
closed November 9 ; 1,578,299 lbs. milk used; 9.75 lbs. milk
used to 1 lb. of cured cheese ; cheese kept six weeks before
being marketed ; 2413 cheeses made ; help, 2 men and I woman
costing $1275.75 incluling board; 753 rennets costing $130;
2351 boxes costing $705.60 ; 1152 yards cloth used ; Ralf vat
used; fuel cost $114; F. F. dairy salt. New York mills, 19
bbls. costing §58.50 ; expense per lb. of getting cheese read}'
to send from factory 1.75 cents; expense of freight and mar-
keting 4-5 cent per lb. ; 160,752 lbs cheese cured ; net income
per 100 lbs. $10.52.

Lenox Cheese Factory.

Capital invested $3000 ; began to make May 1, closed Octo-
ber 14 ; 228,403 lbs. milk used ; 10.4 lbs. to 1 of cheese cured ;
cheese mostly sold in September ; average weight 55 lbs. each ;
help, 1 man, costing with board, $478; rennets cost $10; 310
boxes costing $62 ; Ralf vat used ; fuel, 0 cords of alder, wood,
costing $18 ; Ashton's salt used ; total expense per lb. getting
cheese ready to send from factory 2i cents; 21,767 lbs. cured
cheese; net income per 100 lbs. $10.05.

13

Petersham Cheese Factory.

Commenced making cheese May 15, closed September 13;
257,351 lbs. of milk used; weight of cheeses 40 to 50 lbs.; cost
of help, including board $358; total expense per lb. in getting
cheese ready to send from the factory 3.41 cents; amount of
cheese cured 25,735; net income per 100 lbs $8.41; 10 lbs.
milk to 1 of cheese.

Greylock Cheese Factory, South Adams.

Commenced making cheese April 15, closed December 1 ;
821,381 lbs. milk produced; 9.8 lbs. milk to one of cured
cheese; cheese kept 60 days before marketing; 1300 cheeses,
"weight 70 lbs, each; help, 1 man; 4000 lbs. cured cheese; net
income per 100 lbs. §13.46; number of cows 220; cheese per
cow 400 lbs.

Coy's Hill Cheese Factory, Warren.

Capital invested $6000 ; began making cheese March 20,
closed September 27 ; 955,777 lbs. milk used ; 9,75 lbs milk to
I of cured cheese ; cheese kept before marketing 40 to 60 days ;
average weight about 50 lbs. each, 15 inch hoops ; help, 1 man
through the season, and 1 man and girl 3 months, costing in-
cluding board, 85 cents per 100 lbs. of cheese including rennets
and wood ; 1931 boxes, cost §499.11 ; 1017 yards cloth costing
8 J cents per yard ; Miller's circulating coil cheese A-at used ;
13 sacks Worthington salt used, costing S2.75 per sack; total
expense per lb. getting cheese ready to send from factory, in-
cluding freight and marketing 2i cents per lb. ; 98,067 lbs.
cheese cured ; net income per 100 lbs. §9,92^.

LIST OF MEMBERS.

BARRE.

Peter Harwood,
W. R. Barrett,
T. P. Root, .
C. A. Merriara,
James F. Davis,
IMiletns Henry,
John T. Elsvvorth,
Francis D. Rice,
Daniel G. Harwool,
Wilcut Harwood,
Clarke Jamerson,
Edmund W. Allen,
Nathan'l E.Holland,
Hiram Wadsworth,
Edwin Woods,
Loring F. Woods,
John E. Henry,
*Chas. M. Spooncr,
Job Stetson,
Henry E. Rice,
John W. Rice,
John F. Woods,
Joseph Robinson,
Joel B. Hinckley,
Hemy M. Cutler,
J. Henry Goddard,
Emery A. Howe,
Austin Hawes,
A. H. Holland,
Albert S. Holland,
Pliny H. Babbitt,
*Israel Fisher,
George Brown,
Benjamin Upton,
Cyrus Atwood,
Franklin Babbitt,

Justin Reynolds,
Harding Woods,
James W. Jenkins,
Estes Hawes,
Edwin R. Bemis,
Franklin Smith,
Oramel Clark,
Nelson Loring,
E H. Egery,
E. B. Shattuck,
David Fa}^
James N. Patterson,
L. F. Billings,
George H. Lane,
S. S. Hamilton,
Isaac Smith,
Simpson E. Bates,
Abner R. Mott,
W. A. Tolman,
Marshal D. Eaton,
J. F. Washburn,
Mrs. J T. Kllsworth,
" J. H Goddard,
" Peter Harwood,
" F. D. Rice,
" Miletus Henry,
" D. G. Harwood.

BRIMFIELD.

N. S. Hubbard,
G. F. Brown,
Calvin Baker,
Sumner Parker,
*Alured Homer.

PHILLIPSTON.

Cortland Sanderson,
James W. Hagar.

HARDWICK.

J. "W. Powers, .
J. M. Robinson,
B W. Sherman,
Elijah C. Newton,
J. C. Paige,
Elbridge Ruggles,
W. A. "Warner, Jr.,
Charles A. Wheeler,
Charles Ruggles,
John B. Aikin,
S. P. Hillman,
John A. Newcomb,
W ilder U. Barnes,
George Man ley,
F. D. Ruggles,
Frazier Paige,
J. W. Paige,
C. Southworth,
F. B. Aiken,
George Warner,
Bela B. Paige,
Dwight Billings,
John Paige,
Simon StockweU,
C. L. Warner,
Calvin W. Mann,
Moses Ruggles,
S. S. Dennis,
W. F. Slany,
C. S. Clark.

LEE.

Alexander Hyde.

UTICA, N. T.

Charles Miller.

•D<'ceafled.

15

NEW BRAINTKEE.

*Hollis Ticlcl,

William A. Mixter,

Josiah P. Gleason,

Josiah Bush,

B. F. Hamilton,

J. M. Green,

Moses H. Fay,

IVIoses Pollard,
D. G. Barr,
H. A. Hoyt,
W. A. N^ heeler,
Elbridge Gleason,
Charles A. Gleason
Charles Wih-ox,
Jonathan Bnsh,
Edwin Hoar,
H. L. Pollard,
Edwin W. B:irr,
George K. Tufts.

PETERSHAM.

Lewis Sanderson,
Merrick BUinchard,
George Br\ ant,
Jarius Williams,
Silas Wheeler,
Henry S. Miner,
D. C. Paige,
Mrs. H. S. Miner.

WORCESTER.

Draper Ruggles.

NORTH BROOKFIELD.

W. H. Ayers,
J. C. Ayers,
Royal Pickard,
D. W. R. Hinckley,
C. T. Huntington.

GREENWICH VILLAGE

J. H. Walker.

ENFIELD.

William B. Kimball

BOSTON.

C.L.Flint,
L. Wetherill,
Dr. J. R. Nichols.

WARREN.

Dwight Ellis,
D. S. Ellis,
Samuel L. Fisk,
D. W. Shepard,
J. E. Patrick,
INIarcus Burroughs,

D. R. Tyler,
? D. E. Young,

S. N. Gleason,
John Bridges,
Giles Blodgett.
T. H. Jones,
C. H. Shepard,
R. H. Blair,
W. S. Gilbert,
W. A. Patrick,
S. R. Burroughs,
C. H.Ellis,

E. A. Day,

C. C. Bliss,
Calvin Cutter,

D. M. Gould.

WESTBORO .

Lyman Belknap.

CONCORD.

Simon Brown.

SALEM.

Dr. Geo. B. Loring.

WARE VILLAGE.

B. Bond.

WILBRAHAM.

D. B. Merrick,
Henry Dewey.

SOUTH ADAMS.

S. L. Lincoln,
A. J. Bucklin.

WEST BROOKFIELD.

E. F. Henshaw,

E. Fairbanks,
J. G. Bruce,
W. B. Stone,
G. A. Barnes,

F. M. Carew,
J. W. Bailey,

L. H. Chamberlain,
Z. E. Gary,
Manley Pierce,
A. W. Smith,
Josioh flenshaw,
Oliver F. Davis,
William Adams, Jr.

HUBBARDSTON.

Andrew Gleason,
Danforth Clark.

DANA.

N. L. Johnson.

PERU.

M. Pierce.

SHERBURNE.

Andrew Hunt.

BLANDFORD.

W. E. Boise,
E. W. Boise.

LENOX.

Richard Goodman.

OAKHAM.

Cheney R. Adams,
Alonzo Lincoln,
Charles M. Packard.

•J863*

DATE DUE

UNIVERSITY OF MASSACHUSETTS
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