they would arrive at the factory, with their wagons loaded with cans of 100 pound capacity. Each farmer would have his cans identified. The load was then transferred to the platform and the cheese maker would weigh it and keep samples for testing.

The skill of the cheese maker and the quality of equipment ensured that from approximately 11 pounds of milk, there would be a pound of cheese. The production from the newly freshened cows on lush June pasture came to considerable quantity. The cheese was pressed into round blocks, possibly 20 inches in diameter by 6 inches thick. The cheese was wrapped in cheese cloth and waxed. It was put in storage to age. The products mild, medium, and old had a ready market. The remaining product, "whey", was returned to the farmers, who fed the liquid to their pigs.

After operating as a cheese factory for a considerable number of years, around 30, the operation was changed to buttermaking. This required the collection of a smaller quantity, as separating the cream from the milk reduces the cream to approximately ten pounds from a hundred of milk.

The skim milk wasfed to the calves and pigs. At that time, few humans considered that it was a wholesome diet drink.

Cream was collected once or twice a week from the different routes. In times of heaviest production, the haulers worked different days in order to level off the daily amounts.

Pasteurization of cream was now a requirement. A quality churn of large capacity was required. Under ideal conditions, the resulting butter met the required standards. It was printed into two pound blocks, with a patterned face to the eight quarters. The butter was'wrapped in parchment paper and put in cold storage.

Before the days of mechanical refrigeration, ice was cut on the fresh water dam at the mill some mile and a half distant. Blocks of several cubic feet were cut and hauled to the ice house. Insulation was provided by about a foot of sawdust on the bottom, sides, and top. Sufficient ice was stored for the coming

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