Copy of By-Laws Furnished to Some of the Dairy-Factories.

1. All milk or cream supplied to the factory shall be subject to the approval of the manager or other competent person appointed to act on his behalf.

2. All milk intended for the factory shall be passed over a Lawrence cooler or other approved cooler, without the addition of water, for aeration purposes, before being canned.

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3. The milk or cream of each contributor shall be valued according to its productive quality, as ascertained by the manager or those employed by him, upon a method or methods approved of by the directors, and all such records shall be kept in a book, and may be made, if the directors think fit, the undisputed standard for payment upon the respective quantities of milk or cream furnished.

4. Producer shareholders shall be required to send the whole of their milk and cream to the factory, or the milk and cream of so many cows to be specified, except that which they require for home use, and the milk and cream to be delivered twice a day if at all convenient, or if found necessary by the manager or directors.

5. No person shall send, and the manager shall refuse to receive, any milk that is diluted with water or other fluid, or that is mixed with the milk of the previous evening, without authority from the manager, or that is adulterated with any material whatsoever, or is sour, or tainted, or dirty, or otherwise impure, or from which any cream has been removed. Cows must be thoroughly stripped at every milking.

6. The milk from unhealthy cows must not be taken, and the manager has authority to visit the dairies supplying milk, and report to the directors on any suspected cases, and also to report to the directors and furnish information to suppliers as to care and management of milk at the farm.

7. If the factory be making butter only, and any cream sent, it shall be that only which has been removed by a separator immediately after milking.

8. In the case of newly-calved cows their milk or cream shall not be sent to the factory until at least three days after calving.

9. Cans will be supplied by the factory for the conveyance of milk or of cream, and these alone will be allowed, for which a charge of £ per will be made in the patron's account. All cans or other utensils connected therewith must be kept thoroughly sweet and clean.

10. A correct account of milk or of cream, as the case may be, received at the factory, with the weight of curd or butter, shall be kept by the manager, such account to be at all working-hours open for inspection by any shareholder.

11. Should the manager suspect any contributor of wilfully sending any impure milk or cream to the factory he shall report the same to the directors, and in case the offence be proved the contributor shall forfeit all his shares and be expelled from the factory in every respect.

12. It shall be optional for patrons to supply milk and cream on Sundays. If any desire to do so notice shall be given to the manager, and in that event none will be received after 8 a.m.

13. Any complaint against the manager shall be made in writing addressed to the chairman of directors.

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14. The manager shall have power to prohibit the use of intoxicating liquor and tobacco in the buildings or on the adjoining ground of the company.

15. All persons supplying milk or cream to the factory are clearly understood to be doing so subject to the foregoing laws.

A printed copy of these by-laws shall be supplied to each shareholder and patron, and no plea of ignorance concerning the same shall be entertained.

Complete Outfit for a Cheese-factory to manipulate the Milk of Five Hundred Cows, with Prices attached, also Cost of Buildings.

	£	s.	d.
One six-horse-power boiler, with fittings	70	0	0
Two 700-gallon making-vats, with steam-pipes, connections, and fittings	60	0	0
Two large gang cheese-presses, 20ft. long, for hoops 13in. to 16in. in diameter	30	0	0
Twenty cheese-hoops (best galvanised iron and best steeled tin centres), at 18s. each	18	0	0
One set Fairbank's 5-beam weighing-scales, for weighing milk		10	0	0
One 140lb. Fairbank's weighing-machine, for weighing salt, &c.	4	0	0
One set curd-knives, horizontal and perpendicular	2	0	0
One large tin conductor, for conducting milk from stage to cheese-making vats	1	0	0
One large milk-strainer, for straining milk when falling from conductor into making-vat	2	0	0
Two siphons	1	0	0
Four water (tin) pails (extra heavy)	1	0	0
Two curd-scoops and dipper	1	5	0
One set milk-testing instruments, comprising three graduated jars, one lactometer, twelve cream-tubes, one lactoscope, and one pioscope	3	15	0
One dozen thermometers (best)	1	10	0
Factory brand and stencil ink and brushes	1	0	0
One curd-mill (Picker)	5	10	0
Two curd-agitators	0	10	0
One cheese-trier and cheese-knife	0	10	0
Set factory account-books and slate	1	10	0
Cost of building, including land, about	350	0	0
Cost of plant, as per statement attached	214	10	0
	564	10	0
Sundries		100	0	0
	£664	10	0

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In this estimate I have put down nothing for an engine, believing that in many cases gravitation water is easily procurable, thereby saving immensely in labour and fuel.—J. S.