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In the month of February, 1881, Jessa Williams contracted his cheese of the following season to merchants at Rome at3| per pound, the cheese to be held until autumn, with a view to sending it to Liverpool. As the average price in the neighborhood was then less than 3d, Mr Williams regarded his bargain as very advantageous, and with a father's thoughtfulness, induced the buyers to consent to include the season's cheeso of his eldest son, George, whom he had ]ust established upon a farm In his viowily. This was agreed to upon the guarantee of the father that the quality of the son's cheese should equal that of his own. TJpou communicating ths faots to his sod, the latter at onoe doubted tho ability of himself and his young wife, with bat one year's experience, to make cheese equal to th«t of the parents, who had devoted twenty yoars to this work. The family consultations whioh onsued led to Geargo and his wife being instructed in oheesemaking at the old homestead, but without resulting in the cheese of the new farm coming up to the father's standard; and then Jesse Williams said ; •• Well, if you and Anna cannot make your cheese what it should be at home; bring your milk here, and your mother will make it up with ours. The oheeae will surely then bo all the same." , Made as a suggestion, to obviate a lack of uniformity, and to secure a higher averag* quality, it was acted upon, found practicable, and proved successful, although the farm of George Williams was at least two miles distant from his father^. Hera was the beginuißgof the Williams" cooperative dairying, June, 1831. Tho next step was natural ,• the question arose, Why cannot we do this with more milk, getting it from our neighbors? Mr Williams found that the produots of milk in the neighborhood avec«ged about 2J.1 a pound for cheesa fresh from the hoop, or an equivalent .in, butter, no allowance being made for th« labor involved. Here was. a fair mar. gin for business, providing; the. n»ilk could bo obtained on this basis, and also providing he could sell all, -the cheese lie oould make under the; contract at 3Jd. Thus, during the setisbn of 1851, Mr and Mra Williams made un at the farm tho milk of 160 cows.. and before tho summer closed . pled«ei» enough for the next year .were' sae»red to warrant the erection of boildinra suitable (o handle themilk of 300,0r 400 cows. A co-partnership was at once formed between Jesse Williams and his sons Qeorge. and De Witte • springs near the homestead were leased bujldiogs were ereoted, and atrthe op«o. ing of the season of 1852 the original Williams' Factory oommeuqod operations. De Witte managed the genera) farming while Jesse Williams anxS George, with their wives, devoted thenu selves to the factory and its work. TJisi season tho family held 70 cows, and they purchased the milk of 290, north *rom jts atart the factory proved a. success, and this was largely due to tW high quality of its product. That, j* turn, is attributed ky the family to thesorupulqus care, good judgcaeat, and cease],osa labours of Mra Amanda\yillitmß, who for several years was. really the cbcesemaker, personally, supervising all, cjfil^iU, oj man'u^ factur§ v

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THE ORIGIN OF AMERICAN CHEESE FACTORIES., Hawke's Bay Herald, Volume XXIII, Issue 7944, 7 January 1888, Supplement

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THE ORIGIN OF AMERICAN CHEESE FACTORIES. Hawke's Bay Herald, Volume XXIII, Issue 7944, 7 January 1888, Supplement

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