| Description |
from all three'towns. If the farmer whose milk was brought in had pigs and wanted whey, it was returned to ofchirge^lO)0"" ""^ CanS ^ £°11O"nS m°rnil«' £r6e In Manti if a farmer's milk was picked up, there was a hauling fee of 15c per hundred pounds of milk, and where this milk check was often the only cash flow in a familyt wagon.(11) Milk checks were paid twice a month. In 1937, Ernest and Ruth Scow made their first pay-* ment on their farm, with a milk check for S6.43. factory. Sitting on a table was a Daisy (a 60-pound drew a glass of rich milk off, and ate his breakfast. He Sour milk won't make cheese, and the milk came straggling in so long that it was sure to be sour. When it was finally in the vat, Smith started the resin but forgot the color. hundred pounds of white cheese and didn't know what to do with it. He called the manager in Salt Lake City. About a week later there was a telephone call from Wyoming, where could thev get more of chat delicious could ^et. From that day ojij Smith made a special order of at least a hundred pounds of white cheeseeach week.C13) The building stood'idle until 1930 when Nelson-Ricks leased it and hired Andrew and Lvtle Merriam as cheese-makers. 04) |
