+283. Locating the site.+--In a farming community, several factory sites are usually available. It is best to consider carefully the desirable features of each before trying to make a definite choice. Many of the present cheese factories were located in hollows because it was easy to secure a supply of water, but no thought or attention was given to the disposal of the sewage. The following points should be considered in choosing a site:
(1) _Drainage._--A factory should be so located that it has good drainage. Ground that slopes away from the factory makes the disposal of sewage easy. Sewage should not be allowed to run out on the ground and left to decay, thus forming a breeding place for flies, but should run into a cesspool or septic tank.[129] Even in a porous soil, a cesspool frequently clogs and gives trouble. The septic tank seems to be the best method to dispose of the sewage unless the factory is so located that connection can be made with a city sewage system.
(2) _Water._--An abundant supply of pure water is essential to a factory. This may come either from deep wells or springs. The value of a never-failing water supply cannot be overestimated.
(3) _Exposure._--The factory should be so located that the receiving room is away from the prevailing winds. This prevents dust being blown into the factory. The curing-room should be on the side not exposed to the sun as this will keep it cool. Fig. 59 shows a clean cheese factory of the ordinary type. When it is desirable to cure the cheese in a cellar, it is better to locate the factory on the side of a hill. Then the receiving and manufacturing room may be on the ground level and the curing-room, a cellar, back of the manufacturing room and yet all on the same level. This saves carrying the cheese up and down stairs.
(4) _Accessibility to market_ should not be overlooked. Often the quality of the cheese is injured by long hauls. An important item in marketing both milk and cheese is the use of the automobile. By its use the products are not so long in transit, and losses from exposure in delivery are reduced. Both milk and cheese, when exposed to the heat of the sun for any length of time, become warm. This gives undesirable organisms chance to develop.