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is as difficult to find a farm churn as a spinning-wheel. An illustration of the nature of the changes is afforded in the butter-making district of Northern Vermont, at St Albans, the business centre of Franklin county. In 1880 the first creamery was built in this county; ten years later there were 15. Now a creamery company at St Albans has upwards of 50 skimming or separating stations distributed through Franklin and adjoining counties. To these is carried the milk from more than 30,000 cows. Farmers who possess separators at home may deliver cream which, after being inspected and tested, is accepted and credited at its actual butter value, just as other raw material is sold to mills and factories. The separated cream is conveyed by rail and waggon to the central factory, where in one room from 10 to 12 tons of butter are made every working day—a single churning place for a whole county! The butter is all of standard quality, “extra creamery,” and is sold on its reputation upon orders received in advance of its manufacture. The price is relatively higher than the average for the product of the same farms fifty years earlier. This is mainly due to better average quality and greater uniformity—two important advantages of the creamery system. In one important detail dairy labour is the same as a century ago. Cows still have to be milked by hand. Although many attempts have been made, and patent after patent has been issued, no mechanical contrivance has yet proved a practical success as a substitute for the human hand in milking. Consequently, twice (or thrice) daily every day in the year, the dairy cows must be milked by manual labour. This is one of the main items of labour in dairying, and is a delicate and important duty. Assuming 10 cows per hour to a milker, which implies quick work, it requires the continuous service of an army of 300,000 men, working 10 or 12 hours a day throughout the year, to milk the cows kept in the United States. The business of producing milk for urban consumption, with the accompanying agencies for transportation and distribution, has grown to immense proportions. In many places the milk trade is regulated and supervised by excellent municipal ordinances, which have done much to prevent adulteration and to improve the average quality of the supply. Quite as much is, however, being done by private enterprise through large milk companies, well organized and equipped, and establishments which make a speciality of serving milk and cream of fixed quality and exceptional purity. Such efforts to furnish “certified” and “guaranteed” milk, together with general competition for the best class of trade, are doing more to raise the standard of quality and improve the service than all the legal measures. The buildings and equipment of some of these modern dairies are beyond precedent. This branch of dairying is advancing fast, upon the safe basis of care, cleanliness, and better sanitary conditions. Cheese-making has been transferred bodily from the domain of domestic arts to that of manufactures. In the middle of the 19th century about 100,000,000 lb of cheese was made yearly in the United States, and all of it in farm dairies. At the beginning of the 20th century the annual production is about 800,000,000 lb, and 96 or 97 per cent, of this is made in factories. Of these there are nearly 3000, but they vary greatly in capacity, and some are very small. New York and Wisconsin possess a thousand each, but the former state makes nearly twice as much cheese as the latter, whilst the two together produce three-fourths of the entire output of the country. A change is taking place in the direction of bringing a number of factories previously independent into a “combination” or under the same management. This tends to improve the quality and secure greater uniformity in the product, and often reduces cost of manufacture. More than nine-tenths of all the cheese made is of the familiar standard type, copied after the English Cheddar, but new kinds and imitations of foreign varieties are increasing. The annual export of cheese from the United States ranges between 30,000,000 and 50,000,000 lb. The consumption yper capita does not exceed 31 lb per annum, which is much less than in most European countries. Butter differs from cheese in that it is still made much more largely on farms in the United States than in creameries.
[AMERICAN dairying.
Creamery butter controls all the large markets, but this represents little more than one-third of the entire business. Estimating the annual butter product of the entire country at 1,400,000,000 lb, not much over 500,000,000 lb of this is made at the 7500 or 8000 creameries in operation. Iowa is the greatest butterproducing state, and the one in which the greater proportion is made on the factory plan. The total output of butter in this state is one-tenth of all made in the Union. The average quality of butter has materially improved since the introduction of the creamery system and the use of modern appliances. Nevertheless, a vast quantity of poor butter is made—enough to afford a large and profitable business in collecting it at country stores at grease prices or a little more, and then rendering or renovating it by patent processes. This renovated butter has been fraudulently sold to a considerable extent as the true creamery article, of which it is a fair imitation while fresh, and several states have made laws for the identification of the product and to prevent buyers from being imposed upon. No butter is imported, and the quantity exported is insignificant, although there is beginning to be a foreign demand for American butter. The home consumption is estimated at the yearly rate of 20 lb per person, which, if correct, would indicate Americans to be the greatest butter-eating people in the world. The people of the United States also consume millions of pounds every year of butter substitutes and imitations, such as oleomargarine and butterine. Most of this is believed to be butter by those who use it, and the State Dairy Commissioners are busily employed in carrying out the laws intended to protect purchasers from these butter frauds. The by-products of dairying have, within recent years, been put to economical uses, in an increasing degree. For every pound of butter made there are 15 to 20 lb of skim-milk and about 3 lb of butter-milk, and for every pound of cheese nearly 9 lb of whey. Up to 1889 or 1890 enormous quantities of skim-milk and buttermilk from the creameries and of whey from the cheese factories were entirely wasted. At farm dairies these by-products are generally used to advantage in feeding animals, but at the factories —especially at the seasons of greatest milk supply—this most desirable method of utilization is to a great extent impracticable. In many places new branches have been instituted for the making of sugar-of-milk and other commercial products from whey, and for the utilization of skim-milk in various ways. The albumin of the latter is extracted for use with food products and in the arts. The casein is desiccated and prepared as a substitute for eggs in baking, as the basis of an enamel paint, and as a substitute for glue in papersizing. It has also been proposed to solidify it to make buttons, combs, brush-backs, electrical insulators, and similar articles. No census of cows in the United States was taken until the year 1840, but they have been enumerated in each subsequent decennial census. From 23 to 27 cows to every 100 of the population were required to keep the country supplied with milk, butter, and cheese, and provide for the export of dairy products. The export trade, though it has fluctuated considerably, has never exceeded the produce of 500,000 cows. At the close of the 19th century it was estimated that there was one milch cow in the United States for every four persons, making the number of cows about 17,500,000. They are, however, very unevenly distributed, being largely concentrated in the great dairy states, Iowa leading with 1,500,000 cows, and being followed _ closely by New York. In the middle and eastern states the milk product goes very largely to the supply of the numerous large towns and cities. In the central, west, and north-west butter is the leading dairy product. . Table XVIII. shows approximately the quantity and value ot tlie dairy products of the United States in 1899, the grand total repreTable XYIII. Estimated Number of Cows and Quantity and Value of Dairy Products in the United States in 1899. Rate of of Product. Product Total Product. Rate Value. Total Value. per Cow. Dollars. Cents. 257,400,000 18 lb 1,430,000,000 ft 11,000,000 Butter 130 27,000,000 9 300,000,000 ft 300 ft Cheese 1,000,000 167,200,000 380 gals. 2,090,000,000 gals. 5,500,000 Milk Cows.
snting a value of $451,600,000. Adding to this the skim-milk, atter-milk, and whey, at their proper feeding value, and tlie dves dropped yearly, the annual aggregate value of the produce f the dairy cows exceeds $500,000,000, or is more than one undred million pounds sterling. Accepting these estimates as mservative, they show that the commercial importance ot the airy industry of the United States is such as to justify all reasonble provisions for guarding its interests. ^ ^^
