The Washington herald., 1907-08-10
DEVELOPMENT OF
DAIRY INDUSTRIES
By FREDERIC j. HASKIN.
By FREDERIC j. HASKIN.

Ever since that day. nearly three cen
turtles ago, when a spotted calf went for
walk through the fields Of a NIassachu-
sets Bay colony, and so laid out the first
street in New England. Old Bnndie and
her family have been Of much Importance
in the domestic and commercial life OF
America. This is the cows only recorded
use as street maker, but as producers OF
the great milk. butter, and cheese supply
OF the nation. they have a series Of long
and successful years back of them. The
dairy industry Of the United States IS
congenial study for those who Ike sta
tistics. There are over 2l,o0000 COWS
MIXED In the United States every day
each gives 1850 pounds Of milk a year
making the annual output Of this country
about 70000 100000 pounds of milk II Is
disposed Of In various ways. a little over
half of il is required for the making OF
butter 1,0000O00OO pounds of it goes into
condensed milk. SG00 100000 into cheese,
and the rest is sold as cream, fed 10 the
calves. or divided among the people or the
country, each of whom should receive
seven-tenths of a pound of milk a day
a good-sized tumblerful.
II the COWS were all told of and as
CigEed specific duty in this dairy products
UuSnegs, $4,000 of them would be re-
quired to furnish the milk. condensed
milk. and cream: 109O0o00 would coniine
their attention solely 10 butter, and would
each be expected to furnish Isl u pounds
a year: $4,000 would be assigned TO the
sr,T ha rli IN
Der would have the raising Of all the
calves. As each individual in the United
States is supposed 10 eat twenty pounds
of butter each year, the brindle family
cannot quite supply IL, so we still import
something Ike 5000 pounds to make up
the deficiency. One-third Of the nation
OUTPUT of butter comes from the farms,
where S.500O00 farmers and their fam
HES still churn it, pack IL IN nrklns or
tubs, and deliver it 10 the nearest snip
ping point over 5000 factories make the
rest OF the 1905 10000 pounds that we use
annually.
Chicago. New York. Philadelphia. Bos-
ton. and ST. Louis are the great butter
distributing centers Of the country. Ship
ped by express or freight by boat or ralt'
the butter reaches these points al all
seasons OF the year, and is Immediately
put in cold storage to await the demand
a continual temperature of from 20 de-
grees Fahrenheit 20 below zero being
maintained The first attempt 10 take
butter making out Of the home and
handle 1t on a larger and more con-
venient scale was made in 1861 by Alanson
Slaughter, OF Orange County. y. Y.
Creameries owned by individuals, by cor
porations, or by farmers on cooperative
plan Immediately sprang up throughout
The country From Minnesota creamerIes
alone come over 100000 pounds OF but
ter. Iowa sends out 140. 001000 pounds, over
half of which is made in creameries. The
Ohio farm product alone amounts TO
SGOO0.OOO pounds. Kansas has the largest
creamery, one with a capacity Of 100000
pounds Of milk a day. The average out
put Of butter for each creamery in this
country is u7O0 pounds d year. using
million and a half pounds Of milk alto
gether. To support each creamery q
herd OF 40 cows in good milk is re-
CURED. It costs from IS to % cents 10
make pound of good butter. The value
OF our annual dairy products is over
$780, 100000. and the cows producing this
are valued at S500000,o0O
Every American IS entitled 10 four
pounds Of cheese a year, II he gets his just
share Of the annual output Of the fac
tories and farms, and he can take
choice Of favors as widely varied as any
made in the Old World. Standard Ameri-
can and Cheddar cheeses are the leading
ones made in America, but as the demand
grew. foreign cheeses have been added.
and Swiss Gruyere, Limburger. Neuf-
chatel. Brie. and Camembert can all be
had from American factories. Cheese
making for profit has been taken from
the home, the only dairy product so far,
that has become entirely a part of the
manufacturing world The first attempt
10 do this was in 1851 by a man in
Oneida County, New York. New York
and Wisconsin now make three-fourths
OF the 800 900 pounds now made IN This
country. Cheese making has lent a great
impetus to cattle breeding and the study
of proper foods. for Of all dairy products
it IS most dependent on the food given
the cows. and on the general quality of
the milk for its flavor and excellence.
There is no dairy belt in the United
States, as there are no cotton, fruit or
wheat belts It Is an industry that can
be followed in any section OF the country
1t has been retarded in the South be-
cause Of the indifference to the best
breeds Of cattle, and because Of the raw
ages caused by the cattle tick and the
Texas fever-the latter an inheritance
from early Spanish settlers In the lead
ing dairy States, Jerseys. Guernseys,
Ayshires and Observation-Disclosures are
demonstrating the fact that the better
the breed OF the cows. the better the milk
products. and the higher returns from
the sales. The progress IN this line IN
the past half century is remarkable It
was in the SOS that the first success
full attempt 10 improve a whole herd was
made, and that was by Zadock Pratt,
New Yorker, who weeded out his worst
cows. and built up his herd by purchase
and inbreeding until he raised his butter
production from 80 pounds for the year
1852, 10 % pounds eleven years later
Records Of individual cows began to be
kept. and now there are as noted cows
as there are horses or dogs.
The first COW Of record is the "Oakes
cow" OF Massachusetts. which, in 1916 made
stir in agricultural circles by giving
forty-four pounds of milk a day, and 467
pounds Of butter in one season. A COW
must give six or seven quarts Of milk
day for 800 days to be regarded as profit
able This means 4,00O or 4500 pounds
year Brown Bessie" the champion
butter cow at the Chicago Worlds Fair.
made record of 9fI Mounds Of MILL