Gloucester County Democrat., 1908-10-08
| THE DAIRY INDUSTRY.
Its Magnitude in This COuntry-Gy ever
2I.OOOO0O Cows MIXED Every
bay claims f. }. HasIin.

ElcucIieh y. hdshib5 Wiicibe IL WIG III
dianapolis Meas, on the dairy industry of
the country, says:
Eyer since that day, nearly three centur-
les ago, when spotted cali went fer a
walk through the fields of Massachusetts,
Bay Colony, and so laid out the first street in
New England, old Bride and her family
have been OF much importance in the do
mestic and commercial life of America.
This is the cows only recorded use as street
makers 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 like sta
tistics There are more than 81, 900, 600
COWS milked in the United States every day,
each gives 1850 pounds of milk year,
making the annual output of this coTntry
about 70, 900, 600, 900 pounds Of milk. 1t
is disposed of in various ways. A little
over half Of it is required for the making OF
butter, one billion pounds Of ii goes into con-
densed milk, three bill ion into cheese, and
the rest is sold as cream, fed TO the calves or
divided among the people Of the country,
each of whom should receive seven-tenths Of
pound of milk day-a good sized tumbler
full.
Ii the COWS were all sold off and assigned
to specific duty IN this dairy products busi-
ness 6, 400, 900 of them would be required TO
furnish the milk, condensed milk and cream
| 10, 600, 900 would confne their attention
solely to butter, and would each be expect
ed to furnish ISL pounds year; SAC, 900
would be assigned to the cheese industry,
and the remaining number would have the
raising OF all the calves.
AS each individual in the United States
is supposed to eat 20 pounds OF butter each
year, the Bripole family cannot quite sup-
ply it, so we still import something like
$4,000 pounds to make up the deficiency.
| One-third of the nations output of butter
comes from the farms where three and one
half million farmers aud their families still
churn it, pack it in frkins or tubs and de-
liver it to the nearest shipping point. Over
5000 factories make the rest of the billion
and half pounds that we use annually.
Every American is entitled to four pounds
of cheese a year if he gets his just share of
the annual output Of the factories and farms
and he can take choice of fiayors as widely
varied as any made in the old world.
Standard American and Cheddar cheese
are the leading ones made in American,
but as the demand grew foreign cheese has
been added and Swiss, Gruyere, Lin berger,
Neufchatel, Bri aud Csmembert can be had
from American factories and are quite as
good as their foreign namesakes.
Cheesemakipg for profit has been
duct, so far, that has become entirely part
of the manufacturing world. The first at
tempt to do this was in 1851 by man in
Oneida county, New York. New York and
Wisconsin now make three-fourths OF the
800, 900, 900 pounds made in this country.
Cheesemaking has lent 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 it's
favor and excellence.
Fourteen States have factories for putting
up condensed milk This is the result Of a
long series of experiments by Gail Borden,
who began in 1876 on some plan for pre-
serving milk. He perfected his idea in
1856, and by the time the Civil War broke
out he had condensed milk on the market
and four or five factories were putting out
i $4,000 one pound cans day. The annual
output is now beyond $50 600, ,00G pounds;
and of this New York and Illinois send out
over three -fourths. More than half the
condenseries of this country are in those
two States.