Year: 1875

The dairy has become an important branch
Of national industry. 1t is rapidly spread
ing over new fields, and is engaging the at.
tention Of farmers in the Western, North
western, and Middle states wherever the lands
are adapted to grazing and there are springs
and streams Of living water. The dairy dis
tricts though comparatively limited embrace
larger area than has been generally sup
posed.


1t is true there are extensive plains at
the south aud southwest where the business Of
dairying cannot be carried on but broad belts
aud isolated patches OF laud are scattered
over our vast domain well adapted to graz
ing, and such lands when taken in the ag-
gregate cover wide extent Of territory.
There are two causes that have been operat-
ing in the past dozen years to stimulate the
development of this branch of industry and
have caused it to assume proportions that
give it a distinctive feature Of nationality.


The FIRST is large and increasing foreign
demand for dairy products; the second is
the American system Of " associated dairies"
now brought to such wonderful perfection
that the business is being readily introduced
into new sections with all the ease and GER
tainty of success in producing the qualities
attained in old dairy districts.


The foreign demand for cheese it is be.
lieved will be permanent and expectations
from year to year must largely increase,
since the finest American grades are ac-
knowledged to be equal to the best manuiac.
tured abroad, while the cost Of production
is 90 much less as to render competition with
European dairies an easy matter on our part.
This fact alone gives confidence to those en-
tering upon the business Of dairy farming
that it will bo remuneratve aud enduring.
In addition as the texture and flavor of
cheese have improved, a large home demand
has sprung up which requires large quauti-
ties to meet its wants. 1t is stated by those
thoroughly conversant with the matter that
the home demand for years to come will
more than keep pace with the increased pro-
ductiOu.


With a constantly increasing home trade
and reliable foreign market, no branch Of
farming to-day offers better or more perma-
neut remuneration than the dairy


Previous to 1880 dairying in the states
comprised but a small proportion of the in
come of our agriculturists and until 1850
but little cheese had been shipped abroad
All the operations of the dairy at that time
were rude and undeveloped, The herds were
MIXED in the open yard, the curds were
worked in tubs and log presses. Everything
was done by guess and there was no order
no system, and no science in conducting the
operation. 1t was not till 1872 that the
foundation of the first cheese factory in the
country was laid 10 Oneida Co., N. Y, anC
for the ten years following, but little wa
accomplished in pushing forward the enter
prise but at this time the associated dairy
system began to attract attention.


The system was first inaugurated by {
substantial farmer by the name Of Williams
living at Rome, Oneida Co.. N. Y, anC
suggested from mere accidental circumstano
es. Mr.. Williams was an experienced and
skilliul cheese maker; his dairy, therefore
enjoyed high reputation and was eagerly
sought for by dealers, One Of his sons hav
ing married entered upon farming on hi
own account, turning his attention to dairy
ing, and proposed to lift his debt by chees,
making. But he could not bo sure of a
good prices as his fathers make always com
manded 1t was therefore arranged betwee
father aud son that the milk from the neN
farm should be brought over in cans an
made up in the paternal cheese room. Mean
} while the father had contracted the chees
: at figure considerably higher than was be