DAIRY MEETING. 159 



I have some figures on the manufacture of dairy products 

 which I will quote, as you may be interested in them. The 

 total number of dairy manufactories, — including creameries, 

 condensed milk factories, cheese factories, etc., in 1904 was 

 8,926 and in 1909, 8,479; '^ decrease you will see of 447 ur 5 

 per cent. From 1904 to 1909 the amount of capital invested 

 in dairy manufacturing establishments in this country had in- 

 creased from $47,000,000 to $71,000,000, over 50 per cent. This 

 shows a smaller number with greater value. The production 

 of condensed milk in 1904 was 308,000,000 pounds and in 1909, 

 495,000,000 pounds, or an increase of 60 per cent. There are 

 no figures given on dried or dessicated milk but there are ten 

 factories in operation in this country, an increase of four or five 

 during the last year and a half, which indicates that that indus- 

 try is being developed. The ice cream industry, to which I 

 referred a few moments ago, has certainly increased very rap- 

 idly and is now one of the important branches of manufactured 

 dairy products. It is estimated by various authorities that up- 

 wards of $100,000,000 worth of ice cream is manufactured 

 every year. Some estimate it as high as $150,000,000. It is 

 also estimated that $30,000,000 are ^invested in the business. 

 Unfortunately the last census report will give us no data regard- 

 ing ice cream, as I understand the enumerators were instructed 

 to get no information along this line. Ice cream has opened up 

 a field for marketing sweet cream at good prices, and is one of 

 the products that has brought about improvement in the quality 

 of our product. We have at the present time, however, an un- 

 fortunate situation regarding the cream for ice cream purposes. 

 The Homogenizer is being generally introduced throughout this 

 country. It was first used, I believe, to give the cream for ice 

 cream making a smoother body, and to make a thin cream ap- 

 pear heavy. We have now about reached a point where instead 

 of using it for this purpose, ice cream manufacturers are buy- 

 ing butter, melting it, letting the salt and the curd settle, and 

 using the butter oil to mix with skim-milk and by homogenizing 

 it, making cream. That in a way is going to deprive the pro- 

 ducers of cream of this market. There would not be so much 

 objection to this sort of thing if the people would use a good 

 grade of butter, but unfortunately they are not always satisfied 

 to stop with a good grade" of butter. They sometimes take a 

 poor grade and even in some instances, I am told, use packing 



