94 ANNUAL, REPORT OF THE Off. Doc. 



milk, condeused skim-milk, milk or even skim-milk. Milk powders 

 made by evaporating whole milk to dryness form a considerable 

 element of production, especially for use in infant foods. Butter- 

 milk is known not only in the spring-Iiouse on the farm, but has 

 grown to me a favorite beverage at most city bars, and kephir and 

 kumys prepared by fermenting cow's milk, are becoming well known. 

 Milk sugar, still limited in use, is now made from skim-milk as well 

 as from whey, and dried curd produced from skim-milk has found 

 a growing value as an important ingredient of various adhesive 

 and stiffening preparations. 



RELATIVE POSITION OP PENNSYLVANIA AS A DAIRY STATE. 



In the middle of the last century Pennsylvania had an enviable 

 reputation as a dairy State, rivaled only by New York. Today she 

 has other competitors, and exceeds at no point of the industry 

 except that of the market value in every other state. Nevertheless, 

 she still belongs to the galaxy of the principal dairy states of the 

 Union. According to the late national census the dairy industry 

 exhibited a higher degree of specialization in Pennsylvania than in 

 any other of the great dairy states except New York. For while 

 the total number of cows was smaller in Pennsylvania than in 

 these other states, except Ohio and Minnesota, the number of 

 dairy farms, i. e., such as derived tlieir j>rincipal income from the 

 sale of milk products, was greater than in any other state except 

 New York, and the average Pennsylvania cow far outclassed her 

 Western competitors in the volume of milk she annually produced. 

 Furthermore, she exhibited a greater improvement during the pre- 

 ceding decade than did the cows of the competing Western States, 

 and from 1900 to 1908 Pennsylvania increased her number of cows 

 more than any Western dairy state except Wisconsin. Pennsylvania 

 i-anked third in the total production of milk by states, second in 

 the value of dairy products, third in the total (juantity of butter 

 produced and in that produced on farm, but only fifth in that pro- 

 duced in factories, and fourth in cheese production. 



Moreover, the average value of the Pennsylvania dairy farm 

 product sold exceeded that of every other principal system of farm- 

 ing in the State. Viewed with respect to the influence of the sys- 

 tem of farming upon the fertility of the land, no system of large 

 extension is so favorable to the increase of fertility as a well 

 conducted dairy system, both because it lends itself to the most 

 careful conservation of domestic manures, and leads, especially 

 where butter is the chief product sold, to the least removal of 

 valuable elements, but also because it brings to the farm in the 

 grain foods purchased, a large store of available plant food to add 

 to the original supply. 



For all these reasons, as well as for the economic and sanitary 

 advantage of the great industrial and urban population, Pennsyl- 

 vnnia may wisely do all in her power to develop and improve her 

 dairy industry. ^ 



PENNSYLVANIA'S CONSUMPTION OF DAIRY PRODUCTS. 



Let me pause for a moment to consider the demand of the State 

 for dairy products. In 1900 tlie pnpulnlion was fi,300,000, the 

 eaining members of whom, to the proportion of 86 per cent., were 

 engaged in non-agricultural occupations. The Bureau of Labor 



