212 ANNUAL REPORTS OF DEPARTMENT OF AGRICULTURE. 



In the study of the cost of hauling milk and cream it was found 

 that the hauling charge averaged 10 per cent of the price the farmer 

 received for his butterf at, with an additional charge for hauling skim 

 milk. 



The Grove City Creamery has completed its eighth year of op- 

 eration. Butter is still the principal product, but a good trade has 

 been built up in sweet cream and ice-cream mix, especially during 

 the summer months. The quality of the butter has been kept up 

 to a high standard and the local markets for this product have in- 

 creased. The other products have also sold for better prices than 

 in the preceding two years. 



CHEESE INTKODUCTION. 



Introduction of improved methods of manufacturing Swiss cheese 

 has been continued in three States. The cooperating factories fol- 

 low the recommendations of the department field men, furnish facili- 

 ties for growing the necessary cultures, keep an accurate record of 

 the manufacture of each cheese, and permit the field men to grade 

 the cheese at the time of sale. 



In Ohio, 6 factories, which cooperated with the field men, made 

 2,463 cheeses, of which 41.7 per cent were graded fancf, 47.4 per 

 cent No. 1, and 10.9 per cent No. 2. The combined total of 89.1 per 

 cent fancy and No. 1 compares very favorably with 80 per cent 

 fancy and No. 1 averaged by factories folloAving old methods. 



In Wisconsin, 17 factories showed a range from 50 per cent fancy 

 and No. 1 cheese in factories where the cultural methods were not 

 followed completely to 92.7 per cent in one of the best-conducted 

 plants. 



The manufacture of Swiss cheese in North Carolina has been 

 undertaken as a trial to determine whether or not it is possible to 

 make this kind of cheese under conditions existing there. 



The work on American cheese, begun several years ago in several 

 Southera States, has been continued. 



WESTERN DAIRY INTRODUCTION. 



In connection with the work of dairy introduction in the Western 

 States, 27 neAv bull associations, owning 136 purebred bulls, were 

 organized, and there was an increase of 15 cow-testing associations 

 and approximately 20,000 cows. 



Efforts were made to improve the quality of creamer}^ butter by 

 the introduction of cream grading, by which cream is paid for on a 

 quality basis, and as a result 50 creameries in the western territory 

 have adopted some system of grading cream. The educational 

 butter-scoring contests were continued. 



The work with factories producing Cheddar cheese consisted 

 very largely in introducing better methods of manufacture, in 

 bringing about greater care on the part of the farmers to produce 

 clean milk and deliver it to the factories properly cooled in good 

 time in the forenoon, in giving short courses for cheesemakers, and 

 in conducting an educational monthly scoring contest. 



Surprise milk contests were introduced in three new cities, besides 

 becoming more firmly established in the older contest cities. 



