Associated Daiuying. 81 



The foreign demand for cheese, it is beheved, will be per- 

 manent, and exportations tVom year to year must largely 

 increase, since the finest American grades are acknowledged 

 to be equal to the best manufactured abroad, while the cost 

 of production is so much less as to render competition with 

 European dairies an easy matter on our part. This fact 

 alone gives confidence to those entering upon the business 

 of dairy farming — that it will be remunerative and enduring. 



In addition as the texture and flavor of cheese have 

 improved, a large home demand has sprung up, which 

 requires large quantities to meet its wants. It 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 production. 



With a constantly increasing home trade, and a reliable 

 foreign market, no branch of farming to-day ofi:ers better or 

 more permanent remuneration than the dairy. 



Previous to 1830, dairying in the States comprised but a 

 small proportion of the income 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 unde- 

 veloped. The herds were milked 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. It w^as not till 1851-2, 

 that the foundation of the first cheese factory in the coun- 

 try was laid in Oneida County, New York, and, for the ten 

 years following, but little was accomplished in pushing for- 

 ward the enterprise. But at this time the associated dairy 

 system began to attract attention. 



