DAIRY FARMING DAIRYING. 89 



There are said to be about 300 establishments operated upon the 

 creamery plan in the State, of which 100 are creameries receiving milk 

 from a number of patrons, and 200 are private dairies with power 

 separators and other creamery apparatus. 



"TL<se 'private creameries' average about 150 cows each, with some of them 

 having as high as 400 cows. The cooperative creameries range in cows from 

 250 to 4,000, with an average of 500 cows. Of these establishments about one-half 

 are proprietary and the other half about equally divided between joint-stock and 

 cooperative. . . . 



"The largest creamery in California is the establishment of the Guadalupe 

 Creamery Company (cooperative), located at Guadalupe, on the coast, in the north- 

 west corner of Santa Barbara County. It has capacity for the milk of nearly 4,000 

 cows, and is in a region of very large dairy holdings. It has one skimming station 

 and uses altogether six separators, mostly of the Alpha De Laval pattern, and has 

 received at times 60,000 lbs. of milk per day. 



The milk values in different months are given, together with an 

 account of farm dairies in California, the California butter roll and 

 forms of cheese, the dairy markets of the State, shipment of California 

 batter east, and dairy organization and protection. 



"The farm dairy, as it is understood at the East, is very rare in California. . . . 



"Almost all the cheese made in California (except that made occasionally in 

 creameries during low butter prices) is the product of proprietary concerns, and 

 probably nine-tenths of it is from milk produced by cows owned or leased by the 

 maker. The product is therefore almost wholly farm or ranch cheese, but the reader 

 will understand that many of these farms produce as much milk as is received by the 

 smaller Eastern 'factories' end manufacture it in as enlightened a manner. Farm 

 dairy cheese, as the term is used in the East, is hardly known in California. . . . 



"Of the cheese branch of California dairying it may be said that it has never 

 been developed as the natural adaptations of the State suggest.'' 



The cheese industry of the State of New York, B. D. Gilbert 

 (U. 8. Dept. Agr., Bureau of Animal Industry Bui. J 5, pp. 54). — This 

 bulletin gives the history of cheese making in New York, the New 

 England States, and Pennsylvania; statistics of cheese production for 

 New York and for the whole United States, beginning with 1840; sta- 

 tistics of exports and imports of cheese for the whole United States; a 

 description of different kinds of fancy cheese and of the principal fac- 

 tories where they are made in New York, and chapters on the dairy 

 boards of trade in the State of New York, cheese factories in New 

 York, and the future of the American cheese trade. The bulletin also 

 includes a detailed popular description of the modern methods prac- 

 ticed in the United States in making factory cheese, by G. Merry, a 

 practical cheese maker, who is said to have won many high prizes for 

 his work. An appendix to the bulletin gives tables showing the cheese 

 production and traffic in New York State. 



The author notes the prosperous condition of the cheese industry 

 which previously existed, and attempts to explain the causes of the 

 decline. He states that "in the year ending May J, 1896, the propor- 

 tion of exports [of cheese] is about 5 for Canada and 2 for the United 



