DAIRY FARMING DAIRYING. 387 



A wide difference was found between the separators with respect to 

 ease of operation. Although no dynamometer was used, the list, 

 according to ease of operation per 100 lbs. of capacity, is given as fol- 

 lows: National, Baby No. 3 or Mikado, Empire, Humming Bird, United 

 States No. 5, Midget No 7. 



The results of 18 trials in churning cream from the different separa- 

 tors are given: "The difference between the percentage of fat left in 

 the buttermilk, with 3 or 4 exceptions, is within the limits of error, and, 

 according to these results, there is practically no difference in the 

 churuability of the cream obtained from different hand separators. A 

 careful examination of the butter made in these churnings showed no 

 difference in texture or flavor that could be detected, the butter being 

 to all appearances similar in every respect." 



The cheese industry: Its development and possibilities in 

 Wisconsin, S. M. Babcock and H. L. Russell ( Wisconsin Sta. Bui. 

 60, pp. 24, figs. .7, pis. 2). — This bulletin gives statistical data relative to 

 cheese making in the United States and the export trade, with remarks 

 on the nutritive value of cheese, factors influencing the development of 

 the cheese industry, development of the butter and cheese industry in 

 the light of natural conditions, the historical development of the cheese 

 industry in Wisconsin, and the advantages of Wisconsin as a cheese- 

 producing State. 



" It will be noted that the great dairy region of the country coincides in a general 

 way with the corn belt. The distinctively cheese regions lie as a rule to the north- 

 ward of the great butter States, although in some instances both dairy products are 

 extensively manufactured within the limits of a single State. Within the present 

 decade the limits of butter production have been extended greatly to the westward, 

 so that the present and potential butter regions are not accurately represented by 

 the conditions as reported in the census of 1890. The cheese regions, with the excep- 

 tion of a small but spreading area on the Pacific Coast, lie in the basin of the Great 

 Lakes, which modify the climatic conditions to such an extent that the surrounding 

 States are especially favored with reference to cheese production. Butter can be and 

 often is made on an extensive scale in all of these sections, but the peculiar advan- 

 tages necessary to successful cheese production are present to an unusual degree and 

 have unquestionably been of importance in determining the development of cheese 

 making in America." 



Wisconsin is considered especially well adapted for cheese produc- 

 tion from climatic, commercial, educational, and legal considerations. 



" In the adaptation of any industry to its surroundings natural advantages exert 

 a marked effect. A recognition of these is necessary in the successful prosecution of 

 any business. Wisconsin, therefore, should recognize the great advantages which 

 she possesses for the economic production of a high quality of cheese. By nature 

 she seems predestined to be the great cheese State of the future. Her commercial 

 advantages by reason of her geographical position, her transportation facilities, and 

 the legal restrictions thrown about the manufacture and sale of spurious products 

 give her a prestige that can not fail to keep her in the front rank if she maintains 

 and improves the quality of her product, a result which is only possible through the 

 uplift that comes from a recognition of her educational institutions." 



Report on Swedish dairying, 1891-95, with a list of Swedish creameries 

 and cheese factories, G. Liljhagen (JSforrkoping, 1897, pp. 164, 51; from Bpts. 



