HISTORY OF BUTTER 5 



3. Developments in 1890. The beginning of the 

 greatest period of growth of dairying in general, as well 

 as in the butter industry, began about 1890. It was 

 about this time that the centrifugal separator was placed 

 on the market. The first dairy school in the United 

 States was organized at about this year in Wisconsin, at 

 the State University. In this same year S. M. Babcock of 

 the University of Wisconsin gave to the world a quick and 

 accurate method of testing milk and other dairy products 

 for milk-fat. Starter was also placed in the hands of the 

 butter-makers in 1890. Soon the growth of the dairy in- 

 dustry called for more improved methods, such as better 

 moisture and salt control and flavor improvement. Along 

 with better methods came improved apparatus, such as 

 combined churns and workers, pasteurizers, starter cans, 

 sanitary piping, milk and cream pumps, and the like. 



4. Production. In 1909 the total butter made in 

 the United States was 1,619,415,263 pounds, or an 

 increase over 1899 of 8.6 per cent. Of this amount, 

 994,630,610 pounds were made on the farm and 624,764,653 

 pounds in the creamery. There was a decrease of 7.2 per 

 cent of dairy butter and an increase of 48.7 per cent in 

 qreamery butter. Probably at present there is more 

 creamery than dairy butter manufactured in the United 

 States. Table I shows the amount of butter manufac- 

 tured in the leading dairy states. 



5. Exports. The United States is not a heavy butter 

 exporter. In fact, the country imports about as much as 

 it exports. Table II shows the amount of butter that 

 leaves various countries, and the rank of the United States 

 among the other nations as an exporter. In reading this 

 table it should be remembered that the present war caused 

 an abnormal condition in the butter market in 1914. 



