CHAPTER XI 

 Historical 



THERE has been a great evolution in the business 

 of preparing and handling dairy products for man's 

 use since "Abraham put before his guests butter, 

 milk, and a dressed calf" and "Jesse sent David to 

 the camp of the army of Israel with ten small 

 cheese." It is a far step from the goatskin filled with 

 milk, hung on the branch of a tree or tied to the 

 tail of a horse for a churn, to the modern use of the 

 centrifugal separator, ripening of cream with pure 

 cultures of bacteria, and the use of a churn that also 

 works the butter before it is removed ; while the 

 large city user of modified, certified, or pasteurized 

 milk has forgotten, if he ever knew, that in primi- 

 tive times the milch animal was brought to the door 

 of the purchaser to deliver the freshly drawn milk, 

 and he is probably unconscious of the fact that his 

 morning supply of milk may have crossed three 

 States and taken two days to reach him "still fresh," 

 or perchance he takes it from a tin can which was 

 filled a year or more ago half way across the conti- 

 nent in a modern condensing establishment. Some 

 of the conspicuous milestones in this march of 

 progress are the following: 



In 1810, cheese made on the Western Reserve in 

 Northeastern Ohio was carted to Pittsburg for 

 barter. 



