265] THE MANUFACTURE OF BUTTER 4I 



lated. In view of the fact, then, that the capital per estab- 

 lishment in butter-making must be greater than in cheese- 

 making, the tendency toward factory production must be 

 less in the former than in the latter. 



The following statement shows changes in the number of 

 establishments from 1890 to 19 10 due to the introduction 

 of the hand separator and to concentration : 



The number of establishments increased from 1890 to 

 1900, but decreased during the next decade owing to the 

 fact that the hand separator made it possible to gather large 

 quantities of cream over a wide territory and churn it at a 

 central point. The rapid introduction of the hand sep- 

 arator dates from about 1898. The general use of the 

 power separator from 1890 to 1900 caused an increase in 

 the number of establishments and also a decline in the 

 cream-gathering system. In the next decade, however, 

 when the hand separator superseded the power separator in 

 many sections of the country the cream-gathering system 

 was restored. These changes are also indicated by the 

 number of pounds of cream purchased. In 1900 there was 

 a decrease in the amount of cream purchased for the reason 

 that at that time the use of the power separator made it 

 necessary to purchase whole milk. In consequence of the 

 introduction of the hand separator there was, of course, a 

 rapid decline in the number of skimming stations that be- 

 came prominent before 1900. These separated the whole 

 milk in remote communities and shipped the cream to the 

 creamery to be churned. This system is still in use in some 



