MODERN DAIRYING 



income of over five hundred millions of dollars 

 annually. 



The manufacture of cheese, too, on a scale 

 at all commensurate with the possibilities of 

 the country, dates from the beginning of the 

 New Earth ; though the first cheese factory 

 was established, also, in New York, in Oneida 

 county, in 1851. By the close of 1869, the 

 number had increased to over one thousand in 

 the United States. The manufacture of cheese 

 was originally altogether confined to the farm ; 

 the results were not so satisfactory, however, 

 as in the case of factory manufacture, so that 

 out of the total of three hundred miUions of 

 pounds made in 1900, less than seventeen 

 milhon pounds were made on the farms. Five 

 states — New York, Wisconsin, Ohio, Pennsyl- 

 vania and Michigan — made eighty and four- 

 tenths per cent of all the cheese manufactured 

 in the country. 



The interest in cheese manufacture, and in 

 all the related lines leading up to it, has been 

 not less pronounced on the part of the men of 

 practical science than their interest in the mak- 

 ing of butter. The possibilities of scientific 

 investigation are far greater in cheese than in 



