158 BOARD OF AGRICULTURE. [Pub. Doc. 



Cheese. — Twelve times as much cheese was made in 1890 

 in the northern central States as in the New England States 

 (New England, 9,107,034 pounds; northern central States, 

 110,225,861 pounds). 



The butter product in the northern central States during 

 the census year was 54J- per cent of the total production 

 of the entire country, while that of the New England States 

 was but 6^ per cent. Their respective proportions of the 

 cheese production were 43^- and 3| per cent and of the milk 

 production 52 and 6^ per cent. 



If, however, we turn to the data showing the number 

 of cows and the production per square mile, we find that the 

 difference between the western States and the New England 

 States in this respect is purely one of area. New England 

 is outclassed because of its small expanse of territory. We 

 find Vermont, Massachusetts, Rhode Island and Connecticut 

 ranking among the forty-eight States and Territories 4th, 

 7th, 5th and 3d in the density of cow population, 1st, 9th, 

 13th and 4th in butter production per square mile, and 3d, 

 15th, 5th and 11th in cheese production per square mile. 

 Only two of the twelve northern central States rank less 

 than 10th in density of cow population, but four out of 

 twelve rank less than 10th in butter production per square 

 mile, and but five out of twelve less than 10th in cheese 

 production per square mile. 



The figures which I have instanced during the last few 

 minutes are doubtless not new to this audience. They 

 serve, however, to show that the volume of New England's 

 dairy production in proportion to her area compared favor- 

 ably with that of the west in 1890. We should remember, 

 however, that dairying has taken great strides in the 

 Dakotas, Kansas, Nebraska and Minnesota since 1890, that 

 there has been but relatively small increase in the volume 

 of New England's business in this respect, and that the 

 figures given are low of truth for the conditions of to-day. 

 Its dairying, therefore, stands in danger of being over- 

 whelmed by sheer force of numbers. 



To all intents and purposes, New England sells its dairy 

 products at home only. Some whole milk goes to New York 

 from Connecticut and western Massachusetts ; perhaps some 



