76 



Yearbook of the Department of Agriculture, 1921. 



;,. toVo — I ractically all tlie cheese is now made in factories, only 6,000,000 pounds 

 in 1919, or less than 2 per cent of the total production of the United States, bein^ 

 made on farms About two-thirds of the cheese is made in Wisconsin and half of the 

 remainder m New lork. Cheese production has developed in those parts of Wisconsin 

 t??„i"^*^^ ^ • ^^ving less than 150' days in the growing season, except along the lake 

 snores, and m the central, sandy portion of Wisconsin, which has poor pastures. The 

 snort, cool season favors summer pasture and cheese production, just as silage, winter 

 aairying butter making, skim milk, hogs, and corn complete the economic cycle in the 

 •warmer belt to the south. The figures were compiled from reports received by the Dairy 

 and Poultry Division, Bureau of Agricultural Economics. 



