BUREAU OF ANIMAL INDUSTRY. 95 



newness of the industry made assistance in creamery development of 

 vital importance. As a result of these efforts the manufacturing 

 methods and the sanitation of the plants in many localities are now 

 equal to those of the best dairy sections of the country. Much of this 

 progress is due to improvement in methods of dairy farming and the 

 resulting improvement in the quality of the cream brought to the 

 creameries. In bringing about these results the field agents have 

 worked largely with the farmers of small means who depend on 

 dairying for a livelihood. 



The high prices of coal and electric power have given new impor- 

 tance to economy and efficiency in power and refrigeration. A num- 

 ber of creameries were given assistance in building refrigerators, and 

 specifications were furnished for exhaust-steam water heaters, result- 

 ing in material savings to the plants concerned. Exhaust-steam 

 water heaters and hot-water boiler-feed pumps were installed by 45 

 creameries. Equipment for using exhaust steam for pasteurizing 

 cream was installed by G creameries, balanced valves were put in 3 

 plants, and electric motors installed by 3 plants. 



THE GROVE CITY CREAMERY. 



The addition to the creamery plant at Grove City, Pa., has been 

 completed, and cheese of the Camembert, Eoquefort, and Swiss 

 varieties is now being manufactured in an effort to encourage pro- 

 duction in the United States of these cheeses, which heretofore have 

 been largely imported. 



Despite the high cost of feed and the curtailing of milk produc- 

 tion, the Grove City creamery has surpassed the records made in 

 1918 in practically all lines, and the total business done has increased 

 from $375,595 in 1918 to $520,480 in 1919. For the past few months 

 the creamery has received larger premiums in price for its products 

 than ever before. 



CHEESE-FACTORY EXTENSION. 



Much work has been done by the Dairy Division's field men in de- 

 termining suitable localities for the manufacture of Cheddar cheese 

 and demonstrating the proper methods of organizing, building, 

 equipping, and operating cheese factories, training cheesemakers, 

 and otherwise giving assistance in both the manufacture of cheese 

 and the production of the millv for its manufacture. Several fac- 

 tories have been established as a result of this work, especially in the 

 mountainous sections of the Southeast. The cheese produced has 

 been generally of good quality and dealers have been eager to buy it 

 at good prices. 



INSPECTION OF BUTTER FOR THE NAVY. 



The large quantities of butter contracted for by the Navy required 

 extensive supervision by this department in the making of the butter 

 and in investigating the results of various methods of manufacture 

 and determining the effect of storage on the butter. Considerable 

 time was spent in inducing creameries to make butter under Navy 

 contract, also in obtaining inspectors and in making certain that the 

 specifications were properly carried out. Although the packing of 

 the butter was carried out under pressure of war conditions, the 



