June, 1941] 



Local Structure of Milk Prices 



11 



MILLION POUNDS 



10 



 TOTAL BUTTEM 



DAIKY BUTTEH 



C>*£AM£»y BUTTER 



I ' I ' I . /' I ' I 



■I ' I ' I 





TOTAL Cheese 



OAmr cHecSc 



FAtroHi CHEESE. 



I ' I ' I ' I 



lS<fO 



1860 



1880 



/900 



/920 



Source  — U. S. Census 



Fig. 2. Butter and cheese produced in New Hampshire, 



/9H0 



1849-1937 



As described earlier in this section, as production of butter and 

 cheese was decHning, sales of fluid milk and cream were increasing. Fluid 

 milk is now by far the most important outlet for New Hampshire milk, 



