CHEESE FACTORY SYSTEM. 183 



The products of the dairy, then, were one-ninth of the total 

 agricultural products of tlic whole country. 



The cotton crop of 1859 was 4,850,000 bales, worth $242,- 

 500,000 — not very much more, it will be seen, than the value 

 of the products from the dairy. 



From the best information we can get, the cheese product 

 of 1867, from the whole dairy district of the United States, 

 amounted to 200,000,000 of pounds. Nearly half of this 

 product was made in the State of New York. 



Between 1840 and 1850 American cheese began to be shipped 

 abroad, the first shipment having been inaugurated by Herkimer 

 County dealers. 



Li 1848-9 the exports of American cheese to Great Britain 

 were a little over 15,000,000 of pounds. Much of the cheese 

 manufactured that year was poor in quality, and British ship- 

 pers claimed to have sustained heavy losses. There was a more 

 moderate demand the following year, and prices fell off a penny 

 a pound, varying for fair to strictly prime from six cents to six 

 and three quarter cents per pound. 



The exports of 1849-50 were 12,000,000 pounds, and con- 

 tinued to vary without important increase for several years. 



In 1860 the exports had reached 23,000,000 pounds, and were 

 increased the following year to 40,000,000 pounds. About this 

 time the associated dairy system began to attract attention. 

 Several factories were in operation in Oneida County, N. Y., 

 and were turning out a superior article of cheese. Tlie system 

 had first been inaugurated by Jesse Williams, a farmer living 

 near Rome, in that county, and was suggested from mere acci- 

 dental circumstances. Mr. Williams was an experienced and 

 skilful cheese-maker, and at a time when the bulk of American 

 cheese was poor. His dairy, therefore, enjoyed a high reputa- 

 tion, and was eagerly sought for by dealers. ***** 



This system, during the last eight years, has been carried into 

 the New England States and into the Canadas. It is largely 

 adopted in Ohio, and has obtained a foothold in Wisconsin, 

 Illinois, Iowa, Kansas, and other States. It is known abroad 

 as the "American system of dairying," and its peculiarities are 

 so well adapted to the genius of our people as to give it a dis- 

 tinctive character of nationality. 



