250 



Milk and Its Products. 



Value of principal farm lyroducts of the United States. 



Products. 



Meats 



Corn 



Hay 



Dairy products . .. 



Wheat 



Cotton .... 

 Poultry . . 



Other products (a) 



Grand total . . 



1859. 



Per 

 cent 



17.9 

 21.6 



9.1 

 14.4 



7.5 

 12. 6 



100 



Total value. 



$300,000,000 

 360,680,878 

 152,671,168 

 240,400,580 

 124,635,545 

 211, .516,625 

 75,000,000 

 206,639,527 



1879. 



Per 



Total value. 



22.1 

 19.2 

 11.3 

 10.8 

 12 



5 

 12.1 



$800, 

 694 

 409 

 391 

 4.36 

 271 

 180 

 440 



000,000 

 818,304 

 ,505,783 

 ,131,618 

 968,463 

 ,6.36,121 

 ,000,000 

 ,438,3.53 



$1,671,544,323 



100 



$3,624,498,642 



Per 



Total value. 



23.9 

 1.5.9 

 14 

 11 

 9.1 

 8.2 

 5 3 

 12.6 



597 

 526 

 411 

 342 

 307 

 200 

 472 



,000.000 

 ,918,829 

 ,632,062 

 ,976,522 

 ,491,707 

 008,114 

 ,000,000 

 ,492,249 



100 



$3,758,519,483 



a "Other products" include barley, buckwheat, flax fiber, flaxseed, hemp 

 hops Irish potatoes, leaf tobacco, maple sirup, maple sugar, oats, rice rye' 

 sorghum molasses, sweet potatoes, and wool. 



But it is not so much in the amount of dairy 

 product manufactured as in the way the business is 

 done that the dairy industry shows its most remarka- 

 ble advances. Up to 1850 the whole dairy output 

 was produced, manufactured, and marketed from in- 

 dividual farms. Since then the introduction and 

 wonderful growth of associated dairying, or the fac- 

 tory system, has taken place, and this period has 

 also witnessed the introduction of so many and so 

 varied machines and utensils that the dairy practice 

 of forty or even twenty years ago is entirely rev- 

 olutionized in the methods of to-day. But while 

 associated dairying has made rapid strides, both in 

 butter and cheese making, it is only in cheese 

 making that the factory system can be said to have 

 at all supplanted private dairying. In 1890 only 

 a little more than 7 per cent of all the cheese 

 produced was made outside of factories; while in the 



