Butter and Cheese Factories. 251 



same year, of the 1,205,508,384 pounds of butter 

 made in the country, only 181,284,916 pounds, or 

 about 15 per cent, was made in factories. 



Development of the factory system. — Associated 

 dairying, or the manufacture of the milk of several 

 patrons at one place, under the eye of a single 

 person, was at first limited wholly to cheese making. 

 The system may be said to have been inaugurated 

 by Jesse Williams, in Oneida county, N. Y., when 

 in 1851 he began the manufacture of milk, produced 

 by himself and several sons located on farms near 

 by, into cheese under his immediate supervision. 

 From this beginning the number of cheese factories 

 increased, slowly at first but afterward more rapidly, 

 until in 1870 there were in operation 1,313 cheese 

 factories. Up to this time butter factories were un- 

 known, but within a few years began to be rapidly 

 established, and in 1890 there were of both butter 

 and cheese factories 4,712. Ten states — New York, 

 Wisconsin, Iowa, Ohio, Pennsylvania, Illinois, Ver- 

 mont, Minnesota, Michigan and Kansas, in the order 

 named — contained nearly 90 per cent of all the fac- 

 tories. Of these there were in New York 1,337, 

 in Wisconsin 966, and in Iowa 500, or nearly 60 

 per cent of the whole. 



When the first butter factories or creameries, as 

 they are more generally called, were established, the 

 milk of the several patrons was drawn to the fac- 

 tory, set in deep cans, usually surrounded by running 

 water, and afterward skimmed and churned. After 

 a time the gathered -cream system was introduced. 



