THE DEVELOPMENT OF DAIRYING 



213 



taken place in butter and cheese production, the amount of 

 miik sold to be consumed as milk has more than doubled 

 (in ?reased about 121 per cent). .There is still much butter 

 and cheese produced in New York and other eastern states 

 and will be for some time to come. The amount of land 

 thi't is good for pasture but not good for crops is more than 

 enough to supply all the milk needed in the cities. The 



FIG. 73. - Distribution of cheese production in the United States. 

 Most of the cheese is produced in regions that are cool, and that have good 

 pastures on soils well supplied with lime. 1 



remaining land is used for the production of cheese and but- 

 ter. As the populations of the cities increase, the production 

 of both of these will decrease. Some butter will always 

 be made because the milk supply cannot be just right 

 for each day's demand. The excess is usually made into 

 butter. 



188. Other Adjustment due to Transportation. Because 

 of differences in prices of feed and kinds of products sold, the 



1 Wisconsin Agricultural Experiment Station, Bulletin 231. 



