THE DEVELOPMENT OF DAIRYING 



215 



the distant farm to be raised, and then sell the cows back 

 to 1 he dairymen nearer the railroad. It is often more profit- 

 abl< for the farmers in such regions to cooperate and haul 

 the milk to the railroad. 



191. Soil and Climate as Determining the Kind of Prod- 

 uct There are no important dairy regions that do not 



Aa Feb. Mar Af>r. M&y June July Aug. Sept. Oct. Nov. Dec. 



Fco. 74. Proportion of the year's product made in each month. Record 

 for cheese made in Wisconsin, butter received in Chicago, and milk and 

 cream received in New York. Most of the cheese and butter is made in 

 summer and stored for winter use. 



have good pastures. Cheese production appears to have a 

 further limitation. Nearly all the cheese is produced in 

 cool regions that have a limestone soil or that have a soil 

 fairly well supplied with lime. Butter is produced on all 

 kinds of soils, but most of the commercial product is from 

 regions where the soil and climate will grow good pastures. 

 192. Kind of Product and Season for Production. The 

 demand for milk in the cities is practically constant. Fifty- 

 two per cent of the total milk shipped to New York City is 



