HISTORICAL Xix 



King," and others contributed to an enormous develop- 

 ment of the manufacture of high class cheese, and 

 in New Zealand and Australia similar progress was 

 made. 



Business and science have vied with each other in in- 

 creasing the output of dairy products and improving 

 their quality. In the table below, showing estimates 

 for 1917, some interesting figures are given of the 

 amount of milk produced in the United States and the 

 uses to which it is applied.* 



Uses to which milk is put (calculations based on estimates) 



Item Lbs. of Milk Per Cent 



Product of 22,768,000 cows at 3,716 lbs. 



per an 84,611,350,000 



Disposition of milk product: 



1,650,000,000 lbs. of butter (at 21 lbs. milk). . 34,663,850,000 41 . 

 420,000,000 lbs. of cheese (at 10 lbs. milk).. 4,200,000,000 5.0 

 975,000,000 lbs. of condensed milk (at 2^ lbs. 



milk) 2,437,500,000 2.9 



210,000,000 gals, of ice cream (weighing 6 



lbs. to the gallon, 10 % fat) 3,150,000,000 3 . 7 



100,000,000 persons; 45 % at 0.7 lb . a day 



(cities) farms with dairy cows, 30 %, 



1.5 lbs. per day; other farms and small 



towns, 25 %, 1 ib. a day, approximately. 36,500,000,000 43 . 1 



17,500,000 calves, whole milk (estimated) 



requirement 3,660,000,000 4.3 



Total 84,611,350,000 100.0 



* From circular No. 85 of a series of statements prepared under the 

 direction of the Secretary of Agriculture, covering the agricultural 

 situation for 1918. 



