276 RURAL NEW YORK 



was sold as such. However, a considerable part of 

 the total milk goes into manufactured products. 

 Dairy manufacture is still distinctly rural but it is 

 undertaken in central factories rather than on the 

 farm. A little more than one-third of this amount is 

 manufactured in butter, cheese and condensed milk 

 in factories off the farm. There is relatively little 

 butter made on the farm. The manufacture of 

 cheese especially has been transferred from the farm 

 to the factory. In addition, other forms of dairy 

 manufacture have been introduced, such as condensed 

 and evaporated milk and casein. In 1909 there were 

 1,553 factories handling milk. Of these, 426 were 

 engaged primarily in the manufacture of butter, 

 1,090 in cheese and 36 in the manufacture of con- 

 densed and evaporated milk. Their products repre- 

 sented the following proportions of the total dairy 

 manufacturing industry : butter 41, cheese 36.6, and 

 condensed milk 23.4 per cent. 



The distribution of the factories making these 

 products follows closely that of dairy cows, but in 

 the main it is pushed off to the more remote districts 

 where market milk is not sold. The sale of raw 

 milk for direct consumption has been rapidly in- 

 creasing for twenty-five years. New York City now 

 consumes about 22,000,000 cans (forty quarts) of 

 milk annually, equivalent to about 180 to an in- 

 habitant. To meet this tremendous demand, the 

 milk-handling facilities have reached out in all di- 

 rections hundreds of miles along the railroads until 

 milk is now shipped to New York City from the 



