RURAL MANUFACTURES 281 



Table XII I. — Kinds and Amount of Cheese Pro- 

 duced IN New York in 1908 



1. American Cheddar 77,821,109 pounds 



2. Skim 10,725,699 pounds 



3. Pineapple 255,778 pounds 



4. Limburger 6,187,801 pounds 



5. Domestic Swiss 968,952 pounds 



6. Kosher 213,959 pounds 



7. D'Isigny 978,454 pounds 



8. Neufchatel 1,905,263 pounds 



9. Framage de Brie 172,660 pounds 



10. Squore Cream 1,147,442 pounds 



11. Imitation English Dairy 337,310 pounds 



12. Weiner ". 4,800 pounds 



13. Sage 180,589 pounds 



14. Munster 671,881 pounds 



15. Pot 7,639,364 pounds 



16. Italian 1,459,144 pounds 



17. Pressed 439,092 pounds 



18. Casciocavalio 354,421 pounds 



19. Various other kinds 782,686 pounds 



In the manufacture of cheese of the special or 

 fancy grades in particular, there seems to be an op- 

 portunity to supply a most desirable food product 

 and to expand the demand and correspondingly im- 

 prove the price of all milk. A taste for these special 

 brands of cheese can be very readily cultivated. 



Of condensed milk New York produced 130,500,- 

 000 pounds worth $9,500,000, and ranked first. Of 

 casein the State manufactured over 6,500,000 pounds, 

 worth nearly $500,000 and again had first rank. 



The production of condensed milk was equivalent 

 to about 12 per cent of the total milk in the 

 State, and nearly 30 per cent of the total amount in 

 the country. The factories are widely distributed in 



