282 RURAL ^'EW YORK 



the dairy regions, particularly in those parts remote 

 from the larger cities, and usually in connection with 

 plants that make a business of sliipping raw milk. 

 Nearly three-fourths was sweetened and one-fourth 

 unsweetened. The plants recpiire rather expensive 

 equipments and are generally established in fairly 

 large units. For the production of milk powder 

 there were in 1918 eight plants in the State which 

 increased in 1919 to twenty. In 1918 they produced 

 2,398,849 pounds of whole milk, 524,873 pounds 

 cream and 11,531,487 pounds of skimmed-milk. 



Farmers still butcher some animals and sell the 

 carcasses. In 1909 this constituted only 8 per cent 

 of the total value of animals slaughtered in the State. 

 There is also a little butchering of animals purchased 

 by retail dealers in their region, but the aggregate of 

 this business is relatively small. 



The preparation of cured meat has largely moved 

 from the farm to the city factory. The value of 

 animals slaughtered on farms amounted to $9,927,- 

 000 in 1909, which was $50 a farm or approxi- 

 mately the value of two fat pigs, or a small beef. It 

 is evident that this would be consumed largely on 

 the farm, leaving very little for sale in the cities. 

 The total value of meat slaughtered and packed in 

 the State was $127,130,000, not including that killed 

 on farms or by retail butchers. This figure places 

 New York third in the list of states, with Illinois and 

 Kansas, first and second. The former handles con- 

 siderably more than the sum of the other two states. 

 These figures illustrate very well the concentration of 



