XV1U INTRODUCTION. 



and the milk, butter, and cheese consumed by the farmer, his house- 

 hold, and the labourers on the farm. 



The data of total produce, however, that have been quoted com- 

 prise the returns from extensive areas of mountain land the income 

 from which is realized, to by far the greatest extent, in the forms 

 of mutton and wool. Hence statistics that include the returns of 

 a large acreage of uncultivated land place dairying in a relatively 

 less important position than would be assigned to it if the income 

 derived from arable land only were taken into consideration. Its 

 exact position may perhaps, therefore, be more exactly appreciated 

 from the statistics bearing on the number and kinds of cattle 

 in Britain. The total number of cows and heifers, in milk or in 

 calf, in the United Kingdom in 1894, was 3,925,486, or considerably 

 more than one-third of the total number of cattle, at that time, in 

 the kingdom. The amount of milk yielded by this number may 

 be estimated at 1,766,468,700 gallons. If it be assumed that one- 

 eighth part of this yield of milk is used in rearing calves, there 

 would remain 1,545,660,112 gallons of milk for home consumption; 

 either in a raw condition as fresh milk, or in the manufactured 

 forms of butter and cheese. The science of dairying in the United 

 Kingdom, therefore, has for its subject-matter the management, 

 rearing, and feeding of about four millions of cows, and the pro- 

 duction, treatment, and sale of nearly eighteen hundred million 

 gallons of milk, and the whole processes of the manufacture of the 

 greater part of this enormous quantity into butter and cheese. 



But great as the dairy industry is in Britain, its extent is, how- 

 ever, already rivalled by that of some of her colonies, and is far 

 exceeded by that of the United States of America. The total dairy 

 produce of the United Kingdom falls far short of the requirements 

 of her population; while that of the United States not only supplies 

 all that is required by her own greater population, but enables her 

 to export large quantities both of butter and of cheese. It was about 

 the end of the first quarter of the present century that the manu- 

 facture of dairy produce in the United States first attained to such 

 dimensions as to exceed the needs of the home population, and to 

 render new markets necessary. In 1826 the export of cheese to 

 England, then recently begun, amounted only to 735,399 Ibs. In 

 1847 it had increased to 15,000,000 Ibs.; and from that date till 

 about 1860, the total amount of cheese made in the United States 

 was estimated to be annually about 100,000,000 Ibs. By that time, 



