INTRODUCTION. xix 



however, the system of making cheese in special factories, started in 

 1851, had begun to be widely adopted. In 1860 there were 23 such 

 factories. In 1866 these had increased to 500. In 1862-63 the 

 system that had been hitherto applied only to cheese-making was 

 also applied to butter-making, and the first butter factory was 

 opened. In 1866 there were 500 cheese factories, in addition to 

 butter factories. In 1884 the number of cheese and butter factories 

 had increased to over 4000. This rapid extension of the factory 

 system was accompanied by a corresponding extension of dairy 

 farming. In the twenty-two years from 1862 to 1884 the butter 

 production of the United States is estimated to have increased from 

 500,000,000 Ibs. to 1,500,000,000 Ibs. 



About 1861 a new branch of dairy manufacture began to attract 

 attention in the United States, viz., the manufacture of condensed 

 milk. This branch of the dairy industry proved so prosperous that 

 twenty years afterwards the quantity of milk treated in this fashion 

 amounted to about 60,000,000 Ibs., and the industry is still extending. 



A comparison of the available statistics for the period of thirty 

 years from 1850 to 1880 shows, perhaps, more clearly how much 

 more rapid was the growth of dairy farming in the United States 

 than of even the rapidly increasing population. In 1850 the num- 

 ber of cows in the States was 6,392,044. In 1880 the number was 

 12,443,120. The butter made in 1850 amounted to 313,345,306 Ibs., 

 as compared with 806,672,071 Ibs. in 1880. In 1850 the amount 

 of cheese made was 105,535,893 Ibs. In 1880 it had increased to 

 243,157,850 Ibs. The total value of the dairy produce of the 

 country, including milk, was estimated in 1880 to be about from 

 2 to 2J times as great as it was in 1850. In 1847 the export of 

 cheese to Britain amounted to 15,000,000 Ibs. In 1894 it amounted 

 to 75,302,864 Ibs., or five times as much, in addition to about 3| 

 million Ibs. of butter. 



In Canada the progress of the dairy industry, though more 

 recent, has been even more rapid. In 1864 the dairy produce of 

 Canada was insufficient for the consumption of her population, and 

 imports were made from the United States. The population in the 

 thirty succeeding years has increased with great rapidity; yet, not 

 only is the consumption of dairy produce fully met by home manu- 

 facture, but the exports to England in 1894 amounted to over 1000 

 tons of butter; while the exports of cheese amounted to over 67,000 

 tons, and constitute Canada by far the largest single source of 



