10 BULLETIN 177, U. S, DEPARTMENT OP AGRICULTURE. 



In 1910 the census returns show the number of farms reporting 

 dairy products as well as the number reporting sales. Thus it is pos- 

 sible to compute the average production as well as the average sales 

 per farm. Such a computation brings out in a striking manner the 

 fact that the average quantity of milk sold per farm of those report- 

 ing sales was larger than the average quantity produced per farm 

 of those farms reporting production. This is because the large dairy 

 farms that sell milk constitute a large proportion of those upon whose 

 reports the average sales are computed, while average production is 

 based upon all farms reporting niilk production. A similar com- 

 parison for butter brings out the fact that the average production 

 for farms showing butter production is larger than the average sale 

 for farms reporting sales; that is, farms of both small and large pro- 

 duction sell butter, whereas the farms selling milk consist in large 

 proportion of farms of large production. 



DAIRY PRODUCE AS A PRINCIPAL SOURCE OF INCOME. 



In 1900, farms were classified according to the principal sources of 

 income. The average number of cows per farm which reported that 

 the principal income was from dairy products ranged from 12 per 

 farm in the Pacific and Middle Atlantic States to less than 5 in the 

 East North Central. 



FARM CONSUMPTION OF BUTTER. 



If we take the total quantity of butter reported as produced on 

 farms and subtract from it the quantity reported as sold, we have 

 practically the amount of butter consumed on farms. By this method 

 it is estimated that both in 1900 and 1910 the annual consumption 

 averaged 153 pounds per farm. Whether this is the actual average 

 or not can not be proved, but it differs considerably from a similar 

 average obtained by another method which will be shown later in the 

 bulletin. 



CONSUMPTION OF MILK IN NEW YORK CITY. 



One of the largest factors in determining the consumption of milk 

 after it leaves the farm is the number of people hving in cities and 

 towns. In order that a clear conception may be obtained of the 

 influence of market milk upon butter and cheese production, a study 

 of the milk supply of several large cities might be of interest. Prior 

 to 1842 practically aU of the milk consumed in New York City was 

 brought by wagons from the surrounding counties. In 1842, when 

 the Erie Radroad was under construction, one of the New York City 

 milkmen began to ship milk from Orange County. This milk proved 

 to be of such good quahty that the traffic spread rapidly. In a few 

 years the Harlem division of the New York Central began to haul 

 milk from the counties on the west bank of the Hudson River. At 



