PRODUCTIOISf AiSTD COISTSTIMPTIOK OF DAIEY PRODUCTS. 13 



the railroads reached out into the counties where butter and cheese 

 manufacturing had become prominent. In order to determine what 

 was the influence of this competition of market mjlk with the milk for 

 butter and cheese production, a detailed study of the changes in a 

 few counties might be of value. In the counties where milk shipment 

 began early, as in Westchester, Putnam, Dutchess, and Columbia, 

 butter and cheese production on farms never became important, and 

 in recent years a decreasing percentage of the total milk produced 

 has been used for the production of butter and cheese, either on the 

 farm or in the factory. Although there was a tendency for the num- 

 ber of cows to increase between 1880 and 1890, in most instances the 

 number has been decreasing in recent years. 



Delaware County is a county in which the introduction of butter 

 and cheese factories and the shipping of market milk took place at 

 about the same time. In 1890, 6,600,000 pounds of butter was pro- 

 duced on farms; in 10 years it decreased to 6,000,000, and the factory 

 production amounted to 2,000,000. In 1910 the farm production was 

 less than 1,000,000 pounds, and the factory production had increased 

 so that in some years it amounted to over 5,000,000 pounds. In the 

 meantime milk received by the condenseries and milk-shipping sta- 

 tions had reached nearly 25,000,000 gallons annually. The number 

 of dairy cows in Delaware County continues to increase. In 1860 

 there were over 38,000; in 1880, 58,000; m 1910, 78,000. 



llerkimer and Chenango are counties where factory-cheese produc- 

 tion became estabUshed early in its development, and market milk 

 did not begin to compete until after 1890. Here, also, is found a 

 marked decrease in the production of farm butter, and apparently 

 a slight dechne in the manufacture of butter and cheese, but the 

 amount of milk received by milk-shipping stations continues to rise. 

 The number of dairy cows reached it maximum in 1880 and shows a 

 dechne since that census. 



Although New York is the only State in the North Atlantic group 

 which showed an increase in dairy cows in 1910 over 1900, the increase 

 was very slight and due primarily to the spreading of the dairy 

 industr}' into areas formerly prominent for their grain production- 

 For the State as a whole, the most marked change in the dairy indus- 

 try was a decrease of farm-made butter from 75,000,000 pounds to 

 23,000,000 pounds, while there was an increase of only a little over 

 5,000,000 pounds in factory-made butter. The decrease in cheese 

 producti(m amounted to 25,000,000 pounds. Consequently a largo 

 part of th(r milk formc^rly used to produce butter and cheese on farms 

 is now solfi to be consumed raw. 



MILK SUPPLY OF BOSTON. 



Prior to 1870 all (jf the milk consumed in Boston came from a dis- 

 tance of not more than 65 miles. By 1800 the Boston & Maine Rail- 

 road was bringing milk from a distance of 150 miles, and in 1010, 275 



