46 



BULLETIN 341, U. S. DEPARTMENT OF AGRICULTURE. 



selling market milk only in the fact that during the summer time, 

 when there is a superabundance of market milk, these farms sell to 

 local creameries. 



Table XXI. — Relative importance of different types of dairying, Chester County 



owners. 



Types. 



Number of 

 farms sell- 

 ing only 

 one dairy 

 product. 



Total num- 

 ber of farms 

 selling.o 



Butter making 6 '. 



54 



204 



74 



6 



1 



62 





209 





77 





6 





1 



Buttermilk 



1 











Total 



339 



356 







° There are 8 farms selling more than one form of dairy product ; 4, butter and creamery 

 milk ; 2, butter and market milk ; 1, butter, creamery milk, and market milk ; 1, butter, 

 skim milk and buttermilk. 



6 Butter making is confined principally to farms having too small a quantity of milk to 

 justify delivery at a creamery or shipping station. (See Table XXII.) 



Practically all of those farms here listed as " creamery and market 

 milk " farms are really market-milk farms doing business for a 

 portion of the summer season with the creameries. In all there are 

 209 farms following this practice, while 77 produce market milk, 

 but do not patronize the creameries. There are 62 farms that make 

 some butter, and 54 of these sell no other dairy product. Six farms 

 sell all their milk to a condensary, one makes a specialty of nursery 

 milk for children, and one sells some buttermilk. There is some 

 duplication of farms in the last column of Table XXL Several of 

 these farms sell more than one kind of dairy products. This dupli- 

 cation is eliminated in the preceding column, which shows the num- 

 ber of farms selling only the one kind of product mentioned. 



As previously stated, butter making was formerly an important 

 feature of the dairy business is this locality, and continued as such 

 until the development of the market-milk business, which began 

 about 45 years ago. At the present time butter making on the farm 

 occupies a very subordinate position. It is confined almost wholly 

 to those farms having only a few cows, and hence not enough milk 

 to justify daily delivery at a shipping point. There are also a few 

 farms having a special trade in fancy butter. Table XXII shows 

 that of those farms having 6 cows or less, 38 per cent sell some 

 butter. Of those having more than 6 and not more than 18 cows, 

 only about 6 or 7 per cent sell any butter. Those with more than 

 18 cows sell no butter. 



