Butter and Cheese Factories 341 
same year, of the 1,205,508,384 pounds of butter 
made in the country, only 181,284,916 pounds, or 
about 15 per cent, was made in factories. 
Development of the factory system.—Associated 
dairying, or the manufacture of the milk of several 
patrons. at one place, under the eye of a single 
person, was at first limited wholly to cheese making. 
The system may be said to have been inaugurated 
by Jesse Williams, in Oneida county, N. Y., when 
in 1851 he began the manufacture of milk, produced 
by himself and several sons located on farms near- 
by, into cheese under his immediate supervision. 
From. this beginning the number of cheese factories 
increased, slowly at first but afterward more rapidly, 
until in 1870 there were in operation 1,313 cheese 
factories. Up to this time butter factories were un- 
known, but within a few years began to be rapidly 
established, and in 1890 there were of both butter 
and cheese factories 4,712. Ten states—New York, 
Wisconsin, Iowa, Ohio, Pennsylvania, Illinois, Ver- 
mont, Minnesota, Michigan and Kansas, in the order 
named—contained nearly 90 per cent of all the fac- 
tories. Of these there were in New York 1,387, 
in Wisconsin 966, and in Iowa 500, or nearly 60 
per vent of the whole. 
When the first butter factories or creameries, as 
they were more generally called, were established, the 
milk of the several patrons was drawn to the fac- 
tory, set in deep cans, usually surrounded by running 
water, and afterward skimmed and churned. After 
a time the gathered-cream system was introduced. 
