DISTRIBUTION OF MILK 



loS 



facturing of by-products. For these there is a very real 

 surplus. 



The products into which surplus milk is ordinarily 

 manufactured, such as condensed milk, cheese, butter, 

 etc., are practically non-perishable and of high specific 

 value, and can therefore be readily preserved and trans- 

 ported for long distances cheaply. The result is that they 



Fig. 9.- 



ftB. MAH. APeiL. AMr xTUNC ^U.r AUQ SfPT OCT NOV OCC 



— Monthly Variation in Price of Milk and in Cost of Production. From 

 111. Agr. Exp. Sta. Bui. 224. 



can be produced largely during seasons when cost of pro- 

 duction is lowest and that they can be produced far from 

 market on cheapjaiid.^' Condensed milk and cheese come 

 largely from outside the milk belts of large cities or from 

 other sections favorable to dairying, such as are found in 

 Wisconsin, on the Pacific coast, and elsewhere. Butter 

 is produced very generally as an adjunct to general farm- 



