io6 THE MARKETING OF WHOLE MILK 



ing. All of these products are usually produced while the 

 cows are on grass. Cheese was formerly produced almost 

 entirely in the summer months. In the Sheboygan, Wis- 

 consin, cheese district most of the factories used to close 

 for the winter months. In December, 191 9, only 22.5 per 

 cent as much American cheese was produced in the United 

 States as was produced in June of the same year. In De- 

 cember, 1 91 8, 22.6 per cent as much was produced as was 

 produced in June, 1918. In February, 1919, butter pro- 

 duction was only 37 per cent of the production for 

 June. The unsweetened, evaporated milk production of 

 November, 191 9, was 51.4 per cent of the June produc- 

 tion. ^ 



Fresh milk for city use, on the other hand, must be pro- 

 duced within a relatively short distance of the city within 

 which it is to be marketed. It is often produced on land 

 which has a high value for other purposes, and where home- 

 grown feeds are high-priced, owing to the strong city 

 demand for them. Hence a supply of fresh milk is forth- 

 coming with sufficient regularity only when prices are 

 high enough to maintain that supply during seasons of 

 highest cost and lowest production, which usually means 

 a somewhat higher price than that paid for milk entering 

 milk products. When, however, more is produced than 

 is required for direct consumption, the balance must be 

 utilized for some other purpose, — and we have a "sur- 

 plus." 2 



That the surplus problem really arises out of the lower 

 cost of production in summer than in winter should be 

 fairly clear when we consider that for years a sufficient 

 quantity of milk has been forthcoming in the winter months 



' The Market Reporter, April 3, 1920. 



* See Hoard's Dairyman, June 13 and July 25, 1919. 



