1904.] Dairy Factories in the United States. 367 



;ouring of the cream, and the means of preventing particles of 

 lour and paste reaching the milk or cream during the process 

 3f bread-making, are therefore recommended whenever cases of 

 :ainted butter occur in the dairy. 



A detailed account of these investigations has been published 

 by the University of Leeds and the Yorkshire Council ot 

 Agricultural Education. 



The system of co-operation in agriculture which is gradually 

 extending in the United Kingdom has existed for many years 



live cheese-making has been practised for several centuries. In 

 the United States of America co-operation in dairying was first 

 adopted about the year 1852, first in connection with cheese 

 and then in the manufacture of butter, but its subsequent 

 extension has been so great that the industry has been gradually 

 transferred from the farm to the factory, and it is stated in a 

 publication* recently issued by the Department of Agriculture 

 at Washington that this economic result is one of the most 

 .striking features in the history of dairy farming in the United 

 States during the past fifty years. 

 m The cheese factories and butter factories or creameries were 

 at first purely co-operative, but various other forms of ownership 

 and management now exist, involving the co-operative principle 

 in part, or being purely proprietary. Similarly, during the early 

 period of the movement, butter and cheese were made in the 

 factories at different seasons, or butter and skim-cheese at the 

 same time. There is now a distinct separation in the trade, 

 and a preference not to make cheese at the creameries. The 

 creamery system was introduced about twenty years ago on 

 what was known as the " cream-gathering " plan. The cream 

 was separated on the farm by gravity or " setting," and collected 



Dairy Factories in 

 the United States. 



in various forms in certain Continental 

 countries, notably in the Jura district of 

 France and Switzerland, where co-opera- 



* " Statistics of the Dairy " (see also Journal of Board of Agriculture, Vol. VII., 

 p. 230). 



