American dairying. 
475 
brain in one harmonious whole, and although he was fruitful in the 
invention of implements and appliances adapted to his work, he 
took out no patents, but presented the result of his labors as a gra¬ 
tuity to the world. The inestimable benehts that have come, and 
are yet to come from the original labors of Mr. Williams, can scarcely 
be estimated. It put iVmerican dairying upon a footing by which 
it could measure arms with any other branch of agriculture, and in 
the great state of New York it towers above all other agricultural 
interests combined; for if we add all the adjuncts of the dairy to¬ 
gether; the value of pork made from whey and sour milk, the calves 
raised and beef and milk sold, we can hardly get the annual pro¬ 
duct from the dairy farms of New York below a hundred millions 
of dollars. 
In 1870, the grain raised in the state was, in round numbers, as 
follows: Wheat, 12,000,000 bushels; rye, 2,000,000; corn, 16,000,- 
000; oats, 35,000,000; barley, 7,000,000^ and buckwheat, 3,000,000 
bushels. The wool clip of the state, that year, was 10,500,000 
pounds. 
Now in 1870, there were nearly 136,000,000 (135,175,919) gallons 
of milk sold in the state, which at five cents per quart amounts to 
over $27,000,000. The butter made that year in the state was, ac¬ 
cording to the United States census, 107,147,526 pounds, and this 
was worth that year more than $30,000,000. 
Going back to 1840, we find the value of the dairy products of 
New York — butter, cheese and milk — estimated (according to the 
United States census) at only $10,496,000; and in all the states, at 
about $34,000,000. Mark the enormous increase in thirty years, 
rising from $10,000,000 to $100,000,000. 
About the years 1862-3, Alan son Slaughter, of Orange county, 
N. Y., conceived the idea of adapting the associated system to but¬ 
ter making. He arranged his factory with pools of flowing spring 
water for reducing the temperature of the milk, which he set in 
deep and narrow cans. This was the first butter factory that had 
been built on the continent, or indeed in the world. Ilis plans 
were original and novel, and as the choicest butter was made under 
his system, it was the commencement of the most important im¬ 
provement in butter making hitherto known in America. 
The system has been carried into Sweden and Denmark, and 
other parts of Europe, and wherever planted, whether in the old or 
