40 
STATE AGRICULTUEAL SOCIETY 
late, by men thoroughly acquainted with it from observation^ 
study and actual experience, that I deem it better to quote 
them verhatim than to occupy space with a theoretical discus¬ 
sion of it from my own individual stand-point. Accordingly, 
in view of the great practical importance of the subject to our 
farmers and makers, I shall introduce, in their proper place in 
this volume, a considerable amount of matter thereon, draw¬ 
ing from the addresses and essays of men who are deemed 
high authority on the particular branches whereof they treat. 
Strangely enough it has not been possible to gain accurate 
knowledge of the amount of cheese manufactured in Wiscon¬ 
sin during the year 1869, or even the total of receipts and 
shipments at our principal market, Milwaukee. Nor do I find 
any reliable estimate of the average product, per cow, of the 
several factories. 
The increase in the amount of butter manufactured in the 
state may be gathered from the following figures, taken from 
the late report of the secretary of the chamber of commerce of 
Milwaukee: 
Total receipts and shipments of butter^ annually^ for the past ten 
years. 
Years. 
Receipts. 
Shipments. 
Years. 
Receipts. 
Shipments. 
1860. 
889,025 
814 316 
1865. 
1,200,381 
1,V11,21V 
623,689 
1,408,163 
1,263,V40 
1,318,318 
1861. 
484,358 
63V,VOO 
1,238,406 
986 826 
1866. 
1862. 
1,106,966 
186V. 
3V1,V1V 
623,882 
1868. 
852,696 
1868. 
1864. 
1,386,31V 
1,V49,V66 
1869. 
2,654,454 
1,928,9V1 
Portions of Wisconsin are admirably adapted to the dairy 
business, and it is a matter of pride that a branch of husban¬ 
dry so profitable should be making so good progress. 
There seems but one objection to the present popular sys¬ 
tem, namely that' it does not encourage the breeding of cows 
remarkable for the quality of their milk. For where the milk 
