230 | DAIRYING IN UNITED STATES. 


and the remainder is divided fvo vata among the patrons 
upon the basis of the raw material contributed.” In addition 
to these co-operative concerns there are now numerous 
éxamples of factories run by companies and private owners. 
The factory system is stated to have removed cheese- 
making in the United States almost entirely from the 
category of domestic arts to that of manufactures. Farm- 
made cheeses are only used locally and make no impression 
upon the markets. In the middle of this century it is 
estimated that about 100 million pounds of cheese were 
made annually in the United States, and all of it in farm 
dairies; whilst at the close the annual production is 
estimated at about 300 million pounds, nearly all of which is 
made in factories. Of these establishments there are nearly 
3,000, but they vary greatly in capacity and many are very 
small. New York and Wisconsin have each a thousand, and 
these two States produce three-fourths of the entire output 
of the country. The other cheese-making States, in the 
order of quantity produced, are Ohio, Illinois, Michigan, and 
Pennsylvania; but they are all comparatively unimportant. 
A change which is taking place in the factory system is that 
of bringing a number of factories previously independent 
into a “combination” or under the same management. This 
tends to improve the quality and secure greater uniformity 
in the product, and often reduces the cost of manufacture. 
More than nine-tenths of all the cheese made is of the familiar 
variety, copied trom the Cheddar, but new kinds and 
imitations of foreign varieties are increasing. The cheese 
made in the country, with the smaliimportations added, and 
the exports amounting to 30,000,000 to 50,0c0,000 pounds 
deducted, gives a yearly allowance per head of about 34 ibs. 
In spite of the rapid increase of creameries, especially in 
the newer and growing agricultural States, such as Minne- 
sota, Nebraska, Kansas, South Dakota, and Washington, 
there is still much more butter made on farms in the United 
States than in creameries. Creamery butter controls all the 
large markets, the dairy butter making comparatively 
little impression on the trade. 
The total number of creameries in the United States is 
