376 DAIRYING IN ITALY. 

the present season it is stated that the bulk of the output has 
already been disposed of by contract at better prices than have 
hitherto been secured. 
Of the exports of butter about 84:4 per cent. is shipped from 
the North Island. In the case of cheese rather more than 
half the exports go from the South Island. 
DAIRYING AND POULTRY REARING IN ITALY. 
The manufacture of dairy produce is rapidly becoming an 
important industry in the northern provinces of Italy, where 
there are already a considerable number of co-operative dairies 
equipped with modern machinery and utensils. The intro- 
duction of improved methods of dairying has also been 
stimulated by special schools and experimental stations 
supported by the State, and by the inauguration of con- 
ferences. In 1895 it was estimated that the total production 
of butter and cheese in the kingdom amounted to 313,300 cwts. 
and 1,462,700 cwts. respectively. In the five years 18g5- 
1899, the annual exports of fresh and salt butter increased 
from: » 86,800, .cwts. to 126,100 cwts.; and theseusar 
cheese rose from 153,700 cwts. to 205,300 cwts. in the same 
period. 
Poultry rearing for commerce is carried on by the 
peasantry all over Italy, the system of rearing being gene- 
rally of a simple and primitive character, though there are 
a few establishments engaged in the business on a large 
scale. The exports of Italian live and dead poultry have 
almost doubled during the past ten years, and in 1899 
amounted to 203,800 cwts. The exports of eggs have 
increased to even greater extent, the shipments last year 
having been 665,100 cwts. as against 300,800 cwts. in 18g0. 
The iarger portion of these goods is ultimately consigned to 
the United Kingdom. 
[Wotesze sulla agricoltura in Italia, Ministero di Agricoliura, 1900. | 
