CENTRIFUGAL CREAM SEPARATOR IN OPERATION.
The advent of the twentieth century finds the dairy industry of the United States established upon a plane far above the simple and crude domestic art of three or four generations ago. The milch cow itself, upon which the whole business rests, is more of a machine than a natural product. The animal has been so bred and developed to a special purpose, that instead of the former short milking period, almost limited to the pasture season, it yields a comparatively even flow of milk during ten or eleven months in every twelve; and if desired, the herd produces as much in winter as in summer. It is not unusual for cows to give ten or twelve times their own weight of milk during a year. And the quality has been so improved that the milk of many a good dairy cow will produce as much butter in a week as could be made from three or four average cows of the olden time. Instead of a few homely and inconvenient implements for use in the laborious duties of the dairy, generally devolving upon the women of the farm, perfected appliances skillfully devised to accomplish their object and lighten labor are provided all along the way. The factory system of coöperative or concentrated manufacture has so far taken the place of home dairying, that in entire States the cheese vat or press is as rare as the hand-loom, and in many counties it is as hard to find a farm churn as a spinning-wheel. Long rows of shining tin pans are no longer seen adorning rural dooryards, as one drives along country roads; but in their place may be found the bright faces of “the women-folks,” who rejoice over the revolution of modern dairying.
MILK TESTER (OPEN).
Here is an example of this radical change in the system of making butter: Northern Vermont has always been a region of large butter production. St. Albans, in Franklin County, is the natural business centre. During the middle of the century the country-made butter came to this town to market every Tuesday from miles around. The average weekly supply was 30 to 40 tons. This was very varied in quality, was sampled and classified with much labor and expense, placed in three grades—prime, fair, and poor—and forwarded to the Boston market, two hundred miles distant. During twenty-five years ending in 1875, 65,000,000 lbs., valued at $20,000,000, passed through this little town. All of this was dairy butter made upon a thousand or two different farms, in as many churns. In 1881, the first creamery was built in this county. Now, the Franklin County Creamery Company, located at St. Albans, has fifty-odd skimming stations distributed through this and adjoining counties. To them is carried the milk from 30,000 cows or more, and the separated cream is sent by rail to the central factory, where from ten to twelve tons of butter are made every day. A single churning room for the whole county! All of this butter is of standard quality, and sold on its reputation upon orders from distant points received in advance of its manufacture. The price is relatively higher than the average for the product of the same farms fifty years ago.
BUTTER-MAKING ON THE FARM—THE OLD WAY.
In one respect dairy labor is the same as a hundred years ago. Cows still have to be milked by hand. Although numerous attempts have been made, and patent after patent issued, no mechanical contrivance has yet been a practical success as a substitute for the human hand in milking. Therefore, twice a day, every day in the year, the dairy cows must be milked. This is one of the main items of labor in the dairy, as well as a most delicate and important duty. Allowing ten cows per hour to a milker,—which is pretty lively work,—it requires the continuous labor of an army of 300,000 men, working ten or twelve hours a day throughout the year, to milk the cows of the United States.
The industry is becoming thoroughly organized. Besides local clubs, societies, and unions, there are dairy associations in thirty States, most of them incorporated and receiving financial aid under State laws. In some States, the butter makers and cheese makers are separately organized. Sixteen States provide by law for officials known as Dairy Commissioners or Dairy and Food Commissions. These officers have a national association, and there are also two national organizations of dairymen. At various large markets and centres of activity in the commerce of the dairy, there are special boards of trade. The United States Department of Agriculture has a Dairy Division, intended to watch over and promote the dairy interests of the country at large. Dairy schools are maintained in several States, offering special courses of practical and scientific instruction in all branches of the business. These schools and the agricultural experiment stations, with which most of them are closely connected, are doing much original research and adding to the store of useful information as to the applications of modern science to the improvement of dairy methods and results. Weekly and monthly journals, in the interest of dairy production and trade, are published in various parts of the country. And during the last decade or two a number of noteworthy books on different aspects of dairying have been published, so that the student of this subject may fill a good-sized case with substantial volumes, technical and practical in character.