One of the chief calls on a dairy in this country is for fresh milk and cream. But some dairy farms make a specialty of butter and cheese and others are divided into departments so that part of the milk and cream is shipped and distributed to cities and part of it held for butter and cheese making. In our Middle Western States, especially, a new form of dairying has arisen. Formerly the milk from the farms was gathered by local dairies and the cream separated from the milk and made into butter in the local plant. Now most farmers are supplied with cream separators. The dairy collects the cream from the farms two or three times a week, and ships it directly to a butter-making factory. Farmers prefer this method to the old one because it allows them to keep the skimmed milk to feed to hogs. You see here one kind of churn used in a modern dairy. It is a large cylinder which can

be tightly closed. It is turned by steam or electric power. The churn is now open and the butter is being washed by the flow of water from the pipe above it. This churn holds 1000 pounds of butter. The leading states in the dairying business in order of their rank are as follows: Wisconsin, New York, Iowa, Minnesota, Illinois, Michigan, and Pennsylvania. The dairy products of Wisconsin amount annually to almost $100,000,000. According to the census of 1910, the value of cheese, butter, and milk in the United States for the year previous, amounted to over $656,000,000. In the world's export of butter, Denmark leads all other countries with almost 200,000,000 pounds. Russia is second with 120,000,000 pounds, and the Netherlands, third with over 70,000,000 pounds.