Besides the co-operative factories there are many proprietary concerns, and the farmer is benefited by the keen competition between them. The establishments in the Commonwealth where the manufacture of butter, cheese, and condensed milk is carried on number several hundreds. They are distributed throughout all the States, but they are larger and more numerous in New South Wales, Victoria, and Queensland. [Illustration: In the Cheese Factory.] Cream separation and butter-making are often carried on together under the co-operative system. The creation of large central butter factories, supplied by numerous separating establishments or "creameries," has resulted in a considerable reduction in the cost of manufacture, since improved appliances, such as refrigerators, may be profitably worked at the larger establishments. The product is also of a more uniform quality. The number of farmers who adhere to hand processes is rapidly diminishing. Formerly the average quantity of milk used per lb. of hand-made butter was about 3 gallons, but separator butter requires only about 2.6 gallons. State Supervision. Each of the State Agricultural Departments exercises considerable supervision in regard to the industry. Dairy experts are employed to give instruction in approved methods of production, to examine animals, to inspect the buildings used for milking, separating and butter-making, and to examine the marketable produce. A high standard of dairy hygiene, cleanliness of _personnel_ and _materiel_ and purity of produce have also been insisted upon under State laws. Financial assistance has been given to facilitate the economic handling of dairy products, and much benefit has resulted, the advances having generally been promptly repaid. For the maintenance of the purity and quality of Australian butter and other dairy produce, the Commerce Act passed by the Commonwealth Government requires that each of these articles shall conform to certain standards. Butter intended for shipment oversea must be covered with a true trade description, and that the following information should appear on each box:--The word "Australia," the name of the State in which it was produced, net weight, manufacturer's or exporter's name or registered brand, and the words "pure creamery butter," "pastry butter," "milled butter" (that is, butter which is a mixture or blend of two or more butters ordinarily packed alone and under separate names or brands), or "repacked butter," as the case may require. Other matters may be added, but must be true, and not liable to mislead. Margarine must be so stamped or marked. All butter and other dairy products intended for export must be sent for inspection to appointed places. The inspecting officer issues a certificate on the authorised form that it is up to the standard.