1871. The effect of these industrial establishments, comparatively new in kind, is to transfer the making of butter and cheese from the farm to the factory. Originating in this country, although now extensively adopted in others, the general plan may be called the American system of associated dairying. The early cheese-factories and creameries were purely coöperative concerns, and it is in this form that the system has usually extended into new territory, whether for the production of butter or cheese. The cow owners and producers of milk coöperate and share, upon any agreed basis, in organizing, building (perhaps), equipping, and managing the factory and disposing of its products. Another plan is for the plant to be owned by a joint-stock company, composed largely, if not wholly, of farmers, and milk or cream is received from any satisfactory producer; the factory may be allowed a certain rate of interest on the investment, or may charge a fixed price per pound for making butter or cheese, and then divide the remaining proceeds _pro rata_ according to the raw material supplied by its “patrons.” The proprietary plan is also common, being managed much like any other factory, the proprietor or company buying the milk or cream from the producers, at prices mutually agreed upon from time to time. And all these plans have their variations and modifications in practice. [Illustration: MODERN CREAMERY AND CHEESE FACTORY, WITH ICE-HOUSE, ETC.] The third quarter of a century was also a period of unprecedented progress in the application of mechanics to the dairy. The factories and creameries required new equipment, adapted to manufacture upon an enlarged scale, and equal attention was paid to the improvement of appliances for farm dairies. The system for setting milk for creaming in deep cans in cold water—preferably ice-water—was introduced from Sweden, although the same principles had been in practice for generations in the spring-houses of the South. Numerous creaming appliances, or creamers, were invented, based upon this system. Shallow pans were changed in size and shape, and then almost disappeared. Butter workers of various models took the place of bowl and ladle and the use of the bare hand. Churns appeared, of all shapes, sizes, and kinds, the general movement being towards the abolition of dashers and the substitution of agitation of cream for violent beating. About this time the writer made a search of the United States Patent Office records, which revealed the fact that forty or fifty new or improved churns were claimed annually, and after rejecting about one fourth, the patents actually issued provided a new churn every fifteen days for more than seventy years. This illustrates the activity of invention in this line. It was admitted by all that at this period the United States was far in advance of any other country in the variety and excellence of its mechanical aids to dairying.