Cheese-making has been transferred bodily from the realm of domestic arts to that of manufactures. Farm-made cheeses are hard to find anywhere, are used only locally, and make no impression upon the markets. In the middle of the century about 100,000,000 pounds of cheese were made yearly in the United States, all of it on farms. At the close of the century the annual production of the country is about 300,000,000 pounds, and 96 or 97 per cent of this is made in factories. Of these establishments there are some 3000, varying greatly in capacity. New York and Wisconsin each have over a thousand; the former State makes nearly twice as much cheese as the latter, and the two together produce three fourths of the entire output of this country. The other cheese-making States, in the order of quantity produced, are Ohio, Illinois, Michigan, and Pennsylvania; but all are comparatively unimportant. More than nine tenths of all made is of the familiar standard variety copied after the English Cheddar, but new kinds and imitations of foreign varieties are increasing. The cheese made in the country, with the small importations added, gives an allowance of less than four pounds a year to every person; but as thirty to fifty million pounds are still annually exported, the per capita consumption of cheese in the United States does not exceed three and a half pounds. This is a very low rate, much less than in most European countries. [Illustration: BUTTER-MAKING—THE NEW WAY.] Great as has been the growth of the factory system of butter-making, and fast as creameries are multiplying, especially in the newer and growing agricultural States, such as Minnesota, Nebraska, Kansas, and South Dakota, there is still much more butter made on farms in the United States than in creameries. Creamery butter controls all the large markets, the dairy product making comparatively little impression on the trade. But home consumption and the supply of small customers and local markets make an immense aggregate, being fully two thirds of all. Estimating the annual butter product of the country at 1,400,000,000 pounds, not much over 400,000,000 of this is made in the 8000 or 9000 creameries now in operation. Iowa is the greatest butter producing State, and the one in which the greatest proportion is made on the factory plan. This State has 850 creameries, only three counties being without them; about two fifths are coöperative. In these creameries about 90,000,000 pounds of butter are made annually from 750,000 cows. It is estimated that in the same State 50,000,000 pounds of butter in addition are made in farm dairies. The total butter product of the State is therefore one tenth of all made in the Union. Iowa sends over 80,000,000 pounds of butter every year to other States. New York is next in importance as a butter-making State, and then come Pennsylvania, Illinois, Wisconsin, Ohio, Minnesota, and Kansas. Yet all these combined make but little more than half of the annual