Archive image from page 538 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 CHAPTER XXXI. The American Factory System. Origin of Co operative Dairying-Jesse Williams-Spread o£ Cheese Factories-Different Modes of Management-StatiBtics of Fac- tories- Factory Keports-Examples -Factory Processes-Skim-cheese—Creameries—Butter Factories. HE commencement of the era o£ associated dairying, distinctively known as the American or Factory sys- tem, is assigned by common consent to Jesse WilHams, of Rome, in the County
Archive image from page 538 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 CHAPTER XXXI. The American Factory System. Origin of Co operative Dairying-Jesse Williams-Spread o£ Cheese Factories-Different Modes of Management-StatiBtics of Fac- tories- Factory Keports-Examples -Factory Processes-Skim-cheese—Creameries—Butter Factories. HE commencement of the era o£ associated dairying, distinctively known as the American or Factory sys- tem, is assigned by common consent to Jesse WilHams, of Rome, in the County ida, and State of New York, 1851. Co-operation in dairying had un- questionably been practised at a much earlier date, not only in Switzerland, but in several well-authenticated instances in different parts of America. These trials were all in connection with cheese-production, and in most eases the curd, drained and sometimes partly pressed, was gathered from several dairies to some central point to be made into cheese. In a paper read before the Wisconsin Dairy- men's Association, Mr. J. G. Pickett, of Winne- bago County, described what is probably the first recorded instance of co-operative cheese-making in the United States. In 1810, his father, Mr. A. Pickett, removed from Ohio, and settled in Jefferson County, Wisconsin, taking with him 10 cows. The little pioneer settlement at Rock Lake, con- sisting of eighteen families, and others similar in the same region, had arrived at that stage of civilisa- tion when cheese was longed for. Mr. Pickett pro- posed, in the spring of 1841, to meet the demand. He desired to make cheese from more cows than he had, but was unable to purchase more. Four neighbours, however, owned among them 10 cows, and Mrs. Pickett suggested the idea of co- operating with these neighbours in cheese-making. Although an entirely original idea with her, it was deemed a good one, and at once carried out. An agreement was made, and about the same
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