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Page 15 · column 2 of 6 · from the scan, no model involved
The next s|ep from the familyowned cow \yas the farmer who built up a hyrd of several cows. After his own needs were provided for, he loaded his milk on wagons and hauled it to a nearby city or village. Customers furnished their own containers and bought milk by the ladle or dipper.
The closest thing to a dairy “industry”, around the Civil War period, was the few larger dairy farms which operated under medi,ral supervision to provide “certified" milk to hospitals and other institutions. Except for this source, the public had to rely on individual farmers to service them regularly or take; a chance on milk being available: at the market. Lack of refrigeration, bad weather and many other considerations made the milk supply irregular at best.
From the late ‘1800’s and into the 20th century, the milk business began to take on an entirely new complexion. Scientific, sanitary and technological improvements came quickly as the nation became orientated to the need of the city dweller.
Today, of course, dairying is a vast complex affecting every American. Cows are milked in all 50 states, and milk and milk products are universally marketed. Dairying involves millions of people and represents some 20 percent of the total retail food business in the United States, about $11 billion annually.
71.6%