Show I DAIRYING TOPS FARMING LISTS Milk filk and Cream Production Production tion Becomes Most fost Im- Im Phase By Dy NEA Service ernce WASHINGTON W Nov NoY 5 The The last score core s years year of study in agricultural schools s havo hav brought the dairy In Industry In- In Industry industry to the top lop as as being the tho most moat prosperous of the various branches of o f agriculture today In fact the dairy Industry oc occupies oc- oc c a a. strong technical position l largely due duo to the specialized study that hat t has keen been een given to the market market- marketing marketIng ing i ng of milk mill cheese butter and cream ream c Bankers Bl and business men who have e been active In backing backlog the Industry i and encouraging economic and agricultural studies are now aware that even the present tariff walls are not sufficient sufficient- to keep out foreign dairy Interests Attracted to the possibilities In the American markets StORE MORE RI ARG niNE E TOO It has also been found true that as markets for butter were de c coped the production of margarine has Increased In the last year production of margarine by pounds making the total pounds Some sixty factories are arc engaged In the making of this food fe od commodity The The- dairy Interests have been warned to maintain their research studies and their economic ad ad- advancement and not to allow the price of butter fat to advance to toa toa toa a point where here buyers resistance nce to butter prices will mil develop dev op and thus divert olvert purchasers to the margarine margarin e field This competition has shown Its Us effect in a market decrease in the th e number of milk cows on the farms but an increase In heifer calve calves s kept for milk purposes CHEESE ALUE ALUC ShOWN The dairy Interests also are arc arcan ar e anxious an lo to see the consumption of o f cheese heese Increased It St Is a food prod prod- product product product that Is as yet unappreciated d by many Americans Cheese fc 11 i s named by medical and food authorities authorities ties as one of the seventeen basic articles An average Cr a ge of four pounds of cheese heese per person perron a year Is con con- consumed In several se European countries an average Crage of three and four times this amount Is recorded |