Average Milk Production per Dairy Cow, 1919
A map showing the average production (in pounds) of milk per cow over the course of a year in 1919.

Average Number of Dairy Cows per Farm, 1920
A map showing the average number of dairy cows per farm by state in 1920.

Beef Cattle Farm Regions of the United States, 1904
Beef cattle farm regions of the United States.

Beef Cattle Regions of the United States, 1906
Beef cattle regions of the United States.

Butter Made in Factories, 1921
A map showing butter production in factories by state in 1921.

Butter Made on Farms, 1919
A map showing butter production on farms by state in 1919.

Butter Sold From Farms, 1899
Map showing the amount of butter sold from farms (in pounds) in 1899 by state. "This map marks well the areas of commercial dairying. In the South as a rule cows were kept only to supply home needs. Much of the butter and all of the cheese consumed in the South was produced in the North. The farm production of butter for market in 1899 was in the hay and pasture region of the northeastern and Lake States, with a less dense production in the Corn Belt."—United States Department of Agriculture Yearbook 1922, 1923

Cattle Tick Quarantine Area in the South, 1922
A map showing zones of quarantine for infestation with cattle ticks and areas released from this quarantine in the South in 1922.

Cheese Made in Factories, 1921
Map showing factory-produced cheese production by state in 1921. "Practically all the cheese is now made in factories, only 6,000,000 pounds in 1919, or less than 2 per cent of the total production of the United States, being made on farms. About two-thirds of the cheese is made in Wisconsin, and half of the remainder in New York. Cheese production has developed in those parts of Wisconsin and New York having less than 150 days in the growing season, except along the lake shores, and in the central, sandy portion of Wisconsin, which has poor pastures. The short, cool season favors summer pasture and cheese production, just as silage, winter dairying, butter making, skim milk, hogs, and corn complete the economic cycle in the warmer belt to the South."—United States Department of Agriculture Yearbook 1922, 1923

Cheese Made on Farms, 1849
Map showing cheese made on farms by state in 1849. "Western New England, central and western New York and northeastern Ohio were the important cheese producing regions in 1849. Cheese production was the pioneer form of commercial dairying in the cooler climates. Dairies near large cities sold milk or butter."—United States Department of Agriculture Yearbook 1922, 1923