In the early 1900s, dairy farming looked very different in northern New York and across the country. Small farms were the norm, and because they were limited to what they could do by hand and with minimal equipment, a typical dairy farm might boast between five to twenty head of cattle, and not much more. Farms produced for their own consumption and to supply their immediate locale, but most milk was transformed quickly into a more stable product like cheese and butter. Farmers or their family members would drop off their milk by wagon at a local cheese plant.

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