The decade since the World War has been in many ways the most extraordinary period in American agriculture. For the first time in the Nation's history, the census of 1925 showed a decrease (since 1920) in crop acreage, in farm animals, in number of farms, and in farm population. Nevertheless, agricultural production increased more rapidly from 1922 to 1926, inclusive, than in any period since 1900, and probably since 1890, when the agricultural occupation of the prairies approached completion.

At the end of the 19th century Dutch butter was losing its reputation. After the introduction of margarine about 1870, some dishonest merchants took the opportunity to sell an adulterated article as pure butter. Although the amount of adulterated butter was a small fraction of total output, it did great harm to the Dutch butter trade abroad.Many farmers were slow in adopting the more scientific methods of dairying practised on large farms in Denmark.The depreciation of the butter became a challenge for the government and for dairy farmers. Butter Control Stations under government supervision were readily founded all over the country and farmers who entered the scheme of supervision were allowed to use a government buttermark, guaranteeing that the butter was pure. A parallel control system was made for cheese production. At the same time, production methods were improved by agricultural education.The Government marks succeeded in greatly enhancing the reputation of the Dutch butter and cheese.About the beginning of the 20th century factories gradually took over the production of dairy products from the farmer.

At the end of the 19th century Dutch butter was losing its reputation. After the introduction of margarine about 1870, some dishonest merchants took the opportunity to sell an adulterated article as pure butter. Although the amount of adulterated butter was a small fraction of total output, it did great harm to the Dutch butter trade abroad.Many farmers were slow in adopting the more scientific methods of dairying practised on large farms in Denmark.The depreciation of the butter became a challenge for the government and for dairy farmers. Butter Control Stations under government supervision were readily founded all over the country and farmers who entered the scheme of supervision were allowed to use a government buttermark, guaranteeing that the butter was pure. A parallel control system was made for cheese production. At the same time, production methods were improved by agricultural education.The Government marks succeeded in greatly enhancing the reputation of the Dutch butter and cheese.About the beginning of the 20th century factories gradually took over the production of dairy products from the farmer.