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LIBRARY

OF THE

MASSACHUSETTS

AGRICULTURAL

COLLEGE

1

No._Z.0_6

SOURCE_.(_ SF

221
A54
V.8

5-e

1672

a'M^'

DATE DUE

CARD

EIGHTH ANNUAL REPORT

v%

AM EE I CAN

DAIRYMEH'S ASSOOIATIOS,

WITH TRANSACTIONS AND ADDKESSES AT ANNUAL MEETING — LIST OF

CHEESE FACTORIES — LIST OF MEMBERS — REPORTS OF FACTORIES,

AND OTHER PAPERS OF VALUE AND INTEREST,

FOR THE YEAR 1872.

PUBLISHED BY THE ASSOCIATIO:^^

ROCHESTER, .N. Y:

DEMOCRAT & CHRONICLE BOOK AND .JOB PRINTING HOUSE.
1878.

(o 37. 6(0

ny

IIsJ^DE

Officers for 1873, ...... 5

Prefatory Remarks, ------ 7

N. Y. State Law respecting Butter and Cheese Factories, - 9

Articles of Association, - - - - - 10

List of Members, - - - - - - 11

List of Butter and Cheese Factories, - - - - 13

Address of L. B. Arnold, ----- 21

" Hon. Horatio Seymour. - - - - 47

T. D. Curtis, .... - 5t

B. B. Moon, • - - - . - (50

G. B. Weeks, . - . - . 65

" David W. Lewis, .... - 74

O. S. Bliss, - - - - - 79

X. A. Willard, ..... 87

" Wm. Blanding, . - - . - 90

" S. A. Farrington, - - - - 94

Questions and Answers, - . - . . 99

Communication from G. E. Morrow, - - . - 102

" " A. A. Goodenough, - - - 104

August Cheese, - • - - - - 105

Factory Reports, - - - . - - 108

OFFICERS OF THE ASSOCIATION,

ir-OPL 1S73.

FRE8IDEXT :

llox. HORATIO SEYMOUF?, of Oxeida.

VICE-PKESIJJEXTS :

liox. T. G. ALVORD, of Oxondaga, New York.

X. A. WILLARD, of Hekkimer.

T. D. CURTIS, of Oxeida, New York.

0. S. BLISS, OF Vermoxt.

ASAHEL BURNHAM, of Chautauql'a, New York.

DAVID W. LEWIS, of New York City.

C. E. CUADWICK, OF Caxada.

ALEX. MoADAM, of Montgomery, New York.

S. FAYILLE, of W^scoxsix.

G. B. WEEKS, OF Oxoxdaga, New York.

WM. BLANDING, of Broome, New York.

S. R. TOWNSENI), of Fraxklix, Neav York.

DAVID HAMLIN, of Jefferso.v, New York.

GEN. B. F. BRUCE, oe Madisox, New Yohk.

L. R. SMITH, OF Erie, New York.

H. FARRINGTON, of Caxada.

J. LEWIS, OF Cattaraugus.

E. N. SOUTH WOirJ^H, of St. Lawrevce, New York.

E. S. MUNSON, OF Delaware, Neav York.

J. M. WALDEN, OF Mixxesota.

Dr. L. L. wight, of Oxeida, New York.

W. A. JOHNSON, of Erie, New York.

S. STRAIGHT, of Ohio.

A. B. LAMOUNT, of Tompkins, New York.

CHESTER HAZEN, of Wisconsin.

SECRETARY :

L. B. ARNOLD, Rochester, N. Y.

TREASUREK :

Hon. HARRIS LEWIS, Frankfort, Herkimer Co., N. Y.

PREFATORY REMARKS,

The report herewith submitted, though n<4. us hirge as some of its
predecessors, will be found well worth its cost.

It Avjis the policy of the Board of Officers in prei)aring for the Con-
venticm, to replace the more lengthv addresses of ])aid speakers, with
short voluntarv addresses by members, and to occii])y more linie with
discussions. This somewhat shortened the matter for reporting, but
it contributed to the animation and spirit of the sessions.

The de'tatfs were lively and were conducted with more than the
usual interest.

'i'he addresses reached about the usual number and were well sus-
tained in point of merit, being, without exception, sound and well nre-
pared i)apers, and will be read with interest and profit.

The sociable at Bagg's Hotel on the second evening of the session
was fully patri nized by the (Jonvention, and was enjoyed l)y all with
a most hearty good feeling. To the public spirit and generosity of the
parties providing this entertainment are the members of tlie (Jonven-
tion, much indebted for the growth of the social features of the associ-
ation. Ths sessions of the Convention, always courteous antl i'riendly,
were unusually pleasant and cheerful, and seemed more like a meeting
of old friends than an assemblage for formal discussions.

More attention was given to Imtter-making than at pre\ ions meet-
ings, which it was gratifying to see, as that branch of dairy husbandrv
is somewhat in the rear.

The propriety of making butter and cheese from the same milk
elicited a leading interest in the discussions, of which it is to be
regretted a more complete report cannot be made, as they constitute a
very important part of the labors of the Convention. But it is difiti-
cult, if not impossible, to report them in full. They are frequently
parried on in an informal way. and are not confined to the regular

8

sessions, but are often continued outside of and between them. In
fact, a great deal of discussion occurs at the hotels and in social
knots, and much important and useful information changes hands in
this way that no reporter can reach. There is no other way to reap the
full benefit of these annual gatherings but to be present and mingle
with the proceedings.

The Secretary is under obligations to the Daily Utica Herald and
the former Secretary, for the aid they have afforded in making up this
report.

L. B. AKNOLD,

Secretary.

Rochester, N. Y., April, 1872.

THE FOLLOWmG IS THE LAW IN THE STATE OF NEW YORK.

« BEAKING UPON THE SUBJECT OF

BUTTER AND CHEESE FACTORIES.

Whoever sliall knowingly sell, supply or bring to be manufactured
to any butter or cheese manufactory in this State, any milk diluted
with Avater, or from which any cream has been tak^n, or milk com-
monly known as skimmed milk, or whoever shall keep back any part
of the milk known as " strippings," or whoever shall knowdngly bring
or supply milk to any butter or cheese manufactory that is taintexi or
partly sour from want of proper care in keeping pails, strainers, or any
vessels in which said milk is kept, clean and sweet, after being notified
of such taint or carelessness; or any butter or cheese manufacturer
who shall knowingly use or allow any of his employees, or any other
person, to use for his or for their own individual benefit any milk or
cream from the milk brought to said butter or cheese manufacturer,
without the consent of all the owners thereof, or any butter or cheese
manufacturer who shall refuse or neglect to keep or cause to be kept a
correct account (open to the inspection of any one furnishing milk to
such manufacturer) of the amount of milk daily received, or of the
number of pounds of butter and the number and aggregate weight of
cheeses made each day, or of the number cut or otherwise disposed of^
and the weight of each, shall, for each and every offence, forfeit and
pay a sum not less than twenty-five dollars nor more than one hundred
dollars, with costs of suit, to be sued for in any court of competent
jurisdiction for the benefit of the person or persons, firm or association,
or corporation, or their assigns, upon whom such fraud or neglect shall
be committed.

ARTICLES OF ASSOCIATION.

Whereas, It is deemed expedient to merge the Kew York State
Cheese Manufacturers' Association, which was organized in January,
1864, into an American Association, through which, as a medium,
results of the practical experience of dairymen may be gathered and
disseminated to the dairying community ; therefore,

Resolved, Thst we, the undersigned, do hereby associate ourselves
together for mutual improvement in the science of cheese-making,
and more efficient action in promoting the general interest of the
dairy community.

Article I. The name of the organization shall be The American
Dairymen's Association.

Art. IL The officers of the Association shall consist of a Presi-
dent, Vice-Presidents, Secretary and Treasurer.

Art. III. The President, Vice-Presidents, Secretary and Treasurer,
shalll constitute the Executive Board of the Association.

Art. IV. The Officers of the Association shall be elected at the
regular annual meeting, and shall retain their offices until their succes-
sors are chosen.

Art. V. The regular annual meeting shall occur on the second
Tuesday in January of each year, and at such place as the Executive
Board shall designate.

Art. IV, The payment of one dollar shall admit any person to all
the sessions of an Annual Meeting — and the additional payment of
seventy-five cents shall entitle him to the Annual Report for the cur-
rent year,

[One dollar constitutes a person not attending an Annual Con-
vention a member of the society for one year, and entitles him to the
Annual Report.]

1^^ The next Annual meeting will begin at Utica, N. Y,, on
Tuesday, January 13th, 1874,

LIST OF MEMBERS

OF THE

AMERICAN DAIinilEifS ASSOCIATION,

FOR THE YEAR 1873.

Arnold. L. B., Rochester, N. Y.
Ayer, E. A., Watcrtown, Jefferson co., N. Y.
Ashley, L. H., Corfu, Greene co , N. Y.
Alvord, Thomas G., Syracuse, N. Y.
Ashfiekl, Wm. H., 22 West Fayette street, Syr-
acuse, N. Y.

Blanchard, P. & S., Concord, N. H.

Brown. R. D.. Eatonville, Herkimer co., N. Y.

Blair, Wm., Truro, C. W.

Breckenbridge, Thomas, Jr., Fonda, Montgom-
ery CO., N. Y.

Bussev, A. P., Westernville, Oneida co., N. Y.

Barker. J. W.. Syracuse, N. Y.

Brayton. A. .\., Poland, Herkimer co., N. Y.

Burnham Asahel. Sinclairville, Chautanque co.,
N. Y.

Babcock, C. G.. Newport, Herkimer co.. N. Y.

Baker, Abel, Angelica, Allegany co., N. Y.

Branen, W. L..Lnadilla Forks, Otsego co., N.Y.

Briggs, L. M. No. Pitcher, Chenango co., N. Y.

Barber, B. L., Scott, Cortland co., ST. Y.

Brown, S. R., Newport, Herkimer co., N. Y.

Brown. L. M., Sargent"s Bluff, Woodbury co.,
Iowa.

Bliss, H. M., Mohawk, Herkimer co., N. Y.

Bliss, O. S.. Georgia, ;t.

Burrell. D. H., Little FalLs, Herkimer co., N.Y.

Blanding, F., Brookfleld, Madison co.. N. Y.

Blandint;, William, Hawleyton, Broome co.,
N. Y.

Blodget, O C. , Fredouia, Chautauqua co., N.Y.

Bates, Miss Eliza, Whitesboro, Oneida co.. N.Y.

Bradley, E. F., Delta. Oneida co., N. Y.

Buckinjihnni, J. D., Rochester, N. Y.

Bruce, B. F.. Cmiastota, Madison co.. N. Y.

Burr, John, Redfield, Oswego co., N. Y.

Cotes, John G., Holland Patent, Oneida cc,

N. Y.
Colo, Charles L., Pine Run, Genesee co., Mich.
Clark, F.. Verona, Oneida co., N. Y.
Colton, Prof. Henry E., Times Ofticc, New York

City.
Carr, I. J., Rural Grove, Montgomery co., N. Y.
Campbell, McK., Fonda. Montgomery co., N.Y.
Comfort, M. H., Richburg, AlTeganv co., N. Y'.
Chadwick, C. E., Ingersol, C. W.
Case, Titus, Owatona, Minn.
Cook, Wm , Hesper, Iowa.
Curtis, T. D., Utica, Oneida co., N. Y.

Davison E. A., Cadis, Cattaraugus co., N. Y.
Davison, John W., Frankfort, Herkimer co.,

N. Y.
Deitrich, H. V., Lowell, Oneida co., N. Y.
Davis, Geo. W., Little Falls, Herkimer co., N.Y.

Ellis, E. G., Utica, Oneida co., N. Y.
Eldred, N., Iowa Falls, Iowa.
Emerson, Edward, Springville, Erie co., N. Y'.
Eastman, W. H., Bellville, Jefferson co., N. Y'.
Elliso^, Jacob, Middleville, Herkimer co., N. Y.
Fobes, O. P., Lindenville, Ashtabula co., O.
I'arrington, S. A., Franklinville, Cattaraugus

CO., N. Y'.
Farrington, H., Norwich, Ontario, Canada.
Faville, Mark, Brocket's Bridge, Herkimer co.

N.Y'.
Franklin. F., Brier Hill, St. Lawrence co., N. T .
Francis, Gilbert, McLean, Tompkins co., N. Y.
Felton, Merit B., Delta. Oneida co., N. Y'.
Fitch, N. H.. ^'erona, Oneida co., N. Y''.
Folsom M., 165 Chambers street. New Y'ork.
Fenner, Wm. B.. Herkimer, Herkimer co., N. Y.
Foster, E. B.. Stockbridge, Madison co., N. Y.
Fay, J. C, 73 Walnut street. Cincinnatti, O.
Finehont. Geo. H., Eatonville, Herkimer Co..

N. Y'.

Greene, H. Cooley, Woodcockboro, Crawford

CO., Pa.
Grosline, H. D,, Miller's Mills, Herkimer co.,

N.Y.
Gates, Wm. M., Whitesboro, Oneida co., N. Y'.
Ciraham, William, Rochester. N. Y.
Gilbert. Harris, Sidney Plains, Delaware Co.,

N.Y.
Golden, R., Little Falls, Herkimer co., N. Y'.
Hills, Edgar. Vernon. Oneida co , N. Y.
House, Charles C, Houseville, Lewis co., N. Y'.
Howard. L. A.. Deertield, Oneida Co., N. Y.
Ilazen, Chester. Ladoga, Fonddu Lacco., Wis.
Hodkin, J. F., Gouverueur. St. Lawrence co.,

N. Y'.
Horton. J. V., Boston. Erie co., N. Y'.
Hart, Elon, West Willianrefleld, Ashtabula

CO., O.
Hawley, L. T. Salina, Onondaga co., N. Y.
Hopson, E. R., Brocket's Bridire. Herkimer co..

N.Y'.
Harrison, T. L., Albany, Albany co., N. Y.
HoUoway, J. H., Winchester, Ky.
Harris, Joseph, Rochester, N. Y'.
Hayward, Geo. W., Buffalo, N. Y'.
Ives, James, Salisbur}', Herkimer co., N. Y.
Ives, Fred., Salisbury, Herkimer Co., N. Y'.
Ingraham A. W., Adams, Jefferson co., N. Y'.
Johnson. Wm. A., Collins Centre, Erieco., N.Y'.
Jaynes. Geo. W., North Norwich, ChenauKO co .

N. Y.
Jones, Charles M., Cassville, Oneida co., N. Y.
Jones, Faulkner & Co., Utica, N. Y.

12

Kaapp, Edgar. Stai'kville, Dutchess co., N. Y.
Lamphear, J. E., Newport, Herkimer co N Y.
Lewi3 J. B., Newport. Cattaraugus Co., NA.
Lewis Harris, Frankfort, Herkimer co. N. Y.
Lord W. H., Mount Holly, Rutland co., \ t.
Lincoln, S. L., South Adams, Mass.
Lewis A. W., Medina, Medina co.. O.
Lawto'u, C. F., Flushing, Genesee co., Mich.
L08ee,H. S., Norwich, Oxford C9,, Canada
Lament, A. B., McLean, Tompkins co., N. Y.
Merrv G. Verona, Oneida CO.. JN. X.
McHlnry, Walter, Almond, Allegany co. N Y.
Miller ST., Constahleville, Lewis co., IN. Y.
Merri^ll, H. S., Farmersville, Cattaraugus co.,

McC^ibbin, Robert, Perrysburgh, Cattaraugus
CO., N. Y. ^ . 1 TIT V

McAdams, R., Lee Centre, Oneida co., N. Y.

Merrill R. F., Norwich, Chenango co.. N. Y.

Munson, E. S., Franklin, Delaware co.N. Y.

Marshall, James A., Chittenango, Madison co,
N Y

Munger, Milo, Shirland, Winnebago co.. 111.

Moon B. B., Norway, Herkimer co., N. Y.

McAdam, Alex., Fort Flain, Montgomery co.,

Morris, T.E., South Williamstown. Berkshire
CO., Mass. -NT T^

Mores, G. B., Red Falls, Greene co., N. Y

McCall, James L., Rupert. Bennington co.. Vt.

Morris H. N.,Tiskilwa, Bureau co., 111.

Maluni Andrew, Rodgerville,G. W. . .

McPherson, David M., Lancaster, River Raisin,
C W.

Meags, J.' H., Vienna, Oneida co., N. Y.

Nichols, D A. A., Westfteld, Chautauqua co.,

N Y
Nash,'Wm., Crossingville, Crawford co., Pa.
Owens, Samuel J., Sandusky, Cattaraugus co.,

N Y.
Oyer,"D., Schuyler, Herkimer co., N. \ .
Perkins, J. T., Broman Corners, Schenectady

CO N Y
Prescott, Thomas, Walesville, Oneida co., N. Y.
Phillips, C. C, Vernon, Oneida co., N. Y.
Palmer, W. R., Wattsburg, Erie co.. Pa.
Pierce S. D., Belmond, Wright co., Iowa.
Parsons, Geo. A., Stockton, Minn.
Parker, Ira J., Warsaw, Wyoming co., N. Y.
Bobbins, Lucius S., Box 6,190, New York.
Richardson, C. W., Herkimer, Herkimer co.,

N Y
Ransom,'P. A., Hempstead, Queens co., N. Y.
Renan J. J., Onondaga Valley, Onondaga co.,

N. Y.
Simpson, Wm., Jr., West Farms, Westchester

CO N Y.
Smith^ James A., Constableville, Lewis co.,
N. Y.

Stowell C, Georgetown, Madison co., N. Y.
Stowell P. R., Erieville. Madison co., N. Y.
Snow, Jacob D., Rural Grove, Montgomery co.,

N. Y.
Seymour, Hon. Horatio, Utica, N. Y. _
Schermerhorn, J. M., North Gage, Oneida co',

N Y
Smith, P. H., Brocket's Bridge, Herkimer CO.,

N Y.
Steene, R., Toddsville, Otsego co., N. Y.
Stillman, D. B,, Brookfield, Madison co., N. Y.
Schutz Theodore, Cedarville, Herkimer co.,

N 'Y
Smith" C. W., Glover, Herkimer co., N. Y.
ScoviUe, J V. H., Paris, Oneida co . N. Y.
Sheldon, C. L., LowviUe, Lewis do. NY.
Smith, S. R., Springville, Erie co., N. Y.
Scripture, S. H., 34 Liberty street. New York.
Schermerhorn, L. C, North Gage, Oneida co ,

N Y
Staples, E., Danbury Four Corners, Rutland

CO Vt
Stanborough, Jas. D., Brookfield, Tio^a co.. Pa.
Simmons, L. N., Farmington, Oakland CO.,

Smith! Viram, Sheboygan Falls, Sheboygan co..

Wis
Smith F. C, Rochester, Olmstead CO., Minn.

Shelden, John P., Sherbourne, Derbyshire,
England. ,, ,. -vt v

Stradlin'', Thos., Hamilton, Madison co., N. 1.

Timmerman, G. C, Orleans Four Corners, Jef-
ferson CO., N. Y. „ „ T • „

Turner, Franklin L., Lyon's Falls, Lewis co.,
N. Y.

Thompson, H. N., Auburn, N. Y.

^\■ilders Davis, Farmington. Oakland co., Mich.

Waldrow, Robert, Rochester, Olmstead co.,

Wino-^L. J., Unadilla Forks, Otsego co^N. Y.
Welfer P S., Boonville, Oneida co., N. Y.
White ' A. & Co., Sherburne, Chenango co..

N ' Y
Winslow', E. R. Hallsville, Montgomery co N.Y.
Wheeler Wm, H., Trenton Falls, Oneida co.,

N Y
West ' F.L., Farmington, Oakland co., Mich.
White, Mrs. A. M., Canton, St. Lawrence co.,

Wai^sworth, Theodore, Box 400, Rome, Oneida

WilUsr Geo.H., Newport, Herkimer co., N. Y.

Willard, X. A., Little Falls, Herkimer ca, N.Y.

Wight L. L., Whitesboro, Oneida Co., N. i .

Weeks, Gardner B., Syracuse, N. Y.

Wilder, C. H., Evansville, Wis.

Wade Henry, Port Hope, 0. W.

Wheaton, Allen. West Paulet, Rutland co., Vt.

Wheaton, Allen, West Paulet, Vt.

Young, D. G., Cedarville, Herkimer co., N. Y.

13

LIST OF CHEESE AISTD BUTTER FACTORIES.

ONEIDA COUNTY.

No. of Cows.

No. of Cows.

Rome C. M. A.

Rome,

050

N. W. C. M. A. Factorj',

N. Western,

Excelsior Factory,

do

600

Crill's

do

do

Greenfield's

do

do

Bron son's

do

do

Cacl}''s

do

do

300

Verona Landing,

do

Higginsville,

400

D. D. Carpenter's

do

do

600

Doxtater's

do

do

250

Dick's

do

do

L. S. Davis' .

do

Florence,

500

Squires

do

Delta,

Cold Spring

do

do

400

Ridge Mills,

do

Ridge Mills,

300

Mad River,

do

do

250

T. J). Roberts'

do

do

300

Vernon

do

Vernon,

720

E. Lewis'

do

Deerfleld,

900

Vernon & Verona

do

do

Tanner's

do

Oriskauy,

7011

Clark's

do

do

500

Mitchell's

do

Remsen,

200

M. Snell's

do

do

300

Thomas'

do

do

400

Bronson & Co.

do

Vernon Centre,

300

Star Hill

do

do

100

W. Canada Creek

do

North Gage,

500

Weeks'

do

Verona,

800

A. Blue's

do

do

150

Fitch's

do

do

J. C. Blue's

do

do

700

Burrell's

do

do

400

Brigg's

do

Marcy Hill,

Verona Central

do

do

300

Wood" s

do

Turin,

Willow Grove,

do

Trenton,

1000

Shepard's

do

do

W. W. Wheeler's

do

do

350

Franklin

do

F. Iron Works,

500

J. C. Owens'

do

do

550

Camp's Factory

do

Westmoreland,

400

Powell's

do

do

Cheney's

do

do

250

Whitaker'8

do

do

250

Hampton C. M. A

do

do

500

Wight's

do

Whitesboro.

900

Marshall's

do

Waterville,

700

Bagg's,

do

Stittville,

700

Curtis'

do

do

250

Deerfield & Marcy

do

Utica,

400

Shearman's

do

New Hartford,

500

South Corners,

do

Vienna,

400

Hampton

do

Stanwix,

500

Vienna

do

do

350

Schuyler's

do

do

300

West Vienna

do

West Vienna,

Foster's

do

Durhamville.

425

Blossvale

<lo

Blossvale,

406

J. H. Brook's

do

Steuben,

590

Glenmore

do

Annsville.

500

Chuckery

do

Paris,

450

Bagg's

do

Holland Patent,

500

Wilcox ■

do

do

J. G. Cotes'

do

do

400

A. S. King

do

Sau quoit.

J. F. Pierce's

do

do

550

A. Sessions

do

do

G. W. Palmer's

do

N. Brid^ewater,
Deansville,

600

A. Tucker's

do

do

250

Deansville

do

700

S. Thomas'

do

Cassville,

300

Hills

do

Westernville,

200

E. A. Palmer's

do

Clayville,

200

Williams'

do

do

200

Union Grove,

do

Camden,

150

Waldo's

do

do

350

Harvev's

do

Boonville,

Kirkland

do

Kirkland,

200

Reed & Co.

do

do

500

Wallace's

do

W. Branch,

400

Knoxboro

do

Knoxboro,

400

Countryman s

do

do

Rathbuu's

do

New London,

400

J. L. Dean's

do

Hecla.

200

N. London C.M.A

.do

do

300

Lowell

do

Lowell,

600

Ray's

do

North Bay,

Wood's

do

Lee Centre,

560

Spinning's

do

Taberg,

Saxtou'9

do

do

300

G. M. Wood's

do

Stokes,

Charton'i'

do

do

400

Hurlburt's

do

Ava,

Capron's

do

do

Jones'

do

do

CHENANGC

) COUNTY.

Tattle Factory.

Columbus,

230

L. Andrews Factory,

South Otselic,

Hiram Biown's

do

do

400

Holmesville

do

Holmesville,

650

A. R. Sage's

do

N. Berlin Centre

800

Daniels'

do

!McDonough,

600

Holmes & Co.'s

do

Columbus,

600

Lincklaen

do

Lincklaen,

500

George Buel's

do

King Settlement,

600

Wlieeler's

do

do

Sherburne

do

Sherburne,

700

Harrington

do

do

Smyrna

do

Smyrna,

Norwich C. M. Co

do

Norwich,

500

Billings'

do

'do

Frink's

do

do

Plymouth

do

Plymouth,

Leach's

do

do

Buckleys & Co.s

do

Oxford,

Sage's

do

S. New Berlin,

Harrisville

do

Sherburne,

350

Rich's

do

do

White & Son's

do

do

Brown, Sage tfc Co

do

860

CORTLANE

COUNTY.

Cuyler Village Factory,

Cuvler,

600

Raymond's Factory,

Preble,

600

Cold Spring

do

do

300

Kitt's

do

do

425

Isbell's

do

do

2.i0

Homer C. M. Co.

do

Homer,

600

Keeler's

do

do

200

Tuttle's

do

Freetown,

400

Cuyler Hill

do

do

450

Cincinnatus

do

Cincinnatus,

400

New Boston

do

do

200

S. Cortland

do

S. Cortland

L. Sears'

do

DeRuyter,

650

Meecham's

do

Marathon.

300

Kenney

do

Truxton,

1.000

Brown's

do

Taylor,

400

Beattie's

do

do

400

Keeney Scttlem'n

tdo

K. S.,

700

East Homer

do

East Homer,

400

Whitnuirsh

do

do

Wightman's

do

Marathon,

4.50

H. H. Smith's

do

Apulia,

Potter & Barber's

do

Scott.

300

Harford

do

Harford.

Blodgctt Mills,

do

Blodgett'8 Mills.

150

14

MADISON COUNTY.

Norton's Factorj',

Morse's do

W. Eaton do

Peck sport do

Erieville do

Seymour's do

Smith Valley do

Hill's do

Cazenovia do

C. Bridge do

Blodgett's do

Perkm's do

Clockville do

N. Cazenovia do

Chittenango do

Lebanon do

Allard's do

Quaker Basin do

Torpy's do

Mack's do

Brown & Co.'s do

Beech & Co.'s do

Fletcher's do

Staflbrd's do

Solsville do

Pine Woods do

Baker's do
Chenango Valley do

Cowasalon do

Walrath's do

Hunt's do

Keith's do

East Boston do

Eaton,

do 600

W. Eaton, 500

Bouckville, 450

Erieville, 700

Lebanon, 400

do 600

Oneida Castle, TOO

Cazenovia, 600
do

do 200
do

Clockville, 500

Chittenango, 300

do

Leonardsville, 500

Georgetown, 150

do 300

do 150

do 160

do 500

do 175

do 200

Fenner, 200

Solsville, 700

Pine Woods, 600

Earlville, 300

do

Wampsville, 500

do
Hamilton,
North Brookfleld,
East Boston,

Chapman's Factory,

Hart s do

Morrell's do

Cole's do

Lincklaen do

DeRuyter do

Fletcher's do

Valley do

Adams do

N. Woodstock do

Hunt's do

Lamunion & Co. do

Morrisville, do

Gaige & Son do

Ellison's do

Excelsior do

York do

LTnion do

S. Brookfleld do

Bridgeport do

Lakewood do

Fort Bushnell'e do

Gifford's do

Tucker's do

Lennox C. M. A. do

Merrill's do

Madison C. M. A. do

Siloam do

Pratt's Hollow do

Shedd's Corners do

Downing's do

Decker's do

Oneida Lake, 300

do 250

do 150

Munnsville, 850

DeRuyter, 300

do 600

Peterboro, 750

Stockbridge, 450

do

New Woodstock, 800

Hubhardsville. 200

Morrisville, 400

do 600

Nelson. 600

Brookfleld, 200

do .350

do 225

do 200

South Brookfleld, 250

Bridgeport, 300

(fo 273

Lakeport, 400

do

Mile Strip, .300

Canastota, 500
Madison,

do

Siloam, 400

Pratt's Hollow, 2.50

Shedd's Corners, 250
Pine Woods,
Oneida ValleJ^

JEFFERSON COUNTY.

Adams,

Adams,

1 Heath's,

Adams Centre,

Alexander's,

Henderson,

Hamlin,

Rutland,

325

Antwerp,

Antwerp,

950

Harper's Ferry.

Rutland Centre,

Ayers,

Watertown,

Henderson,

Henderson,

Babcock's,

Champion.

Howard,

Stone Mills,

300

Barber's,

Philadelphia,

Lorraine Central,

Lorraine,

300

Bonfoy & Bettinger,

Mannsville,

Limerick,

Dexter,

300

Belleville,

Belleville,

Letfingwell,

Henderson,

Bent,

Antwerp,

Mannsville,

Mannsville,

775

B. P. Smith,

Black River,

Maple Grove,

Lorraine,

Brownville,

Brownville,

400

Muscallonge,

Dexter.

Brown,

Watertown,

Muzy's,

Smithville,

Benjamin & Co.'s

Camp's Mills,

Pillar Point.

Dexter,

Carter Street,

Stone Mills,

Philadelphia,

Philadelphia,

Cascade,

Rutland,

Pitkins,

Lorraine,

250

Champion Village

Champion,

Rodman,

Rodman,

Cooper's,

Evan's Mills,

" Branch

Burrville,

Cold Spring,

Watertown,

Rogers,

Ellisburgh,

700

Cold Spring,

Belleville,

Rogers,

Lorraine,

Cold Spring,

Robert's Corners

Rutland Valley,

Watertown,

Campbell's,

South Rutland

150

Sherman's,

Watertown,

Dry Hill,

Watertown,

Springer's,

Redwood,

Davis'

Smithville,

Smithville,

Smithville,

Fames'

Rutland,

250

South Champion,

South Champion,

450

East Rodman.

East Rodman,

Springside,

Dexter,

Earn,

Carthage,

Sterlingbush,

Antwerp,

Ellisville.

Ellisburgh,

Tiffts,

Lorraine,

Evans Mills,

Evan's Mill»,

1000

Timmerman's,

Oi'leans 4 Cornere

Excelsior,

Perch River,

Warner,

Adams Centre,

Excelsior.

South Champion,

Wescott,

Watertown,

375

Farr,

Pierrepont Manor, 225

Whitesville,

East Rodman,

Foreman's,

Woodville,

Wicks,

Antwerp,

Griswold a Reed,

Lorraine,

Wilson,

Watertown,

Gardner's,

Watertown,

Wright,

Depauville,

Grinnell & Co.

Pieirepont Manor, .300

Woodville,

Woodvilhs

Hadsall's

Felts Mills,

ST. LA'W

REN

Worth,

CE COUNTY.

Worthville,

500

Olin & Smead'sFactory,

Canton,

675

Beech Grove Factory,

Russell,

500

Southville

do

Southville,

200

W. Canton

do

Canton,

Richville,

do

Richville,

640

South Canton,

do

Crary's Mills,

450

Jones'

do

do

DeKalb

do

DeKalb,

700

Potsdam,

do

Potsdam,

500

Gouverneur

do

Gouverneur,

500

Hailsboro,

do

Gouverneur,

600

Pike's

do

Shingle Creek,

Sprague Corners,

do

Shingle Creek,

600

W. Fowler

do

do

Russell Village,

do

Russell,

500

Hermon

do

Hermon,

15

HERKIMER COUNTY.

Herk.;Co. Un'n Factory,

Little Falls,

700

Skinner's Facfory,

So. Columbia,

Manheim Centre

do

do

60(1

Kling's
Middleville,

do

Paine' 8 Hollow,

Manheim Turn.

do

do

500

do

Middleville,

700

Manheim

do

do

650

Northrup's

do

Litchfield,

300

Snell's Bush

do

do

550

Kinney's

do

do

600

NewvilleC. M. A

do

do

860

Walrath's

do

N. Litchfield,

300

Rice. Broat & Co."

8 do

do

900

Van Hornsville,

do

Van Hornsville,

216

G. W. Davis'

do

do

600

Young's

do

do

Cold Spring

do

do

Lackey's

do

W. Winfield,

300

Top Notch

do

do

450

H. C. Brown's

do

do

400

Van Allen's

do

do

Wadsworth's

d<j

do

200

Fairfield Agsocia'n do

Fairfield,

1000

W. Palmer's

do

do

No. Fairfield

do

do

60n

Edick's

do

Mohawk,

225

Old Fairfield

do

do

900

Mort's

do

do

Eatonfleld

do

Eatonville,

600

J. Clark's

do

Winfield,

500

Locust Grove

do

do

150

N. Bartlett'8

do

do

300

Mohawk Valley,

do

E. Schuyler,

450

N. Winfield

do

N. Winfield,

700

Richardson's

do

do

360

Moon's

do

Russia,

300

Budlong's

do

W. Schuyler,

300

Poland Cheddar

do

Poland,

450

Warren's

do

Warren,

400

Herkimer

do

Herkimer,

700

Fort Herkimer

do

Fort Herkimer,

400

Herkimer Union

do

do

250

Bellinger's

do

do

400

G. W. Pine's

do

do

600

Beckwith's

do

Cedarville,

300

Newport

do

Newport,

Cold Spring

do

do

Morey's

do

do

800

Stewart's

do

do

White Creek

do

do

300

Howard's

do

do

Cold Creek

do

do

600

Cedarville

do

do

300

Cook, Ives & Co.

do

Salisbury,

500

Smith's

do

Frankfort.

800

Stratford

do

do

250

A. G. Norton's

do

do

Old Salisbury

do

do

600

Frankfort Center

do

do

Avery & Ives

do

Salisbury Centre,

500

Russell's

do

Russell's Hill,

Brockett's Bridge

do

Brockett' 8 Bridge

,600

Wetmore

do

do

Brockett & Feeter do

do

250

D. Hawn's

do

Starkville,

800

Keys'

do

do

.500

Snell's

do

Russia,

600"

Norway Associa'r

do

Norway,

600

Nash's

do

Frankfort Center

J. D. Ives'

do

do

Rider's

do

Cedar Lake,

Columbia Center

do

Columbia Center

Stuart's

do

Cedarville,

J. Russell's

do

Graefenberg,

300

Richardson's

do

W. Schuyler,

OSWEGO

COUNTY.

M. Pierce's Factory,

So. Richland,

300

Fairdale Factory.

Fairdale,

Gilbert Mills,

do

Gilbert Mills,

4:30

McMullen'8

do

Hinmanville,

Dick's

do

Pennellville,

Mead's

do

E. Sandy Creek,

Volney Center,

do

Volnej-,

310

Bauder's

do

Caughdeno}',

Whitemore's

do

Scriba,

500

Smith's

do

New Haven,

200

Ingell & Smith's

do

• Volney.

375

Daggett's

do

do

400

E. Sandy Creek

do

E. Sandy Creek.

Donnelly's

do

North Scriba

400

Robbing & Co.'s

do

do

600

S W. Oswego

do

Suydam's

do

do

400

Vermillion

do

Vermillion,

500

Trumbull's

do

Pulaski,

270

Smith's

do

Volney,

500

Hall's

do

do

300

Hubbard's

do

250

Cold Spring

do

do

300

Jennings'

do

Palermo,

100

Jones'

do

South Richland,

400

East Scriba

do

200

L. Willis'

do

do

300

Sweet's

do

Schroeppel,

200

Blunt' s

do

Orwell,

150

Gregg's

do

do

260

Union

do

Colosse,

400

First National

do

Phoenix,

475

Union

do

Mexieo.

.500

Central Square

do

Central Square,

130

Weygint's

do

Prattville,

530

West Manual

do

225

Bamaska's

do

Ph(enix,

Granby Center

do

220

Morton's

do

Orwell,

600

Rhodes

do

Scriba,

150

Sweet's

do

Phwnix,

Union

do

Sandy Creek,

230

Smitli's

do

Hastings,

Union

do

Scriba,

325

Ha.«tingsC. M. Ci

.do

do

Amboy

do

Amboy Corners,

200

Oswego Center

do

Oswego Center,

400

bmith's

do

Fulton,

Bo wen' 8 Corners

do

Bowen's Corners

Loomis'

do

Palermo,

Wilco.^'s

do

Oswego Falls,

Clough & Co.'s

do

Constantia,

W. Monroe CM. A

.do

West Monroe,

Cold Spring

do

Richland,

Titus & Wilson

do .

Hannibal,

P. Wyman's

do

Orville,

Gardner's

do

S. Hannibal,

Molino

do

Molino,

WAYNE

COUNTY.

Walworth Factory,

Walworth,

300

Wilbur's Factory,

Newark,

Bntler Center,

do

Butler Center,

240

Lincoln

do

W. Walworth,

Williamsou,

do

Williamson,

Marion

do

Marion,

Palmyra,

do

Palmyra,

Lee & Sheffield's

do

Rose,

400

Saflford's

do

Savannah,

175

Alloway

do

Lyons,

500

South Butler,

do

South Butler,

Naings

do

do

Ma'iedon,

do

Macedon,

300

FRANKLIN

COUNTY.

Berry Butter Factory,

Malone,

Malone No. 1 Factory,

Malone,

Moria

do

Moria,

Fort Covington

do

Fort Covington,

Keeler

do

Malone,

F. C. Center

do

Fort Gov. Center

Cold Spring

do

do

Sargent's

do

South Bangor,

Union

do

Bangor,

Patterson

do

Chateugay.

Bombay

do

Bombay,

Barley Spring

do

16

Hudson Factory,

GteorgeHoye's Factory,

Java Village do

North Java do

Stryker &Co.'s do

Empire do

Arcade C. M. A. do

Nile do

Bennington do

East Bennington do

Arcade do

Wells' do

Castile do

Gardlant's do

Ciiapman's do

Stephens' do

COLUMBIA COUNTY.

Hudson, I Chatham Factory,

WYOMING COUNTY.

Attica,

Java Village, 450

North Java,

do
Java, 400

do
Nile,

Bennington, 400

East benningtou, 375
Arcade, 500

do
Castile, 400

Attica,
Paris Center,
Dale

Tozier's Factory,

Sheldon C. M. A. do

Wyoming do

Chapman's do

Hermitage do

Orangeville do
Wilder & Co. 's do

Strykersville do

E. Coy do

Lillibridge do

Empire do

Oatka do

Cowlesville do

Java Lake do

Chatham Center.

Johnsouburg,
Sheldon,
Wyoming,
Perry,

Orangeville,

do
Strykersville,
Pike,

do
East Pike,
Gainesville,
Cowlesville

600

350

WASHINGTON COUNTY.

North Bend

Factory,

N. Granville,

S. Granville

Factory,

South Granville,

North Bend

do

Middle Granville, 250

Middle Granville do'

Middle Granville

500

Granville

do

Granville, 450

Greenwich

do

Greenwich,

135

Fort Ann

do

Fort Aim.

NIAGARA

Hawley's
COUNTY.

do

For. Edward,

Sanborn C. M.

Comp'y,

Sanborn, 300

Middleport

Factory,

Middleport,

Johnson's Creek do

Johnson's Creek,

J. C. Francis'

do

do

BROOME

COUNTY.

Maine

Factory,

Maine, 250

Squires' Cr.

Factory,

Kirkwood,

275

Hawleyton

do

Hawleyton,

Page Br'k Valley do

North Fenton,

5C0

Killawog

do

Killawog.

ONTARIO

COUNTY.

Cold Spring

Factory,

West Farmiugton, 450

E. Bloomfield

Factory,

East Bloomfield,

Flint Creek

do

Flint Creek,

ERIE C(

3UNTY.

Stickney's

Factory,

Collins, 1,000

Boston

Factory,

Boston,

400

W. G. Huntington do

Pontiac, 800

Concord Center do

Woodward's Hoi

500

North Concorc

do

Concord,

Wales

do

Wales,

450

First Collins

do

800

Paxton's

do

Eden,

600

Collins Center

do

Collins Center, 1,100

Sisson's

do

• Shirley.

COO

Brant Center

do

Brant, 550

North Evans

do

North Evans,

500

Marshfield

do

Collins Center, 1,100

Angola

do

Angola,

360

Morton's Corn

ers do

Morton's Corners, 600

Stickney's

do

Brant,

400

Richmond & Co.'s do

Sardinia, 500

Springville

do

Springville,

1,200

Glenvvood

do

Glenwood, 400

Blakeley's

do

East Aurora,

Dick & Co.'s

do

Willink, 350

Jackson's

do

East Hamburg,

300

North Collins

do

Shirley,

Hamburg

do

Hamburg,

300

Kirby's

do

do

North Evans

do

North Evans,

250

Young's

do

Alden, 300

East Evans

do

East Evans,

300

Wheclock's

do

300

Eden Corners

do

Eden Corners,

350

Staffin's

do

Collins, 200

Sardinia Valley do

Sardinia Valley,

450

W. Smith's

do

300

Newton

do

Sardinia,

250

Ballard's

do

350

Hosmer's

do

do

Hensler

do

Grand Island, 150

Wales Center

do

Wales Center,

400

Cotesworth

do

do 100

Fuller's

do

do

North Boston

do

450

South Wales

do

Wales,

450

Boston Center

do

350

Elma

do

do

300

Colden

do

Colden, 300

Burroughs & Co. do

do

Mariila

do

Mariila,

Francis

do

Kimball's

do

Lancaster,

Farringtou's

do

Holland,

Cheese M. A.

do

Spring Brook,

MONROE

Moulton's

COUNTY.

do

Protection,

GeneseeValley Factory,

Sonyea, 300

Mendoii

Factory,

Mendon,

Riga

do

Riga,

CAYUGA

Perinton

COUNTY.

do

Fairport,

A. P. Cook's

Factor3',

Cato, 300

Ira

Factory,

Ira,

Throopsville C
Moravia

/.M.A. do

Throopsville, 450

Lincoln's

do

Conquest Center,

400

do

Moravia, 250

P. Byron C.M.Co's do

Port Byron,

Sennett

do

Sennett, 400

Meridian

do

Meridian,

200

Carpenter's

do

New Hope,

TOMPKINt

Montezuma

i COUNTY.

do

Dryden Union Factory,

Etna, 600

Frceville Un.

Factor}',

Freeville,

700

Groton

do

Groton Hollow, SCO

Slaterville

do

Slaterville,

Ellis Hollow

do

Ithaca,

Peru

do

Peruville.

McLean Associa'n do

McLean, 700

Rridgew'y Cream'y do

Caroline Depot,

17

ORANGE COUNTY.

Circleville Factory,
Collaburg do

Rockville do

Unionville do

Walkill Associa'n do
D. Mullock's do

Orange Co. M." A. do

do do

Gouge & Co. do

Bates & Co. do

Gouge & Youngs' do
T. J. Taylor's do

Carpenter Ilowell do

do do

Sanford & Smith do
H. Milburn do

T. Durland do

Brown, Biiiley & Co do
Foster Clark's do
W. H. Clark & Co. do
Barton Spring do

Parlor * do

Towner's Factory,

Hunter's Cream' y do

Simpson'.s Factory,

Reservoir do

Rushford do

Forsythe's do
S. Stiermau & Co do

Richburg do

Curtis' do
D. T. Burnick's do

Greene's do

Friendship, do

Centerville, do

Ackerley's do

Barns' do

Andover do

Black Creek, do

Oramel do

Niel do

Wtllsville do

Lyndon do

Pettibone's do

Dodge's Creek do

Jackson's do

Italy Hollow C. M. A.,

400

' Wood's

Factory.

Chester,

200

220

Kidd's

do

Walden,

Middletown,

200

J. F. Vail & Co. do

450

250

Brown, Lane & Co. do

50

.375

Wawanda

do

375

Middletown,

250

J. B. Halsey & Co. do

300

Michigan,

550

E. Bull's

do

Chester,

159

Chester,

325

Bankers Bro.'s

do

do

200

Hamptonburgh,

600

F. Davis"

do

do

125

do

250

P. Holbert's

do

Middletown,

275

Florida.

400

Mapes & Co.

do

do

425

do

175

Jas. Hulse

do

do

250

Amity,

415

Wm. Mead & Co. do

do

250

Warwick,

350

Christee & Co.

do

Unionville,

200

do

300

O. F. Green

do

Greenville.

300

do

250

H. Reamy

do

do

125

do

150

Finchville

do

Otisville,

375

Edenville.

400

J. A. Wood's

do

Slate Hill,

300

Wickham's Pond

, 350

Howell & Co.

do

Monroe,

400

Minisink,

300

Sugar Loaf
Union Con'd S

do

Sugar Loaf,

550

Monroe,

100

lilk Co.

New Milford,

Blooming Grove,

GREENE

COUNTY. V

Jewett,

Smith's

Factory.

Ashland,

do

Kirklaud

do

Durham.

ALLEGAN^

i COUNTY.

New Hudson,

600

Morley's

Factory.

Whitney's Crossing,

Seymour,

600 1

Flanagan's

do

Cole Creek,

Rushford.

1,000

Crandall's

do

Dodge's Corners.

Whitesville,

200

Belvidere

do

Belvidere,

Nile,

125

Rice's

do

do

Richburg

100 '

Granger

do

Granger,

do

Little Genesee

do

Little Genesee,

Alfred,

400

Carr Valley

do

Almond,

40O

do

A. Congdon's

do

West Clarksville,

250

Friendship,

400 i

Babbit'"s

do

Hume,

350

Centerville,

400

Phillips Creek

do

Philips Creek,

450

Rushford,

600

Vandermarsh

do

Scio,

275

Filmore,

700

R Smith's

do

Cuba,

350

Andover,

350

West Almond

do

West Almond,

Black Creek.

400

G. West's

do

Alfred Center,

Oramel,

450 1

J. Wilcox's

do

Wirt Center,

150

250

Wiscoj'

do

Wiscoy,

200

Wellsville,

300 I

Genesee

do

Little Genesee.

120

Cuba,

700 !

Elm Valley

do

Andover,

150

Alfred,

!

Angelica

do

.Angelica,

Portville,

Clean

do

Oleau,

356

Belmont,

1

McHenry Valley do

Alfred Center,

300

YATES C

!OUNTY.

Italy Hollow.

PUTNAM

COUNTY.

Borden's Condensed Milk Factory, Brewster.

OTSEGO COUNTY.

Wykoft"s Factory.

Bush's do"

E. D. Lamb's do

Center Brook do

Stocker & Fox's do
easier & Andrews do

Hartwick do

Pitt Cushman's do

• ol. Gardner's do

Ed. Gardner's do

Benj. Smith's do

Brockwiiy's do

Smitu & Wilber do

Fly Creek do

Park's do

Parley Phillips' do

Wm. L. Brown's do

Clark's do

Ednu'ston Center do

Warren Chase's do

Joseph King's do

George Clark's do

Nearing & Co.'s do

Mariaville Factory,

Richfield Springs, .300

do
Unadilla Forks, 350
Otsego, 300

East Sprinefield, .300
Siiriiii:tir]aCenter,450
Hartwick, 300

Edmeston Center, 200
Burlington Flats, 150

do 150

Spooner's Corn'rs,400
Richfield, 400

M^est Exeter. 400

Fly Creek, 200

Burlington Green, .350
Unadilla Forks, 200

do 200

Schuyler's Lake, 200
Edmeston Center, 750
W. Edmeston, 2.50

Burliiiirtou Green, 200
Hyde Park, 300

Butternuts.

RussellBowers'Factory,

Perkin's
Hind's
Hoxie's
do
R. L. Warren's
West Burlington
Parker's
Pope's

L.N. Brown's
Ed. Loomis'
L. O. Vebber's
H. & S. Smith's
J. H. Pratt's
Lyman Johnson
Coleman's
Newel N. Talbot's do
Hartwick L^nion do
Chamberlain's do

Cherry Vallev do
Tuttle's ■ do

Rider's do

Baker's do

Exeter, .300

do
Coopersto\vn,

do
Unadilla Forks,
East Springfield,
West Burlington, 300
S. Edmeston, 400

do 300

W. Edmeston, 600
Richfield, 1.50

Exeter Center, 600
W. Exeter, 300

do 400

Burlington Flats, 500

do 200

do
Cooperstown,
Richfield Springe,
Cherry Vallev, 300
South Edmeston, .350
Schuyler's Lake, 100

do 600

SCHENECTADY COUNTY.

I Rotterdam Factory,

18

GENESEE COUNTY.

Batavia Union Factory,

do C. M. A. do
Byron do

Richville do

Linden do

Stafford do

Stuart's Factory,
Fulton do

Cross Roads do

Stollar's do

Ballston
Empire

Factory,
do

Welch's Factory,

Perrysburgh do

Ticknor's do

Slab City do

Leon Center, do

Randolph do

First Collins do

Stebbin's do

Waverly do

Safford's do

Union do

Tift's do

Crump's do

Ashford's do

Westville do

West Ashford do
Machias Corners do

Woodworth's do

Maple Ridge do

Gowanda do

D wight's do

Allen's do

Maple Grove do

E. Ashford do

Follett's do
Lewis & Haskell's do

Elton ■ do

Rawson do

Sulphur SpringFactory,

G. Austin's do

Lowville do

Union do

West Lowville do

S. Harrisburgh do

Alexander's do

Harrisburgh do

G. D. Ryel's do

Lanphere's do

River Street do

Houseville do

Orrin Carpenter's do

Welsh Hill do

Turin do

Horatio Phillips' do

J. T. Miller do

M. Donald's do

Valley do

H. C. Markham do

Closner's do

C. & G. Plummer do
Wilder' 8 do
Sugar River do
Leyden Cheese A. do

D. D. Carpenter do

Batavia,

do
Byron,
Pembroke,
Linden,
Stafford,

Darien Center Factory,
Oakfleld do

W. Bethany do

East Bethany do

Foster's do

FULTON COUNTY.

Oppenheim Center, Cold Brook Factory,

do Brockett's Bridge do

Johnstown, 350 Perth Center do

do Slate Hill do

SARATOGA COUNTY.

Ballston Center,
South Galaway,

250

Gahvay
Charlton

Factory,
do

CATTARAUGUS COUNTY.

Dayton,

Perrysburh, 550

Versailles, 500

Slab City,

Leon Center,

Randolph, 200

Gowanda, 700

Cattaraugus,

Waverly,

East Otto,

do

do 400

do
Ashford, 600

Westville,
Ashford Hollow,
Machias Corners,
Yorkshire, 450

Fairview, 660

Gowanda, 550

do
Eddyvillc, 350

Ellicottville, 200

Bast Ashford, 550
Machias, 400

Sanduskj',

Elton, 400

Rawson,

Farmers ville Factory,

Cook & Brothers' do

Napaer do

J. K. Button's do

Ischua do

Portville do

Oleau do

Hinsdale do

Rock Spring do

Union do

McMahon's do

Meadow Valley do

Little Valley do

Great Valley do

Merrilly's do

L}'ndon do

Cadiz do

New Ashford do

Yorkshire Center do

New Albion do

Jenk's do

Pigeon Valley do

West Valley do

Ballard do

Bigelow's do

Vedder Corners do

Gamp's do

LEWIS COUNTY.

Lowville,

do

do

do

do

do

do
Harrisburgh,
Copenhagen,

do

do
Houseville,
Turin,

do

do

do
Constableville,

do

do
West Turin,
High Market,

do

Lej'den,

do
Pinckney,

590
500
850
250
500
.370

iro

600
285
200
250
650
2.0
.330
550
500
1,000
300
550

400
400
500
520
IOC

Barnes Cornr's Factory.
Edmund Sheldon's do
Campbell's do

G. C. Youngs' do

W. W.& A.D.Vorce do

Copenhagen

N. Clark's

J. M. Wallace's

Stony Brook

Hadcock's

Wm. Glenn's

Lyon's

Martinsburgh

E. G. Dodge's

John Smithling's

Wm. Williams^

W. Martinsburgh do

Union
John Rees'
Crystal
Cold Spring
Joseph Shear's
Beaver Falls
Michael Baker
Iris Creek

do
do
do
do

do
do
do
do

DUTCHESS COUNTY.

Sheldon's Factory, Stissing.

CLINTON COUNTY.

I Smith Dale Factory,

Piatt's Factory, Plattsburg,

Rouse's Point do Rouse's Point, |

ORLEANS COUNTY.

Coolcy & Thompson's Factory, Albion.

Darien Center, 400
Oakfleld
West Bethany,
East Bethany,
Batavia,

Brockett's Bridge,

do ^

Perth Center, 200

Epharth, BOO

Gal way,
Charlton,

400

Farmersville,

do

do

do
Ischua,
Portville,
Olean,
Hillsdale,

Franklinville, 600
Ellicottville, bOO

do

do
Little Valley,
Great Valley,
Napoli,
Lyndon,

Cadiz, 850

New Ashford, 400
\ orkshire Center, 500

do 600

Gowanda, 1,000

do 369

West Valley, 400

do
Ashford,

do
Ashford Hollow,

Pinckney,
Copenhagen,

do

do

do

do

do
Denmark,

do

do
Watson,
Lyon's Falls,
Martinsburgh,

do

do

do

do

do

do
New Bremen,

do

do
Croghan,

do

do

Peru.

300
100
170
270
280
200
425
800
370
400
1.50
700
250
308
750
500
400
200
340
500
200
200
200
350

19

STEUBEN COUNTY.

Spalding's Factory,
Bennett's do"

Kanona do

Wing's do

L.H.Webster's Factory

Delphi

do

Salisbury's

do

Coppemoll's

do

Edward's

do

Hopper's

do

Hiscock's

do

Seneca,

do

SpafTord

do

Loomis'

do

Van Bramer's

do

Sternberg's

do

Delphi

do

Elbridge

do

Tnlly

do

Jack's Rift's

do

Howard,

400

J. Davis' Factory,

Greenwood,

250

do

500

Mason's

do

North Camuron,

400

Kanona,

3u0

Spalding & Co.

do

Avoca,

Campbell,

Sitterly's

do

Bath.

ONONDAGA COUNTY.

■"■ ?>

''■<

Fabius,

50O

Belle Isle Factorj-,

Belle Isle, ■

Delphi,

450

Sherwood's

do

Brewerton,

Apulia,

600

DeWitt C. M. A.

do

DeWitt,

300

Lysander,

Talbot

do

Fabius,

400

Manlius,

Euclid

do

Euclid,

CoUamer,

160

Navarino

do

Navarino,

140

Jamesville,

Kirkville

do

Kirkville,

450

Baldwinsville,

150

Camp's

do

Otisco,

•200

Spafford,

Little Utica

do

Little Utica,

.300

Cicero,

Cole Settlement,

do

Fabius,

1.50

do

Block School Eo.

do

do

Cicero Center,

Southard's

do

Pompey Center,

Delphi,

Palmer C. M. A.

do

Oran,

250

Elbridge,

40 0

Plainville

do

Plainville,

400

Tully,

Young's

do

Euclid.

Jack's Rift's

Marcellus

do

Marcellus.

Cook & Co.'s Factory,

Hamlet Factory,

J. E. Robertson's do
Clear Spring do

Burnham's do

J. S. Hulberfs do
Villanova do

J. S. Holbert's Factory.
Bunnell & Horton's do

SCHUYLER COUNTY.

Havana, | Alpine Factory,

CHAUTAUQUA COUNTY.

Hamlet,

Busti,

Kredonia,

Sinclairville,

Forrestville,

Villanova

1,100
660
700

1,049
400
400

Brainard's
Coon's

do
Canadawa
Gerry
Cassadaga

Factory,
do
do
do
do
do

Alpine.

Hamlet,

(3) Mina,

Sherman,

Arkwright,

Gerry.

Cassadaga,

CHEMUNG COUNTY.

Chemung,
Millport,

250
750

H.C. Hoffman's Factory, Horseheads,
Van Duzer& Son's do do

TIOGA COUNTY.

Speedsville Factory. Speedsville, | Jenksville Factory,

SCHOHARIE COUNTY.

Sharon Center Factory,
Seward Valley do
Hindsville do

Gardnersville do

Cobleskill do

Sharon Center,

Seward,

Hindsville,

Gardnersville,

l^Iobleskill.

2.50
200
200

Argusville
Carlisle
Barueyville
Esperance

Factory,
do
do
do

Jenksville.

Argusville,
Carlisle,
Barneyville,
Esperance.

RENSSELAER COUNTY.

-Mattesou's Factory, South Berlin.

MONTGOMERY COUNTY

Charleston 4 Corners
Smith Creek Factory.

Dunkle's do

Root's do

Empire' Cheddar do

Florida do

Hallsville do

Frevs Bush do

Hessvillo do

Cold Spring do

Waterville do

Flat Creek do

Brookman & Co. do

Ford's Bush do

Cayadutia do

Bates. Snell & Co. do

St. Johnsville do

Charleston do

Charleston Union do

S. Zoller's do

Wm. Dunchell's do

Sand Hill do

Seeber Lane do

Elm Dale do

Van Epps do

Maple Grove do

Bates . do

A. Smith & Co. do

650
1,250

457
680
500
400

650
400

600
300
200

Factory,

400

Root

Factory,

Root,

500

Fort Plain,

300

AVicr's

do

do

do

Glen

do

Glen

400

do

Diefendorf's

do

Amsterdam,

300

Burtonville,

300

W. Green's

do

do

do

400

Dorn's

do

do

Hallsville,

40O

Florida

do

Minaville,

Froys Bush,

550

Minaville

do

do

450

S|)rout Brook,

270

SwitzerHill

do

Fonda,

350

Stone Araba.

250

1 Schuyler's

do

do

Ames,

600

Mohawk Valley

do

do

250

Flat Creek.

4.50

Cold Spring

do

Palatine Bridge,

Fort Plain,

600

Union

do

do

550

Miuden,

450

Failing's

do

do

Fonda.

600

GatesviUe

do

Randall,

St. Johnsville,

3.50

Mother Creek

do

St. Johnsville.

350

do

600

Buel

do

Buel,

550

Charleston.

.350

Mapletown

do

do

250

Kilts

do

Canajoharie,

330

200

Zimmerman Creek do

350

350

Klock & Nellie

do

350

330

Slate Hall

do

550

300

Christman

do

260

240

Spraker

do

400

1.50

Grove

do

300

200

Dairvman

do

300

400

Scotch Church

do

300

450

Pawling

do

300

20
Otiio.

GEAUGA COUNTY.

Rocky Dell

Factory,

Blssell's

250

Sprinn; Brook

Factory,

Welchfteld.

300

Andrews'

do

do

800

Grove

do

do

SCO

Bartlett's

do

Chester X Roads,

800

Munson's

do

Fowler's

400

do

do

Mulberry Corners

,300

Pope's

do

V\^elchfield,

500

Hood's

do

Auburn,

500

Randall's

do

Burton,

700

Odell's

do

do

600

Hall's

do

Claridon,

400

Smith's

do

Ford,

600

Armstroue:

do

East Claridon,

700

Freeman's

do

South Newberry,

500

Smith & Co.'s

do

Parkman,

600

Hall's

do

Fowler Mills,

600

Armstrong's

do

Huutsbnrgh,

800

Murray's

do

Chardon,

800

Randall's

do

Montville,

800

Randall'G

do

do

700

Murray's

do

do

500

Ruesell's

do

500

Smith's

do

Thompson,

500

Colton & (yO.

do

Nelson,

PORTAGE COUNTY.

B. B. Higley, Windham.
Hoir & Risden, Shalersville.
H. S. Johnson, Garrettsville.
Hurd & Bro., Aurora.
T. C. Bradley, Mantua.
I. C. Scram, Ravenna.

H. F. Hudson, Ravenna,
Beman Spring,
Hinkley's, Alantua,
Burrows, Freedom,
Aurora Grove, Aurora,
Anderson's, Ravenna,

LAKE COUNTY.

S. E. Carter, Leroy, Painesvillo P. O.

H. N. Carter, Perry.

R. Freeman & Co., Madison.

Hitts, Willoughby.

Bartlett & McKee, South Kirtland.

250
400

500
30o

•300

ASHTABULA COUNTY.

S. E. & H. N. Carter, Windsor.
Lattimer's, New Lyme.
Osborne's, Morgan.
G. C. Dolph, West Andover.
Austinburgh, Austinburgh.
Morley Bros., Andover.

500

Wire's, Austinburgh,
Weldon & Brown, Couueaut.
Pierce's. Eagleville.
Harrington & Randall, Morgan.
Elderny, New Lyme.

TRUMBULL COUNTY.

T. M. Trew, Newton Falls.
B. H. Pcabody, Kinsman.
Cold Spring, do

Caldwell & Lewis, W. Farmington.
Farmington Center.
E. C. Cox, Mesopotamia,
do N. Bloomfleld.

Baldwin's, Fowler.

Cortland, Bazetta.

Raj'mond's, Mesopotomia.

Cowdery & Crafts, Bazetta.

Sager & House, Bristolville.

Harshman & McConnell's, Southington.

HENRY COUNTY.

Ridgeville Factory, Ridgeville Corners.

FAIRFIELD COUNTY,

Royalton Factory, Royalton.

LORAIN COUNTY.

Camden Cheese Company, Kipton.
Mussey & Viets, Elyria.
Horr & Warner, Huntington.
Magraugh & Whitlock, Wellington.

Snow's, Huntington.
G. H. Van Wagnen <fe Co., North Eaton
Corning & Hance, Grafton.
Penfield, Wellington.

McDowell Bros', Medina.

Fellows, Chatham.

Benedict & Brooker, Litchfield.

Twinsburg Cheese Association, Twinsburg
Wm. Wilcox, Twinsburg.
S. Straight & Co., Twinsburg.
do do Hudson.

MEDINA COUNTY.

I Crane & Co., Sharon.

Colbetzes & Co., Spencer.
I Chatham, Chatham Center.

SUMMIT COUNTY.

Richfield, W. Richfield.

S. Straight & Co.. Streetsboro.

Oak Hill, Peninsula.

M. D. Call, Hudson.

Drake, Eaton & Co.'s, Sullivan.

Haviland & Conant, Greenwich.
J. W. Jenne, New London.

A. J. Lockwood, Bedford.
J. Q. Lander, Solon.

ASHLAND COUNTY.

I Clark & Bailey, Sullivan.

EURON COUNTY.

I Wakeman Cheese Co., Wakeman.

CUYAHOGA COUNTY.

I Wyatt's, Breckville.

n

HaineBville Factory.

Burcbard's do

Patterson & Mix do

Wm. Keenyy's do

W. C. Richard's do

W. A. Clark's do

Wanzcr & Co. do

R R. Stone's do

do do
Tliorapson & Ab-
bott do
Huntley Grove do
Marengo do
Greenwood do
Marsh & Jackson do
Boies do
Sugar Grove do
Dunton do
Kennicott do
Cameron do
Perry do
Williams do
Gould & Hammond's do

Illinois.

Hainesville, Lake co.

Gould & Ham-

Sumner,Kamk'kee co.

mond's

Factory,

Elgin,

425

Momence, do 800

Tuttle's

do

Lodi,

350

Mantino, do 800

Barber & Co.

do

Polo,

300

Momence, do 100

Albro & Co.

do

Wayne,

«00

Sherburnville,do 200

Wiuslow

do

Shirland,

400

Herman, Kane co.

Kilbor's

do

Richmond

Richmond, McHen-

Buckland's

do

Ringwood,

ry CO. 800

Jones'

do

Hebron,

Spring Grove,

Conn's

do

do

Woodstock

do

W'dstock,McH'm-y co

Greenwood, do .500

Riley

do

Riley, do

Pluntley, do 250

Buena Vista

do

Huntley, do

350

Marengo, do .300

Spring Grove

do

Richmond, do

300

Woodstock, do 300

Garden Prairie

do

Garden Prairie,

Union, do 500

Mead's

do

Hebron,

300

Kingston,t)eKalb, 200

Milk Condensing

Co.

Elgin,

Aurora, 3o0

Rockton

Factory,

Rockton,

400

Dunton, 250

Stuart Bros.

do

Hebron, McH'y co

.500

do 250

Oneida

do

Rockford,

do 200

Belvidere

do

Belvidere, Boone

CO.

do 200

Hale

do

Hale, Ogle CO.

do 150

Wanzer's

do

Hanover.

Hanover. 425

do

do

Elgin,

Cameron

do

Northfield.

Is/l assaotiu-setts.

Worcester Co. Factory,
Union do

New Braintree do
Barn; Cent'l Cheese Co.
Barre Cheese Co.,
South West Factory,
Hardwick Center do
Boise's do

Williamstown do

West Brookfleld do
Lani'shoro do

North Marlboro do
Lenox do

Hardwick Union do
Warren do

Warren, 500

Hardwick,

New Braintree, 542
Barre Center,
Barre, 375

do 125

Hardwick, 500

Blandford,
Williamstown.
West Brookfleld,
Lanesboro.
North Marlboro,
Lenox,
Gilbcrtsville,
Warren.

New Lenox Factory,
Cheshire do

Petersham Cheese Co.,
Cheshire do

'^estboro do

Lewis Milk C. Factory,
Coy's Hill Cheese Co.,
S. Williamst'n Factory,
Walker's do

Dana C. M. C.
Putnam's do

Slater's do

Greylock do

Pierce's do

Greenfield do

Lenox,

Cheshire,

Petersham,

South Adams,

Westboro,

W. Brookfleld,

Warren, WO

S. Williamstown,

Greenwich,

Dana,

Belchertowu,

Tyringham,

South Adams,

Peru,

Greenfield.

"Vermont.

East Berkshire Factory,
Enosburgh Factory Co.
N. Enosburgh Factory,
East Frankfin do

Middletown do

Rose do

West Pawlet do

Hill do

West Tinmouth do
Norton's do

Valentine's do

Otter Creek do

Billing's do

Sheldon's do

Wickham's do

Camp's do

Missisquoi do

Gleason's do

East Berkshire.

Enosburgh,

N. Enosburgh.

East Franklin,

Middletown,

West Rui)ert,

West Pawlet,

Middletown,

We't Tinmouth,

Wells,

Tinmouth,

Center Rutland.

Rutland.

West Rutland,

Pawlet,

Stowe,

North Sheldon,

Shrewsbury,

400

Mason's

P'actorv,

Richmond,

80

000

Valley

do

Hiuesburg,

550

400

Ertst Poultney-

do

East Poultney,

•300

6C0

Wallingford

do

Wallingford,

600

Williams

do

Danby,

.525

Rutland

do

Rutland,

475

West Orwell

do

Orwell,

450

100

East Orwell

do

do

3.50

Hosford's

do

Charlotte,

350

Milton

do

Milton,

125

Milton Falls

do

Milton Falls.

200

Ferrisburgh

do

Ferrisburgh.

New Haven

do

New Haven,

Shoreham

do

Shoreham,

Union

do

Hinesburgh.

Mankton Pond

do

do

Lewis Creek

do

do

Iowa.

Smith's

Factory,

Mason City,

Strawb'ry Pt.

Factory,

Fayette Co.

Hickling's

do

do

Kidder's

do

Epworth, Dubuque C<

Wyoming

do

Wyoming, Jones Co.,

Pierce's

do

Belmond.

Clear Lake

do

Clear Lake,

ISTorttL Oarolina.

Elk Mountain Factory, Buncomb Co.

32

"Wisconsin.

C. H. Wilder' 8

Factory,

Evansville,R'ckCo400

D. Treleven's Factory

Springvale

do

Nanaupa,

A. J. Smith's

do

Eldredge

do

Afton, 200

Ellsworth 8

do

Elkhorn

do

Elkhorn, 200

•Johnson's

do

Eosendale

do

Ros'le, F.duLacCoSOO

Long's

do

Hazen's

do

Ladorra, do 800

Pierce & Simons

do

Hazen & Co's

do

Brandon, 250

Truesdell's

do

Sparta

do

Sparta, 20i)

White's

do

Favil's

do

Lake Mills. Jeff. Co.

Ft. Atkinson

do

Barrett's

do

Burnett Station.

Spring Mills,

do

Coolidge

do

Windsor, Dane Co.

Bullock's,

do

Waterville

do

Wat. Waukesha Co.

Cold Spring

do

Boj'Dtou's

do

Waupan,

Coburn's

do

Howard's

do

do 300

Drake's

do

Johnson's

do-

do

Gilbert & Co.'s

do

Downey's

do

do 175

Tappan's

do

Carpenter's

do

Kenosha,

Wilbur & Co.'s

do

Holt's

do

do

Strong & Co.'s

do

J. Comb's

do

Ripon, 300

Cochran's

do

Hodge's

do

125

Reigart & Ross

do

Fond du Lac,

do
Eosendale,
Kenosha,

do

do

do

do
Ft Atkinson.
Bomers,
Rocktou,
Whitewater,

do
Lake Mills,
Hazel Green,
Morrison,
Wilmont,
Oakfield,

BeaverDam, Dodge
Beloit.

75
150

lvi:iGtiigan.

St. Clair

Fairfield '

Horton's

Hoadley's

Saunder's

Smith's

White's

Maple Grove

Canton

Deal's

Clayton

Isham's

DeLano's

Factory,

St. Clair,

450

Mason Factory,

Mason,

do

Fairfield,

700

Irish's

do

Grand Lodge,

do

, Adrian,

Spring Brook

do

Farmington,

400

do

Oakford,

Gilt Edge,

do

do

400

do

Trenton,

Ionia

do

Ionia

do

Augusta,

Reading

do

Reading,

450

do

Cefesco,

Fowler* Co.'s

do

do"

do

Farmington,

600

Adrian C. M. Co.

do

A drian.

do

Canton,

400

Ames'

do

Hudson,

do

Rollin,

Sawin's

do

Mattison,

do

Clayton,

Utica

do

Utica,

do

Wellsville,

Welton's

do

No. Adams,

do

Oxford,

Hillsdale

do

Hillsdale.

Pennsylvania.

Springville Factory, Springville, Susq. Co., 158
Bridgewater, do Bridgewater do 200

Gage do do do 200

Worth's do Marshalltown, Chester Co.

Damascus Creamery, Damascus, Wayne Co.
Woodcock First Premium Factory, Woodcock,

Crawford Co.
Woodcock Boro' Creamery, Woodcock Boro',

(Crawford, Co.
Keystone Factory, North Richmond, Crawford

Co.

Cook's Factory, Saegartown.

Logan & Co.'s Factory, Hartstown.

Venango do Venango, Crawford Co.

Cambridge do Rockdale, do

Ellis & Smith's do Waterford, Erie Co.

New Milford Creamery. N. M., Susq. Co., 200

Spring Hill Factory, S. H., Bradford Co., 150

Earl's do Carthage.

Edinboro do Edinboro.

Nash's do Crossingville.

Bentley & Co.'s do Randoljjh.

I^entucky-

Chilesburg Factory, Chilesburg, Fayette Co. 300
Clark Factory, Winchester, Clark Co., 300

Shelby City Factory, Shelby City.

Versailles Factory, Versailles, Woodford Co. ,200
Madison Co. C, M. A., Richmond.

Is^innesota.

Anderson

Factory,

>fower City,

Owatonna

Factory,

Owatona,

Wells

do

Wells,

Havana

do

Havana,

Star

do

Rochester.

Dodge City,

do

Dodge City

Virginia.

Holston Factory, Saltville, Smith Co. | Old Dominion, Hamilton.

23
Tennessee.

Strattsn' 8 Factory, Crossville, Cumberland Countj\

IKansas.

Americns Factory, Americus.

Oonneotiout.

Eagle Cheese Compauy, North Colebrooke.

Indisinei.

L. B. Merrill's Factory, Merrillsville.

Brockman's Factory, ''rown Point.

Oanada.

Smith & Son's, Norwich, Oxford Co., CVT., 400

Galloway's, Ingersoll, do 150

Josian Collins, Mount Elgin, do 350

Moyer's. West Zorra, do lOo

Adams', Nissoiiri^ do 4.^0

Wade's, Cobourg. do 450

James Harris, Ingersoll, do 400

do Branch, Ingersoll, do 200

H. Farrington's, Norwich', do 300

do Branch, Norwich, do 200

Chas. Banbury's, St. Mary's do 300

Harris & Adams, Mt. Elgin. do 250

Scott's, Lobo, do

Ballard's, Norwichville, do 300

Ballantyne's, Sebringville. do 400

Ontario, Norwich, do 300

Pioneer, do ' do 550

E. Missouri Factory. Ingersoll.

People's

Lossing's

Kearn's

Dodge's

Silverthorn's

Tho. Abram'

G. Dunkin's

Factory, Norwich.

do
do
do
do
do
do

Wm. Bailev's do

Durham,
Oxford,

do

do
Norwich,

do

do

C. W.

do
do
do
do
do
da

Andrew Pickert, Lowville, Halton Co. do
Richard Carter, Brampton, Peel Co. do
Wilmont's, Milton, Hilton C". do

Cambell's do do do

Cochrane's, Comptou, f^. E.

Lawson's, Salford, Oxford Co. C. W.

Degeer's, Queensville.
Pearce, Tyconnell, Elgin Co.
Middlesex Factory, Bo wood, C. W

350
200
200
70
275
200
125
150
175
250
200
250
450

ISTova Sootia.

Bridgetown.
Middletown.

Wilmot.
Lawrencetown.

Aylesford
Paradise.

AN ADDRESS

DELIVERED BEFORE THE AMERICAN DAIRYMEN'S ASSOCIATION AT

UTICA, N. Y., ON

WEDNESDAY, JANUAEY 15th, 1873.

BY

L. B. ^KNOLD, ESQ.,

OF ROCHESTER, N. Y.

WORDS TO AMERICAN DAIRYMEN AND CHEESE-MAKERS, REVIEWING

GENERALLY THE CONDITION OF THE CHEESE INTEREST

IN THE UNITED STATES.

Ml'. President and Gentlemen of the Amei'ican Dairymen's Asso-
ciation : — The annual gatherings of your association have not only been
profitable, but they have proved to be annual feasts, both intellectually
and socially, to the diiirymen attending. Intent upon progress, it is
always interesting for men of tlie same vocation to meet for mutual
improvement, but the meetings of your association have been most
emphatically so. All of its conventions, which I have had the honor
of attending, have, if you will allow me the use of a dairyman's simile,
been composed of the cream of the dairying public. They have been
made up for the most part of intellectual men who have taken a lead-
ing part in their calling. A conference of such material could hardly
fail to be interesting, or to radiate an influence that Avould tell well
upon any cause in which they were engaged. And this, I claim, the

26

discussions here conducted have done. Points wh ich have most need-
ed elucidation have been raised and considered ; queries which single-
handed experience might not have, solved in years, if ever, have been
answered on the spot. Here, from the practical man, have been drawn
the lessons of his successful experience. Here the investigator has un-
folded the new facts or laws which his hard labor or far-reaching
thought has evolved. Here the scientist has been called to pour out
from his storehouse of wisdom so much of his knowledge as applies to
the branch of the industry you represent. Every class of attendants
has been made to contribute something to the general good ; even the
inventor, whether he comes here to unburthen himself of a fancied
shining conception of genius or mechanical skill ; or to advertise his
wares for gain, is sure to contribute something to the welfare of the
cause, by making yearly some valuable addition to our already large
stock of dairy apparatus. The thousands of watchful eyes observing,
and of thoughtful brains laboring, in the cause of dairy husbandry
throughout the country, cannot fail, in j^the course of a year's expe-
rience, to develop some new facts or features relating to the dairy, and
your conventions are, as they have been, the most appropriate and
natural channel through which to bring them before tlie public, after
they have passed the hard ordeal of your criticisms. Much has been
accomplished in this way. The production of milk as aifected by food
and drink, by health and disease, by treatment, mental as well as phys-
ical ; the peculiar properties of milk, the character of its composition
and the laws of preservation and destruction, its astonishing sus-
ceptibility to the action of ferments, have been thoroughly investigated
and brought effectually to the attention of dairymen. New points
in the management of milk and in the manufacture and curing of
cheese, have yearly been brought forward ; the keen eyes of discovery
have pierced the dark recesses of the condensing factory, and the
studiously concealed processes of the condenser's art, have, through
your agency, been brought to light, and made accessible to all who
may desire to know them. The organic nature of the active agency in
rennet, and the theory of its peculiar mode of action, which has been
a profound mystery for ages, have been explained and published at
your conventions ; and tlie astounding discovery that organic germs
may be taken in the food or drink of a cow, and carried through her
digestive and vascular system and appear in her milk with vitality re-
tained, and there grow and multiply and affect the milk and its manu-
factured products, has been made and demonstrated.

These are proud achievements for any association, and tlieir record
on the pages of your valuable reports, are an eloquent testimony to the
thoroughness and efficiency of your investigations, and the ability, as
well as variety of talent embraced in your association. And yet the
organization is only in its infancy. It is but eight years old. Its

27

present success is but an earnest of its future usefulness. But I do
not propose to look into the future. I have only desired to call your
attention briefly to some of the results already attained, and in the
furtherance of this end I may say that the association has not only put
the dairymen throughout the United States and Canada en rapport
with each other, but it has put them in communion with other nations,
and made the reading dairymen at least, acquainted with the best
dairy practices and the state of the art in all the leading countries of
Europe, and enabled them to appreciate the relation in which they
stand to the dairy interest of the whole civilized world. In its practi-
cal effects it has greatly improved the quality of American cheese, and
enlarged the channels of commerce to relieve the market of its surplus
production. That much of the improvement in the quality of our
cheese has grown directly out of the system of associated dairies, is
evident; but that this association directly, and with the aid of its ram-
ifications in the form of state, district, and county associations, has
been a prominent cause of that improvement, is equally evident.

The part it has played in this respect may be seen by a comparison
of the present condition of butter and cheese-making. Upon going
into a hundred cheese factories in any district, the visitor will be struck
with the almost exact sameness in the modes of procedure, and in the
quality of the goods turned out, which he will find varying scarcely
more than half a cent per pound in value. He will notice that the
same treatment is given in them all to the milk on being received into
the factory ; it is heated to the same degree for receiving the rennet ;
coagulation is made to begin after an equal lapse of time in all alike ;
the time to commence cutting and working the curd goes on as if by
electrical signals ; the temperature for scalding, the time and manner
of working, the condition of the curd when put to press, and the salt-
i , vary but little. On all these and many other points large num-
bers of cheese dairymen in convention assembled, have compared notes
and experiences ; they have been the subject of earnest discussion and
sharp criticism, till their merits have been sifted out and determined,
and whatever has been found worthy has been very generally adopted.
With butter-making it is different. Though an older and larger in-
terest in the United States than cheese-making; though the jiress
publishes very much more on the former than the latter, because edit-
oi-s and correspondents of newspapers, agricultural and otherwise, all
know something about the former, while very few are familiar Avith the
latter ; though to less extent than cheese, butter is largely made on the
associated plan, and ought, for all these reasons, to have the rules of
manufacture better systematized than cheese. But it is the reverse.
Among butter-makers very little is settled ; they are at loggerheads on
almost everything. The temperature at which cream rises best seems
to be but little regarded and is known to but few; the best depth for

28

setting milk is argued all the way from one inch to twenty ; the num-
ber who know just when is the best time for skimming milk, is very
small ; the time, temperature, and manner of churning, the effects of
churning sweet or sour, and whether it is better to churn the whole
milk or only the cream, are questions in dispute.

These differences grow out of the habit of working privately and
alone, where each sees or knows little else than his own experiences.
Improvements move slow when they go single-handed, Eapid pro-
gress in all the affairs of life comes from learning of each other. Dif-
ference, in butter-making could be as readily reduced as in cheese-
making, by a comparison of results. But butter-makers are very little
organized. Vermont, it is true, is working systematically to improve
her butter interest, and the market reports of St. Albans show how
well she has succeeded. I am glad to knoAV that the champion of her
noble work is to mingle in the discussions of this convention. The
butter-makers of Western New York are following in the same course,
and I hope they are also represented here. These are good beginnings
and worthy of all praise. But what butter-makers now most need,
with such minor organizations, is a national association, either inde-
pendent or in connection with this, where large numbers from all
parts of the country could compare practices and results, exposing de-
fects and bringing the better practices before the public. We would
gladly welcome them here. We believe the two interests are most
appropriately discussed together. The manufacturer of either butter
or cheese ought to be familiar with both, and it is to be hoped' that not
only the other wing of the dairy interest will be more and more fully
represented here, but that all branches of dairy husbandry shall be more
completely centered in one grand national association.

There are other ways in which your association has contributed to
the cheese interest of the country, which it might be interesting to
pass in review, but there are other points which I wish to present for
your consideration to-day, and I must pass on. I will close this part
of my remarks by expressing my conviction that a large amount of
useful knowledge relating to the art of clieese-making, has been devel-
oped and conveyed through the agency of this association to the dairy-
men of the country, that is now enjoyed and utilized by them which,
without that agency, would not only never have reached them, but
would have been left for some future generation to disclose and pub-
lish.

From whatever cause produced, American cheese has been rapidly
raised from a depressed to an elevated reputation, and the improved
condition has been made to contribute to the welfare of producers. It
has enabled them to dispose of their surplus goods not only, but it has
allowed a large expansion without so glutting the market as to depress
prices below a profitable trade. From the sudden expansion of the

39

export trade, and the brief period of its existence, and the fact, gener-
ally recognized, that the price of the whole American product is con-
trolled by the English demand, has, all along, raised a feeling of inse-
curity in regard to the permanency of the cheese interest that is not
yet obliterated. Can we depend on a uniform trade with the English
that will always relie\e us of our surplus cheese? is a question which
is still agitating the minds of many dairymen. I will answer this ques-
tion by saying, probably not. Change is stamped upon the face of all
things. There is nothing permanent but the laws of nature. They
alone continue uniform forever. I know of no reason why the dairy
interest should be exempt from the rule. War may vary our relations
with the English. The vicissitudes of the seasons may cut off our
supply and the English trade run into some other channel and be
taken away from us ; some other people may supply them cheaper ; or
we may not care to sell cheese to them forever. We are a very change-
able and progi'essive people. We may not be to-morrow what we are
to-day, nor our Avants of to-morrow those of to-day. We move with
tremendous strides and energy. A large city may be burned in a day,
and be rebuilt so soon that its absence is hardly noticed. A territory
equivalent to a whole State, is transferred from forest and prairie to
cultivated fields, and peopled in a single year. With the rapid and
vast mutations that are going on around us, can you expect that our
condition as dairymen will remain always the same. Notwithstanding
the vastness of the dairy interest, and almost astonishing progress in
the quality of its goods, the work of manufacturing dairy products,
even in its present improved condition, is very imperfect and in some
respects Avasteful. It is but a temporary economy and very unlike the
results of other manufacturing. The man who spins and weaves the
fibers of wool and cotton, adds the value of his labor to the value of
the raw material, and his goods go to the consumer with this increased
value, who is but too glad to pay for what has been added at a cost
much less than he could have added it himself. So the man who
grinds our grain and smelts our ores increases the value of his raw
material by the value of the labor he has added to it. Not so in the
manufacture of dairy products. Milk, by being manufactured into
cheese, acquires no additional value as food. It is even less by one-
tenth that is left in the whey. Nor has it any higher commercial val-
ue, for if the milk of which it was made were placed in the same
market with the cheese it would bring a greater amount of money.

The dairyman gives two-fifths, or 40 per cent., of his raw material
for manufacturing, and pockets a loss of 10 per cent., making 50 per
cent, in all, which he gives, not for increasing its inherent value, but
simply for the sake of diminishing its bulk and prolonging its keeping
qualities. The loss of food in converting milk into cheese is not, to
be sure, of much account, as it is mostly of the kind called carbohy-

30

drates, and is cheaply supplied in other food in which it is in excess.
But in converting milk into butter the process is wasteful in the ex-
treme. Very nearly all that is valuable as a means of sustaining life is
cast away. All the cheesy or flesh forming material in the milk,
which constitutes its intrinsic value as food, is essentially lost as a
means of sustaining human life. The present process of butter-mak-
ing is too wasteful of human food to be long tolerated where economy
is required to obtain the means of subsistence, or where the means of
sustaining life have any considerable value.

To use milk only for making butter in the way it is now generally
done, is just as wasteful as it would be to slaughter a fat ox, and strip
from his sides so much of the fat as could be readily separated, and
then to throw in the carcass to the pigs. You may think this an ex-
travagant comparison, but I appeal to the considerate reflection of you
all for its justness. We object to converting grain into alcohol be-
cause of the attendant waste of food. I will not compare butter with al-
cohol, but in its manufacture is the waste any less ? Milk is not only
the best animal food, but is very much cheaper than meat. It contains,
as an average, 13 per cent of solid nutriment and meat 26. Two pounds
of milk, or one quart, is equal to a pound of lean meat. A quart of
milk can be produced and sold at less than half the cost of a pound of
meat. It is, therefore, the cheaper. Its equal healthfulness will
hardly be questioned. That it is perfectly adapted to the use of in-
fants and children is a fact too well established to need any confirma-
tion, and when it has been deprived of a part of its water, i. e., con-
densed, it is equally good for adults. This is now done on a large
scale, at a small cost, and the only obstacle in the way of bringing con-
densed milk into general use as a substitute for butter and cheese and
other animal food, is the great cost of apparatus for doing it. That
the perishable nature of milk can be counteracted, and a part of its
water evaporated on a scale commensurate with the capacity of factor-
ies and dairies, is possible and even probable, and hence I point you to
the use of condensed milk as likely in the future to modify our export
trade and the cheese interest not only, but the whole business of dairy
husbandry.

I see nothing in the immediate future to indicate any sudden change
in our exports, and yet I do not think the probabilities of holding an
unvaried continuance of the British trade as good as they were a year
ago.

The question of our ability to compete with English skill in satisfy-
ing English taste, I consider settled. Nor is there anything unusual
to be anticipated from German cheapness ; and that the large extent of
grass land in the north of Europe will be studded over with cheese fac-
tories and fill the markets you have learned to supply, there is no fear

31

at present. I anticipate that the shipping interest of the United States
will meet with more formidable competition nearer home. I allude to
our Canadian neighbors.

A brief sketch of the Canadian cheese interest will indicate the bear-
ing that interest is likely to have upon our own. During the year which
preceded the abrogation of the Reciprocity Treaty, which occurred in
March, 1866, our bill against Canada for cheese was, in round numbers,
$200,000, which represented something like one and a half million
pounds of cheese. The almost prohibitory tariff which was then laid
upon that luxury, compelled the Canadians to rely upon supplying
themselves with their own make. They started on the associated plan,
which proved there, as well as in the States, a perfect success, and
there has been built up from that beginning, in the short space of six
years, an interest that has grown into an important branch of com-
merce. I have not the figures to show the rate of progress any further
back than 1869, in which year I find them supplying their own neces-
sities and exporting to the mother country 5,827,782 pounds — almost
six millions. This is progressing with an impulse that indicates
American blood.

The next year, 1870, ending June 30, 1871, they added 2,44-3,657
pounds more, making a total export that year of 8,217,439 pounds. I
have not the figures for the year ending June, 1872, but in my visits
to Canada last winter and spring I found that the best informed ship-
pers estimated the increase of that year from five to eight millions.
The lowest estimate for that year would make a total of thirteen and a
quarter millions. With a laudable animation and zeal, extensive
preparations, I learned, were everywhere being pushed with a view to a
still greater increase during the season just past. I do not, of course,
know precisely, but I think it fairly probable, that their fiscal year,
which will end with June, 1873, will show that instead of purchasing
from us, as formerly, from one to two millions, they have taken the
place of our exports to the extent of 20,000,000 of pounds. Whether
this estimate is too large or too small, the fact must be apparent that
Canadian cheese must before very long seriously affect our trade in the
English market. They learned to make cheese of us, and they make
it after our pattern. They have not yet attained to the excellence of
our dairying districts, but there is enough of the American element
among them to perfect the art by and by. They have a vast extent of
country, with a soil favorable for the production of the best grasses,
and well watered, and with a climate suited to cheese-making, and
last, but not least, both land and labor are cheaper with them than
with us. They have the elements for producing excellent cheese at a
less cost than we can, and when the price of our exports shall be re-
duced to the bare cost of production, our Canadian friends will be able
to sell at the same price and have a margin left for profit. The cir-

33

eumsfcances which surround the Canadian cheese interest are suggestive,
and, like coming events, cast their shadows before. But that interest
is already affecting us. A place for twenty millions in addition to our
present exports would have a stirring effect upon prices.

The cheese interest rises or falls with the price cheese can be sold
for ; and, as with everything else, that price is controlled by the rela-
tions of supply and demand. Enlarging the demand makes trade brisk,
and prices high, and prosperity to dairymen follows. Without attempt-
ing or desiring to depreciate the value of our exports in the past, or the
present, I think the question may here be fairly raised whether cater-
ing to a foreign instead of a home market is now the most efficient way
of creating a demand.

The propriety of cultivating a home market has been often and ably
discussed, and I shall perhaps appear stale in noticing it to-day. But
there are some considerations connected with the course dairymen are
pursuing with regard to home and foreign markets, that I must ask
your indulgence for calling up at this time.

The home trade affords a much larger field for operating in than the
foreign one, the latter being almost entirely confined to England, and
a small per cent gain in the former might easily be sujsposed to produce
a larger result than in the latter. But it may be asked, why not culti-
vate both ? I answer because it is written, " no man can serve two
masters." To maintain a good reputation in the English market it is
necessary to send our finest goods there, and to keep the poorer class
for ourselves. Most of the poor cheese will neither bear nor pay trans-
portation. The effect of this is to depress the standard of cheese in our
own markets, to diminish consumption and lower prices. To make
cheese for the English market is to unsuit it for our own. Its matu-
rity is so much hastened in its passage across the ocean, that to pre-
vent it from becoming over-ripe before it reaches its destination, it
must be made firmer and dryer than our own people desire it. If the
practice of making this style of cheese was confined to what is actually
shipped, there would be less cause for objection. But most of the fac-
tory cheese, including what remains at home, being made with the sup-
position that it will be shipped, is made too dry and hard for home
use.

So long as we continue to send out of the country so inuch of the
best cheese, both factory and dairy, the home market will be compara-
tively inactive and cheese-eating in little favor. This state of things is
incident to a large shipping trade. It is not peculiar to us. The Can-
adians are in a similar situation and even v/orse. They ship their
choice cheese even closer than we do, and leave little else than the very
dregs for home use.

I have spent most of the past year in the city of Rochester, and have

33

looked somewhat after the condition of cheese in that market. It has
been very difficult to find such as I could call either palatable or whole-
some. What is true of Rochester I suppose is true of most other cities
in the Union. But very little cheese is offered which is either inviting
or satisfactory.

I do not say this to make out a strong case. I speak of the trade
just as I see it and just as consumers speak of it. I only declare to you
the opinion they entertain, and I speak thus plainly in regard to it be-
cause I consider it is exerting a tremendous influence for evil to the
cheese interest of the country. Having thus called attention to it, I
have, perhaps, said all I ought to say on the subject. But this state of
things is exerting indirectly an influence in another way. The opinion
which has to some extent prevailed that cheese, even in its best estate,
was unhealthy and must be used sparingly, has, from the frequent oc-
currence of poison clieese and from the faulty condition of the cheese
in our markets, swelled almost to a universal conviction.

When I wrote the essay in which I endeavored to demonstrate that
cheese was wholesome as well as economical, I felt strongly the neces-
sity of replying to this charge which I then knew lay heavily against
it.

It seemed appropriate that a more full statement of the sanitary ef-
fects of cheese should accompany that paper. But being admonished
that brevity was desirable, it was omitted, with the hope that some
other pen would take up the subject. I am not aware that there has
yet appeared any ck'ar or full statement of its hygienic effects. As it
is important that consumers should know its true relations to health,
and that you, as cheese i)roducers and makers, should be familiar with
all that pertains to the goods you offer the public, I will, with your
permission, state ray convictions on the subject.

Besides the occurrence of poison cheese and certain varieties that
seem to be allied to it, there is a pretty common belief that the use of
cheese tends to constipate the action of the liver and bowels, and hence
disturbs the general health.

That the effects, as stated, follow the use of cheese I am not disposed
to deny. I am not bold enough to dispute or question the experience
of a whole community.

But I may, without presumption or arrogance, question a conclusion
drawn from that experience. The fact that all the cheese used by an
individual or a community, may have been followed by certain effects,
is not conclusive that all cheese would be followed by the same effects,
and this is Avhat 1 shall attempt to show. *

Before going furtlu-r lee me call your attention to the nature of the
changes which occur in the manufacture and curino; of cheese. I have

34

stated to this Association on former occasions, and I will remind you
again now, that the changes which occur in converting milk into
cheese, are of a digestive character and are produced by the use of the
gastric yeast applied to the milk, under the name of rennet. From the
use of this agent certain changes uniformly occur in the cheesy matter
as it passes from its liquid state in the milk to the solid pressed curd,
and then to its soft, salvy condition in mature cheese. These changes
are regular in their course, developing certain products at each stage,
and varying the condition of the casein all the way along. The first
new product is the whey ; then the development of lactic acid and then
a little vinegar; then the changes assume a putrefactive character, and
ammoniacal gases are evolved, followed by soluble substances that re-
semble gum, and an oil to which is ascribed the peculiar flavor of cheese,
and finally the casein begins to degenerate into several fatty matters,
and the whole mass becomes salvy, rich and soluble, and, as we call it,
cured. It is the rennet which was put into the milk, and which was
inclosed in the curd, that has occasioned all these changes, and which
has itself varied with the varying condition of the mass in which it was
contained. I wish you to mark the fact that the casein does not be-
come soluble till the latter stages of maturity, and that not till then
does it take on its fatty appearance.

Curd, so long as it remains such, is soluble only by the aid of some
alkali. It does not, as you know, dissolve in water, nor in acid whey.
If taken into the stomach, it is neither digested nor dissolved till it is
changed, or meets with an alkaline liquid. And here you may see the
indigestibility charged upon cheese. It is not a quality that is inherent
in the cheese, but is one which attaches only to its curdy state. Am-
erican cheese-makers have brought their cheese into disrepute with our
people, and subjected it to the disreputable name of indigestible, by
thrusting it upon the market before. it is properly cured. A very large
percentage of cheese we find on sale is little less than half dried
curd. It is not cheese in the proper sense of that term.

It is doubly unfortunate to oifer such green curdy stuff to American
people. They are notoriously a nation of dyspeptics, and a more unfit
class of consumers could not be found to cope with such indigestible
matter. It could hardly do otherwise than to disturb the stomach and
the general health, and to produce disturbance mentally and morally
as well as physically. I should, from a priori reasoning, consider it a
matter of prudence to keep a respectful distance from a dyspeptic with
a meal of green cheese in his stomach.

It would be very natural to suppose that the tendency to constipa-
tion complained of in cheese Avould follow from such difficult diges-
tion, and it may have something to do with it, but I think it is not the
principal cause. Rennet in its natural state, or as used in cheese-
making, has, if taken alone, just the constricting tendency of green

85

cheese. It is taken up in the curd in an unaltered condition, and if
carried into the stomach must produce its specific effect. Fortunately
it does not always retain that action, for, as I have before stated, it
changes as the curing process goes on, a fact which is in perfect ac-
cordance with the usual behavior of ferments. The same yeast that
produces lactic acid changes that acid into alcohol, and the alcohol
into vinegar, and, in each of these changes, is itself changed, and as-
sumes a new form. Thus with the digestive yeast or rennet. When
the ripening process has reached the stage in which the casein becomes
broken down and soluble, and fatty matter begins to be freely formed,
the rennet, without losing its vitality, is itself so changed as to lose en-
tirely its constricting tendency, and becomes laxative instead.

Cheese needs to pass through a period of ripening the same as fruit,
and for a somewhat similar reason. Green cheese is no more fit to eat
than green fruit. But when it has, like fruit, reached a proper stage
of ripeness, it is as easy of digestion and as wholesome, and may be
used as freely as any other equally concentrated food. The English
generally use mature cheese, and hence can eat it as freely as other
food, and with equal safety ; while we, by using it green, can take but
little, and often find that little too much.

An expert can distinguish the different conditions of cheese at a
glance ; but consumers are not generally experts. Their acquaintance
with the characteristics of cheese is so slight, that but few are able to
distinguish the good from the poor, and they purchase, if they buy at
all, just what happens to be set before them. It is not easy to make
this discrimination with words. Experience and observation must be
the only true guide. The extremes of maturity and immaturity may
be easy enough to define, but it would be as difficult to describe the in-
termediate stage as it would be to state the precise time when an apple
is ripe. But I will name some of the external indications of fitness
and unfitness for use. The proper stage of ripeness is characterized by
a total want of elasticity when pressed with the finger. The cheese
feels as if breaking under the finger, and the dent remains ; has a
salvy and oily appearance when mashed between the thumb and finger ;
and melts on the tongue, like a ripe pear, when taken into the mouth j
and it retains, when cut, a soft, oily surface for a long time, not readily
drying up. The opposite indications mark the unripe, indigestible
cheese, viz : Elasticity when pressed ; a hard or tougli structure wlien
mashed between the thumb and finger ; drying and cracking readily
when exposed to the air ; a luirsh and dry appearance in the trier, and
a want of fat and disinclination to melt when masticated. It is not
enough that a cheese is soft or free from objectionable flavors. It must
have Had its casein changed, and its tough, curd nature broken down
so as to dissolve easily. Cheese that dries nqiidly on being cut, may
always be relied on as not having yielded up its curdy nature to the

36

cheesy fermentation, and is subject to the charge of difficult digestion
The water in curd is feebly retained, — most of it mechanically held in
minute cavities ; while in ripe cheese it enters into chemical union
with the new products formed by the more complete fermentation,
and contributes to the buttery appearance of ripe cheese, and hence
does not evaporate away readily.

I find but little cheese among the retailers so well cured as to be free
from the charges imputed to cheese generally, but which really lie
only against imperfect cheese. And why is there so little ? Perhaps
the first reason is that dairymen are often in a hurry for returns, and
push their goods off green to make quick sales. This course saves
room in the factory or dairy, and care and shrinkage. The individual
may gain a little by such a course, but the dairy interest loses much.
But dairymen are often driven to this course, because their cheese
might decay before it would be properly cured, and if, perchance, it
reached the desired condition, it might not remain long enough in that
stage to be disposed of to advantage.

Cheese made from milk that is tainted or otherwise imperfect, will
not live to a respectable old age. There is plenty of cheese of this sort
that must be disposed of prematurely to save it. This kind of cheese
is very much in the situation of a certain farmer's hogs last fall. The
owner had made up his mind to keep them till New Year's, because he
thought they would not be fit for market sooner ; but, to the sur-
prise of his neighbors, he was seen making hasty preparations to kill
them in November. When asked the cause of this sudden change in
his determination, he replied with much earnestness, " They have got
the epizootic, and I have got to kill them to save them." It is very
much so with cheese made in the hot part of the season from milk that
is tainted or so faulty as to incline the curds to float. It has got the
seeds of destruction in it, and the dairyman has got to get rid of it, or
it will spoil on his hands. American cheese generally is too short lived.
It does not give the producer a sufficient latitude to dispose of it to
the best advantage. It must go to the consumer Avithin a compara-
tively short time, for its perishable nature will not allow it to remain.
This is a great misfortune to the cheese interest. It stagnates the
markets and drags down the reputation of, and casts a suspicion upon,
all cheese. There is no necessity for this short lived tendency. Milk
that comes from healthy cows, that have been fed upon wholesome food,
have had pure water to drink, and pure air to breathe, will, if properly
handled, and manufactured with a fair degree of skill, make cheese
that will keep one, two or even three years with perfect safety. This
is not a difficult thing at all, if only the circumstances connected with
the production and management of the milk are properly attended to.
The Swiss are notorious for making such goods. You may say that
the sweet feed upon the Alps, and the pure breezes that fan the moun-

37

tain pastures, and the crystal waters that ripple down their slopes,
give them advantages over dairymen on lower lands. That may be so.
But the people of England, in the low moist climate of that island do
the same thing. I have seen English cheese, as doubtless many of
you have, two years old that was right in its prime. I dare say there
are manufacturers in this room who have made cheese that would hold
out good for two or three years. Samples of this kind are often on ex-
hibition at our agricultural fairs. But such cheese can't be made of
tainted milk nor milk in which tlie inclination to tainting has been
started.

What has been done can be done again, and it seems very desirable
to rei^eat these examples of perfection in the details of milk produc-
tion, and handling, and manufacturing, which, wliile they insure long-
keeping, insure also })urity of flavor, and healthfulness, and remunera-
tive prices.

Our cheese is not only too short lived, but with all the improvements
yet made, it is largely imperfect in flavor.

The flavor of cheese seems nut to have been looked after as mucli as
some other features. Perhaps one reason for this is the fact that buy-
ers have looked more to texture than to taste. And the towerinsr ad-
vantage derived from bringing large masses of milk together to be ben-
efited by the skill of one man, and the great saving of labor and ex-
pense in manufacturing and curiug, and in giving a uniform appear-
ance and quality to cheese, seem to have satisfied dairymen, and they
have not given the consideration which is due to some practices that
affect the keeping and flavor of cheese, and they have been allowed to
remain. I will notice a few particulars of this kind.

The present practices of dairymen in handling and carrying milk to
factories, are of this sort. They promote a tendency to decay in milk
before the rennet is applied, giving the germs of putrefactive fermen-
tation the start of the action of the rennet.

That milk which is sound when the rennet is applied will make a
cheese that will keep sound longer than one that was made from milk
that was tainted when the rennet Avas applied, needs no argument to
prove, and that a tendency to tainting will joroduce an ettect projior-
tionate to the progress made, is e((ually evident. That large masses
of milk spoil sooner than small ones, and warm milk sooner than cold,
and milk in confined air sooner than in open air, are facts well known
to every dairyman, and yet they are ignored year after year l)y the pat-
rons of almost every factory in the country. The milk of a dairy
massed in a body, warm, and closely covered, is moved from the dairy
to the factory in this condition. AVhat more favorable circumstances
could be desired to induce laint and incipient decay. I have no doubt
from wlr.it 1 have seen Ijy watching the i)ractiee that more progress is
made in milk thus treated in one-half hour than would be made in 12

38

hours in milk cooled and open to the air. If taint actual and sensible
is not produced, the germs of putrefactive fermentation which" are
always in milk will be started at once, and a tendency to taint
begun, which Avill be sure to go on, for a taint once started never
lets go its hold. All the progress it has made will be kept. Just
how much advancement has been made every patron can decide for
himself when he lifts the cover from his can on reaching the fac-
tory. Whatever progress has been made may be counted as so
much done towards shortening the life-time of the ciieese to be
made from it. If perceptible taint has been produced, it will be likely
to spoil the cheese before the curing process can be completed. If it
is less, the cheese will last longer, but at any rate, will fall some ways
shori of lasting as long as cheese from sound milk. All this, it would
seem, is so plain that the way-faring patron could not help seeing it.
But somehow the practice goes on and is almost universal. I know it
can be said that the hot weather, and the food and drink and air of
which the cow partakes and her treatment all conspire to the unfor-
tunate result, and that is undoubtedly so. But notwithstanding that,
there is but very little milk that is so unsound when it comes from
the cow that it Avill not make excellent cheese if it is at once properly
aired and cooled, and allowed free access to the air on its way to the
factory. Milk as it comes from the cow is never, perhaps, in its best
condition for making cheese. It needs to be improved by airing at
least. But the present practice of dairymen makes it worse instead of
better, for the milk which appears sound at the dairy, appears un-
sound at the factory.

The injury resulting from the practice alluded to is not confined to
enhancing the perishable nature of cheese. It injures the flavor as
much. There are numerous agencies in milk of a putrefactive char-
acter of which the basis of " animal odor " is but one. Whatever will
develop one will develop all. If the cultivation they have received at
the hands of the dairyman does not set them so far ahead of the ren-
net as to keep them in advance of it, they Avill at least act with it, and
modify the flavor of the cheese, and every such modification produces '
an unfavorable effect. The purest flavor and best keeping qualities
are obtained when the rennet acts alone without any modifying in-
fluence. Clean flavor and long keeping are correlative qualities and
go together. The presence of one is an evidence of the other. All
the strong or offensive flavors that attach to cheese, of Avhatever name
or nature, are of a putrefactive character and injure keeping as well as
taste, xind it requires but a slight putrefactive agency to render the
oily matter in milk or cheese rancid, and a further injury to flavor
and healthfulness follow. When you consider in all its bearings the
treatment milk is accustomed to receive before it reaches the factory.

39

I think you will agree with me that it is pregnant with evil and that
it is a serious obstacle in the way of improved cheese-making.

The want of pure air in factories, especially in manufacturing rooms,
is another defect that has been allowed to follow the factory system.
There are but few factories, that to an outsider do not smell more or
less of sour or stale whey. The inmates of the factory soon become
accustomed to this odor and fail to recognize it unless it is prettv
strong ; and hence it is not uncommon to find the air of a factorv con-
veying emanations to an extent sufficient to affect the quality of
cheese. The emanations are al)Sorbed by the milk standing through
the niffht in the manufacturing- room and bv the cheese while curms".
I am not going to complain of the manufacturers for a want of com-
mon cleanliness ; the fault is, perhaps more in the arrangement of
factories than in the workmen. Milk ought not to stand through the
night in a manufacturing room with a porous wooden floor full of
seams and joints and perhaps holes that will allow whey and wash
water to fall through. Neither ought the cheese while curing to be
allowed the contact of odors from such a room.

It would be much better if the milk brought to the factory at night
could stand in a building apart from the manufacturing room and
entirely out of the reach of its odors, and be wheeled into the manu-
facturing room when ready for working. The cheese made of milk
that has been permitted to stand where it will al^sorb the fumes of sour
Avhey, is inclined to he drier and less adhesive than it otherwise would
be ; the process of curing is partially counteracted and retarded, and it
acquires alileless and insipid flavor, and, if the fames have been pretty
■strong, will take in a distinct odor and flavor of the stale whev.

Lest some of my hearers may think I am ascribing efiects too laro-e
for the cause, I beg leave to remind you of the absorl:)ent properties of
milk, and liow readily ferments take root in it and grow and multiply.
It is a matter of common observation that milk standing in a cellar in
which are any strong smelling vegetables, as onions, cabbages, or tur-
nips, will invariably smell and taste of those vegetables, or of any
other peculiar scent that may be in the cellar. An expert in handlino-
butter assured me that he could unerringly distinguish ]jy the taste
and smell, the difference between butter made from milk kept above
ground, and that kept in a cellar, no matter how neat that cellar might
luive been kept. Well authenticated cases have been published in
which small-pox, t}"]ihoid fever, scarletina, measles and other infectious
tliseases, have been conveyed through the virus absorbed by milk
which has been allowed to stand in the sick room, or been handled by
parties before fully recovering from such diseases. The common sour-
ing of milk proceeds Avholly from an agency it al)sorbs from the air.
There is no air so pure but that milk will, in a fcAV minutes, absorb
from it the seeds of a ferment, that will cause it to become sour. This

40

may be easily proved. Take, say two quarts of milk, and heat
it to the boiling point, to kill all the germs it may chance to con-
tain, and, dividing it, seal up, while hot, each half in separate cans,
just as you would canned fruit, and then let the cans stand till the
milk is cooled down to 70". Now open one of the cans and let the
milk be exposed to pure air ten minutes and then seal up again
as before, and let both cans stand together at a temperature of 65° or
70°. The milk in the can which has been opened will sour in 36 to 48
hours, and the other will keep just as well as any canned fruit and re-
main unchanged for an indefinite length of time. In the ten min-
utes' exposure, it must be remembered, this infection was given from
pure air in which nothing could be detected. Now, if such a result
can be brought about by so slight an exposure to pure air, what must
be expected from milk standing in an atmosphere so loaded with in-
fection as to be easily recognized by the olfactory nerves. Is it any
wonder that the fumes of sour and stale whey should make their mark in
the cheese made from milk to which they have been exposed ? It would
be a wonder if they did not. I wish to press upon the attention of
dairymen, and especially of cheese-makers, the fact that all odorous
vapors that mingle with the air of a factory, whether they come from
whey and slops spilled upon the floor, or from draining under the floor,
or around the factory, or from too near proximity of a hog-pen, make
their impress upon the milk or cheese with which they come in con-
tact. By mingling with the odors of the curing cheese, they may be-
come, if not very strong, so altered and obscured as not to be easily
identified, but they will nevertheless do their certain work in modify-
ing unfavorably the characteristics of the cheese, making it undesir-
able and short lived.

The floors of but few factories are so perfectly constructed as not to
allow whey or wash-water to soak into them or lodge in cracks and
crevices, or to leak through them and to soak into the ground below,
and whenever this happens it is impossible to keep the scent from ris-
ing and spreading through the factory. Such occurrences, though not
universal, are so common as to have a depressing influence on the
character of factory cheese.

To illustrate the diflerence between having pure or impure air in a
factory, I will make a few extracts from the notes of two factories, taken
in the fall of 1870, while visiting factories in the valley of the Mohawk.
Omitting names I Avill designate the factories by numbers :

No. 1 was built over a small stream of pure water, three feet or more
from the ground; received its supply of milk from some of the oldest
and best pastures in the watershed of the Mohawk ; floor of manufac-
turing room bored full of holes, through which whey and wash water
fell upon the ground and run into the stream or soaked into the ground.

41

according as the amount was large or small ; hillocks of mold and filth
accumulated on the ground under each hole in the floor ; much whey
spilled, spattered and leaked from the whey shutes, sinks and presses,
through holes or crevices on to the ground below ; curds skillfully
handled and appeared fine, but smelled and tasted of the air in the fac-
tory ; fumes had free access to curing rooms above, which looked clean
and tidy ; cheese looked nice; bored several, all of which tasted of sour
and stale whey ; in the trier appeared lifeless and curdy, and evidently
not curing down well ; cheese occasioned considerable trouble and sold
below par.

No. 2 was built on a dry incline, with the lower side three feet or so
above the ground; received milk from flats and gravelly soil; floor
perfectly tight, not a drop leaking through ; especial pains taken to
prevent whey from being spilled or spattered on the floor ; wash-water
and drippings from presses conducted away in open gutters, kept sweet
by frequent scalding; air in factory pure as out-of-door breezes; milk
and curd handled in the usual manner — almost precisely the same as
in No. 1 ; curing-room in separate building, neat and ventilated ;
cheese looked fine ; bored several, all fine flavored, meaty and rich,
gave no trouble ; sold at top of market. It will be no disgrace to No.
2 to say that in competition with some of the best factories in Herki-
mer county, it took the first premium at the New York State Agri-
cultural Fair, which I was satisfied it merited from the unusual purity
of its flavor.

Nothing could be clearer to me than the different atmospheric influ-
ences of these two factories, yet the manufacturers in No. 1 had not
the least suspicion that their skill was being thwarted by the unnoticed
fumes of sour and stale whey. The influence of such odors is insidious
but powerful, and if obviated would raise the standing of many a sec-
ond class factory. It ojaerates to an extent, though little suspected, so
wide as to affect the national reputation, and needs the watchful atten-
tion especially of cheese-makers.

In glancing at some of the leading circumstances that affect the
cheese interest, the defects in curing and in the quality of rennet, as
well as some other items, deserve consideration, but I have detained
you too long already and I shall pass them by. I will remark in regard
to rennet that there is a possibility that it may be dispensed with and
electricity used in its stead. Professors well acquainted with the science
of electricity assure me that milk may be coagulated even more rapidly
by it than by rennet, and a cheese-maker, who claims to have used it
for the purpose of cheese manufacture, informs me that he has found
the curd made l)y it to cure into fine flavored cheese. He reports it as
having extraordinary efficiency in reducing the curd of skim milk into
salvy, rich appearing cheese, but it did not restore the flavor that was

45e

lost by the removal of the cream. It was said to have just the flavor
which the milk in its skimmed or unskimmed condition would pro-
duce. I have no experience of my own to verify these assurances.
The matter is now undergoing a thoroughly scientific investigation,
and if the coagulation proves as stated, it will be put to practical tests
at the opening of the season and the result reported to the next con-
vention. It was not my purpose to say anything to go before the pub-
lic on this subject, until it had been tested, lest I might give rise to ex-
pectations that would never be realized, but from the allusions
made to it in the Secretary's circular, I have deemed this notice ap-
propriate.

I most earnestly hope that good may come out of it, for the odorif-
erous matter that goes with the rennet into the cheese has a distinct
influence in modifying flavor and longevity. All that gives odor to
rennet is a modified concentration of animal matter and odor very
putrifying in its influence, and entirely extraneous to and unnecessary
for the action of the little giant that is so efficient in the soaking of
the stomach.

The active agent in rennet, when separated from its disgusting ac-
companiments, is entirely tasteless and inodorous, and adds no pecu-
liar flavor to the cheese, nor does it produce any cavities or huffing or
any sort of porosity in the cheese while curing. All that kind of ef-
fect comes from some kind of ferment outside of rennet.

The remedies for the defects which follow in the wake of the factory
system, for the most part, suggest themselves o r have already been dis-
cussed by the convention. For tlie injury now done to milk before it
reaches the cheese-maker, airing and cooling at the dairy, and on its
way to the factory, and the continued application of these means by the
manufacturers, are the efficient remedy. Airing and cooling should
go together. Neither is sufficiently effective alone. Cooling stops no
tendency to putrefaction and kills none of the germs tliat produce
change in milk, for the moment the temperature is raised to a favora-
ble pitch they spring into vigorous activity like vegetation in the
spring. But it retards their progress, and this is important. Air ab-
sorbs away the filthy odors, and kills all the growing germs it touches.
It kills no undeveloped spores or seeds. Until germination takes place
they may float on the air with perfect impunity; but the moment they
begin to grow, the contact of oxygen puts them liors du combat in-
stantly. In all the means now before the public for airing milk, the
air that goes into it is itself loaded with seeds that are pregnant with
change and decay. The office which the air performs, besides cooling
and carrying off'odors, is to kill off the growing crops of germs in the
milk, and plant in their place a more slowly growing variety, and thus
gain time for the cheese-maker to forestall their action by the seeds of
coagulation. It would be much better if th^^air which was to come in

43

contact with the milk coukl be deprived of the millions of germs it
contains, so as to prevent this reeeeding of the milk, but as yet no
means are before the public for doing it. I have been informed, how-
ever, since I came here, that a gentleman well known to many of you
for his unusual aptitude in mechanics and invention, Mr. Stewart
Perry, of Newport, N. Y., has devised a simple and inexpensive method
of doing this. It is simply causing the air that is forced into the milk
to pass through gun cotton, cotton wool or some similar fine fibrous
substance, which catches and filters out every seed of infection. Pas-
teur did this most eflPectually on a small scale, and if the plan proposed
shall be found effectual on a larger scale, and it certainly appears feasi-
ble, it may prove a valuable discovery for the dairyman. But tak-
ing the air as it is, without any unusual infection, it is a most valua-
ble and efficient means for improving the condition of milk for
cheese-making.

The means of improving the atmosphere will occur to the owners of
factories and the cheese-makers. I have said all I have need to in
pointing out its effects.

And in regard to rennet, I will only say that so long as its use must
be continued, or until some future genius shall rise up and make an
inodorous extract holding the active agent in solution, the objectiona-
ble features of the steepings may be very nearly wiped out by putting
a bag of charcoal in the jar and weighting it so it will sink.

In this hasty survey of the cheese interest, I do not wish you to draw
the inference that I have dwelt upon some of its attendant defects
from choice, or because I see none of its better features. Defects must
be pointed out and be seen to be corrected. While I am grieved and
ashamed of the very large defects in flavor and quality which attach to
much of our cheese, especially of that which falls into some of our home
markets, and of the unhealthful condition in which it is offered, low-
ering its reputation and restricting its use, I am not insensible to the
high reputation which American dairymen have earned for themselves.
That Ave supply a million and a half per week to the most fastidious
cheese eaters on the globe, who themselves boast of their time-honored
skill, and acknowledge that we satisfy their taste and crowd their own
goods out of market, is an achievement of which any daii'yman may
feel proud. Every dairying country has its excellencies and defects,
and of course we must share with the rest. The Swiss can boast of an
Alpine luxury. The French have their Gruyere and their Koquefort.
The English rejoice in their Cheddar and Stilton. And we have qux
Herkimer county, a full match for the best of them.

TPtu^isrs^crrioisrs

AT THE

EIGHTH ANNUAL CONTENTION

OF THE

AIERICAI DIIRTIEU'S ASSOCIATION,

HELD IN THE COURT HOUSE, UTICA, N". Y.,

TUESDAY, WEDNESDAY AND THURSDAY,

January Uth, 15th and 16th, 1873.

At fifteen minutes past eleven o'clock, tlie convention was called to
order by the President, Hon. Horatio Seymour, of Utica, N. Y.

Mr. J. V. H. icjcoville, of Oneida, moved that the chair be empower-
ed to appoint the usual committees. Carried.

The following committees were then announced :

ORDER OF BUSINSSS.

Messrs. Scoville, of Oneida county ; Bliss, of Vermont ; Bonfoy, of
Herkimer ; and Burnham, of Chautauciua.

NOMINATIONS.

S. A. Farrington, of Yates ; C. C. House, of Lewis ; W. A. John-
son, of Erie ; L. T. Hawley, of Onondaga ; and D. H. Burrell, of Her-
kimer.

FINANCE.

William Blanding, of Broome ; Edward Emerson, of Erie : and E.
R. Uopson, of Herkimer.

46

DAIEY UTENSILS ON EXHIBITION AT THE CONVENTION.

Gen. B. F. Bruce, of Madison ; L. L. Wright, of Oneida ; S. T. Mil-
ler, of Lewis; A. Wlieaton, of Vermont; and H. C. Greeoe, of Penn-
sylvania.

It was suggested that the committee on order of business meet im-
mediately. Suggestion adopted.

The convention then adjourned to 2 P. M.

AETEENOON SESSION.

The convention assembled, as per adjournment, at half-past two
o'clock. The attendance was considerably larger than on the same day
last year.

The first business in order was the report of the committee on order
of business for the convention, by the chairman, J. V. H. Scoville, of
Oneida, who presented the following report :

The committee for the arrangement of the order of business would
respectfully report the following as the programme for each day, to be
followed as nearly as circumstances will permit, it being understood
that following each paper ample time will be given for discussion.

TUESDAY AETEENOON.

A paper by Governor Seymour on " The use of the microscope as a
farm tool."

A paper by B. B. Moon, Esq., on " The effect of varied manipulations
on the quality of cheese."

TUESDAY EVENING.

The Secretary of the Association, on " Lessons drawn from three
years' experience in conducting a creamery."

WEDNESDAY MOENING.

Dftvid W. Lewis, of New York, on " Marketing Dairy Products."
Hon. Harris Lewis — subject not named.
Eeport of standing committees.

WEDNESDAY AFTEENOON.

The annual address by L. B. Arnold, of Eochester.

Paper by X. A. Willard.

Paper by 0. S. Bliss, Secretary of Vermont Dairymen's Association,
on " The butter factory system of Northern New York," to be followed
by a general discussion of butter making.

WEDNESDAY EVENING.

Sociable.

THUESDA;^ MOENING.

Eeport of special committees.

William Blanding, of Broome county, on " The benefits of skim-
ming the night's milk."

T. D. Curtis, of the Utica Herald — subject not announced.

S. A. Farriugton, of Yates, on "Making and marketing cheese."

47

THUESDAY AFTERNOON.

Will be specially devoted to the consideration of subjects connected
with practical cheese-making, by way of informal discussion. The
committee feel justified m stating that several papers in addition to
the papers above mentioned, may be expected from time to time dur-
ing the convention. All of which is respectfully submitted.

J. V. H. 8C0VILLE,
0. 8. BLIS8,
A. BUENHAM,
SETH BONFOY.
Report accepted and adopted.

The President, Hon. Horatio Seymour, of Utica, then addressed the
convention upon the

USE OF THE MICEOSCOPE IN TESTING MILK, CREAM, CHEESE, &C., AND

AS A FARM TOOL.

Human sight is dull and weak. Out of the many objects and move-
ments around us, we see Imt few. The air and water are filled with
animal and vegetable organizations invisible to' us. Plants change
and grow under our eyes, but we do not see the process. Even large
objects are viewed in mere outlines ; we do not, with our feeble visions,
learn their texture and real nature. It does not teach us the charac-
ter of our OAvn bodies. We know nothing of the structure of the skin
upon our hands, or the hair upon our heads, until they are shown to
us by artificial helps. In truth we live in a dim twilight on the outer
edge as it were of the swarming active life which fills the earth, but
which we cannot detect with our unaided senses.

What we do not see, not only exceeds many thousand fold what our
vision shows us, but invisible things are the most active agents in the
work going on in the world around us. The rocks Avaste away, the
mountains are melted down, the seas are filled up, mineral matter is
changed into vegetable' growth, the great changes in our earth in the
past and wliich are still going on. are wrought out by causes so minute
that we do not discern them, although the work is done in our pres-
ence. The pestilences which carry death into our homes are fre([uent-
ly caused by minute animal or vegetable organizations which enter our
dwellings in the clear light of day, but we do not perceive them, and
we wonder why our friends sicken and die. On the other hand the
farmer gets the reward for his toil by the help of nature, which works
in secret ways, showing results in full harvests, made by .processes
which are all dark tons. If we study out the numbers of things we
cannot see and their importance to our health and happiness, we find
that with few exceptions we are gro})ing in the dark.

I do not doubt that tliis is wisely ordered, and that it is in the main
for man's well-liein^ when we take into account the fact that he is
gifted with facilities \v!iich enable him, in a good degree, to overcome
the evils of feeble vision. The work of keeping our senses is one
which gives happiness, which trains and strengthens our minds and
which elevates us into a moral and intellectual dignity and worth. If
our eyes were microscopic he would see too much for mental or moral
strength. Enough is done for us when we are put in the way of find-
ing out matter for ourselves, and, when above all, we are endowed

48

with the power which enables us to enlarge the scope of our mental
and physical action. To let these talents lie buried is a crime against
the laws of our being.

To none of the other senses have art and science given such aids as
they have to sight. Magnifying glasses have been brought to a high
degree of perfection. The most powerful, which are called microscopes,
will magnify many thousand times. They show animals living in air
and water, which to the natural eye is free and clear from any object,
and they also show that their myriads of existences are of the most
varied character, and have laws of life not only unlike, but positively at
variance with those with which we are familiar. By the aid of the
microscope we have found out a great many of nature's secrets, and we
are in the way of learning many more. We also begin to use her pro-
cesses. We turn them to account in the arts and sciences, so that we
get not only mental pleasure, but we also make business gains. Of
still gi-eater importance to us is its use in studying the laws of human
life. Physic and surgery have made great strides with its aid. It is
used in most workshops and factories. It has become a great practi-
cal instrument, giving power to one of the most valuable of our
senses ; and those who use it have a great advantage over those who
do not.

My object now is to show that the microscope must be made a " farm
tool ;" that it is a practical working machine and will pay as well as
other tools ; that it will help the farm as much and the farmer more
than any other labor-saving machine ; that it will give a new value
to every other implement and will lead to many inventions of use to
him.

In the first place I will speak of its value to that class of farmers
who make cheese. We have had interesting addresses from men of
science upon many things connected with this branch of business.
They have given interest, value and dignity to the proceedings of this
association. Our reports have been sought for from all parts of our
own country and Canada, and many have been sent to Europe. You
will bear in mind that most of these addresses have been based upon
facts learned by the aid of the microscope. We have been told of
things of great importance about matters under our own eyes which
we did not see, because our eyes had not the power to show them to
us. We have learned great truths from other men about our business,
because they used a tool we did not keep. What they saw they told
us about, and we learned as men can learn from descriptions. But
why should we not see for ourselves? Words can only give hazy
ideas. An address cannot meet all questions coming up in our minds.
Hearing once, is not like seeing many times. Listening does not
stamp things upon our mind like looking. The mind of the scientific
man does not move on the same level or run in the same grooves that
ours do ; and it is, therefore, hard to keep the thread of his discourse.
Why should we not use our own senses and know accurately, rather
than use another man's senses and learn from him inaccurately ? What
stands in the way of this? Not the cost of the implement that
ranges from fifty cents to fifty dollars ; from the price of a dozen
cigars up to the average bet on a horse race at a county fair. The
cheapest will not show much, but they will expose any want of clean-
liness in a milk can, and will give a new view of many objects. It will
learn men to look and reason and in the end lead them to use better

49

instruments, and to engage in more elaborate researches. The more
costly microscopes need some skill and care in their use. A little
time and practice will make this easy. All the reading and study
connected with them can be carried out in a few winter evenings.
There is some trouble at first with high powers, but the eye and the
hand will soon get trained.

Under our system of making cheese in factories Ave look to their
managers for all the skill they can gain. We also expect that they
will give their patrons such fticts as they need to do their part in
making a good article for market. They come short of their duty if
they fail in either of these two respects. This association meets to
promote these objeets. In listening to its debates I am struck with
the fact that all agree upon certain points, but all complain year after
year that admitted evils are not cured. For instance, all say there
must be cleanliness in milking and in cans. All have a common in-
terest in this. All mean to live up to its requirements, but the evil
continues. Why is this ? Is it not due to the fact that each man has
his own idea of cleanliness and each lives up to his own standard ? If
one of them is charged with uncleanliness he feels deeply wounded
and bitter angry strife is engendered. What cleanliness is, is a matter
of opinion. Now apply the microscope to the can or to some minute
deposit in its crevices. It shows to the eye that it has the germs of
animal or vegetable growth, which will increase and multiply with
wonderful rapidity through a great mass of milk with which it comes
in contact. That puts an end to the trouble. The man finds out he
is wrong in a way that docs not touch his pride. The cheese-maker
does not find it necessary to say an unkind thing. On the contrary,
he can excuse the fault, if it is not kept up. If it ig, after making it
clear to his eyes, then cut of all dealing with him.

Much has been said in our debates about aerating milk, but little is
done to carry out the practice. Is not this due to the fact that the
need of this aeration is not made clear to the mind of farmers ? But
show them the tendency of milk to catch from other sul)stances or to
engender in itself fungus plants and infusoria, let tliem see through a
microscope how swiftly they spread, and what corruption they can
work through a large vat from a small ([uantity of infected milk then
show to their eyes that pure air passing through the milk, will, in a
good degree, kill these ])oisonous growths and they get a clear, distinct
idea of the value of aeration. Their own senses show them that air
mixed with milk does not merely cool it, but that it is death to the
germs of many corruptions. For this reason many foul things cannot
live in running water which fill up stagnant pools with unhealthy an-
imal and vegetable lives. After that, when he forces air through his
milk he sees that he is killing reptiles. Men can never be converted
from evil ways until they get clear ideas of wrong-doing. It is hard
to carry out a shadowy indefinite idea ; it is hard to resist one that is
clear, strong and clean cut. A good microscope in each clieese factory
in the hands of one who could use it and who would collect ob-
jects for the patrons to look at, would in an easy, cheap way, work out
most of the reforms at which we aim on the part of our farmers. We
should see with the instrument how our cows take into their system
swarms of animal and vegetable corruptions when they drink from
stagnant pools. We should see the germs of poisonous life floating in
the air from decaying animal and vegetable matter. We should know

50

what killed not only our stock but our families. The word unclean-
ness would mean something to us, and we should bear its import in
mind.

Let us go inside the factory. He who undertakes for a price to work
up the milk of a neighborhood is bound in good faith to do so in the
most skillful way. It is his duty to learn all he can about the busi-
ness, and he has no right to neglect or reject anything which will in-
crease his power to do the best work. If the microscope will show to
his eyes facts which he and others should know, then he ought to have
one and he should learn to use it. Now we know it will do all these things.
At our last meeting, Mr. Arnold, in a very able and interesting ad-
dress, proved by the aid of this instrument what made poisonous
cheese. He had drawings of objects so that all was made clear to
our sight, and thus made clear to our minds. Our vision stamped the
facts upon our minds. If he had not used his glass he would not have
found out those facts. If he keeps on with its use he will find out
many other valualjle facts and he will teach them to others. Now any
other man can do the same thing, and any cheese-maker ought to fol-
low his example. If there were a thousand microscopes at work in our
factories we should not be left groping in the dark about the causes of
all the troubles in cheese-making. I do not say they would be seen at
once, but a thousand visions intensified by art—a thousand minds
made clear and penetrating by thought and investigation, would in a
little time give us a skill which would command the markets of the
world.

I said the microscope should be a farm tool. As cheese-making is a
branch of farming, it will not be out of place to say something of the
use of this instrument to agriculture generally. It is strange, that
while it is used in almost every other industry, that it is so little
thought of by those who live in the midst of those objects, and who
labor upon those substances upon which it throws the most light. It
shows the structure of the plants he raises, the character of their ene-
mies, the nature of rust and blight, tlie habits of the insects which de-
stroy the fruits of his toil. There is not a thing about a farm which a
man will not understand better if he looks at it with a \ision magni-
fied a hundred fold. It is a liberal education which any one will get
who will carry a magnifying glass in his vest pocket, which he will
use on any subject that comes in his way. It will give him a new view
of the world. His farm will become a museum of wonders. Every-
thing we understand gives us pleasure. No one has studied out with
a glass the peculiar structure of any tree that he did not feel a sense
of pleasure ever after in looking at it. It needs more sense to live on a
farm than to live in a town. Farmers are a good part of the time
alone by themselves. When a man is alone with himself he should try
to be with an intelligent person of good morals and a cheerful dispo-
sition. And he will have all these if he gets that acquaintance with all
the animal, vegetable and mineral world around him, which he can
gain by the use of his vision when it is so strengthened by art that he
can look into so many of the secrets of nature. In most cases it is the
empty head which leads a man to leave the country for city life.

Insects, rusts and blights are great enemies to farmers. They are
mostly too minute to be clearly seen by the naked eye. It is a great
point gained to l)e able to see what your enemy is and what he is do-
ing. We have also numerous friends in insect life who wage war upon

61

our enemies. "We ought to know our friends and their habits, but we
can only do so by the aid of magnifying glasses. The potato bug,
which is working such evil at the west, is coming this way. Our fields
will be swept by them unless their insect enemies shall muster their
forces in time to hold them in check. We ought at least to know our
allies in the fight with these foes of the farmer.

It is one of the greatest mistakes of our farmers that, as a rule, they
suffer the buyer to know more about the quality and value of farm
products than is known by those whose labor makes them. The buyer
has tests which the farmer does not have. I notice that when the
wool buyer comes round he takes out his glass and sees at a glance the
structure of the article in hand, and knows more about it than he who
has toiled a year in its production. The same thing is true of seeds.
The magnifier is applied to pork to see if it is infested with trichina.
I think it is true, as a rule, that the buyers of farm products know
more about them than the producers. The man who knows the most
always gets the best oi a l^argain. It is certain that knowledge is pow-
er in making a trade. It can be safely put down as a rule that a man
Avho, for natur-al or artificial reasons, can see a hundred times as much
as his neighbors, will know the marts.

Mr. Hawley, of Onondaga, offered the following resolutions :

Resolved, That the farmers of this state have a deep interest in
the progress of scientific investigations in botany, entomology and
geology, and this association hereby requests the Legislature of New
York to continue its support of the researches now going on in these
branches of useful and practical knowledge.

The convention then listened to the following paper by T. D. Curtis,
of the Utica Herald :

THINGS TO BE THOUGHT OF.

Mr. President : — In the hurry and amid the preplexities of an ar-
duous calling, I have loosely thrown together a few ideas under the head
of " Things to be thought of," hoping they may not be wholly unen-
tertaining, if they do not prove instructive and useful. I have before
me an audience of leading and practical men — men not only anxious
to progress themselves, but to impart some of their own enthusiasm
to their neighbors and have them progress also. They are missionaries
in the cause of agriculture, and no douljt have not only often felt tired
but discouraged — for the work of the missionary is self-imposed, un-
remunerative, and often thankless. Very few men can make " a good
thing" out of it. But, discouraging as the prospect sometimes is, I
dare say few will discontinue their efforts in the good work so long as
opportunity shall offer and ability to perform remains. The field is a
great and important one, and the laborers are few. Hence, there is so
much the more need that we should be active, persevering and hopeful.

Some idea of the extent and importance of agriculture may be de-
rived from the fact that it gives employment, not only to one-half of
our own population, but to one-half of the population of the civilized
world. It is the source whence the human family — except tlie savage
tribes — draw their subsistence, and gives support to every other occu-
pation or calling. None of them can get along without the farmer.
He feeds them all.

Yet, notwithstanding the universal extent and overshadowing im-
portance of the interest of agriculture, it has occupied an inferior po-

- 52 •

sition in popular estimation, and has received less attention from legis-
lators and statesmen than almost any other occupation. Our own gov-
ernment has expended millions on commerce — the child and de-
pendent of other industries — where it has expended dollars for the
benefit of agriculture. Since the foundation of the government, it has
appropriated but a little over $2,000,000 in money for the promotion of
the one great interest on which its own existence depends. This sum
was at first given in driblets, from the Patent Office, and in no instance
has a sum worthy of the cause of agriculture been appropriated.

In our agricultural population rests the salvation of our country.
The farmers have the most permanent and lasting interest in the
country of any class, and they constitute the largest. They can wield
both the moral and political power necessary to make our land what
they choose. But they must become more educated and active, and
organize so as to make their influence felt as a power not to be over-
looked or treated lightly by those having political authority. At pres-
ent, they are too much like cyphers, which only give value to the digit
that stands before and leads them. They are too much inclined to look
down, and be content with a life of routinism and drudgery.

I have an abiding faith that this will not always be. The spirit of
progress is busy with agriculture, as with other human interests. The
farmers themselves are rising in the scale of intelligence. Higher
modes of culture are beginning to be introduced, and a higher develop-
ment of intellect is required to direct the operations of the farm. Brain
work is taking the place of so much hard muscular toil. The rough
places are becoming smoothed down. The wet places are drained. The
barren places are made fertile. Machinery is lifting the burdens from
the aching back, and accomplishing in days the work that formerly ex-
tended over wpeks. Communication is opened by railroads, and dis-
tant markets are brought practically near. Intelligence travels by mail
with the speed of the winds ; and if this is too slow, we make the light-
ning our messenger, and outstrip the rays of the sun. We are stand-
ing in the morning twilight of a new era. The farmer is beginning to
see, as if with anew vision. He is wakening to a new activity, holding-
closer intercourse with his fellow farmers, reading the agricultural
papers, observing facts, studying principles, trying experiments, and
catching glimpses of a better future. Agricultural societies and farm-
ers' clubs are springing up all over the country. 1 hope yet to see a
live farmers' club in every school district, for the discussion of all topics
of interest to the farmer or the citizen ; and I would have all these
clubs in full communication with county and state organizations.
Then if we ask for an appropriation for an experimental farm, or for
any other useful purpose, we shall not be put off" with the plea that money
is wanted for so many other purposes, and the party exigencies are so
great, that such a thing cannot be thought of The demands of agri-
culture will, as tliey should, be the first things for legislative consid-
eration. The farmer will then no longer be a mere cypher, but a unit
of some value proportioned to his intelligence and knowledge of his
rights.

I now too often see our farmers looking in the wrong direction for
relief. Instead of depending on themselves, they are looking too much
to others, like children to a parent orguardian. Rest assured, relief
will never come from this direction. "Put not your trust in princes."
they will always, as they have done, look out for themselves, instead of

53

for you. Do not expect miracles. Everything must come through
yourselves and in accordance with fixed natural laws. Beware of be-
ginning at the wrong end of things, if you would accomplish satisfac-
tory results. Last year I noticed that one of our Avestern dairymen's
associations offered a prize for the best essay on working up tainted
milk I Could anything be more absurd ? Tainted milk is unfit for
human food. It has undergone organic changes which modify its
characiter and make it unliealthful. It is not in the power of the
cheesemaker or chemist to restore it. Decay may for a time be checked,
and the product from it thrown upon the market. But it will go there
to soon rot, and engender disease and possibly death in the body of the
unfortunate wretch who may eat it.

The proper thing was for our wescern friends to otter a prize for the
best essay on how to prevent milk from tainting. The point is not how
we can dispose of tainted milk, i)utrid pork, rotten eggs, and diseased
animals ; but how we can })reserve these things and keep them fit for
human food. I hope no member of this association will be carried
away with the idea that it is desirable to work up tainted milk into
cheese.

But how shall we kee]) our milk sweet and clean, and make out of it
a firm, rich, nutty-flavored, long-keeping cheese? This is the question
and the end to be aimed at. Your president has given you a valuable
and practical paper on the use of the microscope as a larm tool. Its
value no one will doul)t Avho has ever used it. It will make the differ-
ence between him who uses it intelligently and the man who does not
use it, that there is between a man Avith tAVt) good eyes and a blind man.
It will open uj) to him a new world. It will show him the difference
between that which is healthy and that which is diseased, and often sug-
gest the remedy.

I had occasion last spring, through the politeness of Mr. Alexander
McAdam, of Fort Plain, to have a piece of poison cheese examined with
the microscope. I went first to Rev. Mr. Whitfield, Avho has a very
good instrument and is a good microscopist. We cut the thinnest pos-
sible shaving of cheese and put it under a low power. We at once dis-
covered it to be full of cells that were denser and appeared to be harder
than the rest of the mass. These cells existed in great numbers all
through the cheese, and made the shaving of cheese, as seen through
the microscope, appear not unlike a piece of pin maple. I took apiece
of this cheese to the Lunatic Asylum, in this city, where they have one
of the finest if not the best microscope in the country. Dr. Gray sent
a piece of this cheese to Dr. Hun, of Albany, for chemical analysis.
The result I have not heard ; but I have no doubt it ended as hundreds
of other analyses have, in showing nothing remarkal)k'. But Dr.
Kempster put a piece of this cheese under his microscope. A low
l)ower brought out the i)in-maple api)earance of the cheese. A much
higher power gave the cells the a})i»earance of fungus developments;
and in one instance, a new cell had Init slightly began to develop
on the side of one of these. A day or two after, the microscope
showed us two cells of about the same size, with a well-defined mark
of separation. One of them had developed in the si)ecimen after it
was prepared. I had hojjcd to be al)le to })resent you i)liotographs
or drawings of some of these views, but Dr. Kempster could not, in
connection with his manifold duties as one of the physicians of the asy-
lum, find time to prepare them. He has now gone to take charge of an

54

asylum in the North-west, and the institution here is left without a
thoroughly practical microscopist, though I have no doubt that the de-
ficiency will soon be supplied by some of the scientific men in the
establishment.

Among other things, Dr. Kempster showed me plates giving micro-
scopic views of milk of different kinds and produced under different
conditions. The fact was made apparent by these that the first milk-
ings of a cow after she drops her calf can be readily detected by the mi-
croscope. The milk contains cells very like, in appearance, those that
we found in the poison cheese, and we at first mistook them to be
identical. These cells in the colostrum, or first milking, disappear
about the fourth day from the milk of a healthy cow. But where the
cow does not do well, they continue for a longer time, and have been
found even on the twenty-fourth day. Until these do disappear, the
milk is not fit for human food. These cells are supposed to be hard
lumps of fat, are indigestible, and hence are very irritating to the stom-
ach and intestinal canal, going through, as Dr. Kempster expressed
it, " like so many shot."

The cells which we found in the cheese might not be the cause of its
poisonous character. More observations are necessary to determine
this fiict. Possibly these cells might not be found in another piece of
poisonous cheese. But every cheese which proves poisonous should be
thoroughly examined with the microscope. If these cells should in-
variably be found present and increase in number according to the
degree of poison, it would be a pretty clear demonstration that they are
the cause of its virulent character. What these cells are, remains to be
found out. They may belong to some of the fungoid families already
known, or may be peculiar to poisonous cheese.

The difficulty that now stands in the way of the general use of the
microscope by our farmers is the lack of education for the purpose,
and, I fear, the lack of enterprise and energy. The adage says, " never
too old to learn ;" but the man who has become accustomed to " go it
blindly " until middle age, is apt to be slow in opening his eyes and pick-
ing up anything new. The veriest novice can see through a micro-
scope, if he knows bow to introduce his specimen and adjust the focus
of his glass, as well as the best microscopist in the world, if his eyes are
as good ; but how can he tell what he sees ? A new world is opened
to him, and he has to become familiar with every object in it. In
short, he has to educate himself to use the microscope understand-
ingly, and be able to detect healthy from unhealthy indications in every
object which he examines. There are hand-books with illustrations
which will afford him much assistance, but the greater part he must
learn for himself, for the field is comparatively unexplored and filled
with countless wonders. But if every man cannot become a thorough
microscopist, he can do much with low powers, and with the assistance
of a good microscopist in every neighborhood, assist in his own en-
lightenment and that of his fellows.

If our educational system were right, there would be no trouble
about this matter ; and it is for our farmers to insist that our educa-
tional system be made right. We want a more practical system of edu-
cation, under which our children may grow up in a knowledge of all
the natural sciences.

Notwithstanding the comparative neglect of politicians and the
greed of speculators, agricultural colleges and schools are beginning to

55

rise throughout the land. Tliey are doing a good work and hastening
on the day when a thoroughly i)ractical education shall he Avithin the
reach of the humblest, Avithout money and without price. The great
principle must soon be recognised that each generation oAves the rising
one a free education in all the practical affairs of life. The principle
invoh'ed m the free common school is right, but needs a fuller appli-
cation. The common school does not go far enough. It Avas thought
by our grandfathers that education need iiot go beyond the country
schoolmaster's three R*s — Reading, 'Kiting and 'Rithmetic. We, in our
day, haA'e made considerable adA'ance on this. But Ave are yet far from
supplying all educational needs. We must have free schools for edu-
cating our boys and girls in the chemistry and science of agriculture ;
in the chemistry of the kitchen, in the laws of animal and vegetable
physiology, and in the requirements of health. In short, Ave must give
them a thorough practical education in all the every -day affairs of life,
permitting each to choose his or her occupation, and teaching the sci-
ence, philosophy and mechanical skill belonging to that occupation.
We must educate them for useful men and Avomen.

I Avould not be understood as opposing what is called a classical edu-
cation ; but I am op})osed to the premature pushing of the young mind
in studies Avhich it does not and cannot understand, and Avhich may
never be of any use. I Avouldgive the rudiments, in a bold, clear and
foi'cible manner, and leave the mind Avith these impressions until the
proper time m the future. In place of the usual drilling on abstract
questions, I Avould substitute the inculcation of useful knowledge in
chemistry, physiology, natural philosophy and mechanics. These
studies are noAv entirely ignored in our common school course. Yet
they are of vast importance in all departments of human industry and
economy. It is popularly supposed that they are too hard for the
young mind to comprehend, and those Avho cannot afford to go through
the higher schools get no knoAvledge of them, if they do not pick it up
in a general Avay in their reading. Why this course has been pursued
and this impression has been made on the popular mind by those who
knoAV better, it is difficult to comprehend, unless it has been prompted
by an unconscious desire to maintain a kind of educational aristocracy
and kec}) useful knoAvledge aAvay from the masses, as in the dark ages.
There is nothing mure interesting to the young mind, or easier for it
to learn, than the leading facts in natural }>hilosophy and science. Can-
not the boy Avho slides doAvn hill be taught something of the inclined
plane and other mechanical powers? Can he not be taught the chem-
istry of the snoAv beneath his feet, and of the atmosphere Avhich he
breathes ? Can he not learn something of the anatomy and physiology
of the hands Avhich he uses, the skin Avhich covers him, the eyes Avhich
lie sees with, and the ears which he hears with ? Can he not be
taught to call things by their right names ? There are only 63 or 64
simple substances tliat enter into the chemistry of our globe. He easily
learns the names of the ;^6 letters of the alphabet, and of his 30 or 40,
• or more, school-fellows. Can he not also learn the names of the l4
simple substances which combine to make the earth, the atmosphere,
himself, and every object which meets his eye? Can he not learn hoAV
many of these enter into the composition of his OAvn body, Avliat their
proportions are, and that they must all be contained in the food he
eats or the air he breatbes ? Can he not also learn something of the
nature of these constituents ?

56

In truth, there is no food so natural to the young mind as the knowl-
edge afforded by the leading facts in the natural sciences. It finds il-
lustrations at every turn, and sees in them explanations of what other-
wise is only discouraging mystery. The knowledge acquired, leads to
further inquiry, further discoveries, and further acquisitions of knowl-
edge. There is no good reason, therefore, why the foundations of a
practical scientific education may not be laid in our common schools,
and the boys and girls of our farmers and mechanics taught to rightly
name and understand the nature of every object with which they come
in contact. In other words, there is no good reason — no reason found-
ed in nature — why our children may not be educated and grow up in a
l)ractical knowledge of the sciences, so far as the occupation of each is
concerned, making us a nation of scientific farmers and mechanics.
All that is needed to accomplish so desirable an object, is a well-
developed system of free education. But we shall never have such a
system, until our farmers see the need and make the demand for it.
Once secured, the occupation of farming will no longer stand neglect-
ed, as the lowest and least remunerative of all. .

When education reaches the practical point which has been indicat-
ed, we shall put brains into farming, and mind will take the place of
muscle. Everything will be done understandingly. Our boys and
girls will imbibe the sciences as naturally as they now inhale the air
and learn the names of the different grains and fruits, of the domestic
animals, of tJie varieties of trees in the forest, and of the vegetables
and flowers in the garden. Farming will then be attractive, calling
into active use all the faculties of the mind, and demanding the widest
range of knowledge of all human occupations.

We ought to have — and we shall some day have — not only experi-
mental farms, but maps of every township, giving its geographical,
topographical, geological, floral and entomological characteristics, with
an ultimate and proximate chemical analysis of its minerals and vege-
tables ; so that every farmer may know precisely what he has to work
on and with, and what results he may reasonably expect. It will then
be found that the fertility of the soil can be kept up much more easily
than is now supposed, and with materials ready at his hand.

Air furnishes the principal amount of food for all organic bodies.
A moment's reflection will show this. We see giant trees growing all
around us, but they do not suck up the soil and leave a hole. The
ground remains level around them, if it is not actually lifted up by the
roots. Burn the tree and reduce it to ashes, and they will show you
all the matter the tree contained which was not drawn from the air,
directly or indirectly. Some curious experiments have been tried to
prove this. I will give you one related in Downing's Horticulturist
for 1850. He says :

Two hundred pounds of earth were dried in an oven, and afterwards
put into a large earthen vessel, the earth was then moistened with rain
water, and a willow tree, weighing five pounds, was placed therein.
During the space of five years the earth was carefully watered with
rain water, or pure water; the willow grew and flourished; and to
prevent the earth being mixed with fresh earth, or dust blown into it
l)y the winds, it was covered with a metal plate, perforated with a great
number of holes, suitable for the admission of air only. After growing
in the earth for five years, the willow tree was removed, and found to
weigh Vy.) pounds and 3 ounces ; the leaves which fell from the tree

57

every autumn were not included in the weight. The earth was then
removed from the vessel, again dried in the oven, and afterwards
weighed ; it was discovered to have lost only about two ounces of its
original weight; thus 164 pounds of lignin, or wood fiber, bark, roots,
&c., were certainly produced — but from what source ? Plainly from
the atmosphere.

It has been found that exhausted soils are rapidly restored by plo^v;-
ing under clover. Why is this ? You only put on the soil a few
quarts of clover seed. Where does all the fertilizing material come
from ? If the clover draws its food from the soil, you can add nothing
to it by turning under the clover. You only return what is taken
away. It is like taking up a handful of dirt and throwing it down
again. Where, then, do the fertilizing properties of the clover come
from ? They come largely from the atmosphere. Clover operates in
two 7/ays to improve the soil. It drinks in the gases of the atmos-
phere, teediug principally on these, which are, of course, plowed under.
Then the roots of the clover are very penetrating. These run all^
through the surface of the soil, and often several feet down into it.
These roots carry the air with them wherever they go. The air thus
introduced, and that Avhich is condensed in the stalks and leaves of the
clover and plowed under, operate chemically on the ingredients in the
soil, dissolving them and fitting them for plant food. Hence, Avhen we
grow clover and plow it in, or let it rot on the surftice, we only call
into operation the laws of nature, which have been at work ever since
the earth began, and have produced all the fertilizing material on its
surface. We only aid m mixing the soil and the atmosphere, and caus-
ing them to combine so as to furnish food for our crops.

There are other ways by which we can produce the same result.
We can put on acids or alkalies, and fertilizers in various forms, that
will act chemically on the soil, dissolving its constituents and causing
it to absorb the atmosphere. Or we can pulverize the soil by plowing
and harrowing, and letting in the air and the rain. This pulverizing
is one of nature's principal processes. She does it by rain, and snow,
and frost, and sun, and friction, and has for ages been bu«y in ming-
ling earth and air in this way. So far as she has gone, she has made
the surface of the earth fertile and beautiful.

There must have been a time Avhen the face of the earth was utterly
bare. The heat was so intense, that all moisture was expelled and
hung around the earth in a dense cloud of steam. As the surface
cooled, the cloud began to condense and cover it with water. The sur-
face being smooth and even, there was water everywhere. But as the
great ball cooled and shrunk, compressing the gases within, their pres-
sure outward became so powerful that it caused the crust to give way
in places, and rise upward and outward, making the dry land appear.
The waters rushed from the elevated places, collecting to greater
depths on the undisturbed portions, and by their increase of Aveight at
those points caused them to sink in, or downward, and f(jrm the ])eds
of the oceans. In this way, it is supposed, the oceans and the conti-
nents -were formed. From that time, rain, and wind, and heat, and
cold, became active in the work of softening the surface of the earth —
of pulverizing and dissolving it, and mingling the atmosphere with its
particles, so as to form food for plants, and through these, food for
animals and for man.

58

Now, we can do nothing more than to imitate or assist this eternal
process of nature. We can neither make nor destroy a particle of mat-
ter ; but we can pulverize, triturate and dissolve it, or make it so that
the rains and the air will dissolve it, and the plants will drink it up as
food, and grow, and blossom, and bear fruit.

Let it be understood clearly that all food for plants or animals must
be in a soluble form — so fine that it will readily dissolve — or it has no
practical value. No matter how much fertilizing material you have in
your soil, or may put on it, if it is not soluble, j)lants will not feed on
it. They cannot digest it. So it is with your own dinner. No matter
how nice the material may be, if it is not cooked and masticated so
that it can be digested, it will do you no good. You may eat to burst-
ing, and yet starve to death.

All other things being the same, the best masticated meal is the one
that will do the most good. The best pulverized soil, other things be-
ing the same, is the one that will produce the best crops. It is the
opinion of some that fertility can be kept up by pulverization alone,
without one iota of manure. I have no doubt that the principle is cor-
rect, and that each locality can be made to continuously grow certain
kinds of crops, to which it is naturally adapted, by simply reducing the
soil to powder and letting in the rain, the air and the light. But in
the great upheaval which made the continents, portions of the earth's
crust were turned up edgewise, presenting to our view diflerent layers,
or deposits. In one place we find the limestone, in another the gran-
ite, in another the chalk, in another the slate, and so on. Of course
each of these is different from the rest, and will not furnish the min-
eral food for all kinds of plants. If, therefore, Ave grow such as are not
natural to our farms, no matter how well we prepare the soil mechan-
ically, we must add the ingredient demanded by the plant which our
soil lacks. In this is involved the whole philosophy of manuring. We
should know what our soil contains and what our crop requires, and
then supply what is lacking, being careful to have enough of each ma-
terial in a soluble condition to furnish food for our crop.

If we have in our soil what is necessary, it is folly and waste to be
putting on fertilizers, when by proper cultivation we can convert the
soil into plant food. And, my friends, depend upon it, there is more
in cultivation than in manuring. Turn up your soil to the light and
the air, knock it to pieces and reduce it to powder. If it is a cold clay,
use a subsoil plow at first ; then turn up a little at a time — an inch or
so — and let it freeze, and thaw, and aerate. Follow this up, and in
time you can plow beam-deep and turn up a soil that will grow a pay-
ing crop. Underdraining a clay soil, putting the drains not more than
20 feet apart, will help you wonderfully — slowly, at first, but paying
well in the end. Fall plowing, taking advantage of nature's process
of disintegration by freezing, and thawing, and soaking in snow water,
will assist you very much. Depend upon it, the pulverizing process is
the true one. The little bolus of the homoeopath, made of a highly
triturated substance, fitted to enter at once into the circulation, will
prove a good deal more efficacious than a larger but coarser dose.
Your sulphate of lime, which you call plaster, would not produce much
effect on vegetation, if applied in chunks instead of being ground —
and the finer it is ground, the better. Common road dust is almost as
good, however, — not because of the droppings it contains, which are
inconsiderable, but because the hoofs of horses and wheels of wagons

59

have beaten it into a fine powder, which the water will dissolve and
the plant will drink. This pulverizing and grinding process seems to
refine, etherealize and spiritualize matter, making it almost instinct
with life. Certain it is that only the finer particles of the mineral
world will enter into the composition of plants ; and it is only the finer
particles of organized matter out of which the spirit of man builds it-
self a habitation of flesh. In both cases the matter must be first dis-
solved and made into a nourishing liquid, before it can be assimilated
and become a part of the organism.

There is one other point to which I wished to call your attention^
but which time will not permit me to dwell upon, though I cannot re-
frain from referring to it briefly. It is the importance of paying more
attention to breeding and raising better stock. There is no shortsight-
edness so suicidal as that of breeding from scrubs and common blood,
when that which is so much better is within your reach. No practice
among our farmers is so "penny wise and pound foolish" as that of
sticking to feeble and worthless yearling bulls, Avhen, for a hundred to
five hundred dollars, every neighborhood might be supplied with the
best blood in the world — that which is sure to transmit its own quali-
ties. I will not attempt to say what blood you should select ; but I
urge you to be sure that it is adapted to the purposes for which you
are breeding. If you are breeding for the dairy, you must select a bull
from a good milking family, and not only this, but one bearing all the
marks of a good milking family. Put your trust in no other, and raise
only the calves from your best milking cows. Never trust a native
male nor a grade, for poor qualities are just as surely transmissible as
good qualities. If you trust a grade male, however fair and promising
he may look, you may find yourself breeding from the wrong side of
the cross. The poor blood in him may prove the more potent. There-
fore use none but pure blooded males, well-marked and having an un-
exceptionable pedigree. You cannot afford to raise stock, at this day
and age of the world, from any other. Get the best, to begin with, and
keep getting the best to the end of the chapter. You will find it
to pay.

The same care that I have indicated in breeding, we must exercise
in every department of the farm, if we would have it pay. We must
use fertilizers judiciously, select our seed with care, and cultivate our-
soil in the best manner. And we must look also after our own and
the educational and moral welfare of the community at large. We
cannot too soon begin a new and thoroughly practical system of edu-
cation for our children, bearing in mind the fiict that they will be the
kind of men and women we make them. If we do not live to reap the
reward here, we can safely trust to Providence to give it to us some-
where in the future.

For every sower must one day reap

Fruit from the seed he has sown ;
How carefully then it becomes us to keep
A watchful eye on the seed, and seek
To show what is good, that we may not weep

To receive our own !

Mr. Bruce, of Madison, congratulated the convention upon its hear-
ing two such excellent addresses. He commended the instructions in
one of them, suggesting an elevation in the system of farming. He

GO

also hoped the day was coming when the State would do more for dai-
rymen's associations than it has done, establish an experimental dairy
farm, &c. Then would agriculture rise to its true dignity.

Mr. L. B. Arnold, of Ithaca — I second the gentleman's sentiments.
I can attest to the usefulness of the microscope. I have used a 125
microscope with good effect in examining rennets. The farmer has
many leisure hours, and during these could employ his time with the
microscope. It is to be regretted that they do not use it more. I
found nothing in cheese with my insirument, nor even with one of
higher povver. By the microscope you learn of minute fungi and de-
tect their presence, as you can in no other way.

The President — I wish to announce tluit our social gathering will be
held at the house kept by Mr. Proctor, where we met last year. I wish
also to request that there be perfect freedom of discussion.

Mr. Farrington, of Canada, rose to speak concerning the resolution
of Mr. Hawley. He said, on his side of the line they looked with in-
terest on American dairy matters. On his side it was acknowledged
that this side was ahead in these matters. Canada people read with
interest anything pertaining to the advancement of American dai-
rying.

And so do the people of England, as witness how their Milk Journal
and other papers copy from your proceedings. He, therefore congrat-
ulated the people of this State on the action of the Legislature in sup-
porting scientific men, who might further the interests of dairying.
He hoped that this resolution of Mr. Hawley's would pass.

The resolution was adopted.

The President — It is hoped that the ladies will be present in good
numbers at the social to-morrow evening.

Mr. Weeks — I move that the chair appoint a committee of three to
institute a " Question Drawer." Carried.

Harris Lewis, of Herkimer, Farrington, of Yates, and Straight, of
Ohio, were appointed as this committee.

The Secretary also moved that a committee of three be appointed to
draft resolutions to the memory of J. B. Lyman, deceased, formerly
agricultural editor of the New York Tribune.

Messrs. Ingraham, of Jeiferson, xVrnold, of Tompkins, and Curtis,
of Oneida, were appointed such committee.

PAPER OF B. B. MOOJSr, ESQ.

B. B. Moon, Esq., of Herkimer, read the following paper on " The
effect of varied manijmlations on the quality of cheese. He said:

At the request of your Secretarj^, to prepare a brief paper upon some
topic relating to the interest which this convention has met to pro-
mote, I offer for your consideration a few thoughts u^Don the subject,
"The effects of varied manij)ulations upon the quality of cheese."
Among the most prominent manipulations that affect the quality of
cheese are the temperatures at different stages of the process ; aeration
of the milk and curds; quantity of rennet and salt; pressure upon
the particles of curd while cooking, caused by the depth of Avhey in
the vat, and skimming. There are other influences that greatly
affect tlie quality of the product, such as the breed of cows ;
kind of feed from which the milk is produced, cleanliness at the dairy
and at the factory, and others that the experienced dairyman will

61

readily suggest. 1 confine my remarks to those first mentioned for the
reason that they are generally considered to be nnder the more direct
control of the manufacturer. Milk when first drawn from the cow is
ordinarily at the temperature of 98°. At this degree of heat, decom-
position takes place with great rapidity, and in very warm weather the
putrefactive fermentation is induced and frequently becomes the
leading or controlling order, generating offensive gases, materially im-
pairing, if not actually poisoning, the entire product. It is then of
prime importance that the decomposition be, in part, arrested. It may
be retarded by increasing or diminishing the temperature of 98°. It
is commonly effected by decreasing the temperature. If reduced to
32° decomposition for all practical purposes Avould be totally suspend-
ed. Hence 98° and 30° may be considered the extremes of rapid
and sloAV decomposition. The mean average of these extremes, 65",
is the degree of temperature that has given me the best results as a
starting point for the operations of cheese-making, both as to quantity
and quality of product. There is a natural ripeniug process, which it
is desirable that all, or a portion at least, of the milk shall undergo
before being made into cheese. This ripening process has been called
by many the lactic fermentation. I have no scientific data upon which
to base general principles, but many facts in my experience point to
this conclusion, that a reduction of temperature of new milk retards
the vigor of the lactic and putrefactive fermentations in different ratios.-
To illustrate, we may use the mathematical expressions of geometrical
and arithmetical ratios. That is, as the reduction of temperature
takes place, the putrefactive fermentation decreases in the greater or
geometrical ratio, while the lactic decreases in the lesser or arithmet-
ical ratio. Now, when the reduction of temperature has taken place
at about 65°, the activity of the putrefactive fermentation my be con-
sidered at zero, while the lactic, whose activity decreased in the lesser
ratio, now becomes the leading or controlling order of fermentation.
The night's milk being allowed to stand until morning, under these
conditions, the lactic fermentation secures, so to speak, a start sufficient
to insure its supremacy, while the mass of milk is again heated for the
purpose of coagulating the milk and cooking the curd. I have never
observed that any particular degree of temperature of milk at the time
of the application of rennet affects the quality of cheese, except in
combination with other elements. High temperature, other conditions
being the same, requires less rennet to coagulate the milk in a given
time. Again, distinguished writers and experimenters unite in affirm-
ing that the " breaking down," or in other words, the curing process of
cheese is hastened by using larger quantities of rennet. The consoli-
dation of the curds after coagulation is effected by the combined action
of rennet, temperature and i)ressure, and is usually called scalding or
cooking. It has much to do in respect to texture, fiavor and the keep-
ing qualities of the cheese. At this point we will discuss the subject
of pressure under which the particles of curd are cooked, caused by
the depth of the mass in the vat. It is an element that must betaken
into account in the clieese problem.

A cubic foot of water weighs aljout 62{r pounds. A like quantity of
whey or milk will vary luit little from tliis weight. The depth of vats
in general use is from 15 to 24 inches. Take one of these vats and fill
it say to the depth of 20 inches, and there will be a pressure, omitting
fractions, of 104 pounds on each square foot, or 11^ ounces on each

G2

square inch of bottom surface. Since the pressure of liquids at any
given point in the mass is equal in all directions, it follows that the
stirring of the mass changes the amount of pressure upon any parti-
cle of curd as it rises or settles in the liquid. If curds settle to the
bottom of a deep vat of whey, while in the process of cooking and are
stirred only enough to prevent scorching, they will become more com-
pact, that is the whey or moisture will be more thoroughly expelled
from the body of each particle of curd, than from those curds cooked
in a vat in which the depth of the liquid was less. Now should it be
our object to make a cheese that shall cure rapidly, we would, so far as
these operations are concerned, set the milk at a rather low tempera-
ture, because we might then use more rennet and yet not produce a
rapid expulsion of whey. Moisture and heat are necessary conditions
of fermentation, hence we should remove the whey from the vat as it
became separated by the action of the rennet and heat, thereby re-
ducing the pressure under which the curd was being cooked. Should
it be our object to make cheese that will take more time to ripen, we
should, with respect to these same operations, set at a higher tempera-
ture with less rennet, retain all the whey in the vat and perhaps add-
ing water that we might get a greater pressure upon the curds during
the cooking process. The effect of these manipulations in the first
case would be the hastening of the ripening process of the cheese, due
to the greater amount of rennet used and the retention of moisture in
the curds in consequence of the diminished pressure under which they
Avere cooked. The effect in the second case would be to retard the cur-
ing process, by using less rennet and the better expulsion of moisture
from the curds, thereby delaying fermentation until an absorption of
the necessary moisture from the atmosphere takes place. The flavor
of cheese is affected by the various kinds of food from which milk is
produced, by the ingredients used in the manufacture, and also by cer-
tain conditions of fermentation. Salt retards fermentation, hence
it is used in greater or less quantities as the time between produc-
tion and consumption is to be long or short. It is also the prin-
cipal agent in producing that quality of cheese described as sharp.
A highly salted cheese cured in a high temperature, say 90*', will become
sharp, accompanied with an objectionable flavor. If cured in a lower
temi^erature, say 70", it will require a longer time to cure, but the
final result will be sharpness with pure flavor. A lightly salted cheese
cured in a high temperature will soon become worthless. If in a low
temperature it will be mild even to tastelessness. Acidity is an-
other element that modifies the action of rennet. It aids in
the expulsion of moisture from the curds during the cooking pro-
cess, and is relied upon chiefly to give solidity to cheese for shipping
purposes. Solidity, however, is acquired, to a great extent, by aeration
of curds in the sink. If curds are hurried from sink to press, there
frequently results a porosity composed of very large holes, at some dis-
tance from each other, throughout the cheese. The remedy for this
kind of porosity is the more thorough airing of the curds in the sink,
necessitating two or more sinks in factories having several vats. The
porosity, due to the want of acidity, manifests itself in a multitude of
small cavities. The effect of airing the milk is to secure a clean
flavor. By exposing to the air, the obnoxious "odors " are allowed to
escape. Purity of air in the curing-room is a necessity. Many of our
factories have their drying rooms directly above their making and press

63

rooms, aud so constructed that the steam vats, the exhalations from
half rotten floors, the miasmatic atmosphere from uncleaned gutters,
and foul odors from unmentioned corners, find their way, laden with
germs of putrefaction into these curing rooms, surrounding and pene-
trating the cheese, and filling every nook and corner.

Such conditions are frequently the cause of bad flavor, and worse
appearances. Purity of air in the curing room is a condition under
control, and should be strictly attended to during those heated terms
of our American summers. There are several manifestations of an
objectionable nature occurring in the drying rooms during the season,
of the causes of which I have never fully satisfied myself. Yet I have
modes of action for their prevention, which, perhaps, may assist others
in their treatment. Among these manifestations is leaking. There
are three distinct kinds that have taken place under my management.
The first is a leaking soon after being taken from the press. I remedy
this by increasingthe depth of milk in the vat. My theory is that there
is too much moisture contained in the curds, by being cooked under
too light a pressure. The second kind takes place from three to ten
days after being taken from the press, and proceeds from cheese made
from milk nearly sour. Especially do we find this ditficulty present
in the cheese room when any considerable portion of the milk is from
cows fed with sour whey. The third kind is of a very oily nature,
proceeding from cheese upon Avhich a strong acid was allowed to de-
velop, highly salted, aud placed in a room of high temperature to cure.
The remedy for this kind of leakage is to reduce the temperature of
the drying room. I have sometimes thought that this third kind of
leakage was but the simple melting of the small parts of butter held
mechanically in the cheese.

With reference to the practice of skimming, I may remark that we
can best comprehend its effects by visiting some of our cheese markets
in the spring, and marking the difference in quality, and noting its
effect upon the market, in general it deteriorates the quality of the
product, it clogs the market with millions of pounds of dry, tough, un-
yielding cheese ; cheese that are impaired in flavor, that are imperfect
in texture, and deficient in keeping qualities. It prevents consump-
tion; it decreases demand; it drags down prices; hinders production
and the proper development of our national resources. Why the
world-wide reputation of Herkimer county for excellent cheese ? It
is not because of the superiority of her cheese-makers, it is not to the
greater purity of her purling streams or her sweeter pasturage, but, in
the main, to that great economical fact, that her dairymen in early
times had the wisdom and courage to exert their entire skill in the
production of a first-class article. All honor to her Arnolds, her
Thayers, her Salisburys, and scores of other industrious farmers, who
laid broad the foundations of prosperity in the region of their chosen
homes. It is a great industrial face that excellence of production
brings prosperity in its train. Let us not adopt the specious reasoning
of those who would kill the hen that lays the golden egg, but rather
let us practice feeding well our cows that we may secure rich, golden
milk. Let science lend her aid in producing therefrom the mellow,
nutritious products of the dairy, and ere long no Stilton, or Cheddar,
or Edam, or Gruyere, shall lead us in the markets of the world.

Mr. Burnham asked if a cheese could not be made from sour milk
that would not leak.

64

«>

Mr. Moon would not answer in the negative, but he had never been
able to accomplish it.

Mr. Parrington, of Chautauqua — I agree with Mr. Moon in most
that he said, but do think that working milk, unskimmed of its super-
fluous cream, is a losing operation. The gentleman gave statistics to
show that saving this cream made a considerable difierence. Skim-
ming this cream does not affect the quality of the cheese, Avhile it is
saved by being made into butter.

Mr. Budlong, of Herkimer — I do not believe in skimming. I be-
lieve in making a cheese that we are not ashamed to put a brand on.
There will be no waste, if the milk is agitated. [Applause.]

Mr. Farrington — I never saw milk agitated but what it left the whey
muddy, showing a Avaste. In the factory practice the milk takes on
acidity sooner than in the dairy practice, and the separation of cream in
consequence can never be Avorked back into cheese. The richness of
the cheese depends upon the excellence in manufacture.

Mr. Wight — I'm interested in the subject of skimming milk. It
has not been experimented upon sufficiently as yet to determine
the profit to be derived. But in the early months I do not believe in
skimming. [Applause.] The cheese that has the cream in it is the
better cheese. You cannot get as much cheese where you skim as
where you do not. You cannot get such a good quality. Such is my
experience. The danger of skimming is that it may be carried to ex-
cess. One point in Mr. Moon's essay seems to me a little blind. I
would like to ask him why a cheese which has been made with the
whey in the vat has more water in it than when the whey is partly
withdrawn.

Mr. Moon — I have arrived at this fact from study and observation-
I drew down the whey and found that there was a certain moisture. I
left it in and the moisture was decreased. I believe that it was the
pressure of the whey that decreased the moisture.

Mr. Farrington, of Canada — As regards this pressure, as it is equal
on all sides of the curd, I don't see how that could be the cause. I
think the weather has a great deal to do about leaky cheese.

Mr. Farrington, of Yates — I don't advocate indiscriminate skim-
ming, but I can prove by facts that partial skimming is proper.

Mr. Burnham in the spring of the year made an experiment by
skimming one vat and leaving the other unskimmed. When he sold
the cheese he made from each, the skimmed cheese sold for more
money than the other.

Mr. Wright — Two years ago I made whey butter, but found it did
not pay.

Mr. Budlong, of Herkimer, thought if the curd was well cooked and
left long enough in the vat there would be no leaky cheese.

Dr. Wight only knew of leaky cheese as arising from milk too sour,
or from curd taken too soon from the vat.

Mr. Scoville referred to having seen cream over a foot thick on a
whey vat. This enormous waste of cream was the occasion of serious
loss to the patrons, that ought to be remedied.

S. A. Farrington — I know a factory at which was made 2,600 lbs. of
whey butter. Why not have made that into good butter and sold it
for 50c per pound instead of 30c.

Mr. Ellison agreed with both sides. Cream once separated from the
milk can never again be incorporated with it. Leaky cheese arise from

65

too much acidity ; and, again, tJie practice of keeping curd from one
day to the next will produce the same result. He was opposed to the
policy of skimming milk as detrimental to the quality of cheese, and,
therefore, to American interests. The reputation of our cheese stands
high Avith the English. Let us keep raising it.

Mr. Budlong referred again to the question of leaky cheese as af-
fected by the pressure of whey in the vat. If the pressure of whey in
the vat extracts the whey from the curd, why does not the pressure in
the press extract it also ? The whey is only extracted by action of
cooking or acidity. If curd is sufficiently cured before it takes on
acidity it will never be leaky.

Mr. Moon — Take a vat and fill it half full of milk, and another vat
and fill it full cf milk. Set them in the usual way and work them
both alike, and the one which was half full will have its cur'd moister
than the other.

A gentleman stated that many sour cheese leak because put to press
too cold.

Mr. Hunt, of Madison, would guarantee to make a leaky cheese at
any given time. It was all a matter of making.

At this point the convention adjourned to 7 o'clock.

EVENING SESSION.

At half-past seven the evening session was called to order by General
B. F. Bruce, of Madison, who announced as the first order of business
the reading of a paper by the secretary, Gardner B. Weeks, of Onon-
daga:

THREE YEAES' EXPERIENCE IN A CREAITERY.

3fr. President and Gentlemen : — In offering a few statistics and re-
marks on the subject of creameries, I wish one point to be understood
at the onset. What I shall say, comes from an experience gained in
the last three years, and under circumstances peculiarly adapted to lead
me to a somewhat Avarped and biased opinion upon the matter.

In 1809, having heard for years of the creamery system as practiced
in Orange and other counties of our State, I visited one located in Mad-
ison county. I fancy (or, as a Yankee would say "I guess,") that I
somehow obtained a more favorable impression than facts justified, or
the statement made to me warranted. Perhaps, too, the statements
themselves were too highly colored. At all events I determined to try
an experiment in this direction, and leased a newly-erected factory in
an adjoining county, located in a grain region of acknowledged excel-
lence. I ought to state that up to this time I had had eight years' experi-
ence in conducting a large cheese factory in this (Oneida) county.

The factory Avhich I leased in the spring of 1870 was 30 by 80 feet, of
two stories, — well and substantially built — amply furnished with the
necessary apparatus for making cheese from the milk of 400 cows, and
provided, in addition, with a tank or cistern fourteen feet square, and
capable of holding 10,000 pounds or more of milk in the deep cooler
pails. There should have been, likewise, a cool, airy cellar, a conveni-
ence which is almost an imperative necessity in a creamery. To these
I added about lUOO worth of utensils for butter making, consisting of
about 200 cooler pails (8x20), distril)uting can, butter cooler, cream
pails, four 1^ barrel dasli churns, &c. The butter cooler was simply a
square tin yessel, about four feet long, two and a half feet wide, and

fi6

eight to ten inches deep. Into this the butter was put after churning,
and washing, and salting had been done, and kept in it until the final
working, the next day. Of course the cooler floated in the water tank,
and was provided with a closely-fitting cover.

The season of 1870 opened May 24 and closed October 31, covering
161 days. We received 803,662 pounds of milk (from about 250 cows.)
We sold 16,345|- pounds of butter, at an average price, net, of 36 31-100
cents per pound, realizing 15,935.24. Of cheese we sold 57,8]4^ pounds
at an average of 9 98-100 cents, amounting to 15,672.65. This gives a
pound of butter and cheese to each 10 8-10 pounds of milk. The butter
made was mostly shipped to New York, twice weekly, by express, and
we rarely had any sold below the highest market price as quoted in
the Producers' Price Current.

In August, the butter market being quiet and prices not being sat-
factory, we suspended shipments for several weeks, storing our butter
in a good cellar not far distant. We did this counter to the judgment
and advice of our commission merchant, and the result proved that he
was right and we wrong, for though the market improved somewhat,
the butter did not, and the deterioration in the quality of the butter
more than counterbalanced the improvement in the market price, and
we lost some money in consequence of holding. This I believe to be
almost universally true of creamery butter, and I therefore set it down
as one of the lessons drawn from my experience.

"V\ e made cheese of various qualities ; whole milk on Saturdays, to
avoid Sunday labor, keeping Saturday night's and Sunday's messes un-
til Monday ; then, for quite a portion of the season, we simply made
butter from the cream rising on the evening milk, after standing until
morning, and then adding to this milk the mornmg's mess entirely un-
skimmed. This gave us a fair quality of cheese, tolerably meaty, of
excellent flavor, and probably better adapted than whole milk cheese
to the use of that large class of community, who claim that they can-
not eat cheese because it is too rich.

While making cheese and butter on this half-skimming plan, we ex-
perimented somewhat, and we found that Ave invariably obtained more
butter when the night's milk stood for twelve hours in the ordinary
cheese vats, than when set for the same length of time in the deep
cooler pails and set in the water tank.

This we established by test, again and again repeated. Whether the
cause is to be found in the fact that the milk was brought to a lower
temperature in the pails than in the vats, (the spring water standing at
about 54 degrees,) whether because of the greater loss of cream adhering
to the pails than to the sides of the vats, or whether, as I suspect, the
much discussed question of deep versus shallow setting of milk does
not here arise, and the result of the tests referred to militates against
deep setting. The depth of the milk in the pails was probably twice
as much as that in the vats.

Through the early and latter parts of the season, we skimmed the
night's mess of milk as just described, and also took 24 hours' cream
from the morning's mess, or, in creamery parlance, we skimmed 12
and 24 hours. As compared with the plan just described, — namely,
skimming the night's milk after 12 hours, and the morning's not at
all, — we should naturally expect to obtain two or three times as
much butter by skimming the one 12 and the other 24. But we did
not, and in subsequent years we have not obtained any such result.

67

Twelve hours' cream from the night's mess of milk alone would give
from one-half to three-fifths as much butter as 12 hours' cream from
the one mess and 24 hours' cream from the other. This is a problem
which I have never been able to solve. Perhaps if I had been so situ-
ated tliat I could have been constantly or frequently at the factory, I
might have discovered the reason ; but I only made short visits there
at intervals of about ten days, and was rarely there during the morn-
ing hours of work.

I regret that I am not able to give that solid value to these statistics
of relative amount of butter and cheese made under these varying sys-
tems, that they would possess if there could be given in connection
therewith the date when the changes were made, and the amount of
cheese and butter produced from a given and exact amount of milk.
These I could have obtained very readily, if I could have commanded
the time for the preparation of this paper, which I expected to have had
Avhen I ventured to announce it in the programme of this meeting.

1 am convinced, however, for reasons that will appear a little farther
on, that the mistake was made by us in the season of 1870 of skimming
too much. This was especially unwise in the earlier part of the sea-
son, when milk is naturally much poorer in quality than towards au-
tumn.

We were unfortunate enough to engage a person to superintend our
factory operations who was totally incompetent. Consequently, we
worked at serious disadvantage, and had to feel our way step by step.

We paid for milk that year per 100 pounds, May, 1.16 ; June, 1.10 ;
July, 1.10; August, 1.10 ; September, 1.30 ; October, 1.20. An aver-
age of 1.13 1-10, or an equivalent of 13^ to 13f cents per pound for
cheese.

The average price for cheese in factories making returns to this as-
sociation, for that year, as found upon page 176 of our sixth annual re-
port, was 13 9-10 cents.

The financial results of the season's business were not very satisfac-
tory. The balance was on the right side of the account, but it was
small, scarcely more than covering the amount we had invested in but-
ter ajiparatus.

For arriving at the price to be paid for milk, three regular cheese
factories of established reputation and acknowledged success were
selected at the beginning of the season, and Ave were to pay as much
for milk as it netted at any of these factories, month by month. This
plan did not work satisfactorily, because the factories selected did not
sell their cheese until toward the close of the season, while Ave Avished
to pay, and did pay, for milk six Aveeks after the close of the month in
Avhich it Avas received.

The season of 1871 opened April 25, and closed October 21, extend-
ing 180 da3-s. Milk receiAed, 1,032,322 pounds (from about 300 cows),
for Avhich avc paid 89,379.87. The loAvest price paid per 100 pounds of
milk for July, 77 cents; the highest, October, $1.10; the average
90.9 cents per 100 pounds. Pounds of butter made, 20,200, for Avhich
Ave received 85,776.29, aA-eraging 28^ cents net, express charges being
^1.40 per 100 pounds gross, and commission five per cent. Pounds of
cheese sold, 72,400, realizing $6,250, aA'eraging S^ cents. The average
price of factories reporting to this society that year Avas 11.73 cents
per pound.

68

Tlie pounds of milk required for a pound of cheese and butter, the
average for the season, was 11 1-10.

We pursued the same course in regard to making cheese of various
quality, — skimmed, half-skimmed, and a little full milk. The first-
named was almost unprecedentedly low in price in the New York mar-
ket, and a portion of ours of that grade was sold at a small price. We
had been gaining in some points, and availing ourselves of Mr. Ar-
nold's advice, and the experience of our first year's labor, we avoided
some of the mistakes then made. We used a low heat in making our
skimmed cheese, rarely exceeding 80 to 90 degrees, and Ave aimed to
keep the cheese in a temperature of 70 to 78 degrees, as soon as they
were taken from the press, and until 30 or more days old.

There has always been, with us, far more variation in the quality o^
skimmed cheese than in half-skims or full milk.

And so, although many of our full-skimmed cheese Avere poor, very
poor, and sold at a low price, there were, on the other hand, many that
showed a good deal of quality, and brought more money. It was not
an uncommon occurrence for merchants in villages near us to come
and select cheeses for cutting up. They Avere provided Avith a cheese-
tryer, and freely tested all sorts and qualities, — as frequently as other-
wise their choice fell upon full-skimmed cheeses. (lu one case we
sold nearly 200 cheeses to one party, at one time, lor cutting up in an
inland city, and nearly or quite three-fourths of them were skimmed
cheeses, made in September and October, and we received for them
within 14" cents a pound of the highest market price.) There AA^as no
deception at all used. The cheeses Avere sold by us and bought by our
customer solely on their merits, and the tryer AA^as put into nearly or
quite every cheese by him AA'hen he received them. Hundreds of our
skimmed cheeses Avere thus cut up in that region of country, and with
general acceptance.

I would not like to be understood as saying that they Avere, any of
them, of fine quality ; but that they were not Avhite oak cheeses, must
be obvious from the fact that so many Avere thus used. We did not
sell them for skimmed cheeses, — nor, on the other hand, did we sell
them for full milk cheeses. No deception Avas ever used, no misrepre-
sentations were ever made in regard to them. They Avere in all cases
sold on their merits, aud I contend here that it matters not to the
buyer and the consumer Avhat our cheeses are made of, — be it dish AA'a-
ter, or spring Avater, or skimmed milk, so long as they are clean,
wholesome, and haA^e quality sufficient to satisfy the purchaser and
the eater.

And just here may I mention another lesson AA^hich I have learned
iu this matter ? I refer to the common custom of making skimmed
cheeses thin. I believe this to be a mistake, for it brands the cheese
as skimmed, and, therefore, no matter hoAV good the quality, it is not,
and cannot be sold upon its merits. There is a prejudice in the mind
of the purchaser Avhich he Avill carry into the price that he will pay for
the goods. We might just as well stencil each cheese, "This cheese
is made from skimmed milk." Now, as some skimmed cheeses shoAv
more quality, and are in every respect better than some full-milk
cheese, it is obviously unfair so to brand the skimmed cheese that
it cannot have fair play, — that it cannot receive unprejudiced exami-
nation.

69

Use no deception or prevarication, but let the cheese stand or fall
simply only upon its merits.

Again, thin cheeses lose more moisture than thick ones, and, there-
fore, become dryer; and, certainly, skimmed cheeses, even if rightly
made and in their best estate, have no superfluous moisture.

Therefore, 1 would make skimmed milk cheeses of the same shape
as full-milk cheeses. — 14 to 15^ inches in diameter, and 9 to 10 inches
thick.

The prices paid for milk in 1871 were low. Butter was proportion-
ately higher in market than cheese, and the financial results, though
not showing large profits, were yet satisfactory. We agreed upon an-
other system of arriving at the price to be paid for milk, using the
Weekli/ Producers' Price Current, published in Xew York each Satur-
day, as a basis. We took the highest quotation on cheese named there-
in, week by week, for a month. Averaging this, we had arrived at a
basis on Avhicli to pay for milk delivered to us during the month pre-
ceding. Because, cheese made from milk received in May, for in-
stance, could not be ready for market until June, and, therefore, June
prices for cheese should establish prices for May milk.

From this highest quotation in New York our patrons allowed us to
deduct one cent a pound, as the cost of freighting cheese to that mar-
ket and having it sold there by a commission-house, — and two cents
a pound to cover cost of making the cheese, furnishing materials used
in making, !kc. Each ten pounds of milk being considered an equiva-
lent for a pound of cheese. (These alloAvances are liberal, but it must
be remembered that the factory was small.) 8o that, to arrive at the
price to be paid for May milk, if the highest average price for cheese
in June, in New York, was ll^ cents a pound, we paid 11|^ cents, net,
for each ten pounds of milk, — or, ^1.15 per 100 pounds.

This was fully due six weeks after the close of May, or, on the loth
(u" July, — and it Avas stipulated that if we Avere not prepared to pay in
full at this date, any or all the patrons could then demand and must re-
ceive two-thirds of the full amount due them for that month. I am
thus i)articular to state this plan in detail, because I have had manv
inquiries on this point. It Avorked entirely Avithout friction ; thei-e be-
ing no chance for divergence of views, and theretbre no hard feeling-
could arise on either side.

I am bound to say, hoAvever, that this plan Avill not always insure
profits to the buyer. "It's a poor rule that Avon't Avork Ijoth Avays,"
and this one Avorked both Avays Avith us. In 1871 it enabled us to
shoAV a handsome margin, considering the smallness of the business,
while in 1872 it left us with no profit whatever. The quotations in the
circular alluded to Avere higii throughout the latter part of the season.
Cheese was therein quoted at l-lf and 14^- cents, Avhen it Avas in most dis-
tricts in the country impossible to obtain more than 12 to 13 cents for
the best.

The season of 1872 extended from April 22d to October 19th,— 180
days. Our dairy numbered rather more than 300 cows, and Ave re-
ceived 1,024,310 pounds of milk. From this amount of milk Ave
should have produced — had Ave made only clieese, — from 102,400 to
105,000 pounds of cheese. We did make from it 18,202 pounds of but-
ter and 70,818 pounds of cheese, — 95,080 pounds of both, — requiring
10 77-100 pounds of milk for a pound of both. For the butter Ave re-

70

alized, net, 15,063.33, an average of 37f cents per pound, — butter being
low in price all through the season.

For the cheese we received $7,341.48, an average of 9 56-100 cents,
per pound of this cheese ; 20,153 lbs. were sold to cutters of cheese in
adjoining villages, and retailed at the factory, realizing almost 12 cents
a pound. A somewhat large amount, 22,410 lbs., was sold to buyers at
an average of nearly 13 cents a pound. The balance, 34,:c22 lbs., was
of low, and very low, grades, and brought us an average of only 6 1-10
cents a pound, after deducting freights, cartages, commission charges,
and loss of weights in New York, the latter a heavy item. It will be
noticed that we received, in 1872, almost the same amount of milk as
in 1871 — 7,liS4 lbs. less. From this less amount of milk we made
1,938 lbs. of butter less, and our butter brought an average of fc. a
pound less than in 1871 ; and we made 3,418 lbs. of cheese more, and
our cheese averaged 93^c. per 100 lbs. more.

I am sorry to be obliged to add that our milk in 1872 (albeit we had
nearly 8,000 lbs. less,) cost us $1,245.91 more than in 1871. The aver-
age price paid per 100 lbs. of milk in 1871 being, as already stated,
90 9-10 ceuts, while in 1872 the rate was $1.03f cents; a difference, it
is true, of only 12 8-10 cents per hundred, and yet large enough to
sweep away any and all the profits which we had hoped for as the re-
sult of the season's operations. I explain this result from two causes.
In the first place, the price paid for milk was based upon the market
price of cheese, and cheese was for a considerable part of the season
relatively higher than butter. Then, skimmed cheese, too, was in
light demand, aud prices ruled low.

Then, again, our cheesemaker, although he had done good work the
previous season, made a great deal of poor cheese in 1872. His early
skimmed cheese were by far the poorest lot that I ever saw. He soon
improved upon them, but the poor ones seriously reduced the average
for all.

A few general facts and suggestions, and I will close.

Our factory was located in a grain region, but the milk brought to
us was generally of good quality and tolerably well cared for by the
dairymen. At oue tmie, in 1870, the driver of one team, which drew
milk from a large dairy a long distance, thought to use extra diligence
in caring for his milk, and thereupon covered the cans with a thick
buffalo robe as a protection from the intense rays of the sun. I need
not say that we had sour milk and sour cheese, and trouble generally,
until the matter was ferreted out and the buffiilo robe left at home,
until the winds and snows of winter should put it to a use more legi-
timate.

Our creamery was, in many respects, conducted loosely. Money
could have been made, even in*^1872, had everything been more sharply
looked to. I am confident that many creameries have made money
during the past year, and if my poor exhibit shall lead them to give to
us, or to the public, the facts and figures of their business, I shall have
accomplished one leading design 1 had in view in the preparation of
this paper. But I very much question whether our knowledge touch-
ing the proper manipulation of skimmed milk so as to produce the
most satisfactory results has reached a point that renders even the best
conducted creameries more profitable than the best conducted cheese
factories.

A better result has been a thousand times figured out on paper, by

71

taking the statistics of a clay or a week at a time, but in all such cal-
culations which have come under my notice, there is never nearly
enough margin left for contingencies tliat are constantly arising — for
losses that inevitably occur.

What our American cheese factories most lack to-day, is properly
constructed curing houses. Then, when this want is met, it is my
judgment that most or all factories should be provided witli the amplest
facilities for making both butter and cheese. There are times in
almost every season when butter is relatively much dearer than cheese,
and sometimes this occurs in the heated terms, when the making of
cheese is a burden and the selling of it an exasperation. At such times
make butter, and the best quality of skimmed cheese. I suspect that
the most profitable course a factory can pursue — throughout the
entire season — is to skim 12 hours' cream from the night's milk, and
none at all from the morning's.

This gives a good deal of butter, and of a very superior quality, for
the cream Avhicli rises during the first twelve hours, not alone consti-
tutes a good share of all the cream in the milk, but it is the very best —
the "creme de la creme" And the cheeses need not show the loss to
any appreciable extent. Indeed, if rightly manufactured, few buyers,
dealers or consumers could detect any loss of quality — I care not how
shrewd and experienced they may be. I said, "rightly manufactured,"
and I mean just that. Very few of our cheese-makers have yet had
any experience in handling skimmed milk, and fewer still know how
to produce this "right" result. But, if the call comes for manufac-
turers with such qualifications, it will not be long before it will be nobly
responded to.

1 am exceedingly interested in this problem of making skimmed
milk cheeses, and am convinced that the day is coming, and. is not far
distant, either, when soft, meaty, wholesome, delicious cheese will be
made from skimmed milk; when the structure of the casein (as Mr.
Arnold puts it,) shall be as thoroughly broken down as in the best full-
milk cheeses. I am the more convinced of this from what Mr. Willard
told us, years ago, of the sample of cheese shown him by Prof. Voelcker,
in London, made from milk divested of all the cream that could be
separated, and yet so good a judge as Mr. Willard, finding it so but-
tery and so excellent, pronounced it as doubtless made from fnll milk.
I am so convinced, still further, by what Prof. Caldwell told us, two
years ago, of the celebrated and high-priced cheese of continental
Europe, several of the very best of which are made — and have been
made — of skimmed or partly skimmed milk. And I am led to the
same conclusion, by my own experience, small and unsatisfactory as it
has been in some of its aspects.

The conclusion, then, of the whole matter in my own mind is this :
Let the great majority of our cheese factories continue to make full-
milk cheese and make them as good as possible. But let the investi-
gations, tests and experiments respecting the manufacture of skim
milk cheese be pushed witli vigor and patience and the result will be a
success beyond our highest present anticipations.

At the conclnsion of Mr. Weeks' reading, Mr. Farrington, of Yates,
Straight, of Ohio, Scoville, of Oneida, and Farrington, of Canada, put
some pertinent questions. These Mr. W. asked to wait for the reading
of a paper to follow on another day which would cover the ground on
which questions were asked.

72

Mr. Scoville, of Oneida, was called upon for a x)aper on tlie proper-
ties of milk and the result of experiments he had made with it. He
said :

PAKT OF MR. SCOVILLE'S PAPER.

The principle embodied in the law imposing a fine upon the patron
Avho should retain the strippings at home for tlie purpose of using it
for making butter, or otherwise, led me to make some experiments,
which, though not satisfactory to myself, yet I present them at this
time hoping it will stimulate others to make similar experiments, and
I trust next year myself to be able to make more extended observations.
It represents the percentage of cream from the milk first drawn from
the udder and the strippings.

Strippings.

per cent 47 per cent.

" 48 "

...' 33

33

35

" 45 "

29

33 "

" 65 "

39 "

No

1

11

2

9

3

7

4

8

5

5

6

11

IV

7

8 .

9

6

5

10

10

The samples of milk were placed in the common per cent, glass, and
stood in the milk room about 30 hours, and in nearly every instance
the cream was hard and firm.

These observations led me to inquire what are the constituents of
milk as shown by analysis, and as a matter of reference, I append the
results of a few observations made by several able chemists, both from
healthy and diseased cows.

Constituents.

1

2

3

4

5

6

7 8

9

10

11

12

Water

85.26

85.86

85.6

87.0

92.4

86.7

93.3

87.7

86.9 57.8

49.0

49.4

T^utter

4.40

4.42

4.7

3.5

1.9

3.4

3.0

1.9

4.0| 13.4

42.4

31.1

Sugar

3.97

1.79

4.8

1.5

1.0

1.8

1.0

1.3

4.31 15.7

3.8

1.9

Casein

5.71

7.08

4.3

6.8

3.6

6.9

3.7

7.4

4.4 13.1

4.3

16.5

Salts

0.66

0.85

0.6

1.3

1.1

1.3

1.0

1.7

0.5 1.0

0.6

1.1

Total ....

100.00

100.00

100.0

100.0

100.0

100.0

100.0

100.0

100.0' 100.0

1

100.0

100.0

No. 1 is the milk of a cow kept for family use in the city of New
York; No. 2, of swill-fed cows from distillery stables in New York;
No. 3, country milk furnished by a dealer to customers in New Y''ork;
No. 4, milk as drawn from coavs in Williamsburg distillery stables ;
No. 5, sample of same as delivered to customers ; No. 0, milk as drawn
from cows in New York distillery stables ; No. 7, milk from the same
delivered to the customers ; No. 8, milk from a sick cow, Williams-
burg distillery stables; No. 9, sample of milk used by Gail Borden for
preparing the " condensed milk " ; No. 10, condensed milk as prepared
from No. 9 ; No. 11, cream from same milk, No. 9 ; and No. 12, cream
from milk of distillery cows at Brooklyn.

73

In the tables the bad milk is at once perceptible from the large pro-
portion of casein, while the sugar and often the butter is as dispropor-
tionately small. The large amount of saline matter in the bad milk
is caused by the addition of salt for the purjjose of disguising the
adulteration with water.

Though the chemist can show that such milk is generally bad, yet
its poisonous (lualities are more apparent by its use. i^'rom the diseases
of young children traced directly co the use of swill milk, it is only
wonderful that the death rate does not rise more rapidly than it does.

Mr. Wight recurred to the paper of Mr. Weeks, and hoped Mr.
Straight would give the benefit of his experience in Ohio.

Mr. Straight said he came for information, not to impart it. Didn't
think he knew much about the matter. Others were older and wiser.
But he had followed the business for four years of making cheese from
partly skimmed milk. Had paid the past year 10^ cents per 10 pounds
of milk, and yet the result satisfied. We have been figuring out the
result ibr four years, but we are unable to tell yet how we will make
it. Lady operators from New York have made a success of our factory.
Others have failed. It seemed to rest largely with the maker, whether
the result was good or bad.

Mr. Straight will continue on this same line for a time yet. He
hopes and expects to make a success of the system.

Mr. Willard, of Herkimer, wanted to know the price obtained per
pound.

Mr. Straight — The average price obtained in the State.

Dr. Wight said that churning cream sAveet and putting the butter-
milk into the cheese, was not a good jilan ; it affected the cheese. Butter
made from sweet cream did not keep well. It lost its aroma. By let-
ting the cream sour he got more butter. In reply to question said he
churned sweet and sour cream at same temperature.

E. S. Munson, of Delaware, believed sweet cream should be churned
at a lower temperature than sour. He spoke of dairying in Delaware.
He thought the milk better than in many other places better knoAvn.
He paid llT-g- cents for 100 pounds of milk in 1872, and their pay-
ments have never been less; charges 34- cents a pound for making
butter and two cents for skimmed cheese. In reply to questions said
absence of light did not in his opinion prevent color in butter, and
that agitating milk does not prevent or retard the Srj)aration of cream.
His cheese sold at an average of 7i cents. From June ist to August
1st, ") cents; August 1st to October loth. Sets; October 15th to No-
vember 1st, 10 cents. Marketed at Norfolk, Va., largely, and at New
York city.

Mr. T. I). Curtis announced that those desiring cheese-makers, and
nuikers desiring situations, are desired to meet this morning at Messrs.
Jones iS: Faulkner's.

The convention adjourned tid 10 o'clock Wednesday morning.

SECOND DAY.

The Dairymen's Convention began its second day's proceedings at
half-past ten o'clock, yesterday morning, B. F. Bruce, of Madison, in
the chair. There was a decidedly increased attendance over that of
the previous day, at least ten states being represented.
6

74

CENTENNIAL EXHIBITION.

Mr. Scoville, of Oneida, moved that a committee of five be appoint-
ed to consider the request, made by the Centennial Commission to all
agricultural bodies of the United States, and see what this association
might do to assist in the International Exhibition,

VIENNA EXPOSITION.

Mr. Arnold, of Tompkins, said he wished to call the attention of
the convention to the fact that the cheese industry of this country
was not yet arranged to be represented at the Vienna Exposition.

The secretary read a circular from Prof Caldwell, of Ithaca, request-
ing the association to do what it could to have the dairy interests of
New York State represented at that exposition. A resolution was
presented at the same time for the appointment of a committee of three
to attend to this matter.

PAPER OF DAVID LEWIS, ESQ.

Mr. David W. LeAvis, Esq., of New York, read the following paper
on " Marketing Dairy Products :"

Gentlemen : — I beg your attention for a few moments to the general
features of marketing, to its being the objective point of production,
the great business of the world, in need of all our aid, and a master of
us all ; to the fact that high standards, uniformity and evenness of
make and continuous reliability of quality, are great helps to market-
ing; to the necessity for home distributing markets ; to the inter-de-
pendence of all industries in marketing their productions ; and finally,
to the need of free motion for person and property in order to assure
the general benefit. Marketing is the natural sequence of production,
the utilization or exchange of a completed form of product to promote
other production ; a never ending round of the concentrations of sup-
ply and the distributions of demand — in fact the circulating system of
the body politic. Cities are the greater centers of the market system,
the supply chests and store-rooms of the families of mankind. Float
in mid-air — look down upon the convergent tracks — the hastening
trains — the toiling steamers — the whitening sails and the lumbering-
teams, all tending thitherw^ard and again diverging thence, carrying
with them the elements of life to mind and body all over the land.
Eailroads and canals, highways and by-ways, are the arteries and veins
and minuter blood vessels of the system, telegraphs the nerves, and
moving the circulating medium of exchange, the life giving blood car-
rying the needed nutriment to the remotest members. Merchants and
marketmen and storekeepers are the stewards of the stock, the guar-
dians against undue hoarding and unwise spending.

Nature markets generously, the earth sends her mists and vapors, to
market in the clouds, free of freight, sure of destination and certain of
good returns. In the summer, showers slaking the parched ground
and freshening the face of nature ; or in the snow flake, sifting softly
down, covering field and farm and forest in its downy bed, gently tuck-
ing in the tiny, tender shoots and grasses, and the million germs of
life which, nestling under its wintry counterpane, wait the awakening

75

call of spring to birth, growtli, maturit}^ making againg rich return iu
the grand rounds of nature's eoonomy.

See the boys and girls going to school — fitting for market. See the
miner, deep down the shaft, loosening earth's treasures for a market.
See the spindles, twisting, twirling, never tiring, working each their
little thread, for market. See the rough ore, smelted in the fiery fur-
nace, turned in the iron bar, laid as the nation's highway, for a market.
Ah ! the earth itself, is all in the market ; it is the great warehouse,
full of all treasure, waiting only the outstretching hand of man to
bring it into the market of his own uses. It embraces all the grand
and the minute processes of the world, thus getting ready for market
and marketing.

The great living masses of men, from the man who gets his kinship
Avith the workii]g world through the shovel and the wheelbarrow, to
the millionaire who dams up the streams of his prosperity and runs
the machinery of civilization by the force of his fortune and skill,
there is but one end, and but one result ; it is the marketing of their
minds and bodies and fortunes for the use of the world. The dairy-
man turns his herd upon the earth to condense from the air and water
and growth of the soil, the milk which, by his skill and labor is trans-
formed into butter and cheese for the use of men who, in their turn,
are sending back to the farm the thousand aids and appliances neces-
sary to modern life and civilization. His marketing begins at the be-
ginning of the growth and manufacture of the product. Nature awaits
direction and development at the hand of man. Wild grass and
flavorless stubble must give way to the juicy and sweet and tender se-
lections sought out by care and experience. The herd must be bred
and housed and fed, and their product handled with skill and care.
" There is plenty of room at the top," and the rightful ambition of his
marketing is to have a production up to the time. The elevation of
men implies the elevation of the products with which they are yet to
be supplied. When ignorant emigration from old world society
swarmed upon the country, when processes of labor were largely muscu-
lar and in the lower mechanics, then there Avere good markets for cor-
responding manufactures; but now, Avith universal education and the
increased clanking of machinery cAcryAvhere doing the Avork of man.
there comes market requirements for higher standards and continuous
uniformity and CA-enness of make. This evenness and reliability of
production ahvays goes hand iu hand with advanced standards of qual-
ity, and Mr. Williams, the father of the American cheese factory sys-
tem, Avhen he started his factory at Kome, began teaching dairymen
the truth, since so fully demonstrated by the factories, that a stand-
ard uniform quality in a production adds largely to its distri!)utive
value.

In King Solomon's time, buyers being then all childlike and l)land,.
they are thus referred to in the Proverbs : " It is naught, it is naught,
saith the buyer, but Avhen he has gone his Avay then he boasteth." Noav,
Avith the standard quality ami uniform production of the factores
standing up and asserting their oAvn value, so that he that runs may
read, this is a game no Avell regulated modern cheese buyer pretends
to understand, and Avould attempt to gainsay their value. The dairy-
man having tnis uniformity and CA-enness of make abandons the old
method of the cheese business, cotemporary Avith its dairies all differ-
ent and many poor, and a thousand dairies and a thousand qualities.

76

to the four winds of heaven, for buyers to run to and judge of oftimes
with only themselves for judge and jury. With no concentration of
product, no equality of position between buyer and seller, and no suf-
licient standard of quality to determine any standard of price, with
nothing but its scattered fragments of production, and no whole loaf
like the factory offering at local centers to cut down from and distri-
bute among consumers without waste or loss. He sees the benefits of
combination and concentration in selling, and makes his offerings at
his own local distributing market centers. Look at Utica, Little Falls
and other local points, and can any man complain that there the value
of his cheese is not brought right home to his own door. Mention the
Plymouth, Fairfield, Newport and hundreds of other factories, and is
not their worth stamped upon them by the name of the factory almost
as much as the value of a coin by the stamp of the mint, and they are
passed from hand to hand with about as much certainty, and at al-
most as trifling a cost as was the old bank bill currency of the several
states.

Butter has a right similar benefit from the factory system, especially
the benefits of a union of interests and concentration for sale, which
last advances the distributive values enough to compensate for the dif-
ference between patrons. (The dairyman says my dairy is as good as
the creamery, and it is possible it is. He also says my note is just as
good as a bank note, and we may grant it, and yet neither his dairy
nor his note will pass current with the general public quite as well as
the product of the well-known creamery or the note of the well known
bank.) To private dairymen, the factories leading in price must sug-
gest the need of this evenness and uniformity of make, and careful
keep and concentration in selling. Ten to twenty-five per cent, of the
value of private dairies is annually lost by the lack of projier cellarage
and careful keeping. Butter is a delicate article, and its worth is large-
ly in its life and freshness, its flavor 'and aroma, and these gone its
value has gone also. It is like a botiquet, when the young man bought
it and presented it, fresh and fragrant, it was the toy of lily fingers, and
cherished and admired; but in a day or two afterward, when the girl
brooms it out off the back stoop among the rubbish, its value has de-
parted, it's a bunch of worthlessness. And so with butter. There
may be the best farm, and the best stock, the most patient and faithful
dairymaker, but if there is a cellar under the house where files buzz in
summer, or with a wet, mud hole bottom and mouldy smell, then the
best work above stairs may all go for naught. Concentration in selling
is facilitated by the factories, and furthered by the local markets at the
focal points of the different districts. The four corners, with its
church, artizan shops, stores and tavern, concentrates the activities of
a neighborhood, the same as the burning glass brings together the rays
of the sun and generates heat and warmth. Men feel the influence of
its attraction, and unless there is counter attraction to keep them in
their own home orbit, tend to the nearest centers and from thence to
the city, as naturally as rivers run to the sea.

So too with the product, it seeks concentration and inclines to a
common center for distribution and exchange. The larger the market
the more powerful the attraction, and the nearer the market the more
powerfully that attraction is exerted. London, and Liverpool, and
Manchester Avould suck in the products of these northern counties
like water going through a mill race, were there not 3,000 miles be-

77

tween us and them. Xew York, Boston and Philadelphia being nearer
are stronger magnets, each attracting a greater or less proportion of
the product in ratio to their own accessibility, and bulk and volume of
business, while Utica and other near-by markets exercise that contagi-
ous home attraction, which will become more extended and powerful
as intercommunication is developed and cheapened, and as the standard
of quality becomes uniform and advanced, and as the regular concen-
tration of quantity at these different markets becomes more fully as-
sured. It is to these local markets, to the freest, cheapest and best
facilities for the exchanges of production and the most mobile associa-
tion of men through the open country, that w^e must look for the
greatest good to the greatest number. Keej^ these focal distributing
centers widely known, alive with oflferings and of high character for
justice and generosity, so that all the world may know, and knowing,
come to buy, as friends to friends, liberal buyers to a generous market.
Keep the country attractive, populous and popular, and the best in-
terests of the cities wall be assured. When men die, it is the extremi-
ties that first get cold — when they are in debauch, it is the head and
heart, the centers of the system, tliat are flushed and fevered, and
Avhen farm-houses drop into coldn; ss and neglect, Avhen tenants take
the place of proprietors, when the country school-houses are deserted
and the cheery voices of children are dying out from the hill sides and
the valleys ; when cities are crowded and overgrown, and riotous spec-
ulations usurp patient industry and rule the hour, Avhen political and
commercial centers are hot w'ith excitement, when costly public build-
ings and public officials are increasing in direct ratio with poverty and
pauperism and crime — Ave must then suspect the flush of fever rather
than the glow of health. Consequent upon marketing comes the rapid,
certain and economical transportation, the means for Avhich have been
vouchsafed us by the Giver of all good, (but as yet only partly laid
hold of and improved). The use of the telegraph should make the
commercial letter obsolete, and railroads and telegraphs whose stock
and cost shall only be represented by actual cost, will one day give us
the further benefits sought to have been conferred by the good Father
upon his children through the patient Avorkings and untiring genius
of a Fulton and a IMorse. More remote from marketing interests, but
not less vital to their prosperity, lie the general health and Avell-being
of society at large. The strength and vigor of all our individual in-
terests lie in the health and vigor of society as a Avhole. The branch
cannot flourish Avithout the absorbent root and the sustaining trunk,
and Ave must not only canvass our particular branch of business, but
also its relation to, and the condition of the organisms of Avhich it is
a part.

The earth, take the Avorld over, is almost as free to the uses of man
as the air he breathes. Its acres are broad and plenty, and the farmer's
vocation is open and free to all. It requires no legislative enactments
to limit the thrust of the spade or the length of the furrow, and no
so-called protective societies to strangle apprentices to the ploAV or to
regulate the hours of the sun — in his domain competition is open and
free to all.

He doesn't Avant national legislation, compelling paper as a legal
nder in place of the Avorld-recognized standard of gold and silver,
nd reducing the business of the country to the level of the policy

78

shops and gaming table, with his own trusted agent, highest in power,
howled at as arbiters of the game.

In fact, he sees only damage and destruction in the whole outfit of
special legislative tinkers, with their wholesale uses of soft solder, fol-
lowed by the red-hot iron of application.

Eailroads and canals and telegraphs are made legislative shuttle-
cocks, money is converted into a bewitched devil broth, currency with-
out redemption, hampered by many laws, all departments are more or
less in the hands of speculators. There have been no less than three
ditfereut State acts regulating the tare of the packages in which butter
must be packed, the last one passing the Legislature in the winter of
1864-5, just as the light-headedness of the great greenback era had
commenced. Its title should have been: " This is an act entitled an
act to take away the right of a dairyman to weigh and mark his own
package containing his own butter, and to appoint the coopers of the
State to transact his business in his stead."

Were merchants and mechanics, lawyers and politicians and other
babes and sucklings so gored and sore wounded by ye savage agricul-
turist, that they had to appeal to the sovereign arm of the State for the
balm of a special law with an army of unpaid coopers to back it ? No.
Our brethren in other industries had no wish to manacle honest labor,
as if it were a suspected thief. The insult had not the warrant of even
a mistaken public opinion, and the law is but a specimen of the other
lawful lies, begotten by the devil, whose children are choking truth out
of the statute book, and we shall be not only negligent and guilty, but
traitors to ourselves and to our homes, if we permit such intei'ferences
Avitli the private interest, without protest and all possible counter eflFort.
Ah ! the old admonition of tlie fathers, " Let freedom ring," that music
that calls all men into activity, subject only to general laws. A run-
ning chart issued for the guide of all — that old silver-toned bell ring-
ing out freedom to all, favoritism, placeism and pauperism to none;
its chimes have wooed the laborer to his task, cheered him on life's
journey, and soothed him to his rest, in the fond hope that its tones
shall ring out again on the clear air of heaven for his children and his
children's children. Across the sea its echoes have awakened the
peoples of distant lands, and brought them hither, willing workmen at
its call. And this it is that has given us great measure of prosperity;
this it is that has given the American dairyman, in common with the
American artizan and the American laborer, the best market to go to
on earth. We have not been feeding or working for paupers Avho can-
not buy, or for paupers officially suckling their support from the State
who can — but we have been dealing with, and serving and supplying
as co-laborers, farmers — men of greater individuality, more personal
activity, and hence larger consumers of a higher standard of produce
than any other people under the sun, and it is no more a political or a
social question than it is a square business proposition whether we
shall sustain these markets in the full flush and vigor of health with
the free action and unfettered intermovement of all parts of the body
politic, or whether they shall be left to become entangled in conflicting
laws, and hamstrung by special legislation. The interest of one is the
interest of the whole. The artizan and labor, capital and money, are
.all members of the sa,me household; their prosperity is our prosperity,
their ability to buy is our ability to make sales, and any injury to them
is a loss to us. Let us then extend the right hand of fellowship to

79

our brethren aud workmen in all the various channels of industry,
and work and pray for their freest play and fullest movement, and with
all our hearts bid them a prosperous and happy new year and a con-
tinued growth and advancement.

The chair announced the following committees :

On Vienna Exhibition — David H. Burrell, of Herkimer; X. A.Wil-
lard, of Herkimer ; Harvey Farrington, of Canada West ; M. Folsom,
of New York.

On Centennial Exhibition — J. V. H. Scoville, of Oneida ; 0. S. Bliss,
of Vermont; D. A. Nichols, of Chautauqua; David W. Lewis, of New
York ; E. S. Munson, of Delaware.

o. s. bliss's paper.

0. S. Bliss, Esq., of Vermont, read the following paper on " The
Butter Factory system of Northern New York " :

Mr. President: After the very eloquent and poetical address of the
gentleman who has preceded me, I fear I shall make but a sorry show
in the presentation of my sober matter of fact remarks upon the sub-
ject of recent improvements in butter-making in Northern New York.
I cannot, moreover, but feel that somewhat of apology is due fi'om me
for appearing before you as the special chronicler of the progress of
the people of a portion of your own State, in that department of in-
dustry which it is our object as an organization to foster. 8o confident,
however, am I that the intrinsic merits of the case will justify my
action, that I beg your indulgence for a very few minutes while I at-
tempt very briefly to indicate some of the more important elements of
their success.

Not many months ago I was looking about among the butter dealers
of Boston, when I accidentally run upon one who was just receiving
a load of butter from a factory in Franklin county, New York, a section
to which we of Northern Vermont are united by a variety of ties, and
in which we contrive to keep up a pretty active interest. I found the
dealer courteous and communicative. W e examined the butter toge-
ther, and he gave me such information in relation to it as he possessed.
I found it a very choice product,.such as is rarely seen upon the whole-
sale market in any city — such as is usually gobbled up by a certain
class of dealers the moment it touches the consignee's floor. In fact,
of that class of goods which is always spoken for in advance. Every
dealer who is so fortunate as to get such a lot has a place ready for it.
It was perfectly uniform in style and quality — so alike, that to use a
cant expression, "you could not tell one package from tlie other."

Soon after that I spent a day among the butter dealers of New York,
and I examined a great many packages of choice butter there, but lam
free to say that I did not in any instance see a finer lot than that from
Franklin county. Before leaving the city I opened a correspondence
upon the sul)jcct with some of my friends at Malone, and subsequently
visited the locality for the })urpose of learning more of what was being
done there in the way of making a really choice article of butter. I
had known something of the products of that section for many years,
and I was prepared to find that an advance had been made in many
particulars, but with an ever-abiding sense of the tenacity with which
old customs and prejudices stick, I Avas surprised to learn that they

80

had for once capitulated, and that a neAv and better way was prevailing
to an extent hardly to be credited.

I think there is no stimulus to improvement like an honest discrim-
ination on the part of the buyer between the different grades of goods.
But the ordinary system of buying butter in all our country markets
has not been sufficiently discriminating to have a thoroughly good
effect. It has generally been slack and spasmodic, and has failed to
impress the fact upon the mind of the producer of the common " fair
to good" article that his goods are not up to the standard of excellence
that will command the best price. The producers themselves do not,
and I am charitable enough to think that they cannot, ordinarily, dis-
criminate sufficiently for their own interest in this matter.

Human nature is always and everywhere perverse. It is a waste of
time and breath, to attempt to talk men into a better course of doing
their work, be it in the dairy or on the farm. It is not enough for
them to hear of, or to see the defects in their products. You must make
them feel that their interests are to be promoted before you can induce
any reformatory action. Many a man may date his prosperity back to
a transaction exceedingly damaging to his purse, but equally or more
mortifying to his feelings. The buyer Avho, without appearing hyper-
critical, candidly and fairly tells the producer that his goods are not
Avhat they should be, nor what he can make them if he will, does that
man a greater favor 'than he who, fearing to offend and lose a customer,
takes some round-about course to get "whole" after making an unde-
sirable purchase from him. What is true of individuals is equally or
more so of communities. A community that has acquired a reputa-
tion for the 23roduction of a superior class of products is not half so
apt to seek for and embrace improved methods of production as one
that has heretofore occupied a less desirable reputation in commercial
circles, hence we may always look for the most valuable improvement
— for the most zeal and enthusiasm — in the less favored localities.
Most men have a healthy ambition in relation to such matters when
they once come to appreciate their real position. I would not be un-
derstood— to so much as insinuate — that Northeastern New York or
its people are lacking for any of the elements that go to make up a
successful dairy country, but the fact exists nevertheless, that they
have not in the past, been so situated as to command so favorable
prices in comparison with other localities as the people believed they
were entitled to, and they set vigorously to work to remedy the evil,
and right thoroughly have they accomplished their purpose. I do not
mean to say that there is no second or third quality butter pro-
duced there at this time, but I do say, and I have the figures to sustain
me, that the sales of the past year indicate a progress m that respect,,
without a parellel in the circle of my acquaintance. Their butter is
no longer a drug upon their hands, but notwithstanding the low prices
and comparative dullness which have characterized the market the
past season, there has not been a time when there was not a demand
for all their choice goods in advance of production, and at prices quite
in advance of those which were paid in localities which heretofore have
outsold them by several cents on a pound.

And now arises the question, in what manner have these very
cheering results been accomplished ? We answer, chiefly, but not al-
together, by adopting the co-operative system and working up the milk
in factories.

81

At a meeting lielcl in Mulone, for the purpose of organizing a county
dairymen's association, which I had the honor of attending some Aveeks
since, it Avas remarked hy an enthusiastic factoryman, that no butter
had been sokl in that phice for over thirty cents a pound that was not
made in a factory. Such, however, Avas uot the case, as subsequently
appeared: but the additional facts also appeared that the exceptional
private dairies had all adopted precisely the same apparatus and pro-
cess of manufacture employed in the factories.

It has been said by some wiseacre that the popular adages might
better be called popular fallacies, and to illustrate his position he pro-
duced a Avhistle Avhich he had made from a pig's tail. He might here
find another opportunity for an equally apt illustration of his position,
for the Jewett i)an, the invention of a Franklin county dairyman, and
manufactured by a Franklin county tinsmith, is used here, not only in
all the factories but in very many private dairies, and I have failed to
meet a man who having once adopted it has gone back upon it, and a
man for once, the popular adage to the contrary notwithstanding, is
honored in his own country and among his own kin.

At this point I may be permitted to offer a Avord of personal explan-
ation. Tavo years ago I had the honor to read a paper before this as-
sociation on the subject of butter-making, and I then took occasion to
commend a style of pan Avhicli I kncAv to be in successful use, and to-
day, Avith equal stress, I commend another which I know to be in suc-
cessful use. Of the former, there are to my knoAvledge four or flAC
sets in use ; of the latter, I have little absolute knoAvledge, but I pre-
sume there are half as many thousand — there are certainly in the
small circle of my personal acquaintance half as many hundred. The
one is based upon the theory of deep setting, the other upon that of
shalloAV setting. The friends of each claim it to be superior to the
other, but I do not knoAV that the question has ever been tested by
experiment. I have never made any tests by Aviiich to fully settle in
my oAvn mind the relative merits of deep and shallow setting. I did,
hoAvever, accept the reports of exiieriments by others, Avhich I at one
time believed conclusive in favor of deep setting. During the past
two years, several reports of experiments have been published, one of
the most reliable of Avhich is that of your secretary, alluded to last
evening, and nearly all of Avhicli tend to sustain the theory of shalloAV
setting. It is a question, however, Avhicli must require before a trust-
Avorthy conclusion can be reached, much time, great care, more appar-
atus tlian any small farmer or dairyman has at command, and a large
sujiply of milk for more than one milking or one day.

Our A'ermont Dairymen's Association has authorized its officers to
conduct such an experiment whenever we can find a dairyman or a
factoryman Avho, having the facilities, is Avilling to co-operate Avitli ns
in making the experiment, and avc expect to be able to reach some pos-
iti\x' conclusion of the Avhole matter. Until that question can be set-
tled by more thorough experiments than I have ever seen recorded, I
shall deem it prudent to adhere to the old-fashioned practice of shal-
loAV setting. Whenever it shall be fully established that deep setting
affords as favorable results, I shall again advocate that as most con-
venient, regardless of anybody's charge of vacillation or fickleness. I
am not here to commend or condemn any man's goods, Avares or mer-
chandise. I disclaim in toto any attem])t to grind anybody's axe, or
even to Avhet anybody's little hatchet. But I may be permitted to say

82

in this connection, that of all the cooling pans for shallow setting that
I have ever seen, I think Jewett's, in at least one respect, very much
to be preferred ; and that is, in the manner of constructing the water
attachment, whereby a constant flow of the water is kept up under
every part of the pan, however small the supply. Cooling from the
bottom is at least unphilosophical and where a pan is set into a bioad
tank unless the supply of water is very large and the flow in a full
sheet clear across the tank, some portions of the milk are cooled more
rapidly than others, thus creating an undesirable motion among the
particles of the milk. Another benefit of this construction is the rigid
firmness thus given the pan, which keeps it always up in good and true
shape, without any sagging or bulging.

Apart from the method of setting the milk and the most rigid clean-
liness in everything, I do not know of any peculiarity of practices
among these factories. The churns in use are of several kinds, and do
not constitute a peculiar feature of the system. It v/as my intention
to present for your consideration some statistics of the operation of
the several factories in Franklin and adjacent counties, but not being
up@n the ground myself, I have been unable to procure any consider-
able number. I need not remind you that such reports as are desirable
for the purpose are generally furnished with reluctance. I could nev-
er understand just why it is so; sometimes I think it mere apathy,
and again I think dairymen, and especially factorymen, shrink from
comparisons which may not be fiivorable to them. 01 all false pride, I
think this most unreasonable and unwarranted. AVithout knowledge
of where we stand, Ave cannot possibly hope for improvement, and he
who this year, for some reason which may not appear to him, may be
compelled to make an unfavorable showing, may, by that very circum-
stance, be enabled to remedy his faulty practice next year. Although
we have made immense strides in the way of improvement during the
last ten or twenty years, yet we have only begun. I do not know that
there is any one fact in relation to this great enterprise, in which we
are interested, which is fully established, unless it be the fact that we
do not yet know the first rudiments of the science, that we have not yet
got out of that chaotic condition and into one where our opinions have
begun to crystallize and take on the regular form of principles.

It is a great fallacy to suppose that we need only reports of success-
ful experiments upon which to build up a system. If we have run
upon a shoal or reef, it is as much our duty to place a buoy over it to
warn others ofi", as to point out a safe harbor for anchorage for them.

It is the sum of all our experiences, good, bad and indifferent, which
gives value to our reports.

Of the fifteen factories or more in that section, only five have sent
me reports. From these I condense the following facts :

FACTOKY EEPORTS,
BBRBT FACTORY, MALONE.

Whole number of pounds of milk 721,313

butter 29,723

" milk of one butter 2426-100

„. . X . (summer SO^cents

Price at factory -I ^ ,, _ g^

83

UNION FACTORY, BANGOR.

Milk, pounds 265,184

Butter, pounds 10,904

Pounds of Milk to one of butter 22-3

Butter contraeted in the early summer at 30 cents for the season.

BURNOP FACTORY, MOIRA.

Milk, pounds 340,635

Butter, pounds 14,894

Milk for one pound of butter 22-37

Butter sold at factory for 37 cents

BARLEY SPRING FACTORY.

Milk, pounds 487,710

Butter, pounds 21,5185-

Milk for one pound of butter 22 61-100

Price of butter 3085-100

Cost of manufacture 4

The president of tlie St. Lawrence Connty Dairymen's Association
writes me under a recent date : " As to the butter-making in this sec-
tion I can say that the average quality has been better than last season,
especially so during the fall. July, August and September gives us
much very hot weather, and, unless dairymen had facilities for con-
trolling the temperature, their products were very poor and sold as low
as 10 to !^0 cents. There have been some eight or ten sets of Jewett's
pans in use in this vicinity and they are giving good satisfaction.
Where they have plenty of water to use with them the product has
been good, and I think the Jewett pan, or perhaps some improvement
upon it, will enter largely into use here as our dairymen are able to
obtain them. As abutter dealer I should be glad to have all the milk
worked tip in factories so as to get a uniformly good article. I fear,
however, that the lack of running water, the trouble of hauling milk,
and many other difficulties, will prevent a large share of it from being
worked in that way."

Mr. Scoville — Mr. Bliss, is it customary to deliver milk twice a day
at a butter factory?

Mr. Bliss — I cannot see how it can be otherwise. You will see that
all the factories I mention are small, and hence can be run economi-
cally, cleanliness and order being the main essentials to the conducting
of one.

Mr. Harris Lewis — There are many modest farmers here. To ac-
commodate them we have here a " Question Box." Any question that
one wishes to ask may be put in here. The ({uestions will be read at
the beginning of each session.

A member — Does it not require more skill in the manufacture of
butter than it does cheese?

Mr. Bliss — I think it requires more care.

Another member — What is the price paid for making butter at
those factories?

Mr. IMiss — Four cents a pound,

J\Ir. Hawley, of Onondaga — I think the great secret in butter mak-
ing is the proper keeping of it before marketing. There is not so much
trouble in making it as in making cheese. Keep it in a cool place and
apart from dirt and decaying vegetable matter, and your butter will be
all right, that is if the feed is good.

84

Mr. Scoville — Must a biittei- factory be located ou a stream of water
or near a good well ?

Mr. Bliss — On streams principally, but often near good wells or
springs. There are many springs in Franklin county on which
butter factories are located.

Mr. Ellison, of Herkimer — I do not believe that it is the business of
a dairyman to give assent to everything that is presented to him here.
Good soil and water are essential to the good making of butter and
cheese, and these should govern his acceptance of suggestions and ad-
vice.

Mr. Bliss — I do not say that good butter can be made everywhere,
but, where good beef and good cheese can be made, good butter can be
made. I wish to say a little about Orange county butter. A great
deal of so-called Orange county butter comes from Vermont and North-
ern New York.

Mr. Ellison — I believe in the good quality of that butter, however,
when it is genuine ; for the feed there and in Delaware county does
make the best butter.

Mr. Moon — What do they do with the milk at these butter factories
after it is skimmed ?

Mr. Bliss — They feed it out, I believe.

Mr. Hawley — I believe the breed of cattle determines whether it is
better to make butter or cheese from the milk. Some make good
cheese, but inferior butter, and some vice versa.

Mr. Chapman, of Madison — As I understand Mr. Bliss, he says that
there is as much skill required in a butter as in a cheese factory, but it
requires more of these skilled hands in a cheese factory, the question
being merely one of numbers. I think that the soil and climate af-
fects the quality of cheese. I do not know so much about butter. The
difficulty in making a good quality of cheese depends more uj^on the
patron than the factoryman. There are men who will not believe you
when you tell them that what a cow eats and drinks affects her milk.
The result is the factoryman is bothered all summer with floating
curds. I would like to ask if skimming milk prevents these floating-
curds ; also, if butter would be affected when made from milk that
produces floating curds?

The gentleman's question remained unanswered on account of an
adjournment until 2 o'clock.

AFTERNOON SESSION.
The court-house was full in the afternoon, many ladies being among
those present. The convention was called to order at a quarter after
two o'clock.

QUESTION BOX OPENED.

The Question Box was opened. The first question was, " Is there
any other use for buttermilk other than feeding it to hogs and calves ?"
Laid on the table.

" Is it beneficial to rinse curd with cold water ?"

Mr. Chapman of Madison — The only object is to prevent the form-
ation of acid. I have used a great deal of cold water for this purpose.
This prevents the formation of glass curds.

Mr. Bonfoy — I should recommend warm water.

The next question was, " Can cream, once separated from the milk,
be worked back into cheese ?"

8o

Mr. Harris Lewis— I have supposed that cream once separated from
the milk could not be worked back into cheese. I have tried to work
it back for years, but failed. If the cream is to be made into whey
butter on its way to the hog pen, it should be arrested sooner and
made into palatable butter. If it will Avaste, let ns skim the milk in
the vats.

Mr. Wright, of Onei'Ja — The question seems to be discussed under
the supposition that the cream be allowed to rise on the milk. I do
not let it rise to auy appreciable extent. I prevent it by an agitation.
If you take two vats, and skim one and make butter of the cream and
leave the other unskimmed, you will find the unskimmed cheese to
weigh as much as both the skimmed cheese and the butter together.
By skimming the cheese, you will depreciate its quality, inasmuch as
you lessen the quantity. This skimming is becoming too extensive
among American dairymen. American cheese brings lower prices in
foreign markets, in consequence. I believe it for the interest of
dairymen, therefore, not to skim. Whether you skim or not, there
will be more or less buttery particles that go into the whey. As to
the question discussed this morning, concerning the relative skill in
the manufacture of butter and cheese, I would say that any one, with
good senses and rules, can make butter or cheese equally as Avell.

Mr. Curtis — I think that the discussion has wandered from^ the
([uestion. The point is, "Cau cream, after it has once separated from
the milk, be made into cheese?" I don't think it ever can. You can
mix it mechanically, however. This is assisted by agitation. I have
found that there are no more pounds of product made by skimming
than by not skimming. I have statistics to prove this.

Mr. Moon — If we confine ourselves to the question, it seems to me
it is a narrow one. I shall discuss the prevention, therefore, instead
of the eyre. What has caused the doubling of the production and of
the i)rices of the American cheese in the last few years ? The im-
proved quality has increased the demand. This ([uality is only kept
up by not skiinming the milk ; for certainly unsknnnied cheese brings
higher prices.

AXXUAL ADDRESS.

The annual address was then delivered by L. B. Arnold, Esci., of
Rochester, X. Y. His subject was "' Words to American Dairymen
and Cheese-makers-"

After the close, a vote of thanks was given to Mr. Arnold for his
able address.

IIEPORT OF COMMITTEE ON FINANCE.

Your committee would respectfully report that they have carefully
examined the accounts and vouchers of the treasurer and find them
correct. The financial condition of the society is not as encouraging
as your committee would be glad to report.

There nro bills tiow again.st the association of f329.67

The estimated necessary expenses for the current year, inclnding one paid lecture 100.00

Salary of secretary '. 2(i0.00

Kxpcnses of the convention GO. 00

Also for itrintinj; reports, &c 300.00

Are ?.... C60.00

Making with arrears and expenses one year #989.67

To meet these expenditures we have only the receipts for membership, sale of reports,
and advertising, saj- $500.0 0

Leaving a dSScit at the end of the year of §489.67

83

The estimated receipts and expenses of course are not positive, but
near enough to sliow that the expenses are far in excess of tlie receipts.
All of which is respectfully submitted.

WM. BLANDING,
E. EMERSON,

Committee.
The committee on nominations reported the following :
President, Hon. Hoi'atio Sevmour, of Oneida county; Vice-Presi-
dents, Hon. T. G. Alvord, of Onondaga; Hon. X. A. Willard, of Her-
kimer; T. D. Curtis, of Oneida ; 0. S. Bliss, of Vermont ; Ashal Bun-
ham, of Chautauqua; David W. Lewis, of New York city; C. E.
Chadwick, of Canada ; Alexander McAdam, of Montgomery ; S. Fa-
vile, of Wisconsin; G. B. AVeeks, of Onondaga; Wm. Blanding, of
Broome ; S. E. Townsend, of Franklin ; David Hamlin, of Jefferoon ;
Gen. B. F. Bruce, of Madison ; L. E. Smith, of Erie ; H. Farrington.
of Canada; J. Lewis, of Cattaragus ; E. N. Southworth, of St. Law-
rence; E. S. Mun son, of Delaware ; J. M. Walden, of Minnesota; Dr.
L. L. Wight, of Oneida: W. A. Johnson, of Erie ; S. Straight, of Ohio ;
A. B. La Mont, of Tompkins ; Secretary, L. B. Arnold, of Eochester ;
Treasurer, Harris Lewis, of Herkimer.

S. A. FAEEINGTON,
D. H. BUEEELL,
CHAELES CHOUSE,
WM. A. JOHNSON,
L. T. HAWLEY,

Committee.
Mr. Bliss, of Vermont, extended an invitation, in behalf of the
Dairymen's Association of that state, to be present at its convention, at
St. Albans, next week.

Mr. Curtis offered the following resolutions on the death of J. B.
Lyman, the deceased agricultural editor of the New York Tribune:

Whereas, An all- wise Providence, has seen fit, for reasons not ap-
parent to our finite wisdom, to remove from our midst, our friend, as-
sociate and co-worker, J. B. Lyman, in the prime of his manhood, and
Avhen to us he gave great promise of a long life and future usefulness ;
therefore

Resolved, That we bow to the irreversible decree with becoming
submission, while Ave bear testimony to the manly virtues and noble
traits of the character of the deceased ; and that we willingly assume,
as a duty, the additional burden? laid on us by the loss of our as-
sistant, and Avill labor earnestly and perseveringly to push forward the
good work in which we were mutuallv interested and engaged.

to

Resolved, That to the bereaA'ed Avife and family Ave extend our most
cordial sympathies, trusting that the God '* Avho tempers the Avind to
the shorn lamb," notes the sparroAv's fall and numbers the A'ery hairs
of our heads, Avill open to them a means of abundant support and grant
them many long and useful days of health and happiness.

Mr. HaAvley, of Onondaga — I trust Ave shall hear more from those of
this association of the character and ability of Mr. Lyman.

Mr. Harris Lewis —Mr. Lyman's character can be expressed in a fcAv
Avords. Those Avho kncAv him best loved him most.

87

Hon. X. A. AVillarcl. of Herkimer, read the following paper and res-
olutions :

MR. X. A. WILLARD'S ADDRESS ON A MEMORIAL FUND FOR JESSE

AVILLIAMS.

It is now about "^0 years since Jesse Williams inaugurated his sys-
tem of cheese factories and associated dairying.

The system as is well known has steadily gained in public favor and
is gradually being adopted by the nations of Europe. But since it has
proved a success, Phiropean Avriters are not wanting who seek to de-
prive Mr. Williams of due credit in this matter, claiming that he bor-
rowed his system from Switzerland. It is true, associated dairying
under a certain form had been practiced l)y the Swiss previous to that
inaugurated by Mr. Williams, but Mr. Williams' factories in all their
details of machinery and appliances were essentially different from
those in Switzerland, and except in the matter of several persons join-
ing together to have the milk of their cows made up at one place, the
Swiss and American systems are quite diiferent.

We have undoubted authority for stating that Mr. Williams had not
even heard of the Swiss association at the time he planned and erected
the first American factor}', and he undoubtedly was sole inventor and
originator of what is known as the American factory-system of dairv-
ing. To him we are indebted for this system of associated dairies, one
of the most remarkable steps in the history of progressive farming
that has been taken in this wonderful age of new ideas. Of its bene-
ficent results, we can now scarcely form a correct estimate. The sys-
tem was eminently his own. He lived to see shoots from the parent
factory spring up rapidly about him, and spread their vigorous roots
deeply through all the land; and wherever cheese-dairying shall be
known in after time, his name should be inseparably connected with
its progress and success. His was no narrow and contracted spirit,
that sought to hide and cover up the mysteries of his art for personal
aggrandizement. He gave of his knowledge freely to all who came.
He suggested improvements and advised gratuitously, so that others
might steer clear of difficulties which had l)eset him, and which had
only been con([uered after years of ti'lal and toil. Through his crea-
tive genius, Oneida county sprang at once to the head of the great
dairy interest of the state ; through him millions have been added to
the permanent wealth of the country ; and yet modest and unassum-
ing, he claimed none of the honors pertaining to a splendid achieve-
ment and a grand success. Born and reared on a farm, farming was a
profession which he ennobled. As a good citizen, he identified him-
self Avith the interests of liis town and county, and whenever a worthv
object could be promoted by his assistance, earnest and active co-oper-
ation on his part was not wanting.

His indomitable will and energy overcame obstacles that seemed
formidable to other men, and whatever he put his hand to do, he ac-
complished. Not an asj)irant of fame or the world's empty honors, he
but sought to do the work assigned him with cheerfulness and Chris-
tian fortitude. He reached "the end," leaving behind along record of
shining virtues, which the great in power and station might well copy
as a legacy.

88

One most remarkable feature connected with the inventions of Mr.
Williams, is that he took out no patents and claimed no royalty on any
of his cheese-making devices and improvements. He could have laid
a heavy embargo upon the cheese factories of America by taking out
patents, thus accumulating an immense fortune for himself, but he
preferred to give his inventions to the public, and leave to the world
such acknowledgment as it saw fit to offer him. The time has come,
it seems to me, when the dairy interest of America should make some
suitable recognition for the great benefits received from Mr. Williams.

Mr. Williams is dead, but what shall be a suitable monument to his
memory? It is customar}^, in this age, to erect statues of bronze or
marble in the parks and public squares of our cities, in honor of dis-
tinguished pubhc benefactors. It is emblematic, in some sense, of the
appreciation in which a grateful people hold the memory of those who
have given to the world great benefactions.

But a monument for Mr. Williams, it seems to me, should be of a
different character, and one more in accordance with the principles
which guided his life in respect to the diffusion of knowledge. There
are now a thousand factories in New York, and not far from two
thousand in America. A fund of 110,000 could be easily raised by five
dollars from factories and one dollar from each dairyman. Cannot
this fund be raised and permanently invested, for scholarships in Cor-
nell University or Hamilton College for the education of poor but
worthy young men ? Let it be known as the "Dairymen's Memorial
Fund," contributed by dairymen in grateful remembrance of one who
has been the means of enriching thousands, asking nothing for him-
self. Thus shall we perpetujite his memory in a laudable way, and
carry out Mr. Williams' plan of helping those who need help, and of
giving knowledge freely to those who seek it diligently. As a son of
Oneida county, it seems eminently proper thai his name should be in
some way connected with Oneida's great seat of learning. Learning is
more enduring than bronze or marble. Mr. Williams Avas, in a cer-
tain .sense, an educator of the people. Cannot we associate his name
with learning in its broadest and highest aspects, and show to the
world that the dairymen of America have a due appreciation of the
American factory system ? Therefore

Resolved, That the proprietors and managers of cheese factories and
the dairymen of America be solicited to make up a fund of §10,000, as
a memorial fund for Jesse Williams ; that the treasurer of this society
and P. V. Rogers, of the First National Bank in the city of Utica, be
designated as the persons to receive contributions; that such contri-
luitions shall from time to time be paid ever to the trustees of Hamil-
ton College, and by them to be permanently invested and the interest of
the same only to be used in such way as may best promote the object
of education, under the direction of the society.

Mr. H. Farrington, of Canada, warmly approved the resolution and
delivered considerable of an eulogy upon Mr. Williams.

Mr. Moon, of Herkimer, also earnestly desired the adoption of the
resolution.

The resolution of Mr. Willard was adopted.

Mr. Weeks — I have had it cast into my teeth, time and time again,
that the list of factories in our report contains many that do not ex-
ist. I could not help that; and I wish that every factoryman on his

89

return home would send the name of his factory to Mr. Arnold, my
successor, so as to avoid future trouble in the matter.

The secretary read the following resolution, presented in connection
with the report of the tinance committee:

Whereas, This association, by its annual meetings, publications
and lectures, have done and are doing more to elevate the standard of
agriculture in all its brandies, than any other organization in the state ;
disseminating experimental results to every town and county within
and even beyond its limits ; therefore

Resolved, That the Legislature of the state of New York should aid
these efforts by an approjiriation of not less than $500, to enable this
association to carry out more fully its designs of improvement, in one
of the most iinportant and useful industries of the state.

Resolved, That a committee of three be appointed to present this
subject to the attention of our Legislature, and solicit the appropria-
tion of a sum commensurate with the necessities and interests of citi-
zens, and worthy the dignity of a great commonwealth.

Considerable discussion occurred as to Avhether this subject should
be presented to the State or United States government, as this associa-
tion was an United States affair. An amendment to that effect was
passed and then the resolution as amended was also jiassed.

A vote of thanks was returned to the retiring officers, and especially
to Mr. Weeks for the excellent manner in which he had filled the of-
fice of secretary of the association. The vote was a rising one and was
unanimous.

Mr. Weeks thanked the association for its cordial vote of thank^
He said that he had held the office for seven years and when it was
again tendered to him he declined, because he thought he had earned
a respite.

Mr. Arnold made a short speech of acceptance on taking the office
vacated by Mr. Weeks.

A motion was carried that the association instruct diflfereut county
organizations throughout the United States that they send respective
lists of factories to Mr. Arnold, so that the next secretary's report may
be correct.

Mr. W. h\ Durgin, of the Boston Advertiser addressed the conven-
tion on the necessity of dairymen having a better knowledge of the
markets.

The convention adjourned until 9 o'clock Thursday morning.

LAST DAY.

The Dairymen's Convention began its last day's proceedings at half-
past nine o'clock Thursday morning.

The convention was called to order at 10 o'clock, Hon. X. A. Willard
in the chair.

The following resolutions, offered by Mr. J. V. H. Scoville, were
passed :

Resolved, That when the convention adjourns, it adjourns to meet
at the city of Utica, on the second Tuesday of January, 1874, and con-
tinue in session for three days.

Resolved, That, as members of this convention, we desire to express
to the several firms and to the citizens of this city, as also to Messrs.
Proctor and Chamberlain, our appreciation of their generosity for the
elegant banquet provided us, at Baggs' Hotel, last evening.
7

90
Mr William Blanding, of Broome county, read the following paper :

THE ADVANTAGE OF SKIMMING THE NIGHl'S MILK.

Mr. President and Members of the Convention : — The magnitude of
the dairying interest in the United States, with its enormous invest-
ment of capital and outlay of labor and material in the manufacture ;
the drain upon the product in reaching the market, and the various
diseases to which the herds are subject of late ; all conspire to urge
upon the mind of the intelligent and thinking dairyman the need of
economy in all branches of his business; from the best and cheapest
fertilizers for the fields, to the most convenient and profitable package
for his butter and cheese. He must be ever vigilant to close all the
avenues, where waste may go out ; lest want may come in at the same
door. It is perhaps from this very necessity of things that the farmer,
the patron of the factory and the manufacturer himself, should inves-
tigate each particular branch of their calling and bring the same to
the highest possible perfection. It may be pertinent in this connec-
tion to ask the question, is all the cream in the milk utilized and re-
tained in the cheese to the best advantage by the usual plan of manu-
facture. This question has been considered of sufficient importance
to attract the attention and experiment of some of our most practical
dairymen, the results of whose experience we hope to learn in this
convention. My opportunity may not have been as extended or as
full as that of many of those present, but such as my experience is, it
is at the service of this association ; believing that in the discussion of
the subject I shall receive more knowledge than I can impart. The
premises which I will assume, for the correctness of which I will ap-
peal to the experience of every cheese-maker here, is : First, The
cream when once separated from the milk cannot all be retained in
the cheese, but in the making and manipulation of the curds, in a
measure or to a certain extent, pass off in whey. Second, The good
quality of fine cheese is not wholly dependent on the butyraceous qual-
ity of the milk. The great bulk of American cheese found faulty, in
the foreign markets, is not condemned for want of richness, but more
generally in consequence of bad flavor and early decay. Accepting
these premises and statements as facts, it would seem that manufac-
turers should give special attention to the manufacture and curing of
their goods more than to a continual and persistent effort to work into
the cheese an excess of cream, which by chemical laws refuses to unite
and become incorporated with it. I have seen cheese made from
partially skimmed milk, that in all appearance was richer than other
made from milk not skimmed at all ; and the conclusion is forced upon
my mind that there are subtle influences in operation in the manufac-
ture of cheese that do or might conduce to the softness and richness
of the product, not wholly dependent on the butter contained in it.
Another reason substantiating the same conclusion is the fact estab-
lished by analyses, that the best make of English cheese is not as rich
in butter as oiir American product. There are two sources by which
we suffer loss in the making and handling of curds. First, failure of
the rennet to coagulate the particles of cream or butter once separated
from the milk ; in which case it is left to float in and pass off in the whey.
The extent of this wastage depends upon the perfectness of coagula-
tion. And that it is ever perfect in its action upon new milk, I very

91

much doubt ; while upou milk when a portion of the cream has been
separated, the difficulties of a 7ier/e6-/? w mow are very much increased.
Second, the action of the acid upon the curd before it is freed from the
whey, (accepting the theory to be correct that lactic acid to a certain
extent should be developed" in whey before dipping the curd, and that
this is a necessary condition in the make and maturing of good
cheese ;) yet there is another cflFect upon the curd, Avhich is not so de-
sirable, and that is to lessen the weight and impoverish it also in qual-
ity. The action of this acid upon the particles of curd is similar to
that of alcohol upon gums, cutting, or reducing them to a liquid form.
Its action being upon the surface, if the curd is fine and kept in agita-
tion, or floating in the whey, a larger surface is exposed to the influence
of the acid, and in proportion a larger waste is suffered than when the
curds are coarse, or packed in solid mass in the vat. As the oily or
buttery portion of the curds yield most readily to the dissolving in-
fluence of the acid, it follows that the loss from this cause is the richer
portion of the cheese. These two causes alone are of serious magni-
tude in the aggregate, and are a drain upon the profits of the dairying
interest larger than is generally imagined. But how shall this waste
be avoided ? is a question of importance, but not so easily answered.
In our business as manufacturers we note the result of the various
operations and changes as they progress ; but these very operations
are subject to chemical laws, of which we are almost totally ignorant.
Science has opened her doors, by her learned professors, and is doing
more and more each year to give knowledge in our branch of business ;
and yet with all these aids, I confess myself groping in the dark, deal-
ing with laws and subtle agencies of nature, of which I know next to
nothing. And if you ask why the cream cannot be all worked into the
cheese, I can only answer I wish I could tell. I see two plants of the
same species, whose roots furnish sustenance from the same soil, whose
leaves breathe the same atmosphere ; and one bears a blossom of
purest white, the other one of the most beautiful crimson. How nature
brings forth the delicate tint on the one, and pure snow Avhite to grace
the other, I know not, but leave it with those who search the deep
labyrinths of nature's laws, to determine.

The result of my observation and experience I will give freely, hop-
ing the members will discriminate between that which is practical and
that which is not. I believe a sufficient development of acid may be
obtained, with less loss to the curds, by McAdam's process, called the
Cheddar plan ; keeping the curd floating during the cooking, and let-
ling it settle and pack with but little whey, as it awaits the devel-
opment of the acid, when it is thoroughly drained, ground and salted
for the press. In this way but little surface, comparatively, is exposed;
to the action of the acid, thereby increasing the quantity of cheese,
over the more common mode of Cheshire style. The cream that sep-
arates on the night's milk may be carefully removed in the morning
— the morning's added and made in the same manner as if no cream
had been taken off". In some of our factories the night's milk is
strained into the cheese vats and cold water circulated around the milk
till morning. In other cases Ave strain the night's milk into coolers
which are set in pools of water over night ; after removing the cream,
which must ahvays be done v/ith care, (to guard against agitation), this
milk, together with the morning's mess, goes into the cheese vat to be
worked up. It is our object and determination to make the very best

92

goods we can, as I believe it is of every manufacturer here to-day.
Our goods have given good satisfaction in the markets where they are
used and command full and remunerative prices when coming in com-
petition with what is called full milk cheese. If every pound of choice
butter made from the cream thus taken could be evenly distributed
through the cheese, the consumer would secure its benefits as food at
least. But if it may go to the swill vat for the swine, or otherwise to
the market as a choice and desirable article of food, for which the
highest prices are willingly paid, then I say it is our duty to so make
and dispose of it as to secure the greatest possible profits, and avoid a
waste of any portion of that food so kindly furnished and so wisely
adapted to the Avants of the human family. There is a loss in the
weight of cheese from the whole pounds of about 10 per cent, and a
gain in butter of from 20 per cent, to 25 per cent., or a net saving of
10 per cent, to 15 per cent. Taking the product of cheese in the United
States to be two hundred millions pounds per year, a gain of 10 per
cent, would be equal to twenty million pounds, or its equivalent in value,
ot say an annual saving of two million dollars. Quite a respectable
sum, which if expended each year in improvements to the farm and
dairy, would double in less time than money at compound interest.
That the bmyers of our cheese for the foreign markets would refuse to
purchase partly skimmed cheese, or that the consumers even would re-
fuse simply because of style or manner of making, is unjust to the par-
ties themselves. It is the quality of goods they want and not the pro-
cess by which they are produced. And with careful management, with
a desire and aim to make the best possible quality of goods, and skim-
ming only so far as to avoid waste of material, we may and can make a
cheese that will command the taste and appetite of the consumer, and
thereby the attention and purse of the buyer.

Mr. Farrington, of Yates, said that the most preferable cheese in the
Scranton market was that of Mr. Blanding, two years ago. Last year
New York dealers paid more for it than it would sell for in Scranton,
so that it did not appear in the latter market. In my own experience,
I found that my skimmed cheese sold in Scranton for more money per
pound than unskimmed Oswego county cheese. Our greatest skim-
ming was a pound of butter from 75 pounds of milk. I do not wish
to say that that cheese was better than any whole milk cheese, but I do
.say that it was not inferior. I am satisfied that it would have sold for
the highest market price in any market. In ftict I sold the same kind
of cheese in the New York market for the highest price. The point is
.simply this : When, with the best skill that can be produced, so much
butter runs off into the whey vat, is it not better to save it ? The main
thing to be encountered is the prejudice of the trade.

Mr. Goodenough, of St. Lawrence — The factories of my county do
hardly any skimming. We make for the Boston market principally.
Prejudice being so strong against skimming, we dare not do it. I
know factories that pledge their patrons even not to touch their milk.
Buyers tell us that they do not buy cheese for spring trade in Herki-
mer county, because they skim so much there, and think it better, in
some sections of the country, to skim the cream rather than let it run
into the whey vat. We have no surplus of whey butter. We use 9^
pounds of milk to one of cheese. I came here to learn, and was disap-
pointed that teaching in dairy matters should advise skimming. I

98

think we should lose in the reputation of our cheese what we gain i-.i
making butter. It is a retrograde that I fear.

Mr. Farrington — The feed may be different in St. Lawrence conn': '.
Butter may not run away so much m that county.

Mr. Ellison, of Herkimer — I think Mr. Blanding has told us the dif-
ficulty in this matter; that is, the time when to stop skmiming. If
any one can fix this point, that is what we want to know.

The chair was appointed as a committee to petition Congress for an
appropriation of ^500 to assist in publishing the annual report.

Mr. Ilawley, of Onondaga, moved that each speaker be limited to
five minutes on his first speech and three on his second. Carried.

Mr. H. Farrington spoke against skimming. He did not see that
pecuniary advantage was gained.

Mr. Moon, of Herkimer, offered statistics to show that less money
was made by skimming. The quality was also the main issue. If the
quality was not injured, all right. It is all nonsense about New York
men not knowing the difference between skimmed and unskimmed
cheese.

Mr. Buruham, of Chautauqua, gave a few statistics with reference to
skimmed cheese. At several fjictories the October cheese sold in New
York for an average price of about 16 cents.

Mr. H. Farrington — What was the size of the cheese ?

Mr. Burnham — There were two sizes — one of 20 and one of 9-J-
pounds. [Loud laughter and applause.]

Mr. Goodenough claimed that with good milk there was no oily sub-
stance seen on the vat. We keep our milk at a temperature of about
70° and this holds the cream. lu this way we find but little surplus
cream in the whey vat.

This subject was discussed in a lively manner by a great many
practical cheese-makers, without definite decision.

On motion of Mr. Farrington, Chester Hazen, of the Wisconsin
Dairymen's Association, was made vice-president of the association.

Mr. Curtis thought that where the waste came in Avas by cutting the
curd too soon, and stirring too much.

The convention took a recess until 1:30.

AFTERNOON SESSION.

The convention came to order at 2 o'clock, Mr. T. D. Curtis in the
chair.

Mr. Harris Lewis, of Herkimei-, offered the following resolution :

Resolved, That we would urge upon patrons and cheese-makers the
great necessity of avoiding any process of manufacture which shall
tend to lower"^ or depreciate the quality and product of American
cheese.

In connection with the resolution, Mr. Lewis forcibly and unanswer-
ably presented his reason for offering the same.

Mr. Hawley s])oke in favor of the resolution.

The resolution was carried unanimously by a rising vote.

Mr. Bonfoy, of Herkimer, moved that the committee for the consid-
eration of the purchase of an experimental state farm be instructed to
push that matter as actively as possible. Carried.

94

ME. FARRINGTON'S PAPER.

Mr. S. A. Farringtoii; of Yates, read the last paper of the convention.
He said :

Mr. President, Ladies and Gentlemeii: — I hope no one will think
that I shall presume to instruct this intelligent body of cheese-pro-
ducers and practical manufacturers in making and marketing cheese,
as I intend only to refer briefly to some of the more important defects
which I conceive to exist in our method of operations, and by " our," I
mean more particularly the southwestern dairying section of this state.
It may, however, apply to a greater or less extent to other dairy sec-
tions. Almost ever since the organization of the cheese factory sys-
tem, the chief end sought seems to have been the quickest and largest
return, too often, irrespective of quality, especially long keeping of
goods produced. At our conventions, in the discussions and ad-
dresses of agricultural societies, and in the public prints referring to
the dairy interest, our public speakers and writers, as well as scientific
and practical men, have been trying to elevate the standard of Ameri-
can dairying, and unquestionably not without great benefit to the
dairy interest, as no one doubts that there has been great improvement
in this branch of industry.

A good amount of information has been and Avill continue to be de-
rived from these and similar annual gatherings, and from the speeches
and writings of those who are making the dairy a subject of thought
and reflection. But great as has been the improvement there is yet
room for more. In this, in common with other interests, " the march
of progress is onward," and he who aflFects to overlook or ignore this
fact will soon find himself a long ways behind the age. In the manu-
facture of cheese, in order that success may be obtained, as a matter of
course, the condition of the raw material is of the first and greatest im-
portance. But it would seem, from the condition in M^hich milk often
comes to our factories, as seen sometimes when received, but more fre-
quently after the development of a few hours, that too many patrons
supposed that by some sort of magic the manufacturers could and must
produce a large amount of first-class goods from milk given by cows in
an unhealthy condition from high temperature, or from being obliged
to subsist upon sour or dry or scant herbage, or from being obliged to
drink stagnant or unwholesome water, or from being confined in an
impure atmosphere caused from the decomposition of animal or vege-
table matter, or from milk being confined in close cans a long time in
hot weather wilhout being aerated or cooled, saying nothing about
cleanliness in milking, &c. Any of these conditions Avill produce im-
pure and diseased milk. Intelligent manufacturers need no confirma-
tion of this statement. But to those tmfamiliar Avith the different
conditions of milk, it is only necessary to refer them to the very able
and instructive addresses before this association, of Prof. Caldwell,
three years ago, and L. B. Arnold, Esq., one year ago. I state, with-
out any fear of contradiction, that however much skill may be dis-
played in the manipulation and care of such milk, a healthy, fine fla-
vored cheese, of long keeping qualities, can never be produced. I wish
to refer right here, to a condition that is quite genei'ally expected, and
often required of manufacturers, and that is that he shall produce
iirst-class goods, (or become responsible if not), from all the milk he
receives. There seems to be a great lack of information upon this

95

point Every experienced manufacturer can testify that he has often
received milk that appeared to be all right, but after standing a few
hours would develop its defects. And, too, that often one or more of
his A-ats would work badly when that (samples taken from the same
milk) in his test tubes or tumblers, showed no defects whatever, which
by the expert is readily accounted for from the fact that the leaven con-
tained in one or more cans, being mixed and heated in the vat,
"leavens the whole lump," while that in the test glasses from not be-
ing heated frequently, does not develop its impurities. This then, often
being the case, how can or ought the manufacturer to be held respon-
sible for the result in all cases. All that should be required of the manu-
facturer is, that he be vigilant in receiving milk, and make and take
care of his goods in a skillful and workmanlike manner.

While upon this subject and that of flavor I cannot better express
my views than in the language of Mr. Willard, in an address before the
State Agricultural Society, at Albany, several years since. It is well
for me to say that upon the dairy no man's opinion stands higher than
that of Mr. W. He says " the great defect in much of our cheese is its
flavor. We are too careless in milking and in handling the milk when
taints can be absorbed. We put the warm milk in cans, confining it
with a close-fitting cover, and haul it a long distance in a blazing sun,
to the factory, and it often is in a putrified condition before going to
the vats. What wonder, then, that much of our cheese, rich in butter
and splendidly manufactured, is out of flavor, and vast sums in conse-
quence are lost. American dairymen have been trying for years to
discover wherein this defect of flavor can be remedied. From my ob-
servations, both at home and abroad, I am convinced that first princi-
ples have been overlooked, that we have been trying to make a finely
flavored cheese from imperfect milk, a condition which manufacturers
never have and never will be able to accomplish. A reformation must
be had in securing clean and perfectly pure milk, together with better
curing rooms, and then under our improved system, American cheese
will stand where our nice grades already do, as the richest and finest
that the world produces." Upon another occasion, referring to the
same subject, he says the superintendent or manufacturer should insist
that his patrons deliver good milk. We say to manufacturers speak
out plainly upon this matter and say that you will not be held respon-
sible for bad cheese when patrons neglect or refuse to do their duty.
This is but just to all parties concerned. How often is it the case when
the manufacturer requests a patron to be especially particular Avith his
milk, cans, &c., as he is occasionally having a vat that does not work
just right, that he is met with the (many times indicrnant) reply, "Why,
my milk must be all right, as we take particular pains with our pails,
cans, and in milking, and bring it just as it comes from the cow, and
it cannot be possible that there is anything Avrong with it?" Without
stopping to think, or perhaps caring to know, that there is a chemical
change going on in the milk from tTie time it leaves the udder of the
cow, and that change is decomposition, and is very rapid at a high
temperature ; and that to arrest its progress it is necessary to expose
the milk to the atmosphere and liberate these germs of decay. And,
too, how often is it the case, when referring to the importance of these
considerations, die patron will reply, " Oh, yes, I see the propriety of
your suggestions ; think there should be more attention paid to the
matter, but then I bring my milk as good as my neighbors, and we

96

get as much for our cheese as neighboring factories, and what will it
amount to if I should take more pains ? So much as to say, " two (or
perhaps a dozen) wrongs will make one right." Without intending
to cast any reflections upon the intelligence or integrity of factory
patrons, I must say there is by far too little disposition manifested on
the part of many to ascertain what is requisite to the production of
fine goods. There is too much of an inclination to throw all the re-
sponsibility upon the manufacturer, and for a part of this state of
things the manufacturer is to blame, and in what way I will show
after a little. As I have said before, I think these conventions are pro-
ductive of a great amount of good, and it is to be regretted that so few
of our factory patrons avail themselves of their advantages by attend-
ing and taking active part in their proceedings. Patrons too gener-
ally allow their interests to be misrepresented. Every factory should
send a committee of one or more of its patrons to this convention
every year, and have the report put into the hands of every patron, and
the cost to be reckoned with their factory expenses. Who doubts for
a moment that a great amount of good to the dairy interest would re-
sult from such a course ? Thus far I have referred more particularly
to what I consider to be the duty of patrons, but far be it from me to
wish to shield the manufacturer from any responsibility that justly
l^elongs to him, and right here I wish to refer to the demand that many
times belongs to both patrons and manufacturers, and that is with re-
gard to factory buildings. More pains should be taken in their loca-
tion and construction. Every work-room should be so arranged that
all whey and slops may be immediately conducted away and not left
to saturate the ground underneath, to decompose and give off" a very
disagreeable and unwholesome odor that is sure to taint the milk and
injure the cheese. Whey vats and pig pens should never be tolerated
near the factory, for be it remembered that anything that is offensive
to the smell, near the factory, Avill always injure the flavor of
the cheese. In fine, every factory should be so arranged and
conducted that it may be kept as sweet and pure as the most scrupu-
lously kept kitchen. Curing-rooms should be so constrncted that
more uniform temperature may be obtained than is possible in our
cheap, barn-like factories. However pure may be the milk and skill-
fully manufiictured, if it is cured in a temperature varying from 50° to
90°, the result cannot be fine cheese. And, too, there should be suf-
ficient room to hold the cheese if the weather or market was such as to
require it, and not be obliged to force upon a dull market. And now
a few words to manufacturers. There is too much of a disposition to
keep from patrons the facts in relation to die manner that the cheese
works and the condition of their cheese (I mean when it Avorks badly)
and hence our reason why patrons are many times so slow to realize
that there is anything more required of them than they are already
doing. There should be a better understanding between manufacturer
and patrons and a more mutual feeling of interest manifested. Far-
mers clubs should be organized in every town.

Another very reprehensible feature is that of trying to keep the
buyer from seeing or trying defective cheese, as every skillful manu-
facturer can work up almost every curd so that the cheese will look
all right on the range or counter. Saying nothing about the wrong of
the deception practiced, as a matter of jjolicy it is not the best, as such
cheese will be found, sooner or later, to the disadvantage of the factor.

97

Every defective cheese should be marked, so the seller in the market
will readily know it, and not have t-o injure the sale of a whole ship-
ment, or he himself may be deceived. Manufacturers should l^e more
conversant with the wants of the trade, and not confine themselves too
closely to former practices, irrespective of improvements that may be
made. I have no sympathy with tlie practice of sending off curd.
With us the opinion quite generally prevails that all cheese made in
hot weather will (and must necessarily) get off flavor if kept any
length of time. An extensive manufacturer and buyer of Allegany
county, said to me the past season, that " there was not a factory in
the five south-western counties of this state, the cheese of which would
carry its flavor more than 30 or 40 days at the most. Hence it was
policy to move cheese just as buyers would take it, and thus save in
quality and quantity."

Now I beg leave to dissent entirely from this opinion, as I believe it
is from just such pernicious teachings and ^iractices as this that we
arc obliged, every season, to sacrifice iwo or more cents per pound on
most of our hot weather cheese. I knoAV that some cheese made last
June and July, is just as free to-day from any impure flavor as it was
when made. And I claim that witli June milk, skillful manufacture
and proper curing, such may generally be the result. The manufac-
turer may get a large yield of cheese from a small amount of milk, (a
requirement too generally made,) it is generally the practice to leave
the curd coarse, and heat, (or scald) quickly, (from 30 to 45 minutes,)
thei-eby retaining a larger amount of water in the curd, and not only
this, but there is not time enough given to admit of the chemical
change necessary to secure a pure flavored cheese of long keeping qual-
ity. When such cheese is sold at from 8 to 15 or 20 days from the
hoop, of course more pounds are produced and paid for than can be by
any other practice. But usually it is some Aveeks after the cheese
leaves the factory before it reaches the consumer, and there is a large
shrinkage, and the dealer or consumer (and perhaps both) have to make
an allowance for it, and they do, too.

And not only this, but such cheese is like hot cakes or a harvest ap-
ple that must be consumed as soon as made or ripe, else they prema-
turely decay. Soon ripe, soon rotten, is an old adage. I regard this
practice as being too much like trying to produce something from
nothing.

An English correspondent of the Countni Gentleman stated, last
summer, that the great trouble with much of the American cheese
was that it would not keep long enough to give the age required to
suit the taste of the aristocracy and, hence, it is sold to the laboring
class, because it can be bought cheap. I am informed that the best
English cheese is not put upon the market until it is six months old.
I have seen it stated by English farmers that American cheese is good
profitable food for pigs at 10 cents per hundred Aveight.

Now, can we afford to make and send cheese to England and sell it
for 10 cents per hundred Aveiglit ? Of course we cannot yet. It seems
Ave sometimes do. If Ave are forever to let the 55,000,000 or 60,000,000
pounds of cheese, Avhich Ave annually send to England, make the price
on the Avhole of our 240,000,000 (which, by-the-l)y, I do not believe
anything in) Avhy not cater to their prejudices and furnish such an
article as they Avant.

The past season is au illustratiou of the correctness of my position.

98

The fore part of the season we sold our goods at satisfactory prices,
but by July we began to crowd our green cheese upon the market
faster than there was a demand for it, and it soon began to accumu-
late, and dealers and shippers very naturally worked the price down
helow the cost of production, and because it was cheap bought largely
until the price reached 12 cents, and stopped. They filled up with
our hot weather cheese, which, of course, soon lost flavor and would
not sell when put in competition with our later and better cheese;
consequently the shippers would not buy until they had unloaded
their present supply, and the result has been mostly a dull and unsat-
isfactory fall trade, while the English have not taken their usual amount
of us up to the present time by 4,000,000 pounds, which they will
undoubtedly want before spring. But before that time most of our
cheese will have gone into the hands of the dealers at low figures and
they, and not the producers, will make the profit.

I am confident if we had made our cheese so that it would keep,
and kept it until cured, and sent it forward only as fast as there
was a demand for it, the business would have been mainly satisfactory
to all concerned through the whole season. For there is not an over-
production, and I believe never will be of good cheese. Patrons should
take more pains in furnishing good feed and pure water, and care of
the herds in milking, and care of the milk to deliver a pure article.
Manufacturers should take more time and pains in making and tak-
ing care of their cheese. Make it so that it will keep and not soon
lose flavor. Have curing-rooms large enough to hold it until cured
and keep it until there is a demand for it and never crowd upon the
market when not wanted. By complying with all of these conditions
we may, as a rule, always obtain the cost of production. There is no
good reason why we should, every season, sell a large amount of our
cheese for less than the cost of production. That cheese can be made
and kept during and through the hot weather, it is only necessary to
refer to the fact that much if not most of the cheese in Canada is kept
until fall, and English shippers say their cheese retains its flavor much
better than ours. Said a manufacturer to me last summer: "I be-
lieve your positions are all sound, but suppose that you and I try to
carry them out in practice, what will they amount to ? other factories
will make and sell just as they now do, while we hold ours, and per-
haps get no more than they do." I replied, that may be the case for
the present, but we shall have the consciousness of trying to do right
(and it always pays to do right.) But if your factory furnishes a fine
quality of goods, that will keep without deterioration, it will be known
and sought after, and the influence will be good, for if the dairy public
can be convinced that it will pay, the thing will be accomplished. And
we shall raise the standard of our goods at home and abroad and secure
a fair and satisfactory remuneration to all concerned.

The committee on examing dairy machines and inventions then gave
their report.

Your Committee on J^'arming Tools and Dairy Utensils beg to re-
port that we consider the principle of airing and cooling milk, and that
as soon as possible after being drawn from the cow, of the first im-
portance to dairymen. The implement presented to us by X. P. Bussey,
of Westernville, is a machine which is not expensive, and seems to
combine the principle of airing and cooling the milk, and is easily
cleansed.

99

The ingenious machine presented by Messrs. Schermerhorn & Perry,
of Newport, for introducing pure air into milk, we deem worthy of
further experiments by dairymen.

The gang-press presented by Milton B. Frazer, of Eome, the com-
mittee consider to be labor-saving, and to press very uniformly, and to
be a source of economy in regard to room.

The Jewett Patent Milk Pan the committee desire to recommend
for the reason that it is so constructed as to constantly change the
water passing under the pans. The committee suggest that an im-
provement might be made by having a water channel also on the sides
and ends of the pans.

Bingham & Ashtield's (of Syracuse) Patent Strainer is an ingenious
contrivance for cleansing and rinsing the strainer.

Dr. Louis S. Robbins' plan or patent invention for manufacturing
butter by a new process, and purifying rancid butter, as more fully ex-
plained in his circular, the committee deem worthy of a thorough trial
by dairymen, and if found as stated will be of great value to butter
manufacturers and the public.

The Eureka Feed Box and Manger is a cheap and convenient method
of combining a feed box and manger.

The New York Hay Tedder, presented by Stewart Perry, of Newport,
we think combines advantages over any hay tedder now in use, with
which we are acquainted.

The Ditching Machine of 0. & 0. S. Foster, of Durharaville, pre-
sents an ingenious method of removing the earth for laying tile drains.
Its merits can only be tested by practical use.

The committee are surprised at the few dairy utensils presented, and
they consider that some cheap method of stirring milk in the can
during the night, where the milk is kept at home over night, Avould
be desirable.

L. L. WIGHT,
R. B. LAMONT,
S. T. MILLER.

Report accepted.

THE BLANCHARD PRIZE.

A jar of butter Avas presented for inspection by Mr. Ellison, of
Herkimer. It was examined by numerous members and experts, and
Avas commended by all as a splendid article.

As it Avas the only sample present it Avas not entered for competition,
and the prize so liberally offered by the Messrs. Blanchard was not
taken.

The question drawer Avas noAv emptied of its contents. The first
question picked Avas —

" Will ice in milk tend to make floating curds ? "

Mr. Bonfoy thought it Avould not. ♦

Mr. Arnold said that his experience taught him that it would. If
you reduco milk to a Ioav temperature suddenly it Avill cause it to retain
ths gases that cause animal odor, and odors of that kind produce float-
ing curds as soon as the milk is again Avarm. In another statement
Mr. Arnold said that tainted milk Avould keep sweet longer than milk
not tainted.

Mr. Moon suggested tin cans for cooling. He kncAV that Avould
remedy the difficulty.

100

"How shall we improve permanent pastures ? and what are the best
grasses for pastures ? " came up next.

In regard to the first question, Mr. Arnold recommended top-dress-
ing and plaster. In regard to the second, he said the long-leaved
grasses, those which have an abundance of leaves and small stems —
June grass, for instance, and those which resemble it. He considered
June grass, known also as Kentucky blue grass, as the best of all for
butter, cheese and beef; not that it produces the largest quantity, but
the best quality, both of milk and of meat. Timothy, so much in use,
he did not think so good as the varieties with branching head, like red
top and orchard grass. The clovers, so much in use in grain-raising
districts, were not recommended where best quality of dairy products
were desired. They will produce more per acre, but the quality is
not so good as from the grasses proper. For quality they stand in the
follo'sving order : white clover, alsike, small red, large red.

Mr. Lewis — I think a mixture of grasses indigenous to the soil make
the best pasture. More feed will be produced where a variety of grasses
grow, than can be from a single variety,. and stock will eat more and be
healthier when feeding upon a variety than upon one kind. A variety
of food is as important for our animals as for ourselves. A pasture
should contain grasses that will mature at different seasons, some early
and sonle late. For early and frequent cropping, rye grass may be in-
troduced, and orchard grass is also excellent. Varieties that will stand
frost and drouth should always enter into the list, as cold winters and
dry summers must be provided for in this country. I prefer grass to
clover, if fine quality is desired. I do not think as favorably of white
clover as many dairymen do. It may be better than some of the larger
varieties, but is not equal to grass. Grass is the best food for dairy
cows, and the reputation of American cheese is based on grass.

These remarks brought Mr. Farrington, of Canada, to his feet, as
an advocate of white clover as one of the best elements in the pasture
of a cheese dairy. His views were seconded by several other experi-
enced dairymen, and a lively discussion followed in regard to this plant
in which the ^jros and cons were pretty evenly balanced.

Next came up " Ought not the State Legislature to pass an act re-
quiring farmers to cut all the weeds growing upon their farms before .
they go to seed ? "

To this it was replied, if the seeds were of such a nature as to spread
upon neighboring farms such an act would be appropriate.

As the hour for adjourning was at hand, it was suggested that the
reading of the remaining questions be omitted, and that the Secre-
tary append brief answers to them in the report. It was accordingly
omitted.

Mr. Schermerhorn, of Oneida, presented the following recipe to cure
milk fever in cows: One tablespoonful of copperas; one-half do of
nitre in severe cases. Give one dose in the morning and one at night;
another dose next morning, and, twelve hours after the last dose, three
quarts of red loam.

The convention then adjourned sine die.

The questions remaining unanswered are here appended, with their
answers :

If the first milk drawn from the cow is unhealthy and unfit for
food (although strictly necessary to promote digestion), is it not good
proof that the calf should live long" enough to have the milk become

101

good in order that the rennet shall become fit for use in the manufac-
ture of cheege ?

And may it not be that the using of the rennet taken from very
young calves is a fruitful source of poisoned cheese ?

These ideas were suggested by the remark of Mr. Curtis that the
appearance of the poisoned cheese and the new milk are so similar
under the microscope. ■ A. A. GOODENOUGH,

8t. Lawrence Co., K". Y.

Answers : Query 1st. — The calf ought to live till the milk is good in
every instance, and sometimes longer. The use of rennet from calves
killed before, tends to make the cheese soft, strong and porous.

Query ^d. — It is barely possible ; but the poison cheese which 1 have
seen does not resemble cheese made from such rennet.

How many good rennets should be used in makiug 1,000 pounds of
cheese ?

Answer. — It generally takes three of such as are put up by butchers.
Two first-class dairy rennets are often sufficient. One A\ill occasionally
do it. In one instance I brought 1,125 pounds of uncured cheese
with a single rennet.

Is there any use to which sour butter-milk can be put better than
feeding to calves or hogs ?

Answer. — Not that I know of.

Will cheese absorb taints alter it is pressed and oiled ?

Answer. — It will ; and very readily.

What size of cheese Js most sought after in the market at the pres-
ent time ?

Answer. — For shipping, those weighing from 50 to Go pounds, with
height equal to two-thirds the diameter. For home consumption,
smaller are prefei'red.

Suppose a farm capable of producing S2,000 a year, by a proper ap-
plication of labor, produces but ^1,000, what effect has this difference
on the finanacial prosperity of the country ?

Is it a conflict between capital and labor?

Answers: To Query 1st. — Disastrous, is the most appropriate term
I can think of.

To Query 2d. — Not necessarily.

What is the best method of treating floating curds ?

Answer. — Let them lay in warm whey till the acid is distinctly de-
veloped. Cool and air thoroughly, and salt well. It is a good plan to
let floating curds lay in the sink over night, when it can be done. If
tlie tendency to such curds is known lieforehand, set the milk warmer
than usual, and use less rennet. AVork at higher temperature and acid
will be developed easier, and the result be better.

AVhat is the best method of seeding pastures and meadows, and at
what season ?

. Answer. — If after ginin, seed when the grain is sown, whether spring
or fall. If seeding Avithout grain, very early in spring, or after the
drouth of summer, about August. Clover always in the spring.

/-^

oi^iviuisrio A.Tioisrs.

DAIRYING IN THE NORTHWEST.

Madisox, Wis., January 11th, 1873.

Gardner B. Weeks, Secretary, etc. :

Dear Sir : — The main dairy regions of the northwest at present lie
in the northern and eastern portions of Illinois and in the eastern half
of Wisconsin. Increasing attention is yearly being given to this inter-
est in these sections and also in Iowa and Minnesota. It is impossible
to give an accurate estimate of the number of factories and private
dairies in the region named. Butter factories or creameries as yet are
exceptions; the milk condensing establishment at Elgin, 111., is yet
without western competition. Almost invariably dairymen here de-
vote themselves either to cheese production in factories or at home, to
butter making, at home, or to supplying cities or towns with milk.

The northwest has some disadvantages and some advantages in re-
lation to dairying. The winters are cold, the summers are hot and
usually dry ; running water is not the rule on the farms ; the best
grasses have not been generally introduced ; northwestern dairy pro-
ducts rest under a reputation of not being equal to those of New York
or the western reserve.

On the other hand, the climate is admirable for vigorous health of
both men and cows, if properly cared for ; good water can very gener-
ally be obtained at moderate depths, windmills furnishing a constant
supply; the soil is fertile and cheap, and readily produces great crops
of summer and winter forage other than grasses ; and the " tame "
grasses and the clovers thrive well when properly introduced ; the
quality and reputation of northwestern dairy products are steadily im-
proving, the best now ranking well in any market, and last but not
least, there is an immense territory, the dairy 8upj)lies for which can
most readily, naturally and cheaply be supplied from this region. The
difference in the average price of land and cows, gives a great advan-
tage to the western dairyman.

The year 1872 was a prosperous one for the cheese manufacturers of
the northwest ; less so to the butter makers. More than usual drought

103

lessened the yield of milk, but prices have been satisfactory generally
for cheese, and fair returns have been received by the dairy farmers.
Ordinary iDutter has sold at low prices throughout the season. The
drought and low prices affected grain farmers even more than the dairy-
men, and as a consequence new cheese factories Avill be built in many
places, and those now in operation will, probably, have an increased
number of cows for 1873.

A difficulty wiiich has a serious effect in reducing profits in many
cases, is the building of factories in fields already occupied, or where
the milk of only a small number of cows can be secured. I know of
but one factory in the northwest having 1,000 cows, and from reports
before me, 300 would probably be above the average. This evil will be
gradually remedied.

During 1872, for the first time in the northwest, the plan of holding
regular market days for the sale of butter and cheese was tried. Week-
ly or fortnightly meetings were held at Elgin, 111., and AVatertown and
Kenosha, W is. Favorable reports are gi«-en by those in charge at
each point, and the plan will be followed in future. Hitherto verv
much the larger part of the cheese made in the northwest has been
sold through commission merchants in Chicago. Last year quite a
number of car-loads of cheese were shipped to New York from Wis-
consin Avith satisfactory results, and one considerable shipment was
made to Liverpool, the net returns being larger than the home market
would have given at same date. St. Louis is each year taking larger
quantities of our cheese, and large shipments were made, in 1872, to
California. It is hoped that, in future, increased efforts will be given
to develoj)ing the market of the Avest and northwest.

The fact that much of the best cheese made in the northwest is sold
as New York factory, and that very often, only the poorer qualities are
sold as western, and also that inferior New York cheese is sold under
the name of western, naturally causes some dissatisfaction not entirely
removed by assurances that tlieir names only indicate grades or qual-
ity, and have no reference to place of manufacture. Witliout going
into the question of the responsibility for this state of the market, it is
undoubtedly true that it has Avorked and continues to Avork much in-
justice to the reputation of Avestern dairy products, a poor reputation
deservedly having been attached to them formerly, which the present
common custom continues.

We haA'e gratifying assurances from competent parties in both New
York and Boston of the increasing good quality of our dairy products,
and of a consequent increased good reputation.

There is an abundance of room for the dairymen of the east and the
northAvest. Their products Avill mingle in the same markets to some
extent, but in the main Avill naturally and most profitably go in differ-
ent directions. With the advantages in experience, in volume of busi-
ness, and in name resting Avith you of the American Dairymen's As-
sociation, Ave of the NortliAvestern Dairymen's Association send you
friendly greetings, claiming to belong to you as also Americans, and
engaged in a common cause, and as a younger sister, are vain enough
to look forAvard to the time Avhen in the quantity and the excellence
of dairy products, the great northwest shall fully equal the great east

We Avill be glad to welcome a large delegation at our seventh annual

104

meeting at Whitewater, Wis., January 21, 23, or at the meeting of the
Wisconsin State Association, at Watertown, February 11, 12.

G. E. MoKROw,

Secretary Northwestern Dairymeri's Association, Madison, Wis.

PiERREPONT, March 4th, 1873.
L. B. Arnold, Esq. :

Dear Sir : — In keeping with my promise when at Utica, I will now
attempt to give you our method of making cheese.

We lake in our milk evening and morning of each day in the usual
manner. That taken in the evening is cooled by dipping and floating
ice in a tin tub holding about four pails full, until cooled down to
70". We have running water passing through the water vat all night
in hot weather. In cool weather we shut it off, designing in either
case to cool down to 65°; when this temperature is reached we
prefer the milk should stand still, believing that agitation tends to
separate the butter from casein, and thereby causing waste. Where the
milk remains quiet through the night at the temperature above indi-
cated, the cream in the morning will be limpid and very light, but
should not be stirred until the morning milk arrives in sufficient
(luantity to enable the maid to skim at the same time that the new
milk is running into the vat, when the cream should be removed with
the dipper and passed through the strainer with the new milk with the
temperature of the vat at 70", with the heat turned on to secure this
point if necessary, gradually raising the heat to 82°. At this point if
due care has been taken and the vat sufficiently stirred to secure an
even temperature, there will be no more appearance of cream than on
new milk, nor will it separate any more readily. We now add the
rennet in sufficient quantity to have it give evidence of coagulation
in about twenty minutes, we agitate the mass occasionally to as near
this point as in our judgment is safe, believing it unwise to continue
after coao-ulation has commenced, as it tends to produce a soft curd.
A slio-ht ao-itation of the surface with the dipper may be continued
somelniiiutes to keep the cream incorporated with the milk until the
action of the rennet is sufficient to retain it. This is an important
point in avoiding waste. When the curd is sufficiently firm to cut,
Avhich is usauUy in about 50 or 60 minutes, we use our horizontal
knife, first cutting it away, then the perpendicular knife cutting into
cubes then let it stand 8 or 10 minutes when the maid with careful
hands turns up the curd, and the knife in a careful and skillful hand
commences its work, and here is a point where there is much danger of
ivaste ; never cut fast enough, or stir hard enoiigh, to whiten the whey.
A small amount* of heat may be turned on after the second time of
cutting around. Let it take at least 15 minutes to cut a vat suf-
ficiently fine, and about two hours, more or less, as the milk works
fast or slow, to raise the heat to 98°. The heat is then turned off and
the curd allowed to rest, turning it up once in half or three-fourths
of an hour, until the acid is sufficiently developed, when we draw off
the whey with a syphon, let the cold water under the vat, cooling
below 90°, when we dip the curd into the sink, cool and salt, using 2-^ lbs.
F. F. salt, fall and spring, in hot Aveather use 2f lbs. to one thousand

105

lbs. of milk and put to press. If tlie above rules are strictly followed,
aud no instrument of torture put into the curd while cooking, to bruise
or mar it, there will be no danger of chunking in the vat or in the
sink. The curd should never be broken — always cut, then it will not
weld together or waste its richness, neither will there be any more
complaint that the cream cannot be worked back. I have thus minutely
touched upon those points which I deem important to save waste in
the manufacture of cheese. Yours trulv, A. A. Goodexough.

TFroin the Country Gentleman.]
AUGUST CHEESE OF 1873.

An unusual state of things exist in the cheese market at this time,
and has obtained for several weeks, which is worthy the thoughtful
attention of all interested in the manufacture, sale and consumption
of cheese. About as soon as the cheese made during the month of
August began to reach the market, dealers and shippers found its
flavor much impaired. As time went on the trouble increased, until
matters arrived at such a pass tluit dealers in New York city declined
to buy August cheese, except at a much reduced price. So decided,
indeed, are they, that with their own hands they will turn the cheeses
out of the boxes, and if '-August" is stencilled or written on the side,
the cheeses are condemned. This state of things continues, and is
likely to prevail until the August cheese is gradually worked off.

Such being the fact, it were well to inquire into the cause of the
trouble. AVithout pretending to go into the matter elaborately, I
desire to call attention to one fact which should not be overlooked.
The weather during the greater part ol August was very warm ; tlie
air very oppressive, lifeless, muggy. As a consequence, the cows were
affected by the heat, and their milk was feverish, tainted, unwhole-
some. Especially would this be the case in localities where the pas-
tures are low and Avet, and the water which the cows were obliged to
drink, stagnant and slimy.

Had this milk been thoroughly stirred, cooled, and aired, before
being made into cheese, the result would have been a much finer
product, and much moi-e money would have been realized from its sale.
Dairymen are slow to learn the necessity of cooling and airing their
milk before it gees to the factor}-, or before it is made into cheese at
home (and the ai)pliances for doing this are many, simple and not ex-
pensive,) and never Ijufore has this necessity been made so apparent as
during the present autumn. Shippers and dealers having taken the
stand they have in relation to the August cheese, it comes home to the
daiiTinan as a matter of proiit aiul loss, aiul the pocket being touched,
it is the most convincing argument that can be brought to bear ui)on
them; and yet, as a purchaser of cheese, I tind it difficult to convince
the dairymen of the truth in this matter, or of the cause and remedy
for the trouble which exists. With the August, September and
October cheese on the tables at the factories, it is hard to make the
salesman believe tlie first named — being the oldest and best cured — is
not worth as much or more money than the others.

106

In buying, it is rarely necessary to taste of the cheese, but in exam-
ining about 400 August and September cheeses at a factory in Cayuga
county, about ten days since, 1 tasted of some six or eight different
ones of the August make, as a matter of curiosity, and by way of
verifying the opinion I had formed of them. In taste they were all
sharp, biting, acrid, and though a bit only about as large as a bean was
taken of each, yet the result was a dizzhiess Avhich lasted for hours,
and a derangement of the stomach which was noticeable for thirty-six
hours, thus convincing me that they were of a mildly poisonous nature.
On relating this circumstance to an Oswego county cheese-maker, he
confirmed my opinion by stating that he had been similarly affected
from the same cause. Doubtless these same cheese, Avhen cut and
exposed to the air, would lose this deleterious property, in a great
measure, but in its best estate such cheese is neither desirable nor
wholesome. It should be stated, in this connectiou, that the weather
during the latter part of August was cooler and more favorable, and as
a consequence, the cheese made then is generally mild, rich and pure
in flavor, equal to the September cheese, which in ray ji^dgment is
ordinarily the best made in the entire season.

In the case of many factories, the Se])tember and October cheese is
being sold, and the August cheese retained, in hopes, probably, that
" something will turn up." This appears to me an unwise course.

GrARDNER B. WeEKS.

Syracuse, N. Y., Nov. 7, 1872.

[From the Utica Herald,]
LowviLLE, Lewis Co., N. Y., March 14, 1873.

In our attempt to get returns from the cheese factories of our
county, we issued some fifty circulars and received replies from
twenty. Of these twenty factories, ten took the cream from the night's
milk, some for a part and some for their entire season, and man-
ufactured it into butter. The remaining ten factories made only
cheese.

The twenty factories report 7,480 cows, 18,056,281 lbs. milk, 1,827,-
773 lbs. cheese, 18,370 lbs. butter; the cheese bringing 8224.383.89;
the butter 13,941.03; average 130.62 per cow ; using 9,878 lbs. milk
for one lb. cured cheese, and 9.78 lbs. miliv for eeach lb. of product:
each lb. of milk averaged 10.01264; each pound of cheese $0,1227.
The ten factories that made only cheese report 3,602 cows, 9.409,792
lbs. milk, 956,740 lbs. cheese, and cash 8118,327.77. Average per
cow, 132.85 ; milk per lb. cured cheese, 9.835 : each lb. of milk
averaged 80.01257 ; each pound of cheese $0.1237.

The ten factories making butter report 3,878 cows, 8,646,489 lbs-
milk, 871,033 lbs. cheese, 17,158 lbs. butter, $106,050.12 for cheese,
$3,718.20 for butter. Average per cow, $28.31 ; milk per lb. curer'
cheese, 9.926; milk per lb. of product, 9.734; each lb. of milk averag:...
$,0.12269; each pound of cheese $0,121?.

107

The exact average value of a lb. of butter cannot be determined, as
one man reporting 1,107 lbs. butter sent the aggregate amount
for both butter and cheese ; it would not vary much from twenty-three
cents.

The milk, where the skimming process was employed, brought
95-100 of one per cent, more than the milk where only cheese was
manufactured, and the whole milk cheese brought $1.61 per cwt. more
than tlie partially skimmed cheese.

From the above exhibit you see but little difference of profit in the
different systems ; but as all these amounts are gross amounts, and as
the cost of manufacturing butter is greater in proportion to its value
than cheese, the gain of 95-100 of one per cent, in the gross would not
be maintained in the net value.

The average per cow is small. Oar cheese making season seldom
exceeds six months. Some factories stopped unusually early by reason
of drouth and grasshoppers.

If any facts herein are of sufficient interest for publication they are
at your service. Truly yours,

C. L. Sheldon.

FACTORY REPORTS FOR 1873.

i<T:n:'v^ yoi^k..

TOMPKINS COUNTY.

McLean Factory, McLean. — Commenced making cheese April 15,
and closed Nov. 3-3. Whole amount of milk brought to the factory,
2,566,34:4 lbs. ; whole amount of cured cheese made, 271,466 lbs. ;
amount of milk required to make a pound of cured cheese, 9.453 ;
number of cheese made, 4,964 ; average weight, 54.685-1,000 lbs. ;
whole number of sales made during the season, 16 ; amount of cheese
sold for shipment, 263,720 lbs. ; amount sold for home consumption,
7,746 lbs.; whole amount of money received for cheese, 136,646.91 ;
average price per lb., 13^ cents ; made 2,320 lbs. of whey butter which
is not included in the above amount; paid John M. Schermerhorn,
maker, $4,207.72, which includes boxes, bandages, salt, annatto,
rennets and fuel, weighing, making, branding and loading cheese in
wagon ; amount paid for use of factory, $1,085.86. — A. B, Lamont,
Salesman.

MADISON COUNTY.

Excelsior Factory, Brookfield. — Pounds of milk received, 1,266,347 ;
lbs. of cured cheese made, 129,330 ; lbs. of milk for one lb. of cheese,
9.79; amount of net receipts, 114,107.10; dividends to patrons on
each 100 pounds of milk, $1.114. — F. Blanding, Manufacturer and
Secretary. William Stanbro, Treasurer.

Quaker Basin Factory, De Ruyter. — Total amount of milk for sea-
son, 1,177,681 lbs.; total amount of cheese made, 121,567 lbs.; num-
ber of sales made, 11 ; average price per lb., 12|- cents ; gross receipts,
$15,268.12; total expenses, $1,994.50; net proceeds to patrons, $13,-

109

273.62 ; net price of milk per lb., 1.012 ; average number of pounds of
milk per lb. of cheese, 9.68; average number of cows, 340. From
April 25 to Xov. 8. — J. Buckingham & Son, Manufacturers.

Payne's Factory and Creamery. — During the past season had 185
cows; number lbs. milk, 666,500; number lbs. skim cheese, 39,390 ;
number lbs. butter, 21,000 ; we used the deep coolers, set 18 inches
deep, in good spring water ; pool is 12 by 22 feet, divided in two parts ;
milk was kept 12 to 24 hours, then skimmed and made into cheese ;
cream was kept until sour, then churned; paid for milk, 11.08 per cwt.,
and took all risks, maker having an interest in the business ; paid for
milk in following manner: April milk, 1st day of June, May milk, 1st
of July, and so on. — Thomas Stradling, Manager of Creamery.

ST. LAWRENCE COUNTY.

South Canton Factory, South Canton. — Tine of making season 7
months, number of cows, 900; number of pounds of milk, 2,117,956;
number of lbs. cured of cheese, 219,092; total of cash receipts, 128,
942,84 ; average price per hundred, $13.21 ; average pounds of milk to
one of cured cheese, 9.66. — W. Spalding, Manufacturer.

Pierrepont Factory. — Number of cows, 400; time of making, six
months; number of lbs. milk used, 971,065; number of lbs. cured
cheese, 133,528 ; average number of lbs. milk used for one of cured
cheese, 9.37; average price per hundred for season, $13.43 ; cash re-
ceipts for season, $13,903.84. — A. A. Goodenough, Proprietor. F. A.
MoRKisoN, Manufticturer.

West Canton Factory. — Number of cows, 600 ; number of lbs. milk
used, 1,317,745; number of lbs. cured cheese, 136,552; average price
per hundred, $12.89 ; number of lbs. milk to one lb. cured cheese, 9.64.
— J. B. Mead, Proprietor and Manufacturer.

Hildretli's Factory, Canton. — Number of cows, 300 ; number of lbs.
milk used, 768,934; number of lbs. cured cheese, 79,716; number of
lbs. milk to one lb. cured cheese, 9.64 ; average price per hundred,
$12. — H. D. HiLDRETH, Proprietor,

The number of factories now in successful operation in St. Law-
rence county is 22. The for. going are among those handed in at the
annual meeting of the St. Lawrence County Dairymen's Association,
which convened at Canton, Jan. 4th, 1873.

Respectfully yours, A. A. Goodenough,

Pres. St. Law. Co. Dairym's Ass'n.

110

EEIE COUNTY.

UvAon Collins Factory, Bodon. — Estimated number of cows,. 1,200 ;
amount of milk received, 3,545,645 lbs. ; total lbs. cured cheese, 355,-
009 ; ratio of lbs. milk to one lb. cheese, 9.98 ; number of sales, 24 ;
average price per hundred lbs., 13.25. — L. L. Horton.

CORTLAND COUNTY.

Tuttle's Factory, Freetown. — Factory opened May 5th, and closed
November 9. Whole number of cows, 364, though a number of dairies
were brought in only three or four months of the hottest weather. If
they had been kept in through the season, our figures would have been
much larger. Total number lbs. milk, 1,092,927; total number lbs.
cheese, 110,847 ; number lbs. milk to one pound cheese, 9.85 ; gross re-
ceipts, 113,563.20 ; gross expenses, 11 ,751.37 ; expenses per cwt. 11.58
average price per lb. received, 12.23 cents ; net, $11,811.83.

SULLIVAN COUNTY.

Bethel Factory. — Factory opened March 10, and closed Dec. 21, J 872.
total amount milk received on hay, 176,393 lbs.; total amount of hay
cheese made, 14,947 lbs. ; average number lbs. milk for one lb. cheese,
11.80; total amount milk on grass, 1,346,065 lbs. ; total amount cheese
from grass, 139,458 lbs. ; average number lbs. milk to one lb. cheese,
9.64; cash received by patrons, $17,857.06; total number lbs. milk de-
livered, 1,522,458 ; total number lbs. cheese made, 154,405 ; number of
cheese made, 2,557; average weight, 60.38 lbs. ; average price atterpay-
ing all expenses, $11.56 net, per 100 lbs. of cheese. — L. G. Young.

ALLEGANY COUNTY.

New Hudson Factory. — There was manufactured at this factory dur-
ing the year 1872, 2,800 boxes of cheese, averaging about 62 lbs., from
1,618,720 lbs. of milk, averaging about 9^ lbs. milk for one lb. cheese,
amounting to 173,546 lbs. of cheese, which was sold at from 10 to 13f
cents, averaging a trifle over 12 cents per lb. for the lot, and amounting
to $20,914.24.— Wm. Simpson, Jr.

ONEIDA COUNTY.

Weeks' Factory, Verona. — Season began April 1, closed November 9.
Whole number of cows, 950; average number, perhaps, 875; lbs. milk
received, 3,171,594, which made, of cured cheese, 320,905 lbs.; lbs. of
milk required for one lb. cured cheese, 9.88 ; average price per lb. for
cheese, 13.198 ; net to patrons per 100 lbs. milk, |1.16i cent.— G. Meery.

Ill

Warrrs Factory, Holland Patent. — Had the milk from 400 cows,
which sent to the factory 1,405,758 lbs. milk, Avhicih made 142,948 lbs.
cheese, taking 9.83 lbs. milk for one lb. cured cheese, Avhich net the
patrons 1.12 for each lb. milk; the factory opened April 17, and closed
November 11 ; making an average of nearly §o9 per cow ; I have a farm
of 150 acres, oO of which is woodland; took the milk of 21 cows to
the factory the past season, which amounted to 89,489 lbs., netting
$48.14 per cow, besides making before and after the factory season 400
lbs. cheese and 350 lbs. butter, wdiich, if sold at the going prices, w^ould
have brought $14iJ, and makes the net of $55.09 per cow, with but
vory little grain and no sowed corn. The most of my grain feeding is
boiled oats, and only two or three weeks in spring. — N. Ward.

Delta Factory, Delta. — Amount of milk received, 2,972,005 lbs. ;
amount of cured cheese sold, 290,571 lbs. ; cash receipts for cheese
sold, 1^39,177.68; number of cows, 900; cheese sold at prices ranging
from 114.75 to SlO.374 per 100 lbs. ; average, $13.21 ; paid Mr. Squires
for making, 81 per luO ; other expenses, 52|- cents per 100 ; factory
opened April 2, closed November IG. — George T. Denisox, Salesman
and Treasurer.

Whitesloro factory. — Commenced March 23, closed November 10.
Number of cows, 900 ; lbs. milk received, 3,183,953; lbs. cured cheese
made, 313,832; lbs. milk to one lb. cured cheese, 10.14 nearly; average
receipts, 12.99-100 cents per lb.; expenses of making and furnishing,
1.82-100 cents per lb.; net per lb. distributed to jMrons, 11,17-100
cents; net value of one lb. milk, .011009 cent. — L. L Wight.

WYOMING COUNTY.

Empire Factory, Bad Pike — Received the milk on an average
throughout the season of about 250 cows, viz: 756,087 lbs. milk, and
of which was made and sold at eleven different sales, 75.G90 lbs.,
cured cheese, at an average price of 11^ cts. per pound. Paid R.
McCubbing$1.75 per cwt. for making, who succeeded in giving general
satisfaction to the patrons, and made the cheese in the chedder system.
— R. J. HoRxiNG, Salesman; B. McCubbing, Assistant

HERKIMER COUNTY.

L. F. Central Factory — Factory opened March 28th, closed Decem-
ber 13th : Greatest No. of cows, 405 ; whole No. lbs. milk, 1,767,064 :
whole No. lbs. cheese, 171,418 ; number of cheese, 2,861; No. lbs.
milk to lb. cheese, 1.3; No. sales cheese, -cS ; amount cash sales,
$22,383.28; cost of manufacturing, 82,814.28 ; cost per 100 for manu-
facturing, $1,659 ; apportioned to patrons, $19,539.55 ; average price

112

per lb. cheese, .1305 ; average weight of each cheese, 60 lbs. ; average
price per lb. milk, .0126 ; average price per lb. milk, after deducting
cost of manufacturing, .011 ; amount milk delivered per cow, 4,365 ;
amount cheese per cow, 423 : amount cash received per cow, 155.26 ;
net amount to patrons, $48.24. — Jas. H. Uhle, Clerk.

Newville Factory — No. patrons, 34; No. cows, 876 ; Ibs.milk, 3,279,733 ;
lbs. cheese, 322,821; amount received, $42,234.32; average price per
cwt, $13.08; average price milk per cwr., $1.11 ; Ibs.milk to 1 lb.
cheese, 10.16; total number cheese, 5,608; average weight cheese,
57.56 ; number days run, 270 ; price per cwt. for making, $1.75 ; num-
ber sales, 28. Directors for 1873, Robert G. Bellinger, Edward Simms,
Stephen G. Spoor. Manufacturer for 1873, Andrew G. Weatherwax.

Manlieim Center Factory — No. cows, 860 ; lbs. of milk received
3,414,207 ; lbs. of cheese made, 333,475 ; average lbs. cheese to each
cow, 388; price received for sales at 13| per lb., $43,391.15; gross
income per cow, $51 ; deducting cost of manufacture, the net income
is per cow, $44.40.

Manheim Turnpike Factory — Opened March 11th, closed Dec. 13th.
No. of patrons, 11 ; No. cows, 351 ; No. lbs. milk, 1,502,025, No. lbs.
cheese, 147,130; amount of money received, $19,389.94; average price
cheese per cwt., $13.17 ; average price milk per cwt, $1.29; lbs. milk
to one of cheese, 10.20 ; No. of cheese made, 2,514 ; gross income per
cow, $55.24 ; net income per cow, 48.11 ; average lbs. cheese per cow,
419. From one dairy of 34 cows we have received this season .90,441
lbs. of milk, making 549 lbs. of cheese per cow. — A. Van Valken"-
BUKGH, Secretary.

Dated January 31, 1873.

Norway Association. — Commenced making March lltli, closed Dec.
10th. Whole No. lbs. milk, 1,781,621; whole amount of cheese,
184,000 lbs. ; whole No. cheese made, 3,250 ; aA erage price per 100 lbs.,
$13.22 ; whole amount of money, $24,317.20 ; cost for making and fur-
nishing, $3,220 ; average price lb. milk, 01.367 ; No. rennets, 737 ; No.
lbs. cheese per rennet, 250 ; average weight per cheese, 56 2-5 ; net
amount to patrons $21,097.27 ; average No. of cows, 450 ; No. lbs. of
cheese per cow, 408 ; average income per cow, $54.03 ; average amount
of milk per cow, 3,959 ; net value per lb. milk, 01.184 ; No. of sales,
24 ; price per 100 for making and furnishing, $1.75 ; net income per
cow, $46.88. — J. E. Lamphere, Maker. A. P. Eoot, Treasurer.

C. W. & J. Smithes Factory, Frankfort — No. of cows, iiOO ; com-
menced March 18, closed Dec. 8. No. of boxes, 5,800 ; whole No. ibs.

113

of milk, .3,459,999 ; price per lb. of milk, 1.2776 ; No. lbs. milk for lb.
cheese, 10.11; whole No. lbs. cheese sold, 342,018; sold ut average
price, ^12,924; amount less making average price, 11,246 ; paid pat-
rons, 38,463.38. Received for making and furnishing, selling and
making out sales, $1.65 per 100, and one rennet per cow. The patrons
paying insurance on cheese and my expenses to attend Board of Trade
on market days. — C. W. Smith, Treas.

/. D. Ives' Fdctory, Norwinj — Commenced March 18, closed Dec.
14. No. cheese, 4,850 ; No. lbs. milk. 2,537,227 ; No. lbs.' cured cheese
267,929; No. lbs. milk to a pound of cured cheese, 9.46; amount of
cash sales, $35,442.64; cost of making, furnishing and selling,
*4,694.29; net balance to patrons, $30,748.35; net value of 100 lbs.
of milk, SI. 2119 ; amount of milk received, cheese made, and quan-
tity of milk used for a pound of cheese in each month, as follows :

Pounds of
Milk,

March 32,479

April 123,611

May 806,737

June 502,910

July 477,246

August 396,862

September .; 3i0,339

October to November 9... 305,026

November 10 to Dec. 14. . . ' 52,017

Pounds of

Lbs.M'lkto

Cheese.

llb.Che'se.

2,668

11.73

11,288

10.95

31,493

9.42

52,256

9.63

48,126

9.91

41,620

9.53

37,890

8.98

36,184

8.52

6,404

8.12

Skim milk.

One mess skimmed.

Whole milk.

do

do

do

do
One mess skimmed,
do do

Norway, Feb. 1, 1873.

B. B. Moon, Maker.

OTSEGO COUNTY.

Eagle Creamerij, West Edmeston — This creamery was designed for
the manufacturing of butter and cheese, June 1, 1872. From that
time to Dec. 1, we received 2,392,589 lbs. of milk, from which was
manufactured 55.334 lbs. butter and 181,528 lbs. cheese, making a total
product of 236,862 lbs. butter and cheese taking 10.10 of milk for one
pound of product. 1'he amount received for butter was 817,172.55 ;
the amount received f)r cheese was 17,916.59; gross amount received,
$35,089.14. After deducting all expenses for making, furnishing,
freight, &c., this leaves a net money dividend $28,690.26. Return to
patrons, SI. 199 for every 100 pounds of milk. — Hiram Bkown, Manu-
facturer and Salesman.

114

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115

Sulphur /Spring Factory — No. of cows, 590 ; lbs. milk, 1,385,652 ;
lbs. of cheese, 144,431 ; whole amount received for cheese, 818,558.27 ;
average lbs. of milk to 1 lb. of cheese, 9.59 ; average sales of cheese
per lb., 12.86; expenses of making and furnishing, 1.48 per lb.; net
sales of cheese per lb„ 11.38; net value of 1 lb. milk, .01123. Season
commenced May 7th, and closed Oct. 31st. Cows produced 5 per ct.
more cheese in 1872 than for the season of 1871. Decrease in }ium-
ber of cows, 3 per ct. ; making the cheese product among Sulphur
Spring patrons 2 per ct. more than in 1871. — C. L. Sheldon.

Lowville, N. Y.

Marsell dc Gibhs, Deer Eiver — Whole No. of cows, 372 ; Avhole No.
lbs. milk received, 945,835 ; whole No. lbs. cheese made, 96,570 ; whole
amount received for cheese, 112,219.47 ; average weiglic of cheese, 62
lbs. ; amount of cash divided among the patrons after deducting for
manufacturing, furnishing, transportation, telegraphing, expenses of
Com., &c., was 10,738.64. — G. B. Johnson, Sec'}'.

J. Smitliling's Factory , Mart inshurgh — Whole No. cows, 308; whole
No. lbs. milk received, 570,193 ; whole No. lbs. cheese made, 58,898 ;
whole amount received for cheese, 87,158,03; average Aveight of cheese,
Q)% lbs.; whole No. lbs. butter made, 2,478; whole amount received for
butter, 1560.67. — J F. Smithlixg, Maker.

Millers Factory, CondabUville — No. of cows, 900 ; lbs. milk deliv-
ered at factory, 2,318,802 ; lbs. cheese made, 236,107 ; received for the
same, $29,812.33 ; pounds of milk made 1 lb. cheese sold, 9.82 ; aver-
age price received for same per 100, $12.62| ; for making, per 100,
$1 ; for all expenses, insurance, &c., per 100, 61 cents.

G. D. Rgal's Factory, Harrisburgh — Whole No. cows, 285 ; whole
No. lbs. milk received, 692,947 ; whole No. lbs. cheese made, 69,364 ;
whole No. lbs. butter made, 1,423; average weight of cheese, 60 Jbs. ;
whole amount received for cheese, $8,313.34 ; whole amount received
for butter, $303.

VERMONT.

West Paivlet Dairy Association — We report for the season of 1872,
No. of cows, 500; lbs. of milk received, 1,754,351; lbs. cheese manu-
factured, 180,861 ; net proceeds at factory, $23,075.45; average 1 lb.
cheese to 9.7 lb. milk ; per lb. for cheese at factory, 12f cents. —
Allen Whedon, Director.

116

ILLINOIS.

Somonauh Factory — Report of the Somonauk cheese factory for
seven months in 1872. Received 1,578,670 lbs. of good sweet milk
from 490 Durham cows. Made 159,897 lbs. of green cheese ; it took
on an average 9.35 lbs. of milk to make one lb. of cheese when three
weeks old. The factory earned 13,197.94 per lb. for making; expense
for running the cheese factory is $1,678.94; profits, $1,519; material
and stock on hand, 140,08 ; 400 cows average 163.78 apiece; cheese
averaged l-\^ cts. per lb.; 15 per cent, on the stock invested. Capital,
$4,500. — Almon Baker, Sec'y.

MASSACHUSETTS.

Central Factory, Barre — Capital invested, $8,000. Commenced
April, 1; closed Nov. 30. Amount of milk, 1,678,591 lbs.; milk per
one lb. of cheese, 9,825 lbs. ; cost of help, including board, $1248.82 ;
rennets, 144.10; boxes, $535.64; cloth, $148.74; fuel, $136.94; salt,
$68.96. Total expense of getting cheese ready for market, including
boxes, $1.98 per 100 lbs. ; freight, $611.66. Whole amount of cheese,
170,661 lbs. Net income per 100 lbs., $11.96 ; net income from whey,
50 cents per 1000 lbs. of milk.

Worcester County Cheese Factory, of Warren — Capital invested,
$5,200. Commenced making cheese April 1 ; closed Oct. 31. Amount
of milk, 1,099,724 lbs. ; cheese made, 112,362 lbs. ; milk required for
one pound of cheese, 9.787 lbs.; net price paid to milk contributors,
$11.98^ per 100 lbs. ; cost of manufacturing, 2^ cents ; whole amount
of cheese sold, $15,992.07; amount of money divided among contrib-
utors, $13,463.93. Help of factory, one man and one woman through
the season, and one man extra, two months ; entire cost of help per
month, $100 ; value of milk per quart, 2.55 cts.

Ne20 Braintree Cheese Factory — Commenced April 2 ; closed Nov.
29; amount of milk, 1,850,4J4 lbs. cured cheese, 181,025 lbs.; milk
for pound of cheese, 10.22 lbs. ; help, one man and one woman all the
time, and man and woman four months and twelve days ; cost, includ-
ing board, $1,438.08 ; boxes cost, $677.06 ; rennets cost $208.37 ; total
cost of making and getting cheese ready for market, including boxes,
$2.05 per 100 lbs. ; net income per 100 lbs., $11.

CONDENSED REPORTS

Name of Pactort.

Somonauk

Miller's ,

Empire ,

McLean

Sulphur Spring

L. F. Central

C. W. & J.Smith's

Dayton

Bethel

Manheim Turnpike

J. D. Ives'

South Canton

"West Canton

H. D. Hildreth's

Whitesboro

"Week's

Union Collins

Simpson

Tattle

Newville

Manheim Center

Quaker Basin

Norway Association

Excelsior

"Ward's

Delt*

Barre Central

New Brantree

Leyden Cheese Associa"n,

Sugar River

Hoiiseville

"Welsh Hill

Location.

Somonauk, 111

Constable^-ille, Lewis Co., N.Y.
E. Pike, Allegany Co., N. Y. . . .
McLean, Tompkins Co., N. Y. .

Lovrville, Lewis Co., N. Y

Little Falls, Herkimer Co., N.Y.
Frankfort, Herkimer Co., N. Y.
Potsdam, St. Lawrence Co., N.Y.

Bethel, N.Y

Manheim, N. Y

Norway, Herkimer Co

Canton, St. Lawrence Co., N Y.

Whitesboro, Oneida Co., N. Y.

i'erona, Oneida Co., N. Y

Boston, Erie Co., N. Y

New Hudson, Alleg'ny Co., N."?.

Freetown, N.Y

Newville, N. Y

.Manheim, N. Y

DeRuyter, N. Y

Norway, N. Y

Srookfleld. N.Y

lolland Patent, N. Y

Delta, Oneida Co., N. Y

Barre, Mass

New BrHintree. Mass

Leyden Hill, N. Y

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90012
250
700 2
5!I0 1

351

405 1
3,
175
1
1
2
900,2
600 1,
300 !
900 j 3
900 3
1,2003
.... 1,
....1.
876 3
800 3,
340 1.
450|1.

400, l!
900 2,

:: I

Hou-ieville, Lewis Co., N. Y

W. Hill, Turin. Lewis Co., N.Y.

520,1

500;]

650 1
330

578,670
318.802
756.087
566,344
,305,652
.767.0(>4
459,999
464,0m
,522,458
502.02.')
537,227
117,956
317,745
768.9:34
,:a3,953
,171,594
,545,645
,618,720
,092,927
,279,7.33
,114,207
,177,681
,781,621
,266,.347
405,758
972,005
678,591
850,464'
665. 240 1
.'56.5,816
865,222
654. .378

159,897
2.36,107

75,690

71,466
144,431
171,418
342.018

49,629
154,405
147,130
267,929
219,092
136,552

79,616
313,832
320,905
355,009
173,546
110,847
322,821
333,975
121,567
184.000
120,:i3t:
142,948
296.571
170,661
181,025
166,145
155,404
194,271

68,616

ss

$14 50

12 62i«

11 25

13 .^0

12 86

13 05

12 92

13 44
13 21
13 17
13 97
13 21
12 89
12 89

12 99

13 20
13 13
12 00

12 23

13 08
13 12

12 75

13 22

12 35

13 46
13 21
13 96
13 05
12 59
12 11
12 51
12 47

54^2
60 '

Average price of 100 pounds millk. $1,317.

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Edmeston, Otsego Co., N. Y

2,392,589 181,328

2.36,802

*35,089 14 *14 81

mm

Crystal, New Bremen, Lewis Co., N. Y

707,032 68,692

873

6'.),.565 8.242 79 1185 10.16

"W.W.&A.D.Vorce, Denmark, Lewis Co., N.Y.

705,705 69,583

1,954

71,537i 9.091 58 12 71 9.S7

Copenhagen, •• ....

62:3,786 ,')9.900

1,107

61,007

7,538 87 12 :35 10.22

"WestMartinsburgh, "

1,2-:3,815 125,054

2.751

127.785

15,647 58 12 24 9.96

E. G. Dodge, Martinsburgh.

Lowville, Lowville, " "

7.32,602' 75,158

2,363

77. .52 1

9,910 76 12 78 9.45

I,881,:i73a95,7.38

2,912

198,550

24,.337 87 12 25 9.47

South Harrisburgh, '• "

582,16:3 60,621

1,121

•1,742

7,916 13 12 a3 9.43

118

"GET THE BEST."

SOLE MANUFACTURERS,

PORTER BLANCHARD'S SONS,

[Send for Circulars] CONCORD, N. H.

JONES, FAULKNER & CO.,

MANUFACTURERS OF

STEAM DAIRY APPARATUS,

FOR

Cheese and Butter Factories

Send for large Illustrated Catalogue and Pripe List. Address

JONES, FAULKNER & Co.,

31 GENESEE STREET,

UTICA, ]V. Y.

BUTTER, CHEESE and HOPS,

Nos. 76 Broad, and Nos. 10 and 12 Marketfield Sts.,

ESTABLISHED IN 1841.

Correspondence with Cheese Factories is Invited.
P. O. BOX, 1,S34.

119

THE A^lMEjRIC^ISr

DAIRY SALT COMPANY.

J. W. Bakek, Thomas Molloy,

Preyideiit and Sec'y. Treasurer.

General Office, No. i Clinton Block,

sirrL^oxjsE;, :isr. iz-.

Sole Manufacturers of the Celebrated Onondaga Factor}' filled

DAIRY AND TABLE SALT

The quality of this salt for Dairy or other purposes is guaranteed to be equal
ill all respects to the best English F. F. Salt.

The following is a correct analysis of the Onondaga and Ashtou's English F.
F. Salt, made by Prof. C. A. Goessman, of the Massachusetts Agricultural College.
Amherst, Mass.

ANALYSIS BY^ C. A. GOESSMAJ^, DR. PH.

Ashton Salt. Oiion. Pactorj' Filled.
Chloride of Sodium 97.(55 98.28

Sulphate of Lime 1.43 0.91

Sulphate of JNLignesia O.Oo .0<i

Chloride of Magnesia 0.06 .00

Sulphate of Soda 00 .03

Insoluble Matter 05 .13

Water TG .60

100.00 100.00

Address,

J. W. BAKER, Sec'y,

SI MAC USE, A. r.

130

PROCLA-M^TIOIS^.

We proclaim for the information of haj' producers that the Direct Draft Eureka Mower
Cannot be equalled by any side cut mower on the following important points :

Ist. Time of cutting ; 2d. Power expended; 3d. Quality of work, which is the condition of
the stubble, and the way the grass is left for curing; 4th. Time of curing the grass— no tedder
to be used; 5th. Quality of hay; 6th. Economy of cost ingathering a hay crop; Tth. Durability
of machine.

It is highly important to all hay producers who are unacquainted with tlie Eureka that thin

fact— THE VERT GREAT SUPERIORITY OF DIRECT DRAFT OVER SIDE CUT— should be Settled iu

their minds by a thorough and cxliaustive comparative test trial before competent judges.

Therefore, We, The Wilber's Eureka Mower and Reaper Manufacturing Company, will pre-
sent any Manufacturer ^lOOO who will meet us in a trial during the harvest of 187.3, and suc-
ceed in equaling the Eureka Mower on the above named points by using a Side Cut Mower.

The unsuccessful party to pay all expenses.

ISAAC W. WHITE, rresiilent.

Poughkeepsie, N. Y., March 10th, 1873.

^^^-r\4^N^W V^^-

This Sink has a bottom (A) sloping from each side to the center which is arranged with a
sunken channel (C) running its entire length. Said channel is covered with a movable metalic
strainer (B). A spout (D) conducts away the whey as it drains off from the curds in the sink.

WHAT IS CLAIMED FOR THIS SINK :

Ist. A less cost in construction over other sink's.

2d. No recurring expenses for straining cloths or racks.

3d A more pleasant and perfect handling of the curds.

4th. The Sink and Strainers are readily kept sweet and clean.

Old Sinks are easily changed to this improvemenr, with but slight expense.

This Sink was awarded the first award of merit a.t the New York State Fair, 1871, at Albany.
PMrst nremiums at all the County Fairs at which it was exhibited. 1871 and 1872.

We are pleased to refer parties interested in the matter to the following persons who have
this sink in use:

REFERENCES ;

Isaac S. Weller, Boonville, N. Y. ; Charles C. House, Houseville, N. Y. ; C. C. Vroman, Rod-
man N. Y.'; G. C. Young, Copenhagen, N. Y. ; A. O. Stoddard,' Lowville. N. Y. ; E. A. Ayers,
Watertown,'N. Y. ; James Roberts, 'i'urin, N. Y. ; Jones, P'aulkuer & Co., TJtica. N. Y.

Price for ri^ht to manufacture and use: Farm dairies, 10 cts per cow ; Cheese Factories, 500
cows and under" $10 ; over 500 and under 800, $15 ; over 800, $20. Territory and right to sell this
invpntiou made known on application. Address

"' H. C. & D. C. MARKHAM,

Colliiis^'llle, IV. Y.

121

IMPORTANT TO BUTTER MAKERS.

JEW

PATENT MILK PANS

MANUFACTXJEED BY

TOWNSEND & HYDE, Malone, N. Y.

These pans have the great advantage of enabling Butter Makers to keep the milk at the proper
temperature for obtaining cream through all changes of weather, thereby producing

MORE AND A BETTER QUALITY OF BUTTER

Than has heretofore been made from the same amount of milk. Also of increasing the net
proceeds of the Dairy more than Twenty per cent. The milk and rinse water runs directly from
the Pans without being lifted, thereby reducing the labor of taking care of the milk to a mere
trifle. They render Butter Factories practicable and profitable, and are adapted to large and small
Dairies. The subscriber having purchased of Mr. Jewett the right of this State, is prepared to
Manufacture the pans on short notice and reasonable terms.

^~ Send for Illustrated Pamphlets.

TOWNSEND & HTDE.

WHIPPLE'S RECTANGULAR CHURN.

Patented. January 21, 1868.

FOR SALE BY

\VHITMAISr «fe BURRELL,

LITTLE FALLS, N. Y.

THE BEST CHURN

AND

THE BEST BUTTER WORKER

IN THE MARKET.
No Floats, Dashers, or Agitators,

Of any kind to destroy the grain of the
butter.

£asy to Work,

£asy to Clean,

The very Ne Plus Ultra of Churns.
CORNISH & CURTIS,

Sole ^Manufacturers,

FORT ATKINSON, WIS.

Send for circular.

,§^^5?!^^/

4^^X^OA2CH«-»^- '