we have not been able the past year to obviate having some bad-flavored cheese during the hot weather, especially the July cheese. I took some pains to study this question, and I found by examining farms in numerous instances that stagnant, putrid water was one of the leading causes. There were other causes, but this one was invariable. In one instance the cause was attributed to the milk of one of the patrons whose cows had been drinking from frog-ponds. This man changed his fences so as to get good water, and so the trouble ceased. In the private dairies of New York and England, particular attention is paid to this matter. On farms where springs are deficient, the defect is to be overcome by digging a well and applying wind-power for pumping, which can be inexpensively erected and is durable. It is the best plan to have the water pumped up into a tank, and so arranged that it can run back into the well after it has stood a short time, as this will prevent its becoming contaminated by foul gases.

Another point on which the old dairy farmers are in error, which is the cause of great impurities in milk, is the bad construction of milking stables, most of them little better than pesthouses, owing to bad ventilation. So bad are some of them, that I have seen delicate women faint away in them in hot weather. Follow the milk which comes from these places to the factory, after having been confined in the can under a closefitting cover, and you will find it most offensive in odor and putrid. If there is any manufacturer present who can make clean-flavored goods from such milk, I should like to see him and hear his process. In this respect the English farmers are ahead of ours. Their milking stables are open on one side, cool, and well ventilated, and milking made a pleasure to animal and milk-maid. But I must say, the new dairy districts are in advance of the old in this respect. The West may get ahead of the East yet, as everything is new here, and there are no prejudices to counteract.

I have said that dairy farming promised to be remunerative and enduring. The statement needs modification. It does not

promise to be remunerative to those who make a poor or inferior product. It is also ruinous to the dealer. I have watched the history of failures among provision merchants, and it is the poor stuff in the end that breaks the camel's back. I come here to do you a service, and I beg of you not to fall into the errors of the old dairy districts. After you have provided a clean, well-ventilated milking stable, let each milker take a pail of water and towel into the stable, wash the cow's udder and wipe it dry with the towel, and then proceed to milk; you will then have no filth dropping into the pail, and water is so cooling and grateful to the animal, that she is quieted, gives down the milk at once, and will yield enough more during the season to pay the whole cost of milking. It is an inhuman practice to cut the cow's tail to get it out of the way of the milker; by means of a rubber band it may be fastened to and unloosed from the cow's leg.

Preparatory to milking, the teats ought always to be well washed with a sponge and cold water. This is not only a cleanly habit, but it keeps the teats in good order, and frequently prevents inflammation, and in certain cases restores the flow of milk by warm applications. A cow that has always been treated kindly will generally stand quietly, and appears to enjoy the operation. It should always be done by one person, and females are preferable, because they are more likely to be patient, kindly, as well as cleanly. It would be impossible to touch upon all the points of importance to dairymen in this address. The topics which I have chosen have not previously received attention, because only recently discovered.

For forty years, New York dairymen have been under the impression that the quality of butter and cheese depended entirely upon the manipulations of the milk, wholly overlooking its conditions ensuing from the manner of production. Of course, much depends upon the manufacture, but good goods cannot be made from bad material. In many points we have advanced to the highest English standard. Our best manufacturers are able, at certain seasons of the year, to make as fine

goods as are to be found in the world, but they are not uniform during the season. What is the matter? and where is the remedy? I was the first to direct attention to bad milk,milk spoiled before reaching the factory, arising from many causes. You cannot hide the bad flavors in cheese, which may be traced to manures in the stable yard, from the English experts. They trace the cause at once. So, such cheese abroad is denounced, as it ought to be, as unfit for human use, and hustled off to the first bidder, and the factory from which it came ruined. The bitter taste in cheese comes from the ox-eye daisy and other weeds, and at certain seasons is very offensive. These causes are chargeable to the farmers and not to the manufacturers. Dairymen can never expect success if their goods are quoted at less than the cost of production. We can make it a great success. We can become the controllers of this great staple throughout the world; but in order to do it, we must show the world we can produce the best article.

The next subject touched upon was the proper cooling of milk, the necessity of which he urged upon the Convention in a very forcible manner, giving descriptions of several apparatus which had been invented for the purpose.

To insure the delivery of pure, sweet milk, he urged the Convention to adopt the following rules, to be posted on the door of every factory, and addressed to the patrons, saying: "This is the unanimous voice of the Dairymen's Convention of 1869:"

1. That no milk is good which is made from filthy, stinking waters of slough and frog-ponds.

2. That no milk is good that comes from cows dogged, or over-driven in hot weather from the pasture to the stable.

3. That no milk is good that comes from cows pounded or kicked, and cruelly treated by brutal men.

4. No milk is good that comes from diseased cows,-cows that have sores filled with pus, or that have udders broken and running with corruption.

5. No milk is good that comes reeking with manure and filth from the stable.

The speaker was interrupted after reading these rules, and a motion for their adoption was most enthusiastically carried. The question of butter-making was then discussed.

The cheese-factories have been of much service to buttermaking, by equalizing and raising the prices. We had already an over-production of poor butter. He thought really firstclass butter was worth fifty cents a pound; while he did not care how little poor butter sold for. Cream contains about 64 per cent. of water and 25 per cent. of butter. One quart of good cream will produce on an average thirteen ounces of butter. Cleanliness, and a temperature of about 60 degrees, never less than 55 degrees, are the most important conditions in churning. The churn should be cleaned with great care. When butter forms, the churning should cease, the butter be taken from the churn, and all buttermilk worked out, using the ladle instead of the hands.

Good white-oak wood is best for butter-tubs. He approved the establishment of butter-factories, thereby getting better butter and greater profits. Cheese from skim-milk would be much used. China would consume much of it. We make about 500,000,000 pounds of butter each year, in this country. The best Orange county (New York) butter-makers get $1.00 a pound all the year.

Referring to cheese-making, he gave the views of Governor Seymour, delivered by that gentleman in a speech to the American Dairymen's Convention, at their recent annual session in Utica, New York.

The market demands a cheese of solid texture, that is mellow under the finger, but yet of sufficient firmness to be safely handled, and will not fall to pieces while in the hands of the dealer; is of a clean, nutty flavor, melting in the mouth, and having that delicious aroma that forces itself upon the attention of the customer. A bad or poor-flavored cheese does

infinite mischief by clogging the appetite, and disgusting those who try to eat it, just as a bad oyster taken by chance in the mouth will make one sick of oysters for a life-time. In the first place, for good cheese, the requisites are: ventilation, the milk to be properly agitated during the night; in setting the milk, high temperature must be avoided, which creates ferments. In cheese-making the work must not be hurried; what heat is required must be slow and gradual, giving the curds time to do their own work, the cheese-maker watching all the conditions, and standing ready at any time to check the curds when the proper changes are developed.