ASSOCIATED DAIRYING. 339 



same kind of soil, are burnt up. "What makes the diflcrcnce ? 

 Look out upon yonder bill-side ! How green and fresb it is I 

 What arc those beautiful spotted creatures reposing here and there 

 and ruminating at their ease under the shade of scattered trees, in 

 the hot noontide? Don't you know them? Those are veritable 

 cows. How thickly they dot the pasture. They are resting, hav- 

 ing filled themselves with the sweet grass of the fat pasture. But 

 they are not idle. They are making milk, and their glands are 

 secreting the sweet fluid, and each distended udder shall fill and 

 overflow the ample pail shining in the sun in yonder farm-yard. 

 How willingly at the touch and pressure of the gentle, almost 

 magnetic hand, the white and frothing liquid flows, and overflows, 

 until it stands like a fretted crown upon the vessel, which cannot 

 hold it all. Please, now, step in from under the hot sun, into this 

 cool and sweet room. A pleasant aroma pervades it. Open the 

 shutters which keep out the glare and the flies, and for a few 

 moments let in the light. What are these circular, yellow-tinted 

 things that fill all the shelves, and look good enough tb eat? Why, 

 my friend, don't you know ? Those are cheeses. And so tender 

 are they that they will almost crumble at the touch, so that they 

 have to be held with bands ; and so delicious are they that they 

 will melt in your mouth. And those only leave the farm bringing 

 back needed wealth and comforts. All else goes back to the 

 soil, giving constantly increasing richness and productiveness. 



I have presented a few considerations to show that the best use 

 of your land is for the production of cheese, or for the dairy ; first 

 because your land is best adapted to dairying, and especially to 

 cheese ; and secondly, because dairying is the most profitable use 

 ofj^ourland. 



Now I want to show you, if I can, that the best way of making 

 your cheese is by associating for that purpose in the cheese 

 factory. And first because this is in keeping with nearly all other 

 branches of business and industry. The cotton or woolen factory 

 with its many looms has superseded the hand loom in our kitchens, 

 which our grandmothers used ; and who now uses for common 

 purposes of weaving the old hand loom ? Not only the fabric but 

 many articles of appai-el are now manufactured in the same way. 

 Every article of clothing is thus made, not wholly, but to a great 

 extent. Boot and shoe factoi'ies arc but of comparatively recent 

 date, and whole towns are engaged in this industry; most of our 

 articles of furniture are thus made ; very much of our food is thus- 



