VERMONT DAIRYMEN'S ASSOCIATION. 31 



Cheese can be managed with comparative ease with the ex- 

 ception of soft and finer kinds. We can probably show the 

 standard cheese of this country, and those varieties we have 

 been in the habit of exporting- during- the past years — these, 

 I say, we can show sufficiently by sending over two or at the 

 most three shipments to Paris. We can keep the cheese in a 

 good condition there in a large double refrigerator which we 

 shall have for our butter products, and a collection has already 

 been made from that which was made in September and Octo- 

 ber to send over the first of April, which will exhibit what this 

 country does in the way of cheese making, during the opening 

 months of the Exposition. We are also arranging so that 

 good cheese shall be had to make a second shipment as soon 

 as we shall have the other goods to send. It may be neces- 

 sary to make three shipments to carry cheese through the last 

 three months of the Exposition. 



The intention is to have good cheese at Paris all the time 

 so that any day the Jury of Award or representative of foreign 

 countries, that were likely to become buyers of American 

 cheese want it, it can be got, and they be satisfied that we 

 have a good article. We expect to keep cheese on hand from 

 various cheese making states so that it can be shown this in- 

 dustry is well spread over the different parts of our country. 



The exhibit of butter will be a little more troublesome. We 

 hope to accomplish that satisfactorily and creditably. It is 

 the intention to ship butter every three or four weeks, and 

 special carriers are being made now under my supervision in 

 which about one hundred pounds of good butter can be sent 

 from New York to Southamption, England, where the carriers 

 will be re-iced without exposing the butter and then shipped 

 by way of Havre to Paris. We think we have got the trans- 

 portation pretty well completed so that the butter will reach 

 Paris in as good order as it leaves New York. 



All the butter and cheese will be carefully inspected before 

 leaving New York. We have a store-house there where every 

 thing will be carefully examined and nothing will be allowed 

 to go from New York but what is good at the time and prom- 

 ises to remain so until it reaches Paris. 



After arriving at the ground at Paris everything will be ex- 

 amined again and nothing will be placed on exhibiton unless 

 at the time it is examined after arriving there, it is a first class 

 article which will do us credit when seen by the people of oth- 

 er lands. 



We can send over butter every three or four weeks and take 

 special pains to send butter in sealed packages, canned butter, 

 which is especially adapted to long journeys, for it is butter 

 in this form in which we are especially desirous to increase 



