1882.] ASSOCIATED DAIRIES. 247 



Hygiene in the Dairy Hei'd. — Prof. James Law. 



Cattle Plague. 



Hygiene in the Manipulation of Milk and its Products. — Prof. 

 F. E. Bnr/eUiardt. 



Facts, Figures, aud Reflections in the Dairy Business. — 7\ D. 

 Curtis. 



Ensilage. — J. B. Brown. 



Dairy Buildings. — Prof E. W. Stewart. 



Methods of Setting Milk.— Pro/. G. C. Caldwell. 



Improvements in Cheese-making. — Prof L. B. Arnold. 



Milk Records. — /S'oZo??io« Hoxie. 



The Centrifugal Cream Separator. — Edward Burnett. 



Winter Butter Making. — Freeman A. Cole, 



Report on Dairy Implements. 



The International Dairy Fair of 1879. — John R. Chapman. 



Needed Improvements in Butter Making. — C. J. Newton. 



These meetings are large and fully attended, and are of great 

 value also for the debates and exchange of opinions on the various 

 topics presented. 



From this brief sketch you can see what a revolution is in progress 

 among the farmers of the northern states, and all working in their 

 favor by ensuring to them the best possible prices near their 

 homes. 



We shall soon hear the cry that this thing is overdone, and 

 doubtless this will be the case with inferior goods, but as yet the 

 supply seems hardly equal to the growing demand. 



The benefits accruing from this system, are — 



1st. In the quality of the product. Under this system the 

 cloud of secrecy which hung about the best individual methods 

 has been swept away, and the very best makers are employed by 

 the factories. The milk of most of the farmers of a town is gath- 

 ered into a building erected for the purpose, and is made into 

 butter or cheese by one man or woman, instead of fifty. The 

 whole is of uniform quality, day after day; so that it generally gets 

 a reputation of its own, which it retains as long as the same con- 

 ditions remain. The whole generally commands as high a price 

 as the best produce of the best single maker of the town before,, 

 and often receives a much higher average. This is a point which 

 the best home butter makers are slow to confess, for in theory, the 

 milk of a single herd of cows fed and treated with care and clean- 

 liness, with first-rate dairy appointments should produce a better 

 article than the milk of all sorts of herds of cows sent to a creamery. 

 But in practice, it is the other way. I hold in my hand the last 



