DAIRY FARMING DAIRYING. 91 



The principal kinds of fancy cheese manufactured m New York are 

 Limburger, domestic Swiss, Minister, Brie, d'Isigny, Xeufchatel, Hand, 

 Wiener, and Camembert. The principal factories where these are made 

 are briefly described and descriptions given of the different kinds of 

 cheese. 



"The total amount of fancy cheese annually manufactured by these 7 establish- 

 ments is about 3,500,000 lbs. . . . 



"Limburger has been so successfully made in this country that the domestic 

 article has practically superseded the foreign, and very little of the latter is now 

 imported. . . . 



"The low prices of Cheddar cheese in 1895 did not affect the price of soft cheeses 

 to any considerable extent, nor does the season of the year affect them. . . . 



"The sale of fancy cheese is increasing rapidly, and the enormous falling off in 

 our export of Cheddar cheese will, if it continues much longer, compel the factory 

 men to enter upou some other branch of the business." 



In discussing the question as to what should be done to improve the 

 conditions surrounding the cheese industry, the author suggests that 

 the first and most obvious requisite is to make better cheese, which will 

 compete with the foreign cheese; to make a greater number of kinds of 

 cheese instead of confining the manufacture so largely to Cheddar 

 cheese, and to retain the markets of the South and the West. 



"With proper laws to protect the cheese industry against frauds, with greater 

 variety in the styles of cheese made, and with an improvement in the quality of our 



goods, there is no good reason why our cheese dairies should not become as prosper 

 ous as they were before the disastrous season of 1895." 



Report of the first assistant, W. P. WHEELER i Xew York- State Sta. Upt. 1S95, 

 pp. 391-474). — Brief statements are given in regard to the care of the station herd 

 during the year; a reprint of Bulletin 97 of the station, on " Corn silage for milch 

 cows'' (E. S. R., 8, p. 160), and accounts of miscellaneous feeding trials. Under the 

 latter head the data are tabulated for 4 feeding trials, in which comparisons were 

 made of sorghum fodder, corn fodder, and beets; oat and pea fodder and alfalfa fod- 

 der; and corn silage, alfalfa, and beets. Analyses are given of the feeding stuffs 

 used, including clover and timothy hay and mixed grain, in addition to the green 

 fodders. The change in coarse fodder was usually accompanied by a greater or less 

 change in the grain, which prevented drawing conclusions as to the effect of the dif- 

 ferent coarse fodders. "At the prices of foods consumed, there has always been a 

 cheaper supply of nutriment in the green fodder or in silage than ingrain.'' 



Fresh cow vs. stripper butter, G. L. McKay and C. H. Eckles (Iowa Sta Bui. 

 S3, pp. 606-609). — A test was made with 2 lots of 15 and 18 cows, respectively, to 

 study the effect of period of lactation upon the quality of butter. The first lot 

 averaged 239 days since calving and the second lot 107 days. Cream from the milk 

 of both lots was removed with a separator, and the butter was made aud handled by 

 the same methods. It was judged by an expert. No difference in the butter from 

 the 2 lots was observed. 



Dairying in Denmark, 1896, B. Boggild (Tidsskr. Landokon., 16 {1897), pp. 88-120). 



Different methods of utilization of milk, R. Wahlqvist (Xord. Mcjeri Tidn., 

 11 (1896), pp. 496-498). 



Corn silage for milch cows, W. P. Wheeler {New York State sta. Upt. 1895, pp. 

 393-452).— A reprint of Bulletin 97 of the station (E. S. R., 8, p. 160). 



Automatic weighing of cows' milk in the dairy barn, O. Lixde.maxx (Xord. 

 Mijeri Tidn., 11 {1896), pp. 39". JUL 400, 401). 



