1890.] PUBLIC DOCUMENT — No. 4. 237 



Gilbert to this fact, that 1 may be corrected if I am 

 wrong. 



Mr. Gilbert. I think I did not allude to Mr. Willard as 

 being the originator of the associated system of making 

 cheese, but as having been one of the first to call it to the 

 attention of the public in our country. However, since the 

 gentleman has called me up, I wish to call his history a little 

 in question. I think the honor of first introducing, or first 

 inventing, if you will allow the word, the associated system 

 of cheese-making, does not belong to Jesse Williams, but 

 to another. The name has now gone from me. 



Mr. A. W. Cheever. In the report of the Connecticut 

 Board of Agriculture for 1888 you will find that the first 

 pineapple cheese in this country was made in 1808, by 

 Lewis M. Norton of Goshen, Conn. He continued making 

 this cheese, from his own dairy of less than fifty cows, from 

 1808 until 1844, when he commenced buying curd from 

 other dairies, and built, as we suppose, the first cheese fac- 

 tory in our country. The manufacture of pineapple cheese 

 has been continued on this place in Goshen since 1808. 



Mr. Gilbert. I was going to say it belonged, not to New 

 York, but to the nutmeg State, as so many other good 

 things do. 



Mr. A. H. Fitch, Secretary of Milk Producers' Union. 

 The resolution Avhicli has been adopted here brings to mind 

 the fact that the legislation of the last five or six years in 

 regard to milk has made a difl'erence of $600,000 to the 

 inhabitants of Boston and the towns within five miles of it. 

 If you turn to the report of the Inspector of Milk, you will 

 find that sixty-three samples out of a hundred were found to 

 be adulterated in 1883, and in 1889 only five samples. That 

 change has been brought about hy the enforcement of the 

 adulteration laws. This has increased the confidence of 

 people in the quality of the milk to such an extent that the 

 amount per person sold in Boston and its environs has in- 

 creased more than fifty per cent in the last seven years. 

 This is to the advantage of the producer. 



Again, Boston has got its milk for a less price, according to 

 the inspector's report. In the last five years the improve- 

 ment in the quality of milk has been very nearly one-seventh. 



