APPENDIX. 299 



II. 



DAIEIES AT SHOW OF 



ROYAL AGRICULTUEAL SOCIETY OF 



ENGLAND, 1879. 



(Written for Distribution by Co. Cork Agricultural Society.) 



I HAVE been asked to write an account of what I saw 

 of the International Dairy at the Kilburn Show. I 

 went there to learn all I could for myself, and Avith no 

 thought of writing a Report upon it, and so did not 

 examine all parts with the thoroughness that would 

 have been well, had my object been to report. I had 

 seen the dairy of the Aylesbury Company at Notting 

 Hill not long before, and so knew their system. The 

 German and French Dairies I went into much more 

 thoroughly. I spent two long mornings, of over three 

 hours each, at the dairies, and learnt more than many 

 years had before taught me. Dairies in actual work 

 are a new feature at the Shows of the Royal Agricul- 

 tural Society. French butter averages in the London 

 market 3d. per lb. over English butter. French and 

 Danish salt butter compete in foreign markets, like Rio 

 Janeiro (where Cork butter used to reign supreme), at 

 prices of 2s. to 3s. per lb., prices which are never heard 

 of for Irish butter. It, therefore, could not but be use- 

 ful to see such butter made by natives of those countries. 

 The system of the North Germans, Danes, Swedes, and 

 Norwegians is nearly the same, and all were represented 



