could measure arms with any other branch of 

 Agriculture, and in the great state of New 

 York it towers above all other agricultural 

 interests combined: for if we add all the ad- 

 juncts of the dairy together ; the value of pork 

 made from whey and sour milk, the calves 

 raised and beef and milk sold, we can hardly 

 get the annual product from the dairy farms of 

 New York, below an hundred millions of dol- 

 lars. 



In 1870 the grain raised in the State, was in 

 round numbers as follows: Wheat, 12,000.000 

 bushels ; rye, 2.000.000; corn, 16,000,000 ; oats, 35,- 

 000,000; barley, 7,000,000 and buckwheat, 3,000,000 

 bushels. The wool clip of the state, that year, 

 was 10,500.000 pounds. 



Now in 1870 there were nearly 136,000,000 (135,- 

 175,919) gallons of milk sold in the state, which 

 at 5 cents per quart, amounts to over 37,000,000 

 dollars. The butter made that year in the state 

 was, according to the United States census, 107,- 

 147,526 pounds, and this was worth that year 

 more than 30,000 000 dollars. 



Going back to 1840, we ttnct^the value of the 

 dairy products of New York, butter, cheese, and 

 milk, was estimated (according to the United 

 States Census,) at only 10,496. OUO dollars, and in 

 all the States at about 34,000,000 dollars. Mark 

 the enormous increase in 30 years, rising from 

 $10,000,000 to $IUO,000,000. 



About the year 1862-3, 1 Alanson Slaughter of 

 Orange Co., N. "., conceived the idea of adapt- 

 ing the associated system to butter making. 

 He arranged his factory with pools of flowing 

 spring water for reducing the temperature of 

 the milk which he set iti deep and narrow cans. 

 This was the first butter factory that had been 

 built, on the continent, or indeed in the world. 

 His plans were original and novel, and as the 

 choicest butter was made under his system, it 

 was the commencement of the most important 

 improvement in butter making, hitherto known 

 in America. 



The system has been oarriad into Sweden and 

 Denmark and other parts of Europe and wherev- 

 er planted, whether in the old or in the new world 

 has been the means of raising the standard of 

 butter and promoting its consumption in a mar- 

 vellous degree. 



In 1862 the butter product of the United States 

 was aoout 500,080,000 pounds, of which we export- 

 ed about 30,000,000. To-day our annual product 

 is estimated at from 700,000,000 to 1,000,000.000, of 

 pounds, and we export scarcely anything. Butter 

 factories have been carried into many states, and 

 although the plan of setting milk has been 

 varied in regard to deep or shallow vessels, it 

 would have been impossible to have developed 

 this interest to its present vast proportions if the 

 associated system had not been inaugurated and 

 applied to this branch of the dairy. 



It promoted an inquiry and desire for better 

 things, and consumers as they get a taste of the 

 "golden appetizer," with its fine grainy texture 

 and rosy aroma, become fond of it beyond meas- 

 ure, and they stimulate manufacturers to put 

 forth their best efforts for perfection, by pay- 

 ing extraordinary prices for a " fancy article." 



In 1863-4 the associated dairy system had be- 

 come aa established fact. Somehow, the im- 

 pression became general among the farming 

 community that the dairy was reaping enormous 

 profits. 



An intense interest prevailed, not only in New 

 York, but in Ohio, Vermont, and other states, 

 to obtain knowledge on the subject, and this led 

 to the inauguration of the " New York State 

 Cheese Manufacturers' Association." A meeting 

 was called at Rome, Jan. 4, 1864, and the atten- 

 dance was BO large that it filled the largest hall 

 in that city, delegates being present from sev- 

 eral states. 



No such enthusiastic gathering of those in- 

 terested in agriculture had ever been held in 



this country, and people went away from the 

 meeting with the liveliest anticipation of amass- 

 ing fortunes from the dairy. That year 210 new 

 factories were erected in the state of New York 

 alone, and the system was carried into other 

 states. Subsequently, the association was 

 merged into the "American Dairymen's Associa- 

 tion," and state associations began to spring up 

 in the different states. I need not speak of the 

 success of these associations. Thousands of 

 people flock to them year after year. They have 

 created a dairy literature which, from its wide 

 dissemination has had a vast influence in edu- 

 catinsr the masses in this department of farming. 



Contrasting the flood of light which now illu- 

 mines the path of the dairymen with the meagre 

 knowledge he possessed twenty years ago, the 

 slough from which we have emeregd seems in- 

 finitely deep and dark. By means of our asso- 

 ciated system and our dairy conventions, the 

 American dairy industry now leads the world, 

 and Europe begins to copy from us. England 

 has inaugurated our factory system, and now is 

 about to resort to our plan of holding conven- 

 tions, in order to move her people from the 

 lethargy and stagnation into which they and 

 her dairy interests have fallen. 



At the late meeting of the Royal agricultural 

 Society at Birmingham, the " British Dairy- 

 men's Association" was organized, and the plan 

 of holding conventions similar to ours will be 

 adopted. But this is not all. It has been pro- 

 posed to hold twenty-four annually at some 

 large centre as Birmingham, for instance. A 

 "National and International Cheese and Butter 

 Show " for prizes, and combined with this a con- 

 gress at which papers are to be read and discus- 

 sions had upon them. "A National and Interr 

 national Congress" upon the subject of dairying 

 in England means something more than a rambl- 

 ing discussion, for it will call tog-ether many of 

 the distinguished scientists of Europe who have 

 made long and carefully-conducted investiga- 

 tions concerning the different constituents of 

 milk and their relation to the product manufac- 

 tured. 



Thus, you will see, that what may be called a 

 purely American movement or idea is being 

 planted in England, and must inaugurate pro- 

 gress there as it has done here. 



INVESTIGATORS AND THEIR CLAIMS. 



In what I have said, I do not wish to attribute 

 all the honor of our present position to Ameri- 

 can investigation or American originality. We 

 have no scientist who can claim any range of 

 investigation concerning milk and its products 

 that will at all compare with those made by Dr. 

 Voeleker of London. The * Germ Theory " be- 

 Jonars to Hallur and Pasteur, and nothing new in 

 this direction can be claimed by Americans. It 

 is true we are indebted to Prof. Caldwell, of 

 Cornell, for first expounding this theory to 

 American dairymen. The weight of his author- 

 ity as a believer in it has had considerable influ- 

 ence with dairymen toward the acceptance of 

 Pasteur's theory and applying it in some of the 

 problems concerning milk. 



Microscopical investigations to bring out re- 

 sults worthy of credit, require the eye and the 

 mind of the trained scientist, great patience, 

 long experience, and a peculiar aptitude for the 

 work. It is one thing to look through a micro- 

 scope, but quite another thing to be able to des- 

 ignate correctly what one sees. Hence the ob- 

 servation of the mere tyro must be taken with 

 due caution. 



Our best cheese as now made, is in all its es- 

 sential principles the same as that originated in 

 Somersetshire, and which has been in practice 

 for more than a hundred years at the loot of the 

 Mendiss Hills. All theories in vogue from time 

 to time diverging from their principles have 

 ultimately proved failures. 



