No. 4.] UNITED STATES DAIRYING. 153 



present products of butter and cheese in the Provinces under 

 their leadership. 



01)jcction will be made that this proposition is decidedl}' 

 "paternal." But it is no more so than the high schools and 

 free colleges for professional students and the night schools 

 for mechanics. It woukl simply Ije providing for a large 

 class of people improvement which it seems impossible for 

 them to do for themselves, and which, being accomplished, 

 contributes to the public welfare. In some communities 

 which I have visited within a year such dairy instruction by 

 the State might fairly be compared with public philanthropy 

 in aid of the deaf and blind. 



Competent instructors are not wanting, and the service 

 need not be costly. Besides the good men l)eing turned out 

 by the dairy schools in several States, I now have in mind as 

 available, two well-educated Danes, skilled graduates from 

 the dairj' schools of their native country, a Swiss who had a 

 similar training and was director of a dairy experiment sta- 

 tion at Lausanne, and one of the best English authorities on 

 cheese, author of standard dairy books and a successful man- 

 ager of factories. All these men are in this country, occu- 

 pied as butter and cheese makers in comparatively obscure 

 places, and their services and talents ought to be exercised 

 in broader fields of labor. 



The more general preparation of small family packages of 

 butter and cheese, and their use in the retail trade, is much 

 to be desired. A beginning has been made in this direction, 

 but much more is needed. For butter, a rectangular block 

 or brick-shaped box or other package will be an improve- 

 ment upon the round tub and box, in several ways. Still 

 greater opportunities exist for increasing the varieties and 

 styles of cheese placed upon the market. Proper effort will 

 ]iroduce as great a variety of cheese in this country as is to 

 be found in Europe ; enough has already been done to show 

 the possibilities in this line. The tendency of such variety 

 Avill be to increase the use of cheese as food, and this is an 

 object of real importance to the whole dairy interest of the 

 country. The regulation kind of American factory cheese, 

 usually called cheddar, formerly weighing from forty to sixty 

 pounds per cheese, is now made in small sizes to some ex- 



