No. 4.] UNITED STATES DAIRYING. 167 



Mr. J. G. Avery (of Spencer). I was much interested 

 in tlie remarks of the speaker in regard to the export of 

 butter. It was my privilege to live in London a few years 

 ago. A man there had a large consignment of American 

 l^utter, and after repeated eftbrt to dispose of it, the agent 

 who had it in charge finally sold it to a railroad company 

 to lubricate their car axles. That shows the importance 

 of sending only such goods to a market as the market 

 demands. In England and France, where I passed several 

 years of my life, the fresh, unsalted butter is the most 

 popular. When we became accustomed to it we preferred 

 it, and soon became extravagantly fond of it. In France 

 it was served in little patties floating in cold water. With 

 hot cakes it made an extravagant breakfast, for the butter 

 cost more than the cakes. In England and France the 

 unsalted butter is brought to market fresh every morning. 



Adjourned at 11.50 a.m. 



Afternoon Session. 



The Chairman. The hour to which we adjourned has 

 arrived. The first paper this afternoon is on " The use of 

 pure cultures in butter-making." It gives me great pleas- 

 ure, ladies and gentlemen, to introduce to you Professor 

 CooLEY of the Agricultural College. 



Professor Cooley. Mr. Chairman, ladies and gentlemen : 

 No one regrets more than myself the circumstances that 

 compel the Agricultural College at this time to be repre- 

 sented here by one of the least of her sons ; but I have this 

 thing to say, that, if I am not a leader in science, I am a 

 farmer, and ever since this Connecticut valley was settled 

 my ancestors have been here as farmers ; and, more than 

 that, I am proud to say that I am a Franklin County boy. 



The subject which has been assigned to me is one which 

 I suppose does not appeal very forcil)ly to the farmers. If 

 this is unfortunate, it is not my fault; it is my misfortune. 

 I want to say that there are a great many things in the 

 world that we do not half appreciate on first acquaintance. 

 There are those which we are inclined to make light of at 



