716 



CATTLE AND. DAIRY FARMING. 



Milk record Continued. 



THE POSITION OF ENGLISH DAIRY FARMING IN 1883. 



[Inclosurc 16 in Consul-Gcneral Merrill's report.] 



The marvelous changes and improvements which have arisen iluriug the last decade 

 in the manufacture and disposal of the products of the dairy can scarcely be realized, even 

 by the active participators in the movement, castinga retrospective glance at the general 

 depression of the dairy interests throughout the country so recently ;is 18G9, when the 

 factory system of cheese-making was lirst introduced into England. Prior to this except 

 in a lew favored localities contiguous to populous centers where new milk could be de- 

 livered twice a day to the hucksters who retailed it over the counter, there being then 

 DO organized system of delivery, those living outside the area of this charmed circle were 

 compelled to convert the chief of their milk into cheese. It is true they reared a few 

 calves, made a little butter from the whey Heelings, and a light skimming from one meal, 

 in order, as was alleged, to prevent the cheese from falling to pieces. In. most cases the 

 cheese had to be made in the kitchen, which was often inconvenient and ill-adapted for 

 the purpose. Tin; accommodation for storing and ripening the cheese was generally of 

 a defective character, hence the produce, was variable in quality and meager iu quantity. 



The Derbyshire landlords and others who contributed the funds and devoted much 

 time and energy in experimental dairying, the pioneers who contributed the funds and 

 undertook the labor, have received scant recognition of their philanthropic efforts at the 

 hands of the public. The svstcm was ignored by some and ridiculed by others; yet it 

 accomjj] i.shi-d all its most sanguine advocates ever anticipated, which was to raise the in- 

 ferior qualities to the level of lirst-class brands. Taking the average price of cheese 

 made in aiJOO-cow dairy, and comparing them with an equal quantity made indiscrimi- 

 nately in farmhouse dairies, th" uniform quantify of the, large make gives them a great 

 gdv.ntage in the, market. Although the system has not expanded so rapidly as was 

 Imagined, it is uot due to any inherent imperfection, but to a combination of circum- 



