Ko. 199.] 91 



we shall have secured a permanent foreign market for a product 

 vrhich we can raise in vast abundance and in the greatest perfection. 

 It may be that this process has already been discovered ; indeed, it 

 seems to me that it has. Much might and ought to be said on this 

 subject, but my limits will not permit. In addition to flour and corn 

 meal, mention must be made of superior samples of oa^ meal, sampj 

 hominy, grits, farina, &c., got up in beautiful style. 



I will now proceed to the productions of the Dairy. Of Cheese, 

 the display was exceedingly large ; much larger than at any preced- 

 ing Fair. As regards quality, I venture the remark, that while there 

 was one sample of the best, there were also two or three samples of 

 the worst American Dairy Cheese ever seen at any exhibition of the 

 American Institute ; between these two extremities the quality varied 

 exceedingly. The best sample of American Dairy was well cured, 

 and of exceedingly fine flavor ; the worst was intolerable. I cannot 

 imagine for what purpose it was made ; certainly not to be eaten j 

 perhaps to keep out a certain insect. 



Of Imitation English Dairy the samples were all good, and some 

 exceedingly fine. One lot, of great excellence, came in near the 

 close of the Fair, and consequently loo late for competition. 



Among the rest, one Mammoth Cheese, from Austin, Ashtabula 

 county, Ohio, must not be overlooked, if it were possible to overlook 

 a thing of such monstrous size. The weight of this Cheese was 

 seventeen hundred and fifty pounds ! without doubt the largest ever 

 made. The labor of milking, pressing, and curing it must have been 

 immense. Notwithstanding ils great size, it was of good quality, 

 and perhaps only required a little more ripening to make it a first- 

 rate cheese. 



The display of Butter was rather larger than we usually have, and 

 there was not an indifferent sample on exhibition. All were good, 

 many first-rate, and two at least most exquisitely flavored. It is 

 gratifying to perceive each ye*r some perceptible improvement in the 

 products of our Dairy, and to know that the subject is receiving that 

 attention which its importance demands. 



