588 Tjx'AXSACTIOyS OF THE AMERICAN INSTITUTE. 



country, who compreliended its simple and efficient, combination, 

 encouraged us to persevere, which has been done in tlie face of 

 obstacles usually attending the perfection and introduction of all 

 valuable improvements, sometimes losing ground and sometimes 

 gaining, but in the lield every season and tiring not, until a successful 

 thing is brought forth ; and we feel justified in saying ' the thing long 

 wanted has at last come.' It is now called the Comstock and Glidden 

 Spader, and is in successful operation in this country. And in 

 Europe, one operated on the grounds of tlie Emperor, befor-e a 

 committee of the Paris Exposition, 186T, was awarded a silver medal 

 as liaviiig no competitor to entitle it to higher aw^ird. It fills the 

 bill as admitting of a construction for width and depth, limited only 

 by the power convenient to apply and control either animal or steam." 



Keeping Quality en^ Cheese. 



George Crehore, Sandoval, Marion county. 111. — Having just read 

 Mr. John M. "Webb's address before the American Dairymen's Asso- 

 ciation at Utica, I am induced to write a few lines to the cheese 

 makers through the Farmers' Club. After telling how he went 

 through 10,000 boxes of New York State cheese in London, in the 

 month of October, Mr. AYebb says : " Much of it has been disposed of 

 and given satisfaction." But his last advices are that several dairies 

 which were held over, "have faded in color and become strong or 

 rank in flavor." To sum up, he says : " The result of the closing sea- 

 son then, as regards quality, would seem to be, that during two or 

 three months you have made a larger quantity .of finer quality than 

 you ever made before, but also that the cheese lacks keeping qualities ! " 

 " Your endeavors must be to make superfine cheese not only in one 

 or tM'o months but from the beginning to the end of the season, and 

 60 to make it tliat it will retain its good qualities for a reasonable 

 length of time. " 



!Now what I wish to show is, that AmeHcan cheese has been made 

 of a quality, equal, if not superior, to cotemporary English cheese ; 

 that this clieese was made at all times from Maf to the middle of 

 September, and that it had excellent keeping qualities. If specimens 

 of this cheese could be laid before you, these points could be deter- 

 mined at once; but as the dairy now under consideration has ceased to 

 exist, wliat herein follows will necessarily be historical, setting forth 

 facts, and leaving it for you to judge for yourselves how far principles 

 ■which are eminently practical in dairying on a small scale, are applicable 



