716 



CATTLE AND DAIRY FARMING. 

 Milk rpgrd — Continued. 



THE POSITION OF ENGLISH DAIRY FARMING IN 1883. 



[Inolosure 16 in Conaul-General Merritt's report.] 



The marvelous changes and improvements which have arisen during 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, casting a retrospective glance at the general 

 depression of the dairy interests throughout the country.so recently as 1869, when the 

 factory system of cheese-making was first introduced into England. Prior to this excepb 

 in a few 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 

 no 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 thewheyfleetings, 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 bad to be made in the kitchen, which was often inconvenient and ill-adapted for 

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

 a defective character, hence the produce was variable in quality and meager in 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 system was ignored by some and ridiculed by others; yet it 

 accomplished all its most sanguine advocates ever anticipated, vphich was to raise lihe in- 

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

 made in a300-oow dairy, and comparing them with an equal quantity made indiscrimi- 

 nately in farmhouse dairies, the uniform quantity of the large make gives them a great 

 advantage in the market. Although the system has not expanded so rapidly as was 

 imagined, it is not due to any inherent imperfection, but to a combination of "circum- 



