Report on the Exhibition of Live-Stoch at Derhy. 597 
of attention to these products has been reiterated, and informa- 
tion as to modes of manufacture has been widely spread by the 
publications in the ' Journal ' of this Society, and of the agricul- 
tural press. In many places in England, in towns, and even in 
villages in the midst of rusticity, it is often difficult to get milk, 
cream, and butter, for love or money ; and the butter generally is 
badly made when it is procurable. The manager of a large hotel 
in Derby actually has all the butter he requires for the large con- 
sumption of the hotel from Normandy, not because it is cheaper, 
but because he can depend upon a regular supply of uniform 
quality. Mr. Jenkins has shown how much better they make 
butter in France and other continental countries, and supply the 
English with it and various dainty cheeses of cream and milk, 
which give such good returns. Fine butter, however, has been 
in no degree reduced in price by foreign competition. Good 
English fresh butter is as dear as ever, and almost any quantity 
of it could be sold. Many consumers now are compelled to use 
" preserved " butter, simply because they cannot get fresh butter. 
The same may be said of really good English cheese. This 
is dearer to the consumer than before the great American influx 
of cheese. Stilton and North Wiltshire cheeses make very high 
prices, with an increasing demand. From the show of Stilton 
cheese at Derby, not many leagues from Stilton — \}s\eyxfons et origo 
— it seems that the art of making these cheeses is being los% 
and that the cheese- and butter-makers have lost heart, or do not 
care about the trouble and labour. No doubt many dairy- 
farmers send much of their milk to London and large town?, 
yet this is not a certain or constant channel, nor by any means 
the best means of making the most of cows. This is hardly the 
place for a lamentation, but it is mortifying to think of these 
neglected opportunities, and to know that practically there is 
an unlimited market at home for fine butter and cheese, and a 
large and growing demand for divers other things, such as 
poultry, eggs, fruit, and vegetables, and best quality Ijacon, for 
which from IQd. to Is. per lb. is charged to consumers, in spite 
of the enormous importation from America, and that this does 
not seem to be realised by the English producers. 
The useful lessons taught by the working-dairy, which Mr. 
G. Mander Allender has managed at the last three Royal 
Shows, and at other Shows in England, and the numerous 
inventions of many kinds of economical and labour-saving 
character in connection with all the processes of dairy-work, 
must give, it is thought, a great stimulus to the improvement 
and development of cheese and butter-making. The Council of 
the Society contemplate an important extension of the exhibition 
of working-dairies, and the appliances connected with this 
