iiOiiiiij M21 W j yOUKBIS/s 
X. A. WILLARD, A, \f., EDITOR, 
Of Litti.f !■ iixs, ILekiukr County, Niiw York, 
DAIRYMENS’ CONVENTION. 
Animal Meetiuir uf the* A mericu n Diiirymeii’M 
Association. 
This Convention nut in Utica, N. Y., 
Wednesday morning, Jan. 18th. It was the 
fourth annual meeting of the American 
Dairymens' Association. About five hun¬ 
dred persons were present at the opening, 
representing the dairy interest, and Ex-Gov. 
Seymour, President of the Association, was 
in the chair. During the afternoon there 
w;ts an accession of delegates coming in 
from Canada. Ohio and Other Western States, 
and any one looking over the audience, at. 
any time during the two days’ session of tin; 
Convention, must have been impressed with 
the more than ordinary intelligence which 
marked the features of those present. A 
finer looking body of men we have scarcely 
ever seen collected together. 
The papers read were generally well con¬ 
sidered, and speakers came prepared to dis¬ 
cuss the topics announced in llie programme 
and thus much rambling talk, usual at con¬ 
ventions of this kind, was avoided. Another 
good feature was the action taken at the 
opening of the Convention, by which only 
those w ho paid and became members of the 
Association w ere admitted to the Hall. This 
ride at once placed the Society in funds, and 
at the same time shut, off a class of persons 
who, though not particularly interested in 
dairy matters, have been disposed at former 
meetings to occupy time in rambling discus¬ 
sions, refusing any pecuniary aid in sustain¬ 
ing the Association. 
We have no space to report in detail all 
l be proceedings of the Convention, nor would 
it he of interest to do so; hut. we shall give 
the leading features of the meeting and such 
purls of the discussions as seem of interest 
and utility 
The morning session of the Convention on 
Wednesday was occupied in the appointment 
of committees, when a recess was taken un¬ 
til t w r o o’clock P, M. 
Dn the re-assembling of the Convention, 
the reports of committees were first, in order, 
The report, of the Finance Committee shoved 
a small balance in the treasury on last, year’s 
operations. The report of the Committee 
on tint Order of Business wa» then presented. 
Tm aorta lira of Cooling Milk. 
The first subject taken up was “ The cool¬ 
ing of milk before making cheese therefrom, 
and the early decay of American cheese.” 
The discussion was opened by i,. P>. Ar 
MILD of Tompkins Co., N. Y. lie alluded 
to the rapid expansion in the production of 
cheese in the United States. Its annual pro 
duct ion reaches over 200.000,000 of pounds 
such a vast amount could not be consumer 
in our own country. More than one-fourth 
<»l this amount must he. exported l<» sustain 
living prices for cheese at home. To sustain 
an export demand our cheese must be suitoi 
to our foreign customers, but it is notorious 
that if is not. The best American cheese 
brings one pound sterling less per hundred 
weight, than the best English cheese; are 
the too early decay of our goods leaves us 
without mercy in a crowded market. Tin 
causes of early decay are numerous—light 
salting, light scalding, diseased milk, new or 
uncooled milk, bad excessive rennet, &r. 
Dairymen are suspecting new' milk, used 
while warm, to be the main cause. He com¬ 
pared new milk, and milk that had been 
drawn and allowed to cool: the fori nor con¬ 
tains animal heat, and animal odor, which 
some intelligent dairymen and others sup¬ 
pose to be so connected that the removal or 
retention of one implies that of the other 
also. But animal heat, is demonstrated to 
he no different from any other heat, and 
lie did not think it connected with the odor 
in milk. lie had made experiments in which 
In' had removed the natural warmth and left 
the odor in the milk, and had also removed 
flic odor and retained the heat. The influ¬ 
ence of heat, is to hasten the development, of 
aridity and decomposition. 
Mr. Arnold I lien discussed animal odor. 
It originates from the gaseous waste of the 
body, absorbed by the milk while in the 
udder, and escapes when drawn. He sup¬ 
posed it, similar in composition to gases aris¬ 
ing from the decomposition of animal matter, 
and, like them, infectious. Confined in 
warm milk, it induces taints, while warm 
milk with the odor removed, sours instead of 
tainting. The quantity of gas in milk was 
probably small, hut efficient in action, 
M ben worked into tin; cheese it occasions 
strong flavor, huffing, porous texture, and 
euily decay. But when it was worked out, 
their effects were abated. By a general law, 
all gases expand or contract by a. change in 
temperature. The gas in new milk follows 
this law. It expands very rapidly by heat, 
so that at ten or twenty degrees above blood 
beat, it readily escapes from its increased 
elasticity; stirring facilitates its escape. But 
when it is depressed below blood beat, its 
elasticity diminishes, till at length it lias not 
power to push itself out of the milk, and re¬ 
mains there for a long time if kept sufficiently 
‘cowcy” odor dies away when 
milk is cooled, but this is no certain evi¬ 
dence that the cause is removed; for unless 
the cooling lias been very slow, or the milk 
spread out so thin as to make the exit of the 
gas easy, the cause of the odor, (the con¬ 
densed gases,) will be there and be readily 
detected by the taste. The gases are most 
effectually retained, when milk is cooled in 
a close vessel; but it is better to have them 
in than to have the milk tainted or sour. 
The gases in milk varied in quantity and 
effect, with the variations of health and dis¬ 
ease. being the least when the cows are in 
good health and quiet. The w orst cases he 
had seen were when the cows were in a fe¬ 
verish state. It was then so infectious that 
the milk of a single cow would taint a vat 
full of good milk. It induced the formation 
i*l other gases in the milk and curds,making 
the curd swell by I heir expansion, SO that it 
would float on the whey, lie had absorbed 
the gases from such milk, by filtering 
through charcoal, leaving it, sweet, and de 
licious. The effect, was, therefore, due to 
the gases in the milk. 
Mr. A. recommended removing the odor, 
and cooling the milk at the dairy as soon as 
drawn. It would not have time to injure 
the milk and escaped most easily when 
warm. It. was generally too late to do this 
when it reached the factory. The process 
of cooling should involve a. 1 borough expo¬ 
sure to tlm air, as that alone could absorb 
and carry away the odor. It is the gas in 
milk that we have to contend with, and not 
acidity. Acidity may affect flavor, hut docs 
not hasten decay. It. is necessary to remove 
this gas to avoid its effects. It is not suf¬ 
ficient, to concent it. If left in the milk il will 
be sure to work its legitimate effects the first 
favorable opportunity. 
In conclusion, be urged dairymen to keep 
their cows in perfect, health, its this would 
reduce the effects of animal odor to its mini¬ 
mum, and that, they should do this from 
moral nonsldurations, as well as from inter¬ 
est, as they might he scattering disease by a 
vitiated product, as well as injuring its finan¬ 
cial value. 
Dr. Wight of Oneida, said there wax no 
difference between animal heat, and other 
heat. He thought healthy cows would not, 
give milk from which an unhealthy odor 
would arise. It was difficult for factories lo 
obtain a perfect article of milk, and ou this 
account it was not easy to makegood cheese, 
(’are should he taken that cows do not have 
access to foul weeds, that will taint the milk. 
Cleanliness in milking and in handling the 
milk is essential. He recommended the use 
of tin dairy pails and that no milk be taken 
to t he factory alter 9, A. M. Bad curds may be 
improved, but to make good cheese of them 
is impossible. It is of great. Importance for 
farmers to ascertain the best, kind of coolers. 
Wliat is needed is something simple and 
easily cleansed. He referred to Haueky’s 
cooler, hut said lie had not tested it. lie 
from the bottom. Dairymen should under¬ 
stand This principle. 
Me referred to the lack of information, in 
books of reference, on cheese and cheese 
making. This matter was entirely ignored 
in the American Encyclopedia, ami is was 
surprising that, a work of that character 
should he so defective. He favored an ap 
paratus tbr cooling milk that admit,toil free 
ftronomn. 
CONDUCTED BY MARY A. E. WAGER. 
THE GRATIFICATION OF TASTE. 
Miss Coe.man began her second lecture by 
egress of gases, that, was simple, easily saying that Taste and Smell are generally 
cleansed and that cooled from the top. regarded as interior senses. If taste were ti* 
Mon. T. C. Fete its, ex-President, of the bo dispensed with, a social revolution would 
Slat« Agricultural Society, said it. often Imp- bathe result. We would eat,simply to.gralify 
pens that, when iee is used milk is cooled hunger, and wo would eat faster. Alcoholic 
down to a temperature too low. It was drinks wo would take simply for their in- 
betler to cool by the use of water, lie toxica ling effect; so with arsenic, opium, 
agreed with the views presented by Dr. :l1 >d tobacco. Goa endowed US with taste 
Wesoott, and spoke of the excellent, char- for our use, not for our abuse. It was 
acter of butter produced in Lewis and Jef- through the medium of taste that RvEsinned, 
ferson counties. if we accept, the literal reading of the Bible. 
In conclusion he gave some interesting Taste affects us morally, as human beings, 
facts in regard to the cheese districts of the more than we ordinarily suppose. God 
S outh, giving it as his opinion, that in time made man u spiritual being in an animal 
this interest Would he largely developed there, form. His life shall be a probation, and his 
Mr. Dyvik of Herkimer, after referring to test shall be through taste, and through il 
some of the methods adopted at factories for came the first sinning, lie created fruit for 
cooling milk, took occasion to utter some man’s use, but of one he said:—“It is not 
seven; strictures on those who were guilty of good lor thee; and in the day that thou eat 
watering milk. Ib» thought, a more stringent cat t hereof, thou shall, surely die”_ begin, to 
law was needed to protect factories from die. Wliim we see the most, degraded beings 
being imposed upon by diluted milk. We immediately associate them with the 
Mr. Bartlett of Ohio, thought, the gratification of every appetite and self in- 
speaker Iasi up too severe on dairymen of diligence that tends to moral degradation. 
New York, and hoped the remarks not true. Our best,, and noblest, and most, useful men 
Mr. Bauti.ett favored the idea that the bad 
odor of milk came from feverish cows—cows 
over heated and over driven. In his experi¬ 
ence tin; night's milk was more feverish than 
that obtained in the morning. 
deny themselves of that which they know is 
injurious. Nacoi.eon lasted hnforeentering 
upon a great battle, Fasting’ helps one spir 
dually. We remember a good man, at. least 
one. who meant to be good, who, the night 
thought it milk is properly cooled Ihe great 
difficulty in making good cheese at. factories 
would be obviated. 
Dr Lym an of Ncyv York city, agreed that 
the question of cooling milk Is of great im 
porlance, I lie main reason why we arc 
troubled more than the people in the old 
world is the unfavorable temperature of our 
weal her. The average temperature of the 
summer in England is well adapted lo cheese 
making. Our troubles begin about the time 
of the summer solstice. He thought the 
cooling of milk divested it of animal odor 
and referred to some experiments made at 
the instance of the American Institute by 
himself and others. Milk cooled to a tem¬ 
perature of about 50“ emitted no odor, nor 
had an animal flavor, while that which was 
not. cooled had a disagreeable taste. Butter 
made from the former was good but the lat¬ 
ter not. 
He referred to the pract ice of the Dela- 
YY r are farmers who manage to keep their 
milk at about 00’ and obtain for their butter 
i dollar per pound “the year round.” lie 
exhibited a series of sketches representing 
plans for an iee house and milk cooler, in 
orilei to mole clearly illustrate his Y’ieYVS. 
Dr. WescOTT of Onondaga, had made a 
number of experiments with milk for the 
mrpose of obtaining a line quality of butter. 
Good butter could not be made from milk 
direct from Mu; cow. The best results hud 
been obtained when the milk had been cod¬ 
ed Bbnvly to a temperature of about <;o . 
The high temperature of the milk as it, comes 
from the cow favors fermentation. If you 
have once cooled it down to a temperature 
ot (id it may be taken back to 1)0 without, 
much risk. Hence by cooling milk as soon 
as milked the tendency to putrefactive fer¬ 
mentation is in a great, degree* obviated. 
Cooled to DO ' the elements of pul refaction 
are, “so to speak,” transfixed —their injuri 
ous properties destroyed, and the return to 
120° may be made with safety. Fluids are 
cooled most rapidly from the top and heated 
lb* thought bad odors in milk were often before the fast, day, would eat a very hearty 
produced by the cows breathing bad air. In supper, supposing the mere act, of abstinence 
one ease he had noticed a fetid odor in milk lni|U food on fust day was all that was rcqiii 
ami it was found that the cows were pus- site, and so desired to lay in a slock the day 
lured where there were some sixty or seventy previous. 
decomposing carcasses Of sheep. Where Taste is the sentinel which challenges all 
" bey is taken home in the milk cans impure that enters into the stomach. The stomach 
milk is almost certain to come to the factory, gets ready to receive at. the demand of taste, 
Several questions were asked Mr. B., which and should I hi an<m£ lo digestion. We abuse 
lie very promptly answered, giving hiswvpe it when w<; make il, do what, if, naturally re- 
rience in the management of tainted milk, fuses to do. But man’s taste is perverted, 
by the use of acids (sour wliey.)—[To be and is not now a correct criterion to go by! 
Flavors. 
We concentrate flavors. We have so long 
accustomed ourselves to strong flavors that 
we do not like a gentle, delicate flavor. We 
have sonic article of food or drink lo which 
we become so strongly addicted, though not, 
so blindly, as some men do to tobacco. 
TV hat yvo think y \'0 must have and cannot do 
without is, usually, just what we ought not to 
have. The true and right taste is to be able 
to make out a meal on plain, nutritions food, 
and sutler no special inconvenience or dis¬ 
comfort from it. There is true independence 
continued. 
-4- 
BUTTER FROM JERSEY COWS. 
A correspondent of Mass. Ploughman 
says: — “ I have made butter from cream of 
Jersey cows’ milk for the last eight, years. 
I always pack it in stone jars for winter use. 
I never, in a. single instance, hfid any but 
what, kept perfectly sweet through tin* win¬ 
ter and spring.” 
Another correspondent, of the same paper 
says:—“ You say butler made from the milk 
of the Jersey row is more difficult to keep in being able to go without stimulating 
than most other kinds of butter, and should food. Wind il we do without what hurts uaV 
be consumed In its fresh condition. Now 
my experience in the matter does not coin¬ 
cide with your opinion. For the last sixteen 
years [ have been in the habit of making 
butler from the milk of .Jersey cows, I 
make my butter for fall and winter use in 
September and October, and 1 have no troub¬ 
le in keeping it perfectly sweet, till April or 
May following. 1 formerly tnwje butter from 
tin: milk of native cows, but I have more 
Our blood will be purer, the glands will 
work more readily, good food will taste bet. 
ter. Pleasure is ever eluding the grasp of 
them who pursue it. He who would save his 
file must lose it. 
Our food should relish. 1 am not in favor 
of eating dry, ugly things. All things in 
tended for our use have their natural flavor 
Fruits show their flavor on tliesurfaee. Fire 
develops some fla vors. Beans, for instance, 
confidence in the good-keeping qualities of while boiling, All the room full of'tlm Odor 
blitter made from the milk of Jersey cows of their flavor. We call many things taste 
than 1 have from that, made from the milk less, because we have so blunted our delicate 
of native Cows. 1 have only to say, X l am taste as to be unable to discern Mm finest 
to make butter, give me the milk of Jersey subtlest flavors. Some condiments we put, 
cows, whether il is to be kept for a short or into almost every dish we make. What it 
long period.” we should put, in sage, or thyme, or a bay 
leaf with the same recklessness? Simplicity 
The Country CIicchc Market.- There ivas no is the prime rule in cookery This rule cuts 
fts&s: t - *.- ■>!. t,.„ 
with safety to New York, and hence what lots ' l,,1< J 1 ° not ,13C so many biting condiments 
are brought into market are purehiised by ooun- 
try speculators, Ihe c heese being stored linro for 
the present. During (tic: week wo have hoard of 
tint one sale of “late end” factory cheese, 
which brought here, at the factory, 20^o. Unto 
ends of good farm dairies are being held at 18c. 
and upward. 
We ha\'e ad vices from abroad down to January 
Mb. Our London correspondent, says the de¬ 
mand Is good for all soi ls of cheese, with a feel¬ 
ing in favor of higher prices, as stocks are very 
light; and notwithstanding high prions con¬ 
sumption is good. We give ((dotationsof prices 
in London at that date: English eln-tldar, 70s. 
lo 84s. sterling the cwt.; Wiltshire, double, 08s. 
to 7<is.; Cheshire, fids, to Tils.; American, extra 
line, ?;is. to. i ts,; Holland cheese, Edams, (Mis. to 
fils.; Gondas, r, 0 s. to 58s.; Derby shape, 51s. to 
fi;.’s. Canadian butter is roper ted at. I l;.V. to 
Normandy butter, litis, to 150s. per owl,. No 
butter this week at, tlm Little Culls market. 
-- 
Taxing Cheese at Factories.—A case of some 
importance to mamifuoturersof <fhoe.se has been 
recently decided by the Court of Internal He\o- 
imo. Thu question arose as to the liability of 
choose factories to pay a revenue tax of two 
dollar* per #1,0(10 on all sates of cheese in excess 
ot *5.000 worth. The following is the decision 
of tho < ommissioner, in a letter to the Assessor: 
“I reply that the tax in question applies to the 
sales of manufactured goods, wares and mer¬ 
chandise. made by or for tho niaimtaeturoi.*. 
i In; business id making cheese at, the factories 
a*'il is largely curried on al the present time, |s 
m mufaeturing. By reason of a special e.vemp- 
Mon in the law, a special tax as a manufacturer 
is out required ol any person far rlu- mnnutue- 
I tiro ul lint ter or cheese. Hot when u*nle is made 
ot the products, a return of such mile should lie 
made for taxation under tho provisions of the 
act ol March 81, I8H8, by the owner of iho tue- 
tiirv, agent, superintendent., or cominitteo, u* 
the ease may be.” 
a« do we. Professor Burp spires his dishes 
more for Americans than for Frenchmen. 1 
am often asketl what is to lake the place of 
hurtful things. Some say moan will fill the, 
place of eggs, which is sheer nonsense. 
Study healthful combinations, and study 
natural, tastes closely. When my attention 
was first attracted to the amount of harmful 
things ill food, my first field of experience 
Yvas in puddings. I used fruits—they are 
wry available in that way. 1 leave out 
many ingredients commonly put in. My 
reason for so doing was t hat I yvus a miser¬ 
able invalid, and willing lo practice self- 
denial for the sake of gelling well. At Ibis 
stage of her lecture, Miss Dolman removed 
the large napkin from her table and dis¬ 
closed 
A Variety of Pudillugii, 
Most of them baked in cart hern dishes. 
! earl Harley PmUh ng, — Cook three* cups 
of' pearl barley until soft, which will require 
live or six hours. New barley cooks seoucr. 
Cook in mi ear them pipkin, if you have one. 
When done add two cups of apple cut, fine, 
or sliced, one cup of raisins, one largo lemon, 
one cup of sugar, —the amount of sugar to 
depend upon the size and acidity of the 
lemon. Cook the raisins. Use only the 
j’uee of the lemon. Bake an hour and a 
hall. A plain pudding can be made without, 
the lemon or raisins; only have ns much 
fruit, in measure ns barley. A more substan¬ 
tial pudding may be made by using cooked 
hominy, cracked wheat, or sago, instead of 
barley. As arid the sago only. Wo ate of 
this pudding. It was delicious. 
Tapioca Padding. — Scald one flip of tapi¬ 
oca in two clips of hot, water; stand half an 
hour. Add tlm juice of hall'a. lemon, one 
ladf nip of sugar, pare and core a half 
dozen of medium sized apples, stutfthe core 
vacuum with blanched raisins and sugar. 
I our over them the tapioca and bake one 
hour, Altoayt r cook your raisins before us¬ 
ing them. I neookod ones are indigestible. 
( o<iking develops their flavor, whether for 
cakes or puddings. Oven need not bo wry 
hoi. Tapioca lias too much starch, and not 
enough tiher to make it so healthy as pearl, 
barley, or hominy. 
Bread Puddings are possible without milk 
or eggs, and always made with stewed fruit*. 
Use wheat, meal, (grahum) bread, soak it in 
the juice of lemon or stewed apples, (fresh 
or dried,) or juice of any good r.tewed fruit , 
save peaches. Put, in a little sugar, (how 
much is a “little,” to suit an undeinoralized 
ttistoV) place a layer of the fruit in the hot- 
tom ot the bake-dislt, and then a layer of the 
bread Fill the dish in this manner, with 
layer of fruit on the top. 
Bread- Tomato Padding. Prepare bread as 
above, (if you have only dried apples, stew 
them ami strain off tin* juice, in which souk 
the bread.) Add one-half pint of tomato. 
It Iresh, place them in alternate layers. 
Rice, or sago, may also Is* put. in, when lews 
bread would lie required. Add a little sugar. 
Bake from three quarters to one hour. 
Horne, kinds of fruits mingle better than 
others. Peaches do not, and grapes and 
apples do mingle well. Apples with cran¬ 
berries, or plums, or rhubarb in the spring, 
when yvc relish acids, are harmonious. 
Sauer* are not. objectionable, hut should 
he simple. One pint of boiling water, i hit k 
oned with two tableapoonsftil of graham 
flour; one, medium sized lemon, with sugar 
to taste,—juice of lemon, 1 always mean. 
The rind and pulp of lemon are iiuligi dibit.:; 
essence, contains the bud oil and other Jmrt- 
ltd decompositions. 
Another Pimple Pauce .— Boil the skins of 
apples for three or four hours, strain, add 
lemon and sugar to taste. Fruit juices al¬ 
ways good ; canned quince, plum and cherry 
juices very fine. Heat the juice and thicken 
a little with flour, boiling. 
Another Pm it Padding - Scald (grahum) 
flour to a soft dough. Line a bake-dish with 
a part of it. Fill up the dish with apples 
sliced thill, and one-fourth as many stewed 
raisins, with juice in Yvhieh t hey were stewed. 
Sprinkle ou a bit of flour to take up the juice ; 
cover with the remaining dough ; steam one 
hour. It could he boiled in a bag, or pinned 
up in a cloth like a “ turnover.” Suc h pud¬ 
dings are best boiled or steamed in a pudding 
dish. If boiled, the Yvater need not, coma 
over flic top of the dish. Orange juice may 
b« used, instead of lemon, for sauces. 'Orange 
.juice should never he cooked or heated. 
Apple Dumplings. — Use small, deep tin 
dishes, large enough to hold one sliced ap¬ 
ple,— tart apples are best, of course. Pour 
over tin* top a thick bread batter, like that 
described in recipe for bread, No. 1. The 
batter may also be made of scalded flour. 
Bake, in oven. 
Pinm, Padding , best of all.—Scald one pint, 
of course corn meal; add water, (hot or cold,) 
to thin it only to a. thick batter. Add one 
pint ot flour, (graham,) and one-fourth of the 
whole in fruits, that is one-half pint, for the 
above measure of meal. The fruit may be 
all raisins. Currants may be used. Dried 
pears make it deticsums. 8 tea in for three and 
a half hours, or boil in a pudding dish three 
or four hours. Il is improved by using one 
hall wheat meal. If raisins are used, they 
need not be previously cooked, as the long 
time required to coolc tills pudding dispenses 
with that, necessity. 
We ate of Miss Dolman's puddings, with 
a decided relish. I lie tomato pudding we 
did not, like so well as any of the other*, 
although very fond of tomatoes. It, had a 
flat , insipid taste. — needed something to give 
it “ character.” Perhaps that was due to the 
absence of salt. Miss Dolman does not ap¬ 
prove of using much salt, but. allows a*‘ little,” 
—yet does not advise a sudden breaking off 
from its ordinary use. 
-- 
Recipe f«*r Mucilage.-— In your issue Of till) 9th 
inquiry Is made tor a good muetlago recipe for 
UflO in scrap-book, which will bo sutfieiontly ad¬ 
hesive and not slain |>n per. 
Cover wall tho bottom of a two-ounce bottlo 
with (him. Traoaeantli ; then all the viul with 
water, and set in a warm place t welve or tour- 
term hours. Its appearance will be liko starch, 
and can bo made thick or thin, us suits, by the 
quantity of water used.--A. I. D., hlmira , N. Y. 
---■ - 
Fried Cake*.—Three eggs, two cups of sugar, 
one of sweet milk, a saltspoonful of salt, one 
half of a nutmeg, two teaspoongful cream tar¬ 
tar, one of soda—not heaping—and mix hard, 
roll out, and fry in lard.—M rs. M. T. Shaper. 
-- 
Noll Ginger-Dread.— ’Two cups simp, one of 
stair cream, three of Hour, one heaping; table- 
spoonful of ginger, a teaspoonful of soda and a 
ttttlo salt.—M rs. M.T. R. 
-— • 1 *♦ 4 ■ 
To Mend Rtihhi-r Root*.—Will gome ono toll mo 
through tho UURAL how to moml rubber boots'/ 
- <L L. T, 
