I Regina to copy from us. England has inau- 
guiated our factory system and must resort 
to our plan of holding Conventions or see her 
1 dairy farming cease to bo remunerative, 
Mr. Livksey of Derbyshire informs mein 
) a recent letter that the condition of dairy 
husbandry throughout Groat Brithui is far 
fiom promising, and that immense losses are 
annually sustained by reason of the low and 
, inferior grades of both butter and cheese 
manufactured. There is great apathy among 
-nglish dairy farmers. They aro very igno¬ 
rant and do not like to hear of others making 
better cheese than themselves, and they re¬ 
sent auy teaching which seems in tiny way 
to make them appear deficient In capability 
of dairy management. 
Some very superior cheese is made now 
and then, like the chcddar of Somersetshire, 
but the great bulk of English cheese is infe¬ 
rior and lacks uniformity. 
THE PRICE BE COMMON CHEESE DECLINING. 
1 he late improvement of American goods 
tells heavily on the common sorts of English 
cheese, which every year is declining in price 
uud is more difficult to sell, while best grades 
maintain a steady value. Thus, he says; 
Before Amerlcau cheese came in such num¬ 
bers, and especially before its condition and 
quality were improved, the prices ranged, (ou 
a suppositious starting point) as follows : 
Fine, 70s. perewt.; good, 60s.; middling, 60s.; 
common, 55s. Now the range is for liDe, 70s.; 
good, I'iOh. ; middling, 50s.; common, 40s. to 
•L 1 hus, while tine cheese has not. varied 
in price, all below that has decreased in value 
ou the different grades from 5s. to 10s, ster¬ 
ling per cwt. If these things go on in this 
way, common cheese will be quoted at only 
half the price of fine. Indeed, with Ameri¬ 
can competition and the heavy cost of land 
ami taxes, if the English farmer oaunot make 
at least very good cheese he must give over, 
or get his milk into consumption as * raw 
material.’ ” 
RESUSCITATING THE DAIRY ABROAO-AN INTERNATIONAL 
CONGRESS PROPOSED. 
To resuscitate this business from its stag¬ 
nation, the American plan of holding Dairy 
Conventions is about to bo inaugurated_ 
NEW YORK STATE DAIRYMEN’S ASSO 
CIATI0N AND BOARD OF TRADE. 
FIFTH ANNUAL CONVENTION. 
ADDRESS OF THE PRESIDENT, I A. WILLARD. 
Gentlemen :—In behalf of the officers and 
members of the New York State Dairymen’s 
Association, it is a pleasure for me to return 
sincere and hearty thanks for the welcome 
which the citizens of Norwich have extended 
to us on this occasion ; and to you, Sir, who 
have convoyed this expression of tbeir regard 
in such complimentary terms, we are deep¬ 
ly grateful, and must always luold your 
words of welcome in fond remembrance. 
We were assured before coming into this 
beautiful valley, that the people bring here 
were renownd for their intelligence and hos¬ 
pitably, and that they were ever ready to 
respond to all worthy objects ; but the cor¬ 
diality and hospitality with which we have 
been greeted has surpassed our most san¬ 
guine expectations. 
The chief object of these Conventions is to 
do good ; to so spread intelligence abroad 
that the industry which we represent may 
be elevated and ennobled, and it is a source of 
profound gratification to us to know that I 
our efforts in this direction are appreciated. 
i rom inis to 1858 I had made a large num¬ 
ber of experiments with milk, and began to 
embody tho results in various papers and 
pamphlets, several of the latter be( D g printed 
and widely distributed by the N. Y. State 
Agricultural Society. In I860 the factory 
system, which Jessie Williams had iuaug- 
| urated in 1851, began to attract attention, 
but there was no organized effort to bring 
dairymen together for comparing practices 
and getting mutual instruction until 1864. 
It is true a Farmer's Club had been started 
at Little 1' alls in 1856, and, though dairying 
was very freely discussed, the aUendauce, 
for the most part, was eonfined to Herkimer 
County. But in 1864 a meeting wee called at 
Rome, N. Y., which brought together a 
large number of people from all parts of the 
State. This was the birth of the Dairymen’s 
Associations which have heen so popular, 
and which have Bpread through all the 
cheese-producing states from the Atlantic to 
the Mississippi. 
DEFECTS OF EARLY AMERICAN CHEESE AND THE CURE. 
Up to this time our dairymen had very 
imperfect notions in regard to what was de¬ 
manded abroad. We had begun to ship 
largely to England and we were constantly 
for A ■— t n v rri F 1. ... ._ fc • . 
gress ol Dairy Husbandry, because these 
associations are among tho greatest educa¬ 
tors in this department of farm industry. 
RETROSPECTIVE. 
In 1818 I commenced dairy farming in 
Herkimer County, and I know web the ob¬ 
stacles which the dairyman of that day had 
to meet. The appliances of the dairy were, 
for the most part, ol the rudest description, 
and our best manufaeturers had but little 
knowledge concerning what may be called 
the literature of the dairy, the philosophy 
of manipulating milk to obtain a good pro¬ 
duct. 
Making my own cheese with my own hands 
and seeking information from every availa 
ble source, it was my custom to visit the 
most renowned dairies, or thoso that sold 
the most readily or for the best prices, and to 
all my questions, concerning the reasons for 
the different procedures in manufacture, I 
do not remember to have received oue clear 
and satisfactory answer. 
Books on the dairy were exceedingly 
scarce, and those that could be had were not 
well adapted to convoy the proper instruc¬ 
tion. If anything happened to appear in 
print it was practically ignored by dairymen, 
and all dairy operations were conducted af¬ 
ter a traditionary rule that had been handed 
down from the early dairymen of the coun¬ 
try. 
When I contrast the difficulties that beset 
the dairymen of those days with the flood of 
light which now illumines his path, the slough 
from which we have emerged seems infinite¬ 
ly deep and dark. 
In 1840 I introduced the 
were thoughtless and not aware that they 
were doing anything wrong. Another com¬ 
mon practice was to leave ** deaconed” calves 
exposed about the milking yard or stable, 
while the putrefying carcases poisoned the 
air for weeks; and still, under ull these con¬ 
ditions, the blame for a faulty product was 
laid at the cheese maker’s door. 
THE ASSOCIATION AN EDUCATOR. 
Well, it was high time something should 
be done to spread intelligence iu regard to 
thoso matters and to shift responsibilities 
where they belonged. The cheese makers 
became tired of taking all tho blame and 
were aroused to the necessity of unloading 
some of their burdens, and so they flocked 
to the first Convention in 1865 at Utica, and 
packed to overflowing one of the largest 
bulla ia the city. 
I had the honor of delivering the annual 
address on that occasion, and 1 esteem it the 
greater honoi because 1 thus became inti¬ 
mately associated with the beginning of this 
movement, which has proved one of the most 
remarkable means of disseminating informa¬ 
tion and educating tile dairymen that has 
occurred iu any age of the world. It is the 
Associations that have planted the dairy in 
new localities. It is the Associations that 
stimulate to progress ; it is the Associations 
that have created a new literature, making 
it possible to reach grander and more sub¬ 
lime results in the science pertaining to a 
great industry which feeds and clothes a vast 
. aui.v« j.rcezing or lower, while water, as 
is well known, is densest at 4’ U. above freez¬ 
ing, or 89.2’ FiiJir. and expands in cooling 
below this. The upward and downward 
currents round in a mass of water thus 
cooled to the freezing point, would, accord¬ 
ing as FlkiSCHMan infers, not occur in milk 
Hence, the cooling of milk to the freezing 
point, would help rather than hinder the 
rising of the cream. 
The usual explanation given for the rlslnsr 
by the virtue of its less specific 
gravity, as compared with milk. It. is evi¬ 
dent there are other circumstances to be 
taken into account, of which little is known 
by the American butter market. But 1 can¬ 
not consume time on these topics, but must 
pass to others of more vital interest. 
THE DISASTERS OF 1075-FARMING INTERESTS 
DEPRESSED. 
Ihe vear just drawing to a close, has been 
remarkable for its dullness and depression of 
business. Nearly all classes of manufactur¬ 
ing and producing interests have been af¬ 
fected. The commercial world has been 
shaken by the failure of banks and other 
monied institutions. Numerous well-estab¬ 
lished business firms, which have, had the 
entire confidence of tho public for a long 
time, have gone to the wall. In many in¬ 
stances their failures have been for immense 
sums, and they have not been confined to 
the United States but have occurred in 
Canada, in Engluudand upon the continent 
of Europe. The cause of these failures need 
not be discussed here, but their influence is 
felt either directly or indirectly over the 
whole country. It Is seen m Die want of 
confidence in monied centers ; distrust of 
new enterprises and disinclination to invest 
money in any kind of business where risk is 
involved. 
It is uot strange that this state of things 
should affect farms more or less, at any rate 
the price of dairy goods has ruled unusually 
low during the entire season.— [Conclusion 
next week. 
vat and 6team 
boiler into my dairy, and they were the first, 
or among the first, used in my county. A few' 
years later, I remember, Mr. L. B. Arnold, 
Mr. Reed, an intelligent and progressive 
dairyman south of the Mohawk, and others, 
came at different tunes to take pattern from 
it. Mr. Reed and Mr. Arnold made an im¬ 
provement on my model, by placing the 
I Seating apparatus, or boiler, immediately 
