injru'od  by  over-driving  eowa — by  racing  tbom  in 
pastureH  with  doga — by  beating  or  othcrwieo  mal¬ 
treating  tbom  in  the  stablea  at  milking  time,  and 
all  thig  Lb  done  often  under  the  huproHsion  that 
no  harm  cornea  from  it,  so  far  aa  the  milk  is  con¬ 
cerned. 
The  practice  of  using  a  dog  to  bring  cows  to 
the  stable  for  milking  is  a  very  bad  practice  and 
should  Ik;  abandoneil,  not  only  on  account  of  the 
less  quantity  of  milk  which  results  from  such 
driving,  but  ©specially  the  injury  done  to  tlie 
milk.  Con’S  in  milk  should  be  driven  very  lei- 
snrly  at  aU  times,  but  more  particularly  in  hot 
weather  and  when  their  udders  are  crowded  with 
milk.  Fast  drinng  then  is  often  very  painful 
to  the  animal,  and  not  nnfrequcutly  gome  of  the 
blood  vessels  are  ruptnrod  by  the  strain  on  the 
parts,  causing  bloody  milk  to  How  for  days  tliore- 
after.  Wo  have  seen  cows  sodonsly  injured, 
simply  from  being  over-driven  in  Oils  way,  and 
in  numerous  instances  floating  curds  and  other 
troubles  in  working  the  milk  for  olieeso  oan  be 
traced  to  the  same  cause.  The  subject  is  an  im¬ 
portant  one,  which  may  well  ooenpy  tho  atten¬ 
tion  of  dairymen  during  the  hot  weather,  when 
milk  is  more  dlilicult  to  bo  kept  sound  than  at 
other  seasons. 
should  havs  noticed  Imioro  tho  fact  that  Mr. 
Bliss  secured,  some  time  siuco.  tho  services  of 
Prof.  X.  A.  Willard,  A.  M.,tho  well-known  writer 
and  lecturer  on  dairy  and  agricultnral  topics,  as 
orator  for  tho  annnal  moetiitgof  tho  Association, 
which  will  be  hoUl  in  Montpelier,  October  2otb. 
next. 
that  commonly  made  In  this  country.  A  varia¬ 
tion  in  tho  process  of  cboeso  making,  or  in  tho 
quality  of  material  used,  gives  great  diversity  of 
quality  to  tlio  product.  Some  of  tho  plans 
adopted  on  tho  Contiuont  of  Europe  must  appear 
novel  to  oui’  skilled  factory  managtirs.  Thus,  for 
instance,  tlio  choose  of  Anvergno  is  made  by  co¬ 
agulating  tho  milk  while  fresh  fi’om  the  cow  and 
without  the  adtliUon  of  artiflcial  heat.  After  the 
whey  lias  sepai-ated  from  tho  curds  and  they 
have  attained  a  somewlial  Arm  consish^noy,  they 
are  placed  in  a  t\ib,  and  a  man  kneads  them  with 
bis  feet. 
This  operation  lasts  about  an  hour  to  an  hour 
and  a  half,  and  the  kneaded  mass  is  then  loft  to 
ferment  for  forty-eight  hours.  It  is  then  salted, 
put  into  mokls  and  pressed,  after  which  tlie  fresh 
cheeses  thus  obtained  are  put  into  a  cellar,  whore 
they  are  carefully  looked  after  and  frequently 
rubbed  Avlth  a  wot  cloth.  Uho  cheosomadeby 
this  process  is  said  to  bo  exoeUuut  by  those  who 
have  acquired  a  taste  for  it,  tliough  with  our 
English  ideas  in  regard  to  cloauliuess,  a  knowl¬ 
edge  of  tho  kneading  process  would  not  bo  likely 
to  add  piquancy  in  tho  eating. 
SAGE  CHEESE 
SELLING  BUTTER  AT  HIGH  PRICES 
Mu.  Editoh: — I  saw  in  tho  Rurat.  an  at  tide, 
April  28d,  p.  263,  where  a  man  received  55c.  per 
lb.  for  his  buttor,  also  in  a  May  No.  whore  a  lady 
gets  ii0@15c.  for  hers  in  the  South.  SUo  did  not 
state  where.  I  would  like  to  have  the  address  of 
those  places  in  full,  so  that  I.  with  the  rest  of  my 
fellow-dairymen,  can  enjoy  the  profits  of  butter 
m.akmg. — Marv  Stami-  Bakcock,  Went  Drntih'n, 
Yhie^  Co.,  N. 
Wo  frequently  get  letters  like  the  above,  aslc- 
ing  the  names  of  parties  who  pay  an  extra  price 
for  butter.  Out  correspondents  do  not  always 
give  us  names,  and  when  they  are  given,  they 
sometimes  request  us  not  to  make  them  public, 
as  the  trade  has  been  worked  up  at  somo  time 
and  trouble  ;  and  it  would  hardly  be  considorod 
fair  for  third  parties  to  be  thus  publicly  led  to 
these  special  flolds  to  compete  by  imdersolling. 
Wo  may  say,  however,  for  the  benotit  of  our 
con-ospondent  and  others  similarly  situated,  that 
there  are  many  persons  in  cities  and  vUlagoB  who 
are  willing  to  pay  an  extra  price  for  butter,  and 
often  a  price  very  much  above  the  market  rates, 
if  they  can  bo  certain  of  being  regularly  supplied 
with  an  extra  article,  freshly  put  up,  and  in  neat, 
cool  packages.  Much,  and  Uidocd  tho  bulk,  of 
tho  very  high-priced  butter  that  wo  have  reported 
from  time  to  time,  is  ma<le  up  in  pound  prints, 
neatly  stamped,  wrapped  in  cloths  of  immaculate 
wliitenoss,  and  packed  in  refrigerator-pails  or 
boxes,  so  that  it  goes  to  tho  ooosiunor  as  rosy  in 
flavor  and  as  perfect  in  form  as  when  it  left  tho 
hands  of  tho  manufacturer. 
It  is  delivered  at  frequent  intervals,  generally 
once  a  week,  always  on  time,  always  perfect  in 
texture  and  flavor,  and  upon  these  conditions  the 
fastidious  customer  is  willing  to  pay  what  is 
often  regarded  by  many  as  a  “  fabulous  price." 
This  is  tho  secret  of  high  rates  above  market  val¬ 
ues,  and  if  any  of  onr  oorrosixrtuionts  who  have 
tho  skill  of  making  a  *•  gilt  od).:<Ml "  article  desire 
to  rcalhse  muro  than  tho  regular  market  rates, 
they  must  select  their  cnatomers  and  work  up  a 
trade  in  the  manner  referred  to.  Choice  butter, 
properly  packed  and  sent  to  muorkct  at  the  right 
time,  will  always  command  a  better  price  than  a 
poor  ai’ticlo;  but  there  is  no  general  market 
where  extraordinary  rates  are  reached  in  a  regu¬ 
lar  way. 
»age  cuoose  is  maue  very  mucli  like  our  com¬ 
mon  factory  and  farm  dairy  cheese,  except  in  the 
flavoring  and  coloring.  To  obtain  tl*e  ilnvoring, 
tho  sago  is  steeped  in  warm  water  and  tho  liquor 
strained  tlirongh  a  cloth,  and  is  then  added  to 
the  milk  in  tlie  vat  at  the  time  of  putting  ia  tho 
rennet.  If  it  is  desired  to  give  tho  cheese  a 
green,  mottled  color,  the  juice  of  green  com 
leaves  or  clover  is  used  for  coloring.  The  leaves 
are  bruised  in  a  mortar  or  other  vessel,  so  that 
the  juice  may  be  easily  expressed,  and  this  is 
mingled  with  a  portion  of  tho  milk  taken  from 
tho  vat  immediately  after  tho  rennet  has  been 
added,  and  is  allowed  to  coagulate  by  itself.  Tlio 
two  portions  of  milk,  after  co.agulation,  are  then 
“whoyed  off”  separately,  and  when  the  curds 
arc  in  proper  condition  for  salting  they  are  mixed 
together. 
The  green  curds  being  thus  intermingled  with 
the  white,  give  tho  mottled  appearance  to  the 
cheese,  which  ia  often  considered  essential  to  the 
lovers  of  sage  choeso.  It  may  be  remarked, 
however,  that  the  coloring  adds  nothing  to  the 
flavor  of  tho  cheese  and  is  for  the  gratifleation  of 
the  eye  alone. 
Tliere  is  always  a  limited  demand  for  sage 
cheese  in  nearly  all  our  markets,  and  tho  supply 
is,  so  far  as  we  have  observed,  much  below  the 
demand.  We  believe  considerable;  quantities  of 
tlii.s  kind  of  cheese  could  ho  sold  if  it  was  on  the 
market  and  at  prices  that  would  well  pay  for  its 
manufacture.  Sage  cheese  is  more  expensive  to 
make  than  common  cheese,  hut  as  it  always 
brings  an  extra  price  that  more  than  pays  for  the 
trouble  and  expense  of  making,  it  would  seem  to 
offer  inducements  to  dairymen  for  manufactm- 
ing  in  much  larger  quantities  tliau  at  present. 
As  a  general  rulo,  American  cheese  is  couflued 
too  much  to  one  variety.  There  are  several 
kinds  of  cheese  tliat  are  in  demand,  more  or  less, 
and  which  could  bo  made  in  limited  quantities  at 
a  prolit ;  and  if  the  market  were  well  supplied 
with  the.ie  varieties,  homo  consumption  of  cheese 
would  be  promoted,  and  thus  the  trade  would  bo 
benefitted  in  all  du’ectlons. 
We  presume  there  is  a  market  for  sago  choose 
abroad,  hut  the  supply  has  always  boon  so  small 
in  this  country  that  none,  so  far  as  wo  know,  has 
been  exported.  We  should  advise  our  corros- 
rospondout  to  consult  leading  dealers  in  choeso 
at  Chicago  and  other  markets  in  HhnoLs,  as  pos¬ 
sibly  ho  may  bo  enabled  to  obtain  a  contract  for 
tho  manufacture  of  all  ho  can  produce,  and  while 
we  venture  tho  opinion  that  sago  clieesc  will  also 
find  a  market  at  the  East,  wo  must  add  this  cau¬ 
tionary  advice,  namely :  that  he  nutst  not  depend 
simi)ly  upon  the  flavoring  of  sago  to  sell  the 
choeso.  Sago  cheese,  to  bo  salable,  must  be 
what  the  clieese-mougers  call  "rich  in  meat,” 
that  Is  to  say,  with  plenty  of  butter-fat  in  its 
composition,  and  in  other  rospects  to  he  well 
made,  showing  the  quality  and  othei’  oharacter:- 
istics  of  fine  goods.  Poor  stuff  having  no  merit 
beyond  tho  flavoring  of  sage  and  the  peculiar 
mottled  coloring  of  green,  will  not  ho  sufficient  to 
make  it  sought  after  in  the  market ;  but,  on  the 
other  hand,  it  would  soon  he  di.scovered  as  a 
fraud,  and  prove  in  the  end  a  bad  investment  for 
both  maker  a!id  dealer. 
KEEPING  MILK  SOUND  FOR  LONG 
PERIODS. 
SHEEP  IN  AUSTRALIA,  &c. 
It  appears  from  your  correspondent  at  Phila¬ 
delphia  that  in  Australia  sheep  are  kojit  in  num- 
iMjrs  running  one  million  for  every  one  thousand 
men,  which  sounds  strange  when  the  compara¬ 
tive  number  of  men  and  sheep  are  reckoned  in 
the  United  States.  It  would  ho  interesting  to 
know  in  what  way  Australia  is  superior  for  sheep 
breeding  pnriiosos  especially  to  tlio  Southern 
States  and  have  somebody  explain  why  wool 
could  not  be  grown  to  pay  better  than  cotton. 
Cotton  is  an  exhausting  crop  while  wool  is  the 
reverse;  cotton  requires  much  manual  labor 
while  wool  needs  little. 
I  note  an  advortisomont  for  a  company  to 
stock  land  belonging  to  a  railroad,  a  million 
acres,  which  is  extraordinary  if  no  swindle,  for 
with  tho  nnenqiloyed  capital  said  to  bo  in  tho 
possession  of  capitalists  it  seems  complete  imbo- 
oiHty  to  allow  land  to  ho  useless  which  pays  tho 
millionaires  more  and  safer  interest  than  aught 
else,  besides  giving  them  a  standing  in  the 
country  equal  to  that  of  the  Marquis  of  West¬ 
minster,  the  Duke  of  Bedford,  Ac.  in  England. 
Wiiat  ore  they  afraid  of  ? — Wantof  knowledge 
of  sheep  hnsbandry  is  tho  first  thing,  want  of 
confidence  in  tho  Judgment  and  the  integrity  of 
a  Ijand  Steward  and  the  uttor  ignorance  of  the 
way  to  organize  an  establishment  without  being 
compelled  to  snperititond  the  details  of  the  busi¬ 
ness,  what  niljhish!  it  is  absurdity  to  start  a 
p'and  undertaking  of  this  kind  without  doing  it 
in  a  ihorongh  business  like  way  but  it  is  child¬ 
ish  to  go  to  work  witlx  men  wh«>  have  failed  in 
all  their  oxvu  endeavors  whether  in  agrioulture 
or  otherwise. 
Why  ^onid  not  the  fine  land  and  beautiful 
South  with  its  lovely  winters  he  utilized  ?  Why 
should  Australia  keep  fifty  millions  of  sheep  and 
oar  State  wltii  nearly  a  similar  climate  lie  iffie  ? 
why  should  tlie  littJo  Island  of  England  support 
a  population  so  extraordinary  dense  and  likewise 
grow  more  wool  than  one  hundred  such  areas 
would. 
I  think  it  is  true  that  England,  Franco  and 
Australia,  eitlier  one  of  tliem  grows  duuhlo  tho 
wool  Ameiica  does,  it  is  also  txne  that  the  United 
Btatos  does  not  grow  half  enough  wool  for  her 
own  factories  and  in  addition  there  is  more  cloth 
and  woolen  goods  imported  than  are  uxaimfao- 
turod.  What  an  nnueeuuntahle  and  most  outra¬ 
geous  folly  Biieh  a  law  as  protection  Is  for  it  de¬ 
cidedly  defeats  its  own  ends,  wnd  how  perfectly 
ridicnlous  to  protect  tins  artiolo  which  Aiuericaiis 
wont  grow.  I'shaw!  In  ten  years  I  could  ex- 
ixort  and  bring  into  this  country  doiihlu  what 
cotton  ever  brought,  and  save  the  millions  that 
now  are  paid  for  foreign  wool  and  foreign  ivoolen 
goods  hesides  which  all  the  land  devoted  to  sheep 
and  other  stock  raising  would  auiiuallv  imnrnve 
Some  weeks  since,  we  gave  an  account  in  tlie 
RtTRAi,  ol  exporimouts  made  by  Prof.  KonnE  of 
the  University  of  Lcipsie  in  regard  to  the  prop¬ 
erties  of  salicylic  acid  as  an  antiseptic  and  anti- 
ferment,  and  tho  auggestiou  was  offered  that  it 
might  possibly  prove  of  value  in  tho  preserva¬ 
tion  of  milk.  We  now  have  accounts  of  another 
antiseptic,  which,  according  to  the  experiments 
of  8.  8ewis,  appears  to  he  more  potent  than 
salicylic  acid. 
This  substance.  Thymol,  is  obtained  by  distil¬ 
lation  from  oil  of  thyme,  and  occur*  in  white, 
highly-aromnlic  crystals.  When  dissolved  in  hot 
water  in  the  proiwrtioii  of  one  part  per  1,000,  it 
forms  a  fully-saturated  solution,  possessing  a 
neutral  reaction.  The  Popular  Hciouoo  Monthly, 
which  translates  from  a  foreign  Joiinuil  a  brief 
summary  of  Skwix's  experiments,  says  that  0.1 
per  cenk  of  this  solution  is  sufficient  to  prevent 
fermentation  in  angary  liquids,  no  matter  what 
the  proportion  of  sugar  and  yeast.  "Milk,  to 
which  a  small  quantity  of  thymal  solution  was 
added,  did  not  Ixeglii  to  show  signs  of  coagulation 
till  twenty  days  later  than  millc  with  which  an 
o<iual  quantity  of  water  had  been  mixed.  Fil¬ 
tered  white  of  eggs,  in  contact  with  Uio  air,  was 
found  to  grow  putrid  in  throe  or  four  days, 
whereas  white  of  egg*,  with  which  thymol-jvater 
had  boon  mixed,  gave  not  the  slightest  indication 
of  putridity  after  ult;ven  weeks.  Tho  same  re¬ 
sults  were  obtained  ia  treating  jius  with  water 
and  thymal ;  pus  so  treated  at  once  lost  its  putrid 
odor  and  continued  to  bo  odorlu.ss  for  five  weeks, 
or  until  It  hud  become  dry." 
If  a  substance,  operating  as  an  antiseptic  and 
antifennent,  could  be  found  whioli,  when  added 
to  milk  in  certain  quantities  would  preserve  it, 
and  at  the  same  tinio  contain  no  properties  in¬ 
jurious  to  health,  a  desideratum  much  to  be 
wished  would  ho  reached. 
It  ia  true  our  present  knowledge,  in  regard  to 
the  causes  which  hasten  the  decay  of  milk,  is 
much  more  extensive  than  it  was  a  few  years 
ago;  and  although  proper  attention  in  guard¬ 
ing  against  these  cause.s  will  enable  the  dairy¬ 
man  to  keep  his  milk  in  sound  condition  for 
sufficient  length  «f  time  to  turn  it  into  tho  pro¬ 
ducts  of  tho  dairy,  still  we  need  some  means  for 
preserving  milk  tlxat  is  used  for  human  consnrap- 
tion  in  cities  and  villages.  Dnmeuso  sums  are 
annually  lost  in  milk  spoiled,  either  on  the  hands 
of  the  dealer  or  consumer,  and  we  hope  the  time 
is  not  distant  when  there  sliaU  be  diacoverwi  a 
safe,  cheap  and  effoctivo  method  for  keeping 
milk  sound  and  in  its  natural  state  for  long  pe¬ 
riods. 
EXPERIMENTS  IN  SETTING  MILK.— PRIZE 
OFFERED. 
The  Vermont  Dairymen’s  Association,  xmder 
tho  management  of  its  excellent  8ecretaiy,  Mr, 
0.  S.  Buss,  has  done  important  service  for  tlie 
dairy  interest  of  Vermont.  Mr.  Bnisn  has  been 
indefatigable  in  his  labors  to  make  his  Associa¬ 
tion  Bocoud  to  none  in  the  laud.  Tlie  winter 
conventions  have  always  bcou  largely  attondiMl, 
and  no  effort  has  been  spared  to  aocure  ad- 
di’essos  from  men  well  known  for  their  practical 
and  scientific  attainmontH  in  the  various  branches 
of  the  dairy.  Those,  with  the  diacussioug,  have 
been  worked  np  by  Mr.  B.  ia  a  series  of  reports 
which  are  of  great  value  to  dairymen. 
Last  year  valnable  prizes  xvore  offered  by  tho 
Association  for  the  host  samples  of  butter  and 
for  ossays  on  butter  and  cheese  nuildug,  and  for 
next  winter  Mr.  B.  amiounces  tho  following.  Ho 
says:— "Tho  Allen  Oil  Safe  Co.  baring  donated 
to  tho  Vermont  Dairymen's  ^Vjssociation  one  of 
their  Dairy  and  Family  liefrigcrators,  worth  $60, 
the  Association  offers  it  as  a  iirizo,  to  he  awarded 
by  a  compotout  jury  at  the  next  winter  mectaiig 
tel  the  person  funushujg  tho  host  and  most  in¬ 
structive  report  of  exiierimcnta  conducted  this 
season  witix  a  view  to  determine  the  most  profit¬ 
able  depth,  tomperaturo  and  other  conditions  of 
setting  milk  for  the  production  of  cream  and 
butter.  Competition  for  this  prize  is  oixm  to  the 
world.  Reports  must  bo  sent  to  tho  Secretary  of 
the  Association  on  or  before  tho  first  day  of 
January,  1877,  and  will  become  tho  property  of 
the  Association  for  publication,  under  tho  rules 
of  tho  Association,  wliethcr  prize  winners  or 
not." 
Mr.  Bmas  rorthor  says "  llie  officers  of  tho 
Association,  believing  this  to  bo  one  of  the  most 
Important  questions  now  before  the  dairy  public 
for  solution,  will  spare  no  pains  on  their  part  to 
secure  the  fnllost  and  most  exhaustive  expori- 
raeiits,  and  to  this  end  they  invito  tho  cordial 
and  earnest  co-operation  of  all  persons  iiitGrest- 
ed.  They  would  be  gla<l  if  tho  Association  had 
the  means  to  supei-add  to  this  a  second  and  tliii’d 
or  even  a  fourth  pnzo  for  tho  same  object,  and 
they  hope  that  through  tho  generosity  of  some 
friend,  or  friends,  they  may,  before  tho  expira¬ 
tion  of  the  seaaon,  be  in  a  situation  to  do  so.” 
MILK  AFFECTED  BY  DISEASE  AND 
OTHER  CAUSES. 
Wuek  animals  are  sufferiag  from  disease  the 
composition  of  the  milk  which  they  yield  is  quite 
different  from  what  it  is  when  tho  animals  are  in 
health.  In  some  diseascB  there  is  a  marked  ten¬ 
dency  of  the  fat  globules  to  aggregate.  This  is 
the  case  when  cows  are  affectwl  with  the  foot 
and  mouth  disease  where  the  fat  globules  also 
are  much  larger  than  in  liealtby  milk,  and  in  ad¬ 
vanced  stages  of  the  disease  they  rise  to  the  sur¬ 
face,  not  as  d’eam,  hut  as  pure  butter  fat.  A 
change  is  also  seen  in  the  envelopes  of  tho  butter 
globules— the  tliin,  firm  covering,  the  particles  of 
fat  presenting  a  glaring,  mncns-liko  appearance, 
and  is  hitensely  refractive. 
It  is  only  quite  recently  that  the  milk  of  ani¬ 
mals  affected  by  disease  has  boon  studied,  and  it 
has  been  found  to  present  changes  in  composi¬ 
tion  ill  a  more  marked  form  than  had  been  sup¬ 
posed.  All  such  mUk  is  more  or  less  charged 
with  disease,  and  there  can  bo  no  doubt  that 
when  tho  milk  of  sick  cows  is  used  in  the  manu¬ 
facture  of  butter  and  cheese,  it  carries  its  poison 
to  those  articles  of  food.  Care  should  be  taken 
to  exclude  the  milk  of  aiUng  cows  from  human 
consumption.  During  hot  iveather  millc  is  often 
LONG  WOOLED  SHEEP  IN  THE  UNITED 
STATES  AND  ENGLAND. 
THE  GERM  THEORY  TO  BE  INVESTI 
GATED. 
TuE8t.  .iUbaiis  (Vt.)  Advertiser,  of  recent  date, 
contains  the  following : 
It  is  with  much  pleasure  wo  learn  that  during 
Dr.  Creasy’s  recent  visit  to  Vermont,  Mr.  Bliss, 
whose  guest  he  was  over  the  babbatli,  porfeote(.l 
an  arrangement  with  liim  to  prepare  osi>ecially 
for  tho  next  winter  meeting  of  tho  Vennont  Dai- 
riuneu’s  Association,  an  eibauHtivo  paper  upon 
tlxe  germ  theory.  Dr.  Creasy  has  made  tho  sub¬ 
ject  of  disease  germs  a  siiccial  study  fui’  niauy 
years,  and  has,  at  much  expense,  collected  for 
his  library  overy  known  work  npon  tho  subjeot. 
It  has  become  so  eouitiion  an  ocotirrnuco  for  ty¬ 
ros  and  quacks  in  daily  practice  to  charge  every 
undesirod  result  to  some  hlildeu  gorm,  that  a 
thorough  elucidation  of  the  character  and  effects 
of  germs  has  come  to  be  ono  of  the  urgent  needs 
of  the  times,  and  the  dairy  public  are  to  Im  espa- 
cially  coiigrattfiatcd  that  tho  Secretary  of  the 
Vennont  Associatiou,  who  seems  on  the  alert  for 
the  development  of  truth  and  the  dissipation  of 
©very  obsemity  of  doctrine,  has  been  so  fortu¬ 
nate  as  to  enll4  in  this  cause  so  able  an  investi¬ 
gator  as  Dr.  Creasy. 
We  are  reminded  in  this  connection  that  we 
as  2U  or  Hhoi:p  being  as*  many  as  a  farm  nhould 
have  npon  it. 
^  How  is  it  that  not  only  on  the  same  continent 
m  the  extreme  cold  of  Canada,  mutton  from  long 
wools  ia  sought  to  go  to  New  York  City  as  beuiK 
BO  sui’cnor  to  the  Now  York  and  I’fciiimylvaiii^ 
fed  mutton  and  tho  duty  of  20  per  cent  and 
heavy  freights  is  paid  after  which  a  jirotlt  for 
the  importers  is  aadod  and  yet  tlio  best  liotels 
reject  tho  moat  fed  by  those  who  decry  long 
wools?  ami  again  as  before  stated  lung  wools 
aro  not  xvritte n  down  or  changed  for  other  breeds 
in  Southern  Stales.  It  i-sropeateiilly  stated  that 
long  wool*  cannot  be  ln.pt  in  iarg©  nuiubei  s  yet 
England  is  no  larger  tliuu  NV.v  York  State  and 
there  arc  ono  hnndrod  long  wools  in  Ei, gland  for 
every  .Merino  in  tho  State  of  New  York.  In  Eng 
laud  thoro  are  a  thousand  shej  h-^rdi  to  every  one 
in  Pennsylvania.  Genui.s'e  SuEPixEan. 
THE  CHEESE  OF  AUVERGNE 
Thebe  are  several  varieties  of  cheese  made  in 
Franco,  which  differ  essentially  in  character  from 
