SEPT.  2 
MOORE’S  RURAL  fiEW-YORKER. 
5;uviJ  IjusbiinliriJ. 
CONCEENING  THE  MARKETING  OF  OUR 
DAIRY  PRODUCTS. 
If  there  is  anytliiug  raore  thau  another  which 
is  a  distinguishing  characteristic  of  tho  English 
merchant  and  stamps  lus  supcxlority  over  that 
of  other  nations,  it  is  his  commercial  enter¬ 
prise.  English  trade  extends  in  all  directions 
and  embraces  a  most  wonderful  variety  of  pro¬ 
ducts.  England  imports  largely  from  many 
countries  to  supply  her  own  want.s,  and  so  fa¬ 
miliar  are  her  merchants  with  the  markets  of 
the  world,  that  they  know  whore  to  buy  chcapost 
and  where  to  sell  at  tho  most  profit.  (.)no  would, 
at  first  thought,  hardly  supiioso  that  a  people 
requiring  an  immense  supply  of  food  products 
from  abroad  for  its  own  con.sumption  would  also 
engage  in  supplying  other  markets  than  its  own, 
and  yet  such  is  the  fact,  and  so  thoroughly  do 
the  F.agUsh  merchants  understand  the  needs  of 
foreign  markets  that  a  brisk  and  profitable  trade 
is  not  unfroquently  obtained  in  exporting  tho 
very  goods  which  they  have  imixjrtod. 
In  dairy  products  England  Is  our'  best  custom¬ 
er,  and  It  is  doubtful  whether  oiir  own  merchants 
arc  any  bettor,  if  indued  they  ai'o  so  well,  in- 
fomiod  in  regard  to  supply  and  demand  and 
other  circumstancoa  likely  to  afToot  prices  as  the 
English  shippers.  At  any  rate,  Uio  jirices  for 
our  goods  are  lai'gcly  controlled  by  tlio  EngUsh 
dealers,  and  a  decline  in  cable  ((notations  has  a 
wonderful  effect  in  shaiiLug  sales,  not  only  on 
tho  goods  to  bo  exported,  but  on  those  used  for 
our  homo  conaumirliun.  It  has  como  to  bo  a 
truism  that  tho  100,000,000  pounds  of  cheese 
which  England  annually  takes  from  ns  controls 
the  price  on  tho  300,000,000  pounds  produced ; 
and  this  must  b«  lu'cc.ssnrily  so,  for  if  tlio  ship¬ 
pers  are  buying  our  best  choose  at  from  0  to  10c., 
it  cannot  bo  expected  that  home  dealers  will  go 
into  our  principal  markets  aud  pay  two  or  throe 
cents  jair  pound  more  than  tho  regular  rates 
made  to  tlio  foreign  traile.  Wo  never  have  been 
fully  satisfied  with  tho  manner  in  which  the  ex¬ 
port  trade  in  dairy  jirodiicts  has  been  conducted, 
lu  many  instances  there  is  a  lack  of  capital 
among  our  merchants,  and  they  do  not  buy  so 
much  on  their  own  account  aud  seek  an  outlet 
for  the  goods,  but  thoir  office  soeuis  to  be  rather 
that  of  an  agent  who  buys  for  hia  principal,  the 
English  shipper,  lie  often  takes  heavy  risks, 
and  is  satisfied  to  got  a  small  comiiiissiun  for  his 
services.  Heavy  houses  like  thosu  In  Eondun 
and  Liverjjool  are  not  very  often  found  in  this 
country,  and  many  of  oiu-inereliauts  do  not  seem 
to  bo  ambitions  to  open  trade  outride  of  old  and 
established  channels.  Of  course  it  is  a  compara¬ 
tively  easy  matter  to  sell  directly  to  the  English 
shipper  and  take  such  profits  as  the  tiine.s  and 
circumstsiices  warrant,  according  to  the  London 
or  I.iveiqjool  standard ;  hut  we  cannot  oxpect  to 
got  as  good  prices  as  if  we  should  go  into  all  tho 
markets  of  tho  world.  So  long  as  wo  tic  our¬ 
selves  exclusively  to  one  market  and  allow  others 
to  select  tho  bert  places  for  trade,  wo  must  ex- 
pcct  to  take  a  lower  Ikv'oI  in  the  scale  of  trade, 
since  thoso  who  pnrcliaso  from  us  buy  to  make 
money,  and  if  they  cannot  get  goods  low  enough 
to  clear  a  margin  above  freights  and  handling, 
they  are  not  going  to  engage  in  tho  trarlo. 
Rut  why  not  treat  directly  with  all  uation.s  re¬ 
quiring  daily  goods,  instead  of  allowing  others 
to  occupy  this  place?  English  statistics  show 
that  England  exjiorts  both  cheoso  and  butter, 
but  tbe  general  impression  is  that  all  tho  dairy 
products  mado  in  Britain  and  all  that  is  scut 
there  is  consumed  by  the  British  people.  Largo 
quantities  of  European  butter  are  sent  to  South 
America.  A  favorite  brand  in  Peru  and  Ecuador 
and  other  States  along  the  Western  coast  is  that 
made  in  Denmark.  The  Danish  butter  mado 
for  the  Bouth  American  trade  is  put  up  in  tin 
packages,  with  the  covers  soldered  so  as  to  ex¬ 
clude  tho  air.  These  packages  weigh  from  6  to 
20  pounds.  Tho  tins  are  coated  on  the  outside 
w  ith  a  peculiar  red-colored  varnish,  and  so  ex¬ 
cellent  is  the  butter  and  so  well  is  it  preserved 
in  these  packages  that  a  rod-colorcd  package  of 
the  Danish  stylo  is  considered  a  good  guarantee 
of  quality  and  meets  with  ready  sale.  Danish 
butter  brings  what  some  of  our  daii-ymou  would 
consider’  a  very  high  price.  Very  little,  if  any,  is 
sold  less  than  ■'jl  per  poimd,  and  according  to 
Prof.  Sboelskke  of  the  Koyal  Agricultural 
College  in  Copenhagen,  who  is  now  in  this 
country,  a  much  larger  price  than  that  named 
is  often  realized  for  it.  Danish  butter  also  goes 
to  China  aud  India,  where  it  brings  conrespond- 
itigly  Idgb  rates. 
Now’,  we  see  no  reason  why  the  United  States 
should  not  supply  the  whole  South  American 
trade.  Wo  certidnly  ought  to  ship  butter  to 
South  America  as  quickly  and  as  cheaply  as 
citlier  the  English  or  the  Danes.  At  the  prices 
named  there  certainly  ought  to  be  a  handsome 
profit  for  soineliody,  aud  perhaps  after  our  trade 
was  fully  established  some  of  this  profit  might 
stick  to  the  hands  of  our  dairymen.  One  thing. 
of  com’se,  it  would  bo  important  to  do.  and  that 
is — fine  quality  and  proper  packing  must  bo  iii- 
siu-od.  We  must  confess  that  American  butter 
is  not  always  up  to  the  proper  standard  of  (pial- 
ity,  though  our  bo.st  butter  makers  can.  and  do,  ^ 
make  os  good  as  any  in  the  world.  Shippers,  i 
therefore,  would  in-ed  to  have  some  system  of 
inspection,  some  guaranteo  that  tho  (piality  and 
packing  were  in  every  respect  perfect,  otherwise  : 
there  would  bo  liability  of  rodiliUion  in  tho  pres¬ 
ent  established  prices ;  for  tho  crowding  of  any 
mai’ket  with  a  mi.'ced  quality  of  goods  put  up 
after  a  certain  stylo  aud  brand  must  soon  ruin 
the  reputation  of  tho  ti’ado  and  give  foreign  but¬ 
ter  a  i)veference.  i 
Dauisli  and  Swedish  butter  has  of  late  acquired 
high  reputation  on  account  of  its  excellence  and 
niiiformity.  This  has  been  partly  due  to  tho 
system  of  making  and  jiartly  to  the  system  of  ' 
packing  and  inspection,  whereby  nothing  is  al¬ 
lowed  to  be  sent  abroad  to  foreign  markets  that  ^ 
can  bo  classed  as  inferior.  The  (loor  butter  is  ’ 
used  fiir  home  consunqdien,  being  sold,  of  1 
com’so,  at  a  reduced  price,  necording  to  (piaUty. 
Tho  care  taken  in  sliipping  a  umTorin  and  excel¬ 
lent  article  has  given  Swedish  butter  a  liigh  name 
in  England,  and  it  is  frequently  sold  in  the  Lon¬ 
don  marlsot  at  a  price  cipial,  if  not  superior,  to  ' 
tho  best  English  make.  j 
ESTABIISHINO  AN  AMERICAN  HOUSE  ABROAD.  ■ 
American  dairymen  are  obtaining  compara-  I 
lively  low  prices  for  tbeir  goods  —  both  butter 
and  oheeso— and  it  is  a  question  whether  some¬ 
thing  is  not  duo  for  this  state  of  Giings  to  our  * 
system  of  marketing.  If  our  merchants  were  ^ 
more  enterprising  in  opening  up  other  channels  ' 
of  trade,  it  is  befievod  bettor  prices  could  bo  ro-  ' 
alized.  Wo  need  to  extend  onr  trade  to  all  tho  ' 
markets  of  tho  world,  dealing  du’octly  wth  Uioso  i 
markets,  instead  of  allowing  another  nation  to 
inako  a  profit  on  imr  goods  in  them.  It  1 
has  boon  suggested  that  an  American  house  bo  ' 
established  in  Livor[H)ol  and  London  for  tlio  re-  < 
ceipt  and  disposal  of  Araorican  dairy  products  in  ' 
England,  and  efforts  have  from  time  to  time  ' 
been  made  to  iuduco  somo  of  our  well-known  ^ 
choose  raorchants  to  go  abroad  and  establish  ' 
such  a  house.  Indeed,  it  has  been  proposed 
that  a  number  of  leading  factoric.s  should  unite 
together  to  keep  sueli  a  lionso  well  supplied  with 
cheese,  oitber  bJ  be  sold  on  commission  or  by  an 
agent  in  tho  enqiloy  of  said  factories.  Tu  sueh 
case,  it  will  bo  soon,  the  factories  w'ould  ship  i 
tlieir  goods  direct,  dispensing  with  tho  middle-  1 
men,  who  now  take  a  considerable  share  of  the  ' 
profits. 
It  has  been  urged  that  an  American  house 
could  not  be  successfully  estalfiished  in  England, 
that  tho  English  cheoseraotigors  would  combine 
to  overthrow  any  snch  project ;  but  it  is  not  easy 
to  see  why  an  American  house  could  not  be  made 
succossful  in  that  country.  If  our  factories  had 
coniklouce  in  thoso  having  tho  management  of 
snob  an  institution  and  sent  it  thoii’  host  goods, 
those  goods  would  he  wanted  and  could  bo  sold, 
despite  any  combination  of  London  or  T.ivcrpool 
dealers.  Slioiild  (n'ices  duclino  much  further,  it 
is  not  improhablo  that  some  snch  organization 
will  bo  fijrmod  and  the  attempt  mado  to  soil 
goods  fj’oni  first  liands,  or  diroct  from  tlie  fac¬ 
tories,  through  their  .agents  in  England,  We 
can  name  more  than  one  leading  factory  which 
is  willing  and  anxious  to  enter  into  sueh  an  ar- 
vangomeut,  and  tho  only  qiiostloii  of  snccesH 
would  bo  the  selection  of  certain  men  as  agents 
who  from  their  well-known  Imsinoss  relations 
with  dairymen  have  obtained  thoir  confidence. 
The  project  is  by  no  means  a  visionary  ono,  and 
in  time,  wo  doubt  not,  will  bo  tried. 
- ***■ 
KEEPING  BUTTER  FOR  FAMILY  USE. 
A  coRBESPONDF.NT  inquires  for  a  good  butter 
package  for  family  use.  He  says ; — “  The  wooden 
tubs  and  packages,  or  at  least  all  those  I  Lave 
tried,  leave  an  oldish  tasto  to  tho  butter  next 
tho  wood  when  butter  is  kept  in  them  for  several 
weeks.  Stone  crocks  keep  tho  butter  sweeter 
than  wood,  but  they  are  awkward  things  to  han¬ 
dle,  ami  are  also  very  liable  to  got  cracked  and 
broken.” 
The  Tilton  1‘aekage  figured  in  tho  “  Practical 
Butter  Book,”  page  145,  is  not  open  to  the  ob¬ 
jections  complained  of.  It  is  an  iron  package, 
tho  inside  enameled  with  porcelain,  and  has  a 
metallic  lid.  It  is  provided  with  a  bail  to  facili¬ 
tate  handling,  and  can  bo  used  for  other  pur¬ 
poses  besides  butter.  We  have  been  using  one 
of  these  packages  during  the  past  year  for  keeij- 
ing  butter  for  family  use,  aud  fro  find  tho  butter 
always  sweet  on  tho  sides  of  the  package ;  in 
fine,  tho  whole  mass  keeping  soimd  aud  in  good 
order.  In  this  pacltage  there  is  no  soakago  or 
leakage;  tho  porcelain  lining  gives  off  no  taste, 
while  the  air  is  excluded,  or  cannot  pass  tlu’ough 
Hie  sides  and  bottom,  as  it  nut  unfroquently  does 
where  wooden  packages  aie  used.  We  are  now 
(Aug.  17)  using  butter  mado  and  packed  in  one 
of  Hiese  packages  during  tho  spring,  and  al¬ 
though  butter  made  at  that  season  is  not  re¬ 
garded  as  the  best  for  keeping  dui’ing  the  hot 
months,  still  we  find  it  sweet  and  sound,  with  no 
appreciable  difference  in  flavor  from  tho  time  it 
was  put  down.  It  is  well  to  have  butter  (not 
intendtHl  for  immediate  use)  covered  with  brine, 
or  with  a  cloth  on  which  is  spread  a  thin  layer 
of  salt,  the  groat  point  for  its  preservation  being 
to  exclude  the  air  as  perfectly  as  possible.  But¬ 
ter,  to  keep  for  any  considerable  length  of  time, 
must,  of  course,  bo  properly  mado.  If  tho  but¬ 
termilk  is  not  thoroughly  expelled,  it  will  bo 
short-lived  and  soon  ao((iiini  a  rancid  or  “  old¬ 
ish  ”  taste,  which  latter  expression,  wo  tuko  it, 
means  an  early  stage  of  rancidity. 
-**■*-  ■  -  ■— 
COMPOSITION  OF  AMERIGAN  FACTORY 
CHEESE. 
IhioF.  C.U/UWia.J,  of  Coriiull  University  has 
been  maldng  somo  analyses  of  Aimirioau  choose. 
In  the  several  samples  of  wholo-milk  oheeso  oh- 
taiiiod  from  dilTorent  jiarts  of  the  country,  ho 
finds  the  several  constituents  in  the  following 
proportions : 
FACTOIUES. 
N.  V,  Ki!Cti>rr(;h('n!io.  Nil.  I..  Sl.ll  I  :IT.HS  27.IS 
N  V.  i''act.orv  ('hceso.  No.  2. ,  3.i  ii^i..'l.ri()  kvi.'i  i'l.M 
N.  Y.  KacioiyCbeose,  No.x.,H.W4  .2,2it  avas  ‘A'l.s'i 
N.  V.  Faeti>ry  riioese,  No. 4  .i  3!.7!i ;  I  .35.37  ‘itl.itt 
•VlitsM.  Fuvliirv  Chocso.No.  I., I  34. IS  .:i.u2  I 
Mans.  Ii'iictory  t.’hiicHo.No.  2..  as.e.5  S.tii  !  31.19  2ri  58 
Mh.  Kac.  riieese,  Jnnuiv  mllkj  2s.ll  I  2,Tl  *  11.03  28.1.i 
WiBcoualn  Fo'^Cory  cijeoso...|  ;vi.4)  i  3.3i  ai.n’i  2ii.i‘3 
Most  of  these  cheeses,  it  will  bo  soon,  contain 
a  (irctty  large  percentage  of  fat,  and  especially  is 
this  tho  case  with  the  Factory  Oheeso  No.  1,  tho 
amount  being  nearly  .39  per  cent.,  while  tho 
Maine  Factory  Oheeso  mado  from  Jersey  milk  is 
only  about  *2  per  cent,  richer,  it  containing  a 
tiillo  over  *11  per  cent,  of  fat. 
Comparing  tlio  analyses  above  with  tho  com¬ 
position  of  a  very  fine  Cheddar  choose  analyzed 
by  ri-nf.  VoF.i.rKKK,  and  which  Prof.  V.  says  was 
one  of  tlio  finest  chcosos  ho  over  examined,  wo 
find  that  the  Amorican  choose  is  richer  than  it 
by  nearly  4  por  cent,  of  fat.  Tho  following  is 
tho  composition  of  tlio  Cheddar  Cheoso  as  given 
by  VOELCKEU  : 
Otiseiiio, 
I  I  f^uKUr, 
(Water.  Ash.  Fat.  Ac. 
Extra  Cheddar  Choose.. I  33.92  j  3.85  |  .33.1.5  i  29,18 
Prof.  Caldwell,  wo  notice,  arrives  at  the 
same  conclusion  as  that  given  by  Voelckek,  viz., 
that  a  chomical  analysis  is  no  trno  tost  of  the 
quality  of  a  sample  of  choeso,  and  this  fact  is 
fully  liijigiO  out  by  tho  observation  and  oxpe- 
x’ienco  of  others,  it  being  well  known  that  somo 
manufacturors  will  make  what  op/jcars  be  a 
richer  and  bettor  chocHO  from  milk  lightly 
skimmod  thau  other  manufacturors  can  make 
from  whole  milk.  And  Voelckeii  remarks  that 
’*  ono  of  tho  chief  testa  of  the  skill  of  tho  dairy¬ 
maid  is  tho  iiroductiou  of  a  rich-tasting  and 
looking,  flno-tlavored,  mellow  cheoso  from  milk 
not  jiai’ticnlarly  rich  in  cream." 
On  comparing  the  analyses  of  CAi-nwKr.i,  with 
thoso  of  Voei.ckeu  on  .American  cheese,  wo  find 
that  the  average  percentage  of  water  in  Oai.d- 
wei,l's  samples  is  a  little  larger  than  those  of 
VoEi, OK  Ell’s,  and  this  is  doubtless  attributable  to  | 
the  difl'orenco  in  ago  of  the  respective  clieosos. 
We  regret  that  Prof.  Cai.dwei.i.  has  not  soon  fit 
in  lii.s  rojioi’t  to  givo  a  move  particular  dosciiji- 
tion  of  the  several  samples  of  cheese  analyzed, 
as  rogai’ds  taste,  mellowness,  and  aiiparont  rich¬ 
ness  under  tho  tongue. 
WATERING  COWS  IN  THE  STABLE. 
The  following  excellent  hints  on  watering 
cows  from  the  Idvc  Stock  Journal  is  worthy  of 
attention  at  tliis  season,  when  jireparationH  can 
be  mado  much  chciijiei’  than  during  cold  weather  : 
Iti  answer  to  a  nuirihor  of  inqiiiric.s,  we  propose 
to  give,  oven  at  this  uiiboaHouablo  period,  some 
coL-siderations  upon  ibis  subject.  It  is  an  im¬ 
provement  worthy  the  consideration  of  all  dairy¬ 
men.  There  is  really  every  argument  in  favor 
of  watering  cows  in  stalls  that  can  bo  given  for 
feeding  tbeiu  in  stalls.  It  is  as  important  that 
they  should  be  able  to  drink  without  molestation 
as  to  eat  in  peace.  3‘1  very  one  knows  that  masker 
animals  take  a  pure  delight  in  keeping  the 
weaker  ones  away  from  the  spring  or  watering 
trough.  These  underlings  inu.st  wait  till  tho 
others  go  away,  and  in  cold  weatlier  this  exjioses 
them  too  long,  and  frequently  they  go  without 
water  in  oonsequeucO.  Aecldents  also  happen 
from  their  slipping  on  the  ice  that  accumulates 
around  the  watering  place.  Then,  water  given 
in  stalile  may  be  moderated  in  temperature,  so 
as  not  to  cbill  the  animaU  Uko  ice-water  in  the 
cold  ah’.  The  water  drawn  in  a  comfortable 
stable  will  seldom  bo  below  50  degrees.  There 
have  been  many  ways  devised  for  supplying 
cattle  vith  water  in  stable,  but  most  of  them 
have  a  separate  trough  for  each  animal,  which 
miLst  eai’li  ho  oloaned  separately.  It  is  impor¬ 
tant  to  simiilify  and  save  labor  in  all  ways.  By 
making  a  trough  in  tho  shape  of  a  V  tho  wholo 
length  of  tho  stable,  and  placing  it  diroctly  in 
front  of  tho  cows  under  tho  manger,  so  that  tho 
lid  to  tho  trough  may  form  a  part  of  tho  bottom 
of  tho  manger,  water  may  run  in  at  one  end,  aud 
tho  cows  drink  as  it  pasHos  thorn,  any  surplus 
being  drawn  ofl‘  at  the  other  end. 
Tliis  being  a  straight,  smooth  trough,  it  can 
bo  swept  aud  cleaned  from  end  to  end  as  fast  as 
a  man  can  walk.  It  may  be  mado  from  pine 
plank,  I’i"  inch  thick  ;  one  side  ten  inches,  and 
tho  other  11'/  inchea  Aviile,  the  ono  nailed  upon 
the  edgo  of  tho  other,  tho  end.8  being  lialvod  to- 
gotlior  and  white  lead  put  in  tho  joints.  Tho 
ends  should  ho  iiailed  with  fourpenny  brad- 
olincliing  nails.  Tho  lid  mIiouIiI  bo  himg  on  tho 
floor  sklo  with  a  rubber  cloth  hinge,  which  being 
flexible,  is  not  injured  by  wet,  and  will  prevent 
any  bits  of  hay  or  dirt  from  going  throngli  into 
the  tiough.  The  other  side  of  the  lid  sliould 
have  a  sti’ip  of  I  inch  hoofi-lron  nailed  on  tho 
upiH'T  side,  and  lapping  over  one-half  inch,  to 
proYont  food  from  going  into  tlio  tnmgh  on  tho 
side.  The  trough  and  lid  should  he  (lainted  in¬ 
side  and  out  Avith  two  coats  of  raw  linseed  oil 
and  oxide  of  iron  before  tho  lid  Is  hung.  These 
lid.A  being  sixteen  feet  long,  are  throAvii  oi)on  on 
a  long  trough  in  a  minute.  'I’lie  side  of  tbo 
manger  next  tlio  feeding  floor  should  consist  of 
a  plank  10  inches  AviJo,  set  on  edgo.  This 
iiiakoH,  when  tho  lid  is  shut,  a  (>lain,  straight 
manger,  easily  oloaned.  To  (irevent  the  coavs 
from  hooking  each  other,  or  roacliing  after  each 
other’s  feed,  fasten  a  plank  a  foot  Avlde  in  tho 
center  between  them,  reaching  into  tho  manger, 
and  cut  a  half-eirclu  from  the  lower  end,  so  that 
the  lid  AvUl  open. 
The  water  to  bo  used  in  stahlo  may  bo  brought 
in  pipes,  and  drawn  by  a  cock  into  tho  trough, 
tho  fountain  being  an  oiovatod  spring,  or  a 
reservoir,  the  bottom  of  which  is  liighor  than 
the  trough  ;  or,  it  may  bo  pain])od. 
There  is  (iractically,  nob  much  difficulty  in 
supplying  the  Avator  in  stable.  Wo  use  a  roser- 
vou’  of  l.'i.UfiO  gallons,  only  fifty  feet  off,  brought 
by  a  (lipe  and  driiAvii  by  a  cock.  This  re.servoii’ 
is  filled,  (lartly  by  a  pipe  from  a  dam  300  feet 
aAvay  supidied  by  sm’faoo  water,  and  partly  from 
tho  roof, 
- ^^4, - 
LUNG  DISEASES  IN  FARM  STOCK. 
PuoF.  Laav  in  his  now  and  admirable  Avork 
“Tho  Farmer’s  Voterin.’U’y  Advisor ’’  in  speaking 
of  lung  fever  and  other  diseases  in  farm  stock, 
says : 
“Tho  disease  ought  to  bo  rooted  out  by 
moasures  executed  by  tho  Clonoral  flovernmeiit 
and  defrayed  out  of  tho  public  treasury,  T.ittlo 
good  must  bo  looked  for  from  Isolated  action  by 
Htates,  counties,  toAvnships,  or  individual  own¬ 
ers  ;  tbo  danger  throakns  tho  entire  country, 
and  for  tho  general  safety  all  must  pay.  It  is 
absurd  to  expect  tho  unfortunate  possossor  of 
sick  animals  to  beggar  lilmself  for  tho  public 
good,  niero  should  he  doHlrucUon  of  tho  sick, 
1  partial  rnmuueration  of  tho  owners,  thorough 
disinfection  under  profossirmal  supervision,  and 
UiO  most  perfect  control  and  constant  in8|ioction 
of  all  suspected  herds  and  places  until  the 
mulatly  has  been  eradicated  from  tbo  land.  This 
is  tho  most  insidious  of  all  other  animal  (daguos, 
tho  ono  Avliich  now  most  urgently  presses  for 
active  iiitorforcnco,  and  which,  if  neglected,  Avill 
bring  a  terrible  retribution  in  tho  future.”  Free 
trade  iiicattlo  iMjlwoen  Britain  aud  the  continent, 
by  convoying  contagions  diseases  to  tho  former 
country,  has  occasioned  a  loss  to  the  British 
people  of  3459,000,000  in  30  years  ;  so  it  will  bo 
seen  tliat  Prof.  Law’s  recoinmoudations  are 
amply  honie  out  by  facts. 
Onr  present  regulations  in  regard  to  glanders 
and  farcy  are  very  unsatisfactory,  as  in  many 
Htates  there  is  no  Iuav  to  jireveut  the  conveying 
and  selling  of  glandored  horses.  This  condition 
of  things  brings  about  very  liad  results,  as  with¬ 
in  onr  own  e.xi)erierice  the  pnrehaso  of  a  glandored 
horso  by  a  company  rtimdng  a  large  number  of 
horses  introduced  glanders  into  thoir  stable,  and 
the  extension  of  tho  disease  Avaa  not  checl<(.-d  lui- 
til  after  thii’ty  sound  and  valuable  liorsos  becamo 
infected;  aud  the  company  considered  itself 
tartnnato  in  not  sustaining  still  heavier  loss.  If 
Prof.  Jjaw’s  recommendations  in  regard  to  the 
preveution  of  glanders  lead  to  better  legislation 
in  tho  premises,  tho  animal  losses  from  this 
cause  Avill  bo  greatly  reduced.  Though  wo  have 
dwtdt  chiefly  on  that  chapter  of  tho  “  Veterinary 
Advisor’’  which  trouts  of  contagions  diseases, 
on  account  of  tho  great  public  interest  which 
1  attaches  to  many  of  them,  the  succeeding 
1  chapters  are  not  less  intorosting  to  keepers  of 
I  live  stock,  as  due  attention  is  bestowed  uixm  all 
>  the  minor  maladie  s  to  Avhitib  horses,  cattle,  sheep 
I  and  swiiiu  are  subjected.  The  author’s  extensive 
‘  knoAvledgo  of  veterinary  literature  andhw  varied 
;  practical  expcrieuco  have  been  hapiiily  utilized 
I  by  describing  diseases  concisely  and  iu  language 
I  ijitaUigiblo  to  all. 
