THE  BMRAL  JJEVV-YOBKEB. 
MOV.  iS 
326 
S;ijf  |)outtrii 
PREPAEE  FOR  WINTER. 
The  cold  ocaxon  is  close  at  hand  in  the  North¬ 
ern  Btates,  and  those  who  wish  to  have  their 
fowls  pass  the  long  winter  in  health  and  com¬ 
fort  ahonld  look  to  the  hen  housea  without  de¬ 
lay.  Examine  the  roof  and  make  aiire  that  it  is 
sound  and  stronff.  Now  is  the  time  to  make 
lepalrs,  not  later  in  the  season,  when  a  night’s 
exposure  may  hrhig  serious  sickness  into  the 
Hock.  If  the  hen  house  is  a  shed  annexed  to  an 
outbnildinp,  examine  it  at  the  peak  whore  it 
joins  the  main  building,  and  make  sure  that  it 
is  well  in  place.  You  will  find  it  pay  to  lay  good 
felting  on  the  roof  and  to  give  the  whole  roof  a 
coatuig  of  cheap  jjaint.  Last  year  I  felto<i  the 
roof  of  my  fowl  house,  hut  was  bothered  during 
the  winter  by  the  heavy  winds,  wliioli  succooded 
in  getting  under  the  felting  and  tearing  or  pend¬ 
ing  it  off.  I  tried  lathing  it  down,  hut  this  was 
unsatisfactory  for  two  reasons  j  If  I  nailed  the 
laths  continuoualy,  the  water  would  not  run  off 
quickly  enough,  and  to  cut  the  Inths  Into  sliort 
pieces  was  troublesome  to  do  and  consumed 
mucli  time. 
This  season,  in  ro-fclting  my  houses,  I  Jiave 
adopted  an  eminently  satisfactory  method :  1 
have  had  the  tinsmith  cut  strips  of  tin  about 
an  inch  wide  and  as  long  as  I  could  get  them, 
and  after  laying  down  Uio  felting  lapped  one 
inch  over,  /  noiled  IhiH  »trip  of  tin  along  tin' 
edgi',  'J'he  tin  Is  so  tliin  that  water  rans  off  the 
roof  without  any  ohstnretion,  and  it  is  im]J08- 
sihle  for  the  wind  to  get  under  the  paper.  The 
tin,  fastened  down  with  galvanized  nails,  gives  a 
neat  llnish  to  the  roof,  and  is  both  economical 
and  effective. 
Ernminn  tlw  itderior  of  Hue.  houses  and  see 
that  they  are  tight.  If  yon  expect  a  goodly 
stock  of  eggs  from  your  fowls,  you  must  keep 
their  house  warm,  and  tlierc  is  no  better  way  of 
doing  this  than  by  lining  the  houso.with  strong 
paper.  It  is  the  cheapest  lining,  and  if  satu¬ 
rated  witli  a  moderately  strong  solution  of  car¬ 
bolic  a<'-id,  will  keep  venjiin  at  hay.  Don't  say 
that  this  is  “  too  much  trouble.”  Ho  it  is  a 
trouble  to  bed  the  cattle  and  feed  the  stock,  but 
you  must  expect  to  take  some  trouble  if  you 
demand  a  profit  from  them.  Don’t  begrudge 
trouble  in  the  fowl  house.  The  result  will  be 
soon  in  the  filling  of  the  egg  basket,  and  there 
is  no  i)ortlon  of  the  farm  that  will  pay  a  higher 
perccnt.igo  of  profit  on  the  outlay  ok  labor  than 
tho  hen  yards. 
Clean  out  Iho  nests,  wash  them  with  either 
kerosene  or  carbolic  acid,  and  luit  a  fresh  turf 
in  the  bottoms.  A  dirty  box  u•ill  inake  a  willing 
layer  steal  her  nest.  Dear  that  iti  juind  as  a 
golden  rule  and  you  won't  have  to  speuil  so  nuiuy 
liours  in  tho  woods  soarching  after  runaway 
hens. 
jT/tc  nighls  are  hennning  longer  and  colder. 
See  that  the  fowls  have,  before  dusk,  a  few 
liandfuls  of  whole-corn  and  a  cornforUible  roost. 
If  your  fowls  are  to  be  kept  in  health,  they  must 
not  be  left  all  night  with  empty  crops,  :ior  al¬ 
lowed  to  roost  in  expo.sod  places.  Tho  plan  of 
allowing  a  fowl  the  exquisite  privilege  of  roost¬ 
ing  on  *•  a  rickety  beam  and  an  emj)ty  crop”  is 
anything  bnt  economical.  Don't  have  the  roosts 
one  above  the  other,  or  the  birds  will  ho  contin¬ 
ually  fighting  for  highest  place. 
Before  yon  go  to  bed,  take  a  look  at  the  chick¬ 
ens.  There  is  no  bolter  time  to  inspect  them 
than  when  they  aro  <iuict  on  the  perch.  I  make 
it  a  rule  to  go  through  my  fowl  house  eecry 
flight.  1  have  been  siagularly  fortunate  in  the 
health  of  my  flock,  and  1  ascribe  it  to  this  prac¬ 
tice.  rassing  along  tho  roost,  which  is  low*,  you 
glance  at  ouch  bird,  and  being  accustomed  to 
riioir  faces,  it  is  wonderful  how  soon  you  will 
learn  to  detect  the  jlrst  symptoms  of  illness. 
The  altered  apijcaranco  of  tho  bird  from  tlio 
evening  before  sti'ikos  you  ahno.st  instantly,  and 
the  trouble  being  taken  at  the  start,  you  can  at 
once  remove  tho  bird  and  stop  tho  diseage  from 
spreading  through  the  llock. 
Jf  you  hax^e  nji  old  wimUno-sash  about  the 
place,  for  which  yori  have  no  special  use,  put  an 
extra  light  in  tho  southern  or  oastorn  end  of  the 
fowl  house.  It  will  bo  grateful  to  the  fowls  in 
winter,  on  cold  day.-),  when  they  will  huddle  to¬ 
gether  in  the  house  to  escape  the  biting  winds. 
The  sash  will  enable  them  to  bask  in  the  sun¬ 
light  without  going  out  of  the  bouse,  and  tlie 
increaftod  good  hoalth  of  the  cliickeus  will  repay 
your  trouble. 
Thxise  ^cho  intend  to  house  birds  for  the  winter 
should  let  them  run  as  much  as  possible  now, 
while  tho  grass  is  green.  Don’t  shut  them  up 
until  the  last  moment,  and  they  will  so  much  tho 
hotter  bear  the  winter’s  coiilineinont. 
When  preparing  birds  for  exhilrilton  in  win¬ 
ter,  I  generally  pen  them  two  weeks  before  the 
date  on  which  they  will  be  needed ;  bnt  so  far 
this  season  I  have  let  them  run  until  an  hour  or 
two  before  being  sent  away,  as  I  cannot  bear  to 
dei)rivc  them  of  tho  yet  green  grass. 
It  is  not  yet  too  late  to  lay  in  a  stock  of  dry 
dust  from  the  roa<l.  Collect  it  with  a  road 
scraper  and  store  it  away  In  one  corner  of  the 
bam,  whoro  it  will  remain  dry,  for  winter  use. 
It  will  bo  invaluable  for  the  fowls  to  dust  in 
while  tho  ground  is  frozen,  and  will  tend  to  keep 
them  free  from  vermin. 
Jf  in  winter  you  jien  your  fowls  in  forks,  let 
me  suggest  a  plan  that  will  i)revciit  the  spreading 
nf  disease  from  pen  to  pen :  Mark  all  the  tins 
in  one  coop  with  tho  same  mimher,  and  always 
use  “  No.  1  ”  tins  in  ‘‘  No.  1  ”  pen.  Then  yon 
will  not  carry  any  contagions  disease  from  one 
Xo  the  otlier.  I  have  adoidwl  tins  jdan,  and 
have  found  it  an  adiniralile  one. 
Lastly,  feed  your  fowls  liberally,  and  they  will 
return  it  to  you  witJi  interest.  Keep  them 
cleanly  and  disease  will  bo  a  rarity.  House  them 
comfortably  and  they  will  lay  regularly. 
'•  KegiiJar  racfals’*  is  tho  secret  of  the  success¬ 
ful  fancier,  llomomlier  tho  old  darkey  who, 
when  his  master  scolded  him  for  having  so  poor 
a  dinner  for  the  guests,  pointed  to  the  empty 
larder,  saying,  ”  Well,  Massa  John,  ole  Pome  do 
do  best  he  can ;  bnt  In  dose  yore  times  miracles 
dey  am  scarce,  an’  ole  Pomp  ho  can’t  make  som'- 
thin*  out  oh  nothin’  !" 
Don’t  expect  the  hens  to  make  “  som’thin’  out 
oh  nothin’,”  for  they  won’t- -and  they  can't ! 
Tuojiah  AV.  AA’uite. 
AVHAT  AILED  THE  DUCKS. 
On  reading  the  article  headed  ”  What  Ailed 
the  Ducks  ?”  in  the  I{i’kai>  of  Oct.  28,  we  infer¬ 
red,  from  tho  dcscrijjtion  given  by  the  writer, 
that  it  was  tho  disease  known  as  A'ci-tigo  that 
attacked  his  young  ducks  and  silenced  forever 
their  gentle  (juacks. 
Probably  the  most  common  Rjunptom  of  tho 
disease  is  a  loss  of  pow'cr  over  flio  muscular 
Bj'stem,  to  such  a  degree  that  tho  bird  is  wholly 
or  partially  unable,  to  *'  navigate.”  All  this  is 
doubtless  caused  by  a  rush  of  blood  to  tho  head, 
producing  extreme  dizziness. 
Tho  following  is  from  “  The  People’s  Practical 
Poulti’y  Book,”  and  the  remedies  given  for  this 
disease  are  probably  as  good  as  any  : 
“Tho  affection  is  one  caused  by  undiio  deter¬ 
mination  of  lilood  to  the  head  and  is  dependent 
on  a  full-blooded  staht  of  the  system.  Holding 
tho  head  of  tho  fowl  under  a  sti-eam  of  cold 
water  for  a  short  time  lmnie<liately  arrests  the 
disease,  and  a  dose  of  any  aperient,  such  as 
calomel,  jalap,  or  castor-oil,  removes  the  tontj^ui- 
cy  to  the  complaint.” 
W’e  may  not  be  right  in  saying  that  it  was 
Vertigo  that  “ailed  the  ducks,”  hut  certainly 
tho  symptoms  mentioned  by  tho  writer,  such  as 
whirling  round,  tipping  over  backwru-d,  rolling 
over  and  over,  and  all  such  perfoi’mances,  point 
to  Ibis  disease.  h.  a.  n. 
Fondjd)!  Lac,' Wl.s. 
- - - 
MATING  EXTRAORDINARY. 
A  corkesponuent  of  tho  Poultry  Review  tells 
the  following  rather  strange  story  of  the  mating 
of  birds : 
Seeing  in  many  numbers  of  your  invaluable 
paper,  invitations  to  fanciers  to  Send  you  accounts 
of  extraordinary  matching  or  mating  among 
birds,  I  take  the  liberty  of  sending  the  following 
as  likely  to  interest  brother  fancieis.  I  have 
now  hi  my  loft  an  African  owl  cock  that  I  mated 
with  a  hen  of  the  same  kind ;  they  lived  har¬ 
moniously  together,  and  raised  last  season  five 
pairs  of  young.  During  Die  winter  I  had  ‘^tho 
misfortuno  to  lose  tho  hen,  when  the  cock, 
being  a  lively  little  follow,  sot  about  finding 
another  wife  for  himself.  .\.fter  a  few  days  he 
succeeding  in  finding  a  wife  in  an  unmated  agate 
hen,  Avho  in  due  course  of  time  laid  the  u.sual 
couple  of  eggs,  he  (the  owl)  assisting  her 
regularly  in  incubating  them ;  but  when  flying 
about  the  loft  I  noticed  ho  was  paying  marked 
attention  to  a  hlne  .Antwerp  hen,  who,  in  a  fort¬ 
night  after  the  agate  laid,  also  laid  him  a  couple 
of  eggs,  tlic  owl,  in  the  most  exemplary  manner, 
assisting  both  his  wives ;  tho  result  being  that 
the  agate’s  eggs  are  hatched,  and  the  young 
ones  are  progressing  favorably,  the  owl  regularly 
feeJing  them,  and  also  assisting  the  Antwerp  in 
hicubating  her  eggs,  which  are  dne  in  about 
four  days. 
- - 
TO  KEEP  FOXES  FROM  FOAVLS. 
The  London  Globe  is  i-espousiblo  for  tho  fol¬ 
lowing,  and  we  can  only  say  that  it  is  worth  try¬ 
ing  where  foxes  alxmnd; 
“  A  good  plan  to  keep  foxes  away  from  tamo 
pheasants,  if  you  have  them  in  coop.s,  is  to  have 
tho  shrubs  and  trees  well  taiTod,  for  foxes  dislike 
the  smoll  of  tar  and  won’t  come  near  it.  A  bar¬ 
rel  of  tar  will  save  yon  ranch  trouble.  Get  a 
lai’ge  brush  and  dab  the  tar  all  about  tho  place, 
and  they  won’t  come  j»ear  your  tame  birds.  An¬ 
other  good  plan  is  to  have  a  string  tied  from  tree 
to  tree  and  bush  to  bush,  a  foot  or  so  fi’om  the 
ground,  and  another  piece  a  foot  or  two  higher. 
Foxes  hate  anything  like  tliat  to  impede  their 
I  way,  and  will  generally  turn  from  it,  thinking  it 
is  some  sort  of  trap  or  snare  for  them.  But 
nothing  boats  the  tar.  It  is  very  inexpensive, 
too,  and  will  often  save  yonr  birds.” 
A  Remark Am.E  Hen.— Col.  S.  I-  Behuan  of 
Paramas,  N.  J..  owns  a  hen  that  this  summer 
hatcliod  a  brood  of  thirteen  turkeys.  How  the 
hen  managed  to  cover  so  many  large  eggs  and 
hatch  them  all  is  a  mystery  that  Col.  Berdan 
I  had  hotter  reveal  at  the  next  meeting  of  the 
I  Bergen  County  I’oultry  Association. 
t  ANNUAL  MEETING  OF  THE  VERMONT 
I  DAIRYMEN’S'  ASSOCIATION. 
The  annual  meeting  of  tho  Vermont  Rtato 
Daii-ymou’s  Association  was  held  at  the  Htato 
J  louse,  in  Montpelier,  Get.  25lh,  Hon.  E.  D.  Ma¬ 
son,  President,  in  the  chair.  ;Tho  meeting  was 
well  attended  in  tho  afternoon,  and  Mr.  O.  H. 
Bliss,  tho  Secretary,  submitted  his  annual  re¬ 
port,  after  which  there  was  discussion  ui)on  vari¬ 
ous  topics  pertaining  to  the  business  operations 
of  the  Associatioii, 
tOrnCERS  FOR  THE  ENSUING  YEAR. 
The  following  hoard  of  officers  was  elected  for 
the  ensuing  year .-  President,  Hon.  E.  I>.  Ma.son 
of  Richmond ;  Vieo-l’iesidents,  N.  T.  Hi-raoue 
of  Brandon,  E.  K.  Wood  of  J’omfret  and  C.  H. 
MoAi.LisrKR  of  Enoshurgh ;  Hi-cretary  and 
Treasurer,  O.  H.  Bliss  of  Georgia.  A  Board  of 
Tnistoes  from  each  county  in  the  State  was  sub¬ 
sequently  elected. 
The  I’rcsident  stated  that  tho  annual  'address 
by  Mr.  X.  A.  Willard  of  New  York,  would  be 
given  in  tho  Assembly  Chamber,  commencing  at 
Tj-ij  o’clock,  P.  M.,  tho  Legislature  not  holding 
an  evening  session,  and  a  general  invitation  to 
ho  present  was  extended  to  menihers  of  tho  Leg¬ 
islature,  and  all  others  interested  in  Vermont 
dairving. 
ClHTENNIAt  DAIRY  MATTERS. 
Mr.  HroDARi)  called  ujiou  the  Secretary  for  a 
reiiort  in  n-gard  to  tho  dairy  display  at  tho  (!on- 
tenniai.  It  was  understood  that  the  project  had 
lieen  a  comploto  failuio.  Eunds  had  been  suL- 
scrihed  from  Vermont.  The  members  of  tho 
Association  would  ho  glad  to  have  more  light  on 
the  subject,  etc.,  etc. 
\Mr.  Bliss  said  he  w-as  ready  to  make  a  full 
report  of  his  connection  with  tho  Centennial 
Dairy  Conimltteo  of  tho  American  Duiiymon’s 
Association.  Tlio  great  dairy  intorest  of  the 
countiy  had  been  prostituted  by  a  solioming 
“Dairy  Ring.”  Mr.  Buss  was  proceeding  to 
give  a  history  of  tlie  “  Dairy  Ring  ”  and  its  oi>- 
eralious,  whon  members  present  (suggested  that 
the  report  had  belter  be  delayed  until  aftor  the 
lecture  in  tlio  evening,  as  it  was  now  near  tho  time 
for  adjouniment  of  the  afternoon  session.  On 
motion,  Mr.  Buss  was  requested  to  make  his 
report  in  the  Assembly  Cbamber  immediately 
after  the  k-cturo.  Tho  meeting  then  adjourned 
mitil  1}  -J  o'clock  m  the  evening. 
EVENING  SESSION. 
There  was  a  largo  audieneu  gathered  at  the 
Assembly  Chamber  of  the  State  I  louse,  nearly 
tilling  all  available  space.  J’romptly  at  7K 
o'clock  the  President  intimlnced  liD.  -X.  A,  Wii.- 
LAKD  of  the  Rural  New-Yorker,  who  pro¬ 
ceeded  to  give  tho  aimnal  addreKS,  his  subject 
being  “American  Dairying.”  The  followmg 
abstract  of  the  adtlress  is  given  by  the  Mont 
pelier  Daily  JournaL  It  says  : 
"The  address  of  the  Hon.  X.  A.  Willard,  of 
Little  Palls,  Now  York,  followed.  It  elicited 
strict  attention  throughout,  and  we  regret  to 
condense  the  address  into  so  brief  an  abstract  as 
we  arc  compelled  to  do  in  tho  following  ; 
MR.  WILLARD'S  REMARKS. 
“  The  manufacture  of  cheese  and  butter  was 
known  and  practiced  more  than  three  thousand 
years  ago.  In  the  earliest  history  of  the  human 
race  menliou  is  miule  of  cheese  and  butter,  and 
there  is  reason  to  believe  tJiat  Ihese  products 
were  known  and  used  as  food  many  ages  before 
tho  earliest  record  of  thorn  by  the  writers  of  an¬ 
tiquity.  He  then  alluded  to  the  first  notice  of 
tho  manufacture  of  cheese  in  ihe  Book  of  Job; 
the  message  of  David  to  Elah.  concerning  the 
‘ten  cheeses;'  to  the  refert-neo  to  Uie  dairy 
made  by  Homei' ;  tho  testimony  of  J nlins  Cn-sar, 
concerning  the  milk  and  cheese  of  ancient  Gaul 
_ jtnd  drew  the  concUisiou  from  these  and  other 
allusions  in  tho  Bible  that  tho  products  of  tho 
dairy  have  a  history  at  least  forty  centuries  old. 
It  is  remarkable  that  dui-ing  all  those  ages  dah-y 
products  have  been  rogardial  as  luxuries.  Abra¬ 
ham  set  before  his  angel  visitors  ‘  milk  and  but¬ 
ter,  and  tliey  did  cat.'  The  latter  was  not,  pos¬ 
sibly,  ‘  gilt-edged,’  but  if  good  enough  to  he  set 
before  augehs,  must  have  been  superior  to  much 
butter  made  at  this  day. 
“  Jlr.  Willavd  said  he  had  been  invited  to  ad¬ 
dress  the  Association  upon  ‘  American  Dairying,’ 
which,  as  a  siiocialty,  was  less  than  a  century  old. 
In  Europe,  dairying  has  a  history  dating  back  to 
the  sixteenth  century,  hut  previous  to  1800,  very 
little  more  than  crude  mctliods  of  butter  and 
chccso-making  were  practiced  in  tho  United 
States.  Most  fanners,  in  those  days,  kept  a 
stock  of  horned  cattle— animals  raised  for  beef, 
for  w  orking  oxen,  with  cows  tor  breeding,  and 
for  prodnoiiig  milk,  hotter  and  cheese  to  supply 
home  wants. 
THE  FIRST  610  CHEESE  OF  WHICH  WE  HAVE  ANY  RECORD. 
“Under  tho  huad  of  “Tlio  oldest  dairy  dis¬ 
tricts  in  America,”  Mr.  Willard  gave  a  short 
history  of  Elder  John  Leland'z  “  great  cheese,” 
for  tho  inception  of  which  wo  are  indebted  to 
the  exciting  political  times  of  1800,  Mr.  Adams 
and  Mr.  Jefferson  being  the  candidates.  Elder 
Leland  was  a  great  power  in  the  little  town  of 
Cheshire,  situated  among  tho  middle  hills  of 
MasRaclmsotts,  and  ho  preached  sneh  sth-ring 
Jeffersonian  deimicracy  to  the  iioopio  of  Cheshire, 
that  for  generations  they  never  voted  anything 
bnt  a  “  straight  democratic  ticket.”  Under 
these  circumstances,  it  was  no  wonder  that  the 
“  big  cheese  ”  was  a  success,  when  tlie  conditions 
are  considered.  ‘  Every  man  and  woman  who 
owned  a  cow  was  to  bring  to  a  certain  cidcr-inill, 
on  a  given  day,  every  <pinrt  of  milk  produced, 
or  all  tile  curd  it  would  make.”  No  federal  cow 
was  allowed  to  oontribntc.  Tho  spoaker's  account 
of  the  gathering  of  the  people  ami  tho  manufac¬ 
ture  of  tho  choesii,  also  of  I’arson  iRiland’s  jour¬ 
ney  with  it  to  Washington  and  its  presentation 
to  President  .Tefferson,  was  very  interesting. 
The  cheese  weighed  one  Ihonsaud  six  hundred 
poumLs. 
COMMENCEMENT  OF  DAIRYING  AS  A  SPECIALITY  IN 
AMERICA. 
“Mr.  Willard  stated  that  a  few  years  previous 
to  this  memorable  event,  a  Now  England  farmer, 
a  young  man  witli  eight  silver  shillings  in  his 
poeket,  an  ax  on  his  shoulder,  and  two  stout 
arms  to  swing  it,  as  his  stock  in  trade,  crossed 
tho  Hudson  and  settled  in  the  Mohawk  Valley, 
the  “  Gateway  of  tho  Continent.”  He  was  tho 
first  that  began  dairying  in  Herkimer.  He  then 
gave  an  account  of  the  rise  ami  progress  of  the 
dairy  ink-rest,  the  mighty  giant  that  is  now 
stalking  over  tho  ooutinent,  dotting  the  laud 
with  countless  herds.  In  1812  the  dairies  of 
William  Eerrls,  Samuel  Cai’iienter,  Nathan  Salis¬ 
bury  and  Isaac  Smith  numbered  about  forty 
cows  each,  and  were  regai  dod  as  extraordinarily 
large,  in  182(1  the  huttiiiims  hcgan  to  sjiread  in¬ 
to  counties  Riijoining  Herkimer.  The  iinplo- 
meuts  ut  this  time  were  crude,  consisting  simply 
of  tubs,  wooden  enni-knivos,  and  log-presses. 
In  the  fall  the  cheese  was  jiackod  and  sent  to 
market  in  rough  casks.  Tho  jirhiciphl  buyers 
previous  to  182(1  wore  — William  Ferris  and 
Robert  Nesbitt  of  MaBsachnsotts.  Their  style  of 
doing  business  was  that  of  iiniiroaBing  inferiority 
and  buying  cheap.  In  1826  Henry  Bnrrill  of 
Herkimer,  engaged  in  the  buBinosa  of  cheeso- 
buymg  and  became  the  chief  dealer  in  Central 
Now  York.  This  gentleman  was  the  first  to 
open  tho  cheese  trade  with  England  and  made 
tho  first  venture  about  18, ‘10  or  1882,  at  tho 
Buggostion  of  tlio  late  Erastns  Corning  of 
Albany.  His  first  sldpinent  to  Philadelphia  was 
in  1828.  Mr.  Burrill  is  still  in  tho  trade, 
although  nearly  eighty  years  of  age,  and  has 
sliipped  cheese  abroad  every  year  during  the 
paat  fifty  years— his  shipments  tills  year  (^1876) 
being  abont  ono  thousand  boxes  j>ei-  week,  lie 
has  amassed  a  eolos.'-ul  fortune.  Formerly 
Canada  was  a  large  purchaser  of  United  States 
dairy  products,  bnt  now  it  produces  from  tliu  ty 
million  to  forty  million  pounds  annually. 
PROGRESS  OF  THE  EXPORT  TRADE. 
“  Under  head  of  “  Progrcs.s  of  tho  export 
trade,”  Mr.  Willard  says In  1818  the  export 
trade  in  cheese  was  lifteou  miliiou  pounds; 
and  tho  whole  production  hi  the  United  States 
that  year  was  one  huudi-od  miliiou  pounds.  Tlio 
price  was  six  to  six  and  three-fourths  cents 
per  pound. 
Hi  18C2  the  butter  product  of  tho  country  was 
about  live  hundred  miliiou  pounds,  of  which  we 
exported  thirty  million  pounds.  To-day  our 
annual  product  is  about  ono  billion  pounds  and 
we  export  scarcely  anytliiug. 
The  cheese  exports  from  the  Uuitod  ytates  aro 
now  about  100,000,000  pounds  per  annum,  and 
the  yearly  product  upward  of  250,000,000  pounds. 
DAIRY  ASSOCIATIONS  AND  DAIRY  SCIENCE. 
“  The  speaker  alluded  to  the  chee.so  I'actorios 
and  creameries  of  tho  country,  and  gave  an 
interesting  account  of  their  establishment  and 
progress.  The  Dairymen’s  Associations  of  the 
several  States  received  recognition ;  also  allusion 
was  made  to  those  of  other  countries,  the  speaker 
claiming  that  tho  idea  and  movement  wore  purely 
Amei'ican,  yet  he  admited  that  wo  have  no  scien¬ 
tists  who  can  compare  with  Dr.  Voelecker  of 
London  in  regard  to  dahry  uivestigatious.  To 
ProfCBSor  Caldwell  of  Cornell  University,  is  due 
the  credit  of  having  th’st  expounded  the  “germ 
theory  ”  to  American  farmers. 
Om-  best  cheese  is  now  made  in  all  its  essential 
principles  tho  same  as  that  originated  in  Somer- 
