sss 
THE  »i£)RAL  HEVV-YO BRER. 
DES.  2 
ML 
t)ie  Judges,  iutended  to  sliow  wLicli  la  oonsid- 
ored  to  bo  test  in  its  variety. 
J5ut  ou  tbo  "pleaKo  (jvorytxidy "  pJau  of  tlie 
jiiano  awards,  those  reports  arc  to  be  worded  so 
nicely  that  no  one  can  llud  out  who  has  the  "  lirst 
niedal.”  'I'liiis:  John  Sinith's  poultry  receive  a 
modal,"  forjHirityof  tone  and  delicacy  of  touch," 
while  John  .1  ones’  poultry  will  receive  a  medal 
for  “excellence  as  a  Concert  Grand,  peculiar 
Binging  quality,  and  finish  in  workmanship.’’ 
This  may  heem  to  John  Jones  and  Peter  Smith 
very  much  like  a  report  on  a  luano-forto,  but  we 
believe  that  it  is  about  as  ajiplicable  to  the  sub¬ 
ject  as  tbe  Judges'  report  will  be,  from  all  that 
wo  learu. 
- — 
QUERIES  ABOUT  POULTRY. 
I  WANT  to  ask  a  few  qnoRtioiiH  that  may  seem 
unimportant  to  fuiicicrs,’’  but  an  auMwer  will 
much  oblige  one  who  is  not  posted  on  cliicken 
lireudmg,  but  is,  nevertheless,  interested  In  ttio 
inatbir,  and  Jias  piircliased  some  wtook  with  which 
to  begin  poultry  raising; 
1st.  \V  Jiat  should  be  the  diameter  of  the  roost 
for  full-grown  cliickens;  should  it  be  smooth 
and  round,  or  rougli  and  aipinre? 
2d.  Are  scraps  from  the  fable  good  for  chick¬ 
ens.  or  is  it  best  to  keep  them  on  corn  ? 
lid.  How  lai'gu  should  a  nest  he  and  Imw'  mado  ? 
John  A.  Noukjs,  MitUUvUrmi,  A’,  y. 
Ans.  Our  coiTospondcnt  Is  indeed  “begin¬ 
ning  at  tho  beginning,’’ in  asking  advice  as  to 
the  roost,  the  nest  and  diet ;  Imt.  minple  as  sei  m 
tliose  (luestions,  they  are  tlie  i,-sseucc  of  siieoetH 
in  Ids  proposed  project. 
Ist.  About  four  inches  in  diameter  is  tho  hcbt 
flizo  for  a  roost  for  ordinary  fowls.  If  tJie  vai  ie- 
ty  you  keep  is  small,  of  course  the  roost  Bliould 
bo  small  in  piojjortion,  It  is  not  best  eilliir 
“smooth  and  round,’’  or  “rough  and  square.’ 
Let  us  compromise  It  b}'’  making  it  “rough  and 
roimd.”  A  rough  polo  with  the  bark  on  makes  a 
ca])itai  roost,  as  the  fowls  cling  to  it  better,  and 
seem  to  prefer  the  hark  to  iihined  wood.  Do  n<  t 
have  you'-  roosts  t(x>  high,  as  large  fowls  will 
injure  themselves,  at  times.  In  flying  down.  Do 
not  have  one  roost  above  another,  or  there  will 
bo  a  mighty  light  for  highe.sl  plaeo. 
2d.  bcrajiH  from  the  table  are  excellent  for 
your  poultry,  and  if  yon  have  but  a  few  fowls, 
these  scraps  sliould  almost  entirely  support  them. 
A  corn  diet  will  make  your  hens  so  lat  tliat  they 
will  cease  laying. 
.’Id.  About  eighteen  inches  sijnare  is  a  good 
size  for  a  nest.  If  made  of  wood,  have  no  bol- 
toin  to  tbe  box,  and  placing  it  ou  the  ground,  let 
the  hen  make  her  nest  on  the  turf.  A  wire  ba>- 
ket,  mado  llat  on  one  side,  and  hung  by  a  nail  to 
tbe  wall,  is  an  excellent  nest,  and  one  that  will 
be  always  free  from  vermin. 
'  » 
DOUGLAS  MIXTURE. 
-  • 
Wii.L  the  Jlo’UAi.  oblige  me  by  telling  me  what 
“  Douglas  ihxtr.re ’’ is.  and  for  what  purpose  it 
IS  used.  1  see  it  fulvcrtisi'd  in  a  prominent 
poultry  journal.  Is  it  a  “  patent  inediclnc.^  ’ 
— J.  A.  IV'iLSoN,  AV»c  I'oWi'. 
Ank.— “Douglas  Mixture”  is  not  n  “  patent 
medicine,’  and  we  give,  below,  its  ingredients.  > 
It  is  a  bracing  tonic,  composed  of  sulphate  of 
iron  and  Bulplmric  acid,  and  will  bo  found  »u 
admirable  assistant  to  the  iioultry  keeper  m 
guarding  against  ”  roap,"  in  Bircngtheiiing 
chickens  in  their  molt,  and  in  jircparing  them 
for  “  shows."  It  gives  a  bright  red  color  in  tho 
ears  and  comb,  and  adds  ^jmeh  (o  tho  apj^earanco 
of  birds  in  the  “  sliow  iien.”  Aliout  a  tableMjioon- 
fnl  should  bo  added  to  every  quart  of  drinking 
water  jirovided  for  tho  fowls.  I 
“  Douglas  i^lixturo  ’’  is  composed  of  half  a 
pound  of  sulphate  of  iron,  and  one  ounce  of  sul- 
puric  acid  dis.solved  m  two  gallons  of  water. 
- - 
CONGESTION. 
Youii  correspondent  who,  in  a  late  number  of 
tho  Rural,  complains  of  tbe  loss  of  so  many  of 
his  ducklings  wiOiout  knowing  tho  reason  for 
their  peculiar  troubles,  may  attributo  them  very 
probably  to  om-  fmliruj  and  conseipient  ouinjeti- 
tion. 
Tho  writer,  some  months  .ago,  had  a  Bimilai- 
experience  with  a  Leghorn  hen,  and  gave  tlie 
result  of  lus  Doatment  iu  an  nrlielo  which  was 
published  iu  Die  Country  Geiitlcmiiuat  tho  time. 
A  stream  of  cold  water,  frequently  apjdied  to  the 
Jioad.  a  libera]  dose  of  blue  muss,  followed  next 
day  by  castor  oil  and  a  very  light  diet  for  several  . 
days  will,  I  believe,  remedy  the  eril,  while  re-  . 
duced  rations  of  wheat  will  prevent  any  from  i  , 
being  attacked.  l.  j.  w. 
Arkadclphla,  Ark.  i 
-  I 
Durham  rowoEKH  for  Fow'Lh. —Plea so  allow-  i 
me  to  recommend  to  Mr.  E.  A.  the  Durham 
I’owders  as  a  cure  for  sick  ducks  or  fowls  of  any  j 
kind.  Mix  in  corn-meal  dough  or  wheat  bran  j  j 
until  it  becomes  red  with  the  jiowdcr.  k'eed  to  I  l 
fowls  once  oj'  twice  a  day  for  sovoial  days,  and  I  { 
they  will  soon  recover.  As  a  preveiitivo,  feed  I 
the  above  mixtiu-e  every  two  or  three  weeks  to  i 
your  fowls  and  they  will  keep  in  perfect  health. —  i 
M.  E.  B.,  Mosvn,  Tmn.  t 
Ililiil  J)usbimk]|. 
THE  ENGLISH  CHEESE  SHOWS,  AND  HOW 
THEY  PROMOTE  DAIRY  PROGRESS. 
The  English  plan  of  “after-dinner"  sireoches 
at  the  great  choose  Fairs,  it  seems  to  us,  is  a 
valuable  feature  of  tbe  Exhibition,  andone  wliich 
coulil  bo  protltaLly  introiluowl  ou  this  side  of  the 
Atlantic,  Tho  course  pursued  is  something  after 
the  following  fasldon  : 
When  the  awarils  have  been  made,  the  judges, 
tho  exhibihirs  and  others  interested  in  dairy 
matters  sit  down  together  to  dinner,  and  afUir 
tliis  is  dliqjoscd  of,  spoeohe-s  are  called  for  in  re¬ 
ply  to  toasts  which  are  given  in  refereime  to  tbe 
oivasioa.  The  judges  are  expected  to  give  a 
full  sux'ount  of  their  roanoiis  fur  mukirig  the 
awards,  to  point  out  tlie  merits  and  defects  of 
the  cheese  and  butter  on  exhibition,  and  to  make 
suggestions  in  regard  to  tho  style  and  quality 
of  such  goods,  as  may  be  demanded  in  the  va¬ 
rious  markets.  The  merchants  are  expected  to 
discourse  conceruhig  Uie  trade,  reviewing  the 
markets  in  tho  past  and  giving  tlioir  views  iu  re¬ 
gard  to  the  probable  state  of  Irade  in  the  futnre. 
Dairymen  and  those  interested  in  the  making  of 
dairy  products  discourse  upon  facts  connected 
with  tho  business  in  dill’eront  sections,  the 
health  of  stock,  the  condition  of  pasturage,  the 
yield  of  milk,  etc.,  etc.  ’fbus,  it  will  be  seen,  a 
largo  amount  of  valuable  iuformatiou  is  brought 
out  and  mutually  interchanged. 
Some  Midi  pluii,  wc  think,  should  bo  iutro- 
duced  here  noi  that  a  formal  dinner  is  iudia- 
pcnsable.  for  this  is  an  English  custom,  and 
“  after -dinner  siMsochos”  arci  snpjiosed  to  bo 
free  from  rancor,  as  every  one  wishes  his 
neighbor  well  and  trios  to  promote  his  best  in¬ 
terests.  We  are  not  sure,  therefore,  but  that 
there  is  wiiuiom  in  tho  plan  of  discussing  all 
these  matters  after  tho  appetite  Las  been  fully 
satistied;  but  tho  important  laiint  we  wish  to 
urge  is,  that  a  meeting  of  those  interested  should 
bo  held  iu  counoctiou  with  the  Show  and  immedi¬ 
ately  after  the  awai-ds,  so  that  exhibitors,  judges 
and  merchants  might  meet  togctlicr  and  ex¬ 
change  opinions.  Tt  is  worth  something  to  an 
exhibitor  to  get  the  opinion  of  a  judge,  if  the 
latter  be  an  oxjieit.  We  ciiimot  always  see  de¬ 
fects  imtil  they  are  pointed  out,  atid  especially  is 
this  Die  case  with  drurymen  in  regard  to  dairy 
products,  the  impression  generally  prevailing 
that  each  makes  Uie  best  goods. 
We  liavo  before  us  a  lalo  copy  of  tho  Somerset 
and  Wilts  Journal  which  give.s  a  vei7  full  ac¬ 
count  of  tlic  groat  Chocso  and  Rutter  Show  at 
Fromo,  Eng.,  from  which  we  obtain  some  useful 
information  in  the  HiJoechoH  of  tho  judges  after 
the  annual  diiiiu  r.  Wo  give  bedow  a  brief  ab¬ 
stract  of  some  of  the  facts  broiiglit  out ; 
I  ENOtlSH  CHEESE  IMPROVING. 
Mr.  CoPEMAN,  one  of  the  judges,  in  referring 
to  the  clillicuities  in  making  tho  awards,  said 
tliey  had  done  their  best  on  this  occasion,  but 
tlieii'  difliculticB  had  been  increased  by  tho  im- 
lirovcd  quality  of  tho  dairies  they  had  to  inspect. 
That  was  a  satisfaction  to  tlie  gentlemen  who 
exhibited,  and  ho  referred  to  it  with  pleasure, 
llaxiug  been  one  of  the  Judges  two  years  ago, 
ho  could  see  great  iinjirovernent  in  the  cheese 
this  year,  as  comp.arcd  with  that  time.  Homo 
time  ago  he  began  to  feel  a  little  nervous  about 
tho  stuiidiug  of  the.  English  dairy  farmers,  lie 
was  afraid  they  tvere  going  back  and  not  main- 
tainiiig  thou-  position  as  the  uiukers  of  the  finonl. 
dwexe  in  the.  it^orkl.  He  thought  the  liiiest 
cheese  iu  the  world  was  made  near  that  very 
spot  (Frome). 
AMERICAN  CHEESE  FROM  AN  ENGLISH  POINT  OF  VIEW. 
They  haiiall  heai-d  a  great  deal  about  .^.mei  ica, 
and  it  was  necessary  that  they  should  keep  theii* 
eyes  upon  that,  country.  Tho  importations  of 
cheese  last  year  from  America  were  50,000  tons, 
varying  from  a  good  medium  a  good  liuo 
choeso ;  but  there  was  no  cheese  from  America 
equal  to  tho  cheese  made  iu  the  ueighborhood  of 
Frame.  America  would  have  didiculty  in  com¬ 
peting  with  the  tine rft  qualities  of  English  cheese, 
and  Uiis  was  a  cause  of  encouragement.  Rut  he 
would  warn  those  formers  w-ho  could  not  make 
good  cheese  to  give  up  making  it;  if  they  con¬ 
tinued  to  spoil  good  tJiing.s,  it  would  ultimately 
spoil  them.  The  demand  fur  the  best  cheese 
was  throe  or  four  times  more  than  they  could 
supply.  Many  persons  went  without  cheese  al¬ 
together  because  they  could  not  get  tbe  finest 
ipiality. 
I’heso  remarks  of  Mr.  Copeman  coucerniug 
the  demand  for  fine  cheese  are  undoubtedly  true, 
80  that  Atncriean  dairymen  need  not  have  any 
feai'  of  over-production  in  this  character  of  | 
goods  for  a  long  time  to  come,  at  all  events.  | 
Mr.  C.  remarked,  iu  couclusiou,  that  he  did  | 
not  propose  to  tell  tliem  how-  to  rectify  errors  in  | 
ruauufactming.  His  business  was  to  point  out 
the  cheese  that  would  command  the  highest  ' 
price,  and  he  a<lvl«ed  those  who  could  not  make 
good  cheese  to  get  their  neighbors  to  communi¬ 
cate  tho  secret  to  them. 
Mr.  I.ivKSKY,  another  of  tlie  judges,  said  that 
though  be  had  written  a  great  doal  upon  cheese¬ 
making  in  tlio  last  twenty  years,  yot,  when  he 
attempted  to  speak,  he  was  unable  to  do  justice 
to  the  subject.  No  doubt  many  exhibitors  of 
cheese  thought,  theiiiselves  better  judges  than 
those  who  had  adjndieated  tho  prizes.  Some 
i  fanners,  having  Helecled  the  choieost  cheese  of 
!  tliulr  dairies,  were  nu  doubt  disaiq>oinlc<l  at  not 
I  receiving  a  prize.  He  had  known  a  case  where 
tho  handsomest  che-ese  made  in  a  ilairy  tnrnod 
gut  to  be  tbe  worst,  and  aclunlly  fetched  from 
To  shillings  to  l.’i  shillings,  sterling,  less  lier  owt. 
than  the  bulk  of  the  dairy.  Tbefo  were  many 
things  nocessary,  in  the  eye  and  Judgment  of  a 
person  of  forty  or  fifty  yeai-s'  practice,  to  consti¬ 
tute  a  really  fine  cheese.  A  clieese  might  bo 
very  liaudsome  outside  and  very  deficient  Inside. 
It  might  lack  Ibavor,  be  too  liard.  too  dry,  or  too 
sfojipy ;  it  might  be  a  cheese  that  would  not 
I  keep,  and  it  might  have  other  defects. 
I  WHAT  CONSTITUTES  A  FINE  CHEESE. 
To  constitute  a  really  fine  cheese,  tho  cliceso 
must  be  solid  in  toxturc,  but  “very  sinking” 
and  soft;  tho  flavor  should  bo  as  fine  as  iiossi- 
blc.  It  should  have  mildness  without  insipid¬ 
ness,  but  a  mildness  that  w  as  full  iu  the  mouth. 
ORDINARY  AND  FINE  CHEESE  COMPARED. 
In  rem.arking  upon  the  markets,  Mr.  Live.hry 
said  that  for  the  last  six  moriths  clu  ese  had  been 
selling  at  low  prices  and  trade  was  bad.  Rut 
while  tho  low  samples  had  gone  down  from  20 
shillings  to  .'10  shilliiigs,  sterling,  per  cwt.,  tho 
best  c/iecse  had  not  joiie  down  one  xhilHng.  ’While 
cliecse  warehouses  had  been  full  of  low-priced 
jiroduce,  there  had  been  an  er.cexiiive  di  inand  for 
fine  c'wexv.  If  they  taught  their  neighliors  to 
make  lino  choose,  they  need  never  fear  for  the 
demand. 
TRAINING-SCHOOLS  SUGGESTED. 
I 
I  It  had  been  suggested  that  training-schools  bo 
I  inaugurated,  where  persons  could  serve  an  aj)- 
I  jirenticoshiiJ  to  cheese-making.  A  meeting  with 
that  object  was  to  be  held  in  Tiondoii.  If  that 
plan  could  not  bo  adopted,  he  would  suggest  the 
plan  of  the  late  Mr.  Joseph  Hahuino  of  Marks- 
bury,  Avhich  was  that  tho  most  uote<l  checse- 
mukers  take  pupils.  Ry  this  ineans  tbe  cheoso- 
makiiig  of  Hcotland  had  been  revolutionized. 
Twouty  years  ago  the  dairymen  of  Scotland 
made  the  worst  cheese  in  the  world,  and  now 
they  challenge  the  Somerset  dairyineu  to  come 
uji  and  comiK-to  with  them. 
'J'liUH  it  will  be  seen  how  useful  these  occasions 
are  ma<le,  wlwjn  tho  most  notud  experts  -men 
having  forty  or  fifty  years  jiraetieo  in  handling 
choose — give  tlieii-  oiiiiiions  in  reviewing  their 
work  in  the  jirosence  of  exhibitors,  and  the  ex¬ 
hibits  still  near-by,  to  whleh  an  appeal  can  at 
any  time  be  mnde. 
The  cheese  Shows  of  tlic  United  States  are 
faulty  iu  this,  that  men  are  chosen  as  judges 
who  arc  not  experts,  and  who  have  but  a  limited 
knowledge  of  choeso  iu  all  its  dilferent  grades 
and  quaUtios.  They  make  their  awards  without 
responaibility.  They  are  not  brought  face  to 
face  with  exhibitors  and  with  merchants  dealing 
in  cheese,  where  they  may  bo  questioned  as  to 
theii'  awards.  Again,  if  all  parties  exhibiting 
are  to  bo  largely  benefited,  tho  merits  and  de¬ 
merits  of  the  samples  showu  must  bo  pointed 
ont.  In  this  way  real  progress  is  made  and  a 
Cheese  .Show  becomes  somelJiing  more  than  a 
mere  scramble  for  awards,  where  favoi'itism  and 
outside  influence  have  ns  much,  and  often  more, 
to  do  iu  distributing  prizes  than  true  merit. 
For  this  reason  wc  think  sometliiug  can  bo 
learned  from  the  mother  country  in  the  man¬ 
agement  of  Cheese  and  Rutter  Hliows,  and  tho 
exanqile  is  worth  following. 
- - ♦♦♦ - 
GOING  INTO  WINTER  QUARTERS. 
j  There  is  scarcely  any  time  during  the  season 
when  dairy  stock  requue  more  special  care  and 
attention  than  now,  as  tlie  herds  go  into  winter  ! 
quarters.  It  is  the  habit  of  a  largo  majority  of  i 
dairy  fanners  in  New  York,  as  well  as  in  some 
other  Htates,  to  keep  up  the  milking  through 
Deeomber.  Gf  course  some  of  the  animals  will 
ccaso  to  yield  milk  during  November,  and  very 
ixior  cows,  perhaps,  earlier.  Rut  the  best  cows, 
for,  the  most  fiart,  will  not  go  completely  dry 
until  the  first  of  Jsunary. 
As  coltl  weather  approaches,  cows  in  milk 
otight  not  to  bo  left  exposed  to  storms.  They 
are  very  sensitive  to  cold  at  this  season  of  tlie 
year,  and  if  left  exposed  to  rains  and  to  storms 
of  sleet  and  snow,  they  not  unfrcquently  contract 
disease,  which,  w-iUi  tho  drain  of  milk,  reduces 
flesh  and  seriously  impairs  their  usefulness  an¬ 
other  season.  We  have  seen  animals  in  good 
health  utterly  ruined  by  a  day’s  exiiosuro  to 
cold  and  drenching  raius.  On  the  approach  of 
storms,  the  cidtle  should  be  imiiuHliately 
housed,  aud  care  should  be  taken  that  the  ani¬ 
mals  on  the  outer  edge  of  the  stable  shuidd  be 
kept  from  cold  drafts  of  winds. 
Aiiotber  point  of  very  great  importance  at 
this  season  Is  ijeiinroux  fet  ding.  It  is  the  custom 
with  some  to  use  up  all  the  coarse  and  inferior 
fodder  at  tho  comnumcoment  of  cold  weather. 
Tills  is  a  great  mistake,  as  tho  best  foot!  should 
bo  given  when  tho  animals  first  go  into  winter 
quarters.  After  they  have  been  dried  of  their 
milk  and  later  in  the  season,  the  poorer  R<od 
should  lie  usirI,  aud  as  animals,  like  persons, 
enjoy  variety  in  their  diet,  the  coarse  and  less 
nutritions  fodder  can,  by  judieioua  feeding  from 
time  to  time,  be  used  up  to  tbe  host  advantage. 
Rut  if  tho  mow's  have  been  topped  off  with  late 
ends  of  meadows  and  wilh  the  poorest  fodder 
grown  on  the  farm,  then  It  may  bo  necessary  to 
feed  this  first.  In  such  cases  tho  animals  should 
have  an  additional  ration  of  ground  grain-bran 
or  ship-stuffs  to  make  up  tbe  doUcioricy  in  nutri¬ 
ment  ill  tho  poor  fcxlder.  It  is  very  had  policy 
to  allow  milch  cows  to  lo.se  llcsh  at  the  com¬ 
mencement  of  winter.  .V.s  a  mutter  of  economy 
in  feeding,  it  is  belter  to  keep  the  uniinals  in  a 
good,  thrifty  condition  at  this  season,  liecauso  a 
thin  cow  requires  more  food  than  when  she  is  in 
flush,  and  if  she  is  stinted  and  Uejit  thin  during 
winter,  she  will  bo  of  but  litUo  aeeount  for  milk 
tho  following  season.  If  fodder  is  scarce  and  it 
is  necessary  to  economise  with  short  rations,  let 
tho  time  be  put  oil  until  late  in  winter  or  in 
spring. 
Cows  are  often  milked  too  long  iu  the  season. 
Some  dairymen  milk  all  winter  and  nuuiiy  up  to 
tho  time  of  calving.  This  is  a  very  heavy  draft 
on  tho  constituticiii,  and  unless  the  animal  has 
an  extraordinary  amount  of  vigor,  she  breaks 
down  early  iu  life,  or  fails  to  yield  a  full  supply 
of  milk.  It  has  been  claimed  by  some,  and  per¬ 
haps  with  reason,  lliat  by  a  continued  practice 
of  long  milking  abortion  is  induced.  Vi'hon  this 
bad  habit  becomes  fastmiod  on  a  herd  it  proves 
a  terrible  scourge,  aud  the  damiigc  not  unfre- 
qnontly  eats  up  the  entire  product  from  the  herd. 
It  seems  nioi-e  in  aucoixlancc  with  nature  that 
animals  should  be  allowed  a  reasonable  lime  from 
yielding  milk  in  order  to  recuiierute  and  make 
up  the  wa.stes  of  the  system,  so  as  to  produce 
liealtliy  offsjiring  and  be  in  condition  to  yield  a 
full  stijiply  of  niilli  the  following  season.  From 
ten  to  twelve  weeks  are  none  too  long,  it  seems 
to  us,  for  a  cow  to  go  dry,  and  wo  think,  where 
cows  are  allowed  this  time,  they  will  yield  better 
retiuns  than  where  they  are  milked  up  to  near 
the  time  of  calving,  'i'here  are  cows  which  do 
not  readily  tlry  of  their  milk,  and  of  course  such 
will  require  to  be  milked  later;  but  tbeso  are 
excepUennU  eases.  In  couclusiou,  we  say  to 
daiiymeu;  Look  well  to  yoiu- stock  at  this  sea¬ 
son,  provide  warm  quarters,  sholttr  from  storms, 
and,  above  all,  give  generous  feed. 
BRITISH  DAIRY  FARMERS’  ASSOCIATION. 
Our  Loudon  (Eng.)  correspondent,  under  date 
of  Oct.  28,  sends  us  a  list  of  the  ollicers  elected 
at  the  roeeiil  iiiaiiguraliou  of  tho  “  Rritish  i.)aiiy 
Fiuincrs’  Association,”  as  follows:  -J’resident, 
J.  G.  Crompton  of  Derby ;  Treasurer,  James 
Adams  of  Risbop’s  Stortford ;  Hecretaiies,  ILF. 
Moore  and  Morgan  Evans.  The  following  arc 
tho  names  of  Uie  tlommittee:— G.  L.  Alloudcr  of 
liondon,  Joseph  Aston  of  Choshue,  John  Cole¬ 
man  of  Derby,  James  Dumbnll  of  Sussex,  W. 
Livosoy  of  LanoKsliire,  U.  I’orteous  of  Somerset, 
John  llaffevly  of  Loudon,  J.  1*.  Sheldon  of 
Derby,  E.  'T,  Tisdalo  of  Kensington,  John  Whit¬ 
taker  of  Highgate.  Tho  teuqxjrary  ollicers  of 
tlie  Association  are  at  No.  l.'l  Salisbury  Square, 
Fleet  St.,  liondon. 
'The  subacription  fee  has  been  fixed  at  lOs.  (Id. 
per  aunuin,  iu  order  that  small  farmers  may  be 
induced  to  become  members.  It  is  stated  that 
tlie  Association  has  now  many  members  who 
have  subscribed  largo  sums. 
We  are  glad  to  learu  that  a  Rritish  Daii-ymeu’s 
As.sociatiou  is  now  established  ou  a  substantial 
basis.  That  it  will  prove  a  success  aud  be  of 
great  benefit  in  jiromotiiig  improved  dairy  lins- 
baudry  in  Groat  Ri  ilalu,  there  can  bo  no  doubt. 
The  names  of  tho  ollicers,  several  of  whom  have 
a  wide  repiutatiou  from  thoir  connection  with 
dairy  matters,  are  a  guaiantec  that  no  effort 
will  be  Biiared  to  make  the  Association  do  an  im¬ 
portant  work  for  English  dairy  farmers. 
It  has  been  suggested  that  tho  inuuguiatiou 
of  daii'y  associations  abroad  aud  an  iniprovement 
in  dahy  manufactures  will  have  a  teudeucy  to 
injure  tho  dairy  interosts  of  Amei-ica,  and  that, 
therefore,  we  ought  not  to  favor  any  such  move¬ 
ment.  'This  is  certainly  a  very  narrow  view  of 
the  question,  aud  we  believe  it  to  be  entirely  er¬ 
roneous,  There  is  great  need  of  improved  dahy 
husbandry  in  America,  aud  improvonicnt  abroad 
will  be  likely  to  stimulate  our  daiiymen  to  re¬ 
newed  elTorLs  for  excoUeueo  in  their  calling.  It 
should  bo  borne  iu  mind  tJuit  a  common  and  low' 
grade  of  dairy  goods  does  not  pay  tho  cost  o( 
production,  and  the  sooner  we  stop  making  suoli 
goods  tho  better,  not  only  for  the  (irodnocr,  but 
for  tbe  mei  chaut  and  tbe  cousumer. 
Tho  idea  that  consumption  is  increased  by  a 
low  grade  of  cheese  and  butter  at  low  prices  is  a 
mistake.  Consumption  is  increased  by  making 
