killed moose that weighed 1.000 lbs. dressed; 
and about the average weight of the antelope, 
deer, elk and moose in the Northwestern Terri¬ 
tories is 100, 200, 400 and 800 ibs. respectively. 
Occasionally the elk and moose, also the elk 
and door are found in close proximity, but their 
company is shown not to be mutually agreeable 
by their shying off and suspiciously gaz;ng at 
each other. Aud us far as my observation goes, 
all of the above named four animals do not in¬ 
timately mingle with each other, and from infor¬ 
mation gained from other mountaineers with 
whom I have lived and hunted, they have never 
been known to cross, and seem to be as uncom¬ 
panionable as the deer and Rocky Mountain 
sheep. N. A. Wheeler, 
Washington Territory. 
The animal to which you refer under the name 
of Elk is probably the common Canada Deer, 
(Cera us Canadensis), also known in some locali¬ 
ties as the Elk or Wapiti. It is one of the 
largest species of the deer, with hornR five or 
six feet loog, and not palmatod or flattened as 
you observe. Then wo have in our extreme 
Northern States the Woodland Caribou or Rein¬ 
deer, (Rangifcr caribou), also the Virginia Deer, 
Cervus Virgtninnun), which, however, is sel¬ 
dom, if over lbund west of the Missouri, while 
the White-tailed door, C-hitcurus), the Mule 
Deer, (C-macrotis ), and the Black-tailed Deer, 
( C-ColwnInanus ), inhabit the Northwest coast 
and adjacent mountains. It is the common or 
local name of a different animal which lias led 
you to suppose wo were in error in speaking of 
the Moose and true American Elk as one and 
tho same. 
RISE AND PROGRESS OF DAIRYING IN 
AMERICA. 
The following is a brief extract of President 
N. A. Willards opening address before tho 
Now York State Dairymen’s Association, at El¬ 
mira, Doc. 13,187G: 
He commenced by referring to tho very an¬ 
cient origin of Dairying, lie said the mimufao- 
ture of chcose and butter was known and prac¬ 
ticed more than three thousand years ago. In 
the earliest history of the bumau race lnentidh 
is made of choose and butter, and there is mason 
to believe that these products were known and 
used as food many years before the earliest 
record of them by writers of antiquity. The 
earliest notice of tho manufacture of cheese, in 
the Bible, is where Job, complaining of life, 
says; 
“ Hast, thou not poured me out as milk, and 
curdled me as ehoesc ?” 
David was sent to bis brethren in the Valley 
of Elah with this injunction: 
“ Carry these (en clweaea to the Captains of 
their thousands and look how thy brethren tare.” 
Homer, the grand old poet of the GreekH, 
makes record of the dairy in the following lines, 
written nearly a thousand years before the 
Christian era: 
“ Around the irrot we gave, and all in view. 
In order ranged, our admiration drew— 
The bendtii* shelves with loaves of ebeeses pressed, 
Tbe folded flocks, each separate from the rest." 
Julius C.esau says the principal food of the 
Germans, in his day, consisted of milk, cheese 
and flesh, and he gives a similar account of the 
Gauls, or ancient inhabitants of France. 
Allusion to butter is several times made in the 
Old Testament, but tho earliest is in Genesis, in 
Abraham 's time. When bo bad washed the feet 
ol the angKl visitors and given them a little cold 
water, it is recorded:—“Ho took butter and 
milk and tho calf which he had dressed and set 
it before them, and bo stood by them under the 
tree, and they did eat.” 
Thus it will be seen that the products of the 
dairy—milk, butter, mid cheese—huve a geneal¬ 
ogy that goes far hack of the “Doomsday 
Book.” They have a history forty oeuturies old, 
and this, it would seem, must be old enough for 
the most fastidious lover of “ old cheese. ” 
Passing on to the Dairying of America, he 
said it can at best, as a specialty, be hardly a 
century old. Dairying as a specialty was prac¬ 
ticed in England and Holland and in other parts 
of Europe previous to the sixteenth century, and 
tho early emigrants to this country must have 
brought with them the art of butter and cheese 
inakiug. But previous to the year 3800 there 
seems to have been no considerable number of 
dairies grouped together and prosecuting the 
business us a specialty in any part of America. 
Most farmers in those days kept a stock of 
homed cattle — animals raised for beef, for 
working oxen, with cows for breeding and pro¬ 
ducing milk, butter and cheese to supply homo 
wants. The farming of those days was of a 
mixed character, nearly everv want of the fam¬ 
ily being suppled from the farm. 
Adams and Jefferson were rival candidates for 
tho office of President of the United States, and 
it was on account of the Democratic proclivities 
of Elder John L eland of Massachusetts that 
the big Cheshire cheese of that State was sug¬ 
gested and successfully manufactured, as a gift 
to Mr. Jefferson on his eloction as Chief Magis¬ 
trate of the nation. 
The whole history of this transaction was 
given. It was the first co-operative work of 
American dairymen, for the milk of all the cows 
far and near was brought into requisition. 
When the big cheese went to press at Captain 
John Brown's, cider mill, it was the most glori- 
ous day the sun ever shone upon in the little 
hill town in Cheshire, Mass. With their best 
Sunday clothes under their white tow frocks, 
came tho men and boys of the town down from 
the bills, up from the valleys, with their contri¬ 
butions to the great offering, in pails and tubs. 
Mothers, wives, and all the rosy maidens of 
those rural homes came in their’white aprons 
and boMt calico dresses to the sound of the 
church bell, that called young and old, rich 
and poor to tho great co-operative fabrication. 
In farm wagons, in Sunday wagons, in carts 
and all kinds of four-wheeled and two-wheeled 
vehicles they wended their way to the general 
rendezvous, all exuberant with the spirit of the 
occasion. 
^ lien the last contribution was given in, a se¬ 
lect committee of the town addressed themselves 
to the nice and delicate task of mixing, flavoring 
and tinting such a mass of curd as was never 
before brought to press. But the farmers’ wives 
of Cheshire were equal to the duty aud respon¬ 
sibility of the oflice, and when the cheese bail 
been duly pressed aud was taken from the hoop 
it weighed aixtetm hundred poxvnte —the larges* 
cheese that had ever been made up to that time 
in all the world. 
THE OLDEST DAIRY DISTRICT IN AMERICA. 
A few years previous to this memorable event 
a sturdy young farmer from New England 
crossed the Hudson and slowly made his way up 
the Valley of the Molmwk, which has been de¬ 
nominated the “Gateway of the Continent" 
Ho was tho first who began cheese dairying In 
Herkimer. Ho came into tho country on foot. 
He was rich in health and strength. He had 
eight silver shillings in his pocket, an axe on his 
shoulder and two stout arms to swing it. 
Except along the Mohawk, nearly the whole 
country was then a dense forest. Brant. the 
famous Moliawk chief, and bis bloody warriors 
had been gone several years, but traces of their 
pillage and murders were fresh among the early 
settlors in the valley and along the rivth. 'The 
old Dutch heroine, Mrs. Shell, was then living 
near Fort Dayton. She was a noted character 
during the Revolution. Her husband being 
called out to light tho Tories and Indians, she 
took her infaut to the field and helped her eldest 
son, a lad, to hoe the corn, with a musket 
strapped to her shoulder. 
The savages, in more than one encounter with 
the Shell family, had learned to fear and re¬ 
spect Mrs. Shkj., Her aim was steady and her 
bullets death. When the Indians besieged her 
log house, she fought side by side with her hus¬ 
band all day and ulj night, battering the guns 
with an ax as they thrust them thjough the 
log:’ and firing upon the assailants until help 
came from the fort. The house stood on the 
black slate hills rising near the Mohawk to the 
north, overlooking a long line of charming 
aeenery. Beyond was a valley and a still higher 
elevation. Here the sturdy young New En¬ 
glander picked his land. His strong arms felled 
the timbers over many acres. He built his log 
house and established his herd npon the soil. 
From such beginning sprang tho mighty giant 
that is now stalking over the Continent, dotting 
the laud with countless herds. 
From 18(10 to 182(1 cheese dairying had become 
pretty general in Herkimer County, but the 
herds were mostly small. 8o early as 1812 the 
largest herds, numbering about forty cows each, 
were those belonging to Wat. Ferris, Samuel 
Carpenter, Nathan Salisbury and Isaac 
Smith, in the northern part of the county, aud 
they were regarded as extraordinary for their 
size. 
festive turn, and the fact of their partnership 
was not known to the dairymen. Their manner 
of conducting trade was unique and very satis¬ 
factory to themselves, at least. 
First. Nesbith went his rounds, visiting everv 
dairy. Patting on a sad, lugubrious cheek, h’e 
knew how to impress dairymen as to the inferi¬ 
ority of their good*, and to raise serious doubt 
in their minds as to whether clmeRe could be 
marketed at anything like living rates. Nks- 
jhth spoke of the difficulties of trade and the 
pressure of the money market- He was unde¬ 
cided and not exactly prepared to purchase, 
though sometimes, in exceptional cases, he was 
prevailed upon to bny small lots at low figures. 
By the timo be had got through his visitation 
the dairymen were feeling somewhat discour¬ 
aged and were ardently hoping to Bee some 
other buyer. Then the festive Ferrik made his 
appearance, aud his off-hand, rushing way of 
doing business carried the conviction that he 
was a reckless operator. His prices were con¬ 
siderably higher than those offered by Nesbith, 
and the dairymen fell into the trap and sold 
their goods, wondering if the buyer was thor¬ 
oughly posted in regard to the market*. 
In 182G Habrt Bubrell of Herkimer County, 
then a young man, full of enterprise and cour¬ 
age, having learned something of the markets 
and tho game played by Nesbith and Ferris, 
“stole a march ” on those skillful operators! 
buying a large share of the cheese at a price 
above that figured by the Massachusetts firm. 
He afterward became the chief dealer in dairy 
goods in Central New York, often purchasing 
the entire product of cheese made in the United 
States. He was the first to open the cheese 
trade with England, commencing shipping as a 
venture, about 1830 to 1832, at the suggestion of 
the late Erabtus Corn in a 0 f Albany. The first 
shipment was about 10,000 pounds. 
Ho was the first also to send cheoBe to Phila¬ 
delphia, shipping it to B. A B. Cooi icn in 1828, 
and to J oxathan Palmer in 1830 and 1832. Mr. 
Burrell is still in the trade, though nearly 
eighty years of age, and has shipped cheese 
abroad every year during the past fifty years, 
his shipments the present summer (1876) being 
about 1.000 boxes a week. Ho is among the few 
American dealers who have amassed a colossal 
fortune iu the trade, and by his strict integrity 
and honest dealing he has over retained the con¬ 
fidence of dairymen. 
In tracing the history of ohecse dairying in 
other States, I find tho emigration of Herkimer 
County dairymen often gave new localities 
tho first impetus to this branch of industry_ 
thus leading the way more easily to the intro¬ 
duction of tho factory system. 
Crossing tho line Into Canada, we find Har¬ 
vey Parr i no ton, an old Herkimer County dairy¬ 
man, in 18G4-5, leading the way by building the 
first factories iu tho Province of Ontario? and 
teaching the art of manufacture to our Cana¬ 
dian neighbors. Previous to this, the Canadians 
bought largely from tho States. Now they pro¬ 
duce from thirty to forty millions of pounds an¬ 
nually, and are our sharpest competitors in the 
export trade. 
THE FIRST BIO CHEESE MADE IN AMERICA. 
The first notable affair connected with Ameri¬ 
can dairying occurred about the year 1800, when 
About this time (1S2G) the business began to 
bo planted in the adjoining counties in single j 
dairies, here and there, and generally by persons 
emigrating from Herkimer County. The imple¬ 
ments and appurtenances of the daily were then 
very rude. The milking was done iu open yards, 
aud milking barns were unknown. The milk 
was curdled in tubs—the curd cut with a long, 
wooden knife, or broken with the hands and 
pressed in log presses standing exposed to the 
weather. The cheeses were thin and B mn.il 
They were held through the season, aud in the 
fall, when ready for market, they were packed 
in rough casks, made for the purpose, and ship¬ 
ped to different localities for home consumption. 
The leading buyers previous to 1826 were Wm. 
Ferris and Robert Nesbith, from Massachu¬ 
setts. Nesbith was a Quaker and had a long 
face. Ferris, his partner, was of a gay and 
PROGRESS OF THE EXPORT TRADE. 
In about 1848-9, or about eighteen years from 
the first shipment of cheese to Great Britain, 
our exports had increased to 13,000,000 pounds! 
The whole production of cheese that year iu the 
United States was not far from 100,000 000 
pounds, about 43,000,000 pounds of which were 
received at the tide waters of the Hudson. 
British shippers that year (1848-9) were enthu¬ 
siastic, drawing upon us for what was then con¬ 
sidered an extraordinary quantity, viz., 15,000,- 
000 pounds ; but they met with severe losses, 
which caused a more moderate demand the fol¬ 
lowing year, and prices fell about one cent per 
pound, varying, for fair to strictly prime, from 
G to 6 'c. for Ohio cheese, and 6 to Cj^c. for 
New York State. The amount exported that 
year (1849-50) was 12,000,000 pounds, the supply 
to the tide waters of the Hudson being about 
42,000,000 pounds. Five-sixths of the exports , 
were bought and shipped by the middle of Janu¬ 
ary, and the remainder, say 2.000,000 pounds, 
was bought by two or three parties at 5% to j 
(; l -i c -' which was generally thought by the trade 
to he too deal 1 . 
In 1631 the whole consumption of foreign 
cheese in England, including that from Amer¬ 
ica, had increased to 48,000,00(1 pounds—an in¬ 
crease amounting to about 250 per cent, since 
1851. 
From 1848 to 1858 the exports of American 
cheese to England were not increased, and they 
fell back in 1858to 5.000.000 pounds; but about 
this time American butter began to be exported 
in considerable quantities. In 1859 there were 
about 2,500,000 pounds of butter and 9,000,000 
pounds of cheese exported. During the fol¬ 
lowing year the butter export was 11,000,000 
pounds. There was no increase in the make of 
American cheese during the ten years from 1850 
to 1860, the census reports giving the amount iu 
1850 at 105.000,000 pounds, against 103,000,000 
pounds in 1860. 
The quality of tho great mas* of butter and 
cheese during this decade was undoubtedly infe¬ 
rior, as a rule. 
The principles underlying the great art of 
manufacturing these product* were very imper¬ 
fectly understood. In 18C9 Samuel Perry of 
New York attempted to control the entire export 
product of American dairies. He sent his agents 
early in the season throughout the whole dairy 
sections of New York and Ohio, then the only 
two States from which cheese was exported, and 
they contracted for him for the bulk of the farm 
dairies at an average price of from 8 to 10c. per 
pound. 
A large share of the cheese in those days was 
bought on credit, a small sum being paid during 
[ summer, but the final settlement and payment 
were made on the 1st of January. Mr. Perry. 
by offering a penny or bo more per pound than 
other dealer* believed the market would warrant, 
was enabled to secure almost the entire make of 
the season. 
A groat disaster, as is well known, followed 
this purchase. Much of the cheese was badly 
made, and it rotted on his hands and was thrown 
into the docks. Sales could not be made in En¬ 
gland to cover cost. The approaching war of 
the Rebellion caused troublous times and cut off 
our Southern trade. Financial difficulties at, the 
opening of the year 1861, were frequent and 
pressing, and the great merchant went to tue 
wall, leaving many dairymen unpaid. 
The lesson was a severe one to all concerned, 
tmt it was UBefnl in this: that ever after dairy? 
men were cautious in selling on long credits, 
and no one dealer, single-handed, has since that 
timo attmnptod to control a product which, from 
it* magnitude, is beyond the grasp of one man's 
resources. • 
Mr. Willard then gave a sketch of the fac¬ 
tory system, giving the late Jesse Williams, the 
author of the associated system, due credit for 
placing American dairying to-day in tho front 
rank among the nations of the earth. 
He thought the annual product from the dairy 
farms of New York, enumerating all the ad¬ 
juncts of tho dairy—the value of pork made 
from whey nnd sour milk, the calves raised and 
the beef and mill; sold—could not be less than 
one hundred millions of dollars. Ho gave 
Alanson Slaughter of Orange Countv, N. Y. 
the credit of first applying the associated system 
to butler manufacture, the result of which has 
been the means of raising the etamlard of butter 
and promoting comminptiori in a mnrvclouH de¬ 
gree. In 1.802 the butter product of the United 
States was about 500,000,000 pounds, of which 
•wo exported about 80,000,000 pounds. To-day 
our annnal product Is estimated at from 700 - 
000,U00 to 1,000,000,000 pounds, aud we export 
scarcely anything. 
PRESENT STATUS OF AMERICAN DAIRYING. 
Commissioner Wells, in his celebrated report 
upon the “Industry, Trade, and Commerce of 
the United {States” for 1869, put* the value of 
the products of the dairy in the United States at 
4400,000,000 per anmun. 
If that be correct for I860, the annual product 
from the dairy farms now mnst at least reach a 
value of six hundred millions of dollars. This 
amount will be better appreciated, perhaps, by 
a comparison. Iu 1SG0 the total industrial pro¬ 
duct arising from agriculture in the United 
States was estimated at about eighteen hundred 
nullionB of dollars. So that tho dairy farms of 
the l nited States to-day produce a sum equal to 
one-third of the value of tho entire production 
of agriculture in all its branches during I860. 
It must be evident, therefore, that the dairy is 
second iu importance to no special agricultural 
industry of the nation. 
The associated dairy system now stretches in 
an almost unbroken line from the Atlantic to 
tho Pacific. Commencing in Maine, it sweeps 
over New England. Then throughout the Mid¬ 
dle States it is the most important industry. Its 
foot is firmly planted in the West and North¬ 
west. Crossing the Mississippi, it has pushed 
its way into Kansas, Colorado, and Nebraska. 
Even at North Platte, on the very verge of the 
rainless region, he last year found a prosperous 
cheese factory and large herds, owned bv the 
accomplished widow of the late Postma’ster- 
Ueneral Randall, associated with tho Hon. .Air. 
W’euster aud his son. 
Along the base of the Rocky Mountains, and 
in the canyons and parks of that wonderful re¬ 
gion, he had been surprised to find numerous 
herds and large dairies. In Lake Valley, on the 
shores of Lake Tahoe—one of the loveliest spots 
to be found in the Sierras—there are no less 
than 18 dairies of 150 cows each, on a tract of 8 
miles wide by 15 miles long. Hero butter is 
made which commands a ready sale in Carson 
and Virginia City at 50c. and upward per pound. 
The Mormons are developing the business iu 
Utah, and already they have factories and co op¬ 
erative dairies, while in California, a-; you know, 
all along the coast range dairies have been 
planted. The climate there is admirably adapted 
to butter-making, the temperature, winter and 
summer, never varying much from GO' 3 Fah. 
