PRACTICAL PAPERS—SUGGESTIONS TO DAIRYMEN. 197 
SUGGESTIONS TO DAIBYMEN. 
From an addresB before the American Dairyman’s Association, Jan. 12,1870, 
BY X. A. WILLARD, A. M., OF NEW YORK. 
WHAT THE PAST SEASON HAS TAUGHT. 
The operations for the past year have demonstrated three 
things of considerable importance to the cheese dairymen. 
First,—That a low even temperature and a comparatively 
humid atmosphere in July and August, are of service in pre¬ 
serving cheese in flavor, and hence, that more attention must 
be given in the constructing of curing rooms to meet the con¬ 
dition of hot dry weather. 
Second,—That a healthy consumptive demand for cheese 
does not depend upon extreme low prices, and 
Third,—That there are markets and an outlet for our whole 
product, at a price above cost It will be of considerable im¬ 
portance, I think, for dairymen to bear in mind these three 
propositions in next year’s operations. 
The cheese-makers of New York, through the factory sys¬ 
tem and their conventions and discussions, have done immense 
service to the world, but it must be admitted, I think, that 
New York cheese-makers have not reaped the pecuniary advan¬ 
tages to which they are entitled for their efforts in this cause of 
improvement. Nor have they benefited themselves as much 
as those engaged in other branches of the dairy. The fault 
with us has been the constant effort to crowd upon one single 
stand-point— cheese. This one subject has occupied and ab¬ 
sorbed our entire attention. 
