442 
STATE AGEICULTURAL SOCIETY. 
cent address before the American Dairymen’s Association, but I allude to 
them here that proper credit may be given to English Dairymen. I must say 
this also, in their favor: nothing while abroad struck me with more force, 
and admiration, than the perfect neatness and cleanliness of the dairy. The 
milk rooms are located beyond the reach of bad odors likely to taint the milk. 
They have stone floors, the joints nicely cemented together, so that no slops 
or putrid matter can find an entrance. The floors, the utensils and every¬ 
thing connected with the establishment are as bright, clean and sweet as the 
table and crockery of the most fastidious. Many of the farmers will not 
allow the milkers to come into the milk room, but have conductors by which 
the milk is conveyed to the tubs from the outside. 
It is this perfect cleanliness of the dairy together with the favorable con¬ 
dition of the climate and a more uniform temperature of curing rooms, that en¬ 
ables them to secure that mild pure flavor, which is characteristic of some of 
the nice grades of cheese. 
The best American cheese, has more butter in its composition, and is bet¬ 
ter manufactured as a whole than the English. 
The great defect in much of our cheese is its flavor. We have a hot bad 
climate to contend with ; we are too careless in milking and in handling the 
milk, when taints can be absorbed. We put the warm milk in cans confining 
it with a close fitting cover, and haul it a long distance in a blazing sun to 
the factory and it is often in a putrid condition before going to the vats. 
What wonder, then, that much of our cheese rich in butter and splendidly 
manfactured is out of flavor and vast sums in consequence are lost. , 
American dairyman have been trying for years to discover wherein this de¬ 
fect of flavor can be remedied. A great deal of time has been spent in the 
investigation of the subject, and a great many theories suggested, but it has 
all amounted to nothing. From my observations both, at home and abroad, 
I am convinced that first principles have been overlooked; that factories 
have been trying to make a finely flavored cheese from imperfect milk, a con¬ 
dition which manufacturers never have been and never will be able to accom¬ 
plish. A reformation must be had in securing clean and perfectly pure milk 
together wiih better curing rooms ; and then under our improved system, 
american cheese wiil stand, where our nice grades already do, as the richest 
and finest that the world produces. 
I went up to see the Royal Dairy at Windsor, and if every dairyman in 
America could go there, he wonld come back with greatly improved views in 
in regard to the importance of cleanliness in dairy practice. 
PRINCE Albert’s model farm and thf. royal dairy. 
The model farm and dairy is but a short drive from the royal palace, and is 
exceedingly interesting to one who has a taste for farming. The cluster of 
farm buildings, including that for the steam engine, stand together and are 
brick. The whole yard as well as the alleys are paved with stone. Under 
one of the long sheds were arranged the various machines for preparing the 
