No. Statement of Methods Employed by Winners of Cheese Prizes. Class B.-(Dairy Sage.) 1 What number and breed of cows from which this cheese was made? 2 What is their feed? 4 3 Was the milk aerated, and by what means? What was the age and temperature of milk when the rennet was applied? What preparation of rennet did you use, and how much per thousand pounds of milk? Describe your method of procedure through the remainder of the process of making. 7 How long was the cheese made? How many pounds of milk do you require to 9 FACTORIES ONLY: What was the average price paid your patrons per pound of cheese last season, from May 1 to Nov. 1? 10 DAIRIES ONLY: What was the average net price received for your cheese per pound last sea1 to Nov. 1? son, from May No. Statement of Methods Employed by Winners of Cheese Prizes.-Class C.-(Factory Plain.) Was the milk aerated, and by what means? What was the age and temperature of milk when the rennet was applied? Yes, by use of dipper. No. Morning's and night's 14 and 2 hours old. milk. 84°. 82°. and Childs & Jones's, 4 oz. 5 What preparation of rennet did you use, how much per thousand pounds of milk? 6 Describe your method of procedure through the remainder of the process of making. 73 How long was the cheese made? 8 How many pounds of milk did you require to make one pound of cheese! 9 FACTORIES ONLY: What was the average price paid your patrons per pound of cheese last season, from May 1 to Nov. 11 10 DAIRIES ONLY: What was the average net price | Home-made. Scald to 98°, tested by Curd in whey 3 hours; hot iron. pressed 16 hours. 3 months. 9 30-100. 84 cents from May 1 to 11 cents. Sept. 1. J 125, mixed breed. 1400, mixed breed. Grass with corn fodder. Fodder corn, hay, bran, c'n meal. Aerated with dipper. No. No. Statement of Methods Employed by Winners of Cheese Prizes.-Class D. (Factory Sage) FIRST PREMIUM SECOND PREMIUM. 1 What number and breed of cows from which 2 What is their feed? Was the milk aerated, and by what means? 7 8 9 What preparation of rennet did you use, and How long was the cheese made? FACTORIES ONLY: What was the average price 10 DAIRIES ONLY: What was the average net price Half 14 hours, half 2 Half 12 hours, half fresh. This was followed by music from the college quartette. Pres. Arms-It is with much pleasure that I introduce to you the Hon. D. P. Ashburn of Nebraska, superintendent of the dairy exhibit from that state at the World's Fair. ADDRESS OF MR. ASHBURN. Dairymen of Vermont, Ladies and Gentlemen: Before beginning what little I can say to you to-night, perhaps it would be well for you and me to understand our relative positions, and know the exact status of my appearing here before you. When your president invited me to come to this meeting and talk to you, a gentleman from the young state of Nebraska, who has been dairying but a few years, whose state is not as old as your state Dairymen's Association, and whose every industry is in its infancy,-I say that when he invited me to speak to you on the subject of dairying, I assured him that it would be worse than carrying coals to Newcastle for me to try to do so, and that the range of intellectual men who could come here and talk instructively to you, was so broad, he had better choose from them. He says, "Ashburn, you don't suppose I am fool enough to get a man down here that can eclipse me in this dairying talk business;" he says, "you are just the fellow we want," so I am here to add lustre to the glory of your already popular president, and I will agree to do my part; I will not disappoint him in his object in bringing me here. I need not say, I am very much pleased to be here; I am more than pleased to meet this audience. In like institutions and like gatherings in the state of Nebraska, we find, compared to this audience, but a handful of people to talk to, for, as I said before, we are but in our infancy. It does me good to see this intelligent audience, and these seats filled with people, who are here for the purpose of learning whatever they may learn in reference to one of the most important industries of the country. You are here in earnest, and that very earnestness and the very fact of your presence reminds me again that I have no right to be occupying your time. It has been said by some in the audience to-night, speaking of the West as compared with the East, "We don't see any other way, than that the West is going to crush us, we don't see any other way, but that when you get your young states developed, and thoroughly going, and with the full tide of their productions thrown upon the market, we shall be crushed, because you can produce in the West so much cheaper than we can." I don't believe ever a more erroneous feeling existed in the mind of man; we are not in competition with each other in the dairying industry; we are 1,500 miles from here, and it takes time to bring our products to your markets even when they are brought; you manufacture a high class of butter to day, and to-morrow it is in the cities on the tables. Your product is scarcely ever quoted on the market. Why? Because you sell it above market quotations to a consumer that wants a fine article. I believe nature has bestowed her gifts very equally over this country, and if we will consider aright and think a few moments, we shall see that the blessings are pretty evenly divided; it is true we raise a greater volume of corn than you do, and sell you corn, and bran, and oats, and meal; but when we get the money for our sales, we send it right back here for thousand dollar monuments that you dig out of your hills, and I will not mention a hundred other things you are manufacturing in all branches; you carry on this industry with your magnificent water powers and natural resources and send it West, and we send you our grain in return; that is simply the commerce of the country, without which we should go down. Our interests are mutual. We have a little different spirit from what you have, perhaps, in one respect; there is a rush and dash about the West that I don't find here. The anxiety to get rich in a minute you don't feel; but when I come down to your cabin homes and sit by your wholesome, warm-hearted, cordial firesides, and drink in the pure atmosphere of your virtuous homes, I realize that you have a wealth that is worth millions to you. Now I want to tell you what a thrill I got the other day when riding with my friend, Mr. Arms, across the country, came in sight of one of your schoolhouses, and saw over it the stars and stripes. Those same stars and stripes float over every schoolhouse in Nebraska; it came to me with terrible force, there is no competition here. We are sister states in one common country, our interests are mutual, and our feelings want to be fraternal feelings. Coming to my subject, "The Needs of the Dairy;" now I want to say in my own behalf right here, that I am pretty well down on the lower part of this programme, and several of those speakers, and especially the gentleman who so eloquently and elegantly addressed us last night, said in magnificent terms a good many of the things I would have blundered along to-night; so I am short of thunder already stolen; I will have to make a kind of wandering, groping around to avoid repetition. You will bear with me I trust on that account. The needs of the dairy. There are so many, the subject is so broad, there are so many phases of it, that I will not attempt to hint at but just two or three of them. I want to lay down this proposition to start with. First, that the greatest need of the dairy is a better dairyman. We frequently hear it said, and dairymen usually believe it is so with us, and perhaps with you, we want better cows. We hear it said, "If I only had better cows, that would yield more, I could make a great deal more money; our great need is cows." Now that is very unfair to the cow; the cow is just what the dairyman has made her; she is not at all responsible for her breeding, feeding or environment, and these make her just |