Braconnot and Einhof, in Professor Johnson's Lectures on Agricultural Chemistry:

These analyses differ materially from those of the same seeds grown in this country. Whether the difference is owing to the influences of soil or climate, I am, of course, unable to say. Probably both have their effect. The seeds in the following analyses were very dry and well ripened:

For our present purpose we will use the last analyses, both because they were made of seeds grown in this country, and, like the other seeds, before considered, they were perfectly ripened and naturally dried. The casein in the last analysis corresponds in nature to the legumen in the others.

The only remaining food used for fattening animals is the cake composed of the hemp and linseeds, called oil-cake. With the great fattening properties of

this cake all are acquainted. The composition of this cake, as given by Professor Johnson, is as follows:

These analyses, the only ones available to me at present, show not only valuable fattening properties, but also rich nutritive elements, and establish this as one of the most valuable of the concentrated foods.

We are now acquainted with the composition of the different kinds of food used for animals, and it only remains for us to arrange them into a condensed form and prepare tables of their comparative equivalents, to be able to ascertain the value of each, and also the kinds which may be used together the most advantageously. It is of course impossible to make any calculations regarding the cost of the various kinds, as they vary in different localities. The analyses of grass and hay, as they appear in the following table, are the results of averaging the analyses of all the species hitherto considered; they will probably represent the constituents of the superior quality of English hay as grown in this country.

Table of comparative equivalents, prepared from the preceding analyses.

A careful examination of this table, prepared from the best English, American, and German authorities, and a comparison of the money value of these articles of food, modified as experience may suggest, with their feeding value as here given, would be of immense benefit to the farmers, and save them thousands of dollars, often injudiciously expended.

AMERICAN DAIRYING;

ITS RISE, PROGRESS, AND NATIONAL IMPORTANCE.

BY X. A. WILLARD, A. M., OF HERKIMER COUNTY, N. Y.

THE dairy has become an important branch of national industry. It is rapidly spreading over new fields, and is engaging the attention of farmers in the western, northwestern, and middle States, wherever the lands are adapted to grazing and there are springs and streams of living water. The dairy districts, though comparatively limited, embrace a larger area than has been commonly supposed. It is true, there are extensive plains at the south and southwest where the business of dairying cannot be carried on, but broad belts and isolated patches of land are scattered over our vast domain, well adapted to grazing, and such lands, when taken in the aggregate, cover a wide extent of territory.

There are two causes that have been operating the past few years to stimulate the development of this branch of industry, and have caused it to a sume proportions that give it a distinctive feature of nationality. The first is a large and increasing foreign demand for dairy products; the second is the American system of "associated dairies," now brought to such wonderful perfection that the business can be readily introduced into new sections with all the ease and certainty of success in producing the qualities attained in old dairy districts.

The foreign demand for cheese, it is believed, will be permanent, and exportations from year to year must largely increase, since the finest American grades are acknowledged to be equal to the best manufactured abroad, while the cost of production is so much less as to render competition with European dairies an easy matter on our part. This fact alone gives confidence to those about entering upon the business of dairy farming-that it will be remunerative and enduring.

In addition, as the texture and flavor of cheese have been improved, a large home demand has sprung up, which requires large quantities to meet its wants. It is believed by many that the home demand, for years to come, will more than keep pace with increased production; and home sales for the last two years would seem to prove that this view is not without foundation.

With a constantly increasing home trade and a reliable market abroad, no branch of farming to-day offers prospects of better or more permanent remuneration than the dairy.

COMMENCEMENT OF CHEESE DAIRYING AS A SPECIALTY-ITS HISTORY, ETC.

The history of American cheese dairying has never been written, and perhaps a brief glance at its rise and progress will not be out of place.

Cheese making began in Herkimer county, New York, more than fifty years ago. For upwards of twenty years its progress was slow, and the business was deemed hazardous by the majority of farmers, who believed that over-production was to be the result of those making a venture upon this specialty. The fact, however, gradually became apparent that the cheese makers were rapidly bet

tering their condition, and outstripping in wealth those who were engaged in grain raising and a mixed husbandry.

About the year 1830 dairying became pretty general in the towns of Herkimer county north of the Mohawk, and some years later spread through the southern district of the county, gradually extending into Oneida and adjoining counties. Up to this period, and for several years later, little or no cheese was shipped to Europe. It was not considered fit for market till fall or winter. It was packed in rough casks and peddled in the home market at from five to eight cents per pound. All the operations of the dairy were rude and undeveloped; the herds were milked in the open yard; the curds were worked in tubs and pressed in log presses. Everything was done by guess, and there was no order, no system, and no science in conducting operations.

In 1840 the value of the dairy products of New York-butter, cheese, and milk-was estimated by the United States census returns at $10,496,021, and in all the States at $33,787,008. Some idea of the comparative increase will be found when it is known that the value of the butter products of New York alone, in 1865, was more than $60,000,000.

From 1840 to 1850 cheese began to be shipped abroad, the first shipments being inaugurated under the auspices of Herkimer county dealers.

In 1848-49 the exports of American cheese to Great Britain were 15,386,836 pounds. Much of the cheese manufactured this year was of poor quality, and British shippers claimed to have sustained heavy losses. There was a more moderate demand the following year, and prices fell off a penny a pound, varying, from fair to strictly prime, from 6 to 64 cents for Ohio, and 6 to 63 for New York State. The exports in 1849-'50 were 12,000,000 pounds, and continued to vary, without important increase, for several years. From September, 1858, to September, 1859, the exports of cheese to Great Britain and Ireland were only 2,599 tons, and in the following year, for the same corresponding period, they were increased to 7,542 tons.

During the early part of the year 1860, Samuel Perry, of New York city, a native of Herkimer, and one of the earliest operators in the cheese trade, endeav ored to control the market, purchasing the great bulk of cheese manufactured in the country. He was possessed of great wealth, and had for years enjoyed the confidence of dairymen, and being liberal and straightforward in his dealings, he was enabled to secure the dairies by contract, making his purchases at from 9 to 10 cents per pound. Then commenced the exportation of American cheese on a scale hitherto unknown in the history of the trade; and to him belongs the credit of opening up a foreign market for this "class of goods." The exportation of cheese from New York to Europe during 1860 was 23,252,000 pounds, which was increased on the following year to 40,041,000 pounds.

About this time (1860) the associated dairy system began to attract attention. Several factories were in operation in Oneida county, and were turning out a superior article of cheese. The system had been first inaugurated by Jesse Williams, a farmer living near Rome, in that county, and was suggested from mere accidental circumstances. Mr. Williams was an experienced and skillful cheese maker, and at a time when the bulk of American cheese was poor. His dairy, therefore, enjoyed a high reputation, and was eagerly sought for by dealers. In the spring of 1851, one of his sons, having married, entered upon farming on his own account, and the father contracted the cheese made on both farms at seven cents per pound, a figure considerably higher than was being offered for other dairies in that vicinity. When the contract was made known to the son, he expressed great doubt as to whether he should be able to manufacture the character of cheese that would be acceptable under the contract. He had never taken charge of the manufacture of cheese while at home, and never having given the subject that close attention which it necessarily requires, he felt that his