Year: 1879

The members of the Butter, Cheese and Eggs As


sociation held their annual meeting in Chicago re-
Gently. There was hint Of hard times present or
future in that conference; an unusually large num-
Der of producers as well as middle-men ana export


ers were present, and all seemed more sangune Of


success than ever before. There was very little


time lost in speechmaking too the members seemed


to have come with tolerably clear idea Of the i'm


mediate wants Of the dairy trade, and the means by
which these wants could be met. Their words went


straight to the purpose and when they had finished
their business they went home. The principal diAi


cuiteS 10 be met IN this grelt trade just now are
the want Of proper transportation 70 Europe for
such pershable products as butter and


eggs. and the frauds and adulterations prac-
| tised By producers. Choose bears an ocean yoy-


age comparatively we'll but the freshest and most


carefully protected eggs and the finest quality OF


butter almost inevitably arrive on the other side


damaged in condition by the close air and subtitle


smells of the hold of steamer When makers,


though knowing this fact persist in throwing into
the foreign market rancid butter worked over or


composition of grease salt and annoJtO, that never


was butter at all, they not only kill the goose


that is laying the golden eggs but make its decay
| ing corpse an offence to the neighbors


Since the Introduction Of American butter and
cheese to the English market the prices have de-


clined accorlng TO recent issue OF The Spectator.


80 per cent but the quality of both articles made in
England has materially improved. Before the AmerI-


cans came into the field English butter and cheese


were deteriorating Even the famous butter OK


Eppng no longer held its place in the market. The
English farmer like every other class of workman
in that country was learning to slight and adul-


terate his work But he has the shrewdness to sec


that though he cannot undersell our poorer butter
| and cheese in tho market as long the West Is


vast dairy farm he can, by little and atten-
ton to detail in making both, keep the beSt-paylng
| class Of customers to himself Hence the "sudden
| improvement in English dairy products, especially
| the finer grades Of cheese and butter" In the


meantime our farmers are betakilg themselves to
| the manufacture andexportatiOn of oleOmargarine,


or any other thing which they can manage
| to palm of on the exporters. The complaint II ade
in Holland of our butter that 1t was fit only for
the use OF tho poorer classes, and was sold at a
| nominal price TO them, doubtless from the lack of


skill in American dairy hands. 1t Is not skill that


islaolsing when our farmers cannot hold a foreign


market. Witness tho success with which these


greasy compositions are made to simulate the


genuine article and the admirable limitations of


tho more delicate Swiss chooses that are poured
into New-York markets. 1t is not good stock that


we need, nor succulent pasturage it is simple com


mon honesty and it IS the want Of that, aud tn at
only, which will make our effort to hold the pro-


vision market of the world failure, if it does fI.
With our vast tracts of unopened fertile soil, we


can give employment to every idle man in America.
and furnish Europe with bread, meat, coal,
butter cheese and a thousand other products of


the soil. We can make the machinery for the


world, as we'll as manufactured articles, provided
we deal with common honesty and fairness. The
TRIBUNE preached this sermon to the foreign trade


two years ago, and there is not report which has


come back from our exports to any country which
Loa % al