Professor Sheldon, at the great show of the British Dairy Farmers’ Association, tried to comfort some of those present by telling them that there was a great future for dairy-farming in this country. Whilst corn-growing was doomed in England, the consumption of fresh milk was increasing—it had trebled in London within the last twenty years. Both cheese and butter ought to be consumed in much greater quantities, for there was no article of food so cheap as cheese. He had no objection to butterine; only, let it be sold as such. At the annual meeting of the same society, presided over by Lord Vernon, Canon Bagot introduced the subject of butterine, the extended use and manufacture of which is already pressing heavily on the dairy-farmer. He said he did not want to stop the sale of butterine; but he wanted the law so altered, that persons should be imprisoned, instead of being fined, for selling butterine as butter. He gave a bit of personal experience. He said he had disguised some of the Dublin dairymaids and sent them to purchase butter in eight shops. In every case, a receipt was given to the effect that the butter was pure; but on being analysed, it was found that there was not a particle of butter in any of the samples. One of these tradesmen had been fined five times for selling butterine as butter! A motion which he moved was carried—‘That the Council be requested to take into consideration the best means of prohibiting the sale of butterine as butter, and that they immediately take such steps as were desirable.’ Lord Vernon added his testimony as to the unfairness of retailing butterine for butter and selling it at one-and-sixpence a pound. He had seen enormous quantities of butterine in Paris, but there it was sold as such. About a month previously, he had been asked by a man to turn his dairy-farm into a butterine factory, by which he hoped to make ten thousand pounds a year. Under the title of ‘Sham Butter,’ in _Chambers’s Journal_ for May 15, 1880, the discovery and manufacture of butterine were briefly related. An ingenious Frenchman, M. Mège, patented a process by which beef-suet can be converted into butterine, and since then the manufacture has spread till we have factories at work in France, England, Holland, Germany, and America. In a Report laid before the House of Commons, it was declared that the substances so produced were harmless, and that good butterine was more wholesome than bad butter. In considering the subject, it must be remembered that there is good and bad butterine, as well as good and bad butter.