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731

DAGUPAN, a town and the most important commercial centre of the province of Pangasinán, Luzon, Philippine Islands, on a branch of the Agno river near its entrance into the Gulf of Lingayen, 120 m. by rail N.N.W. of Manila. Pop. (1903), 20,357. It is served by the Manila & Dagupan railway. Dagupan has a healthy climate. It is the chief point of exportation for a very rich province, which produces sugar, indigo, Indian corn, copra, and especially rice. There are several rice mills here. Salt is an important export, being manufactured in salt water swamps and marshes throughout the province of Pangasinán (whose name, from asin, “salt,” means “the place where salt is produced”). In these, marshes grows the nipa palm, from which a liquor is distilled—there are a number of small distilleries here. Dagupan has a small shipyard in which sailing vessels and steam launches are constructed. The principal language is Pangasinán.

DAHABEAH (also spelt dahabīya, dahabīyeh, dahabeeyah, &c.), an Arabic word (variously derived from dahab, gold, and dahab, one of the forms of the verb to go) for a native passenger boat used on the Nile. The typical form is that of a barge-like house-boat provided with sails, resembling the painted galleys represented on the tombs of the Pharaohs. Similar state barges were used by the Mahommedan rulers of Egypt, and from the circumstance that these vessels were ornamented with gilding is attributed the usual derivation of the name from gold. Before the introduction of steamers dahabeahs were generally used by travellers ascending the Nile, and they are still the favourite means of travelling for the leisured and wealthy classes. The modern dahabeah is often made of iron, draws about 2 ft. of water, and is provided with one very large and one small sail. According to size it provides accommodation for from two to a dozen passengers. Steam dahabeahs are also built to meet the requirements of tourists.

DAHL, HANS (1840-  ), Norwegian painter, was born at Hardanger. After being in the Swedish army he studied art at Karlsruhe and at Düsseldorf, being a notable painter of landscape and genre. His work has considerable humour, but his colouring is hard and rather crude. In 1889 he settled in Berlin. His pictures are very popular in Norway.

DAHL, JOHANN CHRISTIAN (1778-1857), Norwegian landscape painter, was born in Bergen. He formed his style without much tuition, remaining at Bergen till he was twenty-four, when he left for the better field of Copenhagen, and ultimately settled in Dresden in 1818. He is usually included in the German school, although he was thus close on forty years of age when he finally took up his abode in Dresden, where he was quickly received into the Academy and became professor. German landscape-painting was not greatly advanced at that time, and Dahl contributed to improve it. He continued to reside in Dresden, though he travelled into Tirol and in Italy, painting many pictures, one of his best being that of the “Outbreak of Vesuvius, 1820.” He was fond of extraordinary effects, as seen in his “Winter at Munich,” and his “Dresden by Moonlight;” also the “Haven of Copenhagen,” and the “Schloss of Friedrichsburg,” under the same condition. At Dresden may be seen many of his works, notably a large picture called “Norway,” and a “Storm at Sea.” He was received into several academic bodies, and had the orders of Wasa and St Olaf sent him by the king of Norway and Sweden.

DAHL, MICHAEL (1656-1743), Swedish portrait painter, was born at Stockholm. He received his first professional education from Ernst Klocke, who had a respectable position in that northern town, which, however, Dahl left in his twenty-second year. His first destination was England, where he did not long remain, but crossed over to Paris, and made his way at last to Rome, there taking up his abode for a considerable time, painting the portraits of Queen Christina and other celebrities. In 1688 he returned to England, and became for some years a dangerous rival to Kneller. He died in London. His portraits still exist in many houses, but his name is not always preserved with them. Nagler (Künstler-Lexicon) says those at Hampton Court and at Petworth contest the palm with those of the better known and vastly more employed painter.

DAHL (or DALE), VLADIMIR IVANOVICH (1802-1872), Russian author and philologist, was born of Scandinavian parentage in 1802, and received his education at the naval cadets’ institution at St Petersburg. He joined the Black Sea fleet in 1819; but at a later date he entered the military service, and was thus engaged in the Polish campaign of 1831, and in the expedition against Khiva. He was afterwards appointed to a medical post in one of the government hospitals at St Petersburg, and was ultimately transferred to a situation in the civil service. The latter years of his life were spent at Moscow, and he died there on November 3 (October 22), 1872. Under the name of Kossack Lugansky he obtained considerable fame by his stories of Russian life:—The Dream and the Waking, A Story of Misery, Happiness, and Truth, The Door-Keeper (Dvernik), The Officer’s Valet (Denshchik). His greatest work, however, was a Dictionary of the Living Russian Tongue (Tolkovyi Slovar Zhivago Velikorusskago Yasika), which appeared in four volumes between 1861 and 1866, and is of the most essential service to the student of the popular literature and folk-lore of Russia. It was based on the results of his own investigations throughout the various provinces of Russia,—investigations which had furnished him with no fewer than 4000 popular tales and upwards of 30,000 proverbs. Among his other publications may be mentioned Bemerkungen zu Zimmermann’s Entwurf des Kriegstheaters Russlands gegen Khiwa, published in German at Orenburg, and a Handbook of Botany (Moscow, 1849).

DAHLBERG (Dahlbergh), ERIK JOHANSEN, COUNT (1625-1703), Swedish soldier and engineer, was born at Stockholm. His early studies took the direction of the science of fortification, and as an engineer officer he saw service in the latter years of the Thirty Years’ War, and in Poland. As adjutant-general and engineer adviser to Charles X. (Gustavus), he had a great share in the famous crossing of the frozen Belts, and at the sieges of Copenhagen and Kronborg he directed the engineers. In spite of these distinguished services, Dahlberg remained an obscure lieutenant-colonel for many years. His patriotism, however, proved superior to the tempting offers Charles II. of England made to induce him to enter the British service, though, in that age of professional soldiering, there was nothing in the offer that a man of honour could not accept. At last his talents were recognized, and in 1676 he became director-general of fortifications. In the wars of the next twenty-five years Dahlberg again rendered distinguished service, alike in attack (as at Helsingborg in 1677, and Dünamünde in 1700) and defence (as in the two sieges of Riga in 1700): and his work in repairing the fortresses of his own country, not less important, earned for him the title of the “Vauban of Sweden.” He was also the founder of the Swedish engineer corps. He retired as field-marshal in 1702, and died the following year.

Erik Dahlberg was responsible for the fine collection of drawings called Suecia antiqua et hodierna (Stockholm, 1660-1716; 2nd edition, 1856; 3rd edition, 1864-1865), and assisted Pufendorf in his Histoire de Charles X Gustave. He wrote a memoir of his life (to be found in Svenska Bibliotek, 1757) and an account of the campaigns of Charles X. (ed. Lundblad, Stockholm, 1823).

DAHLGREN, JOHN ADOLF (1809-1870), admiral in the U.S. navy, was the son of the Swedish consul at Philadelphia, Pennsylvania, 732 and was born in that city on the 13th of November 1809. He entered the United States navy in 1826, and saw some service in the Civil War in command of the South Atlantic blockading squadron. But he was chiefly notable as a scientific officer. His knowledge of mathematics caused him to be employed on the coast survey in 1834. In 1837 his eyesight threatened to fail, he retired in 1838-1842, and in 1847 he was transferred to the ordnance department. In this post he applied himself to the improvement of the guns of the U.S. navy. He was the inventor of the smooth bore gun which bore his name, but was from its shape familiarly known as “the soda water bottle.” It was used in the Civil War, and for several years afterwards in the United States navy. Dahlgren’s guns were first mounted in a vessel named the “Experiment,” which cruised under his command from 1857 till 1859. They were “the first practical application of results obtained by experimental determinations of pressure at different points along the bore, by Colonel Bomford’s tests—that is by boring holes in the walls of the gun, through which the pressure acts upon other bodies, such as pistol balls, pistons, &c.” (Cf. article by J. M. Brooke in Hamersley’s Naval Encyclopaedia.) When the Civil War broke out, he was on ordnance duty in the Washington navy yard, and he was one of the three officers who did not resign from confederate sympathies. His rank at the time was commander, and the command could only by held by a captain. President Lincoln insisted on retaining Commander Dahlgren, and he was qualified to keep the post by special act of Congress. He became post-captain in 1862 and rear-admiral in 1863. He commanded the Washington navy yard when he died on the 12th of July 1870.

DAHLGREN, KARL FREDRIK (1791-1844), Swedish poet, was born at Stensbruk in Östergötland on the 20th of June 1791. At a time when literary partisanship ran high in Sweden, and the writers divided themselves into “Goths” and “Phosphorists,” Dahlgren made himself indispensable to the Phosphorists by his polemical activity. In the mock-heroic poem of Markalls sömnlösa nätter (Markall’s Sleepless Nights), in which the Phosphorists ridiculed the academician Per Adam Wallmark and others, Dahlgren, who was a genuine humorist, took a prominent part. In 1825 he published Babels Torn (The Tower of Babel), a satire, and a comedy, Argus in Olympen; and in 1828 two volumes of poems. In 1829 he was appointed to an ecclesiastical post in Stockholm, which he held until his death. In a series of odes and dithyrambic pieces, entitled Mollbergs Epistlar (1819, 1820), he strove to emulate the wonderful lyric genius of K. M. Bellman, of whom he was a student and follower. From 1825 to 1827 he edited a critical journal entitled Kometen (The Comet), and in company with Almqvist he founded the Manhemsförbund, a short-lived society of agricultural socialists. In 1834 he collected his poems in one volume; and in 1837 appeared his last book, Angbåts-Sånger (Steamboat Songs). On the 1st of May 1844 he died at Stockholm. Dahlgren is one of the best humorous writers that Sweden has produced; but he was perhaps at his best in realistic and idyllic description. His little poem of Zephyr and the Girl, which is to be found in every selection from Swedish poetry, is a good example of his sensuous and ornamented style.

DAHLIA, a genus of herbaceous plants of the natural order Compositae, so called after Dr Dahl, a pupil of Linnaeus. The genus contains about nine species indigenous in the high sandy plains of Mexico. The dahlia was first introduced into Britain from Spain in 1789 by the marchioness of Bute. The species was probably D. variabilis, whence by far the majority of the forms now common have originated. The flowers, at the time of the first introduction of the plant, were single, with a yellow disk and dull scarlet rays; under cultivation since the beginning of the 19th century in France and England, flowers of numerous brilliant hues have been produced. The flower has been modified also from a flat to a globular shape, and the arrangement of the florets has been rendered quite distinct in the ranunculus and anemone-like kinds. The ordinary natural height of the dahlia is about 7 or 8 ft., but one of the dwarf races grows to only 18 in. With changes in the flower, changes in the shape of the seed have been brought about by cultivation; varieties of the plant have been produced which require more moisture than others; and the period of flowering has been made considerably earlier. In 1808 dahlias were described as flowering from September to November, but some of the dwarf varieties at present grown are in full blossom in the middle of June.

The large number of varieties may be classed as under the following heads: (1) Single dahlias. These have been derived from D. coccinea; they have a disk of tubular florets surrounded by the large showy ray florets. (2) Show dahlias, large and double with flowers self-coloured or pale-coloured and edged or tipped with a darker colour. (3) Fancy dahlias, resembling the show but having the florets striped or tipped with a second tint. (4) Bouquet or Pompon dahlias, with much smaller double flowers of various colours. (5) Cactus dahlias, derived from D. Juarezi, a form which has given rise to a beautiful race with pointed starry flowers. (6) Paeony-flowered dahlias, a new but not pretty race, with large floppy heads, broad florets and several disk florets in centre.

New varieties are procured from seed, which should be sown in pots or pans towards the end of March, and placed in a hotbed or propagating pit, the young plants being pricked off into pots or boxes, and gradually hardened off for planting out in June; they will flower the same season if the summer is a genial one. The older varieties are propagated by dividing the large tuberous roots, in doing which care must be taken to leave an eye to each portion of tuber, otherwise it will not grow. Rare varieties are sometimes grafted on the roots of others. The best and most general mode of propagation is by cuttings, to obtain which, the old tubers are placed in heat in February, and as the young shoots, which rise freely from them, attain the height of 3 in., they are taken off with a heel, and planted singly in small pots filled with fine sandy soil, and plunged in a moderate heat. They root speedily, and are then transferred to larger pots in light rich soil, and their growth encouraged until the planting-out season arrives, about the middle of June north of the Thames.

Dahlias succeed best in an open situation, and in rich deep loam, but there is scarcely any garden soil in which they will not thrive, if it is manured. For the production of fine show flowers the ground must be deeply trenched, and well manured annually. The branches as well as the blossoms require a considerable but judicious amount of thinning; they also need shading in some cases. The plants should be protected from cold winds, and when watered the whole of the foliage should be wetted. They may stand singly like common border flowers, but have the most imposing appearance when seen in masses arranged according to their height. Florists usually devote a plot of ground to them, and plant them in lines 5 to 10 ft. apart. This is done about the beginning of June, sheltering them if necessary from late frosts by inverted pots or in some other convenient way. Old roots often throw up a multitude of stems, which render thinning necessary. As the plants increase in height, they are furnished with strong stakes, to secure them from high winds. Dahlias flower on till they are interrupted by frost in autumn. The roots are then taken up, dried, and stored in a cellar, or some other place where they may be secure from frost and moisture. Earwigs are very destructive, eating out the young buds and florets. Small flower-pots half filled with dry moss and inverted on stakes placed among the branches, form a useful trap.

DAHLMANN, FRIEDRICH CHRISTOPH (1785-1860), German historian and politician, was born on the 13th of May 1785; he came of an old Hanseatic family of Wismar, which then belonged to Sweden. His father, who was the burgomaster of the town, intended him to study theology, but his bent was towards classical philology, and this he studied from 1802 to 1806 at the universities of Copenhagen and Halle, and again at Copenhagen. After finishing his studies, he translated some of the Greek tragic poets, and the Clouds of Aristophanes. But he 733 was also interested in modern literature and philosophy; and the troubles of the times, of which he had personal experience, aroused in him, as in so many of his contemporaries, a strong feeling of German patriotism, though throughout his life he was always proud of his connexion with Scandinavia, and Gustavus Adolphus was his particular hero. In 1809, on the news of the outbreak of war in Austria, Dahlmann, together with the poet Heinrich von Kleist, whom he had met in Dresden, went to Bohemia, and was afterwards with the Imperial army, up till the battle of Aspern, with the somewhat vague object of trying to convert the Austrian war into a German one. This hope was shattered by the defeat of Wagram. He now decided to try his fortunes in Denmark, where he had influential relations. After taking his doctor’s degree at Wittenberg (1810) he qualified at Copenhagen in 1811, with an essay on the origins of the ancient theatre, as a lecturer on ancient literature and history, on which he delivered lectures in Latin. His influential friends soon brought him further advancement. As early as 1812 he was summoned to Kiel, as successor to the historian Dietrich Hermann Hegewisch (1746-1812). This appointment was in two respects a decisive moment in his career; on the one hand it made him give his whole attention to a subject for which he was admirably suited, but to which he had so far given only a secondary interest; and on the other hand, it threw him into politics.

In 1815 he obtained, in addition to his professorate, the position of secretary to the perpetual deputation of the estates of Schleswig-Holstein. In this capacity he began, by means of memoirs or of articles in the Kieler Blätter, which he founded himself, to appear as an able and zealous champion of the half-forgotten rights of the Elbe duchies, as against Denmark, and of their close connexion with Germany. It was he upon whom the Danes afterwards threw the blame of having invented the Schleswig-Holstein question; certainly his activities form an important link in the chain of events which eventually led to the solution of 1864. So far as this interest affected himself, the chief profit lay in the fact that it deepened his conception of the state, and directed it to more practical ends. Whereas at that time mere speculation dominated both the French Liberalism of the school of Rotteck, and Karl Ludwig von Haller’s Romanticist doctrine of the Christian state, Dahlmann took as his premisses the circumstances as he found them, and evolved the new out of the old by a quiet process of development. Moreover, in the inevitable conflict with the Danish crown his upright point of view and his German patriotism were further confirmed. After his transference to Göttingen in 1829 he had the opportunity of working in the same spirit. As confidant of the duke of Cambridge, he was allowed to take a share in framing the Hanoverian constitution of 1833, which remodelled the old aristocratic government in a direction which had become inevitable since the July revolution in Paris; and when in 1837 the new king Ernest Augustus declared the constitution invalid, it was Dahlmann who inspired the famous protest of the seven professors of Göttingen. He was deprived of his position and banished, but he had the satisfaction of knowing that German national feeling received a mighty impulse from his courageous action, while public subscriptions prevented him from material cares.

After he had lived for several years in Leipzig and Jena, King Frederick William IV. appointed him in October 1842 to a professorship at Bonn. The years that followed were those of his highest celebrity. His Politik (1835) had already made him a great name as a writer; he now published his Dänische Geschichte (1840-1843), a historical work of the first rank; and this was soon followed by histories of the English and French revolutions, which, though of less scientific value, exercised a decisive influence upon public opinion by their open advocacy of the system of constitutional monarchy. As a teacher too he was much beloved. Though no orator, and in spite of a personality not particularly amiable or winning, he produced a profound impression upon young men by the pregnancy of his expression, a consistent logical method of thought based on Kant and by the manliness of his character. When the revolution of 1848 broke out, the “father of German nationality,” as the provisional government at Milan called him, found himself the centre of universal interest. Both Mecklenburg and Prussia offered him in vain the post of envoy to the diet of the confederation. Naturally, too, he was elected to the national assembly at Frankfort, and took a leading part in the constitutional committees appointed first by the diet, then by the parliament. His object was to make Germany as far as possible a united constitutional monarchy, with the exclusion of the whole of Austria, or at least, of its non-German parts. Prussia was to provide the emperor, but at the same time—and in this lay the doctrinaire weakness of the system—was to give up its separate existence, consecrated by history, in the same way as the other states. When, therefore, Frederick William IV., without showing any anxiety to bind himself by the conditions laid down at Frankfort, concluded with Denmark the seven months’ truce of Malmö (26th August 1848), Dahlmann proposed that the national parliament should refuse to recognize the truce, with the express intention of clearing up once for all the relations of the parliament with the court of Berlin. The motion was passed by a small majority (September 5th); but the members of Dahlmann’s party were just those who voted against it, and it was they who on the 17th of September reversed the previous vote and passed a resolution accepting the truce, after Dahlmann had failed to form a ministry on the basis of the resolution of the 5th, owing to his objection to the Radicals. Dahlmann afterwards described this as the decisive turning-point in the fate of the parliament. He did not, however, at once give up all hope. Though he took but little active part in parliamentary debates, he was very active on commissions and in party conferences, and it was largely owing to him that a German constitution was at last evolved, and that Frederick William IV. was elected hereditary emperor (28th of March 1849). He was accordingly one of the deputation which offered the crown to the king in Berlin. The king’s refusal was less of a surprise to him than to most of his colleagues. He counted on being able to compel recognition of the constitution by the moral pressure of the consent of the people. It was only when the attitude of the Radicals made it clear to him that this course would lead to a revolution, that he decided, after a long struggle, to retire from the national parliament (21st May). He was still, however, one of the chief promoters of the well-known conference of the imperial party at Gotha, the proceedings of which were not, however, satisfactory to him; and he took part in the sessions of the first Prussian chamber (1849-1850) and of the parliament of Erfurt (1850). But finally, convinced that for the moment all efforts towards the unity of Germany were unavailing, he retired from political life, though often pressed to stand for election, and again took up his work of teaching at Bonn. His last years were, however, saddened by illness, bereavement and continual friction with his colleagues. His death took place on the 5th of December 1860, following on an apoplectic fit. He was a man whose personality had contributed to the progress of the world, and whose teaching was to continue to exercise a far-reaching influence on the development of German affairs.

His chief works were:—Quellenkunde der deutschen Geschichte nach der Folge der Begebenheiten geordnet (1830, 7th edition of Dahlmann-Waitz, Quellenkunde, Leipzig, 1906); Politik, auf den Grund und das Mass der gegebenen Zustände zurückgeführt (1 vol., 1835); Geschichte Dänemarks (3 vols., 1840-1843); Geschichte der englischen Revolution (1844); Geschichte der französischen Revolution (1845).

DAHLSTJERNA, GUNNO (1661-1709), Swedish poet, whose original surname was Eurelius, was born on the 7th of September 1661 in the parish of Öhr in Dalsland, where his father was rector. He entered the university of Upsala in 1677, and after gaining his degree entered the government office of land-surveying. He was sent in 1681 on professional business to Livonia, 734 then under Swedish rule. A dissertation read at Leipzig in 1687 brought him the offer of a professorial chair in the university, which he refused. Returning to Sweden he executed commissions in land-surveying directed by King Charles XI., and in 1699 he became head of the whole department. In 1702 he was ennobled under the name of Dahlstjerna. He wandered over the whole of the coast of the Baltic, Livonia, Rügen and Pomerania, preparing maps which still exist in the office of public land-surveying in Stockholm. His death, which took place in Pomerania on his forty-eighth birthday, 7th of September 1709, is said to have been hastened by the disastrous news of the battle of Poltava. Dahlstjerna’s patriotism was touching in its pathos and intensity, and during his long periods of professional exile he comforted himself by the composition of songs to his beloved Sweden. His genius was most irregular, but at his best he easily surpasses all the Swedish poets of his time. His best-known original work is Kungaskald (Stettin, 1697), an elegy on the death of Charles XI. It is written in alexandrines, arranged in ottava rima. The poem is pompous and allegorical, but there are passages full of melody and high thoughts. Dahlstjerna was a reformer in language, and it has been well said by Atterbom that in this poem “he treats the Swedish speech just as dictatorially as Charles XI. and Charles XII. treated the Swedish nation.” In 1690 was printed at Stettin his paraphrase of the Pastor Fido of Guarini. His most popular work is his Götha kämpavisa om Konungen och Herr Peder (The Goth’s Battle Song, concerning the King and Master Peter; Stockholm, 1701). The King is Charles XII. and Master Peter is the tsar of Russia. This spirited ballad lived almost until our own days on the lips of the people as a folk-song.

DAHN, JULIUS SOPHUS FELIX (1834-  ), German historian, jurist and poet, was born on the 9th of February 1834 in Hamburg, where his father, Friedrich Dahn (1811-1889), was a leading actor at the city theatre. His mother, Constance Dahn, née Le Gay, was a noted actress. In 1834 the family moved to Munich, where the parents took leading rôles in the classical German drama, until they retired from the stage: the mother in 1865 and the father in 1878. Felix Dahn studied law and philosophy in Munich and Berlin from 1849 to 1853. His first works were in jurisprudence, Über die Wirkung der Klagverjährung bei Obligationen (Munich, 1855), and Studien zur Geschichte der germanischen Gottesurteile (Munich, 1857). In 1857 he became docent in German law at Munich university, and in 1862 professor-extraordinary, but in 1863 was called to Würzburg to a full professorship. In 1872 he removed to the university of Königsberg, and in 1888 settled at Breslau, becoming rector of the university in 1895. Meanwhile in addition to many legal works of high standing, he had begun the publication of that long series of histories and historical romances which has made his name a household word in Germany. The great history of the German migrations, Die Könige der Germanen, Bände i.-vi. (Munich and Würzburg, 1861-1870), Bände vii.-xi. (Leipzig, 1894-1908), was a masterly study in constitutional history as well as a literary work of high merit, which carries the narrative down to the dissolution of the Carolingian empire. In his Urgeschichte der germanischen und romanischen Völker (Berlin, 1881-1890), Dahn went a step farther back still, but here as in his Geschichte der deutschen Urzeit (Gotha, 1883-1888), a wealth of picturesque detail has been worked over and resolved into history with such imaginative insight and critical skill as to make real and present the indistinct beginnings of German society. Together with these larger works Dahn wrote many monographs and studies upon primitive German society. Many of his essays were collected in a series of six volumes entitled Bausteine (Berlin, 1879-1884). Not less important than his histories are the historical romances, the best-known of which, Ein Kampf um Rom, in four volumes (Leipzig, 1876), which has gone through many later editions, was also the first of the series. Others are Odhins Trost (Leipzig, 1880); Die Kreuzfahrer (Leipzig, 1884); Odhins Rache (Leipzig, 1891); Julian der Abtrünnige (Leipzig, 1894), and one of the most popular, Bis zum Tode getreu (Leipzig, 1887). The list is too long to be given in full, yet almost all are well-known. Parallel with this great production of learned and imaginative works, Dahn published some twenty small volumes of poetry. The most notable of these are the epics of the early German period. His wife Therese, née Freiin von Droste-Hülshoff, was joint-author with him of Walhall, Germanische Götter und Heldensagen (Leipzig, 1898).

DAHOMEY (Fr. Dahomé), a country of West Africa, formerly an independent kingdom, now a French colony. Dahomey is bounded S. by the Gulf of Guinea, E. by Nigeria (British), N. and N.W. by the French possessions on the middle Niger, and W. by the German colony of Togoland. The French colony extends far north of the limits of the ancient kingdom of the same name. With a coast-line of only 75 m. (1° 38′ E. to 2° 46′ 55″ E.), the area of the colony is about 40,000 sq. m., and the population over 1,000,000. As far as 9° N. the width of the colony is no greater than the coast-line. From this point, the colony broadens out both eastward and westward, attaining a maximum width of 200 m. It includes the western part of Borgu (q.v.), and reaches the Niger at a spot a little above Illo. Its greatest length N. to S. is 430 m.

Physical Features.—The littoral, part of the old Slave Coast (see Guinea,), is very low, sandy and obstructed by a bar. Behind the seashore is a line of lagoons, where small steamers can ply; east to west they are those of Porto Novo (or Lake Nokue), Whydah and Grand Popo. The Weme (300 m. long), known in its upper course as the Ofe, the most important river running south, drains the colony from the Bariba country to Porto Novo, entering the lagoon so named. The Zu is a western affluent of the Weme. Farther west is the Kuffu (150 m. long), which, before entering the Whydah lagoon, broadens out into a lake or lagoon called Ahémé, 20 m. long by 5 m. broad. The Makru and Kergigoto, each of which has various affluents, flow north-east to the Niger, which in the part of its course forming the north-east frontier of the colony is only navigable for small vessels and that with great difficulty (see Niger).

For some 50 m. inland the country is flat, and, after the first mile or two of sandy waste is passed, covered with dense vegetation. At this distance (50 m.) from the coast is a great swamp known as the Lama Marsh. It extends east to west some 25 m. and north to south 6 to 9 m. North of the swamp the land rises by regular stages to about 1650 ft., the high plateau falling again to the basin of the Niger. In the north-west a range of hills known as the Atacora forms a watershed between the basins of the Weme, the Niger and the Volta. A large part of the interior consists of undulating country, rather barren, with occasional patches of forest. The forests contain the baobab, the coco-nut palm and the oil palm. The fauna resembles that of other parts of the West Coast, but the larger wild animals, such as the elephant and hippopotamus, are rare. The lion is found in the regions bordering the Niger. Some kinds of antelopes are common; the buffalo has disappeared.

Climate.—The climate of the coast regions is very hot and moist. Four seasons are well marked: the harmattan or long dry season, from the 1st December to the 15th March; the season of the great rains, from the 15th March to the 15th July; the short dry season, from the 15th July to the 15th September; and the “little rains,” from the 15th September to the 1st December. Near the sea the average temperature is about 80° F. The harmattan prevails for several days in succession, and alternates with winds from the south and south-west. During its continuance the thermometer falls about 10°, there is not the slightest moisture in the atmosphere, vegetation dries up or droops, the skin parches and peels, and all woodwork is liable to warp and crack with a loud report. Tornadoes occur occasionally. During nine months of the year the climate is tempered by a sea-breeze, which is felt as far inland as Abomey 735 (60 m.). It generally begins in the morning, and in the summer it often increases to a stiff gale at sundown. In the interior there are but two seasons: the dry season (November to May) and the rainy season (June to October). The rains are more scanty and diminish considerably in the northern regions.

Inhabitants.—The inhabitants of the coast region are of pure negro stock. The Dahomeyans (Dahomi), who inhabit the central part of the colony, form one of eighteen closely-allied clans occupying the country between the Volta and Porto Novo, and from their common tongue known as the Ewe-speaking tribes. In their own tongue Dahomeyans are called Fon or Fawin. They are tall and well-formed, proud, reserved in demeanour, polite in their intercourse with strangers, war-like and keen traders. The Mina, who occupy the district of the Popos, are noted for their skill as surf-men, which has gained for them the title of the Krumen of Dahomey. Porto Novo is inhabited by a tribe called Nago, which has an admixture of Yoruba blood and speaks a Yoruba dialect. The Nago are a peaceful tribe and even keener traders than the Dahomi. In Whydah and other coast towns are many mulattos, speaking Portuguese and bearing high-sounding Portuguese names. In the north the inhabitants—Mahi, Bariba, Gurmai,—are also of Negro stock, but scarcely so civilized as the coast tribes. Settled among them are communities of Fula and Hausas. There are many converts to Islam in the northern districts, but the Mahi and Dahomeyans proper are nearly all fetish worshippers.

Chief Towns.—The chief port and the seat of government is Kotonu, the starting-point of a railway to the Niger. An iron pier, which extends well beyond the surf, affords facilities for shipping. Kotonu was originally a small village which served as the seaport of Porto Novo and was burnt to the ground in 1890. It has consequently the advantage of being a town laid out by Europeans on a definite plan. Situated on the beach between the sea and the lagoon of Porto Novo, the soil consists of heavy sand. Good hard roads have been made. Owing to an almost continuous, cool, westerly sea-breeze, Kotonu is, in comparison with the other coast towns, decidedly healthy for white men. Porto Novo (pop. about 50,000), the former French headquarters and chief business centre, is on the northern side of the lagoon of the same name and 20 m. north-east of Kotonu by water. The town has had many names, and that by which it is known to Europeans was given by the Portuguese in the 17th century. It contains numerous churches and mosques, public buildings and merchants’ residences. Whydah, 23 m. west of Kotonu, is an old and formerly thickly-populated town. Its population is now about 15,000. It is built on the north bank of the coast lagoon about 2 m. from the sea. There is no harbour at the beach, and landing is effected in boats made expressly to pass through the surf, here particularly heavy. Whydah, during the period of the slave-trade, was divided into five quarters: the English, French, Portuguese, Brazilian and native. The three first quarters once had formidable forts, of which the French fort alone survives. In consequence of the thousands of orange and citron trees which adorn it, Whydah is called “the garden of Dahomey.” West of Whydah, on the coast and near the frontier of Togoland, is the trading town of Grand Popo. Inland in Dahomey proper are Abomey (q.v.), the ancient capital, Allada, Kana (formerly the country residence and burial-place of the kings of Dahomey) and Dogba. In the hinterland are Carnotville (a town of French creation), Nikki and Paraku, Borgu towns, and Garu, on the right bank of the Niger near the British frontier, the terminus of the railway from the coast.

Agriculture and Trade.—The agriculture, trade and commerce of Dahomey proper are essentially different from that of the hinterland (Haut Dahomé). The soil of Dahomey proper is naturally fertile and is capable of being highly cultivated. It consists of a rich clay of a deep red colour. Finely-powdered quartz and yellow mica are met with, denoting the deposit of disintegrated granite from the interior. The principal product is palm-oil, which is made in large quantities throughout the country. The district of Toffo is particularly noted for its oil-palm orchards. Palm-wine is also made, but the manufacture is discouraged as the process destroys the tree. Next to palm-oil the principal vegetable products are maize, guinea-corn, cassava, yams, sweet potatoes, plantains, coco-nuts, oranges, limes and the African apple, which grows almost wild. The country also produces ground-nuts, kola-nuts, pine-apples, guavas, spices of all kinds, ginger, okros (Hibiscus), sugar-cane, onions, tomatoes and papaws. Plantations of rubber trees and vines have been made. Cattle, sheep, goats and fowls are scarce. There is a large fishing industry in the lagoons. Round the villages, and here and there in the forest, clearings are met with, cultivated in places, but agriculture is in a backward condition. In the grassy uplands of the interior cattle and horses thrive, and cotton of a fairly good quality is grown by the inhabitants for their own use. The prosperity of the country depends chiefly on the export of palm-oil and palm-kernels. Copra, kola-nuts, rubber and dried fish are also exported, the fish going to Lagos. The adulteration of the palm-kernels by the natives, which became a serious menace to trade, was partially checked (1900-1903) by measures taken to ensure the inspection of the kernels before shipment. Trade is mainly with Germany and Great Britain, a large proportion of the cargo passing through the British port of Lagos. Only some 25% of the commerce is with France. Cotton goods (chiefly from Great Britain), machinery and metals, alcohol (from Germany) and tobacco are the chief imports. The volume of trade, which had increased from £701,000 in 1898 to £1,230,000 in 1902, declined in 1903 to £826,000 in consequence of the failure of rain, this causing a decrease in the production of palm-oil and kernels. In 1904 the total rose to £873,399. In 1905 the figure was £734,667, and in 1907 £853,051. By the Anglo-French Convention of 1898 the imposition of differential duties on goods of British origin was forbidden for a period of thirty years from that date.

Communications.—The Dahomey railway from Kotonu to the Niger is of metre gauge (3.28 ft.). Work was begun in 1900, and in 1902 the main line was completed to Toffo, a distance of 55 m. Some difficulty was then encountered in crossing the Lama Marsh, but by the end of 1905 the railway had been carried through Abomey to Pauignan, 120 m. from Kotonu. In 1907 the rails had reached Paraku, 150 m. farther north. A branch railway from the main line serves the western part of the colony. It goes via Whydah to Segborué on Lake Ahémé. Besides the railways, tramway lines exist in various parts of Dahomey. One, 28 m. long, runs from Porto Novo through the market-town of Adjara to Sakete, close to the British frontier in the direction of Lagos. This line serves a belt of country rich in oil-palms. Kotonu is a regular port of call for steamers from Europe to the West Coast, and there is also regular steamship communication along the lagoons between Porto Novo and Lagos. There is a steamboat service between Porto Novo and Kotonu. A telegraph line connects Kotonu with Abomey, the Niger and Senegal.

Administration.—The colony is administered by a lieutenant-governor, assisted by a council composed of official and unofficial members. The colony is divided into territories annexed, territories protected, and “territories of political action,” but for administrative purposes the division is into “circles” or provinces. Over each circle is an administrator with extensive powers. Except in the annexed territories the native states are maintained under French supervision, and native laws and customs, as far as possible, retained. Natives, however, may place themselves under the jurisdiction of the French law. Such natives are known as “Assimilés.” In general the administrative system is the same as that for all the colonies of French West Africa (q.v.). The chief source of revenue is the customs, while the capitation tax contributes most to the local budget.

History.—The kingdom of Dahomey, like those of Benin and Ashanti, is an instance of a purely negro and pagan state, endowed with a highly organized government, and possessing a certain amount of indigenous civilization and culture. Its history begins about the commencement of the 17th century. At that period the country now known as Dahomey was included in the extensive kingdom of Allada or Ardrah, of which the capital was the present town of Allada, on the road from Whydah 736 to Abomey. Allada became dismembered on the death of a reigning sovereign, and three separate kingdoms were constituted under his three sons. One state was formed by one brother round the old capital of Allada, and retained the name of Allada or Ardrah; another brother migrated to the east and formed a state known under the name of Porto Novo; while the third brother, Takudonu, travelled northwards, and after some vicissitudes established the kingdom of Dahomey. The word Dahomey means “in Danh’s belly,” and is explained by the following legend which, says Sir Richard Burton, “is known (1864) to everybody in the kingdom.” Takudonu having settled in a town called Uhwawe encroached on the land of a neighbouring chief named Danh (the snake). Takudonu wearied Danh by perpetual demands for land, and the chief one day exclaimed in anger “soon thou wilt build in my belly.” So it came to pass. Takudonu slew Danh and over his grave built himself a palace which was called Dahomey, a name thenceforth adopted by the new king’s followers. About 1724-1728 Dahomey, having become a powerful state, invaded and conquered successively Allada and Whydah. The Whydahs made several attempts to recover their freedom, but without success; while on the other hand the Dahomeyans failed in all their expeditions against Grand Popo, a town founded by refugee Whydahs on a lagoon to the west. It is related that the repulses they met with in that quarter led to the order that no Dahomeyan warrior was to enter a canoe. Porto Novo at the beginning of the 19th century became tributary to Dahomey.

Such was the state of affairs at the accession of King Gezo about the year 1818. This monarch, who reigned forty years, raised the power of Dahomey to its highest pitch, extending greatly the border of his kingdom to the north. He boasted of having first organized the Amazons, a force of women to whom he attributed his successes. The Amazons, however, were state soldiery long before Gezo’s reign, and what that monarch really did was to reorganize and strengthen the force.

In 1851 Gezo attacked Abeokuta in the Yoruba country and the centre of the Egba power, but was beaten back. In the same year the king signed a commercial treaty with France, in which Gezo also undertook to preserve “the integrity of the territory belonging to the French fort” at Whydah. The fort referred to was one built in the 17th century, and in 1842 made over to a French mercantile house. England, Portugal and Brazil also had “forts” at Whydah—all in a ruinous condition and ungarrisoned. But when in 1852 England, to prevent the slave-trade, blockaded the Dahomeyan coast, energetic protests were made by Portugal and France, based on the existence of these “forts.” In 1858 Gezo died. He had greatly reduced the custom of human sacrifice, and left instructions that after his death there was to be no general sacrifice of the palace women.

Gezo was succeeded by his son Gléglé (or Gélélé), whose attacks on neighbouring states, persecution of native Christians, and encouragement of the slave-trade involved him in difficulties with Great Britain and with France. It was, said Earl Russell, foreign secretary, to check “the aggressive spirit of the king of Dahomey” that England in 1861 annexed the island of Lagos. Nevertheless in the following year Gléglé captured Ishagga and in 1864 unsuccessfully attacked Abeokuta, both towns in the Lagos hinterland. In 1863 Commander Wilmot, R.N., and in 1864 Sir Richard Burton (the explorer and orientalist) were sent on missions to the king, but their efforts to induce the Dahomeyans to give up human sacrifices, slave-trading, &c. met with no success. In 1863, however, a step was taken by France which was the counterpart of the British annexation of Lagos. In that year the kingdom of Porto Novo accepted a French protectorate, and an Anglo-French agreement of 1864 fixed its boundaries. This protectorate was soon afterwards abandoned by Napoleon III., but was re-established in 1882. At this period the rivalry of European powers for possessions in Africa was becoming acute, and German agents appeared on the Dahomeyan coast. However, by an arrangement concluded in 1885, the German protectorate in Guinea was confined to Togo, save for the town of Little Popo at the western end of the lagoon of Grand Popo. In January 1886 Portugal—in virtue of her ancient rights at Whydah—announced that she had assumed a protectorate over the Dahomeyan coast, but she was induced by France to withdraw her protectorate in December 1887. Finally, the last international difficulty in the way of France was removed by the Anglo-French agreement of 1889, whereby Kotonu was surrendered by Great Britain. France claimed rights at Kotonu in virtue of treaties concluded with Gléglé in 1868 and 1878, but the chiefs of the town had placed themselves under the protection of the British at Lagos.

With the arrangements between the European powers the Dahomeyans had little to do, and in 1889, the year in which the Anglo-French agreement was signed, trouble arose between Gléglé and the French. The Dahomeyans were the more confident, as through German and other merchants at Whydah they were well supplied with modern arms and ammunition. Gléglé claimed the right to collect the customs at Kotonu, and to depose the king of Porto Novo, and proceeded to raid the territory of that potentate (his brother). A French mission sent to Abomey failed to come to an agreement with the Dahomeyans, who attributed the misunderstandings to the fact that there was no longer a king in France! Gléglé died on the 28th of December 1889, two days after the French mission had left his capital. He was succeeded by his son Behanzin. A French force was landed at Kotonu, and severe fighting followed in which the Amazons played a conspicuous part. In October 1890 a treaty was signed which secured to France Porto Novo and Kotonu, and to the king of Dahomey an annual pension of £800. It was unlikely that peace on such terms would prove lasting, and Behanzin’s slave-raiding expeditions led in 1892 to a new war with France. General A. A. Dodds was placed in command of a strong force of Europeans and Senegalese, and after a sharp campaign during September and October completely defeated the Dahomeyan troops. Behanzin set fire to Abomey (entered by the French troops on the 17th of November) and fled north. Pursued by the enemy, abandoned by his people, he surrendered unconditionally on the 25th of January 1894, and was deported to Martinique, being transferred in 1906 to Algeria, where he died on the 10th of December of the same year.

Thus ended the independent existence of Dahomey. The French divided the kingdom in two—Abomey and Allada—placing on the throne of Abomey a brother of the exiled monarch. Chief among the causes which led to the collapse of the Dahomeyan kingdom was the system which devoted the flower of its womanhood to the profession of arms.

Whydah and the adjacent territory was annexed to France by General Dodds on the 3rd of December 1892, and the rest of Dahomey placed under a French protectorate at the same time. The prince who had been made king of Abomey was found intriguing against the French, and in 1900 was exiled by them to the Congo, and with him disappeared the last vestige of Dahomeyan sovereignty.

Dahomey conquered, the French at once set to work to secure as much of the hinterland as possible. On the north they penetrated to the Niger, on the east they entered Borgu (a country claimed by the Royal Niger Company for Great Britain), on the west they overlapped the territory claimed by Germany as the hinterland of Togo. The struggle with Great Britain and Germany for supremacy in this region forms one of the most interesting chapters in the story of the partition of Africa. In the result France succeeded in securing a junction between Dahomey and her other possessions in West Africa, but failed to secure any part of the Niger navigable from the sea (see Africa: History, and Nigeria). A Franco-German convention of 1897 settled the boundary on the west, and the Anglo-French convention of the 14th of June 1898 defined the frontier on the east. In 1899, on the disintegration of the French Sudan, the districts of Fada N’Gurma and Say, lying north of Borgu, were added to Dahomey, but in 1907 they were transferred to Upper Senegal-Niger, with which colony they are closely connected both geographically and ethnographically. From 1894 onward the French devoted great 737 attention to the development of the material resources of the country.

The “Customs.”—Reference has already been made to the Dahomey “Customs,” which gave the country an infamous notoriety. The “Customs” appear to date from the middle of the 17th century, and were of two kinds: the grand Customs performed on the death of a king; and the minor Customs, held twice a year. The horrors of these saturnalia of bloodshed were attributable not to a love of cruelty but to filial piety. Upon the death of a king human victims were sacrificed at his grave to supply him with wives, attendants, &c. in the spirit world. The grand Customs surpassed the annual rites in splendour and bloodshed. At those held in 1791 during January, February and March, it is stated that no fewer than 500 men, women and children were put to death. The minor Customs were first heard of in Europe in the early years of the 18th century. They formed continuations of the grand Customs, and “periodically supplied the departed monarch with fresh attendants in the shadowy world.” The actual slaughter was preluded by dancing, feasting, speechmaking and elaborate ceremonial. The victims, chiefly prisoners of war, were dressed in calico shirts decorated round the neck and down the sleeves with red bindings, and with a crimson patch on the left breast, and wore long white night-caps with spirals of blue ribbon sewn on. Some of them, tied in baskets, were at one stage of the proceedings taken to the top of a high platform, together with an alligator, a cat and a hawk in similar baskets, and paraded on the heads of the Amazons. The king then made a speech explaining that the victims were sent to testify to his greatness in spirit-land, the men and the animals each to their kind. They were then hurled down into the middle of a surging crowd of natives, and butchered. At another stage of the festival human sacrifices were offered at the shrine of the king’s ancestors, and the blood was sprinkled on their graves. This was known as Zan Nyanyana or “evil night,” the king going in procession with his wives and officials and himself executing the doomed. These semi-public massacres formed only a part of the slaughter, for many women, eunuchs and others within the palace were done to death privately. The skulls were used to adorn the palace walls, and the king’s sleeping-chamber was paved with the heads of his enemies. The skulls of the conquered kings were turned into royal drinking cups, their conversion to this use being esteemed an honour. Sir Richard Burton insists (A Mission to Gelele, King of Dahome) that the horrors of these rites were greatly exaggerated. For instance, the story that the king floated a canoe in a tank of human blood was, he writes, quite untrue. He denies, too, that the victims were tortured, and affirms that on the contrary they were treated humanely, and, in many cases, even acquiesced in their fate. It seems that cannibalism was a sequel of the Customs, the bodies of the slaughtered being roasted and devoured smoking hot. On the death of the king the wives, after the most extravagant demonstrations of grief, broke and destroyed everything within their reach, and attacked and murdered each other, the uproar continuing until order was restored by the new sovereign.

Amazonian Army.—The training of women as soldiers was the most singular Dahomeyan institution. About one-fourth of the whole female population were said to be “married to the fetich,” many even before their birth, and the remainder were entirely at the disposal of the king. The most favoured were selected as his own wives or enlisted into the regiments of Amazons, and then the chief men were liberally supplied. Of the female captives the most promising were drafted into the ranks as soldiers, and the rest became Amazonian camp followers and slaves in the royal households. These female levies formed the flower of the Dahomeyan army. They were marshalled in regiments, each with its distinctive uniform and badges, and they took the post of honour in all battles. Their number has been variously stated. Sir R. F. Burton, in 1862, who saw the army marching out of Kana on an expedition, computed the whole force of female troops at 2500, of whom one-third were unarmed or only half-armed. Their weapons were blunderbusses, flint muskets, and bows and arrows. A later writer estimated the number of Amazons at 1000, and the male soldiers at 10,000. The system of warfare was one of surprise. The army marched out, and, when within a few days’ journey of the town to be attacked, silence was enjoined and no fires permitted. The regular highways were avoided, and the advance was by a road specially cut through the bush. The town was surrounded at night, and just before daybreak a rush was made and every soul captured if possible; none were killed except in self-defence, as the first object was to capture, not to kill. The season usually selected for expeditions was from January to March, or immediately after the annual “Customs.” The Amazons were carefully trained, and the king was in the habit of holding “autumn manœuvres” for the benefit of foreigners. Many Europeans have witnessed a mimic assault, and agree in ascribing a marvellous power of endurance to the women. Lines of thorny acacia were piled up one behind the other to represent defences, and at a given signal the Amazons, barefooted and without any special protection, charged and disappeared from sight. Presently they emerged within the lines torn and bleeding, but apparently insensible to pain, and the parade closed with a march past, each warrior leading a pretended captive bound with a rope.

DAILLÉ (Dallaeus), JEAN (1594-1670), French Protestant divine, was born at Châtellerault and educated at Poitiers and Saumur. From 1612 to 1621 he was tutor to two of the grandsons of Philippe de Mornay, seigneur du Plessis Marly. Ordained to the ministry in 1623, he was for some time private chaplain to Du Plessis Mornay, whose memoirs he subsequently wrote. In 1625 Daillé was appointed minister of the church of Saumur, and in 1626 was chosen by the Paris consistory to be minister of the church of Charenton. Of his works, which are principally controversial, the best known is the treatise Du vrai emploi des Pères (1631), translated into English by Thomas Smith under the title A Treatise concerning the right use of the Fathers (1651). The work attacks those who made the authority of the Fathers conclusive on matters of faith and practice. Daillé contends that the text of the Fathers is often corrupt, and that even when it is correct their reasoning is often illogical. In his Sermons on the Philippians and Colossians, Daillé vindicated his claim to rank as a great preacher as well as an able controversialist. He was president of the last national synod held in France, which met at Loudun in 1659 (H. M. Baird, The Huguenots and the Revocation of the Edict of Nantes, 1895, i. pp. 412 ff.), when, as in the Apologie des Synodes d’Alençon et de Charenton (1655), he defended the universalism of Moses Amyraut. He wrote also Apologie pour les Églises Réformées and La Foy fondée sur les Saintes Écritures. His life was written by his son Adrien, who retired to Zürich at the revocation of the edict of Nantes.

DAIRY and DAIRY-FARMING (from the Mid. Eng. deieris, from dey, a maid-servant, particularly one about a farm; cf. Norw. deia, as in bu-deia, a maid in charge of live-stock, and in other compounds; thus “dairy” means that part of the farm buildings where the “dey” works). Milk, either in its natural state, or in the form of butter and cheese, is an article of diet so useful, wholesome and palatable, that dairy management, which 738 includes all that concerns its production and treatment, constitutes a most important branch of husbandry. The physical conditions of the different countries of the world have determined in each case the most suitable animal for dairy purposes. The Laplander obtains his supplies of milk from his rein-deer, the roving Tatar from his mares, and the Bedouin of the desert from his camels. In the temperate regions of the earth many pastoral tribes subsist mainly upon the milk of the sheep. In some rocky regions the goat is invaluable as a milk-yielder; and the buffalo is equally so amid the swamps and jungles of tropical climates. The milking of ewes was once a common practice in Great Britain; but it has fallen into disuse because of its hurtful effects upon the flock. A few milch asses and goats are here and there kept for the benefit of infants or invalids; but with these exceptions the cow is the only animal now used for dairy purposes.

No branch of agriculture underwent greater changes during the closing quarter of the 19th century than dairy-farming; within the period named, indeed, the dairying industry may be said to have been revolutionized. The two great factors in this modification were the introduction about the year 1880 of the centrifugal cream-separator, whereby the old slow system of raising cream in pans was dispensed with, and the invention some ten years later of a quick and easy method of ascertaining the fat content of samples of milk without having to resort to the tedious processes of chemical analysis. About the year 1875 the agriculturists of the United Kingdom, influenced by various economic causes, began to turn their thoughts more intently in the direction of dairy-farming, and to the increased production of milk and cream, butter and cheese. On the 24th of October 1876 was held the first London dairy show, under the auspices of a committee of agriculturists, and it has been followed by a similar show in every subsequent year. The official report of the pioneer show stated that “there was a much larger attendance and a greater amount of enthusiasm in the movement than even the most sanguine of its promoters anticipated.” On the day named Professor J. Prince Sheldon read at the show a paper on the dairying industry, and proposed the formation of a society to be called the British Dairy Farmers’ Association. This was unanimously agreed to, and thus was founded an organization which has since been closely identified with the development of the dairying industry of the United Kingdom. In its earlier publications the Association was wont to reproduce from Household Words the following tribute to the cow:—

The association has, directly or indirectly, brought about many valuable reforms and improvements in dairying. Its London shows have provided, year after year, a variety of object-lessons in cheese, in butter and in dairy equipment. In order to demonstrate to producers what is the ideal to aim at, there is nothing more effective than a competitive exhibition of products, and the approach to uniform excellence of character in cheese and butter of whatever kinds is most obvious to those who remember what these products were like at the first two or three dairy shows. Simultaneously there has been a no less marked advance in the mechanical aids to dairying, including, in particular, the centrifugal cream-separator, the crude germ of which was first brought before the public at the international dairy show held at Hamburg in the spring of 1877. The association in good time set the example, now beneficially followed in many parts of Great Britain, of providing means for technical instruction in the making of cheese and butter, by the establishment of a dairy school in the Vale of Aylesbury, subsequently removing it to new and excellent premises at Reading, where it is known as the British Dairy Institute. The initiation of butter-making contests at the annual dairy shows stimulated the competitive instinct of dairy workers, and afforded the public useful object-lessons; in more recent years milking competitions have been added. Milking trials and butter tests of cows conducted at the dairy shows have afforded results of much practical value. Many of the larger agricultural societies have found it expedient to include in their annual shows a working dairy, wherein butter-making contests are held and public demonstrations are given.

What are regarded as the dairy breeds of cattle is illustrated by the prize schedule of the annual London dairy show, in which sections are provided for cows and heifers of the Shorthorn, Jersey, Guernsey, Red Polled, Ayrshire, Kerry and Dexter breeds (see Cattle). A miscellaneous class is also provided, the entries in which are mostly cross-breds. There are likewise classes for Shorthorn bulls, Jersey bulls, and bulls of any other pure breed, but it is stipulated that all bulls must be of proved descent from dams that have won prizes in the milking trials or butter tests of the British Dairy Farmers’ Association or other high-class agricultural society. The importance of securing dairy characters in the sire is thus recognized, and it is notified that, as the object of the bull classes is to encourage the breeding of bulls for dairy purposes, the prizes are to be given solely to animals exhibited in good stock-getting condition.

Milk and Butter Tests

The award of prizes in connexion with milking trials cannot be determined simply by the quantity of milk yielded in a given period, say twenty-four hours. Other matters must obviously be taken into consideration, such as the quality of the milk and the time that has elapsed since the birth cf the last calf. With regard to the former point, for example, it is quite possible for one cow to give more milk than another, but for the milk of the second cow to include the larger quantity of butter-fat. The awards are therefore determined by the total number of points obtained according to the following scheme:—

Table I.—Prize Shorthorn and Jersey Cows in the Milking Trials, London Dairy Show, 1900.

This method of award is at present the best that can be devised, but it is possible that, as experience accumulates, some rearrangement of the points may be found to be desirable. Omitting many of the details, Table I. shows some of the results in the case of Shorthorn and Jersey prize cows. The days “in milk” denote in each case the number of days that have elapsed since calving; and if the one day’s yield of milk is desired in gallons, it can be obtained approximately1 by dividing the weight in 739 pounds by 10: thus, the Shorthorn cow Heroine III. gave 52.4 ℔, or 5.24 gallons, of milk per day. The table is incidentally of interest as showing how superior as milch kine are the unregistered or non-pedigree Shorthorns—which are typical of the great majority of dairy cows in the United Kingdom—as compared with the pedigree animals entered, or eligible for entry, in Coates’s Herd-Book. The evening’s milk, it should be added, is nearly always richer in fat than the morning’s, but the percentages in the table relate to the entire day’s milk.

The milking trials are based upon a chemical test, as it is necessary to determine the percentage of fat and of solids other than fat in each sample of milk. The butter test, on the other hand, is a churn test, as the cream has to be separated from the milk and churned. The following is the scale of points used at the London dairy show in making awards in butter tests:—

Table II.—Prize Shorthorn and Jersey Cows in the Butter Tests, London Dairy Show, 1900.

The manner in which butter tests are decided will be rendered clear by a study of Table II. It is seen that whilst the much larger Shorthorn cows—having a bigger frame to maintain and consuming more food—gave both more milk and more butter in the day of twenty-four hours, the Jersey milk was much the richer in fat. In the case of the first-prize Jersey the “butter ratio,” as it is termed, was excellent, as only 13.83 ℔ of milk were required to yield 1 ℔ of butter; in the case of the second-prize Shorthorn, practically twice this quantity (or 27.11 lb) was needed. Moreover, if the days in milk are taken into account, the difference in favour of the Jersey is seen to be 123 days.

Table III.—Summary of the English Jersey Cattle Society’s Butter Tests, Fourteen Years, 1886-1899.

The butter-yielding capacity of the choicest class of butter cows, the Jerseys, is amply illustrated in the results of the butter tests conducted by the English Jersey Cattle Society over the period of fourteen years 1886 to 1899 inclusive. These tests were carried out year after year at half a dozen different shows, and the results are classified in Table III. according to the age of the animals. The average time in milk is measured by the number of days since calving, and the milk and butter yields are those for the day of twenty-four hours. The last column shows the “butter ratio.” This number is lower in the case of the Jerseys than in that of the general run of dairy cows. The average results from the total of 1023 cows of the various ages are:—One day’s milk, 32 ℔ 2¼ oz., equal to about 3 gallons or 12 quarts; one day’s butter, 1 ℔ 10¾ oz.; butter ratio, 19.13 or about 16 pints of milk to 1 ℔ of butter. Individual yields are sometimes extraordinarily high. Thus at the Tring show in 1899 the three leading Jersey cows gave the following results:—

The eight prize-winning Jerseys on this occasion, with an average weight of 916 ℔ and an average of 117 days in milk, yielded an average of 2 ℔ 9 oz. of butter per cow in the twenty-four hours, the butter ratio working out at 16.69. At the Tring show of 1900 a Shorthorn cow Cherry gave as much as 4 ℔ 4½ oz. of butter in twenty-four hours; she had been in milk 41 days, and her butter ratio worked out at 15.79, which is unusually good for a big cow.

In the six years 1895 to 1900 inclusive 285 cows of the Shorthorn, Jersey, Guernsey and Red Polled breeds were subjected to butter tests at the London dairy show, and the general results are summarized in Table IV.

Although cows in the showyard may perhaps be somewhat upset by their unusual surroundings, and thus not yield so well as at home, yet the average results of these butter-test trials over a number of years are borne out by the private trials that have taken place in various herds. The trials have, moreover, brought into prominence the peculiarities of different breeds, such as: (a) that the Shorthorns, Red Polls and Kerries, being cattle whose milk contains small fat globules, are better for milk than the Jerseys and Guernseys, whose milk is richer, containing larger-sized fat globules, and is therefore more profitable for converting into butter; (b) that the weights of the animals, and consequently the proportionate food, must be taken into account in estimating the cost of the dairy produce; (c) that the influence of the stage reached in the period of lactation is much more marked in some breeds than in others.

Table IV.—Average Butter Yields and Butter Ratios at the London Dairy Show, Six Years, 1895-1900.

An instructive example of the milk-yielding capacity of Jersey cows is afforded in the carefully kept records of Lord Rothschild’s herd at Tring Park, Herts. Overleaf are given the figures for four years, the gallons being calculated at the rate of 10 lb of milk to the gallon.

740

The average over the four years works out at about 630 gallons per cow per annum.

Cows of larger type will give more milk than the Jerseys, but it is less rich in fat. The milk record for the year 1900 of the herd of Red Polled cattle belonging to Mr Garrett Taylor, Whitlingham, Norfolk, affords a good example. The cows in the herd, which had before 1900 produced one or more calves, and in 1900 added another to the list, being in full profit the greater part of the year, numbered 82. Their total yield was 521,950 ℔ of milk, or an average of 6365 ℔—equivalent to about 636 gallons—per cow. In 1899 the average yield of 96 cows was 6283 ℔ or 628 gallons; in 1898 the average yield of 75 cows was 6473 ℔ or 647 gallons. Of cows which dropped a first calf in the autumn of 1899, one of them—Lemon—milked continuously for 462 days, yielding a total of 7166 ℔ of milk, being still in milk when the herd year closed on the 27th of December. Similar cases were those of Nora, which gave 9066 ℔ of milk in 455 days; Doris, 8138 ℔ in 462 days; Brisk, 9248 ℔ in 469 days; Della, 8806 ℔ in 434 days, drying 28 days before the year ended; and Lottie, 6327 ℔ in 394 days, also drying 28 days before the year ended; these were all cows with their first calf. Eight cows in the herd gave milk on every day of the 52 weeks, and 30 others had their milk recorded on 300 days or more. Three heifers which produced a first calf before the 11th of April 1900, averaged in the year 4569 ℔ of milk, or about 456 gallons. In 1900 three cows, Eyke Jessie, Kathleen and Doss, each gave over 10,000 ℔, or 1000 gallons of milk; four cows gave from 9000 ℔ to 10,000 ℔, two from 8000 ℔ to 9000 ℔, 17 from 7000 ℔ to 8000 ℔, 19 from 6000 ℔ to 7000 ℔, 30 from 5000 ℔ to 6000 ℔, and 16 from 4000 ℔ to 5000 ℔. The practice, long followed at Whitlingham, of developing the milk-yielding habit by milking a young cow so long as she gives even a small quantity of milk daily, is well supported by the figures denoting the results.

Though milking trials and butter tests are not usually available to the ordinary dairy farmer in the management of his herd, it is, on the other hand, a simple matter for him to keep what is known as a milk register. By a milk register is meant a record of the quantity of milk yielded by a cow. In other words, it is a quantitative estimation of the milk the cow gives. It affords no information as to the quality of the milk or as to its butter-yielding or cheese-yielding capacity. Nevertheless, by its aid the milk-producing capacity of a cow can be ascertained exactly, and her character in this respect can be expressed by means of figures about which there need be no equivocation. A greater or less degree of exactness can be secured, according to the greater or less frequency with which the register is taken. Even a weekly register would give a fair idea as to the milk yields of a cow, and would be extremely valuable as compared with no register at all.

The practice of taking the milk register, as followed in a well-known dairy, may be briefly described. The cows are always milked in the stalls, and during summer they are brought in twice a day for this purpose. After each cow is milked, the pail containing the whole of her milk is hung on a spring balance suspended in a convenient position, and from the gross weight indicated there is deducted the already known weight of the pail.2 The difference, which represents the weight of milk, is recorded in a book suitably ruled. This book when open presents a view of one week’s records. In the left-hand column are the names of the cows; on the right of this are fourteen columns, two of which receive the morning and evening record of each cow. In a final column on the right appears the week’s total yield for each cow; and space is also allowed for any remarks. Fractions of a pound are not entered, but 18 ℔ 12 oz. would be recorded as 19 ℔, whereas 21 ℔ 5 oz. would appear as 21 ℔, so that a fraction of over half a pound is considered as a whole pound, and a fraction of under half a pound is ignored. By dividing the pounds by 10 the yield in gallons is readily ascertained.

Every dairy farmer has some idea, as to each of his cows, whether she is a good, a bad or an indifferent milker, but such knowledge is at best only vague. By the simple means indicated the character of each cow as a milk-producer is slowly but surely recorded in a manner which is at once exact and definite. Such a record is particularly valuable to the farmer, in that it shows to him the relative milk-yielding capacities of his cows, and thus enables him gradually to weed out the naturally poor milkers and replace them by better ones. It also guides him in regulating the supply of food according to the yield of milk. The register will, in fact, indicate unerringly which are the best milk-yielding cows in the dairy, and which therefore are, with the milking capacity in view, the best to breed from.

The simplicity and inexpensiveness of the milk register must not be overlooked. These are features which should commend it especially to the notice of small dairy farmers, for with a moderate number of cows it is particularly easy to introduce the register. But even with a large dairy it will be found that, as soon as the system has got fairly established, the additional time and trouble involved will sink into insignificance when compared with the benefits which accrue.

The importance of ascertaining not only the quantity, but also the quality of milk is aptly illustrated in the case of two cows at the Tring show, 1900. The one cow gave in 24 hours 4½ gallons of milk, which at 7d. per gallon would work out at about 2s. 7d.; she made 2 ℔ 12 oz. of butter, which at 1s. 4d. per ℔ would bring in 3s. 8d.; consequently by selling the milk the owner lost about 1s. 1d. per day. The second cow gave 51⁄3 gallons of milk, which would work out at 3s. 1d.; she made 1 ℔ 12 oz. of butter, which would only be worth 2s. 4d., so that by converting the milk into butter the owner lost 9d. per day.

The colour of milk is to some extent an indication of its quality—the deeper the colour the better the quality. The colour depends upon the size of the fat globules, a deep yellowish colour indicating large globules of fat. When the globules are of large size the milk will churn more readily, and the butter is better both in quality and in colour.

The following fifty dairy rules relating to the milking and general management of cows, and to the care of milk and dairy utensils, were drawn up on behalf of, and published by, the United States department of agriculture at Washington. They are given here with a few merely verbal alterations:—

Food and Milk Production

In their comprehensive paper relating to the feeding of animals published in 1895, Lawes and Gilbert discussed amongst other questions that of milk production, and directed attention to the great difference in the demands made on the food—on the one hand for the production of meat (that is, of animal increase), and on the other for the production of milk. Not only, however, do cows of different breeds yield different quantities of milk, and milk of characteristically different composition, but individual animals of the same breed have very different milk-yielding capacity; and whatever the capacity of a cow may be, she has a maximum yield at one period of her lactation, which is followed by a gradual decline. Hence, in comparing the amounts of constituents stored up in the fattening increase of an ox with the amounts of the same constituents removed in the milk of a cow, it is necessary to assume a wide range of difference in the yield of milk. Accordingly, Table V. shows the amounts of nitrogenous substance, of fat, of non-nitrogenous substance not fat, of mineral matter, and of total solid matter, carried off in the weekly yield of milk of a cow, on the alternative assumptions of a production of 4, 6, 8, 10, 12, 14, 16, 18 or 20 quarts per head per day. For comparison, there are given at the foot of the table the amounts of nitrogenous substance, of fat, of mineral matter, and of total solid matter, in the weekly increase in live-weight of a fattening ox of an average weight of 1000 ℔—on the assumption of a weekly increase, first, of 10 ℔, and, secondly, of 15 ℔. The estimates of the amounts of constituents in the milk are based on the assumption that it will contain 12.5% of total solids—consisting of 3.65 albuminoids, 3.50 butter-fat, 4.60 sugar and 0.75 of mineral matter. The estimates of the constituents in the fattening increase of oxen are founded on determinations made at Rothamsted.

Table V.—Comparison of the Constituents of Food carried off in Milk, and in the Fattening Increase of Oxen.

With regard to the very wide range of yield of milk per head per day which the figures in the following table assume, it may be remarked that it is by no means impossible that the same animal might yield the largest amount, namely, 20 quarts, or 5 gallons, per day near the beginning, and only 4 quarts, or 742 1 gallon, or even less, towards the end of her period of lactation. At the same time, an entire herd of, for example, Shorthorns or Ayrshires, of fairly average quality, well fed, and including animals at various periods of lactation, should not yield an average of less than 8 quarts, or 2 gallons, and would seldom exceed 10 quarts, or 2½ gallons, per head per day the year round.

For the sake of illustration, an average yield of milk of 10 quarts, equal 2½ gallons, or between 25 and 26 ℔ per head per day, may be assumed, and the amount of constituents in the weekly yield at this rate may be compared with that in the weekly increase of the fattening ox at the higher rate assumed in the table, namely, 15 ℔ per 1000 ℔ live-weight, or 1.5% per week. It is seen that whilst of the nitrogenous substance of the food the amount stored up in the fattening increase of an ox would be only 1.13 ℔, the amount carried off as such in the milk would be 6.6 ℔, or nearly six times as much. Of mineral matter, again, whilst the fattening increase would only require about 0.22 ℔, the milk would Carry off 1.35 ℔, or again about six times as much. Of fat, however, whilst the fattening increase would contain 9.53 ℔, the milk would contain only 6.33 ℔, or only about two-thirds as much. On the other hand, whilst the fattening increase contains no other non-nitrogenous substance than fat, the milk would carry off 8.32 ℔ in the form of milk-sugar. This amount of milk-sugar, reckoned as fat, would correspond approximately to the difference between the fat in the milk and that in the fattening increase.

It is evident, then, that the drain upon the food is very much greater for the production of milk than for that of meat. This is especially the case in the important item of nitrogenous substance; and if, as is frequently assumed, the butter-fat of the milk is at any rate largely derived from the nitrogenous substance of the food, so far as it is so at least about two parts of such substance would be required to produce one of fat. On such an assumption, therefore, the drain upon the nitrogenous substance of the food would be very much greater than that indicated in the table as existing as nitrogenous substance in the milk. To this point further reference will be made presently.

Table VI.—Constituents consumed per 1000℔ Live-Weight per Day, for Sustenance and for Milk-Production. The Rothamsted Herd of 30 Cows, Spring 1884.

Attention may next be directed to the amounts of food, and of certain of its constituents, consumed for the production of a given amount of milk. This point is illustrated in Table VI., which shows the constituents consumed per 1000 ℔ live-weight per day in the case of the Rothamsted herd of 30 cows in the spring of 1884. On the left hand are shown the actual amounts of the different foods consumed per 1000 ℔ live-weight per day; and in the respective columns are recorded—first the amounts of total dry substance which the foods contained, and then the amounts of digestible nitrogenous, digestible non-nitrogenous (reckoned as starch), and digestible total organic substance which the different foods would supply; these being calculated according to Lawes and Gilbert’s own estimates of the percentage composition of the foods, and to Wolff’s estimates of the proportion of the several constituents which would be digestible.

The first column shows that the amount of total dry substance of food actually consumed by the herd, per 1000 ℔ live-weight per day, was scarcely 20 ℔ whilst Wolff’s3 estimated requirement, as stated at the foot of the table, is 24 ℔. But his ration would doubtless consist to a greater extent of hay and straw-chaff, containing a larger proportion of indigestible and effete woody fibre. The figures show, indeed that the Rothamsted ration supplied, though nearly the same, even a somewhat less amount of total digestible constituents than Wolff’s.

Of digestible nitrogen substance the food supplied 2.64 ℔ per day, whilst the amount estimated to be required for sustenance merely is 0.57 ℔; leaving, therefore, 2.07 ℔ available for milk production. The 23.3 ℔ of milk yielded per 1000 ℔ live-weight per day would, however, contain only 0.85 ℔; and there would thus remain an apparent excess of 1.22 ℔ of digestible nitrogenous substance in the food supplied. But against the amount of 2.64 ℔ actually consumed, Wolff’s estimate of the amount required for sustenance and for milk-production is 2.5 ℔, or but little less than the amount actually consumed at Rothamsted. On the assumption that the expenditure of nitrogenous substance in the production of milk is only in the formation of the nitrogenous substances of the milk, there would appear to have been a considerable excess given in the food. But Wolff’s estimate assumes no excess of supply, and that the whole is utilized; the fact being that he supposes the butter-fat of the milk to have been derived largely, if not wholly, from the albuminoids of the food.

It has been shown that although it is possible that some of the fat of a fattening animal may be produced from the albuminoids of the food, certainly the greater part of it, if not the whole, is derived from the carbohydrates. But the physiological conditions of the production of milk are so different from those for the production of fattening increase, that it is not admissible to judge of the sources of the fat of the one from what may be established in regard to the other. It has been assumed, however, by those who maintain that the fat of the fattening animal is formed from albuminoids, that the fat of milk must be formed in the same way. Disallowing the legitimacy of such a deduction, there do, nevertheless, seem to be reasons for supposing that the fat of milk may, at any rate in large proportion, be derived from albuminoids.

Thus, as compared with fattening increase, which may in a sense be said to be little more than an accumulation of reserve material from excess of food, milk is a special product, of a special gland, for a special normal exigency of the animal. Further, whilst common experience shows that the herbivorous animal becomes the more fat the more, within certain limits, its food is rich in carbohydrates, it points to the conclusion that both the yield of milk and its richness in butter are more connected with a liberal supply of the nitrogenous constituents in the food. Obviously, so far as this is the case, it may be only that thereby more active change in the system, and therefore greater activity of the special function, is maintained. The evidence at command is, at any rate, not inconsistent with the supposition that a good deal of the fat of milk may have its source in the breaking up of albuminoids, but direct evidence on the point is still wanting; and supposing such breaking up to take place in the gland, the question arises—What becomes of the by-products? Assuming, however, that such change does take place, the amount of nitrogenous substance supplied to the Rothamsted cows would be less 743 in excess of the direct requirement for milk-production than the figures in the table would indicate, if, indeed, in excess at all.

The figures in the column of Table VI. relating to the estimated amount of digestible non-nitrogenous substance reckoned as starch show that the quantity actually consumed was 11.71 ℔, whilst the amount estimated by Wolff to be required was 12.5 ℔, besides 0.4 ℔ of fat. The figures further show that, deducting 7.4 ℔ for sustenance from the quantity actually consumed, there would remain 4.31 ℔ available for milk-production, whilst only about 3.02 ℔ would be required supposing that both the fat of the milk and the sugar had been derived from the carbohydrates of the food; and, according to this calculation, there would still be an excess in the daily food of 1.29 ℔. It is to be borne in mind, however, that estimates of the requirement for mere sustenance are mainly founded on the results of experiments in which the animals are allowed only such a limited amount of food as will maintain them without either loss or gain when at rest. But physiological considerations point to the conclusion that the expenditure, independently of loss or gain, will be the greater the more liberal the ration, and hence it is probable that the real excess, if any, over that required for sustenance and milk-production would be less than that indicated in the table, which is calculated on the assumption of a fixed requirement for sustenance for a given live-weight of the animal. Supposing that there really was any material excess of either the nitrogenous or the non-nitrogenous constituents supplied over the requirement for sustenance and milk-production, the question arises—Whether, or to what extent, it conduced to increase in live-weight of the animals, or whether it was in part, or wholly, voided, and so wasted.

Table VII.—Percentage Composition of Milk each Month of the Year; also Average Yield of Milk, and of Constituents, per Head per Day each Month, according to Rothamsted Dairy Records.

As regards the influence of the period of the year, with its characteristic changes of food, on the quantity and composition of the milk, the first column of the second division of Table VII. shows the average yield of milk per head per day of the Rothamsted herd, averaging about 42 cows, almost exclusively Shorthorns, in each month of the year, over six years, 1884 to 1889 inclusive; and the succeeding columns show that amounts of butter-fat, of solids not fat, and of total solids in the average yield per head per day in each month of the year, calculated, not according to direct analytical determinations made at Rothamsted, but according to the results of more than 14,000 analyses made, under the superintendence of Dr Vieth, in the laboratory of the Aylesbury Dairy Company in 1884;4 the samples analysed representing the milk from a great many different farms in each month.

It should be stated that the Rothamsted cows had cake throughout the year; at first 4 ℔ per head per day, but afterwards graduated according to the yield of milk, on the basis of 4 ℔ for a yield of 28 ℔ of milk, the result being that then the amount given averaged more per head per day during the grazing period, but less earlier and later in the year. Bran, hay and straw-chaff, and roots (generally mangel), were also given when the animals were not turned out to grass. The general plan was, therefore, to give cake alone in addition when the cows were turned out to grass, but some other dry food, and roots, when entirely in the shed during the winter and early spring months.

Referring to the column showing the average yield of milk per head per day each month over the six years, it will be seen that during the six months January, February, September, October, November and December the average yield was sometimes below 20 ℔ and on the average only about 21 ℔ of milk per head per day; whilst over the other six months it averaged 27.63 ℔, and over May and June more than 31 ℔ per head per day. That is to say, the quantity of milk yielded was considerably greater during the grazing period than when the animals had more dry food, and roots instead of grass.

Next, referring to the particulars of composition, according to Dr Vieth’s results, which may well be considered as typical for the different periods of the year, it is seen that the specific gravity of the milk was only average, or lower than average, during the grazing period, but rather higher in the earlier and later months of the year. The percentage of total solids was rather lower than the average at the beginning of the year, lowest during the chief grazing months, but considerably higher in the later months of the year, when the animals were kept in the shed and received more dry food. The percentage of butter-fat follows very closely that of the total solids, being the lowest during the best grazing months, but considerably higher than the average during the last four or five months of the year, when more dry food was given. The percentage of solids not fat was considerably the lowest during the later months of the grazing period, but average, or higher than average, during the earlier and later months of the year. It may be observed that, according to the average percentages given in the table, a gallon of milk will contain more of both total solids and of butter-fat in the later months of the year; that is, when there is less grass and more dry food given.

Turning to the last three columns of the table, it is seen that although, as has been shown, the percentage of the several constituents in the milk is lower during the grazing months, the actual amounts contained in the quantity of milk yielded per head are distinctly greater during those months. Thus, the amount of butter-fat yielded per head per day is above the average of the year from April to September inclusive; the amounts of solids not fat are over average from April to August inclusive; and the amounts of total solids yielded are average, or over average, from April to August inclusive.

From the foregoing results it is evident that the quantity of milk yielded per head is very much the greater during the grazing months of the year, but that the percentage composition of the milk is lower during that period of higher yield, and considerably higher during the months of more exclusively dry-food feeding. Nevertheless, owing to the much greater quantity of milk yielded during the grazing months, the actual quantity of constituents yielded per Cow is greater during those months than during the months of higher percentage composition but lower yield of milk per head. It may be added that a careful consideration of the number of 744 newly-calved cows brought into the herd each month shows that the results as above stated were perfectly distinct, independently of any influence of the period of lactation of the different individuals of the herd.

The few results which have been brought forward in relation to milk-production are admittedly quite insufficient adequately to illustrate the influence of variation in the quantity and composition of the food on the quantity and composition of the milk yielded. Indeed, owing to the intrinsic difficulties of experimenting on such a subject, involving so many elements of variation, any results obtained have to be interpreted with much care and reservation. Nevertheless, it may be taken as clearly indicated that, within certain limits, high feeding, and especially high nitrogenous feeding, does increase both the yield and the richness of the milk.5 But it is evident that when high feeding is pushed beyond a comparatively limited range, the tendency is to increase the weight of the animal—that is, to favour the development of the individual, rather than to enhance the activity of the functions connected with the reproductive system. This is, of course, a disadvantage when the object is to maintain the milk-yielding condition of the animal; but when a cow is to be fattened off it will be otherwise.

It has been stated that, early in the period of six years in which the Rothamsted results that have been quoted were obtained, the amount of oil-cake given was graduated according to the yield of milk of each individual cow; as it seemed unreasonable that an animal yielding, say, only 4 quarts per day, should receive, beside the home foods, as much cake as one yielding several times the quantity. The obvious inference is, that any excess of food beyond that required for sustenance and milk-production would tend to increase the weight of the animal, which, according to the circumstances, may or may not be desirable.

It may be observed that direct experiments at Rothamsted confirm the view, arrived at by common experience, that roots, and especially mangel, have a favourable effect on the flow of milk. Further, the Rothamsted experiments have shown that a higher percentage of butter-fat, of other solids, and of total solids, was obtained with mangel than with silage as the succulent food. The yield of milk was, however, in a much greater degree increased by grazing than by any other change in the food; and at Rothamsted the influence of roots comes next in order to that of grass, though far behind it, in this respect. But with grazing, as has been shown, the percentage composition of the milk is considerably reduced; though, owing to the greatly increased quantity yielded, the amount of soil-constituents removed in the milk when cows are grazing may nevertheless be greater per head per day than under any other conditions. Lastly, it has been clearly illustrated how very much greater is the demand upon the food, especially for nitrogenous and for mineral constituents, in the production of milk than in that of fattening increase.

Manurial Value of Food consumed in the Production of Milk

In any attempt to estimate the average value of the manure derived from the consumption of food for the production of milk, the difficulty arising from the very wide variation in the amount of milk yielded by different cows, or by the same cow at different periods of her lactation, is increased by the inadequate character of information concerning the difference in the amount of the food actually consumed by the animal coincidently with the production of such different amounts of milk. But although information is lacking for correlating, with numerical accuracy, the great difference in milk-yield of individual cows with the coincident differences in consumption to produce it, it may be considered as satisfactorily established that more food is consumed by a herd of cows to produce a fair yield of milk, of say 10 or 12 quarts per head per day, than by an equal live-weight of oxen fed to produce fattening increase. In the cases supposed it may, for practical purposes, be assumed that the cows would consume about one-fourth more food than the oxen. Accordingly, in the Rothamsted estimates of the value of the manure obtained on the consumption of food for the production of milk, it is assumed that one-fourth more will be consumed by 1000 ℔ live-weight of cows than by the same weight of oxen; but the estimates of the amounts of the constituents of the food removed in the milk, or remaining for manure, are nevertheless reckoned per ton of each kind of food consumed, as in the case of those relating to feeding for the production of fattening increase. It may be added that the calculations of the amounts of the constituents in the milk are based on the same average composition of milk as is adopted in the construction of Table V. Thus the nitrogen is taken at 0.579 (= 3.65 nitrogenous substance)%, the phosphoric acid at 0.2175%, and the potash at 0.1875% in the milk.

Table VIII. shows in detail the estimate of the amount of nitrogen in one ton of each food, and in the milk produced from its consumption, on the assumption of an average yield of 10 quarts per head per day; also the amount remaining for manure, the amount of ammonia corresponding to the nitrogen, and the value of the ammonia at 4d. per ℔. Similar particulars are also given in relation to the phosphoric acid and the potash consumed in the food, removed in the milk, and remaining for manure, &c. This table will serve as a sufficient illustration of the mode of estimating the total or original value of the manure, derived from the consumption of the different foods for the production of milk in the case supposed; that is, assuming an average yield of a herd of 10 quarts per head per day.

In Table IX. are given the results of similar detailed calculations of the total or original manure-value (as in Table VIII. for 10 quarts), on the alternative assumptions of a yield of 6, 8, 12 or 14 quarts per head per day. For comparison there is also given, in the first column, the estimate of the total or original manure-value when the foods are consumed for the production of fattening increase.

So much for the plan and results of the estimations of total or original manure-value of the different foods, that is, deducting only the constituents removed in the milk, and reckoning the remainder at the prices at which they can be purchased in artificial manures. With a view to direct application to practice, however, it is necessary to estimate the unexhausted manure-value of the different foods, or what may be called their compensation-value, after they have been used for a series of years by the outgoing tenant and he has realized a certain portion of the manure-value in his increased crops. In the calculations for this purpose the rule is to deduct one-half of the original manure-value of the food used the last year, and one-third of the remainder each year to the eighth, in the case of all the more concentrated foods and of the roots—in fact, of all the foods in the list excepting the hays and the straws. For these, which contain larger amounts of indigestible matter, and the constituents of which will be more slowly available to crops, two-thirds of the original manure-value is deducted for the last year, and only 745 one-fifth from year to year to the eighth year back. The results of the estimates of compensation-value so made are given for the five yields of 6, 8, 10, 12 and 14 quarts of milk per head per day respectively in Lawes and Gilbert’s paper6 on the valuation of the manures obtained by the consumption of foods for the production of milk, which may be consulted for fuller details. It must, however, be borne in mind that when cows are fed in sheds or yards the manure is generally liable to greater losses than is the case with fattening oxen. The manure of the cow contains much more water in proportion to solid matter than that of the ox. Water will, besides, frequently be used for washing, and it may be that a good deal of the manure is washed into drains and lost. In the event, therefore, of a claim for compensation, the management and disposal of the manure requires the attention of the valuer. Indeed, the varying circumstances that will arise in practice must be carefully considered. Bearing these in mind, the estimates may be accepted as at any rate the best approximation to the truth that existing knowledge provides; and they should be found sufficient for the requirements of practical use. Obviously they will be more directly applicable in the case of cows feeding entirely on the foods enumerated in the list, and not depending largely on grass; but, even when the animals are partially grass-fed, the value of the manure derived from the additional dry food or roots may be estimated according to the scale given.

Table VIII.—Estimates of the Total or Original Manure-Value of Cattle Foods after Consumption by Cows for the Production of Milk. Valuation on the assumption of an average production by a herd of 10 quarts of milk per head per day.

Cheese and Cheese-Making

For generations, perhaps for centuries, the question has been discussed as to why there should be so large a proportion of bad and inferior cheese and so small a proportion of really good cheese made in farmhouses throughout the land. That the result is not wholly due to skill and care or to the absence of these qualities on the part of the dairymaid may now be taken for granted. Instances might be quoted in which the most painstaking of dairymaids, in the cleanest of dairies, have failed to produce cheese of even second-rate quality and character, and yet others in which excellent cheese has been made under commonplace 746 conditions as to skill and equipment, and with not much regard to cleanliness in the dairy. The explanation of what was so long a mystery has been found in the domain of ferments. It is now known that whilst various micro-organisms, which in many dairies have free access to the milk, have ruined an incalculable quantity of cheese—and of butter also—neither cheese nor butter of first-rate quality can be made without the aid of lactic acid bacilli. As an illustrative case, mention may be made of that of two most painstaking dairymaids who had tried in vain to make good cheese from the freshest of milk in the cleanest of dairies in North Lancashire. Advice to resort to the use of the ferment was acted upon, and the result was a revelation and a transformation, excellent prize-winning cheese being made from that time forward. By the addition of a “starter,” in the form of a small quantity of sour milk, whey or buttermilk, in an advanced stage of fermentation, the development of acidity in the main body of milk is accelerated. It has been ascertained that the starter is practically a culture of bacteria, which, if desired, may be obtained as a pure culture. Professor J. R. Campbell, as the result of experiments on pure cultures for Cheddar cheese-making, states7 that (1) first-class Cheddar cheese can be made by using pure cultures of a lactic organism; (2) this organism abounds in all samples of sour milk and sour whey; (3) the use of a whey starter is attended with results equal in every respect to those obtained from a milk-starter. It is well within the power of any dairyman to prepare what is practically a pure culture of the same bacterium as is supplied from the laboratory. Moreover, the sour-whey starter used by some of the successful cheese-makers before the introduction of the American system is in effect a pure culture, from which it follows that these men had, by empirical methods, attained the same end as that to which bacteriological research subsequently led. Wherever a starter is necessary, the use of a culture practically pure is imperative, whether such culture be obtained from the laboratory or prepared by what may be called the “home-made starter.” Pure cultures may be bought for a few shillings in the open market.

Table IX.—Comparison of the Estimates of Total or Original Manure-Value when Foods are consumed for the Production of Fattening Increase, with those when the Food is consumed by Cows giving different Yields of Milk.

The factory-made cheese of Canada, the United States and Australasia, which is so largely imported into the United Kingdom, is all of the Cheddar type. The factory system has made no headway in the original home of the Cheddar cheese in the west of England. The system was thus described in the Journal of the British Dairy Farmers’ Association in 1889 by Mr R. J. Drummond:—

With regard to the hot-iron test for acidity, Mr F. J. Lloyd, in describing his investigations on behalf of the Bath and West of England Society, states that cheese-makers have long known that in both the manufacture and the ripening of cheese the acidity produced—known to the chemist as “lactic acid”—materially influences the results obtained, and that amongst other drawbacks to the test referred to is the uncertainty of the temperature of the iron itself. He gives an account,8 however, of a chemical method involving the use of a standard solution of an alkali (soda), and of a substance termed an “indicator” (phenolphthalein), which changes colour according to whether a solution is acid or alkaline. The apparatus used with these reagents is called the acidimeter. The two stages in the manufacture of a Cheddar cheese most difficult to determine empirically are—(1) when to stop stirring and to draw the whey, and (2) when to grind the curd. The introduction of the acidimeter has done away with these difficulties; and though the use of this apparatus is not actually a condition essential to the manufacture of a good cheese, it is to many makers a necessity and to all an advantage. By its use the cheese-maker can determine the acidity of the whey, and so decide when to draw the latter off, and will thus secure not only the proper development of acidity in the subsequent changes of cheese-making, but also materially diminish the time which the cheese takes to make. Furthermore, it has been proved that the acidity of the whey which drains from the curd when in the cooler is a sufficiently accurate guide to the condition of the curd before grinding; and by securing uniformity in this acidity the maker will also ensure uniformity in the quality and ripening properties of the cheese. Speaking generally, the acidity of the liquid from the press should never fall below 0.80% nor rise above 1.20%, and, the nearer it can be kept to 1.00% the better. Simultaneously, of course, strict attention must be paid to temperature, time and every other factor which can be accurately determined. Analyses of large numbers of Cheddar cheeses manufactured in every month of the cheese-making season show the average composition of ripe specimens to be—water, 35.58%; fat, 31.33; casein, 29.12; mineral matter or ash, 3.97. It has been maintained that in the ripening of Cheddar cheese fat is formed out of the curd, but a comparison of analyses of ripe cheeses with analyses of the curd from which the cheeses were made affords no evidence that this is the case.

The quantity of milk required to make 1 ℔ of Cheddar cheese may be learnt from Table X., which shows the results obtained at the cheese school of the Bath and West of England Society in the two seasons of 1899 and 1900. The cheese was sold at an average age of ten to twelve weeks. In 1899 a total of 21,220 gallons of milk yielded 20,537 ℔ of saleable cheese, and in 1900, 31,808 gallons yielded 29,631 ℔. In the two years together 53,028 gallons yielded 50,168 ℔, which is equivalent to 1.05 gallon of milk to 1 ℔ of cheese. For practical purposes it may 748 be taken that one gallon, or slightly over 10 ℔ of milk, yields 1 ℔ of pressed cheese. The prices obtained are added as a matter of interest.

Cheshire cheese is largely made in the county from which it takes its name, and in adjoining districts. It is extensively consumed in Manchester and Liverpool, and other parts of the densely populated county of Lancaster.

Table X.—Quantities of Milk employed and of Cheese produced in the Manufacture of Cheddar Cheese.

The following is a description of the making of Cheshire cheese:—

It is hardly possible to enunciate any general rules for the making of Stilton cheese, which differs from Cheddar and Cheshire in that it is not subjected to pressure. Mr J. Marshall Dugdale, in 1899, made a visit of inspection to the chief Leicestershire dairies where this cheese is produced, but in his report9 he stated that every Stilton cheese-maker worked on his own lines, and that at no two dairies did he find the details all carried out in the same manner. There is a fair degree of uniformity up to the point when the curd is ladled into the straining-cloths, but at this stage, and in the treatment of the curd before salting, diversity sets in, several different methods being in successful use. Most of the cheese is made from two curds, the highly acid curd from the morning’s milk being mixed with the comparatively sweet curd from the evening’s milk. Opinion varies widely as to the degree of tightening of the straining-cloths. No test for acidity appears to be used, the amount of acidity being judged by the taste, feel and smell of the curd. When the desired degree of acidity has developed, the curd is broken by hand to pieces the size of small walnuts, and salt is added at the rate of about 1 oz. to 4 ℔ of dry curd, or 1 oz. to 3½ ℔ of wet curd, care being taken not to get the curd pasty. If a maker has learnt how to rennet the milk properly, and how to secure the right amount of acidity at the time of hooping—that is, when the broken and salted curd is put into the wooden hoops which give the cheese its shape—he has acquired probably two of the most important details necessary to success. It was formerly the custom to add cream to the milk used for making Stilton cheese, but the more general practice now is to employ new milk alone, which yields a product apparently as excellent and mellow as that from enriched milk.

As a cheese matures or becomes fit for consumption, not only is there produced the characteristic flavour peculiar to the type of cheese concerned, but with all varieties, independently of the quality of flavours developed, a profound physical transformation of the casein occurs. In the course of this change the firm elastic curd “breaks down”—that is, becomes plastic, whilst chemically the insoluble casein is converted into various soluble decomposition products. These ripening phenomena—the production of flavour and the breaking down of the casein (that is, the formation of proper texture)—used to be regarded as different phases of the same process. As subsequently shown, however, these changes are not necessarily so closely correlated. The theories formerly advanced as explanatory of the ripening changes in cheese were suggestive rather than based upon experimental data, and it is only since 1896 that careful scientific studies of the problem have been made. Of the two existing theories, the one, which is essentially European, ascribes the ripening changes wholly to the action of living organisms—the bacteria present in the cheese. The other, which had its origin 749 in the United States, asserts that there are digestive enzymes—that is, unorganized or soluble ferments—inherent in the milk itself that render the casein soluble. The supporters of the bacterial theory are ranged in two classes. The one, led by Duclaux, regards the breaking down of the casein as due to the action of liquefying bacteria (Tyrothrix forms). On the other hand, von Freudenreich has ascribed these changes to the lactic-acid type of bacteria, which develop so luxuriantly in hard cheese like Cheddar.

With regard to the American theory, and in view of the important practical results obtained by Babcock and Russell at the Wisconsin experiment station, the following account10 of their work is of interest, especially as the subject is of high practical importance. In 1897 they announced the discovery of an inherent enzyme in milk, which they named galactase, and which has the power of digesting the casein of milk, and producing chemical decomposition products similar to those that normally occur in ripened cheese. The theory has been advanced by them that this enzyme is an important factor in the ripening changes; and as in their experiments bacterial action was excluded by the use of anaesthetic agents, they conclude that, so far as the breaking down of the casein is concerned, bacteria are not essential to this process. In formulating a theory of cheese-ripening, they have further pointed out the necessity of considering the action of rennet extract as a factor concerned in the curing changes. They have shown that the addition of increased quantities of rennet extract materially hastens the rate of ripening, and that this is due to the pepsin which is present in all commercial rennet extracts. They find it easily possible to differentiate between the proteolytic action—that is, the decomposing of proteids—of pepsin and galactase, in that the first-named enzyme is incapable of producing decomposition products lower than the peptones precipitated by tannin. They have shown that the increased solubility—the ripening changes—of the casein in cheese made with rennet is attributable solely to the products peculiar to peptic digestion. The addition of rennet extract or pepsin to fresh milk does not produce this change, unless the acidity of the milk is allowed to develop to a point which experience has shown to be the best adapted to the making of Cheddar cheese. The rationale of the empirical process of ripening the milk before the addition of the rennet is thus explained. In studying the properties of galactase it was further found that this enzyme, as well as those present in rennet extract, is operative at very low temperatures, even below freezing-point. When cheese made in the normal manner was kept at temperatures ranging from 25° to 45° F. for periods averaging from eight to eighteen months, it was found that the texture of the product simulated that of a perfectly ripened cheese, but that such cheese developed a very mild flavour in comparison with the normally-cured product. Subsequent storage at somewhat higher temperatures gives to such cheese a flavour the intensity of which is determined by the duration of storage. This indicates that the breaking down of the casein and the production of the flavour peculiar to cheese are in a way independent of each other, and may be independently controlled—a point of great economic importance in commercial practice. Although it is generally believed that cheese ripened at low temperatures is apt to develop a more or less bitter flavour, the flavours in the cases described were found to be practically perfect. Under these conditions of curing, bacterial activity is inoperative, and these experiments are held to furnish an independent proof of the enzyme theory.

Not only are these investigations of interest from the scientific standpoint, as throwing light on the obscure processes of cheese-curing, but from a practical point of view they open up a new field for commercial exploitation. The inability to control the temperature in the ordinary factory curing-room results in serious losses, on account of the poor and uneven quality of the product, and the consumption of cheese has been greatly lessened thereby. These conditions may all be avoided by this low-temperature curing process, and it is not improbable that the cheese industry may undergo important changes in methods of treatment. With the introduction of cold-storage curing, and the necessity of constructing centralized plant for this purpose, the cheese industry may perhaps come to be differentiated into the manufacture of the product in factories of relatively cheap construction, and the curing or ripening of the cheese in central curing stations. In this way not only would the losses which occur under present practices be obviated, but the improvement in the quality of the cured product would be more than sufficient to cover the cost of cold-storage curing.

The characteristics of typical specimens of the different kinds of English cheese may be briefly described. Cheddar cheese possesses the aroma and flavour of a nut—the so-called “nutty” flavour. It should melt in the mouth, and taste neither sweet nor acid. It is of flaky texture, neither hard nor crumbly, and is firm to the touch. It is early-ripening and, if not too much acid is developed in the making, long-keeping. Before all others it is a cosmopolitan cheese. Some cheeses are “plain,” that is, they possess the natural paleness of the curd, but many are coloured with annatto—a practice that might be dispensed with. The average weight of a Cheddar cheese is about 70 ℔. Stilton cheese is popularly but erroneously supposed to be commonly made from morning’s whole milk with evening’s cream added, and to be a “double-cream” cheese. The texture is waxy, and a blue-green mould permeates the mass if well ripened; the flavour is suggestive of decay. The average weight of a Stilton is 15 ℔. Cheshire cheese has a fairly firm and uniform texture, neither flaky on the one hand nor waxy on the other; is of somewhat sharp and piquant flavour when fully ripe; and is often—at eighteen months old, when a well-made Cheshire cheese is at its best—permeated with a blue-green mould, which, as in the case of Stilton cheese, contributes a characteristic flavour which is much appreciated. Cheshire cheese is, like Cheddar, sometimes highly-coloured, but the practice is quite unnecessary; the weight is about 55 ℔. Gloucester cheese has a firm, somewhat soapy, texture and sweet flavour. Double Gloucester differs from single Gloucester only in size, the former usually weighing 26 to 30 ℔, and the latter 13 to 15 ℔. Leicester cheese is somewhat loose in texture, and mellow and moist when nicely ripened. Its flavour is “clean,” sweet and mild, and its aroma pleasant. To those who prefer a mild flavour in cheese, a perfect Leicester is perhaps the most attractive of all the so-called “hard” cheese; the average weight of such a cheese is about 35 ℔. Derby cheese in its best forms is much like Leicester, being “clean” in flavour and mellow. It is sometimes rather flaky in texture, and is slow-ripening and long-keeping if made on the old lines; the average weight is 25 ℔. Lancashire cheese, when well made and ripe, is loose in texture and is mellow; it has a piquant flavour. As a rule it ripens early and does not keep long. Dorset cheese—sometimes called “blue vinny” (or veiny)—is of firm texture, blue-moulded, and rather sharp-flavoured when fully ripe; it has local popularity and the best makes are rather like Stilton. Wensleydale cheese, a local product in North Yorkshire, is of fairly firm texture and mild flavour, and may almost be spread with a knife when ripe; the finest makes are equal to the best Stilton. Cotherstone cheese, also a Yorkshire product, is very much like Stilton and commonly preferable to it. The blue-green mould develops, and the cheese is fairly mellow and moist, whereas many Stiltons are hard and dry. Wiltshire cheese, in the form of “Wilts truckles,” may be described as small Cheddars, the weight being usually about 16 ℔. Caerphilly cheese is a thin, flat product, having the appearance of an undersized single Gloucester and weighing about 8 ℔; it has no very marked characteristics, but enters largely into local consumption amongst the mining population of Glamorganshire and Monmouthshire. Soft cheese of various kinds is made in many localities, beyond which its reputation scarcely extends. One of the oldest and best, somewhat resembling Camembert when well ripened, is the little “Slipcote,” made on a small scale in the county of Rutland; it is a soft, mellow, moist cheese, its coat slipping off readily when the cheese is at its best for eating—hence the name. Cream cheese is likewise made in many districts, but nowhere to a great extent. A 750 good cream cheese is fairly firm but mellow, with a slightly acid yet very attractive flavour. It is the simplest of all cheese to make—cream poured into a perforated box lined with loose muslin practically makes itself into cheese in a few days’ time, and is usually ripe in a week.

In France the pressed varieties of cheese with hard rinds include Gruyère, Cantal, Roquefort and Port Salut. The first-named, a pale-yellow cheese full of holes of varying size, is made in Switzerland and in the Jura Mountains district in the east of France; whilst Cantal cheese, which is of lower quality, is a product of the midland districts and is made barrel-shape. Roquefort cheese is made from the milk of ewes, which are kept chiefly as dairy animals in the department of Aveyron, and the cheese is cured in the natural mountain caves at the village of Roquefort. It is a small, rather soft, white cheese, abundantly veined with a greenish-blue mould and weighs between 4 and 5 ℔. The Port Salut is quite a modern cheese, which originated in the abbey of that name in Mayenne; it is a thin, flat cheese of characteristic, and not unattractive odour and flavour. The best known of the soft unpressed cheeses are Brie, Camembert and Coulommiers, whilst Pont l’Evêque, Livarot and other varieties are also made. After being shaped in moulds of various forms, these cheeses are laid on straw mats to cure, and when fit to eat they possess about the same consistency as butter. The Neufchâtel, Gervais and Bondon cheeses are soft varieties intended to be eaten quite fresh, like cream cheese.

Of the varieties of cheese made in Switzerland, the best known is the Emmenthaler, which is about the size of a cart-wheel, and has a weight varying from 150 to 300 ℔. It is full of small holes of almost uniform size and very regularly distributed. In colour and flavour it is the same as Gruyère. The Edam and Gouda are the common cheeses of Holland. The Edam is spherical in shape, weighs from 3 to 4 ℔, and is usually dyed crimson on the outside. The Gouda is a flat cheese with convex edges and is of any weight up to 20 ℔. Of the two, the Edam has the finer flavour. Limburger is the leading German cheese, whilst other varieties are the Backstein and Munster; all are strong-smelling. Parmesan cheese is an Italian product, round and flat, about 5 in. thick, weighing from 60 to 80 ℔ and possessed of fine flavour. Gorgonzola cheese, so called from the Italian town of that name near Milan, is made in the Cheddar shape and weighs from 20 to 40 ℔. When ripe it is permeated by a blue mould, and resembles in flavour, appearance and consistency a rich old Stilton.

Butter and Butter-Making

As with cheese, so with butter, large quantities of the latter have been inferior not because the cream was poor in quality, but because the wrong kinds of bacteria had taken possession of the atmosphere in hundreds of dairies. The greatest if not the latest novelty in dairying in the last decade of the 19th century was the isolation of lactic acid bacilli, their cultivation in a suitable medium, and their employment in cream preparatory to churning. Used thus in butter-making, an excellent product results, provided cleanliness be scrupulously maintained. The culture repeats itself in the buttermilk, which in turn may be used again with marked success. Much fine butter, indeed, was made long before the bearing of bacteriological science upon the practice of dairying was recognized—made by using acid buttermilk from a previous churning.

In Denmark, which is, for its size, the greatest butter-producing country in the world, most of the butter is made with the aid of “starters,” or artificial cultures which are employed in ripening the cream. Though the butter made by such cultures shows little if any superiority over a good sample made from cream ripened in the ordinary way—that is, by keeping the cream at a fairly high temperature until it is ready for churning, when it must be cooled—it is claimed that the use of these cultures enables the butter-makers of Denmark to secure a much greater uniformity in the quality of their produce than would be possible if they depended upon the ripening of the cream through the influence of bacteria taken up in the usual way from the air.

Butter-making is an altogether simpler process than cheese-making, but success demands strict attention to sound principles, the observance of thorough cleanliness in every stage of the work, and the intelligent use of the thermometer. The following rules for butter-making, issued by the Royal Agricultural Society sufficiently indicate the nature of the operation:—

Well-made butter is firm and not greasy. It possesses a characteristic texture or “grain,” in virtue of which it cuts clean with a knife and breaks with a granular fracture, like that of cast-iron. Theoretically, butter should consist of little else than fat, but in practice this degree of perfection is never attained. Usually the fat ranges from 83 to 88%, whilst water is present to the extent of from 10 to 15%.11 There will also be from 0.2 to 0.8% of milk-sugar, and from 0.5 to 0.8% of casein. It is the casein which is the objectionable ingredient, and the presence of which is usually the cause of rancidity. In badly-washed or badly-worked butter, from which the buttermilk has not been properly removed, the proportion of casein or curd left in the product may be considerable, and such butter has only inferior keeping qualities. At the same time, the mistake may be made of overworking or of overwashing the butter, thereby depriving it of the delicacy of flavour which is one of its chief attractions as an article of consumption if eaten fresh. The object of washing with brine is that the small quantity of salt thus introduced shall act as a preservative and develop the flavour. Streaky butter may be due either to curd left in by imperfect washing, or to an uneven distribution of the salt.

Equipment of the Dairy

The improved form of milking-pail shown in fig. 1 has rests or brackets, which the milker when seated on his stool places on his knees; he thus bears the weight on his thighs, and is entirely relieved of the strain involved in gripping the can between the knees. The milk sieve or strainer (fig. 2) is used to remove cow-hairs and any other mechanical impurity that may have fallen into the milk. A double straining surface is provided, the second being of very fine gauze placed vertically, so that the pressure of the milk does not force the dirt through; the strainer is easily washed. The cheese tub or vat receives 751 the milk for cheese-making. The rectangular form shown in fig. 3 is a Cheshire cheese-vat, for steam. The inner vat is of tinned steel, and the outer is of iron and is fitted with pipes for steam supply. Round cheese-tubs (fig. 4) are made of strong sheets of steel, double tinned to render them lasting. They are fitted with a strong bottom hoop and bands round the sides, and can be double-jacketed for steam-heating if required. Curd-knives (fig. 5) are used for cutting the coagulated mass into cubes in order to liberate the whey. They are made of fine steel, with sharp edges; there are also wire curd-breakers. The object of the curd-mill (fig. 6) is to grind consolidated curd into small pieces, preparatory to salting and vatting; two spiked rollers work up to spiked breasts. Hoops, into which the curd is placed in order to acquire the shape of the cheese, are of wood or steel, the former being made of well-seasoned oak with iron bands (fig. 7), the latter of tinned steel. The cheese is more easily removed from the steel hoops and they are readily cleaned. The cheese-press (fig. 8) is used only for hard or “pressed” cheese, such as Cheddar. The arrangement is such that the pressure is continuous; in the case of soft cheese the curd is merely placed in moulds (figs. 9 and 10) of the required shape, and then taken cut to ripen, no pressure being applied. The cheese-room is fitted with easily-turned shelves, on which newly-made “pressed” cheeses are laid to ripen.

In the butter dairy, when the centrifugal separator is not used, milk is “set” for cream-raising in the milk-pan (fig. 11), a shallow vessel of white porcelain, tinned steel or enamelled iron. The skimming-dish or skimmer (fig 12), made of tin, is for collecting the cream from the surface of the milk, whence it is transferred to the cream-crock (fig. 13), in which vessel the cream remains from one to three days, till it is required for churning. Many different kinds of churns are in use, and vary much in size, shape and fittings; the one illustrated in fig. 14 is a very good type of diaphragm churn. The butter-scoop (fig. 15) is of wood and is sometimes perforated; it is used for taking the butter out of the churn. The butter-worker (fig. 16) is employed for consolidating newly-churned butter, pressing out superfluous water and mixing in salt. More extended use, however, is now being made of the “Délaiteuse” butter dryer, a centrifugal machine that rapidly extracts the moisture from the butter, and renders the 752 butter-worker unnecessary, whilst the butter produced has a better grain. Scotch hands (fig. 17), made of boxwood, are used for the lifting, moulding and pressing of butter.

In the centrifugal cream-separator the new milk is allowed to flow into a bowl, which is caused to rotate on its own axis several thousand times per minute. The heavier portion which makes up the watery part of the milk flies to the outer circumference of the bowl, whilst the lighter particles of butter-fat are forced to travel in an inner zone. By a simple mechanical arrangement the separated milk is forced out at one tube and the cream at another, and they are collected in distinct vessels. Separators are made of all sizes, from small machines dealing with 10 or 20 up to 100 gallons an hour, and worked by hand (fig. 18), to large machines separating 150 to 440 gallons an hour, and worked by horse, steam or other power (fig. 19). Separation is found to be most effective at temperatures ranging in different machines from 80° to 98° F., though as high a temperature as 150° is sometimes employed. The most efficient separators remove nearly the whole of the butter-fat, the quantity of fat left in the separated milk falling in some cases to as low as 0.1. When cream is raised by the deep-setting method, from 0.2 to 0.4% of fat is left in the skim-milk; by the shallow-setting method from 0.3 to 0.5% of the fat is left behind. As a rule, therefore, “separated” milk is much poorer in fat than ordinary “skim” milk left by the cream-raising method in deep or shallow vessels.

The first continuous working separator was the invention of Dr de Laval. The more recent invention by Baron von Bechtolsheim of what are known as the Alfa discs, which are placed along the centre of the bowl of the separator, has much increased the separating capacity of the machines without adding to the power required. This has been of great assistance to dairy farmers by lessening the cost of the manufacture of butter, and thus enabling a large additional number of factories to be established in different parts of the world, particularly in Ireland, where these disc machines are very extensively used.

The pasteurizer—so named after the French chemist Pasteur—affords a means whereby at the outset the milk is maintained at a temperature of 170° to 180° F. for a period of eight or ten minutes. The object of this is to destroy the tubercle bacillus, if it should happen to exist in the milk, whilst incidentally the bacilli associated with several other diseases communicable through the medium of milk would also be killed if they were present. Discordant results have been recorded by experimenters who have attempted to kill tubercle bacilli in milk by heating the latter in open vessels, thereby permitting the formation of a scum or “scalded layer” capable of protecting the tubercle bacilli, and enabling them to resist a higher temperature than otherwise would be fatal to them. At a temperature not much above 150° F. milk begins to acquire the cooked flavour which is objectionable to many palates, whilst its “body” is so modified as to lessen its suitability for creaming purposes. Three factors really enter into effective pasteurization of milk, namely (1) the temperature to which the milk is raised, (2) the length of time it is kept at that temperature, (3) the maintenance of a condition of mechanical agitation to prevent the formation of “scalded layer.” Within limits, what a higher temperature will accomplish if maintained for a very short time may be effected by a lower temperature continued over a longer period. The investigation of the problem forms the subject of a paper12 in the 17th Annual Report of the Wisconsin Agricultural Experiment Station, 1900. The following are the results of the experiments:—

Dairy engineers have solved the problem as to how large bodies of milk may be pasteurized, the difficulty of raising many hundreds or thousands of gallons of milk up to the required temperature, and maintaining it at that heat for a period of twenty minutes, having been successfully dealt with. The plant usually employed provides for the thorough filtration of the milk as it comes in from the farms, its rapid heating in a closed receiver and under mechanical agitation up to the desired temperature, its maintenance thereat for the requisite time, and finally its sudden reduction to the temperature of cold water through the agency of a refrigerator, to be next noticed.

Refrigerators are used for reducing the temperature of milk to that of cold water, whereby its keeping properties are enhanced. The milk flows down the outside of the metal refrigerator (fig. 20), which is corrugated in order to provide a larger cooling surface, whilst cold water circulates through the interior of the refrigerator. The conical vessel into which the milk is represented as flowing from the refrigerator in fig. 20 is absurdly called a “milk-churn,” whereas milk-can is a much more appropriate name. For very large quantities of milk, such as flow from a pasteurizing plant, cylindrical refrigerators (fig. 21), made of tinned copper, are available; the cold water circulates inside, and the milk, flowing down the outside in a very thin sheet, is rapidly cooled from a temperature of 140° F. or higher to 1° above the temperature of the water.

The fat test for milk was originally devised by Dr S. M. Babcock, of the Wisconsin, U.S.A., experiment station. It combines the principle of centrifugal force with simple chemical action. Besides the machine itself and its graduated glass vessels, the only requirements are sulphuric acid of standard strength and warm water. The machines—often termed butyrometers—are commonly made to hold from two up to two dozen testers. After the tubes or testers have been charged, they are put in the apparatus, which is rapidly rotated as shown (fig. 22); in a few minutes the test is complete, and with properly graduated vessels the percentage of fat can be read off at a glance. The butyrometer is extremely useful, alike for measuring periodically the fat-producing capacity of individual cows in a herd, for rapidly ascertaining the percentage of fat in milk delivered to factories and paying for such milk on the basis of quality, and for determining the richness in fat of milk supplied for the urban milk trade. Any intelligent person can soon learn to 754 work the apparatus, but its efficiency is of course dependent upon the accuracy of the measuring vessels. To ensure this the board of agriculture have made arrangements with the National Physical Laboratory, Old Deer Park, Richmond, Surrey, to verify at a small fee the pipettes, measuring-glasses, and test-bottles used in connexion with the centrifugal butyrometer, which in recent years has been improved by Dr N. Gerber of Zürich.

Dairy Factories

In connexion with co-operative cheese-making the merit of having founded the first “cheesery” or cheese factory is generally credited to Jesse Williams, who lived near Rome, Oneida county, N.Y. The system, therefore, was of American origin. Williams was a skilled cheese-maker, and the produce of his dairy sold so freely, at prices over the average, that he increased his output of cheese by adding to his own supply of milk other quantities which he obtained from his neighbours. His example was so widely followed that by the year 1866 there had been established close upon 500 cheese factories in New York state alone. In 1870 two co-operative cheeseries were at work in England, one in the town of Derby and one at Longford in the same county. There are now thousands of cheeseries in the United States and Canada, and also many “creameries,” or butter factories, for the making of high-class butter.

The first creamery was that of Alanson Slaughter, and it was built near Wallkill, Orange county, N.Y., in 1861, or ten years later than the first cheese factory; it dealt daily with the milk of 375 cows. Cheeseries and creameries would almost certainly have become more numerous than they are in England but for the rapidly expanding urban trade in country milk. The development of each, indeed, has been contemporaneous since 1871, and they are found to work well in conjunction one with the other—that is to say, a factory is useful for converting surplus milk into cheese or butter when the milk trade is overstocked, whilst the trade affords a convenient avenue for the sale of milk whenever this may happen to be preferable to the making of cheese or butter. Extensive dealers in milk arrange for its conversion into cheese or butter, as the case may be, at such times as the milk market needs relief, and in this way a cheesery serves as a sort of economic safety-valve to the milk trade. The same cannot always be said of creameries, because the machine-skimmed milk of some of these establishments has been far too much used to the prejudice of the legitimate milk trade in urban districts. Be this as it may, the operations of cheeseries and creameries in conjunction with the milk trade have led to the diminution of home dairying. A rapidly increasing population has maintained, and probably increased, its consumption of milk, which has obviously diminished the farmhouse production of cheese, and also of butter. The foreign competitor has been less successful with cheese than with butter, for he is unable to produce an article qualified to compete with the best that is made in Great Britain. In the case of butter, on the other hand, the imported article, though not ever surpassing the best home-made, is on the average much better, especially as regards uniformity of quality. Colonial and foreign producers, however, send into the British markets as a rule only the best of their butter, as they are aware that their inferior grades would but injure the reputation their products have acquired.

There are no official statistics concerning dairy factories in Great Britain, and such figures relating to Ireland were issued for the first time in 1901. The number of dairy factories in Ireland in 1900 was returned at 506, comprising 333 in Munster, 92 in Ulster, 52 in Leinster and 29 in Connaught. Of the total number of factories, 495 received milk only, 9 milk and cream and 2 cream only. As to ownership, 219 were joint-stock concerns, 190 were maintained by co-operative farmers and 97 were proprietary. In the year ended 30th September 1900 these factories used up nearly 121 million gallons of milk, namely, 94 in Munster, 14 in Ulster, 7 in Leinster and 6 in Connaught. The number of centrifugal cream-separators in the factories was 985, of which 889 were worked by steam, 79 by water, 9 by horse-power and 8 by hand-power. The number of hands permanently employed was 3653, made up of 976 in Munster, 279 in Leinster, 278 in Ulster and 120 in Connaught. The year’s output was returned at 401,490 cwt. of butter, 439 cwt. of cheese (made from whole milk) and 46,253 gallons of cream. In most cases the skim-milk is returned to the farmers. A return of the number of separators used in private establishments gave a total of 899, comprising 693 in Munster, 157 in Leinster, 39 in Ulster and 10 in Connaught. In factories and private establishments together as many as 1884 separators were thus accounted for. Much of the factory butter would be sent into the markets of Great Britain, though some would no doubt be retained for local consumption. A great improvement in the quality of Irish butter has recently been noticeable in the exhibits entered at the London dairy show.

Adulteration of Dairy Produce14

The Sale of Food and Drugs Act 1899, which came into operation on the 1st of January 1900, contains several sections relating to the trade in dairy produce in the United Kingdom. Section 1 imposes penalties in the case of the importation of produce insufficiently marked, such as (a) margarine or margarine-cheese, except in passages conspicuously marked “Margarine” or “Margarine-cheese”; (b) adulterated or impoverished butter (other than margarine) or adulterated or impoverished milk or cream, except in packages or cans conspicuously marked with a name or description indicating that the butter or milk or cream has been so treated; (c) condensed separated or skimmed milk, except in tins or other receptacles which bear a label whereon the words “machine-skimmed milk” or “skimmed milk” are printed in large and legible type. For the purposes of this section an article of food is deemed to be adulterated or impoverished if it has been mixed with any other substance, or if any part of it has been abstracted, so as in either case to affect injuriously its quality, substance, or nature; provided that an article of food shall not be deemed to be adulterated by reason only of the addition of any preservative or colouring matter of such a nature and in such quantity as not to render the article injurious to health. Section 7 provides that every occupier of a manufactory of margarine or margarine-cheese, and every wholesale dealer in such substances, shall keep a register showing the quantity and destination of each consignment of such substances sent out from his manufactory or place of business, and this register shall be open to the inspection of any officer of the board of agriculture. Any such officer shall have power to enter at all reasonable times any such manufactory, and to inspect any process of manufacture therein, and to take samples for analysis. Section 8 is of much practical importance, as it limits the quantity of butter-fat which may be contained in margarine; it states that it shall be unlawful to manufacture, sell, expose for sale or import any margarine the fat of which contains more than 10% of butter-fat, and every person who manufactures, sells, exposes for sale or imports any margarine which contains more than that percentage shall be guilty of an offence under the Margarine Act 1887. For the purposes of the act margarine-cheese is defined as “any substance, whether compound or otherwise, which is prepared in imitation of cheese, and which contains fat not derived from milk”; whilst cheese is defined as “the substance usually known as cheese, containing no fat derived otherwise than from milk.” The so-called “filled” cheese of American origin, in which the butter-fat of the milk is partially or wholly replaced by some other fat, would come under the head of “margarine-cheese.” In making such cheese a cheap form of fat, usually of animal origin, but sometimes vegetable, is added to and incorporated with the skim-milk, and thus takes the place previously occupied by the genuine butter-fat. The act is regarded by some as defective in that it does not prohibit the artificial colouring of margarine to imitate butter.

In connexion with this act a departmental committee was appointed in 1900 “to inquire and report as to what regulations, if any, may with advantage be made by the board of agriculture under section 4 of the Sale of Food and Drugs Act 1899, for 755 determining what deficiency in any of the normal constituents of genuine milk or cream, or what addition of extraneous matter or proportion of water, in any sample of milk (including condensed milk) or cream, shall for the purposes of the Sale of Food and Drugs Acts 1875 to 1899, raise a presumption, until the contrary is proved, that the milk or cream is not genuine.” Much evidence of the highest interest to dairy-farmers was taken, and subsequently published as a Blue-Book (Cd. 484). The report of the committee (Cd. 491) included the following “recommendations,” which were signed by all the members excepting one:—

The committee further submitted the following expressions of opinion on points raised before them in evidence:—

In the minority report, signed by Mr Geo. Barham, the most important clauses are the following:—

Much controversy arose out of the publication of these reports, the opinion most freely expressed being that the standard recommended in the majority report was too high. The difficulty of the problem is illustrated by, for example, the diverse legal standards for milk that prevail in the United States, where the prescribed percentage of fat in fresh cows’ milk ranges from 2.5 in Rhode Island to 3.5 in Georgia and Minnesota, and 3.7 (in the winter months) in Massachusetts, and the prescribed total solids range from 12 in several states (11.5 in Ohio during May and June) up to 13 in others. Standards are recognized in twenty-one of the states, but the remaining states have no laws prescribing standards for dairy products. That the public discussion of the reports of the committee was effective is shown by the following regulations which appeared in the London Gazette on the 6th of August 1901, and fixed the limit of fat at 3%:—

The board of agriculture, in exercise of the powers conferred on them by section 4 of the Sale of Food and Drugs Act 1899, do hereby make the following regulations:—

In July 1901 another departmental committee was appointed by the board of agriculture to inquire and report as to what regulations, if any, might with advantage be made under section 4 of the Sale of Food and Drugs Act 1899, for determining what deficiency in any of the normal constituents of butter, or what addition of extraneous matter, or proportion of water in any sample of butter should, for the purpose of the Sale of Food and Drugs Acts, raise a presumption, until the contrary is proved, 756 that the butter is not genuine. As bearing upon this point reference may be made to a report of the dairy division of the United States department of agriculture on experimental exports of butter, in the appendix to which are recorded the results of the analyses of many samples of butter of varied origin. First, as to American butters, 19 samples were analysed in Wisconsin, 17 in Iowa, 5 in Minnesota and 2 in Vermont, at the respective experiment stations of the states named. The amount of moisture throughout was low, and the quantity of fat correspondingly high. In no case was there more than 15% of water, and only 4 samples contained more than 14%. On the other hand, 11 samples had less than 10%, the lowest being a pasteurized butter from Ames, Iowa, with only 6.72% of water. The average amount of water in the total 43 samples was 11.24%. The fat varies almost inversely as the water, small quantities of curd and ash having to be allowed for. The largest quantity of fat was 91.23% in the sample containing only 6.72% of water. The lowest proportion of fat was 80.18%, whilst the average of all the samples shows 85.9%, which is regarded as a good market standard. The curd varied from 0.55 to 1.7%, with an average of 0.98. This small amount indicates superior keeping qualities. Theoretically there should be no curd present, but this degree of perfection is never attained in practice. It was desired to have the butter contain about 2½% of salt, but the quantity of ash in the 43 samples ranged from 0.83 to 4.79%, the average being 1.88. Analyses made at Washington of butters other than American showed a general average of 13.22% of water over 28 samples representing 14 countries. The lowest were 10.25% in a Canadian butter and 10.38 in an Australian sample. The highest was 19.1% in an Irish butter, which also contained the remarkably large quantity of 8.28% of salt. Three samples of Danish butter contained 12.65, 14.27 and 15.14% respectively of water. French and Italian unsalted butter included, the former 15.46 and the latter 14.41% of water, and yet appeared to be unusually dry. In 7 samples of Irish butters the percentages of water ranged from 11.48 to 19.1. Of the 28 foreign butters 15 were found to contain preservatives. All 5 samples from Australia, the 2 from France, the single ones from Italy, New Zealand, Argentina, and England, and 4 out of the 7 from Ireland, contained boric acid.

The Milk Trade

The term “milk trade” has come to signify the great traffic in country milk for the supply of dwellers in urban districts. Prior to 1860 this traffic was comparatively small or in its infancy. Thirty years earlier it could not have been brought into existence, for it is an outcome of the great network of railways which was spread over the face of the country in the latter half of the 19th century. It affords an instructive illustration of the process of commercial evolution which has been fostered by the vast increase of urban population within the period indicated. It is a tribute to the spirit of sanitary reform which—as an example in one special direction—has brought about the disestablishment of urban cow-sheds and the consequent demand for milk produced in the shires. London, in fact, is now being regularly supplied with fresh milk from places anywhere within 150 m., and the milk traffic on the railways, not only to London but to other great centres, is an important item. A factor in the development of the milk trade must no doubt be sought in the outbreak of cattle plague in 1865, for it was then that the dairymen of the metropolis were compelled to seek milk all over England, and the capillary refrigerator being invented soon after, the production of milk has remained ever since in the hands of dairymen living mainly at a distance from the towns supplied.

This great change in country dairying, involving the continuous export of enormous quantities of milk from the farms, has been accompanied by subsidiary changes in the management of dairy-farms, and has necessitated the extensive purchase of feeding-stuffs for the production of milk, especially in winter-time. It is probable that, in this way, a gradual improvement of the soil on such farms has been effected, and the corn-growing soils of distant countries are adding to the store of fertility of soils in the British Isles. Country roads, exposed to the wear and tear of a comparatively new traffic, are lively at morn and eve with the rattle of vehicles conveying fresh milk from the farms to the railway stations. Most of these changes were brought about within the limits of the last third of the 19th century.

In the case of London the daily supply of a perishable article such as milk, which must be delivered to the consumer within a few hours of its production, to a population of five millions, is an undertaking of very great magnitude, especially when it is considered that only a comparatively minute proportion of the supply is produced in the metropolitan area itself. To meet the demand of the London consumer some 5000 dairies proper exist, as well as a large number of businesses where milk is sold in conjunction with other commodities. It has been computed that some 12,000 traders are engaged in the business of milk-selling in the metropolis, and the number of persons employed in its distribution, &c., cannot be fewer than 25,000. The amount of capital involved is very great, and it may be mentioned that the paid-up capital of six of the principal distributing and retail dairy companies amounts to upwards of one million sterling. The most significant feature in connexion with the milk-supply of the metropolis at the beginning of the 20th century is the gradual extinction of the town “cowkeeper”—the retailer who produces the milk he sells. The facilities afforded by the railway companies, the favourable rates which have been secured for the transport of milk, and the more enlightened methods of its treatment after production, have made it possible for milk produced under more favourable conditions to be brought from considerable distances and delivered to the retailer at a price lower than that at which it has been possible to produce it in the metropolis itself. As a result, the number of milk cows in the county of London diminished from 10,000 in 1889 to 5144 in 1900, the latter, on an estimated production of 700 gallons per cow—the average production of stall-fed town cows—representing a yearly milk yield of 3,600,000 gallons. How small a proportion this is of the total supply will be gathered from the fact that the annual quantity of milk delivered in London on the Great Western line amounts to some 11,000,000 gallons, whilst the London & North-Western railway delivers 9,000,000, and the Midland railway at St Pancras 5,000,000, and at others of its London stations about 1,000,000, making 6,000,000 in all. The London & South-Western railway brings upwards of 8,000,000 gallons to London, a quantity of 7,500,000 gallons is carried by the Great Northern railway, and the Great Eastern railway is responsible for 7,000,000. The London, Brighton & South Coast railway delivers 1,000,000 gallons, and the South-Eastern & Chatham and the London & Tilbury railways carry approximately 1,000,000 gallons between them. A large quantity of milk is also carried in by local lines from farms in the vicinity of London and delivered at the local stations, and a quantity is also brought by the Great Central railway. In addition to this, milk is taken into London by carts from farms in the neighbourhood of the metropolis. A computation of the total milk-supply of the metropolis reveals a quantity approximating to 60,000,000 gallons per annum, or rather more than a million gallons per week, which, taking 500 gallons as the average yearly production of the cows contributing to this supply, represents the yield of at least 120,000 cows. The growth of the supply of country milk to London may be judged from the figures given by Mr George Barham, chairman of the Express Dairy Co. Ltd., in an article on “The Milk Trade” contributed to Professor Sheldon’s work on The Farm and Dairy. The quantities carried by the respective railways in 1889 are therein stated in gallons as:—Great Western, 9,000,000; London & North-Western, 7,000,000; Midland, 7,000,000; London & South-Western, 6,000,000; Great Northern, 3,000,000; Great Eastern, 3,000,000; the southern lines, 2,000,000. The increase, therefore, on these lines amounted to no less than 13,500,000 gallons per annum, or 36%. The diminished production in the metropolis itself amounted approximately only to 3,000,000 gallons, and it follows, therefore, that the consumption largely increased.

757

Previously to 1864 it was only possible to bring milk into London from short distances, but the introduction of the refrigerator has enabled milk to be brought from places as far removed from the metropolis as North Staffordshire, and it has even been received from Scotland. Practically the whole of the milk supplied to the metropolis is produced in England. Attempts have been made to introduce foreign milk, and in 1898 a company was formed to promote the sale of fresh milk from Normandy, but the enterprise did not succeed. The trade subsequently showed signs of reviving, owing probably to the increased cost of the home produced article, and during the winter season of 1900-1901 the largest quantity received into the kingdom in one week amounted to 10,000 gallons. Of recent years a large demand has sprung up for sterilized milk in bottles, and a considerable trade is also done in humanized milk, which is a milk preparation approximating in its chemical composition to human milk.

Estimating the average yield of milk of each country cow at 500 gallons per annum, and assuming an average of 28 cows to each farm, as many as 4300 farmers are engaged in supplying London with milk; allotting ten cows to each milker, it needs 12 battalions of 1000 men each for this work alone. Some 3500 horses are required to convey the milk from the farms to the country railway stations. The chief sources of supply are in the counties of Derby, Stafford, Leicester, Northampton, Notts, Warwick, Bucks, Oxford, Gloucester, Berks, Wilts, Hants, Dorset, Essex, and Cambridge. It is not entirely owing to the railways that London’s enormous supply of milk has been rendered possible, for the milk must still have been produced in the immediate neighbourhood of the metropolis had not the method of reducing the temperature of the product by means of the refrigerator been devised. There are probably 5700 horses engaged in the delivery of milk in London, and more people are employed in this work than in milking the cows. One of the great difficulties the London dairyman has to contend with, and a cause of frequent anxiety to him, is associated with the rise and fall of the thermometer, for a movement to the extent of ten degrees one way or the other may diminish or increase the supply in an inverse ratio to the demand. Thus, at periods of extreme cold, the cows shrink in their yield of milk, while from the same cause the Londoner is demanding more, in an extra cup of coffee, &c. Again, at periods of extreme heat, which has the same effect on the cow’s production as extreme cold, the customer also demands an increased quantity of milk. Ten degrees fall of temperature in the summer will result in a lessened demand and an enlarged supply—to such an extent, indeed, that a single firm has been known to have had returned by its carriers some 600 gallons in one day. In such cases the cream separator is capable of rendering invaluable assistance. To make cheese in London in large quantities and at uncertain intervals has been found to be impracticable, while to set for cream a great bulk of milk is almost equally so. But now a considerable portion of what would otherwise be lost is saved by passing the milk through separators, and churning the cream into butter.

Previously to the enormous development of the urban trade in country milk, dairy farms were in the main self-sustaining in the matter of manures and feeding-stuffs, and the cropping of arable land was governed by routine. To-day, on the contrary, many dairy farms are run at high pressure by the help of purchased materials,—corn, cake, and manure,—and the land is cropped regardless of routine and independent of courses. Such crops, moreover, are grown—white straw crops, green crops, root crops—as are deemed likely to be most needed at the time when they are ready. Green crops,—“soiling” crops, as they are termed in North America,—consisting largely of vetches or tares (held up by stalks of oat plants grown amongst them), cabbages, and in some districts green maize, are used to supplement the failing grass-lands at the fall of the year, and root crops, especially mangel, are advantageously grown for the same purpose. For winter feeding the farm is made to yield what it will in the shape of meadow and clover hay, and of course root crops of the several kinds. This provision is supplemented by the purchase of, for example, brewers’ grains as a bulky food, and of oilcake and corn of many sorts as concentrated food.

Table XI.—Estimated Annual Production of Milk, Butter and Cheese in the United Kingdom for the Ten Years ended 31st December 1899.

British Output, Imports and Exports of Dairy Produce

Whilst the quantity of imported butter and cheese consumed in the United Kingdom from year to year can be arrived at with a tolerable degree of accuracy, it is more difficult to form an estimate of the amounts of these articles annually produced at home. Various attempts have, however, from time to time been made by competent authorities to arrive approximately at the annual output of milk, butter and cheese in the United Kingdom, and the results are given by Messrs W. Weddel & Co. in their annual Dairy Produce Review. Table XI. shows the estimates for each of the ten years 1890 to 1899, the numbers in the second column of “cows and heifers in milk or in calf” being identical with those officially recorded in the agricultural returns. In thus estimating the quantity of milk, butter and cheese produced within the United Kingdom, the “average milking life” of a cow is taken to be four years, from which it follows that on the average one-fourth of the total herd has to be renewed every year by heifers with their first calf. This leaves 75% of the total herd giving milk throughout the year. Each cow of this 75% is estimated as yielding 49 cwt., or 531 gallons of milk annually. It is assumed that 15% of the total milk yield is used for the calf, 32% utilized for butter-making, 758 20% for cheese-making, and the remaining 33% consumed in the household as fresh milk. A ton of milk is estimated to produce 80 ℔ of butter or 220 ℔ of cheese. A gallon of milk weighs 10.33 ℔ (101⁄3 ℔). The probable effects of each season upon the production have been taken into consideration in making these estimates, and it will be noticed that owing to the terrible drought of 1893 a reduction of 9% is made from the average. Accepting these estimates with due reservation,15 it is seen that the annual production of milk varied in the decade to the extent of nearly a million tons, the exact difference between the maximum of 7,667,505 tons in 1894 and the minimum of 6,712,004 tons in 1893 being 955,501 tons. The decennial averages are 7,906,874 tons of milk, 83,992 tons of butter, and 141,412 tons of cheese.

American Dairying

The development of the dairying industry in the vast region of the United States of America has been described in the official Year-Book by Major Henry E. Alvord, chief of the dairy division of the bureau of animal industry in the department of agriculture at Washington. The beginning of the 20th century found the industry upon an altogether higher level than seemed possible a few decades earlier. The milch cow herself, upon which the whole business rests, has become almost as much a machine as a natural product, and a very different creature from the average animal of bygone days. The few homely and inconvenient implements for use in the laborious duties of the dairy have been replaced by perfected appliances, skilfully devised to accomplish their object and to lighten labour. Long rows of shining metal pans no longer adorn rural dooryards. The factory system of co-operative or concentrated manufacture has so far taken the place of home dairying that in entire states the cheese vat or press is as rare as the handloom, and in many counties it is as difficult to find a farm churn as a spinning-wheel. An illustration of the nature of the changes is afforded in the butter-making district of northern Vermont, at St Albans, the business centre of Franklin county. In 1880 the first creamery was built in this county; ten years later there were 15. Now a creamery company at St Albans has upwards of 50 skimming or separating stations distributed through Franklin and adjoining counties. To these is carried the milk from more than 30,000 cows. Farmers who possess separators at home may deliver cream which, after being inspected and tested, is accepted and credited at its actual butter value, just as other raw material is sold to mills and factories. The separated cream is conveyed by rail and waggon to the central factory, where in one room from 10 to 12 tons of butter are made every working day—a single churning place for a whole county! The butter is all of standard quality, “extra creamery,” and is sold on its reputation upon orders received in advance of its manufacture. The price is relatively higher than the average for the product of the same farms fifty years earlier. This is mainly due to better average quality and greater uniformity—two important advantages of the creamery system.

In one important detail dairy labour is the same as a century ago. Cows still have to be milked by hand. Although many attempts have been made, and patent after patent has been issued, no mechanical contrivance has yet proved a practical success as a substitute for the human hand in milking. Consequently, twice (or thrice) daily every day in the year, the dairy cows must be milked by manual labour. This is one of the main items of labour in dairying, and is a delicate and important duty. Assuming 10 cows per hour to a milker, which implies quick work, it requires the continuous service of an army of 300,000 men, working 10 or 12 hours a day throughout the year, to milk the cows kept in the United States.

The business of producing milk for urban consumption, with the accompanying agencies for transportation and distribution, has grown to immense proportions. In many places the milk trade is regulated and supervised by excellent municipal ordinances, which have done much to prevent adulteration and to improve the average quality of the supply. Quite as much is, however, being done by private enterprise through large milk companies, well organized and equipped, and establishments which make a speciality of serving milk and cream of fixed quality and exceptional purity. Such efforts to furnish “certified” and “guaranteed” milk, together with general competition for the best class of trade, are doing more to raise the standard of quality and improve the service than all the legal measures. The buildings and equipment of some of these modern dairies are beyond precedent. This branch of dairying is advancing fast, upon the safe basis of care, cleanliness and better sanitary conditions.

Cheese-making has been transferred bodily from the domain of domestic arts to that of manufactures. In the middle of the 19th century about 100,000,000 ℔ of cheese was made yearly in the United States, and all of it in farm dairies. At the beginning of the 20th century the annual production was about 300,000,000 ℔, and 96 or 97% of this was made in factories. Of these there are nearly 3000, but they vary greatly in capacity, and some are very small. New York and Wisconsin possess a thousand each, but the former state makes nearly twice as much cheese as the latter, whilst the two together produce three-fourths of the entire output of the country. A change is taking place in the direction of bringing a number of factories previously independent into a 761 “combination” or under the same management. This tends to improve the quality and secure greater uniformity in the product, and often reduces cost of manufacture. More than nine-tenths of all the cheese made is of the familiar standard type, copied after the English Cheddar, but new kinds and imitations of foreign varieties are increasing. The annual export of cheese from the United States ranges between 30,000,000 and 50,000,000 ℔. The consumption per capita does not exceed 3½ ℔ per annum, which is much less than in most European countries.

Butter differs from cheese in that it is still made much more largely on farms in the United States than in creameries. Creamery butter controls all the large markets, but this represents little more than one-third of the entire business. Estimating the annual butter product of the entire country at 1,400,000,000 ℔ not much over 500,000,000 ℔ of this is made at the 7500 or 8000 creameries in operation. Iowa is the greatest butter-producing state, and the one in which the greater proportion is made on the factory plan. The total output of butter in this state is one-tenth of all made in the Union. The average quality of butter has materially improved since the introduction of the creamery system and the use of modern appliances. Nevertheless, a vast quantity of poor butter is made—enough to afford a large and profitable business in collecting it at country stores at grease prices or a little more, and then rendering or renovating it by patent processes. This renovated butter has been fraudulently sold to a considerable extent as the true creamery article, of which it is a fair imitation while fresh, and several states have made laws for the identification of the product and to prevent buyers from being imposed upon. No butter is imported, and the quantity exported is insignificant, although there is beginning to be a foreign demand for American butter. The home consumption is estimated at the yearly rate of 20 ℔ per person, which, if correct, would indicate Americans to be the greatest butter-eating people in the world. The people of the United States also consume millions of pounds every year of butter substitutes and imitations, such as oleomargarine and butterine. Most of this is believed to be butter by those who use it, and the state dairy commissioners are busily employed in carrying out the laws intended to protect purchasers from these butter frauds.

The by-products of dairying have, within recent years, been put to economical uses, in an increasing degree. For every pound of butter made there are 15 to 20 ℔ of skim-milk and about 3 ℔ of butter-milk, and for every pound of cheese nearly 9 ℔ of whey. Up to 1889 or 1890 enormous quantities of skim-milk and butter-milk from the creameries and of whey from the cheese factories were entirely wasted. At farm dairies these by-products are generally used to advantage in feeding animals, but at the factories—especially at the seasons of greatest milk supply—this most desirable method of utilization is to a great extent impracticable. In many places new branches have been instituted for the making of sugar-of-milk and other commercial products from whey, and for the utilization of skim-milk in various ways. The albumin of the latter is extracted for use with food products and in the arts. The casein is desiccated and prepared as a substitute for eggs in baking, as the basis of an enamel paint, and as a substitute for glue in paper-sizing. It has also been proposed to solidify it to make buttons, combs, brush-backs, electrical insulators and similar articles.

DAIS (Fr. dais, estrade, Ital. predella), originally a part of the floor at the end of a medieval hall, raised a step above the rest of the building. On this the lord of the mansion dined with his friends at the high table, apart from the retainers and servants. In medieval halls there was generally a deep recessed bay window at one or at each end of the dais, supposed to be for retirement, or greater privacy than the open hall could afford. In France the word is understood as a canopy or hanging over a seat; probably the name was given from the fact that the seats of great men were then surmounted by such a feature. In ordinary use, the term means any raised platform in a room, for dignified occupancy.

DAISY (A.S. daeges eage, day’s eye), the name applied to the plants constituting the genus Bellis, of the natural order Compositae. The genus contains ten species found in Europe and the Mediterranean region. The common daisy, B. perennis, is the only representative of the genus in the British Isles. It is a perennial, abundant everywhere in pastures and on banks in Europe, except in the most northerly regions, and in Asia Minor, and occurs as an introduced plant in North America. The stem of the daisy is short; the leaves, which are numerous and form a rosette, are slightly hairy, obovate-spathulate in shape, with rounded teeth on the margin in the upper part; and the root-stock is creeping, and of a brownish colour. The flowers are to be found from March to November, and occasionally in the winter months. The heads of flowers are solitary, the outer or ray-florets pink or white, the disk-florets bright yellow. The size and luxuriance of the plant are much affected by the nature of the soil in which it grows. The cultivated varieties, which are numerous, bear finely-coloured flowers, and make very effective borders for walks. What is known as the “hen-and-chicken” daisy has the main head surrounded by a brood of sometimes as many as ten or twelve small heads, formed in the axils of the scales of the involucre. The ray-florets curve inwards and “close” the flower-head in dull weather and towards evening.

Chaucer writes—

and again—

and the flower is often alluded to with admiration by the other poets of nature. To the farmer, however, the daisy is a weed, and a most wasteful one, as it exhausts the soil and is not eaten by any kind of stock.

In French the daisy is termed la marguerite (μαργαρίτης, a pearl), and “herb margaret” is stated to be an old English appellation for it. In Scotland it is popularly called the gowan, and in Yorkshire it is the bairn wort, or flower beloved by children. The Christmas and Michaelmas daisies are species of Aster; the ox-eye daisy is Chrysanthemum Leucanthemum, a common weed in meadows and waste places. B. perennis flore-pleno, the 762 double daisy, consists of dwarf, showy, 3 to 4 in. plants, flowering freely in spring if grown in rich light soil, and frequently divided and transplanted. The white and pink forms, with the white and red quilled, and the variegated-leaved aucubaefolia, are some of the best.

DAKAR, a seaport of Senegal, and capital of French West Africa, in 14° 40′ N., 17° 24′ W. The town, which is strongly fortified, holds a commanding strategic position on the route between western Europe and Brazil and South Africa, being situated in the Gulf of Goree on the eastern side of the peninsula of Cape Verde, the most westerly point of Africa. It is the only port of Senegal affording safe anchorage for the largest ships. Pop. (1904), within the municipal limits, 18,447; including suburbs, 23,452.

The town consists for the most part of broad and regular streets and possesses several fine public buildings, notably the palace of the governor-general. It is plentifully supplied with good water and is fairly healthy. It is the starting point of the railway to St Louis, and is within five days steam of Lisbon. The harbour, built in 1904-1908, is formed by two jetties, one of 6840 ft., the other of 1968 ft., the entrance being 720 ft. wide. There are three commercial docks, with over 7000 ft. of quayage, ships drawing 26 ft. being able to moor alongside. Cargo is transferred directly to the railway trucks. There is also a naval dock and arsenal with a torpedo-boat basin 755 ft. by 410 ft. and a dry dock 656 ft. long and 92 ft. broad. The Messageries Maritimes Company use the port as a coaling station and provisioning depot for their South American trade. Dakar is a regular port of call for other French lines and for the Elder Dempster boats sailing between Liverpool and the West Coast of Africa. It shares with Rufisque and St Louis the external trade of Senegal and the adjacent regions. For trade statistics see Senegal.

Dakar was originally a dependency of Goree and was founded in 1862, a year after the declaration of a French protectorate over the mainland. The port was opened for commerce in 1867, and in 1885 its importance was greatly increased by the completion of the railway (163 m. long) to St Louis. Dakar thus came into direct communication with the countries of Upper Senegal and the middle Niger. In 1887 the town was made a commune on the French model, all citizens irrespective of colour being granted the franchise. In 1903 the offices of the governor-general and of the court of appeal of French West Africa were transferred from St Louis to Dakar, which is also the seat of a bishop. In February 1905 a submarine cable was laid between Brest and Dakar, affording direct telegraphic communication between France and her West African colonies by an all French route.

DALAGUETE, a town of the province of Cebú, island of Cebú, Philippine Islands, at the mouth of the Tapón river on the E. coast, 50 m. S.S.W. of Cebú, the capital. The town has a healthy climate, cool during November, December, January and February, and hot during the rest of the year. The inhabitants grow hemp, Indian corn, coffee, sibucao, cacao, cocoanuts (for copra) and sugar, weave rough fabrics and manufacture tuba (a kind of wine used as a stimulant), clay pots and jars, salt and soap. There is some fishing here. The language is Cebú-Visayan.

DALBEATTIE, a police burgh of Kirkcudbrightshire, Scotland. Pop. (1901) 3469. It lies on Dalbeattie Burn, 14½ m. S.W. of Dumfries by the Glasgow & South-Western railway. The town dates from 1780 and owes its rise to the granite quarries at Craignair and elsewhere in the vicinity, from which were derived the supplies used in the construction of the Thames Embankment, the docks at Odessa and Liverpool and other works. Besides quarrying, the industries include granite-polishing, concrete (crushed granite) works, dye-works, paper-mills and artificial manures. The estuary of the Urr, known as Rough Firth, is navigable by ships of from 80 to 100 tons, and small vessels can ascend as far as the mouth of Dalbeattie Burn, within a mile of the town. A mile to the north-west stand the ruins of the castle of Buittle or Botel, where lived John de Baliol, founder of Baliol college, who had married Dervorguila, daughter of Alan (d. 1234), the last “king” of Galloway.

DALBERG, the name of an ancient and distinguished German noble family, derived from the hamlet and castle (now in ruins) of Dalberg or Dalburg near Kreuznach in the Rhine Province. In the 14th century the original house of Dalberg became extinct in the male line, the fiefs passing to Johann Gerhard, chamberlain of the see of Worms, who married the heiress of his cousin, Anton of Dalberg, about 1330. His own family was of great antiquity, his ancestors having been hereditary ministerials of the bishop of Worms since the time of Ekbert the chamberlain, who founded in 1119 the Augustinian monastery of Frankenthal and died in 1132. By the close of the 15th century the Dalberg family had grown to be of such importance that, in 1494, the German King Maximilian I. granted them the honour of being the first to receive knighthood at the coronation; this part of the ceremonies being opened by the herald asking in a loud voice “Is no Dalberg present?” (Ist kein Dalberg da?). This picturesque privilege the family enjoyed till the end of the Holy Roman Empire. The elder line of the family of Dalberg-Dalberg became extinct in 1848, the younger, that of Dalberg-Herrnsheim, in 1833. The male line of the Dalbergs is now represented only by the family of Hessloch, descended from Gerhard of Dalberg (c. 1239), which in 1809 succeeded to the title and estates in Moravia and Bohemia of the extinct counts of Ostein.

The following are the most noteworthy members of the family:

1. Johann von Dalberg (1445-1503), chamberlain and afterwards bishop of Worms, son of Wolfgang von Dalberg. He studied at Erfurt and in Italy, where he took his degree of doctor utriusque juris at Ferrara and devoted himself more especially to the study of Greek. Returning to Germany, he became privy councillor to the elector palatine Philip, whom he assisted in bringing the university of Heidelberg to the height of its fame. He was instrumental in founding the first chair of Greek, which was filled by his friend Rudolph Agricola, and he also established the university library and a college for students of civil law. He was an ardent humanist, was president of the Sodalitas Celtica founded by the poet Konrad Celtes (q.v.), and corresponded with many of the leading scholars of his day, to whom he showed himself a veritable Maecenas. He was employed also on various diplomatic missions by the emperor and the elector.

2. Karl Theodor Anton Maria von Dalberg (1744-1817), archbishop-elector of Mainz, arch-chancellor of the Holy Roman Empire, and afterwards primate of the Confederation of the Rhine and grand-duke of Frankfort. He was the son of Franz Heinrich, administrator of Worms, one of the chief counsellors of the elector of Mainz. Karl had devoted himself to the study of canon law, and entered the church; and, having been appointed in 1772 governor of Erfurt, he won further advancement by his successful administration; in 1787 he was elected coadjutor of Mainz and of Worms, and in 1788 of Constance; in 1802 he became archbishop-elector of Mainz and arch-chancellor of the Empire. As statesman Dalberg was distinguished by his “patriotic” attitude, whether in ecclesiastical matters, in which he leaned to the Febronian view of a German national church, or in his efforts to galvanize the atrophied machinery of the Empire into some sort of effective central government of Germany. Failing in this, he turned to the rising star of Napoleon, believing that he had found in “the truly great man, the mighty genius which governs the fate of the world,” the only force strong enough to save Germany from dissolution. By the peace of Lunéville, accordingly, though he had to surrender Worms and Constance, he received Regensburg, Aschaffenburg and Wetzlar. On the dissolution of the Empire in 1806 he formally resigned the office of arch-chancellor in a letter to the emperor Francis, and was appointed by Napoleon prince primate of the Confederation of the Rhine. In 1810, after the peace of Vienna (Schönbrunn), the grand-duchy of Frankfort was created for his benefit out of his 763 territories, which, in spite of the cession of Regensburg to Bavaria, were greatly augmented. Dalberg’s subservience, as a prince of the Confederation, to Napoleon was specially resented since, as a priest, he had no excuse of necessity on the ground of saving family or dynastic interests; his fortunes therefore fell with those of Napoleon, and, when he died on the 10th of February 1817, of all his dignities he was in possession only of the archbishopric of Regensburg. Weak and shortsighted as a statesman, as a man and prelate Dalberg was amiable, conscientious and large-hearted. Himself a scholar and author, he was a notable patron of letters, and was the friend of Goethe, Schiller and Wieland.

3. Wolfgang Heribert von Dalberg (1750-1806), brother of the above. He was intendant of the theatre at Mannheim, which he brought to a high state of excellence. His chief claim to remembrance is that it was he who first put Schiller’s earlier dramas on the stage, and it is to him that the poet’s Briefe an den Freiherrn von Dalberg (Karlsruhe, 1819) are addressed. He himself wrote several plays, including adaptations of Shakespeare. His brother, Johann Friedrich Hugo von Dalberg (1752-1812), canon of Trier, Worms and Spires, had some vogue as a composer and writer on musical subjects.

4. Emmerich Joseph, Duc de Dalberg (1773-1833), son of Baron Wolfgang Heribert. He was born at Mainz on the 30th of May 1773. In 1803 he entered the service of Baden, which he represented as envoy in Paris. After the peace of Schönbrunn (1809) he entered the service of Napoleon, who, in 1810, created him a duke and councillor of state. He had from the first been on intimate terms with Talleyrand, and retired from the public service when the latter fell out of the emperor’s favour. In 1814 he was a member of the provisional government by whom the Bourbons were recalled, and he attended the congress of Vienna, with Talleyrand, as minister plenipotentiary. He appended his signature to the decree of outlawry launched in 1815 by the European powers against Napoleon. For this his property in France was confiscated, but was given back after the second Restoration, when he became a minister of state and a peer of France. In 1816 he was sent as ambassador to Turin. The latter years of his life he spent on his estates at Herrnsheim, where he died on the 27th of April 1833.

The due de Dalberg had inherited the family property of Herrnsheim from his uncle the arch-chancellor Karl von Dalberg, and this estate passed, through his daughter and heiress, Marie Louise Pelline de Dalberg, by her marriage with Sir (Ferdinand) Richard Edward Acton, 7th baronet (who assumed the additional name of Dalberg), to her son the historian, John Emerich Edward Dalberg-Acton, 1st Baron Acton (q.v.).

DALE, ROBERT WILLIAM (1829-1895), English Nonconformist divine, was born in London on the 1st of December 1829, and was educated at Spring Hill College, Birmingham, for the Congregational ministry. In 1853 he was invited to Carr’s Lane Chapel, Birmingham, as co-pastor with John Angell James (q.v.), on whose death in 1859 he became sole pastor for the rest of his life. In the London University M.A. examination (1853) Dale stood first in philosophy and won the gold medal. The degree of LL.D. was conferred upon him by the university of Glasgow during the lord rectorship of John Bright. Yale University gave him its D.D. degree, but he never used it, “not because it came from America, but because I have a sentimental objection—perhaps it is something more—to divinity degrees.” Dale displayed a keen interest in Liberal politics and in the municipal affairs of Birmingham; and his high moral ideal made him a great force on the progressive side. In 1886 he adhered to Mr Chamberlain in opposition to Irish Home Rule, but this difference did not diminish his influence even among those Liberals and Nonconformists who adopted the Gladstonian standpoint. In the education controversy of 1870 he took an important part, ably championing the Nonconformist position. When Mr Foster’s bill appeared, Dale attacked it on the grounds that the schools would in many cases be purely denominational institutions, that the conscience clause gave inadequate protection, and that school boards were empowered by it to make grants out of the rates to maintain sectarian schools. He was himself in favour of secular education, claiming that it was the only logical solution and the only legitimate outcome of Nonconformist principles. In Birmingham the controversy was terminated in 1879 by a compromise, from which, however, Dale stood aloof. His interest in educational affairs had led him to accept a seat on the Birmingham school board. He was appointed a governor of the grammar school, served on the royal commission of education, and was also chairman of the council of Mansfield College, Oxford, with the foundation of which he had much to do. He was a strong advocate of disestablishment, holding that the church was essentially a spiritual brotherhood, and that any vestige of political authority impaired its spiritual work. In church polity he held that congregationalism constituted the most fitting environment in which religion could achieve her work. Perhaps the most effective contributions he made to ecclesiastical literature were those dealing with the history and principles of the congregational system. At his death on the 13th of March 1895 he left an unfinished MS. of the history of congregationalism, since edited and completed (1907) by his son, A. W. W. Dale, principal of Liverpool University.

Dale’s powers were fully appreciated by his colleagues in the congregational ministry, and at the early age of thirty-nine he was elected chairman of the Congregational union of England and Wales. His addresses from the chair on “Christ and the Controversies of Christendom,” and the “Holy Spirit and the Christian Ministry” were remarkable for a keen insight into the conditions and demands of the age. For some years he edited the Congregationalist, a monthly magazine connected with the denomination. In 1877 he was appointed Lyman Beecher lecturer at Yale University, and visited America to deliver his “Lectures on Preaching.” At the International Council of Congregationalists, meeting in London in 1891, the first gathering of the kind, Dale was nominated for the presidency. He accepted the honour and delivered an address on “The Divine Life in Man.”

As a theologian Dale occupied an influential position amongst the religious thinkers of the 19th century. He ably interpreted the Evangelical thought of his age, but his Evangelicalism was of a broad and progressive type. His chief contribution to constructive theological thought is his work On The Atonement, in which he contends that the death of Christ is the objective ground on which the sins of man were remitted. Among his other theological books are: The Epistle to the Ephesians (a series of expositions), Christian Doctrine, The Living Christ and the Four Gospels, Fellowship with Christ, The Epistle to James, and The Ten Commandments.

DALE, SIR THOMAS (d. 1619), British naval commander and colonial deputy-governor of Virginia. From about 1588 to 1609 he was in the service of the Low Countries with the English army originally under Robert Dudley, earl of Leicester; in 1606, while visiting in England, he was knighted by King James; from 1611 to 1616 he was actually though not always nominally in chief control of the province of Virginia either as deputy-governor or as “high marshall,” and he is best remembered for the energy and the extreme rigour of his administration there, which established order and in various ways seems to have benefited the colony; he himself declared that he left it “in great prosperity and peace.” Under him began the first real expansion of the colony with the establishment of the settlement of Henrico on and about what was later known as Farrar’s Island; it was he who, about 1614, took the first step toward abolishing the communal system by the introduction of private holdings, and it was during his administration that the first code of laws of Virginia, nominally in force from 1610 to 1619, was effectively tested. This code, entitled “Articles, Lawes, and Orders—Divine, Politique, and Martiall,” but popularly known as Dale’s Code, was notable for its pitiless severity, and seems to have been prepared in large part by Dale himself. He left Virginia in 1616 764 with the intention probably of returning to the service of the Low Countries, but instead was given command of an English fleet sent against the Dutch, defeated the enemy near Batavia in the East Indies late in the year 1618, arrived at Masulipatam in July 1619, and died there on the 9th of the following month.

DALECARLIA (Dalarne, “the Dales”), a west midland region of Sweden, virtually coincident with the district (län) of Kopparberg, which extends from the mountains of the Norwegian frontier to within 25 m. of Gefle on the Baltic coast. It is a region full of historical associations, and possesses strong local characteristics in respect of its products, and especially of its people. The Dalecarlians or Dalesmen speak their own peculiar dialect, wear their own peculiar costumes, and are famed for their brave spirit and sturdy love of independence. In 1434, led by Engelbrecht, the miner, they rose against the oppressive tyranny of the officers of Eric XIV. of Denmark, and in 1519-1523 it was among them that Gustavus Vasa found his staunchest supporters in his patriotic task of freeing Sweden from the yoke of the Danes. The districts around Lakes Runn and Siljan (“the Eye of the Dales”), the principal sheets of water in the valleys of the Dal rivers, are consequently classic ground. By the banks of Lake Runn, for example, is seen the barn in which Vasa threshed corn in disguise, when still a fugitive from the Danes. The people are for the most part small peasant proprietors. They eke out their scanty returns from tilling the soil by a variety of home industries, such as making scythes, saws, bells, wooden wares, hair goods, and so forth. About three quarters of the whole district is covered with forest. Besides the wealth of the forests, the Dales contain some of the largest and most prolific iron mines in Sweden, notably those of Grängesberg. Copper is mined at Falun (q.v.), the chief town of Kopparberg, and some silver and lead, zinc and sulphur is found. In consequence of this the district has numerous smelting furnaces, blasting and rolling mills, iron and metallurgical works, as well as saw-mills, wood-pulp factories, and chemical works.

DALGAIRNS, JOHN DOBREE (1818-1876), English Roman Catholic priest, was born in Guernsey on the 21st of October 1818. About the age of seventeen he entered Exeter College, Oxford, and soon after taking his degree he contributed a letter to Louis Veuillot’s ultramontane organ L’Univers, on “Anglican Church Parties,” which gave him considerable repute. Together with Mark Pattison and others, he translated the Catena aurea of St Thomas Aquinas, a commentary on the Gospels, taken from the works of the Fathers. He was a contributor to Newman’s Lives of the English Saints, for which he wrote the beautiful studies on the Cistercian Saints. The Life of St Stephen Harding has been translated into several languages. Dalgairns became a Roman Catholic in 1845, and was ordained priest in the following year. He joined his friend John Henry Newman in Rome, and, together with him, entered the Congregation of the Oratory. On his return to England in 1848, he was attached to the London Oratory, where he laboured successfully as a priest, with the exception of three years spent in Birmingham. Dalgairns was a prominent member of the well-known “Metaphysical Society.” He died at Burgess Hill, near Brighton, on the 6th of April 1876. During the Catholic period of his life, Dalgairns wrote The Devotion to the Sacred Heart of Jesus, with an Introduction on the History of Jansenism (London 1853); The German Mystics of the Fourteenth Century (London, 1858); The Holy Communion, its Philosophy, Theology and Practice (Dublin, 1861).

DALGARNO, GEORGE (c. 1626-1687), English writer, was born at Old Aberdeen about 1626. He appears to have studied at Marischal College; but he finally settled in Oxford, where, according to Wood, “he taught a private grammar-school with good success for about thirty years,” and where he died on the 28th of August 1687. He was master of Elizabeth school, Guernsey, for some ten years, but resigned in 1672. In his work entitled Didascalocophus, or the Deaf and Dumb Man’s Tutor (Oxford, 1680), he explained, for the first time, the hand alphabet for the deaf and dumb, though he does not claim to have invented this method of communication. Twenty years before the publication of his Didascalocophus, Dalgarno had given to the world a very ingenious piece entitled Ars Signorum (1661), dividing ideas into seventeen classes, to be represented by the letters of the Latin alphabet with the addition of two Greek characters. Among the Sloane manuscripts are several tracts by Dalgarno, further elucidating his system of universal shorthand. Leibnitz on various occasions alluded to the Ars signorum in commendatory terms.

DALHOUSIE, JAMES ANDREW BROUN RAMSAY, 1st Marquess and 10th Earl of (1812-1860), British statesman and Indian administrator, was born at Dalhousie Castle, Scotland, on the 22nd of April 1812. He crowded into his short life conspicuous public services in England, and established an unrivalled position among the master-builders of the Indian empire. Denounced on the eve of his death as the chief offender who failed to notice the signs of the mutiny of 1857, and even aggravated the crisis by his overbearing self-consciousness, centralizing activity and reckless annexations, he stands out in the clear light of history as the far-sighted governor-general who consolidated British rule in India, laid truly the foundations of its later administration, and by his sound policy enabled his successors to stem the tide of rebellion.

He was the third son of George Ramsay, 9th earl of Dalhousie (1770-1838), one of Wellington’s generals, who, after holding the highest offices in Canada, became commander-in-chief in India, and of his wife Christina Broun of Coalstoun, a lady of noble lineage and distinguished gifts. From his father he inherited a vigorous self-reliance and a family pride which urged him to prove worthy of the Ramsays who had “not crawled through seven centuries of their country’s history,” while to his mother he owed his high-bred courtesy and his deeply seated reverence for religion. The Ramsays of Dalhousie (or Dalwolsie) in Midlothian were a branch of the main line of Scottish Ramsays, of whom the earliest known is Simon de Ramsay, of Huntingdon, England, mentioned in 1140 as the grantee of lands in West Lothian at the hands of David I. A Sir William de Ramsay of Dalhousie swore fealty to Edward I. in 1296, but is famous for having in 1320 signed the letter to the pope asserting the independence of Scotland; and his supposed son, Sir Alexander Ramsay (d. 1342), was the Scottish patriot and capturer of Roxburgh Castle (1342), who, having been made warder of the castle and sheriff of Teviotdale by David II., was soon afterwards carried off and starved to death by his predecessor, the Douglas, in revenge. Sir John Ramsay of Dalhousie (1580-1626), James VI.’s favourite, is famous for rescuing the king in the Gowrie conspiracy, and was created (1606) Viscount Haddington and Lord Ramsay of Barns (subsequently baron of Kingston and earl of Holderness in England). The barony of Ramsay of Melrose was granted in 1618 to his brother George Ramsay of Dalhousie (d. 1629), whose son William Ramsay (d. 1674) was made 1st earl of Dalhousie in 1633.

The 9th earl was in 1815 created Baron Dalhousie in the peerage of the United Kingdom, and had three sons, the two elder of whom died early. His youngest son, the subject of this article, was small in stature, but his firm chiselled mouth, high forehead and masterful manner intimated a dignity that none could overlook. Yet his early life gave little promise of the dominating force of his character or of his ability to rise to the full height of his splendid opportunities. Nor did those brought 765 into closest intimacy with him, whether at school or at Oxford, suspect the higher qualities of statesmanship which afterwards established his fame on so firm a foundation.

Several years of his early boyhood were spent with his father and mother in Canada, reminiscences of which were still vivid with him when governor-general of India. Returning to Scotland he was prepared for Harrow, where he entered in 1825. Two years later he was removed from school, his entire education being entrusted to the Rev. Mr Temple, incumbent of a quiet parish in Staffordshire. To this gentleman he referred in later days as having taught him all he knew, and to his training he must have owed those habits of regularity and that indomitable industry which marked his adult life. In October 1829 he passed on to Christ Church, Oxford, where he worked fairly hard, won some distinction, and made many lifelong friends. His studies, however, were so greatly interrupted by the protracted illness and death in 1832 of his only surviving brother, that Lord Ramsay, as he then became, had to content himself with entering for a “pass” degree, though the examiners marked their appreciation of his work by placing him in the fourth class of honours for Michaelmas 1833. He then travelled in Italy and Switzerland, enriching with copious entries the diary which he religiously kept up through life, and storing his mind with valuable observations.

An unsuccessful but courageous contest at the general election in 1835 for one of the seats in parliament for Edinburgh, fought against such veterans as the future speaker, James Abercrombie, afterwards Lord Dunfermline, and John Campbell, future lord chancellor, was followed in 1837 by Ramsay’s return to the House of Commons as member for East Lothian. In the previous year he had married Lady Susan Hay, daughter of the marquess of Tweeddale, whose companionship was his chief support in India, and whose death in 1853 left him a heartbroken man. In 1838 his father had died after a long illness, while less than a year later he lost his mother.

Succeeding to the peerage, the new earl soon made his mark in a speech delivered on the 16th of June 1840 in support of Lord Aberdeen’s Church of Scotland Benefices Bill, a controversy arising out of the Auchterarder case, in which he had already taken part in the “general assembly” in opposition to Dr Chalmers. In May 1843 he became vice-president of the board of trade, Gladstone being president, and was sworn in as a member of the privy council. Succeeding Gladstone as president in 1845, he threw himself into the work during the crisis of the railway mania with such energy that his health partially broke down under the strain. In the struggle over the corn laws he ranged himself on the side of Sir Robert Peel, and after the failure of Lord John Russell to form a ministry he resumed his post at the board of trade, entering the cabinet on the retirement of Lord Stanley. When Peel resigned office in June 1846, Lord John offered Dalhousie a seat in the cabinet, an offer which he declined from a fear that acceptance might “involve the loss of public character.” Another attempt to secure his services in the appointment of president of the railway board was equally unsuccessful; but in 1847 he accepted the post of governor-general of India in succession to Lord Hardinge, on the understanding that he was to be left in “entire and unquestioned possession” of his own “personal independence with reference to party politics.”

Dalhousie assumed charge of his dual duties as governor-general of India and governor of Bengal on the 12th of January 1848, and shortly afterwards he was honoured with the green ribbon of the Order of the Thistle. In writing to the president of the board of control, Sir John Hobhouse, he was able to assure him that everything was quiet. This statement, however, was to be falsified by events almost before it could reach England. For on the 19th of April Vans Agnew of the civil service and Lieutenant Anderson of the Bombay European regiment, having been sent to take charge of Multan from Diwan Mulraj, were murdered there, and within a short time the Sikh troops and sardars joined in open rebellion. Dalhousie agreed with Sir Hugh Gough, the commander-in-chief, that the Company’s military forces were neither adequately equipped with transport and supplies, nor otherwise prepared to take the field immediately. He also foresaw the spread of the rebellion, and the necessity that must arise, not merely for the capture of Multan, but also for the entire subjugation of the Punjab. He therefore resolutely delayed to strike, organized a strong army for operations in November, and himself proceeded to the Punjab. Despite the brilliant successes gained by Herbert Edwardes in conflict with Mulraj, and Goagh’s indecisive victories at Ramnagar in November, at Sadulapur in December, and at Chillianwalla in the following month, the stubborn resistance at Multan showed that the task required the utmost resources of the government. At length, on the 22nd of January 1849, the Multan fortress was taken by General Whish, who was thus set at liberty to join Gough at Gujrat. Here a complete victory was won on the 21st of February, the Sikh army surrendered at Rawal Pindi, and their Afghan allies were chased out of India. For his services the earl of Dalhousie received the thanks of parliament and a step in the peerage, as marquess.

The war being now over, Dalhousie, without waiting for instructions from home, annexed the Punjab, and made provision for the custody and education of the infant maharaja. For the present the province was administered by a triumvirate under the personal supervision of the governor-general, and later, a place having been found for Henry Lawrence in Rajputana, by John Lawrence as sole commissioner. Twice did Dalhousie tour through its length and breadth, settling on the spot all matters of importance, and when he left India no province could show a better record of progress.

One further addition to the empire was made by conquest. The arrogant Burmese court at Ava was bound by the treaty of Yandabo, 1826, to protect British ships in Burmese waters, but the outrageous conduct of the governor of Rangoon towards the masters of the “Monarch” and “Champion” met with no redress from the king. Dalhousie adopted the maxim of Lord Wellesley “that an insult offered to the British flag at the mouth of the Ganges should be resented as promptly and fully as an insult offered at the mouth of the Thames”; but, anxious to save the cost of war, he tried to settle the dispute by diplomacy. When that failed he made vigorous preparation for the campaign to be undertaken in the autumn, giving his attention to the adequate provision of rations, boat transport, and medical supplies, composing differences between the military contingents from Bengal and Madras, and between the military and naval forces employed, and conferring with General Godwin whom he had chosen to command the expedition. Martaban was taken on the 5th of April 1852, and Rangoon and Bassein shortly afterwards. Since, however, the court of Ava showed no sign of submission, the second campaign opened in October, and after the capture of Prome and Pegu the annexation of the province of Pegu was declared by a proclamation dated the 20th of December 1853. To any further invasion of the Burmese empire Dalhousie was firmly opposed, being content to “consolidate” the Company’s possessions by uniting Arakan to Tenasserim. By his wise policy he pacified the new province, placing Colonel Arthur Phayre in sole charge of it, personally visiting it, and establishing a complete system of telegraphs and communications.

These military operations added force to the conviction which Dalhousie had formed of the need of consolidating the Company’s ill-knit possessions, and as a step in that direction he decided to apply the doctrine of “lapse,” and annex any Hindu native states, created or revived by the grants of the British government, in which there was a failure of male lineal descendants, reserving for consideration the policy of permitting adoptions in other Hindu chiefships tributary and subordinate to the British government as paramount. Under the first head he recommended the annexation of Satara in January 1849, of Jaitpur and Sambalpur in the same year, and of Jhansi and Nagpur in 1853. In these cases his action was approved by the home authorities, but his proposal to annex Karauli in 1849 was disallowed, while Baghat and the petty estate of Udaipur, which he had annexed in 1851 and 1852 respectively, were afterwards restored to native rule.

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Other measures with the same object were carried out in the Company’s own territories. Bengal, too long ruled by the governor-general or his delegate, was placed under a separate lieutenant-governor in May 1854; a department of public works was established in each presidency, and engineering colleges were provided. An imperial system of telegraphs followed; the first link of railway communication was completed in 1855; well-considered plans mapped out the course of other lines and their method of administration; the Ganges canal, which then exceeded “all the irrigation lines of Lombardy and Egypt together,” was completed; and despite the cost of wars in the Punjab and Burma, liberal provision was made for metalled roads and bridges. The useless military boards were swept away; selection took the place of seniority in the higher commands; an army clothing and a stud department were created, and the medical service underwent complete reorganization.

“Unity of authority coupled with direct responsibility” was the keynote of his policy. In nine masterly minutes he suggested means for strengthening the Company’s European forces, calling attention to the dangers that threatened the English community, “a handful of scattered strangers”; but beyond the additional powers of recruitment which at his entreaty were granted in the last charter act of 1853, his proposals were shelved by the home authorities, who scented no danger and wished to avoid expense. In his administration Dalhousie vigorously asserted the control of the civil government over military affairs, and when Sir Charles Napier ordered certain allowances, given as compensation for the dearness of provisions, to be granted to the sepoys on a system which had not been sanctioned from headquarters, and threatened to repeat the offence, the governor-general found it necessary to administer such a rebuke that the hot-headed soldier resigned his command.

Dalhousie’s reforms were not confined to the departments of public works and military affairs. He created an imperial system of post-offices, reducing the rates of carrying letters and introducing postage stamps. To him India owes the first department of public instruction; it was he who placed the gaols under proper inspection, abolishing the practice of branding convicts; put down the crime of meriahs or human sacrifices; freed converts to other religions from the loss of their civil rights; inaugurated the system of administrative reports; and enlarged and dignified the legislative council of India. His wide interest in everything that concerned the welfare of the country was shown in the encouragement he gave to the culture of tea, in his protection of forests, in the preservation of ancient and historic monuments. With the object of improving civil administration, he closed the useless college in Calcutta for the education of young civilians, establishing in its place a proper system of training them in mufasal stations, and subjecting them to departmental examinations. He was equally careful of the well-being of the European soldier, providing him with healthy recreations and public gardens. To the civil service he gave improved leave and pension rules, while he purified its moral by forbidding all share in trading concerns, by vigorously punishing insolvents, and by his personal example of careful selection in the matter of patronage. As a comprehensive view of the constitution of the Indian government, dealing with the functions of its various members and the different parts of the official machinery, nothing could be more masterly than his minute of the 13th of October 1852. Indeed no governor-general ever penned a larger number of weighty papers dealing with public affairs in India. Even after laying down office and while on his way home, he forced himself, ill as he was, to review his own administration in a document of such importance that the House of Commons gave orders for its being printed (Blue Book 245 of 1856).

His foreign policy was guided by a desire to recognize the “independence” of the larger native states, and to avoid extending the political relations of his government with foreign powers outside India. Pressed to intervene in Hyderabad, he refused to do so, laying down the doctrine that interference was only justified “if the administration of native princes tends unquestionably to the injury of the subjects or of the allies of the British government.” Protection in his view carried no right of interference in the affairs of what he called “independent” states. In this spirit he negotiated in 1853 a treaty with the nizam, which provided funds for the maintenance of the contingent kept up by the British in support of that prince’s authority, by the assignment of the Berars in lieu of annual payments of the cost and large outstanding arrears. “The Berar treaty,” he told Sir Charles Wood, “is more likely to keep the nizam on his throne than anything that has happened for fifty years to him,” while at the same time the control thus acquired over a strip of territory intervening between Bombay and Nagpur promoted his policy of consolidation and his schemes of railway extension. The same spirit induced him to tolerate a war of succession in Bahawalpur, so long as the contending candidates did not violate British territory. This reluctance to increase his responsibilities further caused him to refrain from punishing Dost Mahommed for the part he had taken in the Sikh War, and resolutely to refuse to enter upon any negotiations until the amir himself came forward. Then he steered a middle course between the proposals of his own agent, Herbert Edwardes, who advocated an offensive alliance, and those of John Lawrence, who would have avoided any sort of engagement. He himself drafted the short treaty of peace and friendship which Lawrence signed in 1855, that officer receiving in 1856 the order of K.C.B, in acknowledgment of his services in the matter. While, however, Dalhousie was content with a mutual engagement with the Afghan chief, binding each party to respect the territories of the other, he saw that a larger measure of interference was needed in Baluchistan, and with the khan of Kalat he authorized Major Jacob to negotiate a treaty of subordinate co-operation on the 14th of May 1854. The khan was guaranteed an annual subsidy of Rs. 50,000, in return for the treaty which “bound him to us wholly and exclusively.” To this the home authorities demurred, but the engagement was duly ratified, and the subsidy was largely increased by Dalhousie’s successors. On the other hand, he insisted on leaving all matters concerning Persia and Central Asia to the decision of the queen’s advisers. The frontier tribesmen it was obviously necessary to coerce into good behaviour after the annexation of the Punjab. “The hillmen,” he wrote, “regard the plains as their food and prey,” and the Afridis, Mohmands, Black Mountain tribes, Waziris and others had to be taught that their new neighbours would not tolerate outrages. But he proclaimed to one and all his desire for peace, and urged upon them the duty of tribal responsibility.

The settlement of the Oudh question was reserved to the last. The home authorities had begged Dalhousie to prolong his tenure of office during the Crimean War, but the difficulties of the problem no less than complications elsewhere had induced him to delay operations. In 1854 he appointed Outram as resident at the court of Lucknow, directing him to submit a report on the condition of the province. This was furnished in March 1855. But though the state of disorder and misrule revealed by it called for prompt remedy, Dalhousie, looking at the treaty of 1801, considered that he was bound to proceed in the matter of reform with the king’s consent. He proposed, therefore, to demand a transfer to the Company of the entire administration, the king merely retaining his royal rank, certain privileges in the courts, and a liberal allowance. If he should refuse this arrangement, a general rising was almost certain to follow, and then the British government would of necessity intervene on its own terms. On the 21st of November 1855 the court of directors instructed Dalhousie to assume the powers essential to the permanence of good government in Oudh, and to give the king no option unless he was sure that his majesty would surrender the administration rather than risk a revolution. Dalhousie was in wretched health and on the eve of retirement when the belated orders reached him; but he at once laid down instructions for Outram in every detail, moved up troops, and elaborated a scheme of government with particular orders as to conciliating local opinion. The king refused to sign the treaty put before 767 him, and a proclamation annexing the province was therefore issued on the 13th of February 1856.

Only one important matter now remained to him before quitting office. The insurrection of the half-civilized Kolarian Santals of Bengal against the extortions of landlords and money-lenders had been severely repressed, but the causes of the insurrection had still to be reviewed and a remedy provided. By removing the tract of country from the ordinary regulations, enforcing the residence of British officers there, and employing the Santal headmen in a local police, he ensured a system of administration which afterwards proved eminently successful.

At length, after seven years of strenuous labour, Dalhousie, on the 6th of March 1856, set sail for England on board the Company’s “Firoze,” an object of general sympathy and not less general respect. At Alexandria he was carried by H.M.S. “Caradoc” to Malta, and thence by the “Tribune” to Spithead, which he reached on the 13th of May. His return had been eagerly looked for by statesmen who hoped that he would resume his public career, by the Company which voted him an annual pension of £5000, by public bodies which showered upon him every mark of respect, and by the queen who earnestly prayed for the “blessing of restored health and strength.” That blessing was not to be his. He lingered on, seeking sunshine in Malta and medical treatment at Malvern, Edinburgh and other places in vain obedience to his doctors. The outbreak of the mutiny led to bitter attacks at home upon his policy, and to strange misrepresentation of his public acts, while on the other hand John Lawrence invoked his counsel and influence, and those who really knew his work in India cried out, “Oh, for a dictator,” and his return “for one hour!” To all these cries he turned a deaf ear, refusing to embarrass those who were responsible by any expressions of opinion, declining to undertake his own defence or to assist in his vindication through the public press, and by his last directions sealing up his private journal and papers of personal interest against publication until fifty years after his death. On the 9th of August 1859 his youngest daughter, Edith, was married at Dalhousie Castle to Sir James Fergusson, Bart. In the same castle Dalhousie died on the 19th of December 1860; he was buried in the old churchyard of Cockpen.

Dalhousie’s family consisted of two daughters, and the marquessate became extinct at his death.

DALHOUSIE, FOX MAULE RAMSAY, 11th Earl ot (1801-1874), was the eldest son of William Ramsay Maule, 1st Baron Panmure (1771-1852), and a grandson of George, 8th earl of Dalhousie. Born on the 22nd of April 1801 and christened Fox as a compliment to the great Whig, he served for a term in the army, and then in 1835 entered the House of Commons as member for Perthshire. In Lord Melbourne’s ministry (1835-1841) Maule was under-secretary for home affairs, and under Lord John Russell he was secretary-at-war from July 1846 to January 1852, when for two or three weeks he was president of the board of control. In April 1852 he became the 2nd Baron Panmure, and early in 1855 he joined Lord Palmerston’s cabinet, filling the new office of secretary of state for war. Panmure held this office until February 1858, being at the war office during the concluding period of the Crimean War and having to meet a good deal of criticism, some of which was justified and some of which was not. In December 1860 he succeeded his kinsman, the marquess of Dalhousie, as 11th earl of Dalhousie, and he died childless on the 6th of July 1874. Always interested in church matters, Dalhousie was a prominent supporter of the Free Church of Scotland after the disruption of 1843. On his death the barony became extinct, but his earldom passed to his cousin, George Ramsay (1806-1880), an admiral who, in 1875, was created a peer of the United Kingdom as Baron Ramsay. George’s grandson, Arthur George Maule Ramsay (b. 1878), became the 14th earl in 1887.

DALIN, OLOF VON (1708-1763), Swedish poet, was born on the 29th of August 1708 in the parish of Vinberg in Halland, where his father was the minister. He was nearly related to Rydelius, the philosophical bishop of Lund, and he was sent at a very early age to be instructed by him, Linnaeus being one of his fellow-pupils. While studying at Lund, Dalin had visited Stockholm in the year 1723, and in 1726 entered one of the public offices there. Under the patronage of Baron Rålamb he rapidly rose to preferment, and his skill and intelligence won him golden opinions. In 1733 he started the weekly Svenska Argus, on the model of Addison’s Spectator, writing anonymously till 1736. His next work was Tankar öfver Critiquer (Thoughts about Critics, 1736). With the avowed purpose of enlarging the horizon of his cultivation and tastes, Dalin set off, in company with his pupil, Baron Rålamb’s son, on a tour through Germany and France, in 1739-1740. On his return the shifting of political life at home caused him to write his famous satiric allegories of The Story of the Horse and Aprilverk (1738), which were very popular and provoked countless imitations. His didactic epos of Svenska Friheten (Swedish Liberty) appeared in 1742. Hitherto Addison and Pope had been his models; in this work he draws his inspiration from Thomson, whose poem of Liberty it emulated. On the accession of Adolphus Freduck in 1751 Dalin received the post of tutor to the crown prince, afterwards Gustavus III. He had enjoyed the confidence of Queen Louisa Ulrika, sister of Frederick the Great of Germany, while she was crown princess, and she now made him secretary of the Swedish academy of literature, founded by her in 1753. His position at court involved him in the queen’s political intrigues, and separated him to a vexatious degree from the studies in which he had hitherto been absorbed. He held the post of tutor to the crown prince until 1756, when he was arrested on suspicion of having taken part in the attempted coup d’état of that year, and was tried for his life before the diet. He was acquitted, but was forbidden on any pretence to show himself at court. This period of exile, which lasted until 1761, Dalin spent in the preparation of the third volume of his great historical work, the Svea Rikes historia (History of the Swedish Kingdom), which came down to the death of Charles IX. in 1611. The first two volumes appeared in 1746-1750; the third, in two parts, in 1760-1762. Dalin had been ennobled in 1751, and made privy councillor in 1753; and now, in 1761, he once more took his place at court. During his exile, however, his spirit and his health had been broken; in a fit of panic he had destroyed some packets of his best unpublished works and this he constantly brooded over. On the 12th of August 1763 he died at his house in Drottningholm. In the year 1767 his writings in belles lettres were issued in six volumes, edited by J. C. Bökman, his half-brother. Amid an enormous mass of occasional verses, anagrams, epigrams, impromptus and the like, his satires and serious poems were almost buried. But some of these former, even, are found to be songs of remarkable grace and delicacy, and many display a love of natural scenery and a knowledge of its forms truly remarkable in that artificial age. His dramas also are of interest, particularly his admirable comedy of Den afvundsjuke (The Envious Man, 1738); he also wrote a tragedy, Brynilda (1739), and a pastoral in three scenes on King Adolphus Frederick’s return from Finland. During the early part of his life he was universally admitted to be facile princeps among the Swedish poets of his time.

DALKEITH, a municipal and police burgh of Edinburghshire, Scotland, lying between the North and South Esk, 7½ m. S.E. 768 of Edinburgh, by the North British railway. Pop. (1891) 7035; (1901) 6812. It is an important agricultural centre, and has every week one of the largest grain-markets in Scotland. Besides milling, brewing and tanning, the chief industries are the making of carpets, brushes and bricks, and iron and brass founding. Near Eskbank, a handsome residential quarter with a railway station, coal-mining is carried on. Market-gardening, owing to the proximity of the capital, flourishes. The parish church—an old Gothic edifice, which was originally the Castle chapel, and was restored in 1852—the municipal buildings, corn exchange, Foresters’ hall and Newmills hospital are among the principal public buildings. Dalkeith was the birthplace of Professor Peter Guthrie Tait, the mathematician (1831-1901). Dalkeith Palace, a seat of the duke of Buccleuch, was designed by Sir John Vanbrugh in 1700 for the widow of the duke of Monmouth, countess of Buccleuch in her own right. It occupies the site of a castle which belonged first to the Grahams and afterwards to the Douglases, and was sold in 1642 by William, seventh or eighth earl of Morton, to Francis, second earl of Buccleuch, for the purpose of raising money to assist Charles I. in the Civil War. The palace has been the residence of several sovereigns during their visits to Edinburgh, among them George IV. in 1822, Queen Victoria in 1842, and Edward VII. in 1903. The picture gallery possesses important examples of the Old Masters; the gardens are renowned for their fruit and flowers; and the beautiful park of over 1000 acres—containing a remnant of the Caledonian Forest, with oaks, beeches and ashes of great girth and height—is watered by the North and South Esk, which unite before they leave the policy. About 1 m. south is Newbattle Abbey, the seat of the marquess of Lothian, delightfully situated on the South Esk. It is built on the site of an abbey founded by David I., the ancient crypt being incorporated in the mansion. The library contains many valuable books and illuminated MSS., and excellent pictures and carvings. In the park are several remarkable trees, among them one of the largest beeches in the United Kingdom. Two miles still farther south lies Cockpen, immortalized by the Baroness Nairne’s humorous song “The Laird of Cockpen,” and Dalhousie Castle, partly ancient and partly modern, which gives a title to the earls of Dalhousie. About 6 m. south-east of Dalkeith are Borthwick and Crichton castles, 1 m. apart, both now in ruins. Queen Mary spent three weeks in Borthwick Castle, as in durance vile, after her marriage with Bothwell, and fled from it to Dunbar in the guise of a page. The castle, which is a double tower, was besieged by Cromwell, and the marks of his cannon-balls are still visible. In the manse of the parish of Borthwick, William Robertson, the historian, was born in 1721. About 4 m. west of Dalkeith is the village of Burdiehouse, the limestone quarries of which are famous for fossils. The name is said to be a corruption of Bordeaux House, which was bestowed on it by Queen Mary’s French servants, who lived here when their mistress resided at Craigmillar.

DALKEY, a small port and watering-place of Co. Dublin, Ireland, in the south parliamentary division; 9 m. S.E. of Dublin by the Dublin & South-Eastern railway. Pop. of urban district (1901), 3398. It is pleasantly situated on and about Sorrento Point, the southern horn of Dublin Bay. Dalkey Island, lying off the town, has an ancient ruined chapel, of the history of which nothing is certainly known, and a disused battery, which protected the harbour, a landing-place of some former importance. A castle in the town, of the 15th century, is restored to use as offices for the urban district council. There are also ruins of an old church, the dedication of which, like the island chapel, is ascribed to one St Begnet, perhaps a diminutive form of Bega, but the identity is not clear. Until the close of the 18th century Dalkey was notorious for the burlesque election of a “king,” a mock ceremony which became invested with a certain political importance.

DALLAS, ALEXANDER JAMES (1759-1817), American statesman and financier, was born on the island of Jamaica, West Indies, on the 21st of June 1759, the son of Dr Robert C. Dallas (d. 1774), a Scottish physician then practising there. Dr Dallas soon returned to England with his family, and Alexander was educated at Edinburgh and Westminster. He studied law for a time in the Inner Temple, and in 1780 returned to Jamaica. There he met the younger Lewis Hallam (1738-1808), a pioneer American theatrical manager and actor, who induced him to remove to the United States, and in 1783 he settled in Philadelphia, where he at once took the oath of allegiance to the United States, was admitted to practise law in 1785, and rapidly attained a prominent position at the bar. He was interested in the theatrical projects of Hallam, for whom he wrote several dramatic compositions, and from 1787 to 1789 he edited The Columbian Magazine. From 1791 to 1801 he was secretary of the commonwealth of Pennsylvania. Partly owing to his publication of an able pamphlet against the Jay treaty in 1795, he soon acquired a position of much influence in the Democratic-Republican party in the state. During the Whisky Insurrection he was paymaster-general of the state militia. His official position as secretary did not entirely prevent him from continuing his private law practice, and, with Jared Ingersoll, he was the counsel of Senator William Blount in his impeachment trial. Dallas was United States attorney for the eastern district of Pennsylvania from 1801 until 1814, a period marked by bitter struggles between the Democratic-Republican factions in the state, in which he took a leading part in alliance with Governor Thomas M’Kean and Albert Gallatin, and in opposition to the radical factions led by Michael Leib (1759-1822) and William Duane (1760-1835), of the Aurora. The quarrel led in 1805 to the M’Kean party seeking Federalist support. By such an alliance, largely due to the political ingenuity of Dallas, M’Kean was re-elected. In October 1814 President Madison appointed Dallas secretary of the treasury, to succeed George W. Campbell (1768-1848), whose brief and disastrous term had been marked by wholesale bank suspensions, and an enormous depreciation of state and national bank notes. The appointment itself inspired confidence, and Dallas’s prompt measures still further relieved the situation. He first issued new interest-bearing treasury notes of small denominations, and in addition proposed the re-establishment of a national bank, by which means he expected to increase the stability and uniformity of the circulating medium, and furnish the government with a powerful engine in the upholding of its credit. In spite of his already onerous duties, Dallas, with characteristic energy, served also as secretary of war ad interim from March to August 1815, and in this capacity successfully reorganized the army on a peace footing. Although peace brought a more favourable condition of the money market, Dallas’s attempt to fund the treasury notes on a satisfactory basis was unsuccessful, but a bill, reported by Calhoun, as chairman of the committee on national currency, for the establishment of a national bank, became law on the 10th of April 1816. Meanwhile (12th of February 1816) Dallas, in a notable report, recommended a protective tariff, which was enacted late in April, largely in accordance with his recommendation. Although Dallas left the cabinet in October 1816, it was through his efforts that the new bank began its operations in the following January, and specie payments were resumed in February. Dallas, who belonged to the financial school of Albert Gallatin, deserves to rank among America’s greatest financiers. He found the government bankrupt, and after two years at the head of the treasury he left it with a surplus of $20,000,000; moreover, as Henry Adams points out, his measures had “fixed the financial system in a firm groove for twenty years.” He retired from office to resume his practice of the law, but the burden of his official duties had undermined his health, and he died suddenly at Philadelphia on the 16th of June 1817. He was the author of several notable political pamphlets and state papers, and in addition edited The Laws of Pennsylvania, 1700-1801 (1801), and Reports of Cases ruled and adjudged by the Courts of the United States and of Pennsylvania before and since the Revolution (4 vols., 1790-1807; new edition with notes by Thomas J. Wharton, 1830). He wrote An Exposition of the Causes and Character of the War of 1812-15 (1815), which was republished 769 by government authority in New York and London and widely circulated. He left in MS. an unfinished History of Pennsylvania.

His brother, Robert Charles Dallas (1754-1824), was born in Jamaica, and lived at various times in the West Indies, the United States, England and France. He was an intimate friend of Lord Byron. He wrote Recollections of Lord Byron (1824), and several novels, plays and miscellaneous works.

DALLAS, GEORGE MIFFLIN (1792-1864), American statesman and diplomat, was born in Philadelphia, Pennsylvania, on the 10th of July 1792. He graduated at Princeton in 1810 at the head of his class; then studied law in the office of his father, Alexander J. Dallas, the financier, and was admitted to the bar in 1813. In the same year he accompanied Albert Gallatin, as his secretary, to Russia, and in 1814 returned to the United States as the bearer of important dispatches from the American peace commissioners at Ghent. He practised law in New York and Philadelphia, was chosen mayor of Philadelphia in 1828, and in 1829 was appointed by President Jackson, whom he had twice warmly supported for the presidency, United States attorney for the eastern district of Pennsylvania, a position long held by his father. From 1831 to 1833 he was a Democratic member of the United States Senate, in which he advocated a compromise tariff and strongly supported Jackson’s position in regard to nullification. On the bank question he was at first at variance with the president; in January 1832 he presented in the Senate a memorial from the bank’s president, Nicholas Biddle, and its managers, praying for a recharter, and subsequently he was chairman of a committee which reported a bill re-chartering the institution for a fifteen-year period. Afterwards, however, his views changed and he opposed the bank. From 1833 to 1835 Dallas was attorney-general of Pennsylvania, and from 1835 to 1839 was minister to Russia. During the following years he was engaged in a long struggle with James Buchanan for party leadership in Pennsylvania. He was vice-president of the United States from 1845 to 1849, but the appointment of Buchanan as secretary of state at once shut him off from all hope of party patronage or influence in the Polk administration, and he came to be looked upon as the leader of that body of conservative Democrats of the North, who, while they themselves chafed at the domination of Southern leaders, were disposed to disparage all anti-slavery agitation. By his casting vote at a critical period during the debate in the Senate on the tariff bill of 1846, he irretrievably lost his influence with the protectionist element of his native state, to whom he had given assurances of his support of the Tyler tariff of 1842. For several years after his retirement from office, he devoted himself to his law practice, and in 1856 succeeded James Buchanan as United States minister to England, where he remained until relieved by Charles Francis Adams in May 1861. During this trying period he represented his country with ability and tact, making every endeavour to strengthen the Union cause in Great Britain. He died at Philadelphia on the 1st of December 1864. He wrote a biographical memoir for an edition of his father’s writings, which was published in 1871.

DALLAS, a city and the county-seat of Dallas county, Texas, U.S.A., about 220 m. N.W. of Houston, on the E. bank of the Trinity river. Pop. (1880) 10,358; (1890) 38,067; (1900) 42,638, of whom 9035 were negroes and 3381 were foreign-born; (1910) 92,104. Area, about 15 sq. m. Dallas is served by the Chicago, Rock Island & Pacific, the Gulf, Colorado & Santa Fé, the Houston & Texas Central, the Missouri, Kansas & Texas, the St Louis South-western, the Texas & New Orleans, the Trinity & Brazos Valley, and the Texas & Pacific railways, and by interurban electric railways to Fort Worth and Sherman. The lower channel of the Trinity river has been greatly improved by the Federal government; but in 1908 the river was not navigable as far as Dallas. Among public buildings are the Carnegie library (1901), Dallas county court house, the city hall, the U.S. government building, St Matthew’s cathedral (Prot. Episc.), the cathedral of the Sacred Heart (Rom. Cath.), the city hospital, St Paul’s sanitarium (Rom. Cath.), and the Baptist Memorial sanitarium. Educational institutions include Dallas medical college (1901), the colleges of medicine and pharmacy of Baylor University, the medical college of South-western University (at Georgetown, Texas), Oak Cliff female academy, Patton seminary, St Mary’s female college (Prot. Episc.), and Holy Trinity college (Rom. Cath.). The city had in 1908 three parks—Bachman’s Reservoir (500 acres); Fair (525 acres)—the Texas state fair grounds, in which an annual exhibition is held—and City park (17 acres). Lake Cliff, Cycle and Oak Lawn parks are amusement grounds. A Confederate soldiers’ monument, a granite shaft 50 ft. high, was erected in 1897, with statues of R. E. Lee, Jefferson Davis, “Stonewall” Jackson and A. S. Johnston. Dallas was in 1900 the third city in population and the most important railway centre in Texas. It is a shipping centre for a large wheat, fruit and cotton-raising region, and the principal jobbing market for northern Texas, Oklahoma and part of Louisiana, and the biggest distributing point for agricultural machinery in the South-west. It is a livestock market, and one of the chief centres in the United States for the manufacture of saddlery and leather goods, and of cotton-gin machinery. It has flour and grist mills (the products of which ranked first in value among the city’s manufactures in 1905), wholesale slaughtering and meat-packing establishments, cooperage works, railway repair shops, cotton compresses, lumber yards, salt works, and manufactories of cotton-seed oil and cake, boots and shoes and cotton and agricultural machinery. In 1900 and 1905 it was the principal manufacturing centre in the state, the value of its factory product in 1905 being $15,627,668, an increase of 64.7% over that in 1900. The water-works are owned and operated by the city, and the water is taken from the Elm fork of Trinity river. There are several artesian wells. Dallas, named in honour of G. M. Dallas, was settled in 1841, and first chartered as a city in 1856. The city is governed, under a charter of 1907, by a mayor and four commissioners, who together pass ordinances, appoint nearly all city officers, and generally are responsible for administering the government. In addition a school board is elected by the people. The charter contains initiative and referendum provisions, provides for the recall of any elective city official, and prohibits the granting of any franchise for a longer term than twenty years.

DALLE (pronounced “dal,” Fr. for a flag-stone or flat tile), a rapid falling over flat smooth rock surfaces in a river bed, especially in rivers flowing between basaltic rocks. The name is common in America, and came into use through the French employés of the Hudson’s Bay Company. Well-known “dalles” are on the St Louis, St Croix and Wisconsin rivers. The “dalles” of the Columbia river are very beautiful, and have given its name to Dalles (1910 pop. 4880), county-seat of Wasco county, Oregon.

DALLIN, CYRUS EDWIN (1861-  ), American sculptor, was born at Springville, Utah, on the 22nd of November 1861. He was a pupil of Truman H. Bartlett in Boston, of the École des Beaux Arts, the Académie Julien and the sculptors Henri M. Chapu and Jean Dampt (born 1858), in Paris, and on his return to America became instructor in modelling in the state normal art school in Boston. He is best known for his plastic representations of the North American Indian—especially for “The Signal of Peace” in Lincoln Park, Chicago, and “The Medicine Man,” in Fairmount Park, Philadelphia. As a boy he had lived among the Indians in the Far West, and had learned their language. His later works include “Pioneer Monument,” Salt Lake City; “Sir Isaac Newton,” Congressional Library, Washington; and “Don Quixote.” He won a silver medal at the Paris Exposition, 1900, and a gold medal at the St Louis Exposition, 1904.

DALLING AND BULWER, WILLIAM HENRY LYTTON EARLE BULWER, Baron (1801-1872), better known as Sir Henry Bulwer, English diplomatist and author, was born in London on the 13th of February 1801. His father, General William Earle Bulwer, when colonel of the 106th regiment, had married Elizabeth Barbara Lytton, who—as the only child 770 of Richard Warburton Lytton, of Knebworth Park, in Hertfordshire—was sole heiress of the family of Norreys-Robinson-Lytton of Monacdhu in the island of Anglesea and of Guersylt in Denbighshire. Three sons were the fruit of this marriage. The second, afterwards Lord Dalling, was amply provided for by his selection as heir to his maternal grandmother; the paternal estates in Norfolk went to his elder brother William, and the maternal property in Herts to the youngest, Edward, known first as Bulwer the novelist and dramatist, and afterwards as the first Baron Lytton (q.v.) of Knebworth.

General Bulwer, as brigadier-general of volunteers, was one of the four commanding officers to whom was entrusted the defence of England in 1804, when threatened with invasion by Napoleon. Three years afterwards, on the 7th of July 1807, he died prematurely at fifty-two at Heyden Hall. His young widow had then devolved upon her not only the double charge of caring for the estates in Herts and Norfolk, but the far weightier responsibility of superintending the education of her three sons, then in their earliest boyhood. Henry Bulwer was educated at Harrow, under Dr George Butler, and at Trinity College and Downing College, Cambridge. In 1822 he published a small volume of verse, beginning with an ode on the death of Napoleon. It is chiefly interesting now for its fraternal dedication to Edward Lytton Bulwer, then a youth of nineteen.

On leaving Cambridge in the autumn of 1824, Henry Bulwer went, as emissary of the Greek committee then sitting in London, to the Morea, carrying with him £80,000 sterling, which he handed over to Prince Mavrocordato and his colleagues, as the responsible leaders of the War of Independence. He was accompanied on this expedition by Hamilton Browne, who, a year before, had been despatched by Lord Byron to Cephalonia to treat with the insurgent government. Shortly after his return to England in 1826, Bulwer published a record of this excursion, under the title of An Autumn in Greece. Meanwhile, bent for the moment upon following in his father’s footsteps, he had, on the 19th of October 1825, been gazetted as a cornet in the 2nd Life Guards. Within less than eight months, however, he had exchanged from cavalry to infantry, being enrolled on the 2nd of June 1826 as an ensign in the 58th regiment. That ensigncy he retained for little more than a month, obtaining another unattached, which he held until the 1st of January 1829, when he finally abandoned the army. The court, not the camp, was to be the scene of his successes; and for thirty-eight years altogether—from August 1827 to August 1865—he contrived, while maturing from a young attaché to an astute and veteran ambassador, to hold his own with ease, and in the end was ranked amongst the subtlest intellects of his time as a master of diplomacy. His first appointment in his new profession was as an attaché at Berlin. In April 1830 he obtained his next step through his nomination as an attaché at Vienna. Thence, exactly a year afterwards, he was employed nearer home in the same capacity at the Hague.

As yet ostensibly no more than a careless lounger in the salons of the continent, the young ex-cavalry officer veiled the keenest observation under an air of indifference. His constitutional energy, which throughout life was exceptionally intense and tenacious, wore from the first a mask of languor. When in reality most cautious he was seemingly most negligent. No matter what he happened at the moment to take in hand, the art he applied to it was always that highest art of all, the ars celare artem. His mastery of the lightest but most essential weapon in the armoury of the diplomatist, tact, came to him as it seemed intuitively, and from the outset was consummate. Talleyrand himself would have had no reason, even in Henry Bulwer’s earliest years as an attaché, to write entreatingly, “pas de zèle,” to one who concealed so felicitously, even at starting, a lynx-like vigilance under an aspect the most phlegmatic. He had hardly reached his new post at the Hague when he found and seized his opportunity. The revolutionary explosion of July at Paris had been echoed on the 25th of August 1830 by an outburst of insurrection at Brussels. During the whole of September a succession of stormy events swept over Belgium, until the popular rising reached its climax on the 4th of October in the declaration of Belgian independence by the provisional government. At the beginning of the revolution, the young attaché was despatched by the then foreign secretary at Whitehall, Lord Aberdeen, to watch events as they arose and report their character. In the execution of his special mission he traversed the country in all directions amidst civil war, the issue of which was to the last degree problematic. Under those apparently bewildering circumstances, he was enabled by his sagacity and penetration to win his spurs as a diplomatist. Writing almost haphazard in the midst of the conflict, he sent home from day to day a series of despatches which threw a flood of light upon incidents that would otherwise have appeared almost inexplicable. Scarcely a week had elapsed, during which his predictions had been wonderfully verified, when he was summoned to London to receive the congratulations of the cabinet. He returned to Brussels no longer in a merely temporary or informal capacity. As secretary of legation, and afterwards as chargé d’affaires, he assisted in furthering the negotiations out of which Belgium rose into a kingdom. Scarcely had this been accomplished when he wrote what may be called the first chapter of the history of the newly created Belgian kingdom. It appeared in 1831 as a brief but luminous paper in the January number of the Westminster Review. And as the events it recorded had helped to inaugurate its writer’s career as a diplomatist, so did his narrative of those occurrences in the pages of the Radical quarterly signalize in a remarkable way the commencement of his long and consistent career as a Liberal politician. Shortly before his appearance as a reviewer, and immediately prior to the carrying of the first Reform Bill, Bulwer had won a seat in the House of Commons as member for Wilton, afterwards in 1831 and 1832 sitting there as M.P. for Coventry. Nearly two years having elapsed, during which he was absent from parliament, he was in 1834 returned to Westminster as member for Marylebone. That position he retained during four sessions, winning considerable distinction as a debater. Within the very year in which he was chosen by the Marylebone electors, he brought out in two volumes, entitled France—Literary, Social and Political, the first half of a work which was only completed upon the publication, two years afterwards, of a second series, also in two volumes, under the title of The Monarchy of the Middle Classes. Through its pages he made good his claim to be regarded not merely as a keen-witted observer, but as one of the most sagacious and genial delineators of the generic Frenchman, above all of that supreme type of the race, with whom all through his life he especially delighted to hold familiar intercourse, the true Parisian. Between the issuing from the press of these two series, Henry Bulwer had prefixed an intensely sympathetic Life of Lord Byron to the Paris edition of the poet’s works published by Galignani,—a memoir republished sixteen years afterwards. A political argument of a curiously daring and outspoken character, entitled The Lords, the Government, and the Country, was given to the public in 1836 by Bulwer, in the form of an elaborate letter to a constituent. At this point his literary labours, which throughout life were with him purely labours by-the-way, ceased for a time, and he disappeared during three decades from authorship and from the legislature.

During the period of his holding the position of chargé d’affaires at Brussels, Bulwer had seized every opportunity of making lengthened sojourns at Paris, always for him the choicest place of residence. It was in the midst of one of these dolce far niente loiterings on the boulevards that, on the 14th of August 1837, he received his nomination as secretary of embassy at Constantinople. Recognizing his exceptional ability Lord Ponsonby, the British ambassador at Constantinople, at once entrusted to him the difficult task of negotiating a commercial treaty, which had the double object of removing the intolerable conditions which hampered British trade with Turkey and of dealing a blow at the threatening power of Mehemet Ali, pasha of Egypt, by shattering the system of monopolies on which it was largely based. In this difficult task Bulwer was helped by the hatred of Sultan Mahmed II. for Mehemet Ali, but the treaty was none the less a remarkable 771 proof of his diplomatic skill, and the compliment was well deserved when Palmerston, in writing his congratulations to him from Windsor Castle, on the 13th of September 1838, pronounced the treaty a capo d’opera, adding that without reserve it would be at once ratified. Shortly after this achievement Bulwer was nominated secretary of embassy at St Petersburg. Illness, however, compelled him to delay his northern journey—almost opportunely, as it happened, for in June 1839 he was despatched, in the same capacity, to the more congenial atmosphere of Paris. At that juncture the developments of the feud between Mehemet Ali and the Porte were threatening to bring England and France into armed collision (see Mehemet Ali). In 1839 and 1840, during the temporary absence of his chief, Lord Granville, the secretary of embassy was gazetted ad interim chargé d’affaires at the court of France, and thus during this critical time he had fresh opportunities of winning distinction as a diplomatist.

On the 14th of November 1843 he was appointed ambassador at the court of the young Spanish queen Isabella II. Upon his arrival at Madrid signal evidence was afforded of the estimation in which he was then held as a diplomatist. He was chosen arbitrator between Spain and Morocco, then confronting each other in deadly hostility, and, as the result of his mediation, a treaty of peace was signed between the two powers in 1844. In 1846 a much more formidable difficulty arose,—one which, after threatening war between France and England, led at last to a diplomatic rupture between the British and Spanish governments. The dynastic intrigues of Louis Philippe were the immediate cause of this estrangement, and those intrigues found their climax in what has ever since been known in European annals as the Spanish Marriages. The storm sown in the Spanish marriages was reaped in the whirlwind of the February revolution. And the explosion which took place at Paris was answered a month afterwards at Madrid by a similar outbreak. Marshal Narvaez thereupon assumed the dictatorship, and wreaked upon the insurgents a series of reprisals of the most pitiless character. These excessive severities of the marshal-dictator the British ambassador did his utmost to mitigate. When at last, however, Narvaez carried his rigour to the length of summarily suppressing the constitutional guarantees, Bulwer sent in a formal protest in the name of England against an act so entirely ruthless and unjustifiable. This courageous proceeding at once drew down upon the British envoy a counter-stroke as ill-judged as it was unprecedented. Narvaez, with matchless effrontery, denounced the ambassador from England as an accomplice in the conspiracies of the Progressistas; and despite his position as an envoy, and in insolent defiance of the Palmerstonian boast, Civis Britannicus, Bulwer, on the 12th of June, was summarily required to quit Madrid within twenty-four hours. Two days afterwards M. Isturitz, the Spanish ambassador at the court of St James’s, took his departure from London. Diplomatic relations were not restored between the two countries until years had elapsed, nor even then until after a formal apology, dictated by Lord Palmerston, had been signed by the prime minister of Queen Isabella. Before his return the ambassador was gazetted a K.C.B., being promoted to the grand cross some three years afterwards. In addition to this mark of honour he received the formal approbation of the ministry, and with it the thanks of both Houses of Parliament.

Before the year of his return from the peninsula had run out Sir Henry Bulwer was married to the Hon. Georgiana Charlotte Mary Wellesley, youngest daughter of the 1st Baron Cowley, and niece to the duke of Wellington. Early in the following year, on the 27th of April 1849, he was nominated ambassador at Washington. There he acquired immense popularity. His principal success was the compact known as the Clayton-Bulwer Treaty (q.v.), ratified in May 1850, pledging the contracting governments to respect the neutrality of the meditated ship canal through Central America, bringing the waters of the Atlantic and Pacific into direct communication. After having been accredited as ambassador to the United States for three years, Sir Henry Bulwer, early in 1852, was despatched as minister plenipotentiary at the court of the grand duke of Tuscany at Florence. Shortly after his retirement from that post in the January of 1855, he was entrusted with various diplomatic missions, in one of which he was empowered as commissioner under the 23rd article of the treaty of Paris, 1856, to investigate the state of things in the Danubian principalities, with a view to their definite reorganization. Finally he was installed, from May 1858 to August 1865, as the immediate successor, after the close of the Crimean war, of the “Great Elchi,” Viscount Stratford de Redcliffe, as ambassador extraordinary to the Ottoman Porte at Constantinople.

In the winter of 1865 Bulwer returned home from the Bosporus, and retired with a pension. He was elected member for Tamworth on the 17th of November 1868, and retained his seat until gazetted as a peer of the realm on the 21st of March 1871, under the title of Baron Dalling and Bulwer of Wood Dalling in the county of Norfolk. Upon the eve of his return to his old haunts as a debater and a politician he had asserted his claim to literary distinction by giving to the world in two volumes his four masterly sketches of typical men, entitled Historical Characters. This work, dedicated to his brother Edward, in testimony of the writer’s fraternal affection and friendship, portrayed in luminous outline Talleyrand the Politic Man, Cobbett the Contentious Man, Canning the Brilliant Man, and Mackintosh the Man of Promise. Two other kindred sketches, those of Sir Robert Peel and Viscount Melbourne, having been selected from among their author’s papers, were afterwards published posthumously. Another work of ampler outline and larger pretension was begun and partially issued from the press during Lord Dalling’s lifetime, but not completed. This was the Life of Viscount Palmerston, the first two volumes of which were published in 1870. A third volume appeared four years afterwards. Even then it left the story of the English statesman broken off so abruptly that the work remained at the last the merest fragment. It was completed by Evelyn Ashley.

Lord Dalling died unexpectedly on the 23rd of May 1872 at Naples. He had no issue, and the title became extinct. In his public career he enjoyed a three-fold success—as ambassador, as politician and as man of letters. His popularity in society was at all times remarkable, mainly no doubt from his mastery of all the subtler arts of a skilled conversationalist. The apparent languor with which he related an anecdote, flung off a bon mot, or indulged in a momentary stroke of irony imparted interest to the narrative, wings to the wit and point to the sarcasm in a manner peculiarly his own.

DALLMEYER, JOHN HENRY (1830-1883), Anglo-German optician, was born on the 6th of September 1830 at Loxten, Westphalia, the son of a landowner. On leaving school at the age of sixteen he was apprenticed to an Osnabrück optician, and in 1851 he came to London, where he obtained work with an optician, W. Hewitt, who shortly afterwards, with his workmen, entered the employment of Andrew Ross, a lens and telescope manufacturer. Dallmeyer’s position in this workshop appears to have been an unpleasant one, and led him to take, for a time, employment as French and German correspondent for a commercial firm. After a year he was, however, re-engaged by Ross as scientific adviser, and was entrusted with the testing and finishing of the highest class of optical apparatus. This appointment led to his marriage with Ross’s second daughter, Hannah, and to the inheritance, at Ross’s death (1859), of a third of his employer’s large fortune and the telescope manufacturing portion of the business. Turning from astronomical work to the making of photographic lenses (see Photography), he introduced improvements in both portrait and landscape lenses, in object-glasses for the microscope and in condensers for the optical lantern. In connexion with celestial photography he constructed photo-heliographs for the Wilna observatory in 1863, for the Harvard College observatory in 1864, and, in 1873, several for the British government. Dallmeyer’s instruments achieved a wide success in Europe and America, taking the highest awards at various international exhibitions. The Russian government gave him the order of St Stanislaus, and the French government made him chevalier of the Legion of Honour. He was for many 772 years upon the councils of both the Royal Astronomical and Royal Photographic societies. About 1880 he was advised to give up the personal supervision of his workshops, and to travel for his health, but he died on board ship, off the coast of New Zealand, on the 30th of December 1883.

His second son, Thomas Rudolphus Dallmeyer (1859-1906), who assumed control of the business on the failure of his father’s health, was principally known as the first to introduce telephotographic lenses into ordinary practice (patented 1891), and he was the author of a standard book on the subject (Telephotography, 1899). He served as president of the Royal Photographic Society in 1900-1903.

DALL’ ONGARO, FRANCESCO (1808-1873), Italian writer, born in Friuli, was educated for the priesthood, but abandoned his orders, and taking to political journalism founded the Favilla at Trieste in the Liberal interest. In 1848 he enlisted under Garibaldi, and next year was a member of the assembly which proclaimed the republic in Rome, being given by Mazzini the direction of the Monitor officiale. On the downfall of the republic he fled to Switzerland, then to Belgium and later to France, taking a prominent part in revolutionary journalism; it was not till 1860 that he returned to Italy, where he was appointed professor of dramatic literature at Florence. Subsequently he was transferred to Naples, where he died on the 10th of January 1873. His patriotic poems, Stornelli, composed in early life, had a great popular success; and he produced a number of plays, notably Fornaretto, Bianca Capello, Fasma and Il Tesoro. His collected Fantasie drammatiche e liriche were published in his lifetime.

DALMATIA (Ger. Dalmatien; Ital. Dalmazia; Serbo-Croatian, Dalmacija), a kingdom and crownland of the Austro-Hungarian empire, in the north-west of the Balkan Peninsula, and on the Adriatic Sea. Dalmatia is bounded, on the landward side, by Croatia and Bosnia, in the N. and N.E.; and by Herzegovina and Montenegro, in the S.E. and S. Its area amounts to 4923 sq. m.; its greatest length, from north-west to south-east, is 210 m.; its breadth reaches 35 m. between Point Planca and the Bosnian frontier, diminishing to less than 1 m. at Cattaro. Near the ports of Klek and Castelnuovo the Herzegovinian frontier comes down to the sea,1 but only for a total distance of 14½ m.

Physical Features.—No part of the Mediterranean shore, except the coast of Greece, is so deeply indented as the Dalmatian littoral, with its multitude of rock-bound bays and inlets. It is sheltered from the open sea by a rampart of islands which vary greatly in size; a few being large enough to support several thousand inhabitants, while others are mere reefs, swept bare by the sea, or tenanted only by rabbits and seabirds. This Dalmatian archipelago, separated from the Istrian by the Gulf of Quarnerolo, forms two island groups, the northern or Liburnian, and the southern; with open water intervening, off Point Planca. In calm weather the channels between the islands and the mainland resemble a chain of landlocked lakes, brilliantly clear to a depth of several fathoms. As a rule, the surrounding hills are rugged, bleached almost white or pale russet, and destitute of verdure; but their monotony is relieved by the half-ruined castles and monasteries clinging to the rocks, or by the beauty of such cities as Ragusa, or Arbe, with its fantastic row of steeples overlooking the beach. The principal islands, Arbe, Brazza, Curzola, Lacroma, Lesina, Lissa and Meleda, are described under separate headings. The promontory of Sabbioncello, or Punta di Stagno, which juts out for 41 m. into the sea, between Curzola and Lesina, is almost another island; for its breadth, which nowhere exceeds 5 m., dwindles to about 1 m. at the narrow isthmus which unites it with the shore. There are two small ports on this isthmus—on the south, Stagno Grande (Serbo-Croatian, Ston Veliki), once celebrated for its salt and shipbuilding industries, and, on the north, Stagno Piccolo (Ston Mali). Dalmatia possesses a magnificent anchorage in the Bocche di Cattaro, and there are numerous lesser havens, at Sebenico, Traù, Zara and elsewhere along the coast and among the islands.

The country is almost everywhere hilly or mountainous. On the Croatian border rises the lofty barrier of the Velebit, which culminates in Sveto Brdo (5751 ft.), and Vakanski Vrh (5768 ft.). The Dinaric Alps form the frontier between Dalmatia and Bosnia; Dinara (6007 ft.), which gives its name to the whole chain, and Troglav (6276 ft.), being the highest Dalmatian summits. North-west of Sinj rise the Svilaja and Moseć Planinas; the ridges of Mosor and Biokovo, with Sveto Juraj (5781 ft.), follow the windings of the coast from Spalato to Macarsca; Orjen marks the meeting-place of the Herzegovinian, Montenegrin and Dalmatian frontiers, and the Sutorman range appears in the extreme south. The barren dry limestone of the Dalmatian highlands has been aptly compared with a petrified sponge; for it is honeycombed with underground caverns and water-courses, into which the rainfall is at once filtered. Thus arises a complete system of subterranean rivers, with waterfalls, lakes and regular seasons of flood. Even the few surface rivers vanish and emerge again at intervals. The Trebinjčica, for instance, disappearing in Herzegovina, supplies both the broad and swift estuary of Ombla, near Ragusa, and the fresh-water spring of Doli, which issues from the bottom of the sea. Apart from the Ombla, and the Narenta (Serbo-Croatian, Neretva; Roman, Naro), which creates a broad marshy delta between Metković and the sea, Dalmatia has only three rivers more than 25 m. long; the Zermagna (Zrmanja, Tedanium), Kerka, (Krka, Titius), and Cetina (Cetina; Narona or Tilurus). The Zermagna skirts the southern foothills of the Velebit and falls into the harbour of Novigrad. Better known is the Kerka, which rises in the Dinaric Alps and flows south-westward to the Adriatic. Near Scardona (Skradin) it spreads into a broad lake, and forms several fine waterfalls, after receiving its tributary the Cikola (Čikola), from the east. South of Spalato, the Cetina, which also springs from the Dinaric Alps, descends to the sea at Almissa (Omiš), after passing between the Mosor and Biokovo ranges. There are a few small lakes near Zara, Zaravecchia and the Narenta estuary; while the fertile, but unhealthy, hollows among the mountains fill with water after heavy rain, and sometimes cause disastrous floods. But most parts of the country suffer from drought.

For an account of the chief geological formations see Balkan Peninsula. Small quantities of iron, lignite, asphalt and bay salt are the only minerals of commercial importance.

The climate is warm and healthy, the mean temperature at Zara being 57° F., at Lesina 62°, and at Ragusa 63°. The prevailing wind is the sirocco, or S.E.; but the terrible Bora, or N.N.E., may blow at any season of the year. The average annual rainfall is about 28 in., but a dry and a wet year usually alternate.

Fauna.—Bears, badgers and wild cats, with a larger number of wolves and foxes, find shelter in the Dinaric Alps and on the heights of Svilaja, Mosor and Biokovo; while jackals exist on Curzola and Sabbioncello, almost their last refuges in Europe. Roedeer are uncommon, and the wild boar, chamois, red-deer and beaver are extinct; but hares and rabbits abound. The game-laws are not strict, and are often evaded by the Morlachs; but moderate sport may be obtained in the fens formed by the Cetina about Sinj, and the lagoons of the Narenta estuary; both regions being frequented by wild swans, geese, duck, snipe and other aquatic birds. Among land-birds, the commonest are quails, woodcock, partridges, and especially the so-called “stone-fowl” (Steinhuhn, Perdix Graeca). Tortoises are numerous; snakes, lizards, scorpions and innumerable sand-flies infest the dry hillsides; and the limestone caverns are peopled by sightless bats, reptiles, fish, flies, beetles, spiders, crustacea and molluscs.

Fisheries.—No region of Europe is richer in its marine fauna and flora. Sponge and coral fisheries afford a valuable source of 773 income to the peasantry, many of whom also go northward for the sardine and tunny fisheries of the Istrian coast, while salmon, trout and eels are caught in the Dalmatian rivers.

Flora.—The olive, almond, fig, orange, palm, aloe, myrtle, locust-tree and other characteristic members of the Mediterranean flora thrive in the sheltered valleys of the Dalmatian littoral, where almond-blossoms appear in mid-winter, and the palm occasionally bears ripe fruit. The marasca, or wild cherry, is abundant, and yields the celebrated liqueur called maraschino. But at a little distance from the rivers and on the more exposed parts of the coast the aspect of the country changes entirely. Patches of thin grass, heather, juniper, thyme, tamarisks and mountain roses hardly relieve the bareness and aridity of the seaward slopes.

Forests.—Oaks, pines and beeches still, in a few parts, clothe the landward slopes, but, as a rule, the forests for which Dalmatia was once famous were cut down for the Venetian shipyards or burned by pirates; while every attempt at replanting is frustrated by the shallowness of the soil, the drought and the multitude of goats that browse on the young trees.

Agriculture.—Little more than one-tenth of the whole surface is under the plough; the rest, where it is not altogether sterile, being chiefly mountain pasture, vineyards and garden land. Asses are the favourite beasts of burden; goats are strikingly numerous; and sheep are kept for the sake of their mutton, which is almost the only animal food freely consumed by the peasantry. Cattle-breeding, bee-keeping, and the cultivation of fruit and vegetables, especially potatoes and beetroot, are among the principal resources of the people, while wheat, rye, barley, oats, Indian corn, hemp and millet are also grown. Viticulture is carried on with great and increasing success (see Wine).

Land-tenure.—Individual proprietorship of the soil is rare, for, despite the decadence of the zadruga or household community, the tenure of land and the privilege of using the communal domain still appertain to the family as a whole. There are a few large estates, but most of the land is parcelled out in small holdings.

Industries.—Besides fishing, farming and such allied trades as shipbuilding, wine and oil pressing, and the distillation of spirits, notably maraschino, a few other industries are practised, such as tile-burning and the manufacture of soap; but these are of minor importance. Certain crafts are also carried on by the country-folk, in their own homes; thus the peasant is sometimes his own mason, carpenter, weaver and miller. Manufactured goods and foodstuffs are imported, in return for asphalt, lignite, bay salt, wine, spirits, oil, honey, wax and hides; and there is a lucrative transit trade with Bosnia and Herzegovina, Montenegro, Turkey and various Adriatic and Mediterranean ports.

Communications.—Communications are defective, some parts of the interior being only accessible by the roughest of mountain roads. The principal railway, in point of size, traverses the central districts, linking together Knin, Spalato, Sebenico and Sinj; but the southern lines, which unite Dalmatia with Herzegovina and terminate at Ragusa, Metković and Castlenuovo on the Bocche di Cattaro, are almost of equal importance, Cattaro being one of the chief outlets for Montenegrin commerce, while the vessels which steam up the Narenta to Metković carry the bulk of the sea-borne trade of Herzegovina. In 1897 Dalmatia possessed 151 post and 98 telegraph offices.

Chief Towns.—The chief towns are Zara, the capital, with 32,5062 inhabitants in 1900, Spalato (27,198), Sebenico (24,751), Traù (17,064), Ragusa (13,174), Macarsca (11,016), and Cattaro (5418). All these are described under separate headings.

Population and National Characteristics.—With a constant excess of male over female children, the population increased steadily from 1869 to 1900, when it reached 591,597. Of this total 1% are foreigners and about 3% Italians, whose numbers tend slowly to diminish. The Morlachs, who constitute the remaining 96%, belong to the Serbo-Croatian branch of the Slavonic race, having absorbed the Latinized Illyrians, Albanians and other alien elements with which they have been associated. The name of Morlachs, Morlaks or Morlacks commonly bestowed by English writers on the Dalmatian Slavs, though sometimes restricted to the peasantry of the hills, is an abbreviated form of Mavrovlachi, meaning either “Black Vlachs,” or, less probably, “Sea Vlachs.” It was originally applied to the scattered remnants of the Latin or Latinized inhabitants of central Illyria, who were driven from their homes by the barbarian invaders during the 7th century, and took refuge among the mountains. Throughout the middle ages the Mavrovlachi were usually nomadic shepherds, cattle-drovers or muleteers. In the 14th century they emigrated from central Illyria into northern Dalmatia and maritime Croatia; and these regions were thenceforward known as Morlacchia, until the 18th century. Gradually, however, the Mavrovlachi became identified with the Slavs, whose language and manners they adopted, and to whom they gave their own name. In northern Dalmatia the Slavs of the interior are still called Morlacchi; in the south this name expresses contempt. Of the Vlachs, properly so called, very few are left in the country; although the name Vlachs (q.v.) is frequently used by the Slavs to designate the Italians and the town-dwellers generally. The literary languages of Dalmatia are Italian and Serbo-Croatian; the spoken language is, in each case, modified by the introduction of various dialect forms.

The Morlachs wear a picturesque and brightly-coloured costume, resembling that of the Serbs (see Servia). In appearance they are sometimes blond, with blue or grey eyes, like the Shumadian peasantry of Servia; more often, olive-skinned, with dark hair and eyes, like the Montenegrins, whom they rival in stature, strength and courage; while their conservative spirit, their devotion to national traditions, poetry and music, their pride, indolence and superstition, are typically Servian. Dalmatian public life is deeply affected by the jealousies which subsist between the Slavs and the Italians, whose influence, though everywhere waning, remains predominant in some of the towns; and between Orthodox “Serbs,” who use the Cyrillic alphabet, and Roman Catholic “Croats,” who prefer the Latin.

Government.—Dalmatia occupies a somewhat anomalous position in the Austro-Hungarian state system. Itself a crownland of Austria, returning eleven members to the Austrian parliament, it is severed geographically from the other Austrian lands by the Hungarian kingdom of Croatia. Ethnologically it is one with Croatia, and it is included in the official title of the Croatian king, i.e. the emperor. The political system is based on a law of the 26th of February 1861. The provincial diet is composed of 43 members, comprising the Roman Catholic archbishop, the Orthodox bishop of Zara and representatives of the chief taxpayers, the towns and the communes. Benkovac, on the main road from Zara to Spalato, Cattaro, Curzola, Imotski, 21 m. N. by E. of Macarsca, Knin, Lesina, Macarsca, Ragusa, Sebenico, Sinj, Spalato and Zara, give names to the twelve administrative districts, of which they are the capitals.

Defence.—Conscription is in force, as elsewhere in Austria, and the Dalmatian coast furnishes the Austrian—as formerly the Venetian—navy with many of its best recruits.

Religion.—Roman Catholicism is the religion of more than 80% of the population, the remainder belonging chiefly to the Orthodox Church. The Roman Catholic archbishop has his seat in Zara, while Cattaro, Lesina, Ragusa, Sebenico and Spalato are bishoprics. At the head of the Orthodox community stands the bishop of Zara.

The use of Slavonic liturgies written in the Glagolitic alphabet, a very ancient privilege of the Roman Catholics in Dalmatia and Croatia, caused much controversy during the first years of the 20th century. There was considerable danger that the Latin liturgies would be altogether superseded by the Glagolitic, especially among the northern islands and in rural communes, where the Slavonic element is all-powerful. In 1904 the Vatican forbade the use of Glagolitic at the festival of SS. Cyril and 774 Methodius, as likely to impair the unity of Catholicism. A few years previously the Slavonic archbishop Rajčević of Zara, in discussing the “Glagolitic controversy,” had denounced the movement as “an innovation introduced by Panslavism to make it easy for the Catholic clergy, after any great revolution in the Balkan States, to break with Latin Rome.” This view is shared by very many, perhaps by the majority, of the Roman Catholics in Dalmatia.

Education.—Education progressed slowly between 1860 and 1900, attendance at school being often a hardship in the poor and widely scattered hamlets of the interior. In 1890 more than 80% of the population could neither read nor write, although schools are maintained by every commune. In 1893 the country possessed 5 intermediate and 337 elementary schools, 6 theological seminaries, 6 gymnasia, and about 40 continuation and technical schools.

Antiquities.—To the foreign visitor Dalmatia is chiefly interesting as a treasury of art and antiquities. The grave-mounds of Curzola, Lesina and Sabbioncello have yielded a few relics of prehistoric man, and the memory of the early Celtic conquerors and Greek settlers is preserved only in a few place-names; but the monuments left by the Romans are numerous and precious. They are chiefly confined to the cities; for the civilization of the country was always urban, just as its history is a record of isolated city-states rather than of a united nation. Beyond the walls of its larger towns, little was spared by the barbarian Goths, Avars and Slavs; and the battered fragments of Roman work which mark the sites of Salona, near Spalato, and of many other ancient cities, are of slight antiquarian interest and slighter artistic value. Among the monuments of the Roman period, by far the most noteworthy in Dalmatia, and, indeed, in the whole Balkan Peninsula, is the Palace of Diocletian at Spalato (q.v.). Dalmatian architecture was Byzantine in its general character from the 6th century until the close of the 10th. The oldest memorials of this period are the vestiges of three basilicas, excavated in Salona, and dating from the first half of the 7th century at latest. Byzantine art, in the latter half of this period and the two succeeding centuries, continued to flourish in those cities which, like Zara, gave their allegiance to Venice; just as, in the architecture of Traù and other cities dominated by Hungary, there are distinct traces of German influence. The belfry of S. Maria, at Zara, erected in 1105, is first in a long list of Romanesque buildings. At Arbe there is a beautiful Romanesque campanile which also belongs to the 12th century; but the finest example in this style is the cathedral of Traù. The 14th century Dominican and Franciscan convents in Ragusa are also noteworthy. Romanesque lingered on in Dalmatia until it was displaced by Venetian Gothic in the early years of the 15th century. The influence of Venice was then at its height. Even in the hostile republic of Ragusa the Romanesque of the custom-house and Rectors’ palace is combined with Venetian Gothic, while the graceful balconies and ogee windows of the Prijeki closely follow their Venetian models. Gothic, however, which had been adopted very late, was abandoned very early; for in 1441 Giorgio Orsini of Zara, summoned from Venice to design the cathedral of Sebenico, brought with him the influence of the Italian Renaissance. The new forms which he introduced were eagerly imitated and developed by other architects, until the period of decadence—which virtually concludes the history of Dalmatian art—set in during the latter half of the 17th century. Special mention must be made of the carved woodwork, embroideries and plate preserved in many churches. The silver statuette and the reliquary of St Biagio at Ragusa, and the silver ark of St Simeon at Zara, are fine specimens of Byzantine and Italian jewellers’ work, ranging in date from the 11th or 12th to the 17th century.

History

Dalmatia under Roman Rule, A.D. 9-1102.—The history of Dalmatia may be said to begin with the year 180 B.C., when the tribe from which the country derives its name declared itself independent of Gentius, the Illyrian king, and established a republic. Its capital was Delminium3; its territory stretched northwards from the Narenta to the Cetina, and later to the Kerka, where it met the confines of Liburnia. In 156 B.C. the Dalmatians were for the first time attacked by a Roman army and compelled to pay tribute; but only in the time of Augustus (31 B.C.-A.D. 14) was their land finally annexed, after the last of many formidable revolts had been crushed by Tiberius in A.D. 9. This event was followed by total submission and a ready acceptance of the Latin civilization which overspread Illyria (q.v.). The downfall of the Western Empire left this region subject to Gothic rulers, Odoacer and Theodoric, from 476 to 535, when it was added by Justinian to the Eastern Empire. The great Slavonic migration into Illyria, which wrought a complete change in the fortunes of Dalmatia, took place in the first half of the 7th century. In other parts of the Balkan Peninsula these invaders—Serbs, Croats or Bulgars—found little difficulty in expelling or absorbing the native population. But here they were baffled when confronted by the powerful maritime city-states, highly civilized, and able to rely on the moral if not the material support of their kinsfolk in Italy. Consequently, while the country districts were settled by the Slavs, the Latin or Italian population flocked for safety to Ragusa, Zara and other large towns, and the whole country was thus divided between two frequently hostile communities. This opposition was intensified by the schism between Eastern and Western Christianity (1054), the Slavs as a rule preferring the Orthodox or sometimes the Bogomil creed, while the Italians were firmly attached to the Papacy. Not until the 15th century did the rival races contribute to a common civilization in the literature of Ragusa. To such a division of population may be attributed the two dominant characteristics of local history—the total absence of national as distinguished from civic life, and the remarkable development of art, science and literature. Bosnia, Servia and Bulgaria had each its period of national greatness, but remained intellectually backward; Dalmatia failed ever to attain political or racial unity, but the Dalmatian city-states, isolated and compelled to look to Italy for support, shared perforce in the march of Italian civilization. Their geographical position suffices to explain the relatively small influence exercised by Byzantine culture throughout the six centuries (535-1102) during which Dalmatia was part of the Eastern empire. Towards the close of this period Byzantine rule tended more and more to become merely nominal. In 806 Dalmatia was added to the Holy Roman empire, but was soon restored; in 829 the coast was ravaged by Saracens. A strange republic of Servian pirates arose at the mouth of the Narenta. In the 10th century description of Dalmatia by Constantine Porphyrogenitus (De Administrando Imperio, 29-37), this region is called Pagania, from the fact that its inhabitants had only accepted Christianity about 890, or 250 years later than the other Slavs. These Pagani, or Arentani (Narentines), utterly defeated a Venetian fleet despatched against them in 887, and for more than a century exacted tribute from Venice itself. In 998 they were finally crushed by the doge Pietro Orseolo II., who assumed the title duke of Dalmatia, though without prejudice to Byzantine suzerainty. Meanwhile the Croatian kings had extended their rule over northern and central Dalmatia, exacting tribute from the Italian cities, Traù, Zara and others, and consolidating their own power in the purely Slavonic towns, such as Nona or Belgrad (Zaravecchia). The Church was involved in the general confusion; for the synod of Spalato, in 1059, had forbidden the use of any but Greek or Latin liturgies, and so had accentuated the differences between Latin and Slav. A raid of Norman corsairs in 1073 was hardly defeated with the help of a Venetian fleet.

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Rivalry of Venice and Hungary in Dalmatia, 1102-1420.—Unable amid such dissensions to stand alone, unprotected by the Eastern empire and hindered by their internal dissensions from uniting in a defensive league, the city-states turned to Venice and Hungary for support. The Venetians, to whom they were already bound by race, language and culture, could afford to concede liberal terms because their own principal aims was not the territorial aggrandizement sought by Hungary, but only such a supremacy as might prevent the development of any dangerous political or commercial competitor on the eastern Adriatic. Hungary had also its partisans; for in the Dalmatian city-states, like those of Greece and Italy, there were almost invariably two jealous political factions, each ready to oppose any measure advocated by its antagonist. The origin of this division seems here to have been economic. The farmers and the merchants who traded in the interior naturally favoured Hungary, their most powerful neighbour on land; while the seafaring community looked to Venice as mistress of the Adriatic. In return for protection, the cities often furnished a contingent to the army or navy of their suzerain, and sometimes paid tribute either in money or in kind. Arbe, for example, annually paid ten pounds of silk or five pounds of gold to Venice. The citizens clung to their municipal privileges, which were reaffirmed after the conquest of Dalmatia in 1102-1105 by Coloman of Hungary. Subject to the royal assent they might elect their own chief magistrate, bishop and judges. Their Roman law remained valid. They were even permitted to conclude separate alliances. No alien, not even a Hungarian, could reside in a city where he was unwelcome; and the man who disliked Hungarian dominion could emigrate with all his household and property. In lieu of tribute, the revenue from customs was in some cases shared equally by the king, chief magistrate, bishop and municipality. These rights and the analogous privileges granted by Venice were, however, too frequently infringed, Hungarian garrisons being quartered on unwilling towns, while Venice interfered with trade, with the appointment of bishops, or with the tenure of communal domains. Consequently the Dalmatians remained loyal only while it suited their interests, and insurrections frequently occurred. Even in Zara four outbreaks are recorded between 1180 and 1345, although Zara was treated with special consideration by its Venetian masters, who regarded its possession as essential to their maritime ascendancy. The doubtful allegiance of the Dalmatians tended to protract the struggle between Venice and Hungary, which was further complicated by internal discord due largely to the spread of the Bogomil heresy; and by many outside influences, such as the vague suzerainty still enjoyed by the Eastern emperors during the 12th century; the assistance rendered to Venice by the armies of the Fourth Crusade in 1202; and the Tartar invasion of Dalmatia forty years later (see Traù). The Slavs were no longer regarded as a hostile race, but the power of certain Croatian magnates, notably the counts of Bribir, was from time to time supreme in the northern districts (see Croatia-Slavonia); and Stephen Tvrtko, the founder of the Bosnian kingdom, was able in 1389 to annex the whole Adriatic littoral between Cattaro and Fiume, except Venetian Zara and his own independent ally, Ragusa (see Bosnia and Herzegovina). Finally, the rapid decline of Bosnia, and of Hungary itself when assailed by the Turks, rendered easy the success of Venice; and in 1420 the whole of Dalmatia, except Almissa, which yielded in 1444, and Ragusa, which preserved its freedom, either submitted or was conquered. Many cities welcomed the change with its promise of tranquillity.

Venetian and Turkish Rule, 1420-1797.—An interval of peace ensued, but meanwhile the Turkish advance continued. Constantinople fell in 1453, Servia in 1459, Bosnia in 1463 and Herzegovina in 1483. Thus the Venetian and Ottoman frontiers met; border wars were incessant; Ragusa sought safety in friendship with the invaders. In 1508 the hostile league of Cambrai compelled Venice to withdraw its garrison for home service, and after the overthrow of Hungary at Mohács in 1526 the Turks were able easily to conquer the greater part of Dalmatia. The peace of 1540 left only the maritime cities to Venice, the interior forming a Turkish province, governed from the fortress of Clissa by a Sanjakbeg, or administrator with military powers. Christian Slavs from the neighbouring lands now thronged to the towns, outnumbering the Italian population and introducing their own language, but falling under the influence of the Roman Catholic Church. The pirate community of the Uskoks (q.v.) had originally been a band of these fugitives; its exploits contributed to a renewal of war between Venice and Turkey (1571-1573). An extremely curious picture of contemporary manners is presented by the Venetian agents,4 whose reports on this war resemble some knightly chronicle of the middle ages, full of single combats, tournaments and other chivalrous adventures. They also show clearly that the Dalmatian levies far surpassed the Italian mercenaries in skill and courage. Many of these troops served abroad; at Lepanto, for example, in 1571, a Dalmatian squadron assisted the allied fleets of Spain, Venice, Austria and the Papal States to crush the Turkish navy. A fresh war broke out in 1645, lasting intermittently until 1699, when the peace of Carlowitz gave the whole of Dalmatia to Venice, including the coast of Herzegovina, but excluding the domains of Ragusa and the protecting band of Ottoman territory which surrounded them. After further fighting this delimitation was confirmed in 1718 by the treaty of Passarowitz; and it remains valid, though modified by the destruction of Ragusan liberty and the substitution of Austria-Hungary for Venice and Turkey.

The intellectual life of Dalmatia during the 15th, 16th and 17th centuries reached a higher level than any attained by the purely Slavonic peoples of the Balkan Peninsula. Its chief monuments are described elsewhere,—the work of the Ragusan poets and historians as a part of Servian literature, the scientific achievements of R. G. Boscovich and Marcantonio de Dominis in separate biographies. Architecture and art generally have been discussed above. But this intellectual development was the work of a small and opulent minority in all the cities except Ragusa. Popular education was neglected; Zara had no printing-press until 1796; Venetian Dalmatia possessed only one public school, and that an ecclesiastical seminary; and even the sons of the rich, though free to visit the universities of Italy, France, Holland and England, ran the risk of exile or worse punishment if they brought home too liberal a culture. Poorer students learned what they could from the clergy, and the peasantry were wholly illiterate. Although the secular power of the Church was strictly limited, the country was overrun by ecclesiastics. When Fortis visited the island of Arbe in the 18th century, he found a population of 3000, mostly fishermen, contributing to the stipends of sixty priests. There were also three monasteries and three nunneries. Heavy taxes, the salt monopoly, reckless destruction of timber, and a deliberate attempt to ruin the oil and silk industries, were among the means by which Venice prevented competition with its own trade. Although justice was fairly well administered and some show of municipal autonomy conceded, the right of electing a chief magistrate had been withheld after 1420; and the Grand Council or Senate of each city, losing its original democratic character, had degenerated into a mere tool of the resident Venetian agents (provveditori), officials who held their post for thirty-two months and were subject to little effective control. Nevertheless, 150 years of war against the common Turkish enemy had drawn the Venetians and their subjects closely together, and the loyalty of the Dalmatian soldiers and sailors abroad, if not of their fellow-citizens at home, rests beyond doubt.

Dalmatia after 1797.—After the fall of the Venetian republic in 1797, the treaty of Campo Formio gave Dalmatia to Austria. The republics of Ragusa and Poglizza retained their independence, and Ragusa grew rich by its neutrality during the earlier Napoleonic wars. By the peace of Pressburg in 1805 the country was handed over to France, but its occupation was ineffectually contested by a Russian force which seized the Bocche di Cattaro and induced the Montenegrins to render aid. Poglizza was 776 deprived of its independence by Napoleon in 1807, Ragusa in 1808. In 1809 the French troops were withdrawn, but in the same year Dalmatia was restored to France and united to the Illyrian kingdom by the treaty of Vienna. A British naval force under Captain Hoste, after a successful engagement with a small French squadron off Lissa, occupied the islands of Curzola, Lesina and Lagosta from 1812 to 1815, and established a considerable overland trade through Dalmatia, Austria and Germany. The allied British and Austrian forces drove out the last French garrison in 1814, and in 1815 Dalmatia was finally incorporated in the Austro-Hungarian empire, with which its history has since been identified. Its subsequent tranquillity has only been disturbed by the ineffectual risings of 1869 and 1881-1882, which took place near Cattaro (q.v.). For an account of the development of Croatian nationalism among the Dalmatians, during the 19th and 20th centuries, see Croatia-Slavonia.