Table XII. furnishes an estimate of the total consumption of butter in the United Kingdom in each of the years 1891 to 1900. Whilst the estimated home production did not vary greatly from year to year, the imports from colonial and foreign sources underwent almost continuous increase. The ten years’ average indicates 37.6% home-made, 7.3% imported colonial, and 55.1% imported foreign butter. But whereas at the beginning of the decade the proportions were 45.4% home-made, 1.5% colonial, and 53.2% foreign, at the end of the percentages were 32.8, 14.7 and 52.5 respectively. It thus appears that whilst the United Kingdom was able in 1891 to furnish nearly half of its requirements (45.4%), by 1900 it was unable to supply more than one-third (32.8%).Table XII.—Estimated Home Production and Imports of Butter into the United Kingdom for the Ten Years ended 30th June 1900.Year ended30th June.HomeProduction,estimated.ImportedColonial.ImportedForeign.Total.Tons.Tons.Tons.Tons.189184,9612,88399,598187,442189286,0226,323101,796194,141189384,0789,408105,712199,198189479,19615,550107,534202,280189582,16817,807116,730216,705189683,64012,949133,249229,838189779,73418,111138,800236,645189883,03917,732141,426242,197189987,32622,443142,193251,962190083,76037,534133,957255,25110Years’Average83,39216,074122,099221,565The rapid headway which colonial butter has made in British markets is shown by the fact that for the five years ended 30th of June 1900 the import had grown from 12,949 tons to 37,534 tons per annum, or an increase of 24,585 tons. It is during the mid-winter months that the colonial butter from Australasia arrives on the British markets, while that from Canada begins to arrive in July, and virtually ceases in the following January. The bulk of the Canadian butter reaches British markets during August, September and October; the bulk of the Australasian in December, January and February.It appears to be demonstrated by the experience of the last decade of the 19th century that the United Kingdom is quite unable to turn out sufficient dairy produce to supply its own population. In the year ended 30th of June 1891 the total import of butter was 102,500 tons, and for the year ended 30th of June 1900 it was 170,700 tons, which shows an annual average increase in the decade of 6800 tons. This growth was on the whole very uniform, any disturbance in its regularity being attributable more to the deficient seasons in the colonies and foreign countries than to the bountiful seasons at home. Twice in the decade the import of butter from colonial sources fell off slightly from the previous year, namely, in 1896 and 1898, while only once was there any decrease in the foreign supply, and this occurred in 1900. In 1896 the colonial supply fell off by 5000 tons, principally owing to drought in Australia, but from foreign countries this deficiency was more than made good, as the increased import from these sources exceeded 16,500 tons. In 1900 the position was reversed, for while the foreign import fell away to the extent of over 8000 tons, the supply from the colonies exceeded that of 1899 by 15,000 tons, thus leaving a gain in the quantity of imported butter of nearly 7000 tons on the year. Table XII. shows that over the ten years, 1891-1900, the import of colonial butter was augmented by 34,600 tons, and that of foreign by 33,600 tons, so that the increased import is fairly divided between colonial and foreign sources. If, however, the last five years of the period be taken, it will be seen that the increases in the arrivals of colonial butter have far exceeded those from foreign countries. Between 1891 and 1900 the Australasian colonies increased their quota by 13,400 tons, and Canada by 11,100 tons. Of foreign countries, Denmark showed the greatest development in the supply of imported butter, which increased in the ten years by 28,678 tons. Next came Russia and Holland, with increases respectively of 7207 tons and 6589 tons. Sweden, which made steady progress from 1891 to 1896, subsequently declined, and in 1900 sent 1400 tons less than in 1891. France and Germany are rapidly falling away, and the latter country will soon cease its supply altogether. Up to 1896 it was 6000 tons annually; by 1900 it had fallen to 1850 tons. France, which in 1892 sent to the United Kingdom 29,000 tons, regularly declined, and in 1900 sent only 16,800. Among the countries sending the smaller quantities, Argentina, Belgium and Norway are all gradually increasing their supplies; but their totals are comparatively insignificant, as they together contributed in 1900 only 6400 tons out of a total foreign supply of 134,000 tons. The United States was erratic in its supplies during the decade, and up to 1900 had not made butter specially for export to the United Kingdom, as all the other foreign countries had done. Consequently it is only when supplies from elsewhere fail that American butter is sought for by British buyers. The large amount of salt in this butter, although suitable for the American palate, prevents its becoming popular in the United Kingdom.Table XIII.—Annual Imports of Butter into the United Kingdom, 1897-1900.From1897.1898.1899.1900.Cwt.Cwt.Cwt.Cwt.Denmark1,334,7261,465,0301,430,0521,486,342Australasia269,432228,563366,944509,910France448,128416,821353,942322,048Holland278,631269,631284,810282,805Russia*......209,738Sweden299,214294,962245,599196,041Canada109,402156,865250,083138,313United States154,19666,712159,13756,046Germany51,76141,23136,95336,042Other countries272,312269,645262,331141,231Total3,217,8023,209,1533,389,8513,378,516%%%%Denmark41.545.642.244.0Australasia8.47.110.815.1France13.913.010.59.5Holland8.78.48.48.4Russia*......6.2Sweden9.39.27.25.8Canada3.44.97.44.1United States4.82.14.71.6Germany1.61.31.11.1Other countries8.48.47.74.2Total100.0100.0100.0100.0* Not shown separately in the Trade and Navigation Returns prior to 1900.The sources whence the United Kingdom receives butter from abroad are sufficiently indicated in Table XIII., which shows the absolute quantities and the relative proportions sent by the chief contributory countries in each of the four years 1897 to 1900, the order of precedence of the several countries being in accord with the figures for 1900. Denmark, as a result of the efforts made by that little kingdom to supply a sound product of uniform quality, possesses over 40% of the trade, and in the year 1900 received from the United Kingdom upwards of £8,000,000 for butter and over £3,000,000 for bacon, the raising of pigs for the consumption of separated milk being an important adjunct of the dairying industry in Denmark, where butter factories are extensively maintained on the co-operative principle. It is worthy of note that some at least of the butter received in the United Kingdom from Russia is made in Siberia, whence it is sent at the outset on a long land journey in refrigerated railway cars for shipment at a Baltic port, usually Riga. The countries not specially enumerated in Table XIII. from which butter is sent to the United Kingdom are Argentina, Belgium, Norway and Spain—these are included in “other countries.”In Table XIV., relating to the estimated home production of cheese and the imports of that article, the ten years’ average indicates a home-made supply of 555.3%, imports of colonial cheese 24.2%, and imports of foreign cheese 20.5%. Comparing, however, the first with the last year of the period 1891-1900, it appears that in 1891 the proportions were 58.6% home-made, 17.2% colonial and 24.2% foreign, whereas in 1900 the percentages were 50.3, 28.9 and 20.8 respectively. Hence the colonial contribution (chieflyCanadian) has gained ground at the expense both of the home-made and of the foreign. Again, comparing 1891 with 1900, the import of cheese into the United Kingdom increased to the extent of only 24,500 tons, so that it shows no expansion comparable with that of butter, which increased by about 70,000 tons. Simultaneously the estimated home production diminished by 17,000 tons.Table XIV.—Estimated Home Production and Imports of Cheese into the United Kingdom for the Ten Years ended 30th June 1900.Year ended30th June.HomeProduction,estimated.ImportedColonial.ImportedForeign.Total.Tons.Tons.Tons.Tons.1891147,07843,22860,816251,1221892148,62445,78159,452253,8571893140,39455,54956,767252,7101894131,84357,32252,498241,6631895150,61161,62252,570264,8031896137,14862,47844,569244,1951897130,00067,02846,317243,3451898148,26077,62049,114274,9941899150,00073,75246,985270,7371900130,00074,70253,903258,60510 Years’Average141,39661,90852,299255,603In imported colonial cheese Canada virtually has the field to itself, for the only other colonial cheese which finds its way into the United Kingdom is from New Zealand, but the amount of this kind is comparatively insignificant, having been in 1900 only 4000 tons out of a total import of 128,600 tons. Australia, in several seasons since 1891, sent small quantities, but they are not worth quoting.From foreign countries the decline in the export of cheese is mainly in the case of the United States, which shipped to British ports 10,000 tons less in 1900 than in 1891. France also is losing its cheese trade in British markets, and is being supplanted by Belgium. In 1891 France supplied over 3000 tons, in 1900 the import was below 2000 tons. Belgium in 1891 supplied less than 1000 tons, but in 1900 contributed 2600 tons. The import trade in Dutch cheese remains almost stationary. In 1891 it amounted to 15,300 tons, in 1899 it was 15,600 tons, whilst in 1900, owing to exceptionally high prices, which stimulated the manufacture, it reached 17,000 tons.Table XV.—Annual Imports of Cheese into the United Kingdom, 1897-1900.From1897.1898.1899.1900.Cwt.Cwt.Cwt.Cwt.Canada1,526,6641,432,1811,337,1981,511,872United States631,616485,995590,737680,583Holland297,604292,925328,541327,817Australasia68,61544,60832,29486,513France36,35833,08634,30735,110Other countries42,32150,65760,99269,910Total2,603,1782,339,4522,384,0692,711,805%%%%Canada58.661.256.155.8United States24.320.824.825.1Holland11.412.513.812.0Australasia2.71.91.33.2France1.41.41.41.3Other countries1.62.22.62.6Total100.0100.0100.0100.0Over 80% of the cheese imported into the United Kingdom is derived from North America, but the bulk of the trade belongs to Canada, which supplies nearly 60% of the entire import. The value of the cheese exported from Canada to the United Kingdom in the calendar year 1900 was close upon £3,800,000. As is shown in Table XV. below, Holland, Australasia and France participate in this trade, whilst amongst the “other countries” are Germany, Italy and Russia. The cheese sent from North America and Australasia is mostly of the substantial Cheddar type, whereas soft or “fancy” cheese is the dominant feature of the French shipments. Thus, in the calendar year 1900 the average price of the cheese imported into the United Kingdom from France was 61s. per cwt., whilst the average value of the cheese from all other sources was 50s. per cwt., there being a difference of 11s. in favour of the “soft” cheese of France.The imports of butter and margarine into the United Kingdom were not separately distinguished before the year 1886. Previous to that date they amounted, at five-year intervals, to the following aggregate quantities:—1870.1875.1880.1885.Cwt.1,159,2101,467,8702,326,3052,401,373For the same years the imports of cheese registered the subjoined totals:—1870.1875.1880.1885.Cwt.1,041,2811,627,7481,775,9971,833,832The imports of butter and margarine, both separately and together, and also the imports of cheese in each year from 1886 to 1900 inclusive, are set out in Table XVI., the most significant feature of which is the rapid expansion it shows in the imports of butter. In the space of nine years, between 1887 and 1896, the quantity was doubled. On the other hand, the general tendency of the imports of margarine, which have been much more uniform than those of butter, has been in the direction of decline since 1892. It is necessary, however, to point out that there has been an increase in the number of margarine factories in the United Kingdom, and in the quantity of margarine manufactured in them, during the last few years. Taking the imports of butter and margarine together, the aggregate in 1889 and also in 1900 was practically three times as large as a quarter of a century earlier, in 1875. The imports of cheese have increased at a less rapid rate than those of butter, and the quantity imported in 1900, which was a maximum, fell considerably short of twice the quantity in 1875. In 1886, 1887, 1888, 1890 and 1892 the imports of cheese exceeded those of butter, but since the last-named year those of butter have always been the larger, and 1899 were fully a million cwt. more than the cheese imports. The cheapness of imported fresh meat has probably had the effect of checking the growth of the demand for cheese amongst the industrial classes.Table XVI.—Imports of Butter, Margarine and Cheese into the United Kingdom, 1886-1900.Year.Butter.Margarine.Total ButterandMargarine.Cheese.Cwt.Cwt.Cwt.Cwt.18861,543,566887,9742,431,5401,734,89018871,513,1341,276,1402,789,2741,836,78918881,671,4331,139,7432,811,1761,917,61618991,927,8421,241,6903,169,5321,907,99918902,027,7171,079,8563,107,5732,144,07418912,135,6071,235,4303,371,0372,041,32518922,183,0091,305,3503,488,3592,232,81718932,327,4741,299,9703,627,4442,077,46218942,574,8351,109,3253,684,1602,266,14518952,825,662940,1683,765,8302,133,81918963,037,718925,9343,963,6522,244,52518973,217,802936,5434,154,3452,603,17818983,209,153900,6154,343,0262,384,06919993,389,851953,1754,343,0262,384,06919003,378,516920,4164,298,9322,711,805The imports of condensed milk into the United Kingdom were not separately distinguished before 1888. In that year they amounted to 352,332 cwt. The quantities imported in subsequent years were the following:—Year.Cwt.Year.Cwt.Year.Cwt.1889389,8921893501,0051897756,2431890407,4261894529,4651898817,2741891444,6661895545,3941899824,5991892481,3741896611,3351900986,741The quantity thus increased continuously in each year after 1889, with the result that in 1900 the imports had grown to nearly three times the amount of those in 1889. Simultaneously, over the period 1889-1900 the annual value of the imports steadily advanced from £704,849 to £1,405,033. Thus, while the imports of condensed milk trebled in quantity, they doubled in value. A fair proportion is, however, exported, as is shown in the following statement of exports of imported condensed milk for the four years 1897 to 1900:—1897.1898.1899.1900.Quantity, cwt.143,932133,596118,394164,602Value£274,578£256,525£228,446£309,460There is also an export trade in condensed milk made in the United Kingdom. Thus, in 1892 the exports of home-made condensed milk amounted to 61,442 cwt., valued at £133,556. By 1896 the quantity had almost doubled, and reached 111,959 cwt., of the value of £224,831. In subsequent years the exports were:—1897.1898.1899.1900.Quantity, cwt.154,901178,055185,749209,447Value£302,748£343,070£353,819£390,559Milk and cream (fresh or preserved other than condensed) received no separate classification in the imports until 1894, in which year the quantity imported was 161,633 gallons, followed by 126,995 gallons in 1895, and 22,776 gallons in 1896. The quantities have since been returned by weight—10,006 cwt. in 1897, 10,691 cwt. in 1898, 7859 cwt. in 1899, and 15,638 cwt. in 1900. The values of these imports in the successive years 1894 to 1900 were £21,371, £19,991, £5489, £9848, £11,293, £16,068 and £26,837.The total values of the imports of dairy produce of all kinds—butter, margarine, cheese, &c.—into the United Kingdom were, at five-year intervals between 1875 and 1890, the following:—1875.1880.1885.1890.Value£13,211,592£17,232,548£15,632,852£19,505,798Table XVII.—Values of Dairy Products imported into the United Kingdom from 1891 to 1900, in Thousands of Pounds Sterling.Year.Butter.Margarine.Cheese.CondensedMilk.Total.£1000.£1000.£1000.£1000.£1000.189111,5913558481390020,863189211,9653713541793022,025189312,75436555161101022,580189413,45730455475107923,077189514,24525574675108422,581189615,34424984900117023,920189715,91724855886139825,715189815,96223844970143624,779189917,21425495503145526,747190017,45024656838174328,544The values in each year of the closing decade of the 19th century are set forth in Table XVII., where the totals in the last column include small sums for margarine-cheese and, since 1893, for fresh milk and cream. The aggregate value more than doubled during the last quarter of the century. The earliest year for which the value of imported butter is separately available is 1886, when it amounted to £8,141,438. Thirteen years later this sum had more than doubled, and it is an impressive fact that in the closing year of the century the United Kingdom should have expended on imported butter alone a sum closely approximating to 17½ million pounds sterling, equivalent to about three-fourths of the total amount disbursed on imported wheat grain.16The imports of margarine—that is, of margarine specifically declared to be such—into the United Kingdom are derived almost entirely from Holland. Out of a total of 920,416 cwt. imported in 1900 Holland supplied 862,154 cwt., and out of £2,464,839 expended on imported margarine in the same year Holland received £2,295,174. To the imports in the year named Holland contributed 93.7%; France, 2.9; Norway, 0.9; all other countries, 2.5; so that Holland possesses almost a monopoly of this trade. The quantities of imported butter, margarine and cheese that are again exported from the United Kingdom are trivial when compared with the imports, as will be seen from the following quantities and values in the three years 1898 to 1900:—1898.1899.1900.1898.1899.1900.Cwt.Cwt.Cwt.£££Butter63,49150,45351,583319,806257,999258,931Margarine10,02313,13911,32624,72133,31927,882Cheese56,69456,39055,982159,210163,991168,369There is also a very small export trade in butter and cheese made in the United Kingdom, but its insignificant character is evident from the subjoined details as to quantities and values for the years named:—1898.1899.1900.1898.1899.1900.Cwt.Cwt.Cwt.£££Butter11,3599,93610,12759,73153,19553,701Cheese10,1269,7589,35636,80335,89036,691
Table XII. furnishes an estimate of the total consumption of butter in the United Kingdom in each of the years 1891 to 1900. Whilst the estimated home production did not vary greatly from year to year, the imports from colonial and foreign sources underwent almost continuous increase. The ten years’ average indicates 37.6% home-made, 7.3% imported colonial, and 55.1% imported foreign butter. But whereas at the beginning of the decade the proportions were 45.4% home-made, 1.5% colonial, and 53.2% foreign, at the end of the percentages were 32.8, 14.7 and 52.5 respectively. It thus appears that whilst the United Kingdom was able in 1891 to furnish nearly half of its requirements (45.4%), by 1900 it was unable to supply more than one-third (32.8%).
Table XII.—Estimated Home Production and Imports of Butter into the United Kingdom for the Ten Years ended 30th June 1900.
The rapid headway which colonial butter has made in British markets is shown by the fact that for the five years ended 30th of June 1900 the import had grown from 12,949 tons to 37,534 tons per annum, or an increase of 24,585 tons. It is during the mid-winter months that the colonial butter from Australasia arrives on the British markets, while that from Canada begins to arrive in July, and virtually ceases in the following January. The bulk of the Canadian butter reaches British markets during August, September and October; the bulk of the Australasian in December, January and February.
It appears to be demonstrated by the experience of the last decade of the 19th century that the United Kingdom is quite unable to turn out sufficient dairy produce to supply its own population. In the year ended 30th of June 1891 the total import of butter was 102,500 tons, and for the year ended 30th of June 1900 it was 170,700 tons, which shows an annual average increase in the decade of 6800 tons. This growth was on the whole very uniform, any disturbance in its regularity being attributable more to the deficient seasons in the colonies and foreign countries than to the bountiful seasons at home. Twice in the decade the import of butter from colonial sources fell off slightly from the previous year, namely, in 1896 and 1898, while only once was there any decrease in the foreign supply, and this occurred in 1900. In 1896 the colonial supply fell off by 5000 tons, principally owing to drought in Australia, but from foreign countries this deficiency was more than made good, as the increased import from these sources exceeded 16,500 tons. In 1900 the position was reversed, for while the foreign import fell away to the extent of over 8000 tons, the supply from the colonies exceeded that of 1899 by 15,000 tons, thus leaving a gain in the quantity of imported butter of nearly 7000 tons on the year. Table XII. shows that over the ten years, 1891-1900, the import of colonial butter was augmented by 34,600 tons, and that of foreign by 33,600 tons, so that the increased import is fairly divided between colonial and foreign sources. If, however, the last five years of the period be taken, it will be seen that the increases in the arrivals of colonial butter have far exceeded those from foreign countries. Between 1891 and 1900 the Australasian colonies increased their quota by 13,400 tons, and Canada by 11,100 tons. Of foreign countries, Denmark showed the greatest development in the supply of imported butter, which increased in the ten years by 28,678 tons. Next came Russia and Holland, with increases respectively of 7207 tons and 6589 tons. Sweden, which made steady progress from 1891 to 1896, subsequently declined, and in 1900 sent 1400 tons less than in 1891. France and Germany are rapidly falling away, and the latter country will soon cease its supply altogether. Up to 1896 it was 6000 tons annually; by 1900 it had fallen to 1850 tons. France, which in 1892 sent to the United Kingdom 29,000 tons, regularly declined, and in 1900 sent only 16,800. Among the countries sending the smaller quantities, Argentina, Belgium and Norway are all gradually increasing their supplies; but their totals are comparatively insignificant, as they together contributed in 1900 only 6400 tons out of a total foreign supply of 134,000 tons. The United States was erratic in its supplies during the decade, and up to 1900 had not made butter specially for export to the United Kingdom, as all the other foreign countries had done. Consequently it is only when supplies from elsewhere fail that American butter is sought for by British buyers. The large amount of salt in this butter, although suitable for the American palate, prevents its becoming popular in the United Kingdom.
Table XIII.—Annual Imports of Butter into the United Kingdom, 1897-1900.
The sources whence the United Kingdom receives butter from abroad are sufficiently indicated in Table XIII., which shows the absolute quantities and the relative proportions sent by the chief contributory countries in each of the four years 1897 to 1900, the order of precedence of the several countries being in accord with the figures for 1900. Denmark, as a result of the efforts made by that little kingdom to supply a sound product of uniform quality, possesses over 40% of the trade, and in the year 1900 received from the United Kingdom upwards of £8,000,000 for butter and over £3,000,000 for bacon, the raising of pigs for the consumption of separated milk being an important adjunct of the dairying industry in Denmark, where butter factories are extensively maintained on the co-operative principle. It is worthy of note that some at least of the butter received in the United Kingdom from Russia is made in Siberia, whence it is sent at the outset on a long land journey in refrigerated railway cars for shipment at a Baltic port, usually Riga. The countries not specially enumerated in Table XIII. from which butter is sent to the United Kingdom are Argentina, Belgium, Norway and Spain—these are included in “other countries.”
In Table XIV., relating to the estimated home production of cheese and the imports of that article, the ten years’ average indicates a home-made supply of 555.3%, imports of colonial cheese 24.2%, and imports of foreign cheese 20.5%. Comparing, however, the first with the last year of the period 1891-1900, it appears that in 1891 the proportions were 58.6% home-made, 17.2% colonial and 24.2% foreign, whereas in 1900 the percentages were 50.3, 28.9 and 20.8 respectively. Hence the colonial contribution (chieflyCanadian) has gained ground at the expense both of the home-made and of the foreign. Again, comparing 1891 with 1900, the import of cheese into the United Kingdom increased to the extent of only 24,500 tons, so that it shows no expansion comparable with that of butter, which increased by about 70,000 tons. Simultaneously the estimated home production diminished by 17,000 tons.
Table XIV.—Estimated Home Production and Imports of Cheese into the United Kingdom for the Ten Years ended 30th June 1900.
In imported colonial cheese Canada virtually has the field to itself, for the only other colonial cheese which finds its way into the United Kingdom is from New Zealand, but the amount of this kind is comparatively insignificant, having been in 1900 only 4000 tons out of a total import of 128,600 tons. Australia, in several seasons since 1891, sent small quantities, but they are not worth quoting.
From foreign countries the decline in the export of cheese is mainly in the case of the United States, which shipped to British ports 10,000 tons less in 1900 than in 1891. France also is losing its cheese trade in British markets, and is being supplanted by Belgium. In 1891 France supplied over 3000 tons, in 1900 the import was below 2000 tons. Belgium in 1891 supplied less than 1000 tons, but in 1900 contributed 2600 tons. The import trade in Dutch cheese remains almost stationary. In 1891 it amounted to 15,300 tons, in 1899 it was 15,600 tons, whilst in 1900, owing to exceptionally high prices, which stimulated the manufacture, it reached 17,000 tons.
Table XV.—Annual Imports of Cheese into the United Kingdom, 1897-1900.
Over 80% of the cheese imported into the United Kingdom is derived from North America, but the bulk of the trade belongs to Canada, which supplies nearly 60% of the entire import. The value of the cheese exported from Canada to the United Kingdom in the calendar year 1900 was close upon £3,800,000. As is shown in Table XV. below, Holland, Australasia and France participate in this trade, whilst amongst the “other countries” are Germany, Italy and Russia. The cheese sent from North America and Australasia is mostly of the substantial Cheddar type, whereas soft or “fancy” cheese is the dominant feature of the French shipments. Thus, in the calendar year 1900 the average price of the cheese imported into the United Kingdom from France was 61s. per cwt., whilst the average value of the cheese from all other sources was 50s. per cwt., there being a difference of 11s. in favour of the “soft” cheese of France.
The imports of butter and margarine into the United Kingdom were not separately distinguished before the year 1886. Previous to that date they amounted, at five-year intervals, to the following aggregate quantities:—
For the same years the imports of cheese registered the subjoined totals:—
The imports of butter and margarine, both separately and together, and also the imports of cheese in each year from 1886 to 1900 inclusive, are set out in Table XVI., the most significant feature of which is the rapid expansion it shows in the imports of butter. In the space of nine years, between 1887 and 1896, the quantity was doubled. On the other hand, the general tendency of the imports of margarine, which have been much more uniform than those of butter, has been in the direction of decline since 1892. It is necessary, however, to point out that there has been an increase in the number of margarine factories in the United Kingdom, and in the quantity of margarine manufactured in them, during the last few years. Taking the imports of butter and margarine together, the aggregate in 1889 and also in 1900 was practically three times as large as a quarter of a century earlier, in 1875. The imports of cheese have increased at a less rapid rate than those of butter, and the quantity imported in 1900, which was a maximum, fell considerably short of twice the quantity in 1875. In 1886, 1887, 1888, 1890 and 1892 the imports of cheese exceeded those of butter, but since the last-named year those of butter have always been the larger, and 1899 were fully a million cwt. more than the cheese imports. The cheapness of imported fresh meat has probably had the effect of checking the growth of the demand for cheese amongst the industrial classes.
Table XVI.—Imports of Butter, Margarine and Cheese into the United Kingdom, 1886-1900.
The imports of condensed milk into the United Kingdom were not separately distinguished before 1888. In that year they amounted to 352,332 cwt. The quantities imported in subsequent years were the following:—
The quantity thus increased continuously in each year after 1889, with the result that in 1900 the imports had grown to nearly three times the amount of those in 1889. Simultaneously, over the period 1889-1900 the annual value of the imports steadily advanced from £704,849 to £1,405,033. Thus, while the imports of condensed milk trebled in quantity, they doubled in value. A fair proportion is, however, exported, as is shown in the following statement of exports of imported condensed milk for the four years 1897 to 1900:—
There is also an export trade in condensed milk made in the United Kingdom. Thus, in 1892 the exports of home-made condensed milk amounted to 61,442 cwt., valued at £133,556. By 1896 the quantity had almost doubled, and reached 111,959 cwt., of the value of £224,831. In subsequent years the exports were:—
Milk and cream (fresh or preserved other than condensed) received no separate classification in the imports until 1894, in which year the quantity imported was 161,633 gallons, followed by 126,995 gallons in 1895, and 22,776 gallons in 1896. The quantities have since been returned by weight—10,006 cwt. in 1897, 10,691 cwt. in 1898, 7859 cwt. in 1899, and 15,638 cwt. in 1900. The values of these imports in the successive years 1894 to 1900 were £21,371, £19,991, £5489, £9848, £11,293, £16,068 and £26,837.
The total values of the imports of dairy produce of all kinds—butter, margarine, cheese, &c.—into the United Kingdom were, at five-year intervals between 1875 and 1890, the following:—
Table XVII.—Values of Dairy Products imported into the United Kingdom from 1891 to 1900, in Thousands of Pounds Sterling.
The values in each year of the closing decade of the 19th century are set forth in Table XVII., where the totals in the last column include small sums for margarine-cheese and, since 1893, for fresh milk and cream. The aggregate value more than doubled during the last quarter of the century. The earliest year for which the value of imported butter is separately available is 1886, when it amounted to £8,141,438. Thirteen years later this sum had more than doubled, and it is an impressive fact that in the closing year of the century the United Kingdom should have expended on imported butter alone a sum closely approximating to 17½ million pounds sterling, equivalent to about three-fourths of the total amount disbursed on imported wheat grain.16
The imports of margarine—that is, of margarine specifically declared to be such—into the United Kingdom are derived almost entirely from Holland. Out of a total of 920,416 cwt. imported in 1900 Holland supplied 862,154 cwt., and out of £2,464,839 expended on imported margarine in the same year Holland received £2,295,174. To the imports in the year named Holland contributed 93.7%; France, 2.9; Norway, 0.9; all other countries, 2.5; so that Holland possesses almost a monopoly of this trade. The quantities of imported butter, margarine and cheese that are again exported from the United Kingdom are trivial when compared with the imports, as will be seen from the following quantities and values in the three years 1898 to 1900:—
There is also a very small export trade in butter and cheese made in the United Kingdom, but its insignificant character is evident from the subjoined details as to quantities and values for the years named:—
American Dairying
The development of the dairying industry in the vast region of the United States of America has been described in the officialYear-Bookby 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“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 consumptionper capitadoes 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.
No census of cows in the United States was taken until the year 1840, but they have been enumerated in each subsequent decennial census. From 23 to 27 cows to every 100 of the population were required to keep the country supplied with milk, butter and cheese, and provide for the export of dairy products. The export trade, though it has fluctuated considerably, has never exceeded the produce of 500,000 cows. At the close of the 19th century it was estimated that there was one milch cow in the United States for every four persons, making the number of cows about 17,500,000. They are, however, very unevenly distributed, being largely concentrated in the great dairy states, Iowa leading with 1,500,000 cows, and being followed closely by New York. In the middle and eastern states the milk product goes very largely to the supply of the numerous large towns and cities. In the central, west and north-west butter is the leading dairy product.Table XVIII.—Estimated Number of Cows and Quantity and Value of Dairy Products in the United States in 1899.Cows.Product.Rate ofProductper Cow.Total Product.Rate ofValue.Total Value.Cents.Dollars.11,000,000Butter130 ℔1,430,000,000 ℔18257,400,0001,000,000Cheese300 ℔300,000,000 ℔927,000,0005,500,000Milk380 gals.2,090,000,000 gals.8167,200,000Table XVIII. shows approximately the quantity and value of the dairy products of the United States for a typical year, the grand total representing a value of $451,600,000. Adding to this the skim-milk, butter-milk and whey, at their proper feeding value, and the calves dropped yearly, the annual aggregate value of the produce of the dairy cows exceeds $500,000,000, or is more than one hundred million pounds sterling. Accepting these estimates as conservative, they show that the commercial importance of the dairy industry of the United States is such as to justify all reasonable provisions for guarding its interests.
No census of cows in the United States was taken until the year 1840, but they have been enumerated in each subsequent decennial census. From 23 to 27 cows to every 100 of the population were required to keep the country supplied with milk, butter and cheese, and provide for the export of dairy products. The export trade, though it has fluctuated considerably, has never exceeded the produce of 500,000 cows. At the close of the 19th century it was estimated that there was one milch cow in the United States for every four persons, making the number of cows about 17,500,000. They are, however, very unevenly distributed, being largely concentrated in the great dairy states, Iowa leading with 1,500,000 cows, and being followed closely by New York. In the middle and eastern states the milk product goes very largely to the supply of the numerous large towns and cities. In the central, west and north-west butter is the leading dairy product.
Table XVIII.—Estimated Number of Cows and Quantity and Value of Dairy Products in the United States in 1899.
Table XVIII. shows approximately the quantity and value of the dairy products of the United States for a typical year, the grand total representing a value of $451,600,000. Adding to this the skim-milk, butter-milk and whey, at their proper feeding value, and the calves dropped yearly, the annual aggregate value of the produce of the dairy cows exceeds $500,000,000, or is more than one hundred million pounds sterling. Accepting these estimates as conservative, they show that the commercial importance of the dairy industry of the United States is such as to justify all reasonable provisions for guarding its interests.
(W. Fr.)
1A gallon of milk weighs 10.3 ℔, so that very little error is involved in converting pounds to gallons by dividing the number of pounds by 10.2A portable milk-weighing appliance is made in which the weight of the pail is included, and an indicator shows on a dial the exact weight in pounds and ounces, and likewise the volume in gallons and pints, of the milk in the pail. When the pail is empty the indicator of course points to zero.3Landw. Futterungslehre, 5te Aufl., 1888, p. 249.4The Analyst, April 1885, vol. x. p. 67.5The evidence on this point taken by the Committee on Milk and Cream Regulations in 1900 is somewhat conflicting. The report states that an impression commonly prevails that the quality of milk is more or less determined by the nature and composition of the food which the cow receives. One witness said that farmers who produce milk for sale feed differently from what they do if they are producing for butter. Another stated that most of the statistics which go to show that food has no effect on milk fail, because the experiments are not carried far enough to counterbalance that peculiarity of the animal first to utilize the food for itself before utilizing it for the milk. A witness who kept a herd of 100 milking cows expressed the opinion that improvement in the quality of milk can be effected by feeding, though not to any large extent. On the other hand, it was maintained that the fat percentage in the milk of a cow cannot be raised by any manner or method of feeding. It is possible that in the case of cows very poorly fed the addition of rich food would alter the composition of their milk, but if the cows are well-fed to begin with, this would not be so. The proprietor of a herd of 500 milking cows did not think that feeding affected the quality of milk from ordinarily well-kept animals. An experimenter found that the result of resorting to rather poor feeding was that the first effect was produced upon the weight of the cow and not upon the milk; the animal began to get thin, losing its weight, though there was not very much effect upon the quality of the milk.6Journ. Roy. Agric. Soc., 1898.7Trans. Highl. and Agric. Soc. Scot., 1899.8Report on Cheddar Cheese-Making, London, 1899.9“The Practice of Stilton Cheese-Making,”Journ. Roy. Agric. Soc., 1899.10Experiment Station Record, xii. 9 (Washington, 1901).11Market butter is sometimes deliberately over-weighted with water, and a fraudulent profit is obtained by selling this extra moisture at the price of butter.12“Thermal Death-Point of Tubercle Bacilli, and Relation of same to Commercial Pasteurization of Milk,” by H. L. Russell and E. G. Hastings.1316th Rept. Wis. Agric. Expt. Station, 1899, p. 129.14See also the articleAdulteration.15A special committee appointed by the council of the Royal Statistical Society commenced in 1901 an inquiry into the home production of milk and meat in the United Kingdom.16In 1901 the United Kingdom imported 3,702,810 cwt. of butter, valued at £19,297,005, both totals being the largest on record.
1A gallon of milk weighs 10.3 ℔, so that very little error is involved in converting pounds to gallons by dividing the number of pounds by 10.
2A portable milk-weighing appliance is made in which the weight of the pail is included, and an indicator shows on a dial the exact weight in pounds and ounces, and likewise the volume in gallons and pints, of the milk in the pail. When the pail is empty the indicator of course points to zero.
3Landw. Futterungslehre, 5te Aufl., 1888, p. 249.
4The Analyst, April 1885, vol. x. p. 67.
5The evidence on this point taken by the Committee on Milk and Cream Regulations in 1900 is somewhat conflicting. The report states that an impression commonly prevails that the quality of milk is more or less determined by the nature and composition of the food which the cow receives. One witness said that farmers who produce milk for sale feed differently from what they do if they are producing for butter. Another stated that most of the statistics which go to show that food has no effect on milk fail, because the experiments are not carried far enough to counterbalance that peculiarity of the animal first to utilize the food for itself before utilizing it for the milk. A witness who kept a herd of 100 milking cows expressed the opinion that improvement in the quality of milk can be effected by feeding, though not to any large extent. On the other hand, it was maintained that the fat percentage in the milk of a cow cannot be raised by any manner or method of feeding. It is possible that in the case of cows very poorly fed the addition of rich food would alter the composition of their milk, but if the cows are well-fed to begin with, this would not be so. The proprietor of a herd of 500 milking cows did not think that feeding affected the quality of milk from ordinarily well-kept animals. An experimenter found that the result of resorting to rather poor feeding was that the first effect was produced upon the weight of the cow and not upon the milk; the animal began to get thin, losing its weight, though there was not very much effect upon the quality of the milk.
6Journ. Roy. Agric. Soc., 1898.
7Trans. Highl. and Agric. Soc. Scot., 1899.
8Report on Cheddar Cheese-Making, London, 1899.
9“The Practice of Stilton Cheese-Making,”Journ. Roy. Agric. Soc., 1899.
10Experiment Station Record, xii. 9 (Washington, 1901).
11Market butter is sometimes deliberately over-weighted with water, and a fraudulent profit is obtained by selling this extra moisture at the price of butter.
12“Thermal Death-Point of Tubercle Bacilli, and Relation of same to Commercial Pasteurization of Milk,” by H. L. Russell and E. G. Hastings.
1316th Rept. Wis. Agric. Expt. Station, 1899, p. 129.
14See also the articleAdulteration.
15A special committee appointed by the council of the Royal Statistical Society commenced in 1901 an inquiry into the home production of milk and meat in the United Kingdom.
16In 1901 the United Kingdom imported 3,702,810 cwt. of butter, valued at £19,297,005, both totals being the largest on record.
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 genusBellis, 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—
“The daisie, or els the eye of the daie,The emprise, and the floure of flouris alle”;
“The daisie, or els the eye of the daie,
The emprise, and the floure of flouris alle”;
and again—
“To seen this floure agenst the sunne spredeWhan it riseth early by the morrow,That blissful sight softeneth all my sorrow”;
“To seen this floure agenst the sunne sprede
Whan it riseth early by the morrow,
That blissful sight softeneth all my sorrow”;
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 termedla 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 ofAster; the ox-eye daisy isChrysanthemum Leucanthemum, a common weed in meadows and waste places.B. perennis flore-pleno, thedouble 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-leavedaucubaefolia, 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 seeSenegal.
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 doctorutriusque jurisat 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 theSodalitas Celticafounded 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.