Nikolai Vereshchagin. family archive

NIKOLAY VASILIEVICH VERESHCHAGIN (1839 - 1907)

Born on October 13 (October 25), 1839 in the village of Pertovka, Cherepovets district, Novgorod province, in the family of a landowner. At the age of 10, he was assigned to the Alexander Cadet Corps, and a year later he was transferred to the Petrovsky Naval Cadet Corps.

Being a naval officer, he graduated in 1864 from the natural department of the Physics and Mathematics Faculty of St. Petersburg University. By political convictions, he was a populist and decided to devote himself to improving the economic situation of the peasants through the rational organization of dairy cattle breeding and dairy business in peasant farms.

Leaving military service in 1865, N.V. Vereshchagin visited Switzerland, Germany, England, France, Holland, Denmark and Sweden in order to study the dairy business. Here, for the first time, he saw an artel cheese factory, where the peasants handed over milk and then divided among themselves the income received from the sale of cheese and butter.

Upon returning to Russia, N.V. Vereshchagin initiated the creation of peasant artels for processing milk into butter and cheese. On March 19, 1866, he opened the first artel cheese factory in Otrokovichi, Tver province. By 1870, there were already 11 artel cheese factories in the Tver province, created by N.V. Vereshchagin. Artel cheese making quickly spread to other places. Within a few years, dozens of cheese dairies were opened in Tver, Novgorod, Yaroslavl, Vologda and other provinces.

Such an active development of the dairy business quickly revealed a lack of qualified personnel and in June 1871 in the village. Edimonovo, Korchevsky district, Tver province, with the direct participation of Nikolai Vasilyevich, the first school of dairy farming in Russia was opened. Under his leadership, the school has trained more than 1,000 people, masters of butter and cheese makers, for 30 years of existence.

For the first time in Russia, Vereshchagin organized workshops for the manufacture of dairy equipment and utensils from special iron, which, according to his order, was produced at the Ural metallurgical plants.

In 1890, at a meeting of the Moscow Society of Agriculture, N.V. Vereshchagin put forward the idea of creating special higher educational institutions in Russia to train highly qualified personnel for all branches of agriculture. This idea was not realized during his lifetime. Only in 1911 Av. A. Kalantar - a student of N.V. Vereshchagin - achieved the opening of a dairy economic institute near Vologda in the village. Dairy.

Since 1866 N.V. Vereshchagin was a member of the Imperial Moscow Society of Agriculture. In 1874 he was elected chairman of the Society's Cattle Breeding Committee. For useful activities in organizing a dairy farm on the basis of the artel of the peasants of the northern provinces of Russia, in 1869 he was awarded the gold medal of the Moscow Society of Agriculture, and later elected an honorary member of the society.

The scientist paid much attention to the issues of improving domestic breeds of dairy cattle. In 1883, at the Edimonovskaya school, N.V. Vereshchagin together with Av.A. Kalantar organized the first laboratory in Russia (the second in Europe) to study the composition of milk, which marked the beginning of a broad study of local cattle breeds. He proved that with proper care and feeding, local cattle are capable of producing exceptionally high milk productivity.

Vereshchagin systematically organized exhibitions of dairy farming in the northern provinces of Russia. The highest award at these exhibitions was the Vereshchagin Prize, which was awarded for achieving high milk productivity of domestic breeds of cattle.

N.V. Vereshchagin was the first in the world to use the boiling of cream and created on their basis a completely new, unknown before him abroad method of making butter, which has a pronounced taste of pasteurization (“nutty”). Due to a misunderstanding, Vologda oil was called Paris oil for many years. Interestingly, the Swedes, who learned about this oil in 1879 at the St. Petersburg exhibition, began to call it St. Petersburg. In the 1930s, this oil was renamed Vologda oil.

Before N.V. Vereshchagin butter was not exported. Russia sold ghee to Turkey and Egypt. However, there was a threat of closing the foreign market for Russian butter, which passed due to the export of Parisian butter. Through the efforts of N.V. Vereshchagin, the Russian export of butter in 1906 was brought to 3 million poods in the amount of 44 million rubles.

H. V. Vereshchagin wrote about 60 scientific and popular science works and articles on agricultural issues. Many of his works have not lost their significance even today.

March 13, 1907 N.V. Vereshchagin died in poverty, leaving his family no means of subsistence, as he mortgaged his estate.

Presented according to: Okhrimenko, Olga Vladimirovna Vereshchagin Nikolai Vasilyevich // Scientists of the VGMHA named after. N.V. Vereshchagina - the founders of the technology of milk and dairy products. – Vologda, 2008

DEPARTMENT: COOPERATION AND ENTREPRENEURSHIP ECONOMICS

COURSE WORK
In the discipline "Theory and practice of consumer cooperation"
SUBJECT:
"N.V. Vereshchagin - an outstanding figure and theorist of agricultural cooperation in Russia"

Moscow 2010

Content

1.Chapter 1 Life path of N.V.Vereshchagin 5

2.Chapter 2 N.V.Vereshchagin is the founder of artel cheese factories in Russia. Activities of students and followers of N.V. Vereshchagin 10

3.Chapter 3. Cooperative ideology and coverage of practical experience in the works of N.V. Vereshchagin 6

List of used literature……………………...22

Introduction

The relevance of the study of the practical experience of agricultural cooperation has increased in connection with the comprehensive reorganization of agriculture and the entire agro-industrial complex during the years of reforms. In 2008 alone, 4,300 agricultural cooperatives were opened in the Russian Federation 1 .
Against the backdrop of these events, the accumulated practical experience of outstanding figures and theorists of foreign and domestic agricultural cooperation becomes all the more significant and useful. There is a growing need to study it, analyze it, conduct specific scientific research on an applied plan to develop the necessary recommendations for increasing the efficiency of the functioning of agricultural cooperatives in a complex, dynamic system, which is the regional system of agricultural cooperation, structural changes in forms of ownership, land use, relations between the state and producers. According to the well-known Russian economist M.I. Tugan-Baranovsky 1: “Butter-making cooperation was a brilliant page in the entire cooperative movement.” And this page was written by Nikolai Vasilyevich Vereshchagin - a unique person in the history of Russia. Having neither fabulous wealth nor connections, he was able to develop an economic sector previously unfamiliar to Russians - butter making and cheese making. It was thanks to the efforts of Vereshchagin at the beginning of the twentieth century that our country turned into one of the most important oil exporters.
The word cooperation itself can be translated in a general way, as cooperation, joint activity and association of actions.
Cooperation is one of the most important achievements of European civilization in the second half of the 19th century. It made it possible to significantly increase labor productivity in the national economy, improve the quality of life, and contributed to the education of the broadest sections of the population, the growth of their civic status and human dignity. Developing in depth and breadth, drawing in all new social, economic and professional groups, cooperation for many decades retains the same principles of organization and forms of practical implementation. These principles are seven:

Voluntary and open membership;

Management is carried out on a democratic basis, control belongs to its members (one person - one vote);

Economic participation of members in the formation of financial resources of the cooperative;

Independence and self-government;

Achieving the goal through cooperation among themselves (local, national, regional and international) levels;

Public access to information about the state of affairs in the cooperative;

Caring for the local community (shareholders)

The purpose of the work is to characterize Vereshchagin N.V. as an outstanding figure and theorist of agricultural cooperation.
The task is to consider the life path of Vereshchagin N.V.; to characterize the activities of Vereshchagin N.V. - as the founder of artel cheese factories in Russia; analyze the activities of students and followers of Vereshchagin N.V.; consider the cooperative ideology and its coverage of practical experience in the works of Vereshchagin N.V.

Chapter 1

The life path of N.V. Vereshchagin.

Nikolay Vasilievich Vereshchagin was born on October 13 (25), 1839 in the village of Pertovka, Cherepovets district, Novgorod province, in the family of a hereditary nobleman, retired collegiate assessor Vasily Vasilyevich Vereshchagin. There were four sons in the family, and all of them left a mark in the history of Russia. For ten years, Nikolai was sent to the Naval Corps. During the Crimean War of 1853 - 1856. the young midshipman served on a steam gunboat in the port of Kronstadt. In 1859, midshipman N.V. Vereshchagin received permission from his superiors to attend St. Petersburg University as a volunteer, where he listened to lectures at the natural faculty. In 1861 he retired as a lieutenant and settled on his parents' estate. Vereshchagin became interested in cheese-making Initially, he tried to take up cheese-making in his father's estate, but could not find good specialists in Russia so that they could teach him this business. Then he went to Switzerland, where in a small cottage near Geneva he learned the basics of cheese making, and then learned the intricacies of the craft from various specialists.

Chapter 2 Activities of students and followers of NV Vereshchagin.
Returning to Russia in the autumn of 1865, N.V. Vereshchagin turned to the Free Economic Society (VEO) with a proposal to "make an experience in setting up artel cheese factories." The VEO supported this idea and allocated funds from the capital bequeathed "to improve the farms of the Tver province."Vereshchagin was driven by a simple calculation: since non-chernozem lands are less fertile than in the south, livestock products are no less important here than arable farming. At the same time, most of the peasants did not have the means to pay for the equipment themselves, and grew up in the conditions of a communal organization of agriculture. Therefore, Vereshchagin argued, preciselycooperative (artel) form of organization could lead the northern peasantry from subsistence farming to a commodity one. Peasants were asked to take out loans to buy equipment, to supply artels with contributions in kind - milk, to produce cheese, and to divide the proceeds in proportion to the milk delivered.
In winter, he settled with his wife in the half-abandoned wasteland of Aleksandrovka, renting two huts. The best one was equipped for syrnya, the other was adapted for housing. It was important for N.V. Vereshchagin to show by his own example the possibility of making good cheese and butter in Russia. This is where everyone who wants to learn comes in. At the same time, Nikolai Vasilievich traveled to the surrounding villages, inciting the peasants to create artel cheese factories. In two years, more than a dozen such artels were formed. N.V. Vereshchagin began to have students. One of his students A. A. Kalantar testified that Nikolai Vasilievich knew how to captivate people with his ideas, and they became his assistants and successors. In particular, he attracted former sailors N. I. Blandov and G. A. Biryulev, who became his associates in the development of cheese making, and later big businessmen.
At the beginning of 1870, N.V. Vereshchagin submitted a memorandum to the Ministry of State Property on the need to set up a dairy farming school in Russia, and in 1871 in the village. Edimonov, Tver province, such a school was created. In addition to writing and counting, in Edimonovo they taught how to make condensed milk, chester, backstein, green and French cheeses, butter; experiments were conducted with Swiss cheese; Dutch and Edam cheeses were prepared in a branch of the school in the village. Koprino (Yaroslavl province). The Edimon school existed until 1894 and during this period it trained more than 700 masters. Among the teachers of the Edimon school was the Buman Holstein family. When their contract expired, Vereshchagin helped them open their own dairy near Vologda. They accepted trainees from Edimonov and kept their own apprentices. For 30 years, the Bumans have trained about 400 masters. On the basis of their exemplary farm, in 1911, the Dairy Institute was established - the first such institution in Russia (at present - the Dairy Academy named after N.V. Vereshchagin).
N.V. Vereshchagin is credited with creating a method for making a unique oil, which he called "Paris". The taste of this butter was achieved by boiling cream and was similar to the taste of butter made in Normandy. The “Parisian” oil that appeared on the market in St. Petersburg interested the Swedes, who, having learned the technology of its manufacture, began to make the same oil at home and called it “Petersburg”. This oil received the name "Vologda" only in 1939 according to the order of the People's Commissariat for the Meat and Dairy Industry of the USSR "On the renaming of the name "Paris" oil into "Vologda". Gradually, the activities of N. V. Vereshchagin began to gain public recognition: the products of Cheese dairies and butter-making artels receive awards at exhibitions, he is invited to make presentations at meetings of the VEO, and is elected a member of the Moscow Society of Agriculture (MOSH). At the international exhibition of dairy farming in London in 1880, the Russian department was recognized by experts as the best, and N.V. Vereshchagin received a large gold and three silver medals and the first prize for Chester cheese. Naturally, there were also skeptics who believed that Russian cattle, due to their genetic characteristics, could not be highly productive, therefore N.V. Vereshchagin's undertakings were doomed to failure. N.V. Vereshchagin had to organize three expeditions to examine Russian cattle in order to rehabilitate the “Yaroslavka” and “Kholmogorok”. Great efforts were made to influence the culture of the peasants. The technology of making cheese requires special purity, and peasants often handed over milk in dirty dishes, often diluted, from sick cows. I had to establish a system for checking the quality of milk. The situation with lending to artels was difficult. The government, fearing that usury might develop in the countryside, limited the possibilities for peasants to receive bank loans. Vereshchagin had to seek permission for loans to dairy artels from the State Bank under the guarantor's bill. In addition, together with the “prince-cooperator A.I. Vasilchikov, they began to create savings and loan partnerships of mutual credit. In order to spread his ideas more widely, N.V. Vereshchagin began to appear in the press. His articles began to appear in VEO yearbooks. In September 1878, on his initiative, the newspaper Cattle Breeding began to appear. True, the newspaper did not last long - a little more than two years. Later, N.V. Vereshchagin founded the Bulletin of Russian Agriculture, which was published for twelve years. 160 articles by Nikolai Vasilyevich were published there.
In 1889, having become chairman of the Cattle Breeding Committee under the Moscow Union of Artists, Vereshchagin introduced annual exhibitions of regional peasant cattle, which forced the zemstvos to engage in this business. All the largest All-Russian exhibitions of agriculture (Kharkov, 1887, 1903; Moscow, 1895), art and industrial exhibitions (Moscow, 1882; Nizhny Novgorod, 1896) and others had departments of cattle breeding, dairy farming and a demonstration department arranged (in whole or in part) Vereshchagin. In the demonstration departments, students from the school in Edimonovo made cheese and butter in front of visitors. In addition to exhibitions, propaganda among the peasants was carried out by mobile dairies and a detachment of Danish craftsmen, issued by the Ministry of State Property. The work of the Danes was led by the outstanding practitioner K. X. Riffestal, attracted by Vereshchagin in 1891. With the widespread development of butter and cheese making, the delivery of finished products to consumers, especially foreign ones, became a big problem. N. V. Vereshchagin immediately enters into a seemingly hopeless struggle. He addresses projects and petitions to railway companies, to the government demanding the creation of refrigerator cars, lowering tariffs for the transportation of perishable goods, accelerating the speed of their progress, points to international experience, etc. Thanks to his perseverance, the transportation of dairy products gradually became in Russia exemplary. The efforts of NV Vereshchagin began to bear fruit. Prior to the start of its activities, Russia practically did not export butter to Europe. In 1897, its exports amounted to more than 500 thousand poods worth 5.5 million rubles, and in 1905 - already 2.5 million poods worth 30 million rubles. And this is not counting the products that were consumed by the domestic market. The interests of the development of the dairy industry began to be taken into account by the Ministry of Education, the Ministry of Communications, the Main Directorate of Merchant Shipping and Ports, and other departments. Interdepartmental meetings and meetings of the State Council on the development of buttermaking have become the norm. In the last years of his life, Nikolai Vasilievich retired from practical work, passing it on to his sons. His last work was the preparation of the Russian department of dairy farming for the World Exhibition in Paris (1900). The exhibits of the department received many top awards, and the entire department as a whole received an honorary diploma.
As an example, we can consider the school of Nikolai Vasilievich Vereshchagin in the village of Edimonovo, Tver province, which produced 1200 specialists. This school brought together people who in practice understood the need to create a special higher school for this branch of the national economy and started talking about it. Avetis Ayrapetovich Kalantar, his colleague and follower, a graduate of the Petrovsko-Razumovskaya, now Timiryazevskaya, Agricultural Academy, helped him seriously in this matter. Together, for 20 years, they proposed to consider the issue of organizing the first dairy higher educational institution in Russia, speaking at congresses on dairy farming. But the government rejects the proposals, considering them premature.
Avetis Kalantar and his colleagues, pupils and colleagues of N.V. Vereshchagin at the Edimonovskaya school. Having worked under the contract at the Vereshchagin school until November 1, 1971, Ida Ivanovna and Friedrich Asmusovich Buman moved to the Vologda province. They rented a former Swiss cheese factory from the landowners of the Polivanov sisters in the Marfino estate (12 versts from Vologda). The Bumans became one of the largest producers in the dairy business: at four factories they rented, they prepared butter for 18,800 rubles, which accounted for more than a sixth of the entire cheese and butter production in the Vologda district. Paying tribute to the memory of N.V. Vereshchagin, a year after his death in 1908, at the third congress of dairy owners in the city of Yaroslavl, Avetis Kalantar, who was the chairman of the congress, achieved a positive decision to organize an educational university in the country for dairy business. Then there were many worries with the project, its approval in the highest authorities, and the choice of a place for construction. Vereshchagin's activities led to the development of scientific thought related to the dairy business. A rich practical and scientific heritage is not forgotten even after his death. The Vologda butter industry, having reached its peak at the beginning of the 20th century, was in dire need of training professional personnel, and in 1911 near Vologda, the world's first center for training engineering personnel for agriculture and scientific research was established - the Dairy Institute. Later, in the 30-40s of the 20th century, branch research institutes were organized: butter and cheese making (Uglich), dairy industry (Moscow). In 1995, the Institute received the status of the Vologda State Dairy Academy named after N.V. Vereshchagin. More than 30 thousand academy graduates work in different parts of Russia and abroad.

Chapter 3. Cooperative ideology and coverage of practical experience in the works of N.V. Vereshchagin.

Conclusion.
Nikolai Vasilievich Vereshchagin is usually defined in three words - entrepreneur, cooperator and scientist. His life is the life of an ascetic who actually created a new branch of the national economy in Russia: butter-making and cheese-making. Having no means and influential connections, at the age of just over 20, by the mere force of persuasion and personal example, he managed to stir up interest in bureaucratic circles, zemstvos, and peasant farms in many provinces in increasing the efficiency of dairy cattle breeding through in-depth processing of milk. The result of his activities was Russia's entry into the ranks of the world's leading oil exporters at the beginning of the 20th century.
A rich practical and scientific heritage is not forgotten even after his death.
To date, the State Program for the Development of Agriculture and the Regulation of Agricultural Products, Raw Materials and Food Markets for 2008-2012 is being implemented, approved by Decree of the Government of the Russian Federation of July 14, 2007 No. 446 (Collection R.F.22007, No. 31. article 4080) Sectoral target program "Development of pilot family dairy farms on the basis of peasant (farm) farms for 2009-2011".
The implementation of this Program will provide:

Increase in the volume of milk production produced in peasant (farm) farms by 165 thousand tons per year;

Increase in the number of dairy cows by 30 thousand heads (excluding heifers) in the farms of program participants;

Creation of additional 1500 jobs.

The implementation of the program will also provide the following results:

Dissemination of best practices in organizing family dairy farms on the basis of peasant (farm) farms;

Increase in employment of the population;

Achieving a positive multiplier effect for the development of related industries (feed production, milk processing, maintenance and repair of agricultural machinery);

Creation of conditions for sustainable development and development of rural areas;

Introduction of high-performance equipment and innovations in the field of dairy farming;

Increasing the income of the rural population and obtaining a social effect;

Development of the system of agricultural cooperation; development of a competitive environment.

The development of buttermaking in the north in the European part of Russia contributed to the formation of cost-effective dairy farming, which allowed this direction to establish itself as one of the leading branches of modern agriculture. The fact that in terms of the productivity of the dairy herd the Vologda region is constantly in the top ten among the regions of Russia is the result of the work of many generations of peasants and, of course, the current agricultural workers, who managed not only to preserve, but also to increase the great heritage of their predecessors.
Today, at the turn of the third millennium, the dairy industry of the Vologda Oblast is a large industrial sector with a developed material and technical base, producing a wide range of world standards. The industry traditionally relies on the use of local raw materials. Today, products from Vologda go to Moscow, St. Petersburg, neighboring regions, which are regular consumers of Vologda dairy delicacies.
The results of Nikolai Vasilievich Vereshchagin's activities in the dairy field, where it is difficult to overestimate. Nikolai Vasilyevich devoted more than 30 years of his life to the development of the dairy business in Russia.
He is rightly called the "father" and creator of the Russian dairy industry. And as long as dairy production exists, the name of Nikolai Vasilyevich Vereshchagin will be remembered by descendants with gratitude and respect. (6)

I believe that we should not repeat the mistakes of the past, but use only the positive aspects to achieve our goals, preserve traditions and convey them to our descendants in their original form.

In 1866, the first agricultural cooperative and the first cheese-making artel arose, its initiator was Nikolai Vasilievich Vereshchagin, the brother of a famous battle painter, the son of a wealthy landowner, a hereditary nobleman, a retired young officer. Returning to his native estate in the Vologda province in 1861, on the eve of the liberation of the peasants, the next three years he was busy improving the peasant economy. I had to think and take care of how to make the economy profitable. At the same time, a vast field was also presented for social activities (candidate for a conciliator, Cherepovets district). Nikolai Vasilievich Vereshchagin was the first of his contemporaries to see that cattle breeding and dairy farming are the main prospects for the development of the economy of the central and northern provinces of Russia. Geographical position and vast areas of natural fodder lands. Initially, he tried to take up cheese-making on his father's estate, but could not find good specialists in Russia so that they could teach him this business. Then he leaves for Switzerland, where in a small cottage near Geneva he learns the basics of cheese making and the intricacies of the craft.
Returning in the fall of 1865, Nikolai Vasilyevich Vereshchagin turned to the Free Economic Society with a proposal to make an experiment in setting up artel cheese factories. "The Free Economic Society was engaged in the study of the state of Russian agriculture and the conditions of agriculture." They supported this idea and allocated funds from the capital in the amount of a thousand rubles, bequeathed "to improve the farms of the Tver province." Having received money for his project, Vereshchagin traveled around the outskirts of the villages, persuading the peasants to create artel cheese factories.
Vereshchagin set up a cooperative cheese-making artel in the village of Ostrokovichi. It was important for Vereshchagin to show by his own example the possibility of making good cheese and butter in Russia.
Nikolai Vasilyevich Vereshchagin had to do a lot of work:
1. to accustom the peasants to process milk together;
2. provide proper utensils;
3. organize the sale of products to the domestic market and abroad;
4. introduce control and determination of milk quality;
5. to apply widely, all the knowledge obtained in Russia;
For two years, Vereshchagin personally organized 14 cheese-making artels for the production of dairy products.
After long negotiations with the Free Economic Society, in the village of Edimonovo, Tver province, a government school of dairy farming was established. Vereshchagin's students began to appear. The school has trained more than a thousand professionals in the production of condensed milk, cheeses, butter; experiments were conducted with Swiss cheese, they taught not only literacy and arithmetic.
Later, Vereshchagin founded the newspaper Cattle Breeding, and later the Bulletin of Russian Agriculture, where over 160 of his own articles were published.

I believe that such an industry as agriculture is one of the most important in almost all countries, and its further development will help us solve the food problem in our country.

3. Chapter 2
Butter cooperation in Russia: emergence, economic progress, role in the country's economy

With all the territorial differences in the more than a hundred-year history of the development of cooperation, several stages can be distinguished, each of which has certain features.
The initial stage in the development of cooperative norms of activity covers the period from the moment the first cooperatives appeared in each country until the end of the 19th century. It was the time of the formation of cooperative organizations, the creation and collapse of the first societies, the development and testing by practice, the principles of their activities, the first steps in the approach to solving problems proclaimed in each country by the initiators, ideologists and organizers of the movement. The period from the end of the 19th century to the beginning of the 20s of the 20th century marks the second stage in the development of cooperation in the field of agriculture. By the beginning of the 20th century, cooperative enterprises were confidently entering the world food market. Playing a prominent role in it, especially in the marketing of livestock products.
Butter-making artels deserve a special discussion. Firstly, it was one of the most widespread and effective forms of rural cooperation, contributing to the growth of the welfare of farmers and their self-awareness.
Secondly, they specifically produced Russian oil, which gave the country several times more currency than the entire gold mining industry. Most of the peasants grew up in a community organization and did not have the means to pay for the equipment themselves, so a cooperative (artel) form of management was created. This form could lead the peasants from subsistence farming to a commodity one.
The literal adherence to the communal principle united separately interested peasants and all members of the community without exception into artels. But many artel resources were in the hands of the "kulaks", and they tried by any means to keep the peasant on the ground, imposing not economic, but social tasks.Peasants were asked to take a loan to buy equipment, to supply in-kind contributions to the artels - milk, to produce cheese, and to divide the proceeds in proportion to the delivered milk. As a result, the vague mass of "artel workers betrayed the loans received, and the equipment sooner or later passed into the hands of rural entrepreneurs -" kulaks, nobles, merchants ".
The leading position was occupied by the Vologda province. If cheese-making originated in the 30-40s of the 19th century, then the first butter production enterprise was opened in 1871 in the village of Marfino, Vologda district. The industry began to develop rapidly with the opening of the railway communication between Vologda and Moscow; before that, it was not possible to produce a perishable product. At first, butter factories, as a rule, belonged to landowners and were leased to entrepreneurs; they processed milk both from landowner farms and handed over by peasants. But already from the end of the 80s, the ruin of the landlords - butter makers, who could not stand the competition with the village shopkeepers, began to buy milk from the peasants, providing them with a commodity credit. Small factories began to open at the shops, individual landlords tried to win over the peasants to their side, creating joint artels with them.
In 1870, at the Paris Exhibition, Vereshchagin drew attention to the "Norman" butter. Without trying to literally copy the French experience, he developed his own technology for the production of unique butter by “boiling cream”, and in 1871 he implemented this experience in the Vologda region, in the first butter-making artel. The unique oil was called "Paris". The taste of this oil was similar to the taste of the oil produced in Normandy.
The "Parisian" oil that appeared on the market in St. Petersburg interested the Swedes, who, having learned the technology of its manufacture, began to make the same oil at home, they called it "Petersburg"
Butter and cheese cooperation, according to the famous Russian economist M.I.Tugan-Baranovsky 2 . It was a brilliant page of the entire cooperative movement. From the European part of Russia, she stepped over to Siberia. In 1895, the first cooperative dairy was opened in the Kurgan district of the Tobolsk province. Literally a few years later, dairy artels captured almost all Siberian villages. The cooperative factories quickly forced the private entrepreneur out of the oil industry.
The good organization of marketing of finished products also contributed to the rapid development of dairy cooperation. Dairy artels united and created in 1907 the "Union of Siberian butter-making artels", which initially included only 12 artels, with the center in the city of Kurgan. This union opened its offices in Moscow, St. Petersburg, Omsk, Barnaul, Vladivostok and other Russian cities. In 1912, he established contacts with English trade organizations and established a joint-stock Russian-English company for the export of butter in Russia. In addition to butter, the union exported grain, eggs, and bacon. He had warehouses, shops, printing houses. At the same time, he imported equipment for the dairy farm and agricultural machinery for peasants to Russia. Members of butter-making artels were supplied with goods on credit. Moreover, the loan was issued only to members - deliverers of milk. The revenues of butter-making artels were distributed in proportion to the delivered milk. During its heyday, up to 30% of all oil produced in Siberia passed through the Union of Artels. Siberian oil occupied a leading position in the country's exports. In 1906, Russia ranked 2nd in world oil exports after Denmark. And in 1914 it sold a quarter of the world's oil abroad.
War and revolution disrupted the main course of development of agricultural cooperation in Russia. In conditions of devastation and famine, the government of the country took measures to preserve cooperative organizations. Decree of the All-Russian Central Executive Committee 4 and Council of People's Commissars 5 of April 12, 1918 "On Consumer Cooperative Organizations" involved cooperation in the purchase and procurement of products and distribution among the population. The cooperation of the peasant population at that time took place along three channels of economic communication between the city and the countryside: consumer, agricultural and credit. Various forms of collective farms began to appear in the countryside: partnerships for the joint cultivation of the land (voluntary socialization of land and labor while maintaining personal ownership of the means of production); agricultural communes (all means of production were socialized, distribution was egalitarian); agricultural artels (land use, labor and basic means of production were socialized, incomes were distributed according to quantity and quality)

Conclusion

Summing up, we can say that the topic of this course work is relevant to this day. It reflects the emergence and history of the creation of the first cooperative systems in Russia, their role in the country's economy, and how and under what conditions other types of cooperative organizations arose.
I believe that the development of Russian cooperation, first of all, requires the support of the Government of the Russian Federation, joint cooperation with foreign cooperatives, studying their experience and introducing it into our system. We need to train specialists who would be able to use the latest information technologies and introduce them into the agricultural economy. It is very important to saturate our trading markets with our own products at low prices. Studying the historical experience, theory and mechanism of the cooperative form of management, using our resources and the experience of foreign research in the field of theory and practice of cooperation, it is necessary to direct our knowledge to combat unemployment and poverty.
etc.................

Born in a noble family of the Cherepovets district of the Novgorod province. Together with his younger brother Vasily, he studied at the Naval Corps. There were four Vereshchagin brothers in total; the younger ones, Sergei (1845-1878) and Alexander (1850-1909) became professional soldiers. Nikolai Vereshchagin retired in 1861 and returned to his native estate.

Rural artels

Vereshchagin became interested in cheese making, but did not find intelligent technologists, and in 1865 he personally studied the craft in Switzerland. In Russia, Vereshchagin settled in the village. Gorodnya of the Tver province, having founded his own cheese production there. At the same time, Vereshchagin turned to the Free Economic Society with a proposal to establish artel cheese dairies. Having convinced the Society and having received a thousand rubles for his project, he deployed an exemplary artel of Ostrokovichi in the Tver province. Having received the support of the northern zemstvos, he established butter and cheese artels in the northern provinces; in the Arkhangelsk province, where there was no Zemstvo, he found private capital. To organize artels, Vereshchagin attracted partners - former sailors G. A. Biryulev and V. I. Blandov (future oil producer).

Vereshchagin was driven by a simple calculation: since non-chernozem lands are less fertile than in the south, livestock products are no less important here than arable farming. At the same time, most of the peasants did not have the means to pay for the equipment themselves, and grew up in the conditions of a communal organization of agriculture. Therefore, Vereshchagin argued, it was the cooperative (artel) form of organization that could lead the northern peasantry from subsistence farming to a commodity economy. Peasants were asked to take out loans to buy equipment, to supply artels with contributions in kind - milk, to produce cheese, and to divide the proceeds in proportion to the milk delivered.

In practice, this idea of Vereshchagin (like many Zemstvo initiatives of the 1860s) failed. In the same Tver province, out of 14 artels established by 1873, 11 were disbanded by 1876. The literal adherence to the communal principle united not individual interested peasants into artels, but all members of the community without exception. Zemstvos deliberately prevented the concentration of artel resources in the hands of the "kulaks", imposing on the artels not economic, but social tasks - keeping the poor peasantry on the ground. As a result, the vague mass of "artels" ate up the loans received, and sooner or later the equipment passed into the hands of rural entrepreneurs - "kulaks", nobles and merchants. The artel business began to work in earnest only when the merchant houses (Blandov and sons, etc.) that rose to their feet seized the initiative and began to personally manage the rural artels.

Vologda oil

In 1870, at the Paris Exhibition, Vereshchagin drew attention to the "Norman" butter. Without trying to literally copy the French experience, he developed his own technology for the production of butter from "boiled" cream and in 1871 implemented it in the Vologda region, in the first butter-making artel, where he invited experienced Holsteiners F. A. Buman and L. I. Buman. Subsequently, on the basis of this enterprise, the Dairy Institute was created (1911, modern Vologda Dairy Academy named after N.V. Vereshchagin). At the St. Petersburg exhibition of 1879, the Vologda farms for the first time bypassed the Baltic and Finnish ones in terms of the number of awards.

Thanks to the Moscow-Vologda railway built in 1872, the new product could quickly enter the largest Russian market, where it attracted the attention of serious industrialists and trading houses. In the following decades, moving away from artel activities, Vereshchagin essentially turned into a technologist-consultant for these trading houses, Russian and foreign. The biggest problem he solved was organizing the delivery of fresh oil by sea to England, where in 1880 a new market arose. In the 1890s, the butter industry attracted the attention of the Ministry of Finance, which took care of and coordinated the activities of about 3,700 oil mill owners in the North and Siberia (the opening of the railway to Kurgan in 1896 made Western Siberia the largest dairy region). In 1902, these enterprises sold oils worth 30 million rubles for export alone.

The oil created by Vereshchagin was called "Paris" in Russia, but was renamed "Vologda" in 1939.

Vereshchagin School

In 1871, with the support of D. I. Mendeleev, Vereshchagin organized the Dairy School in the village. Edimonovo, Tver province with a branch in the village. Koprino, Yaroslavl province. During the 23 years of the work of the Edimon school, 700 (according to other sources - 1200) masters were trained. The Holstein Bumans also taught at the Edimonovsky school. There were no restrictions on admission to the school. In 1894 it was closed "for political unreliability".

Since 1889, Vereshchagin, chairman of the cattle breeding committee at the Moscow Society of Agriculture, organized annual exhibitions of pedigree cattle. During his life, he published dozens of publications on agriculture and the food industry - designed both for specialists and for the peasants themselves.

N.V. Vereshchagin was buried in b. Lyubets village, Cherepovets region. Now over his grave (as well as over his native estate Pertovka) - the waters of the Rybinsk reservoir.

Date of death: Place of death: Father:

Vasily Vasilyevich Vereshchagin

Nikolai Vasilievich Vereshchagin(-) - Russian public figure, educator, farmer-practitioner. Known as the "father of Vologda oil" (Which, during the life of Vereshchagin, was called "Parisian"). Creator of the first Russian cheese and butter artels, technologies for the production and delivery of butter. The elder brother of the artist V. V. Vereshchagin.

Biography

Rural artels

Vereshchagin became interested in cheese making, but did not find smart technologists, and personally studied the craft in Switzerland. In Russia, Vereshchagin settled in the village. Gorrodnya of the Tver province, having founded their own cheese production there. At the same time, Vereshchagin turned to the Free Economic Society with a proposal to establish artel cheese dairies. Having convinced the Society and having received a thousand rubles for his project, he deployed an exemplary artel of Ostrokovichi in the Tver province. Having received the support of the northern zemstvos, he established butter and cheese artels in the northern provinces; in the Arkhangelsk province, where there was no Zemstvo, he found private capital. To organize artels, Vereshchagin attracted partners - former sailors G. A. Biryulev and V. I. Blandov (future oil producer).

Arriving in Switzerland and getting to the cheese factory, I could not understand why so many people carry milk there; it seemed to me that cheese-making was possible only among large landowners. The answer was that peasants carry milk. Who buys milk from them, was my question? They are not so stupid as to sell milk, the cheese maker answered me. The cheese factory is managed by the Committee, which hires a cheese maker, sells cheeses, etc. - Autobiography

In practice, this idea of Vereshchagin (like many Zemstvo initiatives of the 1860s) failed. In the same Tver province, out of 14 artels established by artels, 11 were disbanded by. The literal adherence to the communal principle united in artels not individual interested peasants, but all members of the community without exception. Zemstvos deliberately prevented the concentration of artel resources in the hands of the "kulaks", imposing on the artels not economic, but social tasks - keeping the poor peasantry on the ground. As a result, the vague mass of "artels" ate up the loans received, and sooner or later the equipment passed into the hands of rural entrepreneurs - "kulaks", nobles and merchants. The artel business began to work in earnest only when the merchant houses (Blandov and sons, etc.) that rose to their feet seized the initiative and began to personally manage the rural artels.

Vologda oil

When I started my work in 1865, we were producing one melted butter, which domestic consumption and export (to Turkey and Egypt about 250,000 poods a year) did not exceed 10,000,000 rubles in total. They prepared a small amount of the so-called Chukhonsky or sour cream butter, and so little butter that Moscow, for example, had no more than 1,000 pounds of it a year, and Petersburg, if a few or more, then this butter was delivered from Finland. Of the cheeses, we produced one Swiss and very small quantities of Green and Limburg cheese. The feeding of dairy cows was therefore the most meager, the profitability of them was small, and the quantity and quality of fertilizer did not encourage the labors of the landowners. I had to do a lot of work: 1) teach us how to process milk together, 2) provide proper utensils, 3) introduce in our country the production of all varieties of butter and cheese, 4) organize their sale in domestic markets and abroad, 5) introduce quality control and determination milk, 6) prove the suitability of the Russian dairy cow for the processing of enhanced feeds and pay for these feeds and improve care, 7) widely disseminate all the acquired knowledge in Russia. - Letter to Nicholas II, 1901

Vereshchagin School

The opening of the school was not given to me for a long time, despite the energetic support provided to me by the Imperial Free Economic Society and especially by Professor Mendeleev, who traveled with me to all the existing artel cheese factories. Despite the fact that he confirmed all my views on the possibility of a wide development of our dairy farming, despite the fact that the Ministry of State Property presented the school project, the establishment of the school did not meet with support from the Ministry of Finance and Control for two whole years. Finally, having lost a lot of time and money on travel, I went to personally explain to the Minister of Finance ... - Autobiography

Literature

"Outstanding Vologda Residents: Biographical Sketches", Vologda, "Rus", 2005, ISBN 5-87822-271-X
Yanni Kotzonis, “How peasants were made backward”, M., New Literary Review, 2006, ISBN 5-86793-440-3, pp.44-49, 80-93

Links

B. M. MIKHAILOV "The founder of butter-making and cheese-making in Russia"
Archive of N. V. Vereshchagin (including the cited autobiography)
Vologda Dairy Academy named after N.V. Vereshchagin

Wikimedia Foundation. 2010 .

In a letter to the Minister of Agriculture and State Property A. S. Ermolov, Nikolai Vasilievich Vereshchagin reported in 1898: “In order to explain why I took up dairy farming and, moreover, not a private business, but a public one, I ask permission to turn to the time when I had to start farming. A sailor by education, with all my desire I could not accustom myself to endure rolling and from the officer classes of the Naval Corps I moved to St. Petersburg University. Here, at the Faculty of Natural Sciences, I, by the way, attended lectures by Professor Sovetov, and in his ardent sermon on grass-sowing I saw one of the best guarantees for providing our cattle breeding with fodder. Even then I imagined, as a resident of one of the northern provinces - Novgorod, that only increased concern for improving cattle breeding could support our economy. (I).*

Nikolai Vasilyevich was born on October 13 (October 25), 1839 in the village of Pertovka, Cherepovets district, into a noble family that owned estates in the Novgorod and Vologda provinces.

House in the village of Pertovka

He spent his childhood on the banks of the Sheksna River. At the age of 8, he was sent to the St. Petersburg Naval Cadet Corps. From the officer classes of the corps he moved to St. Petersburg University at the Faculty of Natural Sciences.

Nikolay Vasilievich Vereshchagin

“Before the appearance in 1864 of N.V. Vereshchagin in the field of Russian agriculture, there was almost no dairy farming and Russian dairy cattle breeding in Russia.

In the early 60s, N.V. Vereshchagin first drew attention to cattle breeding and dairy farming, seeing in them the main basis of the Russian, and in particular, the northern economy. He understood that in return for the declining grain economy from year to year, an economy should be given that produces products that are more valuable on the domestic and world markets - milk, cheese, butter, meat, etc., and, having convinced himself of the correctness of this view, he with everything with the ardor of his soul and enthusiasm, he devoted himself to a cause that, as life showed, did not deceive him, ”said A. A. Kalantar, a student and colleague of N.V. Vereshchagin, in 1907. (VI, 175).

“When I consulted with my father,” Nikolai Vasilyevich wrote, “I heard such advice from him that for the success of the business, I should first have studied cheese making myself.” In the neighboring province of Vologda, just 120 versts from the Vereshchagin estate, there was a cheese factory. The Swiss who kept her at first agreed to teach the young man how to make cheese, and then refused, saying: "Teach you Russians how to make cheese, we Swiss will have nothing to do." I had to look for another place. In Tsarskoye Selo near St. Petersburg there was a master cheese maker Lebedev, but his cheese came out unimportant, with many very small eyes: Lebedev himself complained that the Swiss taught him somehow, not wanting to reveal the secrets of production.

In 1865, on the advice of his younger brother, the artist V.V. Vereshchagin, Nikolai Vasilyevich went to Switzerland, because there in the mountains there were no secrets from the production of cheeses. Here, for the first time, he saw an artel cheese factory, where the peasants handed over milk and then divided among themselves the income received from the sale of cheese. This gave them the opportunity to better maintain their livestock, which made the cows larger and gave more milk. Nikolai Vasilyevich was so fascinated by the idea of organizing the same cheese factories in his homeland that he no longer thinks about cheese production only on his estate, he is entirely at the mercy of projects: to start the production of high-quality dairy products.

Nikolai Vasilyevich stayed in Switzerland for six months. Upon his return to St. Petersburg, he learns that the Imperial Free Economic Society has capital donated by Yakovlev and Mordvinov (either breeders or landowners) to improve the economy in the Tver province, and part of this capital can be allocated for the development of dairy farming. Nikolai Vasilyevich understood that in the Vologda and Yaroslavl provinces there was more fertile ground for the implementation of his plans, but, once in the Tver province, he worked here until the end of his days.

“Nikolai Vasilievich settled in the Tver district, in the town of Aleksandrovka, and opened the first cheese factory in the village of Otrokovichi with little support from the Free Economic Society to purchase the necessary equipment. A small cheese factory and the charming treatment of the "cheese maker" himself and the young "cheese maker", the wife of Nikolai Vasilyevich, respected Tatyana Ivanovna, quickly won the sympathy of the peasants not only of these points, but also of more remote villages and villages. (VII, 272).

N. V. Vereshchagin with his wife Tatyana Ivanovna and son Kuzma

The first peasant artel cheese factory in the village of Otrokovichi was organized on March 19, 1866. In the same year, an artel-based cheese factory was opened in Vidogoshchi, seven versts from Otrokovichi, where Dutch and Swiss cheeses were produced. By 1870, 11 artel cheese factories, created by N.V. Vereshchagin, were already operating in the Tver province.

Vladimir Ivanovich Blandov and Grigory Alexandrovich Biryulev, Vereshchagin's colleagues in the fleet, provided great assistance to Vereshchagin in the creation of artel cheese factories. To study the case, he sends at his own expense the first to Holland, the second to Switzerland. Upon their return, the three of them travel around all the county zemstvo assemblies in the Yaroslavl province. Subsidies are being sought for the establishment of cheese factories in the Vologda and Novgorod provinces. In 1870, the first two artels were organized in the Yaroslavl province - in the villages of Palkino and Koprino, Rybinsk district. Within three years since 1872, 17 cheese-making artels were created in the Yaroslavl province. On the initiative of Nikolai Vasilievich, dairy production on an artel basis also began to develop in Siberia and the North Caucasus. In 1906, there were already 10 artel cheese factories operating in the mountains of the North Caucasus.

V. I. Blandov - colleague of N. V. Vereshchagin

In his letter to “His Imperial Majesty,” N.V. Vereshchagin stated: “Our Caucasus, in terms of its mountain pastures, abundance of water, and other conditions reminiscent of Switzerland, could, with great attention and assistance to the emerging Swiss cheese making, not only satisfy domestic demand , but, perhaps, to send a considerable amount of his cheese abroad. (II).

But what was easy and simple in the well-established conditions of Swiss cheese making turned out to be not so simple in the conditions of Russian rural life. As Vereshchagin writes: "Difficulties have opened up, one might say, along the entire line." Often, peasants brought milk in dirty dishes, and the technology for making Swiss cheese requires special cleanliness. Milk was brought not always of good quality - from sick cows, diluted with water, so chemical laboratories had to be arranged. Finally, it was necessary to think about the creation of a special school.

There was a lot of trouble with the delivery of cheese and butter by railroads. Products were transported in freight trains (stops on the way lasted several days) and often came to the market spoiled. To top off all these difficulties at Vereshchagin, many doubted whether it was possible with Russian cattle, which they called "Taskans" and "Unfortunate Ones", to think about dairy farming.

But among the progressive intelligentsia there were people who responded to the ideas of N.V. Vereshchagin. Among them was Professor of Chemistry D. I. Mendeleev. Dmitry Ivanovich, together with N.V. Vereshchagin, toured all the established cheese dairies, and in 1868 Mendeleev wrote a review about them to the Imperial Free Economic Society. He noted that in order to introduce an improved dairy economy in Russia, it is necessary to establish a school for 50 students somewhere on the Volga. Its annual budget will not exceed 25 thousand rubles.

D. I. Mendeleev and N. V. Vereshchagin in Edimonovo in 1869
Drawing by V. I. Blandov

For two years, N.V. Vereshchagin sought the creation in Russia of a school for the training of masters and specialists-organizers of the dairy industry. Finally, in 1871, with the permission of the Ministry of Agriculture and State Property, in the village of Edimonovo, Korchevsky district, Tver province, the first dairy school in Russia was opened. N.V. Vereshchagin was appointed its director.

People of any class were accepted into the Edimonovsky school. “The whole way of the school was expressed, as it were, in the form of a labor brotherhood, and Nikolai Vasilyevich himself was the first brother to everyone. At the hour of leisure, before the evening milking, the pupils went out onto the wide porch of their hostel, sat down and sang choral songs, the students joined them, and often Nikolai Vasilyevich himself, sometimes with his wife, sat down on the steps of the porch and sang along to the choir. Who does not remember this open, expressive, bold, attracting face of Nikolai Vasilyevich, meeting everyone with some friendly word ... ". (VII, 371).

Nikolai Vasilyevich was the true head of the school, he was the first to get out of bed, go to wake up the students who lodged in the village for morning milking, he was present at all work if possible and was the last to leave after evening work. And how many people stayed under the hospitable roof of Nikolai Vasilyevich and in two or three days of staying with him received a huge store of knowledge, which in the West requires a lot of effort, recommendations, patronage, etc. a workshop of dairy farm supplies and, most importantly, his activities at various exhibitions, where in his department there were mostly people crowding around, listening to his figurative heartfelt explanations.

NV Vereshchagin with his family. 1905

N.V. Vereshchagin is the creator of a special kind of butter with a pleasant nutty taste, made from boiled cream and called "Vologda butter". For the high quality of dairy products produced at artel peasant dairy factories, at the Tver agricultural exhibition in 1867 and at the manufactory exhibition in St. Petersburg in 1870, N.V. Vereshchagin was awarded two gold medals.

In an effort to quickly declassify the technology for the production of dairy and other products, N.V. Vereshchagin put the matter in such a way that the production facilities that existed at the school were staffed mainly by Russian masters. All this made the Edimon school very popular in the country.

The school lasted until 1898, by which time about 1200 dairy masters had graduated. Some of them became prominent specialists who played an important role in the development of domestic animal husbandry and dairy business: A. A. Kalantar, O. I. Ivashkevich, M. N. Okulich, A. A. Popov and others.

Nikolai Vasilievich understood that dairy production in Russia could develop successfully only if there were local, domestic personnel of medium and higher qualifications. Therefore, back in the 1990s, he put forward the idea of creating special higher educational institutions for training highly qualified personnel for all branches of agriculture. The fact that in Vologda in 1911 the first institute in Russia in the field of dairy farming was opened is a considerable merit of N.V. Vereshchagin.

A colorful poster with portraits of prominent figures of the cooperative movement in Russia, released in 1921, spoke about the significance of the activities of N.V. Vereshchagin as a cooperator. The grandson of Nikolai Vasilyevich, Professor N.K. Vereshchagin, recalls this: “I remember well how my father and his acquaintances from Cherepovets looked at this poster. There were portraits (in ovals) of Chernyshevsky, Khipchuk, Vereshchagin. Under the grandfather's portrait was the inscription: "Father of Russian cooperation."

It would be a mistake to limit the merits of N. V. Vereshchagin only to the organization of artel cheese-making and butter-making and the creation of domestic cadres of cheese-makers and butter-makers. No less great are his merits in the selection of highly productive cows from Russian local cattle.

The results of almost forty years of activity of N.V. Vereshchagin are eloquently evidenced by the data cited by Avetis Airapetovich Kalantar in a speech at a meeting of the council of the Moscow Society of Agriculture on May 2, 1907, dedicated to the memory of N.V. Vereshchagin:

The export of butter in 1897 amounted to 529,000 poods to the amount of 5 million rubles (before that, there was almost no export);
- 1900 - 1189 thousand pounds in the amount of 13 million rubles;
- 1905 - exports increased to 2.5 million pounds in the amount of 30 million rubles;
- 1906 - 3 million pounds in the amount of 44 million rubles.

Along with social production and teaching activities, N.V. Vereshchagin was engaged in a great literary work. He wrote about 60 scientific and popular science works and articles on agricultural issues. Many of his works have not lost their deep meaning even now.

Professor of the Timiryazev Agricultural Academy A. A. Kalantar wrote: “The services of N. V. Vereshchagin in the field of dairy farming and cattle breeding are great, he is the father and creator of our dairy business, and as long as this production exists, his name will be remembered with gratitude and respect."

In the city of Cherepovets, in the homeland of Nikolai Vasilyevich, in 1984, the memorial House-Museum of the Vereshchagins was opened, where part of the exposition is dedicated to this remarkable person.

BIBLIOGRAPHY

I. Vereshchagin N. V. - Yermolov A. S. “His Excellency A. S. Yermolov - Minister of Agriculture and State Property. 1898, ChKM, f. nine.
II. Vereshchagin N. V. - "To His Imperial Majesty." 1898, ChKM, f. nine.
III., Baryshnikov P. A. N. V. Vereshchagin. ChKM, f. nine.
IV. Goncharov M. N. V. Vereshchagin and dairy business in Russia. From the history of the dairy industry. - Dairy industry, 1949, No. 2, p. 26-31.
V. Davidov R. B. Milk and dairy business. M., 1949, S. 4-6.
VI. Kalantar A. A. Nikolai Vasilyevich Vereshchagin. - Farmer, 1907, No. 5, p. 175-179.
VII. Kondratiev M. N. In memory of N. V. Vereshchagin. - Dairy industry, 1907, No. 1, p. 271-389.
VIII. Magakyan J.T. The first Russian cheese factories. - Science and Life, 1981, No. 7, p. 116-120.
IX. Storonkin A. V. Chronicle of the life and work of D. I. Mendeleev. L.: Nauka, 1984, p. 108-109.
X. Shubin L. E. N. V. Vereshchagin. - In the book. : Names of Vologda residents in science and technology. North-West book. publishing house, 1968, p. 151-153.

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