Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1872-10-11
Gbe 4airp.
CANADIAN DAIRYINe.

OANAOlAN DHlhIING.
The report of the Canadian Dairymeni
Association for 1872, just now come to hand
is valuable document and gives tolerably
good insight as to the manner iu which dai.
rying is conducted in Canada. The Secreta.
ry, Mr.. Bell, 10 his Introductory notice to
the Report says ;-"Great progress 10 seen
in the past few years in developing and per-
fecting this important branch of Canadian
industry. The factory system is being extend
ed, many new factories have been erected,
cheaper aud better modes of manufacture
bave been introduced, difficulties have been
met and overcome, peculiarities of the mar.
kets are better understood, and the general
character of Canadian cheese materially ele :
waited" These results he thinks have been
owing largely to the discussions and the pub.
lished reports Of the Association, and we have
no doubt the statement is in every respect
correct.
Statistics are given of the operations of
sixty-two Canadian factories, and the Secre
tary regrets that the list is incomplete. We
regard it very unfortunate for the dairy in
terests of America that statistics in respect
to the number of factories, the cows employ.
ed, and the quantity Of cheese made annual.
ly are not given fully in the reports of the
dairy associations. This work properly be-
longs to the associations, and could we have
reliable statistics showing the quantity Of
cheese made annually at the factories it would
be exceedingly valuable to the trade as fur
nshing basis for regulating prices aud con-
Quoting future operations.
Ofthese 62 Canadian factories we fiud from
the report that AZ of the number required
ten pounds and upwards of milk for one pound
of cheese, the highest average on the list be-
ing eleven pounds, while the lowest average
is 8 3-4 pounds. These statistics show that
it takes a little more milk to make pound
of cheese on an average in Can Ia than in
the States, though perhaps the difference may
be accounted for in the fact that the Canadi-
ans do not ship their cheese so early as do the
New York factories.
We notice one feature inaugurated by the
Canadian association which is worthy of
adoption on this side the line, viz the hold
ing of Cheese Fairs, where premiums are
awarded to competitors for the best cheese.
Upwards of $500 wese distributed in prizes
to successful competitors at tao Cheese Fair
of 1871.
These Fairs are modelled somewhat upon
the plan of the English and Scotch Cheese
Fairs, which have long been regarded as an
efficient means of promoting progress in this
branch ofindustry.
That the Canadians are thoroughly arous-
ed to the importance of developing the dairy
interest in Canada is manifest from the
fostering aid extended by the Government
to the Association for the purpose of carrying
out the objects of its Cheese Fairs, etc., and
the President, Mr.. Noxon, states in his OPEN
ing address that encouragement has been re-
ceived from the Minister of Agriculture to
the effect that if the Associations become in.
corporated au annual appropriation of from
$500 to $500 might be expected.
The competitors at the Cheese Fair Of
1871 were required to give a statement of
the manner in which the cheese was made
and the dairy generally conducted The
questions and answers are given in full in the
report, and are of interest. OF the four
teen prizes awarded, IL. s. Losee of Norwich
took the first and Thos. Ballantyno of Sch,
ringville the second. ....
As it may be Of interest TO know how the
cheese was made that took the first prize, we
give briefly Mr.. Losees statement as follows
The samples of cheese shown we're made
July II, 20, Aug. Is, l6, and Sept. and 3,
from the ordinary milk Of forty patrons
The nights and mornings milk were min
glod together and the milk cooled before set
ting, Temperature of setting, $40, and curd
cut leugthwise and crossways ofvat with per-
pendlcular knife. Let curd settle, and then
cut with horizontal knife aud apply heat.
The highest temperature of scalding the
curds was $50, and one and half hours EN-
ployed in applying the heat. The curd was
allowed to become acid before dipping, and
the test used to ascertain its proper condition
as to AGILITY was to apply the bot iron test.
When far enough developed, the curd, on
applying the iron, will draw out iutO numer.
Gus fine fibers, half an inch long Mitchelps
aunotto was used, aud 2 7-lO pounds of Liv-
erpool salt for 1000 pounds of milk. The
curd was not ground in curd mill, The
cheeses were cured in a curing room we'll