Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1884-12-04
Ameng Canadian Dairymen.

w. d. Hoard, editor of the Jeffer-
son County Union, is travelling in
Ontario, observing the mode of the
old dairymen there. He writes to his
paper. Nov. 18th:
"Since coming into the Queens
domain last Wednesday, | have hur-
riedly passed through the principal
portion of the famous cheese district
lying between London on the west
and Brooklyn on the east. Let me
say at the outset, that it is conceded
by the trade generally, that the
Canada dairymen are producing the
finest cheddar cheese on the American
Continent AS matter, of course,
was much interested in seeing these
cheese and learning how they succeed
ed in making an article, that in the
case of a large number of factories,
had been contracted a month ago for
twelve and one-half cents, when the
best Wisconsin makes were selling for
eleven cents. My first stop was at
Ingersol, where has been established
for ten years Dairy Board of Trade.
regret very much that | had not
been able 20 be present the day before
on the regular sale day of the Board.
However, Mr.. r. A. Woodcock, the
obliging secretary, gave me all in
formation possible and placed before
me the report of the transactions of
the previoss day"
Mr.. Hoard gives a comparative
statement of the sales of November
at Ingersoll, Ont, and at Little Falls
and Utica, n. Y, showing the better
prices obtained at Ingersoll, which
Mr. H. ascribes to their better quality
and the improved system of manu-
featuring. II took occasion t. ex-
anime some of these cheese, and | am
frank to confess was not surprised
that the trade were so loud in their
praise. The first th ing that impressed
me was their clear, solid body, and
faky texture. There was scarcely
more porosity in these cheese than in
some butter. That showed, in the
first place, good mllk; and second,
moderate rennet action, skillful hand
ling and developing of the curds, and
thorough painstaking every step OF
the way, from the moment the milk
is taken to the factory to the day 1t is
sold.
These Canada factory men have
been schooled by Hon. Thomas Bal
lantyne. who is a prize cheese maker
himself, and then by Mr.. Harris;
They take especial pains to get good
milk, and | was told that in the best
districts, the factorymen have entered
into am agreement that when patron
leaves one factory because his milk
was refused, for lack of quality, he
can not gain admission to another.
That is a sound policy, for there are
results both moral and material be-
hind it. But the difference between
Canada and Wisconsin milk IS not as
gre i. in my opinion, as the difference
between the cheese makers of the two
sections
II find that almost universally here,
thew use the Harris method of draw
ing the whey sweet and developing
the acid in the curd afterward. This
method requires long time, more
care and labor, and | am afraid that
that is Just the reason our Wisconsin
cheese makers do not adopt it more
generally. However, the pressure OF
difference in price of from one TO
two cents pound cannot long be re-
sisted, and the Wisconsin boys before
long will have TO adopt the Canada
method as expounded by MIR. Harris
and Mr.. Curtis. There is no use OF