The Bemidji pioneer., 1900-09-13

forefathers for making fine cheese. The
countries from which Canadians have
sprung are among the most noted
cheesemakers in the world, and their
sons would be casting discredit upon
their ancestry did they not make good
the traditions Of their fathers.
\ In 1854 tho system OF cooperative
cheese-making was introduced to Cam
ada from the State OF New York. AT
that time we were importing cheese
for. home consumption. At present We
export from II to Is millions OF dol
lars worth Of cheese annually-or
about three dollars worth for every
inhabitant OF the country. At this
stage 1t may not be cut Of place to
compare the relative exports Of cheese
from Canada and the United States.
In 1854 Canada exported none: in 1870
Canadian exports OF cheese were near
ly six million pounds. The United
States exports In 1870 were nearly six
ty million pounds. In 1880 Canada
had increased ner exports to about 40
million pounds, but the United States
had increased theirs to 1271s million
pounds. From this time on Canadian
cheese exports have increased, while
those from the United States have
steadily decreased. In 1890 American
exports had dropped to 50 million
pounds; in 1895 to go million and 1893
to 46 million pounds. Canada In 1898
exported $50 million pounds.
4, There are doubtless Two main causes
Of this decrease in exports Of United
States cheese, viz: A rapidly increas-
ing home population which consumed
large quantities Of cheese, and laxity
of laws relating to the manufacture
and sale Of skim" and "filled" cheese.
These two classes of cheese have pref
;ldiced the British consumer against
American goods and has been favor
able for the Introduction OF full
cream" cheese from Canada. In Can
ada no skim" or filled" cheese Is al-
lowed to be made or sold.
The number OF factories has In
creased from none in GA to about 5000
in 1900.
This rapid growth is due. In addi-
ton to causes mentioned to: !.
Ill. The fostering care Of Provincial
and Dominion Governments.
q. The good work done by the yari-
Gus dairy associations in appointing
inspectors and instructors, and II
spreading dairy knowledge among the
people.
g. The work Of the dairy schools in
training cheesemakers to take charge
OF the factories.
4. An improvement in buildings and
equipment, though there Is still room
for Improvement In this direction.
5. The growth is due to the fact
that the cheese industry has paid. Like
Americans, Canadians are not fond OF
a calling which does not pay them.
While there have been years In which
the business was not profitable, yet OH
the whole, cheese has paid as well as
any branch Of agriculture during the
past 35 years. l, 4. y5
There Is still room for improvement
In the class Of cows kept on Canadian
farms, in the care Of the milk, in meth
DDS Of making and curing the cheese.
also Ia marketing the cheese and di-
viding profits among all classes con-
cerned. At present there is not true
cooperation, but each class endeayors
to get all out OF the business which Is
possible for them. regardless OF conse-
quences to the others. A more hearty
cooperation, together with less sell
fishness would promote the growth OF
the cheese industry in Canada.