Brookings weekly register. (Brookings, Brookings County, S.D.) 1898-1903, 1900-09-13
for making f,ne chesss tn,

forefathers for making flne cheese. The
countries from which Canadians have
sprung are among the most noted
cheesemakers in the world, and their
sens would be casting discredit upon
their ancestry did they not make good
the traditions OF their fathers.
In 1854 the system Of cooperative
ckeese-making was introduced to Can
ada from the State of New York. At
that time we were importing cheese
for home consumption. At present we
export from IL 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 out Of place to
compare the relative exports OF cheese
from Canada and the United States.
In 1864 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 127ia 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 tc 95 million
pounds; in 1895 to 60 million and 1898
to 46 million pounds. Canada in 1898
exported $50 million pounds.
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
adiced 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 "a to about 5000
in 1900.
This rapid growth is due, in addi-
ton to causes mentioned to:
/. The fostering care of Provincial
and Dominion Governments.
2. The good work done by the vari-
Gus dairy associations In appointing
inspectors and instructors, and ia
spreading dairy knowledge among the
people.
3. The work OF the dairy schools In
training cheesemakers to take charge
of the factories.
T. An improvement in buildings and
equipment, though there Is still room
for Improvement in this direction.
s. 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, on
the whole, cheese has paid as we'll as
any branch OF agriculture during the
past 35 years.
There is still room for improvement
in the class Of cows kept on Canadian
farms, in the care Of the milk. in meth
ods Of making and curing the cheese,
also in marketing the cheese and di-
viding profits among all classes con-
cerned. At present there is not true
cooperation, but each class endeavors
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