The Cook County herald. [volume] (Grand Marais, Minn.) 1893-1909, 1900-10-20


and SITES ot Cana Han people The
other country was II con tuously
re to at one time BY a noted per-
sonage, as 81 natl on of shop Keepers
Ca 1141 dians no eeti ong to being
known 80 ,''' as q nation Of cheese makers
II y q great lakes and inland rivers and
Ss streams, together " It'll 4 I fertile soil
80 most parts, make almost Zeal CON
9al1t'g11 for h anufa curing Ched dar
CHEESE ;fl'eta u The descend ants OF Scotch
English, German, Dutch and French
settlers, together with a good sprink-5
ling Inns OF New Englanders, have inherit
81 the tastes and aptitudes Of their
8 f % theirs for making fine cheese. The.
countries from which Canadians have
sprung are among the most noted.
IN the world 4, and their
sons would be casting discredit upon
their ancestry did they not make good
the traditions Of their athers. 4
Sss In 1854 the system Of III operative
was intro uced to Can
ada from the State Of New y ork. At
that time we. were importing cheese
for home consumpti on. AT present We
export from II to 18 millions sof dol
lars + worth Of cheese annually or
about three dollars worth for every
inn bitant of the country 4. At this
stage it may not be out 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 We're near
sly six million pounds. The Il United
States exports in 1870 were nearly six.
Sty million pounds. In 1880 Canada
had increased aers exports to about 40
million pounds, but the United States!
had increased theirs to ;12719 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 s.95 million
pounds; in 1895 to so million and 1893
to 46 million pounds. Canada in 1888
exported $50 million pounds. r &;..< a.
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 s'flled" cheese.
These two classes of cheese have pref
.;ldiced the British consumer against
American goods and has been favor
able for the introduction of i: full
cream" cheese from Canada In Can
ada no skim or filled" cheese is al
lowed to be made or sold. " T.,
4 The number, of factories has in
creased from none in ga to about 5000
in 1900. :,..## Z, .t-s' .:'1A.& { T..
This rapid growth is due, in addi--
tion to causes mentioned to-: {& 81,
/. 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 IN
spreading dairy knowledge among the
people. 5sjs .s4. .,Is# &>3..s .@.s
s3. The work of the dairy schools IN
training cheesema Kers to take charge
Of the factories. !, 81 Z. T:s q .ss.4
4. An improvement in buildings and
equipment, though there is still room
for improvement in this direction 7
80. The growth is due to the fact
that the cheese industry has paid. Like
Americans, Canadians are not fond OF
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 IS years H.. 4,.>-.ss i. :. ,., ~
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 in marketing the cheese and di-
vidtng profits among all classes CON
cerned. At present there is not true
cooperation, but each class endeayors
tx" get about 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. s3 (
| Horticultural Societies. #s.G3
VIM j. Stewart, addressing a Massa
lsf>tS .I5 - VI =,