The Philipsburg mail., 1901-01-11
Cheese Industry Of Canada.

Cheese Industry Of Canada.
Prof. H. H. Dean of Guelph, Can,
In an address before the Vermont
Dairymen's Association, said:
The cheese industry of Canada is
result of the favorable natural condi-
tons, and reflection Of the genius
and tastes of Canadian people. The
great lakes and inland rivers and
streams, together with a fertile soil
In most parts, making almost ideal
conditions for manufacturing Ched
dar cheese. The descendants of
Scotch, English, German, Dutch and
french settlers. together with good
sprlnkling of New Englanders, have
inherited the tastes and aptitudes ol
their 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 dis
credit upon their ancestry did they not
make good the traditions Of thei-
fathers.
In 1864 the system of cooperative
cheesemahing was introduced to Can
ada from the state of New York. At
dnat time we were importing cheese
lor nome consumption. At present we
export from s17,00o,0o0 to $1S,O00,00o
worth of cheese annually, or So worth
Tor every inhabitant Of the country.
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
were nearly 100000 pounds. The
united States exports in 1870 were
nearly 60,000,000 pounds In 1880
Canada had increased her exports to
about 40,000,000 pounds, but the Unit
ed States had increased theirs to 127,-
100000 pounds. From this time on
canadian cheese exports have in
creased, while those from the United
States haze steadily decreased. In
1890 American exports had dropped
to 95,000,O00 pounds; in 1895 to Co.
100000 and in 1898 to 46,OO0O0O
pounds. Canada in 1898 exported 15O,-
100000 pounds.
There are doubtless two main
causes of this decrease in exports OF
United States cheese, viz: A rapidly
increasing home population which
consumed large quantities OF cheese,
and laxity OF laws relating to the
manufacture and sale of Skim" and
"hlled'' cheese. These two classes of
cheese have prejudiced the British
consumer against American goods and
has been favorable for the introduce
tion of full cream" cheese from Can
ada. In Canada no skim" or filled"
cheese is allowed to be made or sold.
The number of factories has in
creased from none in 1864 to about
5000 in 1900.
This rapid growth is due, in addi-
tlon to causes mentioned. to:
:. The fostering care of provincial
and Dominion governments.
z. The good work done by the vari-
GUS dairy associations in appointing
inspectors and instructors, and in
spreading dairy knowledge among the
people.
3. 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 direc-
tion.
5. 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 profit
able, yet, on the whole cheese has
paid as well as any branch of agricul-
ture during the past thirty-five years.
There is still room for improvement
In the class of COWS kept on Canadian
farms, in the care of the milk. in the
methods of making and curing the
cheese; also in marketing the cheese I
and dividing the profits among all |
classes concerned. At present there
is not true cooperation, but each class
endeavOrs to get all out of the busi-
ness which is possible for them re-
of consequences to the Others
A more hearty corporation, together
with less selfishness, would promote
the growth of the cheese industry in
Canada.
The Dani.h Bacon Hog.
y: