The sun. [volume] (New York [N.Y.]) 1916-1920, 1919-07-01
CANADA,S DAIRY EXPORTS
SHOW TREMENDOUS STRIDES
Total Value in 1918 Largest of Any Country in World
With Exception of United States-In
Field 300 Years.

I is now the city Of Victoria, b. c., and
moved a large herd Of cattle from MIS-
| qualify on Puget Sound to the new loca-
ton. The Hudson Bay Company in
Oregon had originally procured cattle
from the California missions and had
| them driven overland to the Oregon
| territory.
Thus was laid the foundation for the
| dairy industry of Canada which, though
still in It's infancy, already shows an
output of something over s2o0.o00,000
| annually.
The production OF milk and Its prod
ucts was limited almost wholly to the
home trade until after the establishment
| Of cheese factories in 1864. The export
trade in cheese which followed contin-
ued to grow in volume to 1904, In which
year It reached the maximum of 234,-
| 100000 pounds. Since that year the
home consumption of milk and Its va
| rious products has increased to such an
extent that the exports Of cheese have
fallen of to 14S,7s5,362 pounds In 1913
1919.
There Is only one kind Of cheese made
In any quantity in Canada. 1t more
nearly resembles the English cheddar
than any other variety, and by its high
standard of quality It ranks easily first
among cheese of the Same variety Inn
Famous Cheese of the Trappists.
The Trappist monks Of Okla, Quebec.
make a cheese which they call "Oka"
and which has a high reputation among
epicures 1t Is OF the same type as the
Port du Salut made in France.
Probably the nearest approach to
typically Canadian variety of cheese is
the "Fromage Raffine," made on the ISL
and of Orleans, in the st. Lawrence be-
low Quebec; but even this variety Is
most likely either a modification or an
unskilful imitation of some variety OF
cheese made in that part OF France
whence came the original settlers of the
island early in the seventeenth century.
The establishment of creameries In
the '70s gave an impetus to the manu-
tacture of butter, and, with refrigerated
space available on steamships plying
between Canada and the United King
dom after the early EOS, a regular ex-
port trade In butter was started. which
reached its maximum in 1904 of a.
900, 900 pounds.
1t may be Of interest to state that the
first centrifugal cream separator used
on this continent was set UP in a small
creamery in the province Of Quebec In
1882
The quantity OF butter now manufac-
tured in Canada, In creameries and on
farms. exceeds the output of cheese, and,
roughly speaking, amounts to about
2. o, 000,0 900 pounds annually. The bulk
of the butter. however. is at present re-
quired In the home market. as the per
capita consumption is very much greater
than that OF cheese.
During recent years there has been
large increase in the manufacture of
condensed milk and milk powder. This
industry is chiefly confined to the Prov
ince Of Ontario.
Ontario and Quebec are the two prin-
cipal milk producing districts, but there
Is a rapid development of creamery but
ter making taking place In the three
prairie provinces OF Manitoba, Saskatche-
wan and Alberta Prince Edward Island
produces a considerable quantity Of
cheese and butter. In the Province OF
Nova Scotia the creamery industry is
developing on sound. progressive lines.
The indications are. however. that the
great development OF the future will be
in the prairie provinces, especially in the
north Saskatchewan valley. There is
every probability that this district will
become one OF the great dairying centres
OF the continent
During the past ten years the cities Of
Boston, Worcester and other populous
centres OF New England have drawn a
portion of their supplies OF milk and
cream from that section Of the Province
Of Quebec which borders the New Eng
land States. The same thing occurs at
other points along the frontier. as the
relative levels of the dairy markets on
either side afford opportunity for trade
but In the case OF New England II has
become a regular traffic.