553 



EXPERIMENTAL FARMS 



4 GEORGE V., A. 1914 



cents each wholesale. The demand for this type of cheese is growing rapidly and 

 far exceeds our possible output. Many private dairies, with ready railway transpor- 

 tation, could work up permanent and profitable markets in our large Canadian cities. 



Goulommier cheese, too, is a very popular type of soft cheese which requires but 

 little expenditure for equipment and is easily made and ripened. One hundred 

 pounds of milk, testing 4£ per cent butter fat, is making twenty Goulommier cheese 

 of about one pound each. These also bring, on our local market, 15 cents each retail 

 and 11 cents wholesale. 



Only a small amount of Canadian Cheddar cheese was manufactured during 

 the past year for the reasons that a suitable curing room in the old dairy building 

 was not available, the surplus of milk was not sufficiently great, the opportunities 

 for experimental work with our limited facilities were extremely small, and the re- 

 turns per hundred pounds of milk were lees than one-half that made by manufactur- 

 ing milk into soft cheese. It is hoped that with the greater facilities of a proposed 

 new dairy building, the experimental work in all branches of cheese manufacture 

 may be extended. 



CERTIFIED MILK. 



This new line of dairy experimental work, together with many co-related experi- 

 ments, has been started during the past year. Although considerable valuable data 

 have been gathered, this is insufficient to give conclusive and detailed information. 



Certified milk is milk which conforms to certain requirements as to health of the 

 herd, health of the stablemen, light, ventilation, sanitation and cleanliness of stable, 

 methods of handling, and finally the comparative freedom of the milk from bacteria. 

 For Ontario, certified milk should not contain more than 5,000 bacteria per cubic 

 centimeter during the winter months, and 10,000 per c.c, during the summer months. 



This milk nets us $3 per hundred weight, in bulk. Many difficulties have been 

 met, and in overcoming the same, valuable information has been gained as to the 

 extra cost of production of this product, the most advantageous procedures and their 

 feasibility for the Canadian dairyman.* 



The bacteriological testing included in this work has been most ably conducted 

 by Miss L. Dean, with the assistance of the Dominion Botanist, Mr. H. T. Giissow. 



FINANCIAL STATEMENT OF DAIRY CATTLE. 



Below are submitted inventory and returns from dairy cattle on the Central 

 Farm under my charge during the year April 1, 1012 to March 31, 1913. 



Dairy cattle. 



April 1, 11)12. 



No. 

 98 



Value . 



$ 



17,155 00 



March 31, 1913. 



No. 

 138 



Value. 

 $ 



22,289 00 



"O J J S 9 



p 030 



G _T O O j; 



_ e3 

 ■r- -si 

 C 



h v~ ^ 





X 



Gross returns 

 made up of in- 

 crease in value 

 of products 

 and value of 

 animals sold . 



to—. 



Value. 



$ 

 11,008 00 



§16,142 3D 



* Detailed results of this work will appear during the coming year in a separate publica- 

 tion. 



