Thirty-sixth Annual Convention 917 



to stand next to ISTew York fStato cheese in the markets of this 

 country. Understand, our markets are domestic; we are not 

 looking for foreign quotations. In 1883, the year that the dairy 

 department of this state was organized, when we got up in the 

 morning and wanted to know what our product was worth we had 

 to look at the foreign quotations. We had to see what the cable 

 the day before was, before we knew what to ask, or to pay for 

 cheese. To-day, we have paid I think on an average during the 

 present year two cents a pound more in Morrisonville, on this 

 side of the St. Lawrence, than they have paid in the city of Brock- 

 ville, on the other side of the river, where there is a large Canadian 

 board. Years ago they bought our cheese and shipped it 

 there in large quanities. For the last few years, if it had not 

 been for the almost, or perhaps quite prohibitory tariff put upon 

 our product, we could have shipped cheese into this country from 

 Canada by the carload. I have mentioned this feature of com- 

 petition between the states because I see that our western friends 

 are coming forward with rapid strides. They have some advant- 

 ages over us in this market. They have the advantage of freight. 

 For instance, in the C'uba district they get a freight rate to 

 Chicago of 35 cents; it costs us 44 cents from Low\'ille to Chi- 

 cago. That gives them a good, large percentage in their freight 

 rate over us. Y^ou go farther west, to Wisconsin, and you get 

 a rate from the Wisconsin cheese board and markets into Chicago 

 much less than the rate from Cuba. Y^ou go to San Francisco, 

 where perhaps 200 carloads of cheese from this and other eastern 

 and middle states go in the year, they get a rate sometimes a cent 

 a pound better than we can. Our rate, if I remember rightly, 

 is over $2.00' per hundred, over two cents a pound. There is no 

 way that we can hold our own against the cheese manufacturers 

 of Wisconsin except to put up a product of such quality and ship 

 it in such a manner that they are willing to pay on the Pacific 

 Coast more money for our cheese than they will pay for the Wis- 

 consin cheese. I am putting perhaps more emphasis on this one 

 point than I should, but I am doing it for this reason : I want the 

 cheesemakers of New York to understand that while we have 

 not been able to get all the cheese we wanted in this state, and 

 could have handled many thousands of boxes more this year, 



