VERMONT DAIRYMEN'S ASSOCIATION. 63 



supplied to him are not what they are represented to be, he 

 will look for his goods in some other direction. What has 

 been to your disadvantage has been to our advantage. Our 

 government has passed laws forbidding the manufacture or 

 sale of skim or filled cheese and we know nothing about those 

 articles except what we learn from the papers. We are willing 

 you should manufacture here all the skim or filled cheese. 



Our factories have gained in number until we have some- 

 where in the neighborhood of three thousand cheese factories. 

 I would they were smaller in number because it is a disadvan- 

 tage to have too many small factories. I would much prefer 

 that we had fewer factories, larger, better equipped and bet- 

 ter manned; and in our best cheese sections, where the finest 

 quality is produced at the lowest cost, we have the largest fac- 

 tories with the latest and best machinery. The smaller the 

 factory, the poorer the equipment, the greater likelihood that 

 there is a poor cheese maker in charge, and that the quality of 

 the product will deteriorate. 



A very important factor in the development of the cheese 

 industry in Canada has been the work which has been done by 

 our dairy associations. We have in my own province two 

 associations. The Western Butter and Cheese Association, 

 and the Eastern Butter and Cheese Association; and our 

 cheese and butter makers have also formed an association. 

 The Province of Quebec and the other Provinces also have 

 similar associations. These associations have sent out in- 

 spectors or instructors to the factories and given the makers 

 in charge the latest and best information, in order that all 

 makers should adopt as nearly as possible uniform meth- 

 ods. In working up export trade for food articles, one of the 

 most important points is to have the goods uniform; and 

 while every maker has differences in detail, the object of the 

 associations which are at work to better the cheese industry 

 has been uniformity, and that can only be obtained by having 

 the makers attend dairy schools or receive instructions from 

 competent men at the factories. We have found the fac- 

 tory inspector and instructor's system one of the most im- 

 portant factors promoting this uniformity. There is a little 

 rivalry between the different parts of Canada, but the thing 

 we have aimed at has been to make Canadian cheese of uni- 

 formly good quality. These instructors have other work. We 

 have a few dishonest people in Canada and I would judge, by a 

 few remarks dropped here, there has been some suspicion as to 

 the correctness of tests in Vermont. Some Canadians milk 

 the pump, as well as the cow, or skim the milk to some extent, 

 thus getting an unfair advantage over honest patrons. A 

 part of the inspector's work is to examine the milk at the fac- 



