36 Thirty-Fifth Annual Report of the 



more quickly but it is the climatic conditions, not the thunder 

 storm that does it. Just before the coming of a thunder storm we 

 generally have a condition of the atmosphere that causes the 

 souring of the milk. 



President Bruce : — We have a man with us from another 

 country. He lives not very far from Vermont, but he is a resi- 

 dent of Canada. He has come here this afternoon to speak to 

 you upon the subject of the "Cool Curing of Cheese." 

 J. A. Ruddick, Dairy Commissioner, Ottawa, Canada. 



Mr. President, ladies and gentlemen : — I have always had 

 a great deal of pleasure in attending dairy meetings in the 

 United States, but I assure you it is a special pleasure to me when 

 I receive an invitation to speak before a joint meeting of the 

 sugarmakers and the dairymen of the Green Mountain State. 

 I have several reasons for being glad of this opportunity. In 

 the first place I am always glad to be able to do my share in 

 reciprocity for the many good things which we have had as 

 dairymen from the United States in times past. I can remember 

 when there was not very much reciprocity to it, when we were 

 receiving all and givng none, because as far back as I can 

 remember anything about the dairy business I remember of 

 such men as Leander Witherill of Boston, Prof. Willard, then 

 w late years we have had Governor H. W. Hoard of Wisconsin, 

 and last, but not least, your own Prof. Hills of Vermont came 

 over last year. We are always glad when we have an oppor- 

 tiTnity to come to this State and return some of the kindnesses 

 that have been shown us. 



I have other reasons for feeling somewhat at home in your 

 country, which is very similar to what we call our eastern town- 

 ships of the Province of Quebec lying south of Montreal. Then 

 I have a personal reason because I want to tell you that some 

 twenty years ago, when T thought it was time to take unto myself 

 a wife, I crossed the American line into Northern New York 

 and found a young lady who is very proud to claim that she 

 is descended from good old Vermont stock. So you see the 

 better half of me is a Vermonter and I have a very good reason 

 to feel at home in coming here;, and so far I have not been dis- 

 appointed in that respect. 



I think your problems are our problems ; we have our dif- 

 ficulties and I suppose you have yours. Of course cheese is 

 king with us. We manufacture a great deal more cheese than 

 we do butter and the greater part of our cheese is made for 

 export to Great Britain, but after all the same principle ap- 

 plies whether we are making cheese for British consumption 

 or whether we are making it for American consumption. There is 



