42 'JpHIRTY-FlFTH AnNUAI- RePOET OF Tttfi 



at Brockville. Another important consideration is this, that 

 many of the lots of cool cured cheese which passed as "finest" 

 would certainly have been "rejected" if they had been ordinarily 

 cured, with the cut in price usual in such cases. 



Several consignments of cheese from the cool curing rooms, 

 consisting of mates, one cool cured and the other not, were sent 

 to Great Britain last season. Andrew Clement & Sons, Glasgow, 

 who received one shipment from the Cowansville curing room^ 

 disposed of the cool cured cheese in one lot and the ordinary 

 cured ones in another, and got 2 shillings per cwt., (practically 

 Yz a cent a pound), more for those that were cool cured. The 

 same result followed a shipment to W. P. Sinclair & Co., from 

 the Woodstock curing room, sent through their representative, 

 Mr. T. B. Millar, London, Ont. The following are extracts 

 from some of the letters received in this connection : 



From A. Clement & Sons, Glasgow, Sept. 17th, 1904: 



"We are in receipt of yours of August 30th, and have re- 

 ceived the Cowansville cool cured cheese and shown them to 

 the trade. We have had quite a lot of criticism on them and are 

 pleased to report that it is all satisfactory, and the opinion is 

 expressed that cool curing will do more for the Canadian dairy- 

 ing industry than any movement that has taken place during 

 the last ten years. However, by next week I hope to send you 

 a full report for official purposes." 



From W. P. Sinclair & Co., Liverpool, Oct. 8, '04: 

 Mr. T. B. Millar, 

 London, Ont. 



Dear Sir: — 



"You will notice we have made a higher price of the cool 

 curing room cheese than for the ordinary cured; also the de- 

 tailed weights of the cool cured cheese are much more satis- 

 factory than the ordinary cured cheese. 



"With reference to the keeping qualities of the cheese, 

 there is no doubt in our minds as to which process is the best. 

 We would far rather have cheese cured on the system advocated 

 by the Government than the ordinary method now in use at 

 the factories ; not only is the weight preserved and the condi- 

 tion better, but the flavor is very much more satisfactory ; this 

 is the general concensus of opinion of all the people in the trade 

 who have inspected the cheese in our warehouse. 



"We trust the Government will be able to convince the 

 factorymen as to the necessity of erecting cooling rooms answer- 

 ing to the description of those erected by the Qovernment ; we 

 are sure it would not only be a benefit to the factorymen, but 



