CANADIAN DAIRYING. 



imported cheese comes from Canada, but less than 

 ten per cent, of her butter comes from the same source. 

 The chief butter markets of Great Britain are Man- 

 chester, London, Liverpool, Bristol, and Glasgow- 

 Manchester is considered the best market, as about 

 thirty million dollars are paid annually for butter, 

 alone, in that city. It is the centre of the Danish 

 butter trade for England. 



The Canadian butter producers should study the 

 wants of the consumer, sell as directly as possible to 

 the consumer, make a first-class quality of butter at 

 all times, and have a regular supply all the year. 

 Generally speaking our home markets require butter 

 with a high flavor, yellow color, and moderately high 

 salt. Butter for the British market should be mild, 

 sweet and clean in flavor, light in color, and mildly 

 salted. 



Butter may be sold to the commission houses, to 

 exporters, or directly to importers and dealers in 

 Great Britain. The latter plan would seem to be the 

 best, but there are many difficulties in the way, chief 

 of which are getting the returns promptly in order to 

 be able to pay the patrons monthly, and the long 

 distance which makes communication expensive and 

 slow. If a sufficient number of factories would co- 

 operate, it would pay to place an agent in the chief 

 British markets, who would look after the interests of 

 producers. Otherwise the sending of Canadian butter 

 and cheese directly to old country customers is not 

 likely to prove satisfactory. The time will doubtless 

 come when first-class butter and cheese will have a 



