ON AGRICULTURE TO CANADA 25 



show us the country, particularly as it is, if not the centre, 

 at least one of the centres in Ontario of the dairy and cheese 

 trade. We were first taken to a cheese-curing establish- 

 ment at Brockville Station. It was started by the government 

 for the purpose of demonstrating the advisability of curing cheese 

 in an even temperature of 60 degrees, and in the result gave higlf 

 satisfaction. 



From the cheese-curing establishment, we took train to a 

 cheese factory, owned by a private individual, who charges the 

 farmers from 1^ to 1| cents per lb. for turning their milk into cheese. 

 The profit is divided among the farmers. It is estimated that half 

 the cheese factories in Ontario are run on this principle and half 

 on a purely co-operative basis. A hurried visit was paid to another 

 factory of the same kind. An examination of farm steadings and 

 stock filled in the remainder of the time at our disposal. Our 

 Canadian friends seemed to have discovered the principle of per- 

 petual motion, and were experimenting with us. At any rate, they 

 were sometimes most anxious to give every flying minute some new 

 sight, some new impression to keep in store. And so we just got back 

 to Brockville in time to start for Belleville. Nor could we do more 

 than rush round a part of the country there in the late afternoon, 

 and dine and talk with politicians and farmers when darkness had 

 made exploration impossible. We should have liked to stay over 

 the highland games on the morrow, which the good people of Belle- 

 ville believed, we had, among other things, come to see. But it 

 was impossible, not only because we had to be at Guelph next day, 

 but because everything was so arranged that a day's delay upset 

 arrangements weeks ahead. We were at Guelph up to time the 

 following day. Prof. Creelman, the Principal of the Agricultural 

 College, and the visible expression in flesh and blood of business 

 capacity, was there up to time too, and we drove to the College, 

 where we examined the cows — Jerseys, Ayrshires, and Shorthorns, 

 the store and fat cattle — Hereford, Shorthorns, Aberdeen Angus, 

 and Galloways ; the horses, Clyesdales and trotting mares with 

 foals. Meanwhile, our poultry expert was among the fowls, and 

 the scientific members were with the horticulturist and Mr Zavitz, 

 Professor of Field Husbandry, asking them many questions about 

 the experimental plots. Luncheon and tea were somehow or other 

 squeezed into the day's work, and it was well on in the afternoon 

 before we left to see a farm some miles out at which Clydesdales 

 were made a specialty. On the way we passed through a good 

 agricultural district, the farms on which averaged 100 acres, and sold 

 at from £12 to £15 per acre. It was night when we finished our 

 inspection of the Clydesdales. But our arrangements permitted 

 us to sleep at Guelph and yet be at Stratford up to time next morn- 

 ing. Our attention there was first directed to a fine herd of Ayrshire 

 cattle belonging to Mr William Ballantyne. From his farm we 

 proceeded to a cheese factory owned by his brother, at Black Creek. 

 While it is owned by him it is co-operative in a way like all the other 

 factories we had visited. Mr Ballantyne charges the farmers If 

 cents for every pound of cheese. He hauls their milk but he returns 



