146 REPORT OF THE SCOTTISH COMMISSION 



and if the farmer has been careless and has sent what is unsuitable 

 for making good butter, the butter-maker refuses to take it. It 

 will be understood that after an experience or two of this kind the 

 farmer learns how to keep his cream in good condition 



The best of the creameries and cheese factories were clean, 

 tidy and well managed on scientific principles. In others both aa 

 regards the structure, which was often wooden throughout, and the 

 management there was room for improvement. It may be of interest 

 to note, in view of coming dairy legislation at home, that only in one 

 place did we find it the practice to pasteurize cream before making 

 it into butter. In Denmark, as is well known, this is enforced by 

 law. An ingenious arrangement, new to us, for stirring the curds 



BLACK CREEK CHEESE FACTORY, STRATFORD, ONTARIO 



by machinery was admired; but on the other hand the use of 

 mechanical cheese turners which prevails in Scotland seemed to be 

 unknown. Undoubtedly the weak spot of the system is found in 

 the farmer and his premises. He is not and cannot be expected to be 

 a skilled dairyman, and his premises, often put together in haste, 

 and at the least possible outlay, cannot possible meet the require-^ 

 ments of modern dairy sanitation. In the circumstances the ex- 

 cellent reputation of Canadian butter and cheese reflects the greatest 

 credit on the makers, and on the good work done by the government 

 dairy schools that spread a better knowledge of the principles that 

 should be observed in the handling of milk and its produce. 



Cold Storage 



Government officials have recently originated a cool storage 

 system for the better ripening of Canadian cheese, and have demon- 



