1 10 CANADIAN DAIRYING. 



drudgery. Labor is so scarce on many farms in 



Canada that some are obliged to go out of the dairy 



business altogether. 



The weaknesses of co-operative dairying are the 



selfishness existing in the majority of sections, the 



tendency to multiply small and poorly equipped 

 .factories, and the fact that many factories are run but 



for a short period of each year instead of all the year. 

 Co-operative dairying originated in Switzerland, 



but has been adopted to a greater extent in America 



than in any other country. It is seen in its most 



perfect condition in Denmark. 



The history of co-operative dairying in the United 



States and Canada is somewhat as follows : A Mr. 



Norton, of Connecticut, manufactured curd, which 

 was delivered at his place by farmers, into cheese, so 

 early as 1844. In 1851 the first co-operative cheese 

 dairy was operated by Jesse Williams & Son at 

 Rome, in Oneida County, New York. The neighbors, 

 seeing the success of the Williams', requested them 

 to handle their milk also, so the first co-operative 

 cheesery was built by them in 1852. In 1863 Mr. 

 Harvey Farrington came to Canada from Herkimer 

 County, New York, and settled in Oxford County, 

 Ontario, near the town of Norwich. The contract for 

 the first cheese factory was let that fall, and it was 

 built during the winter. In 1864 it began operations 

 on lot 10, concession 4, of the township of North 

 Norwich. In 1888 the factory was removed to near 

 the village of Harley, in the township of Burford, 

 Brant County, by his son, Mr. I. Farrington. This 

 factory is still in operation. 



