THE TRADE IN FOREIGN CHEESE 13 



cwt. in the same month of the previous year. 

 Taking the average quality of milk, this import 

 of cheese for a single month represents fourteen 

 million gallons, or the produce of 35,000 cows, 

 giving an average yield of 400 gallons each per 

 annum. A simple calculation, based upon the 

 average number of cows kept in any one district, 

 will show how many of our farmers are dis- 

 placed by the energy of the foreign producer, 

 and the low prices he is willing to take. 



The variety of cheese which is imported in 

 the largest quantity into this country is made 

 upon the Cheddar principle, although it comes 

 from Canada, from Australasia, and from the 

 United States, in each of which countries there 

 is practically no rent to pay on the great major- 

 ity of farms, while in very numerous instances 

 the labour is performed by the occupiers them- 

 selves. Thus it is that we are under-sold, in 

 spite of the cost of freight across the ocean. 

 Next to Cheddar come the Dutch varieties, 

 Edam, or round, and the Gouda, or flat Dutch. 

 We have had the advantage of inspecting 

 numerous farms in Holland, and of seeing the 

 cheese manufactured, and we are in a position to 



