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our districts, who is well acquainted with them all, and who tells us : 

 For dairying you have the finest country in the world ! 



SYNDICATES OF CREAMERIES AND CHEESE FACTORIES. 



I ask, in the third place, that the Dairymen's Association be aided in 

 syndicating all the creameries and cheese factories that exist in the province. 



Here, Mr. Speaker, is a way in which a member may be of the jrreatest 

 service. They are, say, ten, fifteen, twenty creameries or cheese factories 

 in his county. These are independent ; that is, they form no part of any 

 syndicate. The thing to be done is to reunite them into a syndicate, and 

 the member is the one who can work most successfully for that pur- 

 pose. 



Let him go and hunt up the proprietors of these creameries and 

 cheeseries, and try to convince them of the folly they are guilty of in 

 remaining unconnected with the syndicate. 



But it will be said, "What good can the syndicate do us ? The syndi- 

 cate is the school of cheese and butter-making ; it is even more than that, 

 I might almost say it is the university for that business. It is the best 

 means of teaching how to manufacture the goods, and to give them the 

 shape and quality needed to assure them the highest prices in the market. 



This morning I was breakfasting with an Englishman, and the con- 

 versation happening to turn upon the subject we are now discussing, 



"Why," said he, " don't you make butter here like some we make in 

 England ? And why don't you, especially you who derive ycnir descent 

 from the Bretons and Normans, make such butter as is made in Brittany ? 

 Brittany butter, that's the stuff! When once one has tasted it one knows 

 its value. Brittany butter is good, and it's always the same, always good ; 

 so it always fetches the best price. There, the same quality of butter is 

 invariably made. There is very good butter made in England, but it is 

 not constantly good. One day you buy good butter at market, and the 

 next week you can't get anything equal to it ; while Brittany and Nor- 

 man butter is always of the same quality, always excellent." 



This is the result we aim at in forming syndicates for our creameries 

 and cheeseries : the manufacture of goods of superior quality and always 

 uniform ; permanency of the same quality ; good butter, always good ; 

 good cheese, and always good. 



The system of the syndicate is to reunite from fifteen to twenty-five 

 associations, or makers, under the superintendence of one inspector, whose 

 salary is paid half by the Government and half by the syndicate. This 



