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markets instead of the chfiese we now import. I am speaking of the 

 Gruyere and other kinds. 



Nowadays, our business lacks variety. We walk all in the same path, 

 we are all pursuing the same game, wo are all making the same kind of 

 cheese, the so-called " American.^' If we do not wish to see before long 

 the market overcrowded with unsaleable goods, it is important, it is neces- 

 sary, to vary our products, to open new roads. Let those who are actuated 

 by the spirit of innovation set the example. Let us beware of a possible 

 overcrowding of the market. 



The popular saying advises us " not to put all our eggs into one 

 basket." In my turn, I say : do not all make the same thmg, but prepare 

 new markets for yourselves by manufacturing goods of a novel descrip- 

 tion. 



I spoke of the school at St. Hyacinthe. Many districts, no doubt, will 

 try to get this school established in their locality, but I think it fair to 

 place it where was the cradle and where is still the centre of the dairy 

 industry of the Province of Quebec. This spot set the example, and it has 

 produced the men who have displayed the most enterprising spirit as 

 regards the dairy industry. While I applaud their labors, I desire also to 

 give them the encouragement they have earned. We have there already 

 an experimental farm and an analytical station, with an agricultural- 

 chemical laboratory. The new school will be the complement of these 

 establishments. 



To diffuse a knowledge of agricultural science, is the sincere desire of 

 the Government, and I may tell the cheese-makers, in particular, that we 

 intend to neglect no t. eans of initiating them into all the mysteries of their 

 art. 



While we are exporting to Europe an enormous quantity of so-called 

 American cheese, made in our province, we are, at the same time, import- 

 ing a considerable quantity of other cheese. I know that more than one 

 of my hearers is not satisfied with Canadian cheese, but orders, from 

 Europe, Gruyere and Roquefort for the consumption of his palace. 



Well, we are going to try — and I do not see why we should not suc- 

 ceed — to make goods such as these. 



WINTER BUTTER- MAKING. 



That is not all. The making of butter in winter has just been success- 

 fully started, and this onward step in the road of progress must be intro- 

 duced into our province. Thenceforward, the cheese factory will no longer 



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