not natural to the milk itself, but depend upon the entrance 

 of germs which are introduced either accidentally or inten- 

 tionally after the milk is drawn. Thus that common pheno- 

 menon, the souring of the milk, is not due to any inherent 

 tendency in the milk itself, but to the introduction of the 

 lactic acid hacilU which split up the sugar of milk and 

 produces lactic acid. The investigations of bacteriologists and 

 chemists, supported by the work of practical experimenters, 

 have established, during these recent years what appears to 

 be a sound basis for the science of dairying. 



It is only fair to say here, that the sum of original knowl- 

 edge on this subject has received some valuable contributions 

 through the investigations of the experts of the Canadian 

 departments of agriculture and agricultural colleges. It may 

 also be said that Canadian cheese-makers have led the van in 

 applying the teachings of science to the practice of their art. 



But we must not pursue this phase of the subject any 

 further, or we shall get into technicalities which would neither 

 be profitable nor interesting to this audience. It will be more 

 in keeping with the aims and objects of the Court in arranging 

 the course of lectures, of which the present is one, if we now 

 proceed to consider the origin, status and possibilities of the 

 dairy industry in Canada. 



The early French settlers introduced cows from Brittany 

 and no doubt made butter from their milk. It is quite likely 

 that they made cheese also and that the ' Fromage raffine ' 

 still made on the Island of Orleans is a relic of their early 

 efforts. Cheese of a more or less nondescript character was 

 made for home use by the early settlers of Ontario, but neither 

 the art nor the industry made any progress ia Canada until 

 the factory system was introduced in the year 1864. The 

 first cheese factory was established in Oxford county, Ontario, 

 by one Harvey Farrington, who came from New York State 



7 



