received from some otker countries. It will probably surpria 

 many of you to hear that the dairymen of Iceland send occa- 

 sional shipments of creamery butter to Scotland. I 



The value of the cheese annually imported into Great? 

 Britain is a little over $33,000,000, of which Canada has the 

 distinction of furnishing 72 per cent of the whole or 84 per 

 cent of the kind which we make. The other countries from 

 which supplies of cheese are obtained are 'New Zealand, The 

 Netherlands, United States, France, Switzerland, Italy and 

 Australia. These facts are important, especially in regard to 

 butter, because they show us what a great field there is for a 

 further extension of our butter trade. Canadian butter stands 

 high in the British market, not only for its superior quality, 

 but because our laws relating to its manufacture and sale are 

 the most stringent of any country in the world, and are a 

 standing guarantee of its absolute purity. I need hardly say 

 that Canadian cheese easily ranks first in quality among the 

 imports into Great Britain of the class to which it belongs. 



The comparative food values of milk and cheese are 

 becoming better known and as this appreciation grows, as it 

 should, these products will enter more largely into our daily 

 dietary than they do at present. A quart of good milk is? 

 said to be equal in food value to a pound of meat, and one 

 pound of well ripened cheese contains as much nourishment 

 as two and a-half pounds of the best beefsteak; therefore^ 

 milk at 12 cents a quart and cheese at 20 cents a pound are 

 among the cheapest of foods, compared with the present prices 

 of other things. 



The governments of Canada, both federal and provincial^; 

 have been liberal in their policies concerning the dairy in- 

 dustry. It has been generally agreed that the provincial 

 authorities should undertake all work which is educational 

 in character, while the Dominion Government deals with 



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