396 
Canadian Agriculture. 
paper embodying his views as to the present position and the 
requirements of dairy farming in Canada ; and his extensive 
knowledge of dairying as practised in various European 
countries, coupled with his practical experience in the manage- 
ment of the Provincial Creamery of Quebec, lends considerable 
authority to his opinions, which I shall briefly summarise. 
Dairying is now the most productive agricultural industry 
in Canada. During the last few years the export of dairy 
produce has represented an annual value of 1,6U0,000Z. For 
the year ending oOth June, 1883, Canada exported to England 
alone 57,672,959 lbs. of cheese and 6,230,173 lbs. of butter. 
As there is, presumably, both in England and on the continent 
of Europe, a large, constant, and steadily increasing market for 
Canadian cheese and butter, the possible development of the 
dairy industrv in the Dominion is practically unlimited. Of 
agricultural industries, dairying is the one which yields the 
surest, most uniform, and most abundant results, and from both 
the agricultural and the commercial point of view is the one 
best suited to all the older Provinces. 
Cheese-making is one of the best understood and most pro- 
ductive industries of the country. The average quality of the 
cheese of Ontario is superior to that of Quebec ; and though 
the latter Province produces some cheese quite equal to the 
best Ontario makes, there is in both Provinces considerable 
room for improvement. For cheese-making, Ontario has 
carried off three first prizes in competition against the whole 
world, at international exhibitions ; and though the Maritime 
Provinces, being nearer the sea-board, have greater facilities for 
export, they are yet behind the premier Province in the art of 
making cheese. In 1873 the export of cheese from Canada 
was onlv about 15,000,000 lbs., while for the entire year of 
1883 it had risen to nearly 60,000,000 lbs. The leading defect 
in the cheese industry in the Province of Quebec is In the 
mode of packing, the boxes used not being suited to the 
purpose. The curing of the cheese is defective at the opening 
of the dairy season, at its close, and during the great heat of 
summer, and this is attributed to the fact that the factories are 
too slightly built, and are incapable of protecting the product 
from the influence of the atmosphere. The remedy suggested 
is to impart to a sufficient number of intelligent men the 
knowledge of the best style of cheese-making in Ontario, and 
to employ them as instructors, and as inspectors of cheese 
factories, wherever the manufacture is defective. Also, to 
diffuse by means of the press the knowledge requisite for the 
making of good cheese, and for the establishment of efficient 
cheese factories. 
