Canadian Agriculture, 
397 
Butter-making is much less advanced than cheese-making. 
The cheese industry got the start some fifteen years ago by the 
establishment of co-operative or public cheese factories, and it 
is only recently that attention has been directed to the institu- 
tion of public creameries. Moreover, the principles which 
govern cheese-making were early studied by such skilful manu- 
facturers as Mr. Ballantyne, of Stratford-on-Avon, Ont., and 
others, and a knowledge of the art rapidly spread. The success 
which ensued, and the high price of cheese some years ago, 
induced farmers, particularly in Ontario, to devote themselves 
to cheese-making. Among other adverse influences checking 
the development of the butter industry were the inefficiency of 
the appliances, the want of the necessary knowledge for an 
intelligent prosecution of the industry, the absence of methods 
specially adapted to the circumstances and requirements of the 
country, and the poor reputation of Canadian butter on foreign 
markets. The Provincial Government of Quebec having taken 
the matter up, that Province is now ahead of Ontario in the 
quality of its butter. The census of 188 L returns the production 
of home-made butter in Canada as 102,000,000 lbs., from 
3,000,000 to 4,000,000 lbs. being the output of creameries. 
The total export of butter for the year ending 30th June, 1880, 
amounted to 19,887,703 lbs., and for the year ending 30th 
June, 1883, to 8,106,447 lbs., thus showing a decrease of 
11,781,256 lbs. The average price of butter in Canada may 
be put at 9f/. per lb., but it varies from l^d. or west of 
Toronto, to llcZ. at the creameries. Taking the average price 
of Danish butter on the English market at 15^?. to lid. per lb., 
it is thought that though Canadian butter would not command 
so high a price as Danish, yet by improvements in manu- 
facture and in means of transport, the average price of the Cana- 
dian product might be increased by at least 3of. per lb. ; and an 
increase in the price would bring about a considerable increase 
in the production. The defective butter-making of most 
Canadian farmers, especially those who have only a small 
number of cows, is due to want of knowledge of the process 
and to lack of time. The ordinary occupations of a farmer's 
wife are too numerous and too varied to permit of her giving 
the requisite time and care to butter-making, and the cost of 
hired labour is too great for any relief to be obtained from this 
source ; hence the making of good butter for export is an 
impossibility on seven-eighths of Canadian dairy farms. The 
remedies suggested are to diffuse sound knowledge as to butter- 
making by pamphlets and other means, and to establish public 
dairies or creameries. Then, again, the butter that is made 
cannot be relied upon for uniformity of quality, and this is due 
