398 
Canadian Agriculture. 
to the absence of uniformity in the methods of making and in 
the generally accepted principles ; moreover, the butter is too 
frequently made by inexperienced persons who possess neither 
skill nor taste for the work. It is believed that this defect 
might be lessened by the adoption of methods specially suited 
to the requirements of the country, and by the inculcation of 
one sole theory, scientifically studied and practically tested by 
intelligent disinterested men, at an experimental station. It 
is not generally known that two kinds of butter are made in 
Canada, both considered of first quality but each serving a 
different purpose. The one has a very marked flavour, as 
French and American butter, and keeps for a shorter time ; the 
other has a less pronounced flavour, as the Dominion butter, 
but keeps longer. The latter kind is in every way the better 
suited to Canada, where the dairying season lasts only seven 
months of the year, and it is, of course, only this kind which is 
properly suited to foreign export. Here, again, the desirability 
of an experimental station is insisted on, as it is believed that 
this would constitute the best means of diffusinj; a knowledge 
of making butter with long-keeping properties. Another diffi- 
culty presents itself when Canadian butter is brought into 
competition with other butter on foreign markets, and this 
arises from the fact that dairy farmers in Canada hold their 
butter too long a time. Thus, while the French, as a rule, 
send their butter to England eight or ten days after it 
is made, the Germans within a fortnight, and the Danes 
within three or four weeks of its production, Canadian butter 
often remains four, five, six, and even eight months in the 
farmers' hands. A remedy is once more suggested in the 
establishment of creameries, the existence of which would, 
owing to the quantity of butter made, render it possible to 
effect weekly shipments, a proceeding which is out of the 
question when the butter is only made in small quantities by 
each farmer. Supposing the article to be shipped from the 
factory weekly, and allowing two weeks for the Atlantic voyage, 
and an interval of another week before the consumer is reached, 
there is then nothing to prevent Canadian butter being in the 
hands of the consumer within four or five weeks of the time of 
its production. 
From what has been said, it is abundantly evident that, 
in order to improve the quality of Canadian butter, to ensure 
uniformity in the product, and to facilitate immediate shipment 
to foreign markets. Professor Barre advocates the general 
establishment of butter factories, as the most powerful lever that 
could be brought to bear on the development of the butter 
industry. I3ut to make these factories a commercial success, 
