402 
Canadian Agriculture. 
Table showing the Exports of Cheese and Butter from Canaea 
to the United Kingdom for the Nine Years, from 1876 to 1884, 
inclusive. 
(From tlie Trade and Xavigation Returns.) 
Cheese. 
Lbs. ! Value 
Butter. 
Year. 
Lbs. Value. 
£ 
£ 
33,927,697 
727,920 
1870 
9,430,712 
■395,181 
33,659,159 
689,462 
1877 
12,997,380 
549,326 
36,331,358 
760,329 
1878 
11,031,300 
409,708 
43,959,028 
717,863 
1879 
12,656,507 
378,322 
39,153,720 
754,554 
1880 
10,087,978 
551,213 
48,913,873 
1,094,272 
1881 
16,282,376 
000,082 
50,555,044 
1,094,335 
1882 
11,183,746 
439,025 
57,672,959 
1,281,971 
1883 
6,230,173 
200,117 
00,338,074 
1,441,485 
1884 
0,889,713 
279,130 
The unsatisfactory condition of the butter industry is con- 
sidered due to the fact that at present it apparently pays better 
to make cheese, and that the unsteadiness of the demand for 
Canadian butter also operates adversely. The export market 
for Canadian butter is undoubtedly Great Britain, as 80 per 
cent, of the export is absorbed in this country. But England 
wants the best brands only ; and while the highest grades of 
imported butter are quoted in England at from 120s. to 144s. 
per cwt., Canadian and even American brands can only com- 
mand from 60s. to 122s. Canadian dairy practices compare most 
unfavourably with those of Denmark,* and while the Canadian 
butter trade with England has stood still and even undergone 
retrogression since 1872, the exports of Danish butter to the 
English market have steadily increased by nearly 100 per cent, 
during the same period. The yearly export from Holland, 
again, to the English market has increased since 1872 nearly 
200 per cent., and, however much this may be due to oleo- 
margarine, the Dutch produce is quoted at much higher figures 
than the Canadian. So with the United States, while the 
Canadian export was at a standstill, that from the States in- 
creased nine-fold in the six years 1874 to 1879. These facts 
place the very poor quality of Canadian butter beyond dispute, 
and the largest exporters of butter in Montreal estimate the 
character of the output thus : finest Canadian butter, 5 to 10 
per cent. ; fine ditto, 25 to 30 per cent. ; poor ditto, 50 to 60 
per cent. While Canadian farmers think cheese-making pays 
better than butter-making, the contrary seems to be the cx- 
* Sec the paper on " Dairyiiif^ in Peninark," by H. M. Jenkins, F.G.S., in 
tliis 'Journal,' Second Series, vol. xi.x. 1883, p. 155. 
