404 
Canadian Agriculture. 
of on the English market by its being able to outrival the 
American cheese with which it is in competition. 
It has been shown that, when every element is considered, 
and in a series of years, butter-making pays the Canadian 
farmer fully as well as cheese-making. One hundred pounds 
of standard milk will make, in Ontario, 9^ lbs. of cheese, or 
4 lbs. of butter ; whey is considered of little account, being 
valued at about 2hd. per 100 lbs. Hence, we get — 
s. <1. 
9i lbs. cheese, at say 5'i. net, a liigb average 3 11 j 
Whey 0 2A 
Totnl 4 2 
4 lbs. butter at 10-7. net 3 4 
Skim-milk 0 10 
Tutal 4 2 
And since, in calf feeding or pig raising, sweet skim-milk is 
worth one-half of the whole-milk, \{)d. is less than the real 
value to a careful farmer ; and it has been shown in some of the 
Government experimental stations in the United States that, 
under proper care, 100 lbs. of skim-milk will produce 6j lbs. of 
pork, live-weight. 
As regards future markets for butter, Canadian dairy farmers 
rely upon the home demand, which is expected to increase many 
fold when really good butter becomes as common as it is now 
scarce ; then there is the English market, where the best butter is 
always in request; and there are, further, all the markets of the 
world, which the United States are now opening up for Canada 
as well as for themselves. Only about two-thirds of the United 
States exports in butter reach Britain ; and even the Domjnion 
imports upwards of 250,000 lbs. from this source, irrespective 
of more than half a million pounds sent from the States into 
Newfoundland, Labrador, Miquelon, and St. Pierre, which would 
evidently derive their supply from Canada, were Canada able 
to provide it. The fact that the well-known butter manufacturer, 
Mr. \ alancey Fuller, of Hamilton, Ontario, has shown how to 
produce 850 lbs. butter in a year, worth Is. per pound, from a 
cow weighing about 1000 lb. live-weight, on no more food than 
it would take to produce 750 lbs. of matured beef, live-weight, 
in the same time, and worth 2^^/. per pound, distinctly indi- 
cates on wliich side the profit lies when dairying and meat 
raising are pitted against each other in F^astern Canada. 
Messrs. A. A. Ayer and Co., Montreal, the largest exporters of 
butter and cheese from Canada, and perhaps from the American 
continent, are of opinion that the Government can best promote 
the increased production and better quality of cheese by employ- 
