3Mrg ijusbantmt. 
CANADIAN DAIRYMEN IN COUNCIL. 
The tenth Annual Convention of the Dairy¬ 
men’s Association of Ontario was held at the 
City Hall in Belleville, Canada, commencing at 
10 o’clock A. M., Feb. 14, President It. P. Dalt 
in the chair. 
The morning session was chiefly occupied in 
the appointment Of committees and in prelimi¬ 
nary business. 
t— ca AFTERNODH SESSION. 
There was a good attendants in the after¬ 
noon, delegates being present from various 
parts of the Province. 
President Daly promptly called the Conven¬ 
tion to order at 2 I*. M,, and in a brief speech 
extended a cordial welcome to those present. 
He then introduced Prof. J. T. Bell of Albert 
College, Belleville, who had been invited to de¬ 
liver the Annual Address. 
On taking the platform, Prof. Bell was 
greeted with applause. He announced his sub¬ 
ject to be— 
CANADIAN BUTTER AND CHEESE IN ENGLAND AND CANADA. 
AND AT THE CENTENNIAL. 
He referred to the magnitude of the dairy 
industry and the difficulty of obtaining statis¬ 
tics. The season of 1876 had been extremely 
dry in Canada, and the drought had been so 
long and severe that it bad greatly lessened the 
product of Cheese from what if. would have been 
in an ordinary season, and both quality and 
quantity were unequal to the product made in 
1875. Ho estimated the total product of cheese 
made in the Province of Ontario in 1876 to be 
44.000,000 pounds, and 14,500.000 pounds of this 
were made east of Toronto—a falling off In the 
east section of 1,500,000 pounds from 1875, or 
about 10 per cent. 
He gave an interesting table of statistics, 
drawn from reports of the railway agents, giving 
the quantity of cheese shipped from different 
points 
FOR THE DISTRICT EAST OF TORONTO. 
The number of packages, and quantity in 
pounds, are as follows: 
Towns. Packages, i Pounds. 
Aullsvllo.... 1.445 92.S85 
Mi/rrl*hurgh . 7,665 105 ISO 
Brock vale. 51,101 3.18'$4 
Mallory town. 8,427 40ii,4R4 
G-man,>que. 5,810 367 200 
Kingston . 16.272 1,189 04!) 
. 18.1)50 1,151.500 
Boflevllle. 70,H8i 4 . 782 , 51 ft 
Colborne. 10,894 607.112 
Grafton. loo 65 000 
0.,bnr« . 684 50 920 
Newcastle... 1 87 an 
Kowmanville. ’412 gffg 
loronto.. . | 400.000 
Totltl . 190.233 12,070.407 
The price at which cheese has sold in Canada 
during 1876 has ranged from 8 to llj^c. per 
pound. 
CANADIAN CHEESE AT THE CENTENNIAL. 
He next alluded to the display of Canadian 
cheese at the Centennial, and said that Canada 
had carried off all the honors. Mr. Ballan- 
TVNii had exhibited the only peft’eot cheeae on 
exhibition. It obtained the full complement of 
points, namely, 100, while no other exhibit 
reached that number. In fact, tho 100 points 
were mado the standard of perfection in the 
Juror s awards. The number of awards given 
for all countries was 100, and out of this Canada 
had taken 49, while the United States had re¬ 
ceived but 45. Ho thought this showing of 
what Canada was doing would give Canadian 
cheese a reputation abroad, and it would be 
sought after as superior to other kinds of 
American cheese. 
The growing prominence of Canadian cheese 
in England had produced a favorable impression, 
and it now remained for Canadian farmers to 
maintain the quality of the article, and, if pos¬ 
sible, to improve it. Canadians should now 
strive to have thoir cheese known as Canadian, 
and not let it be classed as American. It should 
be known by a national mark. He said that a 
gentleman who had formerly lived here, but 
who was now residing in England, had informed 
him of the prominence Canadian cheese was 
attaining in the old country, and was well 
pleased with the fact that Canadian butter was 
received in Britain with marked favor, and was 
the more prized the better it was known. 
CANADIAN SUCCESS-CAPTURE OF THE AMERICAN DAIRY¬ 
MEN’S ASSOCIATION. 
Mr. J. H. Noxon of Ingersoll, one of the for¬ 
mer Presidents of the Association, referred to 
his connection with the Association and the 
gratification it gave him in regard to Canadian 
success at tho Centennial exhibit of cheese. 
The Canadians had not only taken the chief 
honors at the Centennial dairy exhibit, but they 
had also recently captured the American Dairy¬ 
men s Association, and what the Canadians 
would do next, he could not say, but they would 
110 doubt bo successful in all their undertakings. 
He said the Canadians have now the start of 
the Americans on the other side of the line, and 
it rests with the people of Canada whether that 
start shall or shall not be retained. Canadians 
- should not depart from the principle of making 
cheew from whole milk, and he would urge 
npon the people to impress upon the Canadian 
Government the importance of establishing a 
® branch in the Model Farm forgiving instruction 
1 in dairy manufactures. It we fail to get the 
r Government to do tills., some competent man 
should be appointed to visit the factories 
n throughout the country, so that all improve¬ 
ments could be made known in cheese manufac¬ 
ture. The dairymen of the United States had 
grown careless and had lost their reputation, 
and now the Canadians were in the front rank— 
8 a position which they should strive to maintain. 
He concluded by moving a vote of thanks to 
Prof. Bell for his instructive address. 
RAISING EXPECTATIONS TOO HIGH-WEEDY PASTURES ANO 
SOILING. 
Mr. Harvey Farrington of Oxford, in rising 
to second the motion of thanks to Prof. Bell, 
said he was afraid the expectations of Canadians 
had been raised so high by Mr. Noxon that they 
would prove injurious; still he hoped that such 
would not be the case. He warned them that, it 
. would require their best efforts to retain their 
position. He then went on to describe the pro- 
r gress of the dairy industry in Herkimer County, 
N. Y., hiB former home, before taking up his 
residence in Canada. Herkimer County he 
) onco thought the finest grazing country in the 
world, but latterly he believed the feed was 
1 somewhat injured by weeds, which the dairy- 
l men allowed to accumulate in pastures. Unless 
1 pastures were good, milk of good quality would 
' result and the finest-flavored cheese could 
1 not be produced. He said Canadian pastures I 
1 were generally free from weeds, and with good. 
1 clean feed, and by improving on the Cheddar 
system, we can maintain the ascendency we now 
have in the markets of the world. He gave an 
account of a dairy of 18 cows that had been kept 
dnring the past season on 17 acres of land under 
tiro soiling system.'and the yield of cheese wa6 
over 500 pounds per cow. Subsequently, in 
answer to a question from Mr. Ashley, he said 
the cows in question had been fed a smalt quan¬ 
tity of bran in addition to the green soiling. 
He had known dairies that had yielded 600 
ponnds or cheese pier cow, and he had heard of a 
cow—" Old Creamer”—that gave 100 pounds of 
milk a day. 
Mr. Caswell of Ingersoll had heard of 17 
cows having been fed off of 12 acres of land and 
gave a large yield, but they had received in ad¬ 
dition rations of bran and other like feed. 
WINTERING COWS WELL. 
Mr. Farrington remarked that the cows ho 
had alluded to had been well wintered and had 
boen fed with roots, bran, straw chaff and very 
little hay. Ca nadian dairymen had one thing to 
learn, and that is, that cows are not so well win¬ 
tered as on the other side, neither do they get 
abundant pasturage in summer. It was to this 
cause that the small per centage of milk was to be 
attributed. Mr. Caswell coincided with Mr. F. 
in regard to the poor keep of Canada cows dur¬ 
ing winter, and urged upon dairymen a more 
general use of ground grain, and he had no 
doubt the average yield of cheese would advance 
from 300 to 400 pounds and more per cow during 
the season following 
EVENING SESSION. 
There was a much larger attendance in the 
evening which was chiefly occupied by the ad¬ 
dress of X. A. Willard of the Rural New Yor¬ 
ker, his subject being the “History of Ameri¬ 
can Dairying ’’—We have no apace at this time 
for an abstract of this address, which w r as re¬ 
ceived with applause and elicited a vote of thank6 
to the speaker. 
In the discussion which followed Mr. Caswell 
said that for the trade with England, Canadian 
cheese should be made smaller—say about 14 
inches in diameter, and weighing about 50 
pounds. Such a size would be more acceptable 
than a larger one, besides such cheeses are more 
readily enred than larger ones. 
Harris Lewis of Herkimer, N. Y. took excep- | 
tion to the statement and contended that a 1 
cheese weighing from 1D0 to 150 pounds, cured 1 
better than the size spoken of by Mr. O. He j 
said small cheeses mil dry from the outside < 
quicker than the large cheeses, and will not cure 1 
bo perfectly and in making this assertion he 
spoke from experience. Considerable discussion { 
wa? had upon this point bet ween the two speak- c 
ers, and finally centered upon pressing cheese, 
Mr. Lewis stoutly maintaining that if cheese c 
was properly made there was no need of pressing c 
it. In this he failed to carry conviction to his 
audience and being hard pressed by Mr. Caswell, £ 
he escaped from his opponent by relating a f 
humorous story, aud cracking a joke which e 
brought down the house. Mr. Farrinoton gave 1 ; 
an account of the manner in which the famous f 
large cheese of Canada w as made. It weighed 
7000 pounds and the curds were divided up in t 
small parcels and pressed separately. Then they 
were broken up and intimately mingled together 
and subjected to hard pressure in the large hoop. 
The plan was highly successful and the result 
was & good cheese, whereas in other experiments 
for making large cheeses where the curds were 
pressed only in the large hoop, the whey was not 
fully expelled and the cheese turned out poorly. 
SECOND DAYS SESSION-BUTTER MAXING. 
The first address in the morning of the second 
was by Harris Lewis of Herkimer, N. Y., on but¬ 
ter making. It consisted in giving the speaker’s 
practice. The cow. he said, should be in fair con¬ 
dition, free from sickness and disease, exempt 
from fear, fright or abuse, and have plenty 
of good food and pure water. Jle favored fthal 
low setting of milk and referred to two well 
known advocates in Vermont, the one for deep 
and the other for shallow setting, remarking 
that the former showed the depth of his igno¬ 
rance in tin's matter while the latter exhibited 
the shallowness of his knowledge on the subject. 
He then went on to expound the principles of 
sotting milk, and to instruct his audience he said 
in tho correct channels. The proper tempera¬ 
ture for setting milk was from 58 to GO degrees 
in cool or cold weather. The milk should be 
skimmed when it beoomes sour. In dairies, when 
cream is kept two or threo days, an ounce of Halt 
to the quart of cream of the first skimming 
should be well stirred in. The cream should he 
kept at the same temperature that, the milk is 
kept while creamiug. The churn should be one 
that brought the butler by concussion and not 
by friction as the latter made 6alvy butter. He 
disapproved of the butter-bowl and ladle in 
working butter, and said these were the worst 
things to use, except the hand. Care should be 
taken not to overwork. With regard to packages 
he said the most perfect in his opinion#were the 
Orange Co. return butter pail. All wooden 
packages should be thoroughly disinfected with 
hot brine and then soaked in cold brine until the 
woody smell was entirely removed. The butter 
Bhould he packed solid. 
At the close of this address the President 
called npon Mr. J. McKelvv of St Catherine, to 
explain the operation of his 
CREAM STILE. 
This gentleman stated that from 30 to 50 per 
cent more hotter could bo produced with the 
cream stile than by the ordinary way of setting 
milk in small pans, and that more butter was 
obtained than by any other method. The 
“ Cream Stile ” consists in an apparatus in the 
form of a bureau, composed of iron composition, 
packing and wood. It could he placed in any 
room or wood-shed that was light, dry, airy, but 
should not be placed in underground apartments 
or cellars. The principle upon which it produced 
an incroased amount of crearn in summer washy 
the decent of air rendered cool by ice, upon the 
surface of the milk. The ice absorbed all im¬ 
purities and undesirable odors and the cream 
was attracted to that point which came in con¬ 
tact with cold air. 
MARKETING CHEESE. 
At the afternoon session Mr. Thomas Watkins. 
of Belleville, gave an address on U 10 above topic. 
Ho said, owing to the high price of beef aud mut¬ 
ton in England, tho Euglish farmer had of late 
paid less attention to the manufacture of choose 
than formerly. Tills caused a greater demand 
for first-class American cheese. Early or spring 
cheese Bhould reach the English market so as to 
go into consumption as early as possible, thereby 
meeting the requirements of the trade and meet¬ 
ing its good qualities. Such cheeso should be 
rich, and should ho made compact and close. 
Summer cheese should also be marketed as fast 
as possible, or it will be liable to lose flavor. For 
fall cheese it would pay in the long run to ship it 
as soon as properly cured, instead of holding it 
over. He urged the great importance of better 
curing-rooms, and recommended the use of coal 
in the curing-room, Instead of wood. He spoke 
of the mischief of marketing cheese not properly 
cured. During the last two years a*great deal ol 
uncurod cheese had been sent to England, and 
it had a depressing influence on the market. 
Mr. Ballantyne, M. P., strongly indorsed 
tho statements of the last speaker. The ques¬ 
tion, whether milk should he drawn to the fac¬ 
tory once or twice a day, was of little importance, 
if it came in good order. He said Euglish deal¬ 
ers were very averse to purchasing a late-made 
cheese, owing to it being imperfectly cured. 
Mr. Caswell urged the quick sale of foddor- 
eheese, because it was not k wanted after grass- 
cheeso came on the market. 
Mr. Watkins had never seen a first-class 
cheese from milk drawn to the factory once a 
day. 
Mr. Ballantyne, on the contrary, said the 
finest cheese he had seen during the season was 
from a factory receiving milk on the ouce-a-day 
system. There was no earthly reason w hy the 
milk should be in bad condition, if taken to the 
factories once a day. 
Mr. K. Graham advocated the drawing of milk 
twice a day. 
Mr. Ashley thought the question one of prin- 
:r ciple, and not aB to whether the milk should be 
). drawn oneb or twice a day. 
It After some further discussion on this subject 
s Mr. Ballastyn k gave a description of the meth- 
e ods and requirements for producing 
CANADIAN CHEDDAR CHEESE. 
The milk should be in first-class condition. In 
the early part of the season, plenty of rennet 
d should be used, so as to coagulate milk in twenty- 
> five to thirty minutes. If there is a tendency to 
g acidity, more rennet should be used. Heating 
i- should be done gradually to 98°. The whey 
it should be drawn on the first, approach of acidity, 
y Early cheese should be salted at the rate of one 
and three-quarter pounds of salt to one thousand 
|j poundB of milk. For grass-cheese enough ren- 
p not is used to produce coagulation in forty to 
5 forty-five minutes, and a less quantity of salt 
- than in early cheewe - say one and a half pounds 
1 to a thousand pounds of milk. The great fea¬ 
ture of tho Cheddar process was the early per- 
f fection of the acid after the whey was drawn. 
:1 Mr. McPherson differed with Mr. Ballantyne 
- on 0110 point. In making late cheese he used 
g less rennet and more salt than earlier in the 
s season. 
1 COMMERCIAL ASPECTS OF TNE DAIRY. 
t At the evening session Mr. J. M. Peters, of 
5 New York City, gave a very able address on the 
a above topic. He was greeted with hearty ap- 
s plauhc on rising, and proceeded to give a very 
3 lucid and exhaustive history of the trade in daily 
t produce for the season of 187G. The address 
3 was replete with valuable statistics, of which we 
1 have now no space to give even a brief summary, 
t but shall refer to the matter m a subsequent 
3 article. With regard to the article known as 
3 Oleomargarine he gave some facts that fairly 
) startled his hearers in regard to the magnitude 
1 of the production. He said there were five or 
1 six factories ill and around New York. The 
s largest one was engaged solely in making the oil, 
• which it sold largely to Enropg, and also sup¬ 
plied certain factories in this country. He had 
L been informed that it melted 800.000 pounds of 
» canl fat in one week, and shipped 400.000 pounds 
of the oil in one week. One of the factories 
turned out 180,000 pounds of the butter per week, 
. and the aggregate product was probably equal to 
, 3,000 firkins weekly. Tho prioes were about 25 
. to 26 cents per pound, and the article was UBod 
| extensively in restaurants. The manufacture of 
, this artlcle'undoubtedly had an important influ¬ 
ence on the butter trade. How to stop its man¬ 
ufacture was a difficult question; but he thought 
the makers should be compelled by law to brand 
it and all other substitutes and adulterations 
with their real names. Referring to the pros¬ 
pects of the cheese trade, he said the past year’s 
make would he well cleared out by the time new 
cheese came upon the market. The exports of 
1876 were 93.000,000 pounds. The chief feature 
of the trade for the year had been an increase in 
the demand for white cheese, and an unusually 
ngid discrimination on the part of exporters with 
regard to quality. There had been a steady, 
though not very heavy increase in the home con¬ 
sumption of cheese. As the combination factory 
system was likely to bo adopted to some extent 
by Canadian dairymen, he w-as led to caution 
them against some errors into which the sup¬ 
porters of tho system had fallen. Hu thought 
tho products of the several factories should be 
numbered, or otherwise individualized, in order 
that the patrons of a good factory need not suf¬ 
fer by having (heir goods mixed in with 
those of less skillfully managed factories. In 
conclusion, he warned Canadian dairymen 
agaiust Iho mistake of supposing that, because 
they had made as good a cheeso as had been 
made up to this time, they had made as good a 
cheese as ever would be made. A cessation of 
progress in dairy matters really meant retrogres¬ 
sion. 
The speaker received a vote of thanks from the 
Convention for his able and interesting address. 
PHILOSOPHY OF CURING CHEESE. 
Mr. X. A. Willard, of the Rural New-Yorker, 
followed Mr. Peters with an address on the 
above topic. The Toronto Daiiv Globe gives the 
following brief summary of the address: 
“ Hon. X. A. Willard read a long and exhaust¬ 
ive paper on this subject, w)iicl) may he sum¬ 
marized as follows : Fust, hut little advance can 
bo made iu the quality of best fancy cheese 
without especial care in curing. Secondly, by 
proper attention in ciu ing it is possiblo to reach 
the highest excellence iu the cheeso product. 
By this means mimeuse losses now annually sus¬ 
tained may ho avoided, while consumption will 
be promoted. Thirdly, the proper temperature 
for curing cheese to get tho best result in quality 
has been determined by experiment to be from 
70° to 75°, Fahrenheit. Fourthly, the tempera¬ 
ture above named must be uniform, as uneven 
tempera ture, by alternately checking and unduly 
increasing fermentation, causes bitterness and 
other objectionable taints iu cheese. Fifthly, 
moisture is an important element in cheese. It 
should be properly distributed tbr -ugh the 
solids, and so assimilated as to form one homo- 
