American ijairting. 
473 
the first factories in the Province of Ontario, and teaching- the art 
of manufacture to our Canadian neighbors. Previous to this, the 
Canadians bought largely from the states. Now they produce from 
thirty to forty millions of pounds annually, and are our sharpest 
competitors in the export trade. 
PROGRESS OF THE EXPORT TRADE. 
In about 1848-0, or about eighteen years from the first shipment 
of cheese to Great Britain, our exports had increased to 15,000,000 
pounds. The whole production of cheese that year in the United 
States was not far from 100,000,000 pounds, about 43,000,000 of 
which was received at the tide waters of the Hudson. British 
shippers that year (1848-9) were enthusiastic; drawing upon us for 
what was then considered an extraordinary quantity, viz.: 15,000,000 
pounds, but they met with severe losses, which caused a more mod¬ 
erate demand the following year, and prices fell about one cent per 
pound, varying for fair to strictly prime, from 5c to 6^c for Ohio 
cheese, and 6c to 6fc for New York State. The amount exported 
that year (1849-50) was 12,000,000 pounds, the supply to the tide 
waters of the Hudson being about 42,000,000 pounds. Five-sixths 
of the exports were bought and shipped by the middle of January, 
and the remainder, say 2,000,000 pounds, was bought by two or 
three parties at ofc to 6|-c, which was generally thought by the 
trade to be too dear. 
In 1851, the whole consumption of foreign cheese in England, 
including that from America, had increased to 48,000,000 pounds, 
an increase amounting to about 250 per cent, since 1831. 
From 1848 to 1858, the exports of American cheese to England 
were not increased and they fell back in 1858 to 5,000,000 pounds; 
but about this time American butter began to be exported in con¬ 
siderable quantities. In 1859, there were about two and one-half 
million pounds of butter and 9,000,000 pounds of cheese exported. 
During the following year the butter export was 11,000,000 pounds. 
There was no increase in the make of American cheese during the 
ten years from 1850 to 1860, the census reports giving the amount 
in 1850 at 105,000,000 against 103,000,000 in 1860. 
The quality of the great mass of butter and cheese during this 
decade was undoubtevlly inferior as a rule. 
The principles underlying the great art of manufacturing these 
