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I DEPARTMENT OF .VGRICULTURE
PROVINCE OF QUEBEC
BELETIN ON DAIRYING
BY
GABRIEL HENRY, B.E.S., I.E.C.P.
PrBLISHED BY THE f ;
>'.
Department of Agriculture of the Province of Quebec
■ * ■ ■
QUEBEC
IMflNTEI) BY BROUSSEAU & PAGEAU
I'KINT K8 TO HKR MOST <5RACIOU8 MAJESTY THE QUKEN
1897
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DEPARTMENT OF AGRICULTURE
PROVINCE OP QUEBEC
BULLETIN ON DAIRYING
II Y
GABRIEL HENPtV, B.E.S., I.E.O.r.
ITBLISUEl) »Y THE
Department of Agriculture of the Province of Quebec
a"cr3srE ibqt
QUEBEC
rPtlNTEl) 13V r.KOUSSEAU & PAOEAU
IMMNTERS TO IIEK MOST (iKACIOUS MA.IESTY THE QUEEN
1897
u ll
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■'■{
DEPAlirMENT OF AGRICULTURHI
PROVINCE OF QUEBEC
BULLETIN ON DAIRYING
BY GABRIEL HENRY, B.E.S., I.E.C.F.
GENERAL CONSIDEKATIONS.
This year, the Departinuut of Agricultiii'u sent to diiVereut parts
of the province interrogatiors addressed to such persons as are
more skilful and competent to supply tlie public with practical
information on the present needs of the dairy industry and con-
cerning the improvements that still remain to be made.
This bulletin embraces, in as abridged a form aS is possible, an
abstract of the numerous replies that have been received to these
interrogations.
In dairying, there are several points to be considered ;
1. The production of the various raw materials of milk, such as
green-meaj or fodder, roots, &c. ;
2. The transformiition of these raw materials into milk, the care
to be devoted to milk from the milking to the time of its delivery
at the factory, and its reception by the maker ;
3. The making of butter and cheese ;
4. The utilization of the refuse of the dairy ;
5. The preservation, carriage, inspection and sale of butter and
cheese. ■ ■
The market prices are beyond the control of the farmer, so all
the points we have just mentioned must be taken thoughthdly
— 4 —
into consideration, in order tliut tlut dilfcnfiicc between tlie eost-
})riee and tlie ,sale-j»rice may be .siilficient to leave a fair j)rotit to
all those wlio co-ojjerate in tlic pruduetion and sale (jf dairy ji^oods,
so that <lairyin<; may have its rainon d'c'tre, and be estaltlished on
a tiriii l(l()tiIl^^
One oi' the most in)])f)rtai\t elements in the cost-pr' je of butter
and cheese is, indubitaldy, the cost-price of the crops j^iven to the
cows, and it is also that (jii whicii the farmer can exert the <,'reatest
inlliience, and on which he can <,'ain the, i^realest mari/in of prolit.
We do not, iiowever, intend to tn-at in this bulh^tin oftlwis.^ tliin_i,'s,
since th*; work is chicdiy comierned with the transformation of the
crops into mill<, of nulk into butter and clux'se, and of i\w niarket-
ip.^' <if these products.
.MiL(;ii cows.
Number of covia. — The most important and most interesting
factor in the process of converting crops into milk is without doidjt
th(! milch cow, and the first matter to be considered is the nunil»er
of cows that can be kept on the farm. This num))er is (Uitermined
by the nverage yield of the crops that can be fairly calculated
n])on. The profits are derived, not from the cows but from the
cro])S, the cows being only the instruments that operate their
ti'ansformation into products more easily sent abroad and advan-
tageously sold. This fact being admitted, it is not hard to see
that we must aim at operating tliis transformation as economically
as })ossible, i. e,, with as small a number of cows as ])0Hsible.
From this the very first deduction to be made is that the cows
must be thoroughly well fed. When there are more cows than
the farmer's cro[)s can feed, it becomes necessary either to stint
the cows in food, or to Vmy extra food for them : iwo things to be
avoided. The former is ruinous, because it involves the feediny
of the cows for a whole year for a trilling profit ; the second is by
no means a speculation to be recommended, since it has been
clearly shown, that allowing the foddc ^rain, or other foods to
be purchased at market price, it is out of the question for the
a mer to expect to nmp a fair |»rolit fniiii their use, at tin; i)i'ice
un'lk is now fotchiiiL,' at the fiu'tories. On the contrary, by lessun-
iujj; the eo3t-|»ric(' of the farm (•roj).s, the jirotits from the dairy
may be ''reatlv iiicn^isoil.
We are not si»eal<in«,' hew. of the exchange of some of tlie jn'o-
diu'ts of the farm for some otlier kituis of toud. This exchange
consists in sellin<^ at market corlain sorts ol' isdliler, and investing'
the j)rice in bran, oil cake, &c, Sucli an ((M'hanne lire-supposes
that th(!re is an overphis of one oi- more (!i()])s on the farm as
compared with the rest : it often pays well. Iiut what does not
[lay, is to k(!ep too many cows in proportion to the crop-yieUl of
the farm, for this r«MHlers it necessary to ])nvchase elsewhere the
extra food rtM[iiired, or to allow tiie cows to fall olf in (iondition.
As a <,'eneral rule it is the best plan to urow jirefiTentially such
cro])S as do best in the district in which on" li\es, and on the land
one occupies.
Qualitij of the cows. — The (piality of the cows is one of the
most imp(jrtant jioints to be considtsred in tiie economical ])roduction
of milk. Some cows can give but a poor retui m in milk f(jr the
f(jod they receive, others, on the contraiy, yield an enormous ([uan-
tity. But very frequently, and unfortunatly, this is but to(j <»ften
the case in some parts of this jiiovince, the cows give but very
little milk, and that Httle of jioor (pialiiy, either owing to their
being badly fed, (jr their being only well fed during a relatively
restricted period of the year. During that jieriod, the yield of milk
given by them is amply remunerative for the food they get, but
during the rest of the year, they are so fed as to give no profit at
all. If a calculation is made of the wlude value of the food they
have received during the whole year and of the milk they have
given, it will generally be found that the milk in (question has been
dearly purchased. In such a case, the first thing the farmer should
, do would be at once to try t(^ jn-olong the ndlking season as much
as possible, by feeding his cows in sucii a manner as shall corres-
pond with the additional yield of milk expected, that is to say, to
make them earn their keep in real earnest. If, acting in this way
— 6 —
ii just ('oin|tntjiti(m 1)0 iiiailc of tho cost of ilw. fodder (;f)iiHUiiic<l
iiud the milk itroduced, it will almost invuriaMv 1)U found that the
cost of the milk has been considerably reduced.
If wo consult the interro,<j;atories that have reached us, we shall
iind that the avera<,'e (piantity of milk now yielded by our cows
from (;alf to calf is from 2,500 lbs. to 3,000 lbs. In some districts,
only l,r)00 lbs. are noted. It is clear that such a miserable yiold
of milk can only arise from the cows being badly fed, and the
period of lactation being nndidy abridged.
In order to judge of the value to the farmer of his cows, they
must, first of all, be well fed. Now, let us suppose that such is
the case; ; if so, thcire must bo a vast difl'erence between cow and
cow in tin; herd, as much as regards ([uality as ({uantity of milk.
Our repOits I'liniisli us with a list of the Jiames (tf farmers whose
cows, being well led, yield an average of r),0()0, (i.OOO, and even
7,0()() pounds of milk a year. Here wo may particularize the herd
of Mr. lloacdi, oH Abbotsford, riouville countv, whose 1- cows uave
last yctar '.l.".,080 lbs., or 7,08:'. lbs. a cow.
Again, the S cows of Mr. Krnest Desehamps, St. Panl I'llermite,
averaged r),28r. lbs., or, in all, 42,280 lbs., and ."'.,000 lbs. was the
average given of the herd of Mr. J. D. Leclair, Superintendent of
the St. Jfyacintho Dairy School. Mr. Leclair's farm is at Ste.
Therese, 'J'erreboinie.
In tlie countries wiiere dairying is in a more advanced state, a
cow that docs not give at least from ^,000 lbs. to 6,000 lbs. of
milk a year is not thuught worth her keep.
And the quantity of milk given is not the only point to be con-
sidered, its (piality must be looked at. Some cows give a largo
qur.ntity of milk very poor in fat and curd, others yield but little^
though the quality is rich. It will be understood then that the
(pumtity of butter or cheese obtained depends not only on the
(j^nantity, but also on the richness of the milk. There have beefc
cows that have produced as much as GOO lbs. of butter in a year.
Generally speaking, a cow that does not yield 200 lbs. of butter
in the twelve months had better be got rid of.
The fineation of tlm selection of cows i.s Lliercfoie one of i^reut
iinportjiiico.
Tlce improvemtnt of tite herd. — There are two prijicijial metliods
of improving' a herd : the .uie consists in hiivin'' the lusst cows,
wherever they can l)e found, and Maying the ]iri('e deinande(l fur
them ; but this is not the hcst ]»lau for the farmer ; it requires too
great an outhiy, and, by folhjwing it, he runs ilie risk of intro-
ducing various diseases into his herd.
The other consists in securing, for his best cows, the service of a
thorougiibrcd bull of recognized quality, und making a careiul test
of the heifers sprung from that cross. Their milk should be weighed
every day, or a least once a week during the whole jx-riod of lacta-
tion, and tested by the liabcock once a fortnight or once a month
by the method of mixed samples. A minimum of fat tobe obtainetl
from each cow of the herd should be determined upon, and all
giving less than the minimum should Ix; sold. Uv degrees, as the
herd improve in yield, the minimum should be raised, and so, the
upshot will be that every cow in the herd will be an economical
producer of milk. There should be a Babcock in every factory,
and the maker, for a moderate sum, would doubtless undertake the
test of the patrons* milk.
It is a good plan to keep a register in which should be inscribed
the names of the cows, dates of birth, of service, of their succes-
sive calvings, and of their yearly yield of milk, as well as all the
information that can be gathered concerning their pedignie.
The thoroughbred bulls that are used must be of a certain age,
and slunild have previously given proofs of their powers; i. e.>
they must have shown that they possess the gift of impress! veness.
Never buy an inmiature thoroughbred bull that has not served,
under the pretext that at that age he is to be had cheap ; if you
do, you will run the risk of being disapi)ointed.
Good milkers can be found in all dairy breeds, even among
common cows. Still, certain breeds are noted for the great pro-
portionate numbers of good cows that they include and for the
special qualities of those cows. Each breed has its own particular
_ 8 —
good points, and the following is a list of the leading breeds Buited
to our province, and that are at present the most popular :
Shorthorns. — Tlie cow is large ; in colour, roan,* red, white, red
and white, roan and white. Average weight, 1,3r»() llw. ; year's
vield of milk (■) 000 lbs .; (luality of milk, :'..7 - <»i" fat and 9' of
other solids. They give capital milk for tlie cheese factory, and
fatten easily wlien dry. Tliere are two lines of Shorthorns : the
dairy Shorthorn and the pedigree Sliorthorn. Here, we speak of
the former.
Ayrshires. — Middle-sized ; average weight 1,000 lbs. In
colonr, red and whiti;, i»rown and white, Idack and white, the white
generally predominating ; average yield of milk, r>,r)00 lbs., qua-
lity '5.8 of fat, 8.0;",' solids, These cows are hardy, and their
milk gives Imtter and cheese of superior ([uality. Their yield is
pretty constant thronghont the year. Tlie Ayvsliire crosses ]>ro-
titaldy with the connnou cow, the. shorthorn, and tht^ Jersey.
Jerseys. — A small (hiw, (degant in foiin ; eokmr yellow, silver-
grey, mouse colour ; the sliadcs vary greatly. Average M'eight,
830 lbs. ; average yield of milk 4,500 lbs., averaging 4.()4/ fat
and 9.?>'2 solids not fat. This is one of the best of the milk breeds.
The milk is, as altove, very rieli in fat, and the ])utter made from
it is excellent ; still s(jme farmers iissert that the Jerseys are not
hardy enough for our elimate.
Guernseys. — Average size; average weight, 1,000 ll)s. (Jolour
orange, and orange and white. Average yield of milk 5,200 lbs. ;
richness in fat 4.5.") ', and in other solids '.boH. A good cow ; one
that fattens easily after drying oil'.
Canadians. — One of the best breeds foi' the [irovince whence
it takes its name. She is a " good dam ", hardy, a small feeder,
gives a good lot of milk from calving to culving, the per centage
of fat in which is about as high as in the Jersey and Guernsey,
viz., 4 to 6r/=.
According to the reports we liave received from all parts, the
farmers of the province are alveady taking a good deal of pains
— —
about the ini])i'oveTneTit of tlicir lionls. Tlip clulis liavi' Ixion
active hi the [mrchase of })ulls. Still, the Tiioveiiieut is not yet
general enough, and is not rcnular in its niothods. People seem
to think that it is enough to have a thorough! ired bull within reach
to secure the iniprovenuuit of their herds. TIk; food is not plentiful
enough, a..d sulVudtint care is nt)t taken t(t devchip in the ])r()duce
of the crosses the qualities sought for. The milk is neither weigh-
ed, nor tested by the J5abcock, systematically during twelve months,
so as to ascertain thoroughly which of the herd are not worth
retaining. There is no (ixcd minifuum of the jjrojiei- ([uantity of
butter fa,t to be yielded l)y each c(.)W during the year. Farmers
are satisfied with an a])])roximate estimate, by guess, of the value
of their cows. It is very much to be wished that farmers wouhl
enter more energetically, nujre eariu'stly ujxm this in(iuiry. At
present, Ayrshire, (Juernsey, and Canadian bulls are the nujst
sought after.
FEKDING MILCH-COWS.
When one has a herd of gctud cows and good bulls, they must of
course be well fed to utili/e and develop all their good ([ualities,
the munber of the herd being, as aforesaid, ]iroj)ortioned to the.
average yield of the fodder-crops of the farm.
Summur Fesdiny. — In sumnu'r, the cows must be fed on pas-
turage. l)Ut, in this province on account of the frosts and thaws
of winter, as well as the droughts of8umnu3r, which so often injure
pastures, these yield in general but little grain, and it is desirably
to be wished that farmers would have recours(^ to the ^rowiu" of
green fodder-crops in a systematic manner.
For this purpose we reeoiinuend : clover, clover and timothy
oats and vetches or tares, ])ease and oats, pease, oats ami vetches,
clover and orchard-grass, Hungarian grass, corn, beans in some
parts of the ])rovince, and cabbage. Here, the farrmu- has ubundant
material to select from ; he has only to make his choice.
The systematic use of green-meat crops, so highly advisable, is,
it may be said, still only the exception, in some parts of the pro-
— 10 —
viiice ; so, in July and Angnst, oni! iinds, in nmny places, tlie
yield of milk diniinisUcs : a very sail tliinu, at in this a great
improvement has been brought about by the clubs. The competi-
tion of green-fodder crops instituted by these associations has
greatly j>romoted their growth, and the re]»orts forwarded to the
Government give us reason to hope that, before long, tliis crop will
have obtained all the desirable extension.
When a farmer has, in other resjjects, an overplus of fodder or
grain, he would l)e right in exchanging it for oil-cak(3, or for linseed-
meal or cotton-seed meal, to Ije given to the cows 'on grass, at the
same time as they get their green-moat in moveable racks and
troughs.
All green-meat should lie mown several times before given to
the stock and allowed to wilt a little to prevent bloating.
For every 1,000 lbs. live-weight of a cow, 110 lbs. of grass or
green-fodder a day must be ])rovid(Kl. One arjicnt of green-fodder
will serve two cows during the summer. Three arpents for five
cows is a very moderate estimate. Some very careful experiments,
in the States, prove, that by feeding cows in the house exclusively
on gi'cen-meat, from two to five times as much milk can be got
from them than from the same average in pasture.
In this province, it is clear, from the reports of the Judges of
Agricultural Merit, that green-fodder, carefully cultivated, is the
most ]irof]table way of feeding stock.
Cha7igefrovi winter to summer feeding and the converse.—
When the cows are about to pass from the dry fo(jd of the winter
to the moistened foodofsunnner, great care is needed. Xi first,they
ought to have a feed of hay before they leave the cowhouse for
pasture, and only be left at grass'for a short time. Then, day by day,
the hay would be diminished and the length of time at pasture
increased, until, at last, they may be allowed to pass all the time
at grass.
Good pure water, and shelter from sun and rain, are absolutely
necessary in the pasture,
— 11 —
In cliiuigin^' from suiniuei' to winter rations, ihv i»roc(MMlin<,r,s,
mnst, as before, be gradual, the quantity of dry food being increased
by degrees.
Wlnter-feedhig. — Winter-food is l)ased on tlie eoniljincd rations
as they arc called. If tiie soil could go on I'or years ]»r()ducing a
large yield of hay economically, without running out, or be(U)niing
full of weeds, the most natural winter-food for cows would be
good hay ; but, to kec]) up the fertility of the land, as well as to
increase the safety and yield of the crops and to lessen their cost,
it is necessary to alternate and vary thein, and it is with the dif-
ferent fodder-crops, roots, and the grain dci'ived from these various
crops that tiie winter-rations have to be ('om])ounded.
On the other hand, wc know that it is impossible, without serious
injury to the healui. of the cows and to the yield of juilk, to feed
them exclusively on roots, grain, or even on ensilage alone, and
that these foods must be mixed in C(.'rtain definite projmrtions such
as theory as well as practical agriculture \va\q. worked out.
All foods contain more or less water. Those that contain the
greatest proportion are roots, green-fodder, and silage, and these
are called in consequence " watery foods." They contain from
GO'/o to 90°'o of water. Dry foods, like hay, contain only from
15"/, to 187o.
When, by evaporation, all the water is expelled from any food,
what remains is called the "dry matter" of the food.
Theory, numerous experiment'., as w(dl as the practice of the
best farmers, have proved that cows consume daily from L'O l])s
to oo lbs. of dry matter per 1,000 lbs. of live-wciglit, according to
the quantity of milk thev give. This is the first basis for the
calculation of the (juantity of food required l)y cows; it varies
with the yield of milk, and should be diiuinished as that decreases.
Still, as we saw, the (piantity of food does iKtt sullice, an 1 the
consolidation of the dilferent kinds of food, as wtdl as their qua-
lities, play an important ])art in cow-feeding.
The nutritious part of the dry matter of foods includes tln-ee
principal kinds of nutritive elements ; pi'oteins or albuminoids
(tlie nitrofrenous niatUir), the eurlxt-liy (hates, and fat. Tliu two
last contain no nitrogen, and ar(! (iallt-d i'arl)onat(Hl elements.
The entirety of the.se nutritive (deiiient.s cannot l)e digested by
animals: parts of each of them ai-c iiidim'stihic. Tlie propor-
tion of tliem tliat is digestilde vaiirs whh tlu' kind of fodder, with
the age and state of health of the animal, and with the associated
proportions in tlie food of the (hirercnl materials. In calculating
these rations, oidy the (Ugestihlc parts of tlie food are usually
reckoned. ,
W we take the average of tli(^ rations used liy To of the i)est
farmers in Wisconsin, in 1 S'.t l-'.iL', wc !iiid that their cows were
receiving a diiily rati(jn of l!<i lbs. of ih'y matter per 1,000 lbs. of
li ve- weight, of which
Allmminoids -.'20 lbs.
Carbo-hydrates l'.\S>o "
Fat O.TC. "
Total 1G.;"51 "
out of the 2G lbs. were digestible. With such a ration, the cows
gave, that year, an average yield of ~»,7'.'- lbs. of milk per cow,
from which was made; li'JO lbs. of buttn- pci' vj)\\\
These figures agree; priitty neai'ly with those of Kiihn and Wollf,
two learned Gernuins, who are considered authorities on the feeding
of stoc'v. In our opinion, the farmers of this lU'ovince nught take
the above cdculations as a [)roxinuite basis on which to form their
rations.
It it also settled, that, not only the (juantity of dry matter, but
even its nature, plays a part in the i)rocess of digestion, and that
it is necessary to insert in the ration a certain proportion of foods
containing a great deal of hardly digestible carbo-hydrates, like the
fibrous matm'ial of straw and other "roughage," in order to thoroughly
divide in the intestines the digestive elements of the footl and the
better to expose them to the assaults of the ])ancreatic juices.
Calculating the rations. — Starting from all these facts as a
— 13 —
foiuuliitioii, and hearing in ninil the fihrous and watery characte-
ristics of the foods, as waW as their a)ti)roxiinate richness in the
various nutritive elements, espijcially in nitrogen, it will be easy
to compound a good system of feeding witli the crops grown on
the farm.
The tallies of the composition ol' fodders and other foods show for
each of them the weights of the diiferent elements of nutrition that
they embrace, as widl as of tlKjir dry matter. Still, farmers do not
always have at hand tlnjsi^ tablt>s, and tlu; result of the calculations
one can make (iven wilii ilirir aid is nt'vcr more than an a]>[>roxi-
mat''if. to tin '.ruth ; liesides, a crowd of typical rations have been
drawn up and havcigiviui good results. It is therefore a goodjdan
for them to simplify things by taking these typical rations to start
with, and to .select in particular those that are best suited U) their
own case and then UKjdify tlu.'m according to circumstances.
The leading fodder crops, that can l)e usefully grown in this
])rovince and are suited to rations for dairy-cows, are :
Foods fairly ricli in nitrogen : Meadow-hay, clover-hay, and,
generally speaking, hay composed of a mixture of different grasses.
Foods rather rich in fibre, but coutaininif a 'greater or less
aTuount of nitrogen according to the (quantity of grain left in them :
Maize-foilder ; mixtures of the straw of oats, pease, and vetches
or tares ;
Watery foods : Ko(»ls, green fotlder, brewers' grains, and silage
of all kinds ;
F(jods rich in nitrogen and very rich in digestible carbo-hydrates :
Various grains, bran, Tnoidces (meal) ;
Foods very rich in l»oth nitrogen and digestible carbo-hydrates:
Pease, beans, vetclies ;
Foods very rich in uitrogen and digestible fats : Linseed (flax),
oil-cake, and oil-nicals (cutl'Mi-Tueal and linseed-meal).
If yon wish to increase ilie (quantity of nitrogen in a ration,
increase the dose of ^raiu and cake.
To increase the librous constituents, add straw.
If the rati(ui is not watery or succulent enough, add roots or
sihige.
— 14 —
The '• nutritive ratio " of a fodder or ration is the term applied
to the ratio that tlie iiuaiititv of digestible carbo-hydrates bears to
the digestible nitrogenous elements contained therein, fhis ratio
is generally com})rised witliin the limits of 4 and 8.
Here are some sam]»les of typieal rations :
1st Samide. — With a good deal of silaue :
►Silage oU lbs.
Hay 10 »
]5ran and oats — e(|,u;d ((UanLilics 10 "
Ground oil-cake 2 "
2nd Sample. — No liay and less silage :
Maize-silage 30 lbs.
Chaffed nuiize-slalks 12 to 14 "
A mixture ; hall' the Imlk of bi'an, the otlier lialf of maize
and oats gi'onnd togelhev f.l luiii/u and the rest oats),
witli a few pease in addition 10 "
.'Jrd Sainph.'. — iJations with roots:
Mangels 40 lbs.
Clover-hay 'A '<
Wheat-bran 6 "
Corn-meal 3 "
4tli Sample. — A ration witliout watery or succulent foods :
Timothy 10 lbs.
Clover 8 "
Bran 6 "
Oats G •'
oth Sample. — With neither roots nor silage :
Clover 10 lbs.
Chatfed corn-stalks 10 "
Bran 4 "
Oats 4 "
Maize 4 "
— 15 —
Many .s<'ini])l(!s of mtions will be found in tlie special agricul-
tural j)ubIicationf as well us in the Journal d' Agriculture Illus-
tr4. In this province those rations are not ,is yet much in use.
Still, there is some })rogress being made towards a rational system
of feeding, and a few farmers are guided by its rules.
Mr, Roach, of Abbotsford, Rouville, gives his 12 cows corn
carefully dried in the field, green pease and 4 lbs. of oats, thrice a
day, up to January ir)th, then up to April 1st, they receive the
same (puintity of grain with straw ; and for the remainder of the
season a like quantity of grain with mixed hay. When at pasture,
they get 3 ll)s of pollard [gru) twit-e a, ilay. These 12 cows gave
in IS'JC) :—
May 8,G15
'Tune 0,001
July 11,088
August 7,241
September 5,;;00
October 0,440
November 6,088
December 7,523
January 10,002
February 9,230
March 7,087
April 6,000
Total , 05,080 lbs.
Thus, the yield of milk was pretty regular throughout the year.
The system of feeding reposes on the]use of grain, and pre-supi)oses
the farm to be in ])ro})or state of cultivation and ])roduciug econo-
mically its grain-crop. The cow-manure is of course rich, and well
calculated to maintain the condition of the land. This is an
example to be followed by those who ])0ssess a good grain-farm.
Feeding cows in the house.— \\\wn the kind of ration adapted
to o o's farm and to one's means has been selected, it must not be
supposed that it can prove successful at all seasons and be suiUible to
- 10 —
ev(!rv individual in llu- herd. Ii will rciiuire .some sliaht modifi-
ciitions to iulii[)t it lo the t('ni[)cnuui3nt of tlicsu uninials accordinj^
to the statu of their health, the 'luaiitity of milk they yield, tlu-iv
condition of jireLjnancy, or the time elapsed since they calved.
All thest! ciicumsiances, as well as the nature of the fodder,
which varies according to the soil on which they grow, the manner
in which they Mere harvested, and accortling to the weather of the
season, shouM be consideriMl liy the dairyman.
Never gi\(' the cows fodd moii- or h'ss sjioilt or mildewed, for
not oidy may it injinv ilieiii, hut it may also injun; the milk.
lirush the cows or wis]i them witli a w'isj) of straw, and curry
them thoroughly from tiuM' to time, but not oflener loan twice a
month, and this do lo [irc^venl tliem being covere(l with injurious
germs which might fall into the milk and impair its quality. This
dressing, besides, is good for the health : it assists the secretions
of the skin. The food must be given at regular iiours. .Milking,
too, should lie [lone punctually, morning and evening, at the same
tinu', and d(uii' so as to extrai-l the last droj). This is essential to
the im])r(nement of tin,' cows in bulh the i|^uantity and ([uality of
their milk.
Dry otV the cows a month or six weeks before calving, by sup-
pressing the grain and increasing the hingth ol'the intervals between
milkiugs ; l)ut ilo not persist in trying to dry off such cows as, in
spite of everything, continue to give milk.
Dry cows must not have rich food, but rather, coarse fodder (1).
After calving, the food is lo be gradually increased in richness.
It is in this and in all the a}>i)arently trilling attentions that the
oows are c(mtinually requiring, that the skill of a dairynum is
.shown, and his reward is the abundant yield of milk. He who
does not care for his cows, who attends to them with aversion,
without due consideration, will never be enriched by his herd.
I'roni the replies received to the question from different parts of
the province, these balanced rations are still but little in use ; still
(1) Tho Aiuericaiis have a handy term for this : romjluHje.
a iH'giiiniiiti; has been made, \v the ap-rn'oiation of their vahic, as
well as tlie nerd of well caiiiig for tlie cinvs in winUT. Nuiiicrous
exce])lion8 confivin the ailvaiitaue tluit fanners would uain )>y
entering at (jiice into this iiraclic.c, as well as the jiossihility of
iiiereasing the i»rofits in spite of the ))reseiit low juici' ol' milk and
its products.
CAKK OF rilK COWMofSK.
Cowhouses must be well veutihited. The ventilators are fre-
(pienlly to(» narrow and the conduits too large, so that the ascending
air gets coided, whieh, during winter, kills the draught. For a
chimney 18 feet high, wt; must reckon ujiou a section of iit least
10 S()uare inches per cow, i. e., 4 inches s«[uare. For ten cow.s, is
required a ventilator at least 12 inches eacii side, and for 20 cows,
two of th(^ same capacity. If the chimney is less high, its section
must be increased. What would l)e preferable, particularly in
winter, would Ije openings in thr wall, immediately under the
ceiling; l)cing fitted with Jiaps, to be opened or closed at will.
The cowhouse must be kejtt nujderatoly warm, forc(dd isopp(»,sed
to u plentiful yield of milk. A]H>ut Gd^' F. is esteemed the best
temperature.
Cleanliness in the cowhouse is of paramount importance ; the
walls should l)e whitewashed at least sj)ring ajid full. Drains
should be carefully laid, and the floors must be lev(d and water-
tight so as to ])revent the urine from Ituiking throudior standin<Mn
spots. Plenty of litter, of abundant nu\terial«, such as straw, earth,
turf, saw-dust, <^c., should form the lied of the cows, and sluuddbe
cleaned out morning and evening.
The mangers ought to be kept perfectly clean; not a ])article of
spoiled food being allowiul to riuuaiu in tlu'iii. In a word, every
necessary precaution must lie taken to .secure tlie wull-d.iin"- of
the cows, and to provide them vith pure air and good water. No
bad smells must be alloW(;d to pervade the house; cow.s breathing-
foul air cannot possibly give good milk, ^fore es[iecially must
every care be taken to ward otf the smell of sour silage, for it has
a most deleterious effect on milk.
2
— 18 —
Tt appears tliat, thanks to the fanuov's rl\ibs, <«i the h'ctiirei's,
and to the Journal (V A[ii'lcultare,i\nt\\;U a \i(nu\ dtial of inuvt'incnt
<j;oing on as vei,'ai'ils the ini[>rovftmunt ol" the c.nwliouses, but this
improvement (diielly cnncei-ns the [trcservatioM mT the maniire ami
tlie saving ol' labour. The ijuestinn oC veiitilalidu !iu»l jMirily of
air is still lu-i^lected.
TIMK 01' GALVINC.
It is still till' custom, </enorally, in this province, to make all
the cows ealve down in s})rin«f. ^lany refuse to take nuiasiires to
divide the down-ealving eows over the whole of the year, and
])rinci])ally in autumn, beciiust;, as they say, good butter eanuot be
made with winter-milk. Ibit, this is a mistake; i I" there are at
all seasons freshly calved cows in the herd ; if the cowhouse is
invariably kept clean and well ventilated, so that the eows breathe
uotliing but air })ure and free from bad smells ; if they, as well as
their milk, receive all proper food and attention, and plenty of
pu.'e water; then, in that case, with the modern methods of making
excellent butter from winter-milk, such butter will infallibly
find as ready a sale on the foreign markets as summer-made butter.
There is a special advantage in having cows calving down in
autumn, ])ecause :
1, If the cows are well fed, they can and will give plenty (yf
good milk throughout the winter;
2, because milk woidd })robably be dtiarer in winter than in
summer, at least during the first few years ;
;'). r>ecause the preservation and cari'iage of ]ierishable goods
like butter, skim-milk, &c., is easier in winter than in summer.
Fire is chea]»er than ice ;
4. Because the farmer has more lime to devote to his cows in
winter ;
o. Because cows that have dro}>ped a calf in the fall will give
a regular supply of milk all the winter, not having to suffer in
July and August from heat and tlies, and beciiuse, when their
— to —
yield tentls to full olf in ^Jtririg, it will luvivc anew wlu;n they go
to grass ;
<•. Ik'oause calves, (1i-(»|H)im1 in the fall, make Just as jiood vciil
and as seasonably as sprinir tli(»].])i'd calves ; at least, s(» say
j»niclical men. It is therefore worth the whih' of fanners to tiike
these reasons into their most earnest con^'-liTation.
Tin; MII.KlMi OV cows AND TlIK CAUE 01' MILK.
Cows should ])e milked in a jilace far removed from all had
smells and hurtful nifrnis. Uefoie heyinniug to milk, the udder
of the cow must he washed, and then dried carefully; tlu; hands
ol" the milker, t(»o, must l)e ([uitc^ clean.
Thii milkjiiiil and the cans should he washed and scalded or
steametl. rinsed in e(jld water and (hied in the sun and in |nire
fresh air, out of the ^\ay of dust and had smells.
They muai emit no \md smell, and l>ear no spot of tlirt.
The milk as soon as it leav(\s the (hjw, is to l>e strained throu;4h
a metal or calico strainer, and then aerated anil cooled. These tl ree
operations are indispensable. The straining separates all the
impurities that may lia\ e fallen in during the milking. The aeration
expels all the had smells that would remain were the milk cooled
without being aerated. It is cooled to prevent the germs of any
bacteria that maybe found in it Irom developing themselves,
i\Iilk should be aerateil not after the whole of the milk of the
herd has lieen mixed together and stirred up in the can, but each
cow's milk should l)e treated ajtarL ; not a long job, laiL far nioris
effica'iious when one has a good aerator-strainer. There are several
kinds of good economical implements of this order. Figs. (1) and
(2) are specimens.
The milk of cows "inseison" must be unlked, ai;rateii, and
cooled apart ; it might inidiiiiger the success of the butter or
cheese made from it. As regards cheese, the makers object to
a cooling too low, as it retards the ri[»ening of Llie milk at the
factory and thus lengthens out the time of making. Others say that
too low cooling increases the (quantity of gas in the milk, and that
— 20 —
the low t(iin|K)riitun' liimicrs tlu; discovery ol' ;iny ba<l smells in
the milk when hciiij^ rofeivcd at the fiictory. For cheese, it isl)est
not to cool milk helow GO'-'. For hiilter, milk cannot Ix; cooled to(»
low.
TluMieration of milk must not l>e confounded with its cooling.
Aeration does indeed oool milk a little, .but not sulliciently in
summer ; it should always be followed l»y cooling, which is done
. l»v placing the cans of milk in very cold Wiiter iind taking nnv uot
to i^omiihitely ('lose the can's uiouth.
Fid. 1.
Fig. 2.
Tlie cooling ought to take place; in a specially selected room,
cool and well ventilated ; in other words, where the air is pnre. The
night and morning milkings should never Ite mixed, hut kept in
separate cans.
In some districts, aeration and cooling are regularly practised,
but in many places th(\v are omitted, and the butter and cheep*^
suffer by the omission. (See bulletin Xo. 8, published by tht
Dairymen's Association, on the cire of milk).
Xever leave in the cans, \i\> to two or three o'clock in the after-
uoou, skim-milk or whey in a state of more or less advanced ler-
— 21 —
iinMitiiti(»ii ; tlu.' iiractico in alxtiiiiiiiiltlt'. There slioiiM he s|>eeial
eaiiH for skiiu-iiiilk Jiiitl whey, Imt if theri' iuc not, the ^'reatcst
po.ssihle care should lie taken to kei^p the niilk-oans perfectly clean.
In the States and in Ontario, ((i-uperalive pi^j^erifs an; annexed to
factories, and this system on<,dil In lie tried in this provinfc as
W(dl.
f.M!i;iA(ir. iir mii.k.
In many parts, the farmers thcmstdvcs draw IIk; milk to the
factori(!s. fiach ol" them visits the factory every dav. This is a
very l)ad jdan and is th(( cansv of a ^reat waste of time. In many
more districts, the farmers comhinc in groups of 4 to (1, and each,
in his turn, draws the nulk of the others. This is a. hetter systetn
than th(! former, Imt is far from Iumii^' ix-rfci-t. A far more sensihle
plan consists in entrustinL; the delivt'i'y of the milk to one or more
carters, who nndertak«! the work ai a tixetl prict;.
At St. Dimis, Ivamonraska, the hictory itself nndertakes the
carriaji;*; of tlie milk and returns the wlu'y. It does the work with six
waggons that take the milk from the farm-iiouses twice aday. Last
year, these aix wuggons carted l,rM"»2,5lO Iks. at a cost of !?G.10 ov
3.91) cts. per 100 lbs., equal to S-S.OO per 1,000 IIks, nearly 80 cts. a
ton. 'i'he vehicles travelled, the first, 1 \ mile; the second 1 J, mile; the
third, 5 miles, in the same direction as the second, but, further; the
fourth,] mile; tlie fifth, 1 A mile.and the sixth, o miles in the same di-
rection as thefifth,but, again, further. Making the journey twice a day,
both going and returning, the first, secoiul and fifth travelled, each,
miles, the third and sixth, 20 miles, and the fourth, 4 nnles.
J>ad roads are often a great hindrance to the ecrmomical carriage
of milk, for they limit the load borne by the vehicles and render
it necessary to add to their number. l»esides, on bad roads, the
jolting injures the ([uality of tlie milk. In .some districts, the
farmers are obliged to keep their milk at home in autumn, on
account of the bad state of the rtxids. A farmer states that, in
his district, the 1)ad roads cause an increase of 2 cts. per 100 lbs,
in the cost of the carriage of milk.
00
IMK'KITIOX 01' TIIK MILK.
In jii'iiKMiilc, makers ((Uj_;lit never to reeei\'(i milk' tliat is not of
the Ijest (|ualily. V>y inferior milk, is nndfirstood : 1, milk tliat
ha.s been skimmccl (ir watered ; 2. dirt>' milk, badly aerated, the
smell (if which is not sweet a,nd |iurr ; '■'>. loo forward, too acid
milk; 4, milk frdui a sick cow, or a newly eal\ed cow ; ">. milk
that has nnderu;oiie certain chancres, snch as viscons milk, bine
Tiiilk, ^^-c. ; or milk witli ii bad taste, such as springs from the cows
havin.Lf eat;(Mi wild garlic, &c. All these affected milks may canse
as mnch loss to the associated jiatrons as skimiiKul or watered
milk. Xo maker can tiini on( L!,(iod Imtter or checs':' with liad
milk; it is absoliilcly iiujiossible , and if lie h;is not ahsolnte con-
trol o\er the recciilion ol' llic milk into the I'actory, it would be
nnjust to hold liim n's))ousi!»lt' for liic defects of the aroma in tin;
l)utter or clieese, wlam llierc is no evidence of faults in the making' ;
especially if ilie delects in the milk arc not apparent at the time of
its rece])tion.
Makers ought to be very strict iudecd about the reception of
the nulk. Untortunately. the multiplication of snudl factories
makes their task an excessively delicate one. Frequently, an
observatiiu), even wlicn just, let fall to a patron (ui the quality of
milk, is enough to make him change his factory, sometimes taking
with him his relations and fiiends, thus ]dacAng the maker in an
embarrassing positii^n, tho\igh he has <ndy conscientio\isly discharged
his duty.
I'ati'ous, even luorc^ tlian makers, ought to be thorougbly con-
vinced that to take milk to the factory tliat is not of the best
quality, is to be guilty of a fraud. When this j)osition is thoroughly
established, the task of the maker will ]»e considerably lightened,
to .the great advantage of everyljod}'.
Still, before giving advice, the make)' should set the example of
])erfe(^t, minute chumiiness both in bis own person and in his
factory. An untidy maker will have no intlnence over his patrons,
who will never presume to bring bad milk to the factory, if every-
23
tliini,' tlun'e is kept in ])r()|)i'i' ovilcr autl a tliurouiili staU; of clean-
liness. It is by f;xanii)le thiit tlu^ maker must inculcate his lessons.
By practice, a. t^'ooil maker soon licconii's skilful in distinguisliiny;
instanlan(!oiisly between nund ami b.ul milk. Tiie snn^ll tliat]>ro-
ceeds from the can, as soon as it is (»])('ne(l, ami the aiijK'arance of
tlie milk are j4<io(l si^iis. r>iit the cisi' umy be a (lnii])trnl one, and
then the cotisociated use of tlie /i<i.ln' 'rk and the l((rto(JeiinmitP/r,iis
W(dl as of the ttcdoDieter, is at once indii'iicd. The liabeock and
the lactodensimeter are widl enough know n now to make it unne-
cessary to insist ]n'.]v. on tlicii' descrii)tion and use ; but the
acetometer is still but lilth; i'iii|iloye(l, and it is woi'th while skiving
here, a short descri])tion of it.
The acetometer is an ajjparatus for the deternnnation of the
amount of acidity in nnlk and cream. There are different sorts,
more or less handy, aniouLt wliich we may s})ecify the Dornio (fiii;.
o). A small pamplilet, that is sent witli tlie instrument, describes
its use.
ThK DoKNIC ACETOMKTKll. (tig. 'A.)
24
The usual iiistruinoiits used U> detcnuiiio the ucidity of u li(|uid
are a cnwX (burette) uradiialcd ia lentlis of ci'ntimeti'os, a cniet-
staiul, ;i porct'hiiii cij),-;!!]!' aipdiit .". iiiclH'-^ in diiinictcr or a rcactioii-
.yla.ss, a .«;Iass-rod in stir tin' liipiid, a iiirasinv of 10 c. c for the
I'vcaiii or iinlk, a liolllc of solution of caiislie soda stroii'i- enoucrh
or?
lor 1 c. <■. lo neutralise a urainiiic ol' lactic acid or its equivalent,
and a hottle of pjienolphtiilein. This last liquid is made by dis-
solving- }^ (»f an ounc(! of j.lienolplilalein in 4 ounces of inetliylic
alcohol (inethylateil spirits').
To find the acidity of a sanqile of milk or croam, tak(^ 10 e. c.
of it, i.e., tht> couienls of the small .i^lass-measure, and pour it
nito tlu' jiorcelain .'aiisuh', lakin-- can^ that no civani or milk
renuilns on the sides of t lie capsule and aliove the level of the li(|uid it
contains. To sccmv this the sides of the vcssid are wasiied with a
little watiM' which is to he inixed w iih the c-'eam oi' milk; one or two
drops of th(! i.henolphiaJein are then added. .\e.M, ihe solution
of caaistic soda is to lie added, dro]' l.\- droji, until the monunit
when a.uitatiuL; the liqeid no ioiieci' dissipates the rose-colour jn'o-
dwaeCi hy the solution in the cream. The amount of the solution
added niu si he read •,,ii the cruet. If lo of milk or cream is
em[»loyed. each cnhic cen1im(>tr(> of soda useil rcjiresents 0.01 of
lactic acid in the milk or cream teste,!. Thus, if 7.', cnhic cen-
timetres uf soda aic neiMJed tc jaoilnce a permanent rose-colour in
10 c. c. of cream, it sho\v-< that tin; cr.'am contains O.To of lactic
acid, and that it is ripe euoueh for cliurnino'.
The diflicidty is to Ljet the solution of (^austic soda strong eiiouo'h,
and to preserve it at that strenetl' It changes very rapidly if
e.\i»osed to the air. This detei'ioratioi. arivsted hy putting it into
a llask with a few droj»s of jiaralline oil on the toji of tlie solution,
and " racking oif" the li(piid l»y means of a |iro])er siphon.
()i',todetermin(! the acidity of milk, we may use Farrington tahlets,
a. c(unnu)n teacup, a, 4, (), or 8 ounces bottle, a,n enijity brass car-
tridge case, Xo. 10, that will hold just an ounce of milk, or any
nu;asure of a like capacity. Four ounces of the solution is pre-
pared by hlling a huir-ounce bottle with water and dissolving 4
"'iits in it. Fill the No. 10 cartridge case with the milk or
— 2o —
croam to bo tested, an<l then pour tlu' iir.lk into the cuj), iiJilin^'
one measure of the HOilii solution : shaki' the mixture vi«j;orously.
Continue tliis proceedinu' until the ros '-colour appears permanent,
and then add no more. Kvery oun(M* f)f solution necessary to be
added to one ounei^ of cream or milk l)efore the rose-colour appears,
represents an acidity of one-tenth of one per cent.
Generally speaking, milk a])pears sweet to both taste and smell
as long as its acidity does not exceed three or four tenths of one
]>er cent. Still, really lir.-;t-rat(; milk ought not to contain more
than two tenths of one p(;r cent of acid.
Sweet cream contains no more than 0.1 •"> tif acid. (Jream is ripe
enough when it contains six-tenths of one })er ciuit of acid.
It only takes a fraction of a. minute to determine the ]iercentage
of acid in a sunii)le of cream or milk.
In the case of doubtful milk, so as to satisfy onestdf as to the
ripeness of any cream, this t(!st is necessary.
MAKINCi 1!1:TTKH,
The importance of thoroiu/h skimminr/. — Skimming is an
jjieration that demands the full attention of the maker. In well
skimmed milk, there ought not to remain more than one pound of
fat to the 1,000 lbs. of milk. If theriM-emain 4 or "» jKumds to
the thousand— and this is no unusual residuum, especially when
the F)abcock is never used, and no great negligenc'e is re(juired for
such a result — '■) to 4 lbs. of fat less is extracted than might be
ex[)ected. If the factory receives an average of 8,000 lbs. a day,
for instance, the loss will be 24 to o- lbs. ; and reckoning fat at
20 cents a ])oun(l, that will amount to !?(i.20 a day, a hws during
a month's season of from S87S.04 to Sl,l;U.(KS ; need I eidarge
on the im])ortance of the ([uestion '.
Necesf^ity of drinmj the separator at a nujular speed. — One
of the chief conditions of thorough skimming is a regular pace in
the se]»arator. To secure this, the boiler must be large (Miough to
j)revent the ])ressur(! from falling mu(4i when pumping in water
or making up the fire. The engine shouM be of full power, in
— 26 —
,t?ood order, woll adjiistxsd, the governor actinia ro,<:;nlarly. An
Gn,£jine should never ho m./xle to Mork faster or sh>wer hy
the action of llic 1hi'nt1h> valve which, wlicn the enfriue is
at work, should idways he wide open. The hehs should )»e in
nfood order, dry, and sulhcieutly stretched on the jiulleys, thou<,di
not too much so. Tlie reunlaT'ity of llu' woik once ensured, the
pace should he last enough. This i>(ice viiries with the make of
separator used, and it nnist he !idliere<l to.
Qiumtity of milk to }>e sJcimmcd per hour. — Then, too much
milk must not he run through at once. To ascertain the ])ro])er
([uantity, a liahcock test must Ix; tiiiide with skim-milk, ex-
jierimental sani]>les of which must he. made successi\ely iiy ]iassing
each time throuuh tlu^ scjiarator dirt'erent ([Uiintities of milk per
hour. Vty this, it is easy to •^vi at the riuht ([luintity to he run
through.
This ([uaiitity \aries with the kind of separator, iVom one season
of the year to another, and with the (piality of the milk. In
autumn, when the milk is rich, very much less milk must he run
through and the cream must he taken thinner, in order to skim as
. . . •
thoroughly as in spring when the milk is relatively poorer.
More milk may he skimmeil ^ler hour if it is heated ; the cream
then separates more easih' ; so the practice is generally recom-
mende<l. In spring or fall, the t(nn])eraturc is raised to ahout SC^
to 85*^ V. ; during the heat of summer heating is superfluous.
TIh' regular running on of the milk must he strictly attended
to.
Difficulties in skirnming. — The chief dilUculty met with hy
makers in obtaining satisfactory skimming arises from the irregular
running of the milk into the se])arator. When addhig milk to that
already in the reception vessel, the level rises, the speed of running
off is sjreater, the cream is thinner, and the skimming less thorough.
It will he easily seen that if at the same time owing to the
boiler lieing too weak, the pressure varies constantly, if the engine
works irregularly, if the heater for warming the milk itself works
fitfully on account of the variation of the ])rt;ssure of the boiler,
— 27 —
the maker, in sucli a case, would liave to be constantly obliged to
be running from the reception vessel to the boiler, to the separator,
to the engine, and in spite of all his exertions would not ol)tain a
thorough skimming, or a cream of regular consistence.
For all those reasons, skimming re([uires in the maker a com-
plete acfpiainlance with his apparatus and at the same time a great
deal of skill. But when the a]>i)aratus is badly arranged, ill calculated
for its duties, it is absolutely impossible for liiin to do good work^,
and the ])atrons as well as the proprietor of the; factory lose in one
season many times as mncli as it would lose to put all the things
in ord(;r.
To increase the regularity of the ruiniing of the milk into the
sej)arator, it would be well to use a large wide vat, that the
variation of the level of the milk may be less. And the addition
of th(; floats to regulate automatically the How of the milk would be
an advantage ; but, after all, ]ierhaps the excellent turbine se])ara-
tors that work without an engine's aid, and whose speed depends
solely on tlu^ ])ressnre of the steam in the boiler render all otlu;r
explanation needless.
Tests of skim-milh. — To vtirify the skimming of a whole morn-
ing, it is not sutlicient to take sam])les of skim-milk directly from
the se])arator several tinuis during the morning, because the con-
ditions of the skimming, as we saw, vary constantly, and, at any
given monuuit, we may easily find 0.001 at the spout of the
separator, and at the same time, 0.004 in a sample taken from the
skim-milk vat. To give an exact id*ni of the average of the skim-
milk of a morning, it is ])etter to take samples at the top of the
skim-milk vat, an<l to take scleral during the course of the skim-
ming as the skim-milk is being handed over to the patrons. A
good skinnniug should not leavt', on an average, more than I lb. of
fat per 1,0(mI lbs. of milk in the skim-milk vat, O.lO per 100 lbs.
by the Babcoek test.
Consistence/ of the cream. — The proper consistency of the cream
when it leaves the separator depends upim the season chiefly. In
early summer, when the milk is still poor, the authorities advise
- 28 —
tiial 12 of croiun In? tak(m ; while toAvards tlie end of the season,
wlien the milk is ricli, us much as 18, may ho the ri.t,'ht quantity.
It ereajii is too thin, eJiurning is diHinult, and, to he succeHsfnl,
requires a, hi«,di(!r tciuiicniturc.
Pcsfeurimtiun.— MWk, in its natural stale, contains a ([uantily
of germs of ovcuy kiml, which hecome developed tlierein and cause
a vast deal of dania<'e.
The i:ature. and numher «jf tiiese germs, depend upon the clean-
liness of tlu; cows and their sheds, upon the food they receive, the
water they <hiuk, the way and the }ilace in wliich they are milked,
and on the purity (.f l he vessels in which tiie milk is gathered
and carri(.'d. In order that the civam may ripen projjerly, it must
be freed from all injui'ious uerms, and particidarly i'rom those that
cause the ]a,ctii' acid fermentation. To destroy these nudificent
germs, that hinder tlie. pri>per lipening of the cream, there are two
niediods.
The one consists in heating thi' milk, in a special apparatus, up
to 155^' or 1 CO" F., keeping it there for ;U') minutes, and then
cooling it d.nvn lo 80^^ or 85^, and skimming at once. In the
other, tlie cream as it leaves the sei)arator is raised to the tempera-
ture of 155'^ to 1(10"', and is only cooled it afterwards.
Tjiis operation, which aims at the destruction of a part of the
inj'uriou.'i germs in milk oi- cr(iani, is called Padeurisation, from
its illustrious inventor.
The first yiethod of Pasteurisation is tlie more costly of tlie two
hcrimse there is a greater bulk of liquid to warm and cool, and if
th(> milk is a little sour, it curdles in the api)aratus. The second
is the more economical, but some practical men say it gives a
greasy appearance to the butter.
Tasteurising the milk or the cream gives us, at all seasons, a
regular rijiening of the cream and, consequently, a more uniform
and regular <[uality of the butter ; it increases its keeping (juality,
disjiels any bad smell in the milk, but decreases in some degree
the yield of butter, Ijecause a trifle more fat remains in the butter-
nn"lk, and butter made from rasteurised milk or cream always
contains less water.
— 29 —
This method of PasteurisiniL,' is extensively practised in Den-
mark, but is as yet little known in C^uebee. (1)
In small creameries, cream may be Pasteurised by putting into
boiUng water each pail (»t" cream as it heaves the ,se[)urator, stirrini;'
th(! cream until it reaches 160° F., and then jdaciiii,' the ])ails of
cream in iced water to secure ra])id cooling.
In large creameries, the well known apparatus of Dr. Fjord,
or that invented by Resgen, may be used. None of the Pasteurizing
apparatus now in use are |)erfect: for in most of them the milkotdy
]»asses through tlicm without staying lung enough to ensure the
tl(!struction of the germs, some of which survive the treatment.
With good sound milk, it might ])erhai)S be ])racticable to raise
the milk to 100° directly, in the reception vat titted with a good
cover and with a double bottom enclosing water heated by a steam-
jet. The milk might be subseipiently cooled down to 80° by a
refrigerator, through which it would cirijulate, protected from the
air, before being sent through the sejiarator. The germs being de-
tained longer in the vat, at 100", a far greater number of the germs
would be destroyed.
Ripening cream. — The object of ri[)cning the cream is to
increase the aroma and flavour of the butter, besides, that from
ripe cream, a greater yield of butter is produced than from sweet
cream. The ri})ening of cream is a matter of the greatest impor-
tance in regard to the ipiality of the butter.
Tlui fermentation of pasteurized cream and of cream taken fi'om
milk so treated is aroused by ferments. As ferments may be em-
ployed : 1. Butter-milk made in tlu^ same creamery; 2. Anew
ferment; .'i. Ibitter-milk from another creamery. We must, how-
ever, add that, at present, the creameries whose butter-milk can
be recommended for this purpose are extnunely rare.
When butter-milk is used, the cream from whence it proceeds
must have been very regularly ripened, and tlui butter made from
it of the best quality.
(1) It has been practised for r\v(j hundred years at least in the West <if
Enghvud.— A. R. J. F.
— 30 —
Wlien milk is not raHtouvi8ed, tlio cream may be allowed to
ferment Jiaturally, and Avithout any added i'erment ; but when
milk or cream has been Pasteurised, ferments become necessary.
Tiie quantily of ferment to be added to cream I'asteurised or
not, and derived or not from I'asteurised milk, depends a good
deal on the rajddity with which the cream is desired to ripen, as
well as on the temperature in which the rijtening is to take place.
The lower the temperature at which the crea«a is to ripen and the
more rapid the action of ripening is desired to be, the more ferment
is required. In Denmark, in some factories where the 'ripenin.u;
begins, with non-Pasteurised cream, at (S4'^, and ends at 60" in 12
to 1.') hours, the temperature lowering by degrees during the
ripening, in this case 5/, of butter-milk is used.
In general, it is recommended that cream be ripened at a low
temperature, as it gives more aroma to the butter. (Jood ferments
work best at a low temperature, and those not so good at a higher
temperature : therefore, the good onus are ])referable.
Non-Pasteurised cream from non-Pasteurised ]uilk, ]uay in the
creameries of this province ripen perfectly without s])ecial ferments,
at a tem])erature of Tio'^ to Tr)*-', in 10 or 12 hours. Indeed, this
is the best plan to be ])ursued here in summer ; but, in winter,
the use of ferments is advisable. In suiumer do not go over 70°,
but in winter increase the temperature rather than not.
Cream is ripe enougii when it has becon)e thick, homogeneous,
and has ac(iuired sufficient acidity, which last ([uality can with
practice be detected by the taste ; but it would be better to make
use of the acetometer, as we showed above.
Well ripened cream ought to contain 5 to thousandths of acid.
Every good nud<er ought to use tlie acetometer systenuxtically.
Fevments. — AVhen the cream ripens jiroperly and the iiuality of
the butter is good, the butter-milk of the day's churning may be
used as a feruient, Some of it is to be collected in a pail that has
been well cleaned and sterilised by steam, kept in the cold, and
covered so that no injurious germs can get at it until it is wanted
for use. Again, a certain (juantity of last night's sour cream uuxy
be used, kept in the same way as the preceding.
— 31 —
As soon as the ripening of the crcaiii begins to ho irregular, or
if the butter is no h)iiger good, the I'eiiuent must be ohuugeil.
Eitlier butter-milk from another creamery, \shei» the butter is of
the best ({uality, may be used, or a fresh starter mii\ bi; prepare*!.
Vor this purpose, pure new milk i.s taken, tb(^ best that can be
found, and put into cans well washed with soda, and then
scalded or steamed. These cans are ])laced in a refrigerator or in
iced water. In the afteinoon, when half the cream is risen, it is
to be skimmed. The milk is then to be warmed ujt to from 77^
to 86°, by putting, the cans into hot water and stirring the milk
with a dijtper previously sterilised by steam ; the cans are left in
the hot water until the milk is acid enough, which it will be in
from IS to 20 hours. The fermentation is then arrested by
plunging the cans into cold water. Then, the upjier layer of the
ferment is to be skinimed off and the ferment is to be vigorously
stirred to thoroughly mix it. Keep it in the cold till it is wanted
for use.
The ferments that are advertised for sale may also be employed :
the manner of using them is described on a i)a])er attached to each
packet.
Milk, when incompletely Tasteurised, may contain germs from
the cow-house, from the pasture, or from the water drunk In' the
cows, and these germs may greatly hinder the ripening.
And so it is with the filthy air of (Urty creameries. In some
factories, for this reasun alone, it is impossible to ripen cream ])ro-
])erly.
Cooling Cream. — The cooling of cream is an o]>eration that
confers on butter greater firumess and im])r()ves its quality.
Cream may l)e (tooled, either at the moment it leaves the separator
before ripening, or after rij)ening, l)efore churning. The tempera-
ture ought to be lowered to at least 50^', and the cream should be
retained at that temperature hn- some time, if it is wished that the
cooling should be (effectual. Cooling for one; hour greatly improves
the (juality of the butter.
When cream is cooled on leaving the seperator, the ripening
— 32 —
may be<^in in the evt!nin«^, to oiul in the morning ; liut this niotho<l
presents tlie danger of a eoolinj^ nni;ontroll<'(l thiriny the night,
and it is not generally advisahle. Wlion (ircuni is (V)oIl'(I after
vijifining, that ])roeeHs may be begun immc.ihately alter skimming,
and linished in the evening, the eream Indng kept at 50'-' during
the night following; or the ri}»v;uing may bo only ]»artially finished
in the evening, and cooled by degrees in the night, so as to reach
50^ by the morning, the ripening having completed itself during
that ])(M'iod. Tliis law is the practice reconmiended by the St.
Hyaeiuthc 1 >airy-School.
The cream may be cooled in the cream-vat if it is furnished
with a double bottom, into which iced-water may be introduced ;
Init when it is to be cooled on leaving the separator, special refri-
gerators should be used, of which there are several models for sale.
In this case, the cream will again have to )je cooled just before
(ihurning, so as to bring it to a temperature pro[)er for that opera-
tion. Makers should pay great attention to the cooling of the
cream.
Churning. — At present the feeling of experts is in favour of
churning at the lowest possible temperature ; about '>0° in summer
and 60" in winter. In this way of churning, the cream should
be taken thick enough for the butter to come pretty quickly ; so
that, when the churning is done at 50'' in summer and 60*^ in
winter, it should not take more than half an hour to bring the
Imtter. The churning is to be stopped when the butter is in grains
as large as a hazel-nut, or a little smaller. Twice washing is the
most it requires. When the cream has been })roperly ripened after
cooling, and the churning done at the ])roper temjierature, one
washing is often enough. When the washing is finished, leave
the butter to drain for s()me time. ^Ir. J. 1). Leclaire, Manager
of the St. Hyacinthe Dairy-School, recommends makers to dry
the butter, after the washing water has drained off, by rapid re-
volutions of the churn.
Working and salting butter. — Jlutter must be worked at the
proper temperature, which is G2°. But, in summer, it is as well
^ ;^3
in \\it\]< ii at a rutlicr lowt-.r teiiijti'nitiirt', and in winU'r at a ralhcM-
lii;4li('r (inc. It' till! liiiltur is Um hoI'I, i( niiisi be ('ouk'il and nuulc
liiinci' bi'f'ori: \v(irkin<4, lor in woikinif .soil butter it is iiai»ossibli'
to ^'.s.[K'\ tln! biUtor-nnlk an<l iIk; ,L,a'aiu is injured. And tlie reason
tliat butter should not be worked too cold, is that the y;rain nii'dit
bi' injured i)i that case too.
VV^oikin^ is begun by expellinj.; the greater jiart ul' the butter-
milk, tJK! butter is th mi spnvid out on the table, and tho, salt is
added ami workcid in to the mass as fast as |)0.ssible. It aonio-
times hapjiens that a skill'ul maker siuiceeds in exjtelling the butter-
milk, sidting and working the butter to perleclion in one ojxu'a-
ti(m ; and, indeed, the more iiuickly this is doui", if done well, the
be.ttei', for the less butter is manii»ulate(l tJic better it will be. Jjut
it often hai)|iens that cirrumstaneiis will not allow of this, and in
such a case. aft(U' the butter is freed from the butter-milk, and the
salt has been([uickly mixed in, it is taken to the cold-room and left
to get lirr^i, the working being afterwards completed as fast as
possible. r>uttei' must I'c ih(H(Uighly dried, for if it retains much
water, it will lose two or three pounds a tub in a fortnight. It is
better therel'ore to work it suHiciently, for in so doing, the half-
pound on the draught of the scales, that is customary — nuiy be
saved without risk of losing the pound.
The salt used must be always the best, very clean and not
lumpy. Barrel-salt is the kind to choo.se, as it is less subject to get
dirty er to deteriorate. Salt, shij)ped in sacks on steamers or cars
that are not kept too clean, is liable to imbibe foul smells that it
imparts to the butter. To find out if the salt contains any bad
smells, a handful or two of it is thrown into a pail with a little
boiling water, and the smells, if any, are easily perceptible. The
trade advises the use of ^ to h of a iiound of salt to the pound of
butter. Tins is the quantity that should remain in the butter
when the working is thoroughly finished and do!ie with ; there-
fore, as some of the salt will necessarily be expelled along with
the moisture in the working, it follows that more than the above
quantities must be exhibited at tirst. The true quantity to be used
depends a good deal on the way in which the butter is worked.
3
— :;4 —
Tliree-riuiii'ttirs r)f ati oiinct; is not too inm-Ii if it i.s fully \v<ii1<»m1,
especially if the Imttei'-milk in worked out Jii.st hetbre .suiting,'.
Very irrej^uliir is the rule of suiting' in this province, and makers
r)Ui);ht to lie warne<l ahotit it. Tin' innie complains •j;reatly of it.
Colour, spots, mottles. — Straw-coloured huttcir is ]»referred hy
the trade. The colour of butter varies with the breed of the cows
from whose milk it is derived, with their condition, the kind of
pasture, and the season. In iiutinnn, iMittei' is very wliitc, and
colouring must be used.
Hy "spotted butter," is meant butter full of white points. These
couK^ from the ])resenn' in tlif butl'r ot" bits of curl from (iitln-r
cream that has dried on to the sides of tin' civiim-vat, or from
* over-ripened cream, or froiu lumps of crcuiii produrcd at (-(ataiii
times in the skimiuinj^, wlaiii thai is liadly iii;ni;iL;t'tl.
"Mottled butter" applies to butler that li;is in il slrea,ks of
lighter colour than the mass; ilicsc pi'oceed from diffeicut causes.
When in re-working i)utter they vanish, il is because ijiey origin-
ally came fnuu an im]K'rfe('t uiixlirc of IIm,' s;dt resulting from
working the but-tiu' at a tempi'ral ure li>;> low mi 1 imr ,-(|ual through-
o\it the mass, or from iusulliejenl woikiug. If in r(!-\vorking the
iiutter the mottles do not ilisa]>peai', they are caused by bad, i. e.,
too long a rhuruing, or to )»adl}' managed, irregular ripeiung.
Aromit and jlanoitr ; cl'i< tidiness, — .\roma is ilie odorifei'ous
ipdoraiil) ]»i'in(.'iple that disengages jis.-lf fiou) butter and is
perC/eived by the nose ; llavoiir is (he impression ]»roduced on the
palate by the sense (»f taste. To judge butler llionmghly botli
must be taken into accouul. It is xwy regrettable that these
two things ar(> gentu'ally confounded.
In general, the butter of the I'roviucti of (^biebec has ueilher the
desired aronui nor Hav<uir. TIk; nutty taste in butter ma,d(! there
is exceptional.
The causes of the inf(!rior aronui and llaxour are numerous. We
have si)()keu of them before ; the following i.s an abstract of them :
1. Bad smells in the eow-house, through want of ventilation,
— 35 —
and cU'iinline.sa ; luul .sniolls in the pasfmr ; tlicsu snu'lls iiis|(ii(!(l
liy ll»<i rows may pass into tlic milk ;
■J. Foods cHj)al)U' of imparting liad tlavoni to thf milk ; for in-
stance, Hom»! wocils, too a('i<l sila'^'*-, cHi'lain roots j^ivcn in ('Xc4»sm;
.■'.. ]V,id water .jiven to the cows, and used in the factory ;
4. Afiikinii the cows and huivini,' the milk in places where the
air is not ahsidutcly pure ;
"). Ne<i;l(M'L orcooliiio and aeratinj^ the milk ;
fl. Kihliy factories, nci^deoted. hadly ventilated, and emitting had
sinell.s oiitsiilc (»r inside ;
7. I'aiis, vats, iiliMisils, etc., wiiich scrxc to hoM milk, hutter,
cream, etc., and are not kt^pt clean ;
8. rncompetence of the maktM', and hadly ripened cream; as
well as a l>adly .suited place lor the ripening; ;
9. As a. general lule, anythinij; that can communicate to the
hutter a had Havour or hinder the regular rijieniiig of the cream.
Tat)te of fish or of oil. — The origin of the.se*hatl tastes i,s not
yet ahsolutely ascertained ; hut il is generally agreed that butter
kept in storages where there is oil or tish may take o.i their
flavours; and so with salt, kept in the same places; it may also
communicate these had flavours to the hutter it is mixed with.
Grain and textare. — The grain is judgeil hy the size and
shape of the grains of butter ; the texture is the reunion, more or
less compact, of the grains. The grains of a butter may be per-
fect, and yet the texture be imperiect.
Well grained hutter has a fracture like that of thick cast-iron ;
hutter of good texture is like wax. In this rrovincc, the grain is
generally good, but the texture is had, on account of the butter-
milk not being sufficiently expelled, and the butter, therefore, not
being dry enough. (Jhurning at too hiijth a temperature generally
makes the expulsion of the butter-milk and the drying of the
butter difficult. Heve, the working of tlie butter, in summer, is
generally done at too high a temperature, and both the grain and
texture suffer in consequence.
— aC) —
Paeking htitter. — Uiifuitiuiately, this is an (({terutiMii tliat is
very ne,y;liji'eiitly peifoniUHl : iiiukers ought to uttc'iul to it nujre.
On the niarlvct, thi' appearance of th(.' goods oH'ered lor 3ale has
a great intliiencu on prices. Tlic niijan apjx'avancc of iiuy artich^
produces a bad otl'ect on the jiurchascr, wlio invarial)ly otVers a
mean price for it. Besides, the taste of the ]>urchaser ought to he
consulted in packing. At ])resent, harrels of ! Ill Ihs. are seldom
used ; tuhs of 7<* Ihs. are jireferred to them ; but the most poj)Hlar
packages for the export lrad(3 are boxes of ."('• lbs., of the follow-
ing dimensions :
llutherford ratdil I'.ox, iO'"' high, 14" long, IL'";' wide;
Chea]) boxes, common ones. 11" high, IL'" I'Mig, IL'" wide,
Boxi.'S and tubs ought to be soaked before using. They are to
he (illeil with boiling water, a handful of eoiiunon coarse, salt being
thrown in each, and allowed to stand and soak tbr four or Hve
days ; then, empty Ihiun, roll tli(;m about under a. st,eam-je.l for
five minutes, rul) th(!m briskly with a coueb-gi'ass wisp and hot
water, bdlowed by the same o))cration with a thin sidution of salt
in water, al'ter having carefully rinsed in e(!ld water.
]>ut this treatnieiU of tub or box ought ne\er to be allowed to
do away with tlu; usi; rd' iiarchment-pa])er, any more than the use
of this paper sluuild allow the maker to dispense with the washing,
etc., of the box wc. have just d(;s(M'ibed. Xever use any but the
best quality of ])arcluuent -pajier. The traders now are selling,
we regret to say, a. great deal of infe'rior stiitf.
Before using, this ]»ajier should be steeped in brine, comj)osed of
J lb. boracic acid, 2 ounces saltjietrc, 4 lbs. common salt l)oiled in
two gallons of water, and cooled. Keep this brine, in a cool
jdace ; protect it from bad snudls and maletii'ent germs.
The parchnu!nt-]>aper is to be placed in the tubs ;iv boxes with
the greatest care and without creasing. Mnglish buyers complain
that the paper is often carelessly adjusted. Butter' ought to be
beedfully pressed down, so (hat no void places are left; they are
always injurious to the butter.
— 37 —
'I'lie boxes must l>e ulways as cloau as |»os.sible, well tnailc, we'l
closed, and neatly branded ; in a word, tliey ouLflit to l)e made to
look as well as [»ossible.
Casks should be well scrubbed with salt, and lined with parch-
ment-paper. Before closintf them, place on the surface of the
butter a strong brine ; this will complel" the exclusion of the air.
Packages, 1;he inside of the wood of which have been dressed
with parathne, do not ensure the ])erleet [)roservation of the butter,
and the nse of parchment-paper ninst not be disjjensed with.
Freservafion of butter. — The ])rinci})al causes of the detoriation
of butter, in the faetoi'y as well as during its voyage and at the
dealer's, are: 1. heat; '2. moisture or damp ; .'i. l)ad smells. In
most creameries, unhappily, there are no handy refrigerators ; they
are too often replaced by damp cellars, Itadly ventilated, and in
direct communication with tlie ice-house ; where the temperature
never falls below "(O'^^* or 7)')^ (1). In a good refrigerator, the tem-
perature ought to tall to o2*-', for it is only at that degree that
butter can be kept for any length of tinu', without deterioration. It
ought to be piU there as soon as ]»ossible after packing.
Carnage. — As regards the I'emoval of the butter from one place
to anothei', the following are the chief complaints taken from
<|uestions that have been returned to us with answers : —
As regai'ds carriage of butter, IVom the factory to the boat, there
are not always refrigerator-ears to be had; only the chief lines have
them at present. The boats that s(M'\e the St. Lawrence have
none; tdtlier, and yet then." is enough butter [lut on board these
boats to Avell justify the installation of properly titled (;ompart-
luents.
Butter, bdtli (lu the vail ;in(l in steniners, is often ])iled up with
other goods, \\hate\ei' may lie their iiatiii'e and smell, a!id too hv-
(juently in dirty freight-cai's. Tubs and l)o.\es of butter some-
times remain whoh; hours in the sun, at thw wharf of embarkation,
and sometimes at tholanding wharf.
The refrigerator-cars, that travel on some lines, occasionallv run
(1) Thiit is, tliu teni}i('riiliu'o of tlie cellfir, u t of tlie ice-house. A (^>,J.F.
— 38 —
.^liftrt. of ice. It i.s fi-w^uonUy curs iiiteiidcd I'mt inuut, fisli m- dtlier
like products, tliat without cleaning or disinfection, arc oli'ercd to
the factories.
Many factory luen complain of the irregularity of tlie service,
and of the small s])a(!e allotted to them. At sea, tliough the space
is still scanty, the refrigerators are hetter organized.
At the ports of emharkation and diseniharkation, the refrigerator
compartments are not all they should l)e, as much as regards the
isolation of the goods, the dani])nes9 of the temperature, tiie
space, and the cleanliness.
Selection of sUu,atioii for erenmeries. — The situation of a
creamery should ])e^ chosen so as to have :
1. Enough milk : at least six or eight thousand pounds a day.
2, An easy discharge for the drains ;
'"'. Plenty of good, j)ure water ;
4. Easy access hy good roads.
Rules for the cojifitrucdon of eredineries. — As the ripening of
cream, the working and keei)ing of hutter have to he conducted in
certain fixed temjjeratures, the walls of factories ougiit to he so
huilt as to prevent as far as jiossible any variations of temperature.
And the same may be said of the interior partitions.
l^o not, if it is preventible, place the l)oiler and engine in the
same room as the se]iarators or the liutter- worker, and insert strcjng
ventilators in the room they occupy.
The working of the 1>utter ought not to be done in the se])aratov-
rooni, where the washing-up is generally carried on. It is desira-
ble to have a special room for the above ])urpose (working the
butter), and that near the refrigerator. In tiie same room should
he the churn.
The platform foi" receiving the milk sliould be roomy and near
tlu^ engine and separator rooms to allow of the maker having these
within reach, so as to be able to look after the skimming and
receive the milk at the same time.
For tlie ri])ening of the tn'eani there should b(^ it room set apart
for the j)urpose, and unconnected with the others, unless au ex.-
re]jti()ii 1h; inadi! in favour of the churiiiiig and l)Uttei'-\V()rkin,L,'
rooms. This room shouM l)o at a distance from tlie engine, and as
near the icehouse as pos3ihh\ The levels oi the different rooms
shouhl be so arranged that the milk may run directly into the
separators, and the cream into tlio cream- vat and thence into the
churn without being touched by haml,
Tiie ventilation of tht^ creamery miisl b.' perfect, and each room
must have at least one good ventilator.
The drainage ought to be eflVcted by means of liydraulic joints
(pipes in S form), so that the foul air of tiie drains Jtiay not return
into the different rooms ; the drainage-balers should be led away
1o a distance liy underground conduits, every precaution being
taken to ]irev(^nl any foul air from siireading round the fatUory,
and every facility olferetl lb)' the drains l>eing easily inspected.
To facilitate the exit of the water and constMpiently of the drain-
age, tlie foundation {solmjc) of tlie l»uil(Hng should be raised a
wood deal above the soil.
.All factories sliouM lie furnished with roomy refrigerators for
the ]ireservati(tu of the butler, ami they ought to be so arranged
that the*temi>erature may be lowi-red to at least Wl'^ . The best
system now in usi' is to liaAc cylinders, in galvaui/ed sheet-iron,
tilled with ice. TIkjsc should be made (1 feet high and 1 foot in
diauieter. AbuNc them, is a room, coiiiiccteil with the ieehouse,
into which they open and receiN'e their cjiarge of ice. The mouth
of each c\dinder is eh.tsed with a staunch wooden cover. The
water from the melting ice in tlu^ cylinders is received below in a
trough mad(^ of galvaui/ed ii'on, which receives in, addition the
water that is condeu-ed mi the snifai'e of the cylinders, and all
this watei' runs oil' into drains under the creamery through an S
shaped ]>ii»e. 'Hie (\\linders are to be ke]it constantly full of ice,
to which, for the ]»ur|ios(' of still more lowering the tem])eratnre,
a little salt ma\ be addeil.
Fig. ."• shows the arrangement of the cylinders. Each of them
will hold 200 lbs. of broken ice. For a room lOxlOxd, which will
store .S,000 lbs. of butter, there should be of these cylinders, '^ to
_ 40 —
the riu'lit and '^> to tlie left, ;iiid with an cNjiciulitiin' nf 1^1 t<jii (if
ice a \v(!(!k, the. ti'iiippratiire of tin's rt'lVi^criitor can he iiiaiiiUiiui'd
at a.lioiit '.\2"\ |(r(i\ idcil the walls arc well hiiilt.
Th»^ hiitt(M' stoi'uj^d .shoiihl iidl lie in diivd coinniiiniralidH with
tht; ice-hoiisc, and should he at a distuiiic IVoni the t'n;j,iu(', and
Ijoiler. There should be in il a j^ood veulilatiuii chiiniiey.
All the rooms vlumld he spacious and at, least 1 L' feet high. In
low rooms, the air ^'^a,r!lls nj.) too (|uickly, and bud smells are too
perceptii)l(^
Means of warming- thf different rooms shoidd lie jirovided, for
t]i(! making of butter in winter. Tiiis can be done ci;onoi'iically
with the steam from the boiler.
The iioor, whether of wood or stone, musi be staunch, to ]»i'e-
vent the drainage water from filtering through them i;nd sjaead-
iiig throughout the factory l»ad smells proceeding from their cor-
ruption.
The road round about the ereaniery siiould Ijo kept jierfectly
clean ; it ougiit to be macadamized if not jtaved.
The plan opposite shows the arrangement of a creamery fultil-
ling the conditions we have just described. Such a crcany.'ry has
been built this winter at the (vompton Farm-School by the Depart-
ment of Agricultur( U will be observed that the cream-ripening
room is very lofty, and completely isolated. TIk; hot air that it
contains collects in the upper part of the room, andesca,))es through
a good ventilator that goes through the (;eiliug. This room Iteing
iielow the separator-room, itself furnishv>d witli elVicient ventila-
tors, the hot air of the latter can never dcs(^end into it, or into the
butter- working room in which is the same arrangement of \entila-
tors, etc., as in the cream rijiening room.
Buildhu/s. — There are two modes of consi ruction : I he one con-
sists in using dimension timber joiiuvl by tongue-and-groo\i' and
morticed, covered, inside, by a layer of jiaper and a lining of l-inch
hemlock, and outside with a layer of })aiier and one thickness of
clapboards.
The second method, well known as "balloon-franu', " consists of
«
I
It
.i
1 1
H
Bara'te.
a ^reme.
Kk;. 4.— rLAN OF
JB/)SS//^ A l/fiT
fASTMU'
I I
cn CD CD
b .b b
Cp (p o
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^/fss/i^£ coi/y^^r-
Explanatory Note ; — Bomf/oire, Boiler ; Erier, Sink ; Engii
Bara'te, Churn ; Bassin a lait, Milk-Vcit ; Sallt des Ecreme.umH, Separa
a vvemt, Crcam-vat ; Ferment, Ferment ; Glaciere, Ice-houHe ; Orue, (
CKKAMHKY.
-:2>
o
>'
h, Engine ; Malaxenr, Worker ; RefrigeraUur, Refrigerator
,tor room ; I'ayfeiiriseur, Pasteuriser ; Balance , Scales ; Bass in
>-ane ; I\i^m<je comert, Covered passage.
— 11
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o
o
Is
k
IS
1
— 42 —
|»la(iiii,' ii|iri<4lits ut hnist Ox'I iuclms on a sill .SxS jih-Ik's ; tlic iip-
nj4:lit.s slioiild li(! IC) inches aitiirl. 'I'Ik* insidt^ ol' tlic walls is
(inisluid by nailiiiu, across tho ])osts oi' upriLjlits, a rank of iiicli-
lioai'ds, and on tlii i»()ards a nink of" paper, liinshing by nailinj^ on
till! paper a lining ot" 1 -inch boaids of heinhjck not mure than 4
in(^hos wide,
ViG. (i.— SKCTIOX OF WALL OF ICK-IIOOM.
COJJPB DIV MURDE iLA OLACIERE
fAPiER peutre:
CLAPBOARDvS
BANDDS DB l' t t
PI.ANCHKS BRUTK-
4 BASE-
aai,
mmm
/^
AMIANTH^
v. '/A
S( i JJANDES OE V \V
1 PLANCHES BRUT1=;S •
^^— 'IV x2'C0t-OMl!AGES
If,' DE CENTRE A CENTBB
SI I'APIER FRIJTRE
1
mi
-RCVETEMENT OE V*
&--f,-.v.->V;
Vi.Sh!'\;.J .^
tfi
i'^'-^)^tl^ ^ l^i'I^X'/y^f'.-Xi'i • HE r.RAN DE SOIE
OE PIGRRES CASS&E3
KAUX
Kxi'LANAToitv XdTK : I'lipii r j'l lit i( . l'\'lt |»aiHT: liiuuhs d, /" :c /'. Strips
of 1" X "2' ; PIi'^ikIk" hniti.t. Hougli Ixmrds ; Ahi'kIiiIi , .\s1)L'>1(is ; ,S'o/, Soil ; Hii-ili-
nmil iff /", Lining of I" ; '(" x /' ('it/d/iiluiijis, (»" x 2" Wooden ])ost.s : 1(J" />
riiitri It ciiifri-. Ui" From ct'ntve to contcr ; '<'' />*• /)*•"// >li- vrvV, (}" Sawdust ; /./'
/)i jiii rri riis.sf'i . 12" liidkcn s((i)r>s ; .'/' /)iii /mldi ii.r. I'osts !!" in dinni.
Outsid(!, iiiiil a rank ol' Itoards, one of paper, ami a i'aeinL;- of
clapboards. Tlit^ interior Wiills to be built in the same way, only
with ujiriyhts 4x2 inches, 10 inches ii,])art. For the ceilintjs, use
hendock tougned-and-grooved, morticed; ihaln^iwm (j^ovferelles) to
— 4.1 —
V»o 8x2, li ft'ct u]iiu(. To sii|)])(>rt tlir tlnoiiii;^' of (lie (lilVcrciil rooms
on the j^roiiiid lloor uso (lieuiiis) 8x2A, 2 (avX iijiiirt, to In- coven'd
with 2-iiicli toMmHMl-iind-Ljroovod hemlock hoards, wcdl iifiiled down.
The board.s should have two coat-i oF oil, and all the interior walls
are to ])e dressed with one coat ofoil and two of varnish. For the
butter-working' and churniniij-room, jiavi'ment would h(! better for
the lloor than wood.
Fir,.
( .
^ 1^'''''^'^^^^^^ ^"^^^^ -^
iJW///'/'/!'/-./5'X/'X//'/>--V/A'»V>V>V>5<>'y^.»»>5',V-^^^
^^/^y^/^y/^/?y^/V//^/l^^^^^
COUP£ HORIZONTALE DU MUR DK LA G ^AClEUIi
HUlil/ONTAL SP^CTION OF THK KJK-JIoUSF: WALL.
The walls of the ice-house and rcfrii^erator are to be built in the
.special way shown in Hi^s G, 7, >S. The liotLuni of the ice-house
is to be laid with a bed of broken stones at least a foot thick, on
which place six in(?hes of sawdust, so tliat llic meltinijf ic(!-water
may escape easily into tlui sulisoil, if il is ])H!'iaeal)l(;; besides, with
this arrangement, the air cannot onliT finm below to melt the ice.
When the subsoil is impernieal)le, a iMnii'iit ])avement must be
made, very staunch, and with an S pipe, in tJK? lowest jioint,
to run off the i(;e-water, and in this floorinn- a bed of j^ravel is to
be laid, and on it ten inches of sawdust beloi-c the ice is laid in.
The annexed sketches show that a great deal of paper is usecl
~ 44 —
ftjifl tl.'iit iiiii?iy ('iiiply MjiiuM^s are loft in tluj walls, wliicli aro
(!s.s(.Mitiiil ('((iiditioiis U» st'ciuH^ a ptirtoiit isolation. Tliur<' must iiol
l>o any ciirretits of air prothiciid in tin- interior of the walls, and it
is to prevent this that six inches of asliestos are laid on the sill.
Sawdust may he suhstitutod for asltustos, hut it attracts vermin
and moisture and has not so go(jd an effect as ashustos.
Km;, s— SKCTIoN OF TllK WALL OK TllK KKKRl-
GKlfATOK.
COUrii DU MUR UU REFRIflERATEUR
QI-AOtKRB
paJmer fkutre <
1 • PLANCUE BRUTE
) DIA POTEAUX
Mxi'i.AN A rciKV Nii'l'i; : (llnriin^ Iiclidust' ; Amiuiillti , Ashcstos ; li<t'riijir<i-
h-Ui\ l-tcfiigei-aloi' : /V' I'lniirln r. 1 V' Flooiing ; I'dfili r j'l iih-< . Kelt Paper; /"
I'I'tiirlii lirtit( , Hoiigli liofiid'^ ; .'/" I>i(i /loltiin.f, I'dsts !•" in diaiii.
A mil nit fills- is (lie liiii'st ((luility of .|.v/;< v/o.v. A. I!. ■!. V.
For the refrigerator, a o-ood Hooi' is nccdedj very staunch, and
built as shown at iig S, with paper hi'tweeu the ])lankH.
The ice-house and the refrigerator in the creamery at the Comp-
ton Agricultural School are huilt after this fashion.
Cleanliness. — AVithout tliorough cleanliness, success in a cream-
ery is impossible. It must be observed in all the nunutia', and
tlie following are the special points to be observed.
— 4r. —
1. Till! L^'iittdi's iiui.-:t \h'. kt'|ii lis clt'Hii iH cim l)t', iiiiil lu-, .so Ixiilt
tliiit IK) lillli cull rtMiiiiiii III tlu'iii ; llifriilorr, (licy .sliould bo roiiiidtul
olV, iiisLeiul of lM3iii;j; Hut ill hotloin. TIuj tloor must iiovi^r overpiiss
the silk' of tlitj LjiiUur sn jis tn toriii an au^^Ui in wliicli iiiay lu--
cumuliiti! iimttors in (l(!cuiii|)(»siti()ii dilliciill lu rcinovc. I'lu'V iuul
bett.r be placed in the niiddli'. ol ihc rooms lliaii ii<^aiii.st the sides.
2. The hoUows in thr IVaine o|' die s()|iarati)rs and enj«;inB iiinst,
he ri'e(jiienlly cleancil oul, lo pu'vciit any lodi>iiirnl ol oil, or ul" a
mixture ol oil, walcr, and drc()iiHH).'ied milk. Tluise macliineH must
he wijied dvy (ivciy day with ^reat eare.
.">. 'I"he itans, vats, iilt^nsils, and es[ii!cially the skim-milk vat,
and the ehiun must all he ke|>l very clean. The ehnrn [tarticnlaily
is ti) he .sterilised hy slcaiii al'tcr heiny wasluMJ out.
4. .Ml ]ii[ics and |Mini[)s [\ ) listed I'oi' milk or civaiii must b(!
washetl every day and tluMi slerili.sed hy .steam.
r». '{'he fahsf holloin of cream or iiiilk-\at.s must he eleiined out
tVoiii time to limi', as unless that is done, lln' water will dccoiupo.se
and (create had smells in the laetory.
(>, (Ireat atteiilion musl 1>' p.n'd lo ilie cleaniiiiess ol tlu; ivl'ri-
<^erat(jrs and the i)la('es where ihe Imller is .stored while waitinj^
I'or sale ; there should he no dainpni;ss allowed there, and the
ventilation should he perleet. Never Iceep butter in the ice-house.
Winter hattar. — It is jiossible to make butter in winter as good
as siimmer-niade butter, hut for this s]ieeial management is needed.
1. For every o to <S cows, stale-calved, there must be one new
calved This is easilv iiianamMl bv farmers calving down some of
their (tows in the fall.
2. There must never be. in the i^ow-house, which must be jier-
fecitly ventilated, any bad smells fr(jm w hatever cause they may
arise. Nothing is worse than the smell of silage.
3. The milk must be thoroughly aerated before being cooled.
4. ])o not give your cows too many liirni[).s, or any other food
(1) la not the word ^^ pompi" sometimes used in the P. Q in the aense
of a tap ? A. R J. F.
_ 4r. —
tliiil may give the milk ;i bad taste ; sour silage is of this kind, as
well US mouldy fodder, damaged roots, and meal that has heated.
r». Xever use too stale mill;. Milk ought to he taken to the
lacti^rv every day or at lea.st evei'v olher day.
(1. Km{)loy laetic ferments (if jHire eullure, and do not ,set them
to work at too hnv a temj>erature.
7. In winter work, the temjicrature of the factory mnst be
under ecjntrol. I'uder tliese conthtions, and provided the otlier
rules for the ni:d<iug of Uutti.'r be stri(!tly ob.served, prime butter
can be made in winter as well as in summer, and the practice can-
not be too strongly r(!comni('nde(l.
Butter and cheese. — <'lieese should never lie made in early
spring nor in late auluuin, Fuddcr-cheene is not at all suited to
the English taste, and when sent to the English market cau.ses a
serious I'all in ]ii'ices, injurious to this country.
In s])ring, autumn, and iu wintm', milk ought to be converted
into bntter, and ehees(! should be only made iu summer. These
are facts ; exjierience proves them to be so, and farmers ought to
be [juided bv them.
M.VKlNi; CIIKKSH.
Reception of milk — To have good cheese, the Hrst condition is
to have good milk, and cheese-makers cannot be too strict in
rigidly refusing all that has a bad smell, a bad taste, or is too
stale. There is no excuse for accepting such. The care that ought
to be devoted to milk by the ]>atrons has been already explained
a propos of butter. Stir the uulk oc(!asionally while receiving it,
to mix the ditferent lots and to iirevent the cream from risini{.
Ripening the mill'. — IV'fore renneting, the milk ought to have
attained a certain degree of acidity ; this can be determined, either
by the acetorneter, which we have described already, or l)y the
rennet-test. Milk should be so far advanced that it curdles in a
number of seconds, so that the .whey may run olf m the space of
2.^ to ;> hours from the renneting, and that the curd gives \ inch
of acid by the hot-iron test.
- 47 -
To try by ine rennet test, take 8 oz. ol" milk from the vat, adil
a drachm of ronnet-extraet, and .stir it <[ui(;kly IV^r ten seconds. If
it onrdles in 17 to 20 seconds, the milk is ripe enou<j;li for rennel-
ing. There is necessarily some variation from one district's nulk
to another's, l)Mt a few tests will teach tlu- maker how much allow-
ance to make. To be ])erfectly accurate as to the monient of
curdlinj^-, it is cndy necessary to throw the end of a, Imriit nuitch
on to the surface of the milk, in stirring which, the match will
receive a rotatory motion on the surface; of the milk, and this
will cease the moment curdling takes ])lace.
Rerinct'in<j . — At the moment d' rciUK-tiuL;, the milk should be
at a uniform temperature of .Sil''' to Sis'-' I'"., ratluu' lower in spring,
rather higher in lh<- fall : spring SC.^', fall 88^.
Add enough rennet (:! to 1 o/.. juu' ],<>•)() ll)s.) to turn the milk
in 1.") to I'l* miuules in spring, -lo niiniiles in sumnu'r, and 40 in
autumn. Mix the rennet willi wlU.M' at tiO"' to 0."t^', and stir the
milk for some uunntes aftei' reunetiug.
Catting the citvd. — -First um. the horizontal knite and then the
vertical. The curd is tit lo eui wiien it, Imudvs ('lean lud'ore the
finger. The dice into which it is cui are to be about | inch lubes,
and care must l)e taken not to make what the Americans call a
" mush " of the curd. In siiniuu'r, ihe e,ir<l nia\ b(! cut a little
sooner, and if the niill< is very nincli ad\aueei|, it may be cut
finer, which will adinil ol the healing up being done sooner.
ExpiUslon of th,e whey ; re- fir mi mj of the ciu'd ; heating-wp,
stirring, a 11(1 (Irawlng ojf tlie ivheij. — Stir for 10 to 1 ."> minutes,
detaching the curd fi'om ihe bottom and sides of tiu! vat. Stir
slowly and (MrefuUy, so as no! lo erunible the jiieeus of curd;
then .set the; agitato'' to work and begin to he;it up. This shoidd
go as high as 08^' in spring, O.S'* to |(Hi'' in summer, and in
autumn 100^' to lOl'^'. The; heal ii adviseil by exi)erts to be
raised at the rate of one degree in 4 or ."i minutes, though in
autumn, the rate slmuld be a little less, and when the milk is al-
reaily very forward, the heating should lie a little faster. Stir,
and increase the pace of stirring as the healing advance.s, letting
^ 48 —
off part of tliu whey in order to prevent any siirprisiil by the pos-
sibUf rapid di^velopiueiit of acid. It any smell in th(i curd
l)econies perceptible, no more wIk^v must be lef'i: than just ouough
to [lermit ot the curd swimrninu' in it witiioiit stiekin,i> ; then air
the curd well !>}• ([uick stirrinu; ; by thus acting, the aroma will be
improved. When tliere is any show of gas, stir vig(U'ously. Then
try the curd by the h«)t iron and Hnish drawing off the whey when
the test shows i to .', acid in s])ring, [ to I in suuimer, and j^ to \
in the fall. WHiile the whey is running-olf tlie curd is to be stirred
by hand. Thci drawing-off should go on ([uickly, so that the acid
may not e.\'ce(!d l\n} ai)ove (piantities.
DrainiiKf of the ciiri(,sli.rrin(j, j'itd;tn<j, cordiag. — As soon
as the whey has run ott, the curd is haud-stirred to facilitate the
drainage, and then ]>acked to eualile it to uiute into a mass.
When tlu! curd is soft, it must be stiiTcd a little htnger ; if the
working in the wlicy hasl)eeu propiirly done, there will l)e but little
stirring needed. When it has takim well, generally about half an
hour, it must be cut into blocks which are to be turned
several times, at intervals of I'D nn'nutes and llieu corded. At
the end of Ajiril and in May, the conling must nol be high ; in
June, the conling n)ay \n\ 4 or ."> Inyei's one aliove the other; and
in summer, when gis (U' tiny JKjles ar(; visible, cord higher and
turn ofteuer. In tlie fall cord o or (i layers high. All this
ouy;ht to be done at a temperature varyinsj' accordiuo- to tlie ex-
ternal heat, of 94'' to Vj8", but never higher than the latter. In
autumn, in cold weather, cover the vat to prevent the curd cool-
inii too much.
Orinding. — When the curd is mellow, it is tit to grind. It
ought then by the iiot ii'on test to give l.[ to L'.l inches of acid :
more in the fall, Ies.:i in the spring. As soon as it is ground, it
must bo vig(M'o\isly stirred to aerate it and expel the gas ; the
temperature ought then to be \H)'^ to 02*^'.
Salting. — When the curd has become soft, silky to the touch,
has an aronui like fresh butter and shows signs of fat upon being
pressed between the hands, it is ready for the salt, of which, in
— 49 —
spring, it requires 1| to 2 lbs. per 1,000 lbs. of milk, in summer
2 J to 2|, and 3 to 3A in tlie fall; its temperature should then be
88° to 90*^. Add the salt twice, and each time stir the curd to
ensure equal mixing. Never salt till all the gas has disappeared.
Putting into the mould and pressing. — When tlie salt is quite
dissolved, and the curd has become once more smooth to the touch,
i. e., in 15 to 20 minutes or thereabouts, it can be put into moulds.
This should be done at 8')*^ in summer, and hi cool weather in
spring and fall, at 88'?. Pressure should begin lightly, to avoid
loss of fat, up to the moment when the whey begins to exude
clear, when the pressure is gradually increased. The heat should
be 80'' to 85".
After the cheese has been 45 minutes or so under press, it is
taken out and its toilette made, the water used for which must be
very pure ; it is then returned to the press, in which it must re-
main for at least 20 hours before it is taken to the ripening-room,
A good plan is to turn it over in the moulds the next morning tp
correct all the faults in its appearance, and to put it back under
press for 5 or 6 hours before placing it in the ripening-room.
Ripening. — Eipening cheese should take place in a special
room kept as cool as possible in summer, and not too cold in
spring and fall ; say, 65° to 70°. The room ought to be well
ventilated, but no currents of air should be allowed to impinge
upon the cheese.
In many factories the ripening of cheese is not now well man-
aged, because the cheese is sold too soon, and is put to ripen in
rooms where the temperature is uncontrolable, but rises in the dog-
days too high and falls too low in spring and autumn. All cheese
ought to be three weeks old before being sold ; at least this is the
opinion of practical men. Cheese sent to market too soon is sub-
ject to acquire a bitter taste and to become soft ; the fermentation
in it is arrested and it never ripens properly. If it is kept longer
than three weeks, a second ripening room, a little cooler than the
former, is required.
Aroma and flavour. — The trade seldom distinguishes between
4
— no —
firoma and flavour, which latter it disliii^niishes as " Nutty
flavour." There is, however, a vast distinction between the two,
just as there is in butter : aroma is tlie odiferous principle that
escapes from the cheese and is perceived by the nose; flavour is the
impression produced on the gustatory nerves of the palate.
Quebec cheese has, in general, the proper aroma ; the best is found
in the counties of Charlevoix, Chicoutimi and Sagaenay ; but it is
most uniformly present in the district of Bedford. The nutty
flavour is often met with in the cheese of this province. .
The bad aromas and flavours met with in cheese are the taste of
fruits or of yeast, the taste of milk, a bitter taste, and a crowd of
other bad tastes that proceed from bad milk, bad making, dirt in
the factory or in the patron's cans, or bad water. Tliis we men-
tioned above. The trade classifies all cheese having bad aroma
or bad flavour " off flavour. "
Body and texture. — The (qualities of good texture are firmness,
cohesion, and plasticity. A good samjde is glassy and soft or
smooth to the touch, " silky. "
A good body, denotes a cheese that is firm and elastic. Quebec
cheese has generally both a good body and gootl texture. Still, in
some districts, the l)ody is either too soft or to(j dry, and tlie tex-
ture is too loose.
Colour. — The colour of a cheese, if not artificial, ought to be
j)ale. In the Province of Quel)ec, wlievo the milk is so rich, only
pale cheese sliould be made. The making of "dead or dull white"
cheese leads to a very great loss of fat, and is, coiise(piently, a
contre sens (contradiction in aim) where tlu; milk is ricli; it ought
to be restricted tu 'districts where tlie milk is poor. As to coloured
cheese, its nuinufacture is subject to so many mishaps that it had
better never l)e made, unh'ss bv those who are sure of beins:
successful.
Dimensions of the moulds and boxen. — Ciit'csesouglit to be 15
inches in diameter, and 10^, to lO-J in height, weighing 75 lbs.
The boxes ought to measure internally 15] ins., ] of an inch
more, and the same height as the cheese, i. e., they should be cut
— 51 —
down level with the ui>]»er face of tlie cheese. The wood slioidd
be sound ehii, witliout knot or crack, and unift)i'in in cohjur.
Uottoni and cover must be of dry wood, tongued-and-grooved.
Eighteen nails are sufticient for the box. The hoops of both bot-
tom and cover slujidd be strong, and the former be 1 i in., tlie other
2 i in., wide. The covers need not be nailed if they fit the box
cloself. The l)oxes are to be branded and bear the trade-mark of
the factory ; as the cuts, taken from ])hotographs, given below,
show the dilference between good and bad boxes, is easily seen in
them. The trade-mark ought to Ix; oval, and nu^asure o x t)
inches (Figs. U, 10, 11).
Deprec/tatioii arisim/ froiii the principal exterior faults. —
Dirty looking cheeses lose a cent a pound in price ; mouldy ones
', cent ; cheeses not stamling upriLjht ,', to h cent ; those with
stripes at top or below, \ cent; cloths badly cut or badly turned
pHKimAlli
^^^ m ADA
Fi(,. 0.
down, \ cent. The diherence between a " well turned out " cheese
and a shabby one, may be as high as from \ a cent to 1 cent a
pound. A cracked cheese, even if otherwise of the best (j^uality,
cannot get the top of the market, but loses at least \ cent a
pound.
Carriage. — As regards the carriage of cheese, on rail as well as
on the sea, we can only repeat what was said about butter. Cheese
— 52 —
is often injured, by being carried about, by heat and want of atten-
tion to cleanliness, and it is much to be wished that tliere may be
soon some improvement in this respect. The carriaj^e of cheese
from factory to station ought always to be done in the evening or
Fk;. 10.
the morning, but never during the heat of the day ; if one is
obliged to do so, the waggon should be covered with a good tilt
and cloth, to protect the cheese from the sun. When it rains too,
the cheeses in the carriage should he sheltered for fear of their get-
ting dirty.
Fig. 11.
Quantity of milk necessary h<ifore starting a cheesery and the
rate of pay for making. — The first thing requisite for the proper
working of a factory is a certainty of enough milk. It is easy to
understand that if a factory only receives a trifling quantity of
milk, it will be impossible to make it pay, except by paying the
— 53 —
maker less than is fair, or by making inferior cheese by attending
too much to ({uautity instead of quality. The income necessarily
being small, the factory is fitted up as cheaply as possible, even
the most requisite tilings being left out, lu some districts, small
factories have been multiplied in an incredible manner, the rates
for making have been lowered more an 1 more, through compe-
tition, bad milk has been habitually received as good, and the result
is that a great deal of inferior cheese has been turned out, to the
immense injury of the sales of cheese all over the Province. This
is a most deplorable state of things, and many good makers lament,
with reason, that they cannot compete with makers who are less
careful and less scrupulous than they. Patrons ought to under-
stand their own interests, and oidy patronize factories that are well
organized and worked by a dipjomaed maker, and secure a sufl&-
cient quantity of milk to ensure its proper operation. The more
milk a factory receives, the more can it afford to lower the charge
for making, receiving at the same time a fair profit. The charge
for making ought to be, for a factory producing : —
Four cheeses a day, at least 2 cts. a pound.
Eight " " " litolf "
Twelve " " " litol| "
Twenty " " " let. "
Principles of the construction of cheese-factories. — The first
thing to be considered in building a cheesery is the power of
regulating the temperature. Cheeseries must be warm enough in
spring and autumn, and cool enough in summer, and provided
with a good ripening room where the temperature can be maintain-
ed constantly between 65*^ and 70*^. With this in view the walls
should be built solidly, with studding (colombages) G x 2 inches, and
inside as well as outside a double rank of boards with a layer of
paper between the two. The floors of two-inch boards, tongued and
grooved. A coat of oil and two of varnish should be given to the
walls, and a coat of oil to the floor. The whey- vat should be so
easily accessible, that cleaning it out every day may present no
difficulty. There should be good ventilators in every room. The
54 —
^1
Vi
VU'. 12.--PLAN OF CHKESE-FACTORY,
— 55 —
surrouiuliiij^.s of the place should be kept perfectly clean, and the
conduits for the drainage-waters laid with great care so that they
can be inspected with ease ; they should conununicate with the
factory by means of an S-shaped pipe (hydraulic joint), which will
prevent bad smells from the drains from entering tlie building
The sill or foundation of the factory should be raised high enough
to allow the water used for washin'4, & \, to flow away easily.
Pave, or at least macadamise, the road opposite the reception-
platform.
Never place the ripening room in the garret, under the roof;
this ought to be kept for a storage. A good ripening room is the
apartment that is absent from most of our cheeseries, and the
attention of their proprietors ought to be esj)ecially directed to
this want.
The above plan (tig. 12) is that of a cheesery, receiving the milk
of from 300 to 500 cows :
A. — Cheese-making room, 28 ft. x lO ;
B. — Press-room, 15 x 14 ;
C. — Engine and boiler room, 1:5 x 12 ;
1). — Reception platform, 3i ;
E. — Shelves for the cans ;
F. — Covered road ;
G. — Ripening-room, 36x28.
1 boiler, 2 engines, 3 milk-vats, 4 cheese-press, 5 strainers for
the whey, G curd-mill, 7 weighing-pail, 8 apparatus and table for
milk-tests, 9 water-tank, 10 gutter 3"x4", 11 cheese-shelves, 12
lowest line of the floor. (1)
Ficrure 13 shows the manner of erecting the shelves in the
ripening room ; they should be in wood that will not shrink.
" Finest cheese. "—This is the way in which the Montreal cheese
and butter dealers define cheese of the finest quality : Flavor clean
and pure ; body firm and good ; cheeses to be upright as they
stand, clean, of uniform size, with a good rind ; the boxes strong
and fitting well.
(1) Literal : the translator fails to understand themej^ningaf this. A. R. J F.
- 56 —
Tliis ilefiiiitioii has met with the approval of the Dominion
Dairy Commissioner, Professor Robertson.
Hook of questions. — In what follows, will be found several cases
of tlie questions sent by the Department of Agriculture to different
/^"fffA^
Fig. 13.— shelves.
parts of the Province ; and, from the replies to which, has been
drawn much of the information contained in this bulletin. The
questions and answers show the chief points to which farmers as
well as makers of butter and cheese should give their attention, if
they mean to make the Dairy Industry of the Province of Quebec
attain that degree of perfection at which it ought to aim.
APPENDIX.
QUESTIONS ON THE DAIRY-INDUSTRY
REPLIES FROM THE DAIRYMEN'S ASSOCIATION.
CARE OF THE COWHOUSE. FEEDING CATTLE AND CARE OF
MILK, MANAGEMENT OF CREAMERIES AND
CHEESERIES, Etc , Etc.
mrROVEMENT OF HERDS.
Are farmers, in your district, improving their milch-cows ? —
Yes.
In what way ?
(a) By the selection of the best in existing herds ? — Yes. (Se-
lection of best Canadians).
D (b) By purchase of thoroughbreds ? — Very rarely.
(c) By better feeding at all seasons ? — Yes.
TT , ^ Not generally below Quebec.
Have measures been tt- ^ rr. 1
,1 , 1 .,, ! Yes, m lerrebonne.
taken to produce mnk y^r i. i, • t. n i ^■^.t.l •
. . . ^^ j Not much m Rouville, and very little in-
J deed round St. Hyacinthe.
If the answer is in the affirmative, have they simply tried to
prolong the milking period for a few months by better feeding? —
Yes.
Do they use green-fodder in summer ? — Yes.
Do they give grain in addition ? — Yes.
Do they give silage in winter ? — Very little.
Cooked food ? — Yes.
Well balanced rations ? — Yes,
Where has the plan been tried of an-anging the calving of cows,
from month to month during the year, so as to have always, in
— 58 ~
winter e.s|)ecially, some newly calved cow.s in tlie herd ? — In
general, nowhere ; in Ste. Th^rese it has been practised.
Do fai'iuer.s betjin to see that it is to their interest to <j^et their
cows to oive milk when it is at the highest price ? — Only just
beginning.
Wiiat i.s the average quantity of milk given by cows, from calv-
ing to calviug in your district? Estimate ai 3,000 lbs. — The want
of .statistics makes it ditUciilt to state the yield correctly.
Can you nunu! any farmers in your district whose herds yield
on an average, per annum and per vaccam :
1. More than 4,U00 lbs.— Yes.
2. More than o,0(lo lbs.— Yes.
o. More than 7,.'iUU lbs.— Yes.
Give their names and addri^sses, please.
• 2. Mr J, D. Leclair, Ste. Therese, Terrebonne.
."). Mr Geo. Eoach, Abbotsfcjrd, Kouville.
And the method they follow, if ])ossible. To write to them.
Have fiirnujrs proiited by tlie Ualtcock test in selecting the best
of their herds for future improvement? — Xo; not in our neigh-
borhood. The Farmers' Clubs ought to help them in tliis.
Have the Farmers' Club and the l)Utter and cheese-makers of
your }»arish taken any part in the initiation of this test ? — Yes, in
Ste. Tlier^st^
Coiuhouses. — Are the cowhouses generally :
Wind and water tight ? ")
Roomy ? j
Well lighted? ^A good beginning has been made
Well ventilat(Hl ? [ towards improvement.
Comfortable? ... |
Kept clean ? J
Are they so arranged as to facilitate the distribution of the
fodder and the preservation of the dung ? — This is beginning to be
attended to.
Whose cowhouses would you instance as models in your dis-
trict ? — Those of Frs. Gagnon, St. Denis de Kamouraska, and M.
McCubbin, Ste. Therese, Terrebonne.
What improvements have they made ? — Dung cellars, good
ventilation, easy feeding.
Care of milk. — Is the milking done, in your district, in the best
possiljle manner ? — Fairly well.
Do you consider the aeration of milk in a pure, healthy atmo-
sphere, indispensable ? — Yes,
— 59 —
Would you go so far as to advisr tlic scpanitc auratiriL; of each
cow's milk ? — Ves.
Why ? — liecause it cools milk ([iiickcv.
Do you attach i^reat importanco to it ;• —Ves.
Wiiy do exptjils n>commeiid the cooliujj; of milk AKTKR aeration ?
— In order that the had smells, heing driven off hy aeration, may
not renuiin in the cooled milk.
Is it important that tlie cooling be done ([uickly (i. e., as soon
as possible after miMunsj) ? — Yes.
Give your reaso'iis ? — Because the bacteria develop too rapidly
in un-cooled nulk.
Is it possible to exaggerate the importance of these details, viz.,
cleanliness, aeration, and cooling? — No; cheese-makers say that
milk should not be cooled below GO*^ F,
Wliy do they object to a lower temjterature ? — Because, in that
case, it would take too long to rijien the milk at the factory.
Is not this reason found(!d on the fact that other precautions
have been neglected ? — It nuiy be so, and <'X])eriments should be
made to investigate the matter.
Are ])atrons always (uireful to set their milk to cool in an at-
mosphere pure and jiealthy ? — Not in gcnerid.
Carriaije of milk. — Is the delivery of milk at the factories
generally done in an economical way? — Yes, at St. Denis, Kamou-
ragka, when; it is done by the factory.
If the answer is in the negative, why is it not done ? — The
carting of milk by the farnu^rs causes great loss of time.
To what degree are bad roads an impediment to the economical
delivery of milk ? — In a very great measure, for they increase the
number of carriages needed for the purpose.
RECEI'TION OF THK .MILK.
Po makers in i^feneral accept dirty milk ? — Not in our district.
Milk full of bad smells ^— No.
Milk too far advanced (sour ?) — No.
Why do some makers follow such abominable i)ractices ? — A
blame wovthy weakness, due to over-competition, leaves makers to
such evil compliances.
If a maker has not the absolute control over the njception of
milk, would it be fair to hold him responsible for any defects in
the aroma of butter or cheese, when there is no fault to be found
in any other part of bis work ? — No,
— 60 —
If the defects in the milk are not perceptible at the time of it.s
reception, ought tlie maker to be held legally responsible for any
faults that may be found as to the- quality of the cheese ? — No.
Do makers always set an example of cleanliness in the care of :
Theirpersons? ) Yes in our
Their factory ? I factories
And especially of the whey or skim milk vats ? J
Is not negligence in certain of the above cases very often the
cause why the patrons are not eager in following their advice ?
— Yes, in general : but not among our people.
Are the utensils, used in milking in the carriage of milk, and
the manufacture of butter and cheese, kept by both patrons and
makers in a state of cleanliness :
Sufficient ? — Yes, among our people.
Minute (or fastidious) ? — In some factories ; unfortunately they
are not numerous.
Doubtful ? — In many places.
How far ought cleanliness to be carried in these details ? — To
scrupulousness.
It is well understood among the patrons and makers, that it is
an infraction of the law, or at least to commit an injustice, to
deliver at a factory, not only adulturated or sophisticated milk,
but even dirty or sour milk ? — No.
The same of milk from a sick cow, or one too recently calved ?
—No.
Or milk unfit for the manufacture of a good article of com-
merce ? — No.
What epithet would you apply to the habit of some farmers of
leaving in their cans up to two or three in the afternoon, whey or
skim milk in a state of fermentation more or less active? — Most
blameable.
Has not the danger of this custom led in some parts to the
establishment of co-operative ])iggories, where the by-products of
the manufacture are consumetl ir^ situ I — Yes ; in Ontario.
What do you think of these co-operative piggeries, as regards
the economical production of pork ? — We think well of them ; they
ouglit to be tried here.
In factories where the skim milk and whey are not returned to
the farmer, are not certain precautions taken concerning the clean-
ing of the cans ? — Yes ; they are filled half full of luke-warm water
as soon as they are emptied (1).
(1) By the factory people, I presume, —A. R. J. F.
— 61 —
NUMBER AND IMrOHTANCE OF FACTOHIES
In your district, which is prefeirod, butter or cheese-making ? —
People are divided on this point.
Eeally "good" factories, in your district, are they :
Numerous enough ? — Yes.
Too numerous ? — In some places.
Are there near you any factories making fewer than four cheeses
a day at tlie end of June ? — No.
Are such a source of reasonable profit to their proprietors ? —
Oh ! dear no ! Not in places where there is no prospect of a rapid
increase of trade.
Are they a real and genuine advantage to the farmers who
patronize them ? — Never.
How far may bad roads be admitted as an excuse for the erection
of factories so close togetlier as they are sometimes ? — In a very
trifling degree ; co-operation would put an end to tliis trouble.
If bad roads are responsible for it, have steps been taken to
improve them ? — Not seriously up to the present time.
Has the Department of Agriculture been requested to send the
road making machine ? — No.
ON THE SALE OF DAIRY PRODUCTS.
How is the sale of dairy goods managed in your district ? —
Publicly ?■ No.
Privately ? — By the sellers in liouville.
At the factory ? — In Kamouraska.
At Montreal ?- No.
In the Board of Trade ? — No.
Have you any fault to find with the system of sales at present
in practice? — Yes; and we recommend the establishment of
" Board-Sales, " on account of the publicity thereby given to ])rice3.
Has it been proposed to establish a " Clheese-Board " in your
district ? — Yes ; at St. Ilyaeinthe.
Do you know of any agents who, selling cheese at so much a
box, payaljle by the patrons, receive another commission from the
buyers ? — Yes.
Are there any com^daints in your district about the weighing of
butter and cheese ? — No.
Any complaints about buyers " cutting " prices ? — No.
— 62 —
Has recourse been had to the Dominion Inspector at Montreal
for the settlement of such difficulties ? — Not from our factories ?
iJo the products of factories in your districts sell for tlieir real
value ? — No ; not accnrdin,>>- to the general quotations.
In other words, does the trade make sufficient difference between
goods of superior ([uality and inferior goods ? — Xo.
If not, what is the reason ? — The shrewdness of the buyer.
What are the consequences as regards justice done to the patrons ?
— (Jreat loss.
As regards justice to the maker ? — Prevents his capability from
being recognized.
As regards the imjn'ovement nf our products ?--It i a sad im-
pediment to it.
Had a greater difference l)een made heretofore between good and
l)ad articles, would not the trade have long ago sent the bad article
to the right about? — Yes.
Are there in your district any factories that sell weight and
quality accepted at the factory, and price paid on delivery ? — Yes.
Is this plan generally approved of? — Yes.
Could it be made general ? — Rather difficult, on uccount of the
opposition of the trade.
BUTTEll.
AROMA. AND FLAVOUR.
Do you distinguish between aroma and flavour in butter? — Yes.
If you reply in the affirmative, in what does the difference
consist ? — The aroma is the odoriforous principle that disengages
itself from l)Utter and appeals to the nose ; the flavour is the prin-
ciple that appeals to the palate. In order to judge butter well,
both m\ist be nttended to.
Has Quebec Initter generally the riglit aroma ? — No.
Do you often jueet with the nutty or almond taste ? — No.
If not, what is the cause or what are the causes ? — 1. The bad
([uality of milk delivered at factories ; 2. Incompetence of the
maker; 3. Bad cream-ri])ening rooms; 4. Bad smells from both
the inside and the outside of the factory.
Do you distinguish between the grain and the texture of butter ?
— Yes.
— 63 —
In what does the distinction consist ? — The urain is judged by
the dimensions and the form of the grain ; the texture is the more
or less intimate union of the grains.
A butter may have an excellent grain without the texture
being good.
Under what aspect does butter show its grain t(» be good? — Its
fracture is like that of cast iron.
How does butter manifest a good texture ? — It lias the appear-
ance of wax.
Has our butter, generally speaking, a good reputation for both
grain and texture ?
Tlie grain is usually good enough ; but the texture too often is
bad; for want of sutHcient expulsion of the buttermilk, it is not
dry enough.
What are the causes of this ? —Churning the cream at too high
temperature makes the expulsion of the buttermilk ami the drying
of the butter difficult.
Is the butter in general in this Province too much or too little
worked ? — Too much, everywhere it is worked at too high tem-
perature,
cor.om.
What is the colour sought for in export butter ? — Pale straw
colour.
Is it the same for all markets ? — No.
To what do yon attribute the difference in colour ? — To the
breed of the cows, their condition of leanness or fatness, the
quality of the pastures.
What do you understand by " spotted " butter ? — Butter dotted
about with white jxiints.
To what do you attribute these s])ots ? — To the presence in the
l>utter of bits of curd.
What do you understand by " m<jttled " butter ? — Butter striped
witli white or pale streaks.
To what do you attri])ute these mottles ? — To incomplete churn-
ing, to imperfect mixing iu of the salt, resulting from working the
butter at too low a tem])erature and not eciually all over the mass.
SALT.
Would it be possible under present conditions to export to
England our butter less highly salted ? — Yes.
— 64 —
In that case what is the smallest percentage of salt that could
be safely employed? — 2X.
Do you attribute the fishy tiavour complained of in some butter
to the salt, or to some kinds of salt ? — Apparently, yes ; experi-
ments ought to be made to settle this point beyond a doubt.
Is the fault found at all seasons of the year ? | It is most fre-
If not, at what particular season ? j quent in the fall.
Can you impart to the makers any means of discovering if the
salt used contains any smell likely to injure the butter? — A sen-
sitive olfactory nerve can discover it after scrutinizing salt in a
dry state ; but it is easier to perceive any smell if the salt is dis-
solved in hot water.
TACKING.
Is the use of parchment-paper absolutely necessary, or only con-
venient ? — Necessary.
Is its use general throughout the Province ? — No.
Is the pa])er used good enough in quality i — Not always; there
is a good deal of bad paper about.
The advantage of using parchmont-[)apcr is sufficient then to
make it pay, is it not ?— Yes.
Do the English buyers find that this paper is always adjusted
with proper care ? — N o.
Is the paper never disturbed in its place when the butter is in-
jured at the store ? — Yes, it is often.
Are packages with the wood inside paraffined better for the
sound preservation of the butter ? — No ; not in our opinion.
Is its use being given up ? — No.
rRESERVATlON OF THE BUTTER.
What are the chief causes of the deterioration of butter from
the day it is made to the day of its consumption in England ?
\ Heat.
(a) While it remains in the factory >-Damp.
J Bad smells.
(6) During its carriage from Montreal to tha port of shipment.
Want of proper accommodation or of cold storage cars.
(c) In the warehouse ? — To much dampness in some ware-
houses, too high a temperature in others,
(d) During the voyage to England ? — Heat, bad smells, want of
special refrigerator compartments.
— 65 —
(e) After it reaches the English consumer ? —Insufficient refri-
gerators on the selected market.
Is butter in the warehouse classified witli a view to its being
suitable to the taste of this or that market? — No; not at Montreal.
Is butter in the warehouse subjected to certain manipulations to
fit it for exportation ? — Not at all, unless the need of it is per-
ceptible.
What faults are these manipulations intended to cure ? — Such
as want of uniformity in appearance.
Is it within your knowledge that there are creameries in the
Province that have neither an icehouse nor a refrigerator chamber ?
—Yes.
At what degree should a good cold chamber be kept in summer ?
— As near as possible to 82'-' F.
Can this temperature be secured without ice or some refrigerat-
ing apparatus ? — No.
How lon<; after making' should butter remain out of this tem-
perature ? — It should be placed in it as soon as packed.
Does the cold storage on the railroad-cars give satisfaction to
the trade as regards :
(a) Sufficient cold ? — No ; ice is often wanting.
(b) The cleanness of the cars ? — No.
(c) Eegularity of service ? — No.
(d) Space afforded to the forwarder ? — No,
Is a weekly service sufficient ? — No.
Is there butter enough and cheese carried by the Interior Navi-
gation Companies to the ports of shipment to justify the installa-
tion on board their boats of suital)le compartments ? — Yes.
Would it be easy to fit them up conveniently on this point ? —
Yes.
Are the cold storages already existing at the shipping ports
sufficient :
(a) As to temperature ? — Not all.
(6) " " space afforded ? — Not at Quebec.
(c) " " the isolation of the different kinds of goods ? — No.
(d) " " cleanliness in general ? — No.
TIIH FAUTOKIES.
Are our creameries, in general, sufficiently guarded against the
variations of the temperature ? — No.
From this defect, what injury results as regards the ripening of
5
~ 66 —
cream and the working of the T)utter ? — J*>oth are done at too high
a tenipevatuvc. Tlic creaui is too sour, the butter too soft.
In cold seasons, is it as ne(;essary to have means of raising the
temperature in the creamery, as to have means of cooling it in
summer ? — Equally reiiuired.
With a view to ensuring tlie best possible reputation of our
Quebec butter on the English market, would it not be well to get
it there in as fresh a state as can i»e nuinaged ? — Yes.
How long can butter remain in cold storage (at 4U*-' F.) without
loosing its freshness ? — About 12 days.
What is the average temperature of the warehouse at the
shipping ports ? — It varies frotu 32^ to 50*-', in some cellars ?
CHEESE.
AUOMA. AND FLAVOUR.
Be good enough to define what ought to be the aroma of Cheddar
cheese to entitle it to be classified as " Finest " ? — Confounding
aroma and flavour together, the trade defines them as *' Nutty
flavour. "
Do yon distinguish, in cheese, between aroma and flavour ? —
Yes ; but the trade does not.
If your reply is affirmative, in what does this distinction consist ?
— See what was said above about butter, in reply to questions 1
and 2.
Has Quebec cheese generally the aroma desired ? — Almost
generally.
Do you liud in the cheese the nutty flavour ? — Yes.
In what districts do you tind the best instances of aroma ? — In
Charlevoix, Chicoutimi, and the Saguenay.
In which district is the aroma most uniform ? — In Bedford.
Will you mention the princi[)al bad flavours which are most met
with cheese ? — Taste of fruit or yeast, bitter flavours. All cheese
with a bad aroma is classed by the trade as " Off-flavour."
Are there specifical Ijad flavours in some districts ? — Yes.
What one for each district ? — Fruit or veast in Laval, Berthier,
Maskinong^, and part of Nicolet.
In Yaraaska, too, one tastes bad flavonrs due to bad water and
badly arranged ripening-room.
— 67 —
BODY, TEXTURE.
What are the distiactive marks of a ggod texture ? — Firnitiess,
cohesion, plasticity, the sample very smooth under the taste and
silky to the louch.
What are the marks of a good hody ? — Firmness and elasticity.
Has our clieese, in general, a good texture ? — Yes.
A good body, generally ? — Yes.
If not, in what quality is it most wanting ? — In some parts
the body is too soft or too dry, too loose in texture.
In which part of the Province are tliese faults tlie less common ?
— As to texture in Bedford, as to body in the Saguenay.
Where are they the most frequent ? — In Laval, Joliette, Berthier,
Maskinong(5 and in parts of Nicolet.
COLOUR.
What ought to be the colour of a cheese not artificially colour-
ed ?— Pale.^
Do you not think that in Quebec, considering the great richness
of its milk, nothing but " i)ale cheese " should be made ? — Yes.
Is it not your opinion that making cheese " dead white " [blanc
mat] causes a greater loss of fat, and consequently is a mistake
when the milk dealt with is rich ? — Yes.
Such beint^ the case ouirht not the manufacture of " blanc mat "
cheese to be restricted to districts where the milk is poorer in
fat ?— Yes.
Considering the casualties that so often arise in the making of
coloured cheese, would it not be more prudent for the Province
to renounce the making of that kind altogether ? — Yes.
SALT.
Is our cheese generally salted :
(a) According to the taste of the market? — Yes. ^ Since syndicates
(6) And in accordance with the needful de- j-have been es-
mands for preservation ? — Yes, generally, j tablished.
Al'PEAKANUE.
What are the dimensions requisite for tlie form of each cheese,
(a) Diameter? — 15 inches.
{()) Height ?--10.l to 10^'.
— 68 —
Wliat is the host weight ? — 75 lbs.
What is the total dillereiice in price made by the trade between
a cheese perfect in appel^rance, aTul one not perfect ? — The trade
does not make diiference enough between the two.
Will a cracked cheese, even of the best (quality in other respects,
fetch the top price of the market ? — No.
What are the necessary dimensions of a box intended to hold a
cheese of the size just mentioned :
(a) Diameter? — \ inch more than the cheese, i. e., 15 J inches.
(b) Height ? — Exactly suited to the height of the cheese.
Mention, concisely, the qualities of a good box, as regards :
(a) The wood ? — Sound elm, neitlier knotty nor cracked; uni-
form in colour.
(b) What nails ? — Xails made expressly.
(c) What of the bottom and cover ? — Dry wood, grooved-and-
tongiied.
Must the boxes absolutely be cut down to the height of the
cheese ? — Yes.
Is it indispensable or not that scale-boards be placed above and
below the cheese ? — Indispensable.
Is it an advantage or the reverse that the box-covers be nailed
at the factory ? — Rather the reverse of advantageous, except for
the trade.
Would not a well-fitting cover be sufficient? — It should be
sufficient as far as Montreal. __— — -^ —
Where ought the weight to be marked? — Totherightof the join.
Is branding butter ? — Certainly.
KEEPING.
r Are you in favour of boxes bearin^^' the trade-mark of the factory ?
— Yes.
Is cheese sufficiently matured at the factories ? — No ; the ripen-
ing rooms are too badly arranged.
If not, what blame do you attach to the sellers ? — They sell too
soon.
Are two full weeks enough to make a cheddar fit to stand the
voyage? — Yes, on condition tliat not one of the lot sent is less
than two weeks old ; but it is better to wait for three weeks.
Would it be advisable to keep the cheese the two weeks in the
same temperature ? — Yes.
Would it be beneficial to have two separate rooms in which to
— 69 —
keep the cheese during those two weeks ? — No ; not in the first
weeks.
]»ut, to keep the two rooms at different temperature ? — Yes,
after the cheese is three weeks ohl.
And liow about keeping one dumper than the other? — An ex-
periment that should bt- made.
Do you think that the state of moi.stia\> of the ripening-room
can have any effect on the maturing of clirMMar ? — Yes.
Have you any experience in the ripening of clieddar in a cellar ?
—No.
Wiiat are the chief faults in the ripening- rooms in the factories
in tlie Province ? — Want of power to control the tenii)erature.
Are there seasons of the year in which these faults are more
injurious than in others ? — Pog-days, spring and autumn.
Does cheese suiter in being carried :
(a) From the factory to th(; cars or boat ? — Yes.
(b) On the railroad ? — Yes.
(c) On the steamer ? — Yes.
How, and from what causes ? — From heat, want of cleanliness,
&c.
Could the companies improve their service in this respect ? — Yes.
How ? By ventilation and attention to cleanliness.
Are cold-storages a great benefit to the trade in cheese ? — Yes.
Would it benefit the trade if cold-storages were added to the
cheeseries, that the cheese might be kept cool therein between the
ripe state and being despatched abroad ? — Yes, if it is to be kept
more than three weeks.
How many days should ripened cheese be kept before it is
cooled before dispatching it :
(a) By railroad-carp '' \ In the defective conditions of our
(b) By boat ? ) average cheeseries, 3 weeks.
FACTORIES.
What is the most prominent fault in the construction of our
factories ? — Too lightly built ; not impervious to wind and water,
Of the fitting-up ? — Pretty fair.
Of the material ? — Good, except the presses.
Of the care-taking ? — Want of cleanliness,
— 70 —
Wliiit is the sirmlloHt qiuuitity of daily milk that a factdi'y can
live at ! — Koiir thuusiuid pounds.
If, in this Province there are any who do not receive that
([uantity, and who do not see any prospect of improvement in the
deliveries, what would yon advise them to do ? — To shut up
(heir fa(!t( tries.
Can voii ('ive a reasonahle rate for makinjj; at a faetorv :
Maknij^f 4 cheeses a day ? — 2 cts. at least.
S " " ?— li to li cts.
12 " " ?— li to 1^ cts.
" 20 " " ?— 1 to li'cts.
At these rates what shoidd tluj proprietor supply ? — A factory,
all the supplies and fu-flt-class ones too, and a diplomaed maker.
(Jan a factory without means of warming it be calle 1 com[>lete i'
—No.
AGK OF (JIIKESE.
Is nf)t our ch(iese sent off from the fa(!tory too soon after mak-
ing ? — Yes.
In what interval after making should our cheese be sent away ?
— Three weeks.
What injury is caused by cheese being sent off too soon ? — The
fermentation or ri|(ening is arrested.
Cannot cheese that is sent off too green ripen afterward in the
cold storage ? — No.
Or on its journey ? — No.
S.VLE OF CHEESE.
Is it better to sell cheese by private sale, as is the custom in
this Province ? — No.
Better to sell publicly, is it, as in the Ontario " Cheese-boards ? "
—Yes.
Do you think that these Boards, on account of the quotations of
prices that are ])ublicly made there, have tended to establish the
high repute of Ontario cheese on the Knglish market ? — Yes.
Would it be a good thing for the Province were such Boards
started here ? — Yes.
Where ought the delivery of cheese to be made :
At the factory ? — Yes.
If you have any objections to accept delivery of cheese in the
factory, will you, please, state them ? — We have none to state.
— 71 -
If it is iiiipos.siblo for tlio buyers to tako dcilivory of tlio ohooso
ill tlio factory niij^ht tlicro not bu a lixed day appoiutoil for delivery,
for eacb district, at some spot easy of access to tbe whole region i
— Yes. This was done successfully at Lake St. John last year,
GENERAL CONSIDF-'.RATIoNS.
Has tbe eiicouragement given to butter-making had a good
effect ? — Decidedly.
What progress has beisn made in tiio export of butter in the last
few years ? — It lias more than quadrupled in vahie in the last S
years.
What is your opinion of tbe conijietition-system organized last
year by tbe Department of Agriculture ? — It has done a great deal
of good.
Have you any suggestions to make on the way butter and
cheese are judged in these competitions ? — 'I'hey were made by
Mr. E. BoruMEAr:, in the report of Feb. Uth, 1897.
Does the scale of points adopted seem judicious to you ? — Yes.
Witli what numljcrs (out of the maximum 100) of marks cor-
respond in your opinion the trade classification of " Finest, "
"Fine," "Conuuon" ? (95-100), (85-95), (85 and under).
Witb tbe view of compelling makers to improve more rapidly
tlieir system of manufacture, could not tbe " Montreal Butter and
Cheese Association " adopt an official classification of their
qiialities, witb a corresponding quotation of prices ? — That Associa-
tion ought to do so, as tbus :
^ ,. "I Corresponding
,/t-.- i. >> Higbest market price..., y marks on the
" Fmest. .. ° ^ i 1 n- lAA
; scale 9.1-100
2nd quality, "Fine" ? a fraction below do 85-95
3rd quality, "Common" ? a fraction below do 85 and
under.
Considering tbe number of marks obtained by Quebec cheese at
tbe Exhibition of Chicago (189:^), Toronto (1893), Montreal (1895),
and tbe Provincial Competition (1896), is it fair to conclude tbat
our makers turn out cbeese " Finest Quebec ? " — Yes, without tbe
slightest hesitation.
What does the phrase " Finest Quebec, " given in the market
quotations, mean ? — One half cent less than " Finest Ontario, "
although, in the local quotations of prices this difference no longer
exists.
72
Wliy, if this " Finest Qunhec " lias earno'l thn samo number of
iimrk.s in the coTnjjotition, does it. nut obtiiin in the trude the same
([notations as " Finest Ontario " ( — On account of the prejudice
that has obtained against " French clieese"; which prejudice, it
would ))e for the general good to try to put an end to.
(Signed) J. C. (JHArATS,
As8. Corn, of Dairying for the Dominion.
J. I). LECLAIR,
Manager of the St. Hyacinthe Dairy School.
EMILE CASTEL, S. D., P. Q.
E. BOURBEAU,
Insp. Oeveral.
REPLIES OF MR. WESTON PARRY.
Comptoh Model Farm.
BUTTER.
AROMA AND FLAVOUR.
Do you distinguish between aroma and flavour in butter ? — Yes.
If so, in what does the distinction consist ? — Aroma affects the
olfactory nerves ; flavour tlie gustatory nerves.
GRAIN.
Is there any difference, in your opinion, between the grain and
the texture of butter ? — Yes.
In what does it consist ? — When butter is broken into pieces,
the surface of the fracture shows the grain.
The texture consists in tlie exterior api)carance and shows the
consistence of the butter, whether it be firm, wax-like, uniform,
smooth, or greasy,
— 73 —
What is tho appearaneo of butter when its <,'vaiti is i^'ooil ^ — It
hjok.s roiij^h (or scabrousj wh(!ii broken.
Wliat does butter of yood texture look like ? — Like wax.
COLOUR.
What colour is wanted in export butter ? — A delicate pale
yellow.
Do all markets want the same ? — No.
"] Insufficient workinf:^.
I Too hij^'h a temperature in ripen-
To what do you attribute tlie yiw^ the cream and churning.
difference of colour ? | Breed of the cows.
j Cold.
What do you understand by dap])led butter ? — Butter in which
white spots are found.
"^ To the casein, because the cream
_, , ^ , ^ 1 .. has not been strained.
To what cause do you attribute ' j,^ ^,^j^^^ ^.^^ ^^^ ^^.^^^^^
these white specks? ^^,^^ ^j,^. fornmtion of lumps of
j cream during- the skimming.
What is " mottled butter " ?— Butter the colour of which is paler
in rows or streaks in some parts than in others.
"^ Want of working or unequal
I working.
To what are these mottles due ? )- Over-working.
I Frothy cream.
J Unequal ripening.
SALT.
How much salt do the various tastes of the market demand ?
2% to 3% for England.
4% for Montreal.
6% for the local markets.
Would it be possible, situated as we now are, to send to Eng-
land butter less highly salted ? — N"o.
What brand of salt do you recommend as the best ? — The
Windsor Dairy salt.
Can you show makers how to discover if the salt in use con-
tains any smells likely to spoil the butter ? — Dissolve a quantity
of gait in a pail of water and bring it to boiling point, any bad
/
— 74 —
siiK',11 will tlicn 1)0 easily perceptible. Siilt quickly absorbs any
bad siucll within its reach.
PACKING.
Do all the different markets in Encfland like the same form of
package ? — Yes.
And throughout the season ? — Yes.
What package is preferred :
{a) By the London market "^
(•.1 " " Liverpool " I a r, ^ • • -^ n
) < , ,, T-> • .. 1 u ^ A box contannng ob lbs.
(c) '• •' Bristol " [ "
{d) " " Glasgow " J
Is the use of parchment-paper necessary or only convenient ? —
Obligatory.
Ls it fairly general in this province ? — No.
Is the paper used good enough ? — G-enerally, it is not.
Ls the advantage derived from the use of the paper enough to
justify the cost of its employment ? — For export purposes, yes ;
for the retail trade, no
Are })ackages paralFined inside on the wood, to be preferred as
keeping butter in a fresh condition i — Yes.
Is the use of them given up ? — A.pparently, yes.
KKEPING BUTTER.
From its day of making to the day of its consumption in F^ng-
land, what are the chief causes of the degradation of butter ? —
Storing and dispatching it at too high, a tenijierature.
Dunng the time it remains at the factory ? — Insufficient cool-
ing. Bad ]tacking in badly made boxes or tubs.
Does butter, in warehouses, have to undergo certain manijiula-
tions to fit it for exportation ? — Yes ; it is generally kept in a low
temperature.
Is butter, in the warehouses, classified with a view to adapt it
specially for this or the other nuirket ? — No.
What defects would these manipulations tend to obviate ? —
None at all.
Do yon know, of your own knowledge, that there arc creameries
in this Province that have neither icehouses nor cold-storage of any
kind ? — Yes.
At what degree ought the temperature of a good cold-storage
be maintained in summer ? — At H3° F.
— 75 —
Can such a t('mp(3ratnre be maintained without ice or a refri-
gerating apjiaratu.s ? — No.
How long ought it to be before 1)utter is brought into a store
at the above temperature ? — 12 hours.
Does the refrigerating service organized on the railroads give
satisfaction to the trade in this respect ? — No.
(u:) Of the cold ? — InsuHicient.
(h) Cleanliness of the cars ? — No attention paid to it.
(c) Eegularity of service ? — SuiUcient.
(d) Space afforded to consignors ? — Sutlicient,
Is a weekly service sutlicient ? — At ])resent, yes.
Are our creanuu'ies, in general, sutliciently jirotected against
variations in temperature ? — I reply, without hesitation : No.
What damage results from this as regards the ripening of cream
and the working of butter ? — Makers of butter are compelled to
have recourse to iiiipro])er methods of making, so as to neutrali/.e
these damages ; ami this causes irreguhu'ily in the ipiality of their
goods.
Is it as necessary, in cold weather, to have means of raising the
temperature in creameries, as to have means of lowering it in
summer ? — Clearly.
With a iew to assure to our Quebec butters the highest reputa-
tion on the English market, is it not desirable that the butter
should be offered there in the freshest possible condition ? — Not a
doubt about it.
For what length of time can butter remain in " cold-storage " ''t
40° F., without losing its freshness ? — Not more than 10 days.
KEPLIES OF E. WHP:iiliY.
Cheese- l7is2)e('tor, Knowlton, Que.
CHEKSE.
AROMA AND FLAVOUR.
Will you be go jd enough to define the flavour that Cheddar
cheese ought to ])ossess in order to 1)0 classified as " Finest " ? — A
clean, soft, nutty flavour.
Do you distinguish between the terms jlavoar and arom(ji' iu
cheese ? — Yes.
— 76 —
If yes ; in what does it consist ? — Flavour refers to the taste,
aroma to the scent.
Has Quebec cheese, generally, the proper aroma?— The cheese
from our district is, as to aroma, some of the best in Canada, if pro-
perly made.
Do you find in cheese the flavour of almonds or of nuts ? — I find
the nutty flavour in good cheese, but not the bitter taste of almonds.
In what district do you meet with the finest aroma ? — In the
country of Brome.
In what district do you find the greatest uniformity of aroma ?
— Still, in Brome.
Can you mention one or more factories in each district, where
the cheese possesses the aroma specially ])reforred by this or that
market ? — In 1891, there were 200 cheeses selected in the district
of Bedford, by Clement, of Glasgow. Fifty of them were sent to
London, 50 to Liverpool, 50 to Edinburgh, and 50 to Glasgow, The
aroma was judged as " Fine, " on all tliese markets. The aroma
of our best cheese suits every market.
What are the principal bad flavours that are met with in cheese ?
— Those that ])roceed from want of (3are and constant uiicleanlincss.
Are there any peculiar to certain districts ? — Yes.
What are they for each district ? — Every district has a specific
flavour proceeding from peculiarities of climate, atraosi)here, vegeta-
tion and water.
HODY, TEXTURE.
What are the characteristic of a good texture ? — It should be
smooth and silky.
And cheese of a good body should be ? — Firm, close, and meaty.
Has our cheese generally both good texture and body ?— Yes, in
my district. Still, it is very hard here to get a firm, close body in
cheese.
In what part of the Province are these defects the least common ?
— In the district of Bedford. '
Is there one district, or are there more, that can be adduced as
rnndtds in this respect ? Whicii are they ? I can instance Bed-
ford as one. There are several others, but I do not know their
names,
COLO UK.
What ought to be the natural colour of cheese ? — A light, pale
amber.
— 77 —
Do you not think that in the Province of Quehec, where the
milk is exceptionally ricli, only " pale " cheese should be made ? —
Yes.
Is it not your opinion that tiio manufacture of " dead white/'
cheese leads to a heavy loss of fat, and consequently is a mistake,
when tlie milk is rich ? — I don't think it onght to be made at all,
and I believe that to make too white cheese is an error. It pro-
duces too much acidity and gives a l)itter flavour.
Considering the frecjuent blnnders that arise in making coloured
cheese, would it not be better for the Province to give up making
it altogether ? — Yes.
Can you give us, as models of colour-uniformity, some districts
in this Province ? — The district of Bedford.
For coloured cheese ? — I do not know of any.
For pale cheese ? — The district of liedford.
Is cheese generally salted ? — Yes.
(a) According to the taste of the market for which it is intended ?
—Yes.
(6) And according to the necessity of its preservation, according
to the time of the year in which it is made ? — Yes.
APPEARANCE.
What are the requisite dimensions of a cheese ?
(a) Diameter, 15 inches.
(6) H.iight, 10 inches.
And the most popular weiglit ? — 70 lbs.
Show, in figures, the imj)ortant depreciation suffered hy cheese
from each of the following defects :
Dirty or mouldy a])pearance ? — ^ ct. a lb.
Want of perpendicularity (i.e. not standing upright. Trans.) ? —
I ct. a lb.
Strings above and below the circumference of the cheese.
Cloths badly folded down, or badly shaped ? — ^ ct.
No cloth (calico) covers. — Nothing.
What total difference does the trade make between a cheese of
irreproachable appearance, and one of neglected look ? — From }• to
\ ct. a lb.
Will a cracked cheese, even if it be excellent in all other
qualities, sell for the higliest market price ? — 'Not at present, but
it has in the past.
What is the depreciation ? — Not more than I ct. a pound.
— 78 —
What arc tho dimensions required of a box intended to hold a
cheese of the size you mentioned ahovu :
J)iameter ? — 15| inches.
■ Height ? — 10 inches inside.
Siiow, in brief, what are t!ie qualities of a good box, as regards :
The wood ? — Ehn.
Number of nails ? — Eighteen nails of iron wire.
The cover ? — A llange (rebord) — of o-inches, strongly made.
Scarling {assemblage) ? — None at all.
Of the arrangement of bottom and the cover hoops ? — In both
cases, tlierc should be a strong band, o inches broad.
Must the box be cut down level to tlu; top of tlie clieese ? —
Well, it makes them easier to handle in transit.
Is it an advantage or the reverse to have the covers nailed on
at the factory ? — I do not think it an advantage.
Would not a closely iitting cover do as well { — Ves.
Where should the weight be marked ? — On tho recess of the
sides of the box, (1)
►Should it be branded J' — Yes.
Do vou like the idea of the boxes bearing the trade-mark of the
factory ? — Yes.
What size should it be { — x .') inches.
Where should it be put ? — On the side of the box.
KKKPINCJ GHEESK.
Is cheese sufficiently mature when it leaves the factories ? — No.
If not, how great a share of blame for it attaches to the sellers ?
— They are responsible for lialf the bl;mie.
Are two full weeks enough to enable cheddar to stand the voy-
age ? — Not invariably ; all depends ujjou the time of the year.
Would it be beneficial to have two different rooms in which to
keep the cheese during these two weeks ? — Yes, if not too cold.
But to keep the two rooms ar, different t(,'m])eratures ? — Yes.
And to have one damper than the olner ? — '["hat is not neces-
sary.
Have you had any experience in ripening Cheddar in a cellar ? —
Yes.
Is it a good plan ? — No ; it is more likely to turn mouldy and
become bitter,
(1) Anfoncement certainly mefiiis lecesn, but I do not luideivstiind its , impli-
cation in this place, A. R J. F.
— 79 —
What are the chief defects in the ri})eiiiiig rooms or factories in
the I'luvince of Quebec ? — Not enough protection against lieat and
cold.
Are these defects more injurious at one season of the year than
at another ? — Yes.
When do you tliink elieese ouglit to he sent out from the factory ?
— When it is ripe enough to be crushed by rubbing it between
the finger and tltunil) withcnit showing lumps.
G.VKKIAGE.
Does cheese suffer by being carried about ? — Yes.
From the factory to the point of dispatch ? — Yes ; on account of
its exposure to the sun, the rain, and dust.
On the railroad ? — Yes ; because it is sometimes put in contact
with such things as green hides, oil casks, and that in liorribly
stinking compartments.
On steamers ? — I do not know.
Could the Forwarders' Companies improve their service in this
respect ? — Yes.
In what way ? — By throwing a heavy cloth over the van in
which this cheese is being carried, and in transporting it to the
station or whai'f in tht; (;oolest part of the day. i>y sending it in
clean cars, lined with felt and wood, for the ])rotection of the
cheese against heat and cold. Refri'ierator-compartments should
be available in warm weather, for a great deal of cheese is damaged
for want of precaution.
Are refrigerator-warehouses a great benefit to the cheese-trade ?
Of some benetit.
Would it be a good thing if refrigerating-apjiaratus were put
into factories to co(d the cheese after ri[)ening and l)efore being
sent off ? — Yes.
How many days should intervene after ripening before the
cheese is cooled in ])r(!j)aration for its dis})atch :
T> Tir^ -1 2 "I -'^ll depends upon the time of year. See the preced-
i> T)\ i r inK answer. I do not like the idea of over-cooling
J>y Boat ? 1 1 " °
•^ ; cHeese,
Have not exports of clieese in cold compartments in ocean stea-
mers already })een made ? — Yes.
Satisfactory results ? — I know nothing about it.
— 80 —
FACTORIES.
What is tiiu greatest defect in our cheese factories as regards ;
(a) The building ? An unsuitable site ; walls too thin to be an
eiiicient protection against heat and cold ; bad ventilation and bad
drainage.
(6) Oi' the installation? Wanting in practical system, or not
having a thoroughly experienced tactful maker; want of interest on
the part of tiie patrons, all the ambition of the latter being the
securing of the manufacture of cheese at a reduced cost.
((/•) Of the fittings ? Bud wood and cheap machinery.
((/) Of the care lakeii ? Want of cleanliness, order, atttention to
details and to keeping tiic place in good repair.
What is the smallest fpuintity of nnlk with which a cheesery
can be carried on without loss ? — An average of 5,000 lbs, a day.
If there arc any in the Province that do i)ot receive that
([uantity, and are not sure ot seeing it increase rapidly, what would
you advise their pro])rietors to do ? — To shut them up and sell
tiiem for a cowhouse or stable.
Can you give us a fair charge for making cheese at a factory :
Of 4 cheeses a dav ? — 2^ cts. a lb.
Of 8 " " ' l~lh "
Of 12 " " ?— li " "
Of 20 " " i~i "
And at these rates, what ought the proprietor to supply ? — The
apparatus, or iTn])lements, and the labour.
Is a factory that has no means of heating complete ? — No.
Are not our cheeses sent out too green ? — Yes.
AGE OF CHEESE.
When ought cheese to be sent awav from the factorv ? — After
from 2 to 4 weeks.
What damage is caused by sending it away too green ? — The
excess of moisture causes the cheese afterward #to acquire a bitter
taste and to nujuld.
Cannot cheese sent away from "j Yes ; but not as well as at the
the factory when too new rijten |- factory. It would be injur-
afterward in the cold-storage ?... j ed, as I said before
— 81 —
SALE OF CHEESE.
Is it better to sell clieese by ])rivate sale, us is the custom in
Quebec, or .not ? — It is not advantageous to do so,
Or by public sale, like the Ontario Cheese B(jards ? — That is the
])etter way.
Do you liold that these Boards, in conseqence of the i^uotations
publicly stated there, have contributed to the high repute Ontario
clieese holds in England ? — Yes.
Would it be well to establish Boards in (Quebec like those in
Ontario ? — Yes. ^
Where ought the deliveries of cheese to l)e made ? At Mon-
treal ? Or at the factory ? It is next to impossible to make tleli-
very of cheose at the factory the rule, as the cheese of different fac-
tories has to wait for tlie siinie steamer, whicli nticessitates too
much ex]ienditure on tlie part of the buyers.
If you have ;uiy objcctiuiis to accepting delivery at the factory
will you please state them ? — A buyer has not the time to accept
the clieese of twenty factories at the sanu^ time.
If it bo out of the question for buyers to accept delivery at the
factory,can there not be, for every district, a lixed day for delivery
at a given ])lace easy of access fur the whole district ? — Cheese is
sent by mail from so many jioints, that to adopt this system to the
satisfaction of evei'y one is impossible.
f!ENFJ{AL COXSIDEli.VTIONS,
Have you found, during the last few years, any imjtrovement
in the ([uality of tlie cheese and butter in tlie Eastern-Towusliips {
— Yes ; very great im])rovements.
In case of tliere i>eing no imiimvcment in any ])articular district,
will you point out in ii, word the defect in the cheese or l)utter ? —
If there is no iiii])rov(!meiit, it is due to tlie want of ins])ection
and to the negligence of patrons and makers in not taking into
account the atmos[)heric variations and the improvements that are
required.
Has the encouragement given to liutLer-makiiig been produi-tive
of good results ? — Yes,
What ])rogress has the export-trade in butter made of late ? —
Consideral ile progress.
What is your view of the system of comi)etition starte<l last year,
by the Department of Agriculture i It was a happy thought.
G
— 82 —
Have yoii any suggestkm to make on tKu modt; of jii(l<i;ing but-
ter and clieesc at these eomjietitions ? — Xo.
Do you approve of the seahi of marks adopted there ? — Yes.
With what numbers (out of the maximum 100) of marks do the
trade terms of chissitlcation " Finthst," " Fine," " Common," in
your o]»inion corres])ond ? — The trade does not use this seak>. —
'' Good," (85), Fine, (90), " !^:xceUent " (Ooj in the scale as settled
bv the trade,
Witli a view to compelliuu; the makers to improve their sys-
tmu more rapidly could not the Montreal Jiutter and Cheese Asso-
ciation adopt an olUcial clussirKtation of 3 ([ualities with correspond-
ing ([notation ? — Yes ; in making a difrerence of one cent a pound,
bad cheese would soon cease to be made.
1st quality, I tj- i . i 4. •
■<T'- *^» J ■ Highest market-price
•'finest L. ) ° '■
2ml <iuality, I ^^^^^
"line ? j
ord quality, ) i , i -, .i i-
,, ,-, ^ •„ 1 i 1 ct. less than tlie i)recedin<>' one
" Common ? ) i »
Considering the marks obtained by Quebec clieese at tlie Exhil)i-
tions at Chicago (1<S'.);)), Toronto (1893), Montreal (189.3), and the
provincial comjtetitiou (LS9G), is it fair to conclude that our
makers only turn out (ilioese of the " Finest Quebec " stamp ? —
No ; it ought to be branded " Finest Canadian. "
What is the meaning of tlie term " Finest Quebec," given in the
market-([Uotations :* — This ([notation is below " Finest Ontario. "
Why, if this " Finest Quebec " has secured the same mvmber of
marks in the comi)etition, does it not receive the same quotations
in the trade as "Finest Ontario" ? — There is no reason, except
that tliis state of things has the effect of putting less money in
our pockets and of disia-editing the price and quality of Quebec
cheesc*.
CARE OF COWHOUSKS; FFEDIXC^ STOCK x\XD CARE OF
MILK; CARE OF (TTK ^SFUIFS AXD CHEAMEUIES.
I'kODrCTlOX III' MILK.
Are people in your district im}irovin<j: their herds of milch cows ?
—Yes.
In what way ? — By the introduction of thoroughbred stock.
— 88 —
l)y selection fiDiii their present existing herds ? — Yes.
By purchase of aniiii;iLs of pure origin { — Yes.
Better care and feeding hoth in summer ami wiuter :* — Yes.
Are they trying to improve milk in winter ? — In some phices.
if your answer is in the allirmative, have they only heen trying
to prolong the milking period by hetter feeding ('--Yes.
liy green hjdder, in summer ?— Yes.
By silage, in winter ? — Yes.
Have they been ilividing the calving of their c(»ws month by
month throughout the year, so as always to have, but es])ecially
in winter, newly calved cows in the herd :' — No.
Do they not see the bencHt of making their cows give milk
when it is at its highest price ? — Many say that the production of
milk is already too costly. '
What is the average yield of cows in your district from ciilving
to calving ?— About 2,000 lbs. to 2,000 'lbs.
Can you give the name yf any farmers in your district whose
cows averaga yearly :
More than 4,000 lbs. of milk ?— Mr. Sydney .\rthur Fisher,
Kmnvlton, V. Q.
More than H.OOO lbs. ^— No one.
What is Mr Fisher's method ? — Rich food ; grain and silngcs.
Have farmers made ust; of the Rabcock-test in the selection of
their herds ^— Not particularly.
For your district, have the Farmers' Clubs and the nuikers of
butter and cheese buyers begun to use it ? — Only in a few
instances.
Are the cowhouses generallv :
Wind and water-tight ? — Yes.
lioomy ? — Yes.
Well lighted ) .-. , ,,
Well ventilated } ^^<> i very badly.
Comfortable ? — Yes.
Kept clean? — No; the winter's dung is piled behind the cows in
the C(jwhouse.
Are they so arranged that the feeding nuiy be easily done and
the nuinure preserved ? — For the first part of the question, yes ;
manure is, as said before, kept in the cowhouse.
What cowhouse would you select as a model to the people of
your district ? — Mr Fisher's.
What im])rovement has he introduced ? — Guernsey cattle, —
thoroughbreed and cowhouse of the most improved type.
— 84 —
CAKE OK MILK.
Ai'u llic cows iiiilkiMl ill iui iiTuiii'oiiclialdu iiiiiiiiu;!' in ynur dis-
ti'ict ?— No.
Do you consider the ueniLiou ol" milk in ;i puie, clear atnio);!-
phere as in(li.s])eusable ? — Yes ; for clieese-iiiaking.
Do you j^'o so far as Lo advise the aeration of each cow's milk-
separately ?— No.
Why ;' — W(i arrive at the same result without that trouble.
Do you attach great importance to it? — Ves ; the very greatest.
Why are we advised to cool the milk ;ifter aeration i — Simi)ly
to keej) it swi^et in hot weather.
Is it im[)ortant to cool the milk ({uickly i Not necessarily.
Will y(ju give your reasons ? — i>ecause it is only necessary to
lower the temj)eratnre to keep it sweet.
Is it possible to lay too much stress on these details of clean-
liness, aeration, and cooling i — No,
Whv do cheese makers ol)iect to cooling milk too low ? — Ue-
cause milk has to reach a certain degree of fermentation or ripen-
ing before being made into cheese, and too low cooling increases the
gas, and prolongs tiie fermeiuation. It also prevents the percep-
tion of the l)ad smells in the milk when being received. Excess
of cooling t'-onceals dirty habits.
Does not this reason ap])ear to be founded on the fact that other
safeguards have been too much neglected? — No ; cooling affects
milks however clean anil well aerated it may be, and obliges the
maiver to w.irni it and make it ri[)en, or to use a ferment,
CAIIUIAGE OF .MILK.
Are the patrons always careful to cool their milk in a ])ure,
fresh atmosphere ( — No ; this is one of the most serious dilUcultic^s
we encounter.
Is the transport of milk to the factory generally done in an
economical way :* — No.
If so, why not ? — Each individual draws his own milk, while
it would be far cheaper to ha\e it drawn by contract in heavy
doads.
J low far are bad roads an obstacle to the economical transport
of milk ^ — So far as this : they prevent the drawing of hea\y
loails.
— 85 —
liKCKITIoN I'OK MILK.
Do iiiiiki;vs accept dirty milk ^- N'cs.
AJilk siiKjUiiio l»a(lly ? — Yos.
Too sour milk ;' — \'cs.
Why, on ciirtli, do they ;" — Too .small t'iu'tories, loo close toj^'c-
ther. Proprietors fear less thai it ilv milU is refused the patrons
will go to another factory.
If a maktu' has not alisoliUi! control over llic reception of the milk
is it fair to blame him for (hji'iu'ts in the ar>ima of liutfcr and cheese,
when there is no othtu- fault to he found with the making ? — No.
Jf the faults of the milk are not ]i<!rceplilile at the time of its
recciption, should the maker he hluiifd for tli(> damage resulting
to the ([uality of the cheese { — No.
Do makers always s(^t the example of (deanliuess in the (!are :
Ou their own |)ers(»ns ? — Xo.
Of their factory ^ — N(».
And, (fuiphatically, of the skim-milk and whey-vats? — No.
Is not negligence on some of these ]ioints, the reason why
patrons ar(' n(it much inclined to follow their advice ? — Yes.
Arc milk and other pail«. and the utensils used in general in
cheese and butter-making kei)t by makers and patrons in cleanli-
ness :
Sufficient? ^ vt . .i i ^c^.^ -11 . 1 i. <• 4. •
c i.- T of -^fo ; not more than hair the nuik taken to lactones
bastldlOUS ? '-,. , ' ,, ,.^. r i-i • 1 T
T. I -r I 1 i lulhls tiie C(mditions ot tlieu- cleanliness.
Doubtful ? .)
How far ought cleanliness in all the details be carried ? — It can-
not l)e carried too far.
Is it well understood, by patrons and makers, that to take to the
factory any milk, not only if it be adulterated or falsified, but even
if it be dirty or sour, is to l)reak the law, (jr at least to be guilty
of a fraudulent act ? — The former is understood, but not the latter.
Ifcnvabout milk of a sick cow") Yes. They understand all about
or of one fresh-calved ? | that in tiiis district. They have
y been told of itu hundred times,
How about milk unfit for the j both verbally and in the bulle-
nianufacture of a good article ? J tins issued
What do you think about tlie habit of som^; jtatrons of keeping
in their cans, till two or three o'clof^k in the afternoon, whey or
skim milk in a more or less stage of fermentation ? — This injures
greatly the flavour of the cheese. It is one of the filthy habits
that are common here.
— 86 —
In places vvheve it is tho custom to carry back the whey or
skiin-inilk in the whohi-milk (vm, otiLjht not precautions to be very
carefully taken to prevent the whole-milk IVom sutVeringfroui it ?
—Yes.
Has not the danger of this practice caused in some parts the
establishment of co-o])erative piggeries, where the by-products are
consumed in ftitu. ? — Yes.
What do you think of them, as regards the economical product-
tion of pork ? — I do not think much of them.
In factories, where the whey or skim-milk is not returned to the
farmers, are not pains taken to clean the cans for them ? — No.
Which is preferred in your district ; cheese or butter-making ? —
Cheese, generally.
Are the ^' good " factories too numerous in your district ? — Y'^es.
FACTOHIKS.
Are there any factories in your district that make fewer than four
cheeses a day at th;; end of June i — Y(^s.
How nniuy ? — Last year, about one-third.
Why were they started ? — For the pur[)ose of compelling the
makers to reduce the rate of manufacture, and to make them accept
inferior milk.
What reason liavc they lor (Mnliniiing to work ? — No others.
Are they a genuine source of ])rolit to their proprietors ^ — No.
Or to the patnuis that patronize them ? — No, they are an injury
to them.
How far can b;id roads be put forward as an excuse for the erec-
tion of factories so near each other :* — Not very far.
Has the Department of Agriculturt* been solicited to send the
road-machines to dilfereut )»laces ?- — Yes.
THK S\I.H Ob" DMUV-GOOnS.
How ani sales of dairy-goods usually conducted in your district :
In Boards of Trade (Cheese-boards) ^ — Yes.
Have you any complaints to make about the present mode ? —
Yes.
Has anything been proposed alxjut a IJoard of Trade in your
district ? — Wo liave had one for the last two years.
Do yon know of any agents who, whih* selling cheese at so
— 87 —
much a box, ])ayablo by the patrons, are paid anotlier commission
by the buyers ? — I tliink there are many like cases.
Are there complaints in your district about the weighing of
butter and cheese ? — Yes.
Do people grumble about the l)uyers " cutting" j)rices ? — Yes.
Has recourse b(!en liad to the Dominion Inspector at Montreal
for the settlement of such dilliciihi.s :' — Yes; but he has not the
the power to follow up his «lecisions (?".'•. there are no sanctions
or legal penaMicii A. H. -]. F.), so tbe buyers make fun of him.
Are dairy goods sold, in your district, at tiie true value ? — Not
as a rub'.
hi otht-r Words, does tbe tnidc make a suiticient distinction be-
tween good and inferior products ? — NTot enough difference. The
good makes up for the bad. In the end. tiie producers are over-
reached.
In fact, tlie l>uyers pay wbat tbe cheese is worth en bloc, but
it is not classilied according to individual merit.
Had a greater distinction l»een made betwecsn a good and a bad
article in tbi; past, would not tlie trade bave lontj; aiio sent the bad
article to tbe riglit-about ? — True,
In your district, are lliere any factories that sell " weight and
(puility accepted at tbe factory," price paid on delivery ? — No.
Is tbis ])lan apjn-oved of ? — No ; not here.
Could it be made general ? — Tbe ]tliin would canse a vast loss
of time and expense.
Ml! AYEII'S REPLIES
jrjTTEIl
AUOMA OH FLAVOLK
Do you make any distinction between jlnvour and aroma in
butter ?— No.
Has Quebec butter, in general, the desired aroma ? — About one-
fourth of it lias.
In whii^h district is it the best ? — In Heilford.
And in whicli is it the most uniform ? — In Re<lford.
— 88 —
GRAIX.
l)o you Jistiiij^iiisli between grain ami texture ? — No.
What i3 the aiipearance of liuttev with a good grain ? — Tt is
like wax : the grain ought nut to \h' too fine.
Ant] the apjiearanee ot' butter with a good texture \ — Well dried ;
it .spreads well on bread.
(Generally s])(5aking, is our butter far from perfect as regards grain
anu texture ? About half the quantity made is.
What is the eausi; of bad texture oi- bad grain ? — Bad makers.
Is th(! butter of the province in general worked too much or too
little ?— Both defrets exist.
Are there, in this imtvinee, districts the grain and texture of
W'hose butter may be cited as models ? — There is gooil and bad
butter in ever) district,
coLOUH.
What is till' poj)ular coliMiv for t!Xporl-l)utter ? — I'ale straw
colour. Deep eoloui' is not liked.
The same for all markets i — Ves.
To what do you attribute the difference of colour ? — To the age
of the t-reani, and the way it has bcuni ri](ened.
What do you understand l>y* spotted" butter? — Butler with
white spots.
To wdiat do yuu attribute those white s])ovs ? — To the churning
of the liutter at a wrong temjiei'ature, or to badly ripened cream,
either tf)o frt'sh. too sour, or too thick.
And " mottled " l)ulter; what do you understand l>y that ] —
lUitter the (!olour of which is neither regular nor uniform.
To what do you attribute those mottles ? — To the bad work-
ing of the butt(0', oi' to a mixtui'e of diffei'cnt c(doured butter care-
lessly made.
SALT.
What proportion oJ' salt does this or liu- othitr mark(!t rei^uii'e i
— From \ to H til" iiii o/. to the pound.
Do you generally Hnd our butter faultv in respect to salt ( —
Yes.
In what pan of the I'rovinct^ is bultcr, as to salt, best turned
out ? — Very few butter-makers manage the salting oi their butter
well.
— 89 —
Would it 1x3 jiossilile, as thinifs stautl, to send to Knj,dand less
hiuldy .saltod hmter ? — Ves.
In sucli a case, what W(»idd be the least possible (jiiantity of salt
that could be used with )»erfect safety ^ — h an oz. a jutunil.
Do you !ittril)ute tu the sidt. or to certaiu kiuds of salt, the
iishy taste couijilaiued of in souie butters :" — 'J'his delect generally
is caused by tlie butter having been ex]toseil to the smell arising
from oil or tish.
From what part of the Prtivinee do butters with a fishy taste
generally conu' ^— Fidui |)laces nloug the lnter('(»lonial.
Is it always tn be met with ? — Ves.
What brand of salt do you recomuu'ud particularly ? — Barrel-
salt is the ocst, for it does uot dirty the butter so much. The
"Windsor" l»iaud is good.
Can you give the makers a way to tind out if the salt contains
any suiell likely to iujure the butter? Smelling ttie salt will some-
times detect it.
PACKING
Do all the markets in Kngland want the same s'cyle of jiackage ?
— Casks are seldom euiployed ; tubs of 70 lbs. often are ; but boxes
are ]ireferre(l now.
Does the same style suit the sauu; market throughout the sea-
son ? — Yes.
What diuuMisious are best suited to each style ?
Rutherford ])ateut Rox, lO'i in. high, 14 long, 12^ wide.
The cou)mou box 11 " " 12 " 12
Interior measureuunit.
Is the use of pai'clnuent ])ai)er aljsolutely necessary, or nuly
convenient.
.Vbsolutidy necessary.
Is its use suiUciently geuenil here ? — Nft.
Is the advantage derived from its use imyiortant enough to jus-
tify the cost its employment involves ? — Ves.
Do the English luiycrs tiud that this ]»aper is always arranged
with pro]»er care ^ — No.
Is the pa]»er never disordered when the butli-r is being weighed
at the wandiouse ? — It is oidy disarraugcil in those boxes or tubs
that are pierced with the taster; in which case it shoidd Ite re-
newed.
Are package^!, parafHned on I'^e wood inside, better for the pre-
servation of butter ? — Yes.
— 90
I)am[j .storinj^ rooms,
vuiventiliiteil, with va-
riiilde tciiijiuratui'L'
liivlly slieltered boxes
or tubs
KF.KlMNci BUTTKR.
What are the. cluuf causes of (kiimgc to butter, from its being
made to its eonsuuiptiou in I^ni^land ? — Too hi;,'h uud too change-
abl(! a teni]ii'rature.
(a) Durinii; tlic time it remains in the"^
factory {
(6) i)uriug its transporl to Montreal or
to the .shi|)|)iu,L»; j)orl i (^
(c) In t\\o warehoused' [
{<l) J)urin,i; its voyai^e to Ivn^land i
(e) lieforo it reaches the JMi!i:b'sh con-
sumer :"
In these wai'ehoiises, is tht; butter elassilied, so as to adapt it to
tli(^ taste of this or th it market ;' — Y'es; at K-ast, it ounht to be.
Are you aware that tiiere are ereameiies in tht; I'roviuce that
have neither icehouses nor cold-storage ;* — Yes.
At what temperature should a good cold-storage be kept in
summer ?— At 20^ or even 2.'>^ F.
Can this be secured without ice or a refrigerating aj>paratus '. —
No.
How hmg shouM it b(?, after making, before butter is brought
down to this temperature { — About "> ilays.
Docs tlie cold-storage in the railroads <dve satislactiou to the
trade in ntsju'ct :
{a) or cold ?--Xo.
(b) Of the (dciiidiness of the cars ? — Tiiey are often dirty.
(c) Of regularity of service ? — Thorougldy.
(d) Of spiic(! giv(!n to the exporters ? — Yes.
Is a weekly service! sullieient ^ — Yes.
Is there i-nough liiitt(»r and cheese carricid l)y the intei'ior navi-
gation comjianies to justify them in fitting up their boats with
proper compartujents ? — As regards all the ])oints bidow Quebec
ami b(dow Montreal u[) to that city ? — Yes.
Woidd it be easy to e([ui]> them conveniently in this respect? —
Yes.
Are the cold stoj-ages at present existing at the ports of ship-
ment sufficient :
(a) As to temperature ? "^
(6) S].ace afforded? ]
(c) isolation from ditfercnt goods i ^ Yes : to all these questions.
(d) General cleanliness ? (
(e) Factories ? j
— 91 ~
Aro our oivjinuM-it's, in fjciK^ral, siiUli-icutly proU-ctod ai^'iiinst
variations in U'liijicriitiiU' ? — No.
How are th(> ri|)(!nin<r of tlio cream and ihe working of the
butter allected by tiiis ?— They sufVer from it.
Is it as necessary to have the means, in eold weather, to warm
the croamery, as to have the means of cooling it in hot weather ?
— Ves.
^ In order to enhance the reputation of Quebec butter on the
Knglisli niark-ets, is it not desirable that it should reacii tlusm in as
fresh a state as possible ? — Ws.
How long can l>utter remain in cold-storage (at 40" F.) without
losing its freshness f — Xdt mon; than a week.
Wliat is the average temperaiure of the warehouses at the ports
of shipment ?— A temperature of 20" K. can be niiiintained, and
anything higher is not trustworthy. Butter should never be ship-
\)('d that has not been ke]>t in a temperature of 20"^, or lower, for
at least a week.
CHEESE
Aroma
Be good enougii to deline the aromn of Cheddar cheesi!, on
account of wliicii it would be classilied as " Finest " ? — Flavour
clear and pure, body firm and good, texture silky, etc. ; colour good
and uniform, cheese uniform and well finished, clean, with a good
rind ; boxes strong and well fitting.
What are the itrincipal causes of bad llavoiir in cheese ? — IJad
milk, bad water, bad food for cows.
Are there special causes in certain districts ( — Same reply.
Can you give them for each district ] — Same replv.
BODY, TKXTL'liE.
Has our cheese, generally, a good texture '. — Yes.
Generally a good body ? — Yes.
If not perfect, what is its chief fault ? — Too moist.
In what ])art of the province ai-e these (hdects the least pro-
minent ? — In the south, and in the older counties.
Where the more frec^uent i — In new settlements.
()0
COLOUR
WImt ought to be'tlu' colour ufn, cliei'se not artificially (coloured ?
—White.
Do you not think that in th(3 |»roviiice of Quebec, on account
of th(>. superior riclnuss of its milk, no other coloured cheese than
" jiale " ouylit to ho nuide :* — Not ne<;t'.ssarily.
la it not your opinion tliat the making of " ilead-white " cheese
causes a greater loss of fat, and consequently is a blunder, when
one's milk is rich ? — Not necessarily.
Ought not, in this case, ihe making ol' " dead-white" cheese to
bo limitiid to distrids where the milk is less rich i — No.
On account of the constant accidents that occur in making colour-
ed cheese, would it not bo better for the province to give up mak-
ing, it altogether ? — No.
SALT.
Is cheese generally salted :
(a) To tlie taste of the intended niiirkct i — Ves.
(6) And according to the needs <jf its preservation de]iendingon
the seasons f — Ves.
ArPH.MlANCE.
What are the dimensions required for a cheese ^ —
(a) Diameter, 14^ to 1 ~> in.
(6) Height, 10 to^ll in.
Weight ]>er pound ? — 70 to 80 ]iounds.
Give, in figures, the depreciation resulting U) a cheese from each
of the following defects ;
Dirty appearance ;* — 1 ct.
I^fouhly ?— 1 ct.
Xot standing uprights — h ct.
Cloths badly lapped over or awkwardly cut :*— j to \ ct.
No cotton covers ? — i ct.
What is the total dei»reciatiou in the pricie, made by the trade,
between a cheese perfect in ai)pearance and a badly turned out
cheese ? — ', to 1 cent.
Will a cracked cheese, although good in every other respect, sell
at the highest market-price ? — No.
What would be the depreciation ? — \ ct. to 1 ct.
- 93 -
Is it absolutely necessary that the box be cut down to the height
of tlie cheese ? — Yes.
Is it beneficial or the reverse that the box-covers be nailed down
at the factory ? — If they tit well, no need to nail them,
A well fitting cover is su(lici(Mit, then ? — Yes.
Whereabout should the weiglit be marked { — On the side of the
box.
Should it bo branded ? — Yes.
Do you prefer boxes branded with the factory trade-mark ? — It
is not necessary.
What size should it be ? — Oval, ^ inch by 2 inches.
KEEl'lNG ClIKKSH.
Does cheese ripen sufficiently in tlie factory ? — Sometimes.
If not, what fault have you to find with tlie sellers on this point ?
— A great many faults.
Are two full weeks enough to enable Obeddar to stand the
voyage ? — No ; the newest clieese should have two weeks, and tlie
older four weeks.
Should the cheese be ke})t at the same temperature for the two
weeks ? — Yes.
And, if there are two ripening rooms, should one be damper
than the other ? — No.
Have you had anv experience in ript'iiiug cheese in a cellar ^ —
No.
Do you think it a good plan ? — No.
What are the chief faults of the ripeniug rooms in Quebec fac-
tories ? — Too hot.
Are there some seasons when these defects are more injurious
than at others ? — Yes.
How soon after being made ought cheese to be sent away from
tlie factory ^ — The newest ought lo lie three weeks old.
CARillAGE.
Does cheese suffer in the journey from the factory to the port
of shipment i — Yes.
On the railway ? — Yes.
On the boat { — Yes.
How, and from what ? — Heat and want of cleauliiifss.
— 94 —
Could tlio Korwiirdiiii^f Cojupiuiios iiupvovo tlu; service in these
respects ? — Vcs.
Are relVigurating wavuliouscs very bcnufii.'iiil to the trade in
chuese ^ — Yes.
Would it hv. useful to tlu; trado it" rofri<,'eratin<^ chainbers wp'e
annexed to factun'es, tluive to cool the chet^se alter being rip.MKsd
and bulore l)('iiig < isjialchcd ^ — Nt).
Have not f.x))oiiation . of ehei.'su already been made in refrige-
rating conii)ar(nn',nts in thi- ocoan steamers .' — No, ])rui»erly
speaking.
F.VCTOUIKS.
What, in tlieir construction, is thf greatest defect in our cliee.se-
ries ? — They are nothing but ohea])ly built i)arns.
A(;e ok chkkse,
Ts not our cheese sent away from the factory too soon ? — Yes.
When ought it to bo sent oil' ? — 12 to 20 days after nuiking,
Will cheese, sent from the factory too green, rijten afterward ? —
In the refrigerating stores, for instance ? — No.
Or on the voyage ? — No.
SALP: 01- CUEK.SE.
Is it better lo sell cheese by vrivate sale, as is the custom in the
province of Quebec ? — Neither one nor the other.
Or by public sale, as on the " Cheese boards " of Ontario ? —
No better.
Oo you thiidv tliat the latter plan, in consequence of the quota-
tions that are j>ublished there, iiave had anything to do with the
higli repute Ontario cheese enjoys on the English market ? — No.
Would it b(! a gooti thing for Quebec to establish " Cheese-
boards " here, liice those of Ontario ? — Not necessarily.
Where onglit delivery of cheese to be made? — Either ih Mon-
treal or a,t the factory,
If you have any objections to accept delivery of cheese at the
factory will you please give tliem ? — Tiie cost of inspection would
be too great, ami the ])rice paid for clieese would have to be raised
from ^ to \ of a ct.
If it is out of the question that buyers accept delivery at the
— 9r. —
c
Yes.
factory, could there not be, in i^vciv district, ii day fur delivery uL
a given point ; easy of access from all (iiuiiters of the ilislrict ? —
Yes.
GKNKIIAL CONSIDEKATIUNS. *
Have you observed of late any improvement in the ([uality.
OF CIIKESK. OF i;UTTEH
in the following districts :
Kastern-Tu\vnshij)s ?
St-llyacinthe >
Vanuiska and Nicolet '.
Arthabaska ?
Megantic ? \ Yes.
Beauce {
IJelow Quebec ?
Charlevoix /...
Chicoutimi and Lake 't-.Iohn
From Quebec to Three- iJi vers ? — No.
From Three-Hi vers to Montreal ? — Xo.
In the valley of the Ottawa? — Xo.
Has the encouragement given to the nuiking of butter been ju'o-
ductive of good results ? — Yes.
What do you think of the system of comjK'tition, organized last
season 1»y the Peitartmcnt of Agriculture '. — It is a good thing.
With a, view t(» compelling the makers to improve their manu-
facture mort! rapiilly, could not the " Tvloulreal IJulLcr and Cheese
Association ado])t an oHicial classitication of three corresponding
(pialitics ? — Yes.
Considering th(^ number of marks awarded t(j Quebec ciieose at
the E.xhibitions at ( "liicago (IS!^"), Toronto (I S'j:'.), .Montreal (1895),
and at the Provincial ('om])('titioti (ISDCt), is it fair to conclude
that our makers turn out " Finest Quebec " cheese ? — Xo.
What does thatttuiu "Finest Quebec," given in the nuirket quo-
tations, means ? — The linest <jualit y of cheese made everywhere in
the ])rovince e-xcejit at St. Hyacintheand in tb(! Eastern-To\vnshi])S.
If this '■ Finest <i)uebec " gained llu; s.uiu! number of marks in
the conjpetitions, why <loes it not obtain in the tradt; the same
(juotations as the "Finest Ontario" f — A few cheeses, here and
there, are of the first ([uality ; but the general run of cheese in the
Frovince of t^hiebec is noi of so line a quality as the cheese from
the Province of Ontario.
TABLE OF CONTENTS
rAt:K
(Joiu'ijil coiisi'Icnitions :]
^lilcli cows 4
lY'tKlii);^ 111 ileli cows \)
(•are of cowhousi's. 17
Time of cjil viii<,' 1 ,S
Milk'ing cows and llir care of milk Ill
(JarriaiLiie of milk 21
]u'CPl)tioM of tlie milk 22
Making butter 2")
Milking clicese 45
Ai)j)on(li.\ — (,)uf'stions on llic dairy industry r»7