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to cheese-makers and butter-makers in nearly all parts of the Dominion, by means of bulletins and by personal visits.

510. Since the establishment of the Dominon Dairy Stations in 1891, a very great impetus has been given to the movement in favour of dairying in the Maritime Provinces; and what promises to be a most profitable departure from the old lines of dairying in Ontario and Quebec has been inaugurated by manufacturing butter during the winter in the same factories where cheese-making has been carried on during the months of summer. Two winter-dairying stations only were established under the charge of the Dairy Commissioner in 1891; at the present time, seven of these butter-making stations are being conducted by the Dairying Service of the department. As a result of the influence of this part of the work, some 18 cheese factories (mostly in Ontario) have been fitted up by the proprietors for the manufacture of butter during the winter. This method of dairying

furnishes an additional and valuable source of revenue to farmers.

The use of fodder corn, in the weather-dried condition and in the form of ensilage, is becoming more general. By means of it, as a feed for milch cows, a supply of rich wholesome milk can be obtained during the winter season at a minimum of cost. Many other advantages, besides the direct revenue from sales of butter, result to the farming interests from winter dairying. Not the least of these is the gain in the number and quality of cattle and swine which can be reared and fattened upon farms where a liberal supply of skim milk and buttermilk is available for feeding.

511. A few paragraphs will give an outline of the principal work which is being carried on in the different provinces.

In the province of Ontario, winter butter-making is being carried on at Chesterville, Wellman's Corners, Woodstock, Mount Elgin and London. The farmers are furnishing supplies of milk larger than last year, and this branch of dairying may be considered as fairly well started in Ontario.

The following summary of the business at Mount Elgin during the winter of 1892-93 is illustrative of what was done at the other winter-dairy stations:

The station was in operation from November 25th to April 1st. Milk was furnished by 95 patrons.

The quantity of milk received at the station was 497,274 pounds.

The quantity of butter manufactured was 23,798 pounds.

The quantity of milk required to make a pound of butter was 20.89 pounds.

The average net price realized for butter was 22.84 cents per pound.

The net value for the patrons was 94'96 cents per 100 pounds milk.

512. In the province of Quebec, the Assistant Dairy Commissioner held meetings throughout the year. During most of the summer he was accompanied by an expert cheese-maker from the Dairy Commissioner's staff.

The combined experimental dairy station and dairy school at St. Hyacinthe, which was erected by the Dairy Association of the province of Quebec, has been continued under the direction of the Dairy Commissioner for the Dominion. The Dairy Association for the province of Quebec contributes a sum of $1,000 per annum towards its maintenance. During the winter season of 1892-93, 214 students attended the school and took the short course of instruction in cheese-making and butter-making. Applications to the full capacity of the school, have been received for the season of 1893-94.

513. In the province of New Brunswick, an experimental dairy station was conducted at Kingsclear for the manufacture of butter during the summer. The cream only was collected from the farmers. The manufacturing of butter during the winter is being continued in the cheese factory premises at Sussex, N.B. The whole milk is received from the farmers, and the skim-milk is returned to them after the cream has been separated by a centrifugal cream separator.

514. In the province of Nova Scotia, an experimental dairy station has been established on the experimental farm at Nappan, N.S. The buildings were erected by capital furnished by persons in the neighbourhood, and the Department of Agriculture put in the apparatus for cheese-making and butter-making. Cheese was manufactured during the summer and butter is being made since the end of October.

The following is a summary of the business of the Nappan Dairy Station, which illustrates the revenue to the farmers from manufacturing butter and cheese :—

The station was in operation from July 3 to December 28.
Milk was furnished by 48 patrons.

Cheese was made from July 3 until October 27.

Butter was made from October 27 until December 28.
The quantity of milk received was 403,159 pounds.

The quantity of milk made into cheese was 335,115 pounds. The quantity of cheese made was 30,954 pounds.

The quantity of milk required to make one pound of cheese was 108 pounds.

The average net price received for cheese was 10.87 cents per pound.

The quantity of milk made into butter was 68,044 pounds. The quantity of butter made was 2,949 pounds.

The quantity of milk required to make one pound of butter was 23.03 pounds.

The average net price received for butter was 24 23 cents per pound.

The milk was paid for according to its per cent of butter-fat, during October, November and December.

The net value to the patrons per 100 pounds of milk in July was 72.00 cents.

The net value to the patrons per 100 pounds of milk in August was 73.18 cents.

The net value to the patrons per 100 pounds of milk in September was 78.50 cents.

The net value to the patrons per 100 pounds of milk in October was 79.00 cents.

The net value to the patrons per 100 pounds of milk in November and December was 85.50 cents.

The average value to the patrons per 100 pounds of milk for the season was 76.79 cents.

515. In the province of Prince Edward Island there was only one small cheese factory in operation in 1891. A branch experimental dairy station was established at New Perth in 1892. During the winter of 1892-93 and the spring of 1893, nine new cheese factories were erected and equipped by joint stock companies of farmers. The Dairy Commissioner was authorized to manage these factories for the farmers at a charge of 14 cents per pound of cheese, where the farmers delivered the milk at the factories. Unfortunately, one of the factories was burned before it passed under the charge of the Dairy Commissioner. The farmers who owned two of the old cheese factories made application to receive similar terms to those accorded to the patrons of the new factories. This was granted, and eleven factories were in operation during the summer, under the direction of the Dairying Service of the department. The net proceeds from the sales of cheese, after deducting the charge for manufacturing, are to be paid to the farmers who supplied milk. Over $45,806 worth of cheese was

The average net price realized for butter was 22.84 cents per pound.

The net value for the patrons was 94'96 cents per 100 pounds milk.

512. In the province of Quebec, the Assistant Dairy Commissioner held meetings throughout the year. During most of the summer he was accompanied by an expert cheese-maker from the Dairy Commissioner's staff.

The combined experimental dairy station and dairy school at St. Hyacinthe, which was erected by the Dairy Association of the province of Quebec, has been continued under the direction of the Dairy Commissioner for the Dominion. The Dairy Association for the province of Quebec contributes a sum of $1,000 per annum towards its maintenance. During the winter season of 1892-93, 214 students attended the school and took the short course of instruction in cheese-making and butter-making. Applications to the full capacity of the school, have been received for the season of 1893-94.

513. In the province of New Brunswick, an experimental dairy station was conducted at Kingsclear for the manufacture of butter during the summer. The cream only was collected from the farmers. The manufacturing of butter during the winter is being continued in the cheese factory premises at Sussex, N.B. The whole milk is received from the farmers, and the skim-milk is returned to them after the cream has been separated by a centrifugal cream separator.

514. In the province of Nova Scotia, an experimental dairy station has been established on the experimental farm at Nappan, N.S. The buildings were erected by capital furnished by persons in the neighbourhood, and the Department of Agriculture put in the apparatus for cheese-making and butter-making. Cheese was manufactured during the summer and butter is being made since the end of October.

The following is a summary of the business of the Nappan Dairy Station, which illustrates the revenue to the farmers from manufacturing butter and cheese :

The station was in operation from July 3 to December 28.
Milk was furnished by 48 patrons.

Cheese was made from July 3 until October 27.

Butter was made from October 27 until December 28.
The quantity of milk received was 403,159 pounds.

The quantity of milk made into cheese was 335,115 pounds. The quantity of cheese made was 30,954 pounds.

The quantity of milk required to make one pound of cheese was 10-8 pounds.

The average net price received for cheese was 10.87 cents per pound.

The quantity of milk made into butter was 68,044 pounds. The quantity of butter made was 2,949 pounds.

The quantity of milk required to make one pound of butter was 23.03 pounds.

The average net price received for butter was 24 23 cents per pound.

The milk was paid for according to its per cent of butter-fat, during October, November and December.

The net value to the patrons per 100 pounds of milk in July was 72.00 cents.

The net value to the patrons per 100 pounds of milk in August was 73.18 cents.

The net value to the patrons per 100 pounds of milk in September was 78.50 cents.

The net value to the patrons per 100 pounds of milk in October was 79.00 cents.

The net value to the patrons per 100 pounds of milk in November and December was 85.50 cents.

The average value to the patrons per 100 pounds of milk for the season was 76.79 cents.

515. In the province of Prince Edward Island there was only one small cheese factory in operation in 1891. A branch experimental dairy station was established at New Perth in 1892. During the winter of 1892-93 and the spring of 1893, nine new cheese factories were erected and equipped by joint stock companies of farmers. The Dairy Commissioner was authorized to manage these factories for the farmers at a charge of 14 cents per pound of cheese, where the farmers delivered the milk at the factories. Unfortunately, one of the factories was burned before it passed under the charge of the Dairy Commissioner. The farmers who owned two of the old cheese factories made application to receive similar terms to those accorded to the patrons of the new factories. This was granted, and eleven factories were in operation during the summer, under the direction of the Dairying Service of the department. The net proceeds from the sales of cheese, after deducting the charge for manufacturing, are to be paid to the farmers who supplied milk. Over $45,806 worth of cheese was

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