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^PREFACE' 
 
 THE DAIRYMENS' ASSOCIATION 
 
 OF THE 
 
 PROVmCE OF QUEBEC. 
 
 i^ E "V^ I El "V7" 
 
 OF THE 
 
 WORK OF THE ASSOCIATION 
 
 FROM 1882 TO 19()0. 
 
 PRINTED BY ORDER OF THE LEGISLATURE. 
 
 QUEBEC 
 
 PRINTED BY CHARLES PAGEAU, 
 
 Printer to his most Excellent Majesty the King. 
 1905. 
 
TO THE MEMBERS OF THE DAIRYMENS' ASSOCIATION OF THE 
 PROVINCE OF QUEBEC. 
 
 In printing to the members of the Dairymens' Association of the Province 
 of Quebec this Review of its work from its creation in 1882 until the end of 
 1900 the secretary is far from feeHng the satisfaction which he had expected. 
 
 Circumstances beyond his control, among the first of which was a long and 
 painful illness, have proveiited him fi-oni giving to the work that close atten- 
 tion, whicli was indispensable to the proper carrying out of the original design. 
 He hopefully relied upon assistance most of which failed him at the last mo- 
 ment. IrL fact not many of the regular lecturers of tlic association are capable 
 of themselves correcting their own contributions and of revising them in the 
 form adopted for similar works of other writers. In justice to those who have 
 taken the trouble, their names appear at the heads of the subjects which they 
 have been good enough to undertake. The acknowledgments of the Association 
 will therefor not miscarry. The works reproduced in the Revi-w have gene- 
 rally been published in their original form of Lectures, so as to retain their 
 originality, their description of things as they are. 
 
 A manual of the Dairy Industry for the use of the Province of Quebec 
 would permit of more method and conciseness, and if, in the near future the 
 Association should decide upon the publication of such a work, it will then be, 
 much easier to transform the Review into a Manual then it has been to revise- 
 the first 18 reports of the Association in the present volume, which, distributed 
 to the present members of the Association, will soon be exhausted. 
 
 Similar works, published in english, in the United States, by Professor J. 
 W. Decker, of the Dairy School of Columbus, Ohio, and in Ontario by Mr. H. 
 H. Dean, Professor of the dairy industry at the Agricultural College of Guelph 
 are highly valued by all who are able to read them. 
 
 Of the 250 pupils who annually attend our Dairy School at St-Hyacinthe 
 95 per cent are French Canadians who would dei-ive the greatest benefit from 
 having similar sources of information in their native language. The necessity 
 for such a work has been recognized on two different occasions in the Province 
 of Quebec ; but the McCarthy Manual, (1891) besides being only superficial, is 
 now old and that of Mr. Gab. Henry 1896 owing to its well recognized value, 
 has been long since exhausted. 
 
 Through the publication of this new n^anual, by facilitating our future 
 butter and cheese makers ; whom it is now proposed to subject to an examina- 
 tion as to fitness ; in the studies necessary to the safe guarding of the precious 
 interests confided to them ; will the association not be acting strictly within 
 the limits of its attribution, true to its programme already fruitful in happy 
 results ? 
 
TO THE MEMBERS 
 
 Errata. 
 
 There are in this volume many errors in the printing, but as they in no 
 way alter the meaning of the text, they need not be specially referred to. More 
 serious mistakes have been committed : 
 
 At page 168, a short work : Superficial ploughing and Rotation, which 
 would have been better placed at the end of The Plan of cultivation, Nos. 1 to 
 73 and at page 171, a deep study on Refrigeration and Refrigerators which 
 without reiteration would have completed the subject Refrigerators in Nos. 
 609-646. These two subjects are not numbered and consequently are not found 
 in the table at the end. 
 
 In the work on The Feeding of farm Animals, pages 192-23 6 and in that 
 on the raising of pigs, pages 236-274 the numbering of the Review has been 
 wrongly interrupted. The summary of the first will be found on page 193 ; 
 of the second page 236. 
 
 Omihsion 
 
 An omission which it is necessary to correct, took place in the list of the 
 farmers directors of the Association who died previous to 1901 ; to the names . 
 already recorded, must be added that of Doctoi' Ad. Bruneau the zealous direc- 
 tor of the Association for the District of Richelieu from 1889 to 1892. 
 
 May this Review, in spite of its imperfections, recall to a large number of 
 our readers pleasant recollections of the annual conventions of the Dairymens' 
 Association, from which each one, who attended, departed with the idea that he 
 had not lost his day, which in the days which are past was sufficient for the 
 happiness of a Roman Emperor. 
 
 The Secretary of the Associ.a.tion (190S-1905). 
 
SMALL FACTORIES 465 
 
 664. — Small factories. 
 
 Dr. C. J. Coulombe, Xlllth Report, p. 44 to 50. 
 
 J. C. Ghapais, Xlllth Report, p. 139. 
 
 E. Ci Bourbeau, XlVth Report, p. 48 to 57. 
 
 Mr. Greig, XlVth Report, p. 126. 
 
 Hon. L. Beaubien, XVth Report, p. 126. 
 
 Discussion, XVIth Report, p. 51 to 52. 
 
 J. N. Paquet and discussion, XVIth Report, p. 77 to 93. 
 
 E. Castel, XVIIth Report, p. 51. 
 
 Milot, XVIIIth Report, p. 59. 
 
 Definition. — By " small factoi'ies," or rather " opposition factories," is to be 
 understood not those newly created ones, frequently of trifling importance, 
 placed in newly colonised districts to help the farmers ; but those which are set 
 up with the view to injure some good existing factories, that have no chance of 
 success, except by ruining some one, and which, in other terms, convert one 
 tiseful factory into two inferior ones. — (E. Boui-beau.) Else, when M. Bourbeau 
 states that : in his opinion, five to six thousand pounds of milk a day are the 
 least that a normal factory should receive ; whereas, there are plenty of those 
 small ones that only get a thousand to twelve hundred pounds, and some fall as 
 low in their receipts as eight hundred pounds, and can only work every other 
 day, even in full summer. 
 
 It is to be observed that it is in cheese districts that this dairy-plague 
 chiefly rages ; and the reason is plain, for the cost of a creamery is much more 
 than that of a ctieesery ; still, the creamery districts are not free, as the com- 
 plaints of M. Chagnon plainly show, (v. XVIIth Report.) 
 
 " And in these small factories , so poorly supplied with milk that the maker 
 even in summer, is compelled to receive milk only every other day ; it is easy 
 to see that all the milk that arrives there must be gone off and spoiled to such 
 an extent that no good article can be made from it, to say nothing of the patron 
 losing an eighth or a tenth in the yield. 
 
 " And more ; the makers at these small factories, hardly able to live on the 
 meagre produce of their work, have not the means of providing a fit place for 
 their business ; their tiny factories, built a la diable, in a hurry, are too hot in 
 summer and too cold in winter, to permit of the proper ripening of the cheese • 
 and sometimes, even the whole of the fittings of the factory are most inferior. 
 
 " Under such conditions, the maker can have no taste for his trade ■ and 
 not seldom does he do his work carelessly, even if the whole establishment is not 
 in a filthy state. 
 30 
 
466 SMALL FACTORIES 
 
 " Generally speaking, these makers are not members of the Dairymen's 
 Association ; they are outside the syndicates, have never visited the Dairy- 
 school, and, in consequence cannot keep themselves au courant of the progress 
 and improvements in the method of manufacture ; only apprentices too often ; 
 merely just a sketch. 
 
 " It is, too, in these little factories that we meet with makers who strive to 
 get large yields at the expense of quality, and then send out their cheese in a 
 green state, hardly out of the press, so as to make it weigh well, and thus pre- 
 yent the discovery of those defects that ripening would make perceptible. 
 
 " And it is in such factories that the maker tries to increase his profits by 
 clandestinely making butter before he makes cheese {from, the same milk), and 
 thus sends out half -skims instead of full-milk goods, and that without stamp- 
 ing them with the proper legal trade-mark. 
 
 " These are, in a few words, the chief troubles caused by the opposition 
 factories, those small factories, the worst enemies of the dairy-trade of this 
 country. 
 
 " 1. They discourage the patrons of these factories because they are not 
 well paid for their milk ; 
 
 " 2. They greatly injure our reputation in the foreign markets. " 
 
 Causes., — The true causes of this deplorable state of things exist in the igno- 
 rance of our farmers, who encourage the small factories, of their real interests ' 
 in the spirit of jealousy and rivalry which often encourage their erection ; apd 
 in the unlimited liberty that the law allows them. As to the pretexts, there 
 are plenty of them, some open, others concealed, such as : distance to be traversed, 
 bad roads, spite to be gratified, annoyance at refusal of milk by a- conscientious 
 maker, or caused by false reports of rascally competitors. ' 
 
 Remedies. — These are easier to point out than to apply. 
 
 The first and more eflPective would be to enlighten the farmers, ■ to make 
 them see how these small factories injure them, the advantages to be derived 
 in money by the existence of large factories, better planned, better equipped, 
 better managed, yielding more products of better quality and, consequently, 
 making the milk more profitable. When they understand their interests better, 
 they will cease to encourage new establishments. 
 
 Relying on the moral influence of the Association, we also patronised com- 
 pulsory syndicates and parochial cooperation (1), which latter has proved to be, in 
 some peculiar cases at least, an effective remedy for the destruction of that 
 animosity, that spirit of faction wherein comes the trouble. The agreement 
 even between the proprietors of the presently existent small factories might 
 results from it, as has long ago taken place in Ontario. 
 
 M. J. de L. Tach6 looked rather for tlie remedy in legal restrictions author- 
 sing the existence of only a limited number of factories, each realising the es- 
 
SMALL FACTORIES 467 
 
 sential of a large establishment as to the number of cows and the extent of land 
 supplying it, — -with an indemnity, equal in value to the abolished factories — 
 the necessary cartage of the milk to be done by the factory, — besides the obli- 
 gation to furnish these central factories with apparatus for the making of both 
 butter and cheese. The application of such a law not to be obligatory " of 
 right " — de plein droit, but with the consent and with the request of the majo- 
 rity of those interested in each ditsrict. 
 
 The difficulty of getting such a law passed, — law bearing hard upon the 
 freedom of trade, suggested to M. Castel the idea of simply extending to dairies 
 the existing laws concerning the health of manufactories, the greater number of 
 those troublesome little factories being so badly arranged and conducted that 
 the application of those laws would put an end to them. 
 
 Mr. McGowan thought that a simple municipal order at the request signed 
 by a certain number of patrons representing a minimum of the number of the 
 cows would be sufficient. (?) 
 
 The suppression of the most ordinary, most plausible, most avowable pre- 
 text for the erection of an opposition factory, would result from the establish- 
 ed custom, as in Ontario, in making the factory itself do the cartage of the 
 milk. The improvement even of the roads, or the adoption of central factories, 
 with skimming posts, would, by making the carriage easier, greatly diminish 
 the importance assigned to this argument. 
 
 The obligation imposed to the patrons on the owners of fitting up the fac- 
 tories for the making, of both butter and cheese, a thing out of the question in 
 very small factories, is in itself alone likely to do away with some of them. The 
 competition of a well patronised creamery may have the same effect in cheesery- 
 districts. 
 
 And, lastly, any thing thac can embarass still more the financial position 
 of these small affairs, already so precarious, is likely to lessen their number : 
 such as the adoption of a special " mark of approbation " given to first-class 
 products of syndicated factories ; such as, if the trade — which neglects this ques- 
 tion too much — would interfere, the adoption of a scale of prices really adapted 
 to the various qualities of the goods, almost always deficient in the small oppo- 
 sition factories. 
 
 A last word as to false reports. An obligation impressed on the makers 
 to make oath as to the truth of their reports of the quantities made, would 
 indisputably get rid of a certain number of these false reports ; but an efficient 
 superintendance would be still more urgent. M. Milot, at St- Jerome, in 1899, 
 prepared for this purpose, the following plan : 
 
 M. Milot. — -I have heard about the intrigue that is going on concerning 
 the weighing of the milk. I think that the duty of opposing this state of things 
 should fall to each inspector. He ought to prove, to his own satisfaction, the 
 yield from the milk each time, and make a report of his tests for one or two 
 
468 TRADE IN DAIRY- PEODUCTS 
 
 factories. He should go thither himself, make a conscientious investigation, 
 watch the scales and the maker. He should receive the milk, inspect it to see 
 that it is not fraudulent, and then pass the day at the factory to superintend 
 the work of the maker. He should report upon this work, thus : At such a date, 
 in such a factory, I myself made the cheese, and the yield was a pound for so 
 many pounds of milk. Then, the inspectors should, monthly, report on these 
 operations to the Association which would publish a pamphlet containing the 
 result of the tests. Thus, I think, we should arrive at a means of efficientlj^ 
 controlling these false returns. When any patrons blamed a maker for not giv- 
 ing them as much as others gave, he could take the official bulletin of the Asso- 
 ciation, and say : Look ; if other makers profess that they make more, they 
 deceive you. It is such means that I would suggest should be employed to put 
 an end to false returns. 
 
 M. E. Castel. — An excellent idea, indeed. It seems that our inspectors could 
 easily supply this information, and it might be published in the Journal d'Agri - 
 culture that appears on the 22nd of the month. 
 
 The Trade ir) Dairy-products. 
 
 Under this head are arranged, condensed, and re-cast the following essays , 
 etc : 
 
 Mr. Lynch : The universal trade in dairy-products, IVth R., suppl. p. 24 
 to 42. 
 
 M. Herreboudt : The dairy-trade and discussion, IXthR. p. 51 to 56 and 
 128 to 132. 
 
 Aug. Dupuis : Trade with the West-Indies, Xth R. p. 33 to 37. 
 
 E. MacCarthy : Report (pro parte) p. 192 to 200 and p. 208 to 216 
 
 Discussion on the purchase of cheese according to quality, Vllth R. p. 53 
 to 64. V 
 
 Discussion on the weigljing of cheese and butter, Xllth R. p.' 72 to 79 and 
 152 to 154. 
 
 J. de L. Tach^ : Address, Xlllth R. p. 73 to 75. 
 
 E. P. Bonder : Speech, Xlllth R. p. 164 to 168. 
 
 Prof. Robertson : Cheese-mark, XlVth R. p. 297 to 301. 
 
 A. W. Grant : Speech, XlVth R. p. 301 to 303. 
 
 A. A. Ayer : Lecture, XlVth R. p. 239 to 244. 
 
TRADE IN DAIRY-PRODUCTS 4B9'' 
 
 M. Parmelee ; J. Ward and Barnard : Discussion, XlVth R. p. 305 to 310. 
 
 Circular of the Federal Dept. of Ao-riculture and discussion, XVth R. p. 
 73 to 83. 
 
 R. A. Lister : Resume of the speacli of by M. Chapais, XVth 
 
 R. p. 132 to 133. 
 
 E. Castel : Question of "French Cheese", XVth R. p. 189 to 193. 
 
 Hon. S. Foster : Remark on the rates of freight, XVIIth R. p. 112 to 113. 
 
 Summary. 
 
 655. — Forewords; 656. — General observation; 657. — The seller; 658. — The 
 buyer; 659. — Competition; 660. — Speculation; 661. — Fixing the price; 662. — 
 Delivery of goods ; 663. — Settlement ; 664. — Utility of a broker (intermediaire); 
 665. — The general market ; 666. — Means of carriage. 
 
 655. — Forewords. 
 
 All manufactures have for their object the conversion of certain raw ma- 
 terials into products of a superior value, increased by the work expended in 
 their transformation from the aforesaid raw materials into their present finished 
 condition ; the greater this difference, the more prosperous will be any given 
 manufacture. 
 
 The essays condensed under the previous headings of this re-cast have for 
 theii' object the teaching of the increasing of this difference, either by lowering 
 the cost price of the raw material of the dairy, i. e., milk ; or by increasing the 
 value of the principal products, i. e., butter and cheese ; or by lessening the 
 cost of manipulation, i. e., the by-products, bacon and pork. 
 
 But the possession of products of great value is not enough ; this value 
 must be realised in ringing and current coin (in English — in hard cash) ; this is 
 the business of trade, and it is our dutj^ now to draw from the reports the var- 
 ious general considerations of commercial dealings which can be found in the 
 communications or discussions contained therein. 
 
 665. — General observations. 
 
 Two parties are necessarily concerned in a commercial transaction ; the 
 seller and the buyer, and three acts are therein performed ; the agreement as to 
 price, the delivery of the goods, and the payment in settlement. The correct- 
 ness of these three acts and the establishment of satisfactory relations between 
 
4*70 TRADE IN DAIRY-PKODUCTS 
 
 the two parties would be extremely difficult to arrange, seeing how their inter- 
 ests diverge, unless both buyer and seller were guided by a spirit of justice, 
 and unless the restraining effect of competition had full play ; although simple 
 spectators of the transaction, the competitors must all be taken into considera- 
 tion by the contracting parties. The whole number of the competitors that 
 enter into the competition' for the purchase or sale of an article constitute the 
 " Market." Besides, there is a parasitical element whose dabbling in the market 
 warps it and at times compromises its course : the speculator. 
 
 657. — The seller. 
 
 Whether he is the sole one interested in the sale, or if he represents one or 
 more persons interested, the duties of the seller are the same. But before set- 
 tling what these duties are, let us first enquire who, in our present system, is th« 
 real person interested in the sale. At first it would seem that it is the patron 
 alone to whom the title belong ; since it is he who is paid* for his milk or fat by 
 the dividend, he benefits by or is injured by all the changes of the market ; this 
 would be absolutely correct if the market price never varied ; but this is not the 
 case ; the price varies or is supposed to vary according to the quality and the 
 variations of price according to quality, are of no interest to the patrons but 
 only to the makers, in the cases (which are the general rule) where the latter 
 are engaged by contract to make goods of the highest quality, that shall fetch 
 the highest market-price. 
 
 Whoever may be in reality the one that profits by the sale and whether 
 the seller is acting on his own account, as the represeatative of others, or in 
 some intermediate position, he must : 1. be open and honest towards the buyer 
 and never try to delude him by false statements or deception ; 2. he must be 
 moderate in his demands and be satisfied with a reasonable profit ; 3. firm he 
 must be in his fair claims and not sacrifice too easily his own or especially his 
 principal's interests, counting on the natural play of competition ; 4. without 
 being too distrustful, he must always be watchful of his chapman (1) and that 
 he may run no risk of being taken in, he must keep a sharp eye on the course 
 of the market ; 5. when a maker is acting as seller and fails in getting the 
 highest current price, he is too often given, to save his credit, to have recourse 
 to evasions to conceal his defeat, and will go so far as to pay the difference out 
 of his own pocket, even were he not obliged to do so by his contract. Doubt- 
 less he cannot be accused of robbing any one ; but such a way of acting is clear- 
 ly devoid of candour and evidently proceeds from that spirit of unlimited com- 
 petition between makers that leads, besides, to false-weights, and statements fal- 
 sified for the purpose of showing extra yields, practices exposed in a previous 
 part of this abstract ; 6. he must sell at the proper time, that is when the goods 
 
 (I) Chapman means rfeaer ; compare C joenA^jren, the mercliants'haven ; C'Aeap«i(ie, a street 
 in the city of London ; horse coper, a dealer in horses. — \. R. J. p. 
 
TRADE IN DAIRY- PRODUCTS 471 
 
 have reached their best condition and not overpast it ; this would indicate 
 a monthly sale, and forbids the sale of green cheese, less than from 15 to 20 
 days old, in summer, apd 20 to 25 days in the fall. 
 
 658.— The Buyer. 
 
 The duties of the buyer are pretty much reciprocal with those of the seller, 
 and up to No. 4, inclusive, may be expressed in the same terms. 5. He must 
 never by any dodge or compliance assist the maker in cloaking a bad sale, espe- 
 cially by putting on the bill the full price and making up the difference by a 
 sham supply of tools, etc, 6. He should fix for different qualities prices cor- 
 responding really and fairly with the different qualities, and not, as is too gene- 
 rally done, pay indifferently nearly the same price for all. Such dealing as this 
 is calculated to discourage makers and does not recompense them, even morally, 
 for the trouble they take to make the best quality ; beside that the credit of our 
 cheese cannot but suffer from it, and our trade runs the risk of being injured. 
 It has been proposed, too, that buyers should make a difference between the 
 goods from syndicated and non-syndicated factories, to encourage all makers to 
 join syndicates ; but is not that equivalent to asking the trade to take indirectly, 
 or even directly, upon itself the costs of inspection incurred by the makers ? 
 
 Beside, it is by no means proved that the same price is universally paid 
 for goods without quality being taken into account ; and any maker may assert 
 that he has received the full price (backing his assertion by the dividend-list), 
 when in reality he has sold for a lower and a really reasonable price. 
 
 659. — Competition. 
 
 When a seller or a buyer finds himself in competition with a compeer over 
 a lot of goods, he must employ none but fair methods to get the better of his 
 competitor ; he must avoid above all calumny, untruths, malevolent insinua- 
 tions, unfounded disparagement, and all improper dod<jes. One cannot, of course, 
 find fault with the buyer if he appears on the scene when he knows that he shall 
 find no rival there ; but it is not praise-worthy practice to get rid of rivals by 
 false pretences or by secret understandings that savour of conspiracy. For the 
 seller, the greater the competition the better is his position ; so several have 
 tried, not unsuccessfully, by taking their goods to Montreal to excite greater 
 rivalry among the buyers. To this end, the best plan still is to sell by auction 
 in the sale-rooms, some of which are to be found in Ontario, and at St-Hyacin- 
 the, Sherbrooke, and Chicoutimi, in this province. Competition under these 
 conditions is open and is carried on in the most healthy and efficacious manner. 
 
4Y2 TRADE m DAIRY-P ODUCTS 
 
 660. — Speculation. 
 
 Speculation of the kind founded on carefully thought out forecast of the 
 future position of the market and consisting in the purchase or sale of actually- 
 existing goods in accordance with that forecast, is perfectly legitimate and of 
 the very essence of trade ; but, as it is dependent on contingencies, requires 
 great foresight and can only answer when it is backed by large capital, not 
 easily deranged by a sudden loss even if of importance; so, speculation must be left 
 to wholesale dealers. Agg,in, it becomes immoral and deserving of the name of 
 " stock -jobbing " (agiotage) when it depends upon fictitious goods, is not backed 
 by real funds, and only expects to realise profits by chance events ; it then be- 
 comes pure gambling on the exchange, in which a sensible honest man would 
 not take part, seeing that the old story of the earthen and the iron pots is no- • 
 where more applicable. Do not speculate ; distrust all who do ; that is all 
 there is to say about speculation. 
 
 661. — Settling the price. 
 
 Fixing the price presupposes the knowledge of the goods dealt in, the 
 buyer then is expected to make himself thoroughly acquainted with them, by 
 as complete an examination as he may care to make, and the seller must facilitate 
 this examination and do nothing to falsify the result. This knowledge is com- 
 plete when it bears on the quality and the weight. 
 
 The determination of the quality presupposes that the buyer is an expert ' 
 and he must be ; but, as it is almost impossible to expect that the most skillful 
 shall never make a mistake, it has been proposed, on the one side, to facilitate his 
 task by a mark, previously affixed by the inspector, on goods of the first quality, 
 and on the other, there has been appointed, under the patronage of tlie Federal 
 Department of Agriculture, a service of cheese-inspection, at Montreal, (XIV 
 Report, p. 300, with a view to the avoidance or pleasant regulation of the diffi- 
 culties that may arise, as regards quality, between buyers and sellers. 
 
 The second element in the settling of price is the weight. The weighing 
 should, first, be made with good scales, and with this view a hanging scale is 
 recommended as the most accurate ; then come care and skill ; lastly, honesty, 
 for it is a clear case of robbery to use knowingly false weights and false scales. 
 Weighings done under these conditions will leave no room for any difference 
 with a pair of master or test scales equally well made, unless the difference be 
 caused by evaporation or by leakage between the two weighings which should 
 not cause any dispute. As to the matter of these verifying scales, here are the 
 opinions expressed by a committee instructed to study the question at the St- 
 Hyacinthe Convention in 1893. : 
 
 1. That cheese, being sold by wholesale, ought to be weighd as such, for^ 
 the verification of the weight marked on the boxes, i. e., that for a lot of cheasreet 
 
TRADE IN DAIRY-PRODUCTri 4'73- 
 
 less than 200 boxes, five boxes ought to be weighed together at once ; and when 
 over 100 boxes, there ought to be weighed in the same way, five boxes per cent.; 
 this weighing being made with the beam of the scales raised. 
 
 2. That, if the weight of the cheese delivered at Montreal is to continue to 
 be verified by the weighing of a few isolated cheeses, the weight verified be 
 fixed by the beam of the scales being level, all the fractions going to the good 
 of the buyer. 
 
 And we advise that buyers adopt one or the other of the systems, and no- 
 tify the secretary of the Dairymen's Association of the Province of Quebec of 
 their decision before the 1st of April, 1894. 
 
 As an amendment to the conclusions of the preceding report. 
 
 M. J. de L. Tache, seconded by Mr. S. A. Fisher, proposed : 1. That the 
 association of butter and cheese buyers of Montreal be requested to publish the 
 practical rules showing how the weighing of butter and cheese is to be done, in 
 order to avoid the differences arising from the mode of proceeding adopted by 
 the various public weighers ; these rules ought to declare, among other things, 
 that the beam of the scales being level, shall give the weight marked on the 
 boxes ; 
 
 2. That, the weighing at Montreal being done to test the weighing at the 
 factories, it is a matter of importance that a sufficient number of boxes of cheese 
 or tubs of butter should be re-weighed, and that in the opinion of this meeting 
 this proportion should be fi:xed at 10 per cent for boxes of cheese, and 20 per 
 cent for tubs of butter. 
 
 3. That notice be given to the society of public weighers accredited to the 
 Board of Montreal, whose intervention should have the effect of avoiding or 
 regulating any dispute. 
 
 The third element is a knowledge of the present state of the market ; we. 
 of course, suppose that both buyer and seller are equally well informed, which 
 is easy enough to-day, considering the diffusion everywhere of the papers, 
 the ease of travelling, and postage facilities. 
 
 When agreed on these three points, it is easy for the parties to understand 
 one another, with a little moderation, although the interest of the buyer be to 
 pay as little as possible and that of the seller to get the highest possible price ; 
 each of the two will have done very well by settling on a fair price, one that 
 will assure each a fair profit. 
 
 662. — Delivery. 
 
 The goods delivered must be not only identical with and equivalent to those 
 
 promised and bought, a? is sufficient for such trades as are carried on by samples,, 
 
 "t must be the very same as were bargained for, for here, especially as to- 
 
 '"^e, each cheese has its own individual quality. The delivery must be made 
 
474 TDlDE IN BAtKT-PBODTTCTS 
 
 on the date, at the place, and in the manner stipulated for, or in conformity with, 
 the custom of the trade : such are the duties of the seller. To prevent certain 
 abuses under this head, it has been proposed to render obligatory to stamp the 
 cheeses with the date, or at least with the month in which it was made. On the 
 buyer's side, he must verify at once the goods delivered, or admit them to be "all 
 right " without verification, but without power of second thoughts. 
 
 Where is, and where ought to be place of delivery ? Most bargains are clos- 
 ed " deliverable at Montreal ", but this throws upon the seller all the risk of 
 ■damage, loss, upsets on the road, and exposes him to unfair, ruinous " cuts " on 
 the quality as well as on weight, if the buyer does not find his bargain up to 
 his expectations. 
 
 " The system of selling at the factory would do away with all this bother ; 
 then, the seller would pay what he promised ; and the buyer would deliver the 
 goods that he promised ; thus conducted, the whole cheese business would rest 
 on a better foundation. This past season, there have been terrible " cuts " all 
 over the Province of Quebec, except in some localities where they have adopted 
 a different system. I think it is possible to adopt generally the system vre have 
 here ; that is, the system of delivery at the factory. In our syndicate, three 
 years ago, the members entered into an agreement by which they were not to 
 sell until the cheese had been inspected at the factory and the quality esta- 
 blished ; and, for the three successive seasons that we have sold in that way, we 
 have found the buyers as anxious as ever to get our cheese at top prices. They 
 sent men competent to judge the cheese at the factories, instead of having to 
 make " cuts " at Montreal and thus arouse hard feelings on the part of the sel- 
 lers towards the buyers of Montreal houses. Our business has gone on as smoothly 
 as possible, and we have secured as good prices as other localities, without suf- 
 fering the annoyance and loss occasioned by the practice of " cutting. " Now, it 
 seems to me that this is the best plan. It is to the interest of bu^-ers, as well 
 as of sellers, to conduct their trading on good business principles, but it is not a 
 good business principle to promise a certain price and then pay a lower price. 
 Under that system, the unscrupulous buyer does much harm. The unfortunate 
 makers are crushed between the Montreal houses and their contract with their 
 patrons. Now, I say, that, in the whole Pro\'ince of Quebec, it would be pos- 
 sible to adopt the practice I propound. There is another feature ; if that system 
 were generally adopted, there would be employment for tho^e who have 1 iarned 
 their business and know what good cheese is, and having tried that system,- as 
 we have done in our district, I am sure you would not return to the old way- of 
 sending your cheese to Montreal and submitting to " cuts, " as has been done 
 during the past year." — Parmdae. 
 
 663. — Selling (payment). 
 
 This is to be done at the time and place agreed upon, and as to these pQet 
 difficulties seldom arise ; but it ought also to correspond exactly with t^ 
 
.TRADE IN DAIKY-PRODUCTS 475 
 
 lity and weight bought, and in accordance with the price agreed upon, which 
 would do away with the too common practice of " cutting ". Here are a few 
 extracts from the Report fis to this : 
 
 " The buyer, knowing that by buying " deliverable at Montreal, he will be 
 able, if he wishes, supposing that he thinks he has paid too much, to save him- 
 self by " cutting " the price ; he comes to the factory and agrees to pay a little 
 more than the cheese is really worth ; the goods are sent to Montreal, and al- 
 though they are first-rate, the maker learns some time afterwards, to his great 
 surprise, that he has been " cut ". With such a system in operation, it pretty 
 often happens that a good maker loses the whole of his salary, so hardly earned, 
 and his reputation as maker as well. — Parmelee. 
 
 When a buyer has bought from you never raind what, at full market price, 
 he takes it to Montreal, and there, if the goods and the market are both satis- 
 factory to him, he accepts them without a word ; but if not, he only accepts 
 the goods after having cut the price. 
 
 The maker will thus have to suffer a cut, although his cheese, etc., may be 
 of the best quality for some other market. It is the buyer's business to see, 
 before buying, if your cheese is of the quality he is in need of. He (the seller), 
 if the cheese he finds fault with is good, aud of the regular Canadian type, 
 obliges the buyer to take it at the stipulated price, whether it does or does not 
 suit the particular taste of his customer. You cannot force the buyer to buy if 
 he does not want to buy ; but if he does buy, and in that act prevents others 
 from buying, he can be compelled to fulfil his engagement. — Robinson. 
 
 664. — Utility o^ Middlemen. 
 
 " I understand some people fancy it would be a great blessing if these mi- 
 serable butter and cheese merchants were swept o\it of existence. They could 
 go over to England with their products themselves. Why not try it ? Other 
 farmers have tried it and failed, perhaps yon. could do better. How would you 
 proceed ? You would send a man over to sell the goods, and would you know 
 where to place them ? Do you know where to send your representative ? Shall 
 you send him to London, or to Southampton or Plymouth, or to Bristol or Car- 
 diff ; to Liverpool or Birmino-ham ; to Hull, Dundee or Edinburgh or Glasgow ? 
 Could one man do the work of hundreds of men ? Each place wants its own 
 class of goods. He must know where to place the soft cheese, where to place 
 the firm cheese, where to place the colored cheese, where to place the small and 
 where to place the large cheese, and where to send this flavor and that flavor. 
 Do you feel so sure that you know all about it ? Have you spent all your life 
 at it ? Do you think it is possible that there is a man with such an extensive 
 experience that ho could see to all these things and place every cheese just where 
 jt ought to go ? I have spent 80 years at it, and I don't know how to do it per- 
 
 ';qtly myself, and if any one here thinks he can do it let him try it' . — A. A. 
 
 coiK- 
 
 & 
 
476 TRADE IN DAIRY-PRODUCTS 
 
 666. — General Market. 
 
 And now let us consider no longer one specified transaction but the trade 
 in dairy-produts as a whole, the general market of these goods. The actors whom 
 we have seen at work up to the present are no longer anything but the middle- 
 men between the producer and the consumer, between the owners of the herds 
 of milch-cows and the townsmen that eat the butter and cheese, or the people of 
 countries incapable of producing these goods in quantities suiEcient for their 
 consumption. 
 
 As regards its position as the supplier of dairy-products, Canada find," it- 
 self in competition with powerful rivals on the English market, the only one on 
 which it does business at present. Under another title of this re-cast will be 
 condensed the scanty information on these competitors, scattered ov!.r the re- 
 ports. Here, we will only quote the following : Australia, New-Zealand, Con- 
 tinental Europe, Denmark, Sweden, Holland, France, and latterly, Siberia and 
 Finland. To supply the English consumer with goods of a better quality or at 
 a lower price for an equal quality, that is where we should limit our competition 
 with these countries : it is to this that tends all the previous work of this re- 
 cast. 
 
 To vary our production, increase the proportion of butter, the demand for 
 which is greater than for cheese, and of which the proportion we supply is but 
 trifiing; to add to the rest the making of condensed milk, there, again, is a trade- 
 policy briefly hinted at in this re-cast. 
 
 Lastly, there is no reason why, ceasing to confine ourselves to the English 
 market, we should not attack others-, according to the advice, though without 
 practical results, as to cheese, and the Belgian market of M. Herreboudt, in 1890 
 (IXth Report), and of, Mr Macarthy and M. Aug. Dupuis for butter, and the 
 Colonial markets in 1891 (Xth. Eeport). 
 
 666. — Means of carriage. 
 
 One consideration thai? belongs rather naturally to the present title is that 
 of the means of carriage of dairy-goods. 
 
 As to the security of carriage by railroads, or by steamers, therai-iaothino- 
 to be added to what was said when we spoke of refrigeration. 
 
 As to the railroad charges, there inconsistency caused Mr. H. S. Foster, in 
 1898 (XVIIth. Report), to propose resolutions in favour of a tariff proportionate 
 to the distance travelled. 
 
 Dairying abroad. 
 
 If it be necessary to know, in its entirety and details, our own business 
 in order to be in a position to improve it in the best and quickest way, i^"' 
 
TRADE IN DAIRY-PEODUCTS 47*7 
 
 not the less fitting, casting our eyes on our neighbours at work on the same li- 
 nes, to investigate the state of their affairs, and to endeavour to find out in- 
 struction and encouragement for ours in the comparison we may make between 
 them. It is Jn conformity with this principle that we find in the reports and are 
 about to condense, under the above heading, the following essays under the 
 numbers that continue the series of this re-cast. 
 
 667. — E. Bourbeau and J. A. Plamondon, Report of their tour through On- 
 tario, XVth. Report pp. 250 to 254. 
 
 668-671. — M, Macdonald and E. Castel, Report of the delegates of the 
 Dairymen's Association of the province of Quebec to the Convention of the West- 
 Ontario Dairy- Association, XVIth. Report pp. 97 to 114. 
 
 677-681. — Alb. Woodward : Dairying in Prince Edward's Island, XVIth. 
 Report pp. 177 to 184. 
 
 682. — The abb^ Beaudry : Dairying in Manitoba. Xth. Report pp. 38 to 44. 
 683-690. — Sam Lowe : Colonial dairying, XVIIth. Report pp. 174 to 198. 
 691. — Ed. A. Barnard : Journey to Vermont, Xth. Report pp. 50 to 55. 
 
 692-693. — G. Henry and E. Bourbeau, Wisconsin, XYIth. Report pp. 124 
 to 139. 
 
 694. — G. A. Gigault : Address {pro parte) Xlllth. Report pp. 91 to 95. 
 
 695. — Alberu Forcot : Notes of dairying in Normandy, XVth. Report pp. 
 41 to 46. 
 
 667. — Messes. Bourbeau and Plamondon, Ontario. 
 
 These commissionersa attach great importance on the cheeseries they visited, 
 the smallest, that at-Napanee, belonging to Mr. Jas. Burns, receiving 10,000 lbs. 
 of milk a day, while the largest, a cooperative one at Tamworth, with an an- 
 nual turn out of 625 tons received on an average at least 75,000 lbs. of milk. 
 
 Twenty thousand pounds are almost always reached (Centerville, Beach- 
 ville, etc.) and often exceeded (Dominion cheesery 24,000 to 35,000 ; Harris- 
 ville, cheesery, 35,000 to 45,000 etc.) 
 
 This great development depends on the good state of the roads, on which 
 loads of 4 to 6,000 lbs. of milk can be carried 6 to 7 miles. Thus, though the 
 carriage by the factory or by conti'act is by far the more common, the adoption 
 of the other plan, as at Brockville, and Newry, is not so burdensome as when 
 the factories are small. The cost of carriage is from 32 cents to 55 cts the 1,000 
 lbs. for two factories of 18,000 and 30,000 lbs., respectively. 
 
 The charge for making, including carriage of milk, varies from 1| cts to 
 "■^5, out of which the maker gets from 0.725 to 0.55. Everywhere the milk 
 '^,for according to its richness. 
 
4*78 TRADE IN DARIT PRODUCTS 
 
 Among the fa3tori6s visited, two only are fitted for butter making in win- 
 ter, at Black Creek and Beachville ; in the latter the charge for butter-making 
 is 4 cts, and for cheese 1| cts, carriage included. 
 
 An innovation was found at two places. Dominion and Black Creek, both 
 cheeseries, in which a piggery was added for the utilisation of the whey. At 
 Dominion, daily receiving 30,000 lbs., the piggery left a profit of a thousand 
 dollars the first year. 
 
 The cheese, to weigh 80 lbs. each when ripe, are remarkable for their uni- 
 formity and the neatness of their packing. They are sold by auction at the 
 different " Cheese-halls," where the selection of the factories always fetch the 
 highest prices ; this is an encouragement to makers to strive to enrol themselves 
 in the selection of the factories {choix des fahriques). Lastly, to the West of 
 Brockville especially, all sales of cheese are made " deliverable at the factory, ' 
 which is the best .plan, seeing that the buyers are experienced men, almost all of 
 them being old and skilled makers. 
 
 669. — Messrs. Macdonald and Castel. — Ontario. 
 
 Sent by our Association to the Convention of the West-Ontario Dairymen's 
 Association, held at Brantford 19th and 21st January 1897, Messrs. Macdonald 
 and Castel presented their report, of which the following is a concise abstract. 
 
 Ontario Agricultural College. 
 
 Founded in 1874, this College, better known as " The Guelph School ", is 
 admirably situated, fitted up, and equipped, both for scientific education and 
 that practical work which serves as a complement to theoretical studies. 
 
 Let us notice, as directly needed by and applicable to our Quebec agricul- 
 tural schools, the practical lessons that are given here in the difficult art of 
 judging cattle. The animals are brought into a convenient hall, where the 
 students receive their lessons, and are themselves frequently exercised in the art. 
 
 Two years is the course of study, both in practice and theorj\ The students 
 work on the fai'm, for which work they receive pay. 
 
 Since 1887, a third year has been added to the course for the benefit of 
 those who wish to prepare themselves to teach agriculture, horticulture, breed- 
 ing, dairying, etc. 
 
 The students have to pass an examination on entrance. Those who do not 
 satisfy the examiners have to follow, in the college, a preparatory course before 
 entering upon the regular work of, the institution. 
 
 The college is thus guaranteed against the ignorance of the students who 
 would leave it " fruits sees " (in English, plucked), and would reenter the world 
 as incapable as when they filtered Guelph. 
 
TRADE IN DArBY-PRODUCTS 479' 
 
 To the college is attached an experiment -station the work of which has as- 
 sisted in winning for it the entire confidence of the farmers of the province,, 
 more than 15,000 of wh(jm visited the College and the Station during June last. 
 
 Since 1893, there has been added a Dairy-school, which met with great 
 success from the date of its inception, and, since that time, has had to be great- 
 ly enlarged. It only receives each winter a single series of at most 50 students, 
 for a course of two months. The number of students that applied each winter 
 soon led to the opening of another school at Kingston, and finally, last year, a 
 third was erected at Strathroy. Later, we shall talk more fully about these two 
 latter. 
 
 The creamery at Guelph is very well arranged, though not quite perfect as 
 regards the reception of the milk. 
 
 Professor Deati, who is in charge of the Dairy-school at Guelph, carries on 
 the pasteurisation of the milk and the use of ferments in butter-making. He 
 appears satisfied with the results of this practice. Nothing can be more simple 
 than the apparatus used for pasteurising ; a square box, lined with galvanised 
 sheet-iron ; heated by steam, the water is brought to the proper temperature ;, 
 the cans of cream are placed in it, and the cream gently stirred during the pro- 
 cess. Such an apparatus is within the reach of the smallest creameries. The 
 skimmilk and the whey are both pasteurised before being returned to the pa- 
 trons, and thus reach the farm in a most perfect state of preservation. 
 
 To the Dairy-school at Guelph a herd of cows is annexed, which enables 
 the students to learn how to produce milk of good quality in the cheapest way. 
 Daily, the milk of each milking is weighed, and the yield of each cow is in- 
 scribed on a placard, opposite to her name over her stall. 
 
 The present cost of each cow's ration, posted in the cowhouse, is 13 cts a 
 day. All the cows that we saw, although for the most part far advanced in 
 their milking-period, earned more than their food cost. 
 
 669. — Dairy-Schools of Strathroy and Kingston. 
 
 At 100 miles West of Guelph, a new dairy -school was set up at Strathroy,. 
 in 1895. — It is a pretty building of white brick, in which the ventilation and 
 fitting up are thoroughly arranged, except, as to the reception of the milk. The 
 engine and boiler are placed in a cellar in the rear of the main building, in which 
 is found to the right, on entering, the creamery and all its necessary rooms ; to 
 the lert, the manager's ofiice, the cheesery, etc. The class-rooms, and the stu- 
 dents' bath-and dressing-rooms, the clothes-rooms, etc., are in the upper story. 
 The whole is remarkable for its cleanliness and the great abundance of light. 
 
 The Kingston School is older than that of Strathroy ; it was founded by 
 the private initiative of the friends of dairying in East-Ontario, assisted by the 
 
480 TRADE IN DATEY-PRODUCTS 
 
 Federal Dairy-Commissioner and Kingston University. It is only fair to say 
 that the municipality of Kingston gave the building and site of the old " Colle- 
 giate Institute " to make room for this dairy-school. Finding therein the ne- 
 cessary class-rooms, the founders of the Kingston school limited themselves to 
 the erection of a creamery and a cheesery. At each end of the school, under a 
 covered porch, is arranged, at a certain height, an opening into both the cream- 
 ery and the cheesery, and a view of the reception-platform ; this allows the 
 milk brought by each patron to be received by the maker by means of a crane 
 worked from the inside ; thus, the patrons cannot by any means get on to the 
 platform during the reception of the Milk. 
 
 These two schools give courses, generally of two weeks ; a student may at- 
 tend several courses during the same winter. 
 
 The three schools are carried on. under the control' of the Ontario Depart- 
 ment of Agriculture ; they are all three directed by Dr. Miles, President of the 
 Ouelph College ; each of them has a local superintendent, responsible to the 
 Director, who, himself, is responsible to the Minister. 
 
 670.— The Farms. 
 
 The Delegates visited several farms, and among them Bow Park, of 900 
 acres and that of Capt. Millay, of 500. The former is devoted especially to the 
 sale of milk or of cream ; butter is only made at a make-shift. The 200 cows 
 and the rest of the stock consume almost the whole of the crops of the farm and 
 the dung they make is carted at once to the place where it is to be used. All 
 the other farms have a large stock of cattle, for it is considered that the produc- 
 tion of a great lot of muck is the only means of preserving the fertility of the 
 soil. The ploughing and water-furrowing are generally very well done. 
 
 671. — The ConventioW. 
 
 The delegates met with a most agreeable reception from their brethren of 
 Ontario. The account given by Mr. Macdonald of the progress of dair^ang in 
 the province of Quebec, and particularly of the rapid development of butter- 
 making, under the influence of the bonus granted by the provincial government 
 and the facilities of cold-freightage, were saluted by the most hearty applause. 
 
 The whole of the programme of the Brantford Convention will not be re- 
 viewed here, but a few of the most keenly discussed points and the solutions 
 adopted will be briefly noticed. 
 
 In the first place, the meeting condemned the uge of turnips and any other 
 plant capable of injuring the flavour or odor of milk. 
 
 It recommended the use, in ripening-rooms, of thermometers to regulate the 
 temperature and a psychrometer to regulate the moisture. These two instru- 
 
DAIRYING ABROAD 481 
 
 ments have been long in use at the St. Hyacinthe dairy-school, when our cheese- 
 makers put full, confidence in them. 
 
 It then insisted on the necessity of aeration and cooling of the milk, and 
 of making the patrons understand that aeration must absolutely precede cooling. 
 
 Ontario people complain still of small factories, but then one that makes 
 60,000 to 70,000 is called small. If, in such a state of things, they complain 
 that competition reduces too much the price of making and injures the quality 
 and the reputation of the cheese, by inducing proprietors to engage none but 
 inexperienced makers, what shall we say about the province of Quebec, where, 
 generally speaking, the factories are still smaller and the makers still worse 
 paid. 
 
 It was recognised that the Babcock method was as applicable to the pay- 
 ment for milk in the cheeseries as in the creameries. 
 
 There was also an idea of drawing up, by the instructors or inspectors, a 
 list of the badly managed factories ; and this was not the first time that such 
 an idea was suggested, as its application is by no means easy, it is to be hoped 
 that all who cause its necessity to be felt, will at last understand that if is high 
 time for them to put a stop to complaints of this sort. 
 
 Lastly, the directors reported that after having met with great resistance 
 on the part of makers, or proprietors of factories, terrified by a,n increase of ex- 
 pense, succeed in forming, as an experiment, a syndicate of cheeseries. The ex- 
 periment has been satisfactory and justifies completely the expenditure incurred. 
 
 672. — Ontario Department of Agriculture. 
 
 The following is an abstract of' the information gathered from an interview 
 with Mr. C. C. James, assistant minister of agriculture at Toronto. 
 
 Under the head of number, energy, and good results of its free associations 
 for the improvement of agriculture, of the system as well as the products of its 
 farming, Ontario is indisputably at the head of all the countries of the world of 
 the same importance. 
 
 There are 19 of these associations; 3 of dairying, 12 of breeding, 1 of 
 forestry, 3 various, without mentioning the board of statistics and the farmers' 
 Institutes. All these receive liberal grants, and they powerfully aid the work- 
 ing of the Department of Agriculture, of the Guelph school and of the farmers' 
 Institute. 
 
 To the Department of Agriculture are attached, or are about to be, with 
 the date of their establishment : 
 
 The Board of statistics (1892). 
 
 The Department of dairying at Guelph (1884). 
 31 
 
482 DAIRYIMG ABROAD 
 
 The organisation of the Farmers' Institutes (1884). 
 
 The Experimental Union (1885). 
 
 The Bee-breeders' and creameries' association (1887). 
 
 The present organisation of the ministry of agriculture (1888). 
 
 The commission on dehorning (1891). 
 
 The enlargement of Guelph College. 
 
 The development of dairying, and the creation of three dairy-schools (1893- 
 
 94-95). 
 
 The fruit growing experiment-stations (1894). 
 
 The spreading, by a special instructor, of spraying, for the destruction of 
 parasites on fruit-trees (1895). 
 
 The creation of superintendence of good roads (1896). 
 
 A word on the most important of these institutions : 
 
 673. — Agricultural Experiment-Umon. 
 
 Established in 1879, The Union had no effective existence until 1896, when 
 the system of cooperative experimentalising was really started. This union, li- 
 mited at first to the former students of Guelph, soon had for fellow-workers a 
 great number of practical farmers. In 1886, there was only 12 experimenters ; 
 in 1896, there were 2,200. There, again, organisation and method assured suc- 
 cess. In five years, more than 42,000 packets of selected seed-grain were dis- 
 tributed by the Union among voluntary experimenters, and each year saw an 
 increased number of farmers desirous of entering the Union. The influence of 
 the Guelph school is felt here day by day with greater force ; at the same time 
 we find, in the reports of the experimenters, proof that the practice of farming 
 is reaching, year by year, a higher level, and indications that, before long, farm- 
 ing in Ontario will rest entirely on scientific principles. 
 
 674. — Dairy- A.SS0CIATI0N8. 
 
 Ontario reckons three dairy-associations, that of the East, that of the "West, 
 and the creamery association. The Minister of Agriculture, in a recently pu- 
 blished circular, expressed a hope that these three would soon coalesce into one, 
 which would thus become stronger and more efficient, and which requiring less 
 money for its interior administration, would leave more funds for the teaching 
 and diflusion of special knowledge among the patrons and makers. This project 
 of amalgamation was favourably received at the Brantford Convention, and seems 
 likely to succeed. 
 
DAIBTINO ABROAD 483 
 
 675. — Good roads. 
 
 One of the latest creations of the Ontario Department of Agriculture is the 
 appointment of a superintendent of roads. The movement in favour of the im- 
 provement of the roads began in Ontario in 1893, by an active propaganda in 
 the papers, that had as its object the awakening of public opinion. Then, an 
 association wab got together that took this (Question in hand ; it appointed a lec- 
 turer to pervade all parts of the province, giving advice ; road-engines were sent 
 to all the exhibitions and were set to work before the farmers' eyes, and there 
 are now in the municipalities ten times as many ' engines as there were three 
 years ago. Thanks to a capable and efficient superintendent, the Ottawa depart- 
 ment of agriculture hopes that road-improvement will soon become universal in 
 the province. In the last report of this officer will be found all necessary in- 
 formation as to the manner of conducting the work. 
 
 676. — Farmers' institutes. 
 
 Founded in 1885, by Dr. Mills, the Farmers' Institutes reached the zenith 
 of its organisation by the appointment of a special superintendent whose office 
 is in the Department of Agriculture at Toronto, and by the act of parliament 
 known as the act of the Farmers' Institutes, which gives to the Lt. Governor in 
 Council the power of laying down regulations for its guidance. Very highljr 
 praised are the Farmers' Institutes in Ontario, both as to their regulations and 
 as to the manner both skilful and practical in which they have been prepared 
 by the superintendent. 
 
 " Destined to raise by degrees the condition of farming in Ontario, this or- 
 ganisation ", says Mr. J. E. Bryant, of " Farming, " will not rest satisfied with 
 making agriculture the most important business of the country, but it will make. 
 it, more than any other business, fitted to ensure the happiness, the prosperity, 
 and the success of its adepts. By exciting the spirit of research, of emulation, 
 and of imitation ; by inspiring a taste for personal experiments, by putting suc- 
 cessfully experimental fai'mers in contact with t^ose who want experience or who 
 have been unsuccessful, these meetings never fail to do some good, even if they 
 are held by " fits and starts ", and are conducted in a free and easy manner.. 
 But how much more powerful will they be for good, when, directed with system, 
 and under the guidance of a competent manager, they shall have become an or- 
 gan enlivening the entire agricultural system of the country. 
 
 ■ To judge from the increasing numbers of Farmers' Institutes and the at- 
 tendance at their meetings, their future would seem to be secured. In 1885 
 12 assemblies were held, attended by 2,208 persons ; in 1896, 666 meetings had 
 102,461 attendants. 
 
 Each local Institute has as its aim the diffusion of agricultural information 
 in its own district and the development of local talent, and its duty is to bring 
 
484 DAIRYING ABEOAD 
 
 into contact with the most successful those of the lower grade of farmers, in or- 
 der that the whole mass may become more familiar with the best and the most 
 profitable systems of cultivation, breeding, dairying, forestry, and everything 
 belonging to agriculture. 
 
 A Farmers Institute is formed by the union in a district of at least 50 persons, 
 each subscribing not less than 25 cts. Such an Institute has a right to a grant 
 of $25.00 from the Department of Agriculture, on the condition that an equal 
 sum be contributed by the county-council, or by the municipalities in which the 
 Institute is organised. 
 
 It is a fixed rule that farmers be in a majority on the Board of directors 
 of Farmers' Institutes. 
 
 Independently of the annual Convention, each Farmers' Institute is bound 
 to hold at least 5 meetings in the year in the district. 
 
 The rules of the Institutes, which have recently been revised after consul- 
 tation and agreement with the directors of the Farmers' Institutes, give fuller 
 details as to the means of drawing up and announcing the programme of the 
 local meetings, and the manner of holding them. 
 
 The Superintendent of the Institutes himself publishes a general progi-am- 
 me at the beginning of winter. This programme, for the season of 1896-97, 
 comprises in the 11 districts of Ontario : 193 regular meetings 262 supplement- 
 ary unions, the names of 52 lecturers, and 456 subjects of lectures. Two lec- 
 turers of the tender sex deal with questions of domestic economy. 
 
 The Farmer's Clubs of the province of Quebec compare advantageously with 
 Ontario's Farmers' Institutes. They seem to us more suited to our wants and 
 to even a wider field ; it is to them we owe the rapid progress we have made 
 during the last few years, but it would be absurd to deny the force of the or- 
 ganisation and the excellent methods of our neighbours for the rapid diffusion 
 of practical knowledge and experimental data ; perhaps even it might be ad- 
 vantageous to try and follow their example and introduce more method, more 
 clearness and uniformity in the teachings of our lecturers, and that done, to 
 unite with them in each district a certain number of practical men successful in 
 their cultivation, just that type that the province of Ontario seeks to brino- 
 forward under the name of " Local talent. " " 
 
 677, — Mr. a. W. Woodward.— Prince Edward's Island. 
 
 Mr. Albert W. Woodward, in 1897, gave the following information as to 
 the manner in which dairying is carried on in Prince Edward's Island. 
 
 Situated in the southern part of the Gulf of St. Lawrence, and separated 
 from Nova Scotia and New Brunswick by the Strait of Northumberland, the 
 island may be justly called, as it is called, the " Garden of British North-Ame- 
 
DAIRYING ABROAD 485 
 
 rica. " Its climate is charming in summer, being free both from excessive heat 
 and icy fogs. Surrounded by the Gulf of St. Lawrence, whose waters are exactly 
 similar to those of the ocean itself, the freshness of the sea breeze is delicious.. 
 Under such conditions, the average temperature is far cooler in summer than 
 that of the interior provinces of the Dominion. In summer, though the day may 
 be hot, the night is sure to be cool, and favorable therefore to the preservation 
 of milk. The landscape, without ever being sublimely grand, is always attrac- 
 tive, frequently very fine. There are not, as in some countries, lofty mountains 
 or towering rocks from which one may allow the eye to wander over the neigh- 
 boring plain ; but there are nevertheless a few elevated positions whereon we 
 can contemplate with pleasure the maritime view. In driving through the coun- 
 try, there is one sight that always favourably impresses the traveller, namely, 
 the universal neatness that distinguishes the farms and houses. All the farm- 
 houses, all the buildings, aye, the very fences that surround the steading, are 
 painted or white-washed, and have a most fascinating appearance. The farmers 
 in general are doing well ; they are careful of their own interest, and ready to 
 take advantage of any chance to improve their condition. 
 
 In giving you an abstract of the work accomplished on the Island, I do not 
 propose to relate the whole story from the start to the present time' ; I shall 
 rather try to show how the work differs from that of the other province. First 
 of all, I must remind you that dairying only began in the Isle a few years ago, 
 and this gave the farmers an opportunity of profiting by the experience of others 
 in building proper factories and introducing the best machinery. Hence, a good 
 deal of the rapid progress made, and the position occupied on the English mark- 
 et. Having imported from the other provinces thoroughly skilled men, it was 
 very much easier for the Islanders to accomplish in a few years that which cost 
 much time to the other provinces, abandoned as they were to themselves, and 
 working solely with their own means. 
 
 With Professor Robertson, whose indefatigable energy never rests from 
 promoting the interests of dairying in Canada, assisted by skilful cheese-makers, 
 and starting as it did at a time when dairyihg and factory building had been , 
 carried to some degree of perfection in the other provinces, the Island quickly 
 placed itself in the first rank of the dairy provinces of Canada. It is true that 
 in no part of America do the climate and condition of the country surpass those 
 of the Isle. 
 
 678. — Milch-Cows. 
 
 " The cows are of all kinds, though one can perceive signs that go to prove 
 that the farmers are entering on a course of improvement as regards their herds, 
 not only as to their increase in number, but also as to the breeds kept. Though 
 the progress is slow, it will certainly be realised, for the farmers appreciate the 
 importance of good cows, and as some have succeeded in improving their herds. 
 
486 DAIETING ABROAD 
 
 their success will lead others to imitate them, and the results will be the same 
 as the results realised elsewhere. " 
 
 " In some districts Ayshires have been introduced, and seem to be popular ', 
 for the dairy. The wintering of stock appears to be the greatest difficulty, the 
 cow-houses being generally badly built ; too many of them are small, badly 
 lighted, badly ventilated, and in most cases the cows sufter from cold. There is 
 very little lumber on the Isle. Still, I must allow that in this country there is 
 a good deal of improvement, for the farmers have found out that, if the cows 
 are to give a good yield of milk, the best way to ensure it is to feed them pro- 
 perly. But it is not only in Prince Edward Island that progress is needed in 
 this connection ; all over the Dominion, and in great numbers, are to be found 
 farms where the farmer might improve his lot by giving more attention to the 
 welfare of his cows, and by building better cow-houses to protect his herd from 
 the cold. With good warm barns, well lighted and ventilated, the cow will 
 become more civilised, a better citizen, by giving her owner larger returns. " 
 
 679. — The carting of the milk. 
 
 " To return to my subject, I will start by telling you about the milk when 
 it leaves the farm for the factory. I should state that factories here all belong to 
 companies of shareholders. The milk is carted by contract, a man contracting 
 to carry all the milk on a fixed route, at the rate of so much per 100 pounds, 
 (the charge varies from 5 to 10 cents per 100 pounds), according to the quan- 
 tity to be carted. The whey is returned to the farm in the same cans that 
 brought the milk, a great fault, and all the greater, since bad cans are often 
 used whose covers fit so badly that they have to be stuffed with rags to prevent 
 the milk slopping over. These rags are horrible to look at ; one would think 
 they have never been washed. Again, the butter-milk or whey is often left in 
 the cans till night-fall. I have passed the plat-form at 6 p. m. and found the 
 whey in the cans, just as it was brought from the factory, and it would indu- 
 bitably remain in them until the cfcns were wanted to hold the next milking. 
 
 680.— Factories. 
 
 In Prince Edward Island, the makers do .not suff"3r from defects in the con- 
 struction of the factories, nor from incomplete fittings, for I think that the factories 
 on the island are the best in Canada ; wherefore I will include in these notes a 
 short description of some of their special arrangements. In the island, there, 
 are plenty of factories for our present needs, and any addition to the number 
 would, by lowering profits, tend to diminish the interests taken by farmers in 
 dairying. There are a few small factories, but the majority received, at the height 
 of the season from 6,000 to 18,000 pounds of milk a day ; they have from Q to 
 5 vats, and, consequently, from 2 to 5 men. The fact, of having large factories 
 
DAIRYING ABROAD 487 
 
 well arranged, not only makes the farmers more deeply interested in their sue 
 cess, but 'also tends to create a certain degree of rivalry between buyers, who 
 know well that it is much more likely that good cheese, of uniform quality, will 
 be found in a large than in a small factory. 
 
 In some cases, on the Island, milk has to be carted 8 miles to the factory, 
 though this is not common. The size of the cheeseries varies with the quantity 
 of milk that the distance can supply, but they are all large enough to treat a 
 quantity greater that than they receive at present. In the building of the fact- 
 orie'5 there were great pains taken to choose a site and a lay of the groicnd where 
 drainage and a full supply of water could be secured ; so well finished are the 
 buildings that the temperature is much more easily controlled than formerly. 
 Everyone of them is panneled outside with shingles, and white- washed every 
 spring, which not only makes them look better, but helps to keep them cooler in 
 summer. The vat-room and the ripening-chamber are finished inside with, 
 tongue and grooved boards, the floors are well laid, with a slight fall towards a 
 gutter running through the middle, so as to facilitate the washing. All the 
 utensils and the machinery are of the best kind ;*the boilers are all large, and 
 a,ble to supply much more steam than is at present needed ; the vats, however, 
 have one defect, that is, they have no tap, but a siphon is still used to draw off 
 the whey ; and yet, whey-taps do not cost much more than siphons, and are, in 
 the long run, cheaper on account of the better results they produce in the case of 
 quick working curd, they carrying off the whey much more rapidly and com- 
 ■pletely. 
 
 681. — Methods. 
 
 The makers in the Isle are very persevering, very well up to thir work, 
 and careful in the discharge of their duties. They devote themselves in earnest 
 to their task and all they can do for the advancement of their own interest 
 and that of thir employees, they do. Their aim is to cooperate in making dairy- 
 ing successful and to impart to it all possible improvements : and they succeed. 
 One cannot fail to observe the cleanliness and order that govern all things, both 
 inside and outside the cheeseries. The secret of success of dairying here, lies 
 in the fact that no inaker can assume the care of a factory until he has had 
 three, and even more years-experience as an apprentice. 
 
 There is one point in which the methods followed in the Isle differ from 
 the Quebec methods. The milk is late in reaching the factory ; reception rarely 
 begins before 8 o'clock, and in many cases half past ten sounds before it is all 
 delivered ; this accounts for the quantity of too advanced milk received in sum- 
 mer. It is much easier to make an extra good cheese in the Isle than in most 
 parts of Quebec, on account of the fact that the milk does not need so much 
 working, the curd firms much sooner, and, with a- normal milk, it can be cut 
 into larger pieces without loss. W^en the proper acid is present, the curd is 
 put into the strainer or on racks, when it is stirred very slightly, after which it 
 
488 DAIKTING ABROAD 
 
 is allowed to gather together, is very slightly piled up, and as soon as the hot 
 iron teat shows threads of | to 1 inch long, it is ground. The only curd-mill used 
 in the Island are Harris's. After grinding it is stirred for from one to three hours, 
 according to the quantity of moisture it contains. "l thinks the racks are very 
 handy and do well, especially with a curd that works fast, because they are 
 very useful in getting rid of the excess of moisture it contains. 
 
 Want of a fine aroma and of keeping quality are the two great faults in 
 Island cheese. I might expatiate on this subject, and also on the finish of the 
 cheese, wherein the Isle is far in advance of Quebec. The cheese is turned in 
 the moulds every morning, which is a far easier task than in Quebec, on account 
 of the late arrival of milk at the factory; 
 
 But I fear I am abusing your patience and taking up your time, so I ^vill 
 conclude by saying that it is not only to keep up our reputation, but to improve 
 our dairy industry that we must keep moving ; by so doing we shall succeed in 
 maintaining the position of our cheese in the world's markets, and thereby 
 attain the highest price going. 
 
 682. — M. l'abb:^ Beaudry. — Manitoba. 
 
 The state of dairying in Manitoba, in 1891, was described by M. TAbb^^ 
 Beaudry, at the Montmagny meeting. The following is an abstract of his 
 interesting address. 
 
 After describing the geographical position of Manitoba in the centre of the 
 Confederation, the improvements in its means of access and communication, the 
 rapid increase of its population and capital, Winnipeg, the richness of its soil 
 and its geological position, the fertility of its pastures, the benefits derived from 
 the residue of the mill and oil factories, the comparative mildness of its climate 
 and the regularity of its seasons, the lecturer brought before the audience " the 
 cow of the country " in the following description : 
 
 The first cows were imported, if I remember, from Minnesota about 50 
 years ago. It would be difficult nowadays to assign them to any definite type ; 
 they are of a vast variety of breeds, in which one may here and there acquire" 
 the characteristic features of the improved breeds introduced some ten ycR.rs 
 ago. The cows vary greatly and all shades of colour are found on them. From 
 the richness of the pastures, they are generally strongly built, wide in the loin, 
 and with well developed hind-quarters. Some of them are superior milkers, and 
 they all give a quality of milk the richness of which surprises strangers. 
 
 Not very common in Manitoba under • the form of private cheeseries and 
 home-dairies, the dairy-trade began to be made popular in 1886, under the 
 Messrs. S. M. Barr6 and Geo.'Caron, who at the Toronto and Ottawa Exhibi- 
 tions won the first prizes in 1887 and 1891. This success led to the erection of 
 two creameries and 19 cheeseries ; and in the spring of 1891, their number in- 
 creased to 11 creameries and 25 cheeseries among which there are establish- 
 
DAIRYING ABROAD 489 
 
 ments remnrkable for their importance and the perfection of their fittings, and 
 of their products, such as the creamery of Dr. Barnardo, at Eussell, whose market 
 is Winnipeg, and that of M. de la Borderie at S. Malo, who makes keeping but- 
 ter in boxes for export to the colonies where he has gained an enviable reputa- 
 tion as is shown by the Gold Medal and the Diploma of Honour awarded to him 
 at the Jamaica Exhibition. 
 
 The local market and British Columbia ofi'er to dairy-products an easy and 
 advantageous chance, for cheese and creamery-butter sell for higher prices there 
 than at St. Hyacinthe. 
 
 The breeding of calves and the fattening of pigs, which follow in the train 
 of dairying, are secondary sources of considerable profit. 
 
 This remarkable development of so important a business is almost entirely 
 due to our French-Canadian fellow-countrymen, who control nearly one-half of 
 the factories and capital engaged in dairying in Manitoba. They have founded 
 an Association, on the same lines, nearly, as the Dairymen's Association of the 
 province of Quebec, which at the very same time that the lecturer was speaking 
 was holding its own annual Convention at Winnipeg. 
 
 683. — Samuel Lowe. — The Colonies. 
 
 Dairying in the Colonies forms part of an important essay that we have 
 borrowed, in the XVIIth Report, from the Royal Colonial Institute, No. 5 April. 
 1897. Here follows an abstract of it. 
 
 My object is not so much to interest you as to show our Colonists that they 
 can conquer our markets by the most powerful of all commercial influences, 
 economy of production. 
 
 To this end, it is necessary to refer briefly to the past. 
 
 " In 1891, the number of cows in the then principal dairy-colonies of Aus- 
 tralasia was 945,575, and in Canada, 1,857,112 ; the quantity of butter produ- 
 ced being 23,000, and 51,000 tons respectively. In Australasia were produced 
 6,700 tons of cheese, and 51,000 in Canada. In 1895, the figures had risen to- 
 1,100,000 cows in Australasia, and 1,950,000 in Canada. The make of butter 
 in Australasia reached 36,000 tons and in Canada 52,000 tons. There were 
 11,500 tons of cheese made, that year, in Australasia, and in Canada 68,000. So 
 in the four years, the total number of cows in these colonies had increased by 
 247,350 or -nearly 9% ; the production of butter by 13,000 tons and of cheese 
 by 21,800 tons. " These figures do indeed prove that the people of these colo- 
 nies have good right to be proud of the progress they have made ; but while, 
 respecting, as is only right, this legitimate feeling, I hope to be able to persuade 
 them that they are capable«Df realising far greater progress in the future. 
 
 " In 1886, the United Kingdom imported 151,897 tons of butter, estimated; 
 
490 DAIKTING ABBOAD 
 
 at 15,344,000 pounds sterling, and 112,227 tons of cheese, worth 4,900,000 
 pounds sterling, making a total import of 264,124 tons of dairy -produce, worth 
 20,244,000 pounds sterling. Of these enormous imports, the colonies furnished 
 15,368 tons of butter, worth 1,425,000 pounds sterling, and 64,472 tons of 
 cheese worth 2,705,000 pounds sterling, or in round numbers 80,000 tons of 
 butter and cheese worth 4,130,000 pounds sterling. " 
 
 " However welcome were these good results to us, if we consider the reverse 
 of the medal, we shall see how vast is the field open to colonial energy. Foreign 
 countries sent hither 136,525 tons of butter, worth 13,919,000 pounds sterling, 
 and 47,755 tons of cheese worth ,£2,195,000. a total of 184,284 tons of dairy- 
 produce, worth ^£16,114,000. From an abstract of these figures, it would seem 
 that the colonies hardly supplied 10% of the weight of the butter imported by 
 the United Kingdom, and less than 10% of itf value. As to cheese, they furn- 
 ished 4-7 in weight and less than that in value. These figures are very elo- 
 quent and afford an idea of the future possibilities of the wealth of our friends 
 the colonists. " 
 
 " I intend to lay before you this evening a few of the chief means to be 
 adopted by the colonies if they wish to acquire the bulk of this trade. " 
 
 684. — The milch-cow of the colonies. 
 
 " Milch-cows should only be kept for one of the following objects, that is : 
 for the production of milk, or butter, or cheese, and according to the one of these 
 that the farmer wants, should he select his herd. There are breeds of cows that 
 are known to produce an abundant supply of milk ; others are celebrated for 
 the richness of their milk in butter. If the object of the dairyman is the sale of 
 milk, or the making of cheese, his herd should be selected from the breeds known 
 to yield much milk ; but if he aims at butter-making, he should choose his cows 
 from among the butter-breeds. Such are the two principal rules that should 
 guide the dairyman in the selection of his herd. Before proceeding to the per- 
 manent establishment of his herd, he will have to ascertain, day by day, week 
 by week, the yield of each of his cows individually. This is easily done : every 
 day, or on a fixed day in each week, the milk of each cow should be weighed 
 and entered into a book kept on purpose. The milk, too, should be tested for 
 fat, and the result of the test recorded. By this means, the farmer would know 
 the exact quantity of milk and butter each of his cows yielded, and would be 
 able to discard the least remunerative, and retain the most profitable. A judi- 
 cious selection of cows in this way, and a careful choice of the bull, -would give 
 the dairyman in a few. years a very valuable herd, inasmuch as it would be pe- 
 culiarly suited to his special object. " 
 
 " Let us now compare the yield of the cows in the colonies first, with that 
 of cows in the United Kingdom, and next with a certain standard, that every 
 herd ought to reach, that is, 600 gallons of milk, or 240 lbs. of butter yearly 
 
DAIRYING ABROAD 491 
 
 by each cow. Although the figures of these diff'erent authorities differ slightly, 
 it may be considered proved that the annual yield of a cow in the United King- 
 dom is 454 gallons of milk or 180 lbs. of butter. This is far from being a high 
 standard ; but we have reasons for considering it to be pretty exact. You 
 would probably like to know the average yield of each cow in some herds ; I 
 have the figures here, and they will show what great yields can be obtained by 
 a judicious selection in breeding, and by proper attention to the method of 
 feeding. " 
 
 Gallons 
 
 Sir John B. Lawes 42 cows, each 858 
 
 The Ontario Agricultural College 21 " " 608 
 
 The Norway herd, at Danvick 49 " " 620 
 
 R. H. Rew (a typical herd) — " " 666 
 
 Experiment herd at Madison, Wiscon- 
 sin, F. W. Woll 2,921 " " 610 
 
 10 dairies in Scotland, J. Spier — " " 620 
 
 According to the' official figures of the production of butter and cheese in 
 the colonies, and estimating the quantity of milk consumed in its natural state 
 by the calf and by the population at the same amount as in the United King- 
 dom, the average yields are as fellows : — 
 
 New South Wales. . . 247 gallons a cow. 
 
 Victoria 291 " " 
 
 New Zealand 330 
 
 Canada 340 
 
 These yields are rather surprising by their smallness, which, in comparison 
 with the yields of the United Kingdom, is due fco two facts : first, to the smaller 
 dairy yield of each cow, and next to the lengthened period they are left dry for 
 want of proper feeding in winter. 
 
 685. — Improvement of the herds and their feeding in winter. 
 
 " From these observations on the yield of milch-cows in the Colonies, we 
 may conclude that, if the colonial dairy-farmer desires to oust from the English 
 market the products of the foreigner, he must modify his present system in two 
 important points.- First, a great deal more attention must be paid to the breed- 
 ing of his milch-cows ; and, secondly, he must adopt a system of feeding during 
 the winter. As to the breeding of cows from the point of view of milk and 
 butter, I think there is already in the Colonies an excellent stock of the best 
 milking breeds. Only a few years' practice in the judicious selection is needed 
 to improve from the very foundation the existing herds. The Jerseys, Ayrshires 
 Holsteins and Shorthorns (Durhams), whether pure-breed or crossed, are not 
 difficult to obtain. If an exact record were kept both of the quantity and the 
 
492 DAIRYING ABROAD 
 
 quality o£ the milk of each cow, and if all the inferior ones were discarded, the 
 productive powers of the colonial cow would rapidly and enormously improve. 
 The milch-cow should be kept for the production of milk and butter alone, and 
 not only for her beauty. A friend, writing to me lately, remarked in strenuous 
 terms : " A man may get on with a pretty woman, in spite of her faults of cha- 
 racter ; yes, with a pretty woman, but not with a cow. " 
 
 " But, it must not be forgotten that in a lierd of milch-cows, breed is not 
 everything ; the study of the best mode of feeding is quite as essential. Sum- 
 mer-feeding is simple enough ; it is the winter-food for cows that demands the 
 most work and the greatest skill in its preparation. A fact that seemed very 
 strange to me, in my visit to Australia and New Zealand, was the entire absence 
 of anything like the preparation of food for the cows in winter. 
 
 " I can supply a very interesting and important experiment, made in Ca- 
 nada, with the same object, by Mr. Jas. W. Robertson, Dairy-Commissionei- in 
 that Colony. In an official report, he says that the silage he recommends is to 
 be made in this manner : 
 
 " Half a l:>ushel of horse-beans, mixed with the third of a bushel of corn, 
 are sown or planted on an acre of land, in rows 3 to 3 J feet apaii. When the 
 cobs of the corn are glazed, the product of the two acres of mixture ("which, 
 being sown together, are naturally treated as one single crop) is cut a.nd mixed 
 in the silo with the heads of half an acre of sun-flowers. Two acres of this fod- 
 der of corn, beans, and sun-flowers, at 15 tons to the acre, will supply food for 
 1,200 meals, of 50 lbs. each. " ' 
 
 " This is as much as to say that the two acres of silage and the half acre 
 of sunflower heads will keep a cow for 1,200, or 8 cows for 150 days. The cost 
 of this silage is about $1 a ton. The sunflower heads are intended to supply 
 the fat that is wanting in the corn and beans. " 
 
 686. — The (working of a dairy. 
 
 From time immorial, dairying has been considered as a simply domestic 
 aff^air, demanding but little intelligence and still less scientific knowledge to en- 
 sure success. But the future will raise it to the rank of a trade of fermenta- 
 tion, little brewing and wine-making which require the combination of large 
 capital with the.soundest scientific and technical information. This subversion 
 of the primitive methods iu the Australian and Canadian Colonies is attaining 
 vast proportions. There are more than 450 creameries in Australia and 2 300 
 persons are employed in them. In Canada, the number exceeds 300, employing 
 nearly 1,500 persons. Home-dairying, both as to butter and cheese, is rapidly 
 disappearing before the manufacturing {indiistrielles) methods, and in a few 
 years all the butter and cheese will be made in factories. 
 
 This system is working all the better because the severity of competition 
 
 IS 
 
DAIRYING ABROAD 493 
 
 causing the small factories to amalgamate so as to reduce the cost of making 
 and render more certain the advantages above mentioned. 
 
 687. — Microbes and dairying. 
 
 " After having discussed the improvement to be made in the herds of milch- 
 cows, as well as in their winter-feeding and in the certain development of the 
 factory-method of manufacture, let us talk a little of the milk itself and its 
 treatment, from the point of view of its conversion into butter and cheese. 
 Drawn from the clean udder of a perfectly healthy cow, into a sterilised vessel, 
 without contact with the atmosphere, milk would keep perfectly sound for 
 weeks, and, possibly, for months. Milked as it usually is, and allowed to remain 
 at rest for a certain time, it undergoes physical and chemical changes, which 
 may make it nauseating to the taste, and utterlj? unfit for human food ; and, 
 consequently, the butter and cheese made from it will be equally disgusting. 
 Not only does it sour, but it frequently acquires a great variety of smells, known 
 in dairying as taints. The reasons whj^ in the first case, it remains sound, and 
 in the second sours, etc. are that, in the first case, it is protected from bacteria or 
 microbes, and that, in the second, it is unceasingly exposed to their action. It 
 is owing to the development of bacteria in the milk that these changes take 
 place. " 
 
 " The bacteria of milk may be, almost accurately, divided into three clas- 
 ses : those that produce lactic acid ; those that produce no apparent changes in 
 milk ; and those that curdle milk by producing a substance analogous to ren- 
 net. " 
 
 " Bacteria are to be found in every part of the world. The atmosphere is 
 full of them, and the globe is covered with them. All vegetation is more or less 
 overspread with them, and they swarm in lakes and bays. It is impossible to 
 find a .spot on the earth that is perfectly free from them. Those, however, that 
 we are talking about this evening, are chiefly inhabitants of the air ; they fre- 
 quent hay and other cattle-food, stables and cowhouses, and delight in the dust 
 and filth of the fields and sheds. Three conditions are essential to their exis- 
 tence and multiplication : moisture, a suitable temperature, and food. " 
 
 " The temperature that is most favourable to their growth and multiplica- 
 tion, varies from 80° to 100° F." 
 
 The chief causes of bad milk : first, the introduction of very large numbers 
 of bacteria ; secondly, the high temperature in which it is kept, this latter being 
 by far the most influential cause. The longer the milk is kept warm, within 
 the above limits, the sooner it will turn bad, because the bacteria develop more 
 rapidly under sucli conditions. The activity of the growth of the bacteria brings 
 with it their rapid multiplication and immediate chemical modifications. 
 
494 DAIRYING ABROAD 
 
 688. — Flavour, Aroma, Pasteurization. 
 
 You are now in a position to understand whence the flavour and aroma of 
 butter or cheese are derived. Each of them is due to a species of bacteria, and 
 these species can be isolated, and, thanks to them we can impart to the goods 
 whatever aroma or flavour we desire. 
 
 Supported by the labours of Pasteur, Hansen, and Jacquemin, Professors 
 Storch and Weigmann in Germany identified one of these bacteria as the pro- 
 ducer of lactic acid, and cultivated it on a large scale for butter-making. 
 
 After some researches, this lactic-culture was put on the market in the 
 form of a liquid and oflered to butter-makers to be added to the cream, for the 
 purpose of producing in the butter that aroma so sought for by every one. It 
 was soon found, however, that, as a liquid, it could not be transported to great 
 distances ; so now it is made into a powder, and in Denmark and Sweden, to- 
 day, 90 per cent of the butter is made of cream fermented by means of this lac- 
 tic-culture, in powder. Still, in my opinion this culture contains more than one 
 of the bacteria productive of lactic acid, and is rather a mixture than a pure 
 culture. 
 
 As soon as it has been really known why milk and cream turn sour, or why 
 their aroma is found otherwise changed, scientific men set to work to find out 
 how to destroy the bacteria without in any way injuring the " quality of the 
 milk, and it was found in the process of pasteurising. To do this, the milk must 
 be raised to a temperature between 150' F. and 175, and be kept there for 
 about 20 minutes to destroy all the active bacteria present ; if this is properly 
 done, no bad taste is perceptible. 
 
 The great advantage of this treatment of cream for buttev-making, does- 
 not appear to be as yet appreciated in the colonies. In Denmark and Sweden 
 more than 90% of the export-butter is made from pasteurised cream. In Aus- 
 tralasia, during the hot weather, it would be an important change were the fac- 
 tories to have recourse to pasteurising. 
 
 Allow me to explain to you how this process keeps milk sweet for so lono- 
 a time. It rtay be calculated that the multiplication of most kinds of bacteria, 
 attain its maximum at 113° F. and falls to its minimum at 507 F. Between 
 these two temperatures the multiplication varies in rapidit^^ Thus if the bac- 
 teria can live in temperatures varying from 165° F. to below zero, they can only 
 multiply between 50° and 113° E ; and the, most favourable for their develop- 
 ment is between 80° and 100°. ^ 
 
 Whence it follows that if the milk is kept at a lo^^•cr temperature than 50°* 
 or higher than 113°, the bacteria t!ierein contained cannot multiply, although 
 those already existing there may between these two limits continue'to convert 
 the milk-sugar into various acids. 
 
 Whence, again, we conclude that, if the milk already is swarming with bac- 
 
DAIRTINO AiBltOAD 4^6- 
 
 teria, it were better to raise the temperature to a degree competent to destroy 
 the whole lot at once ; this temperature, we saw just now, is 150" and upwardsi. 
 Hence, given the temperature of pasteurising at from 150° to 175°. (1) Higher 
 than that, is likely to give the milk the " cooked taste, " to which we have al- 
 ready referred. At 150°, it will take longer to kill bacteria than at 176°. At 
 155°, 20 minutes will do it ; at 160°, 15 minutes ; at 165°, 10 minutes, and so 
 on. Pasteurising, however, will not destroy bacteria in all their forms ; it will 
 only kill those that multiply by scission ; not those that reproduce themselves 
 by spores, and are, hence, the most difficult to destroy ; indeed, nothing but 
 sterilising will effect this. So here we find ourselves confronted by a great dan- 
 ger. Unless the pasteurised milk be at once reduced to a temperature at which 
 the spores become inert, pasteurising is a very hazardous process, for, in all 
 probability, it will destroy all the bacteria of the favourable species, and leave 
 only the dangerous ones. If, thei'efore, we wish to obtain the best results, wa 
 must practise artificial refrigeration in conjunction with pasteurisation. 
 
 689. — Dairy experiment-stations. 
 
 During my stay in Australia, I was vividly impressed with the absence of 
 dairy-schools and dairy experiment-stations, with which all the countries of the 
 world, except our own, have been endowed by their Governments. Our Aus- 
 tralian Colonies have the most pressing need of these institutions ; without 
 them, it is absolutely impossible to carry on a trade so scientific as is dairying, 
 with as much success as if they existed. In this branch of production, as in all 
 others, knowledge is power ! It is in a great measure owing to these schools 
 and experiment stations, that foreign countries have been able to supplant the 
 English farmer in his own market. Nothing can more clearly show the natural 
 advantages possessed by our Australian colonies, than the fact that, without the 
 aid of such establishments, and, so to speak, without the assistance of any tech- 
 nical instruction in daiiying, they have succeeded in producing butter of the 
 very finest quality. Still, the advantage of such institutions is emphatically 
 shown by the example of Finland, a country which, from its climate, may he 
 considered to be the worst suited in the world to dairying. But it possesses 13 
 dairy-schools, and one or two experiment-stations, and last year it exported 14,- 
 000 tons of butter, Avhile in 1892, it only exported 8,000. Besides, the quality 
 of its butter is improving year by year. 
 
 Canada is luckily well endowed, and it is to this fact that I do not hesitate 
 to attribute the remarkable development that has been made by our cheese-co- 
 lony, par excellence. 
 
 (1) May I be forgiven if I say that aN butier made according to the well known Devon- 
 shire practice, is from pasteurised milk ; the milk is raised to about 170o F., and if that is done 
 in a "ba.it marie,'" i. e., in a pan of water on the fire, theie is positively not the slighest taste 
 of cookiiJH.— A. R. J. i\ 
 
496 DAIET1N& ABROAD 
 
 690. — Conclusions. 
 
 A brilliant future is before our colonies if they carry on the dairy-business 
 on scientific principles, and I see no reason to fear that the mother-country 
 should not, in a few years, draw from them the bulk of her importations of 
 butter and cheese. 
 
 To succeed in this, however, I trust our colonial friends will feel the ne- 
 cessity of : 
 
 1. — Improving their herds of milk cows ; 
 
 2. — Of adopting a good system of winter-feeding ; 
 
 3. — Of concentrating the manufacture of butter and cheese in good large 
 factories ; 
 
 4. — Of carefully studying the latest discoveries in bacteriology ; 
 
 S.^Of adopting generally the system of pasteurisation, and 
 
 6. — Of establishing experimental dairy-stations, to ensure the technical edu- 
 cation of all those that are engaged in that business. 
 
 691. — Mr. Ed. Barnard's essay — Vermont. 
 
 In his trip to Vermont, Mr. Barnard had the opportunity of admiring the 
 St. Alban's Creamery, the largest in the world, fitted up to produce 20,000 lbs. 
 of butter a day ; he also visited the special butter-school, founded in conuection 
 with the University, the Farm-school and the pre-existent Experiment-Station 
 at Burhngton. It is there that he =!aw for the first time the Babcodk-test, of whose 
 simplicity in working and general utility he highly approved. 
 
 A special study of the farm-buildings such as the barns, stables, dimg-pits, 
 etc., in connection with dairying led him to formulate and apply on a model on 
 3. scale of 1/16 of an inch the following principles : 
 
 " 1. Strict economy in the whole and in the details ; 2. The proper condi- 
 tions to ensure, first, the health of the animals ; ample light ; enough warmth ; 
 complete ventilation, without draughts ; constant cleanliness, night and day '; 
 3. Facility of preparing the food, so as to rendfer it as digestible as possible, and 
 to feed the cattle with as much profit and as little labour as po'fesible ; 4. Pure 
 water, sufficiently tepid, and always within reach of the cattle. 
 
 " 5. A thorough preservation of the liquid and solid excrements up to the 
 time when they can be applied, without appreciable loss, to the wants of plants. 
 
 " 6. Model siloes, and storage-rooms, convenient and economical for all the 
 fodder-crops grown on the farm." 
 
 This model won the approbation of the Vermont Dairymen's Association 
 and of the Professors of the School of Agriculture of that State. 
 
DAIBYINGf ABEOAD 
 
 497 
 
 Mr. Barnard attended the annual meeting of the members of the latter so- 
 ciety, which was as- remarkable for the members present as for the high position 
 many of them occupy, as well as for an exhibition of dairy-apparatus and pro- 
 ducts which seems to have had a good deal to do with the success of the meet- 
 ing by increasing the interest. Thus M. Barnard saw a machine, recently in- 
 vented, which produced first rate butter in a few minutes after tlae milk had 
 left the cow's udder. This machine is said, by certain specialists, to be likely 
 to come into general use. (1) .The conclusions drawn by Mr. Barnard from what 
 he saw compared with what exists in our province is that, with a more complete 
 organisation of makers' syndicates and the " Union of the province, " in local 
 conventions like the Ontario Farmers' Institutes, we are by no means inferior 
 to our neighbours across the line. On the contrary, says he : 
 
 " Our local advantages, our climate, our habits of work, the superiority 
 of*our milk-breeds and of our pastures, our water, and even our cold, which en- 
 sures the preservation of our products, while awaiting exportation ; all these ad- 
 vantages, as well as others we possess, tend to make our province that part of 
 North- America in which the dairy-industry should flourish and develop the 
 most. " 
 
 692. — Report by MM. G. Henry and Bourbeau. 
 
 The parts of the report of MM- G. Henry and E. Bourbeau that refer to the 
 " curd-test ", to the " air-ducts , and to the central ripening-rooms having been 
 entered under previous headings, we shall only condense from their report that 
 which relates to the geileral state of dairying in Wisconsin. 
 
 Great progress has been made of late in Wisconsin dairying. It received 
 its impulse from very competent, very earnest men, such as Professors Russell, 
 Babcock, Farrington, Decker, Richter, and others, and great sacrifices have been 
 made in favour of this industry. 
 
 The improvement of the breed of cows has been seriously studied by these . 
 men as well as the care of both cow and her milk ; the management of factories, 
 the methods employed in making, and the practical instruction of the makers, 
 have all been deeply pondered. 
 
 In this State there are at present 200 creameries and 1,500 cheeseries. The 
 creameries are grouped, together only in certain districts, and for this reason, 
 we were told, the districts in question are more suited to the making of butter 
 than cheese ; the climatic conditions are not the same. 
 
 The average of milk taken to the factories is about 4,000 to 5,000 lbs. a day 
 to each factory. 
 
 The chief characteristic of Wisconsin dairying is that most of its goods are 
 sold for local consumption, particularly at Chicago and Milwaukee. The prices 
 
 (1) But this propkecv h.as not as yet been fulfilled. 
 32 
 
498 DAIRYING ABROAD ' 
 
 are much higher than export prices, and the patrons received last year nearly a 
 dollar for the hundred pounds of milk. 
 
 " We tried, at random, several cheeses in all the factories and cold storage, 
 we visited. Everywhere, we found the flavour good, and we nowhere met with 
 those coarse flavours so common in the cheese of this province. Doubtless, this 
 is due to the patrons sending the best of milk to the factories, as well as to the 
 kind of cheese made. Home consumption requires a cheese less firm than that 
 required for exportation, a kind that Monsieur Bourbeau says is more difficult 
 to make good, for keeping, as regards flavor. All the cheeses made for the local 
 trade weigh about twenty to twenty-five pounds each. 
 
 " As to the butter, so much cannot be said ; all that we tried in the cold 
 storage at Chicago was more or less disagreeable in flavour, almost all tasting 
 like suet. The packing was not very different from ours, and, under this head 
 we can support advantageously any comparison with Wisconsin. The size and 
 shape of both boxes and tubs are about the same as those we use, and the butter 
 was packed with the same care, or rather, was not packed with any more care. 
 
 " As to payment, the Madison school pays the patrons one cent less for the 
 pound of fat than the Elgin butter maker pays for the pound of butter. For 
 both butter and cheese it is the system with official quotation of prices and the 
 system of selling by auction, which are preferred in this country. 
 
 693. — Methods of farming and feeding. 
 
 " Almost invariably, maize forms the basis of cow-food, either as silage or 
 as dry fodder, both stalk and grain. Sweet corn is the sort usually grown. 
 
 When the stalks are nearly ripe they are cut close to the ground and left 
 two or three days in the field to dry. They are then gathered into small bundles 
 and set up against one another ; all the heads are tied tightly together, and the 
 butts spread out so that the air may penetrate through the lot. This is called 
 putting the corn in shock. In this state it is left till the stalks are dry and the 
 ears hard, when it is put into mows. Others, when the stalks are not quite 
 dry, make smaller mows of about a thousand bundles each, the bundles beino- 
 placed against a stout frame of lattice work ; in pyramidal form, \\-hich admits 
 the air into the interior ; and it is thus preserved for winter use. 
 
 " There is a cow-ration, little known here, which was described to us by a 
 farmer as being very satisfactory. Pull the ears, then put the stalks through 
 the " shredder, " a machine that reduces the whole into a kind of very fine hay- 
 chaff'. Of this give the cows as much as they will eat ; about 20 Ibs!^ a da^' per 
 1,000 lbs. of live weight. To complete the ration, add a mixture of two-thirds 
 oats to one-third corn-ears, ground up grain and cob together, at the rato of 
 three-quarts a day per cow. A little oat-straw may be given after every feed 
 especially at night, diminishing a little the corn-shreds, a very economical ra- 
 tion. 
 
DAIRYING ABKOAD 499 
 
 " The rotation followed by our friend the farmer is : 1, corn ; 2, oats or 
 barley ; 3, pasture. Very little, if any, hay is grown. The greater arable part 
 of the farm is in corn. 
 
 " A farmer told us that in his district a single man can cultivate and har- 
 vest 60 acres of corn, by employing ploughs, horae-hoes, and the peculiar har- 
 vesters that are now selling in great number in Wisconsin. The apparatus for 
 shredding the corn-stalks into fine fibrous chaff is becoming very popular, and 
 so is silage. 
 
 " Lastly, farmers there are breeding lots of pigs, which they fatten on whey 
 or skim-milk, barley, oats, and maize. " 
 
 694. — Dairying in Denmark. 
 
 M. Gigault gives us the following information concerning dairying in Den- 
 mark : 
 
 The population of that country is 2,000,000 (2,446,000 in 1904), whereas 
 that of Canada is nearly 5,000,000 (5,600,000 in 1904). In Denmark, the prin- 
 cipal farm-industry is butter-making, which the people do their best to render 
 prosperous by improving the pastures and the quality of the butter. • 
 
 What has been the result of this policy ? From a statement that the En- 
 glish board of agriculture sent me, it appears that the agricultural exports of 
 Denmark have increased by 55^ ; while Canada's agricultural exports have 
 only increased by 40^. In 1881, Denmark's agricultural exports were $22,- 
 277,115,33, and in 1893, $40,900,347.53. These figures show that Denmark 
 was right in improving her dairy-trade, as this improvement has enabled her 
 farmers to increase considerably, not only the income from their farms, but also 
 the national wealth of the country. No country makes more dung than does 
 this one. 
 
 " If the Danish farmer pushes that system of agriculture that yields plenty 
 of dung, he also takes the greatest care of that sort of manure. Nowhere did 
 we see the dung lying under the gutters of the farm -buildings ; it is always 
 placed in the middle of the yard, in a spot where the soil is made impermeable,, 
 and round the mixture is a trench to receive the liquid oozings and lead them 
 to the tank. In the, opinion of the leading farmers, he who loses the urine, loses 
 half his manure. All Danish farmers have liquid-manure tanks. Many make 
 composts with ditch-scrapings, and the kitchen waste and farm-offal. With li- 
 quid-manure and these composts the pastures and meadows are dressed. We 
 were surprised to see what a lot of cattle these farmers kept in proportion to 
 the extent of their grass-land. 
 
 " Eight years is the general rotation of Denmark. At least a tenth part of 
 the arable land is in summer-fallow every year, and another tenth in hoed 
 crops. This is thought necessary for the preservation of the productiveness of 
 
600 DAIRYING ABROAD 
 
 the soil, and for the destruction of weeds. A great quantity of roots is grown 
 for stock. 
 
 " We visited several creameries, where we saw butter in the making from 
 th^ beginning to the end of the operation. The different processes of churning, 
 the ripening of the cream, the Pasteurising, etc., were very interesting. lii Den- 
 mark, as with us, the cows are housed for six months, from October 15th, to the 
 end of April. " 
 
 And now I will say a few words on the butter-competitions organised in 
 Denmark with a view to the improvement of dairying. 
 
 The following is the system established for the competitions. The Secre- 
 tary, appointed by the Government, addresses notices to a certain number of 
 makers, requesting them to send, by the next train or boat, samples of their 
 last made butter intended for the trade. 
 
 This butter is not to be worked over again, but sent just as it was made 
 for the export trade. It is sent to Copenhagen and shown just as it is. There 
 a^e eight classes for butter, according to its quality. The names of the makers, 
 who win iirst or second places, are published, while the others receive private 
 letters from the Secretary, pointing out the defects in their exhibits and the 
 ways of remedying them. From what we have learnt on the spot, this system 
 of competition has produced in Denmark the best results, and has aided in es- 
 tablishing uniformity of quality. 
 
 The Danish farmers can read and write. Their book-keeping is perfect 
 both as to their operations and their receipts and expenditure. They deeply con- 
 sider all the work on the farm, and are perfectly acquainted with the treatment 
 of dung, the nutritive value of milk, of the cereals, and of the root-crops. They 
 take pleasure in acknowledging that their government has given them the op- 
 portunity of acquiring the information needed to conduct a sensible well thought 
 out system of farming. 
 
 " Another thing we observed : the good roads that exist in Denmark. The 
 royal high-roads, from one town to another, are under the control of a manager 
 : appointed by the State, and are kept up by funds raised from the rate-payers 
 of the district through which these roads pass. Good roads are there considered 
 to be indispensable to the success of agriculture, and more particularly of dairy- 
 ing- 
 
 "In 1881, Denmark only made a quarter of a million out of her hoo-s, and 
 last year, she exporCM $10,000,000 worth ; lier exports of butter and nork 
 together rose to the su\of $35,000,000. " 
 
 " Among the grass-sWs sown in Denmark the Danes like (jrchard -grass 
 very much. Fields of lucojpe too are to be met with there. 
 
 "In Denmark, the yield ^the crop is very heavy : 30 to 40 bushels to the 
 arpent frequently {35 to Ji^ io\Ae acre. — a. r. j.-f.). These large yields are 
 
DAIRYING ABROAD 50l 
 
 attributed to tlie great quantity of manure made on each farm, to the care taken 
 of it, as well as to the presence of lime in the Koil. On every farm, we saw 
 deep marl pits ; as marl contains a great perc:jiiLai;e of lime, a dressing of it has 
 the same effect as a liming. _ 
 
 " The Danes themselves, in spite of their wonderful success, dread no com- 
 petition ; of this we have a proof in the manner in which we are received by the 
 President of the Bank of Copenhagen, on whom we called with a letter of intro- 
 duction. Said he : "If I were a Danish farmer, I would not give you any infoi'ma- 
 tion at all ; you already are doing us a great deal of harm, and if, through the in- 
 formation yoii pick up here, you .succeed in improving your process of manu- 
 facture, and in increasing the yield of your farms, you will be in a position to, 
 enter into disastrous a competition to us." Danish farmers are perfectly 
 aware of the difficulties they have to overcom.e to ensuri,- success, but their love 
 of work helps them to conquer these difficulties." 
 
 " To give you idea of the feelings that animate them, I will relate, before 
 concluding, a conversation I had with M. la Cour, President of the farm-school 
 of Lyngley. While explaining to me the working of that institution, he ob- 
 served : " We try to impress upon our students, not only agricultural informa- 
 tion, but, in addition, energy and patriotic feeling." 
 
 " That education produces happy results. Indeed, if Danish farmers labour 
 with such ardour for the advancement and the improvement of agriculture, it is 
 because in favouring their own personal fortunes, it tends to render their coun- 
 try great and prosperous. 
 
 " Let us imitate them, and if \vc labour earnestly for the development of 
 our agriculture, we shall increase both our agricultural products and our national 
 wealth ; we shall succeed in abolishing emigration, we shall powerfully assist 
 colonisation, our population will increase, and this, province will occupy a posi- 
 tion of which we shall have reason to be proud." 
 
 695. — Dairying ix Normandy. 
 
 At the Convention held at Chicoutimi, in 1896, M. Alberic Forest spoke on 
 the above subject in the following terms : 
 
 " For a long period, dairying in Normandy has been very successful, and if 
 this success has of late been getting less marked, the reason, in my opinion, is 
 the competition that some other parts of France have entered into with us in the 
 French market, as well as the competition we have had to sustain with Den- 
 mark, on the English market. The butters of these countries have never 
 equalled in price that reached by Normandy fresh-butter : but the great quantity 
 produced has certainly lowered the general market price." 
 
 " The butter made in the district of Isigny, where I live in Normandy, fre- 
 quently sells for as much as 60 cts, and even 80 cts. a pound. I dare not predict 
 
502 DAIRYING ABROAD 
 
 that the time will come when you will be able to get the same price for your 
 butters, but I dare assure you, if you bestow on your meadows, your cows, your 
 dairies, the minute care that I have been elsewhere, that you can make here as 
 good a quality of butter as that made in France." 
 
 " But what is the use, you will say, of our making extra good butter, if the 
 prife remains the same ? To this, I reply : Our Isigny butters are sold to the 
 wealthy classes of France and England; every court in Europe, and the aristo- 
 cracy of the old country buy them. Have you not in the States, in Canada 
 too, another aristocracy, the aristocracy of wealth, composed of millionnaires, ■ 
 which, as regards money, is in no degree inferior to the aristocracy of Europe ? 
 Truly good pioducts are> always appreciated by connoisseurs, and it will cer- 
 tainly be so here as it is in other places." 
 
 " It is indisputably the case, that the chief reason for the great favour the 
 Isigny butter meets with lies in the flavour and the special aroma that are 
 appreciated everywhere. This aroma is exactly the same' as the flavour of the 
 Iris (The sweet-scented flag — calmnus aronviticus, A. R. J.-F.), the root of which 
 is sometimes used in washing the milk-pans. The flavour the Isigny butter .£ 
 leaves on the palate is a true ■v.atfy flavour. I flrnily believe that, by impart- 
 ing to your butters this aroma and flavour, you will, even if you do not at once 
 reach the prices I liave mentioned, at any rate sensibly increase the prices you 
 have been receiving up to the present time." 
 
 . - "There is much a similarity,! hp.ve observed, between your climate and • 
 ours ; although the winter here is longer and more severe than ours, yet the 
 flora of both countries is so much alike ; the plants that grow here being the 
 same as those that flourish in Normandy ; your soils are so much like our soils, 
 that I declare without hesitation that, as regards dairying, the same practices 
 may be employed here as are employed in Normandy, with the same results, 
 provided the same precautions are put in force in the one country that are put 
 in force in the other." 
 
 " And what are these precautions ? In my opinion, they sliould apply to : 
 
 1. — The management of the pastures ; 
 
 2. — The glowing of crops for milch-coM's ; 
 
 3. — The cowhouse, and its tenants, the cows." 
 
 I shall only speak, in this address, of the care devoted to the herd and the 
 dairy in Normandy. 
 
 " In Normandy, a good herd of cows is considered to be the first condition I 
 of success. Every one of them must be superior milkers ; and it is also thought .- 
 necessary that they possess aptitudes for fattening easily when their milking ^ 
 time is over. As soon as, from diflBrent causes, often unavoidable, the secretion 
 of milk is arrested, the cows are at once fattened off', so that no useless cows 
 may exist in those herds that are chiefly kept for the production of milk." 
 
DAIBYING ABKOAD 503 
 
 " The milch-cows are sent to pasture in natural permanent meadows con- 
 taining about 10 arpents in superficies (each ?). They pass the night in the 
 meadows, and are only housed towards the beginning of December, remaining 
 in the cowhouse till March ; but, as often as possible, in winter, they are let out 
 for five or six hours \n the middle of the day, unless the weather is too cold and 
 rough. I do not think this is practicable. here ; your winters are too long and 
 too severe to admit of it. However this may be, your long and severe winters 
 do not seem to me any obstacle to your producing plenty of milk during that 
 season, as the resources of your farms enable you to grow abundant crops of 
 roots. These are the basis, in Normandy,' of all winter feeding, and added to 
 your maize, bran, and meals, would, with your best hay, return you large 
 profits. 
 
 " Our Norman cows, in spring, summer, and part of autumn, live exclusive- 
 ly on the grass growing on natural permanent meadows. In winter, their food 
 consists of very good hay, roots, such as mangels or carrots, but chiefly of red 
 carrots, bran and barley-meal, beans (horse-beans), and oats. The meals are 
 mixed, in varying proportions, with the roots." 
 
 " Cotton-seed cake and linseed cake, distiller's grains from corn, beet-pulp, 
 are sometimes used in Normandj^ but our people in the Isigny district shun 
 them most emphatically, as practice has shown that these stuffs contains a cer- 
 tain quantity of essential oils that alter the aroma and flavour of Uieir butter. 
 I found this to be true in some experiments I once made in the use of these 
 foods." 
 
 " At any rate, in summer as in winter, the cows in Normandy are invar- 
 iably fed most abundantly, and every careful farmer keeps on his farm a reserve 
 of green-meat for summer, and a still greater reserve of roots tor winter-use. 
 There is no silage of maize made in Normandy." 
 
 " A good Norman cow averages a yield of about 4S lbs. a day ; and this is 
 attained without difliculty in a good herd, well fed on good pastures. Cows are 
 seldom milked longer than ten months after calving, and a cow that no longer 
 yields 22 pounds of milk, is thought to be at the end of her profit, as a milker, 
 and to be only fit for fattening." 
 
 " The cows are, in general, milked, by women, three times a day, a 
 woman is kept on the farm for every fifteen cows in the herd. In summer the 
 cows are milked at 4 a. m,, at 11 a. m., and at 5 p. m. In winter, the first milk- 
 ino- is done at 5 a. m. The cows being always milked in the pastures, asses are 
 used to carry to carry the milk to the farm, each milker having one at her com- 
 mand." 
 
 " On arriving at the farm, the milk is carried into a special place attach- 
 ed to the dairy, where it is strained into earthenware pans, formed like a trun- 
 cated cone reversed, and holding four or five gallons each. These pans are at 
 
504 DAIRYING ABEOAD 
 
 once taken to the dairy, where they are placed on a double row of shelves, 
 made of cement, marble, or other hard material." 
 
 " Two or three times a day, according to the temperature, the milk is 
 skimmed with large spoons of tinned metal, but the moment there is the least 
 signs of curdling, the milk is taken from the dairy and given to the calves and 
 pigs, from which a good deal of profit is derived. It is not rare for farmers to 
 average $40.00 a head for their calves at five or six months old, such calves 
 having had hardly any other food than the curdled milk produced on the farm." 
 
 " The duty of skimming is peculiar to the farmer's wife. After such skim- 
 ming, the cream is placed in earthenware pans, and the cream of three and a 
 half days is mixed and churned. Thus, butter is made twice a week. The 
 butter is made up in lumps of about 20 lbs. each, and is sent off the same day, 
 either to Paris, or to the local markets, where it is bought by the great export- 
 merchants, to be despatched from their works, frequently on the very day of its 
 arrival, never later than the next day, either to England, whither go immense 
 quantities, or else it is spread over the whole of France. Whether sold in France 
 or in England, the butters are never salted, except in the case of a few sent to 
 England that are of inferior quality ; for the finest butters we send thither need 
 no salt, and fetch the highest prices of all exported. ' 
 
 " Now, let us notice the careful way in which cleanliness is attended to in 
 every goocV-Norman dairy : First of all, perfect cleanliness is insisted upon in all 
 the milkers and in all those who do general dairy work. One of the servants, 
 selected for'her intelligence, is more particularly attached to the mistress, to aid 
 in the most delicate operations of the dairy. The care of all calves and pigs 
 are divided among the other servants." 
 
 " The cans are made of tinned copper. As soon as the milk is strained into 
 the pans, the cans are rinsed in cold water, then in hot water, and well rubbed 
 with nettles, green in summer, dried in winter, the plants being carefully gather- 
 ed, and kept for use in winter. Two rinsings complete the process. The cans 
 are then hung up, the mouth downwards, in a dry cool place, generally in a airy 
 passage, near the dairy, whence they are taken when required for the next 
 milking." 
 
 " The same care is taken with the pans that hold the milk and cream, .and 
 they too are hung in a cool airy place like that described above," 
 
 " In winter, more particularly in damp weather, all the earthenware pans 
 are placed for some minutes over a gentle charcoal fire, to destroy any remain- 
 ing traces of an odour characteristic of milk, that hangs about a long time in 
 damp weather. Thus, the Norman farmeresses, many a year before Pasteur, 
 pasteurised their milk without knowing it." — The Bevon people too. A. r. s.-f. 
 
 " The churn,' almost always barrel-shaped in Normandy, is worked by some 
 motive power ; steam, water-wheel, but generally by horse-power ; is as carefully 
 
COOPERATION 505 
 
 looked after as any other part of the apparatus. As before, it is cleaned, as 
 soon as the butter is withdrawn, with cold and hot water, rubbed with nettles, 
 and well rinsed out ; the outside is washed with lye of wood-ashes. It is never 
 painted." 
 
 " In Normandy, great attention is paid to the construction of the dairjr. It 
 has has almost invariably a northern aspect,- back to back with another build- 
 ing, generally the farm-house, that keeps oif the sun ; and thus situated, the 
 windows look to the east, the north, and the west. The walls are very thick, 
 and the floors and inferior partitions are all white-washed with lime." 
 
 " It has been discovered that the use of plaster is very injurious ; this I at- 
 tribute to the essentially hygrometric state, which must keep the building con- 
 stantly damp, a state of things that must be positivelj?- avoided in a dairy. 
 Nothing gives a better footing to injurious microbes than a damp condition 
 either of the dairy, or of the apparatus that is used in the working up of the 
 milk. So, the dairy is hardly ever washed out, and even when it is, a very dry 
 time is used for the operation. If a drop or two of milk should accidentally 
 fall on the floor or the shelves, which latter, as I said, are made of cement, or 
 other hard material, the drops are immediately wiped up with a sponge, and the 
 spot thoroughly dried with a very dry cloth." 
 
 " Shoes, kept entirely for that purpose, are worn by the dairymaids, and 
 these are never used anywhere else, not even in the adjacent places." 
 
 The abundance of labour in France, of course, admits of many things being 
 done there that are impossible here : but then, the facilities that on this conti- 
 nent the concentration of workers in factories and the employment of machin- 
 ery are greater than in France, and that is a compensation that must always be- 
 borne in mind when aiming at the solution of problems that, at first sight, ap- 
 pear insoluble. 
 
 COOPERATION. 
 
 This important question, though allusion is sometimes made to it at the 
 Conventions has left but few traces in the Reports. The only three essays that 
 treat of it do little but mention its existence. An abstract of them follows : 
 
 696.— Dr. Grignon : Lecture XVth Report, pp. 216 to 222. 
 
 697. — J. N. Paquet: Parishional Cooperation, XVIth Report, pp. 77 to 85. 
 
 698. — J. C. Chapais: Lecture (fro parte) XVIIth Report, p. 186. 
 
 696. — Advantages of Coopebation. 
 
 First of all, this is what Dr. Grignon said. After quoting some statistics,. 
 establishing the superiority of Danish dairying over that of Canada, he es- 
 tablishes the cause of its superiority by the following quotation ; 
 
506 COOPEEATION 
 
 " M. Gigault says, in his report, p. 22 : " The Danes found out the advan- 
 tage of cooperation and showed their appreciation of it by establishing cream- 
 eries. In Denmark, almost all the creameries are the property of an associa- 
 tion of farmers of one parish. Each milk-producer being interested in the 
 working of these factories, part of the profits of which accrue to him (I lay 
 great stress upon this phrase : part, of the profits of which accrue to him), takes 
 thither all the milk he has, that is to say, that having invested money in an 
 important edifice, in the installation of costly material, and paying for labour 
 thereih, generally, $760 a year, he draws from this investment profits all the 
 larger the longer the creamery is kept at work." 
 
 " There may doubtless be some inconveniences in this system ; but, I will 
 add ; not many. It possesses one great advantage, that of securing a constant 
 supply, without which no factory can be profitable either to its proprietor or its 
 patrons. Besides, by this system, a far better and more complete fitting up can 
 be arranged." 
 
 Then, he adds : these few lines are an abridgement of all the advantages 
 the system can afford us : 
 
 " 1. A sort of national financial institutions ; for creameries and cheeseries, 
 receiving 20,000 lbs., and more, of milk a day, will always- be stable because 
 ' they always send to market goods of the first quality, uniform in color, flavour, 
 aroma, and packing ; thus they take the place of small bauks. 
 
 " 2. Cooperation shelters us from the caprice of the single proprietor, who 
 often inflicts upon us a maker of the 2nd and 3rd class. 
 
 " 3. This system protects us from makers of too elastic a conscience, who 
 never scruple to accept foul milk, or milk from diseased cows. 
 
 " 4. Cooperative factories pay to each shareholder part of the profits deriv- 
 ' ed from the cost of making, which otherwise would be swallowed up in the 
 purse of the single proprietor. 
 
 " Now, we reach the objections to the establishment of cooperative cream- 
 eries and cheeseries: Are we going to rid ourselves of the small factories ? That 
 depends ; I say, yes, and without any commiseration for the small factories which . 
 are competing with the larger ones. They deserve ruin without pity, on account 
 of the damage they have done to the dairy-trade of the province on one side, 
 and to private parties on the other. As for the small factories that are not 
 competing, but that remain small on account of want of supplies of milk, I don't 
 want to injure them. 
 
 " Now, for another objection, that it will not take long to settle. People 
 sometimes hesitate to confess that any opposition to a large factory is intended.;^ 
 They say : it is only the distance which has led us to quit it. That may be' one' 
 reason. But, with a large factory, more profit is made, and this is employed in 
 paying for the cartage of the milk, so that he that is 4 miles from the factory 
 
COOPERATION 50*7 
 
 is no more distant than he who is four furlongs from it, since he has nothing to 
 do with the cartage." 
 
 " I think this is the fairest means to employ the revenue, or net profit 
 from the manufacture of butter or cheese. If our aim is to found large facto-- 
 ries, there must necessarily be a great number of patrons ; and to that end, the 
 distance between their farms and ,the factory must be abolished, which can only 
 be done by employing paid men to cart the milk." 
 
 I believe it would be easy to find within a radius of 4 miles, 100 farmers; 
 each with S-oO.OO in his pocket and 10 cows in his stalls. Well; let each of the 
 farmers subscribe his $50.00, payable in from 2 to 3 years, and we have a sum 
 of S,5000.00, with which to build a first-class combined creamery and cheesery, 
 which will allow us to watch the markets, to sell butter when it pays to make 
 it, or cheese when that pays better. 
 
 Here is a table that will explain in a few words my ideas : 
 
 TABLE 
 
 Showing The revexue of \ pooperative combined cheese-and butter- 
 factory. 
 
 100 farmers, at .'!5.50 $.5,000.00 
 
 This will build a combined factory, with ice-houses, im- 
 plants, cemented floor, etc. 
 
 100 farmers furnishing each 10 cowh. .. . 1,000 cows. 
 
 1,000 cows at 15 lbs. of mUk a day 15,000 lbs. 
 
 15,000 lbs. of milk for the winter, 210 days 3,150,000 lbs. 
 
 This gives, 3,150 lbs, per cow. 
 
 3,150,000 lbs. of milk— 23 lbs. to the pound of 
 
 butter 136.955 lbs. 
 
 136,955 lbs. of butter, at 3 cts for making ^4,108.65 
 
 $4,108.65 divided by 210 gives a daily return of 19.56 
 
 Receipts $4,108.65 
 
508 COOPEP.ATION 
 
 EXPENDITURE. 
 
 136,955 Iba. of butter at 70 lbs. per tub require 2,000 
 
 tubsatSOcts $600.00 
 
 Makers wages $2.00, a day — 210 days 420.00 
 
 Wages of 2 assts. at $1.50 a day — 210 days 305-00 
 
 Fuel 100.00 
 
 Oil, etc , 100.00- 
 
 Calico, parchment paper, salt 200.00 
 
 Ice 150.50 
 
 5 carters at S2.00 each, $10.00 for 210 days 2,100.00 
 
 ^X3,975.00 
 
 Receipts S4,108.65 
 
 Expenses .... 3,975.00 
 
 Net Profit $133.65 
 
 N. B. — With this balance a competent and conscientious inspector can be 
 paid a proper salary. 
 
 We saw just now that the daily income was $19.56. If the factory re- 
 ceives 15,000 lbs. of milk a day, I do not think it would be hard to lind 5 cart- 
 ers for it at $2.00 the load of 3,000 lbs., since in some places milk is carted at 
 3^ cents the cental, or $1.35 the 3,000 lbs., for which I allow $2.00. So that, 
 as you see, with the profit, made out of the cost of manufacture, the whole of 
 the milk can be delivered, you will not lose an hour's work on your farms, and 
 a balance of $133.65 remains to the good. 
 
 It is very certain that, by ordinary expedients, no maker would ever dream 
 of starting a factory there, and yet cooperation" has succeeded in doing it. And 
 these people get hold of money now, wherein formerly they hardly ever saw 
 any. 
 
 697. — Parochial cooperatiox. 
 
 As to the lecture of M. J. N. Paquet, the following is an abstract of it : 
 
 " It is because I assisted in the formation of an association for the making 
 of butter and cheese in the parish of St. H^iiedine, Dorchester, that you ask me 
 to treat this subject, that the parishes that desire to form similar associations, 
 might benefit by our experience ; I must therefore : 
 
 1. Relate with historical nicety the formation of our association ; 
 
 2. Detail to you its organisation, its rules, and its board of directors ; 
 
COOPERATION 509 
 
 3. Describe its operation, and its financial condition up to the present time ; 
 
 4. And, in conclusion, offer certain practical observations and advice. 
 
 Condensed account of the formation of our society. 
 
 There has been a creamery at St. Henedine since 1882. In 1883 it passed 
 into the hands of a syndicate composed of six landowners of the parish. At the 
 sa,me time, up ran two cheeseries. There, then, were three factories, all stained 
 with the original sin of competition. The evil was incurable, it had to be borne 
 with, and the scourge of disunion ravaged the district for three years. In Au- 
 gust, 1897, the two cheeseries, finding that their milk supply was failing, gave 
 \ip working, but the owner of one of them and his friends, seeing that they 
 needed a creamery to contend with equal forces, determined to erect one, and 
 even to start it over against the already existing one. 
 
 The parish priest, the Rev. Alfred Paquet, saw with grief the discord that 
 reigned among his -parishioners, otherwise good fellows and good Chri.stians. So, 
 being filled with serious ideas as to his priestly duties, he conceived the happy 
 idea of fusing together these widely differing elements and forming a butter 
 and cheese association, by way of striking a death blow at the spirit of disunion. 
 This appeared to everyone an attempt at the impossible. Still, if some were 
 obstinate, there were others who sought for peace and mutual good will. 
 
 And now, the priest goes to work. The difficulty was to get the most ar- 
 dent partisans of each side to meet together and make proposals tending to res- 
 tore peace. The invariable answer to the cur6 was : " I will attend the meet- 
 ing if the others will" ; but no one stirred, and the weeks were passing rapid- 
 ly. In spite of this the priest kept on ; at last, driven to his last refuge, he 
 had to act. All at once a droll idea occurred to one of the parishioners. " We 
 will have a meeting. Monsieur le cure. I can answer for the attendance of all 
 the rest, but on one condition, you are not to be present at it. " " Very good, " 
 was the reply, make peace among yourselves, that is all I wish for ; if I am an 
 obstacle to it, I will keep away. This was discarding the Association's corner- 
 stone ; the meeting took place ; plenty of talk, of discussion, and the meeting 
 Woke up leaving the minds and feelings of the people more disunited than ever. 
 
 Months elapsed, discord was more embittered than before, but the cure re- 
 sumed his labors : will not successive drops of water wear away a stone ? In 
 short, the people came to an understanding ; the formation of an Association 
 was decided upon ; the creamery was purchased for .$1,500, the cheesery, that 
 is, the more contentious one, $650, and it was carried from its place and set 
 down close to the creamery. No one troubled hirnself about the other cheesery, 
 because as soon as the Association got to work it was foreseen that that cheesery 
 would have to shut up. 
 
510 COOPERATION 
 
 There was, then, no standing still : five of our folk, animated by a zeal 
 more ardent than enlightened, registered, in the Record OfEce of the District of 
 Beauce, a declaration attesting the formation of the Association. But, fatal 
 omission 1 The bye laws and organization of the Association had not been drawn 
 up. And there they were (so many men, so many opijaions), lost in an inextri- 
 cable labyrinth. To aid the cure in his work of restoring, peace I then came 
 forward with an offer of my services. 
 
 After long pourparlers, both parties agreed upon a system of partnership 
 (a fonds social). I prepared bye-laws founded on that system ; they were dis- 
 cussed in committee, before being submitted to the general meeting, which ac- 
 cording to the date of the registration of the declaration, had to be held on Ja- 
 nuary 2nd. The committee met, but to my surprise, I found that unknown to 
 me, its members M^ere trying to institute a totally opposite system of working. 
 Discounting the future, it was proposed to borrow all the needed funds, not to 
 lay out a farthing of cash, and the debts' of the Association were to be paid out 
 of profits. A popular system, it is true, but not too creditable to people in good 
 circumstances, and utterly opposed to the interests of a good partnership. An 
 association is dear to ua on account of the advantages we gain from it, and the 
 sacrifices it has cost us. 
 
 From this arose fresh troubles. The meeting that was to have been held 
 on January 2nd, is not announced, and will not take place. The minds of all 
 become excited. New Year's Day over, no more congratiilations. All hope of 
 a good understanding vanishes ; to thosg who were helping me I said : " We 
 have scattered abroad good se.ed'; it is cold, the land is frozen ; when the season 
 improves it will bear crop. Patience and length of time, says Lafontaine, do 
 more than impetuosity and violence. " There was sufficient to drive people 
 crazy. 
 
 On the Epiphany (Old Christmas, or Twelfth Day, A.R.J.F.) when the Mass 
 was over, I called a public meeting ; things were more quiet ; explanations were 
 made, concord reigned. Anyone who caused trouble was carried away by the 
 general current. I drew up the plan agreed upon, and they were satisfied ; 68 
 of the most notable farmers joined the association ; there are only 115 in the 
 parish, so no opposition factory can be built ; that is sufficient. January 10th, 
 a fresh meeting to sign the declaration required by the law passed in 1891 to 
 render legal the association for the manufacture of butter and cheese. 
 
 After a thousand explanations, I told the members of this embryonic asso- 
 ciation that they had all to sign the declaration. At the word sign many looked 
 towards the door, preparing to steal off" without sound of trumpet. " Ah oa, 
 my friends, " said I, " the association is not got up for my benefit, but for 
 yours. I don't want it. You are free and can do as you please. If you wish 
 for it you must all sign, or else it will fall to the ground." That was enough ; 
 all signed the declaration as well as a formula drawn up in the shape of a pro- 
 missory note by which they engaged to pay ten dollars to the association, in. 
 
COOPERATION 511 
 
 two payments. ■ The formalities required by the law having been complied with, 
 a meeting of all the shareholders was held on January 15th to approve the bye- 
 laws and to elect the directors. 
 
 The birth of this association has kept us a long time, I allow ; but you 
 know how difficult the formation of such a thing mu?t be, obstructed as it is by 
 a crowd of obstacles. Still, perseverance conquers everything. 
 
 In the second place, let us look at 
 
 The organisation of the association. 
 
 There, then, are the plans we decided upon, now without a good deal of 
 
 fuss : 
 
 ■' There are 68 members, therefore 68 shares : each member is a sharehol- 
 der, and holds only one share. The amount subscribed for each share is $40. 
 In consequence, .S2,720 is the amount of the capital stock. Ten dollars is the 
 sum paid on each share ; thus the capital paid in is $680 ; enough to provide 
 for pressing demands. So that the association only owes $2,040. The payment 
 of the ten dollars is made at twice, $5 on each payment ; one on May 1st, the 
 other on July 1st. 
 
 " The revenues of the combined factories shall be employed : first, in the 
 payment of the workmen, the working expenses, insurance, interest due to cre- 
 ditors, payment of capital due, and lastly, for the repayment to members of mo- 
 neys paid at the starting of the association. 
 
 " The association will then repay to each member the sum of $10, without 
 any interest. This repaj^ment shall be made by dividing the profits equally 
 among the members. 
 
 " The profits derived from the rnembers of the Association, after the above 
 repayment has been made, shall be distributed among them, according to the 
 number of pounds of milk furnished by each member. 
 
 " The profits derived from those who are only patrons shall be also divided 
 among all the members of the association. 
 
 " There are in the parish 115 farmers ; there are 68 members and 112 pa- 
 trons, including the members. Of these, 7 of the patrons are from a neighbor- 
 ing parish. 
 
 " Such is the constitution of the association. Now, let us see what are the 
 by-laws which are to ensure its successful working : 
 
 " I omit in the recital those clauses that especially concern St. II6n6dine, 
 and only give those that are of interest to the public at large. 
 
512 COOPERATION 
 
 EULES. 
 
 1. Tlie association is formed for an unlimited period. With the consent of 
 a full majority of its members it may be dissolved, provided it shall have settled 
 all its business and paid all its debts. 
 
 2. Any farmer or other person of St. Hen^dine, keeping milch-cows,, may 
 become a member of the association. 
 
 3. The members agree to conform to the bye-laws adopted by the associa- 
 tion, as well as to those that the board of directors shall think fit to pass 
 hereafter. 
 
 4. Every member is to send his milk to the factory. 
 
 •5. Should a member sell his property, he may sell his share to the purcha- 
 ser, the latter thereby becoming a member of the association. 
 
 6. As long as the association shall have debts, or sums due to the members, 
 each member who shall be a year or more without sending any milk to the fac- 
 tory shall be repaid his $10 after the other members, after the expiration of a 
 delay equal to the time he shall not have sent any milk to the factory. 
 
 7. Anyone in the parish, or even from the neighboring parishes, may, as a 
 patron, send milk to the factory. 
 
 8. The charge for making is 3 cents a pound for butter, and 1| cents Tor 
 cheese, for both members and patrons. 
 
 9. The association makes butter and cheese. On the demand of its members 
 it may make both at the same time, if the directors think the supply of milk is 
 sufficient. 
 
 Board op directors. 
 
 1. The association elects seven directors to form the board. This number 
 is chosen on account of the seven sections into which the parish is divided. As 
 far as possible, each of these should furnish a director. 
 
 2. He is elected yearly at the general meeting in December ; four to form a 
 quorum,. 
 
 3. When a meeting of the board is to be held, the directors are to be noti- 
 fied specially by the president or the secretary, or by one of the directors, at 
 least 24 hours before the meeting. 
 
 4. Every question that is disputed is to be decided by a majority of the di- 
 rectors present. 
 
 5. The president may vote as a director on every division ; in case of an 
 equal division of votes, he, as president, has a casting vote. 
 
COOPERATION 513 
 
 6. The directors elect two of their number as president and vice-president, 
 who must be able to sign their names ; they are the officers of the Association. 
 
 7. The directors engage the secretary-treasurer, who is not to be a director. 
 
 8. The directors are to manage the property, the interior discipline, the 
 sale of the products, the payments to members and patrons, and the general ad- 
 ministration of the business of the Association. 
 
 9. At any time the directors may call a meeting of the Associaftion, upon 
 giving public notice at the door of the parish church on Sunday or a fdte d' obli- 
 gation preceding the day of meeting. 
 
 10. The services of the directors are gratuitous ; but a director authorized 
 to travel on behalf of the Association is repaid his ordinary travelling expenses. 
 
 11. A general annual assembly is to be held during the month of Decem- 
 ber, at which the directors give an account of their administration, and a detailed 
 statement of the receipts, expenditure and general business of the Association. 
 At this meeting, new members may 'be admitted, the capital shares increased or 
 rediiced, and, if necessary the members ordered to make a iirst payment on the 
 fimount subscribed for their shares. 
 
 12. The Association is to subscribe to " Le Prix Courant. 
 
 The secretary-treasurer 
 
 has to give security for an amount to be determined by the directors. His duty 
 consists in giving- special and public notices ; being present at the meetings of 
 the directors and of the Association ; drawing up reports and writing letters ; 
 keeping all the books and accounts of the Association ; receiving in proper time 
 and place the payments of the shareholders ; making out the dividend lists ; 
 preparing the reports, etc. 
 
 It is a matter of importance to select a thoroughly competent man for this 
 ■ post ; one revelling in the midst of figures, like the one at St. H6n6dine ; and 
 to giv3 him a salary in proportion to the work he has to do. People often offer 
 to do the work cheaper, but be on your guard ; under pretence of a false eco- 
 nomy, do not risk the existence of an association on which your hopes of pros- 
 perity are founded. 
 
 The man to whom you intrust your milk, the fruit of your labor .and 
 sweat, deserves our serious attention. Heavy responsibility rests on his should- 
 ers. It is not a waste of time to say a few words about the maker. 
 
 " I have the following information from the secretary of the association. 
 Erom April 19th to November 1st, the creamery made 58,500 lbs. of butter, and 
 we expect an additional make of about 5,(fOO lbs. ; besides 7,780 lbs. of cheese. 
 33 
 
514 COOPERATION 
 
 Everyone knows that the pastures failed during part of the grazing season, and 
 also that cows return in milk just what they get in food. The sales of butter 
 in the second half of August and during the whole of September realized, res- 
 'pectively, 75| and 74 cents per 100 lbs. of milk ; the sales of cheese for the 
 corresponding period, 72 J cts. The goods were of the best quality, and sold at 
 the highest market price, even if that was not very high. Although the result 
 be in favour of the creamery, in these isolated facts, I dare draw no rigorous 
 conclusion from them, on account of the fluctuations of the market. But I am 
 confirmed in my opinion one is as good as the other ; both are bound, like twin 
 sisters of the same business, to travel together hand in hand ; to offer aid to 
 the needs of the market ; and to assist the interests of the farmer. 
 
 " You must have remarked that the yield per 100 lbs. of milk is not very 
 high. On this point, the maker, enlightened by the Babcock, said to me : " x^Lt 
 Hebertville, Lac St- Jean, where I worked for several years, the diflerence in the 
 percentage of fat is greatly in favour of that place compared with St. Hen6- 
 dine. " The cause ? Is it due to the cows, or to the pasture ? The parish of St- 
 H^nedine lies in a valley ; the soil is rather moist, the grasses and fodder natu- 
 rally watery. This may be the cause. 
 
 " Then follows an abriged financial statement of our affairs : The associa- 
 tion paid, for both factories, $2,150.00 ; the members -subscribed $680.00 in or- 
 der to pay ready money for a separator, a butter-worker, a churn, etc., and the 
 other expenses of installation were great. On November 1st, after all expenses 
 paid, the association remitted on capital account, the sum of $450.00, including 
 interest. The calculation of receipts and expenditure being made, approximate- 
 ly, for the entire season, it is estimated that from the present time to the end of 
 the season the association will realize $150.00, No possible error can exceed a 
 few dollars. To-day, November 8th, we are still in receipt of 4,000 lbs. of milk 
 every day. A net income of nearly $600.00 is reckoned upon. " 
 
 698.— M. Chapais. 
 
 M. Chapais adds a few words on the value of cooperation in dairying. 
 
 The advantages of cooperation have been proved at St. Marcel, L'Islet 
 county. It is one of the retired parishes, 25 miles from the St-Lawrence, and 
 in it are 50 farmers. Providence has blessed this parish with one of the most 
 earnest priests in this province. He found the people, if not in deepest pov- 
 erty, at least far from prosperity. Having remarked the success of dairying in 
 the county of Beauce, it struck him that what benefitted Beauce could not miss 
 being of use to I'lslet. These people had only a few cows. The idea of building 
 a cheesery with only 62 cows to supply it with milk seemed pretty bold ; still 
 he set tQ work and said to the farmers : " You will give me a lot on which to 
 build a cheesery. You have plentjwof wood ; so you will also give me, between 
 
AGRICULTURAL INSTRUCTION 515 
 
 you, as much lumber as is needed ; the lumber shall be brought here, its value 
 calculated, and the worth of the lot and that of the lumber attributed to those 
 that furnish them. There are some, of course, that can supply nothing : well, 
 they will do the work." So the factory cost no money, except for the nails. 
 When it was finished, the cur6, who had in hand part of the money needed, 
 bought the necessary equipment, and, giving as security a mortgage on the lot 
 and buildings, asked for a year's credit for the balance without interest. At 
 the expiration of that term, the factory being all ready for business, he borrow- 
 ed money from a capitalist and started work. 
 
 There was on the spot a farmer who was a cheese maker as well ; he tur- 
 ned to at the cheese-making and took his pay out in shares. This all took place 
 three years ago, and by the end of next year, the factory will be out of debt. 
 One of the farmers told me : I came to the factory last year ; the year before 
 I made $38.00 worth of butter ; last year, my first year at the factory, I made 
 38 dollars' worth, with the same number of cows, and he added : " there are 
 plenty of them who have done as well as I. " Next year, according to the cur6, 
 there will be hard upon 125 cows ; so the original number will have been 
 pretty nearly doubled : 
 
 It is quite certain that, by ordinary methods, no maker would have gone 
 to work at a factory there, and yet by cooperation this has been arranged. And 
 these people are making money now, which they certainly hardly ever used to 
 do. Cooperation, which works such marvels on these farms, cannot be less ef- 
 fective in rich districts, where the people cannot supply lumber alone, but capi- 
 tal as well. 
 
 Agricultural Instruction. 
 
 Under this heading belong, more or less directly, the following, extracts 
 from the Reports of the Association which will be concisely condensed. 
 
 699. — Abb6 G6rin : The Clergy, as connected with agriculture, 4th. Report,, 
 p. 42 to 45. 
 
 700. — A. Dellicour : Belgium system of agricultural instruction, 9th. Re- 
 port, p. 84 to 93. 
 
 701. — ^0. E. Dallaire : Agricultural lectures, 11th. Report, p. 123 to 137 
 (English edition). 
 
 702. — Frere .Rogatien : Letter on the farm-school of Dairy (Manche, Fran- 
 ce,) 18th. Report, p. 152 to 161. 
 
 703. — Bernatchez : Visits of the Agricultural Commission. 6th. Report, p. 
 56 to 66. 
 
 704. — Abbe Choquette : The provincial agricultural laboratory, 8th. Re- 
 port, p. 44 to 47. 
 
516 AGKICULTURAL INSTRUCTION 
 
 705. — 0. E. Dallaire : Farmers' Clubs, 8th. Report, p. ,48 to 51. 
 
 706. — J. A. Chicoine : Dominion Experiment-farms, 8th. Report, p. 34 bb 43. 
 
 707. — J. A. MacManay : The Ottawa Experiment-farm, 17th. Report, p. 
 142 to 150. 
 
 699.^ — The Cleegy as connected with Agricultuke. 
 
 The Abb6 Montminy falling, unfortunately, ill, his place was taken by the 
 Abbe G4rin, who shown how invariably, at all times and in all countries, the 
 clergy had interested themselves in agriculture. He noticed the place agricul- 
 ture occupies in the Bible and in the records of the Church, and quoted the na- 
 mes of some of the apostles of colonisation whom the clergy have furnished to 
 Canada beginning from the conquest to the present day. " And why ", added 
 he, " do the clergy so greatly favor agriculture ? It is because it is the most 
 favourable vocation for the people, whether regarded from the point of view of 
 happiness, of religion, of morality. " 
 
 Always in contact with Nature, the farmer learns to read in her the name 
 of the Almighty and to adore Him in his works. So the Church will always 
 bestow its blessings and its encouragement on agriculture. The Church has 
 aided in the formation of agricultural schools, and model-farms. In the Col- 
 leges, the priests place the gardens at the disposal of the pupils and induce them ■ 
 to take pains in their cultivation by the offer of prizes. Lastly, the clergy have 
 always laboured and will continue to labour to lead more to love agTiculture, 
 because the v/ork of che field is a work that warms the heart and elevates the 
 soul. Have we not seen, and do we not daily see valuable men supplied to the 
 clergy and to the polictical world from the class of the tillers of the soil ?" 
 
 Had it been a few years later, the speaker might have mentioned the Ins- 
 titution of Agricultural Missioners, by which NN. SS. the Bishops have since 
 that epoch so practically shown their interest in agriculture, its difFusion, its 
 improvement, and its teaching, as Mr. Ed. A. Barnard so fully described in 
 1892. (Xlth. Report.) 
 
 700. — Agricultural instruction in Belgium. 
 
 M. A. Dellicour gave the followmg information as to some of the measures 
 taken in Belgium for the improvement of the farming of that country. 
 
 Associations— Fov a long time it has been recognised that the advice even 
 the example of intelligent farmers, could not succeed in securing promptly 
 enough the difFusion of improvement realised in practice. 
 
AGRICULTUKAL, INSTRUCTION 517 
 
 The need of a general association made itself felt, and, before long, each of 
 our nine provinces had its agricultural society, which, united to a central body, 
 supported the requests of agriculture to the government. 
 
 The Central Agricultural Association, as it is called, concerns itself with 
 the more important matters, while the provincial clubs study the same problems 
 from a more confined point of view. 
 
 These latter societies are composed of the presidents and delegates of the 
 local clubs which comprise within the sphere of their action severSil parishes. It 
 is to the last of these that chiefly falls the duty of ti'eating the special subjects 
 relating to the different branches of regjional cultivation. 
 
 All these societies of farmers, properly so called, and of persons who in- 
 terest themselves in the pursuits of agriculture, so ancient and yet so novel, en- 
 joy favours from the government, as well as numerous subsidies granted by the 
 provinces and by the communes. 
 
 It is owing to these committees, so powerful by the influence of their mem- 
 bers, that we possess so many agricultural papers ; it is owing to tliem that we 
 have our competitions, our meetings, and, generally speaking, all the measures 
 that liave raised our country to the first rank in agriculture are due to them. 
 
 Agronomes — The aiironomes dr. I'Elai, as they are called, are functionaries 
 almost invariably selected from eii;4'ineers who have passed through our agricul- 
 tural universities. To their scientific acquirements must be joined thorough 
 practical skill. 
 
 Appointed to the number of two or three, according to the importance of 
 the region assigned to them, their duty is to aid farmers with their advice, either 
 in private conversation, or by letter ; to direct the experiment-fields established 
 everywhere, to define the value of fertilisers, their efficiency, their suitability to 
 different soils : to superintend the choice of seed, and the introduction of new 
 species ; to ^vatch the improvement and development of the different breeds of 
 stock ; to facilitate the introduction of select breeding stock ; to promote the 
 application of novel methods recognised as the best ; in a woi'd, to do all and 
 everything that concerns the advancement of agriculture within the circle of 
 thi-ir operations. (1) 
 
 Tlie agronome must deliver numerous lectures on the different systems ac- 
 cepted as the most neces,=ary in, and the best adapted to, his district. Among 
 his functions also enter the superintendence of fertilisers sold, in which he is 
 aided hj numerous agricultural laboratories ; and the repression of fraud, as 
 well as the punishment of the guilty. 
 
 " Schools — Alongside of the two principal establishments for higher educa- 
 
 (1) As there \?. not the thiiif; or office in England, so there is not the word to express it. 
 Sir John Bennett Lawe.", Bai-t, is the only agronome in that country. A, R. J.-F. 
 
518 AGRICULTURAL INSTRUCTION 
 
 tion, exist, under the protecting wing of t je state, a station for experimental 
 researches, as well as many laboratories. 
 
 " In different districts, local schools, more or less special in their object, 
 have been established, and in every primary school an elementary course of 
 agriculture is given. 
 
 " The dairy-school of the Downs of Home, established only last year by 
 government, with the aid of the local c1u1;r, is not only temporary, but travels 
 from parish to parish. 
 
 " The staff comprises : 
 
 " 1. A dairy-professor, who has tlio direction of the general studies and 
 work. 
 
 " 2. A veterinary surgeon, lecturing;' on the elements of phy.siology, 
 
 " 3. A professor of pastoral cultivation. 
 
 " 4. Two dairjr-instructors (ivomen) for teaching and practice. The first 
 were young women, sent by the government, to France and Denmark, where 
 they took their diplomas of capability in the celebrated establishments of the 
 two countries. 
 
 " The instruction is given in such a way that science always marches side 
 by side with practice. 
 
 " The courses, which are entirely free, last for three months, and comprise 
 theoretical lessons, tuition, and practical work. 
 
 " Lectures — These schools are not within the reach of all, therefore means ' 
 have been sought for to remedy this defect ; our societies wishing to cause ins- 
 truction to find its way into the most remote corners. To attain tliis end, cour- 
 ses of addresses on cultivation have been established in the form of weekly lec- 
 tures. 
 
 " Intermittent {ditachees) lectures are also delivered by specialists at differ- 
 ent places named by the department of agriculture in accordance with the re- 
 ports of its agronomes and the requests of the local clubs. In these numerous 
 assemblies, after developing his subject, the speaker takes part in a I'amiliar dis- 
 cussion, devotes particular pains in his reply to any objections that may be 
 -offered, discusses the ideas brought forward, and does his best to cause his hear- 
 ers to thoroughly discern those points and details which they had not sufficiently 
 understood. " 
 
 Milk is tested, the varying quality of different samples compared, hand se- 
 parators are worked, cream is churned, and tlie most generally popular butter- 
 workers are tried, etc. 
 
 The lectures are of indisputable value. The leading questions treated may 
 be redficed to the following points : 
 
AGRIOULTUEAL INSTRUC I ION 5 . 9 
 
 1. The doctrine of restitution, of which dertionsfcration by inspection may 
 be furnished by crops grown in sand, or in the experiment-fields (analysis of 
 soils by plants, dominant constituents {v. Ville), complete and incomplete ma- 
 nures.) 
 
 2. The selection of plants, by choice of seed, new methods of sowing, and 
 the preparation of the land (sowing-machines, experimental demonstrations). 
 
 3. Sivpet-inti'ndence of sales oftnanures and seeds. Functions of agricultural 
 laboratories ; contracts with dealers in fertilisers and seeds ; way of taking 
 samples from bulk ; 
 
 4. Rational methods of working the land, and the modern rotations foun- 
 ded on these methods (advantages of the new ploughs, harrows, horse-hoes, dou- 
 ble mouldboard ploughs, &c., and of harvesters/hay-teddera, trench, and subsoil- 
 ploughing di'ainage) ; 
 
 5. Rational feedliu I of stock, elementary principles of breeding and of the 
 selection of animals ; hygiene of the stables and cowhouses ; 
 
 6. Rational trrat'inent of milk, butter and cheese ; 
 
 7. Element <i,ry notions of rural economy oynd fann-uccounts (necessity 
 of the Association : syndicates ; share-farming ; ordering of the relations of 
 proprietors and farmers (tenants) ; insurance ; danger of lar.j'e farms without 
 sufficient capital and manure ; capital needed for large farms, etc. 
 
 8. State-agronomes. Aim of the institution of Agronomes. Services they 
 
 are expected to render to farmers ; experiment-stations ; oral and written con- 
 sultations, etc., (Agronome is untranslatable). 
 
 Agricultural Syndicates. These syndicaies, founded outside the local 
 clubs, were established, like many others, however, to extend the trade in but- 
 ter, to restore it, to put a stop to the frauds so common since the invention of 
 margarine, and especially to perfect the making of butter in order to be able to 
 contend with advantage with foreign competition. 
 
 The pats sold by its members must bear the stamp of the association and 
 the mark of the seller. This measure aimed .at permitting the purchaser to ap- 
 ply to an expert-taster or to a chemist, and that at the expense of the associa- 
 tion, to obtain assurance of the quality and purity of the butter purchased. 
 Heavy penalties, besides those inflicted by law, punished those who contravened 
 these social statutes. 
 
 There are a few experiment-fields established all over the country ; in the 
 same region, in the same parish, there is an experiment-field for wheat, for oats, 
 for potatoes, for meadows ; and we try to select it in accordance with the ins- 
 tructions given by the agronomes of the state or of the district, on a piece of 
 average soil. Those pieces are selected in this way : you have a meadow, for 
 instance ; you mark off part of it, a plot of few square feet. This is again 
 
520 LETTEE FROM FRANCE 
 
 subdivided into 8 or 10 equal parts ; all are cultivated inexactly the sameway, 
 all receive thesame attention, and on each divisision is sown a different fertiliser. 
 
 Every farmer as he passes along the field can judge of the effect produced 
 by the several manures, and finds himself led to form conclusions that cannot 
 fail to be very useful to him, 
 
 707. — A LETTER ON THE Farm-school OF DucEY {Manchc France). 
 
 The above letter opens with a most interesting account of the foundation of 
 the secoLid day Farm-school at Ducey, due entirely to private initiative, 
 for its installation, staff, and management. 
 
 The system of instruction therein produced is by far the most important, 
 as much as regards its development as the direct usefulness -that may result 
 from a programme so carefully elaborated : and on that account we reproduce 
 it in its entirety. 
 
 The course consists of two years. All the pupils present, of the same year, 
 follow the same course at least as far as agriculture is concerned. 
 
 The first year, they study : 1. Everything connected with agriculture in 
 general. 2. Horticulture, arboriculture, especially fruit-growing and all belong- 
 ing to it. 
 
 The second year, they follow the course of zootechnie, farm-accounts, rural 
 economy, and rural law. 
 
 Every year, the courses are invigorated by numerous lecture on various 
 subjects : hygiene, farm-industries, etc., or on parts of the course that need spe- 
 cial and peculiar development. 
 
 Besides the studies, almost exclusively agricultural, the pupils in order to 
 strengthen their general requirements, study every year, according their needs, 
 French, applied mathematics, drawing, and the sciences. 
 
 Practical farm-work is carried on as mentioned in the prospectus, and as I 
 remarked in tracing the origin of the secondary course, on a large farm worked 
 by an intelligent man, and placed with its entire equipment at our full com- 
 mand. 
 
 The work is carried on in accordance with the requirements of the season ; 
 at one time of the year we pass three half -days and even four at the farm ; more 
 frequently two half -days ; sometimes, in winter, only one half -day. ' 
 
 The horticultural, arboricultural, and fruit-growing work is practised in 
 the large garden of the establishment. 
 
 The practical work to which we devote ourselves is very varied, and in- 
 cludes all the work demanded by the good, management of a farm ; planting 
 
LETTER FROM FRANCE 52L 
 
 fruit-trees, pruning, grafting, garden-work, cider-making, care of manure (the 
 pupils themselves have set up, all except the cement work, on the farm where 
 they work, two dung-stances and two liquid manure tanks, worked by a Faule 
 pump). Drainage of meadows, liquid manuring, spreading of ashes, hay- 
 making, salting of hay, dunging land, ploughing Avith the Brabant-plough, har- 
 rowing, rolling, thorough cultivation of all kinds of roots ond tubers, thrashing 
 by machine, stacking of cereal crops, the growing of lucerne, cleaning grain 
 with the sieve and winnowing machine. 
 
 Practical study, under the direction of the veterinary-surgeon, of the farm- 
 stock, the horses, and specially the cows : Signs of health, signs of sickness — 
 good conformation — Age — Good points — Defects — Blemishes — Vices that are 
 breaches of warranty — Paces and carriage — Grooming — Rations — Shoeing — 
 Harness and harnessing of the horse to all sorts of carriages, implements, &c. 
 
 The Thursday walks are utilized for farm-excursions, visits to divers 
 trades, and, during fine summer weather, for herborising. 
 
 General Agriculture. 
 
 Agriculture is an art and the first of all trades — Of the soil, its formation 
 — Full study of each of the elements which . compose it — Its nature — It§ fertil- 
 ity — Wild plants characteristics of different soils — Cultivated plants which suit 
 themselves to certain soils — Agricultural qualities of a good farm — Difi"erent 
 means of recognising the nature of the soil — Its richness — Of the subsoil — Its 
 influence on the soil. 
 
 Of the curing of land by water furrowing, drainage — Difierent sorts of 
 irrigation — Value of irrigation water — At what season to irrigate — 'Mendments, 
 as liming and language — Practising these operations — Multiplied forms of ac- 
 tion of lime on soil and plants — Injury by injudicious liming — Of stimulants. 
 
 On manures : Difference between manures and ' mendments, (1) — Value of 
 manures — Feeds of manuring — Difierence between organic and inorganic man- 
 ures — Poudrette — Its composition (2) — Price and use — Practical working — 
 Some ideas of the other manures as hen and pigeon's dung, guano, animal- 
 black — Value of all animal ordure — On green manures — Cases in which they 
 are are really useful — On ashes — Soot — Damaged oil-cakes — Dugs — Constitu- 
 ent elements — Richness — Contents by analysis — Value of urine — Care and use 
 of dung — Chemical manures, their importance as assistants — Phosphatic, nitro- 
 genous, and potassic manures — Whence these are derived — Analysis of each, 
 value, use — Best means of spreading — Precautions to be taken in buying, so as 
 to get only good chemical manures. 
 
 (1) Just the same word as " amendeinents " in Frenoli, with the initial letter omitted, a. r. j.-f. 
 
 (2) Dried night-soil. a. r. j.-f. 
 
.52i2 LETTER F'ltOM: FEANCE 
 
 On clearing-up land^Plou^hing — -Importance of good ploughing — Surface- 
 cultivation. 
 
 On tools, implements and machinery of the farm — Ploughs — Scarifers — 
 Harrows, &e. 
 
 Rotations — Rotations practised in France — Faults in them — Rational rota- 
 tion — General things about plants — Matters they use to build-up their tissues — 
 Mow they assimilate food — Climate — Choice of grain and grass seeds — How to 
 keep them — Must be buried as soon as sown. 
 
 On the principal agricultural plants — Wheat — Best varieties for our dis- 
 tricts — Land suitable to them — Preparation — Sulphuring grass-seeds and grain 
 for seed — Care of wheat while growing — Diseases — Remedies — Harvesting — • 
 Yield — Value — LTse of — (and the same for all other crops). 
 
 On meadows — Different sorts — Establishing a meadow — Choice of land — 
 Preparation — Time for sowing — Choice of seeds — How much to the hectare — 
 Sowing — Care of the meadow — Dung good for meadows — Mon'ing — flaking 
 hay — Preservation of fodder — Care peculiar to grass-lands — Artificial meadows 
 — Advantages of sheaves in harvesting leguminous as well as grain-crops. 
 
 Principal medicinal plants — Their properties — How to keep and use tliem. 
 Plants characteristic of : 1. Clays^2. Sands — 3. Calcareous soils — 4. Turf — 5. 
 Land deprived of lime — 6. JFertile land — 7. Infertile land — 8. Poisonous plants 
 — 9. Parisitical plants — 10. Plants injurious to grain crops — 11. Do. injurious to 
 meadows', natural and artificial — How to destroy them. 
 
 Horticulture and Arboriculture. 
 
 Making a farm-garden — Rotation — Growing vegetables — Making an or- 
 chard — Care of it — Planting trees, especially apple-trees — Grafting and prun- 
 ing: the apple after the first year or two, the pear, the vine — Diseases of the 
 
 apple-tree — Remedies; — Care of the apple-tree — Vintage — Cider-making. Its 
 
 diseases— Remedies — Distilling. 
 
 ZOOTECHNIE. 
 
 Definition — The economic function of animals not observed for ages, the 
 farmer must pay great attention to it — Reasons for selecting such or such an 
 animal. 
 
 Food of animals — Composition of the animal's body — Importance of oxy- 
 gen in the combustion of food — Force and value of a fodder — Its digestibility. 
 
LETTER rUOM FRANCE 523 
 
 — Why fodders vary — Different ways of pi-cparing food and their importance — 
 Different groups of foods — Rations — A good ration — Model-rations — Distribu- 
 tion of foods — Watering. 
 
 On the horse — Principal races of horse — Why a farmer should or should 
 not devote his farm to horse-breeding — Care of the mare after foaling — Care 
 of the foal — Weaning — Breaking-in according to the destination of the horse — 
 Horse-foods — Rations for different sorts of horses — Grooming — Questions and 
 answers of a good driver. 
 
 Proportions of the horse — Carriage — ^Study of the horse in detail — Good 
 and bad points in the horse according to his stamp and character — Age — Cost — 
 Description — Position — Paces — Characteristics of the horse according to his 
 intended use — Precautions to be taken bj- buyer or seller — Dodges of the horse- 
 coper (1) — Blemishes — Vices that break sales — Immediate guarantee — See that 
 everything is in order (wise en rer/lj') — Signs of good health — Signs of disease 
 in the horse — Contagious diseases — Formalities to be fulfilled — Precautions to 
 be taken. 
 
 Same method for all other farm -stock : calves, cows, bullocks, sheep, pigs. 
 Of milk — The Dairy — Butter — Cheese — ^Fattening cattle, &c. 
 
 On poultry — Fowls, ducks, geese, turkeys, pigeons — -The hen-house — The 
 sitting-hen — Artificial breeding — Fattening all sorts of poultry. 
 
 Apiculture — Hives with frames — Necessai^y apparatus^ — Care of bees — Har- 
 vesting honey — Diseases of bees, their remedies. 
 
 Useful insects — Injurious insects — Birds the best destroyers of the latter — 
 Shame and misfortune on those who do not protect the little birds. 
 
 Farm-Book-Keepin'g. 
 
 Its importance — Different forms of accounts — Books and blotters {car- 
 nets) — Book-keeping — Numerous examples and exercises. 
 
 RURAL-ECONOMV. 
 
 Selection of a farm — Proper arrangement and construction of the buildings — 
 Markets — Means of transport — Valuations — Organisation of a farm &c. — La- 
 bour — Stocking — Manaffernent. 
 
 (1) Coper, thoush used in tliis phrase in a sense derogatory to the dealer, is the old Danish 
 -word for merchant ; Of. Cope'liagen, Chenpside, the Kentish (Eng.) plebeian family name. 
 Coppinger, &o. A. B. J.-F. 
 
524 LETTER FKOM PRANCE 
 
 Rural Legislation. 
 
 The different powers (?^ in France — Privileges of each — The different co.un- 
 cils^Taxes — Law of movable and immovable property — Litrht and windows — 
 Servitudes — Party-right (Mitoyennite) — Boundaries — Contracts, and especially 
 contracts for lettings and farm-leases. 
 
 Mathematics. 
 
 Arithmetic in its entirety — Its numerous applications to farming — Alge- 
 bra — Reductions — Making examples — Equations of the first degree with nu- 
 merous examples — Equation^* of the second degree with examples. 
 
 Geometry. 
 
 Definitions — Geometric surfaces and solids — Volume of bodies — Simpson's 
 formules for the valuation of common bodies such as cart-loads of stones, of - 
 dung, tuns (liquids) — Numerous examples. 
 
 Land-Measuring or Surveying. 
 
 Measuring by chain alone — by the. chain and the cross or square, by the 
 graphometer — Measuring inaccessible heights and distances — Different methods 
 — Levelling, numerous examples — Construction of a scale — Geometrical plan of 
 different buildings : elevation, section. 
 
 Physical and Natural Sgiex(};,s. 
 
 Natural history — Physiology— Zoology — Botany — Geology — especiallysuch 
 parts of the above as affect agriculture. 
 
 Physics — Difference between weight and weightiness {jwids ct pesnnUnhr) 
 (1) — Difl'erent sorts of weights — Scales — Different conditions of matter. 
 
 Communicating vases — Pressures in the side of the vases Archimedes' prin- 
 ciple — Capillarity — Endosmosis and Exosmosis — Atmospheric pressure Baro- 
 meter — Mariotte's law-Manometer — Gazometer — Pumps — Siphons Balloons 
 
 (1) " Fesanteur is an abstract quality inherent in all corporal matter ; pnidx U a relative 
 term indicating the measure of this quality" — A. R. J. F. from Surenne's Dictionary. 
 
ADDKESS BY M. BERNATCHEZ 526 
 
 Centesimal alcoholmeter — Dilatation — Its effects — Examples — Thermometers — 
 Emission power of bodies — Absorptive power — Reflective power — Atherma- 
 nes (?)diatermanes (?) — Glass-houses — Bell-glasses — Hot-beds and cold-frames — 
 Fusion — Solidification — Vaporisation — Evaporation — Ebullition — Distillation — 
 Practical notes on steam engines — Fogs — Snow^Rains — Dews — White-frost — 
 Clouds — Hygrometers — Winds — Thunder — Lightning-rods — Telegraph — Sound 
 — Its rate of motion — Its intensity — Transmission — Echoes. 
 
 Light — Its diffusion and speed — Laws of refraction and reflection — Lens — 
 Microstope. 
 
 Chemistry — Definition — Simple bodies — Complex bodies — Metalloids — Me- 
 tals — Cohesion — Affinity — Combination — Mixtures — Analysis — Synthesis — 
 Acids — Bases — Salts — Nomenclature — Notation — Laws of combination — Ato- 
 mic Weights — Dissolvents. 
 
 Hydrogen — Oxygen — Nitrogen — Chlorine — Iodine — Sulphur — Phospho- 
 rus — Carbon — Air — Water — Boric acid — Fluoric acid, &c., &c. 
 
 Potassium — Sodium — Ammonium-salts — Lime — Iron — Cast-iron — Steel — 
 
 tin — Sheet iron — Pewter Lead — -Copper — Zinc — Gold Silver — Platinum — 
 
 Mercury — Clay — Pottery — Glass-making — Petrolium — Acetylene. 
 
 Wax-tapers — Soaps — Phenic, acetic, tannic acids — Benzine — Turpentine — 
 Varnish — Caoutchouc — Sugar — Alcohol — Paper — Manufacture . of bread, wine, 
 beer — Making preserves, jams, &c. 
 
 703. — M. Bernatchez. 
 
 In the following abridged terms, M. Bernatchez gave an account of his tour 
 with the Agricultural Commission. 
 
 Having been invited to give an account of my tour as President of the 
 Agricultural Commission, I proceed to do so in very few words. I took no no- 
 tes, and we travelled at racing-pace. 
 
 T^e commission was formed chiefly with the view of investigating thfe con- 
 dition of the agricultural schools ; but while on our tour, we thought it right to 
 stop at certain celebrated farms. 
 
 We had not time enough at our disposal to, do the work thoroughly ; there 
 were several of us, and we passed rapidly through most of the above farms, re- 
 serving our time for the investigation of the state of the farm-schools ; but we 
 may safely say that in some places we found great improvements in the style 
 of farming. 
 
 Our investigation began with the school at Ste Anne de la Pocatiere. A 
 superb farm it is, of, I believe, 330 arpents ; the soil in almost every part of the 
 best quality. The buildings are very good ; particularly a nearly new barn, 
 
526 ADDKESS BY M. BEBNATCHEZ 
 
 the arrangement of which is full of taste; and it is conveniently divided for the 
 stock and crop. It is not quite perfect yet, but, with a little improvement, it 
 might be made, according to my ideas, an establishment of the best class, There 
 are roomy buildings, where large Crops of hay can be stored and a silo which 
 is filled with ensilage made of vetches or tares sown on the stubble the year be- 
 fore the hay. 
 
 I fancy the course pursued here, is one of 3 years ; 1st. oats, 2nd wheat ; 
 3rd. vetches : which crop is harvested so late, that the director, Mr. Tremblay, 
 told me that he had ensiled vetches after the snow had come, and that the silage 
 made from them was excellent. 
 
 Here, at St. Hyacinthe, you have the advantage of being able to grow 
 maize. In that part of the province where St. Anne is situated, maize may suc- 
 ceed perfectly ; but the season is shorter than it is here, and they prefer vetches, 
 which make good silage. 
 
 Thus, if from one point of view, this farm leaves something to be desired, 
 there is a good deal of practical good to be found to be found there. 
 
 Thence, we went to St. Koch des Aulnaies, where we visited the nursery of 
 Mr. Dupuis. 
 
 Thence, we went to Montmagny and Richmond where we visited the farm 
 school. Quite on a differ-ent soil to that at Ste. Anne's. The land is not good, 
 and the school is newly established. Truth to tell, no great results have been 
 derived from this school. It has passed into the hands of men of means ; im- 
 provements are planning : perhaps, these will be carried out, and the school will 
 thenceforward give greater satisfaction. We found a creamery there ; in very 
 good shape ; but only cream is taken, as the farmers prefer only carrying cream 
 to this butter factory. No great quantity of butter is made on account of the 
 town being so near ; a great quantity of milk and cream is used in a town like 
 Richmond. 
 
 The pastures, besides, are not very extensive, so no great number of milch- 
 cows is kept. 
 
 From Richmond, we went to Guelph, in Ontario, to see the justly celebra- 
 ted experiment-farm in that neighbourhood ; 500 acres in extent, 50 in wood, 
 and the rest under cultivation. 
 
 " From Guelph, we recommenced our investigations as we passed through 
 St. Hyacinthe. There we were received with much kindness by Mr. I'abb^: 
 Chartier, who gave us, a great deal of practical information which I was happy 
 to hear him repeat to-night. 
 
 " At the Seminary farm we saw superb cattle, splendid garden crops ; a 
 piece of lapd in tobacco such as is rarely met with ; bees, vegetables, and maize. 
 Now, for the sijo. This silo question is not to be despised. It is two years since 
 I first heard, a|b, St, Hyacipjihe, the question of ensiled crops treated by Mr Beau- 
 
ADDRESS BY M. BEBNATCHEZ 527 
 
 bien. Now, you meet many farmers who possess a silo, and succeed to perfec- 
 tion in making silage. No better instance of the good these lectures do can be 
 found. Before the expiration of live years, there will, perhaps, be a hundred 
 times as many silos as there are at present. Then we shall have the advantage 
 of feeding a much greater number of cattle, with much less trouble, and to much 
 better profit.' 
 
 " We visited other farms at St. Hyacinthe : that of Mr. Archambault, of 
 Mr. Bernier, and of Mr. P^loquin. All who see it are delighted with this, the 
 centre of the agricultural district of the county. Here are some of the finest and 
 best managed farms that we observed in our tour. 
 
 " From St. Hyacinthe we went to Oka, to the farm of the Rev. Trappist 
 Fathers, whom I am happy to meet here. We saw the marvellous amount of 
 work that has been done on this farm diuring, I believe, the last 5 or 6 years. 
 These reverend fathers occupy a spot that is not a very favourable one ; rather 
 stony, and the wood that covers the land is not composed of timber-trees but of 
 second growth, which makes the labour of clearing it very troublesome. 
 
 " They have 54 cows, and all the hay necessary for the cattle is grown on 
 the farm. 
 
 " They have five or six fine horses, and all the stock is fed on the produce 
 of this second-growth bush-land, which has only been cleared about 5 or 6 years. 
 The soil is not bad, but in certain spots, not of first-rate quality. The crops are 
 pretty extensive. 
 
 " Thence, we went to I'Assomption, where we were received in the most 
 agreable manner by M. Marsan. 
 
 " At this farm, we found a superb herd of 26 Ayrshire cows. The land is 
 riot of the best quality, but Mr. Marsan gets good crops from it. " 
 
 " Now, gentlemen, we come to the farm of Mr. Barnard, the director of the 
 Journal of Agriculture. We went over the whole of his farm, which is situated, 
 at Three Rivers. Our reception was most cordial, and Mr Barnard put himself 
 at our service with much kindness. Unfortunately his farm is not of a nature 
 to repay the zeal and talent that have been expended on it. 
 
 " The cattle are numerous ; they are known to everybody ; but we felt- 
 convinced that Mr. Barnard's farm was not on a level with his agricultural at- 
 tainments. The soil is ungrateful. 
 
 " Continuing our tour^ we came; to the fappa of Mr. Ritchie, at Ste. Ann p. de 
 la Parade, and this was the last vi^it we made. It is a splendid; farm. 
 
 " The cultivation is not yet in a very improved coridition, but, as the pro- 
 prietor told us, he has only been there three years or less. But what stfuck us 
 more th^n anything wg.s, that, ^bove everytliing else, he is a breeder of stock. 
 He has purcrbred and half-lired Canadians, Jerseys, Ayrshires^ and Hplsteins ; a. 
 creamery is on the premises, in which he employs the milk of his herd. 
 
528 LECTURE BY M. 0. E. DALLAIRE 
 
 " Moreover, the buildings pleased me more than any I saw on my tour. 
 They are even more convenient than those at Guelph, though not on so large a 
 scale. 
 
 " I will try to give you an idea of this huilding. 
 
 " The cattle are tied head to head, and through the middle of the building 
 runs a passage wide enough for a cart to pass. Under this passage is the root 
 cellar ; there are three trap-doors in the floor of the passage, at equal distances ; 
 a cartload is brought in, the roots are upset into the trap and the cart is emptied 
 in a moment. At the other end of the passage is another door which allows the 
 tumbril to pass qut, without being obliged to return by the road it came in by. 
 
 " The cattle, as I said, are tied head to head ; the cows have separate stalls ; 
 they have only a halter to fasten them, and are quite comfortable. 
 
 " At the end of the floor of each stall there is a 3 inch board, 11 inches 
 wide, sunk three inches below the floor, and the rest of the passage is on the 
 same level as the floor. This. forms a small channel. That part of the passage 
 which is level with the floor is always dry. There is a transverse passage for 
 the dung by which it is carried to the dungshed. The horses are lodged in the 
 same way. " 
 
 704 — ^M. 0. E. Dallaire. — Agricultural Lectures. 
 
 Speaking on the subject of Agricultural Lectures, M. Dallaire admitted 
 that he had to postpone the task of establishing the occurence of their intro- 
 duction and development in the province ; still, he fixed their start in the year 
 1879, their institution to M. Tasse, then Superior of the Seminary at Ste. The- 
 rese, and quoted the names of two of the earlie.st workers, M. Ed. A. Barnard 
 and the abb^ Montminy. 
 
 The usefulness is much greater than that of any of the other means of 
 agricultural instruction, being much more accessible to the masses than the 
 associations, meetings, etc. One would think the Journal of Agriculture an 
 exception, but, alas ! nothing is so difiicult as to get farmers to read. 
 
 What, besides, are the most useful ideas that the farmer should seek for in 
 his reading and which the lectures lay before him ? They are simply the 
 I'equirements of the market precisely stated, and the best means of supplying 
 them. Good ploughing, good harrowing, are doubtless capital things, but the 
 main thing of all is to fit your products £d the taste of the market. 
 
 Why are the followers of routine ; those who only make hay, who only 
 grow grain, a little of this or of that ; why, I say, are they never successfull, 
 always in debt ; why do they sell their farms for little to get to the States ? Ori 
 the other hand, why do those that haVe good cows and do them well, why do 
 they make money ? 
 
ABSTRACT BY M. O. E. DALLAIEE 529 
 
 ' Because they alone follow the course of the market. 
 
 To this same reply : we would glMly take to dairying, but there is nei- 
 ther cheesery nor creamery near us, and no one to lead us ; tell us, first of all, 
 how we must proceed. " It is the spirit of initiative that is wanting. 
 
 Then is it that the visit of a lecturer — a stranger, of course, for no one is a 
 prophet in his own country — can start into life a creamery, oi' a cheesery, the 
 farmers' club, etc. Frequently, the trouble is to get farmers to attend the lec- 
 tures ; some can only be led to them by personal visists to their homes ; and it 
 is note-worthy that the first to attend are those that need instruction less than 
 their neighbours, for they are always in hopes of learning something there. 
 
 Well managed farmers' clubs, county agricultural societies, may be greatly 
 helped by the lecturers, and, again, assist them in their task and increase its 
 efficieDcy. It is to be regretted these institutions, intended for mutual supoort, 
 should sometimes act in rivalry, or prosper so little that they can hardly di'aw 
 half of the government grant. It is also very unfortunate that initiative is 
 everywhere defective, that every one waits for aid from the state, instead of 
 having recourse to cooperation, to the power of association.- The introduction 
 of politics, too, into these bodies is another evil that must at any cost be got 
 rid of ; fortunately, the patronage of the Catholic Bishops and clergy, that is 
 not wanting, is ,an important support to their future evolution. 
 
 After a few remarks in reply to observations previously made at the meet- 
 ing, 31. Dallaire closed his address by reminding the audience that the duty of 
 the lecturers is principally to keep people aware of the current demands of the 
 market, " this ti'uth ", said he, " cannot be too often repeated ". 
 
 705. — The farmers clubs. — By 0. E. Dallaire. 
 (Abstract) 
 
 The farmers' club, properly understood, will be a powerful support to the 
 general prosperity, from its reaching the farmer in his own home, which cannot be 
 done by no other institution. It spreads abroad sound ideas, good examples ; 
 the lazy farmer blushes at the sight of the success of his neighbours ; he is 
 compelled to enter on the good path, and you may see the man, who was in 
 despair perhaps, fight boldly against prejudice, routine, etc., and, with his fami- 
 ly, acclaim the advent of better days. 
 
 It is easy enough to start a club in a parish, but the job is, how to work it 
 -when started ; whereupon I offer the following suggestions from experience. 
 
 1. Let the entrance be free ; let every one be admitted and pleasantly re- 
 ceived ; the club is to be for every one and not for a few ; polite behaviour 
 .should be the only requisite for membership. No subscription should be neces- 
 34 
 
530 ABSTRACT BY M. O. E. DALLAIKE 
 
 sary, for the thing is well known and popular, the members will be only too 
 happy to pay any trifling expenses, if any happen to have been incurred. 
 
 2. Let it be the farmers that talk, discuss, and chat about things that con- 
 cern their own business. Every man to his trade, as the saying is, and farmers 
 are very touchy. Let every one understand that the meeting is held for the 
 purpose of eliciting the experience of all, each one contributing his share to the 
 general good. 
 
 3. The Secretary should regard with respect all opinions, be they goqd or 
 faulty, and he should know how to get the best out of everything said ; he must 
 take care not to annoy any one, keeping always his eye fixed upon the general 
 good : he must be pretty devoted, must he not ? 
 
 4. An interrogator, not a censor ; he must rather seek to draw out opi- 
 nions than to contradict opportunely or inopportunely. A man will often ac- 
 cept a statement, but would be boath to admit that it is new to him. He must 
 know how to change a subject under discussion should it seem to be likely to 
 engender personalities. 
 
 5. He must be a judge of the deliberations, he who is not a member of the 
 club and yet possesses its confidence ; gifted with great prudence, while telling^ 
 the whole truth ; for there is more than delicacy concerned, there is responsi- 
 blity : large expenditure may be made at the instigation of such a guide. 
 
 6. The publication of the deliberation of each session would be a good 
 thing, and Le Journal d' Agriculture might take charge of it. A sensible farmer 
 would be glad of the chance of asking questions and receiving answers to them, 
 
 . gratis, in l^is Journal. 
 
 7. If possible, select a subject for discussion at the next meeting ; such 
 subjects as present themselves naturally are sure to be the best. 
 
 8. A grant made by the Council of Agriculture would greatly help in pay- 
 ing the Secretary or any small expenses, especially at starting ; it would pro- 
 mote the holding of parish-exhibitions, etc. 
 
 9. No politics at the club ; not a word about them or of private or o-eneral 
 interests. Questions of general interest may be discussed in the district meet- 
 ings ; but not in parish clubs ; no, never.. 
 
 10. Practical lecturers, now and then. 
 
ADDRESS BY M. l'ABBE C. P. CHOQUETTE 531 
 
 706. — The Provincial Agricultural Laboratory-^ — -By M. l'abbe C. P. 
 Choquette. — (Abridged). 
 
 Not yet thoroughly fitted up, the laboratory is now sufficiently in order to 
 allow me to pursue in it the work of chemical analysis. I have already deter- 
 mined the relative values of seven varieties of maize sent me by the Depart- 
 ment of Agriculture ; and, at the request of the Hon. Rhodes, Minister of Agri- 
 culture, I have analysed samples of the Capelton superphosphate. 
 
 In a few days I shall commence the investigation of the subjects connected 
 with siloes and silage, in which there is a whole series of problems the solution 
 of which is pressing ; and I intend to make, this year, maize and silage the 
 chief work of the station. It is with this in view that I analysed, as I men- 
 tioned, the seven samples of maize, and that I shall study the fifteen or twenty 
 samples of silage that I have asked the Government to send me. 
 
 Some definite results of these experiments. I hope to give out next year. 
 Still, let me tell you, I shall be slow to draw the final conclusion. If one year's 
 experiments are not sufficient, I shall repeat them until the results become de- 
 finite and harmonious. 
 
 In editing the annual general report, a copy of which will, I hope, be sent 
 to each of you, I have tried to translate into language, simple and comprehensi- 
 ble by all, the scientific discussions and technical details that necessarily enter 
 into a statement of the experiments. 
 
 I shall also give, as a sort of preface, a few ideas on agricultural chemistry, 
 in order to enable the farmer to understand the value as well as the object of 
 the investigations of chemical analysis, and to supply the explanation of certain 
 words now passed into ordinary language, and the sense of which he will only 
 find in special treatises. 
 
 Among the other questions I am anxious to study, and which have been 
 suggested to me either by the Department of Agriculture or by farmers with 
 whom I have conversed about the work of the experiment-station, I will briefly 
 enumerate : 
 
 1. The analysis of manures sold in the country. A Statute of the Federal 
 House lays wise conditions on the sellers of these matters. It is important to 
 find out if they conform to these conditions. 
 
 2. The determination of the nutritive value of the two varieties of wheat- 
 bran now sold in the market : the one from roller-mills, the other from mill- 
 stones. 
 
 3. Wood-ashes ; to determine the quantity of potash, phosphoric acid, and 
 lime they contain, according to their origin, and to give their commercial value 
 as manure. 
 
 4. Rational feeding of stock. Granted that the farmer has the common 
 
532 ADDilESS BY M. J. A. CHICOINE 
 
 food-matters, such as hay, clover, straw, grain, silage, etc., and that he can buy- 
 bran, cake, etc., what mixture will supply the most efficient and cheapest ra- 
 tion. 
 
 I now arrive at a description of what the experiment-station will do in the 
 things that chiefly affect dairying. I can tell you in a word : it offers tlie as- 
 sistance of science to the experiments that the butter and cheese-maker often 
 makes, more frequently even than he wants to, in the cour.se of his work. 
 
 As to the questions of private interest and to the settlement in particular 
 cases of 'ikimming, adding of water, etc., for all things that may cause law-suits, 
 I will also make a certain number of analyses gi-atis. I will speak more at* 
 laro-e on this point to the secretary of ,the association and the result of our in- 
 terview shall be sent to you. I only insist upon this, that from to-day in every 
 case there shall be sent to me, with the suspected sample of milk to be analysed, 
 a fair sample, taken from the vat of the milk supplied by at least half a score 
 of patrons. 
 
 There will also be included in my v/ork the determination, for the different 
 reo-ions of the province, of the variations of rnijk in butter and in total s(5lids, 
 according to the summer-months and the foods used. 
 
 707. — The Dominion Expeeijient-farm.s. — By M. J. A. Chicoyne. 
 
 (Abridged). 
 
 It is difficult, not to say impossible, to give to a single lecture enough space 
 to convey an idea of the Federal Experiment-farms in all their importance and 
 under their different aspects. The result by established nistitutions have already 
 assumed such developments that I might speak to you for hours, and yet only 
 give you a sketch of the Ottawa Central .farm, the existence and management of 
 which are of special interest to us. 
 
 There is nothing absolutely determinate in the art ot cultivating the land. 
 AH is subject to a variety of climates and positions, to the inconstancy of the 
 elements and the more or less mysterious caprices of natui'e, and experimenting 
 is the very foundation of agricultural knowledge. 
 
 Agricultiiral experimenting left almost entirely to private initiative has 
 only produced slow and partial results. More tlian one " agronome " lias often 
 been the victim of his love for progress, and Statesmen have at last learnt that 
 it is the duty of the public to bear the burden of this sort of enquiries, enquir- 
 ies useful to the nation ; so that now we see the Governments of all the nations 
 in which agriculture is appreciated and honoured, creating establishments entir- 
 ely devoted to the making of experiments for the common good of the farmer- 
 class : such are the Experiment-farms supported by the principal Governments 
 of Europe and in the different States of the neighbouring republic. As a French 
 
ADDKESS Bt M. J. A. CHICOINE 5315 
 
 agronome, M. P. Joigneaux wrote : Their usefulness cannot be doubted. Far- 
 mers can no more do without them than they can dispense with the services of 
 the doctor in illness or of the lawyer in the Courts of law. 
 
 The object of the Experiment-farms cannot be better set forth than by re- 
 producing the identical words of the Statute founding them : 
 
 (a) To investigate and verify the experiments intended to prove the relati- 
 ve value, in every point, of the different breeds of animals, and their fitness to 
 the various conditions, climateric and others, that reign in the several provinces 
 and in the N. W. Territories ; 
 
 (b) To study the economic questions concerning the production of butter 
 and cheese ; 
 
 (c) To test the merits, vigour, and adaptiability of the new or untried va- 
 rieties of grain and field-crops, of grasses and fodder-crops, fruits, plants and 
 trees, and distribute among large farmers, gardeners or fruit-growers, under 
 conditions to be prescribed by the Minister, samples of those products that shall 
 be thought especially worthy of introduction into the country ; 
 
 (d) To analyse natural or artificial manures, and make experiments with 
 them, so as to ascertain their comparative value when applied to crops of va- 
 rious kinds ; 
 
 (e) To study the composition and digestibility of foods intended for domes- 
 tic animals ; 
 
 (f ) To make experiments on the planting of trees for lumber or for shade ; 
 
 (g) To study the diseases to which are subject cultivated plants and trees, 
 as well as the ravages of destructive insects, and ascertain and test the most 
 useful productives and remedies to be used in each case ; 
 
 (h) To study the diseases of domestic animals ; 
 
 (i) To test the purity and vitality of seeds ; and 
 
 (j) To make all other investigations and experiments connected with Ca- 
 nadian agriculture that shall be approved by the Minister. 
 
 The system was intended to serve every part of the Confederation. This 
 disposition of the law has been always observed, but the head-quarters is now 
 the Central Farm at Ottawa. It is this that we are about especially to consi- 
 der, since it is likely to exercise its influence over the farmers of the province 
 of Quebec. 
 
 The land given up to this important central station measures 466 acres. It 
 is situated close to Ottawa, and the soil ofi"ers the variety needed for the diffe- 
 rent branches of experimentalising. Light loam and heavy clay, all soils be- 
 tween the two are represented here. 
 
 Part of the land needed clearing : the necessary buildings had to be erected, 
 
634 ADDRESS BT M. J. A. CHICOINE 
 
 implements, ordinary and novel, had to be provided, and plans of the operations 
 had to be drawn up and combined. 
 
 The visitor is agreeably surprised at the great degree of organisation and 
 the perfect state of the work that have been already secured. 
 
 But the fact is, that the Hon. the Minister of Agriculture has been very 
 lucky in the selection of the staff entrusted with the management of the farm. 
 In this case it may be truly said that it is the " place that sought the man and 
 not the man the place." 
 
 A vast variety of trees, shrubs, fodder-plants, roots, heaps of varieties of 
 grain, the introduction and improvement of which are thought to be likely to 
 be useful to Canada, have been already introduced here, submitted to well 
 considered cultivation, and compared with each other and the common kinds. 
 
 The chemical laboratory is hard at work, and does great service. When 
 farmers request it, gratuitous analyses are made of the soil, products, artificial 
 manures, and of all matters the chenaical knowledge of which may aid and in- 
 terest the agricultural classes. 
 
 Last winter, many farmers had recourse to the farm for tests of the germi- 
 nating value of different seeds, and this facility, offered to all gratis, has put 
 many dealers on their guard, and will have the effect of preventing many abu- 
 ses. 
 
 Special attention is devoted to the cultivation of fruit-trees. Varieties have 
 been, and still are being, imported from Russia and other cold countries. From 
 the moment when the value of a specimen has been proved and its perfect accli- 
 matation secured, its general introduction into our country will be recommen- 
 ded, and, in addition, a gratuitous distribution of grafts and cuttings fdr that 
 purpose will be made. 
 
 And here is one of the praiseworthy features of experiments being under 
 government control. Making tests for the sole purpose of instructing the people 
 and to show the utility of a new thing, it has no interest to promote it or to 
 puff it. Having no desire to make a speculation of it or a source of profit, it is 
 not tempted, as a private individual would be, to praise extravagantly, and fre- 
 quently far beyond its deserts, the fruit of its enterprises. 
 
 Particular attention is being paid to the cultivation of the vine at the ex- 
 periment-farm. At present, 150 sorts of grapes are growing there, and it is 
 intended to add a great many more. As soon as the practical value of a kind 
 is ascertained, whether as fit for wine-making or as a table-fruit, gratuitous dis- 
 tribution of it will be made to the farmers. , 
 
 The improvement of the growing of grain-crops is receiving special atten- 
 tion. Seeing how short our summers are, it is most important that only the 
 most early sorts should be cultivated. The Ladoga wheat, from Russia, seems 
 already to be a lucky hit. 
 
ADDRESS BY M. J. A. CHICOINE 535 
 
 Samples" of 2-rowed barley have been brought to the farm, as being the 
 most popular among brewers, that its cultivation may be introduced into the 
 country. This has succeeded perfectly, and everything shows that, before long, 
 our Canadian farmers will be able to supply a part of that vast market that at 
 present is, so to speak, closed to them. 
 
 We have seen that one of the objects assigned by Parliament to the exper- 
 iment-farms is the study of the economical questions connected with the pro- 
 duction of butter and cheese. This part of the programme is far from having 
 been neglected at the Ottawa Central farm, A numerous herd already includes 
 representatives of the leading breeds of cattle, on which experiments are made 
 on their respective qualifications as producers of milk or of meat. The nutri- 
 tive value of plants as regards the quantity and quality of milk is also the 
 object of careful and methodical investigation. This summer, a silo has been 
 built and 70 varieties of maize grown for silage, with the object of seeing which 
 of them gives the greatest yield and exerts the best influence on the production 
 of milk. 
 
 Again, to contribute to the advancement of dairying, numbers of ex- 
 periments are being made with grasses, selected both at home and from abroad, 
 with the view of the improvement or artificial meadows and render more sure 
 the creation of permanent pastures. There has also been a commencement of 
 experiments on the cultivation of green-crops for milch-cows in summer, and 
 great' attention will, in the future, be paid to this part of the programme. 
 
 I will not insist upon the evident service that the experiment-farms are 
 likely to render us. Their utility, admitted by all modern agronomes, cannot 
 be doubted by any of the enlightened members of our agricultural population. 
 
 Our educated men, our men of influence, might do an immense deal of 
 good, each in his own sphere, by arousing the attention of their neighbours, and 
 making them contend as rivals with the people of the other provinces in the 
 study and observation of the work carried on at the experiment-farm. , 
 
 But, I shall be told, how can we study and follow up the work of an ex- 
 periment-station so far ofi^ and embracing experiments so numerous, so varied ? 
 
 First of all, it must be understood that- each trial, each mode of cropping, 
 e9.ch movement, so to speak, is written down'and noted in special registers, kept 
 most methodically. The facts and observations are so classified and arranged 
 that it is easy to obtain information on any subject by writing to the Manager. 
 As to the general conduct of the farm, it can be followed with 'ease in the bul- 
 letins which are published periodically, in French and in English, and sent, gra- 
 tis, to any one that asks for them. 
 
 Any letter, sample, or communication, of any sort, can be sent, free of post- 
 age, if addressed to the Director ot the Experiment-farm, Ottawa. 
 
 Our difi"erent associations : Agricultural Societies, Farmer's Clubs, etc., may 
 
636 LECTURE BY MRj J. A. M^MURRAY 
 
 become efficient means of 'keeping their members alive to the work of the insti- 
 tution. 
 
 In conclusion, I will say : Farmers of the province of Quebec, it is in your 
 interest that the Government has undertaken this experiment-work ; it is with 
 public money that it has been organised, managed, and kept up. This money 
 has been devoted, by your members in parliament assembled, with a view to the 
 promotion of agricultural progress ; but, to render this expenditure useful to 
 you, the cooperation of your intelligence and good-will is indispensable. 
 
 703. — Lecture by Mk. J. A. McMubray. 
 (Abridged) 
 
 1. The experiment-farm, 
 
 2. The part played by it in the various branches of agriculture, 
 
 3. Its importance to farmers as a model-farm. 
 
 " The Ottawa Experiment and Central Farm, as well as its branches, at 
 Na,ppan (N. S.), Brandon (Man.), Indian Head (N. W. T.), and Agassiz (B. C), 
 belong to the Dominion ; they are the property of the Canada-farmer. The 
 Ottawa Experiment- Farm was established by the Federal government for the 
 purpose of mstking experiments in every branch of farming and to answer the 
 requirements of the provinces of Quebec and Ontario, as its branches do to the 
 other provinces. 
 
 " The Ottawa Experiment-Farm contains 465 acres of land (550 arpents) ; 
 of which 65 acres are devoted to the planting of forest and ornamental trees^ 
 30 acres to experiments of re-foresting ; 35 acres to experiments in the practical 
 cultivation of frmit. In the orchard we have 700 sorts of fruit- trees. In the 
 kitchen-garden, we grow a thotisand sorts of vegetables. Besides this, there are 
 grown on the farm 125 sorts of wheat, 74 of pease, 72 of oats, 125 of potatoes, 
 6? of roots, swedes, turnips, etc. Thirty-six kinds of corn are grown for cow- 
 fodder ; so, as you see, experiments in all the branches of farming are carried 
 on. The branches in the other provinces do the same kind of work in accord- 
 ance with the needs of their respective provinces. 
 
 " Besides this, there is the stock of the farm : 100 to 110 head of cattle, 
 and 60 to 75 pigs, besides poultry, of which we have 17 breeds, and 300 sub- 
 jects ; as to bees we have 60 hives. 
 
 " At the head of each department, there are professors : a specialist to at- 
 tend to the poultry ; another for the bees ; a botanist, an entomologist ; a che- 
 mist to analyse everything pertaining to agriculture, and a horticulturist to 
 make experimeiits and to reply, as all thp others of the staff have to do, to every 
 question asked by the farmers. 
 
LECTURE BY MR. J. A. M^MURRAY 53T 
 
 " This great farm publishes yearly a complete report of all the experiments 
 made, not only at Ottawa, but at all the branches ; all the experiments there 
 are reported and explained. This report is sent, free, to all farmers who ask 
 for it. You have not even to prepay your letters ; all C(jrrespondence with the 
 officers of the experiment-farm is free of charge. 
 
 " Every variety of pease, oats, barley, wheat are also' placed, free, at the 
 service of any farmer who wants to try them, and bags of 3 lbs. weight will 
 be sent to you free of charge." 
 
 In the stock of the farm there are from 100 to 110 head, Holsteins, Short- 
 horns, Ayshires, Canadians, Guernseys, etc. 
 
 From 50 to 80 pigs are kept, both of the ordinary and the improved breeds. 
 
 I advise you to buy your bulls, stallions, etc., at the Experiment-farms. 
 You may have more to pay for them than if you bought of individuals, but you 
 will be more sure of what you buy, since every animal will be a select specimen, 
 and, if he is not satisfactory when tried, the farm will take it back or change it 
 for another. 
 
 The farmers' clubs that have bought some of the stock have been perfectly 
 successful. 
 
 (It would be useless here to reproduce the experiments on the breeding and 
 feeding of the bacon-hog, which occurr in another place, and which the lectu- 
 rers treat at length.) 
 
 I thank you. Gentlemen, for the attention you have paid to what I have 
 said, and I invite you all to visit the Ottawa Experiment-farm : You will be 
 received there with open arms. (Applause). 
 
 Rural Economy. 
 
 Under this heading are abridged : 709. — Generaliti'es ; Address of the Rev.. 
 Fere Lebreteau in the benefits of Agriculture, Vth. Report p. 99 to 115 ; Rev. 
 T. C. Caisse : Production, Vtlth. Rept. p. 26 to 30 ; Liriiere Taschereau : The- 
 Farmer's biisiness, XIII R. p. 75 to 82 ; 0. E. Dallaire : The law of labour^ XIV 
 R. p. 77 to 180. 
 
 710. — Abbe Prevost : The political economy of agriculture, XVth. Report, 
 p. 167 to 175. 
 
 711. — Rural buildings : Ant. Casavant : A Model piggery, Vllth. R. P.- 
 81 to 87. 
 
 712. — to 715. — J. N. Paquet : Rural buildings, id. p. 88 to 101. 
 
 716.— Dr. Grignon : Good roads, XVIIlth. R. p. 143 to 152. 
 
 717. — Agriculture ; J. B. 0. Schmouth : improvements in animals and iu 
 cultivation, IVth Report p. 69 to 76. 
 
-538 LECTURE BY THE EEVD. PtKE LEBEETEAU 
 
 718. — Nort. Bourque : Shade and the fertility of the soil, Vlllth Report p. 
 52 to 57. 
 
 719. — D. M. Macpherson : Restoration of fertility to the land, Xllth, Re- 
 port p. 65 to 69. 
 
 720. — 0. E. Dallaire : Analytical plan of C iltivation, id. p. Ill to 118. 
 
 721. — Prof. Robertson : Lecture (pro parte) id. p. 129 to 182. 
 
 722. — Dr. C. T. Rinfret : Extensive and Intensive farming, XVIth. R. p. 
 172 to 173. 
 
 723 to 726.— Plant-growing ; F. X. Thibault : Sugar-beets, Vllth. Report, 
 p. 70 to, 75, Tel. Bran : Beet-sugar, id. 76 to 80 ; N. Bernatchez : The manu- 
 facture of beet-sugar, Xth. R. p. 130 to 139. 
 
 727.— Ed. A. Barnard : Weeds, XVth. R. p. 49 to 54. 
 
 7 28.-^Live-stock : S. .Lesage : Canadian Herd-book, Vth. R. p. 116 to 119. 
 
 729.— D. M. Macpherson : Production of milk in winter, Xth. R. p. Ill to 
 118. 
 
 730.— Hon. L. Beaulieu : National Stud, Vlllth. R. p. 85 to 87. 
 
 731. — Sciology : D. J. J. Coulombe : Farm book-keeping, Xllth. R. p. 70 
 to 72. 
 
 732. — Abb6 F. P. Cote : Agricultural credit and rural banks, Xllth. R. p. 
 169 to 171. 
 
 709. — Geneealities. 
 
 Agriculture is of divine institution and the state the best fitted" to, raise the 
 condition of man and to produce him happiness ; the station mosi favourable to 
 the development of perfect health for the individual, it contributes by that to 
 form, for the honour of the country and of humanity, healthy and robust fami- 
 lies ; it is a school of good sense and of practical science and forms solid and 
 straightforward minds ; it is, too, the guardian of the faith and of morals. It 
 is this that has made the great peoples of past times, of the middle-ages, of the 
 present day. Agriculture it is that, better understood, practised more skilfully^ 
 more gainfully, must oppose a barrier to the scourge that is depopulating the 
 rural districts of Canada, and prevent emigration towards the American manu- 
 facturing districts. 
 
 Still, it is justifiable, while submitting ourselves to the primordial law of 
 labour, to strive to render this labour less painful and more remunerative, to 
 reach out after ease, prosperity, and wealth ; and it is labour united to economy 
 that will procure for us these benefits so enviable on earth. Far from being a ' 
 punishment, labour willingly undergone and conscientiously performed, is the 
 source of a profound content, of a deeply felt happiness ; as, on the other hand, 
 •sloth is the source of every vice, of all our wretchedness. 
 
LECTURE BY THE EEVD. PtRE LEBRETEAU 539 
 
 Now, this lawful state of ease, this prosperity, the longing for which forms 
 so large a part of all the public and private combinations, depends upon the 
 production of wealth. 
 
 What then, in political economy, is production ?* To produce means, in phi- 
 losophy, to give existence to a thing. Thus, we say that the vine produces grapes. 
 In political economy, to produce means : to bring into existence wealth of some 
 sort or its elements. Now, the raison d'Stre of Avealth is its utility, and not as 
 some economists assert, erroneously, the intrinsic value of things: to produce these 
 means in the language of the economist, to give utility to things, to make things 
 useful. The act of producing is called production, the agent, the producer, and 
 the result, the product. 
 
 The production of wealth may be brought about in three different ways : 
 by producing an object useful in itself ; or hy making useful an object which 
 was not so ; or in addiiig to a pre-existent usefulness. 
 
 There are, properly speaking, two great producers of wealth : Nature and 
 man's labour. 
 
 These two argents assist one another, but their products are very different. 
 Nature gives us substances ; human labour can only combine and modify these 
 substances {means of subsistence). For instance : nature gives us wheat ; the 
 labour of man turns it into flour and the flour into our daily bread. 
 
 If we pay great attention, we shall find that man can only use his labour 
 in three ways : either he extracts from nature the different products it contains 
 in the rough {en geruies), which constitutes the farmer, the grazier, the miner ; 
 which extractive industry, 'especially, farming ; or bj^ ingenious and skilful 
 ■combinations, he adjusts the natural products to the uses of life ; which is the 
 manufacturing industry ; or, by means of carriage and the contracts of pur- 
 chase and sale, he puts at our disposal foreign goods, which we could not have 
 obtained personally, and this is commercial industi-y or trade. Of these three 
 industries, the first is indubitably agriculture. 
 
 To these two must be added a third which is ca/pital. Capital may be thus 
 defined : A surplus of consumption, an acciomulaticni of savings' , but we must 
 not believe that capital consists solely in money laid bj-, as is wrongly asserted 
 by the economists of the mercantile school. 
 
 Capital embraces everything which is useful or has any value, be it money, 
 or took, or furniture, or donjestic animals, and so on. 
 
 Capital is the indispensable means of increasing production, and wealth. 
 The proprietor who consumes every year the whole of his income, will remain 
 always in the same condition, that is as regards economy ; and we must say the 
 same of the workmen, etc., who spend all their wages as fast as they are earned. 
 To improve his financial condition, each must save up by degrees a capital which 
 increases his means of production, and consequently his wealth, or at least his 
 
54,0 LECTURE BY THE ABB]^ PROVOST 
 
 esise. There are the three great agents of production : Nature, labour, and ca- 
 pital. 
 
 Now, what are the means to be taken for the increase of production ? They 
 are numerous, but I shall only name some of them, on others I shall lay more 
 stress : farmers' clubs, instruction in agriculture, and colonisation. 
 
 The farmers' dubs in every parish, under the presidency of the cure, may, 
 if they are well managed, be of great service. And, in fact, wherever they have 
 been established, they have produced great results. 
 
 iTistruction in Agriculture, an elementary course of lessons by means of a 
 little manual easy of comprehension by the children, and which should follow 
 close upon the catechism ; as well as farm-schools, where is given a thorough 
 course, practical and connected with the economical and moral demands of the 
 country. Indeed, it is evident that intelligent work under the direction of the 
 data of agricultural science will be competent to draw' from the powers and 
 gifts of nature a greater amount of prosperity and wealth than blind and rou- 
 tine work. 
 
 Colonisation is a question of life and death as regards economy and agri- 
 cultural production. To produce agricultural wealth, there must be, first of all, 
 land fit for cultivation. Our older parishes can uo longer supply the wants of 
 the increased population ; then let us send off" this excess to fresh soils, which 
 only aSk for strong arms and persistent wills to yield a hundred-fold. Beside, 
 by these means we shall after a time do away with a two-fold movement of 
 emigration, the former of which has been long recognised as a social affliction, I 
 mean emigration to the States, and the second, if it becomes general will also 
 become a very serious danger, I mean emigration from the country to the towns. 
 
 710. — Lecture by the Abbi^ Provost. 
 
 L'Abb^ Provost has developed the above principles in a striking lecture of 
 which the following is a concise abridgment. 
 
 Political economy is the art, of directing each particular effort towards the 
 greatest sum of progress desirable, and to throw open to each the prospect of a 
 happy future ; specifically applied to agriculture and to farmers, this definition 
 is suitable to Rural Economy. 
 
 Let us first observe that a large capital is not necessary to the farmer to 
 assure >nm of a prosperous future. It is not with the farmer as it is with the 
 manufacturer. In manufactures the greatness of the profits result, immediately 
 from that of the capital, aod if that increa,ses, the profits increase too, as of 
 course, in corresponding proportion, provided tha,t the business is otherwise wall 
 conducted. 
 
LECTURE BY THE ABBE PROVOST 541 
 
 In farming, it may be said that it is rather the contraiy. A large capital 
 does not always, nor often, produce a proportionate profit, unless an exception- 
 nally wise and skilful method, a rare thing, is behind it. 
 
 This is easy to prove by the yield of a small farm or a garden, with that of 
 a large farm. The profits have a tendency to fall in value when there is a large 
 expenditure of money. An arpent of land may produce fifty dollars, but a hun- 
 dred arpents will not produce five thousand. 
 
 Thus, then, the capital invested in a farm must correspond with the physi- 
 cal and intellectual forces of the proprietor, as \\-ell as with the means of action that 
 he has at his disposal without danger of losing his original means. All agricul- 
 tural operations are more sccui'e with a small capital on a moderate sized farm, 
 than with a large investment on a vast domain, unless, at least, a vei'y great ex- 
 perience in the business has been acquired. 
 
 He, too, who devotes himself to farming must act in tlie dir-ection ;ind em- 
 ploy all his intellectual faculties, if he desires to improve: if he wants his labour 
 to become more and more pront;ible toliim, he must follow up the impro\'ements 
 in culture that become known to him and never Ijuconie indifferent to them. 
 
 And, lastly, the farm-work must be concentrated as ijiuch as possible on a 
 confined superficies. The same ijuantity of work will yield more profit 
 on a small plot of ground than on a large one, tlie quality of each being the 
 s;>jne. and this is owing to tlie fact tliat thefomier will be better cultivated than 
 tJie latter ? 
 
 A convincing proof : tlie concentration of fal•m-^\'ork on a suitable space 
 has followed civilisation and the development of agriculture, on our ovv^n shores 
 as every where else in the .world, and at all times. 
 
 By following the .steps of a beneficent progress, the ■work of a good farmer 
 confines itself by degrees to limits more and more restrained, the labour dimi- 
 nishes, the profits increase. 
 
 Let the farmer then learn, let Iiim follow the march of the age and of its 
 progress ; he may without dread of the future divide his lai-ge farm among his 
 children and establish them by his side. This will be his true economy, a wise 
 step towards safety, and indisputable capital for him if he will make use of it. 
 And what more can he desire ? 
 
 Unfortunately, there is a reason too common and too deeply rooted for the 
 crowd of farmers Ijeing unsuccessful in their work : they prefer a large farm to 
 a good one, ambition leads them to love extent better than .improvement ; they 
 bind on themselves a burden too heavy for them to bear. No more time then 
 for strict and careful superintendence, for good management, for the economical 
 management of a farm. All the accidents that happen have to be endured, when 
 things are left to themselves : broken fences, spoiled crops, tresspassing, bad 
 treatment of the herd, diseases, and damages that have to be paid for this, that, 
 
542 LECTUBE BY M. ANTOINE CASAVANT 
 
 and the other. There is a loss of profit. It is no longer the man that is mas-, 
 ter of his farm ; no, it is the accidents, the risks, the losses to which, and through 
 his fault, his land is the victim, which are his masters. 
 
 But let him confine his labour to a very limited space, such as well under- 
 stood economy insists upon, the fertility of his farm will increase, be will make it 
 a powerful productive agent, easy to manage, as liberal as it is faithful. He 
 will convert it into a hen that lays golden eggs which will bring him in success 
 and prosperity in a fairly short time. As he increases his little capital, he will 
 invest the surplus in improving another portion of his land, and proceed in that 
 manner until the whole of the farm is entirely renewed and consequently cen- 
 tupled in value. And this is how the investment of a small capital, with con- 
 centrated and therefore fruitful industry, will secure for him, in the long run 
 excellent dividends. 
 
 People are talking energetically nowadays of the need of giving the farmer 
 instruction in agriculture. 
 
 Ah, without exaggeration or magniloquence, what a splendid agricultural 
 university lies all round us, under our very eyes, inviting our minds and feel- 
 ings to adorn themselves with the varieties of science and the inspirations of Na- 
 ture ; she, under the divine inspiration^ spreads abroad these grand, these splen- 
 did mysteries over the whole spacious earth. Eyes there are to see them, minds 
 that have appreciated them, souls lofty enough to admire them and to raise 
 themselves to their level. 
 
 And this constitutes science. How, Gentlemen, can an agent of this value, 
 of this importance be forgotten or ignored in its application to an art like agri- 
 culture, the foundation of all other arts ? And so it is for the purpose of work- 
 ing, for the application of science to agTiculture, for the benefit of the Canadian 
 people of the province of Quebec that you have met here to-day ; it is for the 
 purpose of workins; for the improvement of royal roads that may lead the peo- 
 ple to the promised land of a sure and blissful future. I congratulate you on 
 this fresh proof of your devotion to the patriotic and national course of agricul- 
 ture, the reason of your presence to-day in the town of Joliette. 
 
 711. — Farm-buildings. — Description of a Model-piggery. 
 
 (Lectv/re by M. Antoine Gasavant.) 
 
 The entire building is 43 feet long by 20 feet wide. 
 
 The ground- wall, of stone, is 3 feet thick and 3 feet high, serving at the 
 same time as a support of the floors of the stalls and of the yards. 
 
 The sides are double-boarded, the interior of tongue-and-groove boards, the 
 exterior of plain boards placed close together. 
 
LECTURE BY M. ANTOINE CASAVANT 54^ 
 
 The height to the joists is 7 feet. 
 
 This building is separated by a wooden partition, starting from the ground 
 and rising to the roof, into two parts : one 3 feet long by 20 feet wide, is the 
 kitchen ; the other, 20 feet long and 20 wide, is the piggery proper. Above 
 the piggery proper is a straw-loft, which is filled, in winter, to serve as Ktter. 
 The division which separates the kitchen from the piggery has two doors in it, 
 each 4^ feet wide ; one serves to communicate with the piggery ; the other with 
 the straw-loft. 
 
 The floor of the kitchen is laid with flat stones, forming a perfect flag- 
 ging, and sloping a little. This flagging has the double advantage of preventing 
 all danger of fire and of being easily kept clean. The pitch or slope prevents 
 the water used for washing roots or any other purpose, from remaining in the 
 kitchen. 
 
 The kitchen contains : 
 
 1. A root-washer. 
 
 2. Two wooden tubs, perfectly staunch, for preparing the food. 
 
 3. Two furnaces, set in mason-work, supported by a stone wall 6 feet 
 high. 
 
 On one of these furnaces, is fixed an iron boiler holding 140 gallons, in- 
 tended for the cooking of boiled food, On the other, are two iron kettles hold- 
 ing about 21 gallons each, and serving both for boiling food and for cooking 
 
 roots by steam. 
 
 For cooking by steam, I took two common casks and had the bottom of 
 each pierced with a certain number of holes. The bottoms of the casks should 
 be of such a diameter as to fit the tops of the kettles above mentioned and to 
 close the opening exactly. 
 
 The other end of the casks is closed by a heavy wooden cover. When we 
 wish to cook roots by steam, we proceed as follows : ' 
 
 The kettles are filled f with water ; the casks are put on the top of them 
 a short time before the water boils. Unnecessary to say that it is the pierced 
 bottoms of the casks that are placed directly over the kettles. These are then 
 filled with well-washed roots, covered with a rough linen cloth, the covers put 
 on, and well- weighted to prevent their being lifted by the force of the steam. 
 The steam, which is formed by the water, finding no other means of exit, passes 
 through the holes, and makes its way into the casks, where it cooks the roots in 
 from an hour and a-quarter to an hour and a-half. 
 
 The advantages of this plan are : the ease with which it is carried out, its 
 cheapness, the power of employing at it the first man to hand, and, lastly, itS' 
 security. 
 
 At the side of the kitchen, communicating with it by a covered-way 4|^. 
 
544 LECTURE BY M. ANTOINE CASAVANT 
 
 feet wide by 6 feet high, is a cellar, in mason- work, oi" the following dimen- 
 sions : 30 feet long, by 20 wide. This is to hold the tubers and roots for the 
 pigs' food during the winter. Above the cellar are the granaries. 
 
 The piggery proper is divided by a longitudinal passage into two equal 
 parts. This passage gives communication at one end to the piggery with the 
 kitchen, and at the other to the piggery with the manure-pit. Along this pas- 
 sage, on each side, open five sties, 7 feet 9 inches long by 6 wide. The floor of 
 the sties is formed of closely fitted boards. This floor, as regards the two rows 
 of sties, slopes towards the central passage, where two gutters, placed under the 
 flooring of the passage, receive the urine and other liquids that escape from the 
 sties, by passing through troughs placed for that purpose on wooden blocks an 
 inch and a-half thick. The two gutters then)selves slope towards that extre-, 
 mity of the piggery opposite the kitchen, and so iead the liquid into a tank made 
 in the front of the dung-pit. 
 
 Of these 10 sties, five are intended, one for a boar the other four for two 
 sows. These four sties, conunanicate with each other, two by two, b_y a small 
 door high enough to let the young pigs pass, but not high enough to let the 
 sows follow them ; so that the pigs can be fed without fear of their mothers 
 robbing them. The sties can also be used for fatting-hogs, two in a sty, each 
 sty having a door opening into the central passage. The litter is placed on a 
 sort of raised platform (lit de cainp), 3 feet high and quite level. 
 
 The feeding troughs are 4 feet long by 13 inches wide and 6 inches deep, 
 made of wood, and the edges covered with' hoop-iron. They are half-open to- 
 wards the feeding passage, so that the feeder can clean them out without enter- 
 ing the sties. The height of the division between the sties and the feeding pas- 
 sage is 3 J feet, including the cross-piece (entretaise) which finishes the partition 
 from one end to the other. To this cross-piece are hung the shutters serving to ' 
 close the space between the trough and the cross-piece. The sliutters swino- 
 freely ; it is only necessary to give them a gentle push to expose the trouo-hs. 
 
 When feeding is going on, the shutters can be fastened to the inner ijart of 
 the troughs by cleats. The sole weight of the shutters compels thera to return 
 to such a position as will enable the pigs to get at their food. To prevent the 
 pigs having trouble in feeding, and to keep them from lying in the trouohs, two 
 wooden bars are fixed, one end to the cross-piece, and the other to the floor ; one 
 bar inside the sty and the other in the feeding-passage. These two slopino- bars, 
 joined at the top of the trough by a third, divide the trough into two equal 
 parts. The two bars also serve to prevent the shutters from gettino- out of their 
 place whether within or without. 
 
 The piggery is supplied with air by means of the following ventilators : 
 air is admitted by means of holes in the lower parts of the feeding-doors and of 
 the yard-doors of each sty, which holes can be partiallj? or entirely closed at 
 will. In winter, the air-holes of the sties are closed, only those of the feeding 
 doors renjaining open. The pigs then breathe the air pure as it enters the pig- 
 
LECTURE ^Y M. ANTOINE CASAVANT 545 
 
 gery, before it has become heated and tainted. Now, the hot air, being lighter 
 than cold air, finds itself driven into the upper part of the piggery the moment 
 the cold air is admitted. As a meana of exit is provided for the hot air in the 
 upper part of the piggery, it follows that the ascent of the hot air continues in- 
 definitely. And more, the cold air of the interior enters naturally, as it is invi- 
 ted by the vacuum produced by the ascending current of hot air. A continued 
 movement of fresh air is thus produced. 
 
 The opening for the exit of the hot air is a simple wooden chimney, sur- 
 mounted by a four-sided top, which is placed on four posts in such a way that, 
 between its upper part and the upper rim of the chimney, there is an open space 
 of about 4 inches. 
 
 Two ventilators like this give my piggery perfect ventilation. 
 
 The lighting is done by a large window in the gable looking out on the 
 lane; the lighting of the kitchen is efi"ected by a dormer window in the roof. 
 
 A series of small pens have been arranged in front of the piggery corres- 
 ponding to each sty and about equal in size to the latter. A door communicates 
 between the sty and the pen. 
 
 Xext to the piggery and built against the gable opposite to the kitchen, is 
 a shed, only a roof on four posts, intended to shelter the dung pit. This pit is 
 not only used for the manure from the pigs but also for that of the horses which 
 is mixed with the former. 
 
 712. — Farm Buildings. (1). 
 
 \ 
 
 The plans, the subject of the present lecture, have for their object : 
 
 1. Greater comfort in the stables : in temperature, fresh air, light and con- 
 venience. 
 
 2. A more easily digested feed for the milch cows, effected by cooking. 
 
 3. The production of more manure aiid its better preservation. 
 
 4. The reduction of manual labor and making it easier. 
 
 All advantages, which do not require demonstration. 
 
 To the farmer, wlio is obliged to put up new buildings, I offer this first 
 plan. 
 
 No. 1. A building !Hi feet in length by 38 feet in width. A cellar for 
 manure of at least 8 feet in height. A stable and cow house of the same dimen- 
 
 (1) This desciiption io unfortunately not very clear . it was made clear at the lecture Ijy 
 the plans by which it was illu.Hrated. 
 
 3.5-9-05 
 
546 LBCTURE BY M. ANTOI'NE CASAVANT 
 
 sions ; in the southern part, a boiling room and hen house ; underneath the 
 threshing floor, next to the cellar, a piggery ; space for the construction of a. 
 silo, the installation of a power motor for working a threshing mill and a straw 
 cutter. If the stable and the cow house are too narrow it is easy to put up a. 
 shed on the east side, the lower portion of which can be used as a piggery ; the 
 upper part as a boiling room and hen house, so that the whole of the space 
 underneath the threshing floors will be reserved for the sheep-pen, the vehicles, 
 and the farming implements. If your ground is sloping you will avoid ascents. 
 Perhaps you will be able to bring in loaded carts at the gable of the barn, which 
 will enable you to reach the loft and will be of the very greatest advantage. 
 You will change the dimensions of this plan to meet your wants ; but by taking 
 it as a starting point you will certainly have a building both simple and con- 
 venient. 
 
 7 13. — Improvements. 
 
 In the second place, plans referring to an old barn which it is necessary to 
 improve, in connection with the dairy-industry. The proprietor wishes to pres- 
 erve a building, old, it is true, although still in good condition ; he wishes to 
 enlarge it and to have a manure cellar. In the fii'st place it must be raised 
 four feet from the ground : an operation easily performed with the assistance 
 of screws commonly called jack-screws. This raising allows a roomy 
 dung- pit under the stable ; a piggery underneath the threshing floor alongside 
 of the stable and very deep hay-mows. By means of this extra height a wing 
 of fourteen feet wide is built on the south side on the whole length of the build- 
 ing ;■ another similar wing, but opposite the stable is erected on the north side ; 
 the lower part of this latter forms a part of the manure cellar, while the upper 
 part serves to enlarge the stable. In the wing to the south one part is reserved 
 for the horses ; another part for the working cattle : in this . latter part that is 
 to say, on a width of twelve feet, only six and a half feet have been left bet- 
 ween the two floors of the stable which allows the placing of the boiling room 
 in the part above the stable. The ascending passage which leads from the stable 
 to the cow-house is three and a half feet in height by thirteen feet in length. 
 By means of large bars tirmly fastened down in the shape of steps, tlie cattle can 
 easily ascend. Between two large skylights there is a space of twenty feet in- 
 tended for the silo. Behind the bam a building sheltering a wheel for the 
 working of the threshing mill and the straw-cutter. 
 
 The hen-hdUse already built has Ijeeu put into communication with the 
 stable, and the cellar for the manure. The bottom of the cellar made in the 
 shape of a basin, so that the center of gravity of tins enormous wei;j,lit of matter 
 both solid and licjuid may not burst out the -sides of the cellar. UniJerneath the 
 stable an incline permits the running ofl" of liquid matters into the cellar. The- 
 bottom of the cellar or dungpit should be covered with a bed of packed clay 
 
LECTURE BY M. ANTOINE CASA.VANT 54*1 
 
 of five or six inches in thiclcness so as to prevent the manure from soaking into 
 the soil and into the well which is generally in the vicinity, sometimes even 
 inside of the cellar itself. Four ventilators lead to a single cupola ; two start 
 from the stable ; a third from the boiling room and the fourth from the cellar. 
 An air pipe having its opening under the eaves passes along under the iloor and 
 ends in the stable. Fresh and pure air constantly replaces the warm un^^''hole- 
 some air which escapes by the ventilators and maintains a temperature of about 
 50 degrees Fahr. The horses and cattle are all easily fed by a passage in front 
 of them. The cleaning is done through traps placed in the gutters behind the 
 animals. The manure from the stable is thrown into the cellar through two 
 openings in the partition which separates the stable from the cellar. 
 
 -*& 
 
 7 1 4. — Enlargement. 
 
 Here is a third case : that of the reverend ladies of the ''hopital du Sacre- 
 Cceur de Jesus," at St-Sauveur of Quebec. Their barn already has a manure 
 cellar, but the stable and the cow-house must be enlarged, a silo must be built 
 and a boiling room put in, etc. On the southern side, the roof extends eight 
 feet beyond the barn, forming a shelter. So as to utilise this part of the roof 
 they propose to close in this shelter by the construction of a front wall which 
 will enlarge the stable and the hay-mows, and afterwards to lengthen the build- 
 ing by forty-six feet. This building will give a large stable and cow-house 
 containinsf two rows of horned cattle and stalls on both sides for the calves and 
 the horses. The reverend ladies de.sire to keep some thirty cows almost con- 
 stantly in the stable and also require several horses for the working of their 
 property. In the eastern part they will have a silo of thirty-eight feet in 
 length by sixteen feet in width, as they propose to grow a large quantity of 
 green fodders intended for ensilage. The ground slopes in such a way that 
 access to the cellar can only be had through the eastern gable. Therefore a 
 large passage has ^een reserved underneath the silo which allows, the easy ac- 
 cess of vehicles to the cellar. At the top of the frame of the barn and some- 
 what above the upper floor of the cow-house, there will be a threshing floor to 
 which loaded carts may be brought by means of a sloping passage and of a large 
 opening in the northern part of the roof of the building. By this means every- 
 thing necessary can be carried to the boiling-room set up in the southern part 
 of the building above the stable ; and the loft and the hay -mow alongside of this 
 threshing floor can be filled with the greatest convenience. 
 
 715. — The boiler-room and the dung-pit. 
 
 Lastly, let us consider the farmers who may not be' able to undertake ex- 
 pen.sive works, but who may be able to construct either a boiling-house or a 
 dung-pit. I will venture to say, that every farmer, even the poorest, should 
 
548 LECTURE OF DK, W. GRIGNON 
 
 strive to effect this latter improvenieut. Tlie uianure ; it is the faniierK' treas- 
 ure, it is a treasure which rust does not ruin and wJiich thieves do not want to 
 steal, but which assures handsome crops ;uid the welfare of fauiilii'S. Jfwe 
 can do nothing more let us, at least, construct a dung-pit. Jyjt it be well iisade 
 so that the manure in it may not spoil and may be taken from it at any j.)oriod 
 of the winter : that the pigs may have easy access to it, inusmuch as t!i(jii- pre- 
 sence is indispensable, and let the bottom be fornierl of well packed clay, all 
 farmers having such dung-pits in good order are well satisfied witli them. 
 
 In front of the cow-house, a small Vjoiling-house of ]2 Ijy 1.5 feet sc|uare 
 can be built at a small co.^t. A cast-iron oven comnionly call'd a farmer's oven, 
 can be put in ; or, better still, in order to concentrate the heat, would be an oven 
 of masonry. With a good chimney and the usual precaution.s tak'en in our* 
 dwelliugs, there will be no danger whatever. 
 
 716. — Lecture of Dr. W. Grignox. 
 
 I suppose you do not expect a deep study on roads, but tlie question 
 is most opportune, inasmuch as there is a strong movement actually going on 
 for the improvement of roads. 
 
 People are not wanting who would like to see all the roads of our Prov- 
 ince as good as those of France and that the Government should make these 
 roads without the imposition of taxes. This is utterly impossible. Others 
 would like to see the Government take full charge of the roads and im- 
 pose a tax for the improvement of the by-roads, but taxes, it seems, yre not 
 popular in the Pro\'ince of Quebec. 
 
 Others again, the moderates, desire the improvement of tlie roads bv means 
 of time, good will and very little money, without running the people into 
 debt 
 
 Among many other examples seen personally, the lecturer mentions that of 
 the parish of St-Camille. 
 
 There, a road repairing-machine was purchased in ]8!)o for two hundred 
 and twenty-five dollars. The mayor and the secretary-treasurer loudlv declare 
 that the reversible plough is indispensable to assure good roads in a parisli. 
 
 I admired their system of road iii:inagemoiit. • 
 
 This municipality, whicli is a \'ery l;u-gc one, is divided into thive sections, 
 each of which is under the control of an inspector. 
 
 Every year, lie inspects his division ; calculates the number nf day's M'ork 
 nece.ss.-u'y to be employed in the improvem.'.nt and renewing of the roads and 
 bridges of his division, presents his report to the municipal authorities who ap- 
 prove it. The secretary-treasurer makes a partition of tlie time to be given 
 
LECTURE OF DR W. GRiaNON 549 
 
 by each t.ix-payei;, places this partition in the hands of the inspector of roads 
 who obhges the tax-payers to i;ive their portion of the time or to pay for it in 
 money. The inspector is paid ten cents an lionr to superintend the works. A 
 day's work of a man is here valued at one dollar. Every one, consequently, is 
 free to pay his road tax either in time or in money. 
 
 But the moment that reversible ploughs are obtained it is better to collect 
 the tax in money, so as to be able ahvays to employ the HMue liorses and men : 
 because, as it was pointed out to me, when six new horses are put to a machine, 
 they must be trained or broken in, not being accustomed to the work, they 
 become frightened and things p-o uron"-. The least that can be done is that the 
 two last horses, those harnessed to the machine, should always be the same. 
 
 Tlianks to the road repairing-machines the road-tax is diminishing ; of 
 which the following is a striking example. The keeping up ox a certain by- 
 road, at St-Camille, required an outlay oi: at least thirty dollars a year. This 
 year, with the plough, it was peri'ectly ^\-ell repaired, the road bed raised, the 
 ditches dug, and tiie roud rounded oti', and this from one end to the other, for a 
 sutij of fifteen dollars. The inspcctoi- told me : "Next year I will make a perfect 
 r')ad 01 tills by-road for a s\im (jf eight dollars." Here therefoic is a saving of 
 fifteen dollars for this year and of $:^2.00 for next year, or a total of $37.00 
 upon ^?()0.00. 
 
 Here, at >St-Cainille, I was aliJe to observe the good effects of good roads, 
 and it is liere also that one mn.y see the connection that should exist between 
 the dairy industry and the making of good roads. All the world deplores the 
 coiiipefition between the butter making establishments. Do you wish to put 
 an end to these evils ? Then hax-e good roads. How many small factories have 
 been established in our pro\-iiice on account of bad roads. 
 
 At St. Gamille there are no small factories : lo because having' good 
 roads the farmers are not afraid to cover distances of five miles in bringing their 
 milk to the village-creamery ; 2o because the patrons all being share holders, 
 have an interest in the prosperity of their establishment. 
 
 Fifty cents is allowed per day for a horse and one dollar for a man. In 
 189<S only six horses were harnessed to the plough; this year, eight horses are 
 employed. 
 
 In a single day, three miles of road were repaired. 
 
 In stifi ground, work must be done after rain or better still early in the 
 spring. 
 
 A by-road of two miles was repaired in seven hours by this machine. It 
 was used in places where there were rocks and where moreover it was said that 
 it was impossible to pass with the machine. 
 
 All this is most encouraging and so con^'inced me of the utility of the rever- 
 sible plough, that I everywhere recommend their acquisition. 
 
550 LECTURE OF DR. W. GRIGNON 
 
 Unfortunately politics sometimes unduly interfere with this progress as 
 with many others. 
 
 In certain municipalities, I found people well disposed in favor of improv- 
 ing the roads provided the Government will supply the ploughs. According to 
 the ideas of many tax payers, the expenditure of $200.00 for the purchase of a 
 road-repairiug machine, is considered a big affair. This does not surprise me. In 
 fact we are accustomed to count upon the Government for all kinds of under- 
 takings and this, at all times. There are still rich old parishes which look to the 
 Government to build their bridges and repair their roads. This is a misfortune, 
 since, if we are disappointed in the hope of the Government coming to our as- 
 sistance we do nothing, putting off to a future date, necessary and needed im- 
 provements, without considering that we might be embarrassing the Govern- 
 ment. ' 
 
 However it seems to me that there is a way of providing our municipalities 
 with road -repairing machines without running the tax payers or the Govern- 
 ment into debt. What is the waj' ? 
 
 lo The suspension of county exhibitions for four or five years. 
 
 2o The employment of the money intended for the agricultural societies 
 in the purchase of reversible ploughs. 
 
 If the provincial exhibitions, such as those held at Quebec and Montreal 
 have, as every person knows, lost much of their importance, how can you expect 
 that the same thing will not take place in the county exhibitions. It is there- 
 fore not a heavy sacrifice that I am asking. 
 
 Besides, I do not ask the abolition of the county exhib,itions but only their 
 suspension, so as to allow the municipalities to provide themselves Mith a rever- 
 sible plough of a value of $200.00 without disbursing one cent and without 
 costing one cent to the Government. 
 
 The object to be attained is well worth this temporary sacrifice imposed 
 upon the few for the general good. 
 
 717. — A KNOWLEDGE OF AGRICULTURE. IMPROVEMENT.^ IN CULTIVATION AND 
 
 IN CATTLE, IN CONNECTION WITH DAIRY PRODUCTION. — (Recapitulation). 
 
 All men, wlio have desired to assist in agricultural progress throughout the 
 world, have worked for the improvement of our agricultural methods and for 
 the perfecting of our breeds of cattle. 
 
 The means of accomplishing these desired improvements vary according to 
 the time, the place and the situation of each farmer. And it is from this point 
 of view that agriculture is said to be a. science of locality. But the principles 
 which serve as the basis of these improvements remain the same everywhete , 
 and always. 
 
LECTURE OF DR. W. GRIGNON 
 
 551 
 
 The cultivation of the soil is intimately connected with the raising of 
 cattle ; more than this they help one another, they mutually support each other. 
 In fact the land furnishes the substances which feed the animals of the farm 
 and these latter, while utilizing these substances, change them into commodities 
 of easier and more certain sale, giving, besides, the manure by means of which 
 the land, is enriched and more abundant returns are drawn from it. 
 
 The soil and the cattle can therefore not be separated in farming opera- 
 tions. If by a .=ound system of cultivation the fruitfulness and production of 
 the first is increased, the second immediately benefits by it and furnishes larger 
 quantities of comiBodities and manures ; and these manures in their turn con- 
 tribute in a larger degree to the fertilization of the land. 
 
 Of all the methods of improvement, that we can recommend, there is none 
 more important for fertilizing the soil than the employment of quantities of 
 manure suitable to the nature of the ground and to the exigencies of the various 
 plants. Without manure, all the other improvements obtain but feeble results 
 while with a judicious employment of manure the improvements become the 
 inexhaustible source of an abundant revenue. 
 
 Among all fertilizers there is none more complete, more capable of furnish- 
 ing to cultivated plants all the fertilizing principles necessary to their regular 
 growth than stable manure, than the dung of our domestic animals. 
 
 Therefore let us produce this manure in abundance and at the lowest pos- 
 sible price. To .satisfy the first condition, it is necessary to keep as many cattle 
 as the fertility of the land will permit ; allowing all these cattle to be always 
 abundantly fed : as to the second there is only one way ; to adopt the kind of 
 animal which pays all its cost of feeding and keeping with its products other 
 than the manure, then the latter is obtained as a surplus and we onlj^ have to 
 count, as the cost of the manure, the expense necessary for its cartage and 
 spreading. 
 
 The domestic animals which may be the objects of agricultural business in 
 the Province of Quebec, belong to four species; the horse.horned-cattle, sheep and 
 swine. Each one has its own particular advantages which recommend them 
 under certain circumstances : still practice and experience show that in most agri- 
 cultural situations, horned-cattle and particularly milch-cows should be preferred 
 to all other kinds of animals, ^^'ithout an absolute exclusiveness. 
 
 It is therefore with reference to milch-cow=! that I must consider this im- 
 portant question of the improvement of farm-cattle. 
 
 Cattle may be improved Jin two ways : by proper feeding and by the 
 judicious selection of breeding .stock ; these two methods of improvement have 
 without doubt their particular ways of action which the breeder should know 
 how to appreciate in necessarj^ circumstances ; still they are so intimately con- 
 nected together that it is impossible to separate them. 
 
562 LECTUKK OF DB. W. GRIGNON 
 
 Proper feeding, that is to say food suitable to the wants of tlie animal is 
 the basis of every useful and lasting improvement. Without any other in- 
 fluence, improvement is introduced into a herd almost without tlie knowledge of 
 the breeder. 
 
 In arid lands or in lands impoverished by previous poor cultivation the - 
 production of fodder is weak, and as a consequence the animals arc small, lank 
 badlj;- formed and quick in their movements. In flat lands, an abundant and 
 varied production of fodder gives the animals a richer and more perfect feed 
 and they then are distinguished by a stronger frame, a more perfect form and 
 better developped aptitudes. Finally, in low cool lands under an advanced and 
 intelligent cultivation the fodder production is enormous, animals of all kinds, 
 living in the midst of a continuous abundance, show still more striking changes. 
 It is in such localities, that the finest specimens of our various breeds of animals 
 are to be found. The cattle are heavy, massive, lazy, well formed and posessed 
 of the greatest aptitude for production. 
 
 Our milch cows are small, bony, flat and narrow, both in front and behind,, 
 they are only the result of the miserable feeding to which they have always 
 been subjected. 
 
 To the injury of our agricultural industries, this feeding, to which our milch 
 cows has been subjected, is still continued in our day upon too great a number 
 of farms. 
 
 Therefore the Canadian cow was long despised by all breeders, who were 
 working for the improvement of cattle, and could hot understand that anj'one 
 would pay any attention to such a miserable looking beast. To-day many of 
 them have given up this erroneous idea and recognize the superior qualities of 
 our native cows. 
 
 The Canadian cow is no longer despised because, being better fed, she has 
 improved in size and shape, and has increased her productiveness. 
 
 Alongside of the results obtained by good feeding the influence of breeding 
 is only secondary, even when the stock has been selected from the most 
 distinguished breeds. I must however admit that this opinion is not that of 
 most Canadian breeders. The introduction of foreign breeds and crossing them 
 with our native animals has been the grand method of improvement adopted 
 almost everywhere. From these ci'osses, were expected increase in size, im- 
 provement in form and increase in the production of milk. 
 
 A mistake, Gentlemen, things were expected from crosses which they were 
 unable to give or at least which they cannot -give with as great certainty as 
 will be produced by proper feeding. A deeper knowledge of sound agricultural 
 principles would have been shown, if, instead of crosses, a judicious selection of 
 breeding stock had been made from the breed of' the country itself. Let us. 
 therefore commence improvement by good feeding and let us continue it by the 
 
LECTURE OF DR. W. GRIGNON 563 
 
 selection of remarkable breeding stock taken from the breed of the country 
 itself. A herd, even a very poor one, submitted to this kind of treatment im- 
 proves rapidly and soon attains qualities equal to those of the best English 
 breeds. 
 
 718. — Shade and the fertility of the soil. 
 
 Shade is favorable to the fertility of the soil. 
 
 This theory is new and may surprise you but I base it upon the experience 
 of many years. 
 
 Every farmer must have observed that, under a pile of stone, a pile of 
 rails or boards, a cord of wood or under any other objects which have covered 
 the ground during one summer season alone ; the portion of the ground, whicli 
 was covered or shaded, shows soil improved for purposes of cultivation. 
 
 This ground has lost its toughness, it has become soft and cool ; in digging^ 
 it up, a number of worms will be found ; it has become richer from the simple 
 fact of having been shaded. 
 
 Is it not also admitted by every one that, in newly cleared land which has 
 received the shade of .the trees of the forest for centuries, the soil preserves 
 remarkable fertility for a great number of years. To what does the land owe 
 this fertility i To the lea\-es and decomposed vegetable matter, no doubt, but 
 in a great part also to the shade which it received before it was cleared. 
 
 Is it not also admitted by all, that the following plants do not impoverish 
 the ground : peas, buck^vheat, large red clover, etc.... and what is the reason ? 
 
 Because all these plants have quantities of leaves which cover and shade 
 the ground, giving it the necessary heat and further, preserving the moLsture 
 which is as necessary to it as the heat. 
 
 I hear the objection which you are prepared to make. You will say that 
 the roots, leaves and stubble of these plants form a manure and that it is 
 this manure which renders the land fertile. 
 
 No one however will venture to maintain that it is the leaves and roots 
 of a pile of stones, of a pile of boards or rails, or of a cord of wood which enrich 
 and improve the ground. And still there is improvement of the ground shaded 
 by these objects. 
 
 Now, how are we to shade the land without injuring the plants ? For to- 
 attain this result we must first find out the way. 
 
 The way is to shade the ground with the plant, particularly with clover, be- 
 cause it grows rapidly and covers the ground anew a few days after it has been 
 cut. 
 
554 LEOTUBE OF DR.W. GBIGNON 
 
 To attain this object, clover seed must be sown everywhere, not only for 
 the creation of meadows but even with the grain in land which is to be plough- 
 ^ ed up in the autumn. 
 
 When I say clover seed must be sown, I do not mean to say a pound or 
 tw^o, but many pounds to the acre. 
 
 If the land is to remain in meadow, timothy seed must be added to the 
 clover seed and the hay must be cut very early ; under these conditions, a few 
 days after it has been cut, the clover will grow again ; and a fortnight later, the 
 ground will be again covered with clover ; if the hay has been cut green. 
 
 Only on one condition : never give the cattle "the free run in the autumn" 
 as it is generally called among farmers. 
 
 Fine as the grass may be in the autumn, allow it apparently to go to 
 waste ; in reality it will be of great value to the land. It will keep the ground 
 shaded from the time it was cut until the dark days of the autumn ; further this 
 grass will fall lapon the ground and will serve as a manure for the following 
 crop. 
 
 719. — Restoring the fertility of the ground. 
 
 Mr. MacPherson, after having pointed out that stable manure is eminently 
 suited for the attainment of the purpose which is the object of this lecture, has 
 made a study of the question similar to the work of Mr. C. E. Moi tureux. We 
 only detach the following tables which have not found a place in the work 
 .above referred to. 
 
 The simultaneous production of milk and manure. 
 
 A fresh calved cow costs about $35.00 
 
 Her keep for 200 days with well proportioned feed costs about 32.50 
 
 Counting feed $26,00, straw litter $1.25, labor for feeding and milk- 
 ing $3.00, interest $1.00, insurance 75 cts., stable room, 50 cents. . . 
 
 Total $67.50 
 
 Winter milk, 3600 lbs. at $1.40 per 100 lbs, gives $50.00 
 
 Manure produced during 200 days, at about 10 cents per day gives. . 20.00 
 
 The cow cost ! $35.00 
 
 Her keep , 32.50 
 
 Total disbursed $67.50 
 
. ( 
 
 LECTURE OF DR. W. GRIGNON 
 
 555 
 
 Value of the milk $50.00 
 
 Value of the cow at the end of the winter 25.00 
 
 $75.00 $75.00 
 
 Profit from the production of milk . 
 Profit from the manure produced . . 
 
 $ 7.50 
 20.00 
 
 ChEIFICAL fOMPOSITICX OF MAXTRE.S. 
 
 POUNDS TO THE TON. 
 
 $27.50 
 
 ANIMALS. BY THE TON. 
 
 j Nitrogen 
 lbs. 
 
 Phosphoric 
 
 ACID 
 
 lbs. 
 
 Potash 
 lbs. 
 
 1 Mixed 
 
 The horse dejections ^ Liquid 
 
 t Solid. 
 
 f Mixed . . -..-■... 
 
 6 
 15J 
 
 41- 
 31 
 6 
 3 
 
 ^ 
 in 
 
 51 
 
 4i 
 
 4-i 
 
 6 
 
 161 
 
 4| 
 
 3 
 
 1/16 
 31. 
 li 
 
 1/16 
 
 li 
 2i 
 
 3 
 2 
 
 ^ 
 
 151 
 
 2 
 
 3 
 
 5i 
 15 
 
 3| 
 
 4 
 
 Cattle " <; Liquid. . 
 tSohd. . - 
 
 r Mixed . . 
 
 
 5 
 1 
 6* 
 
 .Sheep " ^ Liquid . . . 
 
 L Solid. . . 
 
 f Mixed. 
 Pigs " -^ Liquid. 
 
 L Solid. 
 Poultry 
 
 
 22i 
 
 li 
 6 
 
 ^ 
 
 81 
 
 Mixed farm manure < t> .', n 
 
 
 5 
 
 
 5 
 
 
 
 When the cattle or the pigs consume the crops of the farm, their products 
 or their carcasses do not take from the ground more than 15 p. ct. of the ele- 
 ments of fertility contained in the fodder which they consume ; which leaves 
 about 85 p. ct. of the elements, of fertility, taken by the crop itself from the 
 soil, to be returned to the latter .in the shape of manure. 
 
556 LECTURE OF DR. W. GRIGNON 
 
 720. A RATIONAL PLAN OF CULTIVATION. 
 
 M. Dalaire proposes tlio following plan of cultivation which may be con- 
 sidered as a variety of the plan of cultivation with which this revised edition 
 commences and where perhaps it should have been in.serted. 
 
 Division of the land into soles for 7 to 10 years. — To commence with rnea- 
 dow land : The first year vegetables to make the gi'ound lighter, the second 
 year a cereal, barley in preference, (it requires less nitrogen) and clover seed ; 
 the third year a crop of clover, the fourth year, a cereal with clover and timo- 
 thy seed ; sixth and seventh years a meadow of timothy ; eighth year pasture. 
 
 The first year, manure in sufficient quantities should be put upon the land 
 which you wish to plant. With tlie employment of manure the first year, plants 
 requiring much nitrogen must be cultivated because it is the year in whicli the 
 land contains most of it, as good manure in itself contains a large proportion 
 of nitrogen. Among the plants which require the most nitrogen arc vegetables ; 
 consequently the system agrees with the condition of the .soil. 
 
 If you cannot put into your land as large a cjuaatitv' of vegetables as you 
 desire, as this crop requires a great deal of labor; employ the remainder of your 
 land, with whatever manure may be left, in the cultivation of leguminous plants. 
 I' unersdtand by leguminous plants for example ; peas ; and if you do not wish 
 to grow peas alone put in peas and oats together ; but alwaj's one leguminous 
 plant. 
 
 The second year, more manure, and a cereal, wheat, oats or seme other ; 
 but barley in preference, with clover in abundance and particularly with white 
 clover. Every other grain will grow, but I would prefer barley to anything 
 else, because barley requires less nitrogen than the other cereals, than any otiier 
 grain. 
 
 You will have a good crop of barley, but do not turn your cattle into the 
 field. The clover will be very fine. You will perhaps regret to allow it to go 
 to loss, the cattle would be so well ofi" 1 But I tell you shut t'ne gate as this is 
 not the time to turn the cattle into this field. • 
 
 In the autumn of the third year, after the clover has Ijeeu cut once or twice 
 the land should be ploughed. We will then-have a piece of ground which will not 
 have lost its fertility, which will have yielded : the first year, a good crop of 
 vegetables ; the second year, a good crop of barley ; and the third year, an 
 abundant crop of clover ; and all this without having become impoverished ; as 
 this land will then be fit to furnish a good crop of wheat if we want it. But if 
 it is found, as a great many farmers tell me, that the cultivation of wheat does 
 not pay enough to make it worth while to grow it, let something else be sown ; 
 sow any grain that may suit best and clover again but in smaller quantities with 
 timothy seed. Of white clover, for exemple three or four pounds to the acre, 
 according as the land or the quality of tiie soil may require more or less, but a 
 
LECTURE OF PROF, ROBERTSON . 557 
 
 couple of pounds will generally be sufficient,: experience will tetich the quantity 
 to put in. The fourtli year therefore we will have wJieat or other grain if we 
 want it. Afterwards the ground is left in meadow. The fifth year (the first 
 year of uieadow,) w(i will ha\e clover and the following years, timothy for one, 
 two, thrive or foui' years, according to the richness of the soil ; but whatever 
 may be tin; richness of the soil it rau.st not be kept too long in meadow. 
 
 After that, a couple of years of pasturage on the old mendow, if it is still 
 good enough ; pasturage might be continued for three years in certain excep- 
 tional localities ; but in most cases two years will lie long enough, the pasture 
 is then broken up and the rotation recouimenced. 
 
 721. — Le(Jture OF Prof. RonEirrsoN. 
 
 Among many subjects, which have found a place mider the different head- 
 ings of this revised work, the lecture of Professor Fiobertson, in connection with 
 ensilage contains a formula which might have been entered under the heading of 
 fodders. But as this lias not been done we will here reproduce a very interest- 
 ing part of the said lecture. 
 
 I tried to find and to put into the silo with the Indian corn some other plant 
 -or plants whicti would furnish the necessary quantity of alburninoides, in a less 
 ■expensive form than dry grain, and the waste of concentrated food. Clover and 
 peas were tried without any marked degree of success, and climbing beans were 
 cultivated with the Indian corn, the stems of which supported the' beans but 
 without any appreciable advantage. 
 
 The horse-bean (faba vulgaris, var. equina), seems to answer the exigencies of 
 the situation : this plant grows an upright and stiff stem of quadrangular shape. 
 In this country it reaches a height of 3 to 4 feet and in England and Scotland 
 3 to 6 feet. The pods of six to eight inches in length grow from the foot of the 
 stem almost to the top. The beans, when ripe, are brownish gray in color, round 
 and oblong in shape of about half an inch in" their longest diameter and three 
 eigths of an inch in the shortest. 
 
 In our trials the plants gave ripe beans in the lower pods while those upon 
 the upper part of the stem had hardly left th" condition of blossoms. In cul- 
 tivating the horse bean for fodder in rows three feet apart with 8 or 4 plants 
 to the foot in each row. we obtained in 1<S92 an average yield of 6 4/5 tons of 
 green fodder to the acre. 
 
 Average samples of the crop were analysed at the experimental farm and 
 the analysis established that the horse beans contained 370 pounds of albumi- 
 noTdes and 94 pounds of fat to the acre. They were placed in the silo in separate 
 beds and as a mixture, with indian corn ; further some were grown in the rows 
 of indian corn, horse-beans and indian cor;i having been mixed before being put 
 into the seed bag, it is sufficient at the moment to say that the cattle appeared 
 to relish the ensilage of indian corn and horse-beans. 
 
558 . LECTURE OF PROF. ROBERTSON 
 
 Although the albuminoides and hydrates of carbon (in the form of starch, 
 gum, sugar and fibre) may be contained in a mixture of indian corn and horse 
 beans in almost correct proportions, this mixture is still only an imperfect food 
 owing to the absence of fat. 
 
 The sun-flower (Helianthus annuus) grows luxuriantly throughout the 
 whole of the temperate zone of this continent and its seed contains a large per- 
 centage of fat. The variety known as the giant sun-flower of Russia was cul- 
 tivated in rows 3 feet apart, with the plants from 3 to 8 inches apart in the 
 rows. It gave ,a return at the rate of 7 l'/2 tons of sun-flower heads to the ' 
 acre. Analyses made by Mr. Shutt, established that they gave 352 pounds of 
 albuminoides arid 728 pounds of fat to the acre. 
 
 A lot of milch cows received food with a basis of ensilage made from the mix- 
 ture of sun-flower heads, grown upon half an acre of ground, with fodder corn,, 
 harvested from two acres. Another similar lot of cows received the same 
 feeding also on a basis of ensilage but of indian corn only with an addition of 
 two pounds of grain each day per head more than the first lot of cows received. 
 The milk from the two lots of cows was put to cream in deep dishes placed in 
 ice- water under the same conditions and the following were the average results 
 of nine difierent experiments : 
 
 [Ensilage with heads' Ordinary ensilage o£ 
 I of sun-flowers. indian corn. 
 
 Percentage of fat in the skim milk 1 0.35 
 
 Duration of churning', minutes I 30. 
 
 Percentage of fat in the butter milk 1 0.35 
 
 0.51 
 20. 
 0.40 
 
 The butter from the cows receiving the ensilage with heads of sun-floAvers 
 has a richer aroma and a little more color than that from the cows of the other 
 lot. 
 
 The ensilage with heads of sun flowers o-ave a most ao-reable orlor and the^ 
 cattle are very fond of it. , 
 
 For the cultivation of this mi.'cturc I recoiimiend the sowing of indian corn,, 
 horse beaiis and sun-flowers in tlie following proportions : One acre of indian- 
 oorn, half an acre of hoi-.so-bL-aus nt the rate of 2/:-, of a bushi'il of seed tu tl'.e 
 acre and one (quarter of a-u acio of s,uii-tlowev,^. tlu' three plants in rows 3 feet 
 apart ; atid foi- tlie sun flowers a distance nf duo lout to (..ne foot and a half 
 between the plants ia each row. The sun-flowers should be planted as early as 
 possible ill the season, and if they grow too thick, more than one plant to a foot, in 
 each row they must be tliinie.'d. Th(! heads alone are used in the silo, the horse 
 beans may be sown tN\'o or three weeks aftei' tlie indian corn. The crops of th& 
 three plants should be mixed and put into the silo together. 
 
LECTUEE OF PROF. ROBERTSON 659- 
 
 722, — To ENCOURAGE THE GRADUAL CHANGE FROM A COMPREHENSIVE TO AN 
 INTENSIVE SYSTEM OF CULTIVATION. i 
 
 Doctor C. I. Rinfret believes that a good plan to gradually introduce in- 
 tensive cultivation to the average clas.s of farmers and to induce them to accept 
 a system of rotation, would be to establish county competitions with prizes to 
 those who cultivated, according to the most perfect methods, two or three acres 
 of ground in hoed plants ; and to continue these competitions for several years 
 until a rational system of rotation is regularly established. 
 
 Let us say that at first the rotation will only apply to a part of the farm, 
 say : one third or one fourth. 
 
 This is what might be done : the department of agriculture might offer a 
 certain number of prizes and distribute among those who wish to compete, cir- 
 culars showing the number of points allowed for each special operation : so manj^ 
 points for the breaking up, the drainage and the enriching of the ground,. . 
 Sq many points for the best crops of turnips, beets, potatoes, carrots, indian- 
 corn, etc. 
 
 The circular will fprthur show the method of cultivating each of the hoed 
 plants and the complete manure suitable for each (both farm manure and com- 
 mercial fertilizers). 
 
 The direct application of the instructions contained in this circular, to-.. 
 gether with the prizes offered, will have the effect of encouraging the farmers, 
 and in a way, more interesting to them. 
 
 The first competitions will only be for two or three acres of hoed crops on 
 land sown the previous year. 
 
 The second competition will include the same thing as the preceding, that is 
 to say ; hoed crops on land sown the preceding year, and further, the cultiva- 
 tion of grain -with suitable artificial fertilizers, on the two or three acres on 
 which the hoed crops were cultivated the preceding year and upon which the 
 fir.st competition had taken place. 
 
 The third competition might include 
 
 lo Hoed crop, 2 to 3 acres. 
 2o Grain, do 
 
 3o Clover, do 
 
 And so on until the rotation shall have been completed. 
 
 These county competitions will have the following advantages. 
 
 Of furnishing directly the instruction supplied by the department of agri- 
 cultuie, bv means of circulars which will further show where the artificial fer- 
 tilizers niav be obtained, the method of using them, etc. etc. 
 
560 LECTURE OF PBOF. ROBERTSON 
 
 Of showing the' farmers the large profits which maybe drawn from a small 
 corner of ground when it is properly cultivated. 
 
 To establish a considerable rivalry and to popularize instruction more 
 quickly than by -any other system. 
 
 To point out the advantages which maj' be derived by the continued appli- 
 cation of a system of rotation. 
 
 These competitions will be more within the reach of most fanners than 
 were formerly the competitions for the best kept farms or the agricultural exhi- 
 bitions, and in my opinion if properly organized they will be of much greater 
 utilitj'. 
 
 723. — Phyt( )TECHNY. — The sugar beet. 
 
 Somewhere about the year 1890 attempts at the cultivation of beets for 
 the supplying of a few sugar factories, which had established themselves in the 
 Province of Quebec, but without definite success, inspired all those em- 
 ployed in the dairy industry with an active and justifiable interest ; traces of 
 which are found in the three lectures which appear in the seventh and 'tenth 
 reports and of whioh the following is a brief summary. 
 
 As early as the eighteenth century, Margraff and Achard, German clie- 
 mists, discovered the presence of sugar cristals in beets, but, far from creating 
 any interest, their information was scornfully received and treated as imprac- 
 ticable and paradoxal by the academy of Berlin. 
 
 Still the establishment by Napoleon the First of the continental blockade 
 against England in 1806 gave to, the labors of the two inventors a new start and, 
 thanks to imperial encouragement, they were not slow in using them as a basis 
 of a mechanical method of extraction which was so practical that it sui-vived the 
 circumstances which gave it birth and became the origin of one of the most im- 
 portant agricultural industries known. In fact, the number of sugar factories 
 in existence to-day (1888) exceed 600 in France, 200 in Belgium and 1100 in 
 the other countries of Europe. 
 
 One of the causes, the most efficient perhaps of the enormous and rapid 
 spread of this industry, is that in every country in which it has bi-eii 
 started it has become a remarkable source of agricultural prosperity for 
 two reasons. The first, upon wJiicli it is not necessaiy to insist, as this 
 would only be to r(;pcat what has already been said under pieceding 
 heads, is, that being the most typical hoed crop it offers advantages for the es- 
 tablishment of a sensible rotation and for the methodical working of the ferti- 
 lity of the soil. The second, is, that the refuse of the manufacture, the pulps 
 have a ecjnsiderable value as fodder and can be delivered at a price so reasonable 
 that tlie business of cattle rai.sing can not only be carried on but carried on with 
 large profit ; from the enormous increase in the number of cattle and even of 
 
LECTURE OF PROF. ROBERTSON 561 
 
 sheep which everywhere follows the establishment of beet-root works, a new 
 source of prosperity to farming and of fertility to the soil is created by the pro- 
 duction of abundant manures, To illustrate this by a single example extracted 
 from numerous and interesting statistical data, in 20 years (from 1830 to 1850) 
 in the arrondissement of Valenciennes, in France, the production of wheat to the 
 acre went up from\L9 to 28|- bushels, and the number of oxen in fattening 
 from 400 to 10.800. 
 
 It is in fact for the fattening of cattle and sheep that the beet-root pulp is 
 principally used in Enrope and it does not seem to have the same value in the 
 fattening of pigs, but it is no less suitable for the feeding of milch cows and it 
 is in this particularly that the sugar and dairy industries are connected. 
 
 \ 
 
 724. — Beet-root sugar. 
 
 When the sugar has been extracted from the beet, there remains a residue 
 of about 40 per cent of the weight of the raAV-material. This pulp is chopped 
 up, almost cooked in the methods of extraction which are most in use to-day, 
 and while preserving a sufficient proportion of sugar for food purposes, contains, 
 in a more assimilable form tlian in the beet-root itself, the greater part of the 
 nutritive elements of the latter. And surprising results are obtained. It mixes 
 admiiably, while at tlie same time correcting its defects, with dry feed, such as 
 hay or .straw. If this mixture is made more perfect by a small addition of oil- 
 . cake or ground oats, or better still of the two together ; the fattening of the 
 cattle goes on rapidly and under the most favorable conditions. 
 
 Two practical German savants, Drs. Stutzer and Werner have experimented 
 on the value of beet-root pulp far milch cows ; For this purpose, they gave to 
 five cows weighing together 5287 pounds, 378 pounds of beet-root, 42 pounds 
 of clover hay, 31 pounds of oat chaff and 26 pounds of oil-cake. At the same 
 time five other cows weighing together 5212 pounds received 416 pounds of 
 pulp, 42 pounds of clover hay, 46 pounds of oat ehatf, and only 21 pounds of 
 oil- cake. 
 
 After a preliminary trial of 10 days, they proceeded to the final trial of 20 
 days. The result was that the average weight of the cows had not sensibly 
 chano-ed during that period. As to the production of milk there was only a 
 slight difference between the two groups of cows. 
 
 The cows fed upon the beet-roots produced 252 1/2 gallons of milk with 
 79 lbs. of fat. 
 
 The cows, fed upon the pulp produced 245 1/2 gallons of milk with 75 lbs. 
 of fat. 
 
 The difference in the returns in milk of the two groups of cows is therefore 
 a neo-ligeable quantity especially if we take into account that in the pulp feed 
 36-11-05 
 
562 LECTURE OF PROF. ROBERTSON 
 
 there was less oil cake than there was in the beet-root feed, and it may be said 
 that 416 lbs. of pulp produced the same result as the 378 pounds of beet-root. 
 
 In other words, in the feeding of milch cows, 110 lbs. of pulps are as good, 
 as 100 lbs of whole beets. JBut we know the wonderful changes, especially in. 
 the winter, produced by the addition of a few good succulent beets, to the daily 
 feed of milch cows. If there is any one who does not know this the trial is 
 well worth making. 
 
 Another well known German savant, Dr. Marcker, has made experiments 
 on the value of dried pulp, and his trials nave shown that dried pulp may per- 
 fectly replace hay and that one portion and a half of this same pulp will take 
 the place of one portion of good bran or of ground barley. 
 
 For milch cows 50 to 75 IbS. of pulp with about one ounce of salt form a 
 proper portion. 
 
 In France, while the farmer sells his beets at an average price of .53.85 per 
 ton he takes back the pulp for $1.46. This year the factory at Berthier sold 
 the pulp back to the farmers who produced the' beet-root at the rate of SI. 00 
 a ton, and it is most likely that, with a view to rendering the cultivation of 
 beet-root more general, this price, will not be increased for many years to come. 
 
 We have therefore every reason to say that the pulp from the sugar beet 
 forms a rich food and at a low price and that its employment settles the ques- 
 tion of the economical feeding of cattle and of the production of milk at the 
 lowest possible price and also of meat and of that, which is not of the least im- 
 portance, of manure. 
 
 Beet-root pulp may be stored and keeps well for the future wants of the 
 stable. It has been kept for seven years and at the end of tliis h.'nt;- period it 
 was found to he in perfect condition and was well liked by the cattle ; reconr.se 
 to the silo, the use of which is no longer a secret to the members of the Dairy- 
 men's Association, is all that is necessary. ,The rules to be followed for the pre- 
 servation of green fodders in the silo apply in every particular to the beet-root 
 pulp and to mention them will be sufRcient. 
 
 Pack the pulp tightly in silos which are air and water tight. The top part 
 should be absolutely tightly covered, for example, by strong paper sucli as is 
 used for building purposes, sheltered from the air and pressed down under a 
 .strong bed of earth of at least 18 inches in thickness, especially when the pulp 
 is to be kept thi-oughout the summer. The temperature of the silo is raised a 
 little during the first 6 or 6 days of the ensilage where it remains hxed causing 
 a beneficial fermentation and quite different from that which is usuallj? produ- 
 ced when the en.9ilage is not done with care. The mixture, in the silo, of the 
 pulp with hay or chopped staw is to be recommended and produces a homoge- 
 neous whole from which the cattle derive great benefit. 
 
 It appears that an economic method of drjnng the pulp has been discovered. 
 
LECTURE OF PROF. ROBERTSON 
 
 563 
 
 Under these new conditions its utility will not fail to increase ; its facility of 
 transport to a distance will enlarge the circle where its value is known and its 
 preservation will not be more difficult than that of good hay, etc which it equals 
 in nutritive value. 
 
 725. — The beet-root sugar industry. 
 
 One word now on the cultivation of the sugar beet, which does not greatly 
 differ from that of the fodder beet. 
 
 The sugar beet is the sugar cane of the countries of the north. It loves 
 the heat but its large foliage protects it from the intense rays of the sun ; the 
 great quickness of our vegetation under favorable atmospheric influences, which 
 makes up for the shortness of our summers, allows this root to ripen and to give 
 a juice which equals in richness and purity that of more favoured countries. 
 Our soil is well adapted to its cultivation, it grows everywhere where wheat 
 succeeds. If there is any choice of ground it is perhaps for a deep soil of sandy 
 clay or of lime-stone formation. The lime contained in the latter soil hastens 
 the decomposition and the absorption of the alcaline principles and favours the- 
 sprouting and rapid growth, double conditions which are essential to the success 
 of this plant. 
 
 - In any case the ground, of whatever kind it may be, should be ploughed 
 deep to at least one foot, for wherever the ground has not been broken up the 
 growth is irregular and imperfect. The extremity of the root touching the 
 uninproved bed of earth is paralysed in its growth ; the beet then only keeps, 
 alive, it separates into several roots becomes fibrous, grows above the ground 
 and loses in quality as much as in quantity. 
 
 Do you wish to undertake the profitable cultivation of beets ? Give j^our 
 ground a light ploughing early in the autumn ; this ploughing destroys the dry 
 stubble, roote up plants which are still alive, stops the spreading of weed seeds 
 and hastens the decompc^ition of organic matters. 
 
 Then, at the end of the autumn, just before the frost, give a second and a 
 a deep ploughing, this being for the loosening of the ground and the preserva- 
 tion of Dhe moisture during the dry season, it increases the soluble nutritive 
 principles of the ground, and destroys the gray worm which is the implacable 
 enemy of all plants. 
 
 The beet-root requires a certain amount of moisture, therefore spring 
 ploughing is not to be recommended in all soils, as the drying influence of the 
 season causes the earth to lose a great part of the moisture which it contains. 
 
 The critical phase of this cultivation is the hoeing and weeding. The whole 
 of the success is due to the care with which the young plant is surrounded ; it 
 must be commenced early, weeds must not be allowed near it, or a collection of 
 close and leafy plants to stop the growth of the newly sprouting stem. They 
 
564 LECTURE OF PROF. ROBERTSON 
 
 must be isolated from everything that may shade them or abosorb the juices 
 of the ground ; they must be spaced about six inches from one another and two 
 must never be left together. 
 
 Hoeing twice will be sufficient, sometimes even once will do, but be liberal 
 with your work over the beet-root and the beet-root will be liberal with its 
 fruits. 
 
 Now, what are the returns ? 
 
 An acre of ground gives 120 I'idges with 360 beets in each ridge equal to 
 43,200 beets weighing one pound each, a low estimate, which gives a total of 21 
 tons, which may be still further reduced to a minimum of fifteen tons, which at 
 $4.00 per ton gives $60.00. But all the labor together with the cost of trans- 
 portation and manure costs about $30.00. 
 
 Therefore a net profit of $30.00 per acre remains and this, multiplied by 
 20 ; for most of our farmers can plant this quantity. There is therefore, at once, 
 the handsome sum of $600.00 of profit. Experience teaches us that this root 
 may be succesfully planted in the same ground for several years in Succession 
 by adopting a regular system of rotation ; this will give every year twenty acres 
 of ground enriched, cleaned out and thoroughly prepared to receive cereals. 
 
 So that after five years, besides one hundred acres of newly improved 
 ground there will be $3000 of profit in the farmer's pocket. 
 
 726. — The cultivation of the sugar beet. 
 
 As to the possibilities of success for the Sugar industry in Canada, Mr. 
 Bernatchez described them in the following terms in 1891. 
 
 " In my opinion, I believe that the cultivation of the sugar beet can be 
 made quite successful not only in the district of Montreal 'but also in that of 
 Quebec. Objection has been made of frost, but according to recent experiments 
 it is of no consequence whether the beet-root freezes or not, provided it does not 
 thaw. Frozen, they are a little harder to work, but they contain as much sugar 
 if not more. 
 
 The greatest difficulty will be in the bad roads existing at the time of the 
 harvest, but it will be easy for the factories to delay starting their work, long 
 enough that the major part of the crop may be treated during the cold season 
 and the season of winter roads as this system has been quite successful in Rus- 
 sia, the beets losing nothing from the frost as stated before. 
 
 We have therefore most encouraging reasons to foretell the success of agri- 
 cultural and manufacturing enterprises which have their foundation and raw 
 material in the sugar beet. " 
 
 Unfortunately this prediction has not been realized. 
 
LECTURE OF PROF. ROBERTSON 565 
 
 727. — Weeds (Recapitulation). 
 
 If anyone had not the right but the power to come upon our farms at the 
 time of the hai'vest and to take possession by force of half of the fruits of our 
 labor ; should vve not have reason to swear at the maraudeur ? And if most of 
 the farmers in the same parish, in the same country had to submit every year 
 to similar depredation, what would we not do of common accord to protect and 
 defend ourselves ? 
 
 Let us therefore protect ourselves against weeds which do us no less dam- 
 age. Indeed every good farmer will tell you that a field or a garden in which 
 weeds have freely matured during one single year, will require to be hoed and 
 dug up for the seven succeeding j'ears. This is particularly true for land which 
 has been largely manured. A piece of ground full of weeds is the plague of the 
 farmer who wishes to clean such soil. 
 
 In all countries where farming is properly conducted, labor, sufficient to se- 
 cure success in the farming operations undertaken, is provided. This is a prin- 
 ciple of farming which must never be forgotten. 
 
 ■Unfortunately, our farmers, as a general rule, have much more land than 
 they have labor oi' pecuniary means to successfully work. This is a national 
 evil, an evil which is entirely ruinous. Outside of the market gardens near the 
 towns and in the neighborhood of manufacturing establishments, hoed crops, as 
 a rule do not occupy 10 per celit of the cleared lands. 
 
 The means prescribed for the destruction of weeds in meadows is simple 
 and within the reach of everybody. The foullest meadows, those the most in- 
 fested with weeds, must be the tirst cut. If the land is good or if it has 
 been manured, we will obtain from it two crops of hay and the weeds being * 
 unable to ripen their seeds, the daisies, the thistles, the wild chiccory and a 
 crowd of other plants more injurious than useful will end by disappearing 
 entirely. Further these weeds, being cut while they are still tender, will for 
 the most part be eaten by the cattle during the winter. But better than this 
 msiy be done. 
 
 After havino- cut the hay as early as possible on the foullest meadows and 
 ■on those the most worn out, every good farmer should, each year during the 
 great befits of summer, plough and work his ground as m\ich as lie possibly can. 
 The various works which I am about to mention will be done during spare time 
 and the horses will be employed at times in which they have nothing else to 
 do. Further, in working the ground under a strong sun, on several occasions, 
 during the longest and the hottest days, the absolute destruction of all vegeta- 
 tion takes place and the soil is perfectly cleaned. The first ploughing of the 
 summer in meadows or pastures should always be very light, should never be 
 more than three inches in depth. Under these conditions, two average horses 
 will be enough for the work provided the plough is in good order. After about 
 a fortnight the land should be thoroughly harrowed so as to loosen the soil as 
 
466 LECTURE BY M. ANTOINE CASAVANT 
 
 'much as possible. A few days later it will be useful to stir up the ground with 
 a scarifier or a spring harrow. These various works of loosening the ground, 
 being done under the full sun, most plants will be largely dried up and destroyed. 
 The land should then be ploughed a little deeper, so as to destroy those plants, 
 the roots of which have penetrated more deeply into the ground. This second 
 ploughing, like the first, should be followed by the harrowing and stirring up of 
 the ground as mentioned above. Every piece of ground treated in^ this way 
 Tinder the full sun, should be thoroughly cleaned. Care should be taken to give 
 it a deep ploughing, before the end of the autumn and it should be thoroughly 
 drained wherever drainage is necessary. This piece of land formerly the least 
 productive of the farm will become the best or one of the best, especially if, in 
 the following year it can be given a certain quantity of manure. It is by this 
 process, in the neighborhood of towns, tha.t land is prepared for the cultivation 
 of cabbages, of indian-corn and of all other hoed crops requiring the greatest at- 
 tention. These crops, being in rows often cleaned, as well lay the horse hoe as 
 by hand, the land will remain clean during several successive' years and will 
 produce the finest crops especially after a suflacient manuring. 
 
 The ploughing in of foul meadows which we have just described possesses 
 one signal advantage over the ploughing in of grain fields. It being possible 
 to cut the meadows very green, they can therefore be ploughed from 4 to 6 
 weeks before the grain fields. But these 4 to 6 weeks in the great heat give 
 an opportunity of cleaning the fields, a great deal better. Still the ploughing 
 in of grain fields, to be cleaned with a view to putting in hoed crop or legumi- 
 nous plants, cannot be too highly recommended. Whoever makes the practice 
 of doing this every year on one or two of his grain fields, the most foul and ill- 
 condition, will soon find a surprising advantage in the increase and the excel- 
 lence of the crops which will follow. As to the work to be done, in the plough- 
 ing in of grain fields, the sole difference between it and that of the meadows, 
 consists in the harrowing of the field as soon as tlie grain has been taken oflT, 
 while the meadows require a light ploughing before this harrowing. For the 
 balance of the season the work is the same in both cases. After this I cannot 
 too highly recommend the putting in of hoed fodder crops which will increase 
 in a surprising manner the quantity of fodder to be given to the cows. While 
 at the same time preparing the ground to give magnificent meadows and pas- 
 tures. With leguminous plants, such as peas and beans, long or short, by culti- 
 vating tiiem in rows which will be earthed up 2 or 3 times by the horse ho6 
 a,lone, an excellent crop will be obtained from a perfectly cleaned field. The 
 following year we will have splendid grain , after the grain excellent clover, 
 .and lastly choice hay for several years. Evidently su(;h desirable results pre- 
 suppose that the ground is naturally rich or that the leguminous crops have 
 received, potash, lime and phosphoric acid. These various comnu>vcial fertilizers 
 are very cheap and still they will be amply sufficient, since leguminous plants 
 of every kind have the exceedingly valuable property of taking from the air 
 -all the nitrogen which the ground requires, even for several crops. 
 
LECTURE OF M LESAGE 567 
 
 Indian-corn and all the root plants, on the contrary, require a complete 
 manuring of which farm manure is the base, but we will not speak of these 
 -crops which have been specially treated elsewhere. They are, however indis- 
 pensable in all truly profitable farming operations. But as a general rule, it 
 TjiuSt be admitted that our farms are too large. It is impossible on such farms 
 to procure assistance during the working season because available labor is then 
 very scarce. The remedy for these evils, consists in the farming by good farmers 
 who will be able to support their families upon a small piece of ground which 
 they will know how to cultivate to perfection and where weeds will be practi- 
 cally nonexistent. "^ 
 
 728. — -ZOOTECHNIE. — On the herd book of CANADIAN CATTLE. 
 
 Mr. Lesage, deputy minister of agriculture, expresses himself as follows, 
 ■(summary) : 
 
 I intend to speak to you on the herd book and the " Livre d'Or " of 
 Canadian., cattle, which to-day are accomplished facts. I hold this herd book 
 in my hand. It already contains twenty six entries of which six have been ac- 
 tually made and twenty others arg ready to be entered without delay. 
 
 At the last session of the Legislature the House at Quebec authorized the 
 creation of a herd book and you have seen by the last official gazette that regu- 
 lations for the inauguration of this new institution have been passed and adop- 
 ted by the competent authority ; and finally that, in the month of December 
 last, the honorable Commissioner of Agriculture gave notice that the herd book 
 was open ,; we thought. Gentlemen, that this convention was an excellent op- 
 portunity to conmience the entries in this herd book.; and as a matter of fact, it 
 is only to night that we have commenced to make these entries. 
 
 This institution gives the means of rendering tardy justice to our native 
 breed of cattle and to bring it back to life, for it has not so entirely disappeared 
 as a great number of people have feared. In the numerous journeys v.'hich I 
 have had occasion to make to the different parts of the Province, I have always 
 given my attention to the herds which I have seen on my way ; and I have 
 never passed through a country without meeting in my way numbers of animals 
 with very characteristic points, most distinctive marks of their origin. 
 
 We know from history that the cattle of this country were selected with 
 the greatest care ; the animals and the cattle which were sent to Canada at the 
 commencement of the colony, that is to say, between the years 1665 and 1680 
 or 1690 were selected with the greatest care. We have the proof of this in the 
 likeness which we can all trace between cattle of Canadian breed and the most 
 ■celebrated animals to be found in Europe ; I refer to the Jerseys and Guern- 
 seys. Look well at these cattle, notice their build and appearence, you will 
 ■recoo-nize a striking family likeness between them and our well preserved cattle 
 
568 LECTURE OF M. LESAGE 
 
 of the Canadian breed, at the same time as the distinctive qualities, the su- 
 perior qualities of these two breeds, that is to say, the richness of their milk in ; 
 butter and the permanence of the milk in the cows ; a certain number of cow» 
 when grass is abundant give a larger quantity of milk but ev^ry person, who 
 has closely watched the habits of the Canadian cow, agrees in saying this, and 
 I have heard the same remarks since my Childhood, that the Canadian cows fr6m 
 one year's end to another preserve their faculty of milk-giving with remarkable 
 uniformity. When the grass is abundant and tender, larger and heavier- cows 
 than those of the Canadian breed give a large quantity of milk reaching even to 
 quantities that are surprising ; the Canadian cow does not attain to these maxi- 
 ma, but you will find at the end that, as a general rule, she will have given you 
 a larger quantity of butter than the other breeds always bearing in mind the 
 feed she will have consumed ; I therefore believe that it is impossible to deny 
 that the native cow is a more profitable producer than her rivals of other breeds. 
 
 I said a moment ago that there were many of these cows and that in my 
 journeyings, I noticed a very large number of them, They are in every dis- 
 trict, this is quite certain and when we will take the trouble, it is quite certain 
 that many more will be discovered. I do not fear to exagerate in stating that 
 at least one fifth of the cows of the country belong to the Canadian breed, or 
 over 1 00,000 hetid. You see there is still time to attend to the preservation of 
 this valuable breed, and that there is still time to improve it wherever it has 
 lost its early qualities. 
 
 The principal advantage which will result from the encouragement which 
 we give to the raising of Canadian cattle, since a large number of animals of 
 this breed still exists in the possession of farmers who have, most of them, not 
 the means to make expensive crossings such as have been made in more favored 
 districts of the Province, is to allow these people to continue their breeding as 
 they have commenced it, by improving it, well understood. By an intelligent 
 selection, they will succeed in forming herds which will be your envy and which 
 you will buy from them at, to them, very remunerative prices. It was for this 
 purpose that the herd book was established and I am happy to inaugurate it at 
 this remarkable session of our useful association. 
 
 729. — The production of milk in winter. ^ 
 
 The production of milk in winter suggests to Mr Mac Pherson, the follow- ' 
 ing questions, which we follow immediately, in brief, with the answers which 
 he gives to them : 
 
 lo Can we keep cows in milk longer than we do in this Province ? In the 
 affirmative, for how many months can we continue the period of milk. 
 
 Answer : — Yes, ten or eleven months each year. 
 
 2o Can cows be fed during the whole year so as to obtain an abundance of 
 milk ? Can this abundance be produced economically and with a profit ? 
 
LECTURE OE M. LESAGE 
 
 569 
 
 Answer : — -Yes, cows can give milk the whole winter at the rate of 16 to 
 20 pounds per day. At one cent per pound, the daily yield is 18 cents, the 
 daily value of the manure from each cow is 8 cents, making. 
 
 Total .' 0.26 
 
 Cost of feeding 0.12 
 
 Net profit or difference 0.14 
 
 3o Which of the following agricultural industries will give the greatest 
 profits in the winter : the raising of cattle or calves ? or' the production of but- 
 ter or cheese ? 
 
 Answer : — the making of butter. 
 
 4o What are the first conditions necessary with a view to the production 
 of butter in the winter ? 
 
 Answer : — In the first place a good cow house, that is to say, it must be 
 warm, roomy, well lighted and ventilated, with easy means of removing the 
 manure (which it is important to preserve from all loss), in a word the hygiene 
 must be perfect. Secondly, an aljundance and a variety of food : ensilage, clover 
 and other hay, mashes, oil-cake, etc ; regularity in feeding and milking. Thirdly, 
 economy in labor and expenses of all kinds. An intelligent and reasonable su- 
 pervision, continued attention to the whole and to the detail. 
 
 5o Which are the most prr.fitable breeds of milch cows ? 
 
 Answer : — The Canadian breed. 
 
 6o What is the best feed and what is the best way of treating cattle so as 
 to obtain the greatest quantity of milk at the lowest cost possible ? 
 
 Answer . — The daily feed should be changed or varied from time to time; 
 ensilao-e of Indian corn and clover is one of the most eucculent of foods and 
 forms an excellent base of feeding. Carrots, potatoes and roots of all kinds have 
 their value, a provision of bran and oil cake must not be forgotten. 
 
 The following is a good sample of feeding : ensilage of indian-corn, 50 lbs, 
 clover-hay, 3 lbs, straw, 5 lbs, bran, 1 lb, mash, 1 lb, oats, 1 lb, barley, 1 lb, 
 peas, 1 lb. The whole must be carefully mixed up the night before. Relative 
 nutriment of the mixture : 1 to 5.5. The cows should receive of this as much 
 as they want. 
 
 Kindness, regularity and cleanliness. The cows should be curried at least 
 twice a week. 
 
 7o What is the best way of using the milk ? 
 
 Answer : In the making of butter, but in a creamery. The skim-milk should 
 be used for the raising of some young animals, calves or pigs, or for the fatten- 
 ing of animals for the slaughter-house. 
 
570 LEOTUKE OF M. LESAGE 
 
 To resume ; construct good stables to house one head of cattle for each acre 
 of cultivated land, construct one or more silos capable of holding the crop of one 
 acre of Indian corn for four heads and one acre of clover for 8 to 16 heads of 
 cattle. Raise young stock, feed your cattle well, fatten your oxen, increase the 
 number of your milch-cows by more cattle-feed, make more, manure and pre- 
 serve it in the most perft ct manner, dry, drain and manure your ground, do not 
 construct art galleries or purchase pianos before having put aside the money 
 necessary to pay for these objects of luxury. 
 
 This is the way to acquire independance, consideration and the numerous 
 delights which attach to a prosperous condition of affairs. 
 
 730. — The national habas (stud.) 
 
 * 
 The Honorable Mr. Beaubien spoke as follows (abridged) : " I should say 
 at the beginning that if in France, I had not met persons well acquainted with 
 Canada, understanding our population, and knowing perfectly well what horses 
 would suit us, I never should have succeeded. 
 
 All that I undertook to do on my part was the disposal of effects, the mak- 
 ing of sales. The difficuty in an enterprise of this nature was to make the pur- 
 chases. Allow me to introduce to you our vice-president, Baron E. de Mandat- 
 Grancey. Although he is absent, he is certainly the soul of our entreprise. The 
 capital invested is half Canadian and half French. Baron de Grancey is the 
 owner of farms in le Perche. He has charge of making the purchases. I wish 
 you to judge his work for yourselves. I will not praise our horses, because I 
 know that the French-Canadian has an eye for a horse and knows how to judge 
 one. I leave everything to your judgement ; all that I ask is that 3^ou will 
 examine. , 
 
 You know that the early Canadian horse was very docile in harness ; un- 
 fortunately, we have completely lost him and the few subjects which we have 
 been able to collect certainly do not represent what the breed formerly was. 
 Well 1 the horses from which our Canadian horses are descended have been 
 preserved in France. , 
 
 These horses have been carefully preserved by the Government in the Go- 
 vernment haras, and this is why we have taken the name of " haras ": because 
 we wish to copy these establishments. 
 
 The french government not only give prizes to the different stallions in the 
 department and certificates so that the farming population may know where to 
 look for a good stallion, but further have included in the haras a certain number 
 of these horses. For example, in the haras " du Pin " there are 400 at least ; 
 and as soon as a horse has lasted his time, he is taken out and replaced by 
 another. This has been done \>j the (Jovernment for the last 300 years. This 
 is where the normandy horses, which we have bought, come from. As to the 
 
EEMARKS BY DR. C. J. COULOMBE 571 
 
 price of the keep of the horses, necessarily it is somewhat high. You must re- 
 member that we alone run all the risk, therefore we demand one third of the 
 value of the horse for each season. 
 
 Now, I must say that up to the present we have preferred to purchase. 
 This is perhaps the best way after all. We have even preferred to purchase in 
 the autumn, so as to accustom the horse to his new habitation and to let him be 
 known in the localitJ^ 
 
 I hope that the Province of Quebec will profit by the experience of our 
 members; They have, certainly a correct eye for a horse. They have bought 
 Tiot what might be in fashion, but .what was really good and of a good breed. 
 
 In our country, as is well understood, to satisfy a farmer, you must give 
 him a horse of general utility, and not one of which he can simply say ; that is 
 a great horse. 
 
 To trot a horse of 2000 pounds for a quartei- of au Lour, is, at once, an ex- 
 traordinary exercise for him. 
 
 Baron de Trancey has often written to me : " You have a rigorous climate ; 
 necessarily in autumn and winter the roads are liard to travel, you have very 
 much snow ; I would recommend you the Percheron of 1.500 to 1700 lbs, the 
 old Percheron of France, that is the horse you want. 
 
 If '■ Joly " is rather large, we have made an exception : he was so handsome, 
 and we had to have something to take the eye of tlie Americans, admirers of 
 heavy weights, in which they are certainly on the wrong track, and which 
 proves that their taste has misled them. Let us not follow their lead. 
 
 731. — SocioLOGV. — Agricvi.tueal account keeping. 
 
 Dr. C. J. Coulombe spoke as follows : (summary) : 
 
 The fai'mer, in the working of his farm has two important conditions to 
 fulfil, to arrive at a successful issue, lo Active work well directed and well con- 
 sidered ; a wise and judicious management t'l utilize the produce of his farm 
 and to derive from it the greatest amount of revenue. But in the good manage- 
 ment of a farm, making money alone is not suflicient to reach a prosperous con- 
 dition ; there are certain obligations imposed upon a farmer who aims at suc- 
 cess ; he must base his bill of expenses on his re^'enues and must regularly put 
 by a certain arnounl of savin'Ts. How often do we see an active and hard work- 
 ing 'iarmer., whose property is veil cultivated and whose crops are abundant, 
 unable to meet his liabilities ; he is in 'debt at the store, to his professional 
 man and to his tradesman and liis property is becoming loaded with mortgages : 
 in such a case, we do not have to look long for the source of the evil : this far- 
 mer makes extravagant expenses instead of living with economy and debts take 
 the place of the savings which he should have made. 
 
672 REMARKS BY DR C. J COULOMBE 
 
 One of the best waj^s to assist the fanner in the management of his pro- 
 perty will be, I believe the keeping of farm accounts. In fact, the account keep- 
 ing acts as a barometer of the state of his affairs and is the most powerful fac- 
 tor in obtaining comfort, prosperity and fortune by initiating a system of order 
 and good administration and I would be very happy to see this custom spread- 
 ing among our good habitants. Do not be afraid tp buy a good account book 
 for this purpose as it is one of the most useful purchases which can be made. 
 In this book one column is reserved for the receipts and another for the expen- 
 ses. Day by day, and cent by cent, the expenses and receipts will be regularly 
 entered in their respective columns ; the additions of the operations of the week 
 will be made every Sunday ; those of the weeks, every month ; and those of the 
 months at the end of every year ; which will allow the farmer to be thoroughly 
 acquainted with his financial situation at any moment. 
 
 Account keeping will therefore teach the farmer to be more orderly, more 
 moderate in his needs and perhaps by that way in itself assist largely in the 
 diminution of the taste for luxury and of drunkenness in our agricultural clas- 
 ses, which are two of the greatest plagues of ourc ountry parts. Account keepings 
 encouraging the farmer in the better execution of the works of his farm, will 
 assist him in breaking with routine, and in entering the paths of progress and of 
 agricultural improvement. 
 
 Another powerful motor for the assistance of the farmer in well reasoned 
 and paying cultivation and which may serve as a supplement to the account 
 keeping is the " Journal of farniing operations. " 
 
 In this journal, we may first enter the divisions of the farm in connection 
 with the rotation ; at seed time the quantity of grain and seeds sown in each 
 division will be entered ; at harvest time the quantities harvested, adding re- 
 marks on the quality of the produce, on the causes of success or of want of suc- 
 cess, of the trials made either in manures, in cultivation or in the raising of 
 stock so as to be able by these means to arrive at a perfect system of farming 
 by the correction of errors which may have slipped inti. the operations. 
 
 This journal will even answer to take notes of the important events wliich 
 may occur in the family or even in the Parish. A well kept journal of this kind 
 will become very valuable for the family at the end of a few years and with 
 increasing value the older it gets ; it will be preserved and consulted as a pre- 
 cious relic. (1) Allow me then, Mr. President, in concludin gmy remarks, to 
 strongly advise the farmers to attempt account keeping and a journal of farm- 
 ing operations as likely to assist them in improving their cultivation and in 
 leading them to comfort and prosperity. 
 
 (1) Our ancestors in Franc* gave to these books of domestic account keeping a very sugges- 
 tive name they called them : " Livres de raison " E. C. 
 
REMARKS BY THE ABB:^ COTE 5'i3 
 
 732. — Agricultural credit and country banks. 
 
 On the agricultural credit by country banks, the abbe C6t6 expressed him- 
 self as folio W8 (summary) : 
 
 I have already submitted to the public the proposition of the establishment 
 in each parish of a savings bank and for the lending of money to the farmers. I 
 made the mistake on that occasion of using the word bank. This word does 
 not render the idea of the institution which in Europe is called " une Caisse 
 rurale. " Raiifeisen system. I think that, in this Province we ought to use the 
 .word " parochial bank " becaiise it is a bank in which the parishioners will 
 deposit their savings of every day and an institution to awaken and put in ac- 
 tion that parochial spirit upon which' depends our future. 
 
 Country banks are of German origin ; it was a country school master, 
 a man of the people, who first thought of this system. The catholic church, 
 ■v^hich finds out everything for the good of humanity, understood the benefits 
 which this institution would bring to the rural classes and took it under its pro- 
 tection. There is therefore nothing surprising that it spread not only in Ger- 
 many but in Austria, in Italy and even in Russia and more recpntly in France, 
 where, within scarcely two years of the commencement of the movement, one 
 hundred and fifty banks were already founded, and now it is penetrating into 
 England and Ireland. 
 
 Let us therefore consider lo what are country or parochial banks. — It is, 
 I have already said, a bank in which the parishioners can deposit their savings, 
 and which will give to its depositors the same interest as the savings banks in 
 the towns or the ordinary banks, that is to say 3 or 4 per cent according to 
 the length of time of the deposit. 
 
 2o How to establish these banks ? — In the same manner as any other asso- 
 ciation is established. A certain number of parishioners join together with power 
 to add other parishioners to their number, the whole of them if possible, and 
 render themselves jointly liable for the credit of a fixed sum, forming a sufficient 
 guarantee. Business men even, would have confidence in it, for while there are 
 several thousands of such establishments, not one of these banks has ever failed, 
 nor even caused the loss of a cent to the depositors for fifty years. 
 
 3o What will the banks do with the money deposited with them ? — They 
 will lend it to the shareholders for some useful object or to improve their posi- 
 tions : and this loan should in no case exceed a sum determined beforehand by 
 the directors. If the borrower fails to comply with any of the conditions of 
 the loan, the directors may demand the immediate repayment of the loan and 
 strike the name of the borrower from among the members of the society. The 
 borrower should further furnish security, solvent in the judgment of the directors. 
 And, as the directors and shareholders are all parishioners, it will be difficult 
 for them, if not impossible, to make a mistake on the solvency of the borrower, 
 or of his security. 
 
574 HISTORICAL 
 
 4o What difference will there be therefore between parochial banks and 
 ordinary banks ? The following are the principal differences : 
 
 a. The banks only lend for a limited term and at heavy interest ; the 
 parochial banks will lend at an interest not above 5 per cent, and for the time 
 fixed upon the bill, without having to renew it, except every 5 years, the time 
 fixed by the law. The borrower will have an understanding with the directors 
 for the payment of his note at periods which will seem most favorable to him ; it 
 will even be optional with him, at any time, to pay off the whole, or amounts 
 on account, as he may wish. 
 
 h. There is no bank stock and, consequently, there are no dividends. Thfe- 
 parochial bank is a matter of christian charity. There are no expenses, except 
 those which are absolutely necessary and indispensable, books, stationery, ink, 
 etc., etc., and a small compensation to the cashier. 
 
 c. The directors attend to their duties gratuitously for one year, they * 
 are open for reelection for an indefinite time, but always without pay. As 
 th,ere are no dividends they have no interest in doing much business, but al- 
 ways in doing a safe business. 
 
 d. The remander, or the reserve, which there may be and which there 
 always is, can only be used for public improvements and the general needs of 
 the parish. It can never be divided between the members. 
 
 e. If there should be losses, the reserve will answer to cover them. 
 
 /. The keeping of the accounts is quite simple and, provided one has an 
 ordinary idea of book-keeping, he can easily fill the duties of accountant of 
 these kinds of parochial banks. 
 
 g. Lastly, the money of the farmers will remain in the parish to the ad- 
 vantage of agriculture and of the parishioners. For these considerations, I 
 believe that the establishment of these banks will be of great advantai;e to the 
 inhabitants of the parishes and will improve theJr positions. I do not see why 
 these banks, which have done so much good in Europe, should not do as 
 much in Canada. 
 
 HISTORICAL. 
 
 Under the preceding titles are grouped, abridged, amended and published 
 the information and instructions which are to be found in the speeches, lec- 
 tures, adresses, communications and technical discussions, inserted in extenso or 
 by extracts in the first eighteen aanual reports of the Dairymen's Association of 
 
HISTORICAL • 5T& 
 
 the Province of Quebec. They form the technical part of this revision, and for 
 practical utility are by far the most important part, since they explain and elu- 
 cidate the various points and subjects which are the objects of the association. 
 
 It nov\'' only I'eniains to collect the statistical and historical information as 
 well as the subjects of a purely literary value, which, evidently, could not be 
 included in the technical part of the work. 
 
 Unfortunately, qhe statistical information, scattered throughout these 
 volumes, refers to too great a variety of subjects, considered from too many and 
 varied points of view and drawn from too many different sources, to make it 
 possible to collect it in a series of any importance : such a series would show 
 too many omissions to be of any practical utility ; and the impossibility of re- 
 ferring to the original sources of information for verification and the rectifica- 
 tion of errors and mistakes which, inevitably occur in the printing of pages of 
 figures, would render it of purely illusory value. Besides the statistics have 
 no si;jnitieance in themselves and the conclusions for which they serve as a 
 basis, have been utilized in the proper time and place. 
 
 As to the historical references we will unite them in the brief summary 
 which will follow. 
 
 Lastly, the addresses, answers to addresses, official or unofficial opening 
 and closiuL^ speeches, which have fgund no place in the preceding pages, owing 
 to their containing neither technical nor historical information, will be refer)-od 
 to in a table of general recapitulation. It would have been desirable, but it 
 was materialhr impossible to give, it a synoptical form, similar to the one which 
 is found in the 11th report. The typographical difficulty of preparing a table 
 of such a size njake it necessary to abandon the idea. 
 
 Historical Notice 
 
 of the Dairymen's Association of the Province of Quebec, from its annual 
 
 reports. 
 
 In his speech as President, at the 18th Convention, at St-Jer6me, Mr. Mil- 
 ton MacDonald expressed himself in these words : 
 
 "To-day the history of the Dairymen's Association is written in the reports 
 which it distributes every year to its members." Let us attempt to justify this 
 assertion. 
 
 Foundation. 
 
 The Dairymen's Association of the Province of Quebec was founded in 
 1882, at St-Hyacinthe, by a number of the inhabitants of that and the neighbor- 
 
51§ HISTORICAL 
 
 ing localities to the number of 80, with the object, as stated in its Act, of 
 encouraging the improvement of the butter and cheese industry and of every- 
 thing attaching to this industry in the Province of Quebec. 
 
 Outside work op the Dairymen's Association of the Province of Quebec. 
 
 After having passed through all the necessary formalities, it received its 
 legal existence on the 1st of May 1882, by the sanction of its Act of incorpora- 
 tion and at its birth asserted its existence by obtaining the passing of the act 45 
 Victoria, chapter LX7. 1882, respecting associations and establishments for 
 the manufacture of butter and cheese, or of the two combined, sanctioned the 
 same day (1st May 1882) and shortly afterwards by an amendment, 46 Victo- 
 toria, chap. 7, 1883, to the Act 45 Vict., cli. XXII, exempting such associations 
 and establishments from certain taxes imposed on other commercial corporations. 
 
 This influence of the Dairymen's Association of the Province of Quebec 
 upon the admiaistrative and legislative work, as well of the federal as of the 
 provincial authorities, will be further continued and shows itself repeatedly in 
 the reports, either by promoting measures, from its own initiative, or by inter- 
 vening in consultation with the Governments. 
 
 This happened in 1889, at the Federal convention of the Dairy industry asr 
 sociations held at Ottawa, and the first idea of which originated with Mr. H. 
 Lynch, a member of the Dairymen's Association of the Province of Quebec. It 
 was there that the question of a special board for the management of the dairy 
 industry connected with the federal department of agriculture at Otta\va: was 
 first proposed, a project which was acted upon the following year by the ap- 
 pointment of Prof. J. W. Robertson, to the newly created position. 
 
 The initiative of the Dairymen's Association of the Province of Quebec is 
 not always so promptly crowned with success. Thus the question of good roads, 
 so important to the dairy industry, after having been the subject of these dis- 
 cussions, in convention, and of its wishes, annually renewed from 1894 to 1896, 
 only received a practical solution in 1897, by the founding of the Provincial 
 association of good roads ; but the Dairymen's Association of the Province of 
 Quebec is well aware that a nail is not driven home by a single blow of the 
 hammer, and doubles its power by its tenacity. 
 
 As early as 1894, the Governments were informed of the capital impor- 
 tance of a system of refrigeration for butter and other perishable products, 
 by a petition renewed in 1895, and which was not long in being recognized 
 by the departments interested, with the results set forth in the preceding 
 titles : the creation of an uninterrupted system of refrigeration from the cold 
 
HISTORICAL 577 
 
 chambers in the creameries to the ports of destination, by ice carriages, cold 
 storages and the steamers with refrigerating compartments which, to-day, give 
 such remarkable results. The system of a bonus to the exporter and federal 
 grant, for the construction and fitting up of these cold chambers for the butter has 
 had such favorable results that the Provincial Government has applied them to 
 the cool curing rooms for cheese with a less apparent result, bat already ap- 
 preciable by the improvement in the quality of the cheese. 
 
 The commercial protection to be accorded to our dairy products also oc- 
 cupies the attention of the Dairymens' Association of the Province of Quebec, 
 which, after having studied the question, in 1894 and 1895 and after having 
 made it the object of its wishes, was called upon at the convention of 1896 to 
 give its advice on a federal law, which resulted, the following year, in the Act 
 60-61 Vict. ch. XXI, Ottawa, sanctioned on the 29th of June 1897, and relating 
 to the stamping of dairy products and to the registration of marks. 
 
 But the Association does not confine its action to the highest circles in 
 authority. It gives a powerful impulse to agricultural societies and farmers' 
 clubs, which it know, how to utilize as valuable allies. I will mention, among 
 other proofs, the motion respecting these societies made by Mr. Chapais, in 
 1892, and the fact that the Abb6 Montminy, the indefatigable champion of the 
 Clubs was also one of the most active Presidents, and one of the longest to hold 
 the office, of the Dairymens' Association of the Province of Quebec. 
 
 Finally it does not despise any measure, even of detail^ likely to realiz 
 some point although only secondary of its programme, and to bring it a little 
 nearer to the end it has in view. 
 
 We see it, in the second year of its existence (1883) opening a golden book 
 (Livre d'Or) and a pedigree book, for the Canadian breed of cattle, and this ini- 
 tiative receiving the official sanction in 1886, when Mr. Lesage, the deputy-mi- 
 nister of Agriculture, made the official opening of these boqks, at the convention 
 of St-Hyacinthe, 
 
 So, at the same convention it caused a centrifugal skimmer to be put up 
 and worked, already forseeing the importance of this new method of skimming, 
 which will revolutionize the art of butter-making and which has been in almost 
 general use since 1888. 
 
 So, also, in the same year, and in the same connection of practical ideas, 
 with an intimate knowledge of the importance ofthe subject, it instituted a 
 serious competition, for the best Canadian cows, taking as a basis of merit, the 
 weekly production of milk. But these competitions, only poorly attended, and 
 which brought together only a small number of competitors, to be reduced to a 
 simde one i^n 1887, and to terminate, for want of competitors, do not, never- 
 theless, fail to show the butter producing qualities and the great practical value 
 of the native breed. 
 
5t8 HISIORIOAL 
 
 Again in 1893, at the convention of St-Hyacinthe, it formulated a wish 
 for measures tending to the encouragement of the production of green fodders. 
 
 With the object of causing the dairy products of the Province to . become 
 known among, strangers, the Association, with the assistance of the Govern- 
 ments, took part in various exhibitions : London, 1886 ; Chicago and Toronto, 
 1893 ; Montreal, 1896 ; without counting many regional competitions. Many 
 prizes, and those not of the smallest, often the first (Chicago) have been the 
 fruit of this intelligent initiative. It has further organized on its own account, 
 various special competitions, such as the cheese competition in 1887, between 
 the syndicates of Nicolet and Yamaska. 
 
 And, anxious to maintain its solid reputation, at Ste. Therese, in 1892, it 
 vigorously resisted the attempt of the Board of Trade of Bristol (England) to 
 boycott the " French cheese " of the Province of Quebec, 
 
 Home-work. 
 
 But it is principally by its annual conventions and other asspmblages, by 
 its publications, by its teachings and by the inspection of factories, that the ac- 
 tion of the Dairymens' Association of the Province of Quebec, is seen and has 
 regularly increased. Let us see then what it has done. 
 
 Conventions 'and meetings. 
 
 The first conventions took place at St-Hyacinthe tlie home of the Associa- 
 tion ; but after its fifth year of existence, it recognized the advantage of living 
 the benefit of the holding of its sessions, to various centers of the Daii-y indus- 
 try, in succession ; at which meetings an increasing number of the best authori- 
 ties on this specialty, of representatives of organized associations, of the cleroy, 
 of experts, of merchants, and particularly of farmers, assembled together, all, 
 for difierent reasons, desiring to instruct, or themselves to be instructed, to make 
 common property of their treasures of experience and knowledge, for the greater 
 prosperity of the country. 
 
 There have been few conventions which have not been honored by the of- 
 ficial presence of some minister or assistant minister of one or the other Govern- 
 ment, of bishops or, prelates ; and tliere have not been any in which members 
 of Parliament, senators, professors, ecclesiastics, doctors, 'lawyers and distin- 
 guished merchants, independently of the professional members "of the Dairy in- 
 dustry and of agriculture, have not spoken or otherwise taken part. An ins- 
 pection of the final recapitulative table will better show the impossibility of 
 giving the views of every one in full. 
 
 As to the 'importance and the variety of the subjects treated, they can be 
 
HISTORICAL 5 9 
 
 judged of by all the preceding work of this review, [and it will be superfluous 
 to say anything further about them. 
 
 In addition to the annual and winter conventions, the association has held 
 four extra conventions : one English convention at Huntingdon in 1883 ; two 
 at Quebec in the months of August of 1885 and 1886 and one in the spring of 
 1896, at Chicoutimi ; finally the first Congress of the farmers of the Province 
 of Quebec, was organized by the Dairymens' Association in 1893, at the request 
 of the Honorable L. Beaubien. 
 
 Finally in 1895 and 1896, by the organization and the holding of some 
 thirty meetings, in the dairy interest, in as many districts, it largely assisted in 
 the enormous growth of farmers' clubs about this period. 
 
 Many of these conventions and meetings attracted an added practical in- 
 terest, from the exhibition, examination and judging of machinery and agricul- 
 tural implements or those connected with the dairy industry, samples of butter, 
 of cheese or of silage and finally from illuminated pictures connected with 
 one or other of the subjects treated of by the speakers or lecturers. Nothing 
 is therefore omitted to unite the useful with the agreable, the superfluous with 
 the necessary and essential. 
 
 Publications. 
 
 As a true and faithful echo of the various conventions, the Dairymens' As- 
 sociation of the Province of Quebec, from the time of its foundation,' up to the 
 year 1900 included, has published nineteen annual reports " in extenso, " two 
 supplementary reports .and that of the congress of farmers. These twenty-one 
 reports, the subject of the present i-evision form a species of agricultural and 
 dairying encyclopedia of close upon 4500 pages in length, especially valuable 
 because it is adapted to the peculiarities of climate of this Province. 
 
 To this fundamental work must be added six bulletins of syndicates ; one 
 bulletin of the care to be given to milk, published at close interval's, in connec- 
 tion with the progress of the dairy industry ; one table on cheese making (1887) 
 which immediately decided the universal adoption (251 cheese factories out of 
 28G since 1888) of the Cheddar process ; one bulletin on the testing of milk and 
 its payment according to its richness, by Prof. Babcock, which also had a great 
 influence on the ditf'usion of this method ; one circular on the constitution of 
 syndicates (1!S90) the first introduction of dairymen to the organization of this 
 system ; without counting numbers of circulars and notices of particular cir- 
 cumstances, distributed gratuitously to all interested, nor the publications for 
 the spreading of information ; programs, annuals, etc. The Association has also 
 published a French translation (by Mr. E. Castel) of the volume of Prof. J. W. 
 Decker, on the manufacture of cheddar cheese. 
 
580 . HISTORICAL 
 
 Instruction. 
 
 During the first two years, instruction, still in the experimental stage, was 
 confused with inspection, itself also rudementary. It was at their homes anc 
 upon the formal request of the interested, that 30 factories (1882-1883) receiver 
 visits and lessons from the three inspectors of the Association. 
 
 To this travelling school of instruction, which, nevertheless, continued ir 
 opera:jion, (26 factories in 1884 ; 29 factories in 1885 ; 140 in 1886 ; and abouj 
 60 in 1887), was joined in 1884 a system of teaching at permanent localities 
 two creameries were first established one at N. D. de la Ferriere, the other ai 
 Ste-Marie de la Beauce, both of them assisted by the Government, and a cheese- 
 factory at St-Hyacinthe under the exclusive patronage of the Dairj^mens' Asso- 
 ciation of the Province of Quebec ; but the creamery schools had only a briei 
 existence. As to the school of cheese-manufacture at St-Hyacinthe from 1884 
 to 1890, the period during which it was carried on, it received a total of 278 
 pupils (an average of 31 for each year^ minimum 20, maximum 68) giving 89C 
 days of attendance or about 3 days for each pupil. Mr. Archambault was the 
 Director. 
 
 In 1891, a Provincial school of practical dairying was established at St.- 
 Hugues, which received 20 pupils, under the direction of Mr. MacCarthy. 
 
 The following year, there was a flying school of cheese manufacture esta- 
 blished under the direction of Mr. Saul C6t6, the inspector general of the Asso- 
 ciation and of his assistant Mr. MacDonald, with 266 pupils in 26 localities. 
 
 The dairy school of St-Hyacinthe. 
 
 Finally we pass from the provisional to the permanent, by the foundatiou 
 at St.-Hyacinthe in 1892 of the first special school and experimental station oi 
 the dairy industry of the Dominion, in which the creamery, up to that time 
 neglected and treated as an accessary, will hold the place for the future, tc 
 which it is entitled: This school is under the direction of Prof. Jas. Robertson 
 the Federal commisioner of the dairy industry at Ottawa. Such has beein its 
 success that, in 1895, it could not satisfy all demands and was obliged to refuse 
 88 applicants after having admitted 312. 
 
 The provisional reopening of a tiavelling school for outside instruction 
 operating in four localities in C!hicoutiiiii and tl;e Lake St-John region, undei 
 the direction of Mr. MacFarlane, the inspector, remedy this situation with regarc 
 to 80 maker.s and apprentices ; at tliu sanie time tliat the enlargement of th( 
 premises and the additions to the implements ami apparatus for a time remediec 
 the over-crowdinp-. 
 
HISTORICAL 581 
 
 The success of the dairy school of St-Hyacinthe, has been continued ; it 
 receiv(;d, during the tir.st ten years of its exi.stence, 2499 pupils of which 1082 
 were butter-makers, and 1417, cheese-malcers, or an annual average of 250 
 pupils. 
 
 As fast as the butter industry grew, the season for its making was pro- 
 longed to later in the autumn and couimenced earlier in the spring. This happy 
 pi-Qgress shortened from year to year, the period of repose of the makers, during 
 which they attended the school, from which resulted a new overcrowding in 
 consequence of the tendency of the pupils, to follow only the courses of Janua- 
 ry, February and March: 
 
 As soon as the necessity of larger premises was recognized, the department 
 of Agriculture of Quebec, yielding to the suggestions of the Dairymens' Asso- 
 ciation, decided to build a new scliool, both larger and more modern in every 
 particular. This school is now approaching completion (1905). 
 
 Journeys for study. 
 
 And to secure to the teaching of the School the character of modernism, 
 without which it would gradually drop into the rut of routine before falling 
 into lethargy, the IXairymens' Association, after liaving secured the services of 
 the most competent authorities as professors, did not hesitate, with the assis- 
 tance of the Governments, to send them out into the world, in search of new 
 ideas and of valuable points of information collected on the spot. It was from 
 this eminently practical determination that the voyages, of Messrs. G. A. Gi- 
 gault, and J. I). Leclair to "Oenmark and other European countries in 1894 — of 
 Messrs. E. Bourbeau and Plannondon, to Ontario, in 1896 — of Messsrs. E. Castel 
 and MacDonald to Ontario, in 1897, and of Messrs. G. Henry and E. Bourbeau 
 to Wisconsin in 1897 and to England in 1900, were undertaken. 
 
 Experiments. 
 
 Finally th(?^ name of Dairy exp;^rimental Station, joined to that of school, 
 has been justified by numerous works, the principal of which are : the experi- 
 mental study oi the makin;- of butter, with reference to the influence of salting 
 on the retainino- of water ; on mechaaical working and on salting ; on the 
 makino- of butter from pasteurized cream ; on the application of commercial 
 ferments of pure culture, to this manufacture ; on a new method of making 
 winter butter with a ferment of thick skim-milk, the whole by Mr. J. D. Leclair, 
 who, in 1900, inaugurated a new method of butter making, by the churning of 
 cooled cream to which a ferment had been added (a process, the success of which 
 appears to be now confirmed, 1905) ; on the making of pasteurized cheese, on 
 the curing of cheese in cool rooms with air ducts (Wisconsin method) by Mr. E. 
 
582 
 
 HISTORICAL 
 
 Bourbeau. Numerous trials of various products and of dairy implements, at the 
 request of inventors or their representatives, such as skimmers, churns, mixers, 
 refrigerators, etc, 
 
 Inspection of factories. 
 
 At first, quite mixed with the travelling instruction, as pointed out 
 above, the work of inspection was neither active nor permanent. But from 1885 
 to 1890 the inspectors of the Association visited each year from 163 to 431 fac- 
 tories with an average of 272, each factory receivint;- a single visit. 
 
 But this system of inspection, which, at fii'st, was efficient and gave impor- 
 tant results at the beginning, when the Dairj' industry, still in its infancy, left 
 plenty of room for progress, seems, fvoui that time, owing to the iucivased and 
 always increasing spread of the business, to be unable to continue to give sa- 
 tisfaction now that, to the first camps in the plain, have succeded a more ar- 
 duous road in the climliing to perfection. From this, resulted a new organiza- 
 tion and the formation of syndicates of restricted extent, in charge of an ins- 
 pector, an idea besides .already put into practice by Mr. I). M. MacPherson for 
 the cheese factories of the County of Huntingdon, and by a number of factory- 
 owners of the County of Bedford, with a grant from the Government and with 
 the most encouraging success. 
 
 Local inspection : the contribution of one half of the cost of inspection, thg 
 other half being paid by the Provincial Department of Agriculture with ii limi- 
 tation of $250.00, afterwards raised to $800.00 ; the number of factories, visi- 
 ted by each inspector, limited from 15 to 30, with a consequent increa.se in the 
 number of inspectors ; their fitness, established by examinations, before a 
 special commission under the authority of the Association ; unity of direction, 
 assured by the action of one or two inspectors general ; such are the important, 
 points settled by the Legislature of Quebec in 1890, and by the regulations of 
 the association put into force the following year, and whicli govern this wonder- 
 ful organization ; the progress of which has been satisfactory _ and continuous, 
 notwith-standing some fluctuations and temporarary depressions. The practical 
 results have been so remarkable that the sister Province of Ontario has borrowed 
 it (with some slight changes) ; and it is considered, to-day, the most powerful 
 lever for the advancement of the dairy industry. 
 
 The results achieved. 
 
 Without wishinu-, as certain organizations sometimes do, to assume all the 
 merit for the unprecedented prosperity of the ajiricultural class and of trade in 
 the Province of Quebec, the Dairyiiieiis' Association can undoubtedly claim a 
 large share in the advance of the Dairy industry which is, in reality, tlie .start- 
 ing point and the base of this encouraging prosperity. 
 
HISTORICAL 
 
 583 
 
 It would be altocretlier impossible to estimate even approximatively the in- 
 crease of welfare, due to ito moral influence as the initiator of cooperation and 
 social solidarity, as well as the share in material agricultural pro^rpss, to which 
 it is entitled : new iiiothods of cultivation, the restoration of fertility to ex- 
 hausted farms, the clearin<{ of lands, the improvement and increase of cattle and 
 secondary industries, (bacon, poultry,) etc. These would require many chapters 
 in which there would be much to relate, but which could not furnish exact 
 figures of a value amounting to millions upon millions. 
 
 Neither can the statistics of exportation in spite of their correctness, furnish 
 exact information ; for, in the first place, they necessarily leave out all pro- 
 duce used for home consumption and, besides, they do not show lis the share of 
 each province, so that we may take into consideration, the weight of the articles 
 or their value in mone}'. ^■ 
 
 But, by a liappy coincidence, the decennial census of Canada allow us to 
 almost correcUy realize the wonderful growth of the dairy industry in the Pro- 
 vince of Quebec, since they give us the situation in 1880, the year which pre- 
 ceded the foundation of ("he Dairymens' Association ; in 1890, the year of the 
 creation of the syndicates, and i3i 1900, the date at which the present revision 
 of the work of tlie Society is concluded, 
 the same information. 
 
 It is true these census do not give all 
 
 PROVINCE OF QUEBEC. 
 
 CD 
 
 O 
 
 1880 
 
 o3 
 
 22 
 
 1890 111 
 
 1900 445 
 
 o 3 
 
 P P 
 
 1^ 
 
 0) 
 
 o 
 
 o 
 
 I 
 
 124,698 
 
 555,932 
 
 140: 239,105: 
 
 61712,362,5951 
 
 O ns 
 
 5 S 
 
 
 162 
 
 728 
 
 4,089,212[ 1,202 5,538,554 340i3,246,61lj 1,992 
 
 9 A 
 
 !-l 
 
 o 
 
 O 
 
 863,803 
 
 2,918,727 
 
 (1) 12,874,377 
 
 (1) $4,916,756 for butter, and $7,657,621 for cheese. 
 
584 HISTORICAL 
 
 But these statistics do not still give an exact idea of the growth of the 
 dairy industry, since they do not furnish any information as to the quantity 
 and value of milk, used fresh, nor of the quantity and value of the butter and 
 cheese made upon the farm. 
 
 Resoueces. 
 
 The resources which enabled the Dairymens' Association of the Province of 
 Quebec, to reach such remarkable results, arise in part from the moderate subs- 
 cription, of one dollar, of the members, from some subscriptions of life or foun- 
 dation members and finally and particularly, from the grants always freely ac- 
 corded by both the Federal and Provincial Governments. It is much to be 
 regretted that the Dairymens' Association of the Province of Quebec, has not 
 yet been favored with any of these gifts or legacies which fall in to so many 
 universities, institutions or associations espepially in the neighboring republic, 
 and establish them as rich and independent institutions. 
 
 M Without entering into the details of account keeping, of which the reports 
 of the auditors, published at the end of each annual report, will give all infor- 
 mation, we will simply say tl>at these resources for the 20 years of the existence 
 of the AsBociation (1900 included) form the round sun of $118,000 comprising 
 $95,000 of Government grants and $23,000 of the "resources of the Association 
 itself. This total sum is applied not only to the expenses of administi'ation, 
 but also to the purchase of property, both moveable and immoveable, the actual 
 value of which, at the end of the year 1900 must be deducted to ascertain the 
 amount of the expenses. 
 
 The disproportion of the amount of these expenses, to the value of the 
 results obtained, is quite sufficient to surprise even those people who are most 
 familiar with the benefits accruing from the spirit of association and the prac- 
 tice of social solidarity. 
 
 Personal. 
 
 Guided in this historical, summary by considerations of general utility, the 
 author has almost continually neglected to give information about persons, to keep 
 to the facts alone. It would however be exceedingly unjust to those who have 
 taken all the trouble, to allow them to be forgotten : But, as it would be impos- 
 sible to give to each one his share of the initiative of the labor and of the merit, 
 to which he is entitled, we must be satisfied with a simple enumeration of their 
 names, given in the table hereto annexed, to which is joined some supplemen- 
 tary infoftnation which has not found a place elsewhere or which might have 
 been the object of a special table. 
 
OFFICERS AND DIRECTORS ' 585- 
 
 We will here only mention the names of the few inembers who, having- 
 died in the course of these 20 years, have been the objects of condolence or of 
 special notices in the reports. 
 
 Messrs. H. Livingstone, hrsfc professor of cheese making at the School 
 of St-Hyacinthe ; ' 18il4 
 
 Fr- Dion, Director for the District of Terrebonne 1894 
 
 Eclward A. Barnard, one of the founders of the Association and one of 
 its most active officers. .... . 1897 
 
 The Revd. Th. Montminy, the third President of the Association' . . 1899 
 
 OFFiCERS AND DIRECTORS OF THE DAIRYMENS' ASSOCIATION OF 
 i THE PROVINCE OF QUEBEC SINCE ITS FOUNDATION. 
 
 1882 to 1902. 
 
 Presidents.— The Honorable P. B. de LaBruere, from 1882 to 1889 ; Mr. 
 N. Bernatchez, M. P. P. from 1890 to 1891 ; M. I'abbe T. Montminy, from 1892 
 to 1896 ; Mr. Milton MacDonald, from 1897 to 1898 ; Mr. J. A. Vaillancourt, 
 
 from 1899 to 1902. 
 
 I 
 
 j Po-esidents honorary. — M. Simeon Lesage, Quebec, 1888 ; M. I'abbe A. 
 Labelle, 1889 ; Honorable P. B. de LaBruere from 1890 to 1896 ; M. I'abbe T. 
 kontminy, from 1897 to 1898 ; Mr. Milton MacDonald, M. P. P. 1899 ; Hon. 
 ' . A. FLsher and Hon. F. M. Dechene, 1901 to 1902. -- 
 
 Vice-Presidents honorary. — Mr. N. Bernatchez, M. P. P. from 1892 to- 
 1895. 
 
 Vice-Presidents. — Mr. E. A. Barnard, from 1882 to 1885 ; Honorable Louis 
 
 Beaubien, M. P. P. 1886 
 Bernatchez, M. P. P. 1889 
 
 M. I'abbe D. Gerin, from 1887 to 1888 ; Mr. N. 
 
 M. YahU J. B. Chartier, 1890 ; M. I'abbe T. Mont- 
 miny, 1891 ; Hon. S. A. Fisher, from 1892 to 1896 : Mr. J. C. Chapais, 1897 ; 
 Mr. Henri Bourrassa, M. P., 1898 ; J. C. Chapais, from 1899 to 1901 ; Mr. C. 
 H. Parmelee, 1902. 
 
 Secretaries. — Mr. J. de L. Tache^ from 1882 to 1892 ; Mr. Emile Castel, 
 since 1892. 
 
 DIRECTORS. 
 
 District of Arthahaska.—Mx. F. Prefontaine, from 1882 to 1890 ; Mr. T, 
 
a 86 ^ OFFICERS AND DIRECTORS 
 
 C. Cartier, from 1891 to 1895 ; Mr. D. 0. Bourbeau, from 1896 to 1900 ; 1 
 Chas. A. Gauvreau, M. P. from 1901 to 1902. 
 
 District of Beauce.—Mv. H. J. J. Duchesnay, from 1882 to 1887 ; Mr. 
 Bilodeau, 1888 to 1889 ; Mr. Ant. C. Taschereau, 1890 ; Mr. Philias Veillei 
 from 1891 to 1895 ; Mr. J. de L. Tache, from 1896 to 1900 ; Mr. P. Veillei 
 from 1901 to 1902. 
 
 District of Beauharnois. — Mr. Alex. Mallette, from 1882 to 1883 ; Pr 
 J. A. Ruddick, from 1884 to 1886 ; Mr. S. A. Brodeur, from 1887 to 1889 ; 1 
 
 D. M. MasP.herson, from 1890 to 1892 ; Mr. Robert Ness, from 1893 to 1902. 
 
 District of Bedford.— Mr. Fr^d^ric Ledoux, from 1882 to 1883 : Mr. 
 Poirier, from 1884 to 1889 ; Hon. S. A. Fisher, from 1890 to 1891 ; Mr. J. 
 Hayes, 1892-1893 ; Mr. H. S. Foster, from 1894 to 1896 ; Mr. C. Parmel 
 from 1897 to 1901 ; Mr. Eph. Lapierre, 1902. 
 
 District of Charlevoix. — Mr. Cleophe Cote, 1888-188tt ; Mr. Charles Ms 
 tel, from 1890 to 1892 ; Mr. Ed.' A. Barnard, from 1893 to 1894 : Mr. J. 
 Guay, from 1895 to 1900 ; Mr. C. E. Dubord, 1901 ; Mr. Angers, 1902. 
 
 District of Chicoutimi and Saguenay. — ilr. S. Forfcin, 1882 ; Mr. P. Gc 
 ture, from 1883 to 1887 ; Mr.S. Fortin, 1888 to 1900 ; Mr. Paul Couture, : 
 P. 1891 ; Mr. F. Paradis, 1892 to 1894 ; Mr. Jos. Girard, M. P. P. from 18 
 to 1902. ' 
 
 District of Gaspe. — Mr. D. 0. Bourbeau, 1895 ; Mr. L. T. Brodeur, 189 
 Mr. Alexis Chicoine, 1897 to 1900 ; Rev. M. Gagn6, 1901-1902. 
 
 District of Iberville.— Mv. F. X. Paradis, 1882-1883: Mr. Ad. Charrc 
 from 1884 to 1887 ; Mr. 0. Bergeron, from 1888 to 1892 ; j\Ir. M. Monat, fr( 
 1393 to 1896 ; M. I'abb^ F. Charest, 1897 ; Mr. Ed. MacGowan, from 18£ 
 1899 ; Mr. Sam. J. Roy, 1900 to 1902. 
 
 District of Joliette.— Mr. A. Riopel, 1882 to 1885 ; Mr. I. J. A. Marss 
 from 1886 to 1894 ; Mr. Sam. Chagnon, from 1895 to 1899 : Mr. J. B. A. I 
 •chard, from 1900 to 1902. 
 
 District, vf Kamouraska.- — Mr. G. Blondeau, 1882-1883; Mr. Ls. Sou( 
 1884-1885 ; Mr. J. C. Chapais, 1886 to 1896 ; Mr. Frs. Gagaon, 1897 ; Mr. 
 C. Chapais, 1898 ; Mr. Fr.s. Gagnon, 1899-1900 ; Mr. Dom. L(5vesque 19C 
 1902. 
 
 District of Montmagny.— Mr. Jos. Pelletier. 1882; Mr. Jos. Painchai 
 1883 ; Mr. N. Bernatchez, M. P. P., 1884 to 1889 ; Mr. Jacques Collin, 189 
 Mr. N. Bernatchez, from 1891 to 1893 ; Mr. Gabriel Dumont, from 1894 
 1897 ; Mr. Ed. A. Barnard, 1898 : M. I'abb.^ F. P. C6te, 1899-1900 ; Mr L 
 Boucher, 1901-1902. 
 
 District of Montreal— Rev. Mr. J. C. Daignault, 1882 ; Mr. John Skai 
 
■OFFICERS AND DIRECTOES 587 
 
 from 1883 to 1885 ; Mr. Alexis Chicdne, from 1886 to 1896 ; Mr. J. A. Vail- 
 lancourt, 1897-1898 ; Mr. J. H. Scott, 1899 to 1902. 
 
 District of Ottawa.— Mv. J. A. Vaillancourt, 1895-1896 ; Mr. N. F. B^dard, 
 1897 ; Mr. J. H. Scott, 1898 ; Mr. Loui.s Labelle, 1899-1900 ; Mr. J. de L. Ta- 
 che. 1901. 
 
 District of Quebec— Mr. S. COte, 1882 ; Mr. J. A. Couture, 1883 ; Rvd. Mr. 
 '.Th. Montminy, from 1884 to 1890 : Mr. L. P. Bernard, from 1891 to 1893 ; 
 Mr. Jo.s. Derome, 1894-1895 ; Mr. Ed. A. Barnard, 1896-1897 ; Hon. N. Gar- 
 neau, C. L., from 1898 to 1902. 
 
 District of R 11 -I I (ilea. — Mi-. L. M. Blondin, 1882 ; Mr. J. L. Lemire, from 
 
 1883 to 1888 ; Dr. Ad. Brunuau, 1889 to 1H92 ; Jlr, J. L. Lemire, from 1893 
 to 1900 ; Mr. Arsi'iio Denis, 1901-1902. 
 
 District of Rim mi,^!:;.— Mr. E. Hebert, l_.s;-;,s-] ss!) : Mr. Chs. Prefontaine, 
 from 1890 : Mr. A. Nicole, i,S.!)l-i;s»2 ; Mv. J. de L. laclie, from 1893 to 1895; 
 Mr. Chas. Prefontaine, 1890 to 1902. 
 
 District of St. Frcniroi.s.— Mr. W. H. L)'nch, from 1882 to 1887 : Mr. A. 
 
 McC;dlum, 18'88-18;S!) ; .AIv. N. Bour.(ne, 1890 ; Mv. J. E. Plamondon, 1891 ; 
 
 .Mr. D. O: Bourbeau, from 1.S92 to 1894 : Mi-. J. A. Camirand, from 1895 to 
 
 1897 : M. I'abbe F. (Jluire.st, from 181)8 to 1900 ; Mr. A. Chicoine, 1901 : Rvd. 
 
 Mr. F. V. Charest, 1902. 
 
 Dintrirt of St-Hi/<irinihc..^Mv. H. Archambault, 1882 ; Mr. L. T. Brodeur, 
 from 1883 to 18!I4 : Mr. M. McDonald, M. P. P., 181)5-1896 ; Mr. L. T. Brodeur, 
 
 from 1897 to 1900 ; Mr. J. N. Lemieux, 1901-1902. 
 
 # 
 
 District ofTerrehoiivc.^Mv. Hor. Beaudry, 1882; Rvd Mr. Labontel883; 
 Dr Gaudette, 1884-1885 ; Mr. Frs Dion, 1886-1887 ;* Mr. B. Beauchamps, M. P. 
 P., 1888 ; Mr. Frs Dion, 1889 to 1894 ; Dr W. Grignou, 1895-1896 ; M. I'abbe 
 ■Cousineau, 1897 to 1900 ; M. Louis Labelle, 1901-1902. 
 
 District of Three- Rivers. —Mr. G. Caron, 1882-1883 ; Rvd Mr. D. Gerin, 
 
 1884 to 1886; Mr. E. A. Barnard, 1887-1888; M. I'abbe D. Gerin, 1889 to 
 1897 .; Mr. Chas. Milot, 1898 to 1902. 
 
 InSPECTOR.S and PROFES.SORS OF THE A.SSOCIATION. 
 
 1883 : Mes,srs Archambault, S. M. Barre et J. M. .Jocelym, inspectors : 1884: 
 Mr. Archambault, Inspector and Director of the Factory school ; 1885 , Messrs. 
 Archambault and Jos. Painchaud, Inspectors ; 1886 : Messrs Archambault and 
 Joseph Painchaud, Inspectors : 1887 : Messrs Archambault, J. L. Painchaud and 
 Saiil C6t^, Inspectors : 1888 : Director of the Factory-School, Mr. Archambault 
 
■588 _, OFFICEES AND DIRECTORS 
 
 — Inspectors : J. L. PaincliBud, Salil CAte, John MacDonald ; 1889 : Director 
 of the Factory-School : Mr. Archambault ; Inspectors : J. L. Painchaud, Saitl 
 Cot^, Jolm MacDonald ; 18!I0, Inspectors : J. L. Painchaud, C. C MacDonald, 
 Salil C6te ; 1891 : Director of the Factory-School, E. MacCH.rthiy, Salil Cote ; 
 Inspector- General of Syndicates 10 Syndicates ; ,18!)"2; Inspector- General of 
 Syndicates : Peter MaeFarlane, 14 syndicates, Saiil (Jote, director of the travel- 
 ling-school, 1893 : General-Inspector of the Syndicates, Peter MaeFarlane ; As- 
 sistant-General-Inspector, Salil Cote, 27 syndicates ; Professor of cheese-making, 
 H. Livingstone ; 189.4 : Inspector General of syndicates, Peter MaeFarlane; As- 
 sistant-Inspector of syndicates, Elie Bourbeau, 28 syndicates; 1895 : Inspector 
 General of syndicates, Peter MaeFarlane ; Elie Bourbeau, Assistant-Inspector, 
 38 syndicates ; Since 1896, Elie Boui'beau, Inspector-General of syndicate cheese 
 factories and J. A. Plamondon, Assistant- Inspector General. Since 1896, Mr. 
 J. I).' Leclair, Inspector-General of .syndicafes of creameries. Since ] 900, the 
 number of syndicates exceeds 50. 
 
 The Dairy School : since 1893 : J. D. Leclair, Superintendent and instructor 
 of creameries. Since 1894, Elie Bourbeau, instructor of cheese factories. 
 
RECAPITULATION 589 
 
 RECAPITULATION. 
 
 Alphabetical table (according to the naines of the authors) of tJte principal works 
 of the Dairy mens' Association of the Province of Quebec. 
 
 From 1883 to 1900. 
 
 As published in the first eighteen annual reports and their supplements. (1) 
 
 Antoine, Dom, Trappist. — Address : 15th Report. 
 
 Archambault, F. X. — Address of Welcome : 7th Report. 
 
 Archambault, I. MiSAEL. — Report of inspection : Cheese making : 2nd and 3rd 
 Reports. Report of ^e inspection of the school cheese factory : 3rd Re- 
 port. Supplement to the 3rd Report, 4th, 5th, 6th, 7th and 8th Reports. 
 
 Ayer, a. a. — The material of manufacture and the butter trade : 1 1th R. Price 
 and quantities : 14th R. 
 
 Barnard, E. A. — Care and feed of cattle : 2nd Rep. Past present and future 
 of the dairy industry in the Province of Quebec : 3rd R. the milch cow : 
 8th R. A visit to Vermont : 10th R. Opening speech : 12th R. Economical 
 production of Milk : 13th R. The increase of profits in agriculture : 14th 
 R. Weeds. The dairy industry and others of a similar kind : 15th R. His- 
 torical notice of the life and works of Mr. E. A. Barnar.d : 17th Report. 
 
 Barr6, S. M. — Report of Inspection : 1st R. Separators 2nd R. 
 
 Beaubien, Hon, L. — Silos and pastures : 4th R. Experiments in Ensilage : 7th 
 R. Ensilage : 8th R. The National Haras : 8th R. The Silo and Ensi- 
 lage ; 9th R. 
 
 The Hon. tUe Minister of Agriculture. — Official Speech, 13th, 14th and 
 15th Report. 
 
 Beauchamp, (M. p. P)-— Speech ; 11th Rep. 
 
 Beaudry, Abb^. — The dairy industry in Manitoba : 10th R. 
 
 Beauregard, A. — A factory report : 4th Rep. 
 
 Bender, E. P. — Cold transportation : 13th R. 
 
 The titles under which the works are herein described are not always exactly the same as 
 those in the body of the reports or in the tables : Some which were too long had to be short- 
 ened, while others, on the contrary, reduced to the mere mention of the words " speech, " " Lec- 
 ture," " Remarks," have been drawn up in such a way as to give some idea of the subject, whenever 
 it has been possible. 
 
hob 
 
 RECAPITULATION 
 
 Bernard, L. P.— A factory report : 7th R. 
 
 Bernatghez, Naz. (M. P. P.) — Visits of the agricultural commission : 6th R; 
 Closing speech : 8th R. Reply to the address of welcome. Thanks to the 
 people of Sorel. Opening speech. Sugar-beet industry : 10th R. 
 
 Bertrand, F. X. — Factory reports : 7th Rep. 
 
 Bouchard, Louis. — Address of welcome : 14th Rep. 
 
 Boucher de La Bruere, Hon. P. — Opening speech 2nd, 3rd, supplement to the 
 3rd and 4th, supplement to the 4th, 5th, 6th, 7th, and 8th Rep. 
 
 BouRA.s.sA, Henry (M. P). — Speech 16th R. 
 
 BouRBEAU, D. 0. — Syndicates of Creameries and Cheese factories : 14th Rep. 
 
 BOURBEAU, Elie. — Report of the general inspection of .syndicates ; 13th, 14th„ 
 1.5th, 16th, 17th, and 18th, Rep. The curd test : 17th Report. 
 
 BoURBEAU AND Henry, Gabriel. — Report of a journey to Wisconsin : 16th R. 
 
 BoURBEAU .\.ND Pi^AMONDON, J. A. — Report of a journey to Ontario : 1.5th R. 
 
 BOURQUE, NoRBERT. — Practical Ensilage : 4th R. Shade and the fertility of the 
 soil. 
 
 Bryan, Telesphore. — Hoed crops : 7th Rep. Address : 9th R. 
 
 Brodeur, L. I. — Manure and Ensilage : 12th R. The appearance of farms (at 
 Chicoutimi). The draining of roads and farms : 15 th R. 
 
 Bruneau, a. Dr. — Hoed crops : 2nd R. Address : 9th Rep. 
 
 Caisse, J. C. Revd. — Study of political economy : 7th R. 
 
 Camirand. J. A. — Good roads : 14th R. 
 
 Cardin, L. p. p. (M. p. T).— Addre.ss : .9th R. 
 
 Caron, Adelard. — The dairy industry and colonization. A syndicate report - 
 10th R. ■ ■ j ' 
 
 Casavant, Axtoine. — Drainage ; 5th R. — Cultivation of Indian corn ; Culti- 
 vation of beets ; Fodder pf lucerne, greeu and dry : 6th R. 
 
 Castel, Emile. — Lectures given at the first twelve conventions of the Dairv- 
 men.9' Association of the Province of Quebec : 11th R. Experiments by Dr. 
 Van Slyke on the manufacture of Cheddar cliue.se : 12th R. Infection ' of 
 milk by ujicrobes : 15th R. Curing of Cheddar : 17th R. A summary of 
 Lloyds' works on the mauufacture of. Cheddar : 17th R. 
 
 Castel and Macdonald. — Report of a mission to Ontario : 16th R. 
 
 Chapais, J. C— The dairy industry, its progress and its obstacles : 4th R. A 
 plan of cultivation : 5th R. Fitness and relations of persons interested in 
 the dairy industry : Otli R. Milk. Against false factory reports : 7th R. A 
 
RfiOAPltULAi^ION 59T 
 
 review of foreign work : 8th R. The dairy industry : 9th R. Reforms and 
 progress of the dairy industry : 10th R. Motion in favor of farmers' clubs. 
 The future of the dairy industry : 11th R. Among the syndicates : 12th R. 
 Innovations in agriculture : 13th R. Meetings of those interested in dairy- 
 ing in 1895 : 14th R. Closing speech, (Chicoutimi): Meadows and pas- 
 tures : 15th R. Selection and feeding of the milch cow : 16th R. Pork and 
 the Dairy industry : I7th R. Bacon Industry : 18th R. 
 
 Ohartier. Rvd. J. B. — Cultivation and ensilage of Indian Corn : 5th R. New 
 experiments in ensilage, Indian corn, green fodder : 6th R. The silo and 
 ensilage : 8th R. 
 
 ChassJ:, a. and Nadeau, Vital. — Address of Welcome : 13th R. 
 
 Chauvin, L. a. (M. P).— Speech : 18th R. 
 
 Cheesman, James. — Testing milk (fat) : 4th R. 
 
 Chicoine, Alex.— Factory report : 4th R. - Butter making : 7th and 8th R. 
 
 Choquette Rvd. C. P. — Provincial Agricultural Laboratory : 8th R. Ensilage 
 and experimental stations : 9th R. Sending samples of milk : 11th R. 
 
 CoLLARD. — Agricultural instruction in Belgium : 9th R. 
 
 CoT^, Rvd. F. P.— Address. Agricultural Credit and Country banks : 13th R. 
 Closing speech : I7th R. 
 
 CoTJfi, Saul. — Creamery separator : 3rd R. Repo:^ts of inspection : 6th, 7th, 8th 
 and 9th R. Report of the Inspector General of Syndicates : 10th and 12th 
 R. Report of the travelling school of cheese making : 11th R. Report of 
 the Inspector Ceneral of Syndicates, supplementary notes to this report : 
 12th R. Report of the Dairymens' Association. 
 
 COULOMBE, Dr. J. C. (M. P). — Care of the milch cow : 5th R. Agricultural ac- 
 count keeping : 11th R. Small factories and competition : 12th R. 
 
 Couture, Dr. J. A. (V. S). — Milk breed : 2nd R. Improvement of cattle ; sup- 
 plement to the 3rd R. Physiology of digestion : '6th R. Advice of Vete- 
 rinary surgery : 7th R. Canadian cattle (historical) 8th and 18th R. 
 
 Couture, Paul and Octave. — Fabtory Report : 2nd R. Report of the creamery 
 school : 3rd and 4th Pv. 
 
 Dalaire, 0. E. — Farmers' clubs : 8th R. Law of labor : 14th R. Agricultural ^ 
 lecturers : 11th R. Address, advice to farmers : 12th R. Lecture : I7th R. 
 
 Daubigny, Dr. V. T. (V S). — Contageous deseases of cattle ; 16th R. 
 
 Decelles, Mgr. — Address : 12th R. 
 
 DECHE.SNE, (Hon. Provincial Minister of Agriculture). — Official speech : I7th. R. . 
 
 DellicouR, a. — Agricultural instruction in Belgium, the latest improvements 
 
 in creameries ; 9th R, 
 
592 , EECAP1TULA.TION 
 
 Emard, Mgr. — Address : I7th R. 
 
 Ferguson, Geo. W. — Syndicate report : 13th, 14th and 18th R. 
 
 Fisher, Hon. S. A. (Fed Minister of Agriculture). — The use of the Babcock, 
 Report on samples of ensilage. History of ensilage : 11th R. Oflacia] 
 speeches : 15th, 16th, I7th and 18th R. Advice to those interested in the 
 dairy industry : I7th R. 
 
 Fletcher, Dr. Jas. — Meadows and pastures : 13th R. 
 
 Forest, Alberic. — The dairy industry in Normandy (Chicoutimi) : 15th R. 
 
 Foster, H. S. — Report on the Exhibitions of Toronto and Chicago : 12th R. 
 Advice to patrons : I7th R. 
 
 Garneau, Hon. NjSmeze. — Speeches : I7th and 18th R. 
 
 Garon, Rod. — Lectures on agriculture ; supplement to the 3rd R. 
 
 Garrigue, Leon. — Creation of a creamery : 6th R. 
 
 Gerin, Rvd. M. D. — The clergy and a.gricu]ture ; supplement to the 4th R. 
 
 Germain, E. P. — Address of Welcome : 11th R. 
 
 GiGAULT, G. A. (asst-min. of agr). — Agricultural societies and farmers' clubs : 
 11th R. Speeches : 12th, I7th and 18th R. Commercial considerations :' 
 13th R. Agricultural societies 18th R. 
 
 GoDBOUT, Dr. M. P.— Speech,,: 13th R. 
 
 Gaudreau, SifiVKRE. — Address of Welcome : 16th R. 
 
 Grant, A. W. — Relations between producer and merchants : 14th R. Necessity 
 of making cheese of the highest- class : I7th R. 
 
 Gravel Mgr. — Address : 16th R. 
 
 Greig, M. (M. p. P).— Speech : 14th R. 
 
 Grignon, Dr. W. — Agricultural Societies and farmers' clubs : 11th R. The 
 Dairymens' Association and farmers' clubs : 12th R. General remarks on 
 the dairy industry : 13th R. Cooperation in dairying : 15th R Lecture ■ 
 17th R. ■ 
 
 GuEVREMONT, Seraphin. — Hoed crops : 9th R. 
 
 Harris, J. B. — Cheese for the English Market : Ist R. 
 
 Hayes, J. A.— Address : 1 1th R. 
 
 Henry, Gabriel. — Care and menagement of steam engines. Butter for Expor 
 tation : 12th R. Curing rooms : I7th and 18th R. 
 
 Herbreteau, Rvd. S. J. — Benefits of agriculture : 5th R. 
 Herreboudt. — Trade in daiiy products : 9th R. 
 
RECAPITULATION 593 
 
 Hodge, Geo. — The making and trading in cheese : 14th R. 
 
 Hodgson, Arthur. — Suggestions on the Dairy industry : 18th R. 
 
 Jean-Baptiste, Rvd. P. — Butter making : 6th R. 
 
 Jenner, Fust, A. R.- — ^Permanent pastures : 5th R. Hoed crops : 7th R. Winter 
 feeding for cows : 8th R. Green feed : 9th R. Wliat to do wath barren 
 cows : 10th R. Rotation in connection with rtiilk production : 11th R. 
 Hydi»ates of carbon, fat and heat : 12th R. 
 
 JocELYN, J. M. — Cheese boxes : 2nd R. 
 
 Labelle, Mgr. — Speeches : 7 th and 9th R. 
 
 Lacasse, Rvd. P. — Address : 15th R. 
 
 Laurier, Sir. Wilf. T. H. — Speech : 8th R. 
 
 LfiCLAiR, J. D. — Butter making : 8th and 11th R. Report of the Dairy School : 
 13th, 14th, 15th, 16th and 18th R. Reports of general inspection : 16th 
 and 18th R. Pasteurisation in the creamery : 17th R. 
 
 Legris, J. H. — Factory reports : 3rd R. and supplement. 
 
 Lemire, J. L. (M. C. A). — Agriculture and the dairy industry : 2nd R. Ensilage : 
 4th and 11th R. 
 
 Lesage, Simeon, (Asst. Prov. Min. of Agr). — Official speech : 2nd R. Opening of 
 the herd book of Canadian cattle : 5th R. Closing address : 6th R. 
 
 Lister, R. A. — Congratulations and best wishes to the Canadian dairy industry ; 
 
 15th R. 
 Livingstone, Henry A. — Loss of fat in cheese making : 1 2th R. 
 
 Lord, Aim^. — Incorporation of manufacturers ; Supplement to 4th R. — Centri- 
 fugal separators : 5th R. Between the skimming and the churning : 9th 
 R The Babcock test : 10th R Payment for milk according to it's rich- 
 ness : 11th R. 
 
 Lowe, Samuel. — The dairy industry in the colonies : I7th R. 
 
 Lussier, Damase. — Factory Report : 2nd R. 
 
 McCarthy, M. — Improvements in the dairy industry : 9th R. Report on a 
 Mission to Europe ; Supplement to 11th R. 
 
 McDonald, J. C. — Notes of inspection : 6th R. Reports : 7th, 8th and 9th R. 
 McDonald, Milton, M. P. P. — Speech ; closing speech : 15th R. Opening 
 speeches : 16th and 18th R. 
 
 McFarlane, Peter. — The best methods of cheese making : 10th R. Report of 
 the general inspection of ^ctories : 11th, 12th, 13th and 14th R. Report 
 of an inspection of cold chambers : 15th and 18th R. 
 
 38-12-05 
 
594 RECAPITULATION 
 
 McLaren, A. F. — Repbrt, lessons and rema^-ks on exhibited cheese : 16th R. 
 
 McMuRRAY, M. — Experimental farm of Ottawa : I7th R. 
 
 McPherson, D. M. — On the success of cheese factories : 3rd R. Cheese making ; 
 7th and 9th R. Milk production in winter : 10th R. — Restoration of the 
 fertility of the soil : 12th R. Cheap production of raw material. Bacon 
 industry : I7th R. 
 
 Magnan, 0. — Factory report : 7 th R. 
 
 Marsan, I. J. A. — Division of the land : 4th R. Farm manure : 6t]i R. Culti- 
 vation of roots : 15 th R. 
 
 MONTMINY, Rvd. J. — Farmers' clubs : 3rd R and supplement and 7 th R. Closing 
 address : 11th, R. Opening addresses : 11th, 12th, 13th, 14r.h and 15th R. 
 
 Nagant, H.— Babcock test : 10th R. The churn : llfch R. 
 
 Nantel, The Hon. (Prov. Minister).— Agricultural instruction : 11th R. Speecfi 
 IStli R. 
 
 OuELBECQ, Max. — Canadian breed of cattle ; 7th R. 
 
 Painchaud, Jos. — Reports of inspection : 4th, 5th, 6t!i, 7th, 8th and 9th R. 
 
 Parent, William. — Syndicate Report : 18th R. 
 
 Paquet, Jules, N. — Farm buildings : 7th R. Parish cooperation : 16th R. 
 
 Parmelee,, C. H. — Relations between buyers and si^llers : 14th R. Speech: 
 16th R. 
 
 PiCH^, A. -~S3'ndicate report : 10th R. 
 
 PiHiER, H. — Chemistry in the dairy : 18th R. 
 
 Plamondon, J. A. Report oa the general inspection of syndicates : 15th, 16th, 
 17th and 18th R. 
 
 Pr^fontaixe, Chas. — Butter making ; 8th R. 
 
 Provancher, Abbe. — Fungus and insects in the dairy industry : 6th R. 
 
 Provost, Abbe S. Th. — Political economy of agriculture : 15th R. 
 
 Rhodes, The Hon. W. E. (Prov. Min. of Agr). — Speech : 8th R. 
 
 Richard, J. B. A. — Address of Welcome ; Wholesome ground ; I5tli R. ' 
 
 RlXFRET, Dr. C. I. (M. P). — Extensive and intensive cultivation : 16th R. 
 
 Robertson, Professor Jas. W. — Advice to fanners and manufacturers : 12th 
 R! Agricultural and commercial resources of the Province of Quebec ! 
 14th R. 
 
 RoG\TiEN, Brother. — Agricultural instruction at Ducey (France) 18th R. 
 RoLL\ND, J. B. — Address of Welcome : 18th R. 
 
RECAPITULATION 695 
 
 Ross, The Hon. Dr. J. J. (Prov. Miu.) — Official speeches 4th, 7th and 8th E^ 
 
 RUDDICK, J. A. — Defects in cheese making : 4th R. 
 
 SCHMOUDT, J. B. D. — Improvements in animals and cultivation : 4th R. Im- 
 provement and feeding of herds ; 5th R. 
 
 Scott, J. H. — On the cheese industry ; Defects and improvements in dairy pro- 
 ducts : I7th R. Commercial necessities of the dairy industry : 18th R. 
 
 Shutt, Frank T. — Address ; Chemistry, milk and its products : 14th R. 
 
 Simpson, Louis. — Speech : 17th R. 
 
 Tach]^, J. de L.^Te-^ting milk : 2nd R. — (Combined manufacture : supplement 
 to 3rd R. Butter making ; 7th and 14th R. Factory syndicates ; 9th R. 
 Payment of milk according to its richness. Banquet to Mr. Tache, report 
 of and Toasts : 12th R. Address : 13th R. Marbling butter : 15th R. 
 Dairj' legislation : 18th R. 
 
 taillox, A. A. — Address of Welcome : 9th R. 
 
 Tasphereau, Antoine. — Agricultural progress during 20 years : 13th R. 
 
 Taschereac, Lixiere. — Benefits of Agriculture : 13th R. 
 
 Tellier, J. M. (M. P. P.)— Speech. 
 
 Thibault, F. X. — The sugar beet : 7th R. 
 
 Tylee, C. D. — Association for the economic feeding of cattle : 11th R. 
 
 Vaillancourt, J. A. — A speech of thanks : 17th R. Opening speech :; I8th R. 
 
 Vigneau, J. B. — Cheese making : 8th R. ^ , 
 
 Wherry, Robt. — Uniformity in dairy products : 11th R. Cheese making : 
 
 14th R. 
 WiLKiXS, Chas. — Syndicate report : 16th R. 
 
 Woodward. Alb. W. — The dairy industry in Prince Edward Island : 16th R. 
 Wriohtson, M. — The truth in joke : 2nd R. 
 
ALPHABETICAL AND ANALYTICAL INDEX 
 
 OF THE HEADINGS OF THE '732 ARTICLES INTO WHICH ARE DIVI- 
 DED THE -AFA^JTERS OF THIS REVIEW. 
 
 The figures refer to the numbers of the article axd ndt to the pages 
 
 OF the VOLUJME, UNLESS SPECIFIED. 
 
 Absorbent, for presefvation of urine. 118 
 
 Acarides, see mites . 596 
 
 Accidents to milk . . .' 891,8 
 
 Acititication in ^-enri-al, . . 505 
 
 of creaui, normal. ... 506 
 
 abnormal. ..... 507 
 
 " degree of 509 
 
 " uniformity. . . ... 510 
 
 Acidimetry, ■: 477-488-510 
 
 methods ■ 481 
 
 Acidimeter, of Mr. Tache . : . , 479-484 
 
 Acidity and coagulation . . . ... 547-9 
 
 Actinomycose " . ■ ■ • • ■ -page 232 
 
 Account keeping ' 7.81 
 
 Addition of water to milk, the Babcock test. 4{i.5-8 
 
 Adding the acid, Babcock te.st. 4()9 
 
 Advantages, of hoed-crops . ... : 132 
 
 of the acidimeter. . ... 481 
 
 " of lucerne ... 183 
 
 •' crreen fodder. 191 
 
 pork for bacon over pork for salting page 241-2.58 
 
 " salt in feeding cows ..... 443 
 
 refrigeration .. lilS 
 
 Advices, on clover. . . . , 162 
 
 Aeration, of milk ' 482-3 
 
 Aerator strainers 484 
 
 Aoricultural instruction, in Belgium 700 
 
 ^ « Report of the commission TOS^^Lectures 704. 
 
 " Farmers' Clubs 705 — Provincial Laboratory 70 (.i . 
 
 " Account keeping 731 — Credit and Banks... .. 782 
 
 " School at Ducey, letter 701 
 
 Agriculture, The Clergy and 699 
 
 and Dairying 5 
 
598 ALPHABETICAL AND ANALYTICAL INDEX 
 
 Agriculture, defects of 19 
 
 ' " treatise on 717 
 
 Air in cow house, infection of milk * 406 
 
 " foul, removal from curing rooms : 632 
 
 " introduction to curing rooms ' 631 
 
 " ducts, the shaft , 634-9 
 
 " " practical results 637 
 
 Angelica root pa^ge 235 
 
 Antiseptics in pig feeding " 257 
 
 Appearance of cheese 534 
 
 Aroma " " 532 
 
 Arrangement of paper in butter packing 526 
 
 Association dairyyiens' and refrigeration 611 
 
 Ayrshire breed 246 
 
 B 
 
 Babcock test. . 464-472 
 
 Baoon, industry and cooperation ., . page ^58 
 
 " soft. . " • " 255 
 
 " and pork for salting, meat " 256 
 
 " preparation of meat " ' 247 
 
 Bad milk. ... 411-417 
 
 Balance of account for work for 1 year . . , - 105 
 
 Banking up a cold chamber 629 
 
 Beach : meadows permanent ' 168 
 
 Beans, corn and peas , 25 
 
 Bi-phromate of potash, Babcock test ^ . . .' 475 
 
 Boar, care of , . page 244 
 
 " ' type of . - " 24.1 
 
 Bones, fat, actinomycose . . ^ • " 282 
 
 Blocking the curd . . . . ,50(i 
 
 Boxing condensed milk. . 605 
 
 Boiler and engi:;i's ". .. (352 
 
 Bran as feed page 230 
 
 Breaking up the ground . . . - 103 
 
 " " " '" and drainage 81-105 
 
 Breeds, creation of new 234 
 
 " and tlic Dairymens' association Soil 
 
 native, dairy 241 
 
 " new and private registers. . '. ... 2<S4 
 
 Canadian.. .■ 728 
 
 Durham, introduction of 242 
 
 Guernsey . . 245 
 
 Holstein . .... ,.,.,...,,,, 247-K 
 
ALPHABETICAL AND ANALYTICAL INDEX 
 
 599 
 
 Breeds, Jersey 244 
 
 for the dairy and for beef 240-3 
 
 Buffalo, competition of inilcli cows 257 
 
 Cabbage : green fodder ^ "* 
 
 Calculations on rations P^gs 267 
 
 Calming medecine . . " 2oo 
 
 Calves, raising 2^6-290 
 
 " " care of, 6 months old . . . 289 
 
 Canadian stock breeders society, duties of 266 
 
 " breed ' 249-267 
 
 " Jersey, cross. ... . . ... ■ • • 27d 
 
 Cans sunk in cold water '*°" 
 
 Capital invested in a farm , • 57 
 
 Care of haying machines.. . • ■■ 266 
 
 " permanent pastures .... .. 181 
 
 " animals . . . . ^ .... ... . ■ ■ ' - 
 
 " " hoed-crops. ... . . l'^-* 
 
 " " cheese in ripening room 58o 
 
 " " milk . • -■ page 27.5 
 
 " milk in the can during the night 436 
 
 " milk during milking ■ • '*'J^ 
 
 " " pastures 1"" 
 
 " " ra(_'ad(j\vs, . . ~- • • 1"^'^ 
 
 on beaches 1*5^ 
 
 " " " on river and lake fiats .' 16'* 
 
 ' ' " pigs before weaning ' page 249 
 
 ■' " the dung heap and making •• 123 
 
 " I' the sow •. • • • P^S® 245-248 
 
 " calves, first, and education 288 
 
 " personal cleanhness in riiilking 427 
 
 Carriage of milk to the factory 443 
 
 of whey in milk cans - , 424 
 
 " of products 666 
 
 Carrots poultice of page 236 
 
 Cartage of manure 125 
 
 '■milk ' 654 
 
 Carbuncle page 232 
 
 Cattle feed,— proper grasses .„ _. 42 
 
 selection of ' ■' 70 
 
 for slaughtering, raising . 4 
 
 « " " and for dairying 240 
 
 Ceilino- of a cold chamber » . . . 623 
 
6C0 ALPHABETICAL AND ANAL"STICAL INDEX 
 
 Centrifugal separators .' 490-6 
 
 Central ripening rooms j 647 
 
 " cold chambers, importance of 614 
 
 " and ripening rooms. ". 615-644-646 
 
 Chafl' and straw for feed 314 
 
 Changes in milk ' '. ^97 
 
 Characteristics physical, of milk 396 
 
 Chemical analysis of milk .' . . . 72 
 
 Chemistry, a word on 74 
 
 Chimnies and ventilation in cold chambers 633 
 
 for air ducts ... 634 
 
 Cheese, making 529-592 
 
 " , ripening , 541-3 
 
 " , Swiss, a thousand holes 409 
 
 " , American pin holes 510 
 
 " , quality and defectp . . . . 530 
 
 " , green 584 
 
 Choice of cattle 70 
 
 " " milch cows 271-5 — for breeding page 242 
 
 " " milk for condensed milk •• 601 
 
 " seed. .. 68-146-165-178 
 
 Churning, duration of 516 
 
 " , exhaustion during 515 
 
 " , and working butter 511-515 
 
 , pace of rotation ; 514 
 
 Cisterns for saving the urine (Purin) 118 
 
 Cleaning the flanks and udder of the cow before milking 428 
 
 " land by a rotation 29 
 
 Cleanliness and pigs page 257 
 
 " in the factory. . , 573 
 
 Clergy and agriculture 699 
 
 Clover, advice respecting. . . . .' 162 
 
 " in 3rd division of rotation 33 
 
 " in 4th '• " '■ harvesting *. 35 
 
 ensilage 202 
 
 harvesting 196-201 
 
 for feeding pigs page 250-266 
 
 " vs. Indian corn 221 
 
 Coarse bran page 210 
 
 Coagulation of milk 547-555 
 
 Cocks-hay of clover 198-timothy 204 
 
 Color of cheese 533 
 
 Comparison of principal crops, table 24 
 
 " ensil^e and roots 26 
 
\ ALPHABETICAL. AND ANALITICAL INDEX .601 
 
 Comparison between hoed crops 'IH 
 
 Commercial fertilizers . . 130 
 
 Competition of milch cows at Buffalo in 1901 2^7 
 
 commercial ri5n 
 
 Composite samples for the Babcock ■i74 
 
 Composition of whole milk , 390 
 
 " chemical, of foods page l'i4- 
 
 " " " " and action of " 200 
 
 " elementary of whole milk " 10-! 
 
 " permanent meadows on beaches . 168 
 
 permanent meadows on river and lake flats 169 
 
 Concentration of condensed milk 603 
 
 Condition of cheese '. 58-5 
 
 ' " success in breeding 269 
 
 Consequences of too much water in the ground 94 
 
 Consistence of cream 496-503 
 
 Consound wrinkled P^-ge ^33 
 
 Construction of a cold chamber 618-629 
 
 of a factory 64!) 
 
 of a silo . . . .... 238 
 
 Contagious diseases of domestic animals -PS'ge 231 
 
 Coolinff the air in cold chambei-s, direct , 640 
 
 " " " " " " indirect 641 
 
 cream . . : 501-4-5!)7 
 
 " .. 434 
 
 " condensed milk . . , 604 
 
 Cooperation necessary for refrigeration 609 
 
 " and the dairy industry 696-8 
 
 " " " bacon industry page 25)S 
 
 Cost of root crops 155 
 
 Country banks; • ■ 732 
 
 Coupling of sows page 247 
 
 Cow, feeding farm stock , " 192-228 
 
 the milch cow, breeding and improvement 239 
 
 , the milch cow, selection of 271 
 
 , essential qualities of 272 
 
 the milch cow, see breeds 
 
 producing baa milk , 413 
 
 infection of milk. ... 404-438 
 
 Cream and acidimetry 483 
 
 " consistence of 496-503- 
 
 ripening 506-520 
 
 cooling 501-4-597 
 
 " treatment of 502 
 
1i02 ALPHABETICAL AND ANALITICAL INDEX 
 
 Creamometer 452-3 
 
 Cretons page 210 
 
 Crops fodder 156-194 
 
 " rational plan of 720 
 
 and the dairy industry '^9 
 
 root, cost of 155 
 
 hoed, how much to put in each year 27 
 
 " how to triple them 18 
 
 compared, table '. 24 
 
 of fodder corn 231-2 
 
 of lucerne 18 / -8 
 
 of clover in 4th division 35 
 
 and preservation of fodder 195-238 
 
 continuous, divisions ■ • ■ ■ ' 
 
 possible on 60 acres of land 28 
 
 Crosses, Canadian Durham and Canadian Jersey 259-273 
 
 " and selection 270 
 
 ( 'ultivation, rational plan of ' '20 
 
 , extensive and intensive 722 
 
 of the sugar beet 726 
 
 capital invested in 57 
 
 of grain does not pay ,• • 2 
 
 of hoed-crops • • ■ 131-155 
 
 of fodder corn. . . . ., ' ■ ' 225-232 
 
 Curd, piling of the 567 
 
 " , cutting 556-9 
 
 r> 
 
 Decadence of ensilage 209 
 
 Deep cultivation 1"2 
 
 Defects in milk vessels I 423 
 
 " in agriculture -, 19 
 
 " in quality of cheese , 530 
 
 Definition of drainage 90 
 
 and history of condensed milk 599 
 
 " of normal milk ^ 390 
 
 " of hoed plants ■ 31 
 
 Delivery of goods, commercial 662 
 
 Denmark and the dairy industry ; 694 
 
 Description of acidimeter of Mr. Tache 479 
 
 of bacon pork . . page 255 
 
 Deterioration of milk 391-588 
 
 Difficulty in cooling cream 498 
 
ALPHABETICAL AND ANALITICAL INDEX 
 
 603 
 
 Digestion, phenomena of ... 
 
 and food 
 
 " intestinal 
 
 " stomachal 
 
 Digestibility .... 
 
 Dimensions of a cold chamber. . . .... 
 
 Distinctive liiarks of Canadian breed 
 
 Divisions for a rotation. . 
 
 " " " of 12 years tirst. . 
 " ' 'I " " " " " second , 
 " " '■ " " " third. 
 " " "• " " " fourth. 
 
 " " " - '■ " fifth, 
 
 " •■ " ' sixtli to ninth . . 
 
 " " " " " tenth to twelfth. 
 
 Diuretics. . . . . . . . ... 
 
 Door and porch of cold chiHiibers 
 
 Di'ainage, needed in Province of {,)uebec 
 
 " , soils requiring 
 
 ' , drying and breaking up ground . 
 " , historical sketch . 
 
 definition of. 
 
 otteets of ■ ■ ■ 
 
 , and the Government 
 
 , and legislation . . . • • 
 
 , i)[ land . . - 
 
 Draining otf the whey .' ... 
 
 Drains for air ducts . 
 Dressing clieese, . .... 
 
 Dried blooi I 
 
 " - indian corn, ensilage of.... 
 
 Drink, watering. . . . . ■ • .... 
 
 Drying, draining and suhsoiliug 
 
 l;ang, creation and fare of, in heaps. ... 
 
 " , losses of. .■ 
 
 Duration of churning . . • • .... 
 
 of cnagnl.ition. . 
 
 J)urham l>rci-d iiilroductiun ol.. 
 
 " cross with Canadian.. ■ • ••• 
 
 .page 
 
 .page 
 
 .page 
 
 195 
 
 194 
 
 197 
 
 198 
 
 202 
 
 617 
 
 252 
 
 6 
 
 13 
 
 14-29 
 
 32-4 
 
 35 
 
 36-8 
 
 39-40 
 
 41-2 
 
 235 
 
 620 
 
 89 
 
 96 
 
 81-105 
 
 88 
 
 90 
 
 95 
 
 100 
 
 101 
 
 65 
 
 563 
 
 ■ 635 
 
 572 
 
 228 
 
 222-4 
 
 205 
 
 81-105 
 
 120-3 
 
 191 
 
 516 
 
 555 
 
 242 
 
 259 
 
 f: 
 
 Economj- and e^pfrienee in draining.. 
 
 in the production of milk 
 
 rural 709 lecture of Abbe Provost. 
 
 97 
 
 79 
 
 710 
 
604 .ALPHABETICAL AND ANALITICAL INDEX 
 
 » ' T" 
 
 Economy, lecture of Dr. Grignon 711— Lecture of Prof. Robertson. 721 
 
 Education of calves, first care. . . . , . 28'S 
 
 Effects of drainage ) . . !)5 
 
 Efforts to establish Canadian cattle 260 
 
 Elements, constituent of rations. . ■ page 208 
 
 fertilizing to restore to the soil. . . . .... 5<) 
 
 principal of nutrition of plants 107 
 
 Emigration, cause and effect .^ 2-3 
 
 Employment of milk on the farm ; . . 73 
 
 Engines and boilers ^ 652 
 
 Enlargement of farm buildings. : • 714 
 
 Ensilage, as feed page 20!) 
 
 " of Indian corn and dry corn . . 222-4 
 
 of clover '. 202 
 
 and fermentation 216 
 
 and silos 207-238 
 
 '' making . . 219 
 
 and imperfect food . . .. 238 
 
 theory of 215 
 
 " roots 26 
 
 " early enthusiasm . ... ..........' 208 
 
 Exhaustion of cream . .51.5 
 
 Experience and economy in draining. ... .... 97 
 
 Explanations for 12 year rotation . . . . , ('i2 
 
 Extent of hoed-crops ....... 27 
 
 External marks of a good cow. . 274-7 
 
 Factories. ... ■ 648-654 
 
 " small , (35-1, 
 
 " apparatus 650 
 
 Falsification see fraud 
 
 Farm buildings , 712 
 
 " plan of Mr. Gasavant's Ki] 
 
 " plan of Mr. Richard's . 98 
 
 " manure ' , 106-130 
 
 " Experimental 707 — lecture on 7(;,S 
 
 " of 60 acres, possible crops. i . 23 
 
 Farmers' clubs. . 705 
 
 Farming implements gc) 
 
 " pastures, meadows, rotations 15 7 
 
 " preparation of the ground. > . 1 . 158 
 
 suitable ground for ... 15g 
 
 new breeds of cattle : 284 
 
ALPHABETICAL AND ANALITICAL INDEX 605 
 
 Fat in milk empirical determination . . ... 459 
 
 Feeding and improvement of herds. ....... . 285 
 
 " and digestion., , page 195 
 
 " o£ animalw . . .'. . ' " 262 
 
 rational of cattle , " 262 
 
 " of farm stock cows and pigs. " 193-22S 
 
 ■ " cows in the stable. . . . . " 207 
 
 the horse, the stable " 230 
 
 " young pigs for fattening . " 260 
 
 " pigs, full and small ration .. " 253 
 
 ^ " " on skim milk, an experiment " 252 
 
 " " for bacon . . " 253 
 
 " " for the salting house " 252 
 
 " a nursing sow. . . " 248 
 
 Fences, putting up and keeping in order. . 66 
 
 " for protection of clover in winter ... 34 
 
 Fermentation and ensilage 216 
 
 Ferments and acidimetry . . . " 508 
 
 " for ripening cream .... 508 
 
 " for ripening milk . 541-3 
 
 " of pure culture . . , 543 
 
 natural 542 
 
 Fertility of the soil and shade 718 
 
 '■ restoration of to the soil 719 
 
 Fertilizing elements to be restored to the soil . 59 
 
 Fertilizers chemical for hoed-crops 139 
 
 chemical, time for using 140 
 
 " chertiical, manner of using 141 
 
 farm manure 106-129 
 
 " commercial 130 
 
 " and hoed-crops . . . • 136 
 
 " brought on to the farm 59 
 
 Filling the silo 236 
 
 First division in 12 years rotation 13 
 
 Fish, seaweed, manure, comparative value 60 
 
 Fixing prices •• 661 
 
 Flats of rivers and lakes, natural pastures 169 
 
 Floating curd 408 
 
 Floor of cold chamber 622 
 
 Fodder, .saving and keeping 195-238 
 
 " green : 19^* 
 
 mixtures recommended 192 
 
 green for pigs page 250 
 
 Food, chemical composition and object of " 194 
 
606 ALPHABETICAL AND ANALITICAL INDEX t 
 
 Food and digestion page 194 
 
 Foremilk 402-429 
 
 Foul air, clearing cold chambers of 632 
 
 Four questions 21 
 
 Fraud in milk, detection of .' .' 436-441-485-6 
 
 Fungi and insects 594-7 
 
 General market 665 
 
 Government and drainage ,100 
 
 and refrigeration. . , 611 
 
 Tjtrain growing, unprofitable ^ 2 
 
 " and moulee as feed page 209 
 
 Grass crops , 156-194- 
 
 seeds, table 159 
 
 " seeds and wheat 5th division. . . ' 36-8 
 
 Grasses injurious to milk 414-16 
 
 bad. 67-727 
 
 suitable for feed 42 
 
 green and hay : 213 
 
 Grinding the curd 568 
 
 Guernsey breed 245 
 
 JET 
 
 Hams, preparation of . . .page 255 
 
 Haras national ..... 730 
 
 Harvesting machines, care bi 206 
 
 the root crop 152 
 
 Hay, as feed page 208 
 
 " and grass ' 213 
 
 Hay making 195-206 
 
 timothy ... 205 
 
 clover 196-!) 
 
 " " and the dew. 197 
 
 Heads of poppys — medical page 235 
 
 Health of the cow and milk 4] :^ 
 
 Heating ripening rooms : (543 
 
 the curd 560-1-2 
 
 " rfiilk — cheese making 530 
 
 Historical sketch of draining ; ,S,s 
 
 History of condensed milk . . .' 599 
 
 Hoed-crops, compared. •. 23 
 
 place in the rotation X43 
 
' ALPHABETIC A.L AND ANALITICAL INDEX 60 T 
 
 Heod-crops, comparative yield 154 
 
 " seed, choice of and preparation 146 
 
 ^ " sowing 147 
 
 care of 151 
 
 " which would impoverish a farmer 22 
 
 Hollows in the walls of cold chambers 625 
 
 Holstein breed ' 248 
 
 Horse, feed of P^'ge 230 
 
 House, boiler — farm buildings "^712-747 
 
 How to triple the crops 18 
 
 " to find fat in milk 460 
 
 " to detect adulteration of milk 486 
 
 Humus value of Ill 
 
 " where to get it 112 
 
 Hygrometric state, see condition . . . , 644-581 
 
 Ice houses ; 645 
 
 Ignorance of patrons — bad milk 417 
 
 Imperfection of dairy products, bad milk 411 
 
 Importance of ripening cheese 576 
 
 Improvement in farm buildings 713 
 
 " agricultural and animal for production of milk. ... 717 
 
 " and breeding the milch cow 239-278 
 
 of Canadian cattle by crossing with Durham, a trial. 259 
 
 of herds by feeding 285 
 
 of pastures in Eastern Townships 175 
 
 Inconvenience of air ducts 630 
 
 Indian corn, cultivation of 225-232 
 
 " ensilage and drying ' 223 
 
 fodder 193- 
 
 " in the rotation 16 
 
 " , peas and beans 25 
 
 and root crops 220 
 
 " and clover 221 
 
 Industry, Bacon and cooperation page 259 
 
 " the dairj^ Prince Edward's Island 677-681 
 
 " " Denmark. ' 694 
 
 ■* " Vermont. 691 
 
 " Wisconsin 692-3 
 
 in the Colonies 683-69C 
 
 " " Normandy 695 
 
 ■ Ofitario , 667-676 
 
 " " and agriculture 5 
 
608 
 
 ALPHABETICAL AND ANALITICAL INDEX 
 
 Industry, the dairy, and the settler. . 
 " " and cooperation. 
 
 foreign . 
 
 " " plan of cultivation with a view to 
 
 Infection of milk, microbes , 
 
 Insalivation .' . . page 
 
 Insecticides " 
 
 Island of Prince Edward and the dairy 
 
 Instruction primary 
 
 Introduction to study of cattle feed page 
 
 to study, trade in dairy products 
 
 to study, raising and fattening pork -P^-ge 
 
 milk tests 
 
 cheese making ;. 
 
 plan of cultivation and dairy industry 
 
 air into cold chambers 
 
 43 
 
 696-8' 
 
 667-695 
 
 1-79-5-11 
 
 399 
 
 196 
 
 235 
 
 677-681 
 
 80 
 
 193 
 
 ' ■' 654-5 
 
 238 
 
 445 
 
 529-534 
 
 7 
 
 631 
 
 Jersey breed 
 
 " Canadian (cross) 
 
 •ludging animals at exhibitions. 
 
 b: 
 
 Keeping back the strippings of milk . 
 
 244 
 
 273 
 
 279-80 
 
 441 
 
 Laboratory, Provincial agricultural 
 
 Labor ' . . . 
 
 Lactodensimeter Quevenne 
 
 Land see soil 
 
 " for pastures 
 
 " moist 
 
 " wet 
 
 " cultivated, permanent pastures 
 
 " worn out and farm manure 
 
 " for lucerne 
 
 Laying the paper in a cold chamber 
 
 Law of restitution 
 
 Leaves of the walnut, medical 
 
 Lecture on drainage, Casavant 
 
 " on agriculture 
 
 on rural economy 
 
 " of Dr. Grignon 716 — of Professor Robertson. 
 
 y 
 
 .page 
 
 706 
 
 58 
 
 463-7 
 
 179 
 92 
 93 
 
 176 
 129 
 184 
 624 
 
 52 
 234 
 
 99 
 704 
 710 
 721 
 
ALPHABETICAL AND ANALITICAL INDEX 609 
 
 Legislation and drainage 101 
 
 Littering of the sow page 246 
 
 Loss of weight in cheese 578 
 
 " in the urine 117 
 
 " of the manure in heaps 119 
 
 " , manure liable to 116 
 
 Lucerne 182 
 
 Luck, secret of 82 
 
 " .Richard's 84 
 
 Lucky and unlucky 81 
 
 m: 
 
 Making the ridges . • 87 
 
 " butter 487-528 
 
 " cheese 529-592 
 
 condensed milk 600 
 
 • " good ensilage 219 
 
 " clover hay. ■ ■ ■ ■ 190 
 
 Management of factories. . 651 
 
 " of refrigerating apparatus 642 
 
 of boilers and engines 652 
 
 Manure, questions of i 53 
 
 " cartage 125 
 
 " making and care of the heap. 123 
 
 " preservation of ,. ■ • • • 120 
 
 " value in money. . 114 
 
 " and worn out land 129 
 
 farm 109 
 
 • " sheds and pits . '. 124-715 
 
 mixtures of 126 
 
 losses it may suffer 116 
 
 losses in the heap 119 
 
 average annual production 115 
 
 tish and sea weed comparative value 60 
 
 the Guelph method of employing 127 
 
 value of ■ 54-110 
 
 taken from outside the farm . . 59 
 
 Manuring, Autumn for hoed plants ... 1 38 
 
 " time for 137 
 
 indirect ^ 142 
 
 " average and heavy ' 128 
 
 Mastication page 196 
 
 , ruminating animals 29 
 
 39-2-06 
 
6 1 ALPHABETICAL AND ^ANALITICAL INDEX 
 
 Meadows see pastures 
 
 " in the rotation . . . 8 
 
 " manuring • 40 
 
 permanent artificial 170 
 
 artificial sowing. . ' 171 
 
 natural .> 167 
 
 " " natural on beaches. . . . > 168 
 
 " natural on flat of rivers and lakes 169 
 
 for 6th and 9th divisions 39-40 
 
 soil suitable for creation 156 
 
 Means of carriage .■ 666 
 
 Measuring milk for the Babcock test 467 
 
 Meat, bacon, preparation P^g'i 259 
 
 necessary qualities ! . " 255 
 
 dried " 210 
 
 Mercedes, Holstein cow, record 248 
 
 Method, the Guelph for employing manure 127 
 
 Microbes, what they are . . . , . 400 
 
 and milk 399 
 
 injurious to milk 418 
 
 Middlemen. . . . 664 
 
 Mildew and the dairy industry . 595 
 
 Milch cows and beef cattle, breeds 240-3 
 
 " " , marks of good 274-7 
 
 Milk — acidimetry. . .,. . . . . 48;^ 
 
 " deterioration.. . . . ..... . .. .S(:l-397 
 
 " division of land for production of. 44 
 
 " bitter 592 
 
 sour - 5,SR 
 
 " centesimal composition .'' .. 394 
 
 " elementary composition ■ 492 
 
 " condensed 59S-60>s 
 
 " with its cream 607 
 
 " " with sugar 606 
 
 " tainted by remaining under trees 593 
 
 straining 431-536 
 
 density and other characteristics 396 
 
 " skim for feeding pigs ' 354 
 
 " skim for making cheese 5g7 
 
 testing ^. . . . .i' 445-486 
 
 fi'aud .\, 436-441 
 
 " gassy 5f59 
 
 frozen 444_,590 
 
 and microbes 491> 
 
ALPHABETICAL AND ANALITICAL INDEX 611 
 
 Milk — and microbes sources of 401 
 
 " the raw material of the dairy industry 389-410 
 
 " ripening for cheese making 537 
 
 bad and dairy products 411 
 
 bad and health of the qow ... . , 413 
 
 " bad three classes 412-415 
 
 " normal definition of . . . , 390 
 
 the foremilk 402 
 
 " production of in winter ,. 729 
 
 " production in connection with the consumption of hay .. 49- 
 
 " its use on the farm V 73 
 
 " pure, skim n)ilk, butter milk and whey compared. .. .page 251 
 
 " reception at the factory , 535 
 
 care of.. .. 411-444 
 
 "• its carriage to the factory 442 
 
 " its nutritive value 395 
 
 " its pecuniary value 50 
 
 viscous 591 
 
 " viscosity of and skimming 495 
 
 Milker the, a source of infection in milk 405-427 
 
 Milking cows in the stable. 420 
 
 " where it should be done." . . . 419 
 
 " precautions to be "taken 427-9 
 
 Mites and the dairy industry 596 
 
 Mixture of manures ^ 126 
 
 of seed for green fodder 192 
 
 " of seed for meadows and pastures 192 
 
 " of straw and clover 201 
 
 of salt in butter 519 
 
 Moist land '. 92 
 
 Moisture in the ground, preservation of 230 
 
 Mould in butter 524 
 
 Moulds, putting cheese into 570 
 
 Moulee as food page 209 
 
 IV 
 
 Names of dairy cattle and of butchers breeds 243 
 
 Necessity for savoury food for cattle 211 
 
 for refrigeration. . , 609 
 
 of rotation for pastures and meadows 157 
 
 Neoiigence of patron, cause of bad mUk 417 
 
 with respect to milking cans ' . . .. 421 
 
 Normandy and the dairy industry 677-8 
 
 Notes to be taken by the breeder page 267 
 
612 ALPHABETICAL AND ANALYTICAL INDEX 
 
 Nutrition of plants, element of 107 
 
 "■ of plants, the soil 106 
 
 Nutritive elements, how to restore to the ground 108 
 
 O 
 
 Object and advantage of green fodder 193 
 
 Objection to plan of cultivation with a view to dairying alone . . 45 
 
 Obstacles to a pedigree book for Canadian cattle 262 
 
 Oil cake as feed ^ 419 
 
 Ontario and the dairy industry 667-676 
 
 Orchard grass 1^1 
 
 Organization of a factory 648 
 
 Origin of the Canadian breed 250 
 
 " of silos in Province of Quebec 208 
 
 Overworking of butter 518 
 
 Pace of the separators ^92 
 
 " of rotation in churning : . . . • 514 
 
 Pricking butter • 521-6 
 
 Painting a cold chamber ^ 628 
 
 Parsly root of, medical page 235 
 
 Parchment, butter packing . . .- -523 
 
 Pastures, rotation with • • 9 
 
 " and meadows 10 
 
 " in Eastern Townships 173-5 
 
 in 10th and 12th divisions , 41-2 
 
 and meadows mixture of seeds. . . ; : 160 
 
 " " rotation for their creation. 157 
 
 " preparation of the ground 158 
 
 care of 165-6 
 
 " permanent 1 ' ^ 
 
 " in cultivated land 176-181 
 
 Pasturing cattle , ■ page 206 
 
 " " by picketing. " 207 
 
 " at liberty ' • ••• " 206 
 
 Peas, beans and corn ■ 25 
 
 Pedigree book of Canadian cattle, 728 
 
 Phytotechny' '^23 
 
 Pigs, feeding of. . pages 246-252 table , .page 228 
 
 " for bacon description , 258 
 
 " for bacon and salting page 252-268 
 
 " raising on fattening " 238-567 
 
ALPHABETICAL AND ANALITICAL INDEX 613 
 
 Pigs, and cleanlines.s P^'g^ 257 
 
 " for salting and bacon " 252-258 
 
 ' " as Hcavangers " 261 
 
 Piggery, a model 'H 
 
 Piling cheese 567 
 
 the curd . ... '^65 
 
 Pin holes, american cheese 410 
 
 Pits and sheds for manure 124 
 
 Plan of cultivation foi- dairy industry ' l-'72 
 
 " and description of Mr. Casavant's farm 90 
 
 " " " " Richard's farm 86 
 
 " rational of cultivation 720 
 
 Plants and rows, space in hoed-crops 145 
 
 " elements of nuti'ition of ... . . ■. 106 
 
 " roots and ensilage compared 26 
 
 nutrition from the ground 10' 
 
 hoed advantages of cultivation 17-132 
 
 cultivation of 1-31-155 
 
 " definition of I'jl 
 
 manure for 136-7 
 
 " chemical fertilizers for 139-147 
 
 species of I'J^ 
 
 manuring in autumn 138 
 
 " manuring indirect . 142 
 
 their place in the rotation 143 
 
 " varieties of I'j4 
 
 Pollards • 318 
 
 Poor fai-mer, hoed-crops he should plant 22 
 
 Poppy heads, medical. . .page 285 
 
 Porch and door of cold chamber 626 
 
 Pork, cost of • page 241 
 
 Potatoes in 2nd division . 15 
 
 Praise for Canadian cattle , 267 
 
 Practical ration, establishment of ' page • 216 
 
 Precaution against infection of milk . . 407 
 
 Preliminaries, see introduction .... 
 
 Preparation and selection of seed for hoed-crops . 146 
 
 of hams. . . ■ -page 261 
 
 " of ground for corn .... 227 
 
 " of " ■' pastures and meadow.s. . . . .... 158 
 
 of " " hoed-crop.- 144 
 
 " of " " lucerne 185 
 
 " of meat for bacon page 260 
 
 Preservation of urine for manure 118 
 
614 
 
 ALPHABETICAL AND ANALITICAL INDEX 
 
 Preservation of manure in heaps 
 
 " of roots . .'." . . 
 
 " of crops and fodder. . . . , 
 
 Pressing the cheese. 
 
 Price, fixing tlie , 
 
 " cost of condensed milk . . 
 
 " cost of pork ; 
 
 Primary instruction ; . . . , 
 
 Principal crops, compared table 
 
 Principles constituent of normal milk 
 
 Production, average annual of farm manure. . 
 
 " dairy . 
 
 " of milk in winter 
 
 " " .-• proper divisions for . . . 
 
 " economy in the-. . . . . . 
 
 " ". breeding for tlie 
 
 " and consumption of hay. 
 
 Products, dairy and bad milk , 
 
 " ' of an 80 Here farm, value of . . . 
 " serviceable for domiistie animals. . 
 
 Profits of rotation as a cleanei' of land 
 
 Punishment for fraud in milk 
 
 _ Purgatives — medical 
 
 Purity of Canadian breed 
 
 <^ 
 
 Quality of cheese and temperature. . 
 
 " of cheese and defects 
 
 Qualities essential of the best milkers. . . . . 
 Quantity of seed to the acre, hoed-crops 
 
 .page 
 
 .page 
 
 .pag 
 
 120 
 153 
 
 195-238 
 571 
 661 
 608 
 256 
 
 80 
 
 24 
 393 
 115 
 717 
 -729 
 
 44 
 
 79 
 26.S-270 
 
 49 
 411 
 
 51 
 200 
 
 29 
 441 
 233 
 253 
 
 579-580 
 530 
 ■27-2 
 150 
 
 Raising cattle for the market 
 
 " conditions of success ■ 
 
 " calves , 
 
 " Canadian cattle for the, last 20 yeftrs. . . 
 
 " pork and the dairy inoustry 
 
 " pork, choice of subjects 
 
 pork and improvement of the railch cow. 
 
 " pork and account keeping 
 
 " and fattening pork 
 
 " and feeding pigs 
 
 " pigs, judicious 
 
 " and breeding stock for the dairy , 
 
 4 
 269 
 286 
 258 
 333 
 338 
 
 239-290 
 282 
 
 331-388 
 
 283 
 
 281 
 
 '268 
 
ALPHABETICAL AND ANALITICAL INDEX 615 
 
 Rations, constituent element of page 208-211 
 
 " for support production . . " 210 
 
 " full and weak for feed in;;- pigs " 253 
 
 practical, establishment of " 36 
 
 (table) " 213 
 
 and theoretical " 211 
 
 "■ " and tlieOretical calculation. . . ..." 271 
 
 Reading the fat, Babcock test 472 
 
 Reception of mi-Ik 535 
 
 Re- establishment of the Canadian breed 256 
 
 Refrigeration ... . . . 609-646 
 
 " and the Dairymens' Association 611 
 
 and spontaneous skimming 489 
 
 Registers, private for new breeds . 284 
 
 Registering Canadian cattle.. . ... .' 261-4 
 
 Regularity in cutting the curd 558 
 
 Remarks on chemistry , . . 74 
 
 Remedy to defects in agriculture . . . . . 20 
 
 " medical . . ... . . . ... page 233 
 
 Rennet '.. .. 544-6 
 
 " the test .•....• 538 
 
 " proportion of and coagulation. . . 550 
 
 Report of voyage of Mr. Bernatchez. . '. . . . . 703 
 
 Restitution, law of ' 52 
 
 Restoring fertility to land. .... 719 
 
 " fertilizing elements to the ground 56 
 
 " nutritive elements to the ground 108 
 
 Results practical of air ducts 637 
 
 of the use of the Babcock . ... 472 
 
 Richeness of milk and coagulation 551 
 
 Ridges making the ... 87 
 
 Ripening cream, see acidification 
 
 " milk for cheese 537 
 
 " cheese 575-584 
 
 Root, angelica page 236 
 
 " parsley • ■ " 235 
 
 Roots harvesting 152 
 
 " keeping 153 
 
 " cost of cultivation 155 
 
 " fodder and Indian corn . . 220 
 
 Rotation for a dairy farm 44 
 
 " for continuous crops 7 
 
 " with pastures 9 
 
 ■' " and meadows 10 
 
616 ALPHABETICAL AND ANALYTICAL INDEX 
 
 Rotation with meadows & 
 
 12 years ; 12-41 
 
 " of 12 years (table). 48-50 
 
 hoed-crops in the 143 
 
 " and creation of pastures and meadows 157 
 
 " cleaning effects profitable 29 
 
 " pace of in churning. 514 
 
 Rows, distance between in hoed-crops .-, 145 
 
 , Rules for a 12 years rotation 64-73 
 
 Rumination. ...... , 295 
 
 Rural economy 709-732 — construction 711 — farm buildings 712- 
 
 13-14-15— Banks 732 
 
 Salt for butter 520 
 
 " with feed page 206 
 
 " and coagulation 552 
 
 " in cow feeding '. 443 
 
 Salting butter 519-520 
 
 " the curd . ., 570 
 
 clover 200 
 
 Samples of milk, transmission for analyses 449 
 
 " of milk, for the Babcock test 466 
 
 Savoury grass due to water 200 
 
 Season for manuring hoed-crops , 137 
 
 Seaweed, fish, manure comparative value 60 
 
 Second division in rotation of 12 years 14-29 
 
 Secret of luck 82 
 
 Seed, choice of and preparation for hoed-crops 146 
 
 " for permanent pastures in cultivated land 178 
 
 " quantity per acre for hoed-crops 150 
 
 " chbice of 68 
 
 " flax and feed page 267 
 
 " hay and wheat, 4th division 36-8 
 
 " selection of 163 
 
 " fodder, mixture for meadows and pastures 163 
 
 " a table of 159 
 
 Selection and crossing breeds , 270 
 
 Seller 657 
 
 Sending forward the cheese 586 
 
 Settlements and the dairy industry. 638-690 
 
 Settlers and the dairy industry 43 
 
 Shade and fertility of the ground 718 
 
 Shallow pans for skimming 488 
 
ALPHABETICAL AJJD ANALITIOAL INDEX 6 IT 
 
 Shed for manure 715' 
 
 Silos, construction of , 283-5 
 
 " how to use and ensilage 287-8 
 
 " filling the ; . . . 236- 
 
 " decline in use of 209-210 
 
 " and ensilage 23<S 
 
 " early enthusiasm 208-210 
 
 Simple vegetables page 2o3 
 
 Size of animal as criterion of value. 27f) 
 
 " of udder in cow 280- 
 
 Skimming, the old way ■i87 
 
 " , centrifugal 490-6 
 
 general : 487-496 
 
 " fraudulent 437 
 
 " " and detection 455-485 
 
 and watering 438-9 
 
 detection 457-485 
 
 Small factories 654 
 
 Society of Canadian breeders, duties of 2(i6 
 
 Sociology 731 
 
 Soil see land 
 
 ' -' conditions required for Indian Corn fodder 226 
 
 > " consequences of too much water 94 
 
 " elements to restore to 56-108 
 
 " and hoed-crops. . '135 
 
 " preparation for hoed-crops 144 
 
 " " " lucerne 185 
 
 '• " " meadows and pastures . . . 158 
 
 "I •' for permanent pastures .. 177 
 
 " suitable for meadows 156 
 
 Solution of difficulty of cooling cream 499-501 
 
 Sow coupling page 244 
 
 " feeding during nursing. , . , " 248 
 
 " littering " 249 
 
 " type of a good ". " 244 
 
 Sowing hoed-crops 147-9 
 
 lucerne 186 
 
 permanent artificial meadows 171 
 
 " fodder seed 164 
 
 " indian corn for fodder. . . : 228-9 
 
 Space between plants and rows in hoed-crops 145 
 
 Speculation commercial 660 
 
 Spruce bark, medicinal page 234 
 
 Stabling and feeding " 208 
 
618 ALPHABETICAL AND ANALYTICAL INDEX 
 
 Staff of a factory 653 
 
 Starting the 12 years rotation 61 
 
 Staunchness of cold chambers. T 620 
 
 Stirring the milk for making cheese 640 
 
 and heating 560-2 
 
 Straining milk 432-536 
 
 Straw and chaff as feed 314 
 
 " and clover hay mixed 201 
 
 " chemical value of. 55 
 
 Stripping of milk, keeping back • 441 
 
 Success in breeding, conditions of 269 
 
 registering Canadian cattle 268 
 
 of Canadian cattle in United-States 265 
 
 Sucking pigs, weaning page 246 
 
 " , care of. " 250 
 
 Suet cake " 210 
 
 Sugar beet 705 — Beet root sugar 723-4-734 
 
 " " cultivation 726 — Beet sugar industry 725 
 
 Sugaring condensed milk 602 
 
 Sun and timothy ■. . . . ■ 205 
 
 Swine see pigs, young pigs and sows.'. 
 
 Swiss cheese thousand holes 409 
 
 System of rotation complete tables 48 
 
 T 
 
 Tables, correction of the lactodensimeter 461 
 
 " and forms for calculation-adulteration of milk 486 
 
 " of chemical composition of food page 263-.204 
 
 composition and value of crops per acre. . . .24 and page 218 
 
 " experiments in cooling cream 500 
 
 " practical rations for pigs page 222 
 
 for cattle " 213 
 
 " of crops from 60 acres, rotation of 12 years " 220 
 
 " rotation of 12 years 24 and page 220 
 
 system of rotation of 12 years 48 
 
 " Hygrometric 593 
 
 Teaching agriculture in Belgium 700 
 
 Technical work of the Tach6 acidimeter 481 
 
 " Babcock 465-471 
 
 " " " creamometer 453 
 
 " " " Lactodensimeter Quevenne 462 
 
 Temperature and coagulation of milk 548 
 
 " and skimming 494 
 
 and renneting 553 
 
ALPHABETICAL AND ANALITICAL INDEX 6X9 
 
 Temperature cheese loss of weight in ripening. 578 
 
 " and quality of cheese. . 579-580 
 
 Test, the Babcock 464-472 
 
 " the curd 475 
 
 " the acid see acidimetry 
 
 " the densit}' applied to milk 461-3 
 
 " of milk 445-486 
 
 " definition .... . . 446 
 
 empirical 451-45^' 
 
 practical .....' 460-484 
 
 Texture of cheese. . . ..... . : . 531 
 
 Theory of the acidimeter. . ' . . . . 477 
 
 of air ducts. . . . . . . : 636 
 
 " of coagulation of milk . . . . . , . .. 554 
 
 " of cutting the curd ''...'.. 557 
 
 " of centrifugal separators ... ... 490 
 
 " of ensilage .... ... . ... 215 
 
 of the Babcock test. 464 
 
 " of the ripening of cheese. . . . . 577 
 
 Throwing away the first of the milk 430 
 
 Time for' drawing off the whey. \ 564 
 
 Timothy and the sun. ' ... 203-5 
 
 hai-\esting . 205 
 
 Tinets, butter . . . . . ,, 522 
 
 Tobacco, medicinal ■ . . . --page 235 
 
 Tonics, medicinal " ' 235 
 
 Ti-ade, general considerations . . . . . ..... ,/ ■ ~ ., 656 
 
 " in dairy products 655 
 
 Transmission of samples of milk for analysis 449 
 
 Treatment of cream ' 502 
 
 " of and feeding young calves 287 
 
 of and feeding calves of 6 months. . ~ . . ... 289 
 
 Trials in cultivation of lucerne . ...... 189 
 
 Triple how to, triple our crops '. 18 
 
 Tuberculosis in cattle page 231 
 
 Type of a good boar , " 243 
 
 Unclean vessels ...... • ■ . 403 
 
 Uniformity in ripening cream . . . 570 
 
 Unlucky, how to become ..:.". 83 
 
 Urine in manure, preservation of. ■ ■ • • , H^ 
 
 " in manure losses of , . ,,.,....,. , 117 
 
620 ALPHABETICAL AND ANALITICAL INDEX 
 
 Use ot" domestic animals P^gc ^^^ 
 
 " of manure, the Guelph method 127 
 
 " of the silo and ensilage 207-238 
 
 Utility of middlemen 664 
 
 Value pecuniary of farm manure ' 114 
 
 " of other products compared with hay . 47 
 
 " chemical of manure 54 
 
 " " of straw 55 
 
 " " of fish, seaweed and manure 60 
 
 " of ensilage '. 216 
 
 " of farm manure 110 
 
 " of humus ■ Ill 
 
 " of pastures in Eastern Townships .. 174 
 
 " nutritive of normal milk 595 
 
 " pecuniary of normal 5C 
 
 " of a farm of 80 acres cultivated on the Chapais plan. 51 
 
 " of milk and its sub-products 251 
 
 Varieties of hoed-crops 134 
 
 Various kinds of hoed plants . . . ... 133 
 
 Vegetation, action of water HI 
 
 Ventilation of curing rooms 5<S:5 
 
 of cold chamber 63C 
 
 and chimnies <i-^-"i 
 
 Vermont and the dairy industry 691 
 
 Vessels, milk ' 421-1: 
 
 " unclean cause of contamination iO'i 
 
 Viscosity of milk 4n.! 
 
 Walnut leaves, medicinal page 234 
 
 Washing butter and churning • Sll-olf 
 
 " optional 51S 
 
 " water for 51c 
 
 milk vessels 42c 
 
 Water used in cheese factory 574 
 
 " excess of in the soil-consequences 94 
 
 " and savoury grass 214 
 
 bad makes bad milk 414-41^ 
 
 " for washing butter ". 51g 
 
 its place in vegetation 91 
 
 " bottles filling (Babcock) 47C 
 
ALPHABETICAL AND ANALITICAL INDEX 621 
 
 "Water in the nutrition of vegetables 106 
 
 " in vegetation - 91 
 
 " and chemical composition of food page 205 
 
 Watering 550 
 
 milk 438 
 
 " and its detection "... 456-485 
 
 " " and skimming 439 
 
 " " and skimming, detection , 457-485 
 
 Weaning young pigs page 249 
 
 care of the sow during " 247 
 
 Weeds ^ . . . 67-727 
 
 Wet land 93 
 
 Wheat and fodder seeds, 5th division .. 36 38 
 
 Where, to find humus i . . . 112 
 
 " " savoury food for cattle 212 
 
 Windows of cold chamber ' 626 
 
 Wisconsin and the dairy industry .... 693-5 
 
 Wood not to be used for milk vessels 426 
 
 Work done by the centrifuge 493 
 
 on the curd after grinding. . 569 
 
 and labor .... 58 
 
 Working and salting butter • . •■ 517-520 
 
 " ' permanent meadows on beaches ... 168 
 
 " " " " flats of rivers and lakes 169 
 
 Yield comparative of hoed-crops, table 154 
 
 " in butter of Canadian cattle 256 
 
 .Zinc vessels not to be used for milk 427 
 
 .Zootechny '^28