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Government

Publication*

SESSIONAL PAPEES.

VOL. XXIX.-PART VI.

THIRD SESSION EIGHTH LEGISLATURE

OF THE

PROVINCE OF ONTARIO

SESSION 1897.

TORONTO:

PRINTED FOR LUD. K. CAMERON, QUEEN'S PRINTER,

By WARWICK BROS. & RUTTER, GS and 70 FRONT STREET WEST.

1897.

9126

LIST OF SESSIONAL PAPERS

ARRANGED ALPHABETICALLY.

Title.

Accounts, Public

Agricultural College Report .

Agricultural Societies

Algonquin Park, Regulations.

Arbitration, Provincial

Archfeology, Report (part of),
Asylums, Report

Bee-keepers' Association, Report

Births, Marriages and Deaths, Report

Blind Institute, Report

Bonds and Securities

Central Prison Industries

CbiMren's Court, Sittings, etc
Children's Protection Act, Report,

Common Gaols, Report ,

Crown Lands, Report

Dairymen and Creameries, Report

Davidson, F. R. re Letter

Deaf and Dumb Institute, Report .

Dickinson, John, dismissal of

Division Courts, Report

Education, Report

Regulations

Pupils at High Schools
Educational Council, appointments
Minutes.

Elections

Engledue Mining Syndicate

Entomology. Report

Estimates

Factories, Report

Farmers' Institutes, Report

No.

Remarks.

Printed.

Not printed.

Printed.

((

Not printed.

Printed.

Not printed.

Printed.

Not printed.

Printed.

Not printed .

Printed.

Title.

Forestry, Report

Fruit Experiment Stations, Report
Fruit Growers, Report

Game and Fish Commission, Report

Game Laws, Orders in Council

Correspondence

Game Warden Smith

Gaols, Prisons and Reformatories, Report .

Health, Report

Hospitals, Report

Huron House of Refuge, Report

Immigration, Report

Industries Bureau, Report ....

Insurance, Report

Iron Mining Fund, Regulations

Jamieson, Judge, Order in Council

Legal Offices, Report ,

Live Stock Associations, Report ,

Mc Arthur, Alexander, Estate of

Marriage Licenses, Issuers of

Mines, Report

Mining Locations, Engledue

Mosgrove, Judge, Order in Council

Municipal Investigation, Financial Condition
Muskoka, Timber in

No.

36
27
19

31
62
66
68
11

34
13
56

5
35

9
25

30
26

69
59
33
50
43
70
44

Northern Exhibition, Correspondence 64

Oakley Township, Timber in 44

Poultry and Pet Stock, Report ! 21

Public Accounts 2

Public Works, Report 8

Queen Victoria Niagara Falls Park, Report 32

Railways receiving Aid 49

Registrar-General, Report 29

Registry Offices, Report , q\

Road making, Report 04

Remarks.

Prints/.

Printed.
Not printed.

Printed.
Printed.
Not printed.
Printed.

Not printed,.
Printed.

Printed.
Not printed.
Pointed.

Not printed.

Not printed,.
Not printed.
Printed.

Printed.

Secretary and Registrar, Report

Smith, Deputy Game Warden

Statutes, distribution

Tavern and Shop Licenses, Report . . . .

Timber Berths, sale of

Timber Dues, Ground Rent, etc

Timber in Muskoka

Titles, Master of, Report

Toll Roads, Report

Toronto General Trusts Company

Toronto University, Report on Capital .
Report on Finance

Waterloo County House of Refuge

Printed.
Not printed.

Printed.

Not printed.

Printed.

Not printed.

LIST OF SESSIONAL PAPERS.

Arranged in Numerical Order with their. Titles at full length ; the dates when
Ordered and when presented to the Legislature ; the name of the Member
who moved the same, and whether Ordered to be Printed or not.

No. 1

No.

No. 3..

No. 4 . .

No. 5 . .

No. 6..

No. 7

No. 8 . .

No. 9..

CONTENTS PART I.

Report of the Minister of Education for the year 1896, with the
Statistics of 1895. Presented to the Legislature, 2nd March, 1897.
Printed.

CONTENTS PART II.

Public Accounts of the Province for the year 1896.
Legislature, 16th February, 1897. Printed.

Presented to the

Estimates for the Service of the Province until after the Estimates of
the year are finally passed. Presented to the Legislature, 12th
February, 1897. Not printed. Estimates for the year 1897.
Presented to the Legislature, 17th February, 1897. Printed.
Estimates (Supplementary) for the year 1897. Presented to the
Legislature, 9th April, 1897. Printed. Estimates (Supplementary)
for the year 1897. Presented to the Legislature, 10th April,
1897. Not printed.

Report of the Commissioner of Crown Lands for the year 1896. Pre-
sented to the Legislature, 23rd March, 1897. Printed.

Report of the Department of Immigration for the year 1896. Pre-
sented to the Legislature, 1 5th March, 1 897. Printed.

CONTENTS PART III.

Report offthe Inspector of Division Courts for the year 1896. Pre-
sented to the Legislature, 9th March, 1897. Printed,

Report upon the working of the Tavern and Shop Licenses Acts for the
year 1896. Presented to the Legislature, 11th February, 1897.
Printed,

Report of the Commissioner of Public Works for the year 1896.
sented to the Legislature, 26th February, 1897. Printed.

Pre-

Report of the Inspector of Insurance and Registrar of Friendly Socie-
ties for the year 1896. Presented to the Legislature, 11th Feb-
ruary, 1897. Printed.

No. 10.

No. 11

No. 12.

No. 13

No. 14..

No. 15.

No. 16.

No. 17

No. 18.

No. 19.

CONTENTS PART IV.

Report upon the Lunatic and Idiot Asylums of the Province for the
year ending 30th September, 1896. Presented to the Legislature,
11th February, 1897. Printed.

Report upon the Common Gaols, Prisons and Reformatories of the
Province for the year ending 30th September, 1896. Presented to"
the Legislature, 1st March, 1897. Printed.

Report upon the Houses of Refuge, Orphan and Magdalen Asylums of
the Province for the year ending 30th September, 1896. Presented
to the Legislature, 9th April, 1897. Printed.

CONTENTS PART V.

Report upon the Hospitals of the Province for the year ending 30th
September, 1896. Presented to the Legislature, 30th March, 1897.
Printed.

Report upon the Institution for the Education of the Blind, Brantford,
for the year ending 30th September, 1896. Presented to the Legis-
lature, 11th February, 1897. Printed.

Report upon the Institution for the Deaf and Dumb, Belleville, for the
year ending 30th September, 1896. Presented to the Legislature,
11th February, 1897. Printed.

Report under the Children's Protection Act, Ontario, for the year
1896. Presented to the Legislature, 23rd February, 1897. Printed.

Report of the Agricultural College and Experimental Farm for the
year 1896. Presented to the Legislature, 18th March, 1897. Printed.

CONTENTS PART VI.

Report of the Entomological Society of Ontario for the year 1896.
Presented to the Legislature, 7th April, 1897. Printed.

Report of the Fruit Growers' Association of Ontario for the year 1896.
Presented to the Legislature, 7th April, 1897. Printed.

No. 20..'Report of the Bee-keepers' Association of Ontario for the year 1896.
Presented to the Legislature, 7th April, 1897. Printed.

No. 21. .Report of the Poultry and Pet Stock Associations of Ontario for the
year 1896. Presented to the Legislature, 7th April, 1897. Printed.

No. 22.

Report of the Dairymen and Creameries' Associations of Ontario for
the year 1896.' Presented to the Legislature, 7th April. L897
Printed.

CONTENTS PART VII.

No. 23 . . Report of the Superintendent of Farmer's Institutes of Ontario for
the year 1896. Presented to the Legislature, 7th April, 1897.
Printed.

No. 24. . Report of the Provincial Instructor in Road making in Ontario for the
year 1896. Presented to the Legislature, 25th March, 1897.
Printed.

No. 25 . . Regulations governing payments out of the Iron Mining Fund. Pre-
sented to the Legislature, 17th February, 1897. Printed.

No. 2(5 . . Report of the Live Stock Associations of the Province for the year
1896. Presented to the Legislature, 11th February, 1897. Printed.

No. 27. . Report of the Fruit Experiment Stations of Ontario for the year 1896.
Presented to the Legislature, 7th April, ls97. Printed.

!8. . Report of the Inspectors of Factories for the year 1896. Presented to
the Legislature, 2nd April, 1897. Printed.

CONTENTS PART VIII.

No. 29. . Report of the Registrar-General relating to the registration of Births,
Marriages and Deaths in the Province for the year 1895. Presented
to the Legislature, 8th March, 1897. Printed.

No. 30 . . Report of the Inspector of Legal Offices for the year 1896. Presented
to the Legislature, loth March, 1897. Printed.

No. c . Report of the Game and Fish Commission for the year 1896. Presented
to the Legislature, 16th March, 1897. Printed.

No. 32 . . Report of the Commissioners for Queen Victoria Niagara Falls Park for
the year 1896. Presented to the Legislature, 9th March, 1897.
Printed.

No. 33 . . Report of the Bureau of Mines for the year 1896. Presented to the
Legislature, 7th April, 1897. Printed.

CONTENTS PART IX.

No. 34. . Report of the Provincial Board of Health for the year 1896. Presented
to the Legislature, 2nd April, 1897. Printed.

No. 35. . Report of the Bureau of Industries for the year 1896. Presented to the
Legislature, 7th April, 1897. Printed.

CONTENTS PART X.

No. 36.. Report of the Clerk of Forestry for the year 1896. Presented to the
Legislature, 2nd April, 1897. Printed.

No. 37

No. 38.

No. 39.

No. 40.
No. 41.

No. 42.
No. 43.

No. 44.

Return from the Records of the several Elections to the Legislative
Assembly in the Electoral Districts of the South Riding of the
County of Essex, the North Riding of the County of Oxford, the
North Riding of the County of York, and the South Riding of the
County of Essex,since the General Election of 1894,-shewing: (1 ) the
number of votes polled for each Candidate in each Electoral District.

(2) The majority whereby each successful Candidate was returned.

(3) The total number of votes polled in each District. (4) The total
number of votes remaining unpolled. (5) The number of names on
the Voters' List in each District. (6) The number of Ballot Papers
sent out, and how disposed of in each Polling Sub-division. (7)
The number of Tendered Ballots sent out. (8) The population of
each District as shown by the last Census. Presented to the
Legislature, 15th February, 1897. Printed.

Report on Capital and Income Accounts of the Toronto University for
the year ending 30th June, 1896. Presented to the Legislature,
11th February, 1897. Printed

Report of the Standing Committee on Finance Toronto University,
1896-7. Presented to the Legislature, 11th February, 1897.
Printed.

Report of the Commissioners on Toll Roads. Presented to the Legisla-
ture, 11th February, 1897. Not printed.

Copy of an Order in Council directing that certain money be paid to
His Honour Judge Jamieson out of the surplus Surrogate fees for
the year 1895. Presented to the Legislature, 11th February, 1897.
Not printed.

Report on the distribution of the Statutes for the year 1 896. Presented
to the Legislature 11th February, 1897. Not printed.

Copy of an Order in Council directing that certain money be paid to
His Honour Judge Mosgrove out of the surplus Surrogate fees for
the year 1895. Presented to the Legislature 15th February. 1897.
Not printed,.

Return to an Order of the House, of the 18th day of March, 1896, for a
Return shewing the amount the Government obtained for timber
limits sold in the Township of Oakley. The amount obtained for
timber dues on the timber cut in the said Township and the
amount which has been expended by the Government on the roads
and bridges of the Township, and all other expenditures by the
Government in or for the Township. Also, the same information
as to the entire District of Muskoka, Also, the number of patents
issued in the Township of Oakley and the number of present
locatees who have not received patents and the number of acres
thereof still the property of the Crown. Presented to the Legis-
lature 22nd February, 1897. Mr. Lang/ord. Not printed.

No. 45

No. 46.

No. 47

No. 48.

No. 49

No. 50

Detailed Statement of all Bonds and Securities recorded in the Provin-
cial Registrar's office since the last Return submitted to the Leeds-
lative Assembly, made in accordance with the provisions of the
Statute, 32 Vic, cap. 29. Presented to the Legislature 26th Febru-
ary, 1897. Not printed.

Regulations respecting Public and High Schools in Ontario in 1896.
Presented to the Legislature 26th February, 1897. Printed.

Copy of an Order in Council appointing certain persons Members of the
Educational Council. Presented to the Legislature 26th February,
1897. Not printed.

Statement of the affairs of the Toronto General Trusts Company for
the year 1896. Presented to the Legislature 26th February, 1897.
Not ftrinted.

Statement shewing Railways in the Province which have received
Provincial aid up to 31st December, 1896. Presented to the Legis-
lature 2nd March, 1897. Printed.

Cop}7 of an Order in Council, approved by Colonel Sir Casimir Stanis-
laus Gzowski, K.C.M.G., Administrator of the Government of the
Province, on the 19th day of February, 1897, relating to a license
of occupation granted to Colonel Engledue of Byfleet, Surrey,
England, and his associates, covering certain locations in the Dis
trict of Rainy River. Presented to the Legislature 15th and 16th
March, 1897. Printed.

No. 51.

No. 52

Report of the Master of Titles for the year
Legislature 15th March. 18!»7. Printed.

1896. Presented to the

No. 53

No. 54.

Return to an Order of the House of the 26th day of February, 1897,
for a Return giving a summarized statement of the amounts paid
by the Government of Ontario in connection with the Dominion-
Provincial Arbitration, and to whom, year by year. Presented to
the Legislature 15th March, 1897. Mr. Whitney. Not printed.

Return to an Order of the House of the nineteenth day of February.
1896, for a Return, shewing the names of all persons, firms or com-
panies indebted to the Province, since the date of the last Return
made to this House, on account of timber dues, ground rent or
bonuses for timber limits ; the amount of indebtedness in each
case ; the balance, if any. due by such persons, firms or companies
at the date of last Return, and the total amount of such indebted-
ness on the first day of January, 1896. Presented to the Legisla-
ture, 15th March, 1897. Mr. Marter. Not printed.

Analysis of Reports of Electoral District. Township Agricultural and
Horticultural Societies Presented to the Legislature, 15th
March. 1897. Not printed.

No. 55

No. 56

No 57

No. 58.

No. 59.

No. 60.

No. 61
No.^62

No. 63

Return to an Order of the House of the eighth day of March, 1897, for
a Return shewing what was the amount of stock on hand in the
Central Prison Industries on the 30th September in each of the
years 1891, 1892, 1893, 1894, 1895 and 1896. Also, what was the
amount of the outstanding account in connection with the Central
Prison Industries on the 30th September in each of the above
years. Shewing also, what was the amount of the net revenue
from the Central Prison Industries on the 30th September in each
of the above years. Presented to the Legislature, 15th March,
1897. Mr. M arter. Not printed.

Report on the House of Refuge for the County of Huron for the year

1896. Presented to the Legislature, 2.Srd March, 1897. Sot
printed.

Report on the House of Refuge for the County of Waterloo for the
year 1896. Presented to the Legislature, 23rd March, 1897.
Not printed.

Return to an Order of the House of the fifth day of March, 1897, for a
Return of copies of the Minutes of meetings of the new Educational
Council since its establishment, together with copies of all corres-
pondence between the Minister of Education and the Council.
Presented to the Legislature, 23rd March, 1897. Mr. Whitney.
Not printed.

Return to an Order of the House of the tenth day of March, 1897, for a
Return shewing the names, occupations and dates of appointment
of the issuers of Marriage Licenses made during the years 1894,
1895 and 1896. Also, the number of Marriage Licenses issued in
the years 1894, 1595 and 1896, and the amounts received by the
Province from this source of income. Presented to the Legislature,
25th March, 1897. Mr. Ryerson. Nut printed.

Return to an Order of the House of the twenty-fourth day of February,

1897, for a Return shewing the number of Pupils at each High
School and Collegiate Institute, who passed, for the first time, the
Primary Examination in July last. And shewing in the case of
each High School and Collegiate Institute, the average length of
time these candidates had attended, prior to so passing. Presented
to the Legislature, 26th March, 1897. Mr. Whitney. Printed.

Report of the Inspector of Registry Offices for the year 1896.
to the Legislature, 30th March, 1897. Printed.

Presented

Copies of Orders in Council respecting the administration of the Game
Laws. Presented to the Legislature, 30th March. 1S97. Not
printed.

Return to an Order of the House of the second day of April, 1896, for
a Return of copies of all correspondence between the Government,
or any member thereof, and any person respecting the opening of
a certain letter addressed to F. R. Davidson. Burlington, by E.

No. 64

No. 65

No. 66

No. 67

No. 6s.

No. 69

No. 70

No. 71

Richardson, at the request of one Welsh, Emigrant Agent at the
G. T. R. Station, Toronto, in the year 1895. Presented to the
Legislature 30th March, 1897. Mr. Kerns. Not printed.

Return to an Order of the House of the seventeenth day of March,
1897, for a Return giving copies of all correspondence between
any member of the Government and any officer of the Northern
Exhibition held at Walkerton, relating to the withholding of money
payable to prize winners. Presented to the Legislature 30th
March, 1897. Mr. Carnegie Nat printed.

Return to an Order of the House of the fifteenth day of March, 1897,
for a Return of copies of any report of the Inspector of Division
Courts, and all other documents in connection with the dismissal
of John I 'ickinson, Bailiff. Aho, giving the names of all appli-
cants for the position, and copies of all correspondence regarding
the same. Presented to the Legislature 31st March, 1897. Mr.
Ryerson. Not printed .

Return to an Order of the House of the fifteenth day of March, 1897,
for a Return of all correspondence between the Government, or
any member of the Government, or the Chief Game Warden, and
any member of the Government of the Province of Quebec, with
reference to the provision of the Game Laws of the two Provinces
requiring residents of each Province to take out licenses in order
to enjoy the privilege of shooting in the other Province. Presented
to the Legislature 31st March, 1897. Mr. Barr. Not printed.

Copy of an Order in- Council respecting regulations made and estab-
lished under the Algonquin National Park Act. Presented to the
Legislature 2nd April, 1897. Not printed.

Return to an order of the House of the thirty-first day of March, 1897,
for a Heturn of copies of all correspondence between the Chief
Game Warden and Alexander Dixon, touching the conduct of
Deputy Game Warden Smith. Presented to the Legislature 5th
April, 1897. Mr. Ryerson. Not printed.

Papers re application of Estate of Alexander McArthur re Timber Berth,
Township of Lumsden. Presented to the Legislature 7th April,
1897. Printed.

Return to an Order of the House of the twenty-fourth of March, 1897,
for a Return of the names of all persons or municipalities, who
during the years 1890, 1891, 1892, 1893, 1894, 1895 and 1896, made
application to the Government, under the Municipal Act, for an
investigation into the financial condition of the municipality, and
shewing howr many were granted and how many refused, with the
cause for refusal in each case. Presented to the Legislature 7th
April, 1897. Mr. Kerns. Not printed.

Return to an Order of the House of the eighth day of March, 1897, for
a Return from the Clerks of the Police Courts at Toronto, Hamil-

No. 72

No. 73

ton, London, Kingston and Ottawa, shewing 1st. The number of
times the Children's Court sat from the first day of January, 1896,
to the first day of January, 1897. "2nd. The number of children
brought before the Court. 3rd. The ages of such children. 4th.
The ages of children sent to Penetanguishene Reformatory. 5th.
The ages of children sent to Industrial Schools. 6th Nationality.
7th. Religion. 8th. The nature of the offences or reasons why
brought before the Court. 9th. How disposed of. 10th. Number
of children who were before the Court twice, and under four
times. 1 1th. The number before the Court four times and upwards.
12th. The highest number of times any one child was before the
Court. 13th The number of parents summoned to answer for
their children. 14th. The number who appeared. 15th. The
Courts in which a separate calendar for juvenile offenders is kept.
And shewing as well the number of children under thirteen
received into the Penetanguishene Reformatory and Mercer Refuge
during the last two years, and the special reasons for their recep-
tions. Presented to the Legislature 8th April, 1897. Mr. Rowland.
Not printed.

Report of the Secretary and Registrar of the Province for the year 1896.
Presented to the Legislature 9th April, 18'j7. Printed:

Return to an Order of the House of the twelfth day of March, 1897, for
a Return of copies of all Orders-in-Council during the past year,
referring to the sale of timber berths by tender rather than by
public auction, and giving a statement showing the dates and the
reasons for such sales: the number of square miles sold to each
purchaser and the price at which the same were sold in each case.
The names of each person so tendering for berths and the amount
of each tender. Presented to the Legislature 10th April, 1897.
Mr. Whitney. Not printed.

TWENTY-SEVENTH ANNUAL REPORT

OF THR

ENTOMOLOGICALyS&ClETY

^1/

(PUBLISHED BY THE ONTARIO DEPARTMENT OF AGRICULTURE. )

PRINTED BY ORDER OF

THE LEGISLATIVE ASSEMBLY OF ONTARIO.

TORONTO:
WARWICK BRO'S & RUTTER, Printers, &c, &c\, 68 and 70 Front St. West.

1897.

CONTENTS.

PAGE.

Letter or Transmission 1

List of Officers and Committf.es for 1897

Annual Meeting of the Entomological Society 3

Repi >rt of the Council : J.. W. Dearness 3

Report of the Secretary : W. E. Saunders 5

Report of the Treasurer : J. A. Balkwill 6

Report of the Librarian and Curator : J. A. Moffat 6

Report from the Entomological Society of Ontario to the Royal Society of Canada : J. 1). Evans 7

Report of the Montreal Branch : Lachlan Gibb 9

Notes on the Season of 1896 : Rev. Thos. W . Ftles 12

Some Insectivorous Mammals : Robert Elliott 16

Annual Address of the President : J. W. Dearness 22

Entomology for Rural Schools : Prof. J. H. Panton 30

The Importance cf Entomological Studies to an Agricultural and Fruit Growing Country :

Rev. Thos. W. Ftles 37

Report of the Microi-copical Section : J. H. Bowman 43

Two Insect Pests of 1896 : Prof. J . H. Panton 44

Notes on Insects for the year 1S96 : Rev. C. J. S. Bethune 55

Insect Injuries to Ontario Crops in 1896 : Ja::es Fletcher 58

Some Beetles Occurring upon Beech : W. H. HARRINGTON 69

Notes on the Season of 1896 : J. A. Moffat 76

Warning Colors, Protective Mimicry and Protective Coloration: F. M. Webstf.r, 80

The San Jose ScaV : F. M. Webster 86

Lepidopterous Pests of the Meadow aud the Lawn : Rev. T. W. Ftles 97

Rare Capture a during the Season of 1896 : Arthur Gibson 104

The Butterflies of the Extern Provinces of Canada : Rev. C. J. S. Bethune 10(i

Obituary 110

Entomological Literature 113

KVv. Thomas W. Eyles 124

Index 125

Rev. Thomas W. Fyles, F. L. S.

Member of the Council of the Entomological Society of Ontario, from 1882 to 1888 ;
delegate to the Royal Society of Canada, in 1890, 1894 and 1895 ; member of the
Editing Committee of the " Canadian Entomologist," since 1889,

J. M. Denton.

TWENTY-SEVENTH ANNUAL REPORT

OF THE

ENTOMOLOGICAL SOCIETY OF ONTARIO,

18%.

To the Honorable John Dryden% Minister of Agriculture :

Sir, — I have the honor to transmit to you the Twenty-Seventh Annual Report of
the Entomological Society of Ontario. It contains a full account of the proceedings at
our thirty fourth annual meeting, which was held in the city of London, on thd 21st
and 22nd of October last, for the election of officers and the transaction of the general
business of the Society. The report includes the addresses delivered and papers read at
the meeting, together with the financial statement of the Treasurer and the reports of
the various sections and departments of the Society. Considerable attention is given to
the outbreak of the "Army Worm" in this Province, last summer, and the destructive
work of the " Tussock Moth " to the shade trees in Toronto, and other papers are
submitted dealing with matters of economic and scientific interest in connection with the
study of Entomology.

The Canadian Entomologist, the monthly magazine issued by the Society, has now
completed its twenty-eighth volume, which will be found to contain a large number of
papers of a highly scientific character contributed by the most distinguished students of
this branch of science in Canada and elsewhere.

I have the honor to be, Sir,

Your obedient servant,

CHARLES J. S. BETHUNE,

Editor.

1 EN. [1]

OFFICERS FOR 1897.

President J. W. Dearness London.

Vice-President H. H. Lyman Montreal.

Secretary W. E. Saunders London.

Treasurer J. A. Balkwill ...:... do

Directors :

Division No. 1 James Fletcher, LL.D Ottawa.

« 2 Rev. 0. J. S. Bethune, D.C.L Port Hope.

» 3 Arthur Gibson Toronto.

" 4 , A. H. Kilman Ridgeway.

" 5 » 0. G. Anderson London.

Ontario Agricultural College Prof. J. H. Panton Guelph.

Librarian and Curator J. A. Moffat London.

Auditors ,

J. H. Bowman do

R. W. Rennie do

Editor of the "Canadian Entomologist" .Rev. 0. J. S. Bethune, F.R.S C . . .Port Hope.

Dr. J. Fletcher, F.R.S. C Ottawa.

H. H, Lyman Montreal.

Editing Committee \ Rev. T. W. Fyles S. Quebec.

James White Snelgrove.

W. H. Harrington, F.R.iS.O. Ottawa.

Delegate to the Royal Society J. D. Evans Trenton.

Committee on Field Days

Drs. Woolverton and Hotson,
Messrs. Balkwill, Saunders,
Anderson, Rennie, Bowman,
Elliott and Spencer London.

[2]

ANNUAL MEETING OF THE ENTOMOLOGICAL SOCIETY

OF ONTARIO.

1896.

The thirty-fourth annual meeting of the Entomological Society of Ontario was held
in, its rooms, in Victoria Hall, London, on Wednesday and Thursday, October 21st and
22nd, 1S96, the President, Mr. J. W. Dearness, of London, occupying the chair.

The meeting was called to order at 3 o'clock p.m , on Wednesday, when the following
membprs were present : Rev. T. W. Fvles, South Quebec ; Mr. H. H. Lyman, Montreal •
Mr. J. O. Evans, Trenton ; Rev. C. J. S. Bethune, Port Hope ; Prof. J. H. Panton,
Ontario Agricultural College, Guelph : Messrs W. E. Saunders (Secretary), J. A. Bilk-
will (Treisurer), J. Alston Moffat (Curator), J, H. Bowman, II. P. Buck, B. Green, W.
Scarrow, T. Green, W. J. Stevenson, J. S. Pearce, J. B. Spencer. J. Law, W. Lochhead,
W. Percival, and Drs. Woolverton and Hotson, London, and Robert Elliott, Plover
Mills. Letters of apolosy were read from Dr. James Fletcher and W. H. Harrington,
Ottawa, regretting their inability to attend the meeting. • ^

At the request, of the President the report of the Council for the past year was read
by Dr. Bethune.

REPORT OF THE COUNCIL.

The Council of the Entomological Society of Ontario beg to present the following
report of their proceedings during the past year :

They have much pleasure in stating that the membership of the Society has been
well maintained, and that there has been a gratifying increase in the members from
Ontario and an especially large addition in the Montreal branch, from the Province of

Quebec.

The twenty-sixth annual report on Economic and General Entomology was presented
to the Minister of Agriculture for Ontario, in December last and was printed and -
buted at the opening of the session of the Legislature. It contained one hundred and
two pages, and was illustrated with thirty-four wood cuts and two full page portraits,
one of the late Professor C. V. Riley, the most able and distinguished Entomologist in
North America, who had been killed by a fall from his bicycle a few months previously,
and the other of Mr. William H. Edwards, author of the "Butterflies of North America,"
the m03t valuable and important work of the kind ever published, — both of these gentle-
men were honorary members of our Society. In addition to an account of the proceedings
at the annual meeting, which included an interesting address on " The New Agriculture "
by Mr. C. 0. James, Deputy Minister of Agriculture, the volume contains the following
valuable papers : " The value of Eutomologv," by Dr. James Fletcher ; " How the
Forest in Bedford was swept away," by Rev. T. W. Fyles ; " Insect injuries of the year
1695," by Dr. Fletcher ; " The growth of the wings of a Luna Moth," " Observations on
the Season of 1895," and " Variation, with special reference to Insects," by J. A.. Moffat ■
" Some winter insects from Swamp Mos-j," by W. H. Harrington ; " Birds as protectors
of Orchards," by Mr. E. H. Forbush j "The Rocky Mountain Locust and its allies in
Canada," by Mr. S. H. Scudder. An abstract was also given of the proceedings of the
seventh annual meeting of the Association of Economic Entomologists, together with
some of the papers that were of special interest and value to the general reader.

[3]

60 Victoria. Sessional Papers (No. 18). A. 1897

The Canadian Entomologist, the monthly magazine published by the Society
completed its twenty-seventh volume in December last. The numbers of the twenty-eighth
volume have been regularly issued at the beginning of each month during the current
year ; ten numbers, containing 270 pages, have thus far been published, containing a
large number of papers of high scientific merit. The series of illustrated articles on the
Coleoptera of Canada, by Mr. H. F. Wickham, has been continued and proves of great
value to those studying this order of insects.

A fairly complete collection of the important insects of the country is now in the
Society's cases. Some new and interesting species have been added during the year.

The most important addition to the library during the year is a complete set of the
Annals of the Entomological Society of France. Nineteen other new volumes have
been added and catalogued, besides the usual large number of scientific periodicals and
exchanges.

The Council desires to express its satisfaction with the careful manner in which the
Curator, Mr. J. Alston Moffat, continues to look after the collection of specimens,
scientific instruments and library of the Society. Visitors have found him in constant
attendance even outside of the hours at which he is expected to be present. Any one,
whether allied with the Society or not, seriously studying any phase of insect life, has
been cheerfully assisted by him. Farmers, horticulturists, and students bringing their
specimens to the rooms in open hours, have thus the opportunity to have such compared
with authentic specimens and identified.

The preserft accommodation which has served the Society since 1881 has become
inadequate. Arrangements are being made to obtain new and more commodious quarters
in the fine new structure in course of erection by the Young Men's Christian Association
of this city.

The reports of the Secretaries of the several scientific Sections printed elsewhere
show that, with the exception of the Ornithological one, the/ have held regular meetings
at which useful and interesting lists of subjects were discussed.

The report of the Treasurer is highly satisfactory. The balance on hand, about
$530, at the close of the financial year, August 31st, 1896, U larger than usual owing to
the fact that some accounts had not then been presented for payment, but the current
expenses for the remainder of the year will fully absorb this amount.

The Council desire to place upon record their grateful appreciation of the liberal
grant from the Legislature of Ontario, which has enabled the Society to carry on during
many years past its scientific and practical work in a manner which would otherwise
have been impossible.

The Society was represented by Mr. J. D. Evans, of Trenton, at the annual meeting
of the Royal Society of Canada, held in Ottawa, in May last. His report is also
presented herewith.

It is with profound regret that the Council record the loss during the past year of
two of their colleagues. Mr. John M. Denton, of London, one of the earliest members
of the Society, died after an illness of some months on thn 24th of March last. He was
one of those who originally formed the London branch of the Society, and took a most
active interest in it and the parent Society till the close of his life. For five and twenty
years he was a member of our Council and did much to maintain the prosperity and
usefulness of the Society. His sterling honesty, unfailing courtesy and genial hospital-
ity won for him the respect and affection of all our members. We all deplore his loss as
one personal to ourselves, and deeply sympathise wtih hi3 widow in her bereavement.

On the 3rd of April Captain J. Gamble Geddes, of Toronto, died after a few days'
illness, brought on by a severe cold. During several years he took an active part in the
London branch and held the offices of Secretary-Treasurer, Vice-President and President
in succession. After his removal from London he continued to take a great interest in
the Society, contributing valuable papers to its publications and holding the position of

60 Victoria. Sessional Papers (No. 18). A. 189^

Dirpctor on the Council for many years. He was a diligent and enthusiastic collector in
the order Lepidoptera and gathered together large stores of specimens, mo3t of which are
now in the museum of the Geological Survey at Ottawa. His untimely death is a
source of deep grief to his colleagues and to a large circle of relatives and friends
throughout the Dominion.

Th1: Council desire further to tender their respectful sympathy to Miss Eleanor A.
Ormerod, of Torrington House, St. Alban's, Eagland, in her bereavement owing to the
death of her sister and life-long colleague and companion, Miss Georgiana Elizabeth
Oimerod, who died on the 19th of August last, after an illness of several months
duration. The deceased lady was remarkable for her many talents and acquirements as
a botanist, a conchologist, an artist, and a linguist, and for her great benevolence and
generosity. She assisted her sister very greatly by illustrating her publications, helping
in her correspondence and by her unfailing encouragement and wise counsels. She is
widely known especially by the series of large coloured diagrams of injurious insects that
she published under the auspices of the Royal Agricultural Society of Eagland, and
which are found to be of great practical use in illustrating lectures and addresses in this
country as well as in Great Britain.

All of which is respectfully submitted.

J. W. Dearness,

President.

Mr. W. E. Saunders presented and read the report of the Secretary.
REPORT OF THE SECRETARY OF THE ENTOMOLOGICAL SOCIETY

FOR THE YEAR 1895 6.

The year 1895 6 has been one of unusual activity to the local members of the coun-
cil into whose hands the conduct of affairs at the Society's headquaiters is placed, but
the labors of the Secretary have been reduced to a minimum by the kind* and efficient
work done by the Librarian and Curator, who has attended to almost all of the work
which might otherwise have fallen upon the Secretary. During the early part of the year
the council issued a leaflet setting forth the advantage and usefulness of membership in
the Society ; the said leaflet being for the purpose of enclosure in the correspondence
of the members and it is hoped that the influence of the Society will be widened thereby.

Seven council meetings have been called during the year, and three consultation
meetings, to which all the local members were invited ; for the conduct of business in
general, and more especially for that relating to the change of rooms.

The negotiations which had begun at the time cf the last annual meeting with the
Young Men's Christian Association of this city, for the lease of a room in their new
building, have continued throughout the year and have about reached a favorable conclu-
sion, so that unless a bitch occurs, the Society should be occupying the proposed new
room in three or four weeks.

The routine work of the Society has proceeded as usual, the meetings of the sections
having been regular, except ths Ornithological section which did not meet during the
year. Particulars of the work of the other sections will be given in the reports by their
Secretaries.

Some correspondence has taken place with those in charge of the meeting in Canada
of the British Association in which the Secretary has been authorizel to pledge the good-
will and hospitali y of the S )ciety to the visitiog members, but the matter of representa-
tion at the meeting has been left for the general council to settle at the annual meet-
ing.

All of which is respectfully submitted,

W. E. Saunders,

Secretary.

60 Victoria. Sessional Papers (No. 18). A. 1897

The Treasurer, Mr. J. A. Balkwill, read the following report of receipts and
expenditure for the year ending August 31st, 1896 :

REPORT OF THE TREASURER.

RECEIPTS, 1895-6.

Balance on hand Sept. 1st, 1895 $ 341 91

Membais' fees 324 64

EXPENDITURE, 1896-6.

Printing $ 571 43

Report and meeting expenses 159 42

Sales of Entomologist 82 59 Library 37 60'

" pins, cotk, etc 127 18 Expense account, \ ostaRe, etc 78 90

Government grant 1,00 ) 00 Rent >nd fuel 103 05

Advertisements 18 72 Insurance 28 00

Interest 13 40

$ 1,908 34

Salaries 300 00

Pins, cork, etc 9^ 01

Balance on band, August 31st, 1896 530 93

$1,908 34

We the Auditors of the Eutomological Society of Ontario hereby certify that we
have examined the books and vouchers of the Treasurer, and find them well kept and
correct, and that the above is a true statement of the accounts of the Society.

Jas. H. Bowman, ) A ,.,
ttit m in /-■ t Auditors.

W. T. McClement, j

Mr. Balkwill explained the several items of expenditure and stated that the balance
on hand would all be absorbed in printing and other expenses before next year's subscrip-
tions came in. The President in accepting the report, commented on the loss the Society
had sustained through the removal of Mr. McClement, who has been appointed Lecturer
in (Jhemibtry in the Armour Institute at Chicago.

Mr. J. A. Moffat presented and read his report as follows :

REPORT OF TBE LIBRARIAN AND CURATOR

for the Year Ending 31st of August, 1806,

The number of volumes added to the Library during the year was nineteen of which
nine were exchanges bound for the Society; the others being received from various
sources, already bound.

The most important of these were

The Missouri Botanical Garden.

The Year Book of the U. S. Department of Agriculture.

The Report of the N. Y. State Entomologist : Dr. Lintner.

The Report of the Gypsy Moth Commission.

The Proceedings of the Royal Society of Canada.

The Fifteenth Annual Report cf the U. S. Geological Survey.

Acknowledgement is due to John Hamilton, M.D., Allegheny, Pa., for two volumes
of his Coleoptera papers.

The whole number of volumes on the Library register is now 1,418.

A full set of the annals of the " Entomological Society of France," was obtained, in
excharge for a full set of the publications of the Entomological Society of Ontario.

The number of volumes issued to local members was seventy-three.

But slight addition was made to the Society's native collection during the year ;
must of the new material obtained being yet undetermined.

Respectfully submitted,'

J. Alston Moffat,

Librarian and Curator.
6

60 Victoria. Sessional Papers (No. 18). A. 1897

Dr. Bethune moved, seconded by the Rev. T. W. Fyles, that the Annals of the
Entomological Society of France, and such other volumes as may be decided upon by a
committee to be appointed by the President, be bound. — Carried.

By instruction of the local members of the council, the Secretary brought up the
question of cataloguing the books in the Society's Library by the London Free Library
Board as an addendum to their reference list. After some consideration of the subject,
it was moved by Mr. W. E. Saunders, s'conded by Mr. J. D. Evans, that this Society
views with favor the proposition of the Free Library Board to publish a list of the books
belonging to the Society in their catalogue. — Carried

The Secretary called the attention ot the meeting to the importance of having the
Society represented at the meeting of the British Association, which is to be held in
Toronto next year, It was thereupon moved by the Rev. T. W. Fyles, seconded by Mr.
Evans, that the President and Editor be, and are hereby, appointed to represent the
Entomological Society of Ontario at the meeting of the British Association for the
Advancement of Science, to be held in Toronto in 1897, anl thit the President be auth-
orized to appoint additional representatives at his discretion. — Carried.

Mr. J. D. Evans then read his report as delegate to the Royal Society at its meet-
ing in Ottawa in May, 1896, as follows :

REPORT FROM THE ENTOMOLOGICAL SOCIETY OF ONTARIO TO THE
ROYAL SOCIETY OF CANADA.

As the representative of the Entomological Society of Ontario, I have the honor to
submit a brief report of its proceedings and woik during the past year.

It gives me much pleasure to be able to report that the membership continues to
increase and is now much larger than ever heretofore, and that interest in its woik is
still unabated.

Valuable additions have been made to the Library and Collection of Insects — the
number of volumes thus added being thirty-eight, making the total 1,399 volumes.

The Canadian Entomologist, the official organ of the Society, although not number-
ing quite so many pages as in the year previous, is yet largely increased beyond former
years.

During the year 1895 it completed its twenty-seventh volume of three hundred and
fifty-eight pages. There were forty six contributors, of whom twenty-nine were from the
United States, three from England, and one from Germany — and of the remaining
thirteen (Canadian) it is pleasing to be able to state that five of them were from the
newer provinces west of Lake Superior. These contributed in the aggregate 100 articles
in which were described 109 new species and seven new genera.

Among the more important papers published during the year may be mentioned the
following :

The Coleoptera of Canada — Mr. H. F. Wickham, which ran through eight numbers.

Canadian Ooccidos — Mr. T. D. A. Cockerell.

Preliminary Studies in Siphonaptera — Mr. Carl F. Baker, which appeared in seven
numbers.

Variation in Nemeophila Petrosa at Laggan in Western Alberta — Mr. Thos. E. Bean.

Synopsis of the Dipterous Genus Phora — Mr. D. W. Coquillett.

Mounting Insects without pressure — Mr. R. W. Rennie.

The Coleoptera collected at Massett, Queen Charlotte Island, B.C. — Rev. J. H. Keen.

Descriptions of the Larvas of certain Tenthredinidre — Mr. Harrison G. Dyar.

60 Victoria. Sessional Papers (No. 18). A. 1897

Notes upon the North American Saturnina, with List of the Species — A. Radclifie
Grote, A.M. r

Butterflies of Southern Manitoba— Mr. E. F. Heath.

The Larvae of the North American Saw-flies — Mr. Harrison G. Dyar.

The Life-history of Paraphilia Manitoba, Scud — Rev. Thos. W. Fyles.

To the aforementioned articles should be added also the numerous book notices of
current publications of entomological literature, correspondence, obituary notices, etc,

In addition to the Monthly Mapnzine the Society publishes an Annual Report to the
Department of Agriculture of the Province of Ontario, the twenty-sixth of which was
issued in 1895, which consisted of 102 pages with numerous illustrations ; in this is given
a very full report of the thirty-third annual meeting of the Society, which was held in
their rooms in London, on Wednesday and Thursday, the 27th and 28th of November,
1895. An important feature of the annual meeting was an open meeting on the evening
of Wednesday, in the City Hall, at which His Worship the Mayor presided and Prof. C.
C. James, Deputy Minister of Agriculture of Ontario, delivered a very exhaustive and
interesting address on " The New Agriculture," which was followed by Mr. James
Fletcher with a very instructive address on '• The Value of Entomology."

The annual report also contains the following papers :

How the forest in the District of Bedford was swept away — Rev. Thos. W. Fyles.

Insect Injuries of the year 1895 — Mr. James Fletcher.

The growth of the wings of the Luna Moth— Mr. J. A. Moffat.

Observations on the season of 1895— by the same author.

Variation with special reference to Insects — also by the same author.

Some winter insects from swamp moss — Mr. W. Hague Harrington.

Birds as protectors of orchards— Prof. E. H. Forbush, Ornithologist of the Massa-
chusetts Board of Agriculture.

The Rocky Mountain Locust and its allies in Canada— Mr. Samuel H. Scudder.

The reports of the Botanical, Geological and Microscopical Sections of the Society.

The report of the Montreal Branch.

The report from the Entomological Society of Ontario to the Royal Society of
Canada.

And also a very full report of the proceedings of the seventh annual meeting of the
Association of Economic Entomologists.

The Botanical Section reported that regular weekly meetings had been held during
several months, at which the attendance was much in advance of previous years. Several
papers had been read at the different meetings. One public field day was held at which
much enthusiasm was manifested.

The Geological Section reported as having had a most prosperous year. The member-
ship had increas d, and average attendance at meetings was greater. A number of valuable
paper a have been contributed, and several very successful trips made to places of geolo-
gical interest.

The Microscopical Section reported as having a number of very successful meeting3
at which a number of interesting subjects were presented.

The Montreal Branch presented their twenty-second annual report shewing a num-
ber oi meetings held at which excellent papers were read, and the membership increased.

J. D. Evans,

Delegate.

60 Victoria. Sessional Papers (No. 18). A. 1897

REPORT OF THE MONTREAL BRANCH.

Mr. II. H. Lyman read the following report :

The twenty-third annual meeting of the Mmtreal Branch was held in the library of
the Natural History Society, on Taeslay evening, 19:h May, at 8.15 o'clock.

Members present: Messrs. H. H. Lvman, Presilent; A. F. Wina, Vice-President ;
G. Kearley, G. C. Daalop, Dr. W/att Johnson, E A Norria, J. B William?, E. T.
Chambers, T. D. Brainerd, H. Brainerd, G. H. Moore, and Laohlan Gibb, Secy.-Treas.

The President presented the following report of the Council :

Report of Council.

In presenting their twenty-third annual reoort the C)an:il have muoh pleasure in
referring to the increased prosperity of the Branch, especially in regard to the large
number of new members who have joined during the year.

Since our last annual meeting eleven new members have been adde 1 to our roll, but
•we have to deplore the lo3s by death of Mr. E. M. Gibb, who had only j oined the Society
during the previous year.

During the year eight meetings have been held, and the following papers and com-
munications were read : —

The Life history of Pamphila Manitoba — Rev. T. W. Fvlee.

Note on the occurrence of iE.lopos Titan — A. F. Wynn.

Notes on the season of 1895 — H. H. Lyman.

Notes on the life history of Colia3 Interior — H. H. Lyman.

Description of the egg and young larva of C^rura Boreilis — H. H. Lyman.

Notes on Trychous Tunicula-rubra — Rev. T. W. Fyles.

Notes on the preparatory states of Erebia Epipsodea — H. H. Lyman.

The Importance of Entomological Studies to our Agricultural and Fruit Growing
communities — Rev. T. W. Fyles.

Prairie and Mountain Plants — James Fletcher.

The larger Species of Argynnis and the Mystery of their Life Hi3tory — H. H.
Lyman.

Daring the season a course of short lectures to young people was inaugurated by the
Natural History Society with the active assistance of oar Branch. The lectures were
delivered in the Society's lecture hall on Saturday afternoons and it is hoped that they
will have some beneficial effect in interesting some of the young people in natural history
studies.

The Branch is under great obligations to the Natural History Society for the recog-
nition extended to it as an affiliated society or section, such recognition carrying with it
the valuable privilege of the free use of their rooms for our meetings when desired, while
we retain unimpaired our connection with the parent Society in London.

The Council would recommend that all books belonging to the Branch should be in-
scribed with our name and placed in the Natural History Society's library on the under-
standing that we remain the owners of them, and that our members have free access to
them.

The Treasurer's report shews that the finances of the Branch are in a heahhy con-
dition, and the Council would recommend to the new Council the advisability of consider-
ing how the surplu3 may be expended for the interest of the Branch.

Respectfully submitted on behalf cf the Council.

H. H. Ltmax,

President.

60 Victoria. Sessional Papers (No. 18). A. 1897

The Treasurer submitted hi3 report, and it was moved by G. C. Dunlop, seconded
by G Kearley, That the reports of the Council and the Secretary-Treasurer be received
and adopted. Uarried.

The following officers were elected for the ensuing year :

President — H. H. Lyman.

Vice-President — A. F. Winn.

Secretary-Treasurer — Lschlan Gibb.

Council — G. C. Dunlop, G. Kearley.

The President then delivered his annual address in which he dwelt upon the neces-
sity of more of the members taking an active part in preparing pipers and sustaining
the interest of the meetings. He also drew attention to some of the problems in connec-
tion with the Lepidopttra which awaited solution, some of which the members ought to-
be able to get some light on during the reason.

Mr. G. Kearley, in moving a vote of thanks, suggested that the list of problems
should be printed and a copy sent to each member.

The meeting then adjourned.

Lachlan Gibb,

Secretary.

ANNUAL ADDRESS OF THE PRESIDENT OF THE MONTREAL BRANCH.

Gentlemen, — In most societies it is usual for the President to deliver an annual
address at the annual meeting and this custom can, 1 think, be adopted in our Branch
without disadvantage.

From the reports of the Council and of the Secretary-Treasurer it can be seen that
the Branch has had a reasonably successful season, in r< gard both to the number of
papers read and to the large number of new members who have joined us.

There is one point, however, to which I would earnestly invite your attention and
that is that the labour of providing papers for the meetings is left too much to the
President and I feel that I do not receive the assistance in keeping up the interest of
the meetings that any President has the right to expect from the members.

With the single exception of Mr. Winn's "Note on Aellopos Titan" read at the
October meeting, all the papers were contributed by me or secured by me from outside
friends like Mr. Fyles and Air. Fietcher.

It seems to me that every member might do something to contribute to the interest
of the meetings.

The simplest paper upon anyone's experience would at least do something to relieve
the annual leport of the monotonous repetition of my name as the contributor of papers.

Subjects of discussion might be suggested and genera or groups taken up and
systematically studied, the members bringing together all their material in these genera
and verifying determinations, studying up the generic characters and so learning why a
particular species is placed in a particular genus.

I doubt if any of our members can tell in what a Neonympha differs from a Satyrus
or an Erebia, or a Phyciudes from a Melitcea. Then more interest might be Bhown in
bringing specimens to the meetings. Specimens do not need to be rare in order to be
worth showing. Well-set specimens in tine condition of even the commonest species are
always a pleasure to look at, and it would at least show that the members were actually
collecting specimens.

60 Victoria. Sessional Papers (No. 18 . A. 189>

Farther, I hold that every true entomologist should be something more than a mere
collector of specimens. We should all sees to do some original work, no matter how-
little, in the field that we study.

A great temple of knowledge of scientific truth is being built up by the workers in
all departments of science, in all lands, and through all the centuries and we should all
strive to bring at least one stone, well cut and true, to build into this great temple.

There are many interesting questions awaiting solution and some of us ought to be
able to do something towards elucidating some of them. To mention a few among the
butterflies, Danais Archippus : How early does this ppecies appear here? Is it ever seen
befoie the end of June ? Is there a second brood ? Scudder thinks not in the north.

Argynnis Cybele. For this species my paper read at the last meeting is a sufficient
indication of points that require elucidating and I should be very grateful for any
assistance, particularly for the donation of living females as early as obtainable.

Argynnis Myrina. Why is the emergence of this species spread over so long a time
as described by Scudder ? Are there three broods here1?

Melitcea Phaeton. This species is attacked by a Pteromalid parasite which has not
been determined and its life history is unknown, though there is some reason to believe
that it passes two years before completing its cycle, is this the case? I greatly doubt it.

OiGrapla Comma, Scudder writes that "careful statements of its comparative
abundance are needed from all parts of Canada, before its geographical distribution can
be fully understood." It is attacked by an unknown Dipterous parasite which should be
determined.

Grupta Progne. Does this species feed on elm as stated by Harris? How late in
the spring do the hibernators fly ? When does the summer brood appear, become
abundant, and disappear?

Eugonia J- Album. So little is known of this species that notes of every kind are
desirable. Is there more than one brood ? Why are there rxore individuals late in
August and September than earlier ? How long does it continue on the wing?

Vanessa Antiopa. When does the first brood of the season appear here? When
the second ? Does it ever hibernate as a chr; salis ?

Limenitis Disippus. How many broods are there in this locality ?

Satyrus Ne-phde. Is it subject to attack by any parasite ?

Neonympha Can thus. Has it any parasites ?

Keonympha Eurytris. Is there a secor.d brood or part of a brood here? If so how
does it compare in numbers with the first? Are there any parasites ?

Pieris Oleracea. How many broods are there? Why has it so generally dis-
appeared before Pieris Ltapce, ?

This last question is one which might puzzle any scientific man even of the first
rank. Still there must be some reason for it and any of us might stumble on it.

Is it possible that Oleracea was comparatively free from parasitic attacks before the
advent of Rupee which is preyed upon by many species and that some of the latter;s
enemies have turned their attention to the former ?

Our meetings are now closing and field work should begin. Will not the members
strive to have something of interest to tell or show when we again begin our meetings in
the autumn.

The branches other than Lepidoptera and Coleoptera, are sadly neglected. Oan we
not do something to work up our local forms of the Neuroptera, Ortnoptera, Hymen-
optera, Diptera, and Hemiptera ?

H. n. Lyman.

60 Victoria. Sessional Papers (No. 18). A. 1897

The following paper was then read :

NOTES ON THE SEASON OF 1896.

By the Rev Thomas W. Fvles, F. L. S., South Quebec

For half of the year Quebec Eeems to be the very throne of the ice king. The
winters are long, and, in them, the storms are frequent, and the frosts severe. This
spring p°ople were crossing the St. Lawrence on the ice till St. George's day (April 23rd;.
When the " bridge " broke up a school-girl and one or two other persons were taken from
the floating masses in canoes. Frost and snow come upon us in the end of October.
The season then for out door Entomological work is a brief one — little can be done before
the first of May, and but little after the end of September.

The fancy of the English Entomologist in Canada, must often revert with regret to
his experiences in the old country — to his early spring work at the sallows, and his late
captures at ivy bloom — to hi3 welcome of Gonepteryx rhamni in February, and his
farewell to Pcecilocampa populi in December.

To those who make a practice of rearing insects there will, even in the winter
months, be occurrences of interest. Thus, early in the year on examining some cocoons
and chrysalids that I had in the house, I found that a fine specimen of Trogus talcipes,
Cresson, had made its exit from a pupa of Papilio Tumui, Linn.

From ajar of earth in which a batch of larvae of Deilephila chamcenerii, Harr. that
had fed on Epilobium coloralum, Muhl, had buried themselves, I obtained—not the
motln [ expected, but — a number of two- winged flies of the species Masicera anonyma,
Riley. The ncuggots of this species had destroyed the larvae of the moth.

Our long winters afford us many opportunities for going over our summer captures,
for identifying them and placing them in their proper order. And here I would record
the capture at Sherbrooke, on the 25th ot May, 1895, by the Rev. Abbe Begin, of that
very rare and elegant butteifly Thecla Iceta, Edw. It was sent to me in February of this
year for identification.

The following is a description of it :

Thecla L^eta, Edwards^ (Male).

Colour above : — Black with a purple blush. Near the hind margin of the secondaries
are three ultramarine patches, with a black reniform spot near the outer edge of each.

Colour beneath: — Ash grey approaching to brown with a slight blush of purple on
the primaries Towards the hind margin of these there is an indistinct line, with a
touch of light red near the upper part of it.

On the secondarirs there is an irregular, but curved, row of light red spots, each
with an outer edge of white. Nearthe outer angle there are three other such spots with
the inner edge of white.

One of our earliest species is Brephos infans, Moesch. It is found in the birch
woods around Montreal, while the snow is yet on the ground. I have not found the
species in this neighbourhood though I have often searched for it.

It is a common saying at Qaebec, " We have no spring." Summer seems to burst
upon us all at once. This year on the 19th of April the swallows came ; on the 21st
flocks of ground-birds appeared; on the 26th the first hibernated butteifly shewed itself.

The first caterpillars to appear openly are the " Woolly Bears." Full grown speci-
mens of Phragmatobia rubricosa, Harr. may be seen in April, shuffling over the snow. In
colour they are soft seal brown, slightly darker towards the head. The head is black
and shining, and the feet are reddish brown. The specimens I have taken have not
seemed inclined to feed, but have soon spun themselves up. Their cocoons have been
light, and have had the larval hairs entangled -in the meshes.

There is usually a space under the snowbanks, in the spring, caused by the warmth
of the earth, and in this space vegetation commences. The creatures therefore may
have fed up before they appeared upon the surface.

60 Victoria. Sessional Papers (No. 18). A. 1897

Amorg the immature larvae that shew themselves in the early spring are those of
Euprepia caja, Linn. On their first appearance at that season they are black, and about
three fourths of an inch in length. They crawl out upon the side-walks, and upon the
floors of out-buildings.

Some years ago I brought a batch of this species from the egg to perfection. They
hibernated — if I remember rightly — after the second moult.

In the spring of 1891 I collected some larvae of like appearance and habits, thinking
I would raise a few more specimens of the moth. These larvae moulted on the 4th of
May, and shewed a broad side-line of red hairs, so I knew that I had been mistaken in
supposing them to belong to E. caja. They again moulted on May 20th. On emergence
from the old skins the heads and legs of the larvae were honey-yellow, but they soon
changed to jet bUck. On the 17th of June after having drawn, in every instance, a few
leaves together for a tent, they went into chrysalis without spinning a cocoon. The
chrysalid was blue-black with a bloom like that of an Orleans plum. The larval skin
remained attached to the extremity of the chrysalis case. On July 10th the perfect insect
appeared. It was Arclia virc/o, Linn.

Speaking of larvae, I would tell of the strange winter quarters of a caterpillar of a
noctuid which I found early in the year. The year before I had ob'ained a specimen of
that very rare hymenopterous parasite, Sphecophngus prcedator, Zabriskie. From its
position when I found it, I judged that it must have come either from a nest of Vespa
media, Oliv., or from a mud castle of I'dopeus cementarius, Drury, both of which I was
keeping in a window of my study. Hoping to obtain more specimens of Praedator, I
collected in the winter all the wasps' nests I could. Snugly coiled up in a cell of one of
th se brought to me was the larva I am telling bf. It became active in the warmth of
my room, but I had nothing among my house-plants that it would feed upon, and it soon
peiished.

May the 1st was a bright, cold day. Frogs were croaking amid the broken ice and
masses of snow in the pools, and large banks of snow lay in the woods. The poplars,
birches and alders were in catkin, and the leaf- buds of the red elder (Sambucus pubens,
Michx.), near the ground, were opening. On this day I saw on the sunny side of a stem
a specimen of Vanzssa Antiopa, Linn., bright in colour, and without a flaw.

After the 1st of May vegetation progressed by leaps and bonnds, and insect appear-
ances multiplied. By the 13&h such delicate forms as Lyccena marginala, Ed*r., Nemoria
gratata, Walker, Rheumnptera inter mediata, Gn., etc , were on the wing. On this date I
saw a pair of Otimia proximo., Cresson, in coit't resting upon willow catkins. At the
same time larvae of PmUiscu suligneana, Olemens, which had remained through the winter
enclosed in webs within their galls on Solidago, left their domiciles and buried themselves
in the soil. The imagos appeared on the 30th of May.

On the 15th of May a specimen of Feniseca Tarquinius, Fab., appeared in my
breeding-cage. As the chrysalid had been out of doors all the winter this marks the dite
of appearance of the early brood of the species.

Lobophora angulineala, Grt., was common on the bolls of spruce trees on the 19th,
and on the 21st Lobophora atrolilurataf Walker, appeared.

On the 20th a full grown l*rva feeding upon choke cherry {Padus Virginiana. L.)
was brought to me. The next day it buried itself and went into chrysalis. The fo' lowing
is a description of it : Length an inch and three quarters Head, rather small, brown.
Body plump and smooth. Oolour, light drab. Spiracles outlined with dark brown.
Just above them is a dark brown narrow side-line. On each segment a transverse dark
brown line runs backward to a sub-dorsal line of lighter brown. On each segment along
the back and pointing backward is a light brown V-like mark, with a pale patch on each
Bide of it.

The larva could not have attained its growth in the fortnight in which the choke-
cherry had been in foliage — it must have hibernated.

60 Victoria. Sessional Papers (No. 18). A. 1897

The buried caterpillar made a cyst strengthened by a slight -web. The chrysalis was
very dark glossy brown, and had a terminal spine. The moth appeared on the. 27th of
June, and proved to be Afamestra imbriftra, Guen.

The beautiful larva? of Phyciodes Uarrisii, Scudder, were common on the white
aster (Diplopappus umbellatus, Tor. and Gr.), on the 2 1st of May and till the end of the
month.

On the 6th of June I went to "The Gotnin." In the fact that I knew no place
there in which to sit down lay the chief discomfort of my first visits to this swamp.
Fortunately in one of my rambles I discovered a huge solitary boulder half imbedded in
the spongy soil. Now I am sure of a resting-place whenever I can find leisure to visit
the swamp. I can sit or recline at ease on this stone, which surely some benevolent
genie, anticipating the needs of weary naturalists, deposited far away from its original
matrix.

Seated upon this stone that 6th of June I looked round upon the scene. Before
me, some hundreds of yards distant, was the one tall pine, my landmaik and guide to
exit from the swamp. Around extended the level reaches of sphagnum, forming a vast
amphitheatre bounded with tamarac and spruce. The surface of this area was b^ uni-
fied with innumerable blossoms. The prevailing colour was rose, from the lonely
blossoms of Rhodora Canadensis, L, and Kalmia angustifolia L, but this was r< lieved
by the white tufts of cotton-grass, Eriophorum polyntachyon, L., and the clustered blos-
soms of the Ledum latifolium, Ait. The pitchet -plant, JSarracenia purpurea, L., lifted
here and there its tall stalks, each surmounted by a yet unop ned bud and resembling
the maul-stick of the painter, and here and there the handsome blossoms of Cypripedium
acaule, Ait., appeared. *

In this solitude, seated upon my chair of state, I could almost fancy my^e'f the
monarch of all I surveyed, but thoughts of the kind were dispelled when I saw a
habitant approaching. I noticed a peculiarity in tin's man's gut — he lifted his knees
like a high-stepping horse, as he made his way through the yielding sphagnum. The
motion struck me as grotesque; but soon afterwaids, on moving away, I found n
.making progress through the swamp in the same absurd fashion. I suppose it to be the
mode of progression natural to the case.

As the man passed there now and then arose, disturbed by his approach, a specimen
of that handsome chestnut-coloured moth Epirranlhus ohfirmaria, Hun., or one of
Ematurga faxonia, Minot, or one of Chionobus Julta, Hiibner.

Speaking of Jutta, I lately found among my papers a description of that buttf ifly
written by a former member of this socie'y, whose niemoTy is dtar to many of us — Mr.
G. J. Bowles. I give it as a memento of our departed friend :

" Chionobas Julta, Hiibner. Lighter brown than Nephele, 3 eyelets in each f. -re-
wing, centre one smallest, 4 or 5 on each hind wing, the one at anal angle largest. All
the eyelets are small in size. Beneath, markings of fjre-wings are repeated, Hiud-
wings marbled with brown and light grey, one eyelet near anal angle."

On June 10th, I took a pair of Dolerus Aprilis, Morton, among young spruce trees
on Levis Heights.

On June 11th, a specimen of Centra ctnerea, Walker, burst from a cocoon that had
been sent to me by a friend. This cocom had been cut out from the boll of a pop ar.
It seemed to be formed of very fine woody particles cemented together into a ca-e so
hard that one might wonder how the insect cot Id break from it. Examination showed
that at the point of rupture the case was very thin. B-sides C. cinerea 1 have taken-, in
Quebec province, C. boreal/s, Boisd., C. scolopendrina, Bdv\, and C. multiscripta, Riley,
the last named at Cowansville.

On the 15th June I saw several sp°cimens of that handsome beetle lihopalopus
eanquinico/lis, Horn, escaping from their tunnels in the stem of a red plum tree. They
left oval openings large- enough to allow of the insertion of a medium-sizrd goose-quill,

60 Victoria Sessional Papers (No. 18). A. 1897

On the 24th of July I found full-grown larvse of Zirea Americana, Oresson, feeding
upon buck '»ean, Menyanthes trifoliata, L. I Had this species every season in the same
spot, and only in that spot. The larva has the habit of curling itself round with the
head on the outside. The following is a description of it : — Head black and shining, a
lighter shade just above the mandibles. Eyes protuberent, glossy black. The back of
the larva is lead colour, inclining to blue. The second segment near the head and the
anal segment are paler. Along the back are eleven cross-bars, formed of a central black
spot with an oblong patch of yellow on either side, terminated on either side with another
black spot. Between every pair of these birs are two cross lines of smaller black and
pale yellow dots. Along the edge of the lead colour on either side is a row of eleven
conspicuous black dots. Brlow it is a broad yellowish-white spiracular line. The spiracles
are small and black. Underneath them is a row of deep yellow warts each surmounted
with two black dots. On the underside the larva i3 yellowiah-white. The true legs are
tipped with black.

1 do not know the larvae of Abia Kennicotti, Norton. There are two specimens of
the flv in the Pro pencil er collection. The ditf-rences between the imago of this species
and that of Z. Americana are these : Kennicotti is smaller than Americana. Its colour
is black with a tinge of green, whilst that of Americana is brown with a tinge of
fuscous. Kennicotti has a distinct mark like a reverse] Y, extending from the costa to
the inner margin of the fore-wing In Americana this wing mark is confuted. The
costal line and the venation of the fore-wings in Americana are heavier and more dis-
tinct than those of Kennicotti. The abdomen in Americana is somewhat spatulate ; in
Kennicotti it is rounded. The underside of the abdomen in Kennicotti is black ; in
Americana it is fuscous.

During the month of August pressing duties and frequent journeys hindered me
from yiving attention to entomological pursuits. This was unfortunate, for in one of my
tinifs of absence 1 lot a brood of young larvae of Uepialu oma&ulatus, Harris,

which had come from e^'gs sent me by Mr. A F. Winn. These eggs were round and
black, and und^r the microscope resembled grapes. In the hatching they were ruptured
irregularly. The young larva? appeared in the last week of August. They were one-
tenth of an inch 1 >ng. The head was disprop>u tionately large — suggestive of a boring
habit. It was brown, and the-e was a brown shield 01 the second segment. The body
was yellowish white, warty, and set with long hairs. The fore-legs were brown.

In September may be found in the leaves of the Golden Rod (Solidago Canadensis,
L.) eye-like spots, jellow in the centre with a surrounding of reddish brown. Osten
Sicken made a guess at the insect producing these, and named ic Cecydomyia carbon
from the black substance, n<t unlike chaicoal that is found in the galls. For several
years 1 endeavored to raise the fly without success — I think for the reason that I did not
collect the blistered leaves early enough. I am under the impression that the larvae of
the fly abandon the leaves, and undergo the pupal change in the herbage or the soil.
The parasites of the s-p»-cies remain in the leaves. I raised two kinds of these in abund-
ance, viz. : Torymus Sackenii, Ashmead and Folygnotus solidaginis, Ashmead. The first
name), as seen under the microscope, is a marvel of grim beauty — a polished gem, glow-
ing with ciimson, green and gold. Tne latter is of more so'ier hue. It is admirably
described by Mr. Ashmead in his mono^raoh of the Proctotrypidse, p. 307. Tne cocoons
of the species may be found in the blisters, three or four in a clusti r.

This year I think I have succeeded in raising the original cause of the gall. It is
a Sciara closely allied to S ocellaris, Cum. The f blowing is a description of it : Expanse
of wing3, two-tenths ot an inch ; length of body, one-t^nth ; leng h of antennae, one-
twentieth. Hairy, of a uniform light lrown ; head rather small ; eyes reniform ; antennae,
14 jointed ; mouth organs large ; thorax large, ro'ual ; abd omen long, attenuated ; wings
rather dusky — a peculiar loop in the venation ; halteres, club shaped.

While speaking of Hymenopterous parasites, I should like to express my admiration
for the work among the Hymenoptera that is done at Washington by Mr. Howard and
his confreres.

• 15

60 Victoria. Sessional Papers (No. 18). A. 1897

Mr. Howard's bulletin on the Joint- worm Flies, for its grasp of the subject, its
clearness of description, and the beauty of its illustrations is a model work. Mr. Ma-1 *tt's
NematiNjE is also first class — excellent in every way. Of Mr. Asbmead's Pkoctotry-
piDjE I can say, that the more I study it, the more I marvel at the amount of care and
research that it betokens. It is a very mine of information.

I have said above that I wanted lo obtain wasps' nests for a special purpose. Some-
times wasps' nests are plentiful enough. This season there has been a scarcity of tbem,
from the nests of Vespa maculata, Fab. downwards.

Here is a story of a wasp's nest : Two Irishmen were working in the woods one day.
One called to the other, " Pat, here's a bees' nest in a blather, let us take the honey !"
" Atd sure," said Pat, telling the story afterwards, " there was more cry than honey ;
and the cry was from Terence."

A short time since I was at a village in the eastern townships j and a farmer I there
called upon reminded me of a circumstance that occurred thirty years ago. At that time
I was on a visit to a friend for whom this man was then gardener. He was tioubled
about a colony of wasps that had suspended their nest in the centre of the ceiling of the
carriage-house. He was " afiaid to burn it, and afraid to ciush it." What could he do 1
<; Meet me at night fall," I said " with a pair of steps and a lantern ; and I will take it
for you." At the time appointed I went, taking a cork, and a small bottle of chloroiorm
in my pocket. I placed the steps under the nest, whilst the gaidener h» Id th^ lantern
at a lespectful dntance. Having mounted the steps I deftly slipt the cork into the hole
at the bottom of the nest, and then poured a teaspoonful of chloroform upon the t< p of
the insect habitation. It immediately soaked through the paper covering; and then
there was a great commotion within ; but in a few moments all was still I cut the nest
from the ceiling with my pen-knife and brought it down in my hand. " Well," said the
gardener, " that was neatly done ! " And he has remembered all these years the way to
take a ivaspa' neat.

On the 10th of this month I went to the St. Henri woods. Colias Philodice, Gdt.
and Chrysophanus Americana, D' Uib»n, were on the wing. Besides them a few locusts
and crickets, two noctuids out of reach, a two-winged fly (Sericomyia militaris, Walker),
and a beetle (Necrophorus lomentosus, Web.) were.all the perfect insects I saw.

I found larvoe of Aulax nabali, Brodie, in the stalks of the Wild Lettuce, Nabalus
allissiniKS, Hooker, a foot, or so, from the ground. They were feeding in the white,
downy lining of the stalk, and in some instances bad commenced their cells or cococns
which as the stalk dries up will stand out in the hollow like bulblets, the size and shape
of grains of hemp. Some years ago I exhibited cocoons of the species at one of our meet-
ings. The perfect insects came from them early in the year following.

I have taken many a walk and examined many a tamarack in the hope of finding
cocoons of Platysamia Columbia, Smith, a species that was taken at Quebec by Mr.
Bowles. Some years ago 1 found a vacated cocoon of the species.- I greatly fear that
Nematus Erichsonii by stripping its food trees has banished this fine species from the
locality.

SOME INSECTIVOROUS MAMMALS.

By Robert Elliott, Plover Mills.

Under the above heading I would like to treat in a popular way of a group of
animals which, on account of their food habits, have a more or less direct bearing on the
science of economic entomology.

Three orders — namely, Cheiroptera* (Bats), Jnsectivora (Moles and Shrews) and
Carnivora, ' represented by such non typical forms as the Raccoon and the Skunk —
include all of our own species which deserve the apellation " insectivorous mammal."

16 .

60 Victoria. Sessional Papers (No. 18). A. 1897

Unfortunately the term " insectivorous " as applied to a bird or a mammal seems to
imply that the food of the species in question is in some way necessarily confined to what
we call it jurious insects. As a matter of fact little or no discrimination between bene-
ficial and injurious insects has been ascertained as being made by any of our mammals in
the choice of their food.

A skunk, foraging through the damp and shady wood, will, on finding one, munch a
golden Calosoma with the same avidity that it crushes a May beetle. Most of our
terrestrial insects, good and bad as we classify them, are no doubt held to be invariably
good by the hungry shrew lucky enough to capture them. From the bat point of view
the raison d' ctre of night flying insects is quite likely enough considered simply as an
essential requirement in order to keep the old and exclusive bat family in its proper
position at the head of all living things. Nevertheless much good may be done without
conscious discrimination ; the farmer may derive a benefit from an act performed by a
creature not dreaming of his existence. If it can be shown that the despised bat, tbe-
misunderstood shrew and the persecuted mole, from an economic point of view, " do good
by stealth and blush to find it fame," it may be accepted as sufficient justification for the
appearance of this paper in the pages of an entomological report.

The Bats.

The Bats, as an order, are very distinct from any other mammalian group. The
most casual observer recognizes these uncanny-looking noctural swallows as simply
flying mammals, and thus far no other mammals than bats have been found adapted for
true flight.

Their relationship to other groups has never been clearly elucidated. No scientific
explanation of their origin js afforded by the investigation of their fossil remains. In
short any fossil hitherto discovered has been either all bat or no bat at all. While they
are thus easily separated from all other groups, when we come to the consideration of
how many species we have, the greatest difficulties are at once encountered.

In previous reports of this Society our able Curator, Mr. Moflat, has put with force
the pertinent query, "What constitutes a species'?"

That this question presses with peculiar force on any one attempting the classification
of our bats is admitted by that eminent authority, I)r. Harrison Allen, from whose
monograph — "The Bats of North America " — I quote, "The difficulties acknowledged
in identifying the American species (Vespertilio) are apparently innumerable, so <*reat is
the range of variation in the proportions of the ears, thumbs, feet, tail and phalanges of
the manus and in the coloration of the fur and the membranes. If the purposes of
zoological science should end with the identification of species, the student mi«ht well
be discouraged in his studies in this field. But, fortunately, the very intricacies of the
subject suggest problems in the attempts to solve which his knowledge of the life and
structure of these little organisms cannot fail to be increased."

Owing to the courtesy of W. E. Saunders, Esq., I have had the opportunity of
making an extended study of a series of bats collected by him, chiefly in the vicinity of
London. As I feel quite unable with the space at my disposal to give a non-technical
description that would prove of practical value, I simply give a list of species with short
notes on their distribution, etc.

All our species belong to the family Vespertilionidce, are pre-eminently insectivorous
and apparently hold the same relation to the night-flying insects that our swallows do to
those insects which fly by day.

1. Vespertilio gryphus (Fr. Cuvier), The Little Brown Bat. Five specimens One
of our commonest, species, ranging in different forms from the north-eastern United
States to Hudson Bay, and west to the Rocky Mountains. Pastoral in local distribution
as contrasted with the more urban Brown Bat.

2 Lasionycteris noctivagans (Leconte), The Silvery Bat. Four specimens. Common
throughout North America. Partial to waterways and known to be a good swimmer.
2 EN. 1 7

60 Victoria.

Sessional Papers (No. 18).

A. 1897

Fig. 1 Shows a Red Bat hanging
by hind feet. Natural size.

Fig. 2. Profile of
head of same. Natur-
al size.

3. Adelonycteris fuscus (Palisot de Beauvois), The Brown Bat. Five specimens.
Perhaps the commonest species in the more settled parts of the country. Of wide range.

4. Atalapha noveboracensis (Ecxleben), The Red Bat.
Five specimens, three adult and two young. Our most

brilliantly coloured species. Habitat, North America at
large, excepting the coldest regions.

5. Atalapha cinerea (Palisot de Beauvois), The Hoary
Bat. Two specimens. Our largest bat. Habitat,
Northern regions, occuring southward only at high
altitudes. The capture of two specimens at London
must be considered highly interesting to the student of
zoo-geography.

Of the twenty-eight species treated by Dr. Allen as
North American, the five given above seem to be all
that have as yet been found in Ontario.

Vesperugo carolinensis (Geoff),
The Carolina Bat. Ranging from
Massachusetts and Pennsylvania
southward, will possibly be found
in Ontario.

Upwards of 400 species are
known in the world. In the tropics
large fruit-eating forms are abund-
ant. Those of temperate regions, as
ours, are almost exclusively insecti-
vorous and as such must, generally
speaking, be considered beneficial.

Occasionally bats find shelter in badly constructed dwellings. There tbey congregate
^each morning in increasing numbers and finally, with much chattering and quarrelling
they sink into their long hybernatory sleep.

In some cases the owner of the house, after different attempts to smoke them out
with sulphur, is often driven to tearing off boards, and after considerable trouble and
expense, gets rid of a colony of one hundred or more.

The most curious zoological fiction connected with bats is the absurd belief that they
are the offspring of bed-bugs. Once a wise-acie of our country-side gravely advanced to
me this untenable theory of the origin of baos. While admitting that owing to the simi-
larity of their retreats bats might transfer the " bugs " to new quarters, I combatted as
best I could the ridiculous statement by showing that it was a wholly unnecessary
assumption. But lo ! he, as if to demonstrate that " there are more things in heaven and
earth than are dreamt of in our philosophy," challenged me to deny that gorillas had
crossed over fro.a Africa and had taken an effective part with Wellington in the Penin-
sular campaign against the French. In vain I defined the term "guerilla warfare" — he,
forsootb, was a captain ot our Canadian volunteers, and not wishing to have exemplified
on myself his conception of a "gorilla attack," I escaped the dilemma with the diplomatic
rejoinder that one story seemed as true as the other.

The Moles and Shrews.

While we have here to treat of (scientifically speaking) a very different order from
the bats, from an economic point of view their similarity is well shown by a quotation
from Carl Vogt : "One may, indeed, say with truth that they continue on and under the
earth, yes, and even in the water thd persistent hunt for insects, snails and all possible
vermin, begun by the bats in the air."

The insectivora is a large order of mostly small mammals, forming one of the primi-
tive types of their class. Two families — Talpidse (molts) and Sorecida? (shrews) — are well
represented in the fauna of Ontario. While externally these animals simulate the appear-

60 Victoria. Sessional Papers (No. 18). A. 1897

ance of mice, they are in internal structure widely different. The rodent type of teeth as
illustrated by the common meadow-mouse, or vole (Arvicola riparius), whose sharp, chisel-
shaped incisors and Hat-topped molars are admirably adapted to the gnawing and grinding
of the farmer's grain and roots, is replaced in the moles and shrews by a totally different
dentition. Here we have projecting incisors, mostly one pair, canines, pre-molars with
pointed crowns and (usually) trifid molars — a machine well fitted for the capture of
terrestrial insects, whose hard elytra are crushed with a facility truly surprising.

That the distinction between a shrew and a mouse is not more clearly known is a
decided misfortune to both the farmer and the shrew. Meadow-mice feed on the farmer's
crops and are generally treated as they truly are — that is, unmitigated pests. Shrews
feed on insects and (in the case of one species, at least) on those very mice the farmer so
cordially dislikes. Yet to the average farmer every little furry creature that runs
through his fields is merely a mouse, nay even worse than that, if any distinction is
made at all, it is usually against the poor little " screw mouse " — an unreasonable pre-
judice allied to superstition. I have seen a farmer really afraid of a tiny shrew as it
darted hither and thither with amazing rapidity in its frantic efforts to escape. To one
of such I told, with a touch of irony, a curious superstition held by the Eskimo of Norton
Sound, as related by Mr. Nelson in his " Natural History of Alaska."

" Those Indians claim that there is a kind of water-shrew living on the ice at sea which
is exactly like the common land shrew in appearance, but which is endowed with demoniac
quickness and power to work harm. If one of them is disturbed by a person it darts at
the^ntruder, and burrowing under the skin, works about inside at random and finally
enters the heart and kills him. As a consequence of this belief the hunters are in mortal
terror if they chance to meet a shiew on the ice at sea, and in one case that I know of a
hunter stood immovable on the ice for several hours until a shrew he happened to meet
disappeared from sight, whereupon he hurried home, and his friends all agreed that he
had had a very narrow escape."

The moles are completely fossorial in their habits, and possess in a high degree the
traditional pugnacity of all miners. One meeting by chance a rival above ground, tights
with a fierceness that carried on in proportion by large animals would be really terrific.

The earth worm forms the staple food of moles, and as this worm is accounted an
important factor in the formation and improvement of soils, the mole must, to that extent,
be considered an injury to the agriculturist.

The disfigurement of lawns and gardens by the large quantities of soil thrown up by
even a single mole in a night is a serious charge, more applicable, however, to the English
mole than to any of ours. The still more serious indictment that our common mole eats the
roots of vegetable and other garden plants is likely enough a slander. A mole in a garden
burrows along a row of plants in order to procure the numerous grubs and insects which
congregate in just such places. Later a vole (meadow-mouse), entering the tunnel, finds
ready access to its favorite article of diet — the roots of garden vegetables. There is the
mole's tunnel — there are the potatoes eaten — and so the mole is condemned.

The Ontario species are three in number.

1. Gondylura cristata (Linn). — Star xosed Mole. — A most unique species, owing its

Fig. 3. The Star-rosed Mole (reduced.)
name to about a score of radiating cartilaginous processes on the nose. Partial to moist
situations, and so far as my own observations go, our commonest species. Fig. 3
(reduced).

60 Victoria.

Sessional Papers (No. 18

A. 1897

2. Scalops aquaticus (Linn). — Shrew Mole. — The term aquaticus as applied to this
species is a misnomer, as in its habits it shows a preference for the drier ground, coming
frequently into gardens and being of doubtful utility there. Apparently rare in Ontario.

3 Scapanus Americanus (Bartram) — Hairy Tailed Mole, Brewer's Mole — More
northern than either of preceding. In habits resembles the shrew mole. One taken at
Ottawa, as reported by Ottawa Field Naturalists' Club, 1890.

The shrews are much more terrestrial than the moles, and are still more mouse-like
in their appearance. However, their long, pointed and movable muzzle should serve to
distinguish them from mice. Their position in the economy of nature is, as has been pointed
our, vastly different. They feed on insects the year round, and are nocturnal in their
habits. They are all small, some exceedingly small, the Etruscan shrew, found in Italy,
being the smallest of known mammals. Its head and body measure only an inch and a
half in length, and its tail adds about an inch more.

What shrews lack in size they atone for in numbers, activity and voracity, and from
an economic point of view they must be reckoned among the farmer's best friends. Two
genera and several species occur in Ontario.

1. — Blarina brevicauda (Say.) Short tailed Shrew. More mole-like in appearance
than any member of the next genus. Besides destroying innumerable injurious insects
in the course of a year, this industrious mammal is a persistent enemy to mice, following
them into their burrows and killing them there. Common in Ontario.

2. — Sorex Cooperi, Bachman — Cooper's Shrew. This little dweller of our fields
and woods is by no means so rare as its infiequent capture would lead one to suppose.
While it moves in its agile, restless manner usually on the sui f ice of the ground, it manages
to travel under cover of dead leaves and herbage, thus eluding the notice of all but the
keenest observer. Once in the woods about the middle of May, searching for salamanders,
under rotten logs, etc., 1 captured alive a specimen of this diminutive shrew which I bad dis-
turbed and driven from his sylvan retreat. Placing it in a large bottle with a handful of
cotton batting, I watched it dart through and through the cotton with astonishing rapidity.
Half an hour later I introduced a live May beetle which was instantly attacked and entirely
eaten. Within ten minutes I proffered an earth-worm which was immediately caught at the
head and bitten down the middle thioughout its whole length. The action although quickly
performed left a groove or cut as neatly as any dissector could have done with a knife.
The worm at once collapsed and from its whiteness I inferred that its blood had been
extracted during the nipping process. As it remained untouched, within another ten
minutes, wishing to know whether the shrew's appetite had been satisfied or whpther

it preferred insects to worms, I dropped in a
second May beetle which was at once killed
and the m.^jor portion eaten, the head and
elytra alone remaining. Shortly afterwards
the voracious little creature died, overcome
as it seemed by the very abundance of supplies
— a death suggesting, though somewhat dis-
similar from, that of the farmer who, accord-
ing to the Porter in "Macbeth," "hanged
himself on the expectation of plenty."

3. — Sorex platyrhinus (P>e Kay) Broad-
nosed Shrkw. In August, 1895, I captured
in a held of reaped oats near Plover Mills,
an individual of this species which as far as
Fig. 4. Sorkx Araneus.-A Typical Shrew. J know remains the only record for Ontano.

In habits it differs in no marked degree from
its congener, Cooper's Shrew. Fig. 4. — The common European Shrew (S»rex araneas) —
a typical representative of the large and useful genus, Sorex. Natural size.

$0 Victoria Sessional Papers (No. 18). A. 1897

The Raccoon (Procyon lotor.)

While the Raccoon is perhaps the most omnivorous of all our mammals, eating with
avidity birds and their eggs, frogs, fish, cray-ti.sh, nuts, fruits, corn and sometimes poultry,
yet bi fore framing an indictment ag-iinst him we should give him fair credit for large
numbers of insects and mice destroyed in the course of a season.

I have examined the stomachs of many 'coons killed during the time the corn was
in the milky stage, and have nearly always found more insects than anything else,
notably the red-legged locust, in seasons when that pest was most destructive.

The Skunk {Mephitis mephitica).

In the face of the unsavoury reputation with which common report invests the
Skunk — a reputation partly acquired from an occasional raid on the poultry yard to kill
chickens or to suck eggs, and partly by reason of his def< nsive and offensive odour, it is
pleasint to quote from Dr. Merriam, the highest authority on North American mammals,
the following testimonial as to nis sterling qualities : " Of all our native mammals perhaps
no one is so universally abused, and has so many unpleasant things said about it, as the
innocent subject of the present biography, and yet no other species is half so valuable to
the farmer. Pre-eminently an insect-eater, he destroys more beetles, grass-hoppers and
the like than all our other mammals put together, and in addition to these devours vast
numbers of mice."

In discussing this interesting paper, Mr. Fvles asked whether it were correct that a
noticeable difference between a mouse and a shrew was that a cat would not eat a shrew,
because it was carnivorous and therefore not suitable for food.

Mr. Saunders said that this was probably not because the shrew is carnivorous, but
because it had a peculiar and unpleasant odour, derived from a sack or gland, and that
this caused cats, hawks and owls to prefer other mammals. He then exhibited a series
of skins of bats, and gave a brief account of each species.

Dr. Bethuce, in commenting on the usefulness of skunks, mentioned the benefit they
confer upon hop-growers by destroying the larva of a moth, Gortyna imvwnis, which is
often very injurious to the plants. This caterpillar eats into the crown of the root and
if unmolested gradually burrows through and causes the death of the whole plant. In
the hop-yards in the northern part of the State of New York it is related that the owners
encourage the presence of skunks and do not allow them to be molested. These animals
prowl about the yard and by listening at the foot of a hop-plant discover whether there
is a worm gnawing at the root ; if so t^ey speedily dig away the earth and extract and
devour the worm. It only remains then for the grower to replace the earth and thank
his unsavoury friend for the benefit that he has conferred in saving the life of the plant.
This injurious insect the speaker had found very abundant some years ago in a large hop-
yard at Erindale, near Springfield-on-the-Oredit.

Mr. Fyles then exhibited a fine collection of insects recently taken in Barbados,
West India Islands, by his son. After the inspection of these and other specimens that
were brought by the members present, the meeting adjourned.

EVENING SESSION.

In the evening the Society held a public meeting in its rooms in Victoria Hall, at
which there was a largely increased attendance of members, between thirty and forty
being present. The chair was taken by the President, Mr. Dearness, at 8 o'clock. After
explaining the much regretted absence of Dr. Fletcher, who was unavoidably prevented
from attending, he proceeded to deliver the annual address, which he illustrated with
specimens and drawings on the blackboard, and also with photographs, and which was
listened to with great interest and attention.

GO Victoria. Sessional Papers (No. 18). A. 1897

ANNUAL ADDRESS OF THE PRESIDENT.
By J. D harness, London.
Frieyids and Members of the Entomological Society of Ontario :

I have the honor this evening to welcome you to the thirty-fourth annual meeting of
the Society. By name, at least, I know of five other similar Societies on this continent :
the American, the Cambridge, the Newark, the New York, and the Washington. The
organization of only one of these, the first named, antedates that of our own Society.

The thirty-fourth annual meeting ! To the younger members, who, but for a year or two*
have been witnesbes of the work done in these rooms, and who have been reading the reports
and the monthly issues of the Canadian Entomologist, it may be worth while to say that
there is evidence that each and every one of these thirty-four years has been characterized
by energy, progress and success, one almost equally with every other from the first until
now.

The evidence is not far to seek, in fact we are overwhelmed with it. These shelves,
stocked with reports and volumes, filling two sides of the room, tiers of drawers and cases-
of specimens, classified and catalogued, crowd us so that we scarcely have room for our
chairs. Very material evidence this, even on the surface, that busy men founded this-
society and labored to promote its interests. In doing this great work two objects or
purposes conspicuously inspired them — devotion to science for its own sake, and the desire
to discover and disseminate knowledge for the sake of their fellow-men. No other
incentive seems to have had any existence in their minds.

On the eve of removing from these rooms, where so much of the society's work has
been done, to more commodious and convenient quarters, it seems opportune to turn our
thoughts to the labors of the Society's veterans. We younger members cannot over-
appreciate the rich heritage left us by these pioneers, and we should be stimulated by the
contemplation of it to prepare ourselves to carry on the work in the spirit and enterprise
of the example they have set us. The events of the year give emphasis to this statement.
I presume only one person here can recollect attending an annual meeting before this one
from which our beloved friend, the late Mr. Denton, was absent. His kindly voice, and
that of another officer of this society, Capt. Gamble Geddes, of Toronto, have lately been
hushed in death. The thought of their passing and leaving the work here which they
had so much at heart suggests the desirability of the Society's compiling a memorial album,
with portraits and sketch of its founders and its most earnest and useful workers.

A moment ago I said, "only one person here." I need not name him, as you all
know it must mean the venerable editor of the Entomologist, Dr. Bethune, of Port Hope.
Was he not at the inception of the society thirty-four years ago (in fact he and Dr.
William Saunders, now director of the Dominion Experiment Stations, were its parents
in every sense), and has he not attended nearly every annual meeting since its inception 1
May that one be many a year distant when he shall cease to be present ; I can hardly
conceive what one would be like without him and Dr. Fletcher and the Rev. Mr. Fyles.
And although they all seem good for many years to come, yet you younger members
must prepare to take their places sometime. I trust that even now you are observing,,
studying, reading — equipping to sustain and extend the good work so successfully begun.

Much has been accomplished, a very considerable library has been founded, much
valuable material has been accumulated, a fairly complete taxonomy of the important
insects of Canada and the neighboring States, has been placed on exhibition, and thus a
foundation has been well laid that will enable future workers to specialize and to engage
in practical studies with definite purpose.

•22

60 Victoria.

Sessional Papers (No. 18).

A. 189>

Some Injurious Insects.

It has been usual for the President, in his annual address, to present an economic
entomological survey of the province. My field of observation has been limited to the six
or seven townships around London.

Last year our Curator, Mr. Moffatt, reported the prevalence of the cut-worm moth>
Hadena Arctica (Fig. 5 ) Householders in town and country remember the nightly
dance of these moths around the lamps and their soiling of curtains and clothes during the
day. This spring I noticed many a patch of spring grain that had been sown on plowed
sod so badly eaten that the ground was plowed again and sown with peas or otherwise
used. The farmers said the wire-worms are at work, but in any plot I examined it was
no trouble to discover the greenish-yellow cut worm, the larvae of the Hadena. Would
rolling the affected part of the field at night with a heavy roller across the drills destroy
enough of these larva; to save the crop ? I should like to hear the point discussed whether
we may expect another invasion of our homes by thi3 moth next year, such as Mr.
Moffat described in the last report. I did not find any specimens that seemed to be
parasitized.

The grasshopper or locust (Melanoplus femur-rubrum, De Geer, Fig. 6) was not
nearly so injurious as in 1895. Its {.artial disappearance is probably mainly due to the
increase of its parasite, the red mite, Astoma (Fig. 7).* The spring was favorable for
the development of the grasshopper, and in some localities it was present in prodigious

Fig. 5.

Fig. 7.

numbers. I never saw them more numerous or vigorous than on the 18th of June along
a side road between Con. vii. and viii. of McGillivray. Two or three miles on either side
of this locality but few were to be seen. Where they were numerous I did not find one
parasitized specimen ; where they were scarce but few had not the red mites adhering to
them under the wings.

In a few limited areas of the country the army-worm, Leucania unipuncta, appeared
in countless numbers and destroyed or greatly damaged oats, barley and corn, In early
September the imagines were abundant everywhere in the range I travel. With the
moths so numerous and generally distributed one would naturally expect the insect to be
destructive next year. If such expectation is fortunately not realized, the interesting
question arises — what influences have checked it? Is the multiplication of the Tachina
fly so rapid as to prevent its appearance in destructive numbers the second year in the
same district 1 •

* Dr. James Fletcher, of Ottawa, writes that the prevailing opinion of arachnologists is that the
Astoma (or Atoma) is the larval form of Trornbidium, and that in Henshaw's Bibliography of Economic
Entomology Astoma ciryllarium is given as synonymous with !trombidium locustarum. Further references .
are Andrew Murray's *' Aptera," pp. 128129 ; Riley's " Rocky Mountain Locust," pp. 128-130 ; L'ntner's
Eighth Report, 1891, page 180 ; First Annual Report United States Entomological Commission, pp. 306-311.
As a rule the six-legged mites are the larval forms.

80 Victoria

Sessional Papers (No. 18).

A. 1897

The Fall web-worm, Hyphantria textor, has been very common in this county. I

know two localities where every black ash — of
which there was a considerable number of trees
— was completely defoliated. Not a vestige of
leaf was left. The trees were literally en-
webbed from the top to the root. Seizing the
webby fabric on the trunk it could be pu'led
off in strips reaching to the lowtr branches.

The orchard fruits in this country have
been unusually free from insect injury. In
1895 fruit was a failure, owing to the heavy
frost late in May. Its scarcity caused every
apple that escaped to be gathered carefully.
None was allowed to remain on ihe ground.
This year all wormy fruit, and indeed much
that is not wormy, is left to rot, so abundant is the crop and so insignificant the price for
it. Hence the insects will develop without let or hindrance, save from their natural
enemies. The abundance of this year's crop points to increased need for spraying next
year.

Failure op Pea Crop.

It would be out of place here to speak of fungal and bacterial injuries to crops, etc.,
to which I give more attention than to insects, but I may refer to the failuie of the pea
crop in Prince Edward County. Some farmers there find it profitable to raise parden
pease for sale to the seedsmen. This year the crop failed ; the diseased plants looked as
though they were affected by a parasitic fungus. Mr. Craig, the Dominion Horticul-
turist, kindly sent me a large number of specimens. On many of them I found fungi,
all probably saprophytic, not disease producing, but produced in the diseased or dying
tissue, and, what is more noteworthy, on many, in fact nearly all the roots I examined, a
minute Nematode or Anguillula-like worm. There were not any nodules such as the
rose anguillula produces on the roots of that plant in the green-house. Much damage
is done to plants in the Southern States by anguillula?, but it has been thought that the
winters in our latitude are too severe for any organism of this class to survive in injurious
numbers. The failure of the pea crop in that county needs further investigation. I
believe it was due to several causes, one of which was the presence of these nematodes.

Parasitic Fungi.

Speaking of fungi naturally leads one to think of the work done in a new and im-
important field, that of artificially controlling injurious insects by vegetable parasitism.
Colonies of silk- worm and of the honey bee are occasionally devastated by a mu3cariine
and pebrine and foul-brood respectively, which are fungal and bacterial parasites. It is
not unreasonable to suppose that similar parasites may be discovered capable of artificial
cultivation which may be introduced among gregarious insects as grasshoppers, army-
worm, etc., and used to control them effectively. Prof. Forbes, of Illinois, has experi-
mented extensively upon inoculations of the Chinch bug.

Laboratory experiments have been conducted in Cornell Agricultural Experiment
Station by Mr. R. H. Pettit, under the direction of Professor Atkinson, with various
parasitic fungi upon several different kinds of insects. Dr. Roland Thaxter has done
plendid work on the Entomophthorece. Prof. Snow, of Kansas, Prof. Webster, of Ohio,
and otherp, have also labored in the same field. So far, while many of the laboratory
experiments have been successful and promising, the work in the field has not yet, to
my knowledge, reached very satisfactory results.*

* Since writing the above I am informed by Dr. Bethune that at the Buffalo meeting of the Economic
Entomo'ogists, August, 1896, Prot. Webster, of Wooster, Ohio, stated that farmers in tin districts of that
State badly infested with the chinch-bug had eagerly obtained and us^d specimens of the pest artificially
inoculated with Spurotrichum to distribute where chinch-bugs would come in contact with them, and
thereby contract and spread the disease. He repsrted satisfactory and encouraging results.

60 Victoria.

Sessional Papers (No. 18).

A. 1897

The subject of entornogenous fungi is too large to enter on here, but it may be of
interest to show specimens of a few of those most cpmmonly'met with.

The first is a parasite on the scale insect (Lecaniitm sp.), which I find on oak, ash,
and blue beech. It is called Cordyceps clavulata (Schw) ; the genus is in the same order
with the medicinal ergot or smut of rye. The fungus feeds upon the tissue of the insect,
displacing the latter by its vegetative portion. It matures by producing erect sporo-
phore3, ^ to \ inch long, bearing papillate conical heads. Under each papilla is em-
bedded a penthecium containing numerous sac3 or pois callel asci, each of these sacs
contains eight long, separate sporidia or " seeds."

Fig. 9.

Fig. 11.

Fier. 12.

Fig. 13.

Fig. 9. — Twig with two scale insects. One of them killed by Cordyceps clavulata, having three sporo
phores of the fungus.

Fig. 10.— Head of one of the sporophores enlarged.

Fig. 11.— Cross-section of head of sporophore showing the flask-like perithecia greatly enlarged. There
perithecia are filled with sacs as indicated at a.

Fifc. 12.— A sac or ascus containing eight sporidia still more highly enlarged.

Fig. 13.— A sporidium or " seed '' magnified 750 diameters.

The fly-fungus, Empnsa muscfe, Oohn, belongs to a very different group of fungi.
The former is placed in the class with black-kno*" of the plum tree and the mould on the
gooseberry. This has close relationship to the white mildew of the grape, to the peron-
ospora which produces soft rot of the potato, and to that causing a peculiar
stinking decomposition of fish. No doubt you have observed dead flies surrounded by
a whitish halo adhering to a pane of glass. This halo consists of the spores, conidia —
and secondary spores thrown off by the growing fungus from the body of the infected fly

When one of these living spores gets attached to the under side of a fly's abdomen,
it puts out a tube which penetrates the skin and rapidly spreads through the whole body
in the manner in which yeast grows through bread, feeding upon the fatty substances
within the fly. The exhausted fly finally settles, it may be on a pane of glass, there the
fungus by abjunction scatters its spores around the body producing that smoky halo to
which I referred.

Dr. Eoland Thaxter in his masterly monograph on the Entomophthorere in which he
describes the various known species which affect flies, mosquitoes, gnats, aphides, cicadae,
thrips and lepidopterse, says ot the house fly fungus that its occurrence out of doors is an
exceptional phenomenon, and that he knew of only two instances. His observation
aoakes the specimens I have laid on the table the more interesting, as they were collected

60 Victoria.

Sessional Papers (No 18).

A. 1897

off leaves and twigs near the edge of Cranberry Lake, in the County of Oxford. (A box
containing twenty or thirty olive colored flies killed by this fungus was passed round
for examination.)

••p.]

Fig. 14.

Fig 15.

Fig 18.

Figs. 14 and 16.— Conidiophores forming white rings between the segments of the abdomen. Highly-
enlarged.

Figs. 15 and 17. — Primary and secondary conidia which form the smoky halo seen round the fly
adhering to the pane of glass. Highly enlarged.

Fig. 18. — Conidiophores of Isaria farinosa slightly enlarged.

Another fungus, or stage of a fungus, doubtless quite common though not frequently
observed, bears the name Isaria. These specimens which I have here grew upon papas,
probably of Arctiids, and are labeled Isaria farinosa, Fr. They are supposed to be a stage
of Cordyceps. Out of the insect grew these conspicuous sporophores, ^ to i inch long,
orange at base but covered when fresh for two-thirds of their upper part by a white
dusty layer of spores which arise from the ends of the threads forming the sporophore.
At Cornell, spores from a potato culture of this fungus were painted on the ventral side
of seven " woolly-bear " caterpillars ; in twenty days the fungus had attacked all but
two of them, and in another month one of them had developed showy sporophores like
that from which the culture had been taken.

Fig. 19. Fig. 20.

Fig. 19.— A thread of Sporotrichum globuliferum bearing spores greatly enlarged.
Fig. 20.— A thread of Isaria bearing spores separated from the compact sporophore.
enlarged .

Greatly

The fungus which has been used for infection experiments with the chinch-bug is
known as Sporotrichum globuli/erum. It was first found on Carabida? and is some-
what like Isaria in its method of growth. "Instead of the filaments being compacted into
sporophores they envelop their hosts in a loose white cottony swathing. (A.u ex -ample
of sporotrichum on a beetle was exhibited, also larva? bearing Isaria).

60 Victoria. Sessional Papers (No. 18). A. 1897

Entomological Literature.

The President's addresses have usually presented a brief review of the entomological
literature of the year. That duty will be discharged this time by Dr. Bethune. I have
just a word in reference to two publications that have recently come to these rooms — one;
a report of the Gypsy Moth Commission prepared by Drs. Forbush and Fernald, — a
volume of over 600 interesting pages, devoted to one injurious insect. I refer to this to
show what labor may be involved in studying and combatting even one insect. The
labors of the Massachusetts entomologists in controlling the spread of the gypsy moth are
a monument to the value of economic entomology.

The other publication to which I refer is a bulletin called " Practical Ento-
mology " by Messrs. Hopkins and Rumsey of the West Virginia Agricultural Experi-
ment Station. It is a veritable multum in parvo and although it contains only about
80 pages it keys and classifies the insects injurious to farm and garden crops in a very
unique manner. The most inexpert farmer or gardener is led directly to a pretty* certain
identification of his insect foes and the approved remedies are briefly indicated. I wrote
a letter to the authors complimenting them upon their plan of presenting practical
entomology to the agriculturist. Director Myers acknowledged the letter and stated that
it is their intention to continue this line of practical instruction to the horticultural and
other interests and probably finally to publish the work in book form.

Teaching Natural History in Schools.

On every occasion that has offered the opportunity, I have put in a plea for such
modification of our school curriculum of studies as would provide for the education of the
observing faculties of our children. Training to observe facts, and to relate causes and
effects not only affords good mental discipline but is of the highest practical value. We
must all to a greater or less extent be experimenters throughout our active lives ; hence
skill in observing, comparing, relating and judging is necessary to success. Properly
conducted nature-study is therefore of very great value. For the purposes of such study
local geography, and the phenomena of weather, plant and insect life, furnish the very
best material.

The flower and the insect appeal powerfully to the child's interest and while in
botany and entomology there are many problems that the greatest observers and thinkers
have not answered, yet there are others that even the little kindergartners find a
pleasure in solving when the proper method is pursued. At teachers' meetings and at
the Central Farmers' Institute I have outlined a course of study pointing out what might
be attempted, especially for the benefit of farmers' children in entomology, etc., in each
grade. A few years ago Prof. Wm. Saunders read papers here entitled "Entomology for
Beginners." He treated in a popular way the life history of the cabbage butterfly, the
leopard moth, the polyphemus, the satellite sphinx, the red humped apple-tree caterpillar
and the eyed elater.

We need such papers as those — modified so as to treat in an experimental manner
the life history of a half-dozen common typical insects — containing practical suggestions on
observing their habits, capturing, caging, feeding, and preserving them. The paper
might be issued by this Society as a bulletin. The teacher would find additional
assistance in such works as Prof. Panton's " Insect Foes " and Packard's Entomology for
Beginners. Besides the educational value and pleasure to the children of such study
consider what important practical bearing it would have. Such mistakes as I knew a
gar.lener to make would not then occur. He killed the tomato sphinx larvje by stamp-
ing on them, but those bearing the coccoons of its parasitic ichneumon he carried to the
house to be immersed in boiling water to kill the eggs as he thought. Think of it,
ignorantly scalding his best helpers !

60 Victoria. Sessional Papers (No. 18). A. 1897

Last spring I went to the proper committee of the Western Fair Board with the
request that it offer prizes or diplomas to schools for exhibits of the life history of in-
jurious insects. Oar thanks are due to the committee for compliance with the request as
it has shown what can be done by a teacher and his pupils in this liDe when he seriously
addresses himself to the task. I have the exhibits herefrom school No. 14, N. Dorchester,
and Union 5 and 15 London. The teacher in No. 14, Mr. J. W. Atkinson, had no
technical knowledge of insects when he set about this work but taking advantage of the
presence of the army worm in his section and following a few written suggestions on
technique, he caged the larva?, reared the moths, secured the eggs, and captured several
beetles which prey upon the larvae. What an object lesson this was to the children ?
How much more interesting, useful and exact their knowledge of metamorphosis having
thus observed it, than if they had merely read the account of it in a book, even in a pretty
picture-book. I think the result of this effort is well worth publishing. To that end I
have had this photograph of the exhibit taken. See opposite page 32. It does not and can-
not show the written sketch and the specimens of barley, oats, corn and mangolds damaged
by the larvae, but it will afford suggestions and stimulation to teachers who may see this
Teport.

The exhibit of the squash-bug showing this injurious insect in seven stages from egg
to adult males and female with a biographical sketch and specimens of its work on the
pumpkin was prepared under the guidance of one of our young members, Mr. Robert
Elliott of Plover Mills, in Un. 5 and 15. (The exhibits, written accounts and mounted
specimens of the damaged crops, corn, oats, etc., were passed round.)

The report of the Council outlines the work of the Society for the year. The general
verdict on its persual will be " Well done.". The only opinion meant to be adverse which
I have ever yet heard upon the work of this Society is that too much attention has been
paid to American insects and that our pages have shown too much intercourse with the
entomologists of the United States. Congress gives to every State in the Union SI 5, 000
annually to devote to experiment station work. To each of these stations are attached
one or more practical entomologists. What a large staff of trained workers this liberal
policy must tend to produce. Are we to be blind or indifferent to the wealth of investi-
gation and result these men are accomplishing 1 The potato beetle, the horn fly, the
army worm, have to be com batted — in short which of our injurious insects has not to be
combatted by the farmers of the northern United States as energetically as by ourselves,
indeed it is usually from and through that country they reach us for unfortunately these
insects pay no attention to political boundaries nor customs' officers. I believe the
Americans as well as the vast majority of our own people realize that entomologically
theirs and ours is one country. The Americans have honored two of our members — Dr.
Fletcher and Dr. Bethune by' electing them in 1889 and 1893 respectively as president
of the entomologicpl section of their chief national science association, President Cook at
the. Indianapolis meeting in 1890, speaking of " our country " said, " by ours I include, of
course, our Canadian brothers for we, as scientists know no line of separation." That
sentiment is reciprocated here.

American entomologists cordially work with ours for the common good. I remem-
ber Prof. Saunders relating that Prof. Lintner, State Entomologist, Albany, N. Y., had
enlisted his co-operation to control the gooseberry saw fly, Nematus rentricosus, by
sending him parasitized eggs of that species. This is but an instance that might be
multiplied. At a meeting in Brooklyn, N. Y., Mr. L. O. Howard, Chief Entomologist at
Washington, after highly complimenting the Rev. Dr. Bethune as a Canadian entomo-
logist testified that — in a large measure due to Dr. Fletcher and to Dr Saunders — econ-
omic entomology had been energetically prosecuted in Canada. '■ Canada " he says
" has the man (Dr. Fletcher) and the knowledge but has been hampered by want of
funds. The result is that while she has immediately and intelligently adopted the results
of researches made in this country she has not been able to lead us in original investi-
gation."

60 Victoria. Sessional Papers (No. 18). A. 1897

It is foolish to think of entomological areas being demarked by parallels of latitude
or even by rivers and lakes. President Saunders in his address' in 1882, declared that
although belonging to Ontario and sustained in our work mainly by the liberal aid granted
us by the Ontario Government, our sphere of usefulness extends throughout the length
and breadth of this great Dominion, and also across the lines into the United States.
That declaration is true ; we can and do help our cousins across the linps and we are
helped in return. The close student of the intercourse knows that we get as much or
more than we give.

May our entomologists ever keep a watchful eye on the methods and results of their
American confreres and continue to be regarded by them as skilful and helpful co-workers,
and worthy in the future as in the past to fill places of honor in their national con-
ventions.

Discussion on the Address.

In rising to move a vote of thanks to the President for his very able and interesting
address, Dr. Bethune said that he had been very kind in referring in so complimentary a
manner to the founders of the society. Many years ago, Dr. William Saunders and the
speaker set to work to gather together all those in this Province who were interested in
entomology. After a meeting had been called, much assistance was given by Messrs.
Croft and Hinckp, two professors in the University of Toronto, and Dr. Sangster, who
was at the head of the Normal School. Thus a beginning was made, and each year was
marked by the addition of more members, and by some good work done. One of the
early members was our lamented friend, Mr. John Denton, who had passed away since
our last annual meeting, and who was esteemed and respected by every one who knew
him. We all missed his kindly presence and the genial hospitality with which he
always welcomed the members from a distance He took the deepest interest in the
welfare of the society, and by his exertions and wise counsels did much for its psrma
nent success. The speaker also referred to the loss the society had sustained by the
death of Captain Gamble Geddes, who had been an active member for many years and
one of the Council representing Toronto Division.

Dr Bethune then spoke of the great value of the President's researches into the
life history of parasitic iungi and the practical advantages that may result from them,
and referred to the excellent work that was being done in this respect by scientific men
in the United States. He had learnt, with much surprise, that objections had been
made to the annual reports of the society on the ground that so much attention and
space was given to the proceedings of the American Association of Economic Ento-
mologists. In the first place it should be remombered that this association was originated
by Dr. Fletcher, of Ottawa, and was organized and held its first meeting in Toronto ; it
is therefore as much a Canadian as an American society. Furthermore we must all feel
that science has no political, geographical, religious or sectional boundaries ; it embraces
the whole world, and on this continent we know that, while we can sometimes help our
American cousins, we are largely indebted to them every year for valuable additions to
our knowledge. We who study entomology are especially aware of this. 'Many noxious
insects have come to us across the frontier, paying no respect to political boundaries or
custom-house officer?, and we have been prepared for their coming and taught how to
receive them on their arrival by the experience and the labours of our friends "on the
other side." But for this knowledge we should be in an unhippy plight, and while we
were trying experiments and studying out the history of the insect, it would be sweeping
unchecked over our fields or fruit tree3. Surely it is most important that we should
take the earliest opportunity possible of giving to our farmers and fruit-growers the
experience that has been gained by the various state entomologists and experimental
stations scattered over the continent, and afford them information which they would be
unlikely otherwise to obtain.

Mr. Fyles, in seconding the vote of thanks, expressed the great delight with which
he had listened to the President's address, especially to the part relating to fungi, which

60 Victoria. Sessional Papers (No. 18). A. 1897

opened a wide field of great interest, and he felt personally very grateful to the President
for giving such a clear account of the growth of fungi and bringing before the meeting
matters with which few of them were familiar.

After the vote of thanks had been put to the meeting and pronounced " carried,"
amid much applause, the President introduced Professor Panton, of the Ontario Agri-
cultural College at Guelph, whose work and labours were, he said, well known to all
who are interested in agriculture and entomology. Prof. Panton, who was very warmly
received, said he had great pleasure in being present at this annual meeting of the Ento-
mological Society of Ontario. He had done a good deal himself to disseminate the
teachings of the society during the last fifteen years, and each year he had been much
interested in reading the repcrts of its proceedings and researches, but till now he had
always been prevented from being present at its meetings. He then proceeded to give
the following address :

ENTOMOLOGY FOR RURAL SCHOOLS.

By Professor J. Hoyes Panton.

It is a gratifying thing to observe, that within the past few years, there has been a
growing desire, on the part of farmers, to know more of the teachings of science, as it
bears upon agriculture. It has been the privilege of the writer to attend many Farmers'
Institutes since their commencement. At first, any topic of a scientific nature excited
but little interest. The great majority cared little to hear about a subject, which seemed
entirely of a theoretical nature; and, far removed from the truly practical work of the
farm. However, that condition has passed away, and the average farmer now feels, that
a knowledge of the teachings of science lies at the very foundation of success in the
pursuit of agriculture.

He has learned that science is simply systematized knowledge ; that its principles
are founded upon the facts which are discovered daily on the farm, or in the orchard.
In reality, the farmer is one of the most scientific of men, and is surrounded by condi-
tions especially fitted to develop observation, comparison, and method in work. The
Farmers' Institutes have done a great work in awakening farmers to the necessity of a
study of science, as it relates to their work. But we believe, a greater future is in store
for the people of rural districts, when their children shall have become acquainted with
the teachings of science, by giving some attention to its study, while, at the common
school, in their neighbourhood. With a view to direct attention to how the study of
economic entomology might be taught in country schools, this address is given before the
Entomological Soeiety of Ontario. The subject of entomology is one well fitted for study
in rural schools ; specimens are readily obtained for illustration, and, it is especially
suited to interest young minds.

This can be accomplished without additional expense in purchasing books, and with
little withdrawal of time from the time-table.

The writer would suggest a series of talks upon the subject the last hour on Friday
afternoon, during a portion of the summer months, when insects are most numerous.

Especial attention should be directed to such insects as are beneficial, or injurious,
invariably having the pupils collect specimens and contribute them so as to form a collec-
tion that would represent the economic entomology of the section.

The following might be taken as an outline of several talks, before specific forms of
ineects were discussed, and with a little study on the part of any teacher, would supply
valuable information :

I. Definition of an Insect — Nature of the Mouth — Life History.

An insect, Fig. 21. may be described as having three well-marked divisions: head,
thorax, and abdomen ; one pair of antenna? (feelers), three pairs of legs, usually two

60 Victoria.

Sessional Papers (No. 18).

A. 1897

pairs of wings ; respiration by means of tube-like structures (tracheal), simple and
compound eyes and jointed limbs. Most insects undergo metamorphosis — that is, pass
through a series of well-marked changes in their development from the egg to the adult
condition.

Among insects we find two typical mouths : the masticatory or biting, characteristic
of beetles and the larvae of many insects ; and the suctorial or suckiDg, represented
in butterflies and plant-lice. A knowledge of these facts becomes of importance in the
application of insecticides. Insects with masticator// mouths can be readily poisoned by
applying some poison, such as Paris green, to their food ; but those possessing a suctorial
mouth must be treated with a substance that kills by contact and not by being introduced
into the digestive system. Such insecticides as Kerosene Emulsion and Pyrethrum powder
are suitable for this mode of treatment. Thus, by knowing the nature of mouths, we are
able to suggest what substance is likely to be effective in destroying insects.

C~^J

• ■r*S'-5*_» 3 3d3.1

« 12 :

Fig. 21.

Fig. 22.

The development of an insect is represented by four stages — egg, larva, pupa, imago
The following figures illustrate the different stages of the Archippus butterfly, a red
and black species which is familiar to every one. Fig. 22, a represents an egg, highly

magnified, and c the egg of the nat-
ural size on the underside of a milk-
• _____ _ &£^_^rakw_ /*" weed leaf ; b shews the head and

anterior segments of the caterpillar
before its last moult, at d are the
long fleshy horns, which at this stage
are tucked under the skin ; e and f
shew the arrangement of the bristles
on the segments.

Fig. 23 represents the caterpillar
"which is handsomely marked with black, yellow and white transverse stripes.

Fig. 23.

Fig. 24.

Fig. 25.

Fig. 24, shews the caterpillar at a suspended from a little button of silk preparatory
to changing into a chrysalis ; at b and c it is making further developments, till it
•becomes a lovely green pupa decorated with a band of golden spots, Fig. 25.

60 Victoria.

Sessional Papers (No. 18).

A. 1897

From this emerges in course of time the splendid butterfly, Fig. 26, which soars so
gracefully through the summer air.

Fig. 26.

The larva (larva, a mask) is frequently without external organs and has a biting
mouth : hence, it is a great feeder and usually very destructive to vegetation. The larval
condition continues from two to six weeks in mo3t ; but there are some in which it is
more than a year, e.g.. the wire worm, white grub, and some " borers."

Pupa (pupa, a doll). This is generally a resting condition, which, in summer,
usually lasts but a short time (about two weeks) ; but if entered in autumn, continues
till the next spring. The term chrysalis (c/irysos. gold) is often applied to this stage in
butterflies, because in some it is dotted with golden spots. Tn most moths a cocoon is
woven around the pupa. Nymph is applied to the young of such as do not undergo com-
plete metamorphosis in development ; in such the young are much the same in appearance
as the adult, but smaller, and usually wingless ; eg., grasshoppers, bugs, etc.

Imago (imago, an image). This term is applied to the perfect insect, which is often
harmless, as far as feeding upon vegetation is concerned.

The following names show some of the common terms applied to these stages in some
orders of insects :

Larva Pupa Imago.

Borer, grub " Beetle.

Maggot " Fly.

Caterpillar or worm Cocoon Moth.

" " Chrysalis Butterfly.

Nymph Nymph Grasshopper.

Fig. 27. Fig. 28.

//. — Insects may be Beneficial or Injurious.

Beneficial. — The bee (honey) j silkworm (silk) ; cochineal (dye) ; ichneumon (feeds
on injurious insects).

Injurious. — Those affecting the products of the field (midges, Fig. 27, the wheat
midge, etc.) ; the garden (cut- worms, Fig. 28, etc.) ; the orchard (borers, Fig. 29, etc.)

rr *

$ & % #>4>

"fl ^*j

I >

School exhibit of the life-history of

the army woRM~(see page 28).

§3

60 Victoria.

Sessional Papers (No. 18).

A. 1897

///. — Remedies.

1. Natural enemies, a. Birds. Many investigations have been carried on to learn
what insectivorous birds are useful in assisting man to keep in check his insect foes.

Thousands of birds have been shot, and the contents of their
stomachs examined so as to ascertain with accuracy if the insects
eaten were injurious. In some cases as many beneficial insects
were devoured as harmful. The result of careful examina-
tion into the subject has been to consider the birds named in the
following list as benefactors to the farmer, the fruit grower, and
the gardener, and should, as far as possible, be protected and
permitted to increase in number : —

King bird, pewee, night-hawk, swallow, whip poor-will.
American redstart, yellow-billed cuckoo, blue bird, white-bellied
nuthatch, red-headed wo dpecker, high-holder, hairy woodpecker,
downy woodpecker, golden warbler, red- eyed greenlet, yellow-
throated greenlet, "Wilson's thrush, brown thrush, cat bird, red-
winged blackbird, crow blackbird, oriole, meadow lark, indigo
bird, soDg sparrow, grass finch, chipping sparrow, chewink, purple finch, snow-bird,
American goldfinch, horned lark, wren, chickadee, golden-crowned kinglet ruby-crowned
kinglet, and American creeper.

(b) Mammals. Moles, bats, shrews, racoons and skunks. (See Mr. Elliott's paper
on Insectivorous Mammals.)

Fig. 29.

(Fi<

Fig. 34.

Fi&- 31. Fig. 33.

Order Diptera.— Syrphus fly (Figs. 30 and 31); Tachina fly.

0. Coleoptera— Oicindela (tiger beetles) (Fig. 32) ; Calosoma (Fig. 33) ; Harpalus
. 34) (ground beetles) ; Coccinella (lady-birds) (Figs. 35 and 36).

\ Fig. 37.

Fig. 36.

0. Hemiptera — Eeduvius, Arma (soldier bugs) (Fig. 37)

O. Neuroptera. — Chrjsopa (laced-winged flies) (Fig. 38).
3 ex. 33

60 Victoria. Sessional Papers (No. 18). A 1897

0 Hymenoptera. — Vespa (wasps) (Fig. 39) ; Chrysis (cuckoo flies), Ichneumons,
(Fig. 40).

^_ N. flflB / ~

Fig. 39. Fig. 40.

The above insects are of great importance in keeping the injurious insects upon
which they prey in check. The ichneumons are most valuable in this respect. They are
very numprous, and prey on many injurious insects, by depositing eggs in the larval
forms. These eggs give rise to larval ichneumons that feed upon their host, which
finally dies. About this time the ichneumons are developed and escape as perfect insects.
The ladybirds are destroyers of plant lice ; ground beetles prey on the potato beetle
and several caterpillars, and the tiger beetles are great devourers of several species of
insects.

(d) Plants. Some plants in the lowest orders do good service in destroying insects
by being parasitic. Some (Empusa) attack the flies in autumn ; some (Sporotrichum) the
dreaded chinch bug, which is sometimes a serious pest in various parts of the United
States ; while the white grub has among its destroyers the parasitic fungus Cordyceps.

2. Insecticides (substances used for killing insects), Gas, Paris Green and Kerosene

Emulsion .

Poisonous gas, generated in tents placed over shrubs and trees affected by scale
insects, etc.

Carbon Bisulphide. — This colourless liquid is a most effectual remedy to get rid of
insects in granaries, but great care requires to be taken as it is very inflammable and
explosive, and may lead to serious results if any fire is brought near ; even a cigar or
pipe used where the vapor is being evolved may prove disastrous. It readily volatilizes ;
the vapor is heavier than air and is deadly to insect life. In using it the liquid may be
'placed in a small shallow vessel and put on the top of the grain, in bins or barrels.
These are covered so as to keep in the vapor, which sinks down through the grain, destroy-
ing insect life wherever it comes in contact with it. After the operation is over the
grain will lose all odor in a short time if exposed to the air. Some prefer taking a wad
of cotton or tow, saturating it with the liquid, then plunging it into the middle of the
bin and leaving it. Two or three bunches thus placed among the grain will soon kill all
such pests as are found in it. One ounce is about sufficient for two bushels of grain.

Paris Green. — (Arsenite of copper, containing 50 60 per cent, of arsenic.) This is
applied dry or in solution. In the dry form it should be mixed with 50 to 100 parts of
plaster, wood ashes, flour or air-slacked lime and dusted upon the affected plants. The
form in solution is usually one pound of Paris green to 200 gallons of water ; but if the
foilage is tender, 250 to 300 gallons of water may be used. This is the usual strength
applied upon the plum and peach. As the green powder does not dissolve it requires to
be kept thoroughly mixed by constant stirring. One pound of lime to every 100 gallons
will prevent injury to the foliage. The Paris green should be first made into a thin paste,
in a small quantity of water, and then added to the full amount of water.

Kerosene Emulsion. — This is a mixture of coal oil and water.

60 Victoria. Sessional Papers (No. IS). A. 189;

Riley-Hubbard Emulsion. — Consists of half-a-pound of bard soap in one gallon of
water. Boil till dissolved, and then add two gallons of coal oil, and mix thoroughly for
about five minutes. When properly mixed it will adhere to glass without oiliness. This
can be done by forcing it through the nozzle of a force-pump repeatedly until the mixture
appears complete. It will then form a creamy mass which thickens into a jelly-like
substance on cooling. In using dilute with nine parts of soft water. This form is very com-
monly used and is easily prepared. If the foliage is very tender the emulsion must be
more dilute, fifteen to twenty parts water.

Wh'tle oil soap is better than the common hard soap, especially if the emulsion is
to be kept for some time. Soft soap may be used instead of hard, using one quart.
Where the water is very hard sour milk may be taken ; in that case you require
only to mix the coal oil (two gallons) and milk (one gallon) to get the emulsion, the soap
not being required. This emulsion is liable to spoil if kept long. Kerosene emulsion is
a "most successful remedy for plant lice and scale insects.

3. Barriers.

Using barriers to check the progress of injurious forms, such as chinch bug, army
worm, etc.

4. Traps, Baits.

Entrapping the insects, such as codling moth, canker worm and cut worms.

(a) Trap the larvae crawling up and down the trunk by bands of rough cloth or
tow, under whichthey will crawl and spin their cocoons.

f^7 (b) Use means to trap the climbing females. This may be done by putting a band
of some material smeared with tar around the tree, or using what are known as " tree
protectors," a sort of funnel-shaped structure that is fastened around the tree three or
four feet from the ground ; these prevent the females from getting up the tree.

(c) In gardens poisoned baits may be successfully used, such as small bunches of
clover, cabbage leaves, etc., dipped in Paris green solution (one pound Paris green to one
hundred gallons water), and placed near the attacked plants. The cut worms will feed
upon these and be destroyed.

5. Agricultural.

1. A proper rotation, so as to avoid sowing crops in fields where they are likely
to be destroyed by insects.

2. Using good seed, e.g., peas without bugs.

3. Varying the seeding time so as to have the plants either too late or too early to
be attacked by injurious insects.

4. Summer fallowing, so as to starve the insects and expose them to birds, etc.

5. Drainage. Some insects prefer moist soil, in such cases drainage will render it
unfit for them.

6. Fall plowing is injurious to many insects especially the wire worm.

7. Manure. The use of manure helps the plants and enables them to overcome
insect attacks. Vigorous plants are more likely to escape than sickly ones.

If such an outline were followed, a portion being taken for each talk, the leading
principles of economic entomology would soon become familiar. Then, particular insects
might be studied, and the pupils be encouraged to work out the life history of some.
Starting with the egg, and observing the different stages passed until the perfect insect
is reached.

60 Victoria. Sessional Papers (No. 18). A. 1897

Would it not be an excellent plan to influence the directors of county fairs to offer
prizes for the best collections of beneficial and injurious insects, or for the best case illus-
trating the development of an insect from the egg to the imago 1

If our teachers, in rural schools, were to follow a course something like what has
been outlined in this address, who could estimate the influence upon the rising genera-
tion of farmers 1 Teachers desirous to take up this work could readily secure bulletins
and books that would serve their purpose admirably. The writer would not have pupils
get books, but to depend entirely upon the instructions of the teacher and their own
observations in the orchard and upon the farm.

Such study of the great Book of Nature would result in developing observation in
young minds, something that is aided very little in our system of education among rural
schools. No faculty in the young mind is so ready for development as observation, and
yet how little is done to assist it. Nature furnishes material on every side in the
country, and surely we should take advantage of it and early train our young to be close
observers.

We have no doubt that the study of such subjects would increase the attractiveness
of farm life, and serve to keep many a boy upon the farm who, with such surroundings
as we find to day, seeks the shadowy allurements of a home among overcrowded centres
in town and city.

We hope the day is not far distant when the teachings of na ure will be better
known in country sections, and that the boys and girls of our farming districts will see
more in farm life than what some bemoan as drudgery ; that they will see in it that
which tends to health, peace, independence, and an ideal home ; and that while they
eagerly learn how a thing should be done, they will also know the reason why, so that
practice and science, the handmaids of agriculture, will be more closely associated than in
the past.

In the discussion which followed the reading of the paper, Dr. Bethune said that as
he had been a school-master for six and twenty years he could well appreciate all that
had been said, both by the President and Professor Panton, on the subject of teaching
entomology in schools, especially in those situated in rural districts. Any one who tried it
would be pleased and surprised to find how readily people in general are interested in
subjects of this kind, even when they have not paid any attention to them before. And
in the case of children, who are always curious about anything that attracts their atten-
tion, it is an easy matter to excite their interest and lead them to observe for themselves
some of the wonders and beauties of Nature. He thought that the plan of devoting the
last hour on Friday afternoons in country schools to talks upon Natural History was
an admirable one, and he hoped that it would be widely adopted. He had formerly
made use of this hour in a similar manner himself, but of late years the large increase in
the number of subjects for the Matriculation Examination had rendered it impossible to
spare the time. He thought that if country life could be made more .interesting to the
young people fewer of them would be so eager to abandon their farms and rush into the
towns and cities.

Mr. John S. Pearce spoke of the valuable work of the Society, which he did not
think was as generally known as it should be. He thought that more should be done,
especially by paragraphs in the newspapers, to draw the attention of the public to the
great benefits which the Society has been for years conferring upon farmers, fruit-growers
and gardeners throughout the Dominion.

Mr. John Law moved a vote of thanks to Professor Panton for his excellent address
to which he had listened with great pleasure. This was seconded by Dr. Woolverton,
and carried unanimously. In putting it to the meeting the President (Mr. Dearness)
spoke on the importance of training the powers of observation of children by bringing
subjects of nature before them. The object would then become the teacher, and the
school-teacher the interpreter.

60 Victoria. Sessional Papers (JNo. 18). A. 1897

The Eev. T. \V. Fyles then read the following paper :

THE IMPORT ANCE OF ENTOMOLOGICAL STUDIES TO AN AGRICUL-
TURAL AND FRUIT-GROWING OOMM UNITY.

Rev. Thomas W. Fyles, F.L.S., South Quebec.

It is wonderful proof of the wisdom and goodness of God that this earth, which He
hath given to the children of men,* is so fitted and prepared that it affords scope and
claim for the exercise of man's powers, and that man himself is so constituted that the
employment of those powers is conducive to his well-being and enjoyment of life.

So true is this that though the fiat has gone forth — " Thorns and thistles shall the
earth bring forth to thee. In the sweat of thy face shalt thou eat bread," it is also
written, " Thou shait eat the labour of thine hands. 0 well is thee, and happy shalt
thou be."

In the vegetable kingdom materials in such great variety are so abundantly
furnished, and man finds that he can, to so great an extent, select, transplant, modify
and improve the plants producing them, for the supply of his necessities and gratiBcation
of his tastes, that he is stimulated to exertion, and comes, to realize that he is, in a
humble way, a co-worker with God ; and his work is ennobled to him by the thought.

And not only do men, whose very living depends upon their endeavours in the field,
the garden, the orchard and the vine-yard, take an interest in rural occupations and their
rewards ; " The king himself " — says the wise man — " is served by the field " ; and the
devotes of Ceres, Flora and Pomona are to be found as well among the highly gifted and
trained leaders of the public as among the hard-handed sons of toil. The most eminent
statesman can take pleasure in a primrose or an orchid. The great Lord Bacon spoke of
Horticulture as the " purest of human pleasures ; and the " Judicious Hooker," one of
England's most learned and thoughtful divines, desired no higher preferment than a
country cure, in which he might see God's gifts spring fron the bosom of the mother
earth

It is the general interest in the productions of the soil, and whatever affects those
productions, that is the raison d' Hre of the scientific associations fostered by our Depart-
ment of Agriculture.

The task I have set myself is to shew the importance of Entomological studies to
those who take an interest in the cultivation of the soil.

Entomology has to deal with " the locust, the caterpillar, and the palmer- worm " —
God's " great army." So vast is this army that — to use the words of Dr. Lintner, the
State Entomologist of New York — " it has been truthfully said that insects have estab-
lished a kind of universal empire over the earth and its inhabitants. Minute as many of
them are, and insignificant in size to other than naturalists, yet in combination they
have desolated countries and brought famine and pestilence in their train." (First
Report, p. 2.) Happily the hordes are duly apportioned. Each natural division of terri-
tory has its share. And there is such a marvellous arrangement of checks and counter-
checks operating upon them that, as a rule, every kind is held in proper suVj ction.

The intentional or accidental transportation of an injurious species beyond the
sphere of the operations of its natural foes sometimes occasions disaster.

Of the injuries wrought by imported insects we have had instances never to be for-
gotten, in the ravages of the Hessian Fiy (Cecidomyia destructor, Say), the Cabbage
Butterfly ( Pieris rapoe, Linn.), the Colorado Potato Beetle (Doryphora decern-! ineata, Say),
the Larch Saw fly (Xematus Erichsonii, Hartig), the Gypsy Moth (Ocneria dispar, L;nn.),
and the Fiuted Scale (Iceryia Purchasi, Maskell).

It must not, however, be supposed that all insects are injarious. Many species mu3t
be ranked among the cultivator's friends. Indeed, of the 25,000 named species of North
American insects about 8,000 only can be regarded as pests.

Ps. cxv, 1<).

37.

60 Victoria. Sessional Papers (No. 18). A. 1897

Some species are injurious in one stage of their existence and useful at another.

Our Hawk- Moths by dispersing pollen act beneficially for the fertilization of
blossoms ; but if unchecked increase were allowed them, their caterpillars would become
terrible pests, and would destroy not only our fruit-trees but many of our shade and
ornamental trees also. Their numbers are however kept down by various species of
ichneumons belonging to the genera Ophion, Cryptus> Microgaster, Apanteles, etc. I
have seen as many as 150 parasitic grubs issue from one larva of Sphinx Ralmice, A. & S.
It can easily be conceived that foes so numerous and so deadly would soon exterminate
the Sphinges altogether.*

This would be a pity for, as I have said, the moths of the family perform a useful
part. They are moreover very beautiful, and

" A thing of beauty is a joy forever." — Keats.

But the checks are met by counter-checks. Of those 150 grubs that I have mentioned
not more than two or three escaped the attacks of a secondary parasite, Pteromalus
tabacum, Fitch. This last named insect is a brilliant little object that once seen can.
hardly be forgotten.

People are familiar with the idea of one grub feeding inside another grub ; but it is
not so generally known that there are insects that pass their early stages and attain perfec-
tion inside the eggs of other insects. Ashmead in his valuable work on the Proctotry-
pida?, published in 1893 by the Smithsonian Institution, has given descriptions of forty-one
such insects.

Then there are numerous kinds of ground-beetles, lady-birds, syrphus flies, soldier-
flies, dragon-flies, etc., predaceous on other sorts, and therefore beneficial to man.

The first point I make then is this : — A knowledge of Entomology is important that
men may rightly distinguish between their insect friends and their insect foes.

In a paper which I had the honour to read before the Fruit Growers' Convention
at Ottawa, I showed the important work done by Humble Bees in the cross fertilization of
blossoms. These insects are so entirely beneficial that some of their kind have been —
with a sort of grim propriety — transported to New Zealand to labour there for the public
good.

But, at the very time that the Humble Bees are operating in the orchard for the
fruit grower's benefit, there are a number of other insects at work that do a vast amount
of harm, namely, the Bud-worms, Canker-worms, Leaf-rollers, etc. The great remedy
against all these hurtful insects is arsenical spraying. But if this spraying be delayed till
the blossoms are opened the nectaries will become clogged with the arsenite, and though
the instinct of the bees may lead them to shun the poisoned blossoms, the good those
insects would do will be left undone. The first spraying should be given before the flower -
buds are opened ; the second after the fruit is fairly set.

The Ontario Legislature passed a law in April, 1890, which says :

"Sec. 1. No person in spraying or sprinkling fruit trees during the period within
which such trees are in full bloom shall use, or cause to be used, any mixture containing
Paris green, or any other poisonous substance injurious to bees."

Promptitude in dealing ivith in urious insects is always of the utmost importance.

A patch of aphides neglected will spread, and spread, till it covers a tree — a little
one becoming a thousand.

The apple tree Aphis (Aphis mali, Fab.) lays its eggs in the fall ; and Mr. F. M.
Webster suggests that apple trees should be sprayed in winter (see 21th Rep. of the Ent.

* Let us suppose that the whole number of grubs mentioned would produce perfect insects, and that
half of these would be females ; then let us see what the natural and uuchecked increase of these would be
at the end of five years. A little figuring will shew that it would amount to the enormous number of
4,746,093,750.

60 Victoria.

Sessional Papers (No. 18).

A. 1897

Soc. of Ont., p. 90) for the destruction of the eggs. We should have to take an
unusually mild time for such a purpose in this country ! I dare say, however, that a
spraying early in November, or early in the spring would be beneficial. Kerosene emul-
sion, made by violently agitating a mixture of two gallons of kerosene and one gallon of
hot soap solution is prescribed as the remedy for use. It should be diluted with nine
gallons of water (Lintner's 5th Rep., p. 161).

Late in the fall, or on favourable days in winter, the fruit grower can do good work
by examining his trees and removing the egg masses of various species of injurious insects.
A trained eye can readily detect the eggs of Cliniocampa Americana, Harris, Fig. 41.

Orgyia nova, Fitch, 0. leucostigma, A. & S., and the cocoons of Platysamia Cecropia,

Linn., Telea Polyphemus, Linn., Gallosamia Promethea, Drury, Fig. 42. etc. But

in removing such as these he should be careful not to

destroy the clustered cocoons of microgasters, nor the

downy masses of those of Apanteles longicornis, Prov. —

a species that is parasitic in the Tent caterpillars — for

these insects are among his most valuable friends.

The destruction of every hibernated Potato Beetle

in the early spring is the destruction of an incipient

host. The potato plants should be sprinkled with Paris

green as soon as they appear above ground.

A friend of mine when the beetles first invaded the

province, and before it was quite known how they
should be dealt with, broke up a piece of land in the very
centre of his extensive farm, and planted it with potatoes,
hoping that its isolation would secure him a good crop. One
early day he went to the enclosure to see if the potato plants
were shewing themselves. They were not ; but to his disgust
there was, to use his own words, " a durned potato-bug sitting
on the fence, and awaiting for them to appear." His action
in regard to that individual was both prompt and effective !

Gooseberry and currant bushes should be gone over with
white hellebore as soon as the leaf-buds begin to open.

The eggs of many of our hurtful species are laid in patches,
as for instance those of Datana minislra, Drury, which produce
the yellow- necked apple tree caterpillars, and those of CEdemasia concinna, A. <fc S.,
which produce the Red-humped apple tree caterpillars, Fig. 43. The young broods of
these may be found in July, each brood feeding on the under side of a leaf. The pluck-
ing and destroying of a leaf and its burden is easily accomplished.

The Round headed Borer of the apple tree (Saperda Candida, Fab.), Fig. 44, is a

Fig. 41.

Fig. 42.

Fig. 43.

Fig. 4 4.

troublesome pest. Its native food-plants are the thorn, the moosemissa and the shad-
bush, but it takes far too readily to the apple tree. The perfect beetle appears in June,

60 Victoria. Sessional Papers (No. 18 ). A. 1897

and lays its eggs in the end of that month and in July. In June then is the time for
the fruit grower to go over the stems of his young apple trees with a brush and diluted
soft soap. He can give them a scrubbing at the same time if he likes Sir Joseph
Banks freed his apple trees from the American Blight (Erisoma lanigera, Hans,) by the
use of the scrubbing brush alone (Kirby and Spence's Entomology, Letter VI.) The
second point I make is : — The study of Entomology is necessary that the cultivator

MAY KNOW HOW AND WHEN TO DEAL WITH HIS INSECT FOES.

The study of Entomology is profitable. What harm and loss have been averted by
the making known of insecticides and how to use them ! But greater good is sometimes
done by calling in the aid of friends than by direct attacks upon foes.

The introduction of the Australian Lady-bird (Vedalia cardinalis, Mulsant) has
probably saved the orange groves of Oalifcrnia from extinction.

I have no doubt that if the parasite (Diplosis grassator, Fyles) which keeps down
the numbers of the Philloxera in this country had been carried over to Europe it would
have saved many a vine-yard that has disappeared.

The late Professor Riley introduced from Europe the species Microgaster glomeratus,
which is a check upon the cabbage worm (Pieris rapce, Linn.). The insect is figured
and described in Wood's " Insects at Home," pp. 325-7. Wood tells us that " so rapidly
does it multiply that after watching its progress from the larva to maturity, it seems
s;range that a single cabbage white butterfly should be found in the country." * * *
" If a hundred cabbage caterpillars be captured, there will be only one or two which do
not contain the larvae of the microgaster."

Mr. A. D. Hopkins, of the West Virginia Agricultural Experiment Station, has
lately introduced the European predaceous beetle, Clerus formicarius, Linn, to the United
States ; and it is thought that this insect will check the destruction of the spruce forests
which has proceeded to such an alarming extent in that country. The clerid larva is the
natural foe of the bark-boring and wood-boring larvae. It searches them out and devours
them with avidity.

As Clerus formicarius is a new importation to this continent, and is at present little
known, a short description of it may be acceptable. The beetle is about three-eighth3 of
an inch in length. Its head and the fore part of its thorax are black. The after part of
the thorax and the base of the wing-covers are brick red. The remaining portions of the
wing-covers are black crossed by two somewhat wavy, snow white lines.

The name Kleros was given by Aristotle to certain larvae found in bee-hives. The
trivial name formicarius was given to this species by Linnaeus because of the ant-like
form of the beetle. (See Wood's " Insects at Home," p. 138).

A knowledge of Entomology was necessary for the understanding of the habits of
these predaceous and parasitic insects, and for placing them where they might work to
man's advantage. And this bringing about of good by the direction of natural agents is
only in its inception. As our knowledge increases we shall, in all probability, be able to
direct and control forces that are at present but little understood. My third point is : —
The study of Entomology is necessary that the agriculturist and fruit grower
may make the most of their insect friends.

The Americans — a practical people — are fully alive to the importance of entomo-
logical research. Their division of entomology in the Department of Agriculture ; their
national museum ; their experimental stations dotted all over the Union : their numerous
scientific commissions, with their reports and bulletins — all bear witness to this fact.

Our own authorities do not mean to be behind hand. The establishment of experi-
mental farms, the encouragement given to scientific and economic societies, farmers'
clubs and institutes, etc., the printing and distributing of reports upon practical subjects,
betoken an enlightened policy on their part.

But notwithstanding all that has been accomplished, sufficient care has not, I
think, been taken to reach the young.

60 Victoria. Sessional Papers (No. 18). A. 1897

In 1887, in a paper read before the Teachers' Convention at Sberbrooke, I advo-
cated the cultivation in schools of a taste for natural history. The means I recom-
mended to teachers were :

I. Conversations on natural objects ; inform il lessons ; extempore sermons on texts
from the book of nature.

II. The formation of school museums, libraries and gardens.

III. The giving of formal object lessons, each complete in itself, and bearing upon
the purpose in view.

Examples of peripatetic lessons on natural history may be found in Gosse's
" Canadian Naturalist " (which is now, I am sorry to say, out of print) and in " Country
Walks of a Naturalist with his Children," Groombridge & Sons, London.

Hints for the formation of school museums may be found in a work written by
a brother of a former rector of Quebec, and published by the S. P. 0. K , viz., —
"The Story of our Museum," by the Eev. Henry Houseman, A.K.O.

We need some one to do for Canada what Miss Ormerod is doing for England to
popularize Practical Entomology.

We need a hand-book on this subject, written after the model of that useful
work " Spotton's High School Botany," for use in our public schools.

We need school wall-sheets, representing the most important of our insect friends
and insect foes in their different stages, and giving a few brief particulars concerning
them.

But it is time I brought this paper to a close. I will only say in conclusion that I
know of no study more fascinating than that of entomology. It deals with objects of
such exceeding beauty ; the life histories it makes known are so marvellous that they
tell like fairy tales ; and, above all, the revelations that it makes to us of the Divine
power, wisdom and goodness so lift our thoughts from earth to heaven that we are ready
to exclaim with the Psalmist, " Oh Lord, how manifold are Thy works, in wisdom hast
Thou made them all ; the earth is full of Thy riches." Ps. civ. 24.

Mr. Wm. Lochead spoke very highly of Mr. Fyles's papers in the annual reports,
which he always read with great interest and pleasure. He thought that the populariz-
ing of the study of entomology in our schools would form another step in the progress
and advancement of Canada. He then gave an account of the work that was carried on
at Cornell University in connection with entomology and described the advantages to be
gained from the lectures, and the practical work in the " Insectary," from such able
teachers as Professor Comstock and Mr. Slingerland.

Mr. J. Law moved a vote of thanks to Mr. Fyles for his valuable paper, and was
seconded by Mr. W. Scarrow, who spoke of the lack of mental interest in farmers,
which might, he thought, be developed by education in entomology and the study of other
natural objects, and in this way farm-work would become a pleasure instead of mere
drudgery/

A very humorous paper was then read by Mr. Law, in which he gave amusing de-
scriptions of the experience he had with ants and other insect pests during a residence
in Cuba ; he related an attack which he witnessed of a large spider on a humming-bird,
and spoke of the size and beauty of the fire-flies and the profusion and variety of
insect life in the tropics.

The meeting adjourned at 10.30 p.m.

60 Victoria. Sessional Papers (No. 18). A. 1897

Thursday, October 22nd.

Morning Session.

The society met at 9. 30 o'clock, the President occupying the chair, and proceeded with
the reception of the reports of the several sections of the society and other matters of a
business character.

The following report of the Geological Section was read by its secretary, Mr. John.
Law : —

Report of the Geological Section of the Entomological Society for the

year 1895-6.

The members of this section beg to submit the following report for the past year :

Regular meetings were held weekly during the year, with a fair attendance. There
has been no great increase of membership, but we look forward to our future place of
meeting in the new building of the Y. M. 0. A. as a means of Stirling up our members
to increased action in matters relating to the mineral wealth cf our country and the
welfare of the local section.

Additions have been made from time to time to our individual collections obtained
from trips to outside places during the season. Our hopes for forming a central collec-
tion have not yet materialized owing to the failure of the effort to obtain the only rooms
suitable for that purpose in the new public library building. This Section is pleased to
state, however, that a collection of minerals has been presented to the free library,
through the influence of Sir John Garling, by the Dominion Government. It is now
accessible to our members, having been recently arranged and classified by the chairman
of the section ; this is putting into effect what was suggested in our last year's report,
viz., " That it would be a great advantage to students of mineralogy if some steps could
be taken by which the small number of geological and natural history societies in the
Province could be provided with suitable collections of accurately named specimens of
the chief economic minerals of the Dominion." A collection of minerals at the Western
University is also available.

A number of places of geological interest have been visited by one or more of our
members during the past season. A stroll through the Niagara district from Grimbsy
to Hamilton afforded a collection of fo3sils from the prevailing rocks in that vicinity,
viz., Niagara, Clinton, Medina, the upper Silurian formation. Other places visited were
Owen Sound, Kettle and Stony Points (Lake Huron), Forest, St. Thomas, Sault Ste.
Marie, Petosky, St. Ignace and Mackinac Island (Michigan), and Bruce Mines on the
north channel.

Collections were made from each of these locations, affording the section plenty of
new material for the coming winter's work. Valuable papers have been read from time
to time before the section on natural history, astronomy and physiology. Some four to
five lectures were also given on psychological subjects by the Rev. Mr. Falling.

A number of second year students of the Western University are also taking up the
study of geology and mineralogy with the section.

Signed on behalf of the Geological Section by

S. Woolverton, Chairman.
John Law, Secretary.

60 Victoria. Sessional Papers (No. 18). A. 1897

Report of the Botanical Section of the Entomological Society of Ontario.

In presenting their annual report the Botanical Section have pleasure in stating that
the work of the year has been on the whole satisfactory and encouraging.

The meetings have been well attended, interesting and profitable, the new members
especially showing an unusual interest in the work.

Meetings were held regularly every Saturday from the 1st May till the middle of
July, after that the absence of many members on holiday trips and other uncontrollable
circumstances interfered much with our meetings.

The work of the section was arranged so that the more advanced was taken one
Saturday, and instruction classes in the more elementary work the next Saturday, the
senior members taking turns in directing the examination of types of the common orders
collected by the members.

The outings this year were mainly to localities near the city — one exception being a
very pleasant trip to Woodstock and neighborhood, where the section were very hospita-
bly entertained by Mr. Thos. P. Hart of that district.

Rare specimens obtained were Orchis rotundifolia and Ophioghssum vulgatum.

It is believed that the removal to more commodious rooms in the new Y. M. C. A.
building will place the section as well as the society and their objects more prominently
before the citizens, and result in a greatly increased membership, and consequently use-
fulness of both.

The section, while congratulating its ex secretary, Mr. W. T. McClement, M.A., on
his appointment to an important position in the Armour Institute, Chicago, regrets his
removal from London. When he left he had tabulated the flora of London and environs
as far as the Composite. This important work will be carried on by the section during
the coming season.

A. Hotson, M.D., Secretary.

REPORT OF THE MICROSCOPICAL SECTION OF THE ENTOMOLOGICAL

SOCIETY.

Under the leadership of Mr. Rennie, the Microscopical section has had a year of
continued success. The interest of membeus has kept them diligent in the good work.
Notwithatanding the drawbacks consequent upon the poor position of our meeting place,
the attendance has been well sustained. We think that in no year have we had more
interesting subjects and never have they been presented with greater ability.

Meetings began on October, 11th, and were held each alternate week till April, 17th,
when this section closed its meetings in favor of the Botanical, these two sections cover-
ing the year between them. We had but one meeting open to the public. This was
well attended and general satisfaction was expressed at the many wonderful and beauti-
ful objects under the microscopes.

The subjects studied during the year were as follows :

Desmids. — Their history, structure, distribution and classification, with drawings.
These were illustrated by a large variety of specimens. Led by the Secretary.

Crystallography. — Specially as it applies to minerals, with specimens viewed both
with and without polarized light. Led by Dr. Wolverton.

The Perisporiaceae. — Practical classification by members. Led by the Secretary.

Chemical Staining of Vegetable Tissues. Led by Dr. Hotson.

60 Victoria. Sessional Papers (No. 18). A. 1897

Mosses — Their history and dissection. Alternation of Generations, etc. Led by
W. T. McClement, M.A.

Bacteriology. Led by Dr. Neu.

Photomicrography. Led by Mr. Rennie, who had apparatus present and produced
a very fine photo-micrograph of a small insect.

Seeds and their microscopical appearance. Led by Mr. Balkwill.

The relations between Gymnosperms, Cryptogams and Angiosperms. Led by Prof.
Dearness.

Animal Hairs. — The significance of their structure, accompanied by a large number of
mounts. Led by Prof. W. E. Saunders.

This section has suffered during the year by the loss of two of its active members,
Mr. J. M. Denton whose removal by death we all deeply mourn, and Mr. W. T. Mc-
Clement, M. A., whose home is now in Chicago.

We look out upon another year with anticipations of greater usefulness than we yet
have had. The new rooms which we are to occupy will give the Microscopists an oppor-
tunity, such as they never have had, of coming under the public eye. It is the intention
of this Section to infuse renewed zeal into their work. The wonders the microscope
reveals as well as its delights are almost unknown to the public, and it is our purpose to
make our meetings more popular during the fall and winter months.

Jas. H. Bowman,

Secretary.

The following paper was then read by Professor Panton, who prefaced his remarks
by suggesting that a paper should be written by some one connected with the Society
setting forth the advantages of the study of Economic Entomology. He spoke also of
the necessity of making the work of the Society better known throughout the country and
advised the publication of an abstract of the Annual Report in the daily papers. He
also recommended that the conductors of county exhibitions should be urged to offer
prizes for the best life-history of injurious insects, with specimens illustrating its various
stages and modes of operation.

TWO INSECT PESTS OF 1896.

By Professor J. Hoyes Panton.

During July of 189G, the attention of the public was, almost, daily directed to a
newspaper item referring, either to the " Army Worm " or " Tussock Moth."

The former appeared in many parts of the Province or Ontario ; and, in some places,
destroyed considerable grain; the latter, was confined to the City of Toronto ; where it
did much damage to ornamental trees in different parts of the city. The writer having
had the opportunity of visiting several of the infested districts, has thought it expedient
te place before the Entomological Society of Ontario the results of his investigations.

The Army Worm.

Leucania unipuncta.

We find the army worm reported as present in the township of Eldon, Victoria
county, in August 1S33, and, common in many places throughout Ontario Province in
1861.

In July, 1894, it did considerable damage in the counties of Lambton and Victoria.

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60 Victoria. Sessional Papers (No. 18). A. 1897

The first notice received at the Agricultural College of its appearance in the
Province of Ontario this season, was, in a letter from Marshville, county of Welland,
dated July 3rd. On that date, Mr. J. Reavley, living near Marshville, sent some of the
worms and a letter describing the attack. The writer visited Mr. Reavley's farm on
.July 9th, and several others in the townships of Wainfleet, and Humberstone the next
day. Throughout the month, letters were daily received, announcing its arrival at
different places throughout the Province of Ontario. On the 8th of July, the caterpillars
appeared in an oat field at the Agricultural College, by the 11th, they were very numer-
ous, and reached their maximum on the 15th. From that date a perceptible decrease
was daily observed, so, that by the 18th, only a few remained. They began to pass into
the pupa stage on the 14th, and, the first moth was observed on 29th of July. Circulars
were then sent out, with a view to learn something of the distribution of the
army worm at this time ; the damage done by it ; the means employed to check its pro-
gress ; and the length of time the caterpillars continued. About 450 replies were
received from different townships, throughout the Province.

The accompanying map shows the distribution of this insect pest in Ontario during
1896.

The counties reported as infested are as follows :

Essex (5) ; Kent (8) ; Elgin (6) ; Norfolk (3) ; Haldimand (4) ; Welland (4) ; Lincoln
(1) ; Wentworth (1) ; Peel (1) ; York (3) ; Ontario (1) ; Durham (3) ; Northumberland
(1); Hastings (1) ; Lennox (1) ; Frontenac (2) ; Leeds (4) ; Dundas (1) ; Russel (1)
Oarleton(l); Renfrew (2) ; Parry Sound (1) ; Muskoka (5) ; Simcoe (6) ; Grey (6)
Bruce (5) ; Huron (5) ; Lambton (7) ; Middlesex (4) ; Oxford (5) ; Waterloo (2)
Wellington (5) ; Perth (3) ; Cardwellfl); Duflerin (3) ; Victoria (1); Peterboro (2)
Algoma (1) ; Manitoulin (2) ; 39 counties and 118 townships.

The counties written in italics are referred to by observers, as suffering considerable
loss. The figures after each county indicate the number of townships reported as infested.
In many places the damage was slight, as the worms were too late in arriving to do much
harm, owing to the advanced condition of the crops attacked. Early sowing is evidently
favorable to an escape from disastrous results by an invasion of this pest. Of the crops
attacked, oats suffered most ; they seem to be a very attractive food for this caterpillar.

From a count made of crops reported attacked, 58 per cent, were oats, 20 per cent,
corn, 16 per cent, wheat, and 5 per cent barley. Some observers report a loss of 50 per
cent, in oat-fields, while in most of the other cases the damage was comparatively slight.
There were a few cases reported in which almost the whole crop was destroyed In
one oalfield at the college 50 per cent, of the crop was destroyed. In this case
the worms were in all parts of the field before being discovered, and no measures
could be adopted to stop their ravages. In most cases the attack did not continue longer
than two weeks, in several, it lasted but a few days, and very seldom lasted longer than
three weeks.

Several worms are known as the " army worm," but the true one is that which has
appeared in so many parts of Ontario during the month of July, 1896. It seems also to
have been common in several parts of the United States about the same time.

A despatch in one of our daily papers, dated, Washington, July 16th, reads :
" Reports to the agricultuial department indicate great ravages by the army worm, in all
states from Maine to Wisconsin. The pests h«ve been particularly destructive in New
York, Massachusetts and Pennslyvania ; there is no doubt that the losses will foot up
into the millions." In New York State it appeared in 48 counties, and is reported, as
the worst invasion in the history of the state. They were, also, common in Ohio and
Illinois.

As grain crops were well advanced before its arrival, in many places of Ontario, the
damage done was much less than it might have been. The attack, though in many

60 Victoria.

Sessional Papers (No. 18

A. 1897

counties, was usually confined to small areas in each case, so that on the whole, the loss
was not great.

The army worm (figures 45 and 46) is not at all a rare insect, and, from time to
-time, appears in Canada and the Northern States. We find it referred to as far back as

Fie. 45. Eggs, larva, pupa, imago of
the army worm (Leucania unipuncta).

1743, 1861 is known as, " the army worm year," in the United States. During that
year it receivpd considerable attention and study. In 1869, it was quite common, also
in 1872 ; 1875 was a bad year, and in 1880 it attracted much attention. The years
1861, 1875, 18S0, are those in which the insect seems to have demanded most attention.

The moths are hatched from small, round white, eggs laid on wild, or cultivated
grasses, and sometimes on grain along the inner base of the blades, where they are doubled,
or, between the stalk and its surrounding sheath. The rankest tufts of grass seem to be
preferred, but, in some cases, the eggs are found on pieces of cornstalk, and they have
Oeen found upon spring and winter grain.

In one of the worst attacked oat fields, at the College, there were many old corn-
stalks from last year's crop ; these, likely, afforded a suitable piace for eggs, and this ex-
plains the sudden appearance of the caterpillars in all parts of it. This field was the
first attacked, and from it many of the catterpillars appeared to have come, in this they
were not confined to the edges, as was usually the case in the other fields. The eggs ap-
pear to be laid in the evening, or early night. They are deposited in rows, 15 to 20 in a
row, on the folded leaf, which serves to conceal them. One female may deposit from
•500 to 700 eggs, and seldom takes longer than two or three nights to do so.

60 Victoria. Sessional Papers (No. 18). A. 1897

The eggs hatch in about a week after being laid. The young caterpillars, in the first
stage, can drop by means of a thread, and move with a loop-like motion. At this time,
they are of a light greenish color, and thus resemble the plants on which they feed, and
escape the notice of their enemies. The larva passes through five moults, at intervals of
three or four days until it reaches the sixth stage, and is fully developed in about four
week?. The caterpillar is about one and a half inches in length, of a dark gray color,
with blackish stripes, and numerous white lines along the back. In many specimens ex-
amined by the writer, comparatively few were light colored, until about the close of the
attack, and then, the light ones were much more common. Some claim that the dark color
is due to exposure. Ihe length of time before complete development of the larva is
reached depends a great deal upon temperature, and may vary from 16 to 28 days.

The mid-summer brood usually takes a shorter time than that of the fall. During
the day they avoid the rays of the sun by hiding under clods, pieces of boards, chips, etc.,
and about 5 p. m. they emerge to feed.

In making observations about noon with Mr. Reavley near Marshville, we were sur-
prised that so few worms could be seen at that hour, in a field badly attacked.

But on turning over sods among the oats, we found them in great numbers. We
counted over 30 occupying a space no larger than the hand, and, in some parts, more
than 50 to the square foot.

In a small patch of late oats on the Reavley farm scarcely a blade was left. The
worms abandoned the ripening oats near by, and congregated upon the patch of late oats,
no doubt, because they were more succulent.

Every stalk had from one to five worms upon it, and many were eaten to within
three inches of the ground. They feed chiefly during the night, and sometimes in cloudy
weather. Where they are in great numbers, they make a peculiar sound, which can be
heard distinctly, while they are feeding, and cutting off the stalks and heads of grain.
Under ordinary conditions, they do not travel, but live much as many other species of
the cut worm family do (Noctuidae) to which they belong feeding by night, and hiding by
day. However when food becomes scarce, they then undertake to march for new feed-
ing grounds.

They stop at no obstacle, death only will make them halt. A piggery at the college
impeded their progress for some days. They never attempted to go around it, but in vain
tried to scale its walls, and kept constantly dropping, yet always ready to try the ascent
again.

From observations made, as to this rate of travel, while crossing the lane between
two fields they were seen to move two feet a minute (40 yards per hour.)

With us they usually appeared active from 4 o'clock p. m., and after that continued
to move in great numbers, in all directions, and not in a definite line of march. While
feeding, they devoured the leaves and then nipped off the head, which falling to the
ground was no longer touched. In attacking some bearded wheat they nibbled off the
awns, and only partially fed upon the grain. Oats, timothy, wheat, rye, and barley are
their favorite plants ; they also feed readily on corn, if young and tender ; but they
seem to have no inclination for any plants not in the order gramineae unless forced by
hunger. In a hay field, they will leave the clover and devour every plant of timothy.
Several of our fields had excellent crops of young clover ; these were left untouched, while
the oats and wheat were continually fed upon. In bringing some caterpillars from Humber-
stone, pea plants were put in the box with them for food, but they were scarcely touched
in two days.

The following are results reached during our observations regarding the plants upon
which they leed, oats, barley, wheat, and corn they readily devoured.

Clover. This was eaten very sparingly and was left if wheat or oats were intro-
duced into the boxes containing caterpillars. Clover was put in the boxes on Mon-
day, by Tuesday night it was hardly touched, but they began to feed upon it on Wednes-
day. They ate it, only when nothing more attractive was obtainable.

60 Victoria. -Sessional Papers (No. 18). A. 1897

Lucerne. This seemed less attractive and was not touched until Thursday. Clover,
beans and lucerne were put in the same box ; all were avoided at first, but, as hanger
increased, the beans were first eaten, then clover, and lucerne last. Beans in the box
were not touched till Wednesday.

Peas. They were not touched for two days. In a field sown with oats and pease,
the latter were not attacked, as lcng as the oats remained.

Turnips. These were left untouched for a day ; as soon as a leaf of corn was put in
the box, the turnips were at once deserted. A turnip field bordered one of the infested
oat fields ; the caterpillars in leaving the latter passed through the former without feed-
ing upon a single plant.

Potatoes, were left untouched in the boxes.

Mangels adjoining one of the invaded fields escaped damage, though caterpillars
were constantly passing over and among the plants. In the boxes they were slightly-
nibbled.

Beets remained untouched for three days.

Buckwheat was taken after a day's fast, when nothing else was presented ; but as
soon as corn was added they immediately left the buckwheat to feed upon it.

Carrots eseaped for a day, but in two days were fairly well eaten. They would not
touch carrots in the presence of grass or corn.

Cucumber vines were preferred to beans, and were almost as readily eaten as some
corn leaves.

Celery was continually avoided, and the worms began to devour one another before
they would feed upon it.

Maple leaves were avoided, bat some apple were sparingly fed upon, after two
day's fast.

Grape leaves were taken, when no other food was present.
Strawberry leaves remained untouched till the third day.
Currant leaves were avoided for three days and then eaten, but sparingly.
Canadian thistles remained untouched.

When no food was put in the boxes containing caterpillars, in 24 hours they be»an
to devour one another. Frequently in boxes containing unattractive food, heads were
found among the leaves, these no doubt belonged to bodies that had been devoured by the
survivors.

From these experiments, it would seem that the food of the Arnry worm is
largely restricted to the gramiaece, aud that th^y will no& feei up>u plants from the
leguminosoz and some other orders unless pressed by hunger. Consequently, there is
little fear of any other farm crop being attacked than oats, wheat, timothy, rye, barley
and corn.

Having become fully developei cUerpillars at the end of three or four weeks from
the time of being hatched, they pass into the ground, just below the surface or under
stones, clods, etc., and enter the pupa stage. In a field at the College manv pupa cases
were found in cracks in the soil.

This condition lasts two weeks, and then the perfect insect (imago) emerges from its
pupa case.

The moth is fawn-colored; with a small white spot near the centre of each front win".
The wings when spread measure one and a half inches across.

It conceals itself during the day and begins to fly towards night. Many could be
seen flying around the electric lights in Guelph about the second week in August. The
female has a more pointed abdomen than the male and her antennse are smoother and less
hairy, than those of the male.

4 EN. 49

\0 Victoria.

Sessional Papers (JNo. 18).

A. 1897

The moths feeding on flowers are more likely to be found near low ground, and hence
they appear to come from such places. There appear to be three generations represented
in a season or two broods in a year ; the first wintering as larvae, the second forming the
"Armies," and the third larvae derived from these after the imago has been developed ;
the last wintering as larvrc. The army worm usually winters in the larval form, but
sometimes as the moth.

In the vicinity of our fields at Guelph, where the caterpillars were so numerous, we
have as yet (Oct. 18th) failed to find any of the second brood.

The following stages (taken from Riley's report 1882) in the life history of an Army
worm gives a good idea of the length of time that elapses in passing from the egg to
imago. Eggs laid May 4th, hatched May 11th, 1st moult May 17th, 2nd moult May
20th, 3rd moult May 23rd, 4th moult May 26th, 5th moult May 29th : pupa June 2nd,
imago June 17th.

At the College the first caterpillars were observed on the 8th of July ; on the 9th
there was a preceptible increase, 12th a marked increase; 13th large numbers; 14th,
15th still very numerous ; on the 16th a perceptible decrease; 17th the decrease quite
marked; 18th, 19th comparatively few; 20th only a few stragglers could be seen, and,
most of these, were light colored. Towards the close of the attack, a bacterial disease
seemed to destroy some of them. It is a matter of surprise to many how these caterpillars
appear and disappear so suddenly, but a little reflection upon their life history explains
the mystery.

Hidden in the grass by day, and feeding at night, they escape observation. If one
or more dry seasons come, they multiply rapidly. Large numbers winter in the larval
condition, and during the following spring moths appear and lay many eggs, which hatch
and give rise to innumerable caterpillars which from a scarcity of food are forced to "march"
and thus become suddenly conspicuous. These develop, pass into the ground to enter the
pupa stage, and thus disappear suddenly.

Dry weather seems favourable for their development. Consequently a dry season,
followed by a mild winter, and a dry summer, as in 1895, and 1896, supplied conditions
very suitable for increase of the army worm in many parts of Ontario.

Having referred to the distribution, and life history of this insect, and some of our
investigations in connection with it, we may now direct attention to some of the means
by which it is, and may be prevented from being a source of alarm.

Natural remedies. The army worm has many enemies ; nearly all insectivorous
birds relish it as a sweet morsel, and are ready to feed upon it the moment it becomes
conspicuous. In Guelph, this season, the English sparrows congregated in great num-
bers, where the caterpillars were numerous, and fed voraciously upon them. In some
part's of the United States the bobolink is called the army worm bird.

Fig. 47.
Tiger Beetle.

Fig. 48.
(Calosoma calidum.)
[After Riley.]

Fig. 49.
Ground beetle (Har-
palus cat ioinosus )
[After Riley.]

Fig. 50.
Nemoraea leucaniac.

The ground beetles, Calosoma calidum, fig 48, and Harpalics calignosus, fig 49, es-
pecially the former, were very numerous in the infested fields. Tiger beetles (Cincin-

60 Victoria. Sessional Papers (No. 18). A. 1897

delidce) ^g 47, also prey upon them. But, probably, one of the greatest insect friends
to assist in destroying the army worm is the red tailed tachina fly (Nemorcea leucanice) fig.
50. In the infested fields of Waintieet near Marshville, the writer found many of the
caterpillars, bearing the eggs of this insect upon them. In some cases, several eggs upon
a caterpillar, and the flies themselves buzzing around. At the college we seldom saw
more than a single egg upon a caterpillar and this was usually near the head, in a posi-
tion not easily reached by the worm to tear it off. We succeeded in developing quite a
number of the flies. Shortly after the egg is deposited it hatches, and the small white
grub bores into the worm (host) and feeds upon it, developing at the expense of the host's
life. At first, none of the minute white eggs of the fly could be seen, though many
caterpillars were examined, but in a few days, some were observed which indicated that
a benefactor had arrived. This beneficial insect resembles a large house fly, but has a
red tip at the end of the body. The first one appeared in our breeding cages Aug. 4th ;
the first army worm moth July 29th. Some observers have seen the yellow-tailed tachina
fly {Tachina Jiavicauda) preying upon the army worm.

While developing the caterpillars we succeeded in securing several specimens of
Ichneumon leucanice, another parasite, and one of Ophion purgatus.

Altogether, investigators have found some twenty diffeient species of insects that
attack and assist greatly in destroying the army worm.

It will thus be seen that the moment these insects emerge from their hiding places
in grass fields, they are pursued by a host of relentless foes in the form of birds, pre-
daceous beetles and parasitic flies.

Artificial remedies. 1. As this insect breeds largely in rank grass, such as is seen
bordering swamps, it is well, where practicable, to burn such in the fall or spring. Clean
cultivation, and the keeping of fence corners, etc., clean, should be followed, as far as
possible.

2. Where the worm has appeared its progress may be stopped by plowing a furrow
with its perpendicular side nexc the field to be protected, or a ditch may be dug in the
same position. Holes dug at intervals of ten to fifteen feet, in the furrow or ditch will
be useful in catching the worms, failing to climb the sides, and wandering aimlessly
along the furrow. The worms collected in the furrow or ditch may be des royed as fol-
lows : (a) Plowing a furrow, so as to bury them ; (b) Sprinkling coal oil upon them ; (c)
Scattering straw over them and firing it ; (d) Dragging a heavy pole along the ditch.

3. Where Paris green may be safely used a strong mixture (one pound to seventy-
five gallons water) sprayed upon the plants likely to be first attacked will be effective.
Windrows of green oats sprinkled in this way in the line of march will destroy myriads
as they feed upon their favorite food. At the College immense numbers were destroyed
in this way in a short time. By actual count made by the writer July 18th, 2,560 dead
worms lay on a single square foot beneath the windrows.

4. Sometimes, conditions are such, that great numbers may be crushed under a
roller.

5. Windrows of straw sometimes afford a place of concealment for the worms, and
may be fired so as to destroy many beneath them.

6. Some recommend spraying several times a day with kerosene emulsion, a strip of
ground over which the insects are passing.

Frequent reference has been made in newspapers to the use of salt or lime as an
effectual barrier to their progress. We experimented with both, and found that iu each
case the worms moved over and through the lime and salt, apparently without the least
difficulty.

60 Victoria.

Sessional Papers (No. 3 8).

A. 1897

Tussock Moth.
Orgyia leucostigma.

The Tussock moth is another insect pest which has attracted considerable attention
during July, 1896. Though not widespread in its attack, it has occupied considerable
space in the newspapers.

Its ravages have been largely confined to the defoliation of shade trees in the city
of Toronto, and hence, appearing at a place where important daily papers are published,
it received much notice.

Although in Toronto this caterpillar confined itself largely to an attack upon the horse-
chestnut trees, yet it feeds upon the foliage of other trees. It has been found doing much
injury to the elm and apple, and also feeding upon the plum, pear, maple, oak, walnut,
butternut, locust and spruce. Few, if any trees, are exempt from its attack. It mide
its appearance in Toronto about July 1st, and remained for about three weeks, during
which time it defoliated many of the horse- shestnut trees on Jarvis street. College avenue
and in some other parts of the city. The writer visited the city July 27tb, and had an
opportunity to investigate its ravages.

This insect is readily identified in all its stages — egg, larva, pupa and imago.

Fig. 51.

Fig. 52.

Fig. 53.

Fig. 54.

Orgyia leucostigma. a Adult female on cocoon. 6 Young larva, c Female
pupa, d Male pupa, c Adult male (after Riley).

The eggs appear in masses (400-700) covered with a froth-like substance, that dries
and hardens upon them, and serves to protect them from injury by the weather (rain),
predaceous insects, and even birds. This covering is very white, and thus renders the

Fig. 55. O. leucostigma, full-grown larva (after Riley).

egg masses quite conspicuous at a considerable distance wher<} they are deposited. These
masses may be found on the trunk of the trees, in crevices of the bark, on the larger
limbs, or in sheltered spots, such as fence boards and on bunches of dead leaves hanging
upon the tree. In Toronto, the trunks of the horse-chestnut trees attacked presented in
some cases quite a spotted appearance, from the innumerable white masses of eggs and
cocoons attached to the bark.

As soon as the eggs hatch, tiny caterpillars (fig. 5 1 , b) make their appearance (usually
about June), and, as development proceeds, they pass through a series of molts, three — (one

60 Victoria. Sessional Papers (No. 18). A. 1897

a week). After the third, the larva (fig. 55) presents all the striking characters which make
it so readily identified. The head, and the spots on the 9th and 10th segments area
bright red color ; the back is black, with yellow lines along the sides ; the body is sparsely
covered with long, pale yellow hairs, giving the caterpillars a yellowish appearance. Four
cream colored dense tufts of hair form a row upon the back of the 4th, 5th, 6th and 7th
segments ; while from each side of the head a long black tuft extends forward, and a single
one projects backward from the posterior end of the body.

The young caterpillars soon after hatching scatter over the trees, feeding upon the
leaves ; when disturbed, they drop by a silken thread to the ground, wander about, many
ascending the tree again.

Having reached full development, which takes about six weeks, during which
they have reached a little over an inch in length, they enter the pupa stage (figs. 52
and 53), which lasts less than two weeks. The cocoon of the male is whitish, or yellowish,
and very thin ; while that of the female is much larger, of a gray color, and firmer
texture. The male chrysalis is brownish, and shows rudimentary wings ; the female is
much larger, and shows no wing sheaths.

The cocoons may be found in crevices of the bark on the trunk, and large limbs, or in
sheltered spots near where the caterpillars have been feeding. In Toronto the trunks of
the trees were in some cases almost covered with them, and very many could be found
beneath the window sills and the top boards of fences.

In about a week the imago appears. The male moth (fig. 54) is winged, and measures
about \\ inches across the expanded wings : has feathery antenna? and very hairy front
legs. The general color is ash-grey ; the front wings are crossed by heavy bands of darker
shade, with two black markings on the outer edge, near the tip, and a white spot on the
inner edge, also near the tip. The writer succeeded in getting very few of the males, but
numerous females.

The female (fig. 51) is wingless, of a pale gray color ; short antennre, not feathered.
She is scarcely able to walk. Soon after emerging from the cocoon she begins to lay her eggs
upon the old cocoon, and covers them with a frothy substance ; as soon as this is done her
life work ends, she drops exhausted and dies. The winter is usually spent in the egg
stage, when clusters of them may be seen upon the trees.

Much depends on the season whether there will be one or two broods (a brood
occupies about two months in completing its development).

Natural remedies. — Very few birds care to swallow this hairy caterpillar ; the only
ones that seem to feed upon it are the robin, Baltimore oriole, and the yellow-billed
cuckoo. Some bugs {Prionidus cristalus) occasionally attack it. A large number of
parasites follow in its trail, and do good work in checking its increase.

A great many ichneumons ( Pimpla inquisitor) developed among the cocoons brought
from Toronto for further examination.

Two Tachina flies also were developed in the cages. They resembled those of the
army worm, but were smaller,

Artificial remedies. — 1. Spraying with Paris green mixture (1 lb. in 150-200 gallons
of water) will destroy the caterpillars feeding upon the leaves. If there is any danger
of injuring the foliage, 1 lb. to 160 gallons of water, to which is added 1 lb. of quicklime,
may be used.

2. Gather the eggs in winter, as they are very conspicuous at that time, and may be
readily destroyed.

3. Bands of adhesive material may be painted around the trunk. These will pre-
vent the caterpillars ascending the tree.

This caterpillar, though capable of doing much injury, is not considered to be a
difficult one to control. Spraying as above is very effective, and this followed by collect-
ing and destroying egg masses when the leaves have falhn, cannot fail to be successful.

60 Victoria. Sessional Papers (No. 18). A. 1897

In the case of the attack at Toronto, active measures were not adopted until the cater-
pillars had almost completed development, and were about to enter the pupa condition.

Energetic efforts were then put forth to destroy the innumerable cocoons that were
soon visible. No doubt thousands of egg masses were destroyed upon the trunks of the
trees, in the work of rubbing the bark with a coarse brush. At first a band of adhesive
material was painted upon the trunks, and thus many caterpillars were prevented reascend-
ing the tree, but as soon as cocoons were discovered, this method was abandoned and that
of destroying the cocoons followed. It will be well for those interested to be on the watch
the coming season, and if caterpillars appear, at once resort to spraying. During the
winter all egg masses should be destroyed as far as possible.

Dr. Bethune thought that the Society should be congratulated upon being favoured
with so valuable a paper as that to which they had just listened. There could hardly
have been presented a more complete life-history of these two species of injurious insects
and he was sure that its publication in the Annual Report would prove most useful to
a large number of readers. He then proceeded to give his experience of the army- worm
this year. (See his paper, Notes on Insects of the year 1896, page 55). At the recent
meeting of the American Association of Economic Entomologists held in Buffalo, N. Y.,
in August last, at which he and Dr. Fletcher had the honor of representing the Society,
the army worm formed one of the most conspicuous features among the reports on the
season given by many of the members present. Dr. Lintner, State Entomologist of New
York, reported its occurrence in forty-eight out of the sixty counties in the state, and
considered it the worst insect attack in his experience. Mr. Kirkland stated that it had
been very abundant and destructive in Massachussetts, especially to cranberry plants ; he
estimated the damage done in that state alone at $250,000 at least. In New Jersey,
Prof. J. B. Smith had found it numerous in isolated fields, but did not consider that very
much damage had been done. Mr. Johnson reported that it was very destructive in
Illinois, but its numbers were materially reduced in June, by a fungous or bacterial
disease which spread rapidly among them. Prof. Duggar had observed the same thing
in Minnesota and considered that the disease was similar to the febrine of silkworms.
Prof. Webster considered that the chinch-bug was the worst insect of the year in Ohio,
but the army-worm came second, and was very abundant and destructive. From all this
testimony it was evident that the army-worm was wide spread throughout the states
adjacent to Ontario ; he did not, however, think that we need dread a very serious out-
break next year, as experience taught us that natural enemies so reduced their numbers
as to make their ravages insignificant in the year following one of great abundance,
nevertheless it would be well to instruct the farmers that their ground should be well
cleaned up, and plowed up as far as possible in the fall in order to destroy the hibernat-
ing insects.

The Rev. T. W. Fyles regarded Prof. Panton's paper as a very valuable one to the
community, and was personally grateful for the information it contained. He came
from England to Canada in 1861, which was an army-worm year, and while visiting a
friend at Cote des Neiges took a walk into the country. On his way he noticed a high
wall around the college grounds on which was a broad black stripe of tar about three
feet from the ground. This struck him as very remarkable, and on asking passers by
what it was for, he could get no information. Subsequently he learnt that it was
intended as a barrier to keep out the army-worm, and no doubt it proved a very effective
check. He thought that a roller might be used with great advantage when the worms
were crossing a hard surface, such as a road or lane. The tussock moth he had not found
in Quebec until three years ago, when it became very abundant and the willow-trees were
covered with the caterpillars. Another closely allied species, Orgyia nova had always
been oommon in that province.

Mr. Dearness, the President, discussed the question of the migration of the army-
worm from marshy lands in dry seasons and mentioned some instances in confirmation of
this view.

60 Victoria. Sessional Papers (No 18). A. 1897

Mr. F. F. 'jyman tl en read a, paper on " The preparatory stages of Erebia epipsodea,
Butler." ( "ee Canadian j'ntomoogist, volume xxviii, November, 1896, pages 274-278.)

Mr. Lyman also presented a paper on some remarkable aberrations in Colias
philodice and Vanessa antiopa, and exhibited the singular specimens referred to. Those
of the former species were taken by Mr. Dwight Brainerd, of Montreal, at Edgartown,
Mass., in August last. (See Canadian Entomologist, volume xxviii, December, 1896, pages
505-6.) ; the suffused black specimen of V. antiopa was captured in British Columbia.

Election of Officers.
The following gentlemen were elected officers for the ensuing year : (See page 2.)

AFTERNOON SESSION.

The meeting was called to order by the President, Mr. J. W. Dearness, at 2.30 o'clock
p.m. The following paper was then read by Dr. Bethune :

NOTES ON INSECTS OF THE YEAR 1896.

By Rev. C. J. S. Bethune, Port Hope.

The Army Worm.

The season of 1896 is chiefly remarkable, from an entomological point cf view, for
the outbreak of the army-worm in this Province of Ontario. The insect, in its winged
state at any rate, has long been familiar to every collector and is every year more or less
abundant. "We have all read accounts from time to time of its ravages in various parts
of the United States, but hitherto we have been free from any serious invasions in this
country. As this year's outbreak is being fully discussed by others, I shall merely
mention what has come under my own observation.

On the 17th of July I received the following note from the Rev. Stearne Tighe of
Emerald, Amherst Island : " I send you to-day by mail, specimens of a grub that is
destroying all grain, etc , on this Island. What is it 1 Is there any way of destroying
it, or arresting its ravages? This Island contains 15,000 square acres, and is at its
nearest point two miles from the mainland." I at once recognized the specimens to be
the notorious " army-worm " (Leucania unipunctata), which had already been reported in
the newspapers as having appeared in injurious numbers in various parts of the province.
I immediately wrote to Mr. Tighe and informed him of the usual remedies, namely,
plowing a deep furrow to stop the onward march of the " army," if it were moving on
from field to field, and destroying the caterpillars thus collected by burning with straw
spread along the furrow or dragging a log of wood through it ; or, if the worms were
congregated in a field of grain, treating them with Paris green in order to prevent their
going further. The specimens sent to me proved to be badly infested with maggots, the
larvse of a Tachina fly, and only one in consequence succeeded in reaching the chrysalis
state, the rest being destroyed by their parasites. If the same proportion of worms were
attacked in the fields of Amherst Isiand, there is not much danger of a repetition of the
outbreak next year.

A few days later in the month, specimens of the same " army- worm " were brought
to me from a field of grain adjoining my own garden at Port Hope. They were then
fully grown and had done a great deal of damage by gnawing the soft grain in the wheat-
ears. The farmer, whose crop was thus injured, informed me that the worms had crossed
the road in the form of an " army " on a Sunday afternoon (where they had come from
no one had observed) and at once proceeded to scatter over the wheat field and climb up

60 Victoria.

Sessional Papers (No. 18P-

A. 1897

the stalks to the ears. Fortunately the grain was rapidly ripening and soon became too
hard for the jaws of the caterpillar and the loss was not so serious as might have been
anticipated.

About the first of August the moths began to appear and for a couple of weeks they
swarmed in countless myraids. Some Tartarean honey-suckle bushes in my garden were
laden with ripened berries ; these attracted the moths to such an extent thit the twigs
were covered with them towards evening and during the night. On being disturbed by
shaking the bushes, they would fly out in clouds. The moth has always been familiar to
us, and is often taken by collectors when " sugaring" in the summer, but I never before
saw it in such abundance.

On writing to Mr. Tighe about this time, recommending the destruction of the moths,
which could be attracted by sugar or light, and enclosing specimens in order that there
might be no difficulty in identifying them, he replied that the worms had disappeared
shortly after his previous communication and no further damage had been done by them.
They had, of course, completed their larval period and had gone into the ground to trans-
form into chrysalids, large numbers of them then dying from the internal ravages of
parasites.

In addition to the good work of the Tachina flies, which resemble the ordinary house-
fly and appeared in swarms over infested fields, the worms were attacked by several
species of predaceous insects, and were also devoured in large numbers by the English
sparrow, which in some localities visited the army-worm districts in great flocks.

The Tussock-worm.

Another insect which attracted much attention this summer and brought out many
articles and letters in the newspapers, was the Tussock-worm (Qrgyia leucostigma), which
defoliated many shade trees in the streets of Toronto. As it has been fully dealt with
already by Prof. Panton in his valuable and interesting address, I need not go over the
same ground again. During my occasional visits to Toronto, I have noticed this insect
for several years past and have drawn the attention of friends to its injurious work on
their shade trees. It ought not to be a difficult insect to control as it cannot spread with
any great rapidity owing to the fact that the female is wingless and can only crawl a
short distance. The cocoons are usually so conspicuous in the autumn after the leaves
have fallen and during the winter, that boys could be employed to scrape them off and
destroy them. A tree once cleared will remain for a long time free from any further
attack. In Port Hope the insect is common enough, but has never been so abundant as
to cause any appreciable injury.

The Black Potato Beetle.

At the end of June I received from the Editor of the Mattawa Tribune, some speci-
mens of a beetle that was attacking the
potato plant in myriads in the neighbor-
hood of Mattawa, Ont. They proved to
be the black blistering beetle (Macrobasis
unicolor, Kirby), a species that belongs to
to the same family, Meloida?, as the
" Spanish-flies," which are used for blis-
tering purposes by the medical profession,
and that possesses the same vesicating
properties. The insect (Fig. 56.) is long
and slender, about half an inch in length,
ack in colour and covered with fine whitish hairs which give it an ashen appearance ;
these hairs are easily rubbed oft* and leave tho insect quite black. It is a northern species
and is much more commonly found in the upper Ottawa region and on Manitoulin Island
than in Southern Ontario. In the neighborhood of Montreal it has been very abundant

60 Victoria.

Sessional Papers (No. L8).

A. 1897

on Windsor, or English broad beans, and caused much damage to these plants in some
gardens. While at times very destructive to these plants and to potatoes, it is unlike
most injurious insects in possessing one good habit at least, and that is its practice of
feeding upon the larva? of the Colorado potato beetle. The question may therefore arise
as to whether it does more good than harm. If the evidence should be adverse, then it
may be dealt with precisely as its prey, and the " two birds be killed with one stone " by
an aplication of Paris green in the usual manner. As far as I know, the black blistering
beetle has only one brood in the year, and therefore only attacks the food-plant for a
limited period, whereas the Colorado beetle has a succession of broods throughout the
season, and never ceases its depredations from the time when the plants first appear
above the soil in spring, till they are ready to be dug in the autumn.

Miscellaneous.

For some ten years or so the apple-tree tent-caterpillar (Clisiocampa America a a,
Harris) (Fig. 57) has not been seen in the neighborhood of Port Hope, but this year it
has put in an appearance again and I have observed a few of the moths. In Peter-
borough and about Toronto it has been quite

numerous and destructive. Formerly it was
one of the worst pests of the fruit grower
that we had, and its webs were to be seen
in spring and early summer on apple, pear,
plum and cherry trees, and especially upon
the wild varieties of the two latter. One
spring, however, they were practically ex-
terminated. The tiny caterpillars emerged
from the eggs, which are laid in "bracelets"
(Fig. 57, c) around twigs of the affected tree,
at the same time as the leaf buds first opened
and at once began to devDur them A few
days later there came a severe frost which
was too much for the tender little worms
and they were all killed, giving us an immu-
nity from the pest for a number of years.
Now that they have begun to appear again,
it will be well for fruit growers to be on the
look out next spring and to destroy every
" tent " with its inmates as soon as it is
discovered.

Grasshoppers, which were very numerous
and did a great deal of damage to pastures,
and hay and oat crops, during the two pre-
ceding years, were this season remarkably
few in numbers and caused no appreciable
injury.

Various species of plant-lice (Aphis) were excessively abundant and injurious to
plants of all kinds during the summer ; the long continued hot and dry weather being
very favorable to their increase. Even such weeds as the Lamb's-quarter were covered
with them and many cultivated flowers in gardens suffered severely.

The Cigar case bearer (Coleophora F V etcher e^a) was found in June upon some neglected
apple trees on the edge of a field near Port Hope. This pest which has been a serious
one in some localities during the last few years, is evidently spreading in Ontario and
should be carefully looked for in spring and early summer. A full account of the insect
and the best modes of dealing with it is given in the report for 1895 of Dr. James
Fletcher, the Dominion Entomologist and Botanist.

Fig. 57.

60 Victoria. Sessional Papers (No. 18). A. 1897

The Fall Web- Worm (Hyphantria texfor), (Fig. 8) which has been for many years
excessively abundant on ash, elm and many fruit trees, has this year been quite scarce
about Port Hope, but in the neighborhood of London, — as our president Mr. Dearness
relates — it has been conspicuously prevalent and many tree have been covered with
immense webs. How to account for these remarkable changes in the numbers of injurious
insects from scarcity or abundance in one year to the reverse in the next is one of those
puzzles which may well employ the attention of the thoughtful entomologist. Sudden
changes of temperature as wehave seen in the case of the apple-tree tent caterpillar, very hot
and very dry weather, an unusally wet and cold season, violent storms, all these no doubt
have great influence in reducing the numbers or favoring the increase of some species of
insects, and in addition, — perhaps most of all — the increase of the parasites that prey
upon the noxious species, and the spread of infectious diseat-es are great factors in the
problem. It can only be solved by patient daily observations of a particular species
carried on from year to year by more than one investigator. This is a field of work open
to all and one that may result in the acquisition of a knowledge that will be of very
great scientific and practical value.

Dr. Eethune also referred to the large number of rare butterflies that had been
captured this year and gave a list of their names, with localities and dates. He then
read a paper by Prof. Webster, of Wooster, Ohio, who was unable to be present, on
" Warning colors, protective mimicry and protective coloration."

It was then moved by W. E. Saunders, and seconded by J. A. Baikwill, that " The
Entomological Society now in Session at its annual meeting, having learnt of the sympa-
thetic statement of its work and aims made by the Hon. John Dryden, Minister of
Agriculture, at the time when the grant to the Society was under the consideration of
the Committee of the Ontario Legislature, desires the Secretary to convey to the Honor-
able Minister its sincere appreciation of his kind interest." — Carried.

Moved oy J. A. Baikwill, seconded by W. E. Saunders, that the Secretary be
requested to cornnir iL-ate with the Board of the Western Fair Association, requesting
them to continue to offer encouragement to the Schools to make exhibits of the life-history
of insects, and that their influence be used on the Fair Boards to encourage similar
exhibits. — Carried.

Moved by D. Arnott, seconded by W. E. Saunders, that Messrs. Rennie, Baikwill
and the President, be appointed a committee to meet the Board of the Young Men's
Christian Association and endeavor to make satisfactory arrangements with regard to
the renting of a icom for the Society, and the approaches thereto. — Carried.

The meeting then adjourned, after having spent much enjoyable time during the
sessions on both days in exhibiting rare captures, examining the books and specimens
of the Society, and comparing notes on many interesting entomological subjects.

INSECT INJURIES TO ONTARIO CROPS IN 1896.

By James Fletcher, Dominion Entomologist, Ottawa.

There is never a season when serious loss does not occur in some part of Canada
from the attacks of our numerous insect enemies. There is, however, during a succession
of years great fluctuation in the amount of insect presence in any one locality. New
pests develop or old ones reappear after a period of absence, and then again sometimes
suddenly disappear. Day by day additions are being made to the mass of accumulated
knowledge by the use of which the injuries of insects can be prevented. The importance

60 Victoria. Sessional Papers (No. 18) A. 1897

of the study of Practical or Economic Eutomology is now widely recognized by all the
civilized nations of the world. This confidence in a branch of science not taken up by
many investigators is undoubtedly due to the fact that those concerned have found by
experience that they are able to receive useful advice from those who have made a
special study of the lives of insects, by which they are enabled to save a larger propor-
tion of their crops than would otherwise be the case, and thus increase their incomes.

It requires many years of close study and constant observation before one can
become familar with all the different attacks by insects which may demand the attention
of a farmer or gardener even in a single season : but the general principles upon which
remedies are applied can soon bs learnt, so as to prevent foolish mistakes. A fact
which mu?t never be forgotten is that all insects have their mouth parts formed after
one or other of tivo plans only. In one class, solid food is eaten by means of jaws, with
which it is bitten oS from the object attacked ; in the other class, liquid food, such as
the sap of plant3 or the blood of animals, is sucked by means of a hollow tube-like beak.
It is most necessary to remember these elementary facts, because in accordance with
them all active remedies are devised. For biting insects, some poisonous material is
placed on their food, so that when this food is eaten by the insects they may be des-
troyed. For sucking insects, this method would be useless, because, having no jaws,
they can feed only on liquids, for which they have to sink their sharp beak like feeding
tubes beneath the surface of the object' attacked. For this class of insects, substances
which will kill by simply coming in contact with their bodies must be used.

Farm crops in Ontario during the past year have not suffered from any new pests,
but there has been as usual considerable loss, which might have been prevented, had the
attacks been promptly reported and the proper remedial measures adopted. The three
most striking infestations of the season were grasshoppers, army-worm and a local out-
break or rather increased abundance of the Tussock moth in Toronto. Under the head-
ings of the different classes of crops, attention is called here to those which have been
most frequently complained of.

Cereals. The wheat crop of the Province has been little affected by insects, and
although different kinds have been mentioned by several correspondents, there has been
no serious outbreak. The Wheat-stem Maggot (Meromyza Americana, Fitch), was con-
spicuously less abundant and the American frit-fly (Oscinis variabilis, Loew.) was not
only not mentioned, but it wa3 impossible to obtain a single specimen for examination
even in localities which were badly infested in 1890

Grasshoppers were stated to be the cause of some injury to wheat, but the crop3
most injured by these insects were oats and hay. It is well to make special mention of the
Hessian fly (Cecidomyia destrvctor, Say), fig. 58,
which has been present in several places, and farm-
ers must be prepared next year, if its injuries in-
crease, to adopt the well known remedies of
sowing their fall wheat later (about the third
week in September) and burning carefully all
screenings and dust from threshing machines.
The Wheat Midge (Diplosis tritici, Kirby),fig. 59,
which has been heard little of for the past six
or seven years, again put in an appearance in
one or two localities. This, also, will be largely
controlled by the systematic burning of the rubbish from threshing machines.

Oats have, perhaps, suffered from insects more than any other of the small grains
The Grain Aphis (Siphonophora avenas, Fab.) was unusually abundant in some places. Oats
were also among the crops mentioned by several who wrote concerning the army-worm
(Leucania unipuncta, Haw.) One of the most notable outbreaks of the year 1896 was by the

60 Victoria.

Sessional Papers (No. 18).

A. 1897

Fig. 59.

caterpillars of this insect. There was hardly a county in the Province where it was not
reported either as a caterpilar attacking crops or as a moth which had drawn attention

by its excessive numbers. This pest has been treated at
length by Prof. Panton in the present report, so need not
be mentioned further here, except to draw the attention of
those interested to the excellent bulletin lately issued by
Prof. Clarence M. Weed of the New Hampshire Agricul-
tural Experiment Station. It is interesting to learn from
this bulletin that in 1770 in the celebrated occurrence of
the army worm in New Hampshire, the same remedies
which we most rely on to-day, namely, trenching around
fields infested and destroying the caterpillars in pits dug at
intervals in the trenches were practised by the farmers of
that State. As is almost invariably the case, the super-
abundance of the army-worm this year was much reduced
by the natural enemies which always prey upon this species.

At the late meeting of the Association of Economic
Entomologists held at Buffalo, N.Y., Dr. J. B. Smith stated
that the army-worm had appeared in New Jersey in some numbers, but only in isolated
localities. In Canada, in almost every instance where invasions of this insect have been
recorded, the injury has been done by a brood winch appears in the larval form during
the month of July and in the beginning of August ; but Dr. Smith stated that it was not
always the same brood which did the damage in New Jersey The first brood seemed to
be the injurious one in a southern county of the State, reports having been received as
early as May. At other localities in the State injury was noted in July and as late as
early in August. This is practically the same as is the case in some of our northern
counties of Ontario The most interesting record, however, is given by Mr. A. H. Kirk-
land, of the Massachusetts Gypsy Moth Commission, who stated that "the army-worm
had been seriously injurious in many parts of Massachusetts and had damaged a large
portion of the cranberry crop. He writes Sept. 3 that at Hingham, Mass, a third brood
of army-worms was then threatening to be as destructive as any that preceded it. He
found them at that time of all stages from quite young to nearly mature." (Entomological
News, VII, 1896, p. 310.)

Fodder crops. Early in the season grasshoppers of the three common species, the Red-
legged locust, fig. 60, the Two-striped locust, and the Lesser Migratory locust, were noticed
to be remarkably abundant throughout Ontario and Quebec and in parts of Nova Scotia.
These species are always somewhat prevalent, but great anxiety was felt in June last
when their ravages were seen in pastures and hay fields. Clover was badly eaten in
some districts early in the month and also wheat, oats and barley. Later in the summer
corn, beans, turnips, and even hops were attacked. There was every appearance in
July that the losses would even exceed those of 1895, but early in August it was
clear that for some reason the grasshoppers were much less numerous than they had
been. Several correspondents made the same report, and a few of them observed
that parasites were waging an effective warfare against
the locust tribes. Doubtless the sudden disappearance of
these pests was due to the great increase of four of their
natural enemies. One of these is a fungous disease (Empusa
grylli [Fresenius] Nowakowski), which causes its victims to
crawl up to the tops of stalks of grasses and other plants,
where, grasping the stem firmly with their legs they die

and their bodies become rapidly filled with a dry, mealy substance, which is
myriads of the spores of the parasitic fungus. The body of the locust soon dries up and
the spores are distributed by the wind, each mummified carcass thus becoming a source of
infection to all other locusts which come near it. In addition to the above fungus three
other parasites — insects — were unusually abundant. One of these was a Tachina fly, fig 61,
which was describ3d as following the locusts closely and darting down, laying its white

/>Vj.

really

60 Victoria. Sessional Papers (No. 18 ). A. 1897

eggs on their bodies. From these eggs in a short time hatch white maggots which feed
inside the bodies of their hosts until full grown, when they force their way out and, falling
to the ground, which they enter a short distance, they pupate, and change to flies either
the same autumn or the next spring. Prof. Riley describes graphically the operation
of egg-laying by one of these Tachina flies, and much the same thing was observed by
Mr. J. E. Richardson of Princeton, Out., last July. Prof. Riley says: "The slow-
flying locusts are attacked while flying, and it is quite amusing* to watcb the frantic

efforts which one of them haunted by a Tachina fly, will

make to evade its enemy. The fly buzzes around waiting

her opportunity, and, when the locust jumps or flie?, darts

at it and attempts to attach her egg under the wing or on

the neck. The attempt frequently fails, but she perseveres

until she usually accomplishes her object. With those locusts

which fly readily, she has even greater difficulty ; but, though

the locust tacks suddenly in all directions in its efforts to

avoid her, she circles close around it and generally succeeds

in accomplishing her purpose, either while the locust is yet

on the wing, or, more often, just as it alights from a flight

FlS- 61- or a hop." Locusts infested with these parasites are more

languid than they otherwise would be ; yet they seldom die until their unwelcome guests

leave them of their own accord.

Probably the most efficient worker in keeping down the undue increase of grass-
hoppers is the Locust Mite (Trombidium locustarum, Riley), and it has been extremely
prevalent and very often observed during the past summer. As it is seen attached to
grasshoppers, generally at the base of the wings, it bears little resemblance to an insect
and few recognize it as such the first time they examine it. The bright red swollen
bag-like bodies are really the larval form of the Locust Mite, and are possessed of six
weak legs, as may be discovered by examining them closely. (See figs. 62 and 63, opp. page
64). The mouth parts are very poorly developed, and, when once the mites have attached
themselves to their host by means of their beak-like mouths, they remain unmoved, living
on its blood until full grown. By these little parasites vast numbers of locusts are de-
stroyed. When ready to assume the pupal condition, they detach themselves, and, falling
to the ground, crawl under some shelter to complete their transformations Gradually
swelling and changing their form slightly, the mites pass through the pupai stage inside
the larval skin ; new legs, mouths and other organs, of a different nature to those possessed
by the larvae, are formed under the old skin, and finally this latter bursts and releases a
creature very different from and much more active than the larval form. It has now eight
legs and is a true Trombidium. The perfect mites are very conspicuous and draw attention
by their velvety, bright scarlet bodies ; they are frequently spoken of as " Scarlet Spiders "
when sent in for identification. In this stage they are equally useful allies to the farmer
as in the larval form, for while they do not attack the full grown locusts, they seek out their
eggs in the ground and destroy large numbers of them. They pass the winter in the
mature form and are frequently seen crawling over the ground in spring.

In May the female lays a mass of between 300 and 400 small, round, orange eggs in a
cavity an inch or two beneath the surface of the ground. The young, as stated above,
have six legs only and are at first exceedingly minute but very active. They crawl about
until they find a locust, to which they attach themselves, mostly at the base or along the
principal veins of the wings. Here they swell by degrees until their legs become almost
invisible, and this is the time they are most of cen noticed There has been considerable
confusion as to what is the proper name of this mite. In the first place, it was not known,
until Prof Riley in 1877 worked out the life history of this species, that the bag-like
bodies with six legs only, which were so often found attached to locusts, and which were
classified under an entirely different genus, Atoma ( = A stoma) of Latreille, were merely the
immature condition of the little red mites with eight legs which were found devouring the
eggs of locusts in the ground, and when this fact was discovered there was still room for con-

* The locust might well say here, " It's fun for you but death to me."

60 Victoria. Sessional Papers (No. 18). A. 1897

fusion as to whether it should be called by the specific name first given to the larva when
named Atoma gryllaria by Dr. Le Baron in 1872, or by the name of the perfect insect
described in lull by Dr. Riley 8 \ r.s true nature had been found out.

In Murray's Aplera, without date but bound up with Official British Museum Ad-
vertisements dated October, 1876, and presumably issued in that year, this mite is treated
of under the head of Trombidium gryllarium ; but, in Mr. Samuel Henshaw's Biblio-
graphy of American Economic Entomology, 1890, — a most valuable and carefully prepared
work, which will probably be accepted as authoritative by all Economic Entomologists —
A8toma gryllarium is made to equal Trombidium locustarum, and it is, therefore, well (e
us to adopt the latter name and to drop altogether the name Atoma or Astoma gryllarium,
referring to the stage found attached to locusts merely as the larval stage of Trombidium
locustarum, Riley.

Besides those mentioned there are many other different kinds of parasites which infest
locusts, but none perhaps which excite more surprise when their strange habits are explained
than the curious creatures known as "hair snakes" or " hair worms," with their slender hair-
like bodies from six to twelve inches in length tapering to each end and only at most one
twenty-fifth of an inch through at their greatest diameter. These miy be seen sometimes
©rawling on or coming out of the ground in large numbers atter a shower of rain, some-
times along the edges of streams, either coiled and knotted up one or many together, or
singly swimming close to the surface of the water with an u adulating snake like motion.
Dr. Leidy, in his very valuable article on Gordius which appeared in the American En-
tomologist for 1870, when referring to the habit of these worms of coiling themselves in
intricate masses, suggests that " similar knots no doubt were the source of the scientific
name of the worm being applied to it by Linnaeus from the fabled Gordian knot of
antiquity. The Gordius, however, not only resembles the latter in the intricate condition-
into which it sometimes gets, but its history is yet in part a Gordian knot to be unravelled.'
These worms are not, by any means, unfamiliar objects in the country, and various mis-
conceptions as to their sudden appearance in large numbers and as to their origin are
widely prevalent. They are frequently sent for identification with the statement that
they had fallen from the clouds in rain. The commonest error, however, is that they are
horse hairs which, having fallen into water, have " come to life." It is not necessary here,
of course, to point out the absurdity of this statement. " Such a transformation is an utter
impossibility. No dead organic matter can thus be changed into a living creature. It is
a law of nature that every animal being, from the lowest to the highest, has its commence
ment in an egg." (Lintner).

Several articles more or less complete have appeared on these worms. By iar the
fullest is the extended account in the First Report of the United States Entomological
Commission, 1878, where probably nearly all that is at present known of their mysterious
life history is collected together, and good illustrations are given. The hair worms, — of
which there are several species, found parasitic in the bodies of insects of nearly all the
different orders, such as the Orthoptera, Hymenoptera, Coleoptera. Lepidoptera and
Diptera,— belong to the Entozoa or intestinal worms. They have a very remarkable
cycle of development, which may be brit-fly summed up as follows : The eggs are laid in
water, and the exceedingly minute young worms float about in a free state until they find
the larvae of some aquatic insects into the bodies of which they effect an entrance, as was ob-
served by Dr. Meissner, a German scientist, through the delicate membrane at the joints
of the legs. They then work their way gradually among the muscles and other organs
throughout the body of their host and after a time become quiescent and encysted so as to
resemble their former condition just before leaving the egg, and, as Dr. Meissner say3, recall
to mind the similarly encysted Trichina? in the muscles of man and the hog. Mr. A.
Yillot added materially to our knowledge of these curious creatures and found that, when
insects infe3ted with these encysted larvae were eaten by fish, the bladder-like cysts were
dissolved by the process of digestion and the young worms set free in the intestines of
their new host, at once bored by means of spines around the head into the mucous layer
of the intestines of the fish, where they became again encysted.

60 Victoria. Sessional Papers (No. 18). A. 1897

is not reached till spring, five or six months afterwards, they live a free-swimming aquatic
life. To obtain their liberty, they first free themselves from their cysts in the lining of
the intestines and pass into the intestinal cavity of the fish, whence they are carried out
with the fasces into the water. Here remarkable changes take place. Mr. Villot says :
" The numerous transverse folds of the body disappear and the worm becomes twice as
long as before: its head armature disappears; the body becomes swollen, milky and pulpy. It
remains immovable in the water for a variable period and then increases in size. The
integument grows harder and when about two inches long the worm turns brown and
begins to move."

At this point in the life history of these creatures all actual observation ceases, and
it is only a matter of conjecture how these parasites can find their way into the bodies
of such insects as locusts, tree crickets and beetles, many of which live preferably in dry
places. It has been suggested that the worms can travel long distances on foliage and
other surfaces when wet with rain or dew. It must be acknowledged that Lhere is room
for much careful investigation as to the habits of these useful allies of the farmer. What
is well known, however, is that they are certainly parasites which 03cur frequently inside
the bqdies of many of our injurious locusts, and during the past season were so abundant
in some places — as at Ottawa — that they could be found in varying numbers from one to five,
generally two or three, in almost every large-bodied locust that was examined during the
months of September and October.

With the dark-colored Gordius worms are usually found inside the same hosts some
smaller and slenderer white specimens which are very similar in general appearance ; they
belong to another genus (Mermis) differing in many respects as to structure and some
stages in their life histories, but equally useful with them from their habit of living as
parasites inside and ultimately destroying locusts and grasshoppers as well as other insects.

In connection with grasshoppers mention must be made of the rather serious ravages
of the Gray Blister beetles (Macrobasis unicohr, Kirby), fig. 56. These have been abundant
in some localities during the past season and have infested fields of potatoes and beans; they
were also troublesome on the Siberian Pea tree (Caragana), now grown considerably for
hedges, also on the largp-leaved and ornamental Aralias, A. spinosa and A. Chinensis. In
the larval form these beetles are parasite? in the egg pods of locusts, so that an abundant
occurrence of blister beetles indicates that the armies of destructive grasshoppers are
much smaller than they would have been but for this good feature in the habits of these
otherwise injurious insects. The blister beetles generally appear suddenly and in large
numbers, and if they are not attended to at once they quickly do much harm to a crop.
Prompt spraying or dusting with Paris green are effective and where practicable great
numbers may be beaten into pans containing water and coal oil. A long piece of Cara-
gana hedge was saved in this way by giving it two beatings a day for a week in a locality
where Paris green could not be obtained.

There have been other injuries to fodder crops : The Clover Root-borer (Hyhsinus
tri/olii, Miller) occurred at one locality in the County of York, and the Clover-seed Midge
(Cecidomyia leguminicola, Lintner) was rather more destructive than usual in the clover
seed growing districts. Even in the eastern part of the Province its presence was
clearly discernable by the appearance of the fields at the time of blooming. Reports vary
as to the prevalence of the pea weevil, but, on the whole, while it seems to have been less
injurious in the west, specimens have been found this year in pease grown as far east as
Ottawa, which is a very rare occurrence.

Root Crops. — The rootcrops have been affected somewhat both by weather and insects.
There has been mention of white grubs {Lachnostnrna) Fig. 64, in potato and carrot fields
and, as mentioned above, grasshoppers and blister Deetles have done their share of injury.
The outbreak of most interest under this head was of the Clover Cutworm ( \fam».stra tri-
folii, Esp.), which appeared during August in large numbers in the district lying around
Rice Like. The crops attacked were turnips, mangels and peas. The i ^ss was greatest
in pea fields, the leaves and even the fleshy tissues on the outside of the pods being entirely
consumed. The caterpillars which vary very much in color and ornamentation first
appeared about the first of August, and were in such numbers that they had to migrate

60 Victoria.

Sessional Papers (No. 18).

A. 1897

to obtain food, and for this reason were thought by some to be the army worm One
correspondent wrote, " The green leaves and the vines themselves were eaten, but my peas
were too nearly ripe before they were attacked to be much injured. I never before saw
anything like it. The ground was literally alive with the crawling insects. We put

Fig. 64.

Paris green on the turnips, and this doubtless helped, but the iusects were so numerous
that one set after another took the place of those killed. Turnips near peas were injured
most ; they put forth a new set of leaves, but the growth of the roots was stunted, and
they were only half a crop."

Turnips were also slightly injured by the Zebra caterpillar {Mamestra piota, Harris)
which is a very general feeder, being found also on cabbages, potatoes, clover, celery, lucerne
and many other plants. The caterpillar is a most showy insect (Fig. 65a) ; when full
grown nearly two inches in length, velvety black on the back with the sides gaily orna-
mented with golden yellow lines connected by wavy white threads ; the head and feet are
chestnut red. When ready to transform the caterpillar spins a loose cocoon of silk with
earth mixed with it and changes to a black- chrysalis. The moth (Fis;. 656) has glossy
brown upper wings and the lower ones are whitish. The eggs are laid in large clusters
beneath leaves and seem to be, at Ottawa at any rate, much more infested with egg

„ j> parasites than those of almost any other insect. In Sep-
-^ T tember, 1892, I found upon a plot of Bokhara clover
Y (Melilotus alba, Lam.) hundreds of clusters of the eggs
>r«k of this moth, which were so much parasitised by two
A il minute hymenopterous insects, Trichogramma pretiosa,
(Fig. 66), and a new species of Telonotnnus, that not one
j\ per cent, of the eggs gave caterpillars. The only remedies
', which can be applied for the Zebra caterpillar are
arsenical mixtures, and this species seems to be particu-
larly resistent to the effects of all poisons so far experi-
mented with. There are two broods in the year, the latter of which may be noticed
on fine days long after the first severe frosts.

Vegetables — In gardens the regular yearly pests such as cut worms, turnip Ilea,
Colorado potato beetle, and the cabbage caterpillars have required attention. The species
of cut-worm whose injuries have been most conspicuous, has again this year been the red-
back cut-worm (Garneades ochrogaster, Gn.) Tnis is a large ana widely distributed spt oit s
which feeds upon almost every kind of succulent vegetation. It was particularly dejtruc
tive to newly set cabbages and tomatoes and to young beet root, as well as many annuals
in the flower garden. Careful trial was made this year of the poisoned bran remedy, aud
good results were obtained. Bran or oat-meal was moistened with sugar in water suf-
ficiently to allow of being ladled out with a spoon. Into this sullioient Paris green was

Fig. 62.— Trombiuicm locdstarcm. — a, female with her batch of eggs; b, newly hatched larva-
natural size indicated by the dot within the circle on the right ; c, egg ; d, e, vacated egg-shells (after
Ri'ey)

Fig. 63.--Trombidicm locustarum. — a, mature larva when about to leave the wing of a locust:
b, pupa; c, male adult when just from th* pupa; d, female— the natural sizes indicated to the right:
e, palpal claw and thumb ; f, pedal claws : a, one of the barbed hairs ; h, the striations on the larval skin
(after Riley).

{See. page 61.)

Phelps Lake in Illinois, August, 1894. Dead Fish and Mussels. (After Forbes.)

Phelps Lake, August, 1895. After being brought under cultivation. Corn and Pumpkins. (After Forbes.)

(See page 84.)

60 Victoria. Sessional Papers (No. 18). A. 1897

stirred to give it a decidedly green tinge. A spoonful of this mixture was placed at
intervals of six or eight feet along rows of peas, beets and carrots, which were being
rapidly destroyed by these cut-worms. The results were most satisfactory, the poisoned
bran was apparently so attractive to the caterpillars that only two or three plants were
afterwards cut off and the oran was eaten instead, many caterpillars being found dead near
the bran but some distance under the surface of the soil, where they required to be looked
for with some care.

The " Black Army-worm " (Noctua fennica, Tausch) was abundant in the neighbor-
hood of Picton, Ont , where it did much harm to peas and other garden plants, including
raspbtnits and other small fiuit.

Squashes and cucumbers have been much injured in western Ontario by the striped
cucumbjr beetle (Diahfotfoa vittita, Fab.), and the true squash bug (Anasa tristis, De
\ / Geei) Fig. G7, was reported as very troublesome at Hamilton. When

the plants are young and small, probably the best remedy is to cover the
hills with a square of mosquito netting, or cheese cloth, supported by two
or three sticks stuck in the ground and with the edges held down with a
few handfuls of earth. When the plants get too large to be so confined,
the insects may be kept away to a measure by sprinkling over the hills
ashes or land plaster with which coal-oil has been mixed. Hand-picking
for the Squash Bug must also be resorted to ; for this purpose shingles are
placed near the plants for the bugs to hide under.

Fruits — Fruit insects in Ontario have been decidedly less noticed during the past
season than for many years previous This is probably due to the enormous crop which
has been reaped ; timely rains and fair weather for fruit crop3 seem to have prevailed
over the whole Province. As in the past tho3e who sprayed carefully, obtained paying
returns. Although, on the whole, insect enemies have demanded less attention than
uiuil, it i3 faared thifc cir'le3Hae33 ii orchard management by which defective and
infested fruit was left unpisked from the trees or to rot on the ground, may be followed
next year by a large increase in the number of injurious insects which will in all proba-
bility infest a much smaller crop over the whole Province.

In western Ontario the second brood of the codling moth was particularly destruc-
tive. The work of the plum curculio, owing to the enormous crop of plums, was not so
manifest as usual, but where looked for, could usually be found, In some districts where
plums are not much grown, this is by far the worst enemy of the apple crop. The apple
cur culio (Anthononws qvadrigibbus, Say.) is not a very frequent enemy of the apple in
Canada, seeming to confine its attacks more particularly to the fruit of the hawthorn.
Two new attacks upon apples of considerable interest to fruitgrowers have to be recorded.
The first of these by the caterpillar of a small moth which has not yet been bred to
maturity, has affected to an appreciable degree the apple crop of certain localities in
British Columbia, and what may possibly be the same insect has been found in a few
instances at Ottawa and Montreal, but the injury to the fruit was much less serious than
in the British Columbian apples, where the caterpillars burrowed in every direction
through the flesh of the apple, causing it to decay and entirely destroying it for the market.
The outside of the fruit was also gnarled with sunken depressions where the caterpillars had
entered, and in many instances, this spot was marked with a white deposit similar to birds'
droppings. This latter fact, however, is comparatively of small consequence, because the
fruit bearing these deposits is already destroyed by the discolored burrows of the cater-
pillars which run in every direction through the fruit for which reason the name of "apple
fruit-miner " is suggested. Judging from the nature of the injury to the apples this
season, this is certainly a much more serious enemy than the larva of the codling moth,
and the condition of an infested apple is much more nearly like that produced by the
apple maggot (Tri/pHa pomondla, Walsh) for which indeed it was mistaken by some
observers, but from which it is entirely distinct. The second attack new to this country,
is by the true " Apple Maggot " which this year for the first time on record has infested
cultivated apples in Canada in the orchard of Dr. D. Young, a careful observer of insect
habits, living at Adolphustown, Ont.

5 en. C5

60 Victoria. Sessional Papers (No. 18). A. 1897

At the end of October Dr. Young sent me some apples containing a few larvae and
showing undoubtedly the work of this injurious insect which he had never found in his
orchard before this season. Three or four varieties only of apples were infested. It is
important to notify fruit growers as soon as possible of the occurrence of this insect in
our orchards as an apple pest and to give from the experience of growers in the New Eng-
land States the measures which have been found most successful in fighting against it.
The insect was first described by Walsh in his first report as State Entomologist of Illi-
nois in 1868; but it had been known in the eastern states for several years before that,
having attracted attention by its serious injuries to the cultivated apples in New York,
Massachusetts, Connecticut and Vermont. Strange to say, although it has never, as far
as I can learn, attacked cultivated apples in Canada until this year, it is common in
collections of insects and occurs abundantly in the fruit of hawthorn in many localities.
In 1887 I bred the fly from haws found at London, Hamilton, Toronto, Montreal and
Ottawa. In 1888 the fruit of the hawthorn bushes on the Experimental Farm was so
much infested by the maggot of this fly and the grub of the apple curculio that it was
almost impossible to find a sound fruit. It is, however, by no means a singular habit for
an insect to confine itself to a certain food plant in one locality when others are growing
close to it, which elsewhere are preferred by the same species.

The most important articles on this subject have been written by Walsh (111. Rep. I.),
Oomstock (Rep U. S. Comm. Agric, 1881-2), and particularly Prof. Harvey, who wrote
a lon» and complete account in the annual report of the Maine Agricultural Experiment
Station for 1889, where the full life history of the species is for the first time detailed.
The life of this insect may be said to be as follows : The perfect flies begin to emerge
about the first of July and continue to appear until about the middle of September ; eggs
are laid at once, those first deposited producing the earliest flies the following season. The
e»g is forced through the skin of forming apples by means of the horny ovipositor of the
females. The maggots hatch and run tunnels all through the fruit of the apple leaving
discolored brown tracks wherever they go. In this way the fruit is rendered quite unsale-
able and ripens prematurely. The maggots are full grown in about five or six weeks,
and as soon as the fruit falls they leave it and entering the ground a short way turn to
punaria and in that condition pass the winter. Early and sub acid varieties of apples
seem to be preferred, but late and winter varieties are also attacked. When the late vaiieties
are infested, the maggots do not emerge until sometime during the winter after the fruit
has been stored. In all Prof. Harvey's investigations he never saw an apple hanging on
the tree from which the maggots had emerged. This is an important point because it
shows the value of collecting all fallen fruit as soon as possible after it falls and destroying
it so that the maggots may not leave and go into the ground to pupate. There are different
ways by which this may be done. They may be collected by children and fed to stock,
or if there is no stock to eat them, they may be buried in a deep hole and afterwards
covered up so that the flies may not be able to emerge the following season. Sheep or
swine kept in the orchard from about the 15th July would save much labor by eating
the fruit as soon as it fell to the ground, and poultry would render good service by devour-
ing the fruit, maggots and puparia beneath the trees. The larvae do not penetrate more
than an inch or an inch and a half beneath the surface, so would easily be scratched out
and found by chickens. Prof. Harvey draws attention to some important facts in the
habits of the apple maggots. He points out that the perfect insects are rather sluggish
and that the species does not teem to spread very rapidly in a new locality from orchard
to orchard nor even from tree to tree in an orchard. He shows clearly, however, that it
is a most serious pest from the way in which infested fruit is rendered quite useless for
human food. The females are very prolific, each one laying from 300 to 400 eggs, and
the young mhggots hatching inside the apples are inaccessible to any wholesale method
of treatment such as spraying. Up to the present no parasites have been detected feed-
in** on the insect Almost all varieties of apples are liable to attack and as many as a
dozen ma^^ots have been found in a single fruit. Under remedies, he says, " The only
chances are to destroy the larva? and pupa?. The larvse are found abundantly in wind-
falls, and the pupse in bins and barrels where fruit has been stored. Destroying wind

60 Victoria.

Sessional Papers (No. 18).

A. 1897

falls would, prevent the maggots going into the ground, and burning refuse from bins and
barrels would dispose of those in stored fruit. These methcds are practical, easily applied
and should be rigidly enforced." " There is no lazy way to check this insect. It will
have to be done by a direct, squarely-fought battle. We firmly believe we have in the
careful destruction of the windfalls the means of destroying the pest."

The Cigar Oase-bearer (Coleophora Fletch»rella, Fernald) has been decidedly less abund"
ant this season than for three or four vears previously. Good results from spraying are
reported by Mr. Harold Jones of Maitland, Ont., who noticed the young caterpillars
moving on the bark on May 2 and at once sprayed with kerosene emulsion and practically
cleared his orchard. Mr. W. H. Little, of Trenton, Ont , says it has been numerous in
his orchard for about four years, but has kept it within control by sprajing with Bor-
deaux mixture and Paris green. The insect is reported from Gcderich and Port Hope
in restricted localities. It was found at the latter place by Dr. Bethune in numbers upon
an isolated apple tree against a fence, a long way from anv orchard or garden. At Port
Hope some specimens of a small parasite were bred from the cases by Mr. Wm. Metcalfe.
These have been identified by Mr. "W. H. Ashmead as Microdus laticinctus, Ash.

The Pear Slug (Selandria cerasi, Peck), this old enemy of the fruit grower, seems to
have been unusually abundant during the past summer in all parts of the Dominion where
prunus fruits are grown. Mr. L. A. Woolverton states that the second brood is more
troublesome than the first and suggests that the reason is because at the time of the year,
when it appears, fruit growers are so busy picking and marketing fruit that it is almost
impossible to find time to spray with Paris green.

After the exceptionally heavy crop of all fruits throughout the province this year, it
is almost certain that the next season's crop will be light ; the careful grower who attends
to all such little matters as spraying will then most certainly reap a rich harvest at the
expense of his less thoughtful neighbours. It is in the off years that the skill of the
horticulturist is called forth ; he cannot, it is true, always make his fruit urees set fruit
and bear, but he can in many instances by skilful management materially improve the
quality of his crop, and it is in years when the crop is small that he has the greatest lati-
tude to show his superiority over the easy-going grower who trusts to luck and lets things
«ome as they may.

Grapes have suffered somewhat from the
Phylloxera. Mr. Woolverton found the leaf
gall inhabiting form '-nusua.lv abundant
throughout the Grimsby district. In many
cases hundreds of vines 01 a plantation had
their foliage covered with the galls of the
louse — Fig. 68. In the September number
of the Canadian Horticulturist appeared a
figure of a branch of a grape vine infected
by Phylloxera. There are few instcts as
well known as the notorious Phylloxera vas-
tatrix, Planchon, which has been the cause of
such enormous losses to the grape growers of
Fiance, Italy, Spain, and other countries
in Europe. This pernicious insect is a native
of America, whence it was introduced into
Europe and where it now commits terrible
FlQ 53 ravages, far exceeding anything that has ever

been recorded here in its native country. The
life-history was worked out by the late Dr. 0. V. Riley and has appeared in several
of our previous reports. There are two forms of this insect with very different habits.
The first produces greenish red or yellow galls on the foliage, as shown in the illus-
tration kindly lent by the editor of the Canadian Horticulturist ■ the other, which is
the most injurious, attacks the roots, causing swellings on the young rootlets, which

60 Victoria. Sessional Papers (No. 18 ). A. 1897

finally decay and thus the root system of the vine is destroyed. The winter is passed
in a dormant condition on the roots. Jn spring there are five or six generations
of wingless females, all of which bear young without the intervention of malea In
July some winged females are produced which leave the roots and fly to other vines,
when each one lays a few egqs of two different sizes, from which are produced in about a
fortnight perfect males and female?. These are born for no other purpose than repro-
duction and are without means of flight or of taking food. Each female lays one egg,
from which comes an egg- bearing, wingless female, thus beginning a new circle of exist-
ence. The winged females whi^h are first seen in July continue to appear throughout
the season and are most abundant in August.

Occasionally the underground form leaves the roots and produces galls on the leaves.
These are more abundant in some seasons than in others, as during the past summer —
but the Grape Phylloxera cannot from past experience be considered a serious pest in
Canada, although at rare intervals there has been a loss of miny vines in some vineyards
which have been badly infested. The only remedy which has been adopted in thisrorn'iy
has been the destruction of badly infested vines or the removal of gall-baaring leaves
from those which are less severely attacked.

Another insect which has been locally troublesome on grape vines Jn western
Ontario is the Grape Thrip (Erythroneura vitls, auct). Mr. Woolvertou thinks that it
is increasing steadily year by year. It has been treated effectively by spraying vines care-
fully with kerosene emulsion before the young of the first brood acquire their wines.

The two broods of the Strawberry Leaf roller (Phoxipter0s comptana, Frol.) Fig. 69
did considerable injury to strawberry beds around Picton, P rince El ward County, in

June last and in the autumn, Luckily for
Canadian growers o'" small fruits iti3 a rather
rare occurence for this insect to be sufficiently
alindant to attract notice, but in some of
the northern United States it is considered
the most destructive of the enemies of the
strawberry grower. The caterpillars were
found on the strawberry plants towards the
Fig. 69. end of June and were not noticed until they

had injured one field of four acres sufficiency to give the plants the appearance of being
attacked by a severe blight or as if fire had been over them. The caterpillars when full
grown are about one-third of an inch long and vary in colour from yellowish-brown to
dark-brown or green. They fold the leaves of the strawberry by drawiug the upper sur-
faces together and fastening them with strands of silk. They then eat away all the green
inner surface of the leaves, giving the beds a brown and seared appearance.

Mr. John Craig, of the Central Experimental Farm, who visited some of the Picton
plantations on the 4th of July last, found that many of the caterpillars were full grown
and ready to pupate ; others, however, were small and would not turn to chrysalids for cer-
tainly a week or two later. Moths emerged at Ottawa from infested leaves sent from Pic-
ton between July 15 and 25, a period which would probably be extended at any rate till the
end of the month in the fields. E^gs laid by this brood of moths produced caterpillars
which again attacked strawberry beds severely at Picton in the autumn. As a remedy
for this insect it has been recommended to mow off" and burn the leaves of infested beds
directly after the fruit is picked. The leaves containing the caterpillars or chrysalids,
would soon dry up and would burn easily. That cutting off the leaves at this season
can be done without injury to the plants has been proved by Mr. Craig in some experi-
ments for controlling the strawberry rust. (See Experimental Farm Report, 1895, p.
113). It must be done of course before the moths begin to emerge. The second brood
can be treated much more easily. When beds are known to have been infested by the
spring brood, the plants must be sprayed or dusted with Paris green during August, so
that the young caterpillars may be destroyed aa soon as they hatch. Should the injuries
be noticed only late in the season when the caterpillars are well grown, burning the foli

60 Victoria.

Sessional Papers (No. 18,).

A. 1897

age may again be resorted to. The occurence of this insect at Picton was mentioned in
the Canadian Horticulturist for' July last in a letter by Mr. Craig and the remedy of
burning the foliage recommended.

Red Spiders (Tetranyohus, sp ) Fig 70, hive bepn abundant and very destructive in
many places particularly during the hot weather in August. There are doubtles3 many

species of mites included under the general head " Red Spider."
These minute plant-feeding mites are extremely difficult to con-
trol— when the weather is dry and hot. Frequent waterings
with a hose where possible have a good effect, and sweet peas
in several gardens at Ottawa were saved in this way. Dust-
ing with sulphur also had a marked influence on the mites.
Kerosene emulsion applied early to plants known to be infested
was perhaps the most fatal remedy, but in large fruit gardens
upon black currants and raspberries severe injury was done
both by the mites and the f reqaent applications of the emulsion
to the enfeebled foliage. As yet it must be acknowledged no
practical remedy has been discovered for these pests when they
are abundant and during hot, dry summers.

The Black Peach Aphis (Aphis persicoe niger, E. F.
Smith), appeared last year for the first time in Es3ex County.
This year there has been no complaint from that locality ; but
I fear that peach-growers from not recognizing the danger of
this insect are failing to report its presence. Another occur-
rence was discovered near St. Catharines in a newly set peach orchard. The owner of
the orchard, on having his attention drawn to it, promptly rooted up the trees and
destroyed them.

Fio. 70.

SOME BEETLES OCCURRING UPON BEECH.

By W. Hague Harrington, F.P.C.S., Ottawa.

When so many of our forest, shade and orchard trees are defoliated and disfigured
by an endless succession of insect pests it is satisfactory to find one of our most beautiful
and valuable species comparatively free from such attacks. At the close of summer tha
stalwart, handsome beech will be found with its raiment of bright, glossy foliage almost
as fresh and unspotted as in springtime, while its neighbours, the maples, elms, etc., are
more or less naked and threaibare. Yet, favored as it is, there are several species of
moths whose caterpillars find the tough leaves not unpalatable, such as Hyperetis
nyssarii, A. & S., whose larva was described by Prof. Saunders in the Canadian Ento-
mologist, vol. iii , p 209, and the pretty little casemaker, Iacurvaria aarifoliella, Fitch,
which at times so seriously infests the maples. (See Trans.-Ottawa Field Naturalists'
Club, No. vi., p. 353 ) The trunk when injured, or when the tree3 become weakened by
age, is riddled by the boring larvaj of the large Horn tail, Tremex colu-mba, Linn, one of
the most striking of our Hymenoptera, and becomes gradually the feeding ground of a
variety of insects. The majority of the insects, however, which I have found infesting
this tree belong to the order Coleoptera, and while but few of the species do serious
injury to the tree when it is still vigorous, it may not be uninteresting to make a brief
record of the species which have been noted by myself, or which have been recorded by
Dr. Packard in his Forest Insects (Fifth Report of the United States Entomological
Commission, pp. 513-520.)

60 Victoria. Sessional Papers (No. 18). A. 1897

TROGOSITIDiB.

1. Trogosila corticalis, Melsb. An elongated, flattened, brownish beetle, about
three-fifths of an inch long, with finely striated elytra, found under the bark of old trees ;
cannot be considered injurious.

2. Grynocharis Jflineatciy Melsh. A more flattened black beetle, about twice as
wide as long, and very variable in size, from a little over two tenths to nearly four-tenths
of an inch long. Each elytron has four raised lines, between each pair of which is a double
row of punctures. This beetle is found under bark with preceding, and is also harmless.

Elaterid^;.

3. Corymbites cruciatus, Linn. A handsome " click-beetle," whose larva is one of
the wire worms which feed in decaying wood, and which has always been found by me on,
or in the vicinity of, beech. It i3 about half an inch long, head black with the exception
of the reddish mouth parts, thorax black with a bright red stripe down each side above
and below, body beneath black margined with red, elytra yellow with sutural stripe, short
humeral stripe and sinuate band behind middle, black. The black sutural stripe and the
transverse band form the cross from which the name is derived.

Buprestida

4. Dicerca divaricata, Say. A brownish or blackish bronzy beetle, of rather stout
build, from three-quarters to almost an inch long. (Fig. 71.) It is a well known pest of
such trees as the maple, apple, etc., its larvje being one of the " flat headed " borers,
so-called because the thoracic segments (next the head) are much wider than those that
follow. It is sometimes quite abundant on old trees, and in May and June can be found
ovipositing therein. Some entomologists consider that the beech was the original" food-
plant of the insect.

F 71. Fl°-72-

5. Chrysobothris femorata, Fab. This common borer of the apple tree (Fig. 72) has
also been recorded (Riley, 7th Rept., p. 72) from beech, although of all the forest trees
in this neighbourhood it seems to prefer the hickory. The oak, maple, mouotain ash,
linden and box elder are also said to be attacked by it. It is a flattened beetle, some-
what over half an inch long, of a metallic, bronzy colour with some greenish reflections,
and the face of the male is bright green. It has been often mentioned in our Reports.

6. Chrysobothris sexsignata, Say. This beetle very closely resembles the preceding,
but is slightly smaller, and is more rare with us. Mr. Chittenden records (Ent. Amer. V.,
p. 219) cutting a specimen from a beech tree. This beetle has also been found in yellow
birch (Packard 1. c, p. 485

60 Victoria.

Sessional Papers (No. 18).

A. 1897

7 . A arilus

Fig. 74.

bilineatus, Web. This pretty little beetle is more elongated and in shape
strongly resesembles the Red- necked Agrilus (A. ruficollis) (Fig. 73)
which forms the gouty swellings on raspberry canes (Fig 74).
It is about three-tenths of an inch long, and the upper
surface is black, or greenish black, with a line of golden pub-
escence on each elytron, and on the margin of the thorax (these lines
sometimes rubbed off or wanting) ; below the colour is coppery. I
have taken it upon btech and believe it to infest this tree. Dr.
Packard and Prof. Riley have each found it infesting oak.

8. Agrilus interruplus, Lee. This species much resembles the
preceding, but is somewhat smaller and more slender. Its colour is
more of a bronze, and instead of the line of pubescence it has a
minute golden dot toward the tip of each elytron. I have found it
upon beech, birch and hickory, but do not find in my books any
records of the trees upon which other collectors have found it.

9. Brachys ceruginosa. Gory. The larva; of this little buprestid
have been found by Mr. V. T. Chambers (Packard. 1. c, p. 519) to
mine in the leaves of the beech. The posterior segments are not so
tapering as in the larvae of the species previously mentioned. The
beetle very closely resembles the following in size and appearance.

10. Brachys aerosa, Melsh. (B. terminans, Lap) is rather a
common beetle with us, and is found most frequently upon the bass-
wood, but also occurs upon elm, beech, etc , and may mine in the
leaves of all these trees. It has been bred by Prof. Gillette from the
leaves of poplar (Can. Ent., vol. xix., p. 138). The beetle is only
about one-sixth of an inch long, of a sub-triangular or narrow shield-
shaped figure ; general colour coppery, the elytra purplish and
ornamented with pubescence, which forms a band across the tips.
We have a larger species, B. ovata, Web , which occurs upon oak.

CLERID.E.

11. Thanoclerus sanguineus, Say. This little beetle is sometimes abundant under
the bark, and quickly attracts attention by its bright red colour. It is one-fifth of an
inch long and quite narrow ; the head and thorax a duller red than the elytra and legs.
It is very active in its movements, and when disturbed quickly hides in a crevice or the
burrow of some borer. It is rather beneficial than injurious to the trees upon which it
occurs, as it preys upon other insects.

PTINIDJ5.

12. Eucrada humeralis, Melsh. I have found this beetle under the bark of beech,
and as most of the members of this family are destructive insects this may probably be
classed as such. It is about one fifth of an inch long, of brownish colour, with a reddish
spot on each shoulder of the elytra which have several rows of punctures.

13. Ptilinus ruficornis, Say. This small cylindrical beetle which is very frequently
found boring •' pin-holes " in oak and maple, has also been found by me to do the same in
old beech trees. The female is one-tenth of an inch long, brownish, with the head bent
down under the globose thorax, the elytra faintly punctured. The male is only about
half as large and is easily recognized by his prominent red antenna? (which give the
species it name), the outer joints of which have long leaf-like projections.

60 Victoria.

Sessional Papers (No. 18).

A. 1897

Fig. 75

LiUCANIDjE .

Platycerus quercus, Web. This beetle and the two following belong to the stag-
beetle family, in the wales of which the mandibles, or jaws, are sometimes won-
derfully developfd. In this species thoy are as long as the head and turned up
and irregularly toothed at the point (Fig. 75.) The beetle is about half an inch
long, rather flattened, bionzy black iu colour, shiny and feebly punctured. The
female is lighter in colour, being nearly brown above ; the legs and under suif ice
reddish. The larvae liko those of the following species live in decaying wood of
various trees.

15. Platycerus depressus. Lee. This species differs from the foregoing in being
slightly larger, blacker and with the elytra more coarsely striate and punctured. The
mandibles are shorter and stouter.

16 Ceruchus piceus, Web. This is a very common insect in old beech logs and stumps.
It is much more stoutly built, and is very variable in size ; from two-fifths to three-fifths
of an inch long, the males being much larger than the females. The head h large, as
wide as the thorax, and with a de< p frontal depression. The jaws of the male are as long
as the head, and with a strong inner tooth abont the middle.

SCARABiEIDiE.

17. Dichclonycha elovgala, Fab. — A rather cylindrical beetle; four-tenths of an inch
long ; the general colour testaceous or yellowish ; head flattened above ; thorax more or
less pubescent ; wing covers with a greenish reflection, more pronounced in the males;
under surface hoary, with scale-like hairs ; tips of hinder legs sometimes blackish. This
beetle and two or three closely allied species difficult to separate from it, feed in the per-
fect state, on a variety of trees. They much resemble in size and general appearance the
Rose beetle, Macrodactylus subspinosus, Fab., which belongs to the samo family but is,
however, srraller and less corpulent. I have found *them not infrequent on beech.

18. Osmoderma scabra, Beauv. — This is a large stout beetle (Fig.
76) of a dark bronze, or metallic brownish colour. Its length is nearly
an inch, and it is about half as wide (across the elytra). The head is
email, squarish and depressed above; the thorax rounded and irregu-
larly punctured; ihe elytra irregularly wrinkled and striated. When
alive ibis beetle diffuses a strong odour, which much resembles that
given eff by Russian leather. The larvae feed in the decaying wood of
old trees, and are fat white grubs much like those of the May-beetles.
They construct large oblong cocoons from the particles of decayed wood,
in which the grub pupates and finally becomes a beetle. It is probable
that the closely allied species 0. eremicola, Knoch., also breeds in old
beech cavities.

Fig. 76.

SPONDYLIDjE.

19. Parandra brunnea, Fab. — The shape of this beetle and its large mandibles give
it a great resemblance to some members of the Lucanidae (Stag-beetle family), but it is at
once distinguished by having the antennae straight and tapering to the tip, instead of ter-
minating in a leafed club. It is variable in size, from five-tenths to eight-tenths of an
inch in length, and of an almost uniform reddish or yellowish brown colour. The giubs
live in the wood of stumps and old trunks of various trees, the beetles being found under
the loose bark, although they ate seldom numerous.

Ckrambycid^;.

20 Smodicum cuo'ji/brme, Say. — This beetle I have not seen, but it is one of the
smaller species of the longicorns, being only three tenths of an inch long. The following
is part of the original description of the species: "Body depressed; head with a slight

60 Victoria. Sessional Papers (No. 18). A. 1897

rufous tinge, antennae rather shorter than the body, tinged with rufous ; thorax longer
than broad, obtusely contracted each side, rather before the middle ; elytra irregularly
punctured, without elevated lines ; thighs dilated." Mr. Schwarz records finding it under
the bark of beech. (Packard 1. c. p. 79).

21. Dri/obius sexfasciata, Say. — Mr. C. G. Siewers records (Can. Ent. vol. XII., p.
139) finding five examples of this handsome beetle under the bark of beech. The grub is
stated by Dr. Fitch to be muah like that of the common elm-borer, Saperda tridenlata,
Oliv., but larger. The beetle is also of nearly similar form to that species, the length
about three quarters of an inch ; colour black, and each elytron with four oblique yellow
bands.

22. Xylotrechus quadrimaculatus, Hald. — This beetle much resembles in shape and
colour a longicorn, Neoclytus erythrocephalus, Fab., which is often found on hickory.
That species, however, is smaller, and has longer legs ; the yellow markings are also dif-
ferent. X. quadrimaculatus is half an inch long, and of a reddish colour ; head small ;
thorax globose with two bright yellow spots on front margin and less distinct markings on
the hinder margin; elytra with somewhat yellowish tinge and faint oblique yellow lines;
legs slender and pale reddish. The only specimen of this beetle which I have taken at
Ottawa was found resting on the branch of a beech in June.

23. Cyrtophorus verrucosus, Oliv. — This is a common beetle, very ant like in appear-
ance, which occurs upon various trees, and very frequently upon flowers, such as spiraea,
goldenrods, etc. Mr. Chittenden has bred examples from beechwood. It varies consid-
erably in size, but average examples are four-tenths of an inch in length. The head is
small and sunken to the eyes in the thorax ; the antennae are nearly as long a3 the body
and very slender, the third joint having a strong spine at the tip. Thorax rounded and
humped above, very closely and finely sculptured. The elytra are angulated at the
shoulders, and each has an elevation near the base, along which runs diagoaally a narrow
white line, behind which are two less oblique lines, the last being almost transverse. Some-
times the beetle is all black, with the exception of these white lines, and the partly red-
dish legs, but many specimens have the basal half of elytra (between the thorax and trans-
verse white line) reddish, as also the corresponding under surface and the legs.

24. Centrodera decolorata, Harr. — This is a much larger longicorn of which I have
taken one example on beech. It is about an inch loDg, of a chestnut red colour, except
the elytra and abdomen, which have a more yellowish tinge. Head moderate in size, and
narrowed behind the large, coarsely granulated eyes into a neck. Thorax small, narrowed
in front and strongly angulated, or subspinose, in the middle. Elytra at base nearly
twice as wide as thorax, and tapering very little toward the rounded tips; coarsely punc-
tured at base, and more finely toward tips, Autennae reaching to middle of elytra, dusky
except basal joint. Legs moderately long and stout.

25. Toxotus Schaumii, Lee. — A very handsome longicorn of which one of my
exampies was taken on a small beech, in a beech grove, in July. It much resemble? in siza
and shape the preceding species, but the thorax is less strongly angulated, and the elytra
taper more. With the exception of a wide red band on all the thighs it is entirely black.

26. Anthophilax attenualtis, Hald. — One example of this rare longicorn was taken
by me in an old beech log in May. It is in general shape much like the foregoing and
about three-quarters of an inch long. Head and thorax black ; antennas and legs slender
and reddish ; elytra brownish and mottled with whitish pubescence.

27. Leptura subhamata, Rand. — An example of this pretty and variable species was
also taken in an old beech log, and I have taken it likewise on oak. It averages about
half an inch in length, and is of rather slender build. The head is small and narrowed to
a neck ; antennae long and slender, the joints partly yellow at base. In the male the
thorax is black, bub in the female it may be either black with a yellowish bide stripe, or
yellowish with a black central stripe. The elytra of the male are black, with a yellow

60 Victoria. Sessional Papers (No. 18). A. 1897

stripe on each reaching from the shoulder to beyond the middle, and crossed by a black
band so as to form a cross. In the female they may have the same pattern, only thf yel-
lowish stripes are larger, or the elytra may be yellowish with a narrow black rim and a
band across the middle. Under surface of. male, and most of legs, black; under surlace
of female and legs mostly yellowish. "

28. Goes pulverulentus, Hald. — This beetle has been recorded by Dr. Horn as very
destructive to living beeoh trees, in the larger branches of which it bores tunnels several
inches in length. It may, therefore, be considered one of the most injurious inrects infest-
ing this tree, and, as I have previously recorded (Ann. Eept., xiv p. 48), there is little
doubt that it also inhabits the hickoiy. It is a rather large beetle, and in shape closely
resembling the female of the common pine-borer, Monohanimvs con/usor, Kiiby, the smaller
specimens of which it equals in size. Length from three-quarters of an inch to about an
inch; antennae slender and slightly longer than body; thorax cylindrical, wiih a sharp
spine on each side; elytra wider than thorax; legs moderately long and stout ; colour
brownish, but having a hoary appearance, especially beneath, from short white pubescence.

29. Acanthoderes quadrigibbus. Say. — This species has been recorded by Mr. Schwarz
as boring in the dry twigs of beech and oak. It is a pretty little beetle, quite different in
shape from the preceding. Its length is about three-fifths of an inch, and it is rather
broad and flattened in proportion to its length ; thorax tuberculate above ; legs short ;
the thighs rather stout ; elytra with mottled whitish and brownish pubescence and with
a sinuate whitish band before the middle.

30. Leptostylus macula, Say. — This species which infests the butternut and chestnut
has also been observed by Mr. Chittenden to inhabit the beech. I have found it upon
butternut, maple and balm of-gilead, but more frequently upon hickory. It does not
differ very greatly in appearance from the preceding beetle, but is smaller and less tuber-
culate. Individuals vary in length from one fifth to three-eights of an inch,
colour brownish ; thorax with a white stripe on each side, bordered above by an interrupted
brown line ; legs banded with white and brown ; elytra coarsely punctured and imaculate
with brown spots, and banded with white behind the middle ; antennae long and slender .

31. Hoplosia nubila, Lee. — This species, according to Mr. Schwarz, also bores in the
twigs of beech. It is longer and narrower than the preceding insect. Length three-
eights to one-half of an inch ; thorax with lateral spines ; antennae longer than body and
slender ; elytra longer and almost parallel sided, truncate at tips instead of rounded :
colour brown, with mottling of whitish pubescence, giving a spotted appearance, and
leaving irregular bands on the elytra.

Rhipiphokid^.

32. Pelecotoma pZavipes, Melsh. — A small, slender beetle which on one occasion I
found quite abundantly on an old beech tree. As the members of this family are parasitic
in their habits, it may probably be considered as a beneficial species, preying perhaps, upon,
gome of the inhabitants of the tree.

OTIORHYNCHID.E.

33. Pandeletegus hilar is, Hbst. — This beetle belongs to a family of weevils, or snout-
beetles, which contains some well-known injurious insects. Harris records it as boring in
oak, and occurring on all trees from May to September ; while Mr. Chittenden notes it
as common upon the beech. I have not found it at Ottawa yet, but have received speci-
mens from Mr. Johnston, of Hamilton. It is quite small, being only from one-eighth to
one-fifth of an inch long ; colour pale-brown, with some greyish and black stripes ; beak
short and broad ; thorax coarsely granulose ; elytra with rows of deep punctures.

60 Victoria.

Sessional Papers (No. 18)

A. 1897

Fig. 77.

CURCULIONIDJE

34. Ithycerus now.boracensis, Forst — This species is the largest represeatativa of the
family which occurs with us. It has been found at times a serious pest in orchards,
injuring apple, peach, pea'-, plum and cherry (see Insects Injurious
to Fruits, Saunder?, p. 196 ) According to Rley it infests the oak,
in the twigs of which the larva tunnels. With us it seem3 to in-
habit the beech, upon vhich I have frequently taken it, in the
month of June. At Chelsea, a few miles from th's city, it was very
abundant one sea-on, individuals being observed on every tree ex-
amined in a grove cf beech. It may be readily recognized among
our snout-beetles by it greater size, being five-:-igh:hs of an inch
long, and robust. Beak, broad and stout with a ridge down the
centre ; thorax cylindrical, a little narrowed in front ; elytra twice
as wide as thorax, and declivous or pinched in at the apex to (it the
corpulent body ; colour greyish ; the thorax with three indistinct
pale stripes, and each elytron also with three whitish lines, interrupted
with black spots, lower surface and legs whitish. Fig. 77.

35. Cryptorhynchus bisignatus. Say. — A pretty little brownish
weevil, with an oblique white da&h on each elytron, much resembling-
in shape the Plum Curculio but smaller and not tuberculited. Mr.
Chittenden has found it upon both oak and beech trees and be-
lieves that it lives under the bark of these trees.

36. Acoptus suturaliSy Lee. — Mr. Chittenden has taken specimens of this beetle from
beech wood. It has been recorded by me (Ann. Rept. xiv., p 50) as boring in hickory,
and the following description was there eiven of it. A small, black beetle (length one
eigbthof an inch), densely clothed beneath and more sparsely above with short yellowish
hairs. The elytra are stiiated and in unrubbed specimens have a wide band of yellowish
pubescence across the base, and a narrow one near the tips, which are black, as is also
the space between the bards ; a white line along the suture interrupts the basal band.

OALANDRIDiE

37. Phlceophagus apionoides, Horn. — This is a very small and narrow blackish
weevil about an eighth of an inch long, with punctured thorax and striated elytra,
which Mr. Chittenden found to occur upon the beech with th3 species ju3t mentioned,
and which he believes to breed in the wood likewise.

36. Phlceophagits minor, Horn — As its nime indicates this species is smaller than
the preceding, but otherwise closely resembles it, except in being of a paler colour, a red-
dish brown. Mr. Chittenden states that it breeds in the beech and also occurs on tbe
elm.

38. Stenoscelis brevis. — This species which is stated to breed in the wood of beech
has been found by me also infesting oak, hickory, maple and poplar. It is a black
cylindrical beetle, one-eighth of an inch long, with faintly punctured thorax and
striated elytra; beak short and smooth, giving it much the appearance of some of the
bark-borers which belong to the next family.

Scolitidjb.

39. Monarthrurn fasciatum, Say. This little species bores in the living tree in the
same manner as the Apple Bark-borer (11. mali, Fitch) which infests the apple, and
which it much resembles.

40. Xyleborus obesus, Lee. — This is also a small insect which bores in the living
tree, and which much resembles a destructive species (X. pyri, Peck) which attacks
the pear and which has been named the Pear Blight Beetle.

60 Victoria Sessional Papers (No. 18). A. 1897

NOTES ON THE SEASON OF 1896.
By J. Alston Moffat, London, Ontario.

The season commenced early and gave promise of being a good one for the collector,
btit soon showed symptoms of failing to lulfil its promise. The conditions here were
unusually favorable for the production of luxuriant vegetation, and might have been
considered equally so for the maturing of insect life, and yet the season was marked by a
noticeable absence of that profusion usually seen in the early part of the summer particu-
larly. And this seemed to be the experience of all the regular collectors I met with.
When asked as to their success, the unvarying reply was, "There is nothing to be got."
And yet, on the other hand, Mr. Bryce, an electric light trimmer, made during the season
a large and varied collection of moths ; not damaged ones taken out of lamps, but fresh
specimens in good order, taken mostly at rest in the vicinity of the lights. When looking
at that collection one felt like saying that there could have been no scarcity of good
material, but it only proved the value of electric light as a means of concentrating them
at particular places for observation, and also, that insects have to be somewhat abundant
to become conspicuous. The only moths that attracted my attention about the lights
were species of Crambidce.

The climatic conditions in the southern portion of Ontario were remarkably diverse
within short distances, the western section having a superabundance of moisture, whilst
the eastern section was proportionately dry, vegetation of all kinds there suffering severely
from want of rain ; yet there were two injurious insects that seemed to prosper equally
well under either condition, namely, the Colorado potato beetle and the imported cabbage
butterfly, both being unusually plentiful.

The newspapers reported grasshoppers as causing considerable damage in specified
localities, but within the range of personal observation, they were noticeable mostly for
their absence. Even in the dryest localities visited by me they could not be called
abundant.

As was to be expected, after such a superabundant overflow of Hadena arctica last
season, the next would be one of corresponding scarcity of the same spscie3, and so it
proved to be. Three specimens of it came under my observation, and three only. Many
writers have a fondness for giving columns of figures that are perfectly appalling, illus-
trative of the natural cumulative increase of insects in a given number of generations,
and the unsuspecting reader taking that as the unvarying rule in nature, reasonably con-
cludes that it any species is particularly plentiful one season, it must necessarily be much
more so in the following one, and consequently anticipates its advent with more or less
alarm ; but nature, whbh is full of surprises, has an easy method of confusing arithmetical
calculations, or even of running counter to them. Long continued observation has led
to the conclusion that the rule in nature is rather that an unusual outbreak of an insect
in one year will be followed by a more than usual scarcity of the same species the next.

Two things are necessary for an abundance of any insect form. First, plenty of
eggs ; second, favorable conditions for the matuiing of the same, in which must be placed
an absence of living foes. A noticeable outbreak of a destructive insect is not necessarily
preceded by an unusual number of producars. If all the 62gs of any species of insect in
any year were to come to maturity, there would undoubtedly be a noticeable increase of
that species. But as a rule, it is a very small percentage of the ova of any insect that
reaches maturity, many natural causes combining to reduce their numbers all along the
line of their advance towards that consummation, and thus the balance is maintained
between contending interests. This is what is known in scientific phraseology as " the
struggle for existence," a delightfully brief but vague expression that covers much ground
but explains nothing.

It would be a great satisfaction to be able to give a direct answer to the question so
frequently put as to the cause of th^ abundance or scarcity of some insects at particular

60 Victoria, Sessional Papers (No. 3 8). A. 1897

times, but with creatures that work so much in secret as insects do, it is probible that it
can never be done. When an unusual outbreak of any injurious insect occurs we can
eay positively that the conditions for its coming to maturity had been particularly
favorable, but that includes all the climatic conditions, whether these were wet or dry,
cold or hot, steady or fluctuating, and as these influence different species in different ways,
the uncertainty is the greater ; then there is food supply in the past a3 well a 3 the present ;
the absence of predacious enemies, parasitic fungi and such like ; they may also cover the
character of the cultivation of that locality, as that may form a harbor and encouragement
to the increase of pests, — an extent of varied knowledge which no one is likely to be in a
position to possess. And so with their absence or great scarcity in other years, we can
say positively that the conditions were not favorable, but just what these were it may be
impossible to specify, especially by one who was not in the locality and hal no opportunity
of observing the conditions.

The first really serious and widespread outbreak of the army-worm, Leucania uni-
puncta, Haworth, in Canada, having occurred the last season, was the means of directing
general attention to that destructive insect; and was productive of much newspaper
correspondence. I had an opportunity of seeing the worm in the flesh, for the first time
to my knowledge, and inspecting its work ; and this is how it was obtained :

Being on a visit to Hamilton in July, I was invited to spend the evening of the
22nd, at Boulderwood, the charming summer residence of Mr. and .Mrs. B. E. Charlton.
It is situated on the brow of the mountain, adjoining the north or city side of the asylum
grounds. On our way up, Mr. Charlton informed me that the army worm had invaded
the asylum grounds, and was destroying the crops ; and he proposed that after dinner
we should visit the locality, and survey the invading army ; which we accordingly did.
We obtained the guidance of the farmer of the grounds, who led us to the iL farted ficild,
which was at the extreme southern end of the asylum farm. He said they were first
noticed in a field of oats, and on the other, or southern side of the road from his, and that
the owner as soon as he knew they were there, cut his oats and shocked them in the
field. The next day when he examined his shocks he found the ground under them a
mass of worms i^'.ngled with oats. The asylum farmer at once ordered his to be cut, but
had them carted to a far distant field and there put up in shocks.

The crop next north of the oats that had been cut and removed, was spring wheat.
There we had evidence of what the worms could do. Not a loose leaf was to be seen in
the field ; the straw standing quite naked. It had begun to ripen, which probably had
sav d it and the heads from attack, as some of the short and greener ones showed signs
of having been nibbled at. We found a number of the worms under clods, but the
farmer expressed surprise at their being so scarce, as compared with the previous day,
when a pint or more of them had been taken in a very short time, which had been
wanted for exhibition purposes. Probably the bulk of them had gone to seek fresh
pasture, as there was not a green leaf in that field left for them to eat. Some of those
taken seemed to be full grown, and may have been preparing to pupate, as chrysalids
were found. During the search Mr. Charlton found a creature which was to us of doubt-
ful parentage, I thought I recognized it as something I ought to know, but could not
say what at the time. Having surveyed the situation to our satisfaction : and Mr.
Charlton having secured tLree of the largest worms in a box, the unnameable creature
and a chrysalid ; we returned to his residence. After these had been looked at by the
residents and visitors assembled, the time came when I had to leave ; Mr. Charlton
kindly said I might take the box and its contents, which I was very pleased to do ; so I
put it in my vest pocket, which it just fitted. Upon reaching my place of abode, I took
out the box to show my friends the army worms ; when I opened it, I found the largest
one had disappeared, except the head and shrivelled skin, which was abou" the eize of a
grain of wheat, whilst the unnameable creature had another one by the middle, and was
quietly engaged in absorbing its internal economy with unmistakible satisfaction. To s
disclosure of its habits at once suggested to me that it was the larva of some predaceoua
beetle, probably an Ilarpalus, and that I had seen an illustration of if somewhere. Upon

60 Victoria. Sessional Papers (No. 18). A. 1897

returning to London and making search, I found its exact counterpart on an enlarged
scale in " Saunders's Insects Injurious to Fruit,"- page 185, which is here reproduced,
Fig. 78.

During the n^xt day, the Ilarpalus larva rested quietly, two worms seemingly
being enough to satisfy its cravings for one day; whilst the remaining worm was very
restless, no doubt from want of food. In the evening, being in com-
pany the army worm was introduced in the conversation, when I re-
membered that I had the box in my pocket, I took it out to show the
worm, but there was not the vestige of a worm lefr, and the Harpalus
larva was rushing frantically round in the box in search of more. I
kept it that night to see if it would attack the chrysalid, but it did
not, so I gave it its liberty next morning in consideration of the good
it might do.

A great deal of romance has been written upon the army worm.
Its sudden appearance in vast and destructive hordes is well calculated
to arouse the imagination of those who are usually totally indifferent
to, and wholly ignorant of the habits of insects; consequently the
movements of the army are to them perfectly mysterious. We read of
their coming, no one knows how, or from where, of their always
travelling to one particular point of the compass. Of their following
a leader who directs their movements ; and who gives the signal for
their advance by c wag of his head ; and much more of the same sort.
The armv worms come from eggs, like all other insects, which in this
case are laid near the roots of grasses by the moth Leucania unipunda ;
and may be feeding there in great numbers when young, without attracting the slightest
attention. It is not until they are well grown that they- acquire their great powers of
destruction, and then the field in which they were born may not be able to sustain all of
them ; when the necessity to travel to other localities in search of food is forced upon
them. The only really mysterious thing about their movements is, that they should keep
together in a body, and go in the same direction in search of food, instead of, as ia usual
wilh caterpillars, each goiDg in the direction that its fancy lead-!, independently of the
others of its kind. This gregarious habit is indeed very wonderful. But food is their
objective point of travel, not any particular one of the compass.

There is another destructive insect that is endowed with this peculiar habit of
travelling all together in one direction in search of food, nanely, the migratory locust in
its mature state ; and a consideration of its mode of progress in desolating a region, may
assist us in forming an idea concerning that o? the army worm. When we read of an
invasion of locusts into a locality where there were none before, they are always repre-
sented to us as coming down from the air above, ravenously hungry, as if it had been
their first stopping place tor food on a long journey, a few at first, then a dense mass,
sufficient at times to obscure the light of the sun, gradually becoming thinner, then
passing over, not leaving any living green thing behind them. This appearance, although it
may be misunderstood by the onlooker, is nevertheless quite in harmony with the actual
tacts of their progression. Supposing a field well stocked with locusts who have just
developed mature wings and a prodigious appetite, find their food supply exhausted, and
it has become needful for them to go elsewhere for more. The field next to them is
untouched, those close to it enter, those behind them follow, whilst those at a distance
who are as eager for food and in as great a hurry to obtain it, rise on the wing and fly
over the feeders and alight just beyond them, their peculiar gregarious instinct compelling
them to feed in crowds, so that those that entered the fresh field first, find themselves
surrounded by a multitude which has devoured everything before they get enough ;
hence they in turn find it necessary to rise on the wing and make for the front again to
obtain more and so having started they proceed ; and the deeper and denser the
advancing host, the further they have to fly to reach the front, and the more of them
there are on the wirjg at one time, the higher some of them have to rise in the air to get
over the others ; and when we read of their coming down in such numbers and such

CO Victoria. Sessional Papers (JNo. 18). A. 1897

force, as to remind the beholder of a hailstorm, and make him glad to seek shelter from
their contact, it is in perfect accord with their mode of progress and their eager haste to
obtain food ; and this mass, to a beholder who could take it all in at once, would appear
like a huge rolling crowd of living particles, descending in front but ascending at the
rear, whilst the impelling force that keeps it going is the necessity for sompthing to eat.
And when we consider the meagreness of the supply in some localities, compared with
the enormousness of the demand that always exists, we get the reason for the differences
of time that they take on the way. If food is abundant, they linger ; if it is scarce they
pass rapidly on. When we turn our attention again to the army worm, we see that
the principle and the motive are the same in both ; but the one proceeds on the wing,
through the air, whilst the other has to keep on the ground and go afoot ; yet the front
ranks will be constantly changing p'aces with the rear, for as those in front stay to eat,
those behind have to pass beyond them to obtain a share ; and as the feeders are so
numerous in one p'ace, none of them get all they want, so they are compelled to move
on to get some more ; which completely disposes of the "leadership" theory.

Amongst the captures here of rare forms during the past season, I may mention a
specimen of Papilio Marcellus by one person, and one of P. Philenor by another. P.
Cresphontes again paid us a visit, after an absence of two years. It appears as if this
southern butterfly must be either periodical in its habits, or has not yet succeeded in
firmly establishing itself in more northerly localities ; and is depending upon additional
migrations to maintain an appearance. In the year 1893 it was more abundant, and
reported from a greater number of localities, and some of these further north than ever
before. In 1891 I saw a few in the early part of the season, but none later on. In
1895 I did not see a single specimen on the wing, nor was there one reported to me as
having been seen. In the latter part of August, 1896, I saw a fine fresh specimen, but
did not secure it, I also saw one that was taken later in the season in a damaged
condition ; which would seem to give promise of its being more plentiful again next year.

A specimen of Erebus odora was taken by Mr. Kyle, at Dundas.

Toe tilings new to this locality, recognized in Mr. Bryce's collection, were the true
Carrl na Sphinx, as distinguished from quinquemaculata. Large in size, dark in colour,
and in tine condition. Cisthene unifascia, Grote, bright and fresh. Mr. Bryce has
kindly donated a specimen of each to the Society's collection. He has also taken a
single specimen of Aspila virescens, Hub. Also many choice varieties of less rare things,
as well as several species not yet determined. Never did 1 see the webs of Hyphantria
cunea, the fall web worm, so offensively obtrusive as during the past season.

In the early part of October the males of Hyberuia tiliaria, Fig. 79, the Lime-tree

Winter Moth, were in great profusion around the city.
">-.. . . , They could be seen even oa frosty nights, fluttering

about the lighted shop windows, and in daytime rest-

^^Br ~ f ing in sheltered places, or being driven along the street

by the wind ; their large sail-like wings affording

ample space for catching every breeze, and being carried

helplessly away by it. There was a wonderful, and

particularly interesting diversity in the shade and

pattern of the colour and ornamentation of their wings,

which their abundance gave one a good opportunity to

observe. The females I did not see ; as these are wing'ess they would require to be

sought for upon the trees.

60 Victoria.

Sessional Papers (No. 18).

A. 1897

WARNING COLORS, PROTECTIVE MIMICRY AND PROTECTIVE

COLORATION.*

By F. M. Webstee, Woosteb, Ohio.

In " Memoires de la Societe Zoologique de France," Professor Felix Plateau has
recently given the results of some experiments carried on by himself, to determine
■whether, as has often been stated, the Magpie moth is really an example of -what is
termed "warning color." In order to solve the problem, the Professor ate several of
the caterpil'ars, and found them to possess something of the flavor of almonds, and not
unpleasant to him, but rather the reverse. Unfortunately, this experiment only proves
that as against a person to whom the flavor of almonds is not distasteful, the larvae of
the IVIagpie moth are not warningly colored, but the real question regarding protective
coloration, as against bird enemies, does not appear to be nearer a solution than it was
before. Men do not feed upon the larvae of this moth, or the moth itself, nor have we
good reasons to suspect that they have ever done so, and there is no reason why these
caterpillars should be, to them, distasteful, as no material protection would in any case
result. The two following incidents will illustrate my point.

Species belonging to the genus Danais are, rarely, if ever, to any extent attacked by
birds, and in the tropics even monkeys are said to reject them. In the United States,

Danais archippus, (see Fig. 27, page
31), is mimicked by Limenitis di-
sippus, (Fig. 80), and in other parts
of the world other species of the for-
mer genus are mimicked by still other
species of butterflies, some* very inter-
esting illustrations being given by
Mr. Roland Trimen in his paper on
"Some Remarkable Mim< tic An-
alogies among South African Butter-
flies."! In' the United States, D.
archippus breeds in the north, and in
autumn migrates in immense swarms
to the south, where it hibernates
through the winter. In " Insect Life," it is stated^ that these butterflies are sometimes
attacked in their winter quarters, and great numbers of them eaten, by a mouse belong-
ing to the genus Onychomys ; one of the grasshopper and scorpion mice. On an island
in Aransas Bay, on the gulf coast of Texas, the remains of at least twenty-seven individ-
uals were found in one place by Mr. Attwater, thus showing that the species is not dis-
tasteful to this mouse, but by no mean disproving that to other animals, and to birds, it
is distasteful, and for this reason mimicked by other species of buttei flies. This mouse
is not a persistent and petpetual enemy, and unrestrained does not threaten the exter-
mination of the species, and protection from it has never become necessary, and is not
now essential. The Harlequin cabbage bug, Murgantia hi'strionica, (Fig. 81), is a con-
spicuously colored, tropical species, that has made its way northward
as far as Lat. 40° 48', even the egg being white banded with black.
Not only does the species feed during its entire life, in all stages of
development, in the most exposed positions, but the eggs are placed in
clusters equally exposed, every habit, in fact, indicating a total disregard
of the pnsence of natural enemies of any description, thereby implying,
though not proving that it is distasteful if not warningly colored. Some time since I had

*Kead before Section F, Zoology, of the American Association for the Advancement of Science, at the
Buffalo, N. Y , meeting, Aug\i-t 2oth, 1896.

tUnn. Soc. Trans. Vol. XXVI., pp. 497, ct scq.
JVol. V., p. 2;o.

60 Victoria. Sessional Papers (No. 18). • A. 1897

occasion to confine a number of these bugs in a greenhouse upon cabbage plants over
which a breeding cage without a bottom was placed, earth being banked up about the
base of the cage. The bugs had been thus confined for a short time when during the
ni^ht, mice worked their way under the side of the cage, and in the morning all that
remained of the bugs consisted of a confused lot of heads, legs and fore wings, the mice
having clearly eaten the confined bugs during a single night. Still, as against persistent
and continual enemies these bugs may be and probably are distasteful, mice being only
occasional or accidental enemies.

In commenting on the experiments of Professor Plateau, ' Science Gossip," perhaps
somewhat overestimating the value of the results obtained, says : — "It would indeed be
well if all the examples of 'warning coloration ' were subjected to as careful an ex-
amination. Equally cauli >us also should naturalists be before accepting examples of
' mimicry ' among animals and plants In some cases the so-called ' advantageous
mimicry ' falls to the ground, for the insect which is supposed to imitate one of its
fellows appears at q lite p. different time of year from it,"

Now. caution is a grand virtue, and should be, always, the inve.-tigators watchword,
but to be over cautious is to cheat ourselves and each other out of the truth, which prac-
tically amounts to little less than carelessness. He who cautiously winnows the grain,
w 11 be as careful that none is blown over with the chaff as he will be to keep the latter
from falling back into the cleaned grain, as, in either case, his work will be but poorly
done.

By the way, has it ever been settled, beyond question, that both the species pro-
tected and the one protecting must occur, interspersed together, over the same area, and
at the samo time of year 1 Would either the ornithologist or entomologist be greatly upset
if he weie to find that birds which had learned, by experience, in spring and while yet very
young, to shun insects of certain peculiarities of colour and movement, or which appear
to them to posters such characteristics, should continue to follow the same course in late
summer or autumn 1 How soon do birds forget past expt-riences, and cease to profit by
them 1 After having learned that certain insects, having certain peculiarities of color or
of action are not fitted for food, will they not rather continue tj profit by such experience,
and avoid such at whatever time of year and wherever they encountered them 1 Besides,
does all of this education have to be acquired by experience, or does heredity not exert an
influence more or less important 1

The adult of the Hickory tree-borer, Cyllene pictus, develops chiefly in Carya, and
emerges in spring, being almost exactly reproduced, so far as form and colour are con-
cerned, in the Locust tree-borer, Cyllene robinice, which develops in Robinia pseudacacia,
and emerges in late summer. Both of these sp-cies are supposed to mimic wasps, but
we will suppjse that both wasp3 and borer have disappeared before the latter species of
borer has emerged; would it not gain some protection from its close resemblence to the
borer that had preceded it, several months earlier1? Would entomologists be very much
astounded if such conditions should be found to obtain among other sp^c>s ?

Adults of our Podosesia syringce, resemble, very closely, both of our common species
of Polistes, P. annularis and P. metricus, especially on the wing, and when at rest the
abdomen of the moth is bent downward posteriorly and kept in constant motion, pre
cisely as with the Polistes. If the moth is on the ground it does not read'ly take flight,
or, like many other moths remain quiet, but moves about in precisely the same manner as
the wasps. In this case a defenceless moth is not only, in all probability, protectively
colored, thereby resembling an entirely different insect, armed with a formidable weapon
of defence, but its movements are equally Use those of the armed species, so that it must
gain protection thereby, to greater or less degree. But if one were to hunt for Polistes,
he would hardly select for his collecting ground a lilac bush long since out of blocm. He
would be far more likely to search for them on flowers, where he would seldom if ever
find Podosesia.

Do we not here have grounds for doubting the necessity for the mimicking and
mimicked forms occurring together over the same area, and if so, how far may they not

(J EN 81

UO Victoria. Sessional Papers (Mo. 18). A. 1897

be separated, and the former gain more or less protection from its enemies 1 Is it not
more probable that birds and other natural enemies will avoid species ha\ing a close
resemblance to armed or distasteful species, during their entire life, and wherever they
may go 1 Will not birds that have hatched and reached maturity in the north, and there
learned to avoid armed or inedible species of insects, or such as closely resemble them
continue to follow the same policy respecting the latter, after they have migrated far to
the southward, and may not the recollections of Foliates annularis offer protection to
species resembling it, like the Podosesia syringce, for instance, far beyond the geographical
distribution of the former species itself 1 Unless birds are continually forgetting and
having to relearn past lessons, we must certainly admit that protective mimicry and pro-
tective coloration may be in effect, over the entire area of distribution of the species de-
ceived, even though this extend far beyond the area occupied by either the mimicking or
mimicked species, though, as a matter of course, this influer.ce must- decrease as the
deceived species are displaced by those new and untried. It would certainly seem that
we might here find a solution of some of the very many perplexing problems of form,
movements and coloration, that are constantly confronting the student of animal life.

That at least birds and animals do not readily forget old habits and former experi-
ence, especially if the lesson has been emphasized by pain, I will give two illustrations,
one borrowed, the other my own, and doubtless many others will readily occur to anycne
who will take the trouble to recall them.

In his exceptionally valuable woik, "The Naturalist in La Plata," all the mere
valuable because of the author studying life in living forms, and speaking only of what he
observed, Mr. W. H. Hudson, informs us that in that treeless country some species of
woodpeckers have, through necessity, acquired the habit of seeking their food on the
ground, and even nesting in the banks of streams, yet where this change of environment
and consequent alterations in their way of living, have, in some cases, resulted in struc-
tural modifications, thereby showing their antiquity, they still retain their primitive
habit of clinging, vertically, to the trunks of trees (presumably introduced) though the
habit has long since lost its use. Wei thus have evidence, not only of the permanency of
established food habits, but that habits of this sort are transmitted through long periods
of time through the influence of heredity.

Years ago, when sparsely settled and therefore in a nearly primitive condition, the
prairies of Illinois, where the greater part of my childhood was passed, were inha
snakes of various species. My father owned a pair of oxen, one of which had, when a
calf, been bitten by a snake ; an experience that he never forgot. So long as he was
retained on the farm, he could seemingly not only detect the presence of these reptiles
by sight, but if out of sight and near at hand he appeared to scent them as unr rringly ;
and once he detected the presence of a snake, of any kind or dimensions, he would give a
snort and with a deep bellow break for home, whether attached to plow, harrow or
waggon. On one occasion, with my father, I was crossing a track of prairie in early
spring. The dry grass of the previous year had been burned and the ashes had dis-
appeared, leaving the surface bare and brown, as the young grass had not yet put forth.
I, at the time a very small lad, was in the waggon, while my father walked along
beside the oxen. Suddenly "Old Star " gave a snort, and with a bellow that seemed to
frighten his mate also, started off on a mad run, taking a bee line for home, not stopping
until their stable had been reached. After assuring himself of my safety, my father
returned to the place where the oxen had started on their wild run, and near by found a
group of snakes that he had not before observed, belonging to a harmless species, collected
in a confused mass, as is their habit at this season, enjoying the warm rays of the early
spring sun. It does not seem probable that the sting of an insect would have a less last-
ing effect on a smaller animal or bird, or the recollections of a particularly distasteful
morsel in the mouth soon become extinct, and besides, my father's ox would probably
not have acted differently, or any sooner forgotten the pain of the snake bite received on
the prairies of Illinois, had he been transferred to New England or California.

60 Victoria. Sessional Papers (No. 18). A. 1897

Along th3 south shore of Lake Erie I find two species of Hemiptera,* Salda ligata,
Say, and S. interstitialU, Say, the latter and smaller, when skipping nimbly about, as Mr.
Sav stated that it did on the shores of the Missouri River, have a deceptive resemblance
to so many stranded Hydrophobics, which I believe prefers such places to sandy beaches ;
and along Lake Erie at least they are far outnumbered by this species of Salda, which so
closely resembles them. Salda ligata is larger and does not resemble any of the aquatic
beetles found along the lake, but simulates to a remarkable degree some of the species of
Bembidium, though at the time of my observation it was impossible to find a single repre-
sentative of this genus in that immediate locality, whereas, they were most surely to have
been found along the shores of almost any stream. Now, these two species of Hemiptera
not only closely resemble species of beetles not present, but inhabiting quite similar
places elsewhere, but also the movements of one species of Hemiptera add much more to
this deception than does its color, thus raising the question as to whether these peculiar-
ities of color and movement are mere coincidences, and of no service to the possessors, or
whether they do receive benefit from such simulations by taking advantage of the lessons
learned by the sand piper, or other birds of similar habits, along the shores of some dis-
tant inland stream, and which lessons caused them to shun insects having these peculiar-
ities of form, movement and color. Is the investigator justified in casting aside the whole
problem, because he does not happen to look far enough to see all of the factors entering
into it ?

On the extreme tips of the new growth of pine, a tree not indigenous in the locality
where these observations were made, I find during June and July, a Cap-tid, Pilophorus
amosnus,f which while at ra3t ha-5 much the appearance of some 3pecies of the Ooleopter-
ous family, Gerambijcidce, no species, however, being at all common on this tree, in this
locality, though Euderces pini, is said to occur elsewhere on the pine. While moving
about among the pine needles, however, the Pilophorus has almost exactly the quick,
active, erratic movements of ants which frequent the same situations in considerable
numbers, the Capsid, except when at rest, being almost indistinguishable from them. If
all of this deception was for the purpose of misleading the ants, it would seem as though
it would have been carried further, and obtained while the Oapsid was at rest. The tips
of these pine twigs are practically inaccessible to even the smaller arboreal birds, and
against these protection is here unnecessary, while except an occasional spider, invert-
brate enemies are equally wanting. In fact, so far as the need for protection in this
particular situation is concerned, the whole matter of protective mimicry would fall to
the ground, as no protection appears necessary, yet, it seems to me, that the careful
investigator would not be justified in dismissing the whole matter as a mere coincidence,
but rather in searching elsewhere for the causes of a phenomenon of which the effects
only are here perceivable. The polished surface of the abdomen of an ant reflects the
rays of light in such a manner as to appear like a narrow band of white, of which the trans-
verse white fascia on the wing covers of Pilophorus amosnus, when that insect is in
motion, appears almost the exact counterpart. I have never observed Euderces pini in
life, but it does not seem impossible that it too may move about in a similar way, and
both together mimic the ant where protection is necessary, my observations being made
where but two of the three actors are present, and no protection necessary.

Another diminutive Capsid, Halticus bractatus,\ is found in Ohio, and among other
plants affects Red Clover. Trifolium pratense, feeding in all stages upon the upper side of
th9 leaves. The effect upon the plant is to discolor the leaves, but this really affords
protection to the young, as the changed color more nearly harmonizes with that of their
bodies. The adults are black with antennae and legs, except the femora, yellow, the
femora being also black, both sexes being saltatorial. The male has the normal form of
an Hemipter, but the female differs entirely in appearance, and simulates to a remarkable

*Kindly determined for me at the Department of Agricultuie.
tKindly determined by Professor Herbert Osborn.

% Also determined by Prof. Osborn, who, with my assistant Mr. C. W. Mally, found the species quite
abundant in Iowa, the latter gentleman observing it also in Northern Ohio.

60 Victoria. Sessional Papers (No. 18). A. 18&7

de«ree, a beetle, Chcetocnema parcepunctata, also very common on clover and other plants.
Curiously enough, where I find the former in greatest abundance, there are almost none
at all of the beetles, while in a clover held not over one-fourth of a mile away, the beetles
are very abundant and none at all of Ralticus brae tat as. That we have here a well
defined case of simulation can hardly be doubted, yet the simulating form and the form
simulated avoid each others company as if mortal enemies, there being no other forms
present that at all resemble them.

I have made no experiments witn any of these insects in order to determine whether
or not they are distasteful, for the reason that any results obtained with the facilities at hand
would have added to instead of reducing the complication I ni'ght, like Professor Pla-
teau, have eaten some of these insects, and learned whether or not they were distasteful
to me or I might have fed them to domestic fowls, or wild birds in confinement, but failed
entirely of securing the data required. It se^ms to me that the only testimony in these
matters, worthy of consideration, is to be found in the stomachs of insectivorous birds,
and other vertebrate enemies if any, shot while feeding in the exact locality and under
perfectly free and natural conditions. Giving a bird perfect freedom and allowing it to
make its own sehctions and discoveries is one thing, while confining it, and doing these
things for it, is quite another. It is what these natural enemies actually do, under per-
fectly natural conditions, that we must learn, and not what they can be induced to do.*
Over a large portion of the United States, and to a less extent in Canada, piimitive
conditions no longer obtain, while modern conditions are undergoing a constant change,
the plow and axe of the husbandman having exterminated miny forms, both vertebrate
and invertebrate, if not entirely, over 1 >rge tracts of country, and we may and probtbly
do have cases of peculiar coloration and movements that were once protective, but now
remain only as vestiges of a former state of affairs, the forces that brought them into
existence no longer existing, except locally.

One phase in the radical changing of the natural flora and fauna over areas of greater
or less extent, whereby both plants and insects are entirely displaced by others, emphati-
cally different, is shown by the two accompanying illustrations, showing the bed of a small
lake just prior to and after being brought under cultivation, and an aqaatic insect fauna
d**splayed by another, terrestrial, and more or less connected with the introduced fljra.
(See plate preceding, page 65).

In Northern Illinois a species of willow, Salix discolor, the leaves of which are
nearly white on the under side, grows in wet places, on hummocks, and to the height of
from one to six feet, forming a legular compact cluster. The foliage is fed upon by a
hard, heavy bodied beetle, an inch or more in length, and often nearly a half inch across
the shoulders, in color ebony black with white pubescence, which on the elytra is arranged
in irregular transverse fascia?, with more 01 less parallel markings, all of which combine
to give the insect the appearance of a white surface, irregularly tessellated with black.
This beetle, Plectrodera scalator, fig 82 feeds by eating holes in the leaves, or irregular notches,
leaving the mid and lateral veins, with irregular borders of the
leaf along these nearly intact. The beetle remains on the under
side of the leaf, the eaten portions of which, against the background
formed by the interior of the thicket, appear black, while the
uneaten portions appear nearly white. In this way a beetle sta-
tioned on an uneaten leaf has almost the exact appearance of a leaf
paitly eaten, and so perfect is the deception that a fairly good
collector may pass some years in a locality where the species is very
common, without seeing a single specimen, until he detects the
deception. Aside from its considerable dimensions and hard body,
this beetle is armed with a rather formidable spine on each side of
Fig 82. the thorax, thus rendering it rather an undesirable sort of prey for

any of the smaller birds, and altogether too much so for any invertebrate enemies. In

* 1 may be permitted to state that, in Ohio, birds cannot be shut for the purpose of making scientific
investigations, without running the risk of being arrested and heavily fined therefor.

60 Victoria. Sessional Papers (No. IS). A 1897

the locality in Illinois, where I studied this species, only two vertebrate enemies can be
said to exist, one the Shunk, Mephitis mephitica, and an occasional entomologist, neither
of which are at present abundaut. Does it appear likely that all of this is brought about
by mere accident, or is it not far more probable that protection was once gained, and else-
where the deception may continue to give protection ?

There are still other points in this problem that seem well worthy of careful consider"
ation. We hear the terms, warning colors, protective mimicry and protective coloration>
etc., used, as a rule, in the sense of a finality. Just as though thf se particular worksh<.ps
of nature had finished their mission, and were now closed indefinitely ; and while we have
ample supplies of the finished product, there is none at all in process of construction.
Have we here no transition stages ? We are dealing with some of the forces that go to
make what we term evolution, a process going on, as is believed, continually and every-
where about us, and if this is true might we not confidently look for species and varieties
that are in the process of becoming protectively, or even warninglv colored, or the con-
dition which we term protective simulation not quite obtained ] Tf perfect protection is
never quite reached, does not this of itself presuppose progrt ssiveness and. therefore,
instability 1 May we not, in fact, in the future come to measure the antiquity of some
of our species by the degree of perfection with which they are mimicked by others 1 It
would probably necessitate remaining together through a long period of time in order to
enable an unprotected, younger and therefore less stable form to gain protection from a
distasteful form, especially as the advance in that direction must necessarily come from
the weaker, unprotected and j ounger form. To illustrate, our Danais archippus is sup-
posed to be a very old species, while Limenitis disippus is supposed to be a much younger
species. What is true here would also obtain in the case of Podosesia and Polistes, thus
indicating the gi eater antiquity of the latter, though probably belonging to a younger
order than the former. Mr. Gahan has shown* that there is a remarkably c'ose resem-
blance between seventeen species of Diabrotica, inhabiting Mexico and Central America,
and an equal number of species of the genus Letna occurring in the same section of
country. Among the species of Diabrotica given, but one, D. vittata, is known to occur
north of Mexico, and none of the species of Lema here sufficiently resemble any of the
species of Diabrotica to lead to the suspicion of protective mimicry. In fact, it is only
alcrg the Mexican border that we have any striking resemblance between any of our
species and those of the latter genus. In the states bordering on Mexico, Professor
Wickham tells me that Andrector 6-punctata bears a striking resemblai ce to Diabrotica
12 punctata, and anothtr specif s of Andrector is very much like D. tricincta. There is
no positive proof that these are cases of protective mimioy, and Mr. Gahan dots not
claim this for the cases of close resemblance to which he cbIIs attention, but in all of
these there are certainly strong grounds for suspecting that such will ultimately prove to
be the case. I have elsewhere f.-hown that there is every probability that the ancient
home of the genus Diabrotica was in northern South America, many Ncrth American
species originating in Central America and Mexico. It would seem, then, that D vittata,
D 1 2 punctata and D '. tricincta, having spread northward from Mexico, and 1 eing the
oldest northern forms of the genu?, might be mimicked in Mexico and the adjacent portion
of the United States, because of having recurred there a sufficient length of time for
conditio! s to be brought about, while farther ncrth they, with the rest of the genus, are
comparatively recent comers, and sufficient time has not elapsed to develop cases of
protective mimicry.

In conclusion, I desire that nothing in this pap?r shs.Il ba so construed a3 to, in the
remotest d jgre-, favor hasty or unwarranted couj uuons in stc dies of warning colors,
protective mimicry or protective eolontion, bit I do wish to urge that the same caution
and painstaking labor should c!ia our actim in rejec in,', anally, possible

of these phenomena that would be exercised before accepting such, weie the possibilities

*Tran->. Ent. Soc. Lond. 1891. pp. 367 374.
tJour. N.Y., Ent. Soc. Vol. Ill , pp. 158-166.

60 Victoria. Sessional Papers (No. 18). A. 1897

greater or amounting to probabilities, that we shall lean no more or less to the pessimistic
than to the optimistic, but weigh every fragment of information, be it negative or
affirmative, with equal care and discretion.

The points that I have tried to emphasize are : — (1) That a form of animal life may
be distasteful to other forms, and so far as these are concerned, warningly colored ; but
neither the one or the other, where the form to be protested from is not a persistent and
perpetual enemy, that, unrestrained, would threaten the extinction of the form preyed
upon ; (2) That a mimicking form may profit by a protective resemblance, not only where
both it and the form mimicked occur together, but throughout the area of distribution of
the deceived form, whether the mimicked form be present or not ; (3) That a form, closely
resembling in appearance a mimicking form, though occurring at a different tiun of year,
or in a different locality, may profit to a greater or less degree by such resemblance, even
though both mimicked and mimicking form? are absent, provided, however, the form pro-
tected from has somewhere come in contact with the distasteful form and learned by
experience that it is inedible ; (4) That we may and probably do have cases of partial
deception, and, therefore, partial protection ; (5) That cases of mimicry may occur where,
owing to the fact of the enemies having become exterminated, or the mimicked and
mimicking forms drifted into places inaccessible to such enemies, no protection is given
or required ; (6) That these problems are most far reaching, and we have as yet scarcely
begun to study them in their entirety, hence the fragment hove over among the rubbish
may yet prove to b9 the keystone of the archway through which we are to make oar
way into one of the grandest and most sublime of nature's many temples.

THE SAN JOSE SOALE.*

By F. M. Webster, Wooster, Ohio.

My topic is not of my own chrosing, but the one assigned me by the Vice-
President and also by the Secretary of the American Association of Nurserymen. I
mention this fact, not in the way of compliment, but because so much has been said in
public print regarding this pest during the last year or two, that I may not bs able to
present much that is new. About all that I shall attempt to do will be to bring
together all the facts in our possession and point out to this association, for it 4 consider
ation, some lessons that the past has taught us, and the possibility of profiting by su^h
lessons in the future. To me, though not a nurseryman but one whose business it ii to
protect some of their interests, the introduction of the San Jose scale into the country
lying to the east of the one hundredth meridian, and its suppression, so far as this has been
accomplished, has meant something more than the mere study and investigation of the
pest ; more even than the overcoming of it and preventing its further diffision. It has
appeared to me as though, in the last half of the last decade of the nineteenth century,
there had been presented to our people a test case, as it were, as well as a reminder that
the ccmiDg twentieth century would bring to us problems which we had not
previously been called upon to solve. The question that seemed to nn to be involved
was this : Can a republican government, composed of nearly half a hundred minor
governments, protect its people from the ravages of a diminutive insect pest that has
been introduced among them to devastate their orchards and fruit farms 1 Wha1" will b
done under such circumstances, and who will be the ones to do it 1 This scale is a
serious pest, but is it not, besides this, the straw that denotes the direction toward which
the wind is blowing 1 We have but to cast our eyes toward the State of Massachusetts
where a fierce battle is being carried on against another imported pest of our orchards

* This valuable paper, read at the Twentieth Annual Meeting of the American Association of Nursery-
men, at Indianapolis. Ind , June 12th and 13th, 1895, has been kindly furnished u* by the writer, and will
be found well worthy of perusal in view of the fact thtt this insect may at any time be found in Ontario.
—Ed.

60 Victoria. Sessional Papers (No 18). A. 1897

and forests, solely by one member of this republic, while the others are simply spectators
looking on with a disinterestedness that amounts almost, if not quite, to a tdtal indiffer-
ence These are the two at pr< sent, most important introductions of foreign insect pests,
but no one can for a moment suppose that others will not follow, coming as with the
San Jose' scale, from we know not where. You, gentlemen, are engage! in a business
that necessitates the exchange of scions, grafts, trees and shrubs, but may also be dissem-
inators of these pests not alone to your customers, but to each other. And, whether you
will or no, you cannot escape being foremost in the settlement of a problem that half a
century ago was unthought of. Hence, while I address you on the subject of the Sin Jose'
scale, it will be to view it as a factor in what seems to me to be a great and difficult problem
in the future of your business ; and with this explanation I will proceed to consider that
factor.

The San Jose scale was first observed in this country in the locality in California from
which it derives its name, coming from we know not where, but probably from either
some of the islands of the Pacific or else some of the Asiatic countries beyond. This
introduction is thought to have taken place about the year 1870, and began to attract
the attention of fruit growers about three years later, but so far as known only in the
locality above indicated. In 1880 Prof. J. H. Comstock described the sppcies, and
wrote as follows : " It is said to infest all the deciduous fruits grown in California,
excepting the peach, apricot, and black Tartarian cherry. It attacks the bark of the
limbs as well as the leaves and fruit. I have seen many plum and apple trees upon which
the fruit was so badly infected that it was unmarketable In other instances I have seen
the bark of all the small limbs completely covered by the scales. 1 think it is the most
pernicious scale insect known in this country." For the reason here given, Prof. Comstock
gave it the name of Aspidiotus perniciosus, and I may here add that it has siuce been
found to occur on both the peach and apricot, and fully merits the name given it by the
describer. It appears to have spread quite rapidly, for in 1882, nine years later, it had
extended over all of the fruit growing regions of California and across Oregon into
Washington. As late as 1893, the Los Angeles Horticultural Commission, in their report
for that year, stated that the pest, if not speedily destroyed, would utterly ruin the
deciduous fruit interests of the Pacific coast; that it not only checks the growth of the
trees, but covers them literally entirely, and the fruit nearly as much so, and, if left
unchecked, the tree is killed within three years' time. This will serve to show you the
serious nature of this little pest, as demonstrated by its twenty five years' residence on
the Pacific coast.

I will occupy a few moments here to consider its probable origin, though, as before
stated, we do not as yet know the land of its nativity. It is found in Chili, but was
clearly introduced to that country from California. It also is found in Hawaian Islands,
having been introduced from California on prune and peach trees, and also in Australia.
But nowhere in these countries has it been found inhabiting indigenous vegetation, which
we entomologists claim, must be done in order to prove the nativity of the pest. Quite
recently, Professor Cook has sent it from California on the Loquat, Photinia japonica,
and, as will be observed, there are several of our forest trees included in Dr. Limner's
list, but this proves nothing as it would be surprising if, in its twenty-five years' residence
in this country, it had not begun to adapt itself to our native flora, precisely as some of
our native parasitic insects are beginning to learn that thejr can ad 1 it to their bill of f .ire.
Considerable of the nursery stock required in California is grown on some of the smaller
islands of the Pacific, as for instance, Tahiti, and it seems at least possible that we may
in this way have acquired a pest that may be an inhabitant of an obscure island, and, for
aught we know, it may be so inconspicuous there as to require the trained eye of the
naturalist to detect it.

The insect itself, Fig. 83, belongs to a group known as armored scale insects, their
nearest allies being the Oyster-shell Bark-louse, while still farther removed are the
Mealy-bugs. We have here in the east a somewhat similar species that I have found on
peach, plum, pear and maple. This is known as the Putnam scale, Aspidiotus ancylus,

60 Victoria.

Sessional Papers (No. 18).

A. 1897

having been first described by the late J. Duncan Putnam, from Iowa. It is known to
occur on the following plants also, ash, beech, bladder-nut hackberry, linden oak oLe
orange and water locust. This is often mistaken for the San Jose scale event; ° J«£

I ig. 83.— San Jose Scale, female enlarged and part of infested branch (life size. )

who are quite familiar with the latter. My own manner of distinguishing between these
two scales is to first observe if the disc is circularly wrinkled and the elevation in the
centre surrounded by a depressed ring ; if the scale is very flat, or if it appears to rise

Fig. 84.
gradually from the outer edge to the base of the elevation ; if the scales are disposed to
crowd in compact patches. If the disc is circularly wrinkled with a deeper ring about
the base of the elevation ; if the scales crowd each other closely and give the tree" a gray

60 Victoria. Sessional Papers (No. 18). A. 1897

appearance, it is the Sin Jose scalp. If the disc is smooth, and the central point rises
out of a smooth area, it is probably th<j Putnam scale. Another scale that has come to
me several times as the San Jose scale, is the Oleander scale, Aspidiottia rierii, Fig. 83,
which also attacks ivy. But this is of a lighter color, flatter and longer.

The Rose scale, Diaspis rosie, has been sent me, both on the rose and raspberry,
with the query as to whether or not it was the San Jo^e scale. But this is also larger,
more depressed and of a lighter color. In short, we have nothing that clusters so
thickly together, on the host plant, and gives it that peculiar gray color, which once
aeen will never be mistaken for anything else.

In regard to the life history of the species now uader consideration, it appears to
differ from that of many of our scale insects in that instead of reproducing by laying
eggs, the mother gives birth to her young. As by far the most careful studies made on
this species have been carried on at the Department of Agriculture, under the direction
of U. S. Entomologist, Dr. L. O. Howard, I take the liberty of giving Mr. Howard's
statement ia his own words. He says : " Although this insect has been known in Cali-
fornia for about twenty years, its life-history has not been carefully worked out by
California writers Professor Comstocfc described simply the male and female scales
and the body of the adult female. The male was unknown to him. In his work on the
Injurious Insects of the Orchard, Vineyard, etc., published at Sacramento in 1883, Mr.
Matthew Cooke briefly described the male insect and published a crude figure of it. He
further stated that the species produces three broids in Oilifornia. the first " about the
time the cherries begin to color, the second in July, and the third in October." The
statement is made by Comstock that the egg3 are white," and Cooke further says that
" each female produces from thirty -five to fifty eggs."

" Uptn the appearance of the insect in the east, potted pear trees were secured for
the Insectary of this division, and colonies of the scale wer? established oo them. Their
life-history hsa beau followed with more or le3S eire throughout the sea30 1, and the fol-
lowing brief statement of the life cycle of the insect is based upon daily observations
u ade during the summer by Mr. Pergande.

" It has already been ascertained during the late summer and fall of 1893 that
the inject is viviparous, that if, gives birth to living young, and that it does not lay eggs.
We are unable to reconcile this condition of affairs with the statements just quoted fro n
Comstock and Cooke, but it occurred to us that, as with certain of the plant-lice, there
might be winter eggs, with viviparous females in summer. When winter came on, Low-
f ver, it was found that the insect hibernated in the nearly full grown female condition,
and that these females, about the middle of May, began to give birth to living young as
their ancestors did the previous fall. In no instance, therefore, have we observed the egg
(unless the young still in the body of the female and enveloped in the embryonic mem-
brane may be so called). Over-wintered females continued to give birth to living youi g
day after day for six weeks. This condition cf affairs produces, early in the season, a
confusion of generations, which makes observations upon the lite-history of the insect ex-
tremely difficult and only to be accomplished by isolation of individuals. It also seriously
complicates the matter of remedies, since, as numbers of the larva? are hatching every
day, and as they begin to form their almost impervious scales in two or three day?, a
spraying operation at any given time will destroy only those larvae which happen to b3 at
that time less than three days old, while on the day after the spraying new larva? will be
born to take the place of those just killed.

" Observations upon isolated individuals show that the newly hatched larvte, after
crawling about for a few hours, settle down and commecce at once to form a scale. The
secretion is white and fibrous. In two days the insect becomes invisible, being co%"ered
by a pale, grayish-yellow shield, with a projecting nipple at the centre. This nipple is
at first white in color. Twelve days after hatching, the first skin is cast. The males at
this time are rather larger than the females, and have large purple eyes, while the females
have lost their eyes entirely. The legs and antenr.ie have disappeared in both cases. Six
days later the males begin to change to pupie, while the females have not yet cast the

60 Victoria. Sessional Papers (No 18). A. 1897

second skin. At this time the females are so tightly cemented to the scale that they
cat>not be moved without crushing. In two or three days more, or twenty to twenty -one
days after hatching, the females cast their second skin, which splits around the margin of
the body. At twenty-four days the males begin to issue, emerging from their scales, as a
general thing at night. At thirty days the females are about full grown, and embryonic
young can be seen within their bodies ; and at from thirty-three to forty' days the larvae
begin to make their appearance.

" These observations were made upon young which were born of over-wintered
mothers late in June; but it must be remembered that similar larvae had been hatching
since the middle of May. The period of thirty-eight to forty days may be accepted as
the length of time occupied by a single generation ; but, while this particulai generation
came out in the insectary about the 1st of August, the adults of the second generation
from the earliest born individuals would have made their appearance toward the end
of June. Full grown females which began to give birth to the second generation of
young en August 1 were kept in view. Three weeks later they were seen still to
contain numerous embryos. Young lanae were running atout, while others of the same
generation were in all stages of development. The male scales were fully formed, and
gome contair ed mature purse. The tmall trees upon which these insects were colonized
the third veek in June were almost completely covered with the scale. The larva?
evidently made no effort to crawl away from the tree, and none, in fict, reached the
rim of the flower pot. The greatest distance away from the tree at which larvae were
noticed was about two inches. Up to this time the insects had confined themselves
almost entirely to the branches, and the leaves were still quite free. The first males
of the second generation were noticed on August 27. By September 7, or five weeks
and a half after the adult females of the first brood began to give birth to young, some
of them were still living and giving birth to occasional young. The majority of them,
however, were dead or nearly exhausted, while their first larvse were almost ready to
reproduce. Five days later a few of them were still giving birth to an occasional
young, while their offspring were also rapidly reproducing.

"At the rate of development observed, between May 15 and October 15 four
generations from the over-wintered females developed. The larvae continued to issue
until after the first frost in October, at Washington, and on October 24, at Lewisburgr
Pa. , the writer saw recently-settled larvae of not more than five days of age.

"There seem to be five generations in the latitude of Washington. Owing to the
method of reproduction, these generations immediately become inextricably confused,
and the insect after the middle of June may be found at any time in almost any con-
dition. The females which over-winter have, in the great majority of cases, reached a
sufficient degree of maturity to have become impregnated by late issuing males It
seems probable that the male rarely hibernates in any stage, although we received on
April 3, from Charlottesville, Va., twigs which carried a few male scales containing males
in the pupa state. Ihese probably hibernated as full grown male larvae. Whether unfer-
tilized females over-winter we are not certain; if they do, these occasional over winter-
ing males will fertilize them.

"The San Jose' scale differs from all others in the peculiar reddening effect which it
produces upon the skin of the fruit and of tender twigs. This very characteristic feature
of the insect's work renders it easy to distinguish. Around the margin of each female
scale is a circular band of this reddish discoloration, and the cambium layer of a young
twig where the scales are massed together frequently becomes deep red or purplish. S nail
spots on fruit produced by a common fungus Entomosporium maculatum, Lev., sometimes
so closely resemble the spots made by the scale as to require close examination with a lens
When occurring in winter upon the bark of a twig in large numbers, the scales lie close
together, frequently overlapping, and are at such times difficult to distinguish without a
magnifying glass. The general appearance which they present is of a grayish, very slightly
roughened, scurfy deposit. The rich natural reddish color of the twigs of peach and apple
is quite obscured when these trees are thickly infested, and they have then every appear-

60 Victoria. Sessional Papers (No. 18) A. 1897

ance of being thickly coated with lime or ashes. Even without a magnifying glass, how-
ever, their presence can be readily noted if the twig be scraped with the finger nail, when
a yellowish, oily, liquid will appear, resulting from the crushing of the bodies of the
insects."

The female scale is flat, almost circular in outline, dark mottled with gray color, with
a small elevated spot at or near its centre which is black or yellowish ; it measures about
one sixteenth of an inch in diameter, but under favorable conditions may attain to the size
of one-eighth of an inch The fully developed female can only be observed by removing
the scale with which it is covered at a time when she is just about to give birth to her
young. She will have then lost both her legs and antenna?, being now only provided with
a long delicate proboscis consisting of four thread-like bristles encased in a two jointed
sheath. The body is almost transparent, and the young can be clearly distinguished within.

The male scale is black and somewhat elongated when fully formed. It is often oval
in shape, smaller than the female, and mora abundant. The larval skin is covered with a
secretion, and its position is indicated by a single nipple-like elevation between the centre
and anterior margin of the scale. The fully developed male only has wings. The body
is of a liyht amber color with d-irk brownish markings, and terminates in a slender stylet
as long as the body. It is, however, too minute to be of interest to any but natu-
ralists, having to be always examined with a microscope.

Such was the pest that was, as we supposed, lurking only along the Pacific coast,
with a vast width of mountain and desert lying between it and the fair lands and thrifty
orchards of the Mississippi valley and beyond. We did not for a moment dream that the
pest had gained a f jothold along our eastern coast as well, and was each year being sent
into tne heart of our land, and even the entomologists were in blissful ignorance of its
presence. In 1892, Professor Townsend had reported it at Las Cruces, New Mexico, but
that was almost as far off and isolated as California, and we still slept on in our supposed
security Early m August, 1893, there came to the Division of Entomology at the De-
partment of Agriculture at Washington, a small bundle of pear and peach twigs from
Charlottesville, Va., the sight of which fairly raised the First Assistant Entomologist,
who examined them, out of his chair, for he at on:e recognized the San Jose scale. But
even yet it was thought to be only an accidental occurrence. Later investigations of an-
other outbreak indicated that the pest had come from a prominent nursery in New Jer-
sey, and on being inspected the insect was found to have become thoroughly established
and probably had been for several years, as the trees whereby the insect had been traced
to this nursery had been sent out in 1888. I shall here follow a policy that has always
appeared to me to be the only just one for an entomologist to follow, and give the name
of the nursery, which is that of Mr. John R Parry, of. Parry, New Jersey. This was the
first intimation that this firm had of the seriousness of a pest that they failed to recognize,
though on referring to their books they found that in 1887 they had ordered from J jhn
B j< k. of San Jose, California, a quantity of Kelsey's Jap^n plum trees, and that these trees
had been shipped by Mr Rick's, order from the nursery of the Stark Brothers, of Louis-
iana, Missouri.*

*Mr. Stark, of this firm, made the following explanation at the close of the reading of the paper : —

A- Prof. Webster mentions our name, we wish to state the circumstances in full as we now recall
them : In 1885, we had trie pleasure of visiting the nursery of John Kock, at San Jos.-. California. Mr.
R'>ck is %*ell known a-* one of the principal California nurserymen, and it is needless to say that the visit
was interesting, and instructive as well. Among othei things particularly noted, was his method of treat-
ing trre> before shipment to destroy the San Jose scale This method he supposed to be entirely effective,
and. remembering this, in the spring of '87, the Kelsey plum bt-ing then a scarce novelty, we ordered a lot
of first-class Kelsey plum ere s from \tr. Rock ; but a- a good many of us have learned " first-class" trees
on the Pacific coist mean a very different thing from first-class trees in the east. On the coast, it seems
they sometimes go into rows of one year trees and dig about everything clean that is thrifty and two or
three feet in h-ight, or even less ; so when the trees arrived and the lid was removed from the b <x, show-
ing one year trees running from about eighteen inches in height upwards, it was apparent we could not
ac :ep' nor use th*> grade and we so wired Mr. Rock, who wired in reply to express them to the New Jersey
pa>t es, and the fives accordingly were immediately expressed to Messrs. Parry and to J. T. Lovttt, thus
quickly removing every one of these Kelsey trees from our grounds— a most fortunate circumstance for us,
as it has since appeared.

60 Victoria. Sessional Papers (No. IS). A 1897

The Parry people were as much astounded at the revelation as were the Government
Entomologists, and promptly destroyed over $1,000 worth of stock, and as promptly
stopped shipping anything from their nursery, buying from localities that are even now
beyond the area of infection, the trees whereby to fill their orders. From this time on
this firm has followed this policy and bent their whole efforts on stamping out the pest
on their premises, sparing no expense in the accomplishment of their purpose I cannot
myself find words to express my own commendation of the course of this firm, and [ do
not believe that the American people will overlook or underestimate the public spirited
acts of the Mpssrs. Parry. Hal all of those who are engaged in your vocation, and were
similiarly unfortunate, followed this course, the entomologist and the agricultural press
might have been spared the unenviable task of exposing their disgrace. The introduc-
tion of the San Jo.'e scale from California was a sad piece of carelessness on the part of at
least four firms of nurserymen, as either one, had they applied to the Department of
Agriculture, mi^ht have learned and avoided the danger, as the Division of Entomology
had, at the time the introduction took place, two of its special field agents in California,
and would most certainly have pointed out the danger had an opportunity been pre: ented.
Up to the time that the proprietors were notified of the presence of the pest, then, careless-
ness only can be charged against them, and they should be judged according to their acts
since that time. The Parry Brothers, when the pest was found established on their
premises, asked that the fact be withheld from publication, as it would otherwise ruin
their business. Considering the efforts being made by them, it was certainly no more
than just to give them an opportunity to show what they could and would do, and as we
yet have no reason to suspect that they have betrayed the confidence placed in them by
the Government and State Entomologists, and, besides, they have willingly furnished
entomologists with a list of purchasers who were liable to have received the pest with trees
sold from their nursery, prior to this discovery of its presence among their nursery stock.
What more could they have done to undo the wrong, or prevent its continuation ?

Soon after the foregoing outbreaks of this pest had been investigated, another badly
infested nursery was located in New Jersey, that of the Lovett Company, at Little Sil-
ver, and which, as we now know, was infected in precisely the same way and at the fame
time as the first. This nursery was known to be infested as early as September, 1891,
when it was visited by the entomologist of the EKperiment Station of that State, and the
fact pointed out to the officers of the company, who promised to destroy and disinfect
their trees before sending them out to their customers. The ISew Jersey entomologist
took upon himself the responsibility of stating in public print that these precautions were
being taken, and that everything possible was being done by the company, whose name he
did not give, probably supposing that he was dealing with men who would readily see that
their own interest would lead to such a course, and was not as active in holding them to
their promise as he would have been justified in doing. It was late in December — over
three months later — that I received twigs of apple infested by this scale from Clermont
county, Ohio, and on promptly visiting the orchard found some twenty five trees literally
covered with the pest, and three times as many more infested to a large degree, but all
in such a condition that sixty of them have since been dug up and barned. These trees
had been purchased from the Lovett Company and planted out in spring of 1890.
In a note given to the daily press on the discovery of this serious outbreak, [
stated the fact thit the trees had been purchased from this firm, but did not
accuse them of having, at that time, the scale among their trees, though the fact
was not unknown to me Promptly on the appearance of my note came a letter to
the Director of the Ohio Experiment Station, which ran as follows :

Ltttlk Silver, N.J., December 28, 1S94.
Director Experiment Station, Columbus, Ohio ;

Dear Sir, — One of our customers has sent us a clipping from a Columbus paper, in which i,s stated
that trees owned by one Mr Nicolis have been found iufe.-ted with the San Jose scale. You will please
give us all the information you can in regard to this matter. We would like very much, indeed,
some branches from the trees referred to for examination ourselves. \Ve have made a critical examination
of our trees here in the nursery and also fruiting trees, using the microscope, and can find no trace what-
ever upon any of them of the San Jose or other scale. Having real reports upon the San Jose" BCale, we
are confident chat we could detect this insect if it existed upon our trees.

Yours truly,
(Signed) Thk Lovett Company H.

60 Victoria. Sessional Papers (No 18). A. 1897

Now here was a Srrious state of affairs indeed. An official entomologist, whom I
had known for years, had given the information, an 1 here was a firm assuming their in-
nojence, and bein^ compelled to go over a whole nursery with a microscope, in fruitless
search after the San Jose scale. Gentlemen, did any of you ever attempt to go over a
tree with a microscope'? 'And do you remember how much time it required to accomplish
the task ; how tiresome it was and how weary you were long before you had finished 1
Yet here were men compelled to go over a whole nursery, because of an unj ist accusa-
tion. I promptly sent a copy of the letter of the Lovetc people to the New Jersey Ex-
periment Station and asked them to explain the matter. They were able to explain
everything except th,e conduct of the firm, but at that were as much astounded as I was,
ami again reiterated the statement in reg-vd to the examination with the President and
Secretary of the company the preceding September. A month later, in Februarv of the
present year, Dr. Lintner, Soate Eatomologist of New York, asked then to furnish a list
of their sales in his State — such as had been freely and gladly done by the Parry
Brothers — explaining at the time its character and the value it would possess in undo
ing the wr».ng that they ha I unintentionally done. After much delay and dickering, the
Entomologist of the New Jersey Station received the following molest proposition : <: If
he (Prof. Lintner) will send us, or you either, a remittance of 8250, we will attempt to
make the examination desired. But we want a clear understanding before we begin as
to the settlement of cost of sending the list he requires." I need hardly say that the
money was never sent for there is little doubt but that the list would have been as
" sea ley " as their trees. Public indignation, however, had been rapidly increasing, and
on February 22nd, the Entomologist of the Experiment Station accompanied by a mem-
ber of the editorial staff' of the Rural New Yorker, paid this nursery a visit of investi-
gation, and found that while some more or less effective means had been employed to
destroy the scile, there was ample evidence of a carelessness that in many countries
would have been considered criminal and cost the firm their plant, if, indeed, imprison-
ment were not added. I can only repeat here what I said of the action of the first-
mentioned firm : it will be a long time before the people will forget these things, and all
statements of the Lovett Company will be taken on probation, which probation will, if
I mistake not, be a protracted one.

Even while the foregoing developments were proceeding, we became aware that there
was another locality of distribution of this pest; viz-, Long Island, N.Y.; and it was
toward this part of his State that Dr. J. A. Lintner, State Emomologist, turned his
attention, with the hope of protecting his people from having the scale distributed amon»
their orchards and farms by Long Island nurserymen.

Dr. Lintner was only faithfully carrying out thp duties of his office, and went about
doing that duty in a moderate, conscientious manner, that ought to have received the
unqualified support of every fruit grower and nurseryman in his State. But he soon
found that he had the same diversity of character to deal with as had been revealed in
New Jersey. Of the nine nurseries located on the island, but three were found to have
become infested, and these, as given in a recent bulletin fromi the New York State
Museum (Vol. 3, No. 13) are owned and operated by Fred Boulon, Sea Oliff ; Keene &
Foulk, Bloodg >od Nursery, Flushing ; and Parsons &, Son, also of Flushing. The first
named, though moving in a somewhat dilatory way, finally destroyed his worst infested
trees and sprayed so that it is hoped thart no infested stock will be distributed. Of the
actions taken by the second named firm, Dr. Lintner, in his bulletin above referred to
speaks in terms of highest praise. As soon as this firm learned of the presence of the
scale on their premises they promptly burned the worst in ested trefs and sprayed the
remainder, besides asking for instructions and directions in regard to methods of sup-
pression, they have promptly carried out every one of these, making every effort possible to
protect their customers, offering on request to replace at half prije all trees sold from
their nursery, during previous years, that were found infested by the San Jose' scale.
There seems to b> no reason why this fi m shiuld not continue to enjoy the confi-
dence and pttronage of the public. The last firm mentioned, Messrs Pars;>^ & S > is,
chose an opposite course, and I may add, deserve opposite treatment. From the first,

60 Victoria. Sessional Papers (No. 18). A. 1897

this firm paid no attention whatever to the evil, when it was pointed out to them,
and when asked to disinfect their stock before shipping it to their customers, stated that
they would if they had time ; and, later, said they did not have time. There is very
strong evidence in the hands of entomologists going to sho.w that this firm made
both their last fall and spring shipments, knowing that they were unloading their
scale infested trees on the public and scattering this pest, the serious nature of which
th» y could not help knowing, far and wide over the country. Failing in every
attempt to secure satisfactory replies to his communications, or even a list of the
patrons who were likely to suffer from their imposi.ions, and after your humble
servant had pointed out to him that be was only being imposed upon and his mode-
ration toward this firm only being used to further their scheme of unloading their
infested trees on the unsuspecting public, that he was forced to call upon the "Rural
New Yorker" to expose them. In the issue of that publication for May 4, 1895, the
editors, after exposing the Parsons Company, say that the Company made a plea of
ignorance of the serious nature of the pest, and supposed it was only one of the
many scal°s that they had known for the last fifty years. No wonder that the "Rural
New Yorker " people were boiling over with indignation over a course that was alike
unprincipled and un-American, and ask why it was necessary for them to come
forward and make business men attend to their duty, telling the company that it
wa-5 no excuse at all for them to plead ignorance of the dangerous character of the
pest and neglect the repeated warnings that have been given. To plead ignorance
was a direct insult to State Entomologist Lintner, who had again and again warned
them ot it and uiged them to take immediate steps to prevent distributing it all over
the country. These people now, after being publicly exposed, promise to do all in
their power to prevent sending out infested stock, and if the public deal with them
as they deserve, it will be some time before they will distribute their trees at all,
for who will expect them to keep any promise after such evasions as they have
attempted 1 If the entomologists and the press are not again called upon to expose
them a second time, it will be a pleasant surprise.

Now, gentlemen, I have criticised harshly, but I sincerely believe not unjustly.
I have exposed these people before yru, not in order to taunt you with the
disgrace cf some who follow your calling, but because they threaten interests of yours
that I am employed to protect. It is my business and duty to do so. You do not
need to deal with these people yourselves to suffer contamination. Let me explain,
and this I will do by illustration. Last winter a man came to me in hi<*h dudgeon
and wanted me to show up a prominent firm of nurserymen in Ohio. He said that
he had gone to them in the fall to buy trees. He did not appear to care much what the
trees were so long as they were fruit trees and cheap. He said that he had gone to this
nursery and found what he thought would answer his purpose, provided the price was
right. The trees were poor and expected the price to correspond, " but do you believe," he
said, "them galoots wouldn't sell me them trees at an^ price and said they were going to
burn them up, I suppose just to make me pav a big price for others. But I won't do
it. I'll buy where I can get what I want and at a reasonable price of eastern nurseries."
Now, we all know what sort of a fruit grower such a man would make. One of the sort
that sets out his trees and then lets the pigs, cattle, sheep and horses take care of them,
and who, if he were to buy scale-infested trees would not find it out until the whole
neighborhood was endangered. Suppose such a man buys scale- infested trees and plants
them out in your neighborhood, thereby threatening your business, what will you do
about if? If he furnishes scale enough to destroy a thousand dollars worth of your stock
and ruin your trade for several years, you cannot help yourselves, in the present condition
of our laws. You cannot reach the man who sold the trees, and to destroy them on your
neighbor's premises without his permission, is to criminate yourself. I have no fears of
the pushing, up to-date fruit grower or the honorable nurseryman, for if they have the
misfortune to get this pest, they will stamp it out without compulsion. But I am
afraid of the nurseryman who will knowingly or carelessly distribute this pest to
careless or indifferent purchasers; and this is precisely where we entomologists are

60 Victoria Sessional Papers (No. 18). A 1897

expected to protect you. In order to protect the people of Ohio, I have felt from the
start that it was necessary to first prevent this pest being continually shipped in
from infested nurseries, and then use every means to find out infested localities and
stamp it out. This is the only way that I can protect the people of my State, both
nurserymen and fruit-growers. What is true of Ohio is true in other States, and of
other entomologists.

It seems to me that what we need is a United States law, that shall apply equally
well in every State in the Union, that will enable those nurserymen who wish to do so,
to send their authorized agents into any State to do business, each firm being thus
responsible for the acts of their agents. If nurseries desire to sell stock in States
other than their own, or the people desire to purchase such stock, they should have
legal protection. Then let every nurseryman be obliged to warrant his stock free
from insect or fungus pests before transportation companies can accept the same for
shipments This will do away both with the disreputable nurseryman and the tree-
peddler, and place your business in the hands of honorable men. You may think it
an objection, and possibly a hardship to thus be obliged to guarantee your stock free
from these pests, but I fully believe it is precisely what you are coming to and of
your own accord. I am fully convinced that within the next ten years every reputable
nurseryman will spray his nursery stock several times each year with both insecticides
and fungicides, not because he is obliged by law to do so, but because it will pay
him well for the extra time and expense. We are beginning to learn that the apple
scab begins to weaken the vitality of a tree from the first year onward, and the same
is true to some extent with insect pests, that by spraying the nursery rows you can pro-
duce a greater number of first class trees to the acre, and so derive a larger profit fom
yotir land and the labor bestowed upon it. Now, this is only a suggestion whereby this
problem of distributing such pests as the one under consideration can be prevented, at
little or no real expense, and those more competent than myself can no doubt improve on
the suggestion, and you will readily see that when another case like this comes up, and a
nursery is found to be infested the owner has only to purchase his stock for a vear or so
of his more fortunate neighbor, until he can cleanse his premises and use his product.
This will also do away with an injustice that I have seen all alon?, and, in fact, been
obliged to, myself, make use of. I stated at the beginning of this paper that it was but
right to give a reputable firm time in which to show what they would do to protect their
customers, but it is a rank irjustice to others of his profession to publish the fac<" of the
occurrence of such a pest as this in a certain locality or State, and not give nam s i a con-
nection with such information. I am bitterly opposed to the policy that I have been
obliged to follow during the last year, knowing, as everyone must, that to quarantine
against areas instead of individuals, must work an injustice upon the very ones that are
the most deserving of justice. When the word goes forth that this pest is in a certain
State and liable to be distributed from it to others, the only protection for the others is to
stop all shipments from the whole State, when there may be but a single nursery infested.
This is the rankest kind of injustice, and I hope some measures will be devised to prevent
a recurrence of such a condition of affairs as we have had with regard to the suppression
of the San Jose scale. I have been obliged to warn the people of Ohio against New Jer-
sey and Long Island, when I knew it was a wrong to the very men that I was tryin^ to
help, simply because I could not get the names of the guilty ones, and indicate them to
our people. I hope, gentlemen, before you adjourn from your deliberations, you will take
some action not only denouncing the course taken by the two nursery firms that I have
named, but indicating some policy whereby this problem can be met in a judicious and at
the same time thoroughly efficient manner. The San Jose scale is the latest importa'ion,
so far as we know, but it is not at all likely to be the last. Our commercial relations
with other countries are not only increasing rapidly and broadening, but the time required
for transporting your goods from place to place has been diminishing much more rapidly.
It is now possible to remove plants from their native homes in Australia, South Africa,
Europe or Asia, and in the short space of a month's time scatter them over the whole
country. Destructive insects may thus go into their dormant stage in one country and

60 Victoria. Sessional Papers (No. 18). A. 1897

emerge in another without having been disturbed or discommoded, something that would
have been impossible twenty five years ago With su h strides, such progress in these
factors in your business, it will be absolutely necessary for you to bring your business
methods up to date, and change to meet your changed conditions. By necessity, you are
foremost in the diffusion of these pests of your trees and plants, and it would aDpear to
naturally follow that you should be foremost in taking steps to prevent this diffusion —
should lead instead of follow— and I hope you may begin to recognize the situation, and
with past experience to guide you, look into the future and prepare to meet these emerg-
encies and overcome them.

Returning for a moment to the San Jose" scale, before closing, I will say that the insect
dGts not appear to spread rapidly, at least not at the start, and is not so difficult to over-
come, if given prompt and caieful attention. At present it would seem as though it
might be wholly eradicated from the orchard or nursery within a year after being dis-
covered. Whale-oil soap, one pound to each gallon of water, makes a wash that is most
fatal in its eflects, when applied during autumn and again just before the buds start in
the spiing, followed by a similar treatment in autumn. The use of hydrocyanic acid gas
is thoroughly ( fiective, and though rather expensive to use in an orchard, is not so much
so where trees can be treated in bundles. Full instructions for using this may be had on
application to the United States Department of Agriculture at Washington. It is true
that this scale is now established at several points in most of the States east of the Mississippi
river, but lam satisfied that all such can be stamped out, provided proper attention is
given the matter now while it is yet confined to the orchards into which it was originally
introduced. For the present this is the only protection that the nurseryman and orchardist
have against this f est, or rather, I might say, against a disreputable fellow of his calling,
or a shiftless neighbor ; and I would caution you all to keep close watch of oichards in
your respective neighborhoods, especially such as have been planted out within the last
five years with other than borm;-grown trees. I find that in some quarters there is a
disinclination to let the matter of infection become known. So far as the farmer and
orcbardist is concerned this is folly, as to have acquired this pest is no disgrace, but a
misfortune, and I find that the statement that it has been discovered in a certain locality
and promptly eradicated, is an incentive for others to look more closely to their tiees and,
in case the scale is found, follow the example of their neighbors.

In closing, I wish to call the atteniion of nurserymen to the fact that the entomo-
logist is working for their interests, both in the matter of protecting them frcni getting
suth pests established in their nurseries, and aiding them to get rid of them in case they
have been unfortunate enough to have done this. To prevent sending out infested trees
from any nursery is a part of the duty of an entomologist, however disagreeable it may
be to do so. So long as men are human, it will be necessary to resort to disagreeable
methods of preventing them from wronging each other, and the best that can be done is
to deal with strict justice toward all.

At the conclusion of Prof. Webster's paper, the following appreciative motion was
put to the meeting and carried unanimously :

Col. Watrotjs : " I think that the paper that comes out and deals with our interests
as fairly and as wisely and intelligently as this one deserves a vote of thanks, and 1 move
that a vote of thanks of this Association be tendered Prof. Webster for his paper and
that we approve his couisc."

The Chair : If any of you have any questions to ask of Prof. Webster, he will be
happy to answer them ; or if any of you have any statements to make we shall be glad
to ht ar them. It is certainly the most interesting subject that could come up in a con-
vention, for it is a matter of dollars and cents for us.

Col. Watrotjs asked what would be the proper course to pursue should a nursery-
man be so unfortunate as to receive a bundle of trees from another nurseryman wLich
were found to be infested by this pernicious insect.

Prof. Webster : Send them back to the original nursi m

60 Victoria. Sessional Papers (No. 18 ). A. 1897

Col. Watrous inquired further if there were any way by which the insects could be
killed on imported stock so that it would be safe to plant the trees and propagate from
them. I want to know if it is absolutely necessary that they be burned or reshipped.

Prof. Webster : They could be disinfected by using hydrocyanic acid gas, the
management of which you can get by applying to the Department of Agriculture at
Washington. It is a very expensive treatment.* One receiving infested stock, if he
did not send them back, could hold the trees at the order of the shipper. I do not
see that the nurseryman should be called upon to take them at all or to take the respon-
sibility and expense of disinfecting them.

Mr. Jeyvett asked what had been done in California. I have heard that they have
exterminated it in some localities.

Prof. Webster : They have practically exterminated it in some localities; but they
seem to have handled it very carelessly, and it may be said to cover the whole state more
or less. They have used the lime, salt and sulphur wash. This has not been fully
effective, and further than that we have found in the East that a treatment of great
value in California is not so here. They have a resin wash there which it is claimed is
fatal. With us it will not kill twenty-five per cent.

A Member asked if there was danger of the San Jose" Scale spreading rapidly unless
infested trees were taken up.

Prof. Webster : It is not the travelling of the insect itself, the spread in that way
is not rapid ; but it may ba carried by the wind or by the young insects crawling on to
birds which frequent the trees and being by them carried to other trees — so that it is
dangerous to have it anywhere. It does not spread very rapidly, and if carefully sprayed
it can be controlled and even stamped out. There are four or five places where I know
it has been stamped out in Ohio. I would take up and burn any very badly infested trees.

A Member : Could the Scale be carried from California on fruit shipped to us.

Prof. Webster: Yes, it is carried all over the East; but how great the danger may be
I do not know. The greater part of the fruit is consumed in towns and cities, and unless
the infested fruit is thrown down so close to the trees that the young insects can make
their way from the waste peeling to the tree, then there is no danger. I do not look
upon^this as a serious feature of the case, although it would be well to watch it.

LEPIDOPTEROCS PESTS OF THE MEADOW AND THE LAWN.

By the Rev. Thomas W. Fyles, F.L.S,, South Quebec.

I very much doubt whether I shall ever see again what was no uncommon sight on
the older farms in the " flats " and "intervales " of Brome, Sheftord and Missisquoi counties
thirty years ago, viz : — a field of Herd's grass Phleum pratense, L.), clean and tall,
unspecked with Ox-eye (Leuca/ilhemum vulgare, Lam ), Cone-flower (Rudbsckia hirta, L.),
and Charlock (Sinapis arvensis, L.).

I perfectly remember the first appearance of the Ox-eye daisy in Brome. A hot, dry
season or two had made a scarcity of fodder, and men had gone down to the l< French
country" around St. Cesaire, St Pie and St. Marie to buy hay. In the spring, a year or
two years afterwards, an old-country farmer, Mr. Terence Courtney, of Iron Hill, pointed
out to me, here and there by the wayside, along the line of travel, tufts of " the daisy "
which had no doubt grown from seeds shaken from the loads brought in from the low
country. He cut up those on his own farm but his neighbors were not so careful, and
now, in hay time, all the meadows round are white with the troublesome weed.

* Note.— It has since been discovered that this treatment is not effective against the San Jose^ Scale
unless applied for a lmg^r time than can safely be done without injuring the trees treated. Dr. Howard,
in a recent publication, "Some Scale Insects of the Orchard," says : " With the San Jose Scale the most
sat^factory work can be done only with a winter wash." . . . "Up to the present writing, but one
absolutely satisfactory winter wash against this insect in this locality has been found. This is whale-oil
soap, a pound and a half or two pounds to the gallon of water."— J. Fletcher.

7 en. 97

60 Victoria. Sessional Papers (No. 18). A. 1897

In those days there was much clearing of land on the hillsides and burning of brush
heaps and log piles, and the frequent fires and eddying smoke kept down the numbers of
the insect pests of the meadow and the lawn.

The arable land, on which hardwood timber had formerly grown and which was free
from stumps, was, in many districts, comparatively of small extent and was well worked.
On the newly burnt land Indian corn, turnips and potatoes were grown for a season or
two, and then Herd's grass seed was freely scattered to convert it into pasture.

In the neighborhood of South Quebec we have at the present day much slovenly
farming. Last June I noticed a meadow in which the grass stood tall and rank and
uniform, but it was a meadow of Couch (Triticum repens, L.). A meadow golden with
that very handsome but most objectionable plant, the Hawkweed (Hieracium Canadense,
Michx.);or blue with the Succory {Cichorium intybus, L) is often seen. A really good
meadow of Herd's grass or clover is not common, and what an Englishman would call a
fine lawn is hardly to be found in the province. The moist, salt air of the old country
seems to be necessary to bring a lawn into perfect condition. It is not my present
purpose to to tell of the agricultural remedies for this state of things. I have alluded to
it because I wish to say that good tillage has a decided tendency to keep down the num-
bers of pernicious insects, and that in a well-considered and worked out succession of crops
the meadow is likely to thrive. Fall plowing will expose many grubs and pupse to the
attacks of birds and the action of the frost ; and cross-ploughing in the spring will give
the birds further opportunities that they will be sure to profit by. The occasional removal
of rail fences and the rooting out of the growth that springs up about them, will destroy
the harbourage of numerous foes ; and frequent mowing and the free use of the roller will
not only beautify the lawn but crush out of existence many cf its insect spoilers.

Of the Lepidopteia certain groups are especially graminivorous. They belong to t
Satyr ince and the Hesperidaz in the Rhopalocera ; the Ctenuchidce, the Arctiidce, and the
Noctuidce in the Heterocera ; and the Crambida- in the Pyralidina.

Satyrin^;

The Quebec Satyrinse are : — Debis Portlandia, Fabr., Neonympha Canthus, Bd.-Lec,
Neonympha Eurytris, Fabr., Satyr us Nephele, Kirby, Chionobas Jutta, Hiibner.

The most common of them is Satyrus Nephele, Kirby, " The dull-eyed Grayling." It
appears in July, and frequents the open fields and the borders of woods and copses.
Around Montreal it is abundant, in its season, on thistle heads, in neglected spots.

It is brown, with a broad paler brown band near the outer edge of the fore-wings.
In this band are two conspicuous eye-like spots. These consist of a bluish white central
spot, surrounded by a black circle and a very pale outer circle. The under side of the
wings has numerous dark brown cross markings. It lays its eggs in August, and the
young larvse hibernate in the first stage.

In colour the full grown larva is yellowish green, with a dark green dorsal line and a
yellow stigmatic line. It has a reddish fork at the extremity of the body.

Neonympha Canthus (Fig. 85) is smaller than Nephele, and is of a light sandy brown.

Its spots are more numerous, and each spot on the
under side of the hind wings has two pale rings
around the black one. Note. — At the anal angle
there are tic in spots close together and thus encircled.
Canthus frequents upland meadows, and appears in
July. The female lays her eggs in the end of that
month.

The larva is green, with darker green and yel-
low longitudinal lines, and it has cephalic and
terminal horns. It hibernate 3 in the last stage of
its growth.

60 Victoria Sessional Papers (So. 18). A. 1897

But a more hurtful, because more numerous, group of grass feeders are to be found
among the

Hesperioe,

They belong to the genus Pamphila in the Hesperidse, and are commonly called
"Skippers (Fig. 86). The most common -x ^

of the Quebec species are : — Pamphila Hob- ,^^^ t, j-

omok, Harris ; .P. Manitoba, Scudder ; P. '^^^Sj^iZ
Peckius, Kirby ; P. Mystic, Scudder, and
P. Cernes, Edwards. The three last may ^Ssaw/ll^te^'
be seen in June and July scudding about 6 ~

the meadows in droves. FlG- 86-

Mr. W. Saunders, of London, Ontario, succeeded in raising P. Mystic from the egg
to the pupa, and has described the changes of the larva in the Canadian Entomologist,
Vol. I., p. 65. The larva was full-grown in August. It was an inch long, onisciform,
dovny, with a dull reddish-brown head and a dull brownish-green body. It had many
dots of a darker hue and a dark dorsal line. The second segment was whitish with a
dark line across the upjjer surface.

Mr. Fletcher, of Ottawa, raised P. Cernes from the egg to the pupa. The eggs were
laid on grass on the 10ch of July, and hatched on the 23rd of that month. The larva was
full grown in September. It was an inch long, of a purplish-brown color, mottled with
grey and dark purplish brown, and it was covered with fine, short, black hairs. It had
a black head and a thoracic shield on a white collar. The spiracles were black.

Both Mystic and Cernes hibernate in the chrysalis.

P Metacomet, Harris, hibernates as a larva (Fletcher, 25th Rep. Ent. Soc. Ont., p. 4).

P. Manitoba, Scudder, spends eight months, or two-thirds of its existence, in the egg.
The young larvse appear in April and are full grown in July. The butterflies come forth
in August, and lay their fsgs in the same month. For the life history of the species see
Canadian Entomologist, Vol. XXVII, p. 346.

Ctenuchid^e.

Of this family two species are common at Quebec, Scepsis fulvicollis, Hubner, aud
Ctenncha virginica.

The imago of S. fulvicollis appears in the beginning of June. Its expanse of wings
is about an inch and two-tenths. Its head and body are of a deep velvety purple. The
antenna? are pectinated in the male, and dentated in the female. The striking feature in
the insect is the broad yellow collar from which it derives its specific name. The fore-
wings are of a somewhat bronzy black with the costa obscurely yellow. The secondaries
are semi-transparent with black veins, and with the inner and hind margins clouded with
purplish black.

The full-grown larva of this species is one inch long. Its head is glossy yellow, and
its body i3 slate colored, striped with green, pink and pale yellow, and it has a number
of small warts set with white hairs. At the end of July or the beginning of August it
spins its cocoon.

Ctenucha virginica, in general appearance, resembles Fulvicollis, but it is a larger
insect : its expanse of wings is an inch and a half. The secondaries are of a deep blue-
black, with whitish edges.

The larva of this f-pecies, when full-grown, forms a Cocoon of the spinulated hairs
from its body ; it plucks them out and arranges them, and they adhere firmly in the
required shape. (Packard's Guide, p. 239.)

60 Victoria.

Sessional Papers (No. 18).

A. 18S7

ArCTIIDjE.

The Arctiart larva; that have been found injurious to the meadows are chiefly those
of Fyrrharctia Isabella, Smith and Abbott, and Leucarctia acrcea, Drury ; both are well

known. The former is that brush-like cater-
pillar, Fig. 87 a, black at the ends and chestnut
red in the middle, that so often is found under
boards and in out-buildings late in the fall and
in the early spring. When disturbed, it rolls
itself up hedgehog fashion. It forms its
cocoon, Fig. 87 b, in May, and the perfect
insect, Fig. 87 c, appears in June. This last is
two inches and a quarter in expanse of wings.
Its colour is yellow, with indistinct wavy lines
on the primaries and with dark brown spots on
all the wingp, and also on the abdomen. The
secondaries are sometimes tinged with red.

The larva of L. acrcea is the " salt-marsh
caterpillar," the ravages of which have been so
wel' described by Harris in his Insects Injurious
to Vegetation, pp. 351-355. It is about an inch
and three-quarters in length and is clothed with
long hairs, which are dark brown on the back
and lighter brown on the sides Its spiracles are white. This caterpillar appears in
June and attains its growth in the end of August, when it spins its cocoon. Of late
years the numbers of the " Woolly Bears," as they are commonly called, have been greatly
reduced by a fungus which spreads among them and destroys their vitality.

NoCTUIDiE.

The Noctuids are the night-flying or owlet moths. Their name is derived from the
Latin Noctua, an owl. These moths, on warm, moist evenings, often beat at the
windows of our country houses, attracted by the light. In dress they are a sober
" people " — browns and drabs prevail amongst them. But innocent as they are in
appearance, they, through their larva?, work incalculable harm. Amongst these larvae
are the various species commonly classed as " cut worms." Amongst them, too, is the
dreaded "army worm."

Of the cut- worms, one that has been particularly marked as injurious to the hay
crop is Peridroma saucia, Hubner. Of this there are two broods in the year {Lintner's
5th Report, p. 64). The eggs of the first hatch in the beginning of May, and the larvae
attain their grown in the beginning of June. The full grown caterpillar is about an inch
and a half long. It is of a dirty greyish Drown, with spots and markings of yellow and
dark brown. The moth leaves the chrysalis in about twenty days, i e., in the end of
June. It is an insect of considerable size, the wings expanding about an inch and three-
quarters. Its colour is brownish or ochreous grey, clouded and spotted with brown
and with stigmata outlined with brown. The second brood appears in the fall.

Nothing in the vegetable line seems to come amiss to the caterpillars of this species.
In the meadows they strip the clover and cut off the heads of the timothy ; and even the
roots of the grasses are devoured by them.

The larva of, Noctua fennica, Tausch, is another of the grass eating cut-worms.
When full-grown it is about an inch and a quarter long In colour it is velvety black,
with two irregular and broken yellowish stripes on each side. Its head is brown, with a
black stripe down the front, and it has a black, horny shield on the second segment. In
May, 1884, Mr. Fletcher found it exceedingly destructive in meadows around Ottawa ;
and in the same year it abounded in the meadows of Michigan to such an extent that, to
use the words of Professor Cook, of the Agricultural College of that State : " There were
meadows through which one could not walk without crushing from a dozen to a hundred
at each step."

100

60 Victoria.

Sessional Papers (No. 18).

A. 189'

The moth is not quite as large as P. sawia. Its head and thorax are <.Urk brown ;
the fore-wings are dark brownish grey, with a purple blush ; the stigmata are clay-
yellow. The renal sti&ma often takes the form of the letter R ; near the hind margin
are two small, angulated, black marks.

Another very mischievous insect of the kind we are considering is the " glassy cut-
worm," Uadena devastatrix, Brace. It bites away the roots in the sod till the grass conies
off in patches. I have seen considerable spots in the pastures and meadows of Brome
laid bare by this pest.

The eggs of the species hatch early in May ; and the larvre attain their growth in
about four weeks. They are glossy green in colour, with the head red, and the thoracic
shield dark brown.

The moth has dark ash grey fore-wings, with several white lines across them and
some angulated black spots near the hind margin. The stigmata are black, outlined with
white.

These cut worms have been very destructive to meadows in the past, and may be
again ; and it is possible that other species may become so.

Another group of the noctuidre injurious to meadows belorjgs to the genus Leucania.
A very common species in the group is Leucania pallens, Linn., the " Wainscot moth."
It may be known by its sandy fore-wiags finely lined with a little darker colour, and by
the three tiny black dots arranged in a triangle beyond the middle of the wing. It has
white satiny hind- wings with a few brown streaks.

Leucania Henrici, Grote has dull white fore-wings with pa?e brown streaks. It has
no black dots, and the hind-wings are clear satiny white.

Leucania commoides, Gn. is a much darker species, and may be known by the white
line in the middle of the fore- wing thrown out by dark brown on either side, and branch-
ing into white lines with dark brown streaks between them. The hind-wings are dark
with dark brown veins.

Leucania albilinea, Hubner is the smallest of the Canadian species known to me. It
ie not so dark as commoides, and the white central streak is branchless. This streak is

thrown out by a brown one on

the inner side, and, on the outer,

by another which widens as it ap-
proaches the hind margin where

it spreads on both sides. There

is also a paler brown stripe along

the costa. The secondaries are

clouded towards the hind margins
Flg,88> and have brown veins. Fig. 89

represents the eggs much magnified, and the caterpillars on an
ear of wheat.

The two largest of our Quebec Leucanians are L. unipuncta
Harv. (the Army-worm moth), and L. pseudargyria Guen. They
somewhat resemble each other, but Unipuncta is of a pale red-
dish brown, or russet hue. Pstwlnrgyria is of the tint known
in the old country as " whi<y-l rown." Moreover Unipuncta
has a small but conspicuous milk-white dot in the middle of
the fore-wing — hence its name. In place of it Pseudargyria
has a pale circle, sometimes imperfect, enclosing a black dot.

When I went to live in Montreal in 1861, ( "the Army-
worm year"), I noticed, on the Oote-des-Neiges' road, on the
wall enclosing the " Priests' Farm," a broad black line, about
two feet from the ground, extending the whole length of the
wall. I found it was of tar; and, on enquiring as to its pur-
pose, I was told that it was intended to stop the Army-worm
in its march from the mountain.

L. unipuncta the One spotted Leucanian lays its small,

101

Fis. S9.

►0 Victoria. Sessional Papers (No 18 ). A 1897

round, white eggs at the base of the stems and within the folds of the blades of grass. They
hatch in eight or ten days, making their appearance in May. In a month the larva is
full grown. It is dull black lined with with white, yellow, and pink. It buries itself,
forms a cist, and then turns to a mahogany brown chrysalis. The moth appears in about
a fortnight.

The Army-worm in its strength is indeed a formidable foe — " The land is as the
garden of Eden before it, but behind it a desolate wilderness." A correspondent of the
American Entomologist told of the creatures coming down upon his lands in a phalanx
half-a-mile wide.

Happily for the farmer there are two powerful natural checks to the increase of
these troublesome pests ; and often when he is at his wit's end they are most effective
in his service. One is a fungus which spreads from larva to larva and speedily paralyzes and
consumes them : the other is the Red-tailed Tachina fly, Nemorcea leucanice, Kirkpatrick,
which lays its eggs upon the living larva in parts where it cannot dislodge them. The
maggots that burst from the eggs destroy their victims by thousands.

Crambid^e.

A very elegant, but very mischievous group of moths are the Orambidse or " Grass
moths," of which we have many species. Their larvae form silken tunnels at the roots of
grasses and work unseen. Their retiring habits make it difficult to follow them in their
career ; and but little is known of the life histories of most of the species. Dr. Lintner
has given us a good account of C. vulgivagellus ; and other writers have afforded us
glimpses of a few of the rest. In the dearth of information the following particulars
concerning C. Girardellus may be of interest.

Notes on Crambus Girardellus.

Eggs. — Laid dispersedly, pale yellow, melon-shaped, ribbed and cross-lined; hatched
the first week in August.

Young larva. — One-twentieth of an inch long ; head and seeond segment dark
brown, rest of body amber coloured ; formed dirty silken tunnels at the roots of the grass;
moulted August 20th.

Larva alter first moult. — Length, one-sixth of an inch ; head and horny plate on
second segment dark brown, polished ; body pale amber beautifully spotted with sienna-
coloured warts, and sparingly set with bristles; moulted September 1st.

Larva after second moult. — Head of a dirty amber colour, marked with brown
patches; body amber-colour* d, dotted with largo brown tubercles.

At this stage I lost my specimens — the frequent disturbances necessary to the
observation of their habits proving destructive to them.

The following is a table of the Quebec specimens of this interesting group :

Characteristics of the Group.

Antennae filiform ; labial palpi long and beak-like, porrected ; wings in repose folded
round the body ; fore-wing usually oblong and, in most instances, bluntly terminated,
but sometimes, as in C. minimellus, with a produced tip. Hind-wings ample.

Larva with sixteen legs ; head and thoracic shield usually black or brown ; body
whitish or straw-coloured, somewhat hairy, and sometimes having glassy tubercles. It
forms silken galleries at the roots of grasses.

102

C Victoria. Sessional Papers (No. 18;. A. 1897

Table of Species.

A. — Fore-wings white.

a. Pure silvery white.

C. perlellus, Scop.

b. Satiny white with several dark brown dots.

G. turbatellus, Walker.

c. Satiny white with a reddish brown dot in the middle of the inner margin,

and a reddish brown terminal line.
Argyria nivalis, Drury.

d. Satiny white with an orange band across the wing.

A. auratella, Clemens.

e. Satiny white, with a longitudinal orange stripe bordered with brown and

widened into a foot near the hind margin.
C. Girardellus, Clem.

/. White with brown patches and cross-lines.
G. elegans, Clem.

B. — Fore-wings golden.

g. Golden with a f-ilvery stripe running throughout and widened at the hind
margin.

C. unistriatellus, Packard.

h. Golden with a si'very stripe endiDg in a point near the sub-terminal line.
C. Leachellus, Zincken.

i. Golden with a very broad silvery stripe ending in a point and having a
conspicuous tooth on the inner side.
C. bidens, Zeller.

C. — Fore-wings ochreous.

j. BrownislTochreous, with a short, broad and pointed, silvery dash followed
by a silvery stroke.

C. alboclavellus, Zeller.

k. Pale ochreous, with a silvery dash divided by a yellow streak.
C. agitatelhis, Clemens.

I. Ochreous, with two silvery parallel streaks, the second longer than the
first.

C. laqueatellus, Clemens.

m. Pale ochreous, with 'brown lines and an angulated silvery line bordered
with brown near the hind margin.
C. hortuellus, Hiibner.

n. Pale ochreous, with fuscous longitudinal lines, and two fuscous transverse
curved lines.

G. ruricolellus, Zeller.

o. Pale brownish ochreous with brown lines an 1 two darker brown transverse
curved lines.

C. trisectus, Walker.

p. Eeddish ochreous with two wavy, somewhat indistinct cross-lines.
C. luleolellns, Clemens.

q. Brownish ochreous with numerous brown streaks.
C. vulgivagellus, Clemens.

103

60 Victoria. Sessional Papers (No. 18). A. 1897

D. — Fore-wings brown.

r. Glossy reddish brown, with a broad silvery stripe divided into three partB
of diminishing length.
C, myelins, Hubner.

s. Dark brown with white markings and black rpots.
C. Labradoriensis, Christoph.

E. — Fore-wings brownish lilac.

t. Brownish lilac (fugacious) with stripe and other markings white.
C. minimellus, Robs.

Note. — A. nivalis is taken at Sherbrooke ; A. auratella and C. laqueatellus, in the
Island of Montreal ; C. Labradoriensis and C. minimellus at Bergerville, C. myellus at
Levis.

The foregoing information as to the times cf appearance, habits, etc., of the different
species of the grass eating larvae will have prepared the way for this declaration :

The very best preventive tcT injury from the Lepidopterous pests op the
meadow and the lawn is the use of the iron roller.

The best form of roller for field use is the toothed roller formed in sections. This
should be passed over the meadows in spring when the grass begins to shoot, and, if pos-
sible, at night, for then both the hibernated and the newly- hatched larvae will have left
their retreats and be at work.

Again the roller should be used after the hay-crop has been taken from the fields, for
it will theD kill such larvae and pupae as have been shaken into the undergrowth.

Of course in the use of the roller as in other things, judgment needs to be exercised.
It would not do to pass it over heavy clay-lands in wet weather.

When an assault of the Army-worm upon standing crops is anticipated, a deep fur-
row should be run around the meadow. This would disconcert and entrap the foe ; and
a suitable log attached by a chain to a whi file-tree should be in readiness, to draw along
the trench, as often as may be necessary, for the purpose of crushing the assailants.

The use of Paris green about the meadows and pasture lands cannot — under ordi-
nary circumstances — be recommended. It is far too dangerous.

RARE CAPTURES DURING THE SEASON OF 1896.

By Arthur Gibson, Toronto.

It is my intention here to give the benefit, if any, of a few notes I made, "and to
briefly describe some of the rarer captures and observations in Lepidoptera, whichhave
personally come under my notice during the collecting season just closed.

The present year has been a most remarkable one for the appearance and capture of
interesting and rare specimens cf Lepidoptera, in and about the neighborhood of Toronto.
Butteiflies which have never been recorded as having been taken in this part of Ontario,
previous to this year, have been collected in considerable numbers during the past
summer, while others which were seldom seen on the wing here have been observe.! and
taken again and again. It is something very unusual for this locality to see so many
strangers in the butterfly line, as have paid a visit to Toronto throughout last summer.
Whether we shall see the same insects here again next year remains to be seen.

The very first specimen which I met with this last season proved to be a good one,
and one which I was exceedingly pleased to get. While out on Saturday afternoon, the
11th April, getting some larvae of Arzama obliquata, I took my first specimen of Br^phos
infans. This beautiful moth I found lying in a small pool of water, where the ice had

101

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{Sessional Papers (No. 18).

A. 1897

melted, close to the bank leading down to the marsh. It was a perfect specimen and I
presume had probably just emerged from the pups, and fallen into the water, where it
had ended its short existence.

Argynnis Atlantis, — This butterfly was very common at the Forks of the Credit, on
the 1st July, especially on the milk weed, where it could have been taken in any numbers.

Argynnis Bellona. — Appeared to be fairly common at Lome Park. Took two
specimens on the 11th July. Saw several more.

Argynnis Myrina. — To me this insect was veiy rare this last summer. Only saw
one specimen during the whole season, and that I took in the early part of the summer.

Libyth'a Bachmani. — This very pretty butterfly, Fig. 90, so easily recognized bj its
I . ]°ng palpi and angled forewings is seldom met with

in Canada. I had the pleasure of taking a p( rfect
specimen at Caesarea, Lake Scugog, on the 12th Aug-
ust last. The only previous Canadian captures of
this insect, which have been recorded up to August,
of this year, have been made at Toronto, Port Stanley,
London and Hamilton.

Clirysophanus Jhoe. — (Fig. 91 the male; Fig. 92
the female.) Althcugh this insect has often been met
with in Toronto, I have never Uken it here. While

away on my holidays, I took my first specimen at Caesarea, on the 12th August. Only

saw the one specimen.

Fig. 92.

Pieris Napi — Summer form Oleracea cestiva. — This butterfly was very common at
the Forks of the Credit, on the 1st July. I could have taken any number cf specimens
but confined myself to about 30. I also took this insect at Caesarea, Ont., on the 12th
August, where it also appeared to be fairly common. I might add that I took one
specimen at Lome Park, on the 11th July.

Meganostoma Caesonia. — (Fig 93 ) As has been previously mentioned this insect

^g&SBfo made its first appearance in this neighbor-

hood during the past season, and was
fairly commen. The first time I noticed
it was on the 13th June, when I took
three specimens, and also observed it sev-
eral times later in the same month, and
on the first of July at the Forks of the
Credit.

Papilio J/oras.-While strolling through
High Park, on the afternoon of the 1 4th
June, [ observed, to me, the first living
re-presentative of this Papilio flying veiy
slowly over some small bushes. On June
20th I succeeded in taking a worn specimen and on the 23rd of the same month s.w
another specimen which looked to be perfect, but as I did not have any appliances handy,
did not take it. I also observed this butterfly on the 1st and 11th July.

Fig. 93.

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Sessional Papers (No. 18).

A. 1897

Papilio Philenor. — (Fig. 94.) I should not like to say for sure, but I am pretty
well satisfied that [ saw a specimen of this butterfly in High Park, on the 20th June.
Gave chase to it but to no effect. I do not know whether this Papilio has ever been
taken in Toronto or not.

Fig. 94.

Catocala cerogama. — This was one of our commonest Catocalas here this year. One
night alone over twenty specimens were taken. It is usually a rather uncommon moth,
and of late years has not been met with very often.

Catocala ilia — This beautiful moth was quite plentiful at " sugar " during the past
season. 1 took my first specimen on the 20th July and also secured it several times later.

Catocala neogama. — I took one specimen of this insect on the 3rd August. This is
considered to be a rather rare Catocala in this locality.

Catocala retecta. — 1 he* black underwings are always eagerly sought after. Several
retectas were taken here this year. I took my first one on the 24th August.

Catocalas were unusually early this year, most 'of them being taken in July and
August, while in other years I have always taken them towards the end of August and
beginning of September.

THE BUTTERFLIES OF THE EASTERN PROVINCES OF CANADA.
By Rev. C. J. S. Bethune, Port Hope, Oxt.

In our 25th Annual Report for 1894, pages 29-44, I gave a list of the Buttei flies of
the Eastern Provinces of Canada, so far as known to me, with localities and other
observations. So many interesting records and rare captures have been made since its
publication, in addition to those given in the preceding paper by Mr. Arthur Gibson,
that it seems desirable to publish them here. For convenience of reference, I prefix to
the name of the species the number given in the 1894 list.

I. Danais Archippus, Fabr. — Halifax, N. S., rare: Mr. Harry Piers (Proc. Nova
Scotia Institute of Natural Science, vol. ix., part I., page xix.)

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A. 1897

Fig. 95.

2. Euptoieta Claudia, Cram. — This rare butterfly (Fig. 95) was taken in High
Park, Toronto, by Mr. Arthur Gibson, in July,
1893.

3. Argynnis Oybele, Fabr. — Taken at
Sudbury (J. D. Evan?) ; Orillia, common June
16 to August 31 (0. E. Grant). Miss Eaton
mentions its capture at Truro, N. S , but Mr.
Piers considers that there is some doubt about
its identification. (Proc. N. S. Institute — loc cit).

4. Argynnis A phrodite, Fabr. — Orillia. June
23 to August (C. E. Grant); Halifax, X. S,
abundant (H. Piers).

5. Argynnis Atlantis, Edw. — This northern species has greatly extended its
range and is now recorded from Orillia, common June 4 to August (0. E. Grant) ; Toronto
and Port Credit, June, July, and August, 1896 (C. T. Hills); London, Sarnia, and
Windsor, June and July, 1895 (J. A. Moffat) ; Truro, N. S., very common (Miss Eaton).

8. Argynnis Myrixa, Cram. — Orillia, common, two broods, June and August, C.
E. Grant) ; Truro, N. S., (Miss Eaton) ; Halifax (H. Piers).

9. Argynnis Chariclea, Ochs. — " Ranges from Labrador, Hudson Bay and Gulf
of St. Lawrence on the ea3t to probably about lat. 51' 25° on the Pacific Coa3t, nowhere
extending into the United States." (F. M. Webster, Can. Ent. xxvi. 119.)

10. Argynnis Freija, Thunb. — "Alaska to Labrador and westward to the Rocky
Mountains, which range it follows southward to Colorado, about lat. 39°." (F. N.
Webster) ; Calgary (Wolley Dod).

118. Argynnis Idalia, Drury. — This lovely addition to the list of Canadian Butter-
flies was taken at Windsor, Ontario, last year, by Mr. W. S. Cody, who kindly presented
a specimen to the Society's cabinet. St. John, N. B. (H. E. Goold

13. Meliivea Phaeton Drury. — Very rare at Truro, N. S. (Miss Eaton) ;
Halifax, (H. Piers).

15. Phyciodes Nycteis, DoublSew. — Orillia, fairly common in June (C. E.
Grant) ; Port Hope, second week in June, 1896. Fig. 96.

17. Phyciodes Batesii, Beak. — Mr. C. E. Grant has taken one specimen of this rare
butterfly in July, at Orillia, Ont.

18. Phyciodes Tharos, Drury — Orillia, common
May 24th to July, (C. E. Grant) ; Truro, N. S. Miss Eat-
on) ; Halifax ; " very common throughout the Eastern
Provinces" (H. Piers).

19. Grapta Interrogations, Fabr. — Has usually
been considered a rare butteifly in the Province of Quebec,
but this year it has been found in great abundance, the
larvas feeding on elm, in the neighbourhood of Montreal.
The form Umbrosa was abundant at Port Hope in May
and June, and Fabricii was taken July 29, and as late as November 16, 1896.

20. Grapta Comma, Earr. — Sudbury (J. D. Evans) ; both forms f drly common at
Orillia, (C. E Grant).

22. Grapta Faunus, Edw. — Sudbury (J. D. Evans) ; Orillia, rare (0. E. Grant) ;
Truro, N. S. (Miss Eaton).

23. Grapta Progne, Cram. — Orillia (C, E. Grant); Truro, N. S.,not common (Miss
Eaton)

24. Grapta Gracilis, Grote and Rob. — Orillia, two specimens in July (0. E. Grant.

Fig. 90.

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Sessional Papers (No. 18).

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25. Grapta J. Album, Boisd.-Lec. — Sudbury (J. D. Evans) ; Orillia, common in
September (C. E. Grant) ; Truro, N. S., very rare Miss Eaton).

26. Vanessa Antiopa, Linn. — Truro, N. S. (Miss Eaton).

27. Vanessa Milberti, Godt. — Sudbury and Orillia, Ont. ; Truro, N. S.

28.- Pyrameis Atalanta, Linn. — Sudbury and Orillia, Ont. ; Halifax, common
(H. Piers).

30. Pyrameis Huntera, Fabr. — Orillia (C. E. Grant); Halifax, occasionally abun-
dant (H. Piers).

31. Junonia Gesia, Hubn — Don River Valley Toronto, May 23, 1896 (0. T.
Hills) ; two specimens at Toronto in 1895 (C. H. lyris).

32. Limenitis Arthemis, Drury. — Sudbury and Orillia, Ont. ; Truro, N. S.

31. Limenitis Ursula, Fabr. — Fig. 97. — Taken at Niagara Falls, Ont., June 25,
1895, and at Port Credit by Mr. C. T. Hills.

35 Limenitis Disippus, Godt. — Orillia, second brood in July and August in low
lands (0. E. Grant); Truro N. S. (Miss Eaton).

36 Debis Portlandia, Fabr. — Sudbury (J. D. Evans); two specimens were taken
at Matchedasb. Bay, near Gold water, County of Simcoe, Ont., August, 1883 (C. E. Grant).
Fig. 98.

^m&

Fig. 98.

Fig. 97.

37. Neonympha Canthus, Boisd.-Lec. — Sudbury ; Orillia, common in low meadows
in July (C. E. Grant) ; Truro, N. S.;and Lower Stewiacke, N. S. (H. Piers).

38. Neonympiia Eurytris, Fabr.— Orillia, common in open woods in June (0. E.
Grant).

42. Satyrus Alope, Fabr. — Niagara Falls, Ont , July 11, 1896 (A. Gibson) ; Truro,
N. S., rare (Miss Eaton).

45. Libythea Bachmani, Kirtl. — Taken in Toronto in 1895, and June 7, 1896, by
Mr. McDonagh. Fig. 90.

46. Tiiecla Acadica, Edw. — Orillia, usually rare, but very abundant in July, 1896,
when forty specimens were taken by Mr. Grant ; Toronto, June and July (C. T. Hills).

48. Thkcla Edwardsii, Sound. — Toronto, June and July (C. T. Hills).

49. Tiiecla Calanus, Hubn. — Sudbury (J. D. Evans) ; Orillia, rare, taken in July
(0. E. Grant

50. Tiiecla Ontario, Edw. — A specimen of this extremely rare butterfly was taken
near Grimbsy on the 24th of June, 1894, by Mr. Wm. Metcalfe of Port Hope. The
only specimen previously known was taken twenty six years before at Port Stanley
by Mr. E. Baynes Reed.

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Sessional Papers (No. 18).

A 1897

Fig. 99.

51. Thecla strigosa, Harr.— This rare butterfly, Fig. 99, was taken at Orillia in
July by Mr. Grant, and at Toronto in June and July by Mr. 0. T.
Hilly.

119 Thecla Humuli, Harr. — This is another addition to the
list of Canadian butterflies ; it was taken at Sudbury by Mr.
Evans.

58. Feniseca Tarq^inius, Fubr. — Orillia, moderately com-
mon in one locality 0. E. Grant).

63. Ohrysophanus HYPOPHLiEAS, Boisd. — Orillia (Grant) ;
Truro, N. S., very common Miss Eaton).

67. LyCjENA Pseudargiolus, Boisd. -Lee. — Orillia ; the form
Lucia is very common in April and May : Neglecta is not so
abundant in July and August C. E. Grant) ; Truro, N. S., rare
(Miss Eaton) ; Halifax, "abundant in the spring and familiar to
trout fishermen under the common name of ' Jenny Lind '" (H. Piers).

68. Lyclema Oomyntas, Godt. — Toronto in June (C. T. Hills;.

69. Pieris Protodice, Boi?d.-Lec. — Orillia, formerly common ; one male was taken
in August, 1895 (0. E. Grant

70 Pieris Napi, Esper. — Orillia, th« spring and summer forms are common ; Vir-
giniensis has also been taken (0. E. Grant) ; Truro. N. S., not very common (Miss Eaton).

71. Colias Caesonia, Stoll. — Fig. 93. — The sudden appearance of this butterfly in
considerable numbers in several localities in Ontario during the summer of 1896, is very
remarkable. It was taken at Orillia by Mr. James Walker on July 13, and by Mr.
Grant from Jure 6 to July 13 ; at Toronto by Messrs. C. T. Hills, C. H. Tyris and A.
Gibson from June 11 to the end of the month ; Little York, near Toronto, June 14. It
was also taken at Cartwright, Manitoba, on June 19 by Mr. E Firmstone Heath.

72 Coltas Eurytheme, Boisd. — Sudbury (J. D. Evans); Orillia, common in 1872,
not seen since (U. E Grant).

78. Terias Mexicana, Boisd. — No further record, but a cut is given, Fig. 100, to
aid in its identification should it again make its
appearance in south-western Ontario.

79. Papilio Ajax. Linn. — Port Hope at the
end of May and on June 18, 1896 ; Toronto, four
specimens during June C. T. Hills), in addition to
those observed by Mr. Gibson.

81. Papilio Cresphontes, Cram. — Taken at
Orillia by Mr. Grant. In 1894 we gave a figure of
this splendid butterfly and are now able to pre-
sent pictures of the caterpillar, Fig. 101, and the
chrysalis, Fig. 102.

85 Papilio Philenor, Linn — A specimen was taken at Port Hope, on the 5:h of
August, 1896 ; this is the first time it his been observed east of Toronto in this Pro-
vince. Fig. 94.

87. Ancyloxypha Numitor, Fabr. — Humber River, near Toronto, and at Port
Credit, in June, July and August (0. T. Hills).

89. Pamphila Zabulov, Boisd. -Lee. — The form Hobomok was abundant in sunny
places in the woods near Port Hope during the first and second weeks in June, 1396" ;
both forms common at Orillia in May and June (C. E. Grant).

94. Pamphila Mystic, Scud. — Orillia, common in June and August, two broods
<C. E. Grant) ; Truro, N. S. (Miss Eaton).

Fig. 100.

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60 Victoria.

Sessional Papers (No. 18).

A. 1897

95. Pamphila Oernes, Boisd. -Lee— Sudbury (Evans) ; Orillia (Grant) ; Truro, N.
S. (Miss Eaton)

97. Pamphila Metacomet, Harris. — Toronto in July (C. T. Hills); Orillia, scarce,
in July (C. E. Grant),

Fiu. 101.

Fig. 102.

104. Pyrgus Tessellata/jS'cmo?. — This rare butterfly, Fig. 103, which has only been
recorded in Canada as having been taken in Essex County, On-
tario, many years ago, was taken in the early part of October,
1895, by Mr. Anderson, at London, Ont.

10G. — Nisoniades Brizo, Boisd.-Lec. — Orillia, scarce (C. E.
Grant).

107. Nisoniades Icelus, Lint. — Orillia, not uncommon in
May, June and July (0. E. Grant .

108. Nisoniades Lucilius, Lint. — Orillia, scarce C. E.
Grant).

109. Nisoniades Juvenalis, Fabr. — Sudbury (J. D. Evans) ; Orillia, not uncom-
mon in May and June (O. E. Grant).

112. Pholisora Catullus, Fabr. — Orillia, rare, June (0. E. Grant).

114. Eudamus Pylades, Scud. — Port Hope, abundant in sunny places in the
woods during the first two weeks of June, 1896 ; Orillia, abundant at the end of May
and in June (C. E. Grant).

Fi 103.

OBITUARY.

John M. Denton.

It is with profound regret that we record the death of our old friend and highly
esteemed colleague Mr. John M. Denton, of London, Ontario, who was one of the early
members of the Entomological Society and always took a very lively interest in its wel-
fare. For some months he had been in poor health owing to an affection of the liver, but
was able to attend his place of business from time to time and to take part in the pro-
ceedings of our annual meeting in November 1895, when many of us siw him for the last
time. In January, his illness assumed a more acute form and confined him to the house.
On Tuesday, March 24th, he was seized with paralysis and before midnight passed peace-
fully away.

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60 Victoria. Sessional Papers \No. la) A. 1897

Mr. Denton was born in Northampton, England, on the 19th of September, 1829.
His father was a farmer by occupation, and he was consequently brought up in the
country amidst rural scenes and learnt there to love and observe the beauties cf nature.
At the age of fourteen he was apprenticed to a woollen draper and tailor, and spent seven
years in thoroughly learning the trade and becoming proficient in all its details. For a
few years he was engaged in business on his own account, and in 1855 married Miss Ann
Walker, of Somersetshire, England, who survives him. He then emigrated to Canada
and settled in London and at once resumed his occupation as a tailor, having but little to
begin upon, except a hopeful heart and a thoroughly practical English training. By
patient industry, unfailing courtesy and unswerving integrity, he built up by degrees a
most successful business as a merchant tailor, and won the respect and esteem of the
whole community.

Living on a farm in his boyhood and apprenticed at so early an age, he had but
little opportunity of acquiring a literary education, but by constant application and care-
ful reading he overcame these disadvantages, and attained a more than ordinary knowl-
edge of the subjects that interested him. Foremost among these was Entomology, which
he studied especially in its economic aspects as affecting live stock, fruit trees, garden and
field crops. He became an authority on these topics and was frequently called upon to
address meetings of farmers and fruit growers and give them the benefit of his knowledge
and experience. His love of the farm continued throughout his life and he devoted much
of the time that he could spare from business to the cultivation of a fruic farm a few
miles from London. He was no mean authority upon horses and cattl ' and hid a con
siderable knowledge of their diseases ani most satisfactory treatment. He was also an
adept with the microscope and took great delight in searching into the hidden beauties of
nature.

When the London branch of the Entomological Society was formed in July, 1864,
he was one of the original members, and took a most active interest in it and the parent
Society to the close of his life. He was elected Vice-President of the London branch in
1872, and President in 1878 and several years following. In 1871, he became a member
of the Council of the parent Society and continued to hold office for five and twenty
years ; in 1892 he was elected Vice-President, but he would never allow himself to be
nominated for the Presidency, though urged to do so more than once. He was also an
active member of the Ontario Fruic Growers' Association and gave much assistance to
its work.

He was a man of deep religious feelings and of earnest but unobtrusive piety.
Though a leader of the Plymouth Brethren, he never obtruded his views upon those who
differed from him The writer knew him well for a great number of years, and during
his visits to London ofcen enj lyed his hospitality, but never did he hear a word fall from
his lips that could wound in the slightest degree the susceptibilities of those who did not
accept the theological opinions that were so dear to him. He was a good, honest,
sterling man, whom all respected and whom his friends loved ; kind, charitable and
generous ; courteous in manner, most hospitable in his home, above reproach in business ;
a man who is a distinct loss to the city in which he lived, and whose death creates a blank
in the hearts of his friends which can never in this life be filled. To his childless, sor-
rowing widow we tender our deepest, sincerest svmpathy.

C. J. S. B.

Captain J. Gamble Geddes.

It is our painful duty to record the loss of another active member of the Entomo-
logical Society of Ontario. A 2 o'clock on Good Friday morning, April the 3rd, Captain
J. Gamble Geddes died after a few days' illness brought on by a severe cold. He was
born in Montreal in 1850 and educated there. When a young man he entered the service
of the Molsons Bank and was for some time attached to the office in London. He at
once joined the Society and became an enthusiastic member. In 187-i he was elected
Secretary-Treasurer of the London Branch ; in 1875 Vice President ; and in 1876 Presi-

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60 Victoria. Sessional Papers (No. 18). A. 1897

dent. He left London on his appointment as Manager of the agency of Molsons Bank
at Millbrook. Here living in the country he devoted most of his leisure time to the col-
lection and study of insects, applying himself especially to the Lepidoptera. In 1880 he
left the bank and was appointed aide-de camp and private secretary to the Hon. John
Beverley Robinson during his term of office as Lieutenant Governor of Ontario. Being
fond of society, of handsome presence and devoted to music, he became a great favourite
among the social circles of Toronto, among whom much of his time was accordingly
spent. He did not, however, abandon the pursuit of Entomology, but succeeded by cor-
respondence and exchange, in addition to the captures of his own net, in forming a large
and valuable collection of butterflies from all parts of the world. This he subsequently
sold to the Dominion Government and it now forms the nucleus of the collection in the
Geological Museum at Ottawa. He made expeditions in 1883 and 1884 to Manitoba
and the Northwest Territories as far as the Rocky Mountains in quest of butterflies
and added much to the knowledge of their geographical distribution and habits. On
several occasions he visited England, and spent some time in Germany, and also in
Bermuda. Wherever he went he made the acquaintance of the leading Entomologists
and added to his stock of knowledge.

His first contribution to the Canadian Entomologist was in 1874, when he wrote No.
14 of a series of articles on " Some Common Insects " — " The Common Cockchafer," C. E
vol. vi. p. 67. His subsequent papers were the following: " List of Diurnal Lepidoptera
collected in the Northwest Territories aad the Rocky Mountains in 1883," 0. E. xv.,
221 ; xvi., 56, 224 ; xvii , 120 ; one hundred and twenty six species were enumerated.

" Euptoieta Claudia," C. E. xvii., 6u (1885).

«• Notes on three small collections of Diurnal Lepidoptera made in 1886." (These
•were made in Newfoundland, the Kamanistiquia River, Lake Superior, and Hudson
Straits.)] \G. E. xviii., 204.

" Some notes on the genera Colias and Argynnis whilst alive in the imago state,"
C. E. xix., 166 and 230 (1887).

"Notes for collectors "visiting the Prairies and Rocky Mountains," C E. xxi., 57
(1889).

" Colias Chione," C. E. xxi, 59.

He also contributed the following articles to the Annual Reports of the Society : —

"Some remarkable captures in Ontario," 18th Report, 1877, p. 21.

" On some of the collections in England and the German Empire," 22nd Report,
1891, p. 31.

" Insects collected in Bermuda during the winter of 1894," 25th Report, 1894, p. 25.

In addition to his love for Entomology, he took a great interest in philatelies, and
formed a large and valuable colleotion of postage stamps. He was an accomplished
musician and usually sang in the choir of the church that he attended ; he was also a
member of the Philharmonic Society of Toronto. He belonged to the Masonic Order, in
politics was a strong Conservative, and in religion a member of the Church of England.
His wife, who was a daughter of the late Edward C Jones, of Toronto, died a little more
than a yeai ago. The untimely death of Captain Geddes was no doubt hastened by her
loss, they have left two little orphan girls, aged three and five years respectively.

The writer, who knew him intimately from his boyhood, deeply deplores his loss, and
his erief is shared in by a very large circle of relatives and friends.

8 O. J. S. B.

Miss G. E. Ormerod.

It is with deep regret that we record the death of Miss Georgiana Elizabeth Ormerod,
of Torrington House, St. Alban's England, the elder sister of Miss Eleanor A. Ormerod,
whose name as a distinguished Entomologist is known throughout the scientific world.
After several months' of patiently borne illness, she passed away on the 19 th of August

112

60 Victoria. Sessional Papers (I\o. 18). A. 1897

last, full of piety and good works, and justly esteemed and loved by all who knew her.
She and her sister were each other's constant companions and fellow workers, and each
sought the other's counsel and aid in carrying out any plan of work in which she was
engaged. Miss G. E. Ormerod's special studies were botany and conchology, and in the
latter department she formed a larg^ and valuable c Election of shells which she presented
a few years ago, to the Natural History Museum at Hudderstield She was highly gifted
as a linguist, and acquired an excellent knowledge of French, Italian, Spanish and Ger-
man, and was thus enabled to be of the greatest assistance to her sister in correspondence
and the translation of' foreign works ol science. She is most widely known, however, by
her remarkable ta'ents as an artist, which were employed in the illustration of her sister's
works, and in the production of a splendid series of diagrams in which are depicted a
large number of the most important injurious insects in all their life-stages.

In addition to her scientific and artistic work she devoted much of her time and
means to benevolent objects, and carried out for many years at her own expense a system
of distributing books of an entertaining and instructive character amongst the working
classes.

Women of such a tjpe are rare, and we cannot but deeply deplore the loss of this
eminent Christian lady, who died at an advanced age, full of good works, performed in a
most unobtrusive manner ; richly endowed with intellectual and artistic talents which
she largely used for the benefit of others ; always happy and cheerful in her daily domes-
tic life ; kind, hospitable and sympathetic : ready to help all who deserved her aid, and
to give wise counsels to those who sought them from her.

To her sister — her life long colleague — the loss is beyond what words can express.
We can only venture to offer to her our heart-felt sympathy and our earnest wish that
she may have grace and strength to endure so heavy a blow.

C. J. S. B.

ENTOMOLOGICAL LITERATURE.

The Gypsy Moth. — A report of the work of des'roying the insect in the Common-
wealth of Massachusetts, together with an account of its history and habits both in
Massachusetts and Europe. By E. H. Forbush and C. H. Fernald.

This report, a handsome volume of nearly 600 pages, well printed and most copiously
illustrated with chromolithographs, photogravures and wood cuts, gives a full account of
the introduction of the now notorious "Gypsy Moth" into America by Leopold Trouvelot
in 1868 or 1869, traces its history, and records the efforts which have been made to
exterminate it by the State of Massachusetts up to the end of 1895. The spread of this
insect for the first ten years wa3 remarkably slow in the light of what we now know of
its capabilities for harm. During that period it was not noticed by anyone but the
introducer. The first extensive outbreak was in 1889, but for ten years before that it
had given great annoyance to the people living in the part of the town of Medford, where
it was first introduced. It had also spread and had gained a foothold in thirty town-
ships without attracting public attention. Since that time its history is well known. In
1890 the first Gypsy Moth Commission was appointed and the work of fighting the pest
was inaugurated. In February of the next year this commission was removed and
another one substituted. On T2th of March Mr. E. H. Forbush, the present very efficient
" Director of field work," was appointed, and on 18th June Prot. C. H. Fernald began his
labors as entomological adviser. Since that time the work has been pushed on with great
energy and the present valuable report is an outcome of the combined efforts of a practi-
cal, energetic manager and a careful, scientific entomologist. The two parts of this report
prepared by the above named officers are quite distinct and form together a very complete
treatise, not only upon the Gypsy moth, but upon the general principles which it is
necessary to study when combatting any injurious insect. This carefully prepared report,
thfrefore, cannot but be for a long time an indispensable book of reference for economic
entomologists.

8— en. 113

60 Victoria. Sessional Papers (No. 18). A. 1897

There are in this volume many things which will attract the attention of entomolo-
gists. Indeed, it is so full and there are so many different subjects treated of, that even
to give the titles would take more space than is at my disposal. The first thing which
will be noticed is the adoption of the generic name Porthetria. Articles of particular
note deal with the studies made as to the methods of distribution of the Gypsy moth and
the measures practised for the destruction of the insect in its different stages ; spraying
apparatus, and particularly the care of spraying machinery ; methods of pruning, and
gome charming observations upon insect eating birds.

The scientific work contained in Professor Fernald's report is of great value and con-
tains a record of most painstaking and pitient work. Probably one of the mo3t interest-
ing sections is that which deals with Natural Enemies, in which most excellent work ha3
been done. Prof. Fernald has been aided in this work by efficient assistants, and the
whole information so gained has been pieced together by a master hand.

With regard to spraying, some surprising results have been obtained. In the first
place the caterpillar of the Gypsy moth seems to be little affected by applications of
Paris green when applied of the strength ordinarily used for other mandibulate insects.
Mr. Forbush says : 'Tt became evident before the end of the season of 1891 that spraying,
while reducing the numbers of the moth, could not be relied upon as a means of exter-
mination, for many caterpillars survived its effects."

The following conclusion on page 139 will show entomologists that the matter of
controlling mandibulate insects, by means of active poisons, is still a fertile field for care-
ful work, in which useful and laurel-bearing results are still to be reaped :

"Every effort was made during the spraying season to determine why the results
of spraying were not uniform and sitiafactory. The feeding caterpillars were watched
day and night by many observers. The spraying was most carefully superintended and
the conclusion finally arrived at was that, under ordinary conditions, spraying with
Paris green for the Gypsy moth was ineffective and unsatisfactory."

Paris green was on the whole the most fatal insecticide, and when used in the pro-
portion of one pound to 150 gals, of water did not burn foliage, but with larger proportions
did considerable harm. The injury developed so rapidly that within a short time the
leaves were all killed and the surviving larva; had to go elsewhere to feed. "Therefore,
a strong Paris green mixture had little better effect than a weak one. Lime was then
used with the Paris green with a view of neutralizing the burning, but considerable injury
to the foliage still continued."

Probably one of the most remarkable facts discovered by the entomologists is related
by Professor Fernald on page 476, where he says : " One interesting: result obtained from
the analysis of the different stages of the Gypsy moth, made in 1893 and 189-1, is that
pupae and imagoes from caterpillars which have been reared on leaves sprayed with Paris
green or arsenate of lead, may contain arsenic in recognizable quantities. Several pupa?
and a few female imagoes obtained under these conditions, when subjected to chemical
analysis gave ample evidence of the presence of arsenic in their bodies. This shows that
the presence of arsenic in the pupa may not materially interfere with the processes in-
volved in the development of the imago. Since, as has been repeatedly demonstrated,
moths reared from poisoned lar\;e are capable of reproduction, it is also evident that the
arsenic contained in their bodies does not injure the reproductive function."

With reference to the amount of arsenic which could be consumed by some of these
caterpillars, and yet leave them " normally active and healthy," it was found that some of
them had in their bodies in proportion to their weight, an amount equivalent to \'2h times
the fatal dose for an adult human being, in proportion to the weight of the latter.

The work of the Gypsy Moth Oommittee has been criticized, examined and studied by
practical men who were entomolgists and others who were not. As far as I can learn, the
general verdict is that excellent work, and, under the circumstances, remarkably so, has
been done. The inBect is not exterminated, it is true ; but there seems every reason to
hope, judging from what has been done and the behaviour of the species in other countries

114

60 Victoria. Sessional Papers (No. 18). A 1897

where it was once alarmingly abundant, that this is possible, if money is supplied and if it
is given at the time when it can be made use of to the best advantage. On page* 38 to
93 of the report will be found an instructive account of the constant efforts of the Com-
mittee to get funds to carry on the work properly, and year after year it was the same
story of reduced, and what was almost wcrse, delayed appropriations, resulting in the
necessity of modifying the whole plan of work arranged for the year, so that instead of
making vigorous efforts for the extermination of the insect, and fighting it at the time
this could be most effectively done — early in the season, when the caterpillars were small
— all that could be dene was to try and prevent the further spread of the enemy from the
localities known to be infested. The appropriations which have been made for this work
are considerable, ahout $525,000 up to the present time, and this amount would certainly
have produced lar Letter results, could the Committee have obtained the grants at the
time they required them, so that they could have begun the work early in the season and
continued employing, from year to year, those assistants who had been taught, a*- an ex-
pense of much time and trouble, what was required of them. J. F.

Report of Observations of Injurious Insects and Common Farm Pests During
the Year 1895, with Methods of Prevention and Remedy. Nineteenth Re-
port, by Eleanor A. Ormerod, F. R. Met. Soc, etc.

This splendid report fully sustains the high standard of excellence which has charac-
terized Miss Ormerod's previous publications. The preface shows that the unusual and
prolonged low temperature cf the winter of 1894-95 had apparently but little affected the
insects which it might be supposed to destroy.

The following pests are treated of in separate chapters*: Apple, Smerinlhus ocellatus;
bean, Bruchus rufimanus and B. fabce ; cabbage, Ceutorhynchus sulcicollis ; corn and
grass, Charceas graminis, Getonia aurata, Phyllopertha hordeola, Melolontha vulgaris,
Rhizotrogus solstitialis, Tipula muculosa and (Jscinis frit ; gooseberry, Bryobia prcpti-
osa, B ribis atd Nematus ribesii ; mangolds, Aphis rumicis, SUphaopaca and Atomaria
linearis ; orchard caterpillars, Cheimatobia brumata ; pine, Astynomus cedilis and Retiniu
buoliana ; plum, Scolytus rugulosus ; strawberry, Harpalus ruficomis, Pteroslichus ma-
didus and P. vulgaris ; turnip, Helophorus ruqosus.

The ravages of the bean weevil appear to have been serious, and those of the ground
beetles, upon the strawberry, have been more extensive than in previous years. Ninety-
three pages are occupied with the discussion of the above mentioned insects, while fifty are
allotted to " Flies injurious to horses, cattle," etc. These chapters are exceedingly inter-
esting, and several species of Hippoboscidse, Tabanidse, and (Putrid ;e, which are very an-
noy irg and injurious to domestic animals, are iully and clearly discussed. In connection
with the account of the attacks of the Foreso Fly, Hippobosca equina, are given two mag-
nificent plates showing upper and side views of the foot of this fly, the tarsi of which are
so modified as to enable it to secure a most firm grip on the hairs of the animal upon which
it alights. The report concludes with a chapter on Deer and Dog Ticks, very troublesome
mites belonging to the Ixodidae. W. H. H.

British Butterflies, by J. W. Tutt, F. E.S., London : George Gill & Sons, 1896. Pp.
469. (Price 5s.)

It is only a few months since we spoke in terms of commendation of Mr. Tutt's
Manual of the British Moths, and now we have before us an even better work on ihe
butterflies by the same industrious author. About one-fourth of the book is taken up with
the general subject, presenting a series of chapters on the four life stages of butterflies,
their variation and its causes, hibernation and activation, classificatioa, collecting, arrang-
ing and preserving specimens, and the intiition of lar\« These are written in the
author's pleasant, easy style, with which his previous works have made us familiar, and
convey much information of interest to buttei fly-hunters everywhere. We are glad to
observe that he insists very strongly upon the importance of labelling specimens with the
place and date of capture, though the English mode of using short pins and setting the
specimens low down makes this a matter of difficulty.

115

60 Victoria. Sessional Papers (No. 18). A. 1897

The descriptive portion of the work is excellent and much more complete than that of
any manual of British butterflies that we have met with. In the case of each species there
are given the English and scientific names, reference to the plate where it is figured,
synonymy and bibliography, a concise description of the imago, a paragraph on " variation"
in which are mentioned any known aberrations, forms of varieties, as well as sexual distinc-
tions, descriptions of the egg, larva, pupa, notes on the time of appearance, habitat and
geographical distribution. Thus it will be seen that proper regard is paid to the whole life
history of the insect and that the author does not confine his attention to the imago alone.
The, plates (uncolored) on which each species is depicted are admirable, and should enable
any collector to identify his specimens without difficulty ; there are also a considerable
number of wood cuts throughout the text.

In the arrangement of species the author begins with the " lowest" — the Skippers,
Hesperidaj — and proceeds upwards to the Satyridse, among which he strangely places " the
Purple Emperor," Apatura iris. His classification, a thorny subject which we do not pro-
pose to discuss here, may thus be considered fully " up to date."

To our readers in the British Isles and to those who have collections of British
butterflies, we heartily commend this excellent manual. We only hope that it may not
be very long before we have some hand book equally good dealing with the butterflies of
Canada .— C. J. S. B.

Preliminary Notes on the Orthoptera of Nova Scotia, by Harry Pier" Transactions
of the N. S. Institute of Science, vol. ix., 1896.

So little attention is paid to Entomology in the Maritime Provinces that we gladly
welcome this contribution to the subject and are much pleased that Mr. Piers intends to
devote some years to the study of the order Orthoptera. The paper before us gives some
very interesting notes on the habits and range of fourteen common species of cockroaches,
crickets and locusts, and describes more at length the ravages committed by Melanoplus
athinis on Sable Island, a hundred miles off the coast of Nova Scotia in the Atlantic
Ocean.— C. J. S. B.

Insect Life. — A short account of the classification and habits of insects, by F. V. Theo-
bald, M.A., F.E.S.. London : Methuen & Co. Pp. 235. (2s. 6d.)

Under the title of the " University Extension Series " the publishers are issuing a
number of books on historical, literary and scientific subjects, which .are intended to be
both popular and scholarly. We have not seen any of the other works of the series and
cannot, therefore, comment upon them, but the book before us seems hardly to come up
to the expectations one would naturally form of a manual intended for use in preparation
for " University Extension " lectures. The descriptive portion is meagre and will afford
a student a very vague idea of the insects belonging to the different orders. It is satis-
factory, however, to find in an English publication some attention paid to Economic
Entomology and the application of the insecticides, which are in common use here. The
book is neatly printed (though we have noticed several misprints in the spelling of names)
and is illustrated with over fifty wood cuts. — C. J. S. B.

Critical Review of the Sesiid.e found in America north of Mexico, by William
Beutenmuller, pp. 111-148, Bull. Am. Mus. Nat. Hist, VIIL, 1896.

The writer of the present brief notice of this excellent paper on the Sesiidw desires
to ci.ll attention to the very careful work of Beutenmuiler on the clear-wings and the
necessity for this work which has arisen from the uncritical publications of preceding
authors. It appears, for instance, that our 5. lustrans, a species well distinguished by
antennal peculiarities, has been five times the subject of new descriptions by
the late Mr. Hy. Edwards, whose species are very properly reduced, as appears from
Beutenmiiller's studies. The name hitherto used for this species itself must, it seems.
oive way to basdformls, Walk., described from a type in poor condition. Beutenmullef

116

60 Victoria. Sessional Papers (No. 18). A 1897

is quite correct in calling attention to the particular necessity in this group for good
material from which to describe. The want, perhaps, of such material led Mr. Edwards
to describe S. rutilans six times over. A large number of sexual determinations by Mr.
Edwards are corrected by Mr. Beutenmuller, so it seems hardly possible for anyone to
have worked with less judgment. The list of the clear-wings in the New York Check
List was drawn up, with the rest of the list, by the writer of the present lines, who at
the time merely sent the last proof to the late Mr. Hy. Edwards for his revision. Mr.
Edwards added, in explanation, the two foot notes on page 12 and signed these, and
made one or two changes in his names for genera on page 11. The writer is also
responsible for the list of the clear- wings, since he originally wrote the same, and not
Mr. Edwardp. The explanation is here given, as the list has been erroneously alluded
to as the work of Mr. Edwards. In the Philadelphia list the New York list is generally
copied, but lustrans is wrongly given to Mr. Hy. Edwards, and an implication is
conveyed in the preface that Mr. Hy. Edwards was the author of the lists of the clear-
wings, which is here corrected. The writer trusts that Mr. Beutennmuller will continue
his studies and that lepidopterists generally will help him in every possible manner. It
is a matter of great satisfaction that Mr. Beutenmul lei's timely work is also of such good
quality. The writer would merely reclaim his Sesia pictipes, which is also given to Mr.
Hy. Edwards, on p. 134, and draw attention to the excellent description of the habits
of this species given by the late Dr. Bailey in the pages of the American Entomologist.

A. Radcliffe Grote, A. M.

A List of the Butterflies of Sumatra, with special reference to the species occuriing
in the north-east of the Island. By L. de Niceville and Hofrath Dr. L Martin.
Calcutta. Reprinted from the Journal of the Asiatic Society of Bengal, 1895.

This list of seven hundred and fifty-six species of butterflies taken in a limited
portion only of the great Island of Sumatra, gives one some idea of the wealth of the
insect fauna in tropical regions. In a very interesting introduction the authors give a
brief description of the Island, which is nearly «s large as France and is bisected by the
equator, and relate the difficulties that have to be surmounted in the formation of a
a collection of its butterflies, which can only be effected by employing natives, who have
first to be taught and trained for the purpose. Dr. Martin lived for thirteen years on
the Island and has thus been enabled to add very interesting notes on the distribution,
scarcity or rarity, habits, season of occurrence, etc., of a large number of species. One
may, therefore, open the list anywhere and find not a mere record of names, bat highly
interesting details regarding the butterflies. As might naturally be expected, the pre-
paratory stages of the majority of the species are as yet unknown.

C. J. S. B.

A List of the Butterflies of Sikhim, by Lionel de Nice'ville, F. E. S., etc. Calcutta r
from the Gazetteer of Sikhim. Printed at the Bengal Secretariat Press.

Probably no part of the great British Empire of India and its tributary States has
been so fully explored by the collectors of butterflies as the country of Sikhim, which
includes the famous health resort of Darjeeling, about 7,000 feet above the sea, on the
slopes of the Eastern Himalayas. Consequently the author is able to record in this list
no less than six hundred and thirty-one species, which he considers a near approach to
the maximum number that can be discovered. Certainly it is a goodly number, and one
hard to be realized by a dweller in these northern and much less luxuriant regions. And
what splendid creatures they are, with their gorgeous colouring and infinite variety of
shapes and hues. Nearly fifty species of Papilios alone are recorded, and more than one
hundred and fifty Lycfenidsc, the greater number of which belong to genera that are
entirely unknown to us here.

C. J. S. B.

117

60 Victoria Sessional Papers (No. 18). A. 1897

Monograph of the Bombycine Moths of America North of Mexico, including their
transformations and origin of the larval markings and armature. Part I., family 1,
Notodontidae By Alpheus S. Packard. National Academy of Sciences, Vol.
VII., 1895 (received May 11th, 1896) ; 292 pages, 49 plates, and 10 maps.
Dr. Packard's long promised monograph has at length appeared. The copious text
is divided into ten sections : I., Introduction ; II , Hints on the mode of evolution of
the bristles, spines, and tubercles of Notodontian and other caterpillars; III., On cer-
tain points in the external anatomy of Bombycine larvae ; IV., On the incongruence
between the larval and adult characters of Notodontians ; V., Inheritance of characters
acquired during the lifetime of Lepidopterous larvae ; VI, Geographical distribution of
the American Notodontidae ; VII., Phylogeny of the Lepidoptera ; VIII., Attempt at
a new classification of the Lepidoptera ; IX., A rational nomenclature of the veins of
the wings of insects, especially of the Lepidoptera ; X., Systematic revision of the
Notodontidae, with special reference to their transformations.

Most of these have previously appeared as separate articles, as the reader will recall.
The life-histories are given as fully as our present knowledge will allow, much of this
knowledge being due to Dr. Packard's own labours. The plates illustrating them are
beautifully coloured, the early stages highly magnified. These plites must be seen to be
appreciated.

A few remarks in criticism of the memoir will not be understood to imply a lack of
appreciation of its many valuable features. In general the synoptic tables of subfamilies,
genera, and species are poor and uncritical. They are no improvement over those of the
author's monograph of Geometridae, to which the same criticism applies. In all the
figures of larvae the setae are imperfectly shown, and their number and position are not to
be relied upon. I corrected for Dr. Packard a number of the plates in this respect, but
the corrections were necessarily made from memory and on general principles, and there
is not a figure which has the authority of a careful copy from nature. Even the special
figures in the text are often grossly erroneous ; e. g., figure 9, on page 63, where the back
and side views of the same larva are shown as different. Dr. Packard also fails generally
to describe the arrangement of the setae in the text.

The classification of the Lepidoptera which is used is original with the author. It
has been already presented in the American lVaturalist, where I have had occasion to
notice it. In rejecting the classification of Prof. Comstock, the author argues that the
frenulum is of small value in classification, because both frenulum and jugum are present
in some Jugatae, and the frenulum is absent in some Fienatae. While we may admit this
argument for what it is worth, it seems that Dr. Packard entirely misses the great cumu-
lative force of the evidence adduced by Prof. Comstock and others for these suborders.
Classifications founded on the venation alone [Hamp3on], the wing scales [Kellogg], and
the antennae [Bodine] give the same suborders. I have also shown that the larval charac-
ters do not support Dr. Packard's view. But Dr. Packard gives no weight to larval
characters, in spite of the implication in the title.

Harrison G. Dyar.

Missouri Botanical Garden. Seventh Annual Report, 1896.

Very few reports are more eagerly looked for every year by those who are lucky
enough to secure copies than Prof. Trelease's report on the Missouri Botanical Garden
and the Henry Shaw School of Botany at St. Louis, Mo. This report contains not only
the Director's annual statement on the condition of the Garden and its finances, but also
valuable monographs on different genera of plants. In the present volume we find the
following: I. 'J he Jiujlandace.ee of the United States, by Prof. Trelease ; II. A Study
of the Agaves of the United States, by A.Isabel Mulford, and III. The Ligidate Wolpias
of the United Stvtes, by C. H. Thompson. A feature of all these annual reports is the
magnificent illustrations.

In addition to the above, there is the report of a speech delivered at the sixth annual
bar.quet, by Piesident Henry Wade Rogers, of the North-west University, on The Value

118

60 Victoria. Sessional Papers (No. 18). A. 1897

of a Study of Botarjy, and a catalogue of the " Siurtevant Prelinnean Library " the
greater part of which was presented to the Botanical Garden by Dr. E. Lewis Sturtevant
in 1892.

One very notable omission from the present volume which we much regret is the
printing of the Annual Flower Sermon. Last year it was delivered by the Rt Rev.
W. C. Doane, Bisbop of Albany.

The first annual event provided for in his will by Henry Shaw, the good man who
founded this garden for the enlightenment and happiness of lis fellow men. was <!The
preaching of a sermon on the wisdom and goodness of God, as shown in the growth of
flowers, fruits and other productions of the vegetable kingdom.". A lovely poem in prose
for the perusal of which by his friends, the writer's copy of the 1893 report is in constant
use, is a sermon preached by the Rev. Cameron Mann, from the text " Consider the lilies
of the field." This sermon, from a literary standpoint, is cbarming, and certainly helps
to carry out the wise wish of the benevolent founder to incukate in all a thankful spirit
for the many lovely things in the vegetable kingdom which we fiud strewed with no nig-
gard hand along our walk through life, making our own journey more beautiful and, it is
hoped, our friends happier from contact with us.

J. F.

Economic Entomology, for the farmer and fruit grower and for use as a text book in
agricultural schools and colleges ; by John B. Smith, Sc. D. Philadelphia : J. B.
Lippincott Co., 1896. [Price $2.50 ]

It is rather remarkable, when the self-evident importance of the science of Economic
Entomology is considered, that until Prof. Smith issued his excellent manual, which has
just appeared under the above title, there was no one American book which a farmer
could consult to find the names and proper remedies for the common crop pests which
would come regularly before him in a year's working of his land. The author in his long
experience first as a member of the staff of the " United States Entomologist at Washing-
ton, and subsequently as State Entomologist of New Jersey," has had great opportunities
of becoming thoroughly informed on his subject. That he has made the best use of these
opportunities, is evidenced by the excellent book which he has now produced. Tbe best
way to test anything is to U3e it. Thus if anyone wishes for information upon anything
within the limits of Economic Entomology, the subject of Prof. Smith's book, as, for in-
stance, some one of the regularly occurring insect enemies of crops, e. g., cut- worms, white
grubs, canker worms, the Colorado potato beetle, plum curculio or tussock moth, etc., let
him turn it up in the index of this work and he will be referred to a clear and concise
account of the insect and its habits, together with recommendations as to the best reme-
dies. The identification of the different species is made easy by a profusion of remark-
ably good illustrations. The whole book, including the index, consists of 481 pages,
while the number of illustrations is no less than 483, all of which are unexceptionable if
a mental reservation may be allowed as to the three plates of Bumble-bees and Bee flies Nos.
398, *64, and 473, taken evidently from photographs. It seems a pity that these plates
should have been included in this work on Economic Entomology. The arrangement of
the book, for ease of reference, is well planned and well carried out, the objects the
author had in view, as explained in the introduction, being adhered to in a most satisfac-
tory and complete manner. Part I. consists of eight short chapters on the Structure and
Classification of insects. Part II. the insect world, which forms the bulk of the book, is
a systematic treatment of the various common injurious insects in their natural orders.
This portion is particularly well balanced, enough space being devoted to each species
treated of to satisfy the inquirer, without, as is sometimes the case, giving undue import-
ance to some at the expense of others. Part III. treats of insecticides, preventive reme-
dies, and machinery. This work cannot fail to prove of great value to the farmer and
fruit grower, as well as to the amateur gardener and student of insect life, who will find
in it an authoritative book of reference of small size but comprehensive and easy to
consult.

J. F.
119

60 Victoria. Sessional Papers (No. 18). A. 1897

Household Insects, (U.S. Bulletin No. 4. New Series )

During the year 1896 several most useful publications were issued from the United
States Division of Entomology under the direction of Dr. L. O. Howard. Of particular
interest to the general public was Bulletin No. 4, entitled " The Principal Household
Insects of the United States." The main part of the volume is prepared by Dr. How-
ard and his assistant Mr. C. L. Marlatt, and at the end is a chapter by Mr. F. H. Chit-
tenden on " Insects affecting cereals and other dry vegetable foods." To entomologists,
who know the literary and scientific work of these gentlemen, it is only necessary to say
that this volume is up to, or perhaps even a little above, the usual excellent standard of
the papers issued from the U.S. Division of Entomology at Washington. A very few
minutes' examination of the different articles in Bulletin 4 will convince anyone of the
extreme value of this concise, practical treatise on all the commoner insects which are
likely to be found troublesome inside houses. It is alrrost impossible for one who has
made a specialty of entomology to speak in moderate terms of these publications. There
is nothing to compare with them published in any other country. When we consider
the matter treated of, and the practicil way in which it is presented, the manifest care
to secure accuracy of statement, the exquisite work of the artist as well as the arrange-
ment and general get-up of the pamphlet, one is tempted to use so many superlatives
that any opinion expressed might be thought to be unduly biassed.

A special feature of value in this publication is that it is entirely made up of original
American observations, most of them prosecuted in the Division of Entomology, and, as
is pointed out by Dr. Howard in the introduction, the very curious but not unexpected
condition of affairs was shown in the preparation of this bulletin that of some of our
commonest insects the lifehis'ory is not known with any degree of exactness. The insects
treated of are such as are found in houses and whioh either annoy the occupants by their
direct attacks or are injurious to household goods and provisions. These are described in
eight separate chapters. J. F.

Miss Ormerod's Twentieth Annual Report, 1896.

One of the pleasantest events of the year for the economic entomologist is the
arrival of Miss Ormercd's Annual Report. The liberality with which the distinguished
authoress distributes these treasuries to students and public institutions all over the
world brings them within the reach of all who may wish to profit by their perusal.*

It is seldom that any series of publications upon a single subject can show year after
year such a steadily maintained, and even gradually increased, interest, as has been the
case with these reports — new infestations of crops are being constantly investigated, old
attacks restudied, and additions made to the previously recorded methods of treatment or
prevention. It matters little in what part of the world a student may be located, he
will always find something of value which may be profitably applied to his special work
in fighting against the crop pests of his own country. The present report is no excep-
tion to the general rule. We congratulate our highly esteemed corresponding member
on the practical and serviceable manner in which the subjects she treats of are pre-
sented to the public. As a writer in the Queen newspaper of late date says, " Miss
Ormerod's work does not consist in playing with entomology, but is true, valuable,
practical, scientific observation, and she enjoys the proud privilege of being regarded as
one of the most reliable scientific observers."

On opening the report one is sadly reminded by the frontispiece, an excellent like-
ness of the late Miss Georgiana E. Oimerod, of the irreparable loss the authoress has
suffered in the recent death of her much loved and highly talented sister, who has
been her life long companion and able assisvant in the grand work she has done for
economic entomology in England. The late Miss Ormerod was a naturalist of no mean

*These repot ts are also for sale by the publishers, Simpkin, Marshall & Co., London, at the almost
nominal price of Is. 6d.

120

60 Victoria. Sessional Papers (No. 18) A. 1897

standing and possessed remarkable talents as an artist. She is well known as the
authoress of the magnificent series of thirty colored diagrams of insects injurious to farm
crops. These are thirty inches loDg by twenty wide, and are most suitable for use in a
class room or at favmers' institute meetings. In the preface of the report the sad event
referred to above is touchingly and fittingly alluded to with a reference to the obituary
notice by Dr. Bethune which appeared in the Canadian Entomologist for November last.

Among the various short monographs contained in this report of 160 pages many are
of interest to Canadian farmers and fruit-growers either from the identical species occur-
ring both in England and Canada, or from a similarity in habits between allied forms in
the two countries.

Codling Moth : This is one of the yearly recurring troubles of the fruit grower to
which most of the damage to apples may be laid. English experimenters do not even yet
seeai to have mastered the spraying of apple trees for the prevention of injury by the
codling moth. The remedies are given by Miss Ormerod as follows : " Our only really
available remedies against this infestation appear to lie 1st in destroying infested apples ;
2nd in trapping the caterpillars and destroying their shelters ; and 3rd on bein^ well on
the alert at the time of the blossoming of the apple, and by careful spraying preventing the
very beginning of the attack." In this country the recommendation for the best remedy
would be : "Spray with 1 lb. Paris green and 1 lb. lime in 200 gallons of water within
a week after all the blossoms have fallen."

Beet Carrion Beetle: We have occasionally in the North- West Territories a
rather rare attack upon vegetables such as squashes, spinach, etc., by the lavvse of one of
the carrion beetles Silpha bituberosa. In England a very similar species has been the
cause of serious damage to mangolds, and la3t season when other food failed attacked
potatoes. The carrion beetles feed both on vegetable and decaying animal food. It
is suggested by a correspondent to attract the beetles and larvse from the crop by putting
about the infested fields " a few wild pigeons, rooks, hawks or similar vermin." (Sic.)
The ignorant farmer in England, as well as in other parts of the world, " generally shoots
in spring " every hawk he can see. In this country the remedy which would first sug-
gest itself would be dusting the crop with land plaster and Paris green (50 lbs. to 1 ).

Leather Beetle : An interesting account is given of an attack by Dermestes vul-
pinus. Large numbers of beetles were found in a building where bones had been stored
for six or nine months for the manufac'ure of manure, and not only the bones were
honeycombed, but also the posts and floors of the building over them, which were
seriously injured by the larva?, when full-grown, boring into the wood to pupate.
Reference is aho given to another similar occurrence near Sheerness, in Kent, which
was upon even a larger scale than the one treated of by Miss Ormerod. This article
is illustrated by excellent figures of the beetle and its various stages, as well as a
portion of a perforated bone and a piece of honeycombed wood.

White Cabbage Butterflies: Under the head of cabbage two species of Pieris
are treated, and powdery dressings are recommended as fresh lime, soot and sulphur.
The highly reprehensible practice of using Paris green upon cabbages is referred to, but
Miss Ormerod wisely says she could not take on herself the responsibility of advising the
treatment, more especially as the feeling against it might probably ruin the sale of the
cabbage. There is no doubt of the truth of this last statement. There is never a season
passes that instances do not come under the notice of the writer of people expressing fear
of buying cabbages lest they may have been poisoned with Paris green. In addition
to this the use of such a virulent poison is quite unnecessary. Pyrethrum powder mixed
with three or four times its weight of common flour and kept for twenty-four hours
in a tightly closed vessel is even more quickly fatal than Paris green, killing every
caterpillar the powder falls upon, or upon which the infusion of the powder may run
when it has been wetted by Jew or rain, and further, this powder is not poisonous to
the higher animals.

Croton Bug : An occurrence of this well known guest at hotels and other large
buildings heated with steam, 13 spoken of. The usual remedies adopted in this country

121

60 Victoria. Sessional Papers (No. 18). A. 1897

as powdered borax and the many brands of pyrethrum powder are mentioned, and " stov-
ing " with sulphur is given a prominent place under remedies.

Deer Forest Fly : For some years Miss Ormerod has made a special study of
the Hippoboscidce or Forest flies, and another chapter of her most interesting observations
on these little-known insects is given in the present report, with excellent figures of
the common Forest fly and the Deer Forest fly.

Earwigs : The injuries of earwigs in hop gardens and to mangolds, swedes and
turnips, likewise to apple blossoms, have been serious in 1896. The old method of
trapping the insects in inverted fl >wer pots or tin pots containing a wisp of straw
has given good results ; also beating them at night on to tarred boards.

The House Fly (Musca domestica, L): One of the most interesting monographs
in this report, at any rate to the general public, is an account of the troubles caused
by the common house fly. Ihe life his'ory of the insect is treated of at considerable
length with quotations from the several authors who hxve written on the subject of
" flies " and a statement as to the serious annoyance by house flie3 in India upon
horses. Dr. Spooner Hart, V.S., of Calcutti, sent numerous specimens of a fly which
was examined carefully by specialists and found to be true Musca domestica. He says :
" March 24th. It is the worst pest the horse has here, and at this time of the year
it exists in thousands especially in the suburbs. It attacks in great numbers the eyes
principally, and is constantly flying off and coming back all day long to the same site.
This causes great irritation and inflammation, which, being continued day after day
and neglected, will lead to blindness, disfiguration of the eyes and ulceration of the
face.

"Our hackney carriages (cib3) here are drawn by wretched hilf starved ponies
fed principally on grass, out all day exposed to the sun, stabled in filthy holes and
are most disgracefully treated and neglected. Dozens of these unfortunate creatures
are blind from irritation set up by these flies, and present huge ulcers on either side of
the face just below the eyes, the result of constant lachrymation and irritation of the
flies. The eyelids are thickened and averted and the appearance is awful. The flies
are dreadfully persistent, and will not be shaken off." Under the head of Prevention
and Remedies it is pointed out that as house flies, as far as is actually known for
certain, breed wholly in horse mafiure, much may be done to lessen the numbers by keep-
ing stables clean and removing as quickly as possible all horse droppings and getting
them into the land as soon as convenient. Further, as many observers balieve that
house flies breed also in other decaying matters it is advised to pay special attention to
garbage thrown into ash pits.

With regard to the attacks of flies to horses' ears, eyes, etc., Dr. Hart writes that a
carbolic wash when freshly applied will keep the flies away. Horses in India are also
protected by eye fringes, made of hanging white cords which cover the eyes and prevent
the flies from settling. The irritation to horses described above reminds us of the dis-
tressing accounts given by travellers in Egypt of the diseased condition of the eyes of
the Egyptian beggars, particularly of babies and children, from the irritation caused by
flies. The prevalence of ophthalmic troubles would suggest the frequent spread of these
diseases by flies, the infection being carried from person to person.

As to the manner in which these sores are made Miss Ormerod says as follows :
" Several other kinds of flies are very commonly to be found in our houses, including
Stomoxys calcilrans, sometimes called the " stinging fly," which can give a painfully
sharp prick by means of a needle-like proboscis. From these the house fly can be dis-
tinguished by its having not a sharp pricker, but a soft proboscis adapted for suction, but
incapable of penetrating the skin, so that when these insects trouble man and animals it
is only to imbibe their perspiration. But the various other flies which commonly pass
under the name of " house flies " much resemble them in many particulars of their life-
history, and speaking generally of these " flies " it is obvious that even of those which do
not sting, where the foot has the " pads " covered with hundreds of hollow tubes
secreting a viscid fluid by which they adhere to the smoothest surface, and the organs

122

60 Victoria. Sessional Papers (No. 18). A. 1897

used in taking food consist of minute formations called teeth by which the surface of the
food is rasped, and thus new surfaces exposed to the action of the moisture of the fly's
mouth, that it is not surprising that delicate parts, such as the surroundings of the eye,
should suffer grievously, where, as in hot countries, they are buried under the constantly
attacking masses of the pests."

Two simple devices are explained, one f jr catching flies, wasps, etc., out of doors in a
wholesale way, the other for clearing a room in summer when flies frequently swarm
into houses in annoying abundance. For the capture of flies in gardens Miss Ormerod
advises the use of two square hand lights, one set on the top of the other. The finger
hole at the top of the lower one allows the flies to go up into the upper one, of which the
hole is closed with moss or other material, and the lower one is raised up from the ground
on bricks, with a bait of some attractive substance placed below. The flies after feeding
rise up and gain access through the hole at the top to the upper light where they collect
in thousands that soon die from the heat of the sun.

To keep flies out of dwelling houses Miss Ormerod tells of a plan contrived by her late
sister, Miss Georgiana Ormerod. It is to close the lower sash of the window, then draw
down the upper sash so as to open it about a foot at the top. Next draw down the calico
rolling blind so that the flies are inclosed between the blind and the glass panes of the
window, when, following their natural instinct, the flies rise, and when they arrive at
the opening to the fresh air outside, out they all go.

A similar plan to the above has been practised in the dining-room of one of the hotels
at Ottawa for some years, and has given great satisfaction.

Leafage Caterpillars : In this chapter several leaf-eating caterpillars are treated
of, together with the well tried insecticides, Paris green and kerosene emulsion. It is
evident that through Miss Oimerod's instrumentality these valuable remedies are gradu-
ally becoming better known and more generally used by English orchardists.

Mediterranean Flour Moth : "We regret to read that this most injurious insect
which was first noticed as mischievous in England in 1887, is now thoroughly established as
a perfect pest in any roller flour mill where it once gets a footing, and also is to be found
in bakeries, or the like places where the flour, on which its caterpillars feed, is present ; and
consequently now is in the course of unchecked spread, which has given the infestation
thorough establishment. No new methods of treating the insect are spoken of ; but an
incidental mention is made to an important matter, i.e. the spoiling of flour by fumigating
with sulphur, showing the necessity of knowledge and care in making use of this remedy.
In Canada, even without any care on the part of millers, this infestation is of rare occur-
rence, the spread and increase of the insect over most of the Dominion being prevented or
rendered easy of control by the low winter temperature, to which from time to time mills
can be subjected.

Onion Sickness. — This attack due to the Stem Eel-worm (T ylenchus devastatrix) has
never, so far as I am aware, been observed in Canada ; but may at any time appear. The
reasonable remedy proposed by Miss Ormerod should, however, be adopted for all vege-
tables showing disease. This is to destroy carefully by burning everything which shows
a diseased growth, and on no account throw it on a manure pile to be put back again
on to the land.

The Pear Ltda or Social Pear Saw-fly is of particular interest from the almost
identical appearance and habits of the species with those of a Lyda found in great abun-
dance last July in southern Manitoba on plum trees in the gardens of the Mennonites.
Whole trees were seen, upon which nearly every leaf was seared and skeletonized. The
foliage of large branches was frequently webbed tightly to the twigs, formicg a tent con-
taining scores of the curious false caterpillars The remedy of spraying the trees early
in June with Paris green would certainly have saved the trees.

Pear and Cherry Saw fly (Eriocampa limacina). — The Pear slug every year does
much harm in Canada. This is almost invariably from the fruit grower's neglect.
These caterpillars can be easily controlled by spraying or dusting with Paris green.

123

60 Victoria. Sessional Papers (No. 18). A. 1897

Surface Caterpillars (the cutworms of this country) did much damage in 1896.
The chief point of interest is a trial of a mixture of nitrate of soda and salt (proportions
not given) hand sown after hoeing between the rows and between the roots — at the
rate of about 3 cwt. per acre. The results of the trial seem to justify a further test of
this remedy which at any rate would invigorate and help the remaining plants to make
a vigorous growth.

Caddis Worms were troublesome in beds of watercress and did considerable damage.
This plant is cultivated in shallow canals with running water and is grown in large
quantities to supply the city markets. The foliage is destroyed by the encased larvje of
several species of water flies which crawl nimbly about the plants. The most suc-
cessful remedy was found to be to flood the beds deeply and then disturb the Caddis
worms by passing the backs of wooden rakes very thoroughly over the plants. The
worms let go their hold of the plants and rise to the top of the water and are carried off
down the stream past the beds.

The above brief references are merely to those articles in this valuable report which are
thought to be of direct interest to us ; but there are many other subjects treated which
may at any time demand our attention. The great charm of Miss Ormerod's reports is
that she does not theorize and when reading them there is always an overwhelming feel-
ing of confidence that any observation or investigation recorded is put down absolutely
as she saw it.

J. Fletcher.

The Rev. Thomas W. Fyles, F.L.S.

We have much pleasure in presenting to our readers the excellent portrait of our
colleague, the Rev. Thomas W. Fyles, who has been for many years an active member of
the Entomological Society of Ontario. Though living at South Quebec, he has regularly
attended the annual meetings at London, travelling many hundreds of miles in Older to do
so, and has invariably delighted those present with his excellent papers. He was a member
of the Council from 1882 to 1888, when the change in the Act of Incorporation required
the directors to be resident within certain districts of the Province of Ontario. Three
times he has represented the Society as their delegate to the Royal Society of Canada at
Ottawa, and he has been a member of the Editing Committee of the Canadian Ento-
mologist since 1889.

While filling the arduous position of Chaplain to the immigrants landing in Canada,
under the auspices of the Society for Promoting Christian Knowledge, he devotes any
spare moments that he can get to the study of entomology. He has succeeded, with an
energy and enthusiasm worthy of admiration, in forming an extensive collection of insects
and acquiring a knowledge of the science beyond what is ordinarily met with. That he
may long continue to carry on his excellent work, both in his official position and in his
scientific pursuits, is the hearty wish of all his friends.

124

INDEX.

Abia Kennicotti

Acanthoderes quadrigibbus

Acoptus 8uturalis

Adelonycteris f uscus

Agrilus bilineatus

" interruplus

" ruficjllis

Anasa tristis

Andrector 6 -punctata

Annual address of President

" meeting of Entomological Society of

Ontario

Anthonomus quadrigibbus

Anthophilax attenuatus

Aphi3 persiese niger

Apple curculio

" fruit miner

Page.
15

75
18
71
71
71
65
85
22

3
65
73
69
65
65
65
39

maggot

" tree borer .

'• tree tdnt-caterpillar 39, 57

Arctia virgo 13

Axgynuis atlantiS , 105,107

" bellona 105

" idalia — 107

" myrina 105,107

Army worm 23, 44, 55, 59, 77, 100

Aspidiotua ancylus 87

'• nerii 89

" perniciosus 87

Aspila virescens 79

Ast jma gryllarium 23, 62

Atalapha cinerea 18

" noveboracensis 8

Aulax nabali 16

Bat* 17

Beech, beetles occurring upon 69

Beet carrion beetle 121

Bttuune, C. J. S., articlea by. . 55, 106, 110, 111,

112, 115, 116, 117, 121

Bird8 beneficial to farmer, list ~f 33

Black army-worn: 65

Blarina brevicauda 20

Blister beetles 56, 63

Brachys aerosa 71

" aeruginosa 71

Brefos iufans 12, 104

Briti-h Association, delegates to meeting of 7

British Buttei flies : Tutt. 115

104

" of Eastern Provinces of Canada 106

Cabbage buttei flies 121

Cullosamia promethea 39

Pauk.

Calosoma calidum 50

Carolina sphinx 79

Catocala cerogama \qq

ilia 106

" neogama 106

'' retecta ^Qg

Cecidomyia carbonifera 15

destructor 59

Centr jdera decolorata 73

Ceruchus piceus 72

Chastocnema parcepunctata 84

Caionobas jutta 14

Chrysobothria femorata 70

sex-signata 70

Chrysophanus thoe 105

Cigar case-beaier 57 67

Cisthene unifascia 79

Clerus f ormicarius 40

Clisiocampa Americana 39 57

Codling moth 65, 121

Coleophora Fletcherella 57, 67

Colias cagsonia 105 109

" philodice #. 55

Condylura cristata 19

Cordyceps clavulata 25

Corymbites cruciatus 70

Crambidie, species of 102

Cranibus girardellus 102

Cryptoihynchus bi&ignatus 75

Ctenucha virginica 99

Cut worms 23, 32, 100, 124

Cylleae pictus si

" robiniae 81

Cyrtophorus verrucosus 73

Danais archippus 11, 31, 80, 106

Dearnets, J., article by 22

Debis portlandia 98, 108

Denton, the late J. M 4, 29, 110

Dermestes vulpinus 121

Diabrotica li —punctata 85

" tricincta 85

" vittata 65, 85

Diaspis rot re 89

Dicerca divaricata 70

Dich lonycha elongata 72

Diploiis tritici 59

Dryobius sex fasciata 73

L»yar, H. G., articles by 118

Economic Entomology: J. B. Smith 119

Election of officers 2, 55

Elliott, ft., article by. 16

Empusa gryili 6

[125]

60 Victoria.

Sessional Papers (No. 7 8).

A. !S#7

Page.

Empusa muscse 25

Entomological literature 27, 113

" studies, importance of 37

Entomology for rural schools 30

Erebus odora 79

Erythroneura vitis "8

Eucrada humeralis 71

Euderces pini 83

Euprepia caja 13

Euptoieta claudia 107

Fall Web-worm 24, 58

Feniseca Tarquinius 13

Fletcher, J., articles by 58, 113, 118, 119, 120

Fly fungus 25

Frit fly, the American 69

Fyles, Rev. T. W 124

' ' articles bj 12, 37, 97

Geddes, the late J. G 4, 29, 111

Gibson, A., article by 104

Goes pulverulentus 74

Gordius 62

Grain aphis 59

Grape phylloxera , 67

" thrips 68

Grasshoppers 23, 57, 59, 60

Grass insects 98

Grote, A. R., article by 116

Ground beetles 50

Grynocharis 4 — lineata 70

Gypsy moth 113

Hadena arctica 23, 76

" devastatrix 101

Hair snakes 62

Halticus bractatus 83

Harlequin cabbage-bug 80

Harpalus caliginosus 50

" larva 78

Harrington, W. H., articles by 69, 115

Hepialus argenteo-maculatus 15

Hessian fly 59

Hickory-tree borer 81

Hoplosia nubila 74

Housefly, the 122

Household insects 120

Hybernia tiliaria 78

Hypeivtis nyssaria 69

Hyphantria textor ... .24, 58, 79

Ichneumon leucania; . . .
Incurvaria acerifoliella

Insecticides

Insectivorous man.mals

r.l
69
34

it;

Insects, beneficial 33, 38

" definition of 30

" injuries to Ontario crops 58

of the year 1896 12,55,58

Isaria fariuosa 26

Ithycerus noveboracenils 75

Page..

Lasionycteris noctivagans 17

Leather beetle 121

Lepidopterous pests of meadow and lawn . . 97

Leptostylus macula 74

Leptura subhamata .'. 73

Leucania albilinea 101

" comn.oides 101

" Henrici 101

" pallens 101

" pseudargyria 101

" unipuncta 23, 44, 55, 53, 77. 101

Leucarctia acrsea 100

Libythea Bachmani 105, 108

Limenitis disippus 80, 108

" Ursula 108

Locust mite 23, 61

" the migratory 78

" the red-legged 60

Lyman, H. H., article by 10

Macroba*is UDieolor 56, 63

Macrodactylus subspinosus 72

Mamestra imbrifera 14

Meadow insects 98

Mediterr uiean flour-moth 123

Meg;inostoma cse=onia 105, 109

Melanoplus femur-rubrum 23

Mephitis mephitica 21

Mermis 63

Meromyza Americana 59

Microdus laticinctus 67

Missouri Botanical Garden 118

Moffat, J. A., article by 76

Moles 18

Monarthrum fasciatum 75

Murgantia histrionica 80

Musca domestica 122

Nemoraea leucanire 51, 102

Neonympha canthus 98

Noctua fennica 65, 100

Notes on season of 1896 12, 44, 55, 76, 104

Obituary 110

GSdemaeia concinna M9

Officers for 1897 2

Ophion purgatus 51

Orgyia leucostigma 52, 56

" nova ."i4

Ormerod, Miss E. A., 19th Annual Report. 115
20th " 120

the late Miss G. E 5, 112, 121

Oscinis variabilis 50

Osmoderma erernicola 72

" scabra 72

Pamphila cernes !'$, 110

" mystic 98,109

Pandeletegus hilaris 74

Panton, Prof. J. H, at tides by 30. 44

PapilioAja* 103,10ft

126

60 Victoria.

Sessional Papers (No. 18).

A. 1897

Pake.

Papilio Cresphontes 79, 109

" Marcellus 79

" Philenor 79,105,109

Parandra brutmea 72

Parasitic fungi 24

Peach aphis, the black 69

Pea crop, failure of 24

Pear 1yd a 123

" slug 67, 123

Pelectoma flavu es 74

Peridroma saucia 100

Phloeophagus apionoides

" minor

Phoxopteris comptana . .
Phragmatobia rubricosa .
Phyciodes Harrisii

uycteis 107

Phylloxera vastatrix

Pie>isi.ai.i 105,109

Pilophorus amaenus

Pimpla inqr.isitor

Plant lice

Platycerus depn-ssus

" quercus

Plectrodei a scalator

Plum curculio

Podospeia syringse

Polistes annulai is

Polygnotus solidaginis

Red mite of grasshopper

Red spiders

Report of Botanical Section

" Council

Delegate to Royal Society

' ' G eological Section

" Librarian and Curator

Microscopical Section

Montreal Branch

" Secretary

" Treasurer

Rhopalopus sanguinicollis

Salda interstitialis.
" ligata

83
53
57
72
72
84
65
81
81
15

Potato-beet'e, the black 56, 63

Prionidus cristatus 53

Prccy°n lotor 21

Protective coloration 80

" mimicry. ■ 80

Ptilina8 ruficornis 71

Pyrgus tessellata 110

Pyrrharctia Isabella 100

Raccoon, the 21

Rare captures in 1896 104

8S
83

Sa;i Jose" Scale

Saperda Candida

Satyrus nephele

Scalopa aquaticus.
Scapanua Americanus.
Scepsis fulvicollis . . .

Sciara ocellaris

Selandria cerasi

Page.
86
39
98
20
20
99
15
67

Shrews 18, 20

121
59
21
72
20-

Silpha bituberosa

Kiphonopln ra avei ■<&

Skunk, the

Stt'odicum cucujiforme

Sc rex Cooperi

" platyrhinus 20

Sphrecophagus pisedator 13

Sphinx quinque maculata 79

Sporotrichum globuliferum 26

Squash bug 65

Stenoscelis brevis 75

Strawberry leaf-roller 68

Tachina flavicauda

flies 51,53,

Teaching Natural History in Schools. . . .27,

Terias Mexicana

Tetranychus

Thaneroc^erus sanguineus

Thecla humuli

1 ' laeta ,

" Ontario

" strigosa

Tiger-bef ties

Torymus Sackenii

Toxotus Schaumii

Tremex columba

Trogosita corticalis

Trombidium locustarum

Trypeta pomonella

Tussock moth

Two insect pests of 1896

55, 61

30, 41

109

71
109

12
108
109

73
69
70

23,61
65

52, 56
44

Vanessa antiopa &>■

Vespertilio gryphus 17"

Vesperugo caroliniensis 18

Warning colours 80

Webster, F. M., articles by 80, 86

Wheat-midge 59-

Wheat stem maggot 59

Woolly-bear caterpillars 100i

Xyleborus obesus 75

Xylotrechua quadrimaculatus 73.

Zarea Americana

127

TWENTY-EIGHTH ANNUAL REPORT

OF THE

Fruit-Growers' Association

OF ONTARIO.

1896.

(PUBLISHED BY TEE ONTARIO DEPARTMENT OF AGRICULTURE, TORONTO.)

PRINTED BY ORDER OF

THE LEGISLATIVE ASSEMBLY OF ONTARIO.

TORONTO
WARWICK BRO'S & RUTTER, Printebs &c, &c, 68 and 70 Front Street Wist.

1897.

CONTENTS.

Page.

Letter of Transmittal 1

List of Officers 2

Annual Meeting .' 3

President's Address : Murray Pettit 4

Horticultural Reminiscences : C . E. Woolverton 6

Gardening in Relation to Civilization : Prof. Short 8

Fertilization of Fruit Trees and some Causes of Failure : Prof. Fowler 13

Committees 19

Packing Fruit for Export : R. W. Shepherd 19

Overplanting : F. G. H. Pattison 23

Addresses of Welcome 29

New Hybrid Cannas in 1896 : H. H. Groff 30

The Gladiolus in 1896 : H. H. Groff 31

Chrysanthemums 33

The Sweet Pea : R. B. Whyte 34

The Amateur's Rose Garden : O . G . Johnston 38

Napanee Horticultural Society : W. S. Herrjngton 44

Fruit Growing and Dairying : J. A . Ruddick 46

Election of Officers 51

Treasurer's Report 51

Report of Finance Committee 52

Address by the New President : W. E. Wellington 52

Packing and Shipping of our Canadian Apples : C. H. Wart.mas 53

Picking, Grading and Packing Apples : L. Woolverton 54

Address : Hon. Sidney Fisher 60

Chairman's Address : Principal Grant 69

Address : Hon . John Dryden 70

Address : Hon . Sidney Fisher 76

Organic Evolution : Prof. Knight 79

Report of Special Committee on Finances 79

Report on Fruit Exhibit 80

Report of Committee on New Fruits and Seedling Apples 81

Fruit Growing in the Midland District : James Daly 87

Fruit Spraying, Insects and other Enemies of the Fruit Grower : W. M . Orr 89

Small Fruits : J. L. Haycock, M.P.P 93

Report of Committee on Score Cards 99

Dominion Fruit Experimental Stations 100

Orchard Cover Crops : John Craig 104

Report of Committee on Resolutions 112

Fruit and Tariff Commission 112

Fruit as Food and Medicine : Rev. George Bell 114

Some Causes of Failure in Apple Culture : L. Woolverton 117

Pear Growing : R. L. Huggarp 124

Currants and How to Grow Them : R. B. Whyte 126

Some Good Herbaceous Perennials : R. B. Whyte 127

Appendix.

Our Affiliated Horticultural Societies 131

Hints on the Cultivation of the Canna, Tuberous Begonia, Sweet Pea and Chrysanthemum 132

W. E. WELLINGTON, ES^., .TORONTO.
President Fruit Growers' Association or Ontario, 1897.

H. L. HUTT, B.S.A.

HORTICULTURIST AT THE ONTARIO AGRICULTURAL COLLEGE, GUELPH.

TWENTY-EIGHTH ANNUAL REPORT

OF THE

FRUIT GROWERS' ASSOCIATION OF ONTARIO.

To the Honorable John Dryden, Minister of Agriculture :

Sir, — I have the honor to present the Twenty-eighth Annual Report of the Fruit
Growers' Association of Ontario. The meeting at Kingston, reported herein, was one of
the most profitable in the history of our Association, and we believe it will mark a step
forward in the fruit growing industry.

I have the honor to be, Sir,

Your obedient servant,

L. WOOLVERTON,

Secretary.

Grimsby. l»ecember, 1896.

1 F.G.

OFFICERS FOR 189'

President — W. E. Wellington, Toronto.
Vice-President — W. M. Orr, Fruitland.
Secretary-Treasurer and Editor — L. Woolverton, M. A., Grimsby.

Directors.

Division No. 1 Harold Jones, Maitland.

Division No. 2 R. B. Whyte, Ottawa.

Division No. 3 . . . George Nicol, Oataraqui.

Division No. 4 W. Boulter, Picton.

Division No. 5 Thomas Beall, Lindsay.

Division No. 6 R, L. Huggard, Whitby.

Division No. 7 M. Pettit, Winona.

Divis'on No. 8 A. M. Smith, St. Catharines.

Division No. 9' J. S. Scarff, Woodstock.

Division No. 10 John Stewart, Benmiller.

Division No. 11 T. H. Race, Mitchell.

Division No. 12 Alexander McNeill, Windsor.

Division No. 13 G. C. Oaston, Craighurst.

Auditors — A. H. Pettit, Grimsby ; George Fisher, Burlington.

Committees.

Tariff— W. E Wellington, M. Pettit, W. M. Orr.

Cold Storage and Transportation — L. Woolverton, W. M. Orr, G. E. Fisher, A. H.
Petti*, E. D. Smith.

New Frails — John Craig, H. L. Hutt, L. Woolverton.

Finance— W. M. Orr, A. M. Smith, M. Pettit.

Executive and Program — W. E. Wellington, W. M. Orr, L Woolverton.

Delegate to Quebec Pomological Society — B. B. Whyte. Ottawa.

Representatives on Boards — Western Fair. T. H. Race, Mitchell ; Toronto Fair, W.
E. Wellington, A. H. Pettit ; Central Fair, R. B. Whyte, Ottawa.

FRUIT GROWERS ASSOCIATION OF ONTARIO.

ANNUAL MEETING.

The annual meeting was held at Kingston, Wednesday, December 2, in the Dairy
School lecture hall, the first session opening at two o'clock p.m.

The president, M. Pettit, of Winona, expressed pleasure at seeing so many present
at the opening session, which promised a good meeting, and called upon

The secretary, Mr. L. Woolverton, who read a telegram from Mr. Alf. Brown, Pic-
ton, regretting his inability to be present and read his paper ; from Mr. Holtermann, of
Brantford, calling the attention of the Association to breach of the law forbidding spray-
ing fruit trees while in blossom by some fruit growers. Referring to the latter, the
secretary stated that this Association is fully in accord with the Bee Keepers' Association
on this matter, and will use its influence in endeavoring to prevent any transgression of
the law on the part of the members throughout the Province.

The secretary also read telegram from the Minister of Agriculture for the Dominion
stating that he would be present on Wednesday afternoon and deliver an address ; also
from the same, suggesting that the Association should discuss what tariff changes are
desirable \ also from Mr. Lockie, of Waterloo, inviting the Association to meet in that
town next year ; also letters of regret from Prof. Taft, Mr. Rice and Mr. Watkins of
Michigan, regretting inability of be present ; also invitation from St. Catharines to hold
convention there next year; also from Whitby, inviting the Association there in 1897.

The secretary read the regrets of Mr. Anthony Oopp, of Hamilton, at his inability
to be present. The secretary stated that Mr. Copp and Senator Sanford were ardent
advocates of the establishment of a station in London, England, for Canadian fruit. The
secretary, the president, and some other of the fruit growers in the district near Hamilton
had the honor of putting up some boxes of choice fruit for Her Majesty Queen Victoria,
some of which, as mentioned in the newspapers, had appeared on Her Majesty's table.
It was thought that this would be a good means of bringing Canadian fruit prominently
before the English public. A letter received from the Dominion Department of Agricul-
ture has been' received stating that the award for the exhibit of horticultural literature at
the World's Fair had been received, consisting of a medal and diploma. The judges
considered our exhibit of literature unique, and such as was not exhibited by any other
horticultural society. This diploma is not an ordinary on6, as it has engrossed upon it
the reasons why our exhibit was considered meritorious, as follows : " This exhibit con-
sists of a complete set of the reports of the Ontario Fruit Growers' Association, and it is
of a very high order of merit. It illustrates the extensive and progressive work of a
wonderfully successful organization."

Mr. Thos. Beall suggested that all our medals should be exhibited at the annual
meetings, so that the public might see what the Association had received in time past.

The Secretary : We have a set of medals received at the Centennial, and medals
received at the Massachusetts Horticultural Society and other places. We shall endeavor
to show them at the next meeting.

60 Victoria. Sessional Papers (No. 19). A. 1897

THE PRESIDENT'S ADDRESS.
By Mdrray Pettit, Winona, Ontario.

Again we are permitted to meet and extend to each one that friendly greeting we
owe to each other as horticulturists. All are interested in one common and grand
industry, that of horticulture in all its various branches, an association less selfish than
any other association, having only as our object the benefit of mankind, the building up of
the Province in which we live, and the health and wealth of its people ; for health is
wealth. What association is today laboring more earnestly for this than the society of
which you and 1 have the honor to be members, by encouraging the growing of fruits,
flowers and vegetables, and ever advocating the doctrine that every land owner in this
Province, no matter how small, can have a fruit, flower and vegetable garden, thereby
bringing health and happiness to bis family 1 What is more elevating to humanity than,
the outgrowth of our industry ? What more advances the wealth of our Province than
the work in which we are engaged ? What to-day his placed our beloved Province more
in advance of the other provinces than the fact that fruit growing has become a success in.
all her borders, largely through the work ot this Association \

Now that every home in our land can be fully and cheaply supplied with fruit, and
an abundance for export, should we not turn our attention more fully and earnestly to
better means of transportation and development of markets ? The abundant crop and low
prices of the past season warn us of the danger of over-production When we consider
the fact that hundreds, if not thousands, of acres are yet to come into bearing, this ie a
question of great importance to the fruit growers of the Province of Ontario. Apple
culture has engaged the attention of our association, at their annual meetings, for the last
thirty years, new varieties continually claiming our attention, but it would appear to me
that the time has fully come when the question of transportation and the development of
new markets should engage our careful consideration. While we claim to be a progressive
association, and welcome the advent of new additions to the already large list of choice
varieties, we might now leave their development to our fruit experiment stations, where
their true value, hardiness, productiveness, and quality, as well as their adaptability as
to locality and soil, might be fully tested, and not, in our ambition to secure a mine of
wealth in some new and untried variety, forget that almost millions of barrels are being
produced now of exceedingly fine quality, the value of which might be enormously
increased could we place them upon the markets of the world in proper condition and at
reasonable cost. Thousands upon thousands of barrels this year are scarcely bringing
freight and commission charges in the British market, and we ask ourselves can it be
possible that after subsidizing railways and steamships for the transportation of our
products we are now called upon to pay the total value of the product to these companies
to carry them to their destination, or does the fault lie at the other end 1 That part of
the transaction we do not see. Reports as to the prospects that reach us are very
encouraging, but returns are most discouraging. Much fault is laid at the door of the
packer, but this I cannot endorse as being general. We have before us today an object
lesson, and one we might carefully study for our future guidance. Large quantities of
choice apples wasted in the orchards. " Why f Because of doubt and uncertainty in
regard to the system of marketing on the other side, and, to add to the doubt, the increase
in freight rates, which are usually made when the quantity to go forward is large. Let
us analyse the matter as it has stood with many a shipper this season. Freight from,
say Toronto to Liverpool, $1.07$ per bbl. by the car load ; insurance, say 3c per bbl. ;
cable charges, lc per bbl. ; receiving, delivering, and sale expenses, etc., 18c per bbl. ;
commission, 5 per cent., this year, on selling price of say 8s. per bbl., 10c, and he has
the respectable sum of §1.40 against him. Now, out of the small balance of 52c in his
favor, there is one barrel to pay for, 28c; picking, 10c; packing, 10c ; caitage, well, we
will only charge half what they do on the other side, because we can do it ourselves, 5c, and
wewill throw in small items, such as nails, postage, telegrams, stationery, etc., for the sake or
doing business with those large receiving firms in the Old Country, always remembering the

60 Victoria Sessional Papers (No. 19). A. 1897

special injunction to "put in only the choicest specimens,'' otherwise the slightest neglect in
this regard would bring discredit upon Canadian apple growers ! We want a change in the
present system, and you, gentlemen, fruit growers of Ontario, will need to solve the problem.
Slack, wet and wasty are convenient terms too frequently applied, unless the product
is towed across like a raft behind a scow. We see in the public press and from high
authority ;n the land that cold storage facilities for the transportation of our fruit
products will be put in proper shape before the next season's crop. I sincerely hope such
will be the case. But one additional link will then be necessary to make the chain perfect
and establish confidence with the producer — the establishment of a depot for the handling
of Canadian fruit, and by one who has some knowledge and experience in Canadian fruit
culture. This I consider all important, and his return to this country at the close of the
season to report to the fruit growers the conditions that exist and the possibilities of trade
in the future. At present all is uncertainty and doubt. " Distance lends enchantment
to the view,'' but when we pause and reflect that our big English brother is to day
revelling in choice Canadian apples at cost of freight and commission, or less, it does
not inspire the Canadian apple grower with much respect for the present system of
handling the product. Up to November 30th the quantity gone forward from this
continent was about 1,000,000 barrels, or about two quarts for each family living in the
market boundaries to which they have been shipped, while in Canada the probable
consumption would reach one bushel or more per family, which shows an almost unlimited
market under proper conditions.

Spraying experiments were again conducted by the Department of Agriculture during
the past year, and we expect valuable information from the report on this work. Now,
it has been practically demonstrated to the fruit growers that spraying with Bordeaux
mixture is an effective remedy for all fungus diseases. We think a careful system of
experiments should be conducted, either in a similar way or by the Fruit Experiment
Stations, for destroying the Codling Moth. Great improvements have been made by the
manufacturers of spraying outfits, and in answer to the numerous enquiries continually
being made as to which spray pump is the most suitable for general use, the Board of
Control of the Fruit Experiment Stations of Ontario decided to invite a public trial of
spray pumps, which was held last April, at Grimsby. Eleven pumps were exhibited, each
being required to use one barrel of the Bordeaux mixture. The pumps and their work
was judged by H. L. Hutt and your President on a scale of points as follows :

1. Ease of operation. 2. Evenness of distribution. 3. Compactness of style. 4.
Durability. 5. Power. 6. Agitator. 7. Accessories.

The judges, in their award, class the pumps in three groups ; group one standing as
follows :

Spramotor, London, Ontario.

Eclipse, Benton Harbor, Michigan.

Anderson, Aylmer Iron Works.

Pomona, Seneca Falls, New York.

Medals and diplomas have been received, awarded on fruit at the World's Columbian
Exhibition to districts and societies in different parts of Ontario. At the suggestion of
the Honorable Minister of Agriculture, Mr. Dryden, these awards will be placed on
exhibition and kept in the Parliament Buildings, Toronto, showing the great achievements
of the fruit growers of Ontario. This arrangement we consider much better than having
them buried in the private houses of the presidents and secretaries of the different
societies. I would suggest that they be placed on exhibition each year, for a few years, in
the Horticultural Department of the Industrial Exhibition, Toronto. It is a matter for
regret that fifteen individual awards, after this long delay, have not been received.

Fruit experiment stations have been established during the past year, making ten
in all, covering every section pretty fully, and, in a few years, the fruit growers of this
Province should receive from them a great deal of valuable information. We think the

60 Victoria. Sessional Papers (No. 19> A. 1897

work of these stations should not be confined to experiments in varieties alone. Caref ai
experiments should be conducted with the different fertilizers for a term of years from
the time the trees or vines are planted. Also experiments in pruning, cultivation,,
spraying, and, in fact, everything that would tend to lessen the cost of production of fruit.

Through the patriotism of Mr. Anthony Copp, of Hamilton, the fruit growers of that
section sent a collection of fruit to Her Majesty the Qaeen. Unfortunately it was not
thought of early enough to send a good collection of summer fruit. Twenty -nine cases
were forwarded to the Canadian High Commissioner, Sir Donald Smith, consisting of
about fifteen varieties of apples, half-a dozen of grapes, a few pears and quinces, and the
following reply was received :

London, November 21.

The Canadian High Commissioner received the following note from the Queen's
Private Secretary, Lieutenant-Colonel Sir Arthur J. Bigge, dated Windsor Castle : "I
am commanded by the Queen to beg you to be good enough to arrange that He*
Majasty's best thanks be conveyed to those fruit growers in the neighborhood of
Hamilton, Ontario, who kindly offered, through you. for Her Majesty's acceptance, a
beautiful consignment of their year's crop, which the Queen is glad to hear has been
unusually large and excellent in quality. The cases were received yesterday by the
Master of the Household, and their contents were in excellent condition, and some o?
the fruit served at Her Majesty's table proved excellent."

HORTICULTURAL REMINISCENCES
By C. E. Woolverton, Grimsby.

[This paper was read by the Secretary, who 3tated that his father had been asked
to read this paper because he was one of only two or three living representatives of the
Association as first formed about the year 1860. and he was one of the constituent mem-
bers at its organization.]

Truths of revelation, facts in science and art, development of mind and matter,
are the right of no particular class, but are designed to be free for all. There-
fore, every man ought to gather and distribute what he can for the well-being of
his fellows, and for the progress of his country. He should learn from the running river,
and not from the stagnant pool, which breeds miasma in all directions ; from the
merry rill, which gathers from many other streams, meanders through the meadow,
swells in the vale, turns the mill, and bears on its bosom the ships laden with commerce
to the broad ocean. Thus good men have travelled and collected knowledge of laws and
art to bring home, and show their own people how to use soil and climate to better
advantage. Pope said : " The fur that warms the monarch warmed the bear," and how
much more may it be said of Mother Earth that she warms and feeds the rich and poor.
God, who planted the first garden on the virgin earth, seemed to select from
the fields the trees and vines, indicating that horticulture was of a higher grade
than agriculture. The proverb, " Prepare the cage before you catch the bird," is verified
in that God prepared the garden before he gave man a wife. Salomon said, " I made me
gardens and orchards," and he reigned in peace when every man sat under his own vine
and fig tree, using the plowshare and pruning hook instead of the sword and spear, and it
seems as though the people would be more happy than the Athenians who spent their
time in inquiring "What news?" Each savage owns the forest, but has no garden.
The sluggard sleeps and neglects his garden, while the thorn and the thistle grow broader
and higher. The cultivated garden indicates civilized man ; here he may show a retined
taste in fruit and flowers. England, by her position and sovereignity of the sea, has not
only selected the best of all lands, but has also cultivated in peace the richest of thera,
and to us she may well be called the Mother Country, while the German speaks in
similar terms of his " fatherland."

60 Victoria. Sessional Papers (No. 19;. A. 1897

In the time of the Revolution some sterling men called U. E. Loyalists, settled in the
Niagara District. King George gave them land in the wilds of Canada where nuts,
plums and crab apples grew. They had read that one of the finest trees in Rhode Island
sprang from a seed dropped in the grave of Roger Williams, so many tried the experiment
of sowing apple seeds, but few apples of any size were produced, and the small ones were
often gathered with the wooden scoop. About 1790 John Smith offered his right to 200
aeres of land for a cow, but found no buyer: about 1798 he sold it to Jonathan
Woolverton, my grandfather, for 40 pounds of York currency, and the said Smith
gave five natural apple trees to bind the bargain. About the year 1830 there came
a man from England, about fifty years of age and weighing about fourteen stone,
and he called himself Peasley, the Grafter. He carried with him scions which he
said would bear pound apples, full sixteen ounces to the pound. When at work
he took his stand on a wooden chair, clothed in a huge jacket with pockets like
the pouches of the kangaroo, in one of which he carried wax and scions and in the
other grafting tools. After grafting in our neighborhood, he returned to the Mother
Country, and after six years came out again. I remember his joy when he found his word
true and saw the pound apple which he said was the Gloria Mundi. I thought of old
Santa Claus with his grey whiskers and loud laugh; and "his little round belly that
saook when he laughed like a bowl full of jelly." He hailed from England, but his port
aid bearing were of the German order. He came out in the reign of George III,, and
when he swore, it was " Py George," the then popular oath of the U. E. Loyalist : for
the king gave them their farms, their government and their church ; and that they might
not fracture the third commandment, allowed them to swear by his name. He brought
;he Ribston Pippin, Pearmain, and English Russet. When Peasley's Pearmain, Ribston
ind Gloria Mundi began to bear, I took a load to Hamilton and supplied that village where
3ary kept hotel and Stinson the principal store.

Dr. Beadle was selling trees from St. Catharines, and one Moore, a Canadian,
bought a few pears and peaches from Rochester. Delos Beadle had graduated from the
Grantham Academy and, I think, was studying law at Harvard. Hp afterwards took
uj his father's calling, and at his instigation the fruit growers met in the Chief Magistrate's
nxm in the Court House at St. Catharines. About 1857 A. M. Smith appeared on the
Bceie. He had learned the nursery business with Mr. E. Moody, of Lockport. Mr.
Mo«dy came over for Canadian evergreen trees, he stopped at Grimsby to give us some
advr:e about raising peaches. He praised our soil and said he had only one objection to
living in Canada and that was that then he could never be president of the United
State.

Vhen our Association met at St. Catharines, we were twice surprised. First, at the
knowsdge of Judge Campbell and Delos Beadle about fruit, climate, and soil, and secondly,
at ouiown ignorance of the fruit we had handled for a term of years. The genesis of
our Asociation budded in St. Catharines. Judge Campbell was the first life member,
but die not live to see it bloom. Delos Beadle was the Moses of our exodus, leading us
out of iur ignorance into the present fruit-bearing stage.

Th formal organization of our Association elected W. H. Mills, of Hamilton, as
presiden. He was not of the mills of which it takes ten to make one cent, nor was he
a wind sill to crack corn, but he honored the goddess Pomona by cultivating fruit and
flowers, aid at one of our meetings took us out to see how faithfully he raised the finest
plums am pears by the sweat of his brow.

Chares Arnold had rather a set coantenanee and appeared somewhat cross, and he
believed ix cross fertilization of fruit and grain, but his crossness was something like the
chestnut b rr, only on the outside, for we never had a more welcome visit than at his
residence wien he invited the Association to Paris.

. A. M. Smith and the writer were honored with a like visit at Grimsby, when we
followed sui and invited the Association to our hearts and homes. I cannot forget the
two who brcight their wives to add to the sociability of the occasion, Mr. Holton and
Mr. Hoskins of Hamilton. It seemed at once to put a link in the chain of friendship
which death lone could sever, and that only for a time.

60 Victoria. Sessional Papers (No. 19). A. 1897

In conclusion I may say that I have had the honor of being a full private member of
this Association all these years, and have seen with pleasure its rise and progress to its
present character, and the assistance it received from such noblejmen as Rev. Mr. Burnett,
Wm. Saunders, Judge Logie, P. C. Dempsey and others. And I wonder why I, who
have done so little to advance the work, should still live at nearly four score, while these
useful men, younger than I, have been called away. But we bless their names for their
works which follow them, and we hope to meet

" On the other side of Jordan
In the sweet fields of EdeD,
Where the tree of life is blooming,"

whfre the eternal tree of life bears everlasting fruit, instead of temporary trees bearing
perishable fruit only once a year.

GARDENING IN RELATION TO CIVILIZATION.

By Prof. Short, of Queen's University, Kingston.

When I was asked to contribute a paper or address to this Association I fdt,
of course, extremely flattered, but I felt also that I had really nothing that vaa
woith contributing to gentlemen who were so well acquainted with the practical
aspects of gardening, fruit culture, and so on, and I was therefore at a loss to know
on what subject I might address the Association ; but being a lover of gardens
and a reader of history and a student of civilization, I thought that possibly I
might select something which would enable me to approach you more in my own line
Therefore I thought that possibly I might throw some suggestions before you of a historic
nature, dealing with the relation of gardening to the progress of civilization. I may tabs
as the text of my remarks the statement by that eminent philosopher, noted scientist,
great statesman — and, I am sorry to add, great political boodler — Lord Bacor), orce
Chancellor of England. He said, in one of his inimitable essays : " God Almighty fi"8t
planted a garden, and indeed it is one of the purest of human pleasures. It refreshes
the spirits of men, and without it, buildings and palaces would be but mere goss
handiwork ; and a man shall ever gee that when nations grow to civility and elegaicy,
man comes to build stately sooner than to garden finely, as if gardening were the grater
perfection." And indeed the remainder of this essay is an extremely good illustratim of
this fact ; for while it expresses the soience of the new development in gardening d the
Elizabethan period, yet it does not express that perfection of gardening which thearchi-
tecture of that period expressed in the stately mansions which were then rising al over
the fair British land. But although I shall return to that period as an extremely ijterest-
ing one in the history of gardening, let me briefly refer to some of the earlier stages.
Now, civilization is something which, in its origin, is shared by the few. The grat mass
of men in the early stages know little or nothing of the forces which are leading tiem on.
They know only that which interests them immediately, but not the final outcome of that,
nor the bearing of it on their future development. Only kings and prince, slave-
masters and so on, know or have a glimmering of what is meant ; and those an the men
in ancient times who build palaces, plant gardens, rear fancy animals, and in geieral lead
the lines of civilization. Later on, when we find an aristocracy rising, we ind these
men surrounded by others who are equally interested in such things, and who tecome the
patrons of art and the leaders of civilization ; and the great merchants an< the great
traders and politicians, and so on, come to be the leaders of humanity and c*rry on the
progress of man. And then, of course, when we come down to our moden times, and
begin to recognize what democracy means, and the spread of this thing a»road, these
things come to be shared by the common man ; and it is one of the chief features of con-
gratulation of our modern civilization that it has carried forth to the com mo: man, to the
ordinary citizen, the opportunities and privileges of civilization ; that he cat now have a

80 Victoria. Sessional Papers (No. 19). A. 1897

garden of his own, especially on this side the Atlantic, and that he may rear in that
garden things which would have been the despair of kings and princes in former centuries.
We find from ancient history that the Persians were among the first to develop a great
civilization, and they were among tbe first to develop gardening. I refer to the Persians
in particular because from them western Europe, through Greece and Rome, obtained
the chief flowers and fruits which were familiar in that part of the world from the time
of the Persians down to almost the present century. England, as I shall point out after-
wards, has been one of the leaders in developing the condition of horticulture, agriculture,
and everything else, beyond that point. We read in Xenophon, for instance, that the
great Cyrus in his journeyings about was careful to have a paradise, that is, a garden,
established at the various places where he made his permanent or semi-permanent resi-
dences : and those gardens were furnished with pears and plums and peaches and apricots
and things of that kind, which came to be the favorite and permanent fruits of Europe.
They were also supplied by the various kinds of vines and climbers, the rose, the violet,
the iris, different kinds of lilies, and a few other flowers ; but the range was extremely
limited when compared with the enormous range of the present day. I need hardly refer
to the contribution of Egypt, which was very considerable, towards the development of
agriculture and horticulture, too, in the growth of flowers, because, so far as it seems to
have had an influence in developing Europe, it came after the Romans had conquered it;
and although there was a good deal of fruit grown in many of the districts by the
Phoenicians, still they do not seem, so far as any records we have or that 1 have been able
to discover, at any rate, to have carried with them much of their gardening operations.
The Greeks, who obtained most of their arts from the east, and who seem to have
developed gardening along the Persian line first, were very particular in arranging their
gardens artistically. In other words, the Greeks put a polish on gardening as they did
upon literature, art and philosophy, and brought it to a much higher perfection than it
had ever enjoyed before ; and that they must have used forcing green-houses or something
of that kind, is quite evident from the fact that we find in commercial records of Greece
that flowers such as violets were sold in abundance in the Athenian markets in mid-
winter ; but just how they managed to produce them is not quite certain. When Rome
■came to swallow up Greece, and to sit at the feet of her Greek slaves for learning and
knowledge and so on, Rome brought with them from Greece a knowledge of gardening ;
and the Romans, in their own sumptuous and gorgeous manner, with the pillage of
the world, you might say, at their feet, went into gardening on a extremely grand and
extensive scale. They incorporated into it, for perhaps the first time, an extensive archi-
tectural element, and a great feature of the Roman garden was its architecture, its
fountains, its terraces up on the hills, the cascades, the immense plazas, stairways, balus-
trades— and all of these ornamented with the most expensive and delicate and often
artistic statuary. Some remnants of those ancient Roman gardens are still to be found.
Up on the hills, where the wealthy Romans had their country houses, and — most astonish-
ing of all — out over that malarial district around Rome, through which the Appian Way
passes — a place which was originally an extensive and malarial and poisonous marsh, but
which the Romans, from the remains which are discovered there to-day, evidently con-
verted into a suburb containing the richest, most expensive and elaborate palaces that
the world has ever seen, in proportion to the ability and the extent of the people. These
palaces were each surrounded by beautiful gardens ; and the Romans managed in some
way to control the malarial features of that region, and to convert the rich alluvial tract
into a garden capable of producing the finest fruits and the finest flowers. But the
Romans, like a good many other people who become suddenly rich — who are sent out,
say, as poor governors to distant provinces and come home laden with spoils which were
not all honestly obtained — went to work to expand these by means of their riches, and
therefore there crept in a very extensive element of vulgarity, and the consequence was
that they began to imitate nature, or rather, try to make nature imitate art. They built
artificial mountains and artificial terraces, canals, and all sorts of things out on the plain
territory, and thus led nature captive, as it were, after the ideal of human art. I hasten
on now to the period succeeding Rome. It is an extremely interesting thing to go into
the details of Roman garden and fruit growing, and so on : but I want to refer to that

60 Victoria. Sessional Papers (No. 19). A. 1897

which brings us most nearly to England, and that is the period of the next great develop-
ment after the fall and decay of Rome That was obtained in what is known as the
Renaissance ; but the Renaisscence only brought to life again the fragments of Roman
civilization which had been maintained in the monasteries awaiting the period of the
decay of Rome and the beginning of an extensive civilization on the new basis. The
church, the dignitaries of the church, and especially the monastic institutions, kept within
themselves these fragments of civilization, of literature, of science, of art, and so on, and
among them the element of gardening ; for they retaired that method and system which
was the science of the Romans, and also spread over Europe the trees, shrubs and plants
which the Romans had obtained from Greece, and the Greeks from the Persians Now,
the Renaissance generally was simply a period in which the seeds — these fragments, these
ideas that had been husbanded and kept — burst forth from the monasteries once more
were taken up by the common people, and extended with extreme rapidity over the
country. But I should hardly say common people : they extended quite to the common
people, because the masses did not change very much in this period, and that is one
reason why it was so shortlived — this blossoming of the gardens of Italy during the
Renaissance period, particularly those supported by the great houses of the Medici and
others of those who lived around Florence and Pisa and Milan, and so on. Those were
the wonder of the world : and in no respect did that remarkable development of art find
a higher or more beautiful expression than in those magnificent gardens ; and one of the
finest things about them was their extreme artistic effect — because some of them, in a
somewhat dilapidated and fragmentary condition, remain to thi3 day, and may be seen as
exhibiting the finest features of artistic combination of architecture with gardening.
From northern Italy this love for art and letters and statesmanship and so on, and with
it gardening — though, as Bacon says, always after it, the finer, more delicate process,,
apparently — swept over the western part of Europe ; was taken up by France first ; from
France spread to the Low Countries ; then to Germany and to Spain, and so on — because
Spain had really at an earlier time shared in the magnificence of Rome to a greater extent
than the other countries of Europe ; and from France and Holland it passed to England v
mainly at the time of the Tudors, and found its first magnificent expression in the reign
of Elizabeth after the troubles which had attended the Reformation in England had
calmed down. Before this period in England theie had been gardens; but they had
been small affairs, confined to the castles within the moats, because although England;
began to expand in the time of the early Edwards beyond their castles a little, yet the
Wars of the Roses and the troubles with France shut them up again, and the consequence
was that nobility, civilization, letters and everything of that kind was walled in by those
great castles, and placed in situations which were favorable /or military defence rather
than for the development of civilization. This is why it is that there was little oppor-
tunity for the development of gardening in England until the time of Elizabeth ; but in
the time of Elizabeth the gardens and the houses and so on crept out from those moated
castles and strong walls and began to spread over the beautiful valleys and hills and
country of England : and in no part of the world could they have found, with the facili-
ties then at hand, a more beautiful region in which to expand themselves. Now, the
first development of that gardening in England of which this essay of Bacon's from which
I first quoted is one of the finest expressions, is characterized by two features distin-
guished by the sources from which they came. The people of Holland, according to
their national proclivities, seem to have gone in for the cultivation of bulbs and bulbous
flowers, in a somewhat formal manner, and everything was made after the fashion of tarte,
mud pies and that sort of thing, and everything to this day has been characterized by
extreme formality, dreadful in design, and unattractive in delicate matters, rather than
presenting a broad and fine effect. In France we have another national characteristic
expressing itself in their gardens — the love of display, of spread, of art in the formal
rather than in the natural form, and the consequent development of architecture as an
essential feature — the last crude expressions of which you have in the magnificent waste
of lands in the Garden of Brussels — because there you have, as an English writer very
well expresses it, an immense attempt to garden a whole township, as it were, and the
consequence is that you lose all the effect which is obtained from this idea carried out

60 Victoria. Sessional Papers (No. 19). A 1897

on a small scale — as though a man were to attempt to build a cottage of the size of Windsor
Castle. Well, England took over these two features, because her commerce and inter-
course were with France and with Holland : and the consequence is that the gardens of
that period represent a sort of combination of those two elements ; and also they run in
two different lines, that is, some of them following the Holland idea, or the Dutch idea,
and some of them following the Freoch idea. Not, however, till the seventeenth century-
did they begin to develop some of the ideas of their own, and then during the eighteenth
century they began that conflict which is continuing to this day in England and America
— the conflict between the formal garden and the free garden, as they are called. This
conflict comes down to the present time. Now, just a word or two about the nature of
that, because that is perhaps the only practical outcome of what I have to say. The ques-
tion upon which this strife turns is the question as to what the merit and use of a garden
is — and here I am speaking of a garden particularly from its artistic point of view, not
so much from the point of view of utilitarianism, although I cannot see any reason why
you should call the production of fruits and vegetables which supply the physical and
lower wants of man as any more practical than the presentation in a garden of the higher
artistic features which supply, in far greater degree and in far greater prominence, the
highest aspects of man. Surely that is as practical as the other : and it is that with which
I wish to close in making a few general remarks. The point with the formal gardeners
was this : that unless you train nature down into set and definite ways, and trim your
hedges and fl}wer3 and so on, and trees, into ornamental shapes — pyramids, columns, even
into the figures of animals and birds and that sort of thing — you are not really improving
on nature, and you are not making nature express the highest possible amount of artistic
effect of which it is capable. The free gardener, on the other hand, claims that unless
you leave nature to follow her own sweet way, and simply enable her to do so to the
greatest possible extent, you are not realizing the highest artistic effect. Now, it seems
to me that there is a compromise, or at least meaning in this. Each one, to my mind,
expresses a half truth, and it consists in this : that certainly with reference to the culti-
vation of flowers and trees and so on, and their arrangement, we are after the essence
of natural beauty ; but nature, in this as in other respects, in other forms of art, does
not express to us, or turn out to us, in concrete shape, all the phases of her natural
beauty altogether ; and I am not such an ardent admirer of nature in the abstract as to
believe that nature is always beautiful, because I have seen some things in nature that
if one were confronted wish them for a very long time would simply have a tendency
to drive one mad. Therefore I believe that the extracting of the beauty from nature
consists in taking the beautiful phases of nature and bringing these as closely and in as
great variety within human ken and within human influence as possible. Now, in so
far I agree perfectly with the idea of the free gardeners, that nature's principles, not
man's principles of art, must lie at the basis of gardening, and that all man can do is
simply to coax nature, to systematize and to arrange nature, but to give nature in the
arrangement perfect freedom, and added opportunity if possible, to expand herself in
color, in shape, in shade, and all that sort of thing ; and from the fact that man has
himself been produced, as it were, and grown up in the face of nature, so the earth shows
to man, when it is cultivated wild, a natural thing and not an artificial thing ; and we
should therefore go to those who have lived in the presence of nature, and not to those
whose ancestors had been born and brought up in cities for generations, to find what are
the principles of gardening art. On the other hand, the houses and buildings about
which these gardens are to be arranged are expressions of architectural art — a wholly
different art, resting on natural principles of course, the natural principles of physics, of
dynamics, and the conditions and the laws of gravity, and the nature of material, and
so on That is the fundamental element in architecture, and none of these must be
violated without destroying all the after effects of architecture. Given these, the next
range of elements that must be respected are human comfort, human convenience, the
purpose for which the structure is constructed, whether it be municipal, state or domestic.
Now, the last element in architecture is the ornamentation ; but the ornamentation
must not obliterate, contradict, or infringe upon any of these other requirements, but
simply supplement them, beautify and render more perfect the fundamental elements &e^

60 Victoria. Sessional Papers (No. 19). A. 1897

they come upwards. Now, the garden is to surround these structures. The structure
itself obeys these hard and fast architectural and stringent laws ; and the garden is of the
freedom of nature, you see — but there must be something to make the transition Iromihe
one to the other. The consequence is that it is an absolutely necessary principle that
some compromise must be made in the immediate neighborhood of your building ; that
is, that the elements of gardening — borders and walks and shrubbery and so on, in the
immediate vicinity of the house — must conform to the laws of architecture, and must
therefore take on a more or less formal element, but the further it recedes from that,
the more freedom it can be given, until in the outskirts it is given most absolute free-
dom. And thus we get what I take to be the most perfect and reasonable adjustment
of the two conditions. But nature being able to present us with such an immense
variety — a variety which in the species and genera of plants which are now placed at our
disposal by the discoveries of men in all the different parts of the world, and the enor-
mous facilities for transportation which enable us to bring them from all corners of the
world, and to understand their conditions, and so on — enables us in the same area, with
a little care and adjustment, to produce all varieties and kinds of plants, or at least an
immense range of them, taking your glass houses as well as your open air gardens ; and
the consequence is that if you set out with the formal idea of gardening — such an idea
as will put them all in one place, in one square — it is quite obvious that you cannot
cultivate any more than are suited to that one spot. But, given the variety of soil and
situation and plant, and so on, it does not follow that our gardens must be on the same
principle or plan, but you may get in the same city an immense development of loveliness,
as it were, and love of beauty, and understanding of nature. But when we come to our
public parks — ar.d here is where the difficulty comes in — the architectural element has
vanished, unless, indeed, there are architectural structuies in it ; and the nonsensical
element in most public parks is the fact that people insist on treating the Mowers of the
parks in precisely the same way as you would treat the beds nearest to the house, and
these go in for top-airy work and all sorts of nick-nacks and a carpet garden such as finds
extreme expression, and an immense waste of means and labor, to the utter vitiation
of the public taste. Don't believe that when a man comes along and opsns his mouth
in wide astonishment at some latest production of carpet gardening, and some mon-
strosity that is causing nature to imitate some form of human device, that that man is
being benefitted. Not at all. He is opening his mouth with the same soi-t of sentiment
and feeling that a man has on looking at a two-headed calf or any other freak of nature.
Here is something that excites curiosity, but is rather degrading than elevating ; and
that man is not helped in the slightest by what he sees there, to go forth and appreciate
nature, but he is helped much in the opposite way, and he goes forth and he looks on
nature outside and he says, "Oh, it's rough, its miserable, it's not well kept, it's not well
combed or curried," or something of that kind ; and he goes back and gazes on that
extreme formality and childish Work. If, then, our civic gardeners and our municipal
gardeners generally and others could be brought to see this difle-ence. and the realm in
which the two elements work, we might have much greater beauty in this country and
in other countries than we have ; and I believe the few suggestions I have made may not
be out of place in that line. (Hearty applause.)

Mr. Hutt, of the 0. A. C, Guelph : I am sorry I came in late, but I have enjoyed
very much what I have heard of the address. There are a number of ideas brought out
with great benefit in our city and town parks. I was pleased with the park in Kingston,
where they have been letting nature have full swing, or assisting nature so as to produce
a fine effect. Great good would result if farmers and fruit growers gave more attention
to this subject. We cannot go into the country without seeing the great lack of attention
paid to landscape gardening and the beautifying of our surroundings. No one has a
better opportunity than a farmer to beautify his surroundings, as he has plenty of room
for it. They often make the mistakes of having some fancy little flower beds instea 1 of
green sod or tastefully arranged trees, and the flower-beds are not seen much farther than
the house windows. I was struck with the professor "s idea of the conformity of the
landscape immediately surrounding the buildings to the buildings themselves. We see

60 Victoria. Sessional Paper* (No. 19). A. 1897

around country houses a fence that would make a good chicken yard if put in some other
place, and these unsightly fences go a long way towards spoiling the appearance of the
house. (Applause).

The Secretarf: I do not see why all our fruit growers particularly cannot make
their surroundings very attractive, somewhat after the suggestions made by Prof. Short.
They are always planting trees and orchards around their places, but too often they set
them off one side and fence them in by themselves when they might be made an exten-
sion of the surroundings of the house. They would form a good addition to the house-
yard, and the land and garden surrounding the house might gradually unite with the
orchards which surround them, and not be shut off by those palings or tight board fences
we often see.

FERTILIZATION OF FRUIT TREES, AND SOME CAUSES OF FAILURE.

By Prof. Fowler, of Quexn's University, Kingston.

The professor first showed a model or diagram of flower, and described its parts,
calyx, corolla, stamens, anthers, pollen, pistil, ovary, etc. The stigma, he explained, is
without epidermis and always moist, the only part of the organism which exposes living
tissue. After describing its action and the effect upon it of external agents, he described
the process of fertilization, and said :

To understand or explain the process of fertilization we must notice that the pollen
grains of different plants are of different forms and of different sizes. So distinct are
they that any one accustomed to examine them carefully can tell at a glance the kind of
plant to which any specimens of pollen grains that may be presented to him belong. The
grains may be smooth, rough, dotted, covered with prickles, ridges, etc., and they may be
dry or moist, attached to each other, or light and separate. Each grain is covered with
two coats or membranes, the outer coat being perforated with one or more pores or
openings. In the pollen of wheat there is one pore, in the Evening Primrose there are
three, and in some plants the number reaches eight. When a pollen grain is placed in
water, especially if the water is sweetened, it swells by the absorption of the liquid ; its
membranes expand and the internal one protrudes through pores in the outer one. (A
diagram was shown in illustration). When one of those grains is placed on the moist
surface of the stigma, it absorbs moisture and begins to expand , the interior membrane
gradually pushes its way through one or two of the pores in the interior coating in the
forms of delicate tubes which lengthen by degrees and penetrate the substance of the
pistil. Each tube elongates and grows by absorbing nourishment for the pistil and
insinuates itself into cellular tissue of the style, and traversing its whole length, pene-
trates the ovary and comes into contact with the ovules or young seeds. Each ovule
possesses a small opening (the micropyle), through which the pollen tube passes till it
reaches the embryo sac, into which its contents or a part of them containing germinative
cells pass and produce the effect which is called fertilization. In many cases a few hours
or days are sufficient for the pollen tube to reach the ovule, but in some plants months
are required. 'Ihe ovule now acquires a new character and begins to grow.

In some cases the ovules may grow and attain the size of seeds without being ferti-
lized, but they have within them no living germ and are incapable of independent life and
growth. Unless they receive the germinative cell from the pollen tube they soon wither
and die. This point I wish specially to emphasize, that without the action of the pollen,
no seed would set and no fruit be produced.

Our next point is how does the pollen reach the stigma1? (The professor here illus-
trated the difficulty on the diagrams.)

The botanists of the last century and the first sixty years of the present one held the
belief that the adjustments in flowers possessing stamens and pistils were such on the
whole as to secure the application of the pollen to the stamens of its own pistil. It was

60 Victoria Sessional Papers (No. 19). A. 1897

acknowledged that great difficulties were encountered when efforts were made to explain
the process by which the pollen reached the stigma, but the fact that the two organs,
stamens and pistils, existed in such close proximity, and the further fact that the stigmas
were fertilized by the pollen generally, silenced all doubts about the matter. In 1862 the
.few that every flower was fertilized in its own pollen was completely disproved. It is
•now held that a few flowers are so fertilized, but that the great majority are cross ferti-
lized. There are stiuctural arrangements in most flowers that absolutely prevent close
fertilization. (1) As examples we have poplars, willows, etc., which have their stamens
• or male flowers on one tree, and their pistils or female flowers on another. This necessi-
tates transference of the pollen from the one plant to the other, as without this no fruit
or seed would be produced. (2) Again most of our forest trees, oaks, elms, birches,
beeches?, hickory, hazels, etc., have the male flowers on one part of the plant, and the
female flowers on a different part. The Indian corn has the male flowers at the summit
of the stem and the female flowers near the base. (3) Again in very many piants the
male flowers mature their pollen before the female flowers are in a receptive condition, or
on the other hand the female flowers ripen first and the staminate a few days after. In
each of these cases the pollen must be carried in some way from the stamenate flower
where it is produced to the pistillate which is ready to receive it.

With these difficulties in the way how can the plant be fertilized? How can the
pollen reach the* stigma 1 It is a case of do or die. Nature has secured the necessary
agents for the work. Of these there are two which perform the greater part of it and
are constantly seen attending to the duties assigned them at the proper season. These
are: (1) Winds; (2) Insects and birds. Broad lines of demarcation spparate these two
classes of plants. Those trusting to the wind to bring them the needful pollen require
no alluring displays to attract the breezes. They have small and inconspicuous flowers,
presenting no light or attractive colors ; they are destitute of fragrant odors and furnish
no honey to reward the visits of insects. In further adaptation for transportation by the
winds, the pollen is produced in immense quantities to allow for waste. The grains are
also light so as to be carried by every gentle breeze, and dry and incoherent so as not to
form heavy masses or to adhere to objects which might be encountered on its journey.
The pistil-tips or stigmas of these plants are also especially adapted to catching and hold-
ing the grains of pollen blown upon them, as they are divided or branched into plumes
or feathers and plentifully beset with hairs or bristles. The anthers also hang out to the
air and wind only when just ready to discharge their pollen, and are suspended on sud-
denly lengthened capillary, drooping filaments fluttering in the gentlest breeze. Most of
our forest trees blossom in early spring when the weather is seldom calm and before the
leaves are sufficiently developed to interfere with the scattering of the pollen. They are
native to the country and adapted to its climate, and consequently they produce their
flowers in the most favorable season to secure cross fertilization. All grains, such as
wheat, oats, rye, barley, Indian corn and all our cultivated grasses are also wind-ferti-
lized, but they are all foreigners and they have been introduced by man. They are
natives to other lands and are adapted for a different climate and are here exposed to certain
disadvantages. A few fine, calm, summer days occurring at the time when they are
ready for fertilization will prevent the transportation of the pollen and the harvest will
prove a failure. Again, a few foggy or rainy days at the same time will equally produce
the same result. The rain will wet the grains of pollen and carry them down to the
around, where they soon perish. Near the sea coast where fogs and continued rains are
frequent, wheat is a very uncertain crop. From these facts it is very easy to see that a field
of wheat which is ready for fertilization during a few tine days with gentle breezes will
yield an abundant harvest, while another alongside of it which is not ready till a few
days later when damp or rainy weather is experienced may be a comparative failure.
Complete failure, however, will seldom occur for the following reason : The process of
fertilization begins at the base of the head of wheat and gradually extends upwards for
several days before it is complete. In the meantime several changes of weaiher may
occur and one part of the head may be fertilized and produce good grains, while the top
vor some other part may be completely empty. Another fact worthv of notice is that if

60 Victoria. Sessional Papers (No. 19). A. 1897

two fields of wheat alongside of each other are ready for fertilization at the same time,
the pollen may be carried from the one to the other by the wind, the one held will pro-
duce pure grain, while the other may be largely crossed or hybridized.

We now come to the most interesting part of our subject, which is to show the
important duties performed by insects in the process of fertilization. All plants require
ing their aid display certain attraction or hang out advertisements which mean "Good
entertainment for bees and butterflies free." But where free lunches are provided some
advantage is expected from the treat. The most prominent attractions are (1) Brilliant
and varied colors, which render them conspicuous from a distance. All Mowers admired
as beautiful for their red, white, blue, purple, violet, lilac or other colors, or for the
varied colors arranged in lines or dots are intended to catch the eyes of the insects and
secure their attention. Expanded color surfaces are conspicuous from a distance, white
and yellow being often very noticeable in the twilight. The different colors are adapted
to the aesthetic tastes of different classes or species of bees, butterflies and other insects.
^2) Odors of various kinds and in different degrees of intensity, are also allurements
inviting the attention of insects. -Some plants are only fragrant in the twilight
when certain moths flutter round and visit them ; some emit the odor of decay-
ing flesh and appeal successfully to the blue-bottle flies and similar carrion living
insects. (3) The real attraction, however, is the nectar, the sweet liquid which
most flowers produce. The bright colors and the fragrance are merely the ad-
vertisements announcing the presence of the feeding places. When the nectar is
■concealed in some deep and safe recess where wet cannot irgure it, many plants have
lines or dots upon some of their petals to point out where it may be found, and thus save
their visitor's time. What advantage does the plant derive from its elaborate preparation
for the furnishing of free entertainment 1 The answer is easily perceived The insect
•carries the pollen to the spot where it is needed. The great law of vegetable life is " Get
fertilized, cross fertilized if you can," and these are some of the means by which it is
obeyed. (4) Another set of adaptations is conspicuous in these entomophilous flowers.
The grains of pollen are mostly moist or glutinous, or roughish or studded with projec-
tion, or strung with threads so as not to be readily dispersed in the air, but to have some
slight coherence as "well as capability of adhering to the head and limbs or bodies of
insects. The stigma is also fitted for the reception of the pollen by roughness, moisture
or glutinosity. It is also worthy of notice that the bodies of insects are covered with
hairs or bristles and rough excrescences, to which the pollen grains adhere till they come
in contact with the stigma which is fitted to receive them. It is true that in the realm
of nature that no one liveth to himself, not even an insect.

A few examples of the need of insects at the proper time may illustrate their work
and its value. Orchards and gardens may be a mass of blossom, but without the aid of
nature's laborers few apples, strawberries or raspberries and absolutely no melons or
•cucumbers will be produced, however favorable the weather may be. For example
Mr. Belt, the naturalist, tells us that in his garden at San Domingo, Nicaragua, he sowed
some scarlet runner beans. The soil was good, the climate was favorable for bean life,
and the scarlet runners grew and flourished, and finally blossomed abundantly, but there
their career ended. They did not produce a single bean among them, simply because the
right laborers were not at hand to give the requisite help to secure fertilization. The
gai den was a new one in the forest, the beans were foreigners and the species of bee who
understood the wants of the scarlet runners was absent from the district.

When clover was sowed in Australia and New Zealand at first no seed was pro-
duced,— the busy bee was not there to fertilize the flower. Prof. Huxley used to say that
the quantity of clover grown near London depended upon the number of old maids.
These venerable ladies kept cats, the cats wandered round and killed the mice, the mice
•destroyed the bees' nests and the young bees, and the bees fertilized the clover. Our
fruit trees are dependent upon the bees and any agency which lessened their numbers
would be felt in the harvest. Take another case. When the young gooseberries, or
what should be gooseberries, wither and drop in early spring, instead of swelling as they
ought to do, it is not so much because they have been nipped, but that the frost has kept

60 Victoria. Sessional Papers (No. 19). A. 1897

the bees at home. A few days too cold for the bees to pursue their labors when fruits
are in blossom will often account for the failure of particular kinds. A few rainy days,
would produce the same effect. Strawberries are altogethpr dependent upon bees for
the perfecting nf their fruit. Each berry produces from 100 to 300 seeds, and every one
of these must be fertilized that fruit may become soft, fleshy and sweet. The hard spots
sometimes found on strawberries with the number of little seeds crowded together are
due simply to the fact that the ovules have not been fertilized, and have withered
instead of growing. Apples are sometimes deformed on one side for a similar reason.

"Where birds are destroyed the insects increase to such an extent, and so many
varieties of them seem to make their appearance, that they totally destroy the fruits in
many places. For instance, Frederick the Great of Germany was a great lover of
cherries. He bad some very fine cherry trees, but he found that some birds were taking
the cherries. He issued orders that all the birds should be destroyed, and the birds were
destroyed in the whole neighborhood. Next year he had no cherries. The year follow-
ing there was no fruit ; and he was compelled to acknowledge that the birds had got the
better of him altogether, and at great expense he succeeded in bringing back birds which
kept the insects in check. When our little birds are being killed off the insects increase
everywhere, and they will increase as long as birds are being destroyed. About thirty
million birds are destroyed every year in Europe in order to ornament ladies' bf nnets
and bats* In the island of Sicily they destroy them in enormous numbers. When the
small birds of Europe want to migrate to the southern climate of Africa during the
winter, Sicily furnishes them a resting place on the way across the Mediterranean. They
arrive there in immense flocks. The people in Sicily know about the day when they will
arrive, and they have an ingenious way of hanging up hooks that are baited with insects
to catch the swallow and little birds of that kind, the result being that in some parts of
Ireland at one time it was impossible to raise crops owing to the number of insects that
were being developed. Jn some parts of France it is the same way. However, they are
getting ovpr the destruction of birds now, and the crops are in many places better than
they were. Down in the southern states of America most of the birds are killed off. Id
the island of Jamaica they killed them oft altogether ; the result was that insects were
brought there that were never known before. Some species of tick -came over in cattle
and not only destroyed the crops, but annoyed human beings exceedingly. (Applause.)

Mr. Huggard (Whitby): Will pollen from the plum tree pollenize the pear tree?

Prof. Fowler : I am not sufficiently acquainted with the practical part of the sub-
ject, but I hardly think it would. If it would, the fruit would be a hybrid between the
two. I think a gocd many of those trees will fertilize one another to a certain extent —
plums and peaches and pears — and you can get a cross between them, but they don't
amount to much. In a place in France the children have a region where they fertilize
different kinds of fruit trees that way, and they ^row a very extraordinary kind of fruit.
Different fruits would be on the same tree, because they fertilize from different kinds of
trees — plum and apricot and so on.

Mr. Morris : Can the " yellows " on a peach tree be carried from the pollen of that
tree and infect a healthy tree by bees spreading the disease 1

Prof. Fowler : I do not think that the pollen would affect it at all. I do not think
that any disease would be carried by the pollen, because the pollen is newly shed on the
body of the bee. The pollen sticks to the body of the bee, and he gets it from the anther
where it is produced, and he lays it down on the stigma of the next plant that he visits,
and I do not think there is any carrying of disease in that way, though I cannot be
positive.

Mr. Morris : It is my firm belief that it is spreading in that way.

Prof. Fowler : It would not be by means of the pollen ; it would be by the germs
of the disease getting on to the bee from that plant.

The Secretary : The question would be whether the little bacillus, the microbe, of
that disease could exist in the pollen.

60 Victoria. Sessional Papers (No. 19). A. 1897

Prof. Fowler : I hardly think it would, but I have not the practical knowledge to
decide the question.

Mr. Burbell (St. Catharines) : I understood you to say that the strawberries
depend almost altogether on the bees 1

Prof. Fowler : Yes, different kinds of bees.

Mr Burrell : 1 keep bees, and I have noticed very few of the ordinary honey bf e,
and very few of the humble bee ever fertilizing. Do not a large number of those syrphua
flies fertilize ?

Prof. Fowler : Yes.

Mr. Burrell: I see Prof. Erwin Smith is beginning to doubt the bee theory
although it is very plausible. Anyway, we know that yellows is on the increase, and it
has been decided that the axe and the fire are the only ways of curing it. On hearing
that story of Frederick the Great we will all regret that he hadn't a spray pump.

Mr. Caston (Craighurst) : I watched very closely one year and did not see a single
honey bee fertilizing ; but I believe the bee that fertilizes strawberries is one smaller
than the honey bee — I do not know the name of it.

Prof. Fowler : Strawberries are native to this country, and were here long before
honey bees were here, so that it is a native bee that must fertilizs it.

Mr. Caston : Yes, it is a native, but it is ^ot what we call the wild humble bee nor-
the honey bee. It is a smaller insect that is very industrious, and that works all the
time the blossoms are out.

The Secretary : I think we are very happily situated on this occasion by holding
our meeting in the vicinity of Queen's College. We are very much indebted, I am sure,
to the two gentlemen who have given us addresses, and we very much appreciate this one
on cross-fertilization, because it is a line of study that we hope our more intelligent fruit
growers will take up and pursue, because it is in this way that our new and valuable
fruits are produced. In the history of horticulture in Canada there has been too much
haphazard and chance work in the production of the excellent varieties that have origin-
ated in Ontario, with very few exceptions. We are happy to say we have had some
gentlemen who have done some good work in this line, and to them we are very much
indebted. I refer more particularly to Mr. Charles Arnold, of Paris, who was the origi-
nator of the Ontario — that beautiful and valuable commercial apple ; and to him we are
also indebted for some other valuable hybrids in other lines. I may also refer to the
late P. C. Dempsey, of Trenton, to whom we are indebted for some very valuable apples
and pears — notably the Trenton apple, the Dempsey pear, and others. I am glad to
know there are others who are pursuing this line to a certain extent, thought not so
largely ss perhaps they should be. I am glad to say we have with us to-day a hydridist
who is an enthusiast, although not in the line of fruit ; I refer to Mr. Groff of Simcoe,
who has made a special study of the canna and the gladiolus, and who is very enthusi-
astically devoting a large portion of his time to the production of new varieties of gla-
dioli. Therefoie I hope this very interesting and valuable paper of Prof, Fowler's may
be the means of stimulating some member of our Association to do some practical work
in the line of producing new fruits by cross-fertilization, by understanding more scien-
tifically the methods of hybridization. It is very important, I am sure, that these should
be produced. It is only recently that we learned how important it is that the blossom
of one variety be feitilized by the pollen of another variety. We have only recently
learned that some varieties of fruit will not produce much fruit unless they are fertilized
by another tree ; and this is explaining the trouble with some of our barren orchards. We
have large orchards of Northern Spy, for instance, that have not been producing, and possibly
the reason is to be found in this fact, that the Northern Spy may not be able to fertilize
its own blossomB. We have large orchards of Baldwins that have not been producing,
and probably this is the reason ; it wants cross fertilization between the different var-
ieties of apples. So with the different varieties of pears. It has been demonstrated that
this is true with regard to pears ; some varieties have been artificially pollenated with

2 F.G. 17

60 Victoria Sessional Papers (No. 19> A. 1897

their own pollen, and they would not produce fruit; but when they were pollenated with
another variety of pear they would produce excellent fruit. We will be very glad if
people are stimulated to think out along this line and work out these problems.

3B7C5Mr. Groff : lam sure it is very kind of the Secretary to refer to my work, but
there is really nothing for me to add. I would like to say, in referenee to the queries
that have been put, that they show how limitless is the field for study and observation
in natural things, and how great is the opportunity of any of the members who are here
to have it said of them, as has been said of the late Mr. Fuller, " He learned from the
open book of Nature, and the universities learned from him." (Applause.)

Mr. Race : I would like to ask Prof. Fowler or Mr. Groff if any hybridizer has
actually seen the bee conveying the pollen — that is, if they have ever seen the bee or
other insect loaded with pollen and conveying it from one flower to another 1 I notice
from a German writer that that theory has been very severely attacked. This writer says
that the only service they perform is by the use of their wings as a fan to distribute pollen
in times of calm, when the wind is not doing that service, and that they have never yet
been seen loaded with pollen. The same writer says it cannot possibly be, without a
current of wind, distributed a very great distance by those insects.

Prof. Fowler ; 1 think there are a good many thousands of observations recorded.
For instance, Baldwin, in his work on cross-fertilization, expressly tells us that he
examined the bees themselves, that is, caught the different insects, examined them, and
found the pollen of certain flowers on them. (Hear, hear). He has seen those insects
going from one flower to another, and has written down a good deal about it ; and
Baldwin was an exceedingly careful observer — very few men have been more careful.
Of course, he might be mistaken sometimes in conclusions. There is another book, by
Mueller, on cross fertilization, where he gives lists of the insects that he has seen, and the
plants on which he has seen them, and the plants on which they arrive carrying the
pollen. It is a large volume, filled with observations that he has devoted a number of
years of his life to. There is a little popular book — which is not quite so reliable, however —
namely, Grant Allen, on the " Colors of Flowers," showing the value of the colors to secure
fertilization by means of insects. Then every work on botany, if it is of any size, has a
few chapters devoted to fertilization. Both Baldwin and Mueller refer to a large number
of others for special observations. There is a little book called " Spraying of Plants,"
published by McMillan & Co., in New York, that gives the names of the insects that
affect the plants, and the plants that are fertilized, and goes on with all kinds of spraying
that have ever been used in the world from the old Persian times down to the present.
I think those works show conclusively — at least, I have perfect faith in those writers that
have devoted years of attention to the subject — that they have seen the bees going from
one plant to another ; and a special point is that if a bee sets out to visit any kind of
flowers, he sticks to that special species the whole day. Bees have been watched by the
hour going from one plant to the other, but he always goes to a plant of the same kind as
the one that he has set to. In that way he fertilizes every plant as he goes along. If he
went from one plant to a different one, of course his labor would be all in vain so far as
fertilization is conccerned. (Applause).

Mr. Groff : From my limited observation the theory I have formed is that the bee
carries the pollen, but that the pollen is mixed on the stamen and not on the stigma, and
what ,we call natural fertilization takes place by the contact of the pollen and the stigma.
It is not transferred to the stigma by the bee.

Mr. Race : Of course I was not heterodox myself, only I wanted to see what these
professors had to say on that question ; I saw that it had been attacked.

Prof. Short : When visiting a few years ago at my brother-in-law's fruit farm at
Winona I happened to be there at the time when the grapes were in blossom, and he
remarked that quite a number of valuable grapes often did not mature well in the bunches.
I asked him to show me those — I think several varieties of Moore's Early and Worden
and several varieties of the Rogers, and so on, were pointed out. On examination I
found that the stamens on those particular varieties were extremely small, slight and

60 Victoria. Sessional Papers (No. 19). A. 1897

feeble, that they contained a very small quantity of pollen, that the stem of them was
short, and that they did not apparently contain much. I spent about half a day
observing the matter in order to make sure that this was not the stamen in the second
stages of decay. Then I went to some of the other varieties that were said to almost
always bunch well, and observed that the stamens there were strong and almost always
longer than the stigmas. The bees then would naturally carry more pollen and fertilize
more readily in the case of those that had strong blossoms ; in the case of the others,
not so. My idea was that if these could be assisted artificially by taking a feather
duster, working it industriously over the strong flowers, and then striking it over the
weaker ones, possibly it might help the matter. I did so, and at the end of the season
my brother-in-law reported that that particular part of the vineyard had bunched ever so
much better than the rest. (Applause).

Mr. Morris : The foxtail is better than a feather duster. That is what is used in
the fertilization of tomatoes under ajlass.

Mr. Orr : And in hot houses for grapes.

Mr. Pattison (Grimsby) : Would it not answer just as well in the matter of grapes
to plant a variety with strong stamens in close juxtaposition, say alternate rows, to those
that have weak ones ?

Prof. Short : I think that would be a good idea.

Mr. Orr : That is what we do.

Mr. Pattison : I have found in my own vineyard that several Roger varieties, if
planted in alternate rows, or alternately in the rows, with a variety such as the Concord
or Niagara, will bunch very much better than if planted in blocks by themselves.

COMMITTEES.

The President appointed the following committees :

Fruit — Messrs. Race, Wellington and Hutt.

Nominations — Geo. Fisher and Mr. Race.

Programme — Executive Committee.

Resolutions— A. M. Smith, Mr. Beall and Mr. Orr.

New Fruits — Messrs. John Craig, H. L. Hutt and the Secretary.

The following three gentlemen were nominated by the meeting to be added to the
Nominating Committee named by the President : Mr. W. H. Dempsey on motion of Mr.
Wellington ; Mr. W. M. Orr ; on motion of Mr. Race ; Mr. ScarfF on motion of Mr. A.
M. Smith.

Mr. Wellington, on behalf of the Committee on Fruit, asked that larger accommo-
dation be provided for the display, and this was arranged for.

PACKING FRUTT FOR EXPORT.

The Secretary : I notice a gentleman present who is a prominent member of the
Montreal Fruit Growers' Association, who can bring us greetings of that Society, and
who is very intelligent on the subject of fruit shipping to Great Britain, and he cannot
be here to-morrow. It would be very unfortunate for us to lose the opportunity of
hearing from this gentleman. I refer to Mr. R. W. Shepherd, of Como, Que., near
Montreal.

60 Victoria. Sessional Papers (No. 19). A. 1897

Mr. Shepherd was received with applause. He said ; I am quite taken by surprise.
I was kindly invited by your Secretary to attend your meeting ; but I came as a listener,
and came to learn. We have wonderful respect for your Society. Within the last two
years we have formed a Provincial Society — the Fruit Growing and Pomological Society
of the Province of Quebec, taking as our guide entirely your Ontario Society, which has
been so successful that we try to imitate you in everything. (Hear, hear). I regret
that Mr. Brodie of Montreal, and Mr. Dunlop the secretary, were not able to accompany
me the latter having been sent by the Commissioner of Agriculture for Quebec, to
investigate the evaporating industry of New York State — which shows how our Province
is goinc ahead. Mr. Woolverton has asked me to say something about packing. Well,
that is a very big subject. I regret that I was not able to bring one of my cases that I
have been using for fifteen years for exporting apples to England and the other side. It
is a very convenient case, holding 196 apples, arranged in four layers, each apple being
placed in a pasteboard compartment precisely as eggs are packed in cases. I believe
there is a lar«6 market in London particularly for the Fameuse — you call it the Snow
apple. I have seen what you call Snows about Hamilton ; I think it is only a degenerate
Fameuse as far as I can understand ; but I have seen as fine Fameuse grown about
Owen Sound and Morrisburg, as I ever saw in the Province of Quebec. The best way to
export table apples of first quality, is to pack them in boxes — not always in compartment

Doxes and there should be no chance of them being bruised. I have tried this year

packing them without compartments — packing them in tissue paper in layers, and the
interstices packed with paper. The Army and Navy stores reported that they arrived
in very good condition. The Fameuse is the apple which the Londoners wish to get.
Thev seem to find it an extremely fine-flavored apple. I have sent at least half a dozen
varieties of red apples which are considered good table apples, but they always ask for
Fameuse. Now it seems to me that there is a good future, particularly in the Province
of Quebec for the fruit growers to cultivate Fameuse ; and in this section too, along the
St. Lawrence, they can grow Fameuse, can't they 1

Mr. Boulter : Yes.

Mr. Shepherd : I think high prices can always be obtained for first-class fruit
packed in a first-class way. We in Quebec are better situated for shipping Duchess to
England than you are in the west, as we can pack our apples to-day and put them on
board the ship to-morrow — at least I can do it, as I am only 40 miles from Montreal.
The Duchess that I shipped in barrels to Edinburgh, netted me, after paying all expenses,
$1.25 to $1.30.

The Secretary : Cold storage 1

Mr. Shepherd : No cold storage. They were out on the ship within 48 hours after
they were picked. In Glasgow the Wealthy netted me $1.80, tnat is deducting all
charges except the barrel. Jn Edinburgh the Wealthy netted me $1.30. I was not as
well Satisfied with the firm I shipped to in Edinburgh, as I was with the Glasgow firm.
I shipped a lot of No. 2 Famense to London in barrels. They averaged $1.10. I could
not have got a dollar for them in Montreal. I tried the Montreal market for Duchess,
and got a dollar a barrel at auction, less 10 per cent., that is 90 cents. The same apples
I shipped to Liverpool netted me $1.25, so that I think we have the advantage. We
have a market every year in England for our Duchess. Formerly we used to be able te
Bell our Duchess in baskets in Montreal and Ottawa and Quebec, but we cannot do it
now. The California early fruit has driven that kind of business out of the market as
far as Montreal is concerned. It strikes Montreal just about the time that our Duchess
come in, and we cannot market the Duchess with profit, so that I certaintly shall ship
my Duchess every year to the other side.

Mr. Boulter : Until the California fruit is kept out of Montreal.

Mr. Shepherd : Of course that might make some change.

The Secretary : Would you do better with a case than a barrel J

Mr. Shepherd : I certainly don't advise packing in cases to be sold at auction, as
they dispose of fruit on the other side.^They allow you nothing for the extra packing

60 Victoria. Sessional Papers (No. 19). A. J 897

or quality of the fruit. They do not seem to like the apple-case, because in my opinion,
there is no chance for waste and all sorts of things to be deducted. (Hear, hear, and
laughter). But that is not the business I have gone into. I have tried it to a limited
extent, but I do not intend to give the commission men on the other side the opportunity
to take advantage of a good thiDg when they get it. (Hear, hear). The system I follow
is to arrange with several firms in London or Liverpool or Glasgow, to take my cases or
samples at a fixed price — and that is the only way you can do the case business. Those
cases by the hundred cost 40 cents apiece, with the pasteboard interiors. I buy up the
right to fill cases in the orchard, and we always calculate 2 \ cases to a packed barrelful.
The case holds over a bushel and less than a bushel and a half. I have three sizes of
squares, three sizes of cases. My largest size square takes a large Wealthy ; then the
next takes a f air-sized Famense, not the largest size. The second size is the one I like to
work with, and when they are turned out of the case every apple is the same size, and
they are just the things that Londoners wish for their dinner table. There is no trouble
about packing in cases if you can arrange your agents on the other side. I heard Mr.
Woolverton or somebody speak about the necessity of having an agency on the other
side.

The Secretary : That is to be discussed to-morrow ; we have been speaking of it.
Mr. Shepherd : A firm has been started lately called the Canadian Produce Con-
signment Company, 18 St. Swithin's Lane, London. I received a letter from them the
other day — they had ordered a few cases from me — in which they say : " Your apples
are the only ones I have come across on this side that are packed so as to command a
full value on the market." He is talking about the first-class market of London amongst
the rich people who are willing to pay first-class price for a first-class article. He says
further : " I have on many occasions during the time that Sir Charles Tupper was High
Commissioner here, drawn his attention to the fact that Canadian produce in most cases
fails to obtain a fair market price and ready sales from bad quality of packing.^ Unless
the bulk that is shipped is equal to the early samples of shipments, the ruling price
becomes the speculator's bid based on the worst samples." I had not heard of the com-
pany until I received this letter, but the gentleman at the head of it is a Canadian, and I
fancy if the company is worked on the right basis it is going to be a very good thing for
the fruit growers of Canada.

The Secretary : You did not tell us whether there was any advantage in shipping
in cases, and the prices.

Mr. Shepherd : Not to ship to a commission man. I would not advise anybody to
do it. This year 7s. 6d. was the highest I got for any case, and shipped in a small way
10 cases. The way I came to ship to these commission men was because I wished to fill
up the freight space for which I have a contract with the Allans, and thus secure the
special freight rate. 7s. 6d. is not enough to pay for fruit in cases — the expense is too
great. About 10s. a case would pay very well ; but 7s. 6d. is the highest I got this year
from commission men.

Mr. Bcrrel : Are you satisfied with the case-packing system %

Mr. Shepherd : I am satisfied that for delicate fruit like Fameuse it is the only way
to put them in first-class condition on the other side. You cannot put them into a barrel.
I don't care how carefully you pack that barrel, when you press down the head you must
press every apple to a greater or less extent, and when the Fameuse has been bruised it
will rot when exposed and in a few weeks they will be all gone ; but going in cases they
are carried without any bruising. My brother, who resides in Surrey, wrote me last year
that in the end of February the Fameuse he had in his boxes were just as good as he ever
had in Canada.

The Secretary : Kept in ordinary condition %

Mr. Shepherd : Just kept in the carriage house outside. Of course there they had no
frost ; but it shows they keep as long if they are carried in good condition as they would
keep here.

60 Victoria. Sessional Papers (No. 19) A. 1897

Mr. Geo. Fisher : Are the cases dovetailed, or nailed together ?

Mr. Shepherd : Just nailed together with wire nails. They hold forty-nine
apples in each layer — 7 apples each way.

Mr. Fisher : Do you band these boxes with hoop iron ?

Mr. Shepherd ? We used to employ two and one-half inch wire nails, and drive
those nails home through the pine boards, and it is very difficult to open a box that is
well nailed up that way,but they will do it in London — and of all places in the world I
think London is the worst for dealing with goods. I made a shipment of Wealthys early
in September to the Army and Navy stores, but it was three weeks from the time the
ship arrived till they got them in the stores, where my contract was to deliver them ;
and when they were delivered, ten per cent, of them were plundered, and the cases
smashed up. Now to overcome that, I have had to put hoop iron about six inches
around the corners. It is the corners they pry open, and the pine boards sometimes
split.

Mr. Boulter : How thick is this 1 — planed down to half an inch ?

Mr. Shepherd : Yes, the covers are about half an inch. The ends are an inch
If you ship to London, make your packages very secure. I have had no complaints from
any other port, either about plundering or delay in delivery. I understand that the
ships have nothing to do with discharging the cargo in London. The moment they
arrive they are taken charge of by the London Dock Co., and they discharge the cargo
and deliver the goods.

The Secretary : What do you call No. 2 Fameuse 1

Mr. Shepherd : What is not good enough for No. 1. (Laughter). I grade my
apples very finely. The first quality I take out and put into boxes ; then an eighth
of an inch off an apple is an eighth of an inch too small to fit the square, so it goes as a
No. 2, which is composed of imperfect fruit and smaller apples.

The Secretary : And yet those paid you for shipping, even this year 1

Mr. Shepherd : I netted $1.10 on those. We had no culls in the barrels.

Mr. Caston : It is very surprising and gratifying to me to learn that Mr. Shepherd
shipped Duchess in barrels and that they arrived in England in such condition as to net
$1.25 per barrel. I see the Fameuse quoted in London as the Snow apple. It is a
thoroughly Canadian apple, and orginated, I understand, on the Island of Montreal.

Mr. Shepherd : I think you had better keep to the name " Fameuse ;" it takes
better in London than " Snow." It is rather a distingue" name — the " Fameuse " (the
Famous) — and then it shows its origin, There is no doubt the Fameuse orginated from
seed brought over from France by the early French settlers. The late Mr. Charles Gibb
and myself traced that fact very clearly. There is no apple corresponding exactly with
the Fameuse in France. We have a great many other relations to the Fameuse in the
Province of Quebec, apples that are very nearly like it, but there is always some differ-
ence ; a great many of them are sold for Fameuse.

Mr. Huggard : How do you like the Wealthy as a market apple for England 1

Mr. Shepherd : In my experience the Wealthy does not take as well as Fameuse.
They don't like the quality of the Wealthy — I have had several letters this year to that
effect. It sells very well, though, and is a good-looking apple.

Mr. Boulter : The Fameuse tree is very hardy with you down there 7

Mr. Shepherd : No, the Fameuse tree is not as hardy as we like. It is what we
call a half-hardy tree.

Mr. Boulter : A long-lived tree 1

Mr. Shepherd : Yes, but they don't live as long as we would like them to. They
have orchards down there fifty or sixty years old.

60 Victoria. Sessional Papers (No. 19). A. 1897

Mr. Boulter : There is a tree in our county that my father brought in 1818, that
had a good crop this year.

Mr. Shepherd : I made a shipment of forty cases to Sir Donald Smith in London
on the 14th November. The apples had never been barrelled up, and they were in my own
shed. I have my own packers, always packing the apples in the cases. They were not
bruised, and were in very good condition, and no doubt carried well. The Fameuse are
quite crisp and in good condition now. By packing in case3 they cannot be bruised,
as each apple is fitted into a square. That is the reason I prefer the squares, and to have
the apples wrapped in paper and tightly squeezed. After the case is filled the apples
just come even with the top of the case, then we put brown paper right over the top, and
then nail the cover on, and they can't move about.

Mr. Jones said he had pressed and shipped Fameuse on the 5th or 6th November,
and noticed that they offered no resistance to the apple press in placing the
head, and he was afraid that by the time they arrived at their destination they would
be bruised clean down to the face, but they went in the finest possible condition. They
were shipped from the St. Lawrence District to Ottawa, Buffalo and Toronto.

Mr. Whyte (Ottawa) : I can bear testimony to the excellence of Mr. Jones' pack-
ing. I bought a barrel of Snows, and they turned out perfect from too to bottom — the
first time 1 ever bought a barrel and found that result. (Laughter).

Mr. Caston : This is an exceptional year, and the Snows are now as far ahead as
they usually are in January. I attribute that to the hard frost about the 23rd September
and the bright weather in August. All apples are about two months ahead of time this
year.

OVERPLANTING.
By F. G. H. Pattison, Grimsby.

The time has come in my opinion for us to seriously consider whether we ought not
to stop planting most varieties of fruit.

For my part I think that, for the present at all events, in many lines of fruit,
production is exceeding the limits of profitable consumption. No doubt it is a difficult
thing to limit production, for even when we are agreed that too much fruit is being
produced, it is our neighbors whom we think ought to stop ; but for ourselves we will
go on just a little while longer. Yet if a society were established for the destruction of
other people's fruit trees how popular it would be ! But although difficult, it is not
impossible. It is not too much to say that if every other fruit tree, vine and bush now
growing in Ontario were destroyed at once it would be vastly better for us fruit growers,
and vastly better for the quality of fruit put upon home and foreign markets. The fruit
trees left would receive proper attention which too often they do not get, and the fruit
would bring a living pi ice instead of being given away as it was too often this season.
When plums are sold by the carload at nine cents a basket, and grapes at from five to
eight cents, it is time to call a halt. In this connection I would especially call your
attention to the cases of plums and grapes, for while we are undoubtedly over-planted in
other fruits too, I think that the pressure is more felt in these two varieties just now.
Now we heard it said that this last was an exceptional season for plums, and that the like
will not occur again for many years, but 1 do not for a moment believe it. Possibly the
same trees may not bear such a heavy crop for three or four years, but when we consider
the vast number of plum trees planted but not yet bearing, we can easily come to the
conclusion that this crop — heavy as it undoubtedly was — will not be a circumstance to
the crop we will have say in 1898 or 1900. And yet this year many baskets brought
the grower nothing, and some less than nothing. Failing some large new outlet for our
crop we must be prepared to cease planting nr else produce at a loss. Take the case of

80 Victoria. Sessional Papers (No. 19). A. 1897

grapes. For the number of vines in bearing there was not a heavy crop of grapes this
season, yet prices were dreadfully low, the profits very small, in some cases nil, when
the cost of setting out and labor, etc., of properly attending to a vineyard is taken into
account. Undoubtedly of late years the home consumption of grapes has greatly
increased, but it seems to me that for the present it has about reached its limit and no
fresh outlet is opening up for their disposal ; indeed, the French treaty, by injuring our
native wine trade, has rather decreased our market, and there seems but little hope of
selling our grapes to advantage on the British market, consequently when the new vine-
yards now planted out come into bearing our prices will be further reduced and profits
will be non-existent. Now I must say that I think that this Association is somewhat to
blame for the overplanting taking place in this Province, for we have gone into new
districts and aroused their enthusiasm for fruit growing which has too often taken the
form of wildly planting out orchards without the least enquiry whether there was not
sufficient planted already or no. This has happened in many cases, and in that respect
I think that this Association has been a distinct injury to fruit growers. Fruit growing
enthusiasm is all very well, but unless we fruit growers look forward to being supported
in an eleemosynary institution it is bad business. In short, we are cutting our own
throats.

Now it may be a fine thing for the public that every available spot of ground in
Ontario should be producing fruit, but from the growers' point of view it is not business.
Indeed, it reminds one of what the French General said of the Balaclava charge : " C'est
magnifique, mats ce n'est pas la guerre."

Another great factor in the matter of overplanting is nurserymen and their agents.
Fruit growers have suffered much from nurserymen — in the past from frosted and
diseased and over-prieed trees, not to mention the mulberry, Russian apricot, prunus
Simoni and other frauds, and in the present by being induced by plausible agents to
overplant by specious tales of the fabulous profits of fruit growing, which exist entirely
in their imagination. These latter remarks apply mainly to farmers and others who
have had no previous experience in fruit growing, and I think it is time that this
Association should inform such persons that fruit growing is a business of itself, that it
is already overdone, and that they had better not undertake to enter a business of
which they know nothing, and are only induced to enter upon the plausible representa-
tions of agents whose only desire is to sell their trees — and after that the delude. This
Province has a close season for deer and other game and for fish ; why not have a close
time for fruit planting? i.e., a period of some years during which no fruit trees should
be planted, excepting certain of the small fruits, such as strawberries. During that
period let the nurserymen turn their attention to the production of flowers, ornamental
shrubs, forest trees, and of course mulberries and Russian apricots and trees of like
nature. There would then be a chance for consumption to overtake production and for
the grower to receive a living profit in the future, otherwise I am afraid that the term
fruit grower may become synonymous with that of pauper, and that most of us will end
our days in the workhouse. A few of us may survive to afford an example of the truth
of Darwin's, or rather Spencer's, doctrine, of the survival of the fittest. But it will be
an unpleasant process and we had better avoid it whilst we may.

Mr. Orr : I would like to ask Mr. Pattison if he considers there was a full crop of
apples in Ontario this year ?

Mr. Pattison : I consider there was a heavy crop in most parts of Ontario.

Mr. Orr • As far as I understand it, there was not five per cent, of a crop all
through central Ontario from Cornwall to Windsor. The whole crop of plums was in
the Niagara district and along Lake Huron and Erie shore. Through the greater part
of Ontario there was no crop of plums.

Mr. Boulter : In central Ontario we had no plums at all. U the production in
the Niagara district made the price what it was in Ontario, what would it be if we had
plums 1

00 Victoria. Sessional Papers (No. 19). A, 1897

The Secretary : Then it was not over-production that made them cheap t

Mr. Boulter : No, because there is none in central Ontario.

Mr. Pattison : If Mr. Orr's contention is true, I think it would only strengthen
my case instead of weakening it.

Mr. Orr : That is what I wanted to confirm. If there was not over five per cent,
production in the Province from the Quebec line to London, and if those points can
produce a glut like that, what would it be if there was a heavy crop over the whole
country t

Mr. Fisher : I understand that a great many of the plums were of exceedingly
poor quality because of the excessive crop, and that many of them were not marketable.

Mr. Orr : For my own part we never had a better crop or finer plums.

The Secretary : It was not Canadian plums that blocked our market this year, but
foreign fruits of other kinds.

Mr. Race : The question might very reasonably be asked, is there an over-produc-
tion of apples in Ontario 1 Is there a glut 1 From my own experience I can say that
apples sent from here to Portage la Prairie cost laid down there $2.70 to $3 a barrel. It
seems to me if we had reasonable freight rates to Manitoba and the great North West
there should be no fear of producing too many apples in Ontario. There is not one
settler in Manitoba out of twenty that can afford the luxury of apples at such a price as
they now cost. The whole secret of "the difficulty is the getting of the apples at a
reasonable figure into the markets in the sections where they are wanted and will be
consumed. Great masses of the settlers west want our apples. Many of them have
not tasted an apple this year. I have had letters to that effect, and we have tried our
best to send apples to our friends there but they cannot afford to pay the high prices of
apples when they get there.

Mr. Orr : I do not believe there are too many apple trees planted in the country.
If I were planting to-day 1 would very much rather plant apples than plums. I believe
we have more plums planted in the country than we can possibly find market for when
they all come into bearing.

Mr. Pattison : I certainly agree with Mr. Orr that if there is any fruit we can plant
largely it should be apples, because there is a large outlet for them. My paper was not
intended to include apples, although in some districts some varieties of apples may be
over-planted ; but for those other fruits we have not an outlet, and for the present there
seems no prospect of getting one.

Mr. Morris : Some shipments of early plums were made to Montreal from our neigh-
borhood, and the word came back that there had been several cars of Oalifornia plums
that were shipped to Boston, sold by auction there, not wanted there, re-shipped to
Montreal and thrown on the market, thus causing the low price for Canadian plums.
These California plums are put up in very nice fancy boxes, but the quality is very in-
ferior. The appearance takes with the people, and from reports received I believe that
the cities of Canada have been glutted with the California plums, which have killed our
market.

Mr. Daly : Why not ship our plums as well as our apples to the North West where
they cannot produce them 1

Mr. Boulter : Very fine plums are being raised in the Okanagon Valley and a large
portion of the plums in Winnipeg are British Columbia plums, and they work eastward,
and we cannot successfully compete with them. I do not think we would find an outlet
in Manitoba for plums on account of the enormous number of trees that have been set out
and the quantities that are shipped from Vancouver east to Winnipeg.

Mr. Fisher : What are they doing in apples out there in British Columbia 1
Mr. Boulter : Well, I had a chance to verify a little what I stated last year. I
was with an excursion of a thousand people at Agassiz and I saw some very nice fruit

60 Victoria. Sessional Papers (No. 19). A. 1897

and had the pleasure of meeting the Horticultural Society of British Columbia, and fine
samples of the summer fruit were brought forward ; but it bears out exactly what I say,
and I will stake my reputation as a man that they will never grow a good winter apple
in British Columbia outside of the Valley. The trees I saw at Agassizare nearly all sum-
mer trees. There are points where you could grow probably a good winter apple , but I
wish I could have brought home the report of the Horticultural Association of Van-
couver Island, saying that after twenty years of honest, earnest endeavor to grow a good
winter apple they failed. The climate around there is too moist to grow them success-
fully. The summer fruit was very nice. The trees on the farm look very odd. They
are all grown very close to the ground — not pruned up to get the sun and air to color
them. I have yet to learn where they can grow a good winter apple in British Colum-
bia ; but no finer plums and cherries can be grown on the continent of America, and
strawlerries and gcod summer and early fall apples can be grown in British Columbia.
In Okanagon Valley, where Lord Aberdeen has spent so much money, he may succeed in
growing hardy winter apples, but outside of that I doubt if they can be grown.

Mr. Burrell : You don't consider the flavor of the British Columbia plums as good
as Ontario 1

Mr. Boulter : They are large and more like the California.

Mr. Burrell : All the pears and plums tend to elongation in British Columbia?

Mr. Boulter : Yes.

Mr. Burrell : The flavor of the fruit from Agassiz at the Toronto Exhibition was
much inferior to the Ontario fruit.

A Delegate asked if it was likely if we would have a good crop all over Ontario in
one year.

The Secretary : I have sent over 1,500 barrels to the old country this year and
am receiving returns every fortnight or so, and the price has averaged from $1 to $1.25
and in some cases $1.50 per barrel ; and I don't think we ought to be altogether dis-
couraged and give up the business and dig out our orchards from the present full year of
apple growing. It is not a very great income we get from the apple orchard at those
prices, but I think we can live and produce even at those prices.

Mr. A. M. Smith : What other farm^crop, even allowing the low prices of the fruit,
has paid any better than the fruit crop 1

Mr. Haycock : I think we can account for the over production of plums, etc., in
another way than has been advanced so far. We will have to go back a year in order to
get the real cause of the over-production and the low prices of plums this year. A year
ago last May there was a general frost throughout the district, and fruits of all kinds
were almost totally destroyed in the western part of Canada : consequently there was no
fruit last year ; and this year there was not only an over-crop of plums but of every
other kind of fruit — strawberries and raspberries, wild and tame, and currants and goose-
berries and every kind of fruit. They, coming into competition with the plums, bi ought
a glut in the fruit — not in plums alone, but in the same class of goods, in fruits, and the
consequence was that plums and grapes, coming in rather late, the good housewives
through this country had their gem jars all filled, consequently there were lower prices
than you need look for again. It is hardly likely that there will be another year when
there will be such a general good crop of all kinds of fruit as there has been through
Ontario this year. I think that is one reason why the later fruits this year got such ex-
tremely low prices. Then the prospects of a good crop of apples prevented people from
laying in a larger store of canned goods for winter.

Mr. Groff (Simcoe) : A representative of a large fruit firm in Detroit told me that
during the plum season they had to keep two men busy all the time breaking the Cali-
fornia packages and transferring them to domestic packages in order to sell them, on ac-
count of the unpopularity of California fruit. In regard to the general question, it is

60 Victoria. Sessional Papers (No. 19). A 1897

just the same with the cattle market and the horse market, and these things cure them-
selves. You cannot order any man to stop planting or even suggest it. Individuals must
be the best judge. Quality will always rule.

Prof. Short, of Queen's : Are farmers finding it more profitable to grow any
other crops than fruit ? It is quite obvious that they will go into fruit until the profits on
fruit come down, and as long as the price of grain and other produce continues low the
price of fruit cannot be high, unless you adopt Mr. Pattison's plan of restricting the
planting. But there is another point of view — that of the consumer. (Laughter.) I
wish there could have been put before this Association a fair sample of the kind of fruit
that was put on the Kingston market this summer. As a regu'ar visitor to the markets
I must confess that I was lamentably deceived on quite a number of occasions this sum-
mer in purchasing what I took to be, from the aspect of it, a very fair basket of fruit,
and when I arrived at home about half of it had to be thrown out, and as an individual
in such cases I was discouraged from buying another basket of fruit j although if I had
been successful in getting good ones I should have bought probably twice as much on ac-
count of the importance which I attach to the devouring of fruit. It seems to me that
the Ontario people might take a leaf out of the California book and put up their fruit in
some better order and in a shape that would guarantee that the bottom of the basket or
package would be fairly in keeping with the surface of it, and the fruit would not be in
such a dilapidated condition when it reaches places like Kingston, which has to depend
largely on outside areas.

A Delegate : To what particular fruit do you refer ?

Prof. Short : I refer to plums, peaches and grapes in particular.

Mr. John Stewart, of Benmiller : I think the cause of the low prices in fruit put
up for market is that it is not properly matured. I saw thousands of baskets of plums
snipped from my section to London and Toronto that were not ripe and fit to handle ;
and I saw them sold in London for twenty-five cents a basket. I had some sold in the
same market for sixty and seventy cents a basket. I think there is a great deal to be
done wish proper selection in shipping. In regard to over-production this season, I have
shipped several car-loads of apples to the old country and my prices have been fair, net-
ting from $1 to $1.30 per barrel. I know parties that shipped at the same time to the
same market and got $1.14 a barrel for the King ; I realized $1 a barrel for the King.
If the fruit is not put up well and in an attractive manner it will not 3ell well in any
market. One trouble in shipping apples in barrels is that the fruit is over-pressed and
heated up too high. There is no need for fruit in a barrel to be bruised any more than
in a box

Mr. Whyte : Hardly five per cent, of the peaches landed in the Ottawa market were
fit to eat ; they were as hard as bullets. (Laughter). If the fruit had been put on the
market in a fit state to use, I think a large quantity of peaches would have been eaten
raw. I bought baskets of grape3 this year that were perfectly unfit for human food.
They were dirty and broken and bruised, and bunches only half filled, and never should
have been sold at all. That is the condition of things that brings down the prices of
fruit. When you are buying a basket of grapes you cannot tell whether they are good
fruit or only fit to throw out. I think there would be a large market for western plums
to be eaten raw if they could be put down in a good condition. The California plums
you get 30ft and in a good condition to eat ; but they are undoubtedly inferior to the
Ontario plnms.

Mr. Fisher : If you do not want this green fruit do not buy it. The reason we
prefer to ship fruit green is that it then realizes more money than matured fruit.

Mr. Whyte : This is not early fruit ; all through the season we bought peaches that
were unfit to eat.

Mr. Boulter : Don't you get the names of the packers on the packages 1

Mr. Whyte : No, they don't do that.

Rev. Principal Grant : I think where we have been making a mistake the last
half hour is forgetting that evidently Mr. Pattison is a humorist, and he intended that

60 Victoria. Sessional Papers (No. 19). A. 1897

paper of his as a joke, and we have been so dull that we have not found out his meaning.
It has dawned on me for some time back that we might have seen it at the outset ; for
here is he a member of this Association, and yet his intimation is that the proper place
for us is the penitentiary ! (Laughter). Now it is quite clear that what he intended us
to undestand was that there is a field for this Association, and that is to point out that
you cannot produce too much of good fruit. (Hear, hear). This is the whole point.
Mr. Shepherd indicated it very clearly in his experience with the Fameuse apple. He
could get splendid prices for them if only the right steps are taken to bring the apple
from the orchard to the tables of the consumers ; — and it is a blessing that a word or two
has been said on behalf of the poor consumer. I happen to be only a consumer, and I
say I would have eaten a great deal more fruit this year even than I did, only that my
experience was the same as Prof. Short's. The fact is it is almost the same with fruit as
it is with eggs — if you once get a bad egg you don't eat another for a month. (Laughter).
So you buy one basket of peaches or a barrel of apples, and you find the top ones good
and all below very bad, and you get so disgu3led that you fall back on your common
chop and resolve to go without fruit. We could eat a great deal more fruit than we do
if the fruit was only of the best quality and brought to the consumer, especially in the
great markets, in such a way that he takes delight in it. Now what is needed is that
steps should be taken along these lines. For instance, I have heard of one man in this
Province who shipped 40,000 barrels of apples this year, and yet he did not make as
much as Mr. Shepherd made out of one box — less in" fact. (Laughter), And why ?
Chiefly because of the awful sinners in Montreal. (Laughter). There are not sufficient
facilities there. For instance, on one occasion it was arranged that a great quantity
should go by steamer, and they were sent in time, but there was some block or delay at
the railway station, and as there was not another steamer, for some time, they were spoilt
and had to be dumped into the harbor. Then again we have not got agencies in London
that we should have, and that Mr. Shepherd referred to, or we have not taken the
trouble to get into direct communication with stores such as the Army and Navy stores
in London, and instead of that we allow the commission merchants to get the immense
profits that we do. I think it is quite clear that the paper that was read was not meant
at all to say that there are too many fruit trees or too much production. We have
heard that cry all along the line. We are told that there are too many potatoes pro-
duced— (laughter) — that there is too much wheat produced, and we don't get a living
price for wheat. And then manufacturers tell us that there is too much production
of cotton and woollens, although all the time people only half -clad and half fed.
(Laughter). And yet we are hearing the cry of over-production ! This is all nonsense
— there is nothing like over-production in any one of these things. I, as a consumer,
so think because I want to get them reasonably cheap so as to get enough of them ;
and you can only manage that, not by limiting the quantity of fruit pro-
duced, but by having the very best kinds, and that is what this Association is
for, to show what is the best kind, what is the best way to get it into market in Canada
and abroad ; and I wish that there was ten times as much fruit produced in Canada as
there is, for I believe that this is one of the very best countries in the world for apple
production. I have eaten apples in almost every country in the world, and I do not
know any country in the world where the apple is so good as it is in Canada. (Hear,
hear and applause). And if arrangements are only made to get fruit in right shape to
the best markets, and if we only raise the best kinds, there is almost no limit to the
development that there can be all over Canada. You get peculiar kinds in different
provinces. What Mr. Boulter says is true about British Columbia not producing certain
kinds of apples ; still they produce some kinds very well. The Northwest Provinces do
not, but in Nova Scotia you can get Gravensteins the like of which I have eaten in no
other country in the world. Then the Fameuse is the original habitant of Quebec because
it was brought from France by the Sulpicians. But the great work of this Association
is to go on doubling and quadrupling the production of good apples and seeing that these
are got to the tables of the poor consumer. (Applause)

60 Victoria. Sessional Papers (No. 19/. A. 1897

ADDRESS OF WELCOME.

Mr. Thomas Briggs, President Kingston Horticultural Society, read an address of
welcome as follows :

To the President and Members of the Fruit Growers' Association of Canada ;

Gentlemen, — On behalf of the District Society of the City of Kingston, I have the
pleasure of congratulating and welcoming you on the occasion of this your annual meet-
ing for the purpose of discussing and promoting the objects of the Association in all
matters connected with the progress of horticulture and floriculture, in both of which
great improvements have been made during the past few years, the result, no doubt, of
the information obtained at your annual meetings by the discussion and explanation of
the various experiments and different modes of cultivation.

The climate and soil of Canada are very suitable for growing most kinds of fruit, and
every effort should be made to improve in quality and quantity, as fruit is becoming a
leading article of export. Many thousands of barrels of apples have already this season
been forwarded to England, where the Canadian apples rank foremost in market, and are
readily disposed of at remunerative prices.

Eeferring to the floral department, the improvement in producing flowers in their"
varied classes is remarkable, as may be observed in some of the old leading kinds, such as
the rose, gladiolus, chrysanthemums, dahlia, fuchsia, petunia, pansy and many other
kinds too numerous to mention. This improvement is the result of skilful hybridizing
and improved modes of culture, by which the plants are increased in size and form, and
in colors and shades. It may well be said that the florist is perfect master in this depart-
ment, and competent to produce flywers of almost any desired shade.

Yet, notwithstanding all the advances so obtained, it is expected, through the skill,
science and perseverance of the members and cultivation, that further improvements will
follow.

As electricity possesses light, hoat and power and is now made available in nearly
every branch of industry, it might possibly prove an assistant in advancing horticulture
and floriculture, which you are endeavoring to bring to perfection.

I will not further intrude upon your time by referring to the subjects of your meet-
ing, but will leave the numerous points for their proper place, to be discussed by those
who have met here for that purpose. We hope that great benefits will result from your
discussions and that your meetings will prove a success.

His Worship Mayor Elliott then welcomed the convention. He alluded to the
early history of the place, and referred to its many present advantages.

The President : On behalf of the Fruit Growers' Association of Ontario I assure
you we appreciate very highly all the words of welcome that you have extended to us
also the kind invitations. It was with feelings of very great pleasure that our officers
decided to accept your kind invitation to hold our annual meeting in the old historic
city of Kingston, founded on a rock, emblematic of the firm and lasting loyalty of her
people, and we feel that not only every fruit grower but every Canadian is under a debt

of gratitude to your city for the many eminent men that she has produced men who

have had so much to do with the founding and up-building of this grand Dominion of
ours. (Applause). We hope that your citizens will attend our sessions, feel free to take
part in the discussions, and ask questions. We have men in our Society who are full of
knowledge on these lines — (hear, hear) — who have grown gray in experimenting in
different fruits and flowers, and who will gladly impart any iuformation they can. We
in turn expect to receive a great deal of valuable information from you, comin» down
here among the wise men of the east. (Laughter). Meeting in this building is su<*»es-
tive that while we may give you some valuable ideas as to how to produce the berries
you in turn can teach us how to produce the cream. (Laughter and applause). The
next item on the program is the President's address. It is an old time-honored custom
and I will have to confine myself to my manuscript. (See page 4.)

60 Victoria. Sessional Papers (No. 19). A. 1897

NEW HYBRID C ANN AS IN 1896.

By Mr. H. H. Grofp, Simcok.

All that was promised and hoped for by the originators of these most popular of all
decorative plants has been fulfilled and more. Only those who have followed the rapid
advance in quality and beauty of these grand results can fully appreciate the work of the
past five short years ; for in that time no other plant has been equally glorified by the
hybridizers' skill. To-day we stand upon the threshold of a still greater and grander
future, in the results of the first distinct outcross between the perfected hybrid of
standard type and species bearing flowers of Iris form. The product of this cross in
Italia, Austria and Burbank give us the forerunners of a type destined to claim a first
place for size and beauty of form and coloring in the flower, with increased vigor and
productiveness in the plant.

As a decorative bedder, aside from the beauty and brilliancy cf its flowers, the Oanna
has no equal for tropical effect in this climate. Planted in clumps, or as centres in
bordered decoration, the banana-like foliage in varying shades of green is most attractive ;
while in the dark foliage varieties, the reds, bronzes and deep plum colors, bear striking
contrast to surrounding growth. Planted in solid beds, the system adopted at the
World's Fair, the leaves feather beautifully to the border or lawn, leaving no stalk
exposed to view.

The greatest advance, however, is in the flower ; from the narrow petal and meagre
spike of a few years ago, we have flowers to day from six to seven inches in diameter,
with petals from one and a half to two inches broad, in the old types.

To many original colors of unrivalled brilliancy we have added numberless shades
and combinations of red and yellow, from the deepest garnet to the most delicate ecru.
Of course many of the newer tinted varieties are not as free flowering as the older yellows
and reds, but we must not forget that color and quality of bloom fairly entitle later
hybrids to recognition.

If permitted to refer to my experience during the season just past, I would say, that
after discarding some one hundred named varieties, my collection of these covered about
sixty-five of special merit, with the addition of an equal number in distinct and beautiful
Beedlings of my own originating. In the former nothing that was worth buying was
omitted, the cream of all choice American collections were fairly tested, and treated on
their individual merits only. From these selections I secured, by hand fertilization,
several thousand seed that cannot be duplicated commercially ; many of these aie already
growing finely, and are ready for four-inch pots. Having effected similar crosses to
Italia, Austria and Burbank, it is my expectation that these forms will be duplicated in
many new colors, and in dark as well as green foliage varieties.

Let me say in conclusion, that my seedlings of 1896 were the source of great
pleasure and satisfaction. From thousands of spikes only a small percentage were not
worth perpetuation. Many produced, in addition to numberless variations in shades of
standard excellence, new forms and types ; some distinct forms peculiar to green foliage
varieties were transferred to those with dark. Among the most unique forms were
several cases of abnormal development of the inferior petal, it greatly exceeding in size
those usually classed as superior, this novel variation from the original, adding much to
the orchid like appearance of the flower.

In view of these experiences it is not unreasonable to hope, and even to expect, as has
been beautifully and fitly expressed by Luther Burbank : — " That having taken a few
steps into the measureless fields of scientific horticulture, these will stretch out as we ad-
vance into the golden sunshine of a more complete knowledge of the forces which are to
unfold all graceful forms of garden beauty, and wealth of fruit and flowers."

60 Victoria. Sessional Papers (No. 19). A. 1897

THE GLADIOLUS IN 1896.

By Mr. H. H. Groff, Simooe.

When we consider that previous to 1896 the Gladiolus of commerce contained
the blood of only two species, or at the most, three ; the further infusion of that
from a fourth, may not seem to be a very rapid advance in the line of perfection.
But as is the case with most hybrids, time is necessary to assure the value and
fixity of a cro£s, in view of the natural tendency to degeneration and reversion. As
•claimed by me at Woodstock last year, the past five years have seen greater progress in
the development of the Gladiolus than the whole preceding period of its history.

The season just closed was, in my section of the country, unequalled in memory.
From early spring to the first killing frost, continuous moderate rain and showers kept
the landscape fresh in June verdure without intermission. At planting time I could say
that no distinct variety of Gladiolus, obtainable by favor, friendship, or sterner busiuess
methods was unsecured. All that care, science, and a favorable season could do was in
their favor, and the result showed that it was appreciated. In view of this exparience I
<aan only say that past expressions on the various sections remain confirmed.

Let me note in passing, however, that greater care is used in selection from the
-Gandavensis section ; which when given, is the most useful as known to the amateur.

The Nanceianus section excels all hybrids of Saundersonii in the regal beauty and
coloring of its enormous flowers.

Had less been promised, for Childsi, we might not have expected the great claims for
improvement to be fulfilled. Of all sections it lacks more points necessary to reasonable
perfection than any other.

The later hybrids of the Lemoine, or Large Spotted section, make it to day the mo3t
beautiful of all, no other excelling it in rich and varied coloring, and even in size com-
parison is favorable.

The first steps after bringing a hybrid to a reasonable degree of perfection in form,
is to increase its beauty of coloring. This is only fair to the amateur buyer, who cannot
yet be charged with undue impatience ; and I would like to say here that this must be
more than on paper. In fact I have come to the conclusion that descriptions on paper
fail to convey to the mind's eye a counterpart of the form and coloring appearing later
under cultivation. So firmly have I bpcome convinced of this, that my selections for
testing are often made without reading the detail of description ; varieties being increased
only on merits proven in my trial grounds. It is here that the system of tested selections
introduced by me, stands between the amateur and disappointment. Without detailing
the several sections I claim that the advance in quality is limited to too few of the high
priced varieties introduced ; in fact the system of " collections " in high priced novelties
invariably brings disappointment, in the small percentage of actual value secured.

Having prepared for the past season's crossing such a collection of perfected hybrids,
and new species, two months continuous effort of over ten hours daily produced four
pounds of seed. This from an expensive stock, the cost of an assistant, and my own
time, must compete with that sold at $4 per pound. I simply mention this for the benefit
of those who often ask for it in oulk. In my correspondence I am in touch with the
growers of the world, and there is no place where it is possible to duplica te it, no matter
how much one might be willing to pay In proof of its value all seedlings are withdrawn
from my list excepting those of 1896, and these represent a material advance in quality
over those previously offered. The largest flowers with me duiiDg the past season were
from my own hybrids.

A year ago, in addition to the latest work of foreign specialists, I purchased the whole
of Mr. Burbank's stock of California Hybrids the product of some fifteen years' selection
and hybridizing. Suitable out-crosses with these and the choicest foreign novelties, gave
me a quantity of seed the value of which is difficult to estimate.

Last month I was fortunate in securing the whole surplus (half a ton) of the collec-
tion of Dr. Van Fleet, of New Jersey, America's most noted scientific hybridizer of the
Gladiolus ; made up of the cream of one thousand named selections from the growers of
the world, culled by him to the extent of fully two-thirds. In addition to the species

60 Victoria. Sessional Papers (No. 19). A. 1897

secured, many of which are little known and found only in botanical collections, I
also got many new hybrids of Adlami, Aurantiacus, Oooperi, Cruentus, Milleri, Papilio
albus, Platyphyllus, Leitchlinii, Triinaculatus and others ; he retaining only some
undeveloped seedlings for future amateur work, and in these I hope to participate later on.
Dr. Van Fleet is resuming the practice of his profession. Referring to the first para-
graph in this paper, which states that the number of species used in all the Gladioli of
commerce is only four, the addition of crosses from the above new species must open a
field of limitless variation.

Prof. Saunders : I would like to ask Mr. Groff the names of two or three varieties
which he referred to as having the lower petal very much enlarged, making it superior in
size.

Mr. Groff, Simcoe: Those are my own in name, seedlings of my own originating.
Canadian hybrids you may call them.

Mr. Huggard : Do you find any difference between the light shades and the dark
shades of the plants 1 Which is the most vigorous 1 I refer to the cannas.

Mr. Groff : I find no difference in the vigor of the plant. The dark foliage varie-
ties are equally vigorous with green, but they are not quite as free flowering. That is
the only difference, but that is being overcome by crosses with the green varieties, the
usual method for endeavoring to produce durable plants.

Mr. Hutt : I am sure many would like to hear from Mr. Groff a short account of
his method of raising gladiolus.

Mr. Groff : I suppose there is no place the size of mine in the country that has a.
greater diversity of soil. I have not more than two acres. On it I have sandy loam, a
good heavy loam, solid clay and vegetable deposit. My habit is to grow them for one
season on one block, another season on another, and so on, keeping them changed about,
although when I cannot do this conveniently I usually fertilize them with hard- wood
ashes, being the most convenient form of potash, and in the blooming season it is desir-
able to use a little bone meal. I usually plant them about four inches deep, which is the
most convenient depth for the average soil, and water them during the season when it in
dry. I think that having a supply of water means either success or failure. If you have
not water at certain times they will not produce as good results as they would with aa
ample supply of water.

Mr. Hutt : How often do you flower your bulbs :

Mr. Groff : You touch the question of degeneration, and in the Gandavensis section
there are some varieties that won't bloom for more than two or three seasons, but there
are some varieties that will bloom season after season. Even in the Gandavensis section
there are varieties that will not produce bulblets at all, but only produce by division, and
those go on and bloom year after year. I have some Gandavensi3 that produce no pollen,
but sometimes bulblets ; I received them from a specialist in Des Moines, Iowa. With
him they would neither produce seed nor bulblets. The greatest difficulty in that way ia
in the Gandavensis section, but discarding those varieties that do fail you could get very
fair results year after year, but occasionally you have to let them go without one season's
blooming. As to hybrids, it is difficult to answer your question in a shore time, newer
hybrids, of course, possessing more variety from later crosses with species than the old in-
bred Gandavensis.

Prof. Saunders : I have been much impressed this last season with the importance of
a plentiful supply of water for Cannas, and might perhaps take the liberty of giving you
the result of an experiment that has been tried at Ottawa with sub irrigation to demon-
strate this. We are not always favored with just such suitable soil as Mr. Groff has, that
will hold a large amount of moisture, and in our flower-beds at Ottawa we have rather a-
dry, gravelly sub soil. In order to overcome this lack of moisture natural in the beds,
one of our Canna beds was sub-irrigated by laying ordinary field drain tiles in one course
all around the bed about 18 inches from the margin and laid perfectly level, so that water
running into any one of these tiles would find its way evenly throughout the whole series.
At one point there was an upright tile connecting with this lower series, and the hose was.

60 Victoria Sessional Papers (No. 19). A. 1897

turned into this upright tile once a week and allowed to run for Eeveral hours, the tiles
being laid from 8 to 10 inches below the surface. The result was that the water found
its way out at every joint, and by capillary attraction it came upwards, and after two or
three hours you could see a little moisture on the surface of the bed, and the whole sub-
stratum was so thoroughly moistened that the Oannas had all the water they wanted.
The result was that when this bed was compared with another bed on similar soil without
this treatment the growth was considerably more than double, the plants very much more
vigorous, and the flowers very much finer, and they came into flower considerably earlier
as well, showing that that is just what Cannas require — a plentiful supply of water. I do
not mean to say they would grow in a swamp, but they want under-drainage, but at the
same time have the soil supplied with sufficien; moisture so that the roots may be kept in
a very active condition and the growth thus proceed very rapidly. Tn regard to fertilizers,
we have not had very much success with bone meal. There are different qualities of that,
and some of it may contain more animal matter than others ; but we have had a great
deal of success in using a pound of nitrate of soda to a fifty gallon barrel of water, and
using this occasionally for watering the surface, or otherwise sprinkling the nitrate of
soda in fine powder over the h-ds occasionally before rain. We have in this way succeeded
in increasing the size of the flowers quite perceptibly, and promoting the vigor and growth
of the plants.

Mr. Groff : My reference to bone meal was for Gladioli intended for seed raising,
not Cannas. The Canna only requires three things and it will be successful anywhere —
plenty of food, moisture and heat ; if it has plenty of rich food, ample moisture during
warm weather particularly, and as much heat as possible, good exposure to the sun it is
bound to succeed.

Mr. Burrell : Don't you employ nitrogen in any form to your Gladioli 1

Mr. Groff : No.

Mr. Whyte : Is there any difficulty in keeping over Gladioli for a second season 1

Mr. Groff : I usually wrap mine up in paper, and if the quantity be small I some-
times cover that with wax paper. My bulblets, when the quantity is not so great that I
can put them in boxes by themselves, I also wrap carefully in ordinary paper and cover
that with heavy wax paper to prevent drying out. That is the only difficulty — to prevent
the bulb from drying out during the winter. Then they should be kept in a cool, dry
place.

Prof. Saunders : What do you think of the Flamingo canna ? That has given us a
larger lower petal than most of the cannas. How does it compare with the other
varieties 1

Mr. Groff : My experience with the Flaaaingo was similar to that of many growers
in the United States. It did not do very well with me, although in some localities I
believe that it has. I consider F R. Pearson a much better dark flower than Flamingo,
and taking all points into consideration A.lphonas Bohier is better than Flamingo,
although not nearly so expensive. It has a much higher growth and slower growth than
either of those I have spoken of, but the deeper colored one would be F. R. Pearson.

CHRYSANTHEMUMS.

Mr. H. L. Hutt, who was to have given a paper on this subject, explained that when
Secretary Woolverton visited the Agricultural College this summer and saw about 120
varieties of ciysanthemums growing in the conservatories at the College, he asked the
speaker for a paper for this meeting, but the latter had not been able, on account of pres-
sure of work, to give any time to that subject, but he hoped another year to be able to
give something worthy of the subject. He had been taking photographs of some of the
best vaiieties, and these were passed around the meeting.

3 F.G. 33

60 Victoria. Sessional Papers (No. 19). A. 1897

THE SWEET PEA.

By R. B. Whyte, Ottawa.

Any observant gardener wbo has studied the catalogues for the last five or six years
will have noticed the great increase in the varieties of sweet peas offTed for sale.
Dealers who listed t°n or twelve kinds in 1890 now catalogue seventy or eighty varieties,
and every year is adding to the number. No less than twenty new kinds were offered
for sale tiiis year for the first time. There is now considerably over one hundred named
varieties on the market, and Mr Eckford — who has originated the majority of the best
new kinds — has promised several more next season, which are said to be finer than any
heretofore offered.

Up to two years ago all varieties were of one type in form and habit of growth,
a tall, g'owing vine, climbing by means of tendrils over anything that came in its way in
its ( fforts to get as near the sun as possible, bearing flowers with a broad, rounded
petal at the back called the Standard, two smaller petals called wings, which bend over as
if to protect the central portion, formed by two petals joined together, called the Keel,
inside of which are the essential organs of the flower,the stamins and pistil. The first depar-
ture from this type was in the so-called double sweet peas, in which the single standard is
multiplied two or three times. These have not proved satisfactory, a very small percent-
age of the seeds produced double flowers, and there is no increase in the attractiveness of
the blossom. A great beauty in the sweet ) ea is the straight, smooth standard which
sets oft so well the barred colors of the wings and keel. Any improvement must come,
not from multiplying the parts — it is now perfect in shape — but from new combinations
of color, more flowers on stalk, and more substance in the petals.

Another departure from the type of growth is the much advertized dwarf " Cupid,"
which has signally failed to justify the claims made for it. It is undeniably a dwarf,
forming a mat of 12 to 18 inches diameter on the surface of the ground, and is interest-
ing on that account, but in every other respect it is a disappointment. Four-tif ohs of the
seeds sown in this locality were unfertile. The flowers are small and the stalks short, and
in every way it is inferior to Emily Henderson or Blanche Burpee.

The causes of the great popularity of the sweet pea are not hard to seek No other
flower combines so many points of excellence. In beauty of form, beauty and variety of
coloring, exquisite perfume, convenience for cutting, and durability after cutting — for they
can easily be kept fresh for a week — it is unequaled, and if properly cared for the quantity
that can be taken from even a small row is enormous.

A correspondent of 'Garden and Forest" kept a record of the stalks pulled from a row
60 feet long, from June 11th to October 20th, when the last one was picked The total
was nearly fifty thousand beside a large number that were allowed to go to seed. From
no other flower could we get the same profusion of color and fragrance.

The best soil for growing sweet peas is a good, heavy clay loam, rich and capable of
retaining moisture, as it is only by keeping the roots cool and moist that we can succeed in
having them in bloom the whole season If the soil is not very rich put on a good allow-
ance of well decomposed stable manure the previous fall, dig it deeply in and mix
thoroughly with the soil, as they do not take kindly to manure in contact with the roots If
not applied till the spring bury it deeply, several inches below the seed bed. If you want
to feed them extra well a dressing in the spring of a fertilizer rich in potash — or
wood ashes — makes stronger and more vigorous plants.

Plant as early in the spring as the ground can be worked. They are quite hardy
and will stand several degrees of frost without injury ; indeed, in dry ground where
water does not lie, they may be planted in the fall with perfect safety. Make a
trench three inches deep, drop the seeds two inches apart, cover one inch deep at first
and do not till in the other two inches till the plants are well up above the ground.
If all the seeds grow pull out every second one — or transplant to another place, if
wanted, after all danger from cutworms is over — as four inches apart is close enough
for the best results.

60 Victoria Sessional Papers (No. 19). A. 1897

If your soil is light and sandy, it will be necessary to plant much deeper. Make
the trench six incLes deep and till in a little at a time as the plants grow, taking
care not to cover them with the earth.

The soil must never be allowed to become dry ; the frequent use of a sharp rake
keeps the surface open and prevents excessive evaporation, but in addition water must
be supplied liberally after the middle of June, unless in unusually wet seasons. Do not
waste the soap-suds on wash day ; it makes one of the very best fertilizers.

Some of the new varieties ^row so tall — in good soil as high as six to eight feet —
that it is necessary to provide support for them not less than six feet high. The most
convenient tiellis material is poultry netting with a two inch mesh, fastened to stout
posts, firmly set in the ground, with a top rail to keep the posts rigid so that the netting
can be stretched smooth.

A very handy trellis can be made from seven or eight feet of netting, bent in the
form of a cylinder and the ends twisted together, with a stout wire hoop at each end to
keep it in shape. This, set on end, fastened to a stake to keep it upright, and the peas
planted around the outside, makes a very pretty object in the garden, when covered with
flowers of one or two varieties. A great advantage of this style of trellis is that it can
be set up anywhere on a few square feet of ground, and can be shifted irom place to place
as wanted each season. If one is willing to take the trouble to tie the vines to wires an
ordinary grape vine trellis does very well with the wires about eight inches apart.

The insect enemies of the sweet pea are few in number. Cutworms are sometimes
troublesome. When numerous they may easily be poisoned by placing little bundles of
any succulent weed dipped in Paris green and water and laid every two or three feet
along the rows, or they may be dug out in the usual way.

A more serious evil to contend against is the blight, this is only troublesome in very
light soils, or where peas have been grown several years in succession in the same place.
It first appears when the plants are about a foot high, the leaves first turn yellow, then
brown, and in bad cases the whole plant becomes black and dies. There is not much
known about the cause or nature of the disease, or how to cure it when it appears.
Probably spraying with Bordeaux mixture is as good a remedy as is available.

A great deal of what is taken for blight is really caused by that pest of the green-
house and window garden — Red Spider. It is so insignificant in size that it is seldom
observed unless looked for, even then it takes good eyesight to locate him, though the
results of his presence are evident enough. Fortunately it is very easily kept in check, a
vigorous spraying now and then from the waterworks hose if available, or from a spray
pump is all that is necessary.

In describing varieties, shapes and colours run into one another so much that it is
somewhat difficult to classify them, The colours white, red, yellow and blue are so inex-
tricably mixed and blended that any classification founded on colour is unsatisfactory.
In shape there are three fairly well marked divisions ; the first, from which all the newer
varieties are derived has the standard somewhat wedgeshaped and bent back from the
rest of the flower or reflexed as in "Painted Lady," the second, of which "Blanch Burpee"
is a good representative has the standard straight and erect with the wings and keel close
up to it ; in the third form, as in " Lottie Eckford," the standard is inclined forward at
the edge as if to envelope the wings, this is known as the hooded form. Many of the
most admired new sort3 belong to this class. In some cases this tendency of the standard
to curve forward is carried so far as to cause a roll at each side as in Oddity, when
this bending forward is carried to such an extent it may be interesting to the specialist
from its oddity, but it certainly could not be called beautiful.

Whether you plant named varieties or mixed be sure to plant enough ; you will be
surprised at the number that can be used as cut flowers, not only in your own household
but by your friends. I have yet to see the visitor to my garden that was not delighted
to get a boquet of sweet peas. Give them away fieely. If you want to have an abund-
ance of flowers all summer they must be picked frequently, never allow them to go to

60 Victoria. Sessional Papers (No. 19). A. 1897

seed. If you plant them mixed get the best Eckford mixtures, but it is much more satis-
factory to buy named varieties, as you can then select such colors as you prefer. Most
of the mixtures have too large a proportion of dark colours, for the best effect, in my
opinion, not less than four-fifth of a collection should be of light or medium shades.

In making a selection from the many varieties offered for sale a great deal will
depend on the individual taste of the grower, what colours one prefers and also on the
amount of space that is available ; to grow anything of a larger collection requires a long
stretch of trellis. A weak growing kind is apt to be overgrown by a stronger neighbour
unless there is about five feet allowed to each kind.

Probably a collection of twelve sorts would satisfy the average grower for variety.
In that number a very fair representation of the different shapes and colours can be had.
Leaving out of consideration the six new kinds sent out this year by Mr. Eckford, as
very few growers would care to pay the price asked for them, 2s. 6d. the package, I would
recommend, as the best out of seventy varieties grown by me this season, the following
twelve :

1st, " Blanche Burpee," decidedly the best white to date, of the largest size, fine form,
good substance and a profuse bloomer.

2nd, " Primrose," pale primrose yellow, a very delicate and handsome flower, by some
" Mr. Eckford" is considered a better yellow, but it has not done so well with me.

3rd, "Rauiona," a new Californian variety sent out this year, of largest size, slightly
hooded form, colour white, with faint rose pink lines on the standard, a lovely flower,
strong, vigorous grower and profuse bloomer,

4th, "America," also a new one from California, the best red and white stripe, white
ground with brilliant blood-red stripes. A most effective flower, either in a b'oquet or on
the trellis.

5th, "Princess Beatrice," pale blush and pink. An old favorite, much grown by
florists for cut flowers.

6th, "Lottie Eckford," white suffused with lavenier, standard and wings with a
delicate blue edge, a most exquisite flower.

7th, "Countess of Radnor," standard a clear lavender, wings a little darker, good
size, hooded form, the best of the lavenders.

8th, "Katerine Tracy," new last season, by far the best pink to date, of largest size,
good shape. Clear rich pink all over, the most profuse bloomer in my collection, should
be in every garden.

9th, "Lady Beaconsfield," salmon, pink and primrose, not of largest size but fine
form and a charming combination of colour.

10th, "Lady Penzance," a cherry pink with pale carmine veining, a unique colour,
good form and profuse bloomer.

11th, "Fire Fly." The best red to date, not large in size or of the best shape, but
very brilliant in colour.

12th, "Boreatton." The best dark sort, an old favorite, deep vtlvety, maroon and
claret.

Such a collection would require at least sixty feet of trellis, and if well grown should
produce. not. less than fifty thousand trusses in the season. Do not think that that is fir
too many, if you have lots of friends — and what gardener has not when he has flow* rs to
give away 1 You can easily dispose of a great many more than that. Of course twelve
kinds does not include all that are worth growing ; if you liked you could very well add
another dozen to the number, every one of them desirable flowers to have To my taste
the second best dozen would be made up as follows : — "Lemon Queen," a fine white
with a touch of yellow on it the first day after it opens : "Blanche Ferry," pink and
white; "Daybreak," a new American variety, white and scariet ; "Mrs. Gladstone,"
blush and pink; "Splendor," deep pink j "Venus," salmon pink; "Princess of Wales" blue

60 Victoria. ' Sessional Papers (No. 19). A. 189^

iind white striped ; "Gray Friar," should be bluish gray but is often spoiled by dark
stripes or blotches, inherited from "Senator," from which it has been selected ; when par-
feet it is a vt ry fine flower; "Stanley," purplish maroon ; "Dorothy Tennant," mauve ;
*;Duke of Clarence," dark mauve and purplish blue ; "Captain of the Blues," the best blue.

No doubt some of yc u will think that it is all nonsense growing so many kiuds, but
I can assure you there is a great deal of pleasure to be derived from taking any of our
garden flowers, sweet peas, asters, poppies or any other flower you prtfer, growing all
the available vaiitties of it, making a thorough study of their habits and peculanties
and discarding the inferior sorts, retaining the kinds that please you most for future use.
Th< n the next year take up some other flower, pursue the same course with it, and in a
few years you will have acquired a knowledge of the fl jral kingdom, and developed an
interest in your garden, sach as you never dreamt of in the old days when you were con-
tent to plant the same few papers of mixed seeds year after year.

Dr. Walkem : When we were up in Manitoba this year all the visitors were struck
with the extraordinary character of the sweet peas, not only beautiful in color but very
large size, far exceeding in size any grown in this part of the country, where they were
not as gcod as usual. I would like to know whether there is anything in the soil or
climate of Manitoba that would give these surprising results. We noticed also that all
the ordinary garden flowers there were very much brighter than those grown wiih us.

Mr. Whyte : I do not think soil has any particular t fleet, especially if you feed
them and water them well — particularly water. Sweet peas should be soake'd every
second day. This year I had only to water my peas once, but we had rain every three
or four days all summer. In Manitoba the heat is not very great, and the soil is very
rich This year a friend of mine had the finest specimen of " Lottie Eckford " I ever saw ;
far better than I grew, but the reason was that he had them in some shady place and the
soil was very rich and he watered them well. The flowers were 30 per cent, larger than
any other.

Prof. Saunders : I think there is one other element connected with the sweet peas
in Manitoba and the Territories, and that is the immense amount of sunshine they have
there. Why, their hours of sunshine exceed ours by from twenty -five to fifty per cent,
taking the season through, and there is no doubt that that has a very important bearing
indeed on the size of the flowers of the sweet pea. The same thing, however, you will
notice in parts of British Columbia where they are deficient in sunshine. There it seems
that the exira moisture, addtd to the richness of thi soil, makes up to some extent for
the lack of sunshine, although I do not think the sweet pea in British Columbia, taken
as a rule, will be often as large as those grown in Manitoba and the Territories. That
peculiarity is not confined by any means to the sweet pea. I have noticed it in connect-
ion with a number of annual plants, particularly stocks, verbenas and also asters ; I
think they are finer than th< y are with us, showing that this great amount of sunshine
is a very important factor in bringing out the greatest perfection in beauty and size and
color of flowers.

A Delegate : Did you ever find a difference in the direction of planting the rows
east and west or north and south 1

Mr Whyte : It is generally believed that north and south is the better way so
that you get more sun both in the morning and the afternoon. I have not followed that
because it is not convenient ; I do not see any difference.

Prof. Saunders : What experieuce have you had or planting seed in the autuma ?

Mr. Whyte : I have not had any experience, but I have a 'friend who regularly
plants just before freezing, and he says he has his peas a week or two weeks earlier than
when they are planted in the spring.

Prof. Saunders : From the strong statements being made that it was an easy thing
to do, I thought I would try it myself last year, and I took every precaution, following
the directions that were published and there was not a solitary pea cime up in the spring.
I planted them very late.

60 Victoria. Sessional Papers (No. 19). A. 1897

The Secretary : Did you have the usual amount of snow 1

Prof. Saunders : No, we did not. It was a hard year, I must admit.

Mr. Burrell, St. Catharines : We have usually planted them in the fall in the
neighborhood of St. Catharines I have the chicken wire drills 50 or 60 feet long and
between 5 and 6 feet high, and we put them in about 5 or 6 inches deep in the fall, and
we had them three weeks earlier. By planting diligently we have had flowers almost all
the summer.

Prof. Saunders : I suppose a good deal depends on location 1

Mr. Whyte : And something depends on soil too. If it was a very light soil frost
gets in more, and they would not be so hardy. Even last year, hard as it was, there
was quite a number of seeds came up that were sown the year before.

THE AMATEUR'S ROSE GARDEN.

By Mr. O. G. Johnston, Kingston.

"We find mention of the rose in the earliest writings, both sacred and profane. It
was undoubtedly very generally esteemed and used both for ornamentation on both public
and private occasions. As an instance it may be mentioned that the Romans put it to
a very significant use at some of their private dinners and feasts. A rose was placed
over the principal door, and he who passed under it silently bound himself not to reveal
anything that was said or done within. Hence arose the saying " Sub Rosa."

The limits of this paper will not allow me to give a history of the rose, but I will
speak rather of the way to cultivate it. There have been so many papers read on the
rose and so many good books printed that it is hard to say anything new, but as most of
the books written and papers read have been English and suitable to an English climate,
therefore they would not do for this climate and are a little confusing to the amateur.
This paper is for this locality ; further south you should start earlier and further north
a little later.

The first requisite in the culture of the rose is the preparation of a suitable place
for planting them ; the best position is none too good for them. What 1 consider the
best is facing the east, with protection on the north and west. I do not menn protected
by big trees but with fences or hedges. The rose likes to have a fairly open exposure
with a free circulation of air about it ; but when I say that I do not mean such a circula-
tion as would drive a forty horse power windmill. In connection with the choice of loca-
tion, we must see that the roses are provided with a proper soil ; they will do well in
any good garden soil free from standing water. The soil of course must at first be
thoroughly manured as the rose is a gross feeder. Roses that have been grown out of
pots should if possible be planted while in a dormant condition in the spring as it is almost
impossible to lift a rose while the sap is running and at the samejtime have it make a good
rose. Roses that are pot-grown can be planted any time in this latitude from the 10th of
May to the 10th of October, but if set out in midsummer, a little extra care will be needed
in watering them.

Respecting the size of plants that should be set out, I advise those who can obtain
them to put out plants of two years' growth. Do not put out bantlings — bantlings are
plants sent out by mail, 20 for a dollar. Of course you get a beautiful catalogue with
them and a coloured plate of roses. Look well at the picture, as it is about all the roses
you will see from plants sent out by mail.

If you have a greenhouse to nurse them in for a season you may succeed with them,
but one honest two year old pot-grown rose is worth fifty of the baby roses that are sent
out by mail.

In planting the bed, if of more than one variety, the strongest plants should go in
the centre of th~ bed and the weaker ones, on the outside. The pruning of roses is one of

60 Victoria. Sessional Papers (No. 19). A. 1897

the most important features connected with their culture. AH roses that come from the
open ground should be pruned immediately afcer plmting, as the shock of transplanting
must be met by a shortening of both shoots and roots.

The shoots being shortened the number of buds to draw upon the sap is reduced and
a more vigorous growth is followed. Pot-grown roses will not need pruning the first year
they are planted, as there is no disturbance of the roots in planting them. Plaiv
delicate habit should have severe pruning ; do not prune tiU the spring as then you can
better see the damage that has been done by frost. Besides pruning the plants in early
spring, a summer pruning in the middle of July is helpful, in order to induce the forma-
tion of flower buds later in the season.

Just here it would be as well to say a few words about planting the rose. I will not
take up your time by telling you all the ways it is done by amateurs, but I will tell yoa
the right way.

The heaped up mound of soil that would make a pretty bed of geraniums is not the
style of bed to plant roses in. You can elevate your bed above the level if you like,
but it should be as nearly flit as possible on top and moderately firm, msike an excavation
with a trowel or any thing suitable, one inch deeper than the ball of the plant you are
going to put in also two inch wider, place the plant in the centre of excavation, press the
soil around the ball of roots and fill up level to the surface. Be sure you plant them
firmly as more plants are lost by loose planting than by insects.

The distance to plant i3 about two feet apart. If pTanting them in a long border I
would plant them eighteen inches in the rows and three feet between the rows ; that with
a good watering will complete the operation of planting. If you syringe well every fine
bright day you will find in ordinary weather it will keep the soil moist enough.

About the 1st of June after the roses have broke freely is the tirn^ to put on a mulch
of rotted manure. They will also be benefited by digging the same in after the summer
crop of roses is over, and applying another mulch on top, cutting all weak growth out
and shortening the flowering shoots back; if you follow this up you will be gladdened by
very fine roses in September and October.

Manure, if new, should never be applied to come in contact with the roots, but may
be spread on the surface of the earth as a mulch. All animal manures are useful for
roses. Horse manure is much better for heavy soil than for light. "Well rotted cow
manure is best for light sandy or light black soils, do not use cow manure for any soils
that are inclined to be wet and sticky. Before you can g-ow roses in a wet or sticky
soil it must be under-drained. There are also other good fertilizers for the rose, such as
soot, spent hops, flmr of bone and bone meal. Also a dressing of lime when you dig in
the winter mulch in the spring, and another dressing before you put the winter mulch on
in the fall. Wood ashes are also an excellent fertilizer for the rose.

During the formation of the flower buds, which will be about the 1st of June, an
application of liquid cow manure will help to swell the buds and give texture to the
flower. Do not use any after the flowers buds begin to show colour.

Insects. — Just about this time keep a close watch for insects. I will now tell you
the principal insects you may expect to find, for although these are not all the enemies of
the rose, yet if you keep these down the others will not do much damage. The " aphis " or
green fly is a small green louse about ^ of an inch in length, when fully grown, but you
should never see it that long, as it will show neglect on your part. The aphis is very
prolific in breeding, so look well after it. Much the best destructive agent is tobacco,
of which there are several preparations put up for use, or you c*n boil some tobicco stems
and apply with a syringe. The right strength for use is about the color of ordinary tea.
Another remedy for the aphis is quassia chips boiled in soft water. The above remedies
can be applied with a syringe, or with a whisk broom for a few roses.

Mildew. — The best remedy for mildew is flower of sulphur. This should be applied
the moment the disease makes its appearance. It comes in the form of a white downy

60 Victoria. Sessional Papers (No. 19). A. 1897

appearance on the young tender leaves. The moment that it is seen even if only one
spot, sprinkle a little sulphur on the leaf. If there are a number of spots apply the sul-
phur with the bellows. This is an important matter, as it is a fungus growth that spreads
with great rapidity. One moment today in applying sulphur is worth an hour to morrow,
as mildew is contagious, spreading from one plant to another very rapidly.

The rose hopper or thrip is perhaps the most troublesome pest with which the
rose is afflicted in the open air. It is a small, yellowish white insect, about the one-eighth
of an inch long with transparent wings. They usually prey upon the leaves from the
under side and they are very destructive to the plant, making it assume a sickly yellow
appearance. By syringing the under side of the leaves, and dusting on white hellebore,
it will soon destroy or disperse them to some other rose bashes that are not being looked
after.

Red Spider. — This is a most destructive little insect if neglected, but not much
trouble in the garden, as they do not like water any better than tramps do, so by keep-
ing your roses syringed from the under side you are not apt to be troubled with them.

I have now named the principal insects and diseases of the rose, and told you how
to keep them away. If you keep your roses free from the above insects you will sure to
have fine roses.

I will now say a few words in regard to varieties to plant. The twelve varieties of
roses that I would recommend to plant in thi3 latitude are not what you are apt to see
recommended as the best dozen in a catalogue. It is only human nature to recommend
what you have got in stock, but the twelve I recommend'I consider the cream of several
best dozens. These are : —

Anne de Diesbach, Baroness Rothschild, General Jacqueminot, Mabel Morrison,
Jules Margotin, Magna Oharta, Louis Van Houtte, Paul Neyron, Melville de Lyon,
Prince Oamille de Rohan, Alfred Colomb, Marie Baumann.

The roses I have mentioned are all perfectly hardy in this latitude, and are also good
autumn bloomers. They also embrace a good variety of colors. Any one who has not
seen these twelve beautiful roses in bloom in the early morning, while still wet with dew
has missed one of the greatest pleasures of life.

I will now say a few words about climbing roses. The three I consider the best for
this climate are : — (1) Ealtimore Belle, blush white ; (2) Prairie Queen, bright rosy red;
(3) Seven Sisters, light blush. These varieties will bloom profusely in mid summer the
following season after planting. The care they require is identical with bush roses,
excepting pruning. All the pruning they require is to cut the thinnest wood out in the
spring and also what is winter killed.

You can either lay them down in the fall and cover with light material or cover
them up as they stand. I prefer to lay them down. Just here I would say do not be in
too great a hurry to take oft winter mulch. About the 1st of May will be about right
for this latitude, for I find that if taken off before the sharp frosts that we sometimes get
in the latter end of April it does them an injury. When you take oft the roughest of the
mulch and prune and fork the bed over, there is nothing further to be done except to
watch out for insects and mildew, and syringe on all fine sunny days.

Just here I would say, the amateur who i3 likely to get the most ro3^s and the most
enjoyment from his garden is the one who will work from tive minutes to fifteen minutes
every day ; and the one who will get the least roses is the one that will go out in the
garden in the spring, throw his coat off, work all day, get tired out, and never go near
the roses again till they are all mildew and eaten up with insects. This picture is not
overdrawn, as I have seen it done this way myself.

To have beautiful roses you must always have them with you in mind and heart.
And now, if this paper has made anyone here feel a longing to grow roses, I would
earnestly recommend them to purchase a book about ro3es, written by Oannon Hole. This
book of 322 pages is a charming compilation by a gifted writer, who, though an a uateur,

60 Victoria. Sessional Papers (No. 19). A. 1897

has done more to further the growing of beautiful roses than any other man. No one has
written on floricultural subjects so lovingly as Canon Hole, and his book on roses no
amateur or gardener can afford to be without.

Prof. Saunders : I think the remedy Mr. Johnston suggests for the thrip, whioh
is the most troublesome of all insects — the application of hellebore — would hardly be
sufficient. The other remedy referred to, tobacco, is an excellent one ; but the reason
why hellebore is not an efficient remedy for thrip is that that insect is furnished with a
beak wiih which it punctures the under side of the leaf and sucks the sap ou i. ft could
not possibly get enough hellebore to do it any harm, because the puncture i3 so small.
If it could be made to eat the hellebore no doubt it would poison it, but as that class of
insect does not subsist in that way it is impossible to reach it with Paris grem or helle-
bore or any of these things that require to be eaten in order to poison the insect. It
does not do to apply the tobacco syringe on the thrip vshen the insect is an eighth of an
inch long and wings fully developed, as Mr. Johnston has well described it in the adult
state ; but in the young state that insect is a soft bodied wingless insect practically in a
larvae form. We pat four ounces of tobacco to a gallon of water and boil for three or
four minutes, and it is better to add soft soap. The nicotine in the tobacco and the
alkali in the sap penetrate the body of the thrip and poison it. There is one other insect
which we find exceedingly troubhsome in Ottawa, that is the leaf roller. It gets into
the bud of the rose quite early in the season and very often eats out the substance of the
bud before the flower has time to expand. That is veiy easily got rid of by soaking the
plants, when the leaves begin to expand, in a preparation of a teaspoonful of Paris green
to a pailful of water, and we invariably adopt that plan in Ottawa, where we have so ne
200 varieties of hybrid perpetuals, and we have all the varieties I think Mr. Johnston
has referred to. I think Mr. Johnston has given us a great deal of information, and I
feel very much indebted for his practical paper.

Mr. Johnston : T do not like to recommend Paris green because my garden
is not an experimental farm ; it is not a rose garden to make money out of ; it is
an amateur garden wi*h a man that has four or five children. I don't know what
kind ef children some people have, but mine will go around and smell the flowers
and put them in their mouth and taste them. I should be very sorry to have roses
spread with Paris green, in the smallest quan'ity, as it is a deadly poison. We use
Paris Green, but it is in the green-houses outside of the garden. In a great many
cases it is absolutely necessary to use the Bordeaux mixture, but for private garden-
ing it is not wise. As regards the wingless insect I claim that white hellebore put on its
body while in a larvae state will kill it ; and if you catch a few of them in a larvae state
at any time and roll them in hellebore they wou'c roll in anything else. (Laughter.)

Prof. Saunders : There would not be much profit in growing rose3 if we had to
catch each one of those larvae and roll them in hellebore. (Laughter). That reminds
me of an argument a man used with me at one time to show the utter inefficiency of Paris
green. He brought me a potato bug that he had put in a bottle of Paris green and
rol'ed in it till it was completely covered, and the insect was throwing its legs about and
enjoying itself in this Paris green as well as if it would in flour or anything else.

Mr. Johnston : That w. s a hard-shell bug, not a soft-shell bug.

Prof. Saunders : I asked this gentleman what he would do if he was thrown into
a barrel of Paris green — would he\>pen his mouth and eat any of it ? He thought not ;
he would keep it shut. Of course that was a hard-shell insect. 1 have tried the helle-
bore with the thrip in all stages of their growth, and I never found it of any material
benefit. I think Mr. Johnston is too nervous on that Paris green question. Where a tea-
spoonful of Paris green is put in three gallons of water and stirred, and made a fine spray
of, the quantity you will find on any one rose is so infinitesimal that if a child could get
it all in its mouth it would only act as a very gentle tonic and never do any harm. In
the old days arsenical preparations were very commonly used 3s tonics. I have never yet
known of an instance where Paris green, which is so universally used over the civilized
world, if carefully sprayed on plants or trees or shrubs, diluted to about a pound to 200

60 Victoria. Sessional Papers (No. 19 A. 1897

gallons of water, has ever done any harm. Farmers who were prejudiced against Paris
green and afraid it would kill their cattle are now converted to the opposite side ; and I
think that Paris green for the roses can be used without danger at all if used in that
way ; but if anyone fears to use it hellebore will answer the same purpose.

Mr. Johnston : I quite agree with what you say about the Paris green, but 1 am
alluding to where you have a few roses, and where the lady of the house does not send
for a quarter of an ounce of Paris green but for a quarter of a pound, it is so cheap, and
you cannot get her to put on that small quantity ; she thinks if a little is good a lot is
better. It is all well enough around an experimental farm where everything is done
just so.

Mr. Burrell, of St. Catharines : I should like to ask Professor Saunders if it is
true as stated by several entomologists that I know, that hellebore does kill by contact.

Prof. Saunders : I think it has some effect upon the gooseberry saw-fly worm by
contact ; that is a very soft bodied larvae. I have known them die in ten minutes by
the watch after being sprayed with an application of that sort, and I think there would
be hardly time enough for the hellebore to kill them by being taken into the body.

Mr. Burrell : I have used it on the pear slug purposely for that. It has a soft
and almost sticky body, and I always fancied it killed by contact, more so than Paris
green. I should like to ask Mr. Johnston what is the best soil for roses.

Mr. Johnston : Good firm soil is the best.

Mr. Burrell : Light sandy soil is not good ]

Mr. Johnston : It is not good ; it is almost impossible to make it good for roses.

Mr. Burrell ; Do you know anything about this Olimbing Rambler ; is it any good ?

Mr. Johnston : I would be very sorry to say. I have about a hundred to sell.
Wait till I Eell my hundred and I will tell you about it.

Mr. Whyte : Does not the hellebore affect these insects by closing up the breathing
pores and preventing them from breathing, the same as any other fine powder would 1

Prof. Saunders : I do not think that it very often occurs that an insect is killed by
inhaling any dust like that through the breathing pores. The breithing pores of insects
are covered with a very fine exquisite network to exclude all particles of dust. It is so
very fine netted that while it will admit the air it will almost effectually keep out all
particles of dust. The pyrethrum powder will kill insects, but that is known to be be-
cause of a poisonous element in the powder. In regard to the pear flug the hellebore is
no doubt very effective on that, but I have always found the Paris green equally effective,
and although the pear slug is a very soft-bodied insect I do not think it is so easily killed
as the larvae of the saw fly. Although soft, it is covered with a slimy, sticky exterior,
and I was very strongly impressed with the vitality of the creature some two or three years
ago. I tiied some experiments to kill them with dust. I selected a leaf on which there
were a number of these slugs and peppered them all over with dry sand and isolated this
leaf so that I could watch them, and I found that they had all crawled out of this coat
and got a new coat underneath. I tested them in a few days again and they came through
the same way with a new coat on, and I gave up the experiment fee ing that there was
no practical value in the use of dust for killing that insect. It shows they are not killed
so easily as some other insects are with slight applications.

Mr. Whyte, of Ottawa : One of the most important considerations in keeping the
roses free from insects is to be in plenty of time with your applications. A great many
people wait till they see the insects on them ; then they are too late B^gin early in the
season before the leaves are formed. To save spraying wuh this thing and that thing I
compounded all my elements and did the whole thing with one spraying ; that is, I boiled
the tobacco and added whale oil soap to it and the hellebore, and made one application,
and it was most efficient.

60 Victoria. Sessional Papers (No. 19). A. 1897

Dr. Walksm : What is the best mode of protecting rose3 in the winter tinif ? T
found manure ineffective and ultimately I took to covering them with earth. My exper-
ience is that that is the best mode of protecting them. I had a great deal of difficulty
with hollyhocks ; they completely died out and it was very difficult indeed to protect
them.

President : I will ask Mr. Race to answer that question and also say a few words
on rose culture. Mr. Race is a grower of a very large collection of varieties.

Mr. Race : What I know about the rose is purely as an amateur. I have no roses
to sell and never do sell them, although I have been frequently sold by them (laughter).
I have had considerable experience in both propagating and growing the rose In fact I
have been frequently referred to as the crank of Western Ontario on the rose. I am not
a crank, for a crank is a thing that requires somebody to turn it, while I have yet to
meet the man or woman that has been able to turn me from my conviction that the rose
is the qupen among flowers (applause) ; that with a very little common sense and a very
little labor any man or woman that has a small piece of ground can grow a bpautiful rose
and should do so, not only because the rose is the mo3t beautiful flawer, but I believe
that its influence on the grower, on his family and his friends is such as to justify any
man or woman giving a great deal of attention to it. I give a great deal of credit to the
rose for the very excellent character that, I have myself (laughter), and it has done a great
deal in moulding my family ; and I know my neighbors must love the rose because they
come to my garden a very great deal in the summer time, and I do not suppose it is be-
cause they love me or come to see me (laughter) While I agree with a great deal that
Mr. Johnston has said in his paper, I think he is making the matter a little bit too diffi
cult. My whole effort in speaking on the rose is to make it just so simple as to encour-
age everybody to go into the cultivation of that flower. It is the easiest matter in the
world to grow the rose. I have seen the rose growing in many of the States and in Eng-
land, but I can show you in my own garden just as beautiful roses as they can produce
anywhere. The first thing in order to produce a beautiful rose is to have that beautiful
rose in your heart and mind, that is, to have the love for the rose. Love will overcome
all obstacles no matter in what direction. The first thing to do is to have your ground
very rich. I have my ground so immensely rich that I can produce almost any amount
of wood in most varieties of roses that can be grown, and thus I overcome the difficulties
of a great many of those insects because I almost defy the ravages of the green fly. I let
them feast away upon my roses and yet they cannot check the growth,, it is so rank ; but
the next best thing to deal with that green fly is the finger and thumb. I am not at all
delicate in going among my roses, for I get up ear'y in the morning, as mo3t newspaper
men do, and 1 take them between my finger and thumb and clean them off ; that is about
all 1 do for the green fly. The most destructive insect to my roses is the leaf roller. For
that I use Paris green water. Sprinkle it on early in the sea?on just as the leaves are
coming out and just as the buds are forming. You will find that that leaf roller
will roll up in the leaf and it will come out in the night time and take a bud, gen-
erally the choicest, eat a hole right in the centre and destroy the flower. Paris green
is the best thing for tha*-, and the man who is so careless about his premises as to be
afraid to have Paris green on them is not going to make a great success in cultivating
roses. There is a discrepancy there somewhere. I use sometimes hellebore, but 1
prefer Paris green because it requires such a very small quantity of ib. Then with
the very rich ground and plenty of sun and a little bit of attention of that kind,
you can produce all the roses that you like. I produce my roses to give away, and I have
more phasure in giving them away than I do in looking at them ; and I will tell you
here tha*; there is nothing in the world that will bring any person so many friends as
as to have a nice rose garden. I know that my friends multiply exceedingly during
the rose season (laughter). I have now about 2(>0 varieties, but I can pick out 25 or
30 varieties from any catalogue and produce more beautiful bloom than any man can
from 500 varieties, because they will be assorted so that they will give much more bloom.
I would recommend you to get a few standard varieties and stick to them until you
want to go into larger extension. The collection that was given is a very good dozen

60 \ ictoria Sessional Papers (No. 19). A 1897

indetd, but I think it might be improved upon. I think the white rose, Madam Plan-
tier, was dropped off. I would not drop it off. The only objection to it is that it has
a short season, but it produces a beautitul effect while it is in bloom. It is a magnificent
bearer for about two weeks, and it is really worth all the trouble that there is in pro-
ducing it just for the sake of these two weeks. I protect my roses almost entirely with
maple leaves. I allow them to grow as high as they will grow, then bend them over and
lay a stick of wood or something to keep them, and spread them over with maple leave?.
Wheie I have them in squares 1 tiench them right up as high as I can in the fall with
soil on each side and then also cover them with leaves, but my largest patch is along a
lattice fence, and I bend them down through the fence as well as I can and lay a piece of
wood on them and cover them over with leaves. This is all the protection I ever give
them. I bring my roses through the winter without any difficulty in any way. I do not
remove that covering until pretty well on in the season, and when I uncover them I trim
them back pretty short ai;d after the blooming season I then manure my roses. With a
trowel I remove the soil from the roots and put in just a little cf very rich manure around
about the toots and cover it over with that same soil. I can make the Magna Charat
variety bloom nearly all the season by treating it in that way. In the fall I mulch my
rose-buds with manure, and after that lay them down and put on the leaves. (Applause.)

The President then introduced Mr. Herringtor, of Napat.ee Horticultural Society,
which is one cf the seventeen or eighteen branch societies affiliated with this Association.

NAPANEE HORTICULTURAL SOCIETY.
By Mr. W. S Herringtok.

Fruit growing is neither a vocation nor an avocation of mine, and it would be the
basest presumption upon my part to attempt to instruct the members present in any
branch of that important industry. I might entertain you, however, were I to relate tc
you some of my interesting exjer'ences in raising berry bushes. Berries, I have none.
Suoh entertainment to a gathering like this would be profitless, so I shall desist. As a
member, a charter member, and a director of the Napanee Horticultural Society, dis-
tinctions of which I am proud, I can sptak authoratively as to the progress that organization
has made in Xapanee, and the benefit it has been to the individual members and the town
as well. Through the energy and perseverance of Mrs. Wilkison, whose vegetable and
flower gardens have been the objects of envious admiration for years, we sprang into
being in December, 1894. Our first praiseworthy act was to become affiliated with this
Association. For this I am sure you will at least give us praise. Those of us whose
gardens are limited to a few square yards in summer and a flower stand in a south
window in winter need instruction and advice in the cuUure of the few flowers which
give us so much delight and pleasure. Most of the reading matter in your annual report
and ic the Horticulturist may be interesting to the fruit grower and doubtless is relished
and enjoyed by him, but can't you devote a little mere attention to the grower of flowers.
It may be that we overestimate our own- importance, but I leave it to you to decide as
to the justice of our request. I am pleased to note that this year's program is more in
harmony wi'h the wishes of the floriculturist than those of former yeais.

To return to the working of our own society : — In the first place we pride ourselves
in being the only society that is abreast of the times in having a lady President. We
have not during the two yeais of our existence increased our membership very much. We
now number about 70, but our zeal and interest in the cultivation of flowers has multi-
plied a hundred fold. The funds at our disposal, about §200, have been principally in-
vested in the purchase of bulbs and seeds for distribution among the members, believing
this method to be the surest way of inducing them to become practical In this we have
not b< en disappointed. A friendly competition now manifests itself on every hand. One
member wl o had never grown a flower before he joined the society, imported this fall no
less than 2,000 bulbs from Holland for his own use. The fragrance of the hyacinth now

60 Victoria. Sessional Papers (No. 19 . A. 1897

pervades a hundred housps, and bright blossoms adorn a hundred windows that two
years ago were barren. Every member who has a few square yards about his lawn to
spare has laid it out in flower beds, and now throughout the summer months gay and
artistic bouquets are profusely arranged on hundreds of mantels where heretofore the
cheerless bric-a-brac held sway. The contagion is not limited to individual members,
but the town authorities, having a due regard for the new-born taste of the citizens for
lawns and boulevards, ar« relaying the sidewalks nearer the centre of the street so that
the driveways are narrowed, but the lawns extended. A neglected cemetery, which had
degenerated into a veritable wilderness of weeds, has come in for its share of attention.
It has been remodelled, all rubbish has been cleared away and what was formerly an
unsightly mass of ui derbrush and weeds now slopes in graceful avenues to the river's
edge, crossed by avenues and paths with beds of flowers on either side. The plots are
being levelled and sodded, and tottering tombstones are being restored to their proper
positions or new monuments taking their places.

The directors have had under consideration for some time plans for the opening of
a public park in the heart of the town ; which plans they hope to be able soon to carry
out.

Most astonishing and satisfactory results have been produced, and a lively interest
awakened in the practical study of botany among the students of the Collegiate Institute,
by giving prizes for the best collections of classified and uniformly mounted wild flowers.
The prize collections were donated to the Herbarium of the Institute. The first prize
collection consisted of 126 neatly mounted and classified specimens.

One Sunday in the year we set apart as flower Sunday, upon which occasion we
decorate every church in town, our efforts in this direction have been greatly appreciated.

Our grandest achievement was our first annual flower show held in the month of
September, which proved a brilliant success. The display of flowers surpassed anything
ever before seen in our town, bith in merit from a purely floricultural standpoint, and in
the exquisite taste manifested in the arrangement of the specimens. The show was
held in the evening in the Town Hall which proved too small to accommodate the large
audience. Want of room was our only draw-back. The 3tage was one mass of brilliant
blossoms, through the centre of the hall were arranged pyramids of potted plants while
every corner and unsightly projection was hidden bdhind a bank of flowers. From every
gas jet and curtain pole hung garlands of green. The mingled fragrance of ten thousand
blossoms filled the room. To a good natured audience, made doubly happy through the
medium of two senses, was presented a musical program to a third. This of course en-
tailed a great deal of work upon those who managed the undertaking, but all fait amply
repaid. The words of praise and encouragement they received spurred them on to con-
tinue the good work with renewed energy and enthusiasm.'

This fall we imported 5,000 bulbs from Holland which were distributed among the
members in addition to a generous distribution of bulbs and seeds last spring. We have
met with success in the past and our future is bright and promising. We earnestly re-
commend the organization of Horticultural Societies in every unrepresented town in On-
tario.

The Secretary: This subject of flower-culture is under consideration by us, and
will be brought before the directors at their first meeting, and it is quite likely that the
suggestions made by Mr Herrington will be followed up in a large measure, and we shall
be able to devote a large space in the Journal to floriculture, or perhaps enlarge the
Journal so as to include it, and we hope that our Horticultural Societies will themselves
help to amend matters by contributing freely on this suhj-ct. They could give us their
experience and help us wonderfully in making that department interesting.

60 Victoria. Sessional Papers (No. 19). A. 1897

FRUIT GROWING AND DAIRYING.
By J. A. Ruddick, Dairy School, Kingston.

When your secretary did me the honor of asking me to prepare a paper for this conven-
tion, upon the relations between fruit growing and dairying, my first resolve was to decline,
lor I realized my inability to do the subject justice. When I noticed, however, that he
asked me to merely lead off in a discussion, it seemed to make the way easier, and I am
hereto do what I can. My experience in growing fruit has been very limited. I may
know something ab >ut dairying, having made it my life's work so far, therefore I fear
tnis will have to be rather a onesided discussion as far as I am concerned.

What are the relations between fruit growing and dairying? Have the two lines of
work anything incomrurn? At first glance there may not appear to be much. I do
not suppose that anyone present will disagree with me when I say that I think if a
man is to make a success of fruit growing he must be posse-sed of rather more than average
intelligence, for there are many things which he has to consider calling for a high order
of judgment and much study in order to make the best of his situation. I may tell you
also that the successful dairyman is a man who is able to do some clear thinking, and one
who must ever be ready to adopt improvements in order to keep abreast of the times.

Both lines of work demand the exercise of considerable commercial tact and judgment
in order to secure the best returns at the market end of the business. Both have many
things to contend with, and while the fruit grower is righting various kinds of insects and
parasites which prey upon his crops, thedairymin is contending with insects such as the
horn fly and other flies too numerous to mention, to say nothing of those minute forms of
life which the bacteriologist points out as being so injurious under certain conditions to
dairy products in one form or another. This is the spraying age, but the fruit, grower
must not think that he has a monopoly of it, for kerosene emulsion is highly recommended
as a remedy for the horn fly and it is applied with the ubiquitous spray pump.

It seems to me that if a man possesses those qualities which enable him to make a
success of fruit farming that he is eminently fitted to become a good dairyman, providing
always that he has the special knowledge which is necessary to success in either line.

Speaking of special knowledge brings me to say that this is a feature of dairy work
— and I think fruit growing also — which always appears to be a most encouraging one.
Men usually get paid in some way or another for special knowledge if they exercise it
properly, and there are certainly no other branches of farming co-day which offer a better
field for special training and skill than do these two under discussion.

Seasons like the present, with its immense crop of apples and comparatively low
prices, open up the question of utilizing the surplus or inferior fruit as food for milch
cows. I am informed that large quantities of apples are being fed in Western Ontario
during the present season, and it is reported that the flavor of the cheese is affected
thereby in some sections. Fortunately, or unfortunately, I scarcely know which, we do
not have many seasons like this one from which to draw conclusions, but one thing is
certain, that apples can only be fed safely to milch cows in limited quantities. A few
quart 1 at a time at first, gradually increasing to about half a bushel per day, is as much
as a cow can assimilate without causing indigestion, and consequently a derangement of
the nervous system, and thereby a decrease in the flow of milk and injury to the flavor
of what is given. If it is true, as I am told, that some farmers are allowing their cows
to run in the orchards and gorge themselves upon the fruit, I am not surprised to hear
that bad results have followed. Any food, no matter how good, unless it comes pretty
near leing a balanced ration, if fed in excessive quantities, will produce the same
deleterious efftcts.

Stewart gives the composition of apples as follows : Water 83.1 per cent., ash 0.4,
albuminoids 0.4, fibre 4.3, carbohydrates 118, fat — , and the nutritive ratio 1 to 43 ; so
that it is clear apples are far from being a balanced ration. It is quite safe to conclude,

60 Victoria. Sessional Papers (No. 19). A. 1897

however, that any bad effects which have resulted from the feeding of apples may be
blamed to injudicious feeding rather than to the unsuitability of the food.

The feeding value of apples is considered to be about 13c. per 100 lbs. or 10c per
bushel. To this, under ce»tain circumstances, might be added the value of the element
which we call succulence, but which is not taken into account by the chemist in his
analysis.

Succulence in a supplemental food has very little value when the cows are on fresh
grass, but, when the basal ration is a dry one, it has a veiy important effect in stimu-
lating the flow of milk.

If I were engaged in fruit-growing and wished to add a line of dairying to my
business, I should certainly go in for winter dairying. A few years ago, when iome of
the leading dairymen began discussing the possibility of carrying on the work of the
dairy during the whole year, and when, in the fall of 1891, Prof. Robertson had two
cheese factories in Oxford County fitted up for the 'making of butter during the winter,
there was much speculation as to what the lesult would be, and not a few of (he wise-
acres predicted failure for the experiment. They have been disappointed, however, for
there are tc-day over one hundn d winter creameries in Ontario and a great many in
Quebec, and the number is increasing very fast. This surely demonstrates the practica-
bility or producing milk and making butter during the winter season.

It has been shown in many cases that cows which come in during the fall will give
more milk at a profit than those which come in during the spring. This plan brings the
cows dry during the time that the fruit grower would be most engaged harvesting his
crop, and would enable him to distribute bis work over the whole year to better advan-
tage than any other.

With improved facilities for handling our butter so that it may be placed upon the
markets of Great Britain in the bfst possible condition, and greater attention being paid
to that branch of dairying, there is likely to be a large increase in our output lor several
years to come, and it may not be long before Canadians are receiving as much for their
exports of butter as they do at the present time for the cheese, which constitutes such an
important item in the volume of trade with the Mother Country.

The President : The subject is a very interesting one for the farmers of this
district, and I trust it will be thoroughly discussed.

The Secretary : It is claimed by some people in our section that when cows eat
apples freely it dries up the milk to a certain extf^fc. You do not think that is the
case in ordinary quantities 1

Mr. Ruddick : If cows are allowed to eat apples to such an extent as to cause
indigestion, the flow of milk will certainly fall off. Apples must be fed in small quan-
tities at first and increasing to not much more than half a bushel p< r day. Indigestion
causes a falling .off in quantity and also in the flavor of the milk. Turnips are fed
judiciously in limited quantities without any bad results, but if they are carelessly fed,
the milk is entirely ruined by giving it that particular flavor which is so perceptible in
butter and cheese. Various kinds of grain, by feeding in excessive quantities, will cause
indigestion. A cow can only assimilate a certain quantity of feed. The trouble about
feeding apples is that we know so little about them and are apt to make mistakes. We
are accustomed to feeding yrain and that" sort (if thing, and these grains come so near
being a balanced ration. Apples are a very wide ration, being 1 to 43.

Mr. Boulter : By experiment, we found [that green tomatoes fed to cows will
increase the flow of milk. We have actually had our milk come back equal to what
they do in June in the highest flow of milk, and they are very fond of it ; but we do not
allow them to eat apples, because they near >y all d'-ied up, eating in sma 1 quantities.
Will feeding turnips after the cows are milktd afftct tht m as much as feeding them
before ]

Mr. Ruddick : Decidedly not. 1 would not like to be understood as advocating the
feeding of turnips to cows in any way, as it is too dangerous a practice. I do know that

60 Victoria. Sessional Papers (No 19). A. 1897

turnips are fed without bad results at times, but it must be after milking and only in
limited quantities.

Mr. Boulter : If they are fed in the natural state, the cows eat them very slowly.

Mr. Ruddick : I don't know that it makes much difference whether they are cut or
not. I think milk takes the flavor of turnips by absorbing the odor if the milk is
allowed to remain any time near where the turnips are. It is not quite clear as to
how much milk will absorb those odors, but it is generally believed now that milk will
absorb the flavor of ensilage. In any barn where there is silo there is more or less
smell — not unpleasant — from the ensilage. In the early days the feeding of the ensilage
was blamed, when the real cause was leaving the milk exposed to the odor of the ensilage.

Mr. Boulter : My theory is that cows should have a dry feed in the morning
before they are milked, then the ensilage following right after, with turnips, then a dry
feed before they are milked.

Mr. Ca&ton (Oaighur8t) : This year I fed apples to cows, beginning in a small way
and gradually increased the ration till I got to half a bushel night and morning — that is,
a bushel of pulped apples, mostly Russets. We had an increase of milk. I was pleased
with Mr Ruddick's suggestion ot winter dairying for fruitgrowers, as we have a good
deal of spare time in the, winter and it would be a valuable side line.

Mr. Groff (Simcoe) : DoD't you think a great deal of difficulty is caused by
feeding sour and scrawny apples 1 I think the best authorities claim^there is nothing
equal to the carrot as a stimulant.

Mr. Ruddick : It is a question of cost of production very largely. Carrots come
rather expensive because you cannot get so large a crop as of some other varieties of
roots. I am not able to compare the values of apples and turnips as a food. I think the
apples if fed judiciously would be the cheaper food. I am satisfied all this trouble about
the cows falling off in milk has resulted from feeding too largely at first. A farmer would
think nothing of giving half a bushel of apples to the cows the first time they had any at
all. That many apples given the first time would be almost sure to bring a fit of indi-
gestion. To begin with a few quarts seems small, and the farmer would think it hardly
worth while. The falling off in the flow and the injury to the flavor of the milk are both
due to the same cause, I think ; but I am not a practical feeder, and do not know
anv'hing of it from experience. I am not in a position to speak with any authority as
to the comparative value of foods.

Mr. Pattison (Grimsby) : For' the last ten years I have fed apples to cows every
season, and I can corroborate Mr. Ruddick in saying that if apples are judiciously fed
from the start there is no danger whatever in drying up the cows ; indeed it increases the
milk ; but you must begin with a few quarts. I seldom feed as much as half a bushel
at a time even after they have become accustomed to it.

Mr. Ruddick : Half a bushel per day was what I gave.

Mr. Burrell : There has been a long discussion in some States this year about
feeding. Mr. Woodward suggests feeding apples in a small quantity, but they lay great
stress on having them ripe and sweet. Where indigestion follows it is a good plan to
give a pretty heavy ration of corn meal to counteract that.

Prof. Saunders : I think the experience in Europe as will as in this country has
shown that the feeding value of apples, looked on as a food pure and simple, is about the
same as the feeding value of turnips ; but there are other points about the feeding of
roots and of fruits that have to be considered. We know ourselves that if we eat a little
fruit sometimes before breakfast or dinner it gives us a better appetite for the other part
of our meal, and we are able to eat and digest things to advantage that we could not do
witln ut that addition to our diet. I think it is the same with animals, and judicious
feeding stimulates the appetite aud promotes digestion away beyond what you would
expect from the chemical constituents of those foods. That is an impoitant point for the
farmer to bear in mind ; and variation in the diet of aniaiajs would no doubt help them.

60 Victoria. Sessional Papers (Xo. 19). A. 1897

Of course it must be done judiciously. To feed a cow with half a bushel of green apples
would be the same as a boy eating too much green fruit ; it would result in internal
disturbance and disorder. Every farmer must use his common sense and give judiciously.
As to growing carrots, our crops this year at Ottawa, with those short white varieties
and mammoth intermediates, have given us from twenty-eight to thirty-two tons to the
acre, which is almost as large as our crops of turnips this year, and indeed larger than we
generally have. 1 think the feeding value of carrots has been established by chemical
analysis to be higher than any other root except sugar beets. At our experimental farm
at Nappan they can grow thirty-five to forty tons of turnips to the acre with ease,
whereas they cannot grow more than half that quantity of carrots. There turnips are
the most profitable. We must all learn to think and act for ourselves and consider our
localities and climatic peculiarities, and grow the best and most economical feed that we
can produce, so as to bring down the cost of feeding as low as possible.

The Secretary : If the feeding value of apples is equal to that of turnips I think it is
important for us to know it, because then we fruit growers do not need to go to the
trouble of growing turnips at all, we have such a surplus of apples that are not fit to
ship, and we are very glad if we can get anything like fitteen cents a bushel. I suppose
that would be the value of turnips.

Prof. Saunders : You would have to take about one-third of that.

The Secretary : If we can get even seven cents or ten cents in feeding value we
ought to be satisfied.

Mr. Boulter : The apples would not last as long as the roots would to feed.

The Secretary : They could be kept very well till the spring.

Mr. Pattison : I think if they were stored in pits they would keep very well.

Mr. E. D. Smith, Winona : It seems to me that the two branches of farming —
fruit growing and dairying — are intimately connected in this way : That the fruit
grower requires large quantities of manure, and that by keeping cows in the winter
particularly, and utilizing them in the way that most of the work comes in the winter,
by butter-making, he will divide the work up, and at the same time get manure in the
cheapest way.

Prof. Saunders : We know that the apple in growing the food makes a heavy
draught on the soil for potash, and the cow would not utilize any part of that potash, but
it would all go back to the soil for manure. That is also a point worth mentioning in
maintaining the fertility of the soil of orchards.

Mr. Pattison : The feeding of milch cows in winter would involve the growing of a
great deal of bulky fodder, if not hay at all events some other form, which might be
coming at a time when they would be busy in the orchard, and involve considerable
difficulty in harvesting it.

Mr. Oaston : I think that would be largely solved by growing corn, of which you
can grow on a sma'l piece of ground enough to feed a great many cows during winter ;
and that would be a valuable way of getting manure. Where large areas are utilized for
fruit growing how do they manage to get manure? I am only growing in a small way,
and one of the most troublesome questions 1 have is to get hold of enough manure. I
utilize commercial fertilizers, but it is very costly, and it is a question whether the game
is worth the candle.

The Secretary : Fruit growers don't keep up the fertility as they ought to.

Mr. E. D. Smith : That is so, they have not kept up the fertility. In the first place
the fruit in the Niagara district is usually planted on extremely good soil. So far they
have not been compelled to set it on poorer land. Ultimately they will.

The Secretary : The land will all get poor, under present treatment.

Mr. E. D. Smith : No doubt it will. Of course our experience with grapes is that
they require very little ft rtilizing if set on good land for a great number of years. No

4 F.G. 49

60 Victoria. Sessional Papers (No. 19). A. 1897

doubt ultimately they will play out. We use large quantities of ashes. We have been
able to get all the ashes we require delivered on the land tor ten cents a bushel, and we
consider that a very«cheap means of getting potash. To produce fruit requires usually a
veiy little nitrogen, and so far we have been able to get it. Some keep cows during the
winter ; others let the land go poor, and a good many are buying from Toronto this
compost, mixed manure, which costs about SI. 25 a ton laid down at the station It is
quite expensive, but those who have tried it think it is more economical than the
artificial fertilizers, which are rather costly, though I believe ground bone where the
phosphates are required — and that is the main thing — is the cheapest available supply.
I know one or two cases of vineyards that had got to that position that they grew plenty
of wood but did not produce any fruit. A good strong application of bone meal in a
year or two produced splendid results ; the old crop3 came back again.

The Secretary : Have you noticed any special instances of the efiect of using ashes
on your soil in connection with any of your crops 1

Mr. E. D. Smith : The best results with ashes have always been upon sandy ground, I
presume because the potash leaches quicker out of the sandy ground. The application of
ashes almost always produces quick results on sandy ground, espjcially for peaches.

Mr. Pattison : I have had some little experience in the matter of fertilizers and
keeping up orchards. I make it a rule not to grow a great quantity ot fruit, but to
keep what I do grow well manured all the time. It is possible to keep up a
moderate sized apple orchard without a great deal of manure. If your orchard is fenced so as
to keeo pigs in, and you feed the pigs besides to some extent, the pigs not only improve the
orchard but they keep up the land, and a very moderate quantity of manure applied around
the trees about once in three years will keep the orchard in excellent condition for years
if the land is fairly fertile to begin with. In the matter of other fruits, a good way to
supply nitrogen is to sow rye or clover and plow it under before coming into bloom, or
when it has got considerable length of stock. That not only supplies considerable
manurial elements, but keeps the land in good mechanical condition. I have tried
commercial fertilizers, and found them profitable with plums.

Prof. Saunders : What particular fertilizers have you tried 1

Mr. Pattison : I have chiefly tried the Smith's Falls fruit tree fertilizer, and found
it a very excellent thing for plums and peaches. My soil being clay, wood ashes are not
much needed, though I think an application occasionally is a good thing even on a heavy
soil.

Prof. Saunders : This question of the fertilizing of orchards is very important,
especially in those districts where manures are hard to get. Potash can nowhere be got
more cheaply than in wood ashes at ten cents a bushel. Wood ashes contains from fi 7e
to six per cent, of potash besides about two per cent, of phosphate of lime. Where ashes
cannot be got, kainit is a good fertilizer, containing twelve per cent , and it can be
imported from Germany at reasonable rates. Phosphoric acid can be supplied from ground
bones, and also from the ground phosphatic rock. There is a third source of this
important element that has come to the front in late years, that is known as the odor-
less phosphate, or Thomas' slag, which contains a large proportion ot phosphoric acid.
This is a waste production in connection with iron lands. This waste is got by heating the
iron ore to about 5,000 ° F., when a small proportion of phosphorus combines with the lime
and forms phosphate of lime. This product was thrown away at the mines until it was
found to contain about twelve per cent, to fifteen per cent, of phosphoric acid, and it has
now become a large thing in fertilizers, and from three to five thousand tons of it are used in
Germany every year in fertilizing lands, and its use in this country is increasing very much
from year to year. We have tried it at the experimental farm at Ootawa and have had some
perceptible results ; but in the use of artificial fertilizers it is not always easy to see the
results immediately. Sometimes the season is not favorable for the particular crop, and
then the farmer is very apt to form a judgment adverse to the fertilizer, when probably
the larger part of thit fertilizer is stored in the soil awaiting use in subsequent jea.:*. Ir
is a very difficult subject, indeed, to form any very positive conclusions abou% but 1

60 Victoria.

Sessional Papers (No. 19).

A. 1897

think we have evidence enough to see that whenever potash or phosphoric acid is added
to the land, if the addition is not used during the following year it is used in subsequent
years, and it remains stored up in the soil, taken up by that peculiar quality which enables
soil to retain potash and phosphoric acid and yield it for future use. In regard to
nitrogen, which is the most expensive of all the elements to supply, I think there is no
way in which the orchard can be enriched with that element so quickly as by sowing
crops of clover or peas or some other leguminous plant, and plowing it under. These
plants have the power of taking nitrogen from the air and storing it up in their tissues,
which rye and buckwheat and others have not the power of doing. These latter plants
only giving back to the soil what they take from it. (Applause).

Mr. Burrell, St. Catharines : There is a very important feature of kainit that
should be mentioned — its value as an insecticide as well as a fertilizer.

ELECTION OF OFFICERS.

The election of officers was then proceeded with, and lesulted in its unanimous return
of the persons whose names are given on page 2.

TREASURER'S REPORT, 1895-6.
Mr. Woolvertox read the Treasurer's repoit as follows :

RECEIPTS.

S c.

Members' fees 2,581 62

Government Grant 1,800 00

Advertisements 356 32

Binding and bound volumes 20 60

Sample copies, etc 6 88

Arat. due Treasurer, Dec. 1, 1896

41 25

§4,806 67

EXPENDITURES.

$ c.

Amt. due Treasurer, Dec. 1, 1895 38

"Canadian Horticulturist" 1,854 69

Sec. -Treasurer, Editor and Assistant 1,200 00

Commission 3^2 48

Affiliated societies 225 63

Plant distribution 221 04

Directors' expenses 198 13

Chromo lithographs 190 52

Postage and telegrams 135 56

Reporting 122 34

Express and duty 99 43

Printing and stationery 71 82

Committees 39 97

Bookbinding 30 55

Discount 26 48

Auditing 20 00

Advertising 15 70

Illustrations 7 95

Care of rooms 3 00

Exchanges 1 00

4,806 67

A lengthy discussion then took place on the above report, especially in regard to the
items "Commissions," "Printing of Horticulturist" and "Premiums." After many
suggestions had been made and opinions expressed, it was decided to appoint a committee
to consider the matter and report to the Society. The committee was then appointed,
consisting of Messrs. Groff, E. D. Smith and Pattison.

60 Victoria. Sessional Papers (Mo. 19). A. 1897

REPORT OF FINANCE COMMITTEE.

Mr. Orr read the report of the Finance Committee, which was adopted on his
motion, seconded by Mr. A. M. Smith.

We have examined the Secretary-Treasurer's books and vouchers and found them
correct, and that the expenditures are in accordance with the objects of our society.

We are highly pleased with the convenient, careful and complete manner in which
the books are kept.

W. M. Orr,
A. M. Smith.

ADDRESS BY THE NEW PRESIDENT.

President W. E. Wellington was then introduced as the new President, and took
the chair amid applause. He said : 1 think I am duly sensible of the honor you have
conferred upon me in electing me President of this Association. I regard it as an institu-
tion for great good. As to the extent of good that we shall bring about, the matter is in
your hands. I was very much impressed with the good which the institution has done
by the optimistic paper which was read yesterday (laughter). I prefer to take it in that
light, as Principal Grant did. I think that the future of the fruit grower is one that
need not give him any particular concern or worry. He will have his ups and downs
like other men in business. In the past it has been very easy sailing. It was simply a
matter of growing the fruit and turning it into good dollars, but of course with the larger
extent of planting, there has come about a revolution to a certain extent in the fruit
grower's business as well as in other people's. Now, fruit growers who adapt themselves
to circumstances are the men who are going to succeed just as they will in other lines of
business. I think that this institution should under the altered circumstances give
particular attention to the present needs of the fruit grower. I would like to see
committees appointed immediately to look thoroughly into the matter of packing and
placing fruit on the market. I am satisfied that that is one of the main causes of the
losses that have been sustained. True, we have had an extraordinary crop in some
things, but that has only added to the difficulty I have mentioned, that is, that fruit is
not properly put up as a rule. You may go into Toronto and other markets and in nine
times out of ten the package that you buy will be disappointing, It does not run
through as it is on the top. While there are many honest packers I am satisfied that there
is need for great change in this direction. I am almost persuaded that legislation is
necessary to compel men to place packages on the market so that when they do not put
up their fruit properly they can be traced, and those who do put up the fruit properly
will get the benefit of this honest dealing (Hear, hear). I am satisfied that the honest
dealer suffers because of the dishonest dealer. It drags the price of fruit down, and the
honest packer becomes discouraged because he does not get the returns that he naturally
should expect from his honest endeavor. Then another matter that we should take hold
of and seriously consider is that of transportation. I am satisfied that we pay too much
for the transjtort of fruit to the market. I am satisfied that there is a good market for
many kinds of our fruit in the northwest, but it is prohibited simply because of the
heavy cost of transportation. The same thing applies to the transport of fruit to Great
Britain. Then we come to the great necessity of some radical change in the matter of
the disposal of fruit after it has got to Great Britain. I am satisfied, to speak plainly,
that there is a great deal of roguery and robbery committed on the shippers of fruit
to Great Britain. There is too much of this " slack and wet " report, and somebody is
getting the benefit of it, because I am satisfied that fruit does not always reach the
market in the condition in which it is reported. There is an unlimited market in London
alone, and I think Mr. Shepherd will bear me out in saying, if you can only bring your
fruit before the consumer and more into his notice. At this stage, gentlemen, I do not
want to take any further time, but I merely mention these points for your consideration,

60 Victoria. Sessional Papers (No. 19). A. 1897

and hoping that I shall have the assistance of every member and the directors of
this society in seeing if an improvement cannot be brought about by the aid of the
Association (Applause).

Mr. Huggard : It affords me very much pleasure to move a vote of thanks to our
retiring President. He has officiated over this Association for the last two years iusuch
a way that it has been pleasing, not only to the directorate, but to the public at large.
His re-election last year was a very happy reflection on his career the year previous,
and there were many expressions of gratitude.

Mr. Oaston had very much pleasure in endorsing the mover's remarks and second-
ing the motion.

The President stated that he thoroughly agreed with the motion, which he con-
veyed to the retiring President.

PACKING AND SHIPPING OF OUR CANADIAN APPLES.

By C. H. Wartman, Kingston.

I have had an experience of sixteen years as a packer and shipper of Canadian
apples to various parts of England and Scotland, and although I have gained many
points of practical knowledge, still I find there is room yet to learn something of this
trade, as to how to handle and when to handle thi3 wonderful commercial product, the
apple. I have crossed the Atlantic six times in pursuit of knowledge on this subject,
with apples packed by my own hands, and although some of my apples have sold as high
as 28s. per barrel, a very large percentage have brought very much less, and to-day,
after this long experience, I find myself financially about as I started. Nevertheless I
have gained a knowledge of kinds to ship and the manner to pack that may be of great
benefit to me in years to come, and I will gladly try in this paper to impart some know-
ledge to my fellow packers and growers of Ontario. My experience in packing apples
for the British market over 3,000 miles away, has always been in barrels, and its in the
first place necessary to procure barrels that will not weigh less than 165 lbs. gross for
Spy, Russet, Baldwin, as we know these are among our heavy apples. As apples are all
sold by weight in England they look for this weight in a Canadian barrel. I believe we
have a standard for our Canadian coopers to go by, but find the coopers that make the
smallest barrel to have the largest sale — not knowing the mistake they are making. We
have to catei to the wants of English consumers. In our general Canadian apple barrels
the staves are too thin, the heading is too thin and the hoops too few. I strongly advise
four hoops on the body of the barrel instead of two, so that if two should break there
are two others left to hold the barrel in its solid position without expanding, whereas if
there are only two and one breaks, it allows the barrel to expand, and after a little
rolling it becomes slack.

We shippers know a little about " slack and wet," and " wet and slack. ); It means
anything but profit. As to packing apples for export : In the first place I would have
the apples picked as they come from the trees, but in barrels drawn in some
airy, cool building to stand four or five days to sweat and shrink. Then pour out on a
packing table or on some blanket placed on a clean bed of straw on the floor, so they will
not be bruised. As one lot of men get tired of one position they can exchange positions,
as the most easy position will become tedious after a few hours' work. In this way you
will get more apples packed and not feel so weary at the end of your day's work. I
believe in coursing the barrel two courses with average size apples — not the largest that can
be found, but a good fair average. Then pour in the balance out of a good sized basket
that will nicely turn in the barrel, giving after each basket, the barrel a good lumber
wagon shake, if you can understand this. Never failing to do this on something solid,
as this is partly the secret of tight and well packed apples. Now as to the exact
fulness of the barrel to press, this would depend whether they are shrunk or

60 Victoria. Sessional Papers (JNo. 19). A. 189?

fresh off the tree, but in all cases have the barrel pressed tight enough to carry through
without slackness, or one-fourth of the barrel will be disfigured with bruises which
hastens decay. Although apple salesmen in England say no package is equal to the
barrel, I am of the opinion before many seasons roll around a large portion of our apples
will be exported in boxes, which will not need to be pressed in so tight as to make our
beautiful apples look unsightly and cause decay. Some cannot understand why so large a
percentage of our apples arrive slack and wet in England. The cause is largely due to
the rough handling they get in transportation. While watching apples transhipped from
boat to cars, I have many times been grieved to see them so roughly handled, and have
devised a plan whereby labor could be saved and apples could be saved from destruction ;
but all my work has been in vain as yet. I claim no barrel of apples should drop one
inch, as a barrel weighing 165 lbs. will not stand continual drops from gangway to dock
and from carts to solid pavements. Where barrels are piled two deep on ends it is not
necessary for a man to lift this barrel, but ease it down. All steamboats and freight
sheds should be made by law to carry or have on hand at every transhipping place
large linen sacks filled with sawdust for these barrels to fall on, where there is any
likelihood of any fall whatever. This provision would cost a very little and growers and
shippers would reap the benefit. Let one line of boats or railways adopt this plan and
others will have to follow suit or lose their apple freight, which is of no little importance.

PICKING, GRADING AND PACKING APPLES.

By L. Woolverton, Grimsby.

There is no question that the fruit industry is one of the most important industries
in our province. So rapidly has it developed in some sections of late that the income so
derived far exceeds that from any other part of the farm. All this is in spite of the
many disadvantages under which fruit-growers often labor, and it is to point out a
remedy for these that I write this paper.

The first means of aiding in the development of the apple industry is by imparting
information concerning profitable varieties. Many of our orchards are full of worthless
varieties, fit only for cider. The trees occupy the same space as good varieties, and they
cost as much to cultivate and prune ; the fruit costs as much to harvest and market,
besides glutting the markets and giving our growers a bad reputation, while the margin
of profit, if any at all, is the very lowest possible. What do we constantly hear from
British salesmen1? "Good, sound winter apples wanted: no sale for inferior trash."
Second grade apples should not be exported at all, even if of a good variety, and inferior
varieties should be top-grafted to those which are most profitable. " Which are these 1 "
is the question always coming up. In this paper I will not discuss this point. In fact, it is
a wide question, for every section has varieties suited to it, varieties whose home seems
to be there and which succeed nowhere else as well. Two questions, then, have to be
studied — (1) the varieties most wanted for the market, and (2) the places where each
will succeed.

The first of these questions can only be answered by studying the markets. For
instance, this very year, in October, there came the following cable : — " Latest prices for
Canadian apples at Covent Garden per barrel are : Kings, 12s. to 16s.; Greenings,
9s. to lis.; Baldwins, 10s. to 10s. 6d.; Ribstons, 133. to 15s.; Snows, 9s.; Twenty-ounce
Pippins, 9s. to lis.; Seeks, 9s. to 10s. 6d.; Fallawater, 10s. to lis. 6d.; Golden Pippin,
10s. 6d.; Blenheim, lis. to 12s. 6d." The King stands first in this report, Ribston and
Blenheim second, then Twenty-ounce Pippin, Baldwin and Greening, and the Snow last.

But when you study these varieties in our orchards, you find the King a poor
bearer, Twenty-ounce no bearer at all, I might say, Ribston a weak grower, and the
Snow, in southern Ontario, too early in ripening. Thus the one study modifies the
other. There is another apple, for instance, which is taking a front place in the British
apple market — the Wealthy. This variety has been sold in Scotland for the writer at

60 Victoria. Sessional Papers (No. 19). A. 1897

17s. 6d., or about $4 30, per barrel this seasorj, when those markets were fuller than ever
they were before of Canadian apples. It is everywhere a beautiful apple, perfect in
form, beautiful in color, and of excellent quality. It succeeds best in our northern
sections and will succeed almost everywhere. Why should not more be grown, instead
of the many unsalable varieties now being grown.

We are glad that both the Dominion experimental farm system and the Ontario fruit
experiment stations are doing so much to find out the best varieties and the sections for
which they are best adapted. Our Ontario Fruit Growers' Association reports will soon
become a mine of wealth to every fruit grower. We do not in this paper intend to
touch upon the importance of publishing reliable information to fruit growers regarding
the methods of planting, cultivating, fertilizing and pruning fruit trees and plan+s.
These are all important, but they are being well and faithfully treated by the Ontario
Fruit Growers' Association through its meetings, reports, journal, lecturers, etc.

But there is room for vast improvement along other lines also which count very
high in making fruit-growing profitable. First, the gathering of the crop Most
orcbardists do not begin early enougn. They will wait until October and then find one-
half of their best apples on the ground before the work is done. A neighbor of mine
had this year a crop of about two thousand barrels of fine Baldwins. He did not begin
until October, and then leisurely picked up the fallen apples before picking from his
trees. Toward the end of the month one-half of the crop was on the ground and too
much bruised to ship.

In a year like this it would pay to leave all the small and inferior apples unpicked
and gather only the best. I ventured this year to ship about fifty barrels of second size,
but otherwise first-class, Baldwins to Edinburgh and received a cable to say that they
were useless and would hardly bring expenses. Trees that bear small apples should
either be cultivated and manured until they bring large fruit, or else top-grafted to large,
fine varieties that would pay for handling. There is a great difference in the season of
maturity on the trees of our commercial apples, and we would pick them in about the
following order in southern Ontario : — Colvert and Gravenstein, 1st of September ;
Kings and Greenings, 20th to 30th of September; Snow, Wagener and Wealthy, 1st
of October; Russet and Baldwin, 1st to 15th of October ; Spy, 15th to 30th of October.

Of course it goes without saying that the fruit grower who wishes to make a name
for himself must have every apple picked and handled like egg3 and not like potatoes,
for every tiny bruise tends to make the fruit second grade. On this account, we fear
the Yanke<* picking machines will never answer.

The next important step in helping to develop the fruit industry is proper methods
of grading and packhig.

There is a common notion that apples should lie heating in heaps for some days
before packing, but this is a mistake, for in this way they are made to ripen too fast.
They should be packed as soon as picked and hurried away at once to some cold store-
house, if the best results are to be expected, so that their first crispness may be retained.
My plan this season was to take my packing table out to the orchard and on it the
pickers emptied their baskets as they picked, and the apples were at once packed and
teamed away. In this way, one man, with, a little assistance, will sort and pack for five
or six pickers, and several gangs may be sent out if necessary. The ordinary first grade
stock should go in barrels, and fancy apples in smaller packages, as the half barrel or the
apple case. This fancy stock is picked off the packing table and sent to the packing
house where women are employed to wrap in thin manilla paper and pack for a special
trade. Now, if this class of apples could be stored in cold storage warehouses safely and
exported just when each variety is most wanted, at the best prices, a great step would be
taken toward developing the fruit industry of Canada.

Really the most deplorable ignorance exists in this work of grading apples, or else
the utmost carelessness. " Canadian " stamped upon them is an important aid in selling
many of our goods in Europe, but, unless the contents of the package is creditable, no

60 Victoria. Sessional Papers (No. 19). A. 1897

such stamp should appear. It is astonishing the mixtures that are sent foi ward as No. 1
apples. Large and small mixed together, wormy, knotty, scabbed, all in one package and
sold as No. 1 grade. Sometimes even these are faced up with real fancy apples and sold
accordingly to the great after-disgust of the buyers. We noticed in a Toronto paper this
statement : " Dealers buy and pack the barrels themselves, so that the old country mar-
ket shall not be destroyed through the offering of inferior fruit." We question whether
dealers are more reliable packers than the growers. We know of some who constantly
practise facing up with an entirely different grade of apple from the contents ; and we
know of plenty of growers who pack honestly.

But ideal packing has, as yet, been scarcely thought of in Ontario. We need to
take some lessons from our California friends with whom packing is a business, and who
do not hesitate to pay packing companies a certain price per package for grading and
wrapping their fruit ready for distant shipment. Mr. R. J. Shepherd, of Montreal, has
done something in this line with his Cochrane case, and Mr. G. E. Fisher, of FreemaD, with
his graded apples, but the mass of Canadian fruit growers have not begun to consider the
importance of grading. Large and small apples should never go in the same package.
Indeed small apples ought not to be shipped at all.

The same may be said of pears. They should always be turned out on a packing
table, and the large and small sizes separated from each other. The French people put
up Duchess pears in cases containing from forty to fortj -eight, and these sell in Leeds,
England, at from $1 to $1 25 per case. Of course, each sample is wrapped in manilla or
tissue paper, and some packing material is used to keep the fruit from moving about
in the case.

We tried separating our peaches in th;s manner last season, putting the large ones
of uniform size in special six quart baskets made for our special use. Thirty six filled
the basket, and in the case of the very largest, half that number. The second size was
packed in twelve quart baskets. We noted the result, and found that the half-basket of
No. 1 sold for exactly the same price as the large basket of Xo. 2.

Then transportation and cold storage facilities are needed to encourage and develop
our fruit industry. I shall not say much upon these topics, because other gentlemen
are present who have thought further along this line than I have done. I simply
wish to draw your attention to the fact that California peaches and pears have this
season been put through all the way to England, nearly 5,000 miles, and have arrived in
excellent condition, and that at very low rates.

If we could have increased facilities, we could often save ourselves from disaster in
years of plenty by sending our surplus pears, peaches, grapes and tomatoes to England.
Our fine Red Astrachan and Duchess apples also could go forward and briDg us excellent
returns. And not only to England, but to mnch more distant countries. A neighbor of
mine is trying the exporting of Canadian apples to South America, with some encourage-
ment. I am assured that New Zealand would pay a high price for our Canadian apples,
and I know from my own experience in 1895 that Australia wants Canadian apples in
their spring months of October, November and December, and would pay from three to
four dollars per bushel for such showy varieties as our Cranberry Pippin, providing we
had some means of conveying them in cold storage chambers through the tropics. My
shipment in 1895 failed on this account. I would have tried again in 1896 had I
assurance of proper cold storage, but this I did not have. On the 24th ult. I received
the following letter from Mr. J. S. Lu-ke, Dominion agent at Sydney, New South Wales :
"The Canadian- Australian steamers are equipped with excellent cold chambers, which
they can maintain at any temperature. It is essential that the quantity shipped should
be sufficient to pay for refrigerating a chamber. I fear the overland charges will be too
great for the shipment of fruit from Ontario, save in exceptional seasons, but I look to
its being a regular business from British Columbia in the future. The next steamer is
bringing;, I understand, fifteen tons of onions from Vancouver. These vegetables are
worth 860 to $65 per ton here just now, and accordingly there is a fine profit in producing
them in B.C. at such prices. Potatoes could be shipped here just now likewise On the
other hand there will be times when they will go the other way, It will be a mutual

60 Victoria. Sessional Papers (No. 19). A. 189>

exchange to the advantage of both, inasmuch as it will improve the prices just when the
British Columbia farmers will have an abundance to sell.':

Perhaps we may get safe carriage to Sydney, via London, yet, on such terms as to
make Sydney one of our apple markets.

Now is the time for us to give our best attention to the subject of cold storage,
because the Minister of Agriculture for the Dominion is prepared to do anything in
reason for our advantage along this line, providing we can formulate some sensible and
practical scheme of operation. In proof of them, I have received the following letter
from Mr. J. W. Robertson, dairy commissioner, Ottawa, and which you will see refers
to another letter from an experienced fruit grower : —

"The plan proposed by the Minster of Agriculture to arrange for cold storage service for perishable
food produ ts from the producers in Canada to the consumers in Great Britain includes a desire and inten-
tion to do something towards providing necessary cold storage warehouses for the preservation i f fruits.

"It is believed that the period of consumption and of profitable market demand might be extended
for two or three weeks in the case of many of the peri-hable summer fruits, and that lars^e frui:s for
consumption during the winder and spring months could be kept in better condition with le.-s loss, in
suitable warehouses than when stored in haphazard places, as if too often now the case.

"Do you think it probable that a number of fruit grow, rs in several difft rent districts would form
themselves into joint stock companies, for the purpose of erecting and operating district cold storage
warehouses for fruit? I think a building sufficient to hold 25 car-loads could be erected and equipped with
the requisite mechanical refrigerating plant at a cost of between §5,000 and SO, GOO. The charges for the
storage of the fruit, when the warehouses were at all largely used, would 3'ield a revenue sufficient to pay
the operating expenses and a fair interest on the investment.

"Would a guarantee by the Government of say 5 per cent on the cost of the cold s' or age warehouses
for three years, in case they did not earn enough to pay 5 per cent, dividend, be a sufficient inducement?

"Do you think help by the Government can be given in any more effective way, so as to bring about
the erection and operation of thece warehouses? I shall be very glad to receive your opinions and sugges-
tions on the matter ; and, if you think it des'rable, you might call for an expression of opinion from leading
fruit-growers through the columns of "The Horticulturist."

You will also be interested in *he opinion of one of our leading fruit growers and
shippers in southern Ontario. I wrote Mr. E. D. Smith, Winona, placing the matter
before him and asking bis opinion, and have received the following reply:

"Your esteemed favor to hand asking if the Government should further a scheme for the transporta-
tion of fruit in cold storage to Britain, would a stock company, with a capital of §5,000 or §6,000 be likely
to be formed at Winona, if guaranteed interest at 5 per cent, for three years. I scarcely think so until
the success of plating our perishable fruits on the English market has been more fully tested . My idea is
thi=, if suitable storage warehouses were erected in Hami'.ton, and possibly another at Sc. Catharines and
tests mide for two or three years to see if the British market will take our fruits at profitable prices,
whether they can be landed there in sound condit:on by this system, then, if successful, there will be no
difficu'ty in having storerooms built at Winona, and, I faDcy, almost evety station along the line, if reces-
sary, bub for purposes of experiment, it seems to me that the fresh fruit could be loaded directly into the
cars at the stations. It seems to me that the essential point is to get proper dry cold storage between
here and Montreal and between Montreal and the port of debarkation and again immediately it is landed
there with as quick change as possible from cars to boat and from boat to storage house. Growers would
not care to put money into anything of that nature when a test could be made without this money being
put in. I have ev. ry faith that we can grow in this Province of Ontario thousands of barrels of Bartlett
pears, Anjcu pears, and, I believe, Clapp's Favorite pears, and put them on the Biitish market with cold
storage and get handsome returns, but the system must be perfect. There would be no trouble in putting
it on the cars in perfect condition. A.s for grapes, all they require is cool, ventilated chambers, peifectly
dry, with a temperature of abiut 40 degrees, although I am satisfied that they will carry perfectly in a
temperature of about 50 or 60 degrees, if there is a good circulation of pure air, and I still have faith that,
if persUted in, our black Ro^er grapes especially will tin i a good market in Britain, and thes=! varieties
can be grown almost, if not quite, as readily as any other sorts. I see no reason why, with proper cold
storage, too, our peaches could not be landed there and compete with California peaches. Ti-
thing may come of this scheme, I am, yours truly, E. D. Smith."'

One more important means of developing the fruit industry to be brought bffore us
by gentlemen present, and that is the establishment of a fruit depot in London, England,
for the sale of high-grade Canadian fruit. This should be inspected by a Government
Inspector, and duly branded "Grade 1," with an object of creating con6dence in Cana-
dian apples and other fruits. I shall not trespass upon the important theme, but leave
it for others more experienced to .bring it before the meeting in an intelligible and
practical manner. Hoping these hints may lead to some results favorable to the devel-
opment of one of the most important of Canadian industries, [ will close this rambling
paper.

The President : Now you have heard read these two important papers and I hope
that we shall have a discussion on them that will bring out points of interest to the

60 Victoria. Sessional Papers (No. 19> A. 1897

Hon Mr. Fisher, Minister of Agriculture, who is present, that he may see the wants of
the fruit growers regarding the shipment of fruit to the old country. Certainly one cf
the most important points that we have now under consideration is the placing of our
fruit in a perfect condition on the British market, which is practically unlimited.

Mr. W. E. Fisher : I would like to ask the writer of that paper if he has had any
experience of wrapping apples in paper and shipping them to the old country. I did
that and received very little encouragement. The best that we obtained for apples
beyond what we obtained for them without paper was from 3d to 6d for 50 lb. boxes.
They wrote me that was the best they could possibly do, and that won't pay us.

The Secbetary : Certainly that would not ray, because it is worth 3c. a box to do
the wrapping, and the paper I suppose would cost as much more ; but all that I have
shipped have been wrapped. I shipped 500 cases last year and the same this year
wrapped, and I put in about a dozen this year unwrapped just to compare notes.

Mr. W. E. Fisher : What does it cost to put this California fruit on the British
market?

The Secretary : I cannot give you what it costs, but they get very low rates, pro-
bably very nearly as low as we do.

Mr. Huggard : I do not think it is of much importance that we should wrap our
fruit in^tissue paper to get it to England, in fact I feel rather opposed to it on account of
certain changes that take place in the atmosphere during the voyage across ; but if we
had cold storage, that is, an even temperature to retain the air during the voyage across
the Atlantic, our goods packed in our ordinary barrels, or perhaps in barrels made a little
better, they could be laid down in the European markets just as perfectly as they leave
the Canadian shores. I have had some little experience in that line. I sent some down to
Florida by rail on two different occasions to a relative,and they arrived there in just as good
condition as he ever saw them here, no damage whatever. On one occasion they were
some four weeks on the road. I am satisfied that if our transportation companies were
to reduce their rates a little, perhaps put on fast steamers and give us cold storage, that
we couli place our goods to compete with any nation in the world, in the European
markets, and get better returns than we have been receiving for our cops heretofore.

The Secretary : The advantage of wrapping is that if there is one spot of decay
that might be in contact with another apple, the wrapping would save that contagion.

Mr. Daly : What is the Secretary's experience as to the prevention of wounds,
bruises, etc., in the handling'? Does the wrapping protect them in the handling better
than those unwrapped ?

The Secretary : I don't know that it would very much. The great point is to get
them snug so that they won't move in the cases. I presume that could be accomplished
without wrapping.

Mr. Caston : There must be a good deal in the temperature while they are on the
Atlantic steamers. If the Australians can bring them thtough the tropics, a much greater
distance, and land them in the old country, surely we ought to be able to do it. Where does
the difference lie? We came across a steamship agent coming on the train, and he said the
steamship companies were altogether independent of the apple trade this year. Is there
sufficient competition? If there is, they will compete for this trade. Then another
admission he made to us was, that if there was a great rush of freight, they were in the
habit of putting it down in the hold, and placing it near the engine and boiler, where it
was very warm. There must be something radically wrong with the placing of the fruit
on the way across the Atlantic. Fruit that is grown in a dry climate will certainly travel
better than in a moist country lika ours. The blame is generally laid on the packer, but
surely it is not all owing to bad packing, and what we want to get at, is how to remedy
the evil in the best way.

60 Victoria. Sessional Papers (No. 19). A. 1897

Mr. Wartman : Two years ago I was on a steamer on which I had 3,400 barrels of
apples, and I was very anxious to see them unloaded down into the steamer. I saw several
picking up apples and throwing them into salt sacks, and where the salt sacks went I
could not say, but they could not get them back in the barrels again because we put them
in so tight. When they burst open and run all over the decks they throw them into salt
sacks.

Mr. Dempsey : I have not had as great experience in shipping probably as Mr.
Woolverton. I have been successful so far ; whether it was successful packing or what,
I do not know. They have turned out well. During last winter the largest number of
slacks was about 5 barrels to the car.

The President : Probably you could throw out some suggestion as to the way in
which you pack.

Mr. Dempsey : I think I pack about the same as Mr. Woolverton, only I do not
pack and ship in the fall. My packing is nearly all done in barrels, and I ship the whole
winter through to March, with the exception of December and January.

The Secretary : You store your apples and ship them through the winter as the
different varieties are wanted 1

Mr. Dempsey : Yes, I ship all the early fruit off before December, and the other
fruit I hold till after the holidays and ship it the last of March, and the last of March
shipment has always been the best.

The Secretary : At what temperature do you keep your apples ?

Mr. Dempsey : I try to hold them at 26° to 30°.

Mr. Jones : How do you hold the temperature down in the fall 1

Mr. Dempsey : I cannot till the frost comes.

The Secretary : Would it be any advantage to you if you could put them in cold
storage in the fall 1

Mr. Dempsey : Judging from the way the Spys kept during the past winter I
could not say it would make any difference had they been in cold storage in October.

The Secretary : In what order do you ship your apples ?

Mr. Dempsey : The last I shipped was Ben Davis. The first variety was Wealthy.
I shipped them the 20th of September ; then the last of September I shipped Snows,
making about three shipments of Snows, and then Kings.

W. E. Fisher : T would like to know what it costs to store fruit in cold storage
in cities in the old country, because if we can get cold storage there at a low rate, I think
it will be better to ship our fruit promptly, put it in cold storage and hold it there for a
late market, than hold it here and ship it after the new year ; it would carry better.

The President : We were to have had a paper from the Honourable Mr. Sanford,
of Hamilton, on establishing a Canadian Food Depot in London, England, and Mr. Jones,
of Toronto, was to have given us a paper on storage, but neither of the gentlemen is
present.

Mr. Boulter : I have always taken exception to growers packing their apples and
then complaining of the results. My experience is that a man can pack apples for his
neighbor first rate, but as soon as he begins to pack his own crop, they never turn out
well. Let a man put his name on every package of goods that he packs, and if a customer
buys one poor article it is his fault if he buys a second. We have a law that if a man
puts up canned goods and does not put on his name, he is liable to 82 fine for every can
without his name, and the retailer is liable to $2 fine by the poor consumer that gets
hold of him. I believe that the unfortunate prices of fruit to-day result from careless
packing. I would like to see a fast steamship freight service. There are more cold storage
houses in Ontario than there were ten years ago. In our county, Prince Edward, the amount
of apples being stored and shipped by refrigerator cars in winter time is wonderful. I doubt

60 Victoria. Sessional Papers (No. 19). A. 1897

if you could succeed with cold storage in England. Keep the apples here until the better
market is obtained in England. Last year I shipped 700 barrels to Prince Edward Island.
I said to the largest wholesaler in Charlottetown : "You can get all the apples you wish
from Annapolis Valley ; they grow the finest Gravensteins in the world." He said, " Yes,
but no apples are like the Ontario Spys and Baldwins, and other fine varieties, and they
always command a better price, but I want you to put all the big ones by themselves, and if
you send small onep, put the small ones by themselves." (Laughter.) The finest apples to-
day that this world produces can be grown in Ontario. (Hear, hear and applause.) We,
who are shippers, know that Ontario apples bring better prices when they are right, than
any other apples grown on this continent; and I would like to see our apple industry fos-
tered and looked after, and shippers impressed with the necessity of putting up only first-
class goods.

Mr. Dempsey, Picton : I am sorry that Mr. Boulter has found so many poor far-
mers down in his section. In our section it is quite different. Some farmers were in-
duced by a prominent apple shipper to have his men put up the apples and they would
pay 25 cents a barrel for the putting up. One neighbor had his done up, some 26 barrels,
by these packers and he got 29 cents. Another neighbor that I have a little influence
over, put up his own apples and shipped them through on the same boat to England and
he got $1.10. (Laughter.) A shipper in our own vicinity was telling me the other night
that he sent west and bought a lot of apples and he sent his own packers up there to
pack them and he bought a lot of apples packed by farmers in our section and the men
who examined them in Montreal rejected those put up by his own packers and took those
the farmer packed and sent them on. (Laughter and applause.)

Mr. M. Pettit, Winona :^I cannot agree with Mr. Boulter that the fault lies with
the packer. Dozens of barrels of the choicest apples have this year been packed in the
most careful and systematic way and sent to the old country that have scarcely paid ex-
penses. I believe the fault lies in the way they are stored on ship or at the other end:
I don't believe the grower is to blame for poor prices that are very frequently got over
there.

ADDEESS BY THE DOMINION MINISTER OF AGRICULTURE.

Hon. Mr. Fisher, who was received with applause, said : I am a farmer, it is true,
and I grow some fruit for my own use, but I can't pretend for a moment to compare with
those whom I am addressing in regard to the knowledge of fruit growing either in the
growing of it or in the packing or maiketing of it. Therefore it is rather hard for me to
get up and undertake to say anything to this audience. However I have the courage
which is inspired in me from the fact that I have not come here in any sense to teach you
anything, but fo try and learn something from you.

In my position as Dominion Minister of Agriculture, the onus has been thrown
upon me to provide something in the nature of cold storage which is going to facili-
tate the export and the carriage of our perishable fruit products from Canada t ) the
English market, and it is of the utmost importance to me that I should get all the in-
formation I can in regard to the trade in tho3e products. Apart from the pleasure of
meeting the men who have made Ontario fruit what it is and have earned for it the
reputation it has the world over, I have come here simply and solely to try and find
how f could facilitate and aid your trade and your business. (Applause.) This fruit busi-
ness is of a peculiar nature, I think a good deal different in many ways from the diiry
products, and the sale of those in the horns market, with which I am most familiar;
and in regard to fruit I find some little difficulties which I wish to learn from you bow
to overcome The other day in Nova Scotia I attended a meeting of fruit growers of
what is here known as the Annapolis Valley — a name which has been extended to apply
to the whole region extending fifty or sixty miles from the Basin of Minas to the Anna-

60 Victoria. Sessional Papers (No. 19). A. 1897

polis Basia ; hut in Wolfville and Kentville we are taken to task for using the term
"Annapolis Valley" by the people who live in that section, which should be kuown
as the Cornwallis Valley. I find the same difficulties among the producers of fruit iu the
Annapolis Valley and the Cornwallis Valley that I find among you. I was asked to pro-
vide cold storage for them so that they might be able to place their apples especially
in the English market to advantage. I asked them, as I am asking you, what I could
best do to reach that end. The answer there was, in the first place, provide a warehouse
in Halifax — the shipping point for the large proportion of their apples — where they
could store them until the market was fit to ship to, and secondly, to provide cold stor-
age accommodation on the vessels from Halifax to the English market. They seem to
think, as my own information led me to think, that in England to-day there is a con-
siderable amount of cold storage accommodation, perhaps sufficient for the purpose of our
trading there. That is to say, that if our apples or other perishable products can reach
the English shores in the proper condition there would be no great difficulty there in
finding the accommodation to keep them and maintain them until such time as the mar-
ket is ready to take them. The difficulties that now meet you and the Nova Scotia fruit
growers are probably about the same. They find in the first place that the railroad
trains from even their short distance from the sea rather hurt the fruit. In a hot autumn
day the fruit is heated, and they find again that in the ships as they go across the Atlan-
tic at the present time the fruit heats, and it is not an unfrequent thing for them to
find that when the hold if opened where there are a large number of apples the steam
will rush up just as though the whole place below was full of steam. Thi3 is a thing
which I think shows one of two things. My impression is that the fruit down there is
too quickly put into the barrels. 1 am told that it is there a practice to take the apples
right off the trees and put them straight into the barrels and ship them of to the sea as
quickly as possible, and it looks as though these same apples steamed and sweated and
heated in the hold of the vessels, and created this heat which inj ured them. You gentle-
men who are fruit growers can tell me if I am correct in that idea or not. Then again,
with the cold storage provided for these apples the question arises whether in a tight bar-
rel for a short time all the cold of the cold-storage chambers will penetrate into the
centre of that barrel sufficiently completely to keep the apples in proper condition, if
they are put into cold storage in the kind of package which they are in the habit of
packing their products. I have been warned by those who have dealt with this matter
down there that the probability is that for cold storage purposes a change will have to be
made in the package, and that the tight flour barrel, or apple barrel of the present day
will have to be supplanted by something of a more opan character, and perhaps smaller
inside so as to make sure that the cold atmosphere in which the fruit is placed will pene-
trate quickly and evenly to the whole of the fruit contained in the packages. Here in
Ontario you have a much larger railroad journey to the sea whether you ship from the
port of Montreal or the port of Quebec or from St. John or Halifax according to the
season. It will therefore be necessary that you should have refrigerator cars in which
to send fruit from here to the sea-board, and I might say that I propose and expect next
season to be able to arrange for a complete system of refrigerator cars which would go
over the whole lines of the country, carrying our perishable food products as may be
required to the centres where they may be kept in cold storage. (Applause.) I can
understand quite well that this is a pretty large undertaking, and if at any one period in
our season there should have to be moved several hundred thousand barrels of apples, it
would be practically impossible that they should all be moved immediately after they are
packed to the great centres ; and therefore I want to ask whether it would be wise or
best, or whether it would be necessary in the interests of the trade, that you should have
cold storage warehouses in the great fruit centres as well as in the great shipping centres
— when I say shipping centres I mean the parts where the goods would be transferred from
the railroads to the ships to be carried across the ocean. That is one of the questions
upon which I want your opinion and your views — whether it will be necessary in the
great fruit growing centres to have cold storage warehouses where the fruit can be kept
until such time as it will be possible or advisable to ship to the shipping ports. Another
point on which I wish your suggestions is as to what extent these cold storage warehouses

60 Victoria. Sessional Papers (No. 19). A. 1897

will be required in the fruit growing centres ; what would be the likely amount of fruit to
be exported in cold storage, that is to say, what the demands of the fruit growers ot
Ontario will be upon the cold storage that it is proposed to create ; and next I want to
ask you about what length of time and what periorl of the year will be the greatest
demand for this cold storage on the part of the fruit growers of Ontario. I may say
that in my proposed arrangements in regard to cold storage the dairy interests require a
large quantity of space during the latter part of the summer and winter. Will that be
the time during which you too will be asking for space 1 During the early part of the
summer they will require comparatively little cold storage, because it has been found by
several years' experience that the time when the price of butter especially in England
tempts our people to ship to England is about July and from that on. Our poultry at
the same time will in a general way be exported towards the fall of the year or in the
early winter. The egg trade will probably go through the whole of the year more or less.
I can understand, of course, that your large trade in apples is the great export of Canada
in fruit, and if you attempt to export peaches or any of the ^rger fruits or grapes all
these must be necessarily in the fall of the year ; but I would like to ask you to give me
some idea as to how long during the year after your fruit U ripe you will be able to
extend this export so as not to require too great an accommodation at one time of the year
and none at all at another. I ask you to give me your views as much as you can on this
present occasion, or to send to me later on your information and knowledge. Something
was said a few minutes ago with regard to the glut of fruit and the fact that the steamers
did not care whether they had apples this fall or not. The fact is that the fruit con-
ditions on the St. Lawrence this year were very peculiar. In the early part of the season
you could have abundant space for all you wanted, but just about the end of the season
there was a great out-rush of our products, and though the ship owners raised the price
of fruit they still had the whole thing in their hands, the call for freight was so great. It
has been years and years since that condition has existed before, and it will be years
before it will happen again, because the high rates of freight will tempt a larger number
of vessels than before to come to the St. Lawrence, and the result will be a lower rate of
freight than existed in Montreal this year. It was a mere temporary condition of affairs
and one not likely easily or equally again. A remark was made as to refrigerator cars
in winter and the shipment of freight in winter in refrigerator cars. This brings me to
a point on which also I wish information — whether you will want refrigerator cars and
refrigerator accomomodation during the cold weather 1 The general impression has
been that the refrigerator accommodation for our traffic would only be required
during the short summer months, and that when the cold weather comes in, in the
fall, they would be no longer needed. My own belief is that when cold storage is
once adopted. and the people begin to avail themselves of it and take advantage of it, it
will be required even during the cold weather, because the uniformity and even tem-
perature without danger of frosts as well as without danger of extreme heat will
be wanted for those perishable products, and that after a few years, if not immediately,
cold storage will be asked for even in the winter season. I regret extremely that in the
course of the discussion there was not more information elicited, that there was not more
of what almost was diversity of opinion, because then you know a good argument will
arise and we will be able to find out the exact truth of the matter from different points of
view. I want before sitting down to so express my extreme pleasure at being here to
meet the fruit growers of Ontario. I find a number of gentlemen whom I have had the
privilege of meeting before on various occasions. I am glad to meet them again, and I
trust that in the course of this meeting we will have a very thorough discussion of these
matters and an abundance of information given me. It is my first visit to Kingston or
to this neighborhood. In my former experience I have been about a little in the different
parts of the country, but my wanderings have not brought me to this city. I am sure
that the occasion cf this meeting is a very opportune one to me. It is especially interest-
ing to me in my capacity as Minister of Agriculture, charged with the interests in which
I pride myself I am interested, that industry which is my own industry aud my own
business. (Applause.) It is also an extreme source of gratification to me to meet with the
men who are engaged in fruit growing in the ^Province of Ontario. 1 think without

60 Victoria. Sessional Papers (No. 19). A. 1897

flattery I may say that fruit and its kindred employments is one of those industries which
is not only of the utmost importance to the country, but it is one which develops about
the best qualities in the individuals who are interested and engaged in it. (Hear, hear,
and applause.) Wherever I have gone and mixed with the people, wherever I have come
into a neighborhood where fruit growing is largely engaged in, I found men and women
of the highest culture, whose tastes are always in the direction of the highest ambitions
and the highest ideals of cultured, people, and for this reason if for no other I am extrem-
ely glad to meet the fruit growers of Ontario. We of the Province of Quebec look .to
you as having done much more and gone much farther than we have in this industry,
partly because of your better climate, and in some places the richer soil and suitable
conditions — partly because, I am fain to think, you people of Ontario are energetic, active,
intelligent, and that whatever you take hold of you seem to be able to succeed in, in the
most marvellous way. 1 do not say this from any flattery : I say this because, as one
coming from a neighboring Province, a& one who is to-day not only belonging to that
Province and presiding over the interests of agriculture in that Province, but who has
charge of the interests of agriculture for the whole Dominion, I am glad indeed to meet
with the people over the whole country who have not ha J opportunities of meeting with
before, but whom during the time I occupy the position I at present have I hope to have
many opportunities of meeting with and discussing their interests and my interests and
obtaining that assistance by which only I shall be able to assist that industry and push
on that industry in which we are all concerned. (Applause )

The President : I am sure that we are very thankful to the Hon. the Minister of
Agriculture for the practical address with which he has just favored us. He has brought
out points that I hope will now enable us to take up this question and discuss it iu a
proper manner. He has given you the invitation to do so, and it will be your own f lult
if you do not lay before the Minister the wants of your calling at the present time. In
addition to that I think that the matter is of such importance that this society will be
justified in appointing a committee who shall go into the matter thoroughly and lay
before the Hon. Minister the information which he has asked for in his address, and for
that purpose I will now appoint a committee to be composed of the Secretary, Mr. Orr,
Mr. Fisher, and Mr. A. H Pettit, and will ask this committee to present in writing to
the Hon. Mr Fisher at the earliest possible moment a full and complete statement of the
case which will give him all the information that is desired. I should be very pleased
indeed to hear any gentleman now who could give any information that will be of
interest or benefit to the Minister.

Prof. Saunders : I wish to say a few words on this subject of cold storage of fruit,
because I apprehend there will be many difficulties in carrying out this project success-
fully in all classes of fruit. The^e is no doubt in the minds of any that have paid any
attention to the question of cold storage, that cold storage is one of the most important
measures that can be adopted at this time for the preservation of those perishable fruit
products of which we produce so largely in Canada, and it is well at the outset to look
the difficulties well in the lace so that we may provide against what otherwise might
result in disappointment. Experience is always of great advantage in all these things,
aud the experience we have had in the preservation of Canadian fruits it might be well
to bring under notice. The first experience we had was at the time of the Indian and
Colonial exhibition, and as I had charge of the shipment of fruits at that time I am
conversant with the particulars. Cold storage apartments were built up in one or two
steamers then running from Montreal to London, and a large collection of fruits was
brought together, largely by the help of the members of this Association — one of the
finest collections of Canadian fruits that was ever made — and this was shipped to Mont-
real There was no storage accommodation in the cirs at that time, but it was placed
at once in this storage refiigerator which is built on the plan of the Hanrahan cold
storage refrigerator, that is, with ice overhead and a large apartment where the chdled
air could flow, and circulation also was provided for in the interior. The object there
was simply to preserve the fruit long enough to take it across the ocean and exhibit it at
the large exhibition that was to be held at that time in the halls of the Royal Horticul-

60 Victoria. Sessional Papers (No. 19). A. 1897

tural Society. That experiment was eminently successful, and some five or six thousand
plates of Canadian fruit were displayed to the amazement of the English people, carried
there in a very good condition. The next experimental test made was at the time of the
Chicago Exposition. There we had to face the difficulty of preserving these fruits for
six months. A very excellent collection was got together through the liberality and
energy of the Provincial Government by the agents they appointed. Mr. Pettit and others
brought together a large collection of Ontario fruits. A large collection was also made
in Nova Scotia and the Maritime Provinces, and another in Quebec. These were
nearly all packed in light packages and shipped to Chicago rather late in the season when
there was not much danger of injury from exposure to heat, and placed at once in a large
cold storage building there. We supposed that everything was all right, but about mid-
winter I wrote to the cold storage people and asked them to examine the packages of
fruit and endeavor to ascertain what condition they were in. They replied that they
were in bad condition when the packages were opened, although they had been preserved
in a uniform temperature. A large number of specimens were wholly or partly
decayed, and the people who had charge of the storage work recommended that we
have all the packages opened and have them repacked, rejecting that which was unsound
and packing np only sound specimens. They further told us at that time that it was a
mistake to put the fruit in tight packages ; that if barrels had a number of holes bored
in them, or if the fruit had been put in packages made with slats, that they might have
been preserved better. They also objected to the wrapping of fruits — I believe it was
wrapped mostly in pieces of newspaper. You know that the fruit wrapped in tissue
paper by the California people and shipped in cold storage is kept very well, ard I
apprehend that the shipping that was objected to by the cold storage people in Chicago
was more on account of the character of the paper, and if the fruit had been wrapped in
tissue paper, which is very porous, there would have been the same rejection. We
adopted their suggestion and repacked the fruit, and some of it came out in excellent
condition in the spring and a proportion, especially the earlier ripened fruits, were found
to have very few good sound specimens when they were taken out. I think this difficulty
arises from the fact that chemical changes are going on in the early ripening of the fruits
at the time they are put in the cold storage chamber, and htre is where difficulty is
likely to arise in connection with the preserving of fruit. In the preserving of dairy
products any deterioration in that, at least from butter, begins from the outside, and the
til ments which arise in cheese are of that character which are easily controlled by the
low temperature than the changes that occur in the ripening of apples and pears. There,
when the change occurs the skin which is not easily permeated by the changes of tem-
perature and this chemical change which is not very well understood, is accompanied by
the evolution of heat, so that when the ripening period has arrived and changes begin in
the apples we have a difficult state of things to control in cold storage ; and my reasons
for bringing this point before the Association is to urge upon them to endeavor to over-
come this difficulty by having the fruit go into cold storage when it is firm and
sufficiently unripe to be sure that these chemical changes have not already set in and
considerably advanced. I think that these difficulties we had in connection with the
Chicago Exposition arose iram the fact that the changes were already occurring in those
early ripening fruits before they were put into packages to put into cold storage, and
these having started were not easily controlled by any temperature that could be brought
to bear on them in a cold storage warehouse. It is well to look those difficulties in the
face ami endeavor to overcome1 them by proper action at the proper season. The Cana-
dian climate no doubt is of great advantage to the Canadian people. We have in this
section of the country a climate where apples and pears of the very highest quality can
be produced, possessing flavor superior to the apples produced anywhere south of us, and
which if we take the fullest advantage of and endeavor to get these to the consumer in
the condition in which they leave the producer, if they can be so carried without deter-
ioration, I am sure there is a great future for the fruit trade in Canada. In any remarks
1 have made I would not be understood as throwing any difficulties in the way of cold
storage We should, I think, in all these cases endeavor to gain what we can from the

60 Victoria. Sessional Papers (No. 19;. A 1897

experience of the past and thus add to the probabilities of successful management and
great continued success in a grpat enterprise like this.

Prof Craig : Since the Hon. Mr. Fisher spoke one of our largest shippers came
into the room, and I would suggest that the name of Mr. E D. Smith be added to the
committee. I think he could give a great deal of valuable information.

The President : I think so myself, and will add his name to the committee.

Prof Saunders : Mr. Craig has carried on some experiments, and [ thought that
perhaps he would follow me and give the Association the benefit of the experiments that
he tried last year in cold storage in Moutreal, which was just along that line.

The President : We should be very glad indeed to hear from you on that line.

Prof. riRAio : I think that the results of those experiments have already been given
to the society, and they have been put in possession through the means of our annual
report and through my own remarks at the last meeting at Woodstock. They are practi-
cally in line with the remarks already given by Dr. Saunders and simply emphasise the
fact that if we would be successful in the preservation of our perishable fruits we must
begin to put them into cold storage before any distraction or breaking down of the actions
which the ferments preceding the process of ripening begets. The process of ripening
the process of maturing, is in reality a process of decay, and although at th^ beginning
we may not recognize it as such, it goes on gradually from step to step from the time the
apples is green till the time it is in a perfect state of maturity, and later on when it is
past that step and has begun to decay. So that it is absolutely necessary that we should
recognize this tact and this principle, and in storing fruit put it in a storage before any
actions consequent upon the beginnings of ferment commence. In this connection [
might say that I was very glad to know the day before ye3terdav in passing through
Detroit on my way to the meeting if the Michigan Horticultural Society that Canadian
fruit growers had already begun to take advantage of the cold storage system not only
in Canada but on the other side. In visiting the large cold storage house of Webb Br >s.
in Detroit I found several hundred barrels of Canadian Snows in storage that were later
on to be placed on the Chicago market. When I got to Grand Rapids, at the meeting I
found still further evidence of the enterprise of Canadians, and the Michigan fruit
growers are awakening to the fact the Canadian apple3 are forcing themselves on the
American markets by reason of their better quality ; and this jast brings us back to the
statement made by Dr. Saunders that we have a climate here that produces not only the
finest pears but the finest apples in the world.

The Secretary : I believe if we could take advantage of cold storage warehouses for
our pears, for instance, that it would be a great thing for the fruit growers of Ontario.
During the lasc season and a year ago also I stored Bartlett pears both in Montreal and
Toronto in cold storage warehouses. At that time they were selling at very low prices
indeed. During chis season, as you all know, Bartlett pears were down to twenty five
and thirty cents a basket, and there was nothing in them, and I took advantage of this
warehouse, for I knew they would be kept at a low temperature, and I kept them fur a
month or six weeks until after the crop was harvested and the glut was stopped. Now
you know there is no pear that will sell when you can get a Bartlett, and the price rose
last year from seventy-five cents to one dollar a basket, so you will see it was a fine step
in advance for me to take advantage of that opportunity of storing those pears. If the
Canadian Bartlett could be kept almost indefinitely in cold storage warehouses it would
find &ale at all seasons of the year, and it would be the pear for dessert purposes. The
same thing can be said with regard to our Canadian Snow apple — no other dessert apple
would be wanted if we could keep that apple in perfect condition throughout the season.
So I think there is a great argument in favor of the establishment of tuch institutions.

Mr. Pattison : I would like to ask Mr. Secretary if he stored any baskes. I
understood the baskets did not answer very well in cold storage.

The Secretary : I stored in baskets. I think the cold storage men objected bt cause
the baskets took so much room.

5 f.g. 65

60 Victoria. Sessional Papers (No. 19). A. 1897

Prof. Craio : The baskets are not suitable for cold storage. They would be stored
in the same space but the cold storage warehouse cannot be made rat-proof, and while
these might not eat a great deal they damage a great deal, and I think the box package
is capable of being packed easier and more safely.

Mr. Fisher : Professor Oraig, do you find that while you have been able to preserve
the appearance of fruit by cold storage you can hold the flavor 1

Prof. Craig : In the case of apples and pears I did not find that there was very
much loss of flavor. Of course there is always in stored fruits a certain loss of this fine
aroma that we detect and so well appreciate when the fruit is just at its prime condition.
You know it is Grindon, that fiae old writer on English fruit, who says " There is jast
one hour when the peach is in its best condition. That hour passed, 'tis afternoon." In
the case of stored fruits, it is frequently afternoon, although we may not recognize it
when we eat them ; but if we compare them with the same fruits in their highest quality
when they are just ripe from the tree we will recognise it. In the matter of stone fruits
there is a greater lo3S of flavor than in the case of apples and pears, particularly in
peaches. Peaches after being stored for five weeks have a fair appearance, and on being
cut do not show much discoloration, yet on being eaten there was a distinct and very
observable difference in the flavor. Stone fruits sometimes show signs of decay from the
stone ; the decomposition sets in from the middle and works outward, like some of our
pears do when they are ripening naturally.

Mr. Fisher : How long did those pears keep their flavor 1

Prof. Craig : I put them on the market December 15th, they had been in cold
storage since the first week in September.

Mr. Fisher : Did you ever keep Bartletts twelve months 1

Prof. Craig : No, but I think they can be if you could be absolutely sure of your
temperature and sure you could hold it just at the degree you wanted it.

Mr. Fisher : I have held the Pomme Grise twelve months. It was just as bright at
the end of the year as when we put it into cold storage, but it had no flavor at all.

Prof. Craig : I tasted peaches yesterday in Detroit in the warehouse. Of course that
is not very unusual as we may have some Smock peaches in ordinary warehouses. These
were Crawfords. Their flavor was somewhat off, but they were good in appearance, and
I think they were ahead of California peaches at any time.

Mr. Orr : Would not there be a decided advantage in putting fruit into cold storage
at the point of production 1 After being carried they would be more or less bruised.

Prof. Saunders : If they could be carried in refrigerator cars it seems to me that
would be as good as placing them in cold storage warehouses at the point of production.
What you want to do is to keep the temperature low and to ensure that the condition of
the fruit, whatever it may be at the time when it goes into cold storage, will not deterio-
rate. That is, if it is possible to keep it from any further fermentation that it will not
deteriorate until it reaches the consumer.

The President: Have you any experience, Mr. Smith?

Mr. E. D. Smith : No, but one of the most important things in this connection is,
how long will the pears keep after being taken out 1

Prof. Craig : It depends on their condition when put in. If they are put in before
they have reached full maturity and kept at low enough temperature I anticipate — and
my own experience leads me to say this — they wou't keep a shorter time than they
would originally in natural conditions ; but if they have ripened up to a certain point
and then are put into cold storage and held there, they go down very rapidly after being
taken out. With regard to the district cold storage warehouses I do not know that I am
competent to say anything, but I may just throw out a suggestion, that it seems to me
it would be of great advantage to growers if they could put their fruit in the district cold

60 Victoria. Sessional Papers (No. 19). A. 1897

swrage warehouses, and from that point distribute it to the points that give them the
best market prices at the time when they wish to sell it.

Mr. Orb : I picked certain varieties of grapes and put them away in a basket and
they were good till May. I sent them to customers and they put them away in the
same way as I had, and they did not keep till January. That ia my reason for asking
the question.

Hon. Mr. Fisher : Is that due to the journey 1

Mr. Orr : I think so ; I think it is due to the shaking on the stem and the pressing
in the package.

Mr. Daly : I have been experimenting a little for the last five years on a small
scale with a small refrigerator, keeping early apples, and plums and pears, and I have
kept early apples such as the Transparent, Astrachan and such varieties for about six
weeks, but after they strike the air and are removed from the refrigerator they are gone
in twenty four hours, and you must do away with them. I have found that, while they
come out of the refrigerator perfectly sound apparently, the flivor is nearly or in
some cases entirely gone. My experience with pears has been that they will not keep as
long as an appl\ The best apple that I have found to keep in storage is the Yellow
Transparent, of the early varieties, but I think you must be cautious in handling your
fruit after it comes out of the cold storage ; it has got to be handled very quickly, because
it will stand no air. After it has been in cold storage for any length of time the moment
ic strikes the warm air it will go down.

The President : This question arises at once : under what condition or how well
matured should your fruit be when you put it in?

Mr. Daly : I have experimented in that case. I have picked it quite green and put
them in quite green, and it made very little difference.

Prof. Craig : What temperature did you have ?

Mr. Daly : Well, I don't know just on the rule of hand. I kept ice in it ; I never
let it get empty of ice for a moment.

Prof. Craig : But the ripening process had been going on all the time, the tempera-
ture was not low enough and the fruit was nearly ready to go down when you took it out
of the storage.

Mr. Daly : Yes.

Mr. Robertson : I had an opportunity of going through a cold storage under one of
the arches of the Brooklyn bridge, the most periect storage ever I was in. In the office
they have the temperature of every room in the building, and I saw pears about the 1st
of March in perfect order. Of course when they come out of the cold storage these men
have two rooms and they just take a basket or two baskets every day or two. They spoil
very rapidly after they come out of the cold storage. The fruit men take them out as
they want them.

Mr. Caston : In keeping apples in a pit I notice they will keep perfectly well as long
as you do not open the pit, but just as soon as you expose them to the air they will <*o
very quickly. We often lose sight of the fact that a great deal of the fruit is not picked
at the right time. The fruit is like a man going up hill ; you want to take the apple just
before you come to the summit. If you take an apple too much on the green side, it is
insipid, but there is just a certain point where it should bs picked, before the ripening
process is complete.

Mr. E. D. Smith : Is not there a great difference in the methods of cold storage as to
keeping the fruit after it comes out i Will an apple or any fruit keep in ice storage as
well as one taken from a chemical cold storage warehouse ?

Prof. Craig : I think you are quite right that it will not, but at the same time I do
not think we have full information on that point. All storage authorities are now agreed
upon the mechanical or chemical refrigeration ; and that kind of mechanical refrigeration

60 Victoria. Sessional Papers (No. 19). A. 1897

which gives not the dry air but as dry air as is consistent with keeping lruit without
shrinkage, is best. Every cold storage manager that I have talked with advocates the
best kind of mechanical refrigerator, that which is called the direct expansion, and gives
dry air which is frequently changed by a perfect system of circulation.

Mr. Pattison : I would like to ask if it would not work differently having a system
whereby fruits when taken out of the cold storage would be introduced into a room that
while warmer than the cold storage room would be colder than the outside atmosphere,
and there kept for some time, on the same principle as people recovering from illness are
kept as convalescents for a period before they go into the full enjoyment of their health

Prof. Craig : I think Mr. Pattison has stated his case, and it does not need any
further bolstering up on my part. Fruit growers have noticed that if they put unripe
fruit into a cold atmosphere there is immediately condensation on the surface and a col-
lection of moisture which induces decay on the part of the fruit ; and when you bring it
from the cold to a warm atmosphere the fruit being cold causes condensation, and if you
can do it gradually so much the better so as to get rid of this condensation.

Mr. Pettit : The Hon. Mr. Fisher put some questions that I thought he would like
to hear discussed somewhat this afternoon. One was whether it would be desirable to
build cold storage warehouses at the places of shipment ? I think if the meeting would
discuss them for a few minutes it would not be out of place. In my opinion the carrying
of fruit to the Old Country, testing our ability to market there by shipping in cold storage,
could be done without these buildings, by placing the fruit at once in refrigerator cars and
shipping it from the neighborhood where it is grown.

Mr. Caston : In regard to building these houses at the point of shipment, I think
that should be left largely to private enterprise. If there is any cold storage it would
require to be at the ports of shipment ; that is if there is any delay to occur between the
shipment and the loading on the steamer, or the grower decides to hold it for a better
market. The great thing is in the passage across the Atlantic and on the train. If
we can get cold storage in transportation I think the matter of cold storage in the
country will be largely a matter of private enterprise and will regulate itself. It is
while in transportation that the fruit gets damaged.

The President : It occurs to me that there should be cold storage at the points
where the growing is done, so that the fruit may be held there and sent forward in
refrigerator cars and then in refrigerator steamers at the proper time, just when the
English market would justify it.

Hon. Mr. Fisher : How soon after the apples are picked would it be necessary
to put them into the cold storage 1

Prof. Craig : I should think they ought to go into cold storage almost imme-
diately after coming from the orchard.

The Secretary : I should think it would depend very much upon the variety. If
they were summer apples, such as the Astrachan and Duchess, it would, but with the
winter apples there would not be any necessity of hurrying.

Mr. E. D. Smith : I quite agree that there should be cold warehouses at the stations
ultimately if it is found to be necessary. The growers would not think it worth while
to expend money, and I do not think the Government would be justified in erecting
warehouses until after one or two season's test. Then I think it would be essential to
have warehouses at the various stations.

60 Victoria. Sessional Papers (No. 19) A. 1897

CHAIRMAN'S ADDRESS.

By Principal Grant, Queen's University, Kingston.

I have been asked to take the chair this evening, and I do so with great pleasure,
because I am not only interested in your objects, but have listened yesterday and to day
with great pleasure to your discussions. I listened with very great pleasure yesterday
afternoon to Prof. Short's address, in which he pointed out, in a way that I think
was new to some of us, the connection of gardening with the development of civiliza-
tion. 1 really began to think after listening to him that he has touched a genuine
point, because I remember when I was in Scotland for years there was no class of
men that seemed to me to combine 80 fully the advantages of industry and culture as
the gardeners of that country, and I was very much struck with the remark that was
made to me once in Scotland, that the gardeners were the only class that did not fur-
nish any contributions to the criminal class of the country. (Laughter and applause.)
It seemed that every other profession had contributed, some more and some less, but
that the gardeners were marked with a white stone in that respect ; and that is what
we might expect when we remember that we are told at the very outset of Revelation
that man was made in God's image, and further that for the development of man he
placed him in a garden to dress it and keep it, indicating surely that in this way man's
character would be most fully and beautifully developed to all its rightful issues ; and
that surely is the great object that we should look up to in dealing with this or any
other question. It is surely a higher aim than even the more economical consideration,
for sometimes we have at these discussions remarks made that seem to indicate that the
country is to be judged by the amount of money that its people make. Now we know
that men are not merely human bees or ants or beavers, but that they are the chil-
dren of God, and that they are to be developed to all the rightful issues and to the
very highest point of culture. We therefore feel that it is an object worthy the con-
sideration of the statesman and the patriot and the true man, and so we are all inter-
ested in the work of your association. It is pleasing, therefore, to see that both the
Dominion and the Provincial Governments recognize this, and that we have distinguished
representatives of both Governments present at your meeting. (Applause.) I rejoice
much in this, because I think it is the right course for Governments to take. 1 am
pleased to think from what we have seen and heard that we have in the Hon. Mr.
Fisher and the Hon. Mr. Dryden the right men in the right places. (Applause.) I
think it is only right to say, however, that I believe that Mr. Fisher's predecessor was
also a most suitable man for the position. He was not a farmer, and some people used
to think, therefore, that he was not a good man for the position of Minister of Agricul-
ture. I quite differ from that opinion. I think it is no more necessary to have a
farmer in that position than it is to have a banker as Minister of Finance. What
you need first of all is a man of good sense, and I have met even some farmers that
were not blessed with that quality. (Laughter.) In fact it might even be said that
it is a somewhat rare quality. You need a man, above everything else, with the power
of judging men, so that he may get right officials, and then with that large common
sense which, when he has obtained the right officials, will know how to trust them, to
give them as free a hand as possible, this being a very big country, and it being quite
impossible for a Minister to watch a man travelling over thousands of miles. And a
man is needed who will know how to occupy the golden mean between paternalism on
the one hand and laissez /aire on the other. Governments are not for the purpose of
superceding private enterprise; in fact Governments may stimulate certain departments
of private enterprise too much ; but it is their duty to discern the real basal capacities
and industries of a country and then to afford opportunities for continuous scientific
experimentation along the line of those basal industries, because that is the great war in
which modern society is engaged, and therefore more required by governments now-a days
than even the departments of the army and the navy — a war against ignorance, a war

60 Victoria. Sessional Papers (No. 19). A. 1897

against those ceaseless pests and enemies that pray not only on our industries but upon
our health. I saw only to day in a newspaper the statement that the minute insects in
the United States afflict the fruit crop to the extent of some three millions of dollars a
year ; and so there is perpetual need of scientific experimentation to detect these and
fight against them ; and there can be no discharge in this war, for as soon as one enemy
has been vanquished another is sure to crop up. That gets an illustration from what we
had in connection with the Dairy School in whose hall we are now met. Before the
School was established the cheese of this district was far inferior to the other districts of
Canada ; but one of the highest dairying authorities sta'ed that the school had raised the
price of cheese in this district about half a cent a pound. I made a calculation and
found that that meant $10,000 or $12, 000 in one year ; and as the Dairy School is managed
at a cost of about §3,000, even in the very lowest consideration of the case there is a return
of three or four hundred per cent. But there are more students from other counties
than from this county ; more students from all over eastern Ontario. They have sent
out over one hundred men educated in the industry every year, taught habits of cleanli-
ness and order, and these carry with them into their several localities those habits and
are a benefit to the country in various other ways. And now that the institution is taken
over by the Hon. Mr. Dryden, he does not mean to let it Stop where it is. He will tell
you that he intends to introduce great improvements and extensions ; because it is quite
clear we need in conjunction with it a chemical and bacteriological laboratory, and there
is no place where you can have such at so cheap a rate as when you are in the neighbor-
hood of a university, where, instead of having to pay a frofessor $1,500 you can get a
tutor for one-tenth of the amount. It is a case in which you see the advantage to our
common country of us all working together. It is quite clear that not only does Canada
now raise very little more than enough wheat for her own consumption, but that any
country that has virgin soil can raise wheat — the Hindoo ryot, the Russian moujik, the
exile on the Pampas of Argentina, can raise wheat and sell it cheaper than we can ; but
these men cannot make good cheese nor good butter, nor raise the higher quality of
Fanoeuse apples nor of Bartlett pears. A country is not measured in its greatness by its
wealth ; that is surely a most contemptible standard to judge any country by. The
wealthiest countries of antiquity contributed nothing to the greatness of humanity; but
little Atheus, little Judea, what have they done 1 They have been the schoolmasters of
the race — the one to the brain, the other to the heart and soul. And so we look not
merely at the amount of wealth, but at the kind of men that the country is to produce,
and the kind of men are determined chiefly by the industries in which they engage. It
is no wonder, therefore, that we are all interested in your work.

ADDRESS BY HON. JOHN DRYDEN.

I am very glad to be permitted to meet the prominent fruit growers of this Province
in convention assembled, and to bring you the greetings of the Government which I have
the honor to represent here. I have not come to undertake to instruct the men whom I
see before me in the proper methods for bringing about the superior production of fruit
of any kind growing in this country. It would never do for me to undertake to teach
experts in this business, men who have for many years been giving their time and thought
to this particular question, but I am here rather, to use a scriptural phrase, to stir up
their pure minds by way of remembrance ; and if my presence here will add anything of
inspiration or enthusiasm to their work I am sure I will be very glad indeed I ask the
members of this Association to remember that they represent one of the greatest and
most important industries of this Province, an industry which, if you will allow me to
say it, is just in its infancy. It has made considerable progress, as you men know, but
I venture to say that few of us realize what is before this industry in this Province of
Ontario. (Hear, hear). I ask you to remember also that whether this industry shall be
developed along right lines depends very much upon the efforts which will be put forth
by this Fruit Growers' Association, and the future success will depend very largely upon

60 Victoria. Sessional Papers (No. 19). A. 1891

the foundations which will be laid now. I ask you also to remember that the efforts
which you are now putting forth do not touch merely the present, but must inevitably
reach forward far into the future. 1 shall never forget a remark made by an old man
reaching nearly seventy years who was rebuked for planting a new orchard and asked
what he expected at his time of life to reap from it. His answer was, " Well, if those
that come after me will take as much pleasure and satisfaction in partaking of the fruit
of these trees as I do in planting them I will be well satisfied." (Applause.) So I think
the members of this Association should be stimulated in their work when they remember
it is not merely for the present, but reaches far into the future, and that the next genera-
tion will receive benefit and blessing because of the work which is being done now.

When we remember all these things, and that the eyes of all the people of this Province
are upon this Association — the people who furnish the aid to help to carry on the work
in which you are engaged — and think of all the possibilities of this great industry, it is
no wonder that we see in connection with this Association new life, new energy, new
enthusiasm and new enterprises being manifested year after year. I am very glad that it
is so, because it is undoubtedly true that there is very great danger, in all these organiza-
tions which depend largely upon public aid, that individual effort will be dwarfed on
account of having a guaranteed income : but I wish to point out that the public aid to
these organizations is given rather in order that we may by doing so stimulate
and encourage the efforts of individual members of the Association to do better, greater
and higher things than could be possibly accomplished without this aid. All the people
are interested in the aid which is given to these various organizations, and it is given
by those who are its guardians because they believe that all the people are directly
or indirectly interested in the particular industry represented. The Legislature gives
these grants cheerfully and willingly because they believe that spending it in this way
will bring a better revenue and a greater return to all the people. If this is not
accomplished there is no defence for the grant, which should then be curtailed or
withheld altogether. The grants in recent years have been increased because those
who had the authority to give them believed that thereby they would increase the
revenue and the annual income of the people as a whole, and because they have faith
in the future of this industry.

I do not know whether any of us fully comprehend what is to take place
twenty-five years hence in connection with the fruit industry of the Province of
Ontario. Commence if you will in the western end of the Province, on the fertile
and rich soils of the newer counties of Essex and the sister county Kent, where
they are able to astonish us by the production of the finest peaches and grapes
as well as other fruits ; go up along the shores of Lake Huron and around Georgian
Bay and examine the quality of the fruits in all those districts ; come across the
country inland, taking in the old Niagara peninsula, about which everybody knows,
and then come on down through, past the city of Toronto and along the shores of
Lake Ontario until you get away into this eastern country, you have a territory with
natural conditions adapted to produce a finer quality of fruit than you can find on
any other piece of territory on this American continent. (Hear, hear.) There is no
doubt of it. We have it here stated by gentlemen who ought to know better than
I know — and I know myself what are the possibilities of superior production — but, as
to the enormous quantities, we have territory enough and can produce quality suffi-
cient to supply millions of people with the very finest of fruits when we have learned
to produce them. Some of you gentlemen know perfectly well how to produce them ;
but my difficulty is that wi have all over the country thousands and thousands of
people undertaking to do what you are doing and failing in the attempt simply
because they do not know how. It is to reach these people that this organization is
brought together (hear, hear) ; it is to carry the instruction and information that you
gentlemen possess ; it is to carry the average of our product to a higher plane, that we
give all thfese grants. Applause. )

If I read correctly the report of your meating, some gentlemen connected with
this Association are ready to stop and say we do not want any more develop-

60 Victorm. Sessional Papers (No 19). A. 1897

tnent of the fruit industry ; we are producing too much already. (Laughter).
Producing too much already 1 I am afraid that I will scarcely be able to assent
to that proposition. I ask the gentlemen who have that view to remember that
the year 1896 in the first place was a very exceptional year. The like of it per-
haps none of us remember. Perhaps we have never had in other years such an
extraordinary production in all parts of Canada, or at least in this Province ; we have
had an extraordinary product;on in all the fruit districts apparently of this North Ameri-
can continent, and it does not matter seemingly what particular variety of fruit — apples
or pears or anything else — it seems that all along the line we have had a very abundant
production ; but with all this production, if we had been supplied with proper facilities to
handle it, you would have found very little difficulty and you would not hive had to
exclaim " too much " at all. (Hear, hear.) But I am willing to admit, if you will, that
we are producing too much of that which is inferior. (Hear, hear.) This is a pet theory
of mine and I am always pounding at it, and 1 intend to so long as I have any power to
pound at anything. This country does produce too much inferior fruits to day. Many
of our orchards were planted long years ago, when very little attention was paid to the
variety of fruit, and the fruit that grows upon those orchards is altogether out of date
and out of place. Those orchards were filled up, many of them, with soft and inferior
apples that are not fit to ship across the ocean ; yet the attempt is made to ship them.
Unfortunately all of them have to be marketed at the same timp, and what is more, they
have to be consumed all within a short period and the result is that naturally when you
undertake to do this you have at one season or another what you call a glut in the
market ; and the inferior stuff — I ask you to remember this — the inferior fruit always
stands in the way of that which is superior. (Hear, hear.) Somehow or another you
cannot push it aside and leave the other to take its place. There it is in your way all
the time; and though you have that which is superior yet the price which you will get for it
is affected because you have that which is inferior thrust upon the people at the same
time. The same thing is true of our dairy products. What did I find years ago ? How
is it about butter ? I found stacks of it, warehouses of it, car-loads of it, tub after tub,
tier after tier, piled up, and when you asked the gentlemen, " What are you going to
do?" he would reply, " What can we do with it ? we can make nothing but waggon
grease out of it." JBut yet it was butter, it was in the market, and it was standing in
the way; and this always works in the reduction of price of that which is superior. So
it may be, and I am willing to admit, that we are producing too much of that which is
inferior, but we are not producing too much of that which is superior in this country.
Did we not hear the Secretary of this Association reading the quotations? You and I
have read them, and they sent across on the wires from the Old Land, " To much of that
which is inferior ; send us your superior apples, and there is plenty of room for those in
the market, but we do not want any rubbish." And there it goes on from week to
week, the same thing being stated ; so then I say there is room for development of this
industry along those lines, and as long as we are willing to undertake a better production
we shall find room somewhere, because I believe in the theory of my good old Scotch friend
who, when I suggested that the price of one of his animals was very high, and that
he would not be able to sell it, replied " Aye, but it is a good one, and the man is born
somewhere that is going to buy it ! " (Laughter). So I believe that people are born
somewhere that will consume that which is superior, but will refuse to take that which
is inferior, though you offer it to them at a much less price. After all, will it not be the
survival of the fittest1? (Hear, hear). It is true that in this Canada of ours there are
some portions of the country where you cannot satisfactorily produce fruit ; there are
other portions of it where we have admirable natural advantages for this purpose.
Well, now, if I produce an inferior quality of plums I shall just have to stand out off the
way for some of my friends up about Owen Sound or in that direction, and let them
have the market. If I can only produce a quality of grape which is very inferior I shall be
before long crowded out of the market, and I will have to quit it and produce something
that I can produce to advantage. So many of the trees that are now declared useless
will have to be dug up by the roots, as I am digging up some on my own' farm that my

60 Victoria. Sessional Papers (No. 19). A. 1897

father took care of for many years. He did not know that they were useless when he
was taking care of them, and he had to go over the orchard again and put in new grafts
because he had been deceived in the sale of the trees, which were a different quality from
what he had expected. I am digging them up by the roots, and propose that their place
shall be taken by something superior such as you see on this table. That is what we shall
have done all over this country, and then we shall find that our products will hold their
place and occupy the front position wherever they are put upon the market.

I congratulate the fruit growers of this country and the members of this Association on
the f tct that we are coming to better days, because we find in recent years that the gentle-
men who are placed in authority in the public positions in our country are beginning
to understand that it is one of their duties and one of their ultimate functions to under-
take to help those who are following industrial pursuits ; and so we have listened to the
discussion which you had here to day and to the words of the Hon. Mr. Fisher when he
addressed you, when he told you that he had undertaken to provide better transporta-
tion facilities, and that he has proposed that there shall be a better supervision over these
perishable products en nmte to the best markets of the world. Now this is all needed
— this assistance to the men who are thus producing these articles. It is certainly very
discouraging to a man after he has spent a year's labor and skill and has produced a very
fine artiole such as you see upon this table to find that it is destroyed on its way to
market because of improper facilities being afforded. It is a very discouraging thing, and
one that certainly ought not to exist if there is any way of providing; a remedy. Unfor-
tunately too many people in shipping their fruit have been simply providing freight for the
railways and steamships ; these have got all they ask out of it ; but the poor fellows
who have labored and toiled for th9 production of it have had nothing out of it yet ;
sometimes they have something to pay as a bonu3 to the steamships and railways that
carried it for them. This is unfortunate. Sometimes it is their own mistakes.
Perhaps they have not paid proper attention to the production in the first place.
There are some of our farmers who beiong, I am afraid, to that class who are not too
much gifted with what you call common sense, who when you bring instruction right. to
their very doors and thrust it in upon them will refuse to take it, will refuse to believe
there is anything in it. And there are portions of this country where it is absolutely
necessary that those who produce the best fruit should pay attention to spraying their
trees with the proper article and at the proper time ; but they say, '• Oh, my father
never did this, why should I do this ? this is a great deal of trouble and bother ; if we
can get the fruit without that I guess we will let it go ! " And it is only when you
hammer away, and give them line upon line and precept upon precept, and give
them object lesson after object lesson that they will undertake this work. Now, it
may be in some places where there has not been the proper return that they have
not paid proper atcention and there has not been proper handling and all that; but
I venture to say that in a good many cases it has been because of improper handl-
ing by the employees of the various railway companies and steamship companies who
handle those goods. (Hear, hear and applause.) And I would like to say in the
presence of Hon. Mr. Fisher that I will not be satisfied unless he undertakes some-
how to get at these people. I do not believe that the Allans, for instances, who
control one of our prominent steamship lines, and I do not believe that the gentle-
men who are controlling these railways corporations, really desire that their employees
should undertake the destruction of our property ; and yet that is what they do, like
a man who takes a trunk off a train, as if he was determined to smash it if he could
Yet it is so, judging from what we have heard here this afternoon. I believe it the
attention of those who control these railway and steamship companies were drawn to
the matter they would insist upon their employees paying proper attention ; and I
will expect that the Hon. Mr. Fisher in dealing with the3e men will draw their
attention to the fact that this property is really destroyed because it is put in an
improper position and in an improper place in the ship in the first place, and because
when it is dumped out with such force it is all smashed to pieces.

I want to reiterate what 1 suggested in my remarks before this Association a year ago.
I think it is high time that we should undertake to teach the fruit growers themselves — and

60 Victoria. Sessional Papers (No. 19) A. 1897

I am saying this, knowing that there are some gentlemen within sound of my voice who will
not perhaps agree with me — that it is their business to act independently from start to
finish in the choice of their trees, independent in the planting and caring of them, and
in the picking and packing of their fruit. Let these men be taught how it ought to be
done. Let your system be of such a character that the work well done will be at a pre-
mium ; let it be of such a character that the men who undertakes to deceive, who under-
takes to fraudently pack his fruit and palm it off for what it is not, that suspicion will
always rest upon him, and that it will be impossible without a good reputation in this
regard that proper returns should be received by any of those men. I am as confident
as that I am speaking to you just now that this is the correct principle. What do we
find in many of our districts 1 We find farmers depending utterly and entirely on the
dealers to pack their fruit ; and what happens in the season when the dealers are anxious
to buy 1 They buy a great deal more ordinarily than what they can properly handle
within the time limited, and so it comes to pass that the fruit is picked, laid on the ground
under the trees, the chickens run over it, the birds pick it, the rain comes, sometimes the
snow, and covers it over, and still the packers aie not there to put it away. What can
you expect under the circumstances 1 I think that ought not to be, and 1 think that we
should encourage these who grow the fruit to pack it, and if necessary do as Mr. Boulter
does, put his name on it. If I packed fruit I should not be ashamed to say that I packed
it ; and if I did not do it correctly I ought to be told, and understand that I am going
to suffer loss when I did not do it well. What I want is a premium on the work that
8 well done in this regard.

Then another thing : if there is one thing more than another we need in
this country it is discrimination in the purchase of agricultural produce. What
I mean by that is, let the quality tell the price. I remember perfectly well in my
young days, when sent by my father to the market, when wheat was taken just at
the same price, it did not make any difference what kind of wheat or how many times it
had been run through the fanning mill. I remember when the great demand was made
for bailey in the early days that some men took barley from the thrasher without running
through the mill at all ; and when I insisted upon mine being cleaned the men said, Mr.
So and So takes his just from the thrasher, he never looks at the bags. All that has been
changed ; and if you will undertake to obtain the first price you have got to have the
first grade. That is good sound dectrine. I believe in it ; and sometimes you and I as
farmers fail to produce the first grade and we feel aggrieved by it; but we cannot complainif
we get the price according to the grade we submit to the buyer. It is just the same in
regard to our live stock products. Some of us know that a particular class of animal on
the English market will bring considerably more per pound than another class, and when
the drover comes around and asks what we want he says, u I cannot afford to pay you
any more than I pay Mr. Jones, because he will be offended." "But won't you acknow-
ledge that this animal is worth more than the other — that this animal will bring almost
twice per pound than the other will ? " " Yes, but I have to take them on the average,
and I have to make upon one what I lose on the other." I would like to ask if that is
fair to the producer? I would like .to ask if you are going to encourage superior produc-
tion 1 You are really encouraging inferior production ; and we want to have men in this
country independent enough to discriminate, and let us give a premium for that which is
best. If we are to have any real progress, any really development in this industry, you
must consent to put a premium upon quality. Some of you may remember that not very
long ago, in speaking to another Association, I related an incident which occurred in the
North-West, when the British Farm delegates were paying a visit to this country. One
of them, a Welshman, whom I learned to know very well, gave me this himself. He
was taking his dinner at one of the hotels in our North-West country, and he natu-ally
asked for a piece of beefsteak. The poor man, as he told me, labored with this beef-
steak and labored with it ; he tried his knife on both sides, lest he had got the wrong side
the first time ; he took the piece of steak at all corners and all angles ; he turned it over
on the other side and tried it again, and utterly failed to get a piece off at all or to make
any impression upon it. (Laughter.) In the dilemma he beckoned for the waiter. " I

60 Victoria. Sessional Papers (No. 19). A. 1897

would like to ask you whether you people in this western country grade your beef the
same aa you grade your wheat ?" The waiter said, " Beg your pardon ; T. do not know
what you mean." '' Why, I mean just what I say. I want to know if you grade your
beef in this country the same as you grade your wheat ; because if you do I should grade
this beef that you have brought me as Number One Hard." (Laughter.) Well, num-
ber one hard beef is not wanted anywhere ; it will not sell anywhere. I would like to
know how much beef the worthy chairman would take at a hotel if he had any experi-
ence of that kind. As he says, that is the kind of beef that lasts a very long time, and
if the landlord can palm it off on those who visit his hotel it is all very well, but the
ordinary man will not put up with that sort of thing. But I want to say that number
one hard apples, such as we can grow in this Province of Ontario, will find their way, if
you will give them a chance, into the place where you will find the very best markets.
The best markets in the world demand quality. There are people in Great Britain and
New York State who have got sufficient income to say, " Give me the best you have got ;
I don't mind the price, but I want the best," (hear, hear) ; and when he knows where
he is to get the best he will have the means to find it. I was very glad, indeed, to hear
Prof. Craig saying that the people of the United States had begun to realize that the
little Province of Ontario — a frozen bleak region in Canada that some of those people
talk so much about — was producing fruit that excelled in quality that which they pro-
themselves ; and they will begin to study what kind of a wall they can put up to keep us
out ; but may I suggest, Mr. Chairman, that the wail won't keep it out if it is better %
(hear, hear). We want more of that which is best and le3S of that which i3 worst.
Let us keep this before us all the time, and you cannot keep the people from buy-
ing it. What we want in England is a better reputation. We have got a reputa-
tion for our cheese, and if I am permitted to do anything I am going to try and
see if we cannot hold this reputation, for people are trying to get it away from us,
and trying to get ahead of us. We have no reputation as yet for our butter, and
we have no reputation in England for apples as we ought to have, because you load
up the market with that which is inferior and which never ought to go. What we
want is a system that will give a premium on quality, and that will help the man
who produces to realize that only in this way will he find the best returns.

I believe that this country received one of the best advertisements that we could re-
ceive anywhere in the work that we did at the World's Fair at Chicago. (Hear,
hear). The Province of Ontario spent a lot of money on that occasion, and there is
no industry that has received greater benefit from what they spent there than the
fruit industry. We exhibited our fruit in competition with the best fruit-growing
States of the American Union, and the judgment of those who compared those fruits
week after week and month after month was that ours was superior. But it is not
enough thus to present it on the table. What we want to do is to see that we
have a marketable commodity of that quality, and to show the people of Great Bri-
tain that we have any quantity of that same quality, and we want to keep it before
them, and then there will be no doubt about the market we will have. Now what
I am pleading for especially is that in all this I want the pioiucer to get the bene-
fit when he produces a quality that the market demands. There are some dealers
here, and they will excuse me if I say I am not particularly interested in their wel-
fare at all ; they are perfectly able to look after themselves (laughter) ; but I do
plead, and I am always pleading for the producer. That is the man after all who
is really creating the wealth of this country, and he is the man who ought to
receive the assistance now. I believe the man who has labored and toiled in the
fields of oar country is really adding to the wealth of our country, and the man who
goes into the mine and into the forest — those are the people alone who are really making
the additional wealth which our country ha«, and therefore these men ought to be
aided and protected. The man who is bearing the burden and heat of the day and
patiently receiving what Providence gives him, whether it is of storm or calm or
heat or cold ; who, when he has success is grateful and rejoices in it, but who, when
he fails, pluckily tries it again, always going on with his work hoping for something better

60 Victoria. Sessional Papers (No. 19). A. 1897

in the future — these men who are at the very foundation of our prosperity, are the men
who deserve onr sympathy and who need and ought to receive our help. It is one of the
legitimate functions of this Association to bring help to these men under these circum-
stances. There is a cry all over country for information for these men. Let the infor-
mation be given freely and cheerfully and heartily, and even let it be given where it is not
asked for, because the more information you can give and the more light you throw on
this question, the less of that which is inf srior will be presented on the market in com-
petition with th it which is superior, and so in that way we shall bring the greatest benefit
to the greatest number of people in our country. I am aware that thi3 work is very re-
sponsible and that the officers controlling this Association, if they rightly view it, will feel
the responsibility which rests upon them ; but is it not full of interest and encouragement
and hope as well 1 The Government which I represent bids you God speed in this work.
The country on the whole cheerfully pays the money that is required to aid you in this
work ; and I am sure there is no man listening to my voice, who has had to do with this
work during these long years, who can look baok and realize that they have had a hand in
bringing about this development, without a feeling of intense pleasure and satisfaction.
I congratulate you on the success which has resulted from your labors, and trust that this
success will be in the future beyond even what it has been in the past. (Applause.)

ADDRESS BY HON. SYDNEY FISHER, MINISTER OF AGRICULTURE

FOR THE DOMINION.

Hon. Mr. Fisher said he had not come expecting to speak this evening. He
expressed great gratification at seeing such a large meeting, and said he felt it his duty to
meet the people whose interests he was set to serve, so that he might the better perform
his official duties in relation to them. He proceeded : You said, Mr. Chairman, a few
minutes ago, something in regard to the position of Minister of Agriculture, and you
implied that while it was not essential that the Minister of Agriculture should be a
farmer, I do not think you undertook, at all events, to say that he should not be a
farmer — (Hear, hear and laughter) —and I confess that I do not agree with you in your
expressions that he should be anything but a farmer. (Hear, hear.,) I confess, sir, that if
to-day I am the Minister of Agriculture of the Dominion of Canada, it is because I am a
farmer, because the chieftain and the leader of the Government of the day thought that
it was due to the great farming interests of this country that one who had studied that
business practically should have charge of those interests. (Hear, hear.) But taking a
little broader view, after all, you would not suggest that anyone but a lawyer should be the
Minister of Justice. (Hear, hear.) You would not suggest that anybody, perhaps, but a mer-
chant, or somebody who has engaged in and understands trade, should be the Minister of
Commerce or the Controller of Customs ; and therefore I think it is but right that the
Minister who is in charge of the great agricultural interests in this country should be one
who is engaged in that business, and has, therefore, » better opportunity of understand-
ing its wants. (Hear, hear and applause.) But in this respect I can take you a little
nearer to your own home, because you have had the example and the experience in the
great Province of Ontario of a practical Minister of Agriculture who is himself a farmer,
and who has proved conclusively, I believe, to the whole people of this Province, and
I believe to the people in the other parts of the Dominion, that a Minister of Agriculture
ought to be a farmer, and that a farmer makes the best Minister of Agriculture possi-
ble. (Applause.)

Now, I have been asked to say a few words about cold storage, a subject to which
the minds of the people of this country are looking largely for improvement and benefit
to the great business of our food production in Canada, and I may not arrogate too
much when I say that to-day the hope of our whole country is in the improved con-
ditions by which the food of this country can be sent to those great markets in the
European lands that wish that food and are willing to pay the price for it. To-day the
exports from Canada of food products are the largest of any one export from our country.

60 Victoria. Sessional Papers (No. 19). A. 1897

If we can in any way bring about the fact that those products shall have a slightly
better price in the home markets of England and the Empire, we will bring more money
into the coffers of the great producing classes of this country, and in that way enrich
every class of the community. This end may be brought about by arrangement of cold
storage, by improvements in transport and in methods of handling our products. Today
those food products, even though placed in the English market at the low prices that
they make there, are the dependence of our people ; and any addition which we can
make to those prices will be almost entirely and wholly an additional profit. From
enquiries I have made, and from what I can find in regard to the matter, the actual cost
of the cold storage arrangements which may be necessary to place our products in the
English markets in good condition is very, very slight indeed, and that the additional
charge on the transportation of our food produce would be so small as to be hardly
measurable to each individual pound or package of freight or butter or cheese. The
improvement will redound almost entirely to the profit of the producers of this country,
I congratulate this Association on the noble work it has done, and I consider that to
this and kindred associations, aided so generously by the Ontario Government, through
grants and institutes and the work of trained specialists, is due the proud position
Ontario occupies in the agriculture of this continent and the whole world. (Applause.)
No better educational work has ever been done by the Government than has been done
in the last few years by the Government of the Province of Ontario. But while that is
in the sphere of the local authorities, there is a sphere and there is a way in which the
Dominion authorities also can aid in the work of the development of our country, and I
hope that in the future more than ever, the Dominion authorities and the loctl authorities
can work hand in hand, so that the sphere of the one will not overlap and interfere with
that of the other. It seems to me that it would be folly that what Mr. Dryden and his
government have been and are doing so well should be attempted by the government at
Ottawa or by myself. It seems to me that outside of the proper sphere of the local
governments there is an abundance of scope and of work which the Dominion Govern-
ment can do ; and T can assure you that the present government is entirely desirous of
doing that work to the utmost extent possible — (applause) — and that in my position as
Minister of Agriculture I shall devote my whole time and attention to the furtherance of
i;hat work. This work, it seems to me, is especially that connected with the trade and
the commerce, which under our constitution come naturally and properly within the sphere
of the Dominion powers, and it is right and proper that the Dominion should try to assist
in the commercial aspect of the questions of fruit growing, dairying, live stock and
grain export. Two or three questions naturally come up. One in regard to freight rates
has been spoken of. It is one that is especially in the sphere of the Dominion Govern
ment, and I can assure you that in the future this question will be dealt with as it should
be, with the interests of the agriculturist and producer thoroughly and well considered.
(Hear, hear.) There is another part of it, and that is connected with cold storage. I
regret to say that in some instances people have got very, very large ideas in regard to
this. I have had schemes put before me in regard to cold storage that would in-
volve millions and millions of dollars. I have been asked to subvent and subsidize
schemes which would involve such large sums as would handicap the government in its
other work. It should be remembered that governments are not made to do the worK
of the people altogether ; governments are made to do the work of governing the country,
but it is the people themselves who should undertake to do the especial work of the
country, and who should themselves undertake the responsibilities especially of trade
and commerce. Competition is necessary, and when the government meddles more than
is absolutely necessary I believe that it does harm rather than good. (Applause.) The
fact that England stands to day at the head, commercially, of the whole world is not due
to anything her government has ever done ; it is due to the enterprise of her citizens,
and it is because they have been willing and able to go out into the whole world and
fight their battles on their own merits and in the self-confidence of their own strength and
their own vigor. I believe the same is true of Canada. I believe that we have to day in
Canada a population that are well able to manage their own affairs, well able to conduct

ZO Victoria. Sessional Papers (JNo. 19). A. 1897

their own business ; and I think that the government should do as little as they can possi-
bly do with to interfere with that business. But 1 fully appreciate and understand that
tnere are experimental suggestions of certain new things in which it is proper and right
that the property at large should bear the burden of the expeiiment, and that no private
individual should be asked to run the risk of that experiment — (hear, hear) — and to that
extent and in this way 1 feel it my duty as a minister of the Crown, as a minister and a
servant of the people of the country, to try and do that for them which they cannot be
fairly asked individually to do for themselves. I am satisfied, however, that to accomplish
this work of cold storage so that it will be a permanent success it is necessary that it
should not be overburdened by too large an expenditure of money. If we were to go to
work and establish enormous warehouses all over the country, and have eveiy steamship
that went out of Canada fitted with cold storage compartments, and if at the end of next
season it was found that those warehouses had not been utilized, and that many of those
ships had gone away with only a half or a quarter of their cold storage accommodation
utilized, the result would be to throw discredit on the whole scheme, and the freight would
be burdened with the enormous expenditure, the profits of which would have to be borne
by the trade. I want to see that at the end of next season the people of this country will
be go appreciative of the cold storage which may be supplied, and so satisfied of its
success, that they will call for more instead of saying that we have had too much. I am
satisfied that this is the way in which we ought to act, and (his is the line which I
ought to keep before me all the time ; and I am sure that the true interests of the trade
would be much better and more largely supplied in that way than they would be
to launch out extravagantly and largely at the first inception, and then find that
we had made a mistake and gone too far. For what has been said in this con-
vention at the meetings I attended of fruit growers of the Annapolis and Cornwallis
Valleys, there is evidently some little doubt as to the way in which this cold storage
can be best utilized or arranged for. Let us then proceed slowly and in an experimental
way until we know exactly what we can do to the profit and advantage of the whole
trade. When we have found that out by careful experiment, then let us launch out to
the utmost extent that may be necessary in the interests of the trade of the whole coun-
try, and do it on a firm footing ; but if we go into it in the meantime and make a mis-
take of any kind we will throw more of a damper on the trade, so to speak, in the future.
Before closing I wish to congratulate you on this splendid convention. The fruit grow-
ers of Ontario are more favorably situated judging from your success in exporting, than
even many of the States to the south ; and as the quality of the Canadian product is on
the average better than that of the more southern product, I do not see why you should
not have a good market even in the American States for a good deal of your produc-
tion, situated as you are so close to the enormous consuming centres in the American
Republic. The Province of Ontairo probably will have to supply for a number of years
to come the large bulk of the home market of Canada The great North West is open-
ing up, and you ought to send fruit there provided the freight rates are such that you
can. In Manitoba and North-West they cannot produce such fruit as you have, owing
to climatic conditions, and till you get to the point where the British Columbia fruit
would come eastward as yours was going westward you ought to have a large market.
We cannot get that market there until we get the people into the country ; and the best
way to develop the country is to show in the old lands that such things as these can be
produced here — the delicate and the best productions of the earth — and that we have a
people who show by their skill and intelligence that they can produce these things. I
am a farmer, and whenever I address farmers I try to impress upon them that what
they should do is to use their brains instead of their hands. It has been the general
impression — and the farmers of the country have lent color to it — that any fool could be
a farmer ; but in my experience of twenty five years on the farm and in going about
the country I have learned by experience and observation that there is no business or
profession in life in which a man who succeeds and does his duty by himself and his
country requires such a high intellectual culture as a man who cultivates the soil and
succeds in that cultivation. (Applause.) The young men who are rising up among us

60 Victoria. Sessional Papers (No. 19). A. 1897

and going to school and college, and who have to cho >se a career in life, need not for a
moment turn aside from the cultivation ot' the soil, from farming and gardening, from
dairying and fruit orcharding, because they are afraid that they will not in those careers
find a large enough and good enough scope for their intellectual activity a3 well as for
the exercise ot their muscle* aad their hinds. On the contrary, they will had a3 large a
scope, h" no: larger, th*n they can in any of the other professions or walks of life. I
trust these things are better understood, and as our young people are growing up and
finding what they can do and how than can turn their best energies and intellects to
these developments, we may find the brightest and best of our young people, boys and
girls both, stay on the land, working on that land, and showing that in that work they
can be the best of citizens and do the best for their common country.

Principal Graxt : I think that after hearing this impromptu address of the Hon.
Mr. Fisher we will all be uaanimous in the opinion that he is not only a farmer but that
he is something elso — (laughter) — and we rejoice that we have such farmers as he and
Mr. Dryden ; and depend upon it, as long as the country produces such as these we will
be at no loss for getting Ministers of Agriculture. It was also a great pleasure to me to
bear witness to the excellent work of his predecessor, and also with that official of his
with whom we came most in contact here — Prof. Robertson — to whom we all have a very
gratet'ul feeling for the interest he has always taken in our work.

ORGANIC EVOLUTION

Prof. Knight then gave his lecture on " Organic Evolution," which does not appear
here, as this report deals only with practical fruit-growing.

REPORT OF SPECIAL COMMITTEE ON FINANCES.

Mr. E. D Smith read the report of the Special Committee appointed to consider the
financial position of the Association, as follows :

Your committee beg leave to report as follows :

1. We think the annual statement should show the assets and liabilities as well as
the expenditure and receipts for the year.

2. That the auditors might look carefully into the figures presented each year nob
only as to their accuracy, but also to suggest any economies that they may think might be
effected if any.

3. With regard to the item of $1,834 for printing Horticulturist for 1896, we find
about $1,450 only was the cost of printing, or about three cents per copy, or $120 per
edition of 4,000 copies of forty pages, the balance being for sundry items in connection
with printing and distribution. We are unable to say whether $120 for printing each
edition is excessive or not, but beg to suggest that tenders should be invited from a con-
siderable number of printing establishments, including some country towns, with a view of
getting the lowest price without, however, in any way impairing the quality or style of
the publication.

4. We note that of late fewer chromo lithographs are used, which are expensive, and
their place taken by photo-engravings, which are not only much more economical, but are
more accurate representations, many of the lithographs being but exaggerated imitations
of the natural fruit.

Lastly, we would suggest that whatever economies may be effected, if any, go towards
enlarging and improving the Horticulturist complaints being made by members of
affiliated societies v-hat not enough space is given to amateur gardening and floriculture,
and on the other hand practical growers cannot easily be induced, even by the prospect of
getting a free plant, to part with their hard dollars in exchange for twelve numbers of the

60 Victoria. Sessional Papers (No. 19). A 189?

paper, saying that they can get better value elsewhere. While we would not dare to say
extensive improvements can be made with present receipts, we would respectfully suggest
that a frait journal equal to any in America ought to receive and we think would receive
an enormously increased circulation, especially if accompanied, as the Horticulturist is,
with a number of enticing side lines.

Mr. Smith added that he would like to see a journal, if possible, with such a large
scope that the members would be glad to pay a dollar for it. While the free plant dis-
tribution is not considered of very much value by many practical growers, yet without it
it had been considered more difficult to get subscribers than at present.

The President stated that the Directors last night passed a resolution to take steps
to reduce, if possible, the cost of the publication.

On motion of Mr. Scarff, seconded by Mr. Caston, the report was adopted.

REPORT ON FRUIT EXHIBIT.

Mr. Race reported on the fruit exhibit and on motion of Mr. Huggard, seconded by
Mr. Orr, the report was adopted as follows :

Having examined the fruit exhibit of the tables before us we have pleasure in re-
porting it one of the largest and finest in the history of the Association. Among the
largest individual collections is one shown by Messrs. Stone <k Wellington, consisting of
about fifty varieties. Among the varieties worthy of special mention we find Wine Sap,
Rubicon, Rwazie Pomme Grise, Lawver, Sutton's Beauty, Boiken — thought to be a
coming popular apple — Gano, and many other new sorts not yet in general cultivation.

A. E. Sherringto of Walkerton, shows a collection of only fair samples of several
well known varieties

Mr. A. M. Smi jf St. Catharines, shows a collection consisting of Champion

Quince, DAnjou, Jc nine, Lawrence and President Drouard pears ; also a red apple,

seedling of the Ribstc j pippin, with flavor of parent, and a longer keeper, but not other-
wise equal to it.

Mr. Dempsey, of Trenton, exhibits a collection of about fifty varieties of apples,
among them a very fine sample of Ontario, Si ek no-Further, Ben D kvis in several sizes
and shapes, Stark, Newtown Pippin, Hubbardson's Non-such, Reinette, Grise — a favorite
in France — two seedlings from the Spy and Russet, and another fine red fall apple
without name. Mr. Dempspy also shows a seedling pear, a cross between Josephine
and Duchess de Bordeaux, size medium, early winter and of extra tine quality. We
recommend it strongly as worthy of propagation and general cultivation.

Mr. J. S. Scarff, of Woodstock, shows about twenty-five varieties of apples, the
collection containing a very fine Blenheim Orange, Fallawater, Ontario and Spy.

Mr. Beall, of Lindsay, shows an Ontario and another variety without name resemb-
ling Ribston pippin somewhat, but without its flavor.

Mr. E. H. Wartman, of Kingston, shows a very superior Spy, Baldwin, Snow and
Ben Davis.

Secretary Woolverton shows a collection of about sixteen varieties of apples,
among them Princess Louise, King, Wagener, Spy, Cranberry pippin and Cooper's
Market.

Mr. Harold Jones, of Maitland, shows the handsome Scarlet Pippin, Pewaukee,
Alexander, Blue Pearmain, Yellowe BUflower and Canada Red.

Mr. Huggard, of Whitby, exhibits a collection of twenty-six kinds, among them
the Canada Red, Cayuga Redstreak, Duchess and several well known sorts. He also

BO Victoria. Sessional Papers (No. 19). A. 1897

shows an assortment of pears from his cold storage, consisting of about a dozen
specimens.

Mr. R. W. Sheppard, of Montreal, shows a new seedling named Rochelle, an apple
of medium size, good appearance, yellow splashed with red and of fair quality.

A seedling of the Fameuse family, fgood size, dark red in color, shown by Mr.
Nicho), of Oataraqui, is an apple of very attractive appearance, but not up to the
mark in quality.

A seedling known as Oliver's Seedling, shown by T. H. Race, of Mitchell, is an
apple of large size, nicely splashed with red, looks like a good keeper and good
shipper, and is of good quality as a cooking apple. Mr. Race also shows an apple
supposed to be Plum's Cider ; another, the Walbridge ; and another, the Bottle Greening.

Mr W. S. Turner, of Cornwall, shows a fine collection of about fifteen varieties,
among them the Gideon, La Rue, a very superior Mcintosh red, Wealthy, Wolf River,
Red Beitigheimer, Talman Sweet, Princess Louise, a new variety called Stone, and
several other well-known sorts.

Special claims are made for the following : 1. Wismer's dessert, by Mr. J. H.
Wismer, of Port Elgin. It is a fair size, yellow splashed with red, very fine texture and
choice quality for a dessert apple. 2. The Scarlet Pippin shown by Mr. H. Jones, in
our opinion a rival of the Snow as a handsome dessert apple, and promises to become a
favorite. 3. A seedling shown by Mr. W. C. Reid, of Belleville, much resembling the
Snow and, in some features, the Mcintosh Red. It is an apple of considerable promise,
as an attractive dessert apple.

Extra fine specimens of the Pewaukee are shown by Mr. A. W. Peart, of Freeman.

Mr. M. Pettit, of Winona, shows a fine collection of grapes, among them the Can-
tawba, Salem and Herbert.

Mr. W. M. Orr also shows a very choice lot of Vergennes.

T. H. Race,
H. L Hutt,
E. Morris.

REPORT OF COMMITTEE ON NEW FRUITS AND SEEDLING APPLES.

Prof. Craig read the following report on behalf of the Committee :

1 am pleased to report an increased interest on the part of owners of seedling apples
in bringing these apples to public notice for the purpose of ascertaining their particular
features of usefulness with a view of introducing them if thought sufficiently valuable.
In continuation of the work begun two years ago, a considerable number of varieties
have been received and examined this year ; where thought worthy they were described
in detail and scions were asked for. In most instances growers have furnished these
without hesitation, always being assured that their distribution would, until permission
was given by the grower, be restricted to the various experimental stations.

In this connection I may be allowed to urge upon persons sending these seedling
fruits, the necessity of wrapping each specimen in paper and enclosing them in a strong
cardboard box, together with a history and description of the tree, the name of the
sender and that of the owner or introducer. A number of packages have been received
without anything but the post mark to identify them by, and sometimes minus that.
This leads to confusion and enhances the labor of recording the necessary data. Suitable
mailing boxes will be furnished by the Horticultural Division, Central Experimental
Farm, Ottawa, on application, to those who wish to forward samples of seedling or other
fruits for examination. It is also desirable to send six specimens in each case, so that
they may be distributed to the three members of the Committee on New Fruits. Infor-

6 F.G. 81

oO Victoria.

Sessional Papers (No. 19,.

A. 1897

mation regarding the fruits received is given in condensed form in the following tabular
statement. Where thought worthy a fuller description is appended :

Seedling Apple*.

Sender.

Province.

*Prince Edward Island. .

Prince Edward Island. .
Nova Scotia, C. B

New Brunswick
'Quebec

Quebec .
*Quebec

*Quebec .

Quebec

Quebec .

*Ontario

Name.

Remarks

Gill, John H., Little York. ..

Ward, W. M , Uptown

Paint, Miss M., Port Hawkes-

bury

Williams, B., Long- Reach

Dart, Rev. W. J., St. Lambert.

Frazer, John, Coaticooke ....
Herrick, J. E. K., Abbotsford.

Herrick, J. E. K., Abbotsford.

La Trappe, Oka

Allan, A. McD., Goderich . . .

"Ontario Burgess, Amos, Bala. . . .

"Ontario Clare, R P , Rideau Centre .

Ontario ' Fisher, M. J., Maxville

Ontario
Ontario
Ontario
Ontario
"Ontario
Ontario
' mtario
Ontario

Ontario

Graham, J. J., Vandeleur .
Graham, J. J., Vandeleur..
Greenfield, S., Ottawa East
Greenfield, S., Ottawa East
Greenfield, S., Ottawa East
Greenfield, S , Ottawa East

Herriman. Dr. W. L

Kerr, W. J., Renfrew

Ontario Kerr, W. J., Renfrew

Kerr, W. J. Renfrew

Ontario
Ontario
Ontario
Ontario
*Ontario

*Ontario

Ontario
*Ontario

Kerr, W. J., Renfrew

Kittermaster, A. R., Orillia.

Leef, W. H., Orillia

Lowery, E. £)., St. Davids..
Morse, S. P., Milton

Morse, S. P., Milton

McConnell, H. L.,Grovesend.
Ramer, John H., Markham. .

Ontario Roberts, C. H., Paris

Ontario

Ontario
*Outario

Roberts, C. H., Paris

Williamson, W. P., Port
Nelson

Medium to large : yellow ; flesh juicy, with

peculiar quince flavor.
Three distinct seedlings ; not valuable.

Crab ; not equal to others in cultivation.

Medium size ; round ; yellow ; winter
I Northern Spy seedling ; much resembles parent
in appearance and quality ; winter,

Small size ; round ; red ; winter.

" Herrick " ; good for cooking only ; keeps well ;.
mid-winter.

" Rangle " ; medium size; handsome; fair
quality ; early winter.

No. 1 ; medium size ; poor quality.

No. 2 ; sma'l ; crimson ; winter.

No. 3 ; small ; yellow ; long keeper ; cooking.

" Williams " ; small ; compact ; acid, juicy j
late winter.

Crab ; good size ; handsome ; September.

Medium size ; yellow ; firm ; good ; winter.

"Sir Oliver"; red; juicy; fair; resembles
" Gravenstein " in appearance and season j
medium size.

Medium to large ; green ; firm ; acid ; winter.

Medium size ; red ; poor quality ; autumn.

Large ; red ; poor quality.

No. 2 ; small ; yellow ; good winter.

No. 4 ; medium ; yellow ; good winter.

Medium ; yellow ; poor quality ; winter.

Autumn ; quality medium to poor.

" Knight's Russet " ; a small, sweet, white
fleshed russet ; may be locally valuable ;
autumn.

"Knight's No. 1"; resembles
two or three weeks later :
quality ; autumn.

"Eraser's No. 1"; small;
autumn.

Seedling ; Blue Pearmain type

Medium size and quality ; early.

Large ; green ; poor quality.

Small ; said to be a crab ; September.

Mediam to large ; yellow ; quality best ; promis-
ing ; probably a seedling of Early Harvest j
early summer.

Medium to large ; oblate ; red ; sweet ; late
winter.

Medium size ; crimson ; good quality ; winter.

Medium size ; yellow ; good quality ; not attrac-
tive ; good keeper.

" Ridgemount " ; medium size; sweet; sum-
mer ; not good enough to compete with
" Duchess."

"Allan Ridn-emount " ; medium ; yellow ; fair ;.
mid-winter.

St. Lawrence^
handsome ; fair

poor quality ;.

worthless.

Small ; oblate; yellow; good ; mid

60 Victoria.

Sessional Papers (No. 19;

A. 1897

Plums.

*Nova Scotia

Nova Scotia

Ontario ....
*Ontario ....

Ontario ....

Manitoba . .

McFarlane, D. H., Pictou

Ruth, S., Ridgetown

Smith, A. M., St. Catharines.

Stephens, C. L., Orillia

Bell, James, Minette

Seedling of White Magnum Bonum ; good qual-
ity ; season, late September.

SeedliDg of White Maenum Bonum ; blue ;
nearly free ; fair quality.

Blue ; size of Lombard ; cline ; late August.

" Smith's October " : medium size ; nearly
black ; cling ; fair quality ; October.

Seedling ; native red : good quality.

9 samples Native Manitoba plum : Xos. 1 to 3
worthy of propogation in Manitoba.

Peaches.

^Ontario
Ontario

Bruner. M. G., Olinda.
Whaley, M., Olinda...

" Corle't " ; medium; pink; yellow; free, end

of July.
" Ermine " ; medium : partially free ; pit large i

ripe first we^k ia August.

GOOSEBERRIES.

Ontario | Stephens, C. L., Orillia , Medium siz- ; white ; fair quality; July 10th

Currant-.

Stephens. C. L., Orillia

Red Dutch type, but sweeter ; July 10th.

Grapes.

Gordon, J. K., Whitby Large ; black ; juicy ; acid ; thin skin ; late.

Apples.

Seedling Apple. From W. J. Williamson, Port Nelson, Ont., Jan. 20th, 1896. —
Small, oblate, yellow ground nearly covered with crimson stripes and splashes. Cavity s
deep and russetted. Stem, slender. Basin, shallow, eye open. Flesh, vellow, crisp,
breaking, very juicy, pleasant. Size of this apple rather against it, otherwise, promising ;
worthy of further trial. Season, midwinter.

Seedling No. 4-, Greenfield. March -ith, 1896. — Medium size, conical, yellow ground
with light red striping. Flesh, yellow, firm, juicy, sprightly subacid, good, with Rox-
bury, Russet flavor, Large mellow core. A keeper. Worthy of further trial.

Seedling Apple. From J. H. Ramer, Markham, Ont., April 30th, 1896 — Above
medium; roundish, oblate, tapering rapidly towards calyx. Skin, rough, golden yellow,
russet dots, blushed with light red towards cavity. Cavity of medium size. Stem h to |
inch long, smooth. Basin, small, almost wanting, calyx closed. Flesh, white, flaky,
juicy, mild sub-acid. Quality good at this season, April 30. Fruit not very attractive,
but regular in form, and otherwise desirable. Forwarded by Dr. Beadle. Mr. Rimer
says : — " The tree was planted in 1823 and is now 73 years old. My father, Peter Raruer,.
planted nearly 300, all seedlings, on about five acres, and there were not two trees that
bore apples alike — all different. I think he brought the seed from the States. They are

* A named English variety.

oO Victoria. Sessional Papers (No. 19). A. 1897

generally good keepers, and we usually have some until June. I have kepf some odd
ones until September. The tree has had a number of the limbs broken off by ioe
storms these last few years. The tree bears every year and is very full of buds again."

Seedling Apple. From S. P. Morse, Milton, Ont. August 14th, 1896. — Large,
round regular, clear yellow skin, smooth, glossy, with more or less indistinct black dots.
Cavity, broad, sloping rapidly. Stem, medium length. Basin, small, round, smooth,
eye open. Flesh, white, tender, melting, buttery and juicy, with a peculiar pear-like
flavor and aroma. Said to be a seedling of Early Harvest. Very fine, promising and
worth propagating, if tree is vigorous. Mr. Morse says : — " I take it to be a chance
seedling of the old Yellow Harvest, because the tree sprang up not far from one of that
variety which it very much resembles in many points, but is more vigorous. The fruit
is much larger, finer in texture, better form and exempt from fusicladium. It is here
pronounced the ' best of all harvest apples.' "

Seedling Apple. From A. L. McConnell, Grovesend, Ont., Sept. 15, 1896. — Fruit
medium, round, remarkably regular in form, entirely covered with crimson and thickly
dotted with large whitish specks, very handsome. Cavity, almost wanting. Stem 1-16
to \ inch long. Calyx, open. Basin, small, shallow, only a slight depression. Flesh,
white tinged with red near calyx, juicy, mild sub-acid, melting ; quality good. Said by
Mr. McConnell to be a keeper, but in good eating condition, September 22nd, 1896. Mr.
McConnell says : — " Small and imperfect specimens of seedling grown by myself. The
tree is a remarkably strong symmetrical grower, and an annual bearer. Fruit not subject
to scab, very uniform in size and shape. The enclosed specimens are culls, the best hav-
ing been used."

Seedling Apple. From F. P. Clare, Rideau Centre, Ont, Oct. 10th, 1896. — Medium
to large, round, sloping to calyx. Skin, yellow, partly covered with a bright red
blush. Cavity entirely wanting in some specimens. Stem, large, 1 inch long, very
obtrusive ; except for this the apple would be valuable. Calyx closed, set in a deep
narrow basin. Flesh, white, firm, crisp, juicy, peculiarly melting, rather acid. Season,
midwinter. Mr. Clare says: — "The seedling originated on the farm of a Mr. Pattie,
between L'Orignal and Vankleek Hill, about sixty miles east of Ottawa, and is commonly
known as the Joe Pattie apple. The tree is a fair bearer, bearing every year ; a very
thrifty grower, perfectly hardy, but its chief point of merit is its keeping qualities. In
our cellar, it keeps perfectly until April or May, when apples are worth from $1.00 to
$1.25 per bushel. So convinced am I of its worth, that I have been grafting from it for
the past two springs. It and the Canada Red are the two best keeping apples that I
have found for this climate."

Seedling Apple No. 3. From S. P. Morse, Milton, Ont., Oct. 29th, 1896.— Tree
resembling Spy. Fruit slightly above medium, flat and oblate, conic towards eye, reg-
ular. Skin, smooth, green, well covered with dark red, suffused or in stripes, numerous
small dots. Cavity, smooth, broad, sloping and deep. Stem, | to 1 inch long, fairly
stout. Basin small, shallow. Calyx, small, open or partly closed. Flesh, white crisp,
juicy sweet, very pleasant and melting. Not ripe at this date. Core small. Seeds
larce, plump. Appears to be a valuable sweet winter apple. Mr. Morse says : — " Tree
like the Spy finely fastigiate, very vigorous. It has no marked excess of those small
spray-like twigs that infest the growth of the Spy and produce most of its worthless fruit.
The crop is produced, mainly, on the wood of the last year's growth, and being large
weighs down in weeping form the branches with its uniformly large bright copiae, an
emblem of humility in the midst of luxury. Holds well to the tree."

Seedilng Apple. From J. H. Gill, Little York, P.E.I., Nov. lltt, 1896.— Above
medium, obling, slightly conic obscurely five-sided. Skin, green, glossy with pinkish
blush on one side. Cavity broad, moderately deep. Stem f to 1 inch long, stout, thick-
ened at base, curved. Basin shallow, wrinkled. Calyx large, closed. Flesh white,
juicy, but not melting, with a quince-like flavor, decidedly peculiar but pleasant. Core
large open Very nice Worth propagation on account, of its fiivor and keeping pro-
perties. Prof. Jas. Fletcher says it reminds him of the Quince Pippin of England

60 Victoria. Sessional Papers (No. 19). A. 1897

Apple Seedling, "Bangle." — From J. E. K. Herrick, Abbotsford, Que., Nov. 1 6th,
1896. — Large or above medium, oblate, regular, smooth. Skin greenish yellow, mostly
covered with light red stripings and blotchingsi Cavity, broad and deep, sometimes rus-
setted. Stem, slender, h to | inch long. Basin, small, round. Calyx partly closed.
Flesh yellowish white with a distinct St. Lawrence flavor, rather mealy, slightly lacking
in juice at this date ; kept in a rather dry place ; fair in January. A chance seedling
which came up in the garden and was allowed to grow. Tree about 25 years of age,
roundish top hardy j a heavy alternate bearer. Probably a seedling of St. Lawrence.
Named after the owner of the farm. Worthy of further trial.

Apple Seedling (of Northern Spy). From Rev. W. J. Dart, St. Lambert, Que.,
Nov. 16th, 1896. — Medium or under, Northern Spy in shape, with the same ribbings more
or less distinct. Color solid dark crimson. Cavity broad and deep. Stem, long, stout.
Basin small, shallow. Flesh yellow, firm crisp, almost identical with Northern Spy in
flavor. Specimens received have been too much dried. They were also affected by skin
spot. Season, midwinter. Tree about 15 years of age, hardy. Mr. Dart says: — "At
our annual horticultural exhibition we had a plate of apples shown which seem worthy
of notice. These apples were shown by Mr John Duckworth, G.T.R, Bridge Inspector.
He says that ten or eleven years ago he planted some seeds from a Northern Spy apple.
One of the trees, never grafted, has borne this year and the fruit is very like Northern
Spy in color, shape, and is very firm and heavy. The tree is quite hardy here at St. Lam-
bert, and has never been winter killed. The garden where it stands is about half a
mile from the bank of the St. Lawrence and is rather sheltered. They look as if they
would be good keepers and prove a valuable winter apple for the Province of Quebec."

Williams Apple. From A. McD. Allan, Goderich, Ont., Nov. 16th, 1896. — Small,
roundish, conic ; yellow skin with pinkish stripes on one side. Cavity, very shallow,
Stem short, § to | inch, with prominent terminal knot. Basin shallow with slight rib-
bing. Flesh, yellowish white, firm, crisp, very juicy, acid and aromatic. Core small,
open. Rather promising on account of compactness of form, and pleasant acidity of
flesh. Should be valuable as a winter kitchen apple. Season, late winter.

Crab Apples.

Seedling Crab. From J. P. Cockbdrn, Gravenhurst, Ont. Grown by Amos Bur-
gess, Bala, Ont. — Medium size, round, regular, bright scarlet. Skin, smooth, shiny, red
Siberian type. Stem long. Flesh crisp, juicy, firm, slightly astringent. Probably a
good jelly variety. Season, end of August. Promising on account of beauty and fair
quality.

Peaches.

Corlett Seedling. From M. G. Bruner, Olinda, Ont., July 27th, 1896. — Size, 2
inches longitudinally, 2|- inches laterally ; smooth and regular, nearly round. Suture,
shallow extending half round. Stem set in a deep cavity. Skin greenish yellow when
fully ripe, fairly well colored with a pink blush towards stem end. Flesh pale yellow
without red markings, quite free, moderately firm, very juicy and sweet. Seems to be a
promising early variety. Mr. Bruner says : — " I send sample of seedling peach for
inspection. The producer says it is a free stone seedling, of good flavor, and grows evenly
distributed on the tree. Please call it Corlett's seedling, which is the name of the pro-
ducer. The trees grow much the same shape as the Amsden June."

Plums.

Smith's October. From A. M. Smith, St. Catharines, Ont., Oct. 4th, 1896. — Medium
size, 1| inches each way, nearly black when fully ripe; slightly one-sided. Suture
obscure ; blue bloom, with some mottling. Flesh brownish yellow, clings to stone. Stone
globular, with deep hollow alongside a very thick margin. Mr. Allan does not think that

60 Victoria. Sessional Papers (No. 19). A. 1897

other varieties of the same season are fully as valuable. He says : — " There are many
seedlings in this section of this class, but owing to the fact that they are like this, under
size, and not possessing any distinguishing points to recommend them specially, I have
never brought them to notice. Besides being late, they seem to be past the time when a
demand exists generally for the plum. Ooe is as late as I have found value for a plum,
and I would be inclined to pass anything late unless it was large and a good cooking
plum with free stone, if possible. There might be some money in such an one. It is
undoubtedly a good cooker."

Plum. Seedling of White Magnum Bonum. From D. H. McFarlane, Pictou,
N.S., Sept. '28th, 1896. — Medium to large, egg-shaped, tapering towards stem. Suture
plainly marked, but not deep. Stem fairly stout, \\ inches long. Skin, greeniah yel-
low with light lilac bloom. Flesh yellow, firm, good quality, closely adherent to
stone. Stone, small, flat, one sided, hollow near wing. Somewhat one sided. Sea-
son, last week of September or 1st of October; in best condition probably in the
middle of September. Mr. McFarlane says the samples are undersized.

Mr. A. McD. Allan says : — " The plum, seedling of White Magnum Bonum (Yel-
low Egg,) strongly resembles Ooe's in form, only smoother in skin The mottle, which
is distinct, resembles Imperial Gage. The pit has a close similarity to the parent,
quality good. With us it would scarcely have a place for introduction, owing to the
fact that it is about the same season as Ooe's and scarcely as large. But it may be
valuable for other sections if the tree has hardiness to recommend it. Doubtless bear-
ing quality will be all right, and flavor is good for cooking ; the sprightly sub-acid tinge
almost makes it desirable for eating, being distinctly a variance from the heavier flavor
of Yellow Gage. Lt has also more juice and finer grain, Pity it is a cling."

Supplementary Report.

The following supplementary pages were added by the Secretary : —

During the past season a good many new fruits have been brought under the
notice of your Secretary, some of them scarcely worthy of notice, while others seem to
give promise of considerable value. Among them are the following : —

Apples.

Morse's Harvest Apple. Received on August 13th from S. P. Morse, of Milton,
Ontario. — It is larger in size than the Early Harvest and is free from scab. It resembles
the Early Harvest in color and form, except that it is somewhat conical. It is later
by about two weeks. The quality is very good, the flesh, white, tender, juicy and
and aromatic.

Morse's Seedling No. 3. Samples of this apple were received on October 30th,
from S. P. Morse, of Milton. Size, above medium, oblate, slightly conical ; color, yel-
lowish green, striped and shaded with light and dark shades of pinkish red, with a greyish
bloom, and numerous obscure light green dots. Stem broken, set in a narrow, deep
cavity ; calyx closed in a corrugated basin, with five crowns. Flesh, white, juicy, meaty,
crisp ; flavor, rich, agreeable, excellent. Concerning this apple, Mr. Morse writes : —
"The specimen sent is a fair average ; indeed there are no small fruits ever produced, all
large and usually better colored than the sample which was gathered prematurely. The
habit of the tree is fastigiate, like the Spy, equally vigorous, with fewer small spraylike
twigs producing imperfectly developed fruit. Crop is borne chiefly on the last year's
wood.

Mountain Seedling. Found growing by the Secretary on the side of the mountain
on his farm at Grimsby. — It has several interesting peculiarities. 1st, a wonderfully
heavy bloom, 2nd flesh deeply stained with red all the way through, 3rd, skin abnorm-
ally thick and tough

60 Victoria. Sessional Papers (No. 19). A. 1897

Rochelle. A sample of this apple came to hand from R. W. Shepherd, of Montreal
on the 19th of November. — It somewhat resembles the Cranberry Pippin externally,
except that it is more oblate, and has a peculiarly, large, deep and abrupt basin. Fruit,
large, unequal, roundish oblate, somewhat uneven, obscurely ribbed; stem broken in sample,
3et in a narrow, deep cavity with prominent fleshy lip on one side ; calyx open in a large,
deep, abrupt, uneven basin ; color, yellowish green, shaded and striped with light and
dark shades of bright red.

Scarlet Pippin. This apple originated on the farm of Harold Jones, near Brock -
ville, and belongs to the same family as the Snow, Mcintosh and several others of our
most valuable dessert apples. It has been described by Mr. Craig, and a section of the
apple is given herewith. The description is omitted, because it has already been given
by Mr. Craig.

Peaches.

Whaley's Favorite. A seedling peach raised by Mark Whaley, of Olinda, Esr ,
Co., Ontario. — Samples of this peach were sent in to the Secretary during the first w:eK
in August, and they are claimed by the originator to be in season about two weeks in
advance of the Crawford. The peach is yellow in flesh, of attractive appearance, of fair
size and almost a freestone. Apparently well worthy of testing.

Pears.

Sapiega. Scions received from Jaroslav Niemetz, of Russia. Fruited by L.
Woolverton, Grimsby : matured, August 13th. Size, medium, oblate, beautiful color,
yellow with reddish fawn cheek ; flesh, somewhat firm, juicy, agreeable, not equal to the
Olapp's Favorite of the same season.

Plums.

Early Blue. From A. M. Smith, St. Catharines. — Very early plum about the size
of Lombard, but of much better quality. The samples were sent in about the 15th of
July. Its earliness was its chief point of recommendation.

Native Red. From W. N. Snelling, of Ottawa. The plum has already been
reported upon by Professor Craig. It is of fair size, bright red and very attractive.

Small Fruits.

Smith's Giant BlacJ: Cap. This raspberry is a seedling raised by A. M. Smith, of
St. Catharines. — On the 8th of July it was visited by the Secretary of the Ontario Fruit
Growers' Association who reports that it was carrying a very large load of fruit. Mr.
Smiths claims for it hardiness and productiveness, and Mr. G. C. Caston, who has tested
it at Simcoe Fruit Experiment Station, reports that it is hardy at that place. In other
respects it much resembles the Gregg.

FRUIT GROWING IN THE MIDLAND DISTRICT.

By Mr. James Daly.

Mr Daly prefaced his paper by remarking that by the Midland District he meant
the vicinity immediately surrounding Kingston.

Fruit growing in the Midland District in the past has been a series of experiments,
many of which have been disastrous failures on account of want of knowledge
of what varieties were best adapted to our soil and climate ; but enough have been success-
ful to prove to us that most, if not all the fruits grown in this Province except

60 Victoria. Sessional Papers (No. 19 ). A. 189?

peaches can be grown here to great perfection. Twenty years ago the greater portion
of fruit consumed in the city of Kingston was brought from Niagara district or the United
States, but to-day we are independent of the western part of the Province or the
States. As far as the growing of apples is concerned we stand "at the head of the
list of competitors for the last ten years at our own great exhibition, namely, Mon-
treal Provincial, open to the world, and Central Canada exhibition at 0:tawa, also
open to the world. This being the fact should we not ask ourselves the question,
what is to be done in this great industry in the future 1 Are we to stop contented
with what we have accomplished, or shall we not persevere and develop the large resources
within our reach ? There is no part of the Province that has so much land as we
have bordering on the River St. Lawrence and Lake Ontario which is particularly
adapted to the growing of apples to great perfection ; and although we have not a very
large portion of country adapted to the growing of pears and grapes, still we have
enough to supply our own market and some to spare. Cherries, plums and most of
the small fruits can be grown in the Midland district to perfection, and when we con-
sider the great demand for fruit and the increased consumption owing to the new
markets opened up to us, we can easily see that this industry is but in its infancy, and
if we carefully improve the advantage we enjoy fruit growing will become a source of
income to this part of the Province.

The question of how best to accomplish this object, or how to make fruit growing
pay is one that should deeply interest us all, but I do not consider myself competent to
answer all of those questions. Still I may be able to offer a few suggestions that may be
of some value in the future. 1 remarked in the beginning that many of us have had
great failures caused by planting the wrong varieties, but now this need not occur again
if we only become members of the Fruit- Growers' Association, and profit by their ex-
perience and observations, and remember not to plant too many varieties of fruit unless
there is a demand in the market for them. I would strongly recommend growers in the
future to plant only apples of a commercial character, that is to say, apples that can be
shipped to both our local and foreign markets, and when those are planted they should
be carefully looked after and fed in order to make them pay. The day is fast coming
when nothing but first-class fruit will pay, and in order to accomplish this result we
must give strict attention not only to planting and cultivating but also to the destruc-
tion of all insect pests and the prevention of fungous diseases which our fruits are
subject to. In putting up fruit for market there has also to ba a great change. I think
we might very profitably take a lesson from our western neighbors in the Grimsby and
Niagara districts. If it pays them to wrap carefully their fruit in paper and pack
it in nice boxes, why would it not pay us ? I feel assured it will not be long until
our choice applies will be wrapped and sent in cold storage to the markets of Europe,
and we all hail the happy day when fruit growers can send their fruits across the
ocean at all seasons of the year. But I need not dwell upon this matter as the
Fruit. Growers' Association has this project under consideration and I most sincerely
regret that in the wise deliberations of your association in the past you have no
seen fit to establish an experiment station in the Midland District, but I still cherish
the hope that before bringing to a close the business of your session you may see your
way clear to grant to us this small concession which would stimulate the business of
fruit growing and become an everlasting boon to the residents of the Midland District.

The Secretary read a letter from Messrs. Hart and Tuck well calling attention to
an apple called the Longevity, also a letter from Mr. Shuttleworth, of Brantford,
regretting his absence on account of illness.

60 Victoria. Sessional Papers (No. 19) A. 1897

FRUIT SPR1YING, INSECTS AND OTHER ENEMIES OF THE

FRUIT GROWER,

By Mr. W. M. Orr, Superintendent of Spraying Experiments.

In conducting the experimental spraying of apple trees carried on by the Depart-
ment of Agriculture in Ontario, we experimented at twenty-nine points, covering the
territory from London to Winchester, a distance of about four hundred miles.

The year 1896 has in many respects been unique in apple culture. It his given us
the largest crop of apple3 that we have ever had. In some sections insect enemies were
numerous. In a few orchards there were scarcely any to be found.

The principal insect enemies that we had to contend with were the canker worm,
codling moth, tent caterpillar and bud moth.

Most orchards were infested with one or more of these, and some with all of them.
The farther north and east we went the fewer insects we found. The opinion was
expressed by growers that the fro3t of June, 1895, had been destructive to insect life,
and in this way they accounted for their immunity or partial immunity from their
ravages. Others think that on account of the short crop of fruit, they could not propagate
as in former years. The canker worm hi3 appeared in many orchards this year where it
was unknown before, and some orchards where they have been for years, particularly in
the Counties of Wentworth and Braat, have been almost entirely defoliated, many tre^s
being as bare of foliage in July as they are in January. Of course the crop was lost for
this year, the trees stunted and no prospect of a crop for next year. There are orchards
in which they are allowed to do their work of destruction from year to year, thus
perpetuating and extending the evil. It is a question whether we should not have legis
lation compelling owners of infested orchards to spray them, which, if properly done, will
effectually end the trouble and thus benefit the owner and save his neighbors from the pest

Neither this year nor last were favorable to fungus growth, the seasons being dry,but
in some sections where we did experimental work this year there was an abundance of
rain and a good deal of close hot weather which caused a considerable development of
fungus and did serious damage to fruit and foliage where the trees had not been
sprayed.

It appears to be beyond question that to grow apples successfully we must spray,
indeed I believe it to be as important as trimming, fertilizing or cultivation. The land
occupied by the trees is the same whether the fruit is clean or otherwise, audit costs abouc
twice as much to handle a crop of apples when half of them are defective as it does
when they are all clean, not only is the labor lost, but in many cases half the fruit
which if clean would be clear profit. Thu3 it appears that the loss on scabbed and
wormy fruit is considerable to the individual and to the Province it is enormous,

It may be asked by some, can insect enemies and fungus be profitably controlled
by spraying so that we may have clean fruit 1 We answer yes, and will give you a
few instances of results of our work this year in confirmation.

In the orchard o£ Mr. Jacob B. Shantz, of Waterloo, which had never been sprayed
before this year, the results were as follows :

Snow apples sprayed six times in experimental work, 82 per cent, clean.

Snow apples sprayed twice by Mr. Shantz. 21 per cent, clean.

Snow apples unsprayed, 5 per cent, clean.

Newton pippins sprayed six times in experimental work, 67 per cent, clean,

Newton pippins sprayed twice by Mr. Shantz, 50 per cent, clean.

Newton pippins unsprayed, 5 per cent, clean.

Swaar apples sprayed six times in experimental work, 68 per cent, clean.

Swaar apples unsprayed, 4 per cent, clean.

The results would probably have been more marked in favor ot the six applica-
tions had it been possible to have made them just at the proper time and on a fine

60 Victoria.

Sessional Papers (No. 19).

A. 1897

dry day. But the work had to be performed on the dates announced and as a con-
sequence the first and third applications were followed by rain within a few hours.

In the orchard of Mr. A. Pay, of St Catharines, where the experimental spray-
ing for the County of Lincoln was conducted, six applications of Bordeaux mixture
and Paris green were given to the experimental plot and three applications to the
remainder of the orchard. This orchard had never been sprayed before, and Mr. Pay
says that in former years more than one-half of the crop has been wormy and spotted.
The following results were obtained :

In Fall pippins which had been sprayed, five barrels of bright clean fruit free from
worms, and less than half a bushel of culls, rejected for size, were taken from a tree.

In Fall pippins which had not been sprayed, from one tree, three barrels of fruit
were packed. There were not so bright or free from spot as the No. 1 sprayed, and
two barrels were culled for worm and spot.

In Greenings which had been sprayed, five men packed 125 barrels in a day and
and there were less than five barrels of culls. These culls were not spotted or wormy but
undersize. This lot of fruit sold in Glasgow on Oct. 9th at eleven shillings per barrel,
the consignee writing that they were very fine.

In Greenings which had not been sprayed, the same gang did not pack more than
half as many barrels in a day, although they handled as many apples, so many having to
be rejected as imperfect.

In Snow apples the result was very marked. Three trees, which were sprayed three
times, gave eighteen barrels of beautiful fruit, free from worm or spot. Mr. Pay says
that these trees have borne crops for seven or eight years, but that they have never been
fit to pack before. He also considers that the foliage on the sprayed trees appeared
more healthy than that on the unsprayed trees.

Mr. W. H. Heard, of St. Thomas, has sprayed his orchard six times this season,
and has made a most careful and accuiate calculation as to the cost and result.

Paying for a man's time 10 cents, for a boy's 5 cents and for a horse 5 cents per
hour. For copper sulphate 6 cents per pound, for lime one-half cent per pound, and for
Paris green 16 cents per pound, he has found the cost of the six applications to be
11.43 cents per tree, or one cent and nine mills for a single application.

The chief item of expense is labor, which amounts to two-thirds of the total cost.
Without labor six applications cost 4.14 cents per tree, or rather less than seven
mills per tree for a single application.

The experiments were made in an orchard of 400 trees ; 125 of whijh were twenty-
nine years old, and 275 of which were eighteen years old.

The result of spraying the orchard of W. H. Heard six times during 1896, cost as
above, was as follows :

Name.

Total.

1st quality.

Of firsts.

2nd and 3rd.

Of 2nd & 3rd.

Greening?

Bbls.
236

73.',

lis*

22
48
16
25*
19|
32"
13
27
140

Bbls.
210

111

27
9

21
120

Per cent.
91.53
89.80
93.68
>-0 00
95.46
87.50

us.:;.

94 22
92 31
84.38
69.24

77.78
85.72

Bbls.
20

n
l

6
1
1J

Per cent.

S.47

10.20

K.32

Ripson Pippin

Blenheim

20.
4 . 54
12.50

Spys

6 25

7 . 69

15.62
30 76
22.22
14 28

Total

778*

696

Av 89.5 %

Av. 824,

Av. 10 5 %

60 Victoria. Sessional Papers (No. 19)- A. 1897

Although the price of apples has been low this year, it is no time to be discouraged.
Science is coming to our aid, enabling us to control the natural enemies of our fruit.
Year by year our fruit is taking a higher stand in the European markets, also in
Chicago and the western and southern Stares they no doubt will eventually become large
consumers of our apples, and we are likely at an early date to have a system of cold
storage by which we will be able to hold our fruit safely and cheaply until a favorable
time for disposing of it. This, together with provision for its shipment by rail and
boat in cold storage to England and other distant markets, will materially assist the
fruit grower in disposing of his fruit advantageously.

This has been the people's year, a year of advertising Fruits of all kind3 have
been abundant, we may not have as large a crop again for a decade Good clean fruit
properly handled has brought fair prices in the English market this year, when it was
consigned to honest dealers.

But, unfortunately, the curse pronounced upon man for sin is not the only one or
the greatest that the fruit grower labors under, and has to contend with. Express and
freight rates are too high, and the careless handling of fruit in transit has rendered many
valuable consignments almost worthless. But towering over and above all the rest is
the dishonest commission merchant who fails to make honest returns, and at a favorable
time for himself fails altogether, but does not fail to lay aside for himself the mammon
of unrighteousness, and at the beginning of another fruit season he bobs serenely up,
scatters his cards and his smiles broadcast, and is ready for another season's plundering
of fruit growers. The loss to growers from this source is great, and there is no remedy
in sight. Cursing, which is freely and frequently applied, does not cure them, and
spraying would not kill them, burning is the only cure and that cannot be applied in
time to help the fruit grower.

Mr. Huggard : Have you found any evil results from the Bordeaux mixture in
spotting the apples that otherwise would have been clean !

Mr. Orr : I have not seen anything or heard of such.

Mr. Huggard : I have a tree of Swaar apples and another of Baldwin, both of
which were rusted some, and the apples to considerable extent, not injuring the fruit or
the productiveness of the tree at all, but rather injuring the outside coating as a perfect
apple. My attention was drawn to it by a discussion that took place on this subject in
the State of Missouri, showing that the Bordeaux mixture if it was too strong with
copperas and not enough lime was liable to affect the skin of the apple or spoil the
beautiful glossy effects that the apple produces.

Mr. Orr : I think your statement would probably be correct if the mixture was
applied too strong, but we do not apply it too strong. Last year there was a great deal
of that rusting on both the apple and the pear, but I have not seen any results of it in our
orchards, and we have been spraying for fourteen years. Do I understand that all
the trees sprayed were affected 1

Mr. Huggard : No, only two or three.

Mr. Orr : Perhaps you got it on too strong on those trees.

Mr. Pattison : Is there any danger to the eyes in the use of this copper sulphate ?
A case came under my notice in which a young man has almost lost the use of his eyes,
it is claimed, from using this copper sulphate.

Mr. Orr : I have not heard any complaints. I think that a sprayer should be care-
ful and get on the windward side of the tree as much as possible, and avoid getting spray
in his eyes. I fancy it is the Paris green that does the principal harm More than that,
I think the horse ought to be covered. I have heard of it being injurious to horses
where the spray fell on them to any extent. Some old blanket can be thrown over
them, and save both horse and harness from the material.

Prof. Saunders : I think it is important that every hint from every quarter in
regard to marketing the large quantities of fruit now beinsj grown should be ventilated,
so that fruit growers may govern themselves accordingly. A few weeks ago, when I was

60 Victoria. Sessional Papers (No. 19). A 1897

in Winnipeg, there was a great glut of grapes pushed in there from Ontario, and the
larger dealers universally complained of sending grapes in baskets, as far as Winnipeg
was concerned. They said they rarely ever got there in good condition. I would suggest
that packagas be used similar to those that are sent from California. The price realized
from them would be very much larger. I saw some of these baskets of fruit which had
been subjected to the jolting for 1,400 miles in a fruit car, and they were not at all in
a good condition ; they were mussed up and berries more or less broken, and altogether
different from the fruit that comes into the Ontario market from California, a much
larger distance, packed in a different way. I have no doubt that the ingenuity of fruit
growers will soon devise means for overcoming these obstacles, but some attention should
be paid to it next year by the Association, or by some fruit growers, so that the package
might be varied to suit the market.

The Secretary : Did Mr. Orr use the Bordeaux mixture all summer1?

Mr. Orr : Yes.

The Secretary : In a season like this it would not have been necessary to use much
more than Paris green, because there was no fungus.

Mr. Orr : In some sections there was not, but in others there was considerable.

Mr. Oaston : In 1895 I used the Bordeaux mixture according to the formula given
in the bulletins issued by the Experimental Farm, and by the stations on the other side,
and to insure making it right I used cyanide of potassium itself. There was a long spell
of dry weather, and during that time the trees were continually covered with the Bor-
deaux mixture, and the leaves of the Russett trees were dry and fell off, while those on
the Spy were not affected at all. Did you notice any injury to any particular varieties ?
It seems to me that some varieties are more liable to injury in the foliage than others.

Mr. Orr : The men who did the spraying kept an accurate account of the foliage at
each of the six sprayings. We have not a case reported but was in favor of spraying —
no intimation of any damage being done to the foliage on any of the trees.

Mr. M. Pettit : Does. I don't understand whether what Mr. Orr calls "clean'"
in his percentages simply cover the apples that are clean from the fungus, or the codling
moth.

Mr. Orr : Both from the fungus and codling moth — perfectly clean, sound apples.

Mr. Pettit : That does not prove to us yet that spraying has destroyed the codling
moth. While I am free to admit from my own experience there is no difficulty in keep-
ing the fungus in check, I cannot say that I have ever seen very great results in des-
troying the codling moth.

Mr. Orr : In Mr. Pay's orchard at St. Catharines the principal loss was from
codling moth. Over one-half of his apples were affected by the moth in the part not
sprayed ; in the other there were about twelve per cent.

Mr. Caston : Entomologists tell us that the egg of the codling moth will hatch
out in about eight days, so it is very important to get the spraying on the end of
the young apple during that time, and unless it gets poisoned when it begins to bore
into the apple it is no use at all. I think the greatest damage is from the second brood.

Mr. Pattison (Grimsby) : I believe most of the damage is done by the second
brood, and I think for the second brood the spraying has no effect at all. The season
before last, having some leisure time in August, and my apple crop being remarkably
clean up till that time, I took the trouble to spray thoroughly with Paris green about
the 12th or 13th of August, having observed the second brood beginning to work.
I examined the trees afterwards for some time and found that the Paris green had
produced almost no effect whatever on the codling moth at that time ; but I think
it does produce a very considerable effect just after the blossoms are set upon the
first crop. I think that it considerably reduced the number of insects available for
producing a second crop, and in that way does a lot of good, but I do not think it
has any effect at all upon the second crop when it is sprayed directly on these insects.

€0 Victoria. Sessional Papers (No. 19). A. 1897

Mr. Oaston : Is there any mixture that will be so disagreeable as to keep those
insects away 1

Prof. Saunders : I think not. Insects will stand almost anything in the way of
disagreeable odors or anything of that sort as long as they are not poisoned. They
persist generally in carrying oat their office for which they have been designed in
nature, and the only way to overcome them is to kill them. A great many of such
devices have been tried at different times without much result.

Mr. Hdggard : I think one application of the Bordeaux mixture previous to the
buds expanding is of more value than any two you might apply afterwards. We
make a point of spraying — I don't do it by way of experiment particularly, for I
have so much faith in spraying the trees abundantly and effectually that I don't
leave a bud in my apples but what is sprayed several times per annum, some four
times and some three — and I did not see any perceptible difference when I sprayed
after the blossoms had fallen and once before than I did when I sprayed three times
after the blossoms fell. Out of some two hundred barrels of apples that we grew
this year there was not half a barrel of wormy apples all told, and no scab whatever.

Mr. Orr : I would like to ask Prof. Saunders to give us some information in
reference to the second brood of the codling moth and their treatment.

Prof. Saunders : You mean as to the dates 1

Mr. Orr : Yes.

Prof. Saunders : I cannot give these just from memory, but the second brood
vary somewhat in their habits from what the first brood do, that is in the position
in which the eggs are deposited. It is not always that they are deposited in the
•calyx end of the fruit. I think it is the case with the first brood. The spray falls
more or less into this calyx, and the egg being deposited there and hatched in that
calyx the young larva: that issues from the egg has to eat his way through the skin
and in that way eats part of the Paris green, and that destroys it. In the second
brood the eggs are laid on the side of the fruit, and it is not so easy to cover, and
the second brood is not so easy to manage on that account. We find more complaints
about injury from the second brood, as a rule, from year to year, than we do from the
first brood. Indeed, as Mr. Pattison has remarked, the first brood is not a matter of so
much account because the apples that are affected usually fall from the tree when they
are only partially grown. It is the second brood that does most of the mischief, but I
think that Paris green should be used at least with the second application of the solu-
tion, and possibly with the third application, in order to overcome the injury that mi»ht
afterwards result from the second brood. The dates have been carefully worked out, but
that branch has not come under my attention for the last ten years, and I am not able to
carry the exact particulars in my memory.

SMALL FRUITS.

By Mr. J. L. Haycock, M.P.P.

It is with a great deal of diffidence that I undertake to read anything before the
gentlemen who are present here from the western part of the Province of Ontario. In
this section of the country we are not so favorably situated for the growth of fruits as
they are in the west, and consequently our progress has been somewhat limited as com-
pared with theirs. After travelling through parts of Western Ontario, notably through
the Niagara district and through the Counties of Essex, Kent and Elgin, and seciu^ the
extent to which fruit growing has been carried on in that section, >t makes me feel almost
as though I do not want to say anything with regard to fruit growing in the pr-sence
of the gentlemen who come from that section. However, we have here to-day a number
of farmers from the County of Froutenac, and we find in various ptrts ot the countrv
that the methods of cultivation and the varieties in cultivation that are suitable hi one

60 Victoria. Sessional Papers (No. 19) A. 1897

section are not suitable in another, so that my remarks relate to my experience in thia-
immediate vicinity and are more applicable to this section than perhaps to the Province
as a whole, but the paper I shall read contains simply some boiled-down conclusions that
I have arrived at after a limited experience in growing small fruits.

It is not necessary to dwell at any length on the importance of the growth of small
fruits — at the present time nearly everybody uses more or less — and the consumption is
increasing very rapidly. The most important reasons for the increased consumption are,
no doubt, first, the lower price of sugar, and second, the improved methods of home
preservation. Many of us can remember the days when everything was preserved by
th^ "lb. to lb." method, and when sugar was sold at from 10 to 12 cents per lb.
" Making preserves" was a very expensive process and a luxury only to be indulged in
by the wealthy. But to-day by the invention of " self-sealing " jars, the fruit can be
kept in a more natural and wholesome condition by the use of about \ the quantity of
sugar then required, and then the decreased cost of sugar to less than one-half the
former price, makes it possible to preserve eight or ten times the quantity of fruit for
the same amount of money as formerly, thus bringing its use within the reach of all
classes — sugar used per capita in 1868 was 19.77 lbs. ; in 1892 it was 70.50 lbs. The
increased consumption of canned fruits has, no doubt, to a very marked extent de-
creased the local demand for winter apples. No housewife is likely to pay fancy prices
for apples so long as she has a good supply of canned fruits of various kinds in her
cellar.

A continuation of the low price of sugar and a reduction of the duty on glass
jars, would, no doubt, result in a still further increase in the demand for small fruits.

The best location for the growth of small fruits is in the immediate vicinity of a
large town or a canning factory. This, however, is not of so much importance as for-
merly, as, on account of the increased facilities and improved system of transportation,
the leading markets are now within the reach of nearly the whole province.

Regarding soil, it is safe to say that any soil that will produce a first-class crop of
corn will with proper cultivation produce profitable crops of currants, gooseberries, rasp-
berries and strawberries.

In preparing the ground for a plantation the land should be clean and well fertilized.
This is more particularly true with regard to currants, gooseberries and raspberries than
with strawberries, as the plantation will last longer and it is very difficult to apply
fertilizers after the bushes are set.

One of the best, if not the best, manures that can be applied is unleached ashes.
The bushes should be set not less than six feet each way. The first year a row of car-
rots, mangels nr beans may be grown between each row. The beat varieties of goose-
berries I find for this section is " Downing's," of black currants, " Black Naples," of red
currants, " London Red," of white, " White Grape." Of red raspberries " Cuthbert "
and "Shaffer's Colossal " are the hardiest and most profitable. Of strawberries the old
reliable " Wilson " seems to give as general satisfaction as any.

Now there may be many other varieties very much better than any of these, but my
advice would be to go slow with miraculous varieties, and thoroughly test on a small
scale before planting largely of any new varieties, no matter how highly they may be
recommended nor how prolific they may have proven in some other section of the coun-
try. Of course it is absolutely necessary to prune raspberries — at least to cut out the
old wood and cut back the new ; but it is a question whether it pays to trim currants
and gooseberries. It is thought by some that it is cheaper and pays better in the end to
set a new plantation every five or six years than to expend time and libor pruning an
old one. One thing is certain, you will get a much better sample of fruit from young
thrifty bushes than from older plants.

Growers of red and white currants and gooseberries will find an enemy in what is-
commonly kDown as the " currant worm." These, however, are easily destroyed if proper
means are taken. After twenty years of careful observation I find that the currant worm.

60 Victoria. Sessional Papers (No. 19). A. 18S?

hatches out just about the time wild plum trees are in full bloom. It appears to take
about the same amount of heat and moisture to develop the worm as it does to develop
the bud into a blossom. If ou the first appearance of wild plum blossoms the currant and
gooseberry bushes are examined carefully, there will be found near the centre a few leaves
perforated with a number of holes about the size of a pin. On examining the under
side of these leaves the worms will be found about an eighth of an inch in length. At
this stage they are much more easily killed than later on. A mixture of | hellebore
and § sulphur applied dry with a sulphur bellows while the dew is on the bushes will be
found effectual. This preparation not only destroys the worm, but seems to destroy all
fungous growth, thus preventing mildew on gooseberries.

There are usually two broods of these worms in a season, the second one appearing
just about the time the fruit is maturing. Many neglect their bushes at this period,
some through fear of injuring the fruit and others who think that, now that the fruit ia
about matured, it will not hurt the bushes if the leaves are taken off. This is a sad
mistake. The blossom buds for the next year's crop are formed during the month of
September, and it the worms are allowed to strip the bushes in July, the sap of the bush,
instead of developing fruit-bud, will be exhausted in forming a new set of leaves. On
bushes treated in this way very little if any fruit need be looked for the following year.

Let me say a few words with regard to the importance of growing small fruits in
the vicinity of Kingston. After making careful enquiry and after an observation of
many years I find we do not grow enough small fruits here to supply the local demands
of the citizens of Kingston. Last year after making as careful an estimate as possible I
found thit we imported into this city from outside growers, that is from Prince Edward
county and points from twenty-five to forty miles away from here, sm^ll fruits amount-
ing in the neighborhood of 200,000 or 300,000 quarts representing a value of from
$15,000 to $20,000. Now every quart of that fruit should have been grown and every
dollar of that money kept within a radius of twenty miles of this city. We have a soil
as suitable as there is in any other section ; we have the intelligence, and we have the
market here at our own door, and there is no reason why every bit of that fruit that is
imported and sold on the market in this city should not have been produced within a ten
or fifteen miles radius. Our growers have the soil and intellect and the industry and
everything necessary except the enterprise and the knowledge of the growth. I hope
they will supply themselves with the knowledge and bring into use the enterprise neces-
sary to produce all the fruit necessary for local supply. This would be a benefit in more
ways than one. All the money paid lor fruit imported is expended in other towns and
cities, while every dollar's worth that is grown in the immediate vicinity of Kingston and
the money handed over to those living in this locality who do their business in this city
would be expended here. Now I am very pleased that the Fruit Growers' Association
have come to this section, and to see so many residents of our locality present, and I am
sure if the Association should visit us again they would find a larger turn-out than we
have at present. (Applause )

The President : I am very glad that our meeting has awakened such an interest in
small fruit growing in this vicinity and will probably bring about the result that Mr.
Haycock desires, that the local market shall be in a great measure supplied at home,
although I fear it will so greatly add to the woes of some of our western friends as
expressed here, that they may even condemn us as a society. However, I think these
things will all work out for good in the end. We should be glad to hear experience of
local men and others on this subject.

Mr. Hutt : I wish to take exception to Mr. Haycock's remarks as to pruning cur-
rants and gooseberries. I think there is no doubt in the minds of those who are growing
those fruits that it does pay to prune them. No doubt it would pay the nursery men if
we could plant out a new lot every rive year3, but I don't think it would pay the grower.
He rightly says you get better fruit on the young bushes than you do on the old. You
certainly would if they are not pruned, but if you prune carefully and have new wood
coming on you would get better results with old bushes and probably more fruit than

60 Victoria. Sessional Papers (No. 19). A 1897

with young bushes. Our plan of pruning is to start with the young bush and leave about
six branches to form the bush, and then we carry on a sort of renewal pruning on that.
Every year we cut out two of the oldest branches and let two of the stronger branches
coming up take their place so that we always have young and thrifty bearing wood that
would give large fruit.

Mr. Pattison : What time of the year do you do that 1

Mr. Hutt : We usually prune them in the spring. Of course it may be done in the

fall.

Mr. Caston : Does the one estimate apply equally to red and blackberries.

Mr. Hutt : It is better to simplify the matter to say yes, although probably when
you come to grow them you will soon find out for yourself that the black will not answer
with the same pruning as the red. You want the strong young shoots of the black kept
renewed to get good fruit.

Mr. Fisher : What about pruning red currants ; is it not necessary to cut red
currants back ?

Mr. Hutt : The system often adopted is to shorten it back about one-third or one-
half. You get a nicer shaped bush that way to work around ; and still others recommend,
instead of letting new wood come out, to keep cutting it all back and grow about six long
canes. In this way you can pick in one-half the time.

Mr. Fisher (Burlington) : I have found it necessary to cut red currants back.
One reason is that after the branches are allowed to grow long the weight of the crop
will bring them down to the ground and the fruit will be covered with soil in case of
storm, and another reason is that if these shrubs are stiff, the weight of the crop being
so far from the point of junction with the main stock, these long branches are broken oft.

A. M. Smith (St. Catharines) : I understood Mr. Haycock to say that any soil that
was adapted to corn growing would be suitable for small fruit, but I think there is a good
deal of low ground that is high enough for corn growing and would produce usually a
good crop of corn, that would not be at all adapted to small fruits on account of being
too wet in winter. Fruit plants, like human plants, do not like wet feet.

The Secretary : I would like to corroborate Mr. Hutt as to the lengthening of
the currant's productiveness by catting the bushes well back and cutting out the
shoots, and encouraging the growth of young suckers from the roots. I have a planta-
tion that has been out for twenty years, and is just as productive as ever because of
this method of treatment, so I think we can prolong the productiveness and the profit of
a plantation of currants in that way almost indefinitely.

Mr. Whyte : I would put the London Red at the bottom of the list as the poorest
currant that grows in the country. If we are going as a Society to advise the cultivation
of any particular kind of fruit it should be a good one. Anyone that has had experi-
ence with Fay or Wilder or Moore's Ruby will admit it is very inferior fruit. It is
small, it is very acid, almost acrid ; it is a good bearer, but no better than either of
those I have mentioned. With regard to the application of hellebore, it seems to me
a great waste of time and money to apply hellebore at all in the spring ; Paris green
is so much cheaper and efficacious and perfectly safe at that time of the year that it
is not worth while to apply hellebore. The application of Paris green about the 20th
May is perfectly efficacious. For the second brood I would never think of applying
the material dry. By applying it wet with a spray pump you get over your work in
a quarter of the time and at about a quarter of the expense for material, so it is a
great mistake to use hellebore dry under any circumstances, and either dry or wet
in the spring.

The Secretary : I think it is the be3t way after the currant worm has made
some expensive ravages and is rather abundant on the bushes to spray, because you
must spray your whole plantation ; but if you begin early, before the worm has begun
to make extensive ravages you can work in the simpler and quicker way. They begin

60 Victoria. Sessional Papers (No. 19). A. 1897

work at the interior of the bush and there you will find those holes that indicate
their ravages. If you begin early in the season you can take a tumbler with netting
for the top of it, and dust the bushes with hellebore and go over your plantation
much more quickly and with much less cost than if you have to draw a great quantity
of water and mix a great quantity of material and go about it with a spray pump.

Mr. Beall : I understood Mr. Haycock to say he would recommend the Downing
above all other gooseberries to grow. I would like to ask if he has ever grown the
Pearl or Whitesmith, or any other of the English gooseberries. If he had he would
scarcely have said that the Downing was the most profitable. For some 3 ears past
the Downing and even the Pearl would scarcely pay for picking where there is a
very large quantity grown ; this year the Whitesmith would sell for nearly three
times the price of any other variety in our market at all events. In regard to spray-
ing I must disagree entirely with our friend, Secretary Woolverton I never spray
my gooseberries and currants but once in the season, and that is when I find the
first sign of the pin holes in the berries ; but then I go over them thoroughly ; there
is not a leaf left ; the spray is forced into the berries from every side, and that is
all that is done for the season.

The Secretary : I never dust them but once.

Mr. Daly : There must be a difference in the habits of the saw fiy ia your neignbor
hood and in ours.

Mr. Haycock : I have tried the Whitesmith, and the fiist berry I ever tried exten-
sively was the Smith's Improved. We find it and all others in this section of country
are liable to mildew. I would not put out a plantation of Smith's Improved or any
English gooseberry in this section of the country if you would give them to me. The
reason why I adopt the dry system of spraying was simply to save time. I have put on
hellebore with a bellows on 600 well-grown bushes before breakfast in the morning fre-
quently, and it would take me half a day with a watering-can or a sprayer. Another
reason for putting on the hellebore is that I always mixed the sulphur with it, because
I believe the sulphur is a good thing to prevent fungous growth on the foliage of dif-
ferent kinds in a bush anyway. In regard to pruning I was not very rigid in my
remarks ; I said some thought that it would be better not to prune. For my part I am
one of those that think it does not do to prune currants or gooseberries. My experience
is that if you have got a plantation set out and growing it is very difficult to aoply fer-
tilizer to it unless you go to the labor of wheeling it in with a wheelbarrow. If you go
in with a cart or wagon you are liable to break your bushes down. I therefore think
that if you get a piece of ground in a high state of cultivation, put on a plantation of
gooseberries or currants, run that for five or six years, you can then set out a new planta-
tion on a new piece of land properly prepared and have them come into bearing with far
less expense than to turn up your old plantation and put it into shape. I am speaking
now of doing it on an economical basis, and I believe there can be more money made,
when you take the cost of labor into consideration, out of currants or gooseberries that
are planted alternately in patches for five or six years and then rooted out and the
ground thoroughly cleaned and manured again and a new plantation put out It is a
great deal more labor to make a plantation clean and free from weeds, and on the whole
I think it is more profitable to set up a new plantation every five or six years.

The President : Has anyone something to say on varieties 1

Mr. Haycock : Mr. Whyte, of Ottawa, placed the London Red last in the list.
Well, I have tried the Red Oherry and [ would not a i vise anybody, unless it was some
man against whom I hid some spite, to set out Red Cherry currants in this section of the
country. The weight of the snow in the winter here is liable to break them down, as the
Cherry currant is very brittle. The London Red may not be properly named, but the
trees I got from Messrs. Leslie & Oo. grow a large long bunch filling clear to the end, and
when sold in the market is almost equal in size to the Oherry currint, and so far a3 bear-
ing is concerned we can always get double the number of quarts off a London Red bush
that we could off the Cherry. I have never had experience with Fay's Prolific.

7 F.G. 97

60 Victoria. Sessional Papers (No. 19). A. 189>

Mr. Daly : What is Mr. Hutt's opinion about shortening the gooseberries during
growing season I

Prof. Hutt : I cannot say I have had experience of that ; I never thought there was
anything to be gained by that.

Mr. Race : It seems clear to me that Mr. Haycock has not got the London Red.
From the description of the berry he has given us I would say it is more like the
Versailles. His description does not meet the London Red at all. 1 have grown it, and
I would not have it on the premises if I could get the Cherry or Fay's Prolific. I would
even prefer Moore's Ruby. I have grown the Whitesmith for a number of years and
also the Pearl, and I consider that I could get one-third more berries off the Pearl than
the one he named, but in my opinion the Whitesmith is the most profitable of all the
gooseberries. It is a rank grower, a heavy bearer, and can be kept char of mildew with
very little difficulty.

Mr. Whyte : A very important consideration is the character of the soil. If there
is a li^ht sandy soil there is no use in trying gooseberries, but if you have the right kind
of soil you will get more fruit from the Whitesmith than any other berry. We have very
little trouble with mildew, practically none.

Mr. Daly : Of all the red currants that are grown to-day in Canada, I think Fay's
Prolific heads the list. I think it is the finest quality, and it is an annual bearer, and
taken on the whole, you will get better currants and better crops than from any other.

The President : I would like to hear from Prof. Craig.

Prof. Craig (Ottawa) : If you are going to grow for market I would not recom-
mend Moore's Ruby or Wilder ; they are tine in quality but do not produce, except pos-
sibly under the favorable circumstances that Mr. Whyte is able to give them in his
garden, as much as other varieties such as Cherry or Grape. That is my experience.
With regaid to black currants, we have one or two saplings that have been fruiting for
one of two years, that are more attractive than any named varieties that we have on
trial. We hope in the near future to have these sufficiently decided so as to give some
plants to the Association. One of these has already been sent out and favorably reported
on by Mr. Young, of Cornwall, in the Horticulturist under the name "Success." Mr.
Young happened to recommend the variety when he was visiting the farm some time ago,
and to call the attention to the fact that he had a plant, but did not know where it had
come from, and I found it came to him by way of the Society from the Experimental
Farm. My experience coincides with what has been given, that the Pearl heads the list
of American varieties for productiveness, and general vigor of plant and as a commercial
variety. With regard to the European sorts, of which we might take the Whitesmith as
a type, we should plant them with our minds made up that they need special conditions.
In the first place if we are not prepared to spray them perseveringly, and every year
we need not plant them ; and in the second place they require a clay soil, not wet, but
still rather damp, and I find that they do best if you can eo arrange your plantation as
to give them partial shade. Our hot eastern and Ontario suns here induce a powdery
mildew that attacks the fruit ; still if one has right conditions and is near a good market
I would recommend him pl-tnting the Whitesmith, and Keepsake is another variety
that has done well with us.

Mr. Morris (Welland) : Mr. Haycock, I dare say, would like to have a tariff
against outsiders coming into Kingston. As it is impossible for him to have that he
gives advice that points in that way — recommends a poor kind of currant ; but I believe
that he is rather honest in that after all, because I believe the currant he speaks of is
not the London Red. From his description of it it is the Prince Albert. (Laughter).
I think he is certainly wrong in not trimming his bu&hes, for even if he renews
every five or six years it is a great deal of trouble to dig out the bushes. One of
the best fertilizers for currants is the muck out of swamps. Put it in the ground in
the fall or winter season and it will give you great satisfaction.

60 Victoria. Sessional Papers (No. 19). a. 189?

REPORT OF COMMITTEE ON SCORE CARDS.

The following report of Committee on Score Card-, was presented by Mr. T. H.
Race :

Your committee met at the office of the secretary, and after carefully "considering
the whole matter concluded that the cards first proposed were too cumbersome, and that
a simpler form wouid be moie practicable. The following forms were agreed upon for
use in collections :

SCORE CARD FOR APPLES AND PEARS.

Poin rs.

Value.

Color

Total

N. B. — Maximum of Points for each plate, 10.
SCORE CARD FOR GRAPES.

Points

Color

Size of Bunch and Berry

Form of Bunch

Flavor

Value.

Total .

N. B. — Maximum of Points for each Plate, 10.

The committee recommend that this card be fumishel the secretary's of the prin-
cipal fairs for use in 1897.

Mr. Race, for the committee, said that the board of directors thought that the
score card arranged a year ago was too cumbersome hence it bad be°n simplified as now
produced (specimens distributed). As to the utility of score cards there is quite a
variety of opinion. Even with this simpler form of card I 6nd it very difficult to go
over a large collection of apples at the agricultural fares, because no agricultural society
would pay you for the trouble of going over their fruit list and laying these score cards upon
them. The object of these cards is to judge, the fruit on points — color, size, quality and
commercial value. It is considerable trouble to do this, and althought it is the better
way, and the only real way to arrive at a proper judgment, yet to carry out this plan the
societies will have to pay the judge for the time occupied in if. Instead of using these
cards at London last time I had a clerk with me who took note of my points. There
were twenty-two exhibits of ten varieties for family use — one summer, one later summer,
two fall, and so on spread over the whole season. The first thing I did was to run over

60 Victoria. Sessional Papers (No. 19). A. 1897

and see if they properly covered the season, and if they did not I ruled them out. I
went over the others and called out to the clerk the points that were given by this board as
published in our magazine. The highest is forty points, and they are to be judged by
the color, by uniformity in size and by perfect specimen of apples. In that way I can
go over a large number of collections in a very short time. Of the twenty-two varieties
in London I had eight ties, so 1 had to go over all those in the same way. A mistake
exhibitors often make is to place a large specimen apple on top, fancying that he is going
to bring his specimen up in quality, but the judge has to reduce the score on account of
lack of uniformity. Now, if I were to use these score cards in a matter of that kind to
make them all out it would take me much longer time, and there are very few societies
that are willing to pay a man for doing that. However, the score cards are before you
and we wish to know what you think about them.

On motion the report was received and ordered to be printed in the annual report.

DOMINION FRUIT EXPERIMENTAL STATIONS.

KjSUwThe President proposed a discussion on the question in the question drawer " Should
we have a Dominion Fruit Experimental Station in Southern Ontario ; if so, for what
purpose and where 1 "

Mr. E D. Smith : It seerne to be very desirable that shere should be a fruit experi-
mental station in Southern Ontario, for that is where mest fruit is grown. Hitherto
most ci the experiments have been conducted in Northern Ontario, originally at Guelph,
latterly at Ottawa, where the experiments are of very little use for growers in the
southern part.

Mr. M. Pettit thought it would be desirable if we could have one established. He sup-
posed it would be in a manner connected with the Central Experimental Farm at Ottawa,
a sort of branch for them for testing more tender fruit that they cannot succoed with
there.

The President called upon Prof. Saunders to speak on the subject, remarking that
evidently not much consideration had been given to it, mainly from the fact, he presumed,
that the Ontario Government had taken up experimental work at so many different points
which will cover nearly every latitude in Ontario.

Prof. Saunders said : I have no suggestions to make at all. It was the suggestion
of the Secretary that I should stay over and hear the discussion that might arise in con-
nection with this subject. I may say that for the past four or five years petitions have
come in mainly from different parts of the Niagara peninsula, and presented to the Min-
ister of Agriculture requesting that a fruit# station be established for the purpose of test-
ing fruits in the Niagara peninsula, fruits that cannot be tested at Ottawa, and urging
that it would be of great value to the fruit growers of that part of the country. I think
myself, now that the Ontario Government has taken it up, that the ground is fairly well
covered, and under the plan which has been established it admits of the testing of all
varieties of fruits — of peaches, for instances, in one district most favorable for that fruit,
pears in another district where pears are known to be grown with very great success, and
so on through the whole series, and it does not appear that there is any special need for
the establishment of a fruit station by the Dominion Government under these circum-
stances. As long as the fruit growers of the Niagara peninsula are satisfied with the
existing arrangements there is no disposition on the part of any one at Ottawa to open up
the question. I am very glad indeed to tind that members of the Association are satis-
fied with the existing arrangements, and I hope the experimental stations conducted by
the Provincial Government will be eminently successful and meet the views of the fruit
growers in the different parts of the country. A.t Ottawa we shall be glad to do all we
can to assist the experimental stations at the different points of Ontario with any scions
ov pk^t8 of anything we may have that it is desirable to test in those parts of the
country

100

60 Victoria. Sessional Papers (No. 19). A. 1897

Mr. Sheppard : I take the view that it is very necessary for us to have an exp^ri
mental station in the Niagara District, because I claim that the experiments carried on
by the Ontario Government do not fill the bill. As I understand, it is simply to test
new fruits, but the scientific treatment and study of the diseases affecting fruits is being
entirely overlooked, and I think a station that would take up this view of the subject, as
well as the practical experiments of fruits, would be of great advantage. I do not think
the f ruit growers need so much new fruits as the cultivation of the fruits we already
have, and the bringing of those fruits to perfection and saving them from the ravages of
different insects and fungous diseases that are attacking them at the present time.

The President : I wish to correct an error into which Mr. Sheppard has fallen
regarding the work of the experimental stations already established by the Provincial
Government. It is not altogether for the testing of new varieties ; in fact the experi-
menters were chosen in most instances where they had already a good supply of the
older varieties under cultivation upon which we could operate and get reports immedi-
ately. Of course as new varieties come out they were added to the collection, but in each
instance in the district in which we have established an experimental station we have
selected men who have taken a deep interest in the matter, who have already quite
extensive orchards, and who have been able to give us, as you will see when the next
report is published, valuable information and reports on the older varieties, and in some
cases many new varieties of fruits. Then as regards disease, both insect and fungous,
that is a matter that is under contemplation ; we intend to take it up just as fast as it is
possible to do so. The spraying operations have been conducted on quite an extensivo
scale and much valuable information and that which has been very instructive to the
fruit grower has been the result, and these we believe it is contemplated to carry out
very extensively each year.

Mr. E D. Smith : I am sure there is no apathy on the part of the fruit growers of
the Niagara peninsula in regard to these experimental stations. It is not apathy that
makes us say so little about it, but it is rather the desire to give the present Ontario
Fruit Experiment Stations an opportunity to show what they intend to do. We feel of
course they have begun on a small scale, but we expect and fully believe that they will
extend as time goes on, and that the experiments will include not only those you have
mentioned but all experiments in connection with the growing of fruit. If we thought
otherwise we would be up in arms at once to ask the Dominion Government or any other
Government that would assist us to have an Experimental Station there, because we have
felt for years past the great necessity of that, and we were so delighted when these were
established that are established that we feel like letting them have a good chance to show
what they can do towards filling the bill. Each fruit grower has been conducting experi-
ments on his own plantation at an expensive rate in times past that could have been con-
ducted a hundred times more economically at an experimental station.

Mr Orr . I feel it very desirable indeed that we should have an Experimental Sta-
tion in Southern Ontario. I am satisfied that there are many varieties of fruit that we
ought to grow that ought to be tested here. When I was collecting fruit for Chicago
I found figs at Niagara in a full state of perfection and picked them and sent them
there. Now that was a surprise to many of us. I think we ought to have an experi-
mental station, and I think it ought to be located somewhere about Fruitland, which is
the freest from frost that I know of in the country. Our flowers were blooming there
up to last week, and along the mountain side are blooming still. My vineyard has been
there for over 30 years and we have never lost a crop from frost either spring or fall.

Mr. A. M. Smith said ; I have not been present to hear the arguments advanced,
still I would agree with Mr. Orr that there is a necessity for a larger work than is being
done by the Ontario Government or is likely to be done for many a day. In mentioning
figs he foregot to mention some other things that are perhaps not at Fruitland but in the
vicinity of St. Catharines. (Laughter.) English walnuts and almonds and the like of
them. That is a line that I have. The matter of nuts alone it is an important one even
to the commerce of this country. (Hear, hear.) I am not in possession of the amount

101

60 Victoria. Sessional Papers (Mo. 19). A. 1897

imported, but it must be a very considerable amount, and 1 think that the Southern
portion of Ontario would be able to produce large quantities of nuts such as the English
walnut and filbert and perhaps some variety of almond. It has occurred to me that a
fruit growing station in connection with the testing of some of the tender varieties of
grains and vegetables and such products that cannot be grown in some of the cultured
portions of the country might be conducted there. Those of us who are engaged in
fruit growing in our section know that it is becomiog a difficult matter to obtain ferti-
lizers, and I think it would be a great help to us if we could obtain assistance in the
matter of testing fertilizers, of which we shall soon need large quantities for producing
fruit. I have always asked for an experimental station in the Niagara District. I
am not particular where it is located — at Vineland or St. Catharines or even in E-sex.

Mr. Huggard : Unless we purpose going into lemons and oranges and figs, etc. I
do not see where another Experiment Station is going to bo of any advantage to the
general growing of fruits in Ontario. The number of fruits that have already been grown
and tested in that district are well known, and when they get outside of that particular
district we know that they will not succeed so well. I think it would be a large ex-
pense for very little profit inasmuch as a small area of our great country could possibly
produce what could be produced in the Niagara peninsula, and therefore it would be
only servicable for the southern portion of the Province to establish anything in the
shape of tender fruits that we have already under cultivation in that district.

Mr. Whyte (of Ottawa): I think it is notorious that our present system of experi-
mental farms are very much hampered for the want of funds, and it would be a great
mistake to fritter away any funds that are appropriated for that purpose until the pres-
ent work is brought to a better state of efficiency. There is an immense amount of work
that could be done at the present stations, that applies to the whole country. That
work is not done as well as it would be if we had more funds. It would be an advantage
to the Niagara section to establish an experimental station, but that would be of very
little benefit to the whole country. I think we had better wait to see how our present
system works before we think of establishing another one.

Mr. Burrell (St. Catharines) : Perhaps it is in order for me to speak, who am sup-
posed to represent an experiment station. The Board of Control have given me to
plant this year to a considerable extent apricots, nectarines, Japanese chestnuts, mul-
berries, and although they have not got into figs, lemons and so on there is no knowing
what they may ask me to take up later on. (Laughter.) I have taken up probably a
good many varieties that there will never be any money in for me, probably never any
money in for anybody, because I do not think we can get into the banana trade with a
great rush in Ontario. (Laughter.) At the same time I feel like Mr. Smith if this
thing were not t6 develop it is hardly worth establishing at all, and if it were not to I
should be in favor of establishing an educational station at once and work for it and
have it thoroughly developed ; but it certainly must develop if it is to be of any value
at all. We feel that we should not only test new varieties but carry on experiments
with fertilizers and insect and fungous diseases to a considerable extend. I look upon
fungi and insects as the most important things we have to contend with. We have done
something with them already, but with the help we expect to get we should hope to go
into it far more extensively in the future.

Mr. Sheppard : The experimenters themselves are practical fruit growers, men who
are making a living out of this business, and probably have given a great deal of study
to particular lines, but not to the particular scientific lines of fruit growing. In a great
many cases they are not able, from their training, to take up this matter in a scientific
way. I know if we want any information in our section in regard to a great many
troubles we have there, we have to send down to the Experimental Farm at Ottawa to
Prof. Craig or Prof. Fletcher or some of the other gentlemen there for information,
while in a great many cases I know they have made trips up here. Prof. Fletcher was
at my place and on my neighbor's place two or three times examining into a little borer
that is troubling us with the peach trees. We have not been able to get any remedy for

102

60 Victoria. Sessional Papers (No. 19). A. 1897

that, and the trouble is we are not able to give these gentlemen the information that they
require when they come. We will be asked when this borer does so and so ; when
we saw it and when we did not see it, and when it lays its eggs and when it hatches out.
Now, what ordinary practical fruit grower can give that information to Prdf. Fletcher
when he asks 1 I cannot, and I have given this matter a good deal of attention, and I
feel that there are hundreds of others that know the practical result of the borer, but
cannot give the scientific information that is necessary for these gentlemen before they
can deal in a practical manner with this subject. That is only one subject, and these
things are very common with all fruit growers. I do not think it would be necessary to
have a more expensive]experimental station, but some man there devoting hi3 whole time,
some man trained for this very work. At present I do not think that we pretend to
experiment in testing varieties, spraying, etc. I feel very grateful to the Government,
and am quite anxious to assist the present stations to do what they can do, but I do not
think they fill the bill.

Hon. Mr. Fisher : Perhaps it is not quite right that I should take part in such a
discussion as this, but I confess that the tenor of it has been of the greatest value
to me and will be in guiding me in the future. There are just one or two points to
which I would like to draw the attention of those who have taken part in this dis-
cussion. In the first place, the request is for a station at a particular locality for a
particular purpose. I may say that in addition to the demands from that section for a
particular station there are large numbers of other dsmands from other parts of the
country for other purposes just similar to this. The other day, the Nova Scotia fruit
growers earnestly demanded that I should have an experimental station there for fruit
growing, and so on. I have no doubt that in a very short time other demands of a similar
nature will be received from other parts of the country, and it certainly would be the
case were this demand to be seriously entertained. I therefore wish to point out in the
first place that the present votes for the purpose of carrying on experimental farms would
not be sufficient to add this serious undertaking, because though Mr. Sheppard said it
would be a very small one in this particular instance, it will immediately develop into a
very large cne when you take into consideration the other parts of the country whose
demands would have to be met. The Department of Agriculture at Ottawa is the
Department which has charge not only of the Province of Ontario and of the Niagara
Peninsula, but of the whole Dominion, and if we established a branch experimental
station in the Niagara peninsula we would find it very difficult indeed to refuse other
sections of the country similar branch experimental stations. So far the demand for such
branch stations has not been great, but I confess that I should be loth to start out on
such a journey with very little knowledge of where it was going to lead me to. Further,
I would like to point out that while the Dominion Government is doing a certain work
and the Ontario Government is doing a certain work, the money that goes to pay for that
work all comes out of the pockets of the people ; it matters very little whether it goes
through the hands of the Dominion Government or the Ontario Government ; and it
seems to me very unfortunate indeed that the same kind of work should be paid for twice
over, and that experiments should be carried on twice over by two sets of people but all
paid for by the same people. I think the people of the country would rebel against that,
and that they would say that it was unbusinesslike and an unpractical way of conducting
the affairs of the country — not the particular affairs of the Government at Ottawa, not
the particular affairs of the Government of Ontario, but the affairs of the people of
Canada, which is really what the Governments at Toronto and Ottawa are trying to do.
If we multiply our stations it means that the people of the country are going to have to
pay in many instances for double work being done at two different places. I think it
would be unfortunate that the powers at Ottawa and Toronto would be overlapping one
another in the fields which they undertook to do. and knowing Mr. Dryden as well as I
do I think there is no danger whatever but that he and myself, as far as matters con-
nected with Ontario are concerned, can come to a thorough understanding as to what
work each of us will be able to do to the best advantage of the people of Ontario. As
to experiments in fertilizers, it seems to me they would be just as valuable for the

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60 Victoria. Sessional Papers (Mo. 19). A. 1S9?

people in St. Catharines or id the Niagara peninsula if conducted at Ottawa as they
would be if conducted in the Niagara District itself. Wherever fertilizers are tested
there is almost a certain amount of result due to the particular land on which they are
tested, and we know perfectly well that the fertilizer which will succeed well on one farm
may not succeed on the farm immediately adjoining it, let alone in a different country or
a different section of the country, and the result of fertilizers in any place are not
absolutely sure in regard to any other place ; but I am satisfied that the results of tests
of fertilizers on the four or five D ominion experimental farms which are now being carried
on will give a fairly good idea of the value of the various fertilizers that are tested I
wish to point out that the tests of fertilizers on the Dominion experimental farms have
been conducted now for a series of years and are of great value in regard to all the fer-
tilizers that are on the market at the present time in this country. I just wished to
express these views, although I feel already by the expression of members who have
spoken that these matters have evidently received some attention and I do not fear at
all that unreasonable demands will be made upon my Department. (Applause.)

The Secretary read a letter from Senator Sinford and said that he hoped that wo
would have had time to discuss the question the Senator had introduced as to the estab-
lishment of a Canadian fruit depot in England. If, after providing cold storage and
transportation, carefully inspected stock could be placed in a depot in London, England,
and sold there, it would be the greatest advertisement for Canadian fruit that could be
possible and would serve to create a demand for the stock which might be forwarded in
other ways by this country to Great Britain.

Mr. M. Pettit : Would it be out of order to refer that subject to the committee
appointed to confer with the Hon. Minister in regard to the subject of cold storage.

The President : I think that the suggestion is very good, and that the matter might
be referred to that committee.

ORCHARD COVER CROPS.

By John Craig, Horticulturist, Central Experimental Farm Ottawa.

Suitable cover crops to protect orchards are of great importance in all fruit growing
sections. In northern regions, the practice of sowing a crop after cultivation ceases that
will at once eniich the soil and protect the feeding roots of the trees is one of the essen-
tials towards success and an item in the annual programme of orchard management that
should never be omitted. The late P. 0. Dempsey, of Trenton, recognized the truth of
these statements years ago, and frequently expressed himself to the effect that a cover
crop of weeds in the autumn was far better, considered in the light of what was best for
the trees, than no cover crop at all. The healthy and profitable orchard of apples and
pears which he left and now managed by his worthy son W. H. Dempsey, of Trenton,
furnishes ample proof of the benefits of the system.

What the meaning of Cover Crop is — In brief, it means sowing in an orchard after
cultivation ceases in summer, such a crop that will protect the roots of the trees by pre-
venting at once alternating freezing and thawing and deep freez'ng and thus mitigating
the injurious effect arising therefrom ; that will add something — the more the better — to
the fertility of the soil when turned under ; that will improve its tilth or mechanical con-
dition ; and lastly, that will occupy the ground to the exclusion of such plants as may
wander out of place — weeds, When soils, especially those of a clayey nature, are

104

60 Victoria. Sessional Papers (No. 19;. A. 1897

constantly cultivated without being subjected to the ameliorating influences induced
by producing some kind of vegetation, not only do they become mechanically unfitted
for the production of healthy and vigorous plant growth, but the food which they
contain may take on forms not readilv assimilable to plants. In northern sections,
perhaps the strongest reason that can be urged in favour of the practice is the pro-
tective influences cover crops exert against the often severe root injury wrought by sharp
frosts to trees growing upon bare soil. Speaking of injury of this kind, Professor Hartig

" Roots of all young trees, even forest trees, may be killed if severe and long con-
tinued frost finds the lighter classes of soil unprotected by snow or any other covering.
The periderm of the roots is thinner than on the stems and consequently the former are
less protected and, moreover, growth is active for a longer period in roots, when, in mild
climates, it continues till the middle of winter, so that when frost occurs the tissues are
not in the inert condition which assists them to resist cold. Such plants burst their buds
in spring, but wither up whenever transpiration from the delicate young shoots has
exhausted the stock of water." An occurrence of this kind may wipe out in a single
winter what was a promising young orchard As the trees grow older and become
deeper rooted, the danger naturally lessens. Certain portions of the Central Experi-
mental Farm cherry and apple orchards upon light soils under clean cultivation were
almost totally destroyed in this way last winter. The temperature fell and remained at
or about 20 degrees below zero for some days towards the end of December when the
ground was entirely unprotected by snow. The cherries were mainly root grafted or
budded on Mahaleb stock, the apples were budded and grafted on French crab stock.
The character or variety of stock seemed to have less to do with the extent of
the injury than the nature of the soil. In those portions of the orchard where a
hard and impervious sub-soil approaches the surface the injury was greatest. The twigs
and branches retained their plumpness till the commencement of vegetative process ; the
flower buds, with which the trees were thickly covered, opened or partly opened, as the
case might be, and in some instances fruit set ; the leaf buds usually made an attempt to
do their duty, but failed to more than half develop leaves. By this time the twigs were
much shrivelled, and the store of food having become exhausted the trees gave up the
struggle and died. On digging them up, it was found that in nearly every instance the
upper system of roots was entirely killed, and while the lower or tap roots were alive
towards their lower extremities, the superior portions were entirely killed. A lesson of
this kind need only be learned once, and strongly emphasizes the desirability — if not
necessity — of protection from that standpoint.

Cover Crops Tried. — In 1895 a number of plants were tried with a view of ascer-
taining some facts regarding the advantages of each in this climate. Half an acre each
of the following fodder plants were sown on with a light seeding of rye at the rate of one
and a quarter bushels per acre.

^Jo. 1 Crimson Clover. 20 lbs. per acre.

No. 2 Mammoth Clover 12 lbs. per acre.

No. 3 Alsike Clover 12 lbs. per acre.

No. 4 Alfalfa 15 lbs. per acre.

No. 5 Common Red Clover 12 lbs. per acre.

No. fi White Clover and Orchard Crass

No. 7 Common Clover and Orchard Grass

No. 8 Pease 2 bushels per acre.

105

60 Victoria.

Sessional Papers (No. 19 ).

A. 1897

The following notea show the condition of these late in the autumn and early in the
spring :

Plant.

Condition.

Fall, 1895.

1. Crimson Clover

Remark*.

Spring, 189G.

2. Mammoth Red Clover

3. Alsike Clover

4. Alfalfa

2 to 4 ins. high ; smoth- Entirely killed out ; no
erei by rye; light! plants to be seen
coveringbyfirstfrost. j May 12th.

■2 to 3 ins. h'gh ; weak- [Light cover; best where
I ly; ground fairly cov- unprotected by rye.
ered by rye.

Smothered by rye.

Fairly pood

12 ins.; very light cover- Wintered well ; fair, Fairly [
I ing ; pjor catch. I cover where alone.

6 to 8 ins.; good catch. Wintered well on low Good.
I showing well through I ground ; killed out on
I rye; fcnps killed by| knolls.
I first black frost. I

5. Comrron Red Clover

6. White Clover and Orchard Grass . .

7. Alsike Clover and Orchard Grass. .

8. Crimson Clover and Orchard Grass.

Very weak; nearly Badly killed; very light
crowded out by rye. ' cover ; patchy.

No improvement over Killed out.
last.

Better than last ; cover
light but fairly even.

Too weak.
Too weak.

Light crop on low Too weak.
giound.

9. Field Pease .

Crimson Clover weak ; No clover ; Orchard Too weak.
Orchard makes goodl Grass makes some
showing. I show.

Nearly crowded out by, Only rye left
rye.

Smothered by rye.

Summing up the conclusions, I would say, 1) Rye sown at the rate of one and a
quarter bushels per acre proved too heavy a seeding for most of the clovers and prevented
their full development ; at the same time it furnished a certain amount of protection.
(2) The seeding down took place about one month too late to secure the best results in the
locality of Ottawa (3) The best cover obtained was given by [a) alfalfa, (b) mammoth red
clover, (c) alsike clover and orchard grass.

Cover Crops Tried, 1896 : Upon the same piece of orchard soil as that used in 1895,
one acre tach of the following crops were sown on July 13th, 1896. These were seeded
alone and were lightly harrowed and rolled :

Crimson Clover 20 lbs. per acre.

Mammoth Clover 15 lbs. " '"

Alfalfa Clover 15 lbs. " "

Common Re i 12 lbs. " "

Soja Beans GO lbs. " *•

Cow Beas 2 bushels per acre.

Crimson Clover ; Appeared in five days, even, fairly strong. August 12th, three
inches high, covering ground fairly well; strongest in partial shade. October 14th,
strongest plants fifteen to eighteen inches. On lighter and poorer parts plants rather
weak.

Mammoth Clover : Appeared rather sparsely in six days, August 1 2th, growth
moderate, weeds principally 'purslane." Taking possession October 14th. Strong, even
growth throughout; average twelve inches high, giving a close, heavy covering.

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60 Victoria. Sessional Papers (No. 19). A. 1897

Alfalfa : Came up in five days, remarkably even and strong catch. Aug ist 12th,
eight to ten'inches high, completely covering the ground. October 14th, knee high, very
uniform. Growth, strong, even on light sand.

Common Red : Appeared unevenly in six or seven days. August 12th, two to three
inches high ; ground partially covered. October 14ch, six to ten incies high; rather
thin here and there. Not heavy enough.

Soya Beans : Appeared promptly and evenly in five days. August 12th, plants
eight to twelve inches high, vigorous. October 14th, quite black and leafless ; killed by
first frost ; ground practically unprotected.

Cow Peas : Germinated evenly in five or six days. About right as to quantity ;
making strong growth. August 12th, plants ten to twelve inches high, nearly shading
ground. October 14th, exactly the same condition as soja beans.

The information to be gained by the condition which the different crops came
through this winter is necessary in order to arrive at satisfactory conclusions. From pre-
sent appearance.0, the mammoth clover seems to furnish a cover which, if not ideal, yet
appears to be such as to place it among the most useful of the available plants f jr this
purpose. Alfalfa has certainly done well and I believe could be used with advantage on
sandy or gravelly soils. Crimson clover grows rapidly and forms au excellent cover, but
our experience shows that it is unreliable, and this experience is corroborated by that of
the best fruit growers in the oldest portions of Ontario. As for cow pease and snj i
beans, they are not equal in the colder sections for cover crop purposes to common field
pease,

Why Plants belonging to (he Pea and Bean Family should be us?,d : A deep rooting
plant, with a leafy habit of growth, owiug to the necessities of the case is desirable. AUo
a plant that will add to the fertility of the soil when turned under. The beneficial effects
of green manuring is clearly explained by the chemist of the Experimental Farms in the
following language, (Report 1895, page 210) :

" By the acid exuded from the rootlets, by the carbonic acid of the atmosphere, and
by other means, plants are enabled to make use of much of the mineral matter of the
soil. This is stored within their tissues, together with water and organic matter, the
latter being derived in the gaseous form from the atmosphere, and elaborated by the
leaves. The turning under of a green crop, therefore, supplies for succeeding crops a
store of readily digested plant food — of potash, phosphoric acid, and nitrogen. In
addition to these esseutial elements of fertility, the decaying organic matter from the
turntd-under crops acts beneficially in conserving the soil's moisture, a most important
matter for light and gravelly soils. Further, the presence of this organic matter serves
to regulate the soil's temperature, and its decay brings about the solution of inert forms
of plant focd already present.

" Buckwheat, rye and olover are the principal crops used for green manuring. Buck-
wheat has been found very useful, as a growth may be obtained on comparatively poor
soils, soils that in the first instance would not support a growth of clover, and undoubt-
edly both it and winter rye when turned -while green vastly improve many soils. The
legumes (clover, pease, Deans, etc.), however, are still more valuable, inasmuch as they
not only furnish a supply of readily digestible food obtained from the soil, but add a
store of nitrogen derived from the atmosphere. It is owing to this power of atmospheric
nitrogen-assimilation (which takes place by the agency of certain micro organisms in the
tubercles on the rootlets) that the legumes have been termed 'nitrogen collectors' in
contradistinction to all other plants, which are classed as ' nitrogen consumers ' The
legumes appear to be richest in this element at the period of flowering, a fact which sug-
gests this time as the best for ploughing under the crop. Since nitrogen is the most
expensive of all plant foods, the knowledge of the amount of this element added to the
soil per acre by manuring with clover, will prove of interest and value to our readers."

Michigan practice is : Crimson clover seeded with oats, middle of August, gives good
Tesults. Oats furnish protection for clover, help to catch snow. Rye not always turned
under early enough in spring to prevent injury to trees.

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60 Victoria.

Sessional Papers (No. 19 ).

A. 1897

The following table shows the calculated amounti of leaves and stems of crimson,
mammoth, common red and Alfalfa clovers per acre upon the surface of the ground just
before the period of killing frosts in the autumn. The calculation is based upon the yield
of a square yard of each variety.

Plant.

Weight, green

material in tt>s.

per acre.

Weight of

roots per

acre.

Per cent, of

water in green

material in

stems of

leaves.

Per cent, of

dry matter in

stems and

leaves.

Lbs. of nitro-
gen per acre
estimated at .5
of green
material.

Crimson Clover

22,234

11,192

13,310

9,528

6,201

10,587

7,260

5,445

83.

72.
79.
76.

17.
28.
21.

24.

111.

56.

66.

47.

It will be seen that crimson clover gave the remarkably heavy yield of eleven tons
of green material per acre. It will, however, also be noticed that the percentage of water
is considerably higher in the green material of this variety than in that of any other.
Calculating the nitrogen upon the basis of the total yield of green material thei'efore
distinctly favors this variety. Among other striking points which may be noticed is the
large weight of root material furnished by the Alfalfa, and the comparatively small per-
centage of water contained in its tissues.

There is little to be said in favor of soja beans or cow pease as cover crops for
northern localities. They grow rapidly, produce a considerable amount of foliage and
vine, but are cut down by the first light frosts. Apart from their office as collectors of
nitrogen, they do not seem to furnish as much surface protection as buckwheat or rye, and
certainly not as much as field pease.

Examining the values of the four clovers from the standpoint of the approximate
amount of nitrogen returned to the soil per acre, we find by assuming that 74 pounds or
two-thirds of the nitrogen in the crimson clover came from the air, at 15 cents per pound
it would have a fertilizing value from this source alone of $11 20. This from the green
material alone. The tops and leaves of Alfalfa would give about half that amount, but
the difference would in part be made up by the relatively larger amount of root material,
as well as dry matter in stems and leaves Common red clover would yield $4.65 worth,
but a slightly larger amount of root material and about one-third more dry matter in the
stems and leaves. Mammoth clover would stand next to the crimson clover in value of
nitrogen from the leaves and stems, with $6.60 to its credit, and slightly ahead of it in
quantity of dry matter.

Alfalfa clover is a plant of slender, upright growth and does not branch much the
first season if uncut. It does not, therefore, furnish as much leafy covering to the surface
of the soil as is afforded by the same number of plants of mammoth clover, which stool
out better and are naturally more branching in habit of growth than the upright alfalfa.
This plant does very well on sandy soils and seems able to penetrate the hardest subsoils
and maintain itself where crimson clover would starve.

Crimson clover will, I fear, in this locality serve only one of the ends for which it is
sown, viz , that of keeping down weeds and adding to the fertility of the soil without
protecting it very much during the winter. It is possible that selected strains of northern
bred seed may be produced that will give plants capable of withstanding the severity of
our northern winter. A desirable field for patient and painstaking work presents itself
in this connection. On light and poor sandy soil this variety makes a very weak growth.

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60 Victoria. Sessional Papers (No. 19). A. 1897

Common red : This possesses no advantage over the mammoth red in any respect, and
is a weaker grower.

Mammoth : I am of the opinion that this will prove the most satisfactory cover crop
for all the apple and pear growing sections. It germinates promptly, soon takes and holds
possession of the ground to the exclusion of weeds ; is fairly deep rooted ; covers the
ground with a good mat of foliage in the autumn, and begins to grow at a moderately
low temperature in the spring. A block of six acres of this clover, sown July 10th, in
one of the apple orchards had produced an ideal protective covering when growth ceased
this autumn.

Mr. Pattison : At the request of a neighbor I sowed crimson clover on his orchard,
while warning him that I considered it was sown too late. The clover failed to stand
the winter ; but from other experiments I have seen in the neighborhood I think that on
surface 3oils if sown early enough the crimson clover will do fairly well. Alfalfa has
not been fairly tried. I would like to ask Prof. Craig whether crimson clover would be
better sown broadcast about the beginning of August in our neighborhood, or whether he
would consider it better to drill it in with oats or barley or light seeding of rye 1

Prof. Craig : If I were anxious to return as much nitrogen to the soil as possible, I
should sow crimson clover just is soon as you thought it was safe to cease cultivating your
orchard — say the 1 st of August, and by so doing I think if the season were at all favorable
in matter of moisture you would get a ^ood strong growth in the fall and possibly you
might winter the crimson clover quite successfully. On the other hand if you were not
so anxious about returning nitrogen to the soil, but wished to get a general protective
crop and one that would give you some humus as well as nitrogen, then I would try the
oats and crimson clover combination sown later in the season. I do not think, however,
it would be safe to sow it later than the 20th of August in Ontario if you expect any
kind of results at all.

Mr. Morris : What quantity of oats would yoa sow *?

Prof Craig : About a half a bushel — very light seeding.

Mr. Pattison : You said twenty pounds I think.

Prof. Craig : In the case of the combination you need not sow as much crimson
clover as that; twelve pounds to the acre is quite sufficient,

Mr. Pattison : One of the difficulties in the case of an orchard that has a heavy
crop is that in many cases we find it convenient to make use of horses to take that crop
out. I consider that would be a very serious objection to the growth of the clover.
Would there be any way to meet that 1

Prof. Craig : That question came up at the Michigan meeting, and those who sow
the oats and crimson clover combination say they get along pretty well. Of course there
was a certain amount of tramping down through the orchard while the fruit was being
picked, but on the whole it did not seem to kill it out very much.

Mr Sheppard, (Queenston) : In the peach orchard we suffer severely from drouth.
If we can get two or three rains just as the peaches begin to swell we get a much better
crop. If we sow mmson clover the first of August we would have to cease cultivation at
that time, and we would have that crop growing on the ground during the time that our
peaches were at what you might call the most critical stage in regard to dampness. Now
if >ve sow that crop would not we be taking very great risks in that respect1?

Prof. Craig : That is a very important point. There is one way of getting over that
difficulty : you can sow the crimson clover in drills far enough apart to cultivate with a
narrow horse cultivator for a certain length of time, and afterwards you can so v oats
between the drills and fill up — sow oats with your last cultivation, for instance. That is
a practice that has been carried on considerably in the south where they fear drouths —
sow the last crop such as oats or barley or something of that kind.

Mr. Jones, (Maitland): Could not a person sow buckwheat alone about the 20th
August or the 1st September for a cover crop?

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60 Victoria. Sessional Papers (No. 19 )- :'_ 1897

Prof. Craig : T am not very much of an admirer of buckwheat in the orchard, it
gives you so little in return. It loosens up the soil and has good mechanical effect, but it
does not give very much to the soil. It grows very rapidly, but it is cut down with the
very first frost, and it is not equal to field peas in that respect.

31 r. Jones : It is the latest thing you can sow with success.

Prof. Craig : Except peas ; peas will grow at lower temperatures.

Mr. Sheppard : The present Postmaster General dropped a bint one day in my
orchard that corn would cover the ground for the winter and would hold the snow and
the frost. It occurs to me that I should have tried Mr. Mulock's hint and planted corn.

Prof. Craig : I do not know that it would be much better ; I do not think it would
be of any more value from a manurial standpoint than the rye. It perhaps might help
to catch the snow more ; it stands up more and offers more resistance, it has not such a
smooth surface ; but I do not see why it should be better than oats or even barley.

Mr. Hott : Legumes add a great deal by what they take from the moisture, but
still during the warm weather in summer a great deal of nitrogen compound is being con-
stantly formed in the soil by the decomposition of vegetable matter. Now unless we
have some crop going on there that will take up those nitrates a great part of them will
be washed out by the heavy fall rains and they will be carried off in drainage Therefore
some crop is wanted that will grow as late in the fall as possible and take up those nitrates
in the roots and store it so that when they root down they will return again to the soil,
and possibly in the spring, when they become decayed entirely, the trees are ready to
take up those again. I think we can save a great deal even by the cereal crops — oats,
rye and those things that grow late on in the season. Although they take no nitrogen
from the atmosphere they save what is in the soil.

Mr. Morris : I think the objection to the corn will be that it will not grow greatly in
the fall, and there is nothing that the frost will cut down as quickly as corn. You have
to sow it in the middle of summer almost to get any growth at all that would be of use.

Mr. Burrell : The suggestion that Prof. Craig thre wout about testing crimson clover
grown from the seed we plant in our own neighborhood is an excellent one, if we can
thereby increase the sturdinesss of the plant. I tried it in 1895, and sowed about four
acres at different seasons, from the middle of July till early in September. Although
the season was very favorable and they came on very well, the plants did not develop any
vigor, and it practically was a failure. This year I sowed about twenty pounds to the
acre on an old strawberry bed, plowed under, harrowed over well, and sowed on July
27th, then lightly harrowed in. That clover came up very thickly and thrived from the
first, and early in November it was from eight to twelve inches high and a pei feet mass
all over the ground, so much so that I thought it was too heavy and I was not in a posi-
tion to pasture it off, so I mowed part of it olf and left a piece for experiment purposes
to see whether it would not suffocate out by being so very heavy, by having the top killed
off in winter. I would like to ask, supposing clover is killed olf in the winter, and in
my case where it had grown nine or ten inches in the fall, has it not already secured a
valuable amount of nitrogen even if it is killed off?

Prof. Craig : Certainly.

Mr. Burrell : Then I consider, even if it is winter killed, it is an exceedingly valuable
crop for us to grow.

Mr. Gildersleeve (Kingston) : Did Mr. Craig find that Alfalfa had any ad van take-
over the others in withdrawing from the soil phosphoric acid and potash from the sub soil
and elments 1 Of course the nitrogen is there to a large extent, but it gets these in
addition. How does that compare with other grain crops 1

Prof. Craig : I could not say as to figures.

Mr. Gildersleeve : Would it be accounted for by the extreme depths to which its
roots extend ?

Prof. Craig : Yes.

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60 Victoria. Sessional Papers (No. 19). A. 1897

Mr. Gildebsleeve : I have been told that it grows so much deeper than the roots of
the trees that it brings to it those elements, and that when it is turned in the trees get the
benefit which they would not have done in its natural state.

Prof. Craig : I think one of the chief benefits is the mechanical effect it had on the
soil. Whenever a root grows there is planted a little line of humus to that rooted tube,
as it were, and these so thorouiihly planted all over the solid have a very bentical effect.
I found in our orchard, where the rock shale approached the surface, that it even penetrat-
ed the crevices, of that rock where the strata were perpendicular, and when I was digging
up the roots I found them tightly glued into the little crevices of the rock. That is an
illustration or' its great penetrative power.

Mr. Caston : Crimson clover is one of the most valuable things we can get hold of
from the point of furnishing nitrogen to the soil. It is one of the most expensive
elements of plant food. When you consider the area that is planted in this Province
with fruit it stands to reason that without clover crop they are not properly fertilized —
that the ordinary sources of manure are altogether inadequate. I would be pleased if we
could get a variety of crimson clover that would prove sufficiently hardy for the different
sections of this country.

Mr. Hay (Kingston): My orchard was planted about fifteen years, and since planting I
have made a habit of plowing it every fall and banking my trees a certain height about the
roots, but not in general. This last year I sowed common red clover about the middle of
July and had a very fair crop all over my orchard. I let it remain there, and the result
is that my Ben Davis trees are entirely dead, with very few exc3ptions — some small
branches coming up in one or two trees. There were no other trees so affected, except
some Grimes' Golden.

Prof. Craig : The Ben Davis in northern sections is a notoriously uncertain variety.
I have known it to die after bearing three or four crops — being very healthy for seven,
eight or nine years, then bearing two or three crops, and then when we got such a test
season as last one, nearly twenty degrees below zero without any snow protection on the
ground, the Ben Davis steals silently away nearly always. All through this section it is
tender. The top governs the root not only as to the form of it and the way it grows, but
probably the constitution.

Mr. Hay : I would say that they bore very heavy last year, and the fruit held on>
and the foliage was very good. I attributed that largely to spraying. I sprayed for the
first time last year, and sprayed it continually for six times I think. Through all the
storms we had my Ben Davis stood better than any other.

Prof Craig : No doubt the heavy crop to some extent weakened the tree.

Mr. Morris : I am glad to see that Prof. Craig has come to the conclusion that the
top has influence on the roots. We know that when the soil is very dry the frost goes
down below the roots, those trees are very apt to winter kill. We notice that frequently
in the case of peaches. The clover being sown in Mr. Hav's orchard may have taken out
the moisture so that the frost would have more effect.

Mr. Orr : Twenty years ago, when I commenced the fruit business, it was my lot to
get on a farm where the land was exhausted, and I commenced treating it with every-
thing in sight — chips and leaves and fertilizer of every kind, from whatever source I could
get it. I sowed buckwheat in the spring, plowed that under, and then sowed rye, and
put everything I could back on it except the fruit, which I commenced very soon to get.
I have great faith in rye. All you have to do is vo show it the ground and it will grow.
Let them come in contact and the rye is bound to grow. We can sow it at Fruitland up
till the middle of November and have an excellent crop. The rye I took the award on in
Chicago was sowed on the 14th November. We sowed it intending to plow under, but
it j ast so happened that we let it remain, and it grew over six feet high. I would not like
to sow corn in orchards to leave it, on account of the mice. They are very bid just about
the foot of the mountain, where they have the run among the rocks and stones. I found I
was losing considerable fertilizer from the winds sweeping off* the leaves from the vine-
yard, and after some study I succeeded in trapping all those leaves, by running furrows
down the vineyard, as soon as they fill with leaves I make another furrow, and so trap
and save all the leaves to feed the land.

Ill

60 Victoria. Sessional Papers (Nc. 19). A. 1897

REPORT OF COMMITTEE ON RESOLUTIONS

Mr. Beall read the report of the Committee on Resolutions, and moved its adoption,
seconded by Mr. A. M. Smith.

Moved by A. M. Smith, seconded by Thos. Beall, " That the thanks of this Associa-
tion are justly due and are hereby heartily tendered to :

" The Mayor and corporation of this city of Kingston, and to the Kingston District
Society, for their kindnass in providing the necessary accomodation for the transaction of
its business : —

"To the Reverend Principal Grant, of Queen's University, for so ably presiding over
-deliberations on Thursday evening :

" To Professors Short, Fowler and Knight also from the University, and to Prof.
Ruddick of the Diary School for their excellent papers and addresses given from time to
during this our annual meeting, also to the local press for excellent reports, and to the
Board of Governors for the use of the Building." Carried.

Kingston, 5th December, 1896.

FRUIT AND THE TARIFF COMMISSION.

Mr. Burrell : As most of you are aware, the tariff commissioners are going through
the country to ascertain the views of the people on the tariff. The people of Hamilton
have hid the opportunity of appearing, and it has been thought well ; that the fruit
growers should officially give expression to their opinion in the matter, and I have there-
fore much pleasure in moving this following resolution :

Moved by Mr. Burrell, seconded by E. D. Smith, " That for the guidance of the
committed appointed to appear before the Tariff Commission, this meeting is of opinion
that the present import duties upon fruit be maintained as they are with the following
changes only, viz. : the advalorem duty upon pears and plums of twenty per cent, and
twenty five per cent, respectively, be changed to specific duty of one cent per pound, and that
the duty upon evaporated peaches be increased to 2 cent per pound."

Mr. Race asked that the resolution be read again, which was done, and the resolution
on being put was carried unanimously.

Mr. E. D. Smith . I have a resolution that might fairly come from this meeting, in
connection with nursery stock. It is well known that at the present time the nursery-
men in the northern States are being driven to the wall and ruined by the unfair com-
petition of nurserymen from the south. If the Tariff Commissioners should take the
duty off trees as they at present exist the nurserymen of Canada would be ruined in just
the same way as they are in the northern States to-day. The consequence of that would
be that this country would be flooded with trees grown in the south. Now, those who
are conversant at all with the growing of trees will know that a tree can be grown in the
south at about half the cost of what it can here. The season is twice as long, labor costs
about half, and land less than half, and if they have free entry info Canada the consequence
will be to ruin Canadian nurserymen as well as in the northern States, as they have done
to-day. The consequence to the fruit growers would be that instead of getting northern-
grown trees, hardy and suitable for this climate, they would get almost entirely southern-
grown trees These would be bought by dealers and brought north by dealers who might
perhaps make a pretence of growing northern trees and selling them to the farmers and
fruit growers of Canada. There are a great many other reasons why this stock should be
kept out, but that, I think, is a sufficient reason to induce every fruit grower of Canada
to urge upon the Government to maintain a sufficient duty upon trees to enable the
Canadian nurserymen to live. For that reason I beg to move the following resolution :

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60 Victoria. Sessional Papers (No. 19). A. 1897

Moved By E. D.Smith, seconded by Murray Pettit, "That as it is extremely
important to prevent the utter ruin of Canadian nurserymen by unfair competition of
United States nurserymen — driven to sell their stock at a frightful loss by the enormous
production of southern nurserymen ; and as, in consequence of such ruin of Canadian
nurserymen this country would be flooded by southern grown stock, which though firm
in appearance is not at all suited for planting in this country — therefore this meeting is
of the opinion that the present duties should be maintained.

Mi. Caston : What are the duties at present ?

Mr. E D. Smith : The duties upon everything at present except apple, pear, plum,
peach and cherry trees is twenty per cent. That is extremely low. The duty upon those
trees is a specific duty of three cents each.

Mr. M. Pettit : I would second that motion, and in doing so would like to say that
I have had some experience in purchasing nursery stock. Some years ago I purchased
600 peach trees, 300 of them from our own director, Mr. A. M. Smith, in the nursery, he
was then conducting near Grimsby. The other 300 came from a nurseryman who repre-
sented himself as being from near Rochester. The 300 trees I bought at Grimsby were
every one true to name and in good condition, and all lived. The 300 trees that came
from the United States were very dry when I received them. They had just the same
care and cultivation as the others. One hundred of them were not true to name, and in
those trees I had a very large loss, though I cannot give you the number. Not only that,
but in many of the 300 that came from the other side, the yellows broke out, and I lost
my whole orchard just when it was in the prime — for in those days we did not know
what the yellows were and did not commence to destroy it ; and I firmly believe that it
would have been money in pocket had I paid Mr. A. M. Smith $5 apiece for another 300
trees instead of getting those 300 as I did from the other side. I have had other similar
experiences, which it is not necessary to take up the time of this Association in discussing,
and I believe it is in the interests of the fruit growers of this Province that the duty
remains to encourage our home grown trees, which we all know are truer to name and
are better suited to our climate.

Mr. Caston : In speaking of southern-grown trees do you mean from the southern
States or from Rochester ]

Mr. E. D. Smith : Southern States ; such as Georgia and Alabama.

Mr. Caston : Would you include Ohio 1

Mr. Smith : Southern Ohio would be pretty tender. Northern Ohio would be all
right.

Mr. Pattison : I would like to say a word in support of this motiou. From my
view of over-planting I thiuk that this duty should decidedly be kept as it is now.

Mr. Pettit : Raise it.

Mr. Pattison : We are suffering at the present moment sufficient from the amount
of trees we are induced to plant by the home nurserymen. (Laughter). I think that
fruit growers have suffered very badly from varieties not being true to name, and from
countless other causes ; but if any rogue be encouraged at all I think it is better to
encourage the home rogue than the foreign rogue — (laughter) — and on those grounds 1
would have much pleasure in supporting this resolution.

The motion was then put and carried unanimously.

The convention closed at 12.15 p.m.

In the afternoon the delegates were driven to the Rockwood Asylum and the Pro-
vincial Penitentiary, the workings of which institutions they inspected with interest.

The Anderson Force Pump of Aylmer, Ont., and the Spramotor of London, Oat.,
were on exhibition in the hall of the Dairy School during the sessions of the convention.

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60 Victoria. Sessional Papers (No. 19). a. 1897

FRUIT AS FOOD AND MEDICINE.
By Rev. George Bell, Queen's University, Kingston.

The Fruit Growers' Association is doing much to awaken the people of Ontario to
the importance of the cultivation, production and improvement of fruit, aud to its value
both in domestic economy, and as a factor in commercial and national wealth. By
many, fruit is looked upon as a luxury, and little as an integral part of daily food, still
less as a continually needed medicine. But for both food and medicine, fruit is important
everywhere, and peculiarly so in this Province, first from the necessity of its use, and
secondly from the comparative ease with which it can be obtained. The climate of
Ontario is often spoken of as glorious, and justly so; but yet it has some peculiarities
which require attention if we are to enjoy a full measure of health. The sudden changes
of temperature, the rapid growth and decay of vegetition, and many consequences of
the opening up and settling of a new country produce results, malarial or otherwise,
which need to be guarded against. This requires attention both to a properly regulated
diet and to the surrounding influences of heat, cold, dampness, purity or impurity of
air, etc. While foods consist mainly of two classes of substances — flesh-forming, as
meat, cheese, gluten, etc.; and heat-producing, as grains, roots, etc., having starch and
sugar as constituents for perfect development and health of the human body, these are
not sufficient. There have to be added substances of varied chemical composition, both
to aid the assimilation of the food and to eliminate injurious substances. One series of
derangements arises from influences, malarial and otherwise, which may act injuriously,
either organically or functionally on the liver or alimentary canal, producing enteric
effects of a serious nature, or congestions of various kinds. These congestions are com-
monly spoken of as colds, or a person is said to have taken a bad cold. I am not aware
that any cold, so called, is a good one, but I am convinced that cold is not the cause of
any such ailment. When the system is developing such an ailment, exposure to cold
may determine the particular kind of congestion produced, or the organ chiefly affected,
being thus an incidental influence, but not, in any proper sense, the cause of the disease.
The cause seems to be a deteriorated state of the blood, arising in most cases from
defective alimentation, from the U3e of food of ditficult digestion or unhealthy nature.
The result will naturally be a supply to the blood of unhealthy nutriment, followed by
injurious results to the heart, lungs, liver and kidneys, and congestions of the weaker
parts of the system. Another series of complaints arises from the depositing in the
tissues of calculous or other mineral substances, generally urates of various kinds. In
hot weather animal food sometimes develops forms of alkaloids which are highly poisonous,
known as ptomaines. From this cause canned meats are sometimes found to be poisonous
without apparent cause. Now the same process may take place in the intestines, giving
rise to diarrhoea, dysentery, and other dangerous affections. For all these classes of com-
plaints nature has furnished a preventative and a cure in fruit. Ripe fruit is in such
cases a corrective and also an opportune article of food.

Sweet fruits, such as bananas, are important additions to our list of foods, but are
less important in a sanitary view than fruits containing acids. We may notice incident-
ally the general value of oranges for indigestion, and lemons and tamarinds in fevers,
but these cannot be so important to us as native fruits, as they can never fill the place
of these, and cannot be so generally used. To be generally useful to the whole people
of this Province, or of the Dominion, fruits must be easily accessible in all localities,
and sufficiently cheap to be obtainable by all. Peaches are a most valuable fruit, but
from their limited area of production and perishable nature, they can only be a luxury
to most of our people. Practically apples and grapes must be our great dependence
for most of the year, with cherries and berries to fill the season, when the others are
not obtainable. For a large part of Ontario apples, grapes, plums, cherries and berries
will practically fill the year.

Ripe fruit is highly valuable as an article of diet. While a large part of its bulk
is water, it contains most valuable elements of nutrition. The required albuminous and
nitrogenous compounds essential to the fullest alimentation and health of the human

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60 Victoria. - Sessional Papers (No. li> A. 189>

body are there provided. As nature shows by the growth of infants that the mother's
milk is the most complete combination of food elements, it is interesting to notice that
grape juice is almost identical in its nutritive elements, though with an addition of
acids and their chemical combinations. It has therefore been suggested to substitute
bread or other farinaceous substances and grape juice for bread and milk as a part of
infants' and young children's food. I have no doubt that this is a valuable suggestion,
especially in warm weather.

As most of these fruits contain a considerable amount of acids, malic, tartaric,
citric, etc., this may appear an objection on the score of health. But these acids are
combined with alkaline bases, which fact materially changes their action. One of the
most common of these is potassium, which in these combinations is very efficient in
eliminating noxious matter from the system. Thus tomatoes are of much value in liver,
kidney and gastric complaints. Apples, besides malate of potassium, lime and other
salts, contain phosphorous in sufficient quantity to act as a restorative to the brain and
nerves ; even sour apples will reduce a tendency to acidity in the stomach. Baked
apples form one of the most agreeable, digestible and healthy items of food we possess.
The writer has used them ordinarily at both the morning and evening meal for ten or
eleven months of the year for many years, and he is convinced that this practice has
been an important factor in the good health enjoyed in old age, better than he had thirty
or forty years ago. The usefulness of the apple, no doubt, gave rise to the old Scandi-
navian idea that apples constituted the food of the gods ; although we suppose that these
old time gods did not have Rhode Island Greenings, Kings or Spies ; nor, as the
Fruit Growers' Association and Linus Woolverton had not yet arrived, the Princess
Louise. At the season when apples become scarce, strawberries come in and supply
one of the most valuable, perhaps the most valuable of all fruits in a medicinal point of
view. Other berries follow and keep up a supply until apples again come in. The use
of fruit is important in fevers, indigestion, liver complaints, rheumatism and gout.
The grape cure is largely resorted to in France and Germany, where patients consume
grapes beginning with a pound or two daily, and increasing to six pounds and in
some instances to twelve pounds a day. Such treatment is beneficial in two ways :
both for dissolving calculous deposits, and for washing out the tissues. As a general
summing up, fruit may be described as beautiful (to the sight), delicious (to the taste),
odorous (to the sense of smell), and healthful (to the body). In an old number of
the "Horticulturist," September, 1880, Mr. A. Hood, Barrie, relates some remarkable
cures of chronic diarrhoea and piles from the use of fruit, especially strawberries ;
and also of the cure of weakness and pain in the eyes by means of cream tartar ■
and he suggests the use of grapes for complaints of the eyes, as they contain a con-
siderable quantity of this chemical. A medical opinion or two may here be in place.
One doctor has said that farmers have no need for doctors when fruit is freely used.
Another says : " Nothing does more to rid us of patients than the daily use of fruit.
It clears the organs of every impurity." Certainly we have no ill will to the gentle-
men of the medical profession, but in the general struggle for existence it will be better
to invest money in apples or grapes than in doctors' bills.

For breakfast it would be much better for the general health of the community, if
animal food were abolished, and, along with grain foods, to use fresh fruit when obtain-
able, or baked apples. For a light meal or lunch, Graham bread and fruit will be found
satisfactory. For school children's lunch many articles are used, some of them very
queer. Some of their baskets are supplied with pie, consisting principally of a sodden
mass of combined grease and flour, and sometimes with villainous pickles as a relish, t
understand that in England a common practice is to put in the child's lunch basket bread
and cheese, and an apple. This is surely more rational, as well as being free from the
charge of cruelty to children. The athletes of Greece are said to have been fed on fioS,
nuts, cheese and bread ; the Moorish porters on brown bread and grapes.

While fresh fruits should be freely used when obtainable, there are many prepared
sorts which may be useful, when the fresh form cannot be had. Grape juice may be pre-
pared by heating to the boiling point and bottling hot, either sweetened or not. It should

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60 Victoria. Sessional Papers (No. 19). ' A. 1897

not be allowed to boil, if the tine flavour is to be retained, and it should be kept in a dark
place. Condensed must, or juice evaporated to the consistency of a syrup, and catsup
or sauce, -which may be spiced in various ways, are found worthy of trial. The ordinary
mode of canning fruit is familiar to all. For this purpose gla°s jars are much better than
tin cans. The old-fashioned apple butter, the manufacture of which, I fear, is becoming
a lost art, should have its use revived. A variation of this may be suggested, in the
cooking of apples with grape or other fruit juice, instead of cider.

Although not immediately connected with the subject of this paper, it may be men-
tioned that fruit is a valuable food for stock. Apples have been tried successfully with
horses, keeping them in a healthy and vigorous condition ; also with cows and young
cattle. It has been found that the quality of butter has been much improved by supply-
iug the cows with apples as part of their daily food. This may be a matter of importance
to farmers, when they shall be induced to raise apples in large quantities.

What lessons then are we to learn from the foregoing 1 Certainly this, that every
farmer should engage largely in the raising of fruit ; and that* every one who cultivates a
garden should make fruit growing a leading interest. I am aware that the situation
about Kingston is unfavourable. The soil is hard and cold, and the climate is not like
that west and south of Hamilton. The ground needs a kind and amount of preparation
which will involve an amount of expense and work beyond the requirements of more
favourable localities. Still I am convinced that the results to be reasonably hoped for

will justify the expense. I have sometimes been told that a farmer can buy fruit more
cheaply than he can raise it. I fear that there is a misapprehension here. A farmer
may annually drive into a city and buy a large supply of apples, for example, for a num-
ber of years at less expense than he can plant and care for an orchard ; but this covers
only part of the question. He cannot go daily in summer to a market for a supply of the
small fruits which are essential for the health of himself and his family. And the cost
of the orchard, which at first yielded no return, will diminish, while its returns will be
increasing. ]STo constant supply of fruit for the whole year can be satisfactorily provided
in any other way than by home production for the bulk of it. Without actual experience
no one can understand either the quantity and variety of fruits which can be grown on a
comparatively small area of land, or the satisfaction and enjoyment derived from
tending them, and watching their progress. As an encouragement for amateurs, I may
mention my experience at Niagara Falls on about half an acre of hard clay soil on the
Niagara limestone. There were several bearing apple trees already on the ground, and
the only apple tree I planted was a large crab (Montreal Beauty). I had part of the
ground trenched two spades deep, and well manured at first, and annually cultivated and
manured afterwards. I planted and succeeded fairly well with most of the following
varieties : 15 dwarf pears, 4 plum, 4 peach (on plum stocks), 3 cherry, 1 apricot, 10
grape, 3 currant, 4 gooseberry, 7 raspberry, 1 blackberry, 2 strawberry. Besides these,
from want of knowledge at the time, I attempted to grow European grapes in the open
air, which entirely failed. By experience I learned that some sorts were not so suitable
as others. For example, the red Antwerp raspberry produced delicious fruit, but thd
canes suffered in winter, and were so large and brittle that they could not be laid down
for protection. The new Rochelle blackberry, which was vigorous and healthy for two
or three years, afterwards appeared to be tender.

To stick trees or plants into a hard soil as if they were stakes, and then leave them
to grow or die as may happen, will not be successful ; but with the selection of suitable
varieties, proper preparation of soil, cultivation and care, I believe that fruit growing
will be both enjoyable and profitable in any part of Ontario. But the local conditions
vary so much that extensive experimenting will be necessary in order to cultivate varie-
ties adapted to these conditions. I would advise every one who can control any amount
of land, large or small, if not already a member of the Fruit Growers' Association, to
become one without delay ; to study carefully its researches, and to become an experi-
menter himself, so as to be able to decide intelligently on varieties adapted to local
circumstances, and to assist in extending the area and the quantity of fruit grown
throughout our country.

116

60 Victoria. Sessional Papers (No. 19). A. 1897

SOME CAUSES OF FAILURE IN APPLE CULTURE.
By L. Woolverton, Secretary, Grimsby.

Property cared for, the apple orchard is, comparatively speaking, one of the most
valuable portions of the farm, even if it is only large enough for home uses. Situated as
some farmers are, at a long distance from a railway station, or a good market, the
expenses of teaming the crop might make the odds against growing a commercial orchard,
but otherwise, taking one year with another, I believe the apple crop can be made to pay
twic<> as well, acre for acre, as a grain crop, all things considered.

I am aware that I am courting opposition on this point, and grant that facts, in
many instances, are against me. Even in the Niagara district, in the very centre of
fruit culture, in the very best of soil and location, apple orchards just in their prime,
beautiful, thrifty trees of the best varieties, are being mercilessly cut down and sacrificed
on each side of me. The owners declare that they are unprofitable. They say that the
trees will not bear, that the apples of late are smaller than they used to be, that the
worms destroy the most of them, and that the small proportion remaining for the owner
to harvest bring no price in the markets. They have therefore resolved to cut down
their orchards, and dig them out by the roots, in order to devote their ground to the
growing of grain and root crops, which they claim will pay them better.

I grant them honesty in their statements ; I myself have observed the unproduc-
tiveness of the orchards, which are no doubt duplicated in every part of Ontario, and I
venture to say that one of all of the following causes will explain the unfortunate
condition? of affairs.

1. The Location of the Orchard.

A common notion is that any place will answer for the apple trees, and therefore
very often a stoney corner that cannot be worked, or a very heavy clay which one does
not want to work up, is set out to an apple orchard. That such an orchard would never
be a success goes without proving.

But a more common fault for the location is a wet soil left without underdraining.
Trees in such situations may grow well in summer, but are almost sure to become winter
killed, or at least so iniured by the cold in winter that they become enfeebled and unpro-
ductive. The remedy is pkin. A thorough system of underdraining is of the first
importance.

Another evil of the situation is exposure to high winds. Those who have had
almost their whole crop strewed upon the ground in the autumn by wind storms know
how to appreciate the favoring protection of a dense woods of deciduous and evergreen
trees. This cannot be quickly remedied, but a windbreak of a double row of Norway
spruce, trees will, in twenty years, be of inestimate value in this respect.

2. Lack op Cultivation.

The second cause of failure, one of the most common, is lack of cultivation. Some
how or other the idea has got abroad that the apple orchard needs no cultivation. True,
there is no growth of wood, the fruit is small, and imperfect of its kind, but it never
seems to occur to the owner that the trees would grow any better for being cultivated ;
or it' he does believe in it, he does not sufficiently -value his apple crop to give it the
same attention as he would his corn or potatoes. There is need of a general waking up
in question. I must confess to having been once of this opinion myself, but I have been
converted. I have found that where the orchard is in an unthrify condition, so that the
leaves are of a light green or yellowish tint and ripen early, and the fruit is scant and
poor, cultivation is the surest and speediest cure, and will accomplish what pruning and
manure will utterly fail in doing without it. Cultivation of the soil so exposes it to the
action of the air as to make available the plant food which is already there in store, and
besides, has a most important influence in counteracting the serious drouths to which our
country is of late so subject.

117

60 Victoria. Sessional Papers (No. 19). A. 1897

One of my orchards which had been planted some twenty- five years was in the
condition above described. It had been left seeded down for about ten years, and had
become unthrifty and unfruitful. In the summer of 1886 I broke up thoroughly one-half
of it, applied wood ashes and pruned it carefully, while the other half was pruned and
manured, but not cultivated. The same treatment was continued during 1887, and the
result was plain enough to the most casual observer. The cultivated portion resisted the
drouth of that year completely. Its dark green foliage was a remarkable contrast to the
light sickly green of the other part, and, more important still, the cultivated trees are
laden to the very ground with such a load of fine Baldwins, Greenings and Golden
Russets, as cannot be equalled by any other orchard on my fruit farm.

3. Lack of Manure.

Who ever thinks of giving his apple orchard an annual dressing of manure 1 All
the manure is put on the field crops ; no farmer would think of growing fine potatoes or
a paying crop of grain without a heavy coat of manure, but the apple orchard must shift
for itself, without either cultivation or manure, and then if it does not yield a paying crop
it is condemned as worthless, and ought to be cut down because it does not pay. Is it
the fault of the orchard or of the orchardist 1 Why should it be expected to do what no
other farm crop could possibly 1 Why, the farm was perhaps cropped for years before the
orchard was planted, and the fertility of the soil well nigh exhausted ; trees Rave been
drawing on the soil for years, and now are blamed for unproductiveness. Is this reason-
sonable, I ask 1

But says one, ''I cannot spare the manure from my other crops." Very well.
You must put it where it will pay best, but I claim that place is the orchard.

I find that farmers generally in Canada quite under estimate one of the most valu-
able of orchard fertilizers, and either let it waste or sell it for a mere song. I refer to
our wood ashes, which are so undervalued in Canada that Canada ashes have become an
article of export to enrich the fruit farms of our Yankee neighbors who purchase them
by the car load.

The following is an advertisement clipped from an American paper : — " Canada
Hardwood TJnleached Ashes, by rail in carload lots furnished on short notice. Ashes
guaranteed to be of best quality, and are especially adapted for all grass and fruits.
Pamphlets and prices sent on application, Mnnroe, Judson & Stroup, Oswego, N.Y."
This is only one of many. Such quantities have been imported from Canada into the
United States that a special bulletin has been published by the Connecticut State Experi-
mental Station, showing the analysis of the various brands. The market value is twenty-
five cents a bushel, although their real value is much higher.

The following table shows the value of wood ashes compared with stable manure
and with a commercial fertilizer which we may call a complete manure :

Comparative Value of Wood Ashes.

In 1,000 pounds of wood ashes there are, say,

60 lbs. of potash at 7 cents per lb §-* 20

20 lbs. of phosphoric acid at 5 cents » 1 00

7C0 lbs. of carbonate of lime 5 20

About one-half cent per pound. The remainder consists of magnesia, insoluable matter

and moisture.

One bushel weighs about sixty pounds and is, therefore, worth from 30c. to 60^.

In 1,000 pounds of complete manure there are :

70 lbs. nitrogen at 20 cents §14 00

30 " potash at 7 cents 2 10

60 ' ' phosphoric acid at 5 cents 3 00

$19 10
Or nearly two cents a pound.

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60 Victoria. Sessional Papers (No. 19). A. 1897

In 1,000 pounds of stable manure there are :

5 lbs. nitrogen at 20 cents ?1 00

6 " potash at 7 cents 42

2\ " phosphoric acid at 5 cents 12

SI 54
Or one-seventh cent a pound.

Leached and unleached Canada ashes have approximately the following percentage
composition :

Unleached ashes. Leached ashes .

Sand, earth and charcoal 13.0 13.0

Moisture... 12.0 30.0

Carbonate with some hydrate of lime 61.0 51.0

Potash (chiefly as carbonate) 5.5 1.1

Phosphoric acid 1.9 1.4

Other matters by difference 6.6 3.5

1C0.0 100.0

It appears from this statement that more than half the weight of both leached and
unleached ashes consists of lime, partly as hydrate but chiefly as carbonate ; the same
material chemically as chalk or limestone, but finer and so likely to be quicker in its
action.

Now, potash is a most important fertilizer for the orchard, (1) it promotes growth,
(2) it improves the flavor of the fruit by causing an increase of sugar and a decreasing
of acid, (3) it improves the color of the fruit, and this is very important in apples intended
for the market. Apples draw heavily on the soil, and especially upon this element. It
has been stated on very good authority that 100 barrels of apples draw more heavily
on the soil than a crop of fifty bushels of wheat.

By reference to a table showing the constituents of the apple, the reason will be
obvious.

Analysis of the Apple Constituents.

1-1000 parts of apple contains :

Water 831. Lime 1

Nitrogen .06 Magnesia 2

Ash 2.2 Phosphoric acid 3

Potash .S Sulphuric acid 1

Soda .6 Silicic acid 1

From all this it is evident that two of the most important elements, as potash and
phosphoric acid, are supplied in wood ashes.

With regard to the action of ashes upon the soil, it is important to notice that a
heavy application of unleached wood ashes to a heavy soil is damaging to its texture,
rendering it heavier still, more tenacious, and inclined to be cloddy. But for this reason
its action on light soils is highly beneficial, rendering it more compact, filling up the
pores and keeping it moist. It also tend3 to correct " sourness " in the soil by precipi-
tating the soluble iron salts which are sometimes over abundant.

Another benefit is that it promotes nitrification, or the process by which nitrogenous
matters in the soil are rendered available for the tree growth. It is thus evident that
ashes have more value than simply for the amount of potash and phosphoric acid they
•ontain, on account of their mechanical action, especially for light soils.

I have a hundred acres in orchard, and was almost in despair about fertilizing it
properly, until I found I could buy ashes from farmers all about me for a mere song, and
as much as I wanted. And now every winter I keep my team engaged collecting ashes
for miles around and apply it to my orchard. The results are evident — apples in abun-
dance and of such a size as astonished those who saw them ; Baldwins are often as large
as Kings.

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60 Victoria. Sessional Papers (JNo. 19). A. 1897

My soil is chiefly a sandy loam, and consequently of just the character to be most
benefited by wood ashes.

The quantity applied is about one-half to one ton per acre, or about one-half a bushel
to a bushel per tree.

5. The Ravages of Insects.

The ravages of insects is no less important a factor in producing failure in apple
growing for profit than the others I have mentioned. The man who neglects to spray his
apple orchard in June with Paris green must expect his crop to be thinned out one-half
by the Codling moth in September.

Some people even yet need to be convinced of the importance of this, but those who
have given it careful trial agree in its benefits. I have tried spraying for the Codling
moth for ten successive years, and where carefully done, and repeated if washed by rains,
I have found a great saving of my apples and a general improvement in their quality.

Few of us growers are exact enough with our experiments to say precisely what pro-
portion of the crop is saved by spraying. A careful experiment was made on one occasion
at the Geneva Experiment Station, N.Y. The trees were mostly Fall Pippins, and every
alternate tree was treated twice in the month of June, first about the 3rd, and then again
about the middle. The total number of apples was carefully counted, also the total num-
ber of sound and of wormy apples, and the percentage of wormy apples was carefully esti-
mated for both sets of trees. The result showed 13 per cent, of wormy apples on the
sprayed trees and 35 per cent, of those not sprayed. This would amount to twenty-two
barrels out of a hundred saved by spraying, and estimating the value at $1 per barrel,
the gain would be somewhere about $'22 per acre of orchard.

Judging from my own experience I do not believe that this estimate is too high.

While packing my apples and pears last season I was more than ever convinced of
the great benefit of spraying with Paris green. In some portions inaccessible to the
waggon, this treatment was neglected, and as a result, an immense crop of codling moths
was harvested, and innumerable apples wasted ; while those trees carefully treated were
almost free from this mischief-maker. And that is not the only benefit ; indeed, quite as
important is the perfection of form of the sprayed fruit. A Duchess apple tree always
bore knotty fruit previously, but since being treated to Paris green its fruit has been
perfect.

The codling moth also attacks the pear, and therefore the pear orchard should also
be sprayed in the same way as the apple for its destruction. The Bartlett pear is especi-
ally subject to produce knotty specimens, due to the work of the curculio, and other in-
sects. Indeed, fully half the crop has to be thrown out for seconds on this account. But
for two seasons now, I have sprayed them carefully, and as a result, have had compara-
tively few knotty pears. The editor of The Country Gentleman, in a recent number;
gives his experience in spraying Bartlett pears, and it corresponds with my own as given
above. I copy from ths journal outlines of two specimens, showing the effect of the
treatment as described above, but with us the disfigurement has averaged greater than is
here represented.

But the advantages of spraying for insect pests having been once proved it did not
take long to find that it was of almost universal application. Our experiment stations
soon discovered the benefit of copper sulphate for destroying fungi and of kerosene emul-
sion for such insects as did not eat the foliage but only sucked their nourishment from
the leaves. These discoveries are creating a revolution in fruit growing and making
possible the highest success for those fruit growers who will use to the best advantage the
prescribed remedies. I will read a few lines by Prof. Bailey, of Cornell, on spray-
ing trees, on this point ; he says, spraying is of some value every year on apples,
pears, plums and quinces. Nearly all the sprayed orchards are carrying a better
foliage than those which are untreated, and where the codling moth, bud-moth,
case-bearer and other insects are plenty, it has been of decided benefit. So, whollv aside
from the idea of insuring against risk, it is advisible to spray for those insects which are

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60 Victoria.

Sessional Papers (No. 19)-

A. 1897

more or less abundant every year. Some insects and diseases appear late in the season,
so that the spray may be needed at some epoch in the season.

Spray thoroughly, or not at all. I should say that fully half the spray ing which I have
seen in western New York in the last two or three years is a waste of time and material.
Squirting a few quarts of water at a tree as you hurry past it, is not spraying. A tree
is thoroughly and honestly sprayed when it is wet all over, on all the branches and on
both sides of all the leaves. An insect or a fungus is not killed until the poison is placed
were the pest is. Bugs do not search for the poison, in order that they may accomodate
the orchardist by committing suicide. The one spot which is not sprayed may be the

Sprayed Birtlett, § of natural diameter.

Unsprayei Bartlett, § of natural diameter.

very place where a bud-moth is getting his dinner. On the other hand, there are many
fruit growers who spray with the greatest thoroughness and accuracy, and they are the
ones who, in the long run, will get the fruit.

Prof. Panton, of the O. A. C, Guelph, has issued a most convenient spraying
calendar which every fruit grower should have, and which may be had on application to
the Department of Agriculture, Toronto. He has also published a small book on " Insect
Foes and How to Destroy them."

The Flatheaded Apple tree Borer is a most formidable enemy to the apple orchard.
The months of June and July are the season when the parent beetle is most active in
her search for a favorable place under the scaly bark, or in the
crevices of the trunks of the apple trees. When an orchard is
growing vigorously the young larva seems to be outwitted by
the rapid growth of the wood, but when an orchard is grass
bound and growing very slowly, the trees are almost sure to
suffer, and oftentimes, if neglected, will be wholly destroyed.

The beetle is about half an inch long, of a shinning green-
ish black above, and like burnished copper underneath, and will
be readily recognized from the engraving. It is said to some-
times attack the pear and plum trees, but we have never been
troubled with it except in our apple trees, where it was trouble
enough until we knew how to fight against it. The presence
of the larva may be detected by the rough, dark, and some-
times cracked state of the bark, usually on the north or north-
west side of the trunk, or by the fine chips which
121

Flat Headed Apple Tree
Borer, Chrysobothris femor-
ata Fabr : ft, larva ; b, beetle.

60 Victoria. Sessional Papers (No. 19 ). A. 1897

they exude from their holes when quite young. A sharp pointed knife will soon die-
cover the hateful intruder, which will be at once seen to be truthfully represented in fig.
— b, with its great flat head, which is altogether out of proportion to its body. WashiDg
the trunks of the trees at this season with some alkaline solution is the easiest way of
saving our orchards from this borer, as for instance with soft soap reduced with a solu-
tion of washing soda and water, the latter in the proportion of a quarter of a pound to
a gallon.

Another formula is — Take one quart of soft soap boiled in two gallons of water,
and while hot stir in one pint of Carbolic acid.

The Oyster Shell Barklouse is insignificant in size, but terrible by reason of its
numbers.

Very few have any idea how common a pest this is in our Canadian orchards.
Many people are wondering why their orchards are so unfruitful, and why they are so
stunted in growth, and look so sickly, when the whole trouble is due to this pernicious
little louse, which, unnoticed by them, is preying upon the bark of their apple trees in
immense numbers, sucking out their strength and life.

Last summer toward the end of May a neighbor brought in to the writer a
branch of a young tree from his orchard asking, " What is the matter with this tree V
The tree would not grow, and he had discovered that the bark was curiously rough with
numerous tiny scales about one-sixth of an inch in length, as shewn in fig. 1. Upon lift-
ing one of these scales and using a hand glass the question was soon solved. To his
astonishment, there were revealed nearly one
hundred wee little lice, too small to be readily ^g!
seen by the naked eye, and which ran about
with the greatest speed over the bark as if de- ®
lighted at their liberation from the confinement -'.
of the maternal shell. No wonder the tree was
Stunted ! Oyster Shell Bark Louse.

This louse belongs to the genus Coccidae, and is allied to the aphis, bedbug, and
body-louse. It was introduced into this country some eighty years ago from Europe,
and although the female cannot fly, and hence migrates slowly, it has now become more
or less distributed throughout our whole country.

The time to destroy these bark lice is early in the month of June, because at that
time the young brood escape from under the scales where they hybernate, and which
are actually the dead bodies of the mother lice. The loose bark should first be scraped
off with a hoe, because the cunning youngsters hide away carefully beneath it, as if
they were trying to escape discovery.

Then the trunks and large limbs must be washed with a strong solution of soft
soap and washing soda, with enough water to enable one to apply it with a paint brush,
or scrubbing brush. If the lice have spread over the limbs, the whole tree must be
sprayed with a solution of washing soda and water in the proportion of half a pound to
a pailful, or potash and water, two pounds to seven quarts. Caustic soda and water is
recommended as still more effective.

There are several insects which prey upon the bark louse, as also some insectivor-
ous birds, but unfortunately this hateful insect increases out of all proportion to the
number cf its destroyers, and unless vigorous remedial measures are employed, some
of our best orchards will die of premature old age.

6. Bad Harvesting.

Even presuming that the orchard has been properly cultivated, pruned and
enriched, there are many who yet fail to handle the fruit to the best advantage. In the
first place, it is a common mistake to leave the fruit hanging too long on the trees
before picking, and in consequence they become too ripe to keep well, and a large pro-

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60 Victoria. Sessional Papers (No. 19). A. 1897

portion is spoil od by falling to the ground. My experience has led me to begin
gathering much earlier than formerly, and indeed before my neighbors seem to think
of it. At one time it was my rule to begin gathering them about the 9th of October,
but the high winds of that month made such havoc with them that I soon changed that
rule. The 20th of Septemb?r is none too soon to begin with such kinds as have
attained full size and color, and if by that time all the apples upon a tree have not
reached maturity, it will pay to make two pickings, leaving the greener and smaller ones
to grow and color up. Attention to the details of preparing fruit for market always
returns a good profit and must not be grudged. Careful handling and careful sorting
are of paramount importance. Many throw apples into the basket as if they were
potatoes, or squeeze them with thumb and finger as if they were made of stone, and
so leave marks which spoil their beauty. Round swing-handle baskets, attached with
a wire hook to the rounds of the ladders, are the best for apple packing.

Most orchardists empty their apples in piles upon the ground, but sorting in that
case is back-breaking work, and every rain delays it. Some empty them in heaps
upon the barn floor, but in a large orchard this means much labor in carting. My
custom has been to empty into barrels in the orchard, the heads of which are left
in the bottom, and store under cover; and then in packing empty them out on a pack-
ing table for sorting. For young orchards and scattered varieties this is the bsst plan
I know of, for the important work of packing can then be done in a clean, dry place
without moving about with nails and mallets and press from one part of the orchard
to another.

Many inquiries are received concerning the best plan for a farmer to dispose of his
marketable apples — whether he should sell them at home or ship to a foreign market.
Wei), if he has a very large orchard, so that he can ship by the carload, or if he has
small lots of one special kind, such as the Gravenstein or King, I would say ship to
some reliable English wholesale house. As I can show from my account sales my
Gravensteins and Kings, in some ordinary seasons, have sold in Covent Garden Market,
London, England, as high as $6 per barrel, which I consider paid me very well. Of
course these apples were extra selected, all No. 1 grade, and highly colored.

But with mixed lots, less than carloads, it is better to take $1, or even 75 cents per
barrel for the fruit at home, than risk a possible loss by shipping so far.

But at even $1 a barrel, I ask what farm crop pays better. Take for example an
acre planted entirely with Baldwins and Greenings, and what will it pay you at those
prices'? Suppose you only get 100 barrels a year on an average from it, what other crop
would give you $75 or $ 100 per acre with less labor.

Of course it is expensive work planting and raising an apple orchard, a heavy invest-
ment ; but I am not urging the planting of new orchards so much as the better care of
those we have.

7. Poor ^Varieties.

Perhaps you have not the most profitable kinds ; then top graft and you will soon
have those varieties which are proved mo3t desirable, The work is not difficult or
mysterious, but quite practicable by anyone who can handle his knife skilfully ; but for
old trees a method known as crown grafting is very well adapted, as figured in a recent
number of The Rural New Yorker, and by favor of the editor we are enabled to give our
readers the following description of it with an excellent illustration :

" The following is an easy and effective method of grafting old trees. By it the per-
centage of failure is reduced to a minimum, and branches at least six inches in diameter,
and, in the case of pear trees seventy five years old, may be worked with assured success.
Last year we mentioned the case of such a pear having been grafted two years before
with the Kieffer, that gave a full crop last fall. Saw off the branch at right angles to
the stem to be grafted as at Fig. a. Then cut a clean slit in the bark through to the

123

60 Victoria.

Sessional Papers (No. 19).

A. 1897

wood, as shown— a slit the same as in buddiDg. Separate the bark from the wood and
insert the cion b, one for each slit. The number of slits for each stock will be determined

by its size. We will suppose the stock illus-
trated to be six inches in diameter, and that
six cions are to be inserted. The stock after
receiving the six cions is shown at c. Graft-
ing wax is not needed. A thick paper may
be wound about the top of the stock extend-
ing about one inch above it and securely tied
with a strong twine, as shown at d. The
space above the stock encircled by the inch
of paper may then be filled to the top of the
paper with a puddle of soil and water, made
so thin that it can be readily poured from
any suitable vessel. This mud protects the
surface of the wood of the stock, and excludes
the air from the insertions. It gives every
advantage of wax without its objections. Of
course, stocks of any size may be worked
in this way. One, two, or any number of cions
may be inserted according to the size of the
stock.

I have now given an outline of the chief
causes of failure in apple growing in Ontario,
and at the same time indicated how they
may be overcome. I believe in the future of
apple growing in Ontario, for we can grow
the finest apples in the world, and our fruit is
wanted. Let us grow it in that perfection
to which our soil and climate so well
adapts our Province, and then establish a reputation for first-class honest packages of
selected high-grade fruit, and our fruit growers will be the most successful class of people
in Canada.

Cut of Crown Crafting.

PEAR GROWING.

By R. L. Huggard, Whiiisy.

The pear was a very common fruit many centuries ago. In the earliest records of
the Roman nation pears were an article of commerce, and were quite common in Syria,
Italy and Greece. Theophrastus speaks of the productiveness of the old pear trees, and
Pliny describes the varieties as exceedingly numerous, and names many varieties, but the
same authority aptly remarks, that all pears whatsoever, are but a heavy meat unless they
are well boiled or baked, therefore we may fairly conclude those ancients did not have
any of the Bartlets or Seckels of the present day.

In planting a pear orchard there are a few very important things to be considered :
(1) The location should be (in this country) on a southern or western slope, if possible,
and not on a northern or north-eastern exposure, for most varieties. (2) The soil. The
best soil to grow pears on is a pretty heavy clay loam, or a loamy top with a good clay
sub soil, and as the average pear is a strong, rampant grower, a strong clay sub soil is of
great importance, but the land should be thoroughly underdrained for a pear orchard as
well as for any other orchard. (3) In planting, I prefer two year old trees in free growers,
and three year old from the bud, for the slower growing varieties, such as Lawrence,
Beurre d' Anjou, Tres Druard and others. The land should be well worked one year at
least bef ;re planting, and the holes for the trees considerably larger than what is neces-

124

60 Victoria. Sessional Papers (No. 19). A. 1897

sary to receive the roots. When planting, I always prune the roots, first cutting back to
the sound wood, then set the tree in place, throw in a few shovels of loose top soil, shake
the tree up and down a few times, then add a few more shovels of earth till the roots are
covered, then tramp all very solid. This is jusc where many planters make a serious
mistake in not packing the earth firmly enough when planting. If planting in spring,
the pruning should be done as soon as planted and every branch should be cut away
except two or three at most, and these should be cut back to a few buds of the last year's
growth. Some people seem to think that when they get their trees into the ground that
their work is done and in a year or two every tree should be loaded with lucious fruit,
and if not, that unscrupulous agent has cheated them. They never take into account
the number of hours, or even days, the trees were lying in the driving barn or wood-
shed before planting ; or if planted immediately, the work was left to the hired man
or the boys, who perhaps never helped to plant a tree of any kind. I have known
many instances where a few trees were purchased for garden planting, and the ladies
had to do the planting themselves or it would not have been done till all the trees
would have been dried up. In a young orchard the land should be regularly kept
cultivated ; I usually plant a crop of corn the first year, this serves a double pur-
pose. First, it gives the cultivation necessary to get a good crop of corn, requires
thorough stirring of the ground, and second, the corn protects or shades the young
trees from the sun during the hot summer. We, in Ontario, usually have held, I
believe, that the ground in all young orchards should be kept cultivated for at least'
tne first seven or eight years. Hoe crops can be grown without injury to the trees
for several years after planting, provided that the land receives a good coating of
manure each alternate year. The young pear trees should be kept well pruned till
they get into full bearing, after which they require very little pruning of any kind.

I do not propose to speak very dogmatical on varieties, but there are certainly some
kinds more hardy than others, some of which I would not be afraid to plant in suitable
soil in the county of Frontenac, such as Bartlett, Beurre d'Anjou, Lawrence, Keitfer and
Seckel, and make money out of them ; but there are others I have tested that I would
plant sparingly, viz. : Olapp's Favorite, Howell, Flemish Beauty, and some others that
grow very rapidly, but do not always ripen their wood, the scions thereby becoming
blighted from frozen sap. But here, Mr. President, I must close, as I suppose the rule
here applies, as at the Missouri Convention, that was passed there, viz. : " Be it resolved
that at this convention no discussion will be permitted on religion, politics or pear
blight." Many people imagine that the pear is a short-lived tree, and conslude it's not
worth the trouble to set them out, but I will give you a few facts which I think will con-
vince the most sceptical. The pear in its wild state is more hardy and longer lived than
the apple. Mr. Box mentions several that are known to be over 400 years old One
pear tree in Herefordshire, England, Loudon says, in 1805 covered more than half an acre
of land, and from the fruit of it, on more than one occasion, there were fifteen hogsheads
of perry made, in a single year. Another remarkable pear tree grown in Illinois, which
at forty years old measured round the trunk six and one-half feet nine feet from the
ground ; it yielded in 1834, 184 bushels pears, and in 1840, 140 bushels.

Also along the Detroit River, on both the Canadian and the American sides, are
found many very old large trees still growing and bearing fruit of quite as good quality
as some of more modern origin.

You have only to ask the schoolboy of to-day, or the schoolgirl either, what is the
best fruit of to-day, and they will tell you at once the pear.

" For it keeps well, it e*ts well, it is juicy all the year ;
No other fruit compares with it, the rich, the luscious pe ir."

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60 Victoria. Sessional Papers (No. 19). A. 1897

CURRANTS, AND HOW TO GROW THEM.

By R. B. Whyte, Ottawa.

Of all fruits that can be grown in this country the currant gives the greatest return
for the labor expended. No matter how poor the soil or how careless the cultivation
you can expect a crop of currants, though the difference between a box of currants such
as is generally offered for sale, and a box of, say " Moore's Ruby," such as I have grown,
every bunch with twenty to twenty-four berries on it, is very great, and the difference in
quality is even greater. There is no fruit that responds so readily to good feeding and
careful cultivation.

The best soil is a good sandy loam, which should be deeply spaded and well manured
before planting, as the roots grow very close to the surface and should be interfered with
as little a& possible after planting.

All varieties grow freely from cuttings of the present year's growth, which do best
planted in August, though very well any time before frost or in the following spring.

Make cuttings about six inches long, plant in rows a foot apart, inclining the cut-
tings at an angle of forty -five degrees, so that the lower end won't be too far below the
surface, leaving one inch above ground ; mulch with light manure or sawdust to keep the
earth moist, and by the end of the following summer ninety per cent, of them will be
good strong plants ready to be set out in their permanent quarters. Give them plenty
of room — about six feet each way is little enough ; after planting, mulch with well-rotted
manure. Of course a year can be saved by buying your plants from a nurseryman, and
they are sold so low now, that when only a few are wanted for home use it is the better
way.

All the cultivation that is necessary the first year is to keep down weeds and pinch
out the tip of any shoot that is growing too fast for the rest.

The second year there will be a few bunches of fruit, the third year enough to pay
expenses, and a full crop every year after for ten or twelve years, when it is better to
start a new plantation, as the finest fruit is got from bushes three to six or seven years
old. Pruning after the second year consists in cutting out all surplus canes from the
centre of the bush, and all that tend to lie on or close to the ground. The best season for
pruning is in August after the fruit is off and wood growth has ceased.

If you want to grow the largest berries possible, in June when the new wood is about
six inches long pinch out the ends of every shoot. By so doing you check wood growth
and throw the energies of the plant into the fruit, and also very much reduce the amount
of pruning necessary in August. Good feeding requires a mulch of three or four inches of
stable manure every fall, two to three feet on each side of the row, which should be sup-
plemented by a dressing of bone dust and a good potash fertilizer, at the rate of one and
one-half pounds of the mixture to each bush in the spring. The winter mulch may be
forked in very lightly in the spring, or may, if not objected to on the ground of untidiness,
be left on all summer. The less the earth is disturbed within three feet of the stem the
better, as the roots being near the surface a great deal of mischief is done by deep cultiva-
tion, even with a digging fork. A spade should never be used near currants. If the
soil is very light a mulch ot straw or marsh hay is very useful in conserving moisture in a
dry season ; but if water is available and the rake is industriously used to keep the surface
friable, a mulch is not necessary.

The great enemy of the red and white currant is the " currant worm," which works
such havoc in May. if not checked, destroying in a few days> every leaf on the bush, and
with the leaves goes the crop for that season. The first brood is hatched out in this
locality about the 20th to 24th of May, As soon as they begin eating the leaves apply
Paris green, one teaspoonful to a wooden pail of water, with a whisk, or better, a spray
pump, being careful to get it well into the centre of the bush when the worms begin their
work. One application, as a rule is enough for the season, but some years a second brood

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60 Victoria. Sessional Papers (No. 19 V A. 1897

appears as the fruit ripens. It is not safe to use Paris green then, but a good substituce
is white hellebore, about one ounce to a wood pail of water, applied in the same way as
the Paris green.

The only other enemy of the currant worth considering is the currant stem borer.
The parent insect lays her eggs near the buds ; when hatched the larva eats into the
centre of the stem, travelling up and down living upon the pith. Their presence may be
detected by the sickly look of the leaves and small size of the fruit. The only remedy is
to cut out the afflicted canes and burn them.

In black currants, Le^3 Prolific is a good variety, much superior in size and flavor to
Black Naples or Black English. Champion and Prince of Wales are said to be good
kinds, but I have not fruited them yet. The Crandell so industriously puffed by some
nurserymen is nothing but the old Ribes Aureum or Golden Currant of old gardens, a
very pretty flowering shrub but as a fruit it is utterly worthless. The crop is so small as
not to be worth picking and the quality so poor that I have never met anyone that would
eat a second one.

In whites, by far the most extensively grown is " White Grape," long considered the
finest flavored of all currants. Unfortunately it is rather small in size and has a bad
habit of dropping the end berries of the bunch. Last summer I fruited for the first time
" White Gondoin " and was very much pleased with it. Though rather more acid than
White Grape it is so much larger in bunch and berry that it will prove a formidable rival
to that old favorite.

Among the reds " Moore's Ruby " is decidedly the best variety I know of — an
upright, strong grower ; bunch long — frequently twenty-two long berries in the raceme ;
berry large ; a prolific bearer, and quality the very best, sweeter and finer flavored even
than White Grape. I have grown it for ten years and have yet to find a fault in it.

An excellent variety is " Wilder Red," not so sweet as Moore's Ruby but very
desirable, as large in bunch and berry as " Fay " and a much stronger grower. The weak
growth of the " Fay " is its greatest defect ; one of the largest berries, good bunch, good
quality and a heavy bearer, but it is such a straggly grower and so prone to split in the
forks when loaded with fruit that it will always be a short-lived bush.

A new variety much advertised, " North Star," does not justify the claims made for
it. Though a strong grower and apparently going to be a heavy cropper, neither in size
or quality is it the equal of any of those mentioned above.

" Raby Castle " and " Victoria " are two old sorts that if not the same are so nearly
alike that there is no use growing both of them, heavy bearers, but only medium in size
and quality.

The " Cherry," though a large showy berry, is too shy a bearer to be a good market
variety, and too acid to be suitable for home use.

" London Red," though a very heavy bearer, one of the heaviest with me, is too
small and too acid to be desirable.

" Red Dutch," though better in quality, is too small to be profitable.

SOME GOOD HERBACEOUS PERENNIALS.

By R. B. Whyte, Ottawa.

Herbaceous perennials are those plants whose roots remain in the ground from year
to year, the foliage dying down to the surface of the ground every autumn to grow up
with renewed vigor in the spring. As most plants of this class do best if their roots are
not disturbed for several years, it is necessary in preparing a perennnial border to dig
deeply and fertilize well before planting. Though many of them are peiftctly hardy
without protection all are the better of a coating of four or five inches of strawy manure
in the fall. Leave it on as late as possible in the spring so that the rain may wash out

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60 Victoria. Sessional Papers (No. 19). A. 1897

the soluble plant food. As soon as growth begins rake off and remove^the surplus straw
and rake or very lightly fork over the surface, being careful not to disturb the roots.
Never use a spade in the perennial border.

A very frequent objection to the free planting of herbaceous perennials in the garden
border is that it costs too much to buy the plants. There may be some truth in this if
one wants to get all the novelties as they are sent out at high prices ; but there are many
of them that cost little more than geraniums or other bedding plants that have to be
renewed each season, and with this great advantage in favor of perennials, that they
increase in vigor and beauty every year, and after the third season most of them can be
divided and multiplied as much as desired ; while if one is willing to/wait a year many of
them can be grown from seed at a very small expense.

All of the following are well tested sorts, quite hardy even in this cold section of
Ontario, and vary in flowering season from the first week in May till the[snow falls :

Iceland Poppy, Papaver Nudicaule. — This dainty little poppy, 'one of our most
valued perennials, opened its first flowers on May 4th last season, and was more or less
in bloom till the last of October. The flowers, in white, yellow and orange-red, of
which yellow is the commonest, are somewhat cup-shaped, one and one-half to two and
one-half inches across, on long, wiry stems about twelve inches above the leaves, are well
adapted for cutting — if cut in the morning early after opening, they last for several days.
It is easily grown from seed, and will bloom the first year if sown in April or early in
May. It, like all poppies, does not take kindly to transplanting and should be sown
where it is to remain. They are easily wintered, even as far*north as Ottawa, if
covered in the fall with straw or cedar brush.

Oriental Poppy, Papaver Orientale. — A great contrast to the dainty little Iceland
is the gorgeous Oriental Poppy, one of our most striking and showy garden flowers.
The great flowers, six to eighc inches across, dark scarlet in color, are held well up above
the leaves on long, leafy stalks. Unfortunately the flowering season is short — only two
or three weeks in June — and their glory is gone, though some years they show an odd
bloom during the summer. They also can easily be grown from seed and are quite hardy.

Tall Leopard's Bane, Doronicum. — A very desirable perennial, that is not as well
known as it should be is the Tall Leopard's Bane, Doronicum pla7itagineum excelsum,
a very early-blooming yellow composite, coming into flower early in May, and lasting
two to three months The large flowers, about four inches across, are borne on sparsely
leafy branching, stems three to four feet high, rising from a large cluster of heart-
shaped leaves on long petioles, decidedly the best yellow composite. Another Leopard's
Bane is D. Caucasicum, not so large in plant or flower, but otherwise much like it.
Both are usually propagated by division in spring or fall.

Double Sunflower, Helianthus Multiflorus fl.pl. — A deservedly popular autumn
flowering yellow perennial is the Double Sunflower, rather rough in leaf and stalk to
make a good cutting flower, but very effective in the garden. The flowers are from
three to four inches across, a good rich yellow, perfectly double, and last a long time after
opening. In bloom from August till frost comes. It has not proved perfectly hardy
here, and requires the protection of a good mulch of manure during the winter.

Chinese Bell Flower, Platycodon Grandiflorum. — This is the best blue perennial
we have, and grows from two to three feet high, and is covered from middle of July
till October with deep blue bell-shaped flowers, from two to three inches in diameter,
perfectly hardy and easily grown from seed. If planted in May will flower abundantly
the following year. There is a white form that is not so desirable, as a slight tinge of
blue gives it a faded look.

The genus Spircea furnishes some of our very best perennials. Among the shrubby
species Van Houtti, Bumalda and many others are well worth growing where space will
permit. The best of the herbaceous species are the following : —

Double- White Meadowsweet, Spircea Ulmaria fl.pl. — From a dense cluster of
root leaves rise leafy stalks about three feet high, covered on the top with a solid mass
of creamy-white fluffy flowers, from about July 1st to August 15th. The foliage is quite

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60 Victoria. Sessional Papers (No. 19). A. 189?

ornamental before and after flowering, if the flower stalks are #ut out after blooming. It
is propagated by division in spring or fall, and should be shifted every three or four years,
as it increases so rapidly that it is apt to die in the centre of the clump if left too long in
the one place.

Queen op the Prairie, S. Venusta. — A weaker growing species. Does not make
such a bushy clump as Ulmaria, but grows about a foot higher. The clusters of flowers
are more elongated and are a bright pink in color. Season about a week later — decidedly
the showiest of the ■< herbaceous Spiraeas.

S. pahnata elegans. — A very graceful plant, about three feet high, with flattish
clusters of pink and white flowers, lighter and more delicate in growth than Ulmaria.
Though somewhat of the same habit, it is upon the whole the most beautiful and desirable
of the genus.

Phlox decussata. — The new varieties of the old fashioned perennial Phlox have
raised it from the position of a very common place flower, limited in color and small in
size, to that of one of our most valuable perennials. From no other can we get such a
mass of color in the border or such a variety of shades. One English house catalogue,
145 varieties ranging from white through all shades of pink to dark red, and from the
palest violet to dark purple. Their season of bloom is from July till fall, some varieties
flowering earlier than others. The first clusters are the largest and finest, but if the tops
are cut off some of the shoots as soon as the buds form, they branch out and produce fine
heads of flowers late in the season.

A. good half dozen varieties are :

The Pearl, white.

Sir Richard "Wallace, large white with violet eye.

La Soleil, lilac-rose.

lsabay, orange salmon.

August Riviere, fiery-red shaded violet.

Frau Von Spiemen, salmon pink ; a very fine sort, flowers one and one half inches
across, slightly curled inwards at the edge.

Gas Plant, Dictamnus Fraxinella. — A very showy and interesting plant that shoulds
be more widely known. It increases so slowly, often growing for years without any ap-
parent increase in size, so that it has not been very widely disseminated, very few gardens
being so fortunate as to possess a good specimen. It grows about two feet high, a well
established plant, being about as much in diameter, each stalk terminated by a spike
of rosy flowers eight or ten inches long, at their best for a month after May 20th.
The leaves resemble those of the Ash and if gently pressed emit a perfume like
lemon peel, but if bruised the odour is balsamic and somewhat strong for most tastes.
The volatile oil that produces this odour is secreted so freely that if a match is applied
to a newly-opened flower on a hot day a slight explosion ensues.

D. F. alba is a very handsome variety with pure white flowers.

Moneywort or Creeping Jennie, Lysimachia Mummularia. — If you have any
place too much shaded by house or trees for any of the ordinary dowering plants, or-
even grass, to grow, but which you would like to have covered, try Lysimachia Mume
miliaria, Money Root or Creeping Jennie, by far the best creeping perennial we havf
for that purpose. It spreads rapidly, rooting at the joints and throwing out lots o
side branches, but as it does not produce underground shoots it is easily kept within
bounds. The leaves are oval in shape, about twelve inches long, of a rich dark green
color, and are produced so freely as to completely cover the ground. The flowers, bright
yellow, cup shaped, about three-fourths of an inch across, are in great abundance during
June and July.

9 F.G 120

APPENDIX I.

OUR AFFILIATED HORTICULTURAL SOCIETIES.

All members of affiliated societies receive free the Canadian Horticulturist (monthly), recently
enlarged to include floriculture ; the Annual Report of the Fruit Growers' Associat on of Ontario ; some
new fl iwering or fruiting plant from that Association ; and a lecture at the society hall by some competant
horticulturist, sent by the Onrario Association.

BELLEVILLE.

Officers for 1897. — President, W. C. Reid ; 1st Vice-President, S. J. Wedden;
2nd Vice President, William Kemp ; Secretary-Treasurer, W. Jeffers Diamond. Direc-
tors.— A. M. Ketcheson, John Aris, Dr. Tracy, John Harris, James Copeland, William
Connors, J. W. London, F. Davey Diamond. W. Jeffers Diamond. Auditors — J. W.
Butterfield, William Rodburn, James A. Conger.

BRAMPTON,

Officers for 1897. — President, Dr. C. Y. Moore; 1st Vice-President, Henry Dale ;
2nd Vice-President, John Jeffers ; Secretary-Treasurer, Henry Roberts.

BURLINGTON.

Officers for 1897. — President, Geo. E. Fisher ; Vice-President, J. S. Freeman ;
Secretary Teasurer, A. W. Peart ; Assistant-Secretary, Geo. N. Peer. Directors. — Apples,
E. Peart ; grape3, Chas. Dynes ; pears, W. V. Hopkins ; peaches, John Ireland ; plums,
W. F. W. Fisher; cherries, T. Foster; vegetables, J. W. Bridgeman ; shipping, Joseph
Lindley, J. S. Freeman, O. T. Springer. Auditors. — J. R. Bianchard and F. Parsons.
Executive Committee. — Dr. Hasband, Alex. Reach, S. W. T. Glover.

Reports on the various fruits for the year were made by Geo. S. Fisher, on apples ;
A. W. Peart, grapes ; H. T. Foster, small fruits ; W. V. Hopkins, pears ; W. F. W.
Fisher, plums, and J. S. Freeman, shipping.

The President, Geo. E. Fisher, in his annual address, referred to the usefulness of
the Association in promoting mutual sympathies and co-operation among its members
and in affording opportunities for the interchange of knowledge and experience. The
unusual apple twig and pear blight was one of the striking features of the past season.
He believed that better times were ahead of us, and that we might expect higher prices
in the future than those that prevailed during the past season. The time had come, he
thought, when more attention should be paid to quality and marketing. He also sp^ke
of the possibilities of cold storage as applied to our more perishable fruits, and con-
sidered that when it was an accomplished fact, large quantities of pears and grapes, as
well as tomatoes, would be shipped to Great Britain.

We are able to report another successful year for our Society. Our numbers are
gaining year by year, and a deep studious interest in all pertaining to fruit-growing per-
vades our Association. Three regular meetings, several special ones, and the annual have
been held.

[131]

60 Victoria. Sessional Papers (No. 19/ A. 1897

At each of these, valuable information has been given. The acreage is still increas-
ing, more particularly in the direction of smaller fruits. We believe, however, that the
conditions affecting our business demand for the future intensive rather than extensive
fruit culture, that we should take better care of the trees we already have rather than
plant out more, and thus improve the quality and quantity per acre.

In common with the rest of the Province we had a very heavy crop of apples.
Most of our members packed their own apples and sent them to the Old Country. Early
in the season the twig blight did some damage to such apples as the Holland Pippin, the
Ribston, the Pewaukee, Gravenstein and Snow. Pear blight too, did a good deal of
mischief. Fungous diseases cut little if any figure here last season. Apples were clean,
and grapes were without mildew. Of insects the Codling moth did the most damage.

During the year papers or addresses were given by Messrs. O. T. Springer on
" Apples " ; W. F. W. Fisher, on " Currants " ; the Secretary, on " Horticultural Educa-
tion " ; and Mr. Beadle, of Toronto, on " Insect and Fungus Pests."

DURHAM.

Officers for 1897. — President, Christopher Firth; 1st Vice-President, G. McKech-
nie ; 2nd Vice-President, Robt McFarlane ; Secretary, Wra. Gorsline ; Directors, D.
Jackson, Henry Parker, N. H. Campbell, Thos. Brown, Dr. James Gun, Jas. Birt, C. L.
Grant, Geo. Becnie, John H. Kilmer, John Kelly.

GRIMSBY.

The annual meeting was held on the date fixed by law, and the following rfficers
elected : President, Mrs. E. J. Palmer ; Vice-President, L. Woolverton ; Second Vice-
President, Mrs. A. Pettit ; Secretar (/-Treasurer, E. H. Reid ; Directors, Mesdames D. V.
Lucas, H. Smith, J. W. G. Nelles, and Messrs. A. Terryberry, W. Gibson, C. W. Van-
Duzer, John Grout, A. Pettit, E. H. Reid,

It was resolved to make a distribution of potted chrysanthemums in early summer,
and have a chrysanthemum show in November.

At the spring meeting, in 1896, the following paper was read :

HINTS ON THE CULTIVATION OF THE CANNA, TUBEROUS BEGONIA
SWEET PEA, AND CHRYSANTHEMUM.

By L. Woolverton.

Canna — I do not think cannas have yet been grown very much about Grimsby, and
yet they are one of the best plants for the lawn. Massed in the rear of the pleasure
ground, their tropical appearance and stately habit of growth, with their tall spikes of
fiery bloom, they have a very fine effect. I am glad our Society is being the means of
introducing this excellent plant into more general cultivation, and, as a result of the
little packages being distributed to-night, I hope to see many lawns and gardens in
Grimsby made attractive with magnificent beds of cannas.

Cannas are easy of cultivation. The great points to be observed are rich soil, moisture
and sunlight. Like the dahlia, they need to be started early in March or April in the
house or in a hot-bed, and then when all danger from frost is over, they may be planted out
in the open ground. Plant in rich soil, working in plenty of manure first. Be sure
there is no shade, and keep the soil well stirred up. If the season is dry, give a liberal
quantity of water in the evening, and you will be rewarded with a brilliant show of bloom.

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60 Victoria. Sessional Papers (No. 19). A. 1897

The flowers of the canna have been much improved of late through the efforts of M.
Crozy, the French hybridist. The variety named after him is still one of the best, some
of the blooms reaching a diameter of six inches. Other good varieties are Star of 1891,
and Crown Jewel. The varieties distributed this year by the Ontario Fruit Growers' Asso-
ciation are unnamed hybrids, many of them being hybrids of Madame Crozy. These
will do well for our first experience with cannas, and another year we should try some
named vaiieties

The canna may also be grown in the window garden. For this purpose it should
be started in the fall in six-inch pots in a warm, sunny window, with plenty of water.
When pot-bound, remove to ten-inch pots, in which they will bloom freely. In the
spring, plant them in the open ground and they will recover their vigor and be ready for
blooming next winter.

Tuberous Begonia. I have had no success with this flower as yet, but I hope
that I have learned enough from past failure to succeed during the coming season The
bulbs should be planted in pots one-half inch larger all around than the bulb itself, and
scarcely deep enough to be out of sight. They should be then kept in a warm dark
place until the roots have formed, and then afterwards brought to the light in a tern
perature of about sixty degrees. In about six weeks after the tubers start to grow, they
should be shifted into five-inch pots and left in them to bloom, giving plenty of water
and shading them from the hot sun. Bulbs of this flower were distributed by our
Society a year ago, and very many members reported failure through mismanagement,
If there are any who had success, we hope they will report to-night and describe the
treatment they gave them.

Sweet Pea. The sweet pea is one of tin popular flowers of the present day, and
very appropriately has been placed in the list distrib* ted among the members of our
progressive society. It is not a new flower. About two hundred years ago it was introduced
into England from Sicily, but in those days there were only two varieties, known as the
White Sweet Pea and the Painted Lady. Though much prized for its perfume and
beauty, it is only of late years that it has become a special favorite, and its present
popularity is largely due to that sweet pea specialist, Mr. Henry Eckford, of Shropshire,
England, who has given the world a large number of improved varieties. The greatest
American sweet pea genius is Mr. W. T. Hutchins, who wrote " All about Sweet Peas,"
and the largest grower in the world is Mr. W. C. Moore, of California, whose sweet
pea garden covers 250 acres. I take it none of us will ever want to grow so many as
that, but if every member succeeds with his or her ounce of seeds, the sweet pea will be
the flower in Grimsby in 1896. How shall we succeed best then1?

1. By choosing a suitable place, not too prominent. It is a modest flower, and will
be best planted at the side or rear of the house and allowed to ramble about upon
chicken wire fence, over bushes, or, if you choose to take the trouble, a neat wire trellis
may be built on purpose for its accommodation. Under favorable conditions it will often
climb up as high as four or five feet, or sometimes more.

2. Your soil must be rich and moist. Thin dry soil, such as many of us have tried
them on, the writer among the number, is unsuitable and will produce only failure. Such
soils must have plenty of manure and plenty of water to give any good results at all.

3. Cultivate well until blooming time. Then, if sown thickly, thin the plants to
six or seven inches apart.

4. Plant deep. Make drills from four to six inches deep and after sowing cover the
seeds with about an inch of soil, drawing in the earth as they grow until the furrows
are full.

5. Sou- early. Any time in April will do in this latitude. Like garden peas, they
are very hardy and may be given an early start with perfect safety.

6 Pick pods as soon as formed, or rather keep the flowers picked so closely that no
pods will form.

As to varieties, Professor Bailey recommends the following as the six best: Blanch
Ferry, Apple Blossom, Emily Henderson, Mrs. Gladstone, Butterfly and Countess of Radnor.

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60 Victoria. Sessional Papers (No. 19;. A. 189>

Chrysanthemums. Since we have two named varieties of chrysanthemums on our
distribution list, it is important that we consider how to plant them to obtain the best
results. Any one who has attended the chrysanthemum shows, brilliant with their pro-
fusion of magnificent blooms of immense size and peculiar character, such as have been
held in our cities during the past few years, will be full of enthusiasm over the possi-
bilities in store before us in entering upon the growing of chrysanthemums, and will
unite with me in the hope that our society will be able to attempt a chrysanthemum
show of our own on a small scale in the autumn of 1«97, if not before.

The little plants now given you should be planted at once in three-inch pots in good
rich soil. Rotten sod enriched with one-third manure makes the best kind of potting^
soil. Be sure to firm the earth well about the roots of the plants, water and then fill up
with loose earth. Set them in the shade for a few days and afterwards bring them to a
sunny window. From the first to last the chrysanthemum needs an abundance of water
and plenty of sunshine. As soon as the roots of the plant reaches the sides cf the pot,
shift to a pot six inches in diameter. This transplanting can be done without any shock
to the growth of the plant, because a ball of earth will remain attached.

Sometime in June when conditions are favorable to growth, the plants may be set in
the open ground for the summer, and lifted into larger pots, say nine inches in diameter,
sometime in September in which they may be left to bloom. Another plan is to shift
them into larger sized pots in the month of June, instead of planting them in the open
ground, and to set these pots in a bed of coal ashes, where they may remain until about
the first of October when they should be housed. If rain is lacking, water them fre-
quently and never allow them to remain dry.

If you want fine bloomF, one important point is thinning the buds. The enormous
specimens which we see at chrysanthemum shows have been produced by removing all
buds except the one which is to produce the exhibition bloom, and thus the whole
strength of the plant is thrown into the one bloom. But for ordinary purposes, this
method is not desirable. A better plan is simply to pinch back the leading shoot so as
to secure free branching, then allow one terminal bud on each branch to mature a bloom.
It is better to do this than to allow all the buds in a cluster to produce flowers.

After blooming is over, cut down the stem to within six inches of the ground and
winter in the cellar. The name of the variety may be written on the pot.

I have thus attempted to give you a few brief directions for the cultivation of these
flowers which we are distributing during the present season, directions which I am sure
will be of as much value to myself as to any other member of this society. We hope to
learn much by reading, by experience and by comparing notes with each other at our
meetings, and trust that, as a result, greater skill in the production of beautiful flowers-
will be attained b^ '*'\e members of our society.

KINCARDINE.

President, A. 0. Washburn ; First Vice-President, George Sturgeon ; Second Vice-
President, Mathew McOreath ; Secretary-Treasurer, Joseph Barker.

Directors : — W. M. Dack, E. Miller, Dr. Jno. McCrimmon, S. H. Perry, R. Malcolm,
N. McPherson, A. Campbell, P. S. I., Jno. Ruettel and A. Lutterell ; Auditors, Andrew-
Malcolm and John H. Leonaall.

LINDSAY,

Officers for 1896 : President, W. M. Robson ; Vice-President, Alex. Cathro J
Second Vice-President, R. Chambers ; Secretary-Treasurer, T. J. Frampton.

Directors : — W. King, Jos. Cooper, Alex Skinner, T. Bryant, Jos. Rickaby, Thoa.
Connolly, T. Harrington, W. H. Stevens, J. H. Knight.

184

60 Victoria. Sessional Papers (No. 19). A. 1897

MEAFORD.

Officers for 1896 : President, Oscar Boden, Esq. ; First Vice-President, Chas.
Ellis, Esq.; Second Vice-President, Capt. Geo. Sutherland ; Secretary-Treasurer, A. McK.
Cameron ; Auditors, F. Abbott, Esq. and C. H. Jay, Esq.

Directors . — D. A. Ferguson, A. Tait, T. Plunkett, G. G. Albery, Jas. Trout>
N. Snider, W. T. Moon, A. Gifford, and Innes Stewart.

NIAGARA FALLS.

Officers for 1897 : — President, W. P. Lyon ; Vice-President, Roderick Oameron j
Second Vice-President, Thomas Berriman ; Secretary, E Morden ; Treasurer, J. G. Cad-
ham. Directors, Mrs. A. Land, Mrs. Janes Neilson, Mrs. McNally, Miss Willox, George
A. Pyper, George Law, Rev. Canon Bull.

This active nourishing society numbered over 100 members in 1896, and over fifty
members already iDr 1897.

On March 10th, 1896, a show of house plants was made. A. McNeill, cf Windsor,
James Sheppard, of Queenstown, and T. Greiner, of LaSalle, N.Y., delivered instructive
addresses, and a large audience heard them.

On June 18th, the Society, with many excursionists, visited Guelph. On August
27th a very fine exhibition, in which Begonias much abounded, was held. An orchestra
in the e /ening was much appreciated ; many members exhibited plants and flowers.
Pomegranates, Wild Grapes and some very fine Japan Plums figured among the fruits.
In November the Society gave a very fine Chrysanthemum exhibition to all comers,
fiee of cost. The Society holds business meetings on the second Monday of each month.
On the third Monday they hold open meetings to which all members and their friends
are invited. Essays, lectures and discussions are in order. Fruit and flowers for name
an brought to the meetings. A small flower show is often an attractive feature.

PORT DOVER.

President, James Symington ; 1st Vice-President, H. Holden ; 2nd Vice-Presi-
dent, Wm. Stamp ; Secretary-Treasurer, W. J. Carper ter. Directors, D. Woolley, Wm.
Duncan, B. Bowlby, Wm. Corbett, C. Fairchild, R. Fleming, George C. Ryerse, A. G.
Rcse and W. J. Carpenter ; Auditors, L. G. Morgan and IS. Maneer.

A touching tribute of respect for the memory of the first Vice-President, the late
Mr. 0. C Olds, was paid by several members present, and the Secretary was instructed to
forward a letter of condolence to the relatives of the deceased.

The Society was inaugurated last February (1896) with only about a dczen members*
Since then, owing to the activity of its officers and members, it has now the'full comple-
ment required by the law to entitle it to the Government bonus of $100, which will help
not a little to increase the efficiency and influence cf the organization during the coming
year. Its members comprise a good many of the most prominent and influential fruit
growers and others in the district, and if the present interest in it is kept up it will prove
of great value to the community. All members are entitled to a copy of the Canadian
Horticulturist, recently enlarged and improved ; also to a copy of the annual report
of the Ontario Fruit Growers' Association, and a choice of one of the following : 1. New
Japan Lilac ; 2. Lilium Speciosum Roseum ; 3. Conrath Raspberry ; 4. Dempsey Peart
which is a cross between a Bartlett and a Duchess

135

60 Victoria. Sessional Papers (No. 19). A. 1897

PIOTON.

Officers for 1897 : — President, Thomas Bog ; 1st Vice-President, H. T. Hopkins ;
2nd Vice-President, Mrs. A. M. Terrill ; Secretary-Treasurer, Walter T. Ross. Directors,
John Richards, Wellington Boulter, Mrs George W. McMullen, Mrs. H. W. Brans-
combe, John Davis ; Auditors, J. F. Gillespie, Alex. McDonald.

The present number of members is sixty-six.

PORT COLBORNE

President, E. O. Boyle; 1st Vice-President, W. W. Knisley ; 2nd Vice-President,
Rev. J. M. Smith; Secretary-Treasurer, A. E. Augustine. Directors, J. 0. McRae, S. J.
McCoppen, Fred Hoschke, D. W. McKay, J. H. Smith, A. E. Augustine, Mrs. J. Steele,
Mrs. Peter Welsh and Mrs. Menno Moyer; Auditors, Messrs. S. J. Hopkins and E B.
Milliken.

There was a gloom cast over the meeting, as one of the most active and influential
members has passed away in the person of Mr. L. G. Carter who died on December 30th,
at his residence " Rose Lawn." It was through Mr. Carter's efforts, that a Horticultural
Society was organized here in 1895, and he was 1st Vice-President at the time of his
death.

The following resolution of sympathy to Mrs. Carter was moved by Mr. W. W.
Knisley, and seconded by Mr. E. B. Milliken.

Resolved, that this society desires to place on record its sincere sorrow for the loss of Mr. L. G. Carter,
who for so many years took a prominent and public spiritei part in a'l undertakings tending to promote the
progress and welfare of this community, and whose name \-> honorably indentified with the history of thif
locality during the greater portion of his long and u«eful life and promoter of this society. That a copy o!
this resolution be extended ti Mrs. Ca»tQr and the bereaved family and also published in the Canadiai
Horticulturist and We/land Tribune and Telegraph.

PORT HOPE.

Officers for 1897: — H. H. Burnham, President; Wm. Craig, 1st Vice-President;
P. Brown, 2nd Vice-President; A. W. Pringle, Secretary-Treasurer. Director*, John
Smart, W. W. Renwick, T. G. Watson, Thos. Wickett and Samuel Purser. The following
ladies were appointed Sub-Directors and Advisory Board : — Mrs. T. M. Benson, Mrs. H.
H. Burnham, Mrs. James Robertson, Mrs. H. M. Rose, Miss Ohoate, Miss Evans.

SMITH'S FALLS.

Officers for 1897 : — President, J. S. McCallum, M D ; 1st VicePreddent, Elliott
Ballantyne ; 2nd Vice-President, Mr. Geo. Steele. Directors — Mrs. J. S. Foster, Mrs. W.
M. Richey, Mr3. G. F. McKinnon, Miss. Alice Gould, J. M. Clark, J. A. Houston, John
Rabb, R. Milliken, John Clark.

SIMCOE.

Officers for 1897: — President, Rev Canon Young; 1st Vice-President, J. H.
Ansley ; 2nd Vice-President, H. H. Groff; Secretary-Treasurer, Henry Johnson;
Directors — Henry Johnson, Albert Gilbert, Joseph S. Wychoff, Daniel Matthews, W.
E. Tisdale, John A. Campbell, Harry A. Carter, Geo. J. McKill, Thos. Hoddow ;
Auditors— H. B. Donly, W. D. Boyd.

136

60 Victoria. Sessional Papers (No. 19). A. 1897

WATERLOO.

The second anuual meeting of the Waterloo Horticultural Society was held on
Wednesday evening, January 13th, in the old Council chamber. There was a good
attendance, including a number of ladies. Mr. J. Lockie, the president, occupied the
chair The Secretary read the minutes of the previous meeting, which were confirmed.
The Directors' report, which is subj lined, was read by the President, and the financial
statement by the S°cretary. The r iports were adopted.

The following office-bearers were elected for the ensuing year : — President, .Tames
Lockie, 1st Vice-President, Chas. Moogk ; 2nd Vice-President, Mrs. P. Hohmeier.
Directors — Mrs. Dr. Webb, Mi9s M. Bruce, Mrs. P. Gleiser, Messrs George Bilduc, C.
M. Taylor, J H. Ross, W. A. Raymo, A. Weidenhammer ; Secretary-Treasurer, J. H.
Winkler; Auditors, Geo. Davidson and L. W. Shuh.

Directors' Report.

Your Directors, in making their second annual report, have much pleasure in con-
gratulating the members on the continued success of this Society, our membership having
increased to 125 the past year, each of whom received The Canadian Horticulturist and
bound report, and we distributed in premiums 61 cherry trees, 61 plum tree3, 61 pear
trees, 23 spireas, 23 roses, 23 clematis, 96 cannas, 32 Dahlias, 320 gladioli, 312 house
plants and 1,500 hyacinth bulbs.

The open meetings for discussion and talks on plants, fruits and flowers, have
been kept up during the year, and we believe have been profitable-

On the 17th of March last the Fruit Growers' Association sent Mr. D. W. Beadle,
the well known horticulturist, here who delivered an excellent lecture on " The Garden "
in the Town Hall to a good audience, who showed their appreciation and interest in the
subject by a number of questions at the close of the lecture.

On the 20th and 21st August the annual free exhibition of flowers, fruit and veget-
ables, was held in the Town Hall, and was in every respect a success. At exhibitions,
where prizes are given, each class must be arranged together for comparison, but in this
all were placed for effect ; flowers were arranged with foliage and decorative plants, so
that the beauties of all were brought out in the best manner. The arrangement of these
by the ladies was admired by all, and we do not think could have been improved on.

The season having been more favorable, the exhibition of fruits and vegetables
was greatly in advance of the previous year.

We found that keeping the exhibition open for two days instead of one as hereto-
fore was a great gain, giving more time and opportunity to examine and discuss the
exhibits.

The second afternoon was specially children's day, as your Directors feel that to
interest the young in such things is the best guarantee of future interest and improved
taste in this direction. On both evenings the hall was crowded with interested and
delighted visitors. Your Directors feel that this manner of conducting the affairs of this
Society (as advised by Mr. Beall) at its organization), by having its exhibitions free in
every respect, no prizes, nor admission fee, bat open to all is altogether the best plan, and
fully carries out the intention of the Government in assisting these societies. Where
prizes are given or admission charged only a few are benefited, but in this way it is made
a public benefit and a practical educator.

Your Directors have much pleasure in stating that the annual meeting of the Ontario
Fruit Growers' Association will be held in the Town Hall here in December next, to
discuss the important question of " How to make fruit growing profitable." The leading
fruit growers of Canada will be present and take part, and we trust each member of this
Society will use every influence to insure a large attendance during the three days'
session, and especially try and induce the farmers to attend, as the information in regard
to fruit growing is certain to be of great value to all.

137

60 Victoria.

Sessional Papers (JSo. 19).

A. 1897

The reports of the Secretary-Treasurer and Auditors are before you, and we trust our
successors now to be elected, and our citizens generally, will continue as hitherto to sup-
port and assist in the good work of the Waterloo Horticultural Society.

By order of the Board,

Jas. Lockie, President.
Waterloo, Jan. 13th, 1897.

Financial Report.

Receipts.

Balance on hand from 1895 $97 85

Members' fees 125 00

Sale of bulbs 5 00

Government grant . . 94 00

Total $321 00

Expenditure.

D. W. Beadle $1 GO

Freight 1 86

H. H. Grcff 12^00

Grimsby Nursery 49 38

Webster Bros 15 04

Fruit Growers' Association 25 00

Exchange 80

J. Lockie, bulbs 64 13

Hoffman and others 6 45

Printing 15 00

Fruit Growers' Association 75 00

Exchange 25

Bricker & Diebel, cotton bags 2 87

Balance on hand 53 07

Total §321 85

WOODSTOCK.!

Officers for 1897 : — President, D. |W. Kara ; 1st Vice- President, G. R.Pattullo;

2nd Vice-President, W. H. Van Ingen ; Treasurer, 3.

ton ; Directors — E. Bersee, Frank Harris, J. Sikcx,

Snelgrove, M. S. Schell, T. H. Parker and W. Newton; Auditors— J. Pike and T. L.

Clarkson.

S. Scarff; Secretary, B. B. Thorn-
F. Mitchell, Fred. Dunn, E. W.

138

60 Victoria. Sessional Papers (Xo. 19). A. 1897

CONSTITUTION AND BY-LAWS OF THE ASSOCIATION.

C< 'NSTITUTION.

Art. I. This Association shall ba called " The Fruit Growers' Association of Ontario."

Art. II. Its object shall be the advancement of the science and art of fruit culture by holding meet-
ings for the exhibition of fruit and for the discussion of all questions relative to fruit culture, by collecting,
arranging, and disseminating useful information, and by such other means as may from time to time seem
advisable.

Art. III. The annual meeting of the AEsociation shall be held at such time and place as shall be
designated by the Association.

Art. IV. The officers of the Association shall be composed of a President, Vice-President, a Secretary,
or Secretary-Treasurer, and thirteen Directors.

Art. V. Any person may become a member by an annual payment of one dollar, and a payment of
ten dollars shall constitute a member for life.

Art. VI. This Constitution may be amended by a vote of the majority of the members present at any
regular meeting, notice of the proposed amendments having been given at the previous meeting.

Ait. VII. The said Officers and Directors shall prepare and present at the annual meeting of the
Association, a report of their proceedings during the year, in which shall be stated the names of all the
members of the Association, the places of meeting during the year, and such information as the Association
shall have been able to obtain on the subject of fruit culture in the Province during the year. There (■hall
also be presented at the said annual meeting a detailed statement of the receipts and disbursements of
the Association during the year, which report and statement shall be entered in the journal and signed by
the President as being a correct copy ; and a true copy thereof, certified by the Secretary for the time
being, shall be sent to the Minister of Agriculture within foity days after the holding of such annual
meeting.

Art. VIII. The Association shall have power to make, alter and amend By-Laws for prescribing the
mode of admission of new members, the election of officers, and otherwise regulating the administration of
its affairs and property.

BV-LAWS.

1. The President, Vice-President and Secretary -Treasurer shall be t.i-^jficio memLersof all committees.

2. The Directors may offer premiums to any person originating or introducing any new fruit adapted
to the climate of the Province which shall possess such distinctive excellence as shall, in their opinion,
render the same of special value ; also for essays upon such subjects connected with fruit gicwing as they
may designate, under such rules and regulations as they may prescribe. £

3. The Secretary shall prepare an annual report containing the minutes of the proceedings of meetings
duting the year ; a detailed statement of receipts and expenditure, the reports upon fruits received from
different localities, and all essays to which prizes have been awarded, and such other information in regard
to fruit culture as may have been received during the year, and submit the same to the Directors or any
Committee of Directors appointed for this purpose, and, with their sanction, after presenting the same at
the annual meeting, cause the same to be printed by and through the Publication Committee, and send a
copy thereof to each member of the Association and to the Minister of Agriculture.

4. Seven Directors shall constitute a quorum, and if at any meeting of Directors there shall not be a
quorum, the members present may adjourn the meeting from time to time until a quorum shall be obtained.

5. The annual subscription hall be due in'advance at the annual meeting.

6. The President (or in case of his disability, the Vice-President), may convene special meetings at
such times and places as he may deem advisable ; and he shall convene such special meetings as shall be
requested in writing by five members.

7. The President may deliver an address on some subject relating to the objects of the Association.

8. The Treasurer shall receive all moneys belonging to the Association, keep a correct account thereof
and submit the same to the Directois at any legal meeting of such Directors, five days' notice having been
previously given for that purpose.

9. The Directors shall audit and pass all accounts, which, when approved of by the President's signa-
ture, shall be submitted to and paid by the Treasurer .

10. It sha.l be the duty of the Secretary to keep a correct record of the i.roceeding.s of the Association,
conduct the correspondence, give not less than ten days' notice of hll meetings to the members, and specify
the business of special meetings .

11. The Directors, touching the conduct of the Associaticn, shall at all times have absolute power atd
control of the funds and pioperty of the Association, subject however to the meanirg and construction of
the Constitution .

12. At special meetings no business shall be transacted except that stated in the Secretary's ciicular.

139

60 Victoria. Sessional Papers (No. 19). A. 1897

13. The order of business thall be : (I) Reading of the minutes ; (2) Reading of the Directors' Report ;
(.") Reading of the Treasurer's Repoit ; (4) Heading of the prize essays : (5) President's Address ; (6) Elec-
tion of officers, and (7) Miscellaneous business.

14 These By-laws may be amended at any general meeting by a vote of two-thirds of the members
present.

15. Each member of the Fruit Committee sfiall be charged with the duty of accumulating information
touching the state of the fruit crop, the introduction of new variet-es, the market value of fruits in his
part'cuJar section of the country, together with such other general and useful information touching fruit
•"nterest* as may be desirable, and report in writing to the Secretary of the Association on or before the
fifteenth day of September in each year.

The President, Vice-President and Secretary shall be cx-oMcio members of the Board of Directors and
of all Committees. The reasonable and necessary expenses of Directors and officers in attending meetings
of the Board of Directors and of Committees shall be provided from the funds of the Association.

Local Fruit Growers' Association.

16. It shall be the duty of the officers and directors of the Fruit Growers' Association of Ontario to
encourage the formation of local fruit growers' horticultural societies in affiliation with the Ontario Associ-
ation.

17. Any one may become a member of such local society for one year upon payment into its treasury
of a minimum sum of one dollar ; and a compliance with clause 18 of these by-laws shall constitute him
also a member of the Ontario Association for the same term.

18. On the receipt of the names of such members, with the required fees, the secretary of such local
affiliated society may transmit their names and post office addresses, together with the sum of eighty cents
for each to the Secretary of the Fruit Growers' Association of Ontario, who will enter their names as
members of that society, entitled to all its privileges, providing the initial number of such names be not
less than ten.

19. Each local society so affiliating, with a membership of not le°s than twenty-five, shall be entitled to

a visit from some member of the board of directors or other prominent horticulturist, once a year, at th^-ir
own request ; it being understood that the railway expenses of such speaker sha'l be paid by the Ontario
Society, and the entertainment provided by the local society.

20. The proceedings of such local fruit growers' horticultural societies shall, on or before the 1st day
of December of each year, to be forwarded to the secretary of tbe Ontario Society, who may cull out such
portions for the Annual Report to the Minister of Agriculture for the province, as may seem to bim of
general interest and value.

21. These local societies, if formed in cities towns or incorporated villages, mav be formed under the
Agriculture and Arts Act (see sections 37, 46 and 47) and receive their due share of the Electoral District
grant for the support of such societies.

22. Each local affiliated society is further expected to send at least one delegate to the annual meeting
of tbe Fruit Growers' Association.

The Director of the Fruit Growers' Association of Ontario of the Agricultural District in which such
society is former), shall be cx-officio, a member of the executive committee of such local society and receive
notices of all its meetings.

AGRICULTURAL DIVISIONS.

I. Stormont, Dundas, Glengarry, Prescott, and Cornwall.

2 Lanark North, Lanark South, Renfrew North, Renfrew South. Carleton. Russell, and the city of
( Ottawa.

3. Frontenac, city of Kingston, LeH> and GrenvilJe North, Leeds South. Grenville South, and Brock-
ville.

4. Hastings East, Hastings North, Hastings West, Addington, Lennox, and Prince Edward.

5. Durham East. Durham Wrst, Northumberland East. Northumberland West. Peterborough East,
Peterborough West, Victorio North (including Haliburton), and Victoria South.

6. York East, York North, York West, Ontario North, Ontario South, Peel. Cardwell. and city of
Toronto.

7. Wellington Centre, Wellington South, Wellington West Waterloo North, Waterloo South, Went-
worth >-ortb, Wentworth South, Dufferin, Halton, and city of Hamilton.

8. Lincoln, Niagara, Welland, Haldimand, and Monck.

9. Elgin East, Elgin West, Brant North, Brant South, Oxford North, Oxford South, Norfolk North.
and Norfolk South.

10. Huron East, Huron South, Huron West, Bruce North, Bruce South, Grey East, Grev North and
Grey South.

II. Perth North, Perth South, Middlesex East, Middlesex North, Middlesex West, and city of London.

12. Essex North, Essex South, Kent East, Kent West, Lambton East, and Lambton West

13. Algoma East, Algoma West, Simcoe East, Simcoe South, Simcoe West, Muskoka, Parrv Sound
East, Parry Sound West, Ni pissing East, Xipissing West, and Mauitoulin.

140

60 Victoria.

Sessional Papers (No. 19).

A. 1897

INDEX.

Page.

Address by Hon. John Dryden 70

Address by Hon. Sidney Fisher 60, 76

Address by President for 1897 52

Annual Address of President 4

Address of Welcome 29

Apple Culture, Some Causes of Fai'ure in 117

Apples as Food for Cattle 46

Apples, Seedling 82, 86

Apple Tree Borer, Flat-Headed 121

Barrel, Apple 53

Belleville Horticu'tural Society 131

Brampton Horticultural Society 131

Buckwheat for the Orchard 107

Burlington Fruit Growers' Association 131

By-Laws 139

Cannas, Cultivation of 132

Cannas in 1896, New Hybrid 30

Cannas, Vigor of 32

Cases for Apples, Advantages of 21

Chairman's Address 69

Chinese Bell Flower 128

Chrysanthemum Culture 134

Clover and Peas as Orchard Crops 51, 108

Codling moth 92

Cold Storage and Transportation 56, 61, 76

Cold Storage Committee 63

Committees, Appointment of 19

Committees, List of 1

Constitution 139

Corlett Seedling Peach 85

Cover Crops for the Orchard 104

Crab Apples, Seedling 84

Cultivation, Lack of 117

Currants and Gooseberries 83

Currants and How to Grow Them 126

Currants, Seedling 84

Currant Worm, Remedy for 94, 126

Dairying and Fruit Growing 49

Dominion Fruit Experimental Station 100

Durham Horticultural Society 132

Export, Packing Apples for.

Fameuse for Export 20

Fertility of Soil, Keeping up the 49

Fertilization by Insects 15

Fertilization by Wind 14

Fertilization of Fruit Trees and Some Causes

of Failure 13

Page .

Fertilizers 118

Finance Committee, Report of 52

Finances, Report of Special Committee on . . . 79

Fruit and the Fruit Tariff 112

Fruit as Food and Medicine 114

Fruit Depot in London, England 57

Fruit Exhibit, Report on 80

Fruit Experimental Station, a Dominion 100

Fruit for the Queen 6

Fruit Growing and Dairying 46

Fruit Growing Industry, Future of 71

Fruit Growing in Midland District 87

Gardening in Relation to Civilization 8

Gas Plant 129

Gladiolus in 1896, the 31

Gladiolus, Raising the 32

Gooseberries and Currants 94

Gooseberries, Seedling 83

Grading Apples 55

Grafting ]23

Grapes, Seedling 83

Grimsby Horticultural Society 132

Harvesting the crop 123

Horticultural Reminiscences 6

Horticultural Societies 131

Hybridization }j

Insects and other enemies of the Fruit Grower. S9

Kainit gj

Kincardine Horticultural Society 134

Letter of Transmittal j

Lindsay Horticultural Society 134

Meaford Horticultural Society 135

Moneywort jog

Napanee Horticultural Society 44

New Fruits and Seedling Apples 81

Niagara Falls South Horticultural Society. . 135

Northwest as a market for Ontario Fruit 25

Nursery Stock, American and Canadian 113

Officers for 1897 2

Ontario Fruit, Superiority of 9,; 7-

Orehard Cover Crops jq ,

Overplanting «q

Oyster-Shell Bark Louse 122

Packing and Shipping of our Canadian Apples. 5]
Packing Fruit for Export 20 55

60 Victoria.

Sessional Papers (No, 19).

A. 1897

Page.

Peaches, Seedling 83, 87

Pear Growing 124

Pearl Gooseberry 98

Perennials, some good Herbaceous 127

Picking, Grading and Packing Apples 54

Picton Horticultural Society 136

Plums, Seedling 83, 87

Poppies . . 128

Port Colborne Horticultural Society 136

Port Dover Horticultural Society 135

Port Hope Horticultural Society 136

Red Spider 40

Resolutions, Report of Committee on 112

Rochelle Apple 81

Rose Garden for the Amateur 38

Rose, Insects affecting the 39

Rose Mildew 39

Rose, Protection of the 43, 44

Rose, Varieties of 40

Sapiega Pear 87

Scarlet Pippin Apple 81

Score Cards 99

Seedling Apple 81

Shipping Apples 53,59

Small Fruits, Culture of 93

Page.

Simcoe Horticultural Society '. 1 36

Smith's Falls Horticultural Society 136

Smith's Giant Blackcap 87

Smith's October Plum 85

Spiraeas 128

Spraying Fruit 89, 120

Spray Pump Contest 5

Sunflower, Double 128

Sweet Pea Culture 34, 133

Sweet Pea, Planting Seed in Fall 37

Sweet Pea, Varieties of 36

Tall Leopard's Bane 128

Temperature for Apples 59

Thrip, Remedy for 41

Transportation and Cold Storage 56, 73

Treasurer's Report 51

Tuberous Begonias, Cultivation of 133

Waterloo Horticultural Society 137

Wealthy Apple for Export 22

Whitesmith Gooseberry 97, 98

Wismur's Dessert Apple 81

Woodstock Horticultural Society 138

World's Fair Diploma 3

Wrapping Fruit 85

Yellows Spreading 16

142

ANNUAL REPORT

OF THE

BEE-KEEPERS' ASSOCIATION

FOR THE

PROVINCE OF ONTARIO

1896.

(PUBLISHED BY THE ONTARIO DEPARTMENT OF AGRICULTURE, TORONTO. ,

PRINTED BY ORDER OF

THE LEGISLATIVE ASSEMBLY OF ONTARIO.

TORONTO:
WARWICK BRO'S & RUTTER, Printers, Etc., 68 and 70 Front Street West.

1897.

ANNUAL REPORT

OF THE

ONTARIO BEE-KEEPERS' ASSOCIATION

1896.

To the Honorable the Minister oj Agriculture :

Sir, — I have the honor to submit herewith the seventeenth Annual Report of the
Ontario Bee-Keepers' Association, in which will be found the papers read at the Annual
Meeting, recently held at Toronto, and a full report of the discussions thereon. The
Report of the Foul Brood Inspector and the audited statement of the finances are sub-
mitted herewith.

Your obedient servant,

WM. COUSE,

Secretary.

Streetsville, April, 1897.

OFFICERS F<)R 1897,

lent, - J. EL. Darling, Almonte.

}ent, - - W. B Holmes, Athena.

Vice-President, - - W. 3. Brown, Chard.

- - Wk Co ■-..-. Streetsville.

7 kwt, Martin Emigh, Holbrook.

District No. 1 C. W. Pot. Trenton.

District No. 5 J, W. Sparling, Bowrnan^ille.

William 0 ille.

No. 7 . . A. Pick ei t, Nassagaweya.

I. 0.- uga.

rict No. 9 J. B. Hall, Woodstock.

District No. 10 F. A. Gh.mmell, Stratford.

District No. 11 W. A. Chrysler, Chatham.

District Noi 12 H. N. Hushes, Barrie.

From Ontario Agricultural College Dr. James Mills, Guelph.

i' Mr. Hoshal, Betunsville, and
Auditors, ........

Ir. Newton, Thamesf 3rd.

Foul Brood Inspector, Wn McEvoy, Woodbum.

'.'iid Foul Brood Inspector, - - - - F. A. G.-.mmell, Stratford.

vntcd&be at 0-& Toronto Industrial Exhibition, R. F. Holtermann, Brantford.

Representative at the Western Fair, London, - John Newton, Thamesford.

at the Central Exhibition, Ottawa, J. K. Darling, Almonte.

i D. W. Heise, Bethesda, and
ising Committee, .....

' J D. Evans. Islington.

Next place of meeting, Hamilton, in December, I

LIST OF MEMBERS.

Name.

P 0. Address.

Name.

P. 0. Add:

Armstrong, James . . .
Allen, A. D

Cheapside.

Marlbank.

Corbyville.

Sonya.

Balmoral.

Chard.

Streetsville.

Florence. [maska, Que.

St Francois du T ac Ya-

Hai'eybury, Ont.

Chatham.

Brantford.

T a v ester.
Unionville.
Almonte.
ITxbridge.

Islington.
Holb^ook.
Rockland.

Ancaster.

(Exp. Farrn), Ottawa.

Harriston.

North Glanford.

Ormstown, Que.
Stratford, Ont.
Lanark.
Cumberland.

Brantford.

Pine Orchard.

Woodstock

Bethesda.

Dungannon.

Barrie.

Athens.

Peamsville.

North Gower.

Osbawa.
Cathcart.

Woodrows.
F.tchemin, Que.
Pictnn.

Lmh, N

Me 1". v< >v. Wm

Peterborough.

Woodburn.

Brenton, F

Black, Alex

McLaughlin, Alex

Mille--, F.J

Cumberland.

223 Dundas St., Lond n

Beat, J. H -

Brown, W. J

Couse, Wi liam

Cummer, D. N

Camire, Dr. A. 0

Cobbald, Paul A

MeKnight, R

Morrison, I . .

McMillan, H. R
Morrison, R. A

Overholt, Israel

Owen Sound.
Dunvegan.
Lochiel.
Inverary.

South Cayuga.

Nassagaweya.
Trenti .n.
Belmont .

Chrysler, W. A

Craig, W. J

0. W
Pettit, S. T

Dickson, Alex

Pierie, J no

Pierce, Moses

Drumquin.
Brinsley.

Davison, J. F

Darling, J. K

Robison, Wm

Lancaster.

Davidson, F. J

Robinson, G. E

Roach, R. W

Hatch Vy.
Little Britain.

Evans, J. D

Emigh, Martin

Sloan, W. H

Little Britain.
Carrville.

Milford.

Farmer, Thos. W

Fixter, J

Fyfe, Albert

St. Johns, Wm

Stanford, Geo. H

St. Raphaels.

Hamilton.

Cainsville.

French, Augustine

Spa. ling, J. W

| Smitn, R. H

Fowmanville.

St. Thomas

Gale, H. E

i Switzer, J. F

Streetsville.

Gemmell, F. A

Gemmell, John

Sibbald, H

! Shultz, H. A

Cooksville.
Clontarf .

Gamble, J. P

Thompson, A. Alfred . .
Whitesides, R. F

Kemble.

Hall, Samuel

Deseronto.
Haysville.

Fall, J. B

Heise, D. W

Hughes, H. N

Stamford.
Dracon.

Holmes, M. B

Hoshal, A. E

Little Britain.

Johnston, Thos. E

South Cayuga.

Walton, W. S

Scarborough Jet.

Kirby, W. H

Wells, W. C

Wrightson, Joseph

Phillipston, Hastings Co.

Kelly, Chas

Lowey, R

Willow Creek.

Lemieux, P. E. (Dr.) ...

Trenton.

[5]

FINANCIAL STATEMENT.

Abstract statement of receipts and expenditure of Ontario Bee-keepeis' Association to December
9th, 1896.

Receipts.

Membership fees .
Affiliated society fees.
Legislative grant

$159 00

60 00

500 00

Total $719 00

Expenditure.

Balance due treasurer from last audit. . . .

Grant to affiliated societies

" Industrial Exhihition

" VVestern Fair

Directors' and officers' travelling expenses

and board allowance

Revising legislative and executive com

mittees' expenses

Printing, postage and stationery

Secretary's salary . .

Treasurer's salary

Stenographic report last annual meeting.

Periodicals to members

Auditoi s' expenses

Sundries

Balance on hand .
Total . . .

S17 05

200 00

25 00

10 00

143 96

52 25

30 70

50 00

25 00

10 00

92 95

4 00

1 92

$6(12 S3

56 17

$719 00

We, the undersigned auditors, have examined the accounts and vouchers, as per above account, and
report all correct.

J. D. Evans, \ *„j;*.„_d
D. W. Heise,} Audltors-
Toronto. December 9th, 1896.

[6]

SEVENTEENTH ANNUAL MEETING

ONTARIO BEE-KEEPERS' ASSOCIATION

The seventeenth annual meeting of the Ontario Bee-keepers' Association was held in
the Council Chamber of the City Hall at the city of Toronto on December 8th, 9th and
10th, 1896.

The President, Mr. R. F. Holtermann called the meeting to order at two o'clock, p m.

The Secretary, Mr. Wm. Couse, read the minutes of the last annual meeting which
were confirmed.

Mr. Holtermann : I am much pleased to be able to tell ycu that we have the Hon.
Mr. Fisher, the Dominion Minister of Agriculture, with us. I am sure you will all
bear me out in the statement that we are very much pleased to have the Dominion
Minister of Agriculture for the first time at our meetings. I now introduce the Hon.
Mr. Fisher, and will ask him to say a few words to us.

ADDRESS BY THE DOMINION MINISTER OF AGRICULTURE.

Hon. Sydney E. Fisher : I responded to the invitation of Mr. Holtermann to
■come hero this afternoon because I was anxious to meet those who were interested in
this branch of agriculture. I think I may call it a branch of agriculture, although per-
haps very few would be disposed to consider it such. I am on my way, as Mr. Holter-
mann said, to attend the meeting at Guelph of the stock men of the Province of Ontario,
and I supposs, perhaps, I might also consider you, gentlemen, as another branch of stock-
keepers, although bees, perhaps, are hardly included in the general term of stock.

They are, however, an important industry, and from what I have read I can quite
understand that they may be made still more important. I must tell yoa frankly, how-
ever, that I know very little about bees or bee-keeping. I am not myself a bee-keeper,
and anything I know about them is simply the little I have learned from reading, seeing
some of your exhibits at the different exhibitions, and enjoying some of the sweets of the
industry .

Mr. Holtermann has been to see me once or twice, and has talked to me as to what
might be done to aid and encourage bee-keeping and the industry in this country. I
have been very much interested, indeed, with what he has laid before me, but from what
I must confess to be my lack of knowledge and experience I cannot pretend to have come
to any conclusions at all. I feel I must leave it till such time as you are prepared to lay
before me some suggestions as to what might be within the scope of the Minister of
Agriculture of the Dominion to aid and assist your particular industry. I confess I am

60 Victoria. Sessional Papers (No. 20). A. 1897

not in a position to advise you. I am not in a position to elaborate any scheme which
might aid you, but 1 shall be very glad indeed to receive any suggestions from you and
any information which might lead me to see what would be of assistance to yon. The
duty of the Minister of Agriculture T conceive to be to try and take an interest in and
aid and assist every industry which is connected with the tilling of the soil of the country.
The actual keeping of bees, perhaps, is not connected with the tilling of the soil of the
country, but you are by the keeping of bees making use of the fruits of certain products
of our land, and therefore you are intimately connected with the agriculture of the
country. If our crude crops can be turned into something of value at not too great an
expense — something of small bulk and at the same time comparatively great value, I con-
ceive it to be one of the best parts of our industry of agriculture. Just as the turning
ot crops into butter or into cheese is a high development in farming, so I believe turning
the sweets of our clover and our various flowers in the country into honey is the develop-
ment of a higher class of agricultural industry ; and this being the case, 1 feel I ought to
take an interest in it and encourage its study so that the people may not only improve
the industry, but themselves. I believe it is one of the essentials of the agriculture of
this country that our people should not simply be the drudges who have to till the soil
and work out the crude products of the soil, but that they should also be the manufsc-
turers of those crude products by turning them into the most compact and highly valuable
products that they can possibly make of them. By doing this they show their skill, they
improve their own individual capacities, and I think benefit our country in just so far as
they succeed and progress in this direction. I trust, Mr. President, you will allow the
proceedings of this afternoon to go on, and I may be able to learn a little in the short
time at my disposal. (Applause.)

Mr. J. D. Evans : We are glad to have the Hon. Mr. Fisher with us. We all
realize how difficult it is for him lo get away from his pressing duties to be with us, and
therefore we are the more thankful that he has thought it worth while to come and see
the bee-keepers. Although not very numerous, we represent a vast amount of sweet-
ness and an unlimited amount of sting. I think about all we can ask from the Govern-
ment is that they will endeavor to keep us honest. We simply go there for Pure Honey
Bills that we may persuade the people of this country that every pound of honey is pure.
We have to thank the different Governments and Parliaments for what they have done
for us ; we are thankful for the Bill that has been given us with regard to spraying trees.
We have had from the Parliament the Pure Honev Bill. I have therefore great pleasure
in moving a hearty vote of thanks to the Hon. Mr. Fisher for his presence here to-day.

Rev. W. F. Olarke : I have much pleasure in seconding the motion.

The President put the motion, which was carried amid applause.

Mr. Fisher acknowledged the vote of thanks.

IN MEMORIAM— ALLEN PRINGLE.

Moved by Mr. B. Holmes, seconded by Mr. J. K. Darling, >; That, whereas the
Ontario Bee keepers' Association ha?, since last meeting in convention, lost an honored
and respected officer by the death of Allen Pringle, of Selby ; and whereas, the organiza-
tion of this Association and its incorporation by Act of Parliament was in a very con-
siderable measure due to his clever assistance and shrewd management ; and whereas,
during the many years in which he has served in an official capacity (occupying at times
the highest posts of honor in the gift of the Association), he has, by his genial and
friendly manner, won the love of all who knew him, while at the same time his mature
judgment and keen foresight in matters pertaining to our industry has commanded respect,
even to those who in some points differed with him, they being unconsciously drawn towards
him ; and whereas the bee-keeping world bow their heads in sorrow at the announcement
of his death, therefore be it resolved that the Ontario Bee-keepers' Association take this.

60 Victoria. Sessional Papers (No. 20). A. 1897

the first opportunity of giving a united expression of regret that we shall see Allen Pringle
no more in our assemblies, nor feel the warm grasp of his hand in friendly greeting again on
the shores of time ; and tbat we, his colleagues, extend to the widow and family of our late
friend and co- worker our heartfelt sympathy and condolence in this their great trial, and
trust that through the blinding mist of tears they may be able to see the hand of the Great
Architect of the Universe, and to hear His sweet voice saying. 'Fear not, I will never leave
thee ncr (orcake thee.' Aad be it further resolved that this resolution be recorded in the
minutes and an engrossed copy signed by the President and Secretary be sent to the
widow of the late Allen Pringle." Carried by a risiDg vote.

nlTESTIONS.

Mr. Pettit : Is it advisable and proper to have supers in two part^ or in one. I
mean a super sufficiently large to cover the top of the hive 1 It is the practice of
some bee-keepers to have it in two parts ; it is also a general practice to have it in one
part — of course tiering up as occasion may require. I believe this question of having the
super in two parts is not a very old one.

Mr. F. A. Ge.mmell ; I can't say that I have tried the two part supers very exten-
sively. Mr. Hall has been in the habit of putting a small piece of board at each end of
the super. The bees generally start to work at the side of the super nearest the brood
nest. You can by this means get your sections better filled in starting. I can't say that
I would advocate using them altogether, but in the fore part of the season, my experience
has been that it is better to use them ; you get the bees to work earlier, and you can by
means of reversing them and turning the inside to the outside, get the sections in the
corners better tilled. There is this trouble, when you go to tier up you have two cases to
deal w ith instead of one.

Mr. McKnight : I think the two part super is tnly used to a very limited extent.
In order to divert your attention from the super to some other subject, I would ask this
question : Why is it that an old queen lays more dron^ eggs than a young queen ] And
does a queen ever deposit drone eggs in worker cells ? If so, how do you account for it 1

Mr. Pettit : In regard to the remarks make by Mr. GemmeU, it seems to me that
the bees are not prepared for the super ; that is to say, the honey may be present but the
bees are too weak, and it is no use attempting to do very much with weak hives. Right
in the start, let us get double the quantity of bees and we will get more comb honey and
better finished sections. With regard to the bees filling the outside and the corners, and
the necessity for turning the super around, I confess the time was when I wa* a good
deal puzzled myself how to get the work done in a satisfactory manner, but I have a way
now that works to my own satisfaction, and I think if my brother bee-keepers will follow
rue patiently and try the plan I shall try to make clear to them, they will find an improve-
ment over the two small supers and also over the old way. Bear in oiind, first of all,
that you must have your stocks strong ; that is an important point. Having the bees
strong and the honey flow on hand, I raise the front part of the hive about an inch
higher than the ordinary entrance which is three-eighths of an inch. The honey season
begins, the warm weather sets in and the two operate in such a way as to create what we
call the swarming fever. We all know if we give the bees plenty of air, it has th^ effect
of holding back that swarming fever. Now, I raise the front end of the hive. When I
first started, 1 simply used a square block about an inch square under the front corners
which gave plenty of ventilation, but there were losses connected with it because when
swarming came on the queen would be liable to run out at the side, drop down on the
grass and be lost and you would be a long time finding her, but by raising the front end
of the hive so that it compels the queen to go out at the entrance, you know where to
look for her. I will show you how I raise the hive : I have two wedges the length of
the hive and about an inch square at one end and at the other end running down to a
feather edge. I raise up the front end of the hive and slip one of these wedges under each

60 Victoria. Sessional Papers (No. 20). A. 1897

side, that closes op the side ; this compels the queen to go out at the entrance and it gives
the bees that come in climbers to go to the sides. Ordinarily the bees enter the entrance
at pretty nearly the centre, aDd the frames being low, they catch and go right up and fill
the centre of the supar while the outsides and corners are only partially filled. If the
hive is so raised that the bees on coming in do not so readily catch on and go up, but get the
habit of goiDg to this side and that side the point gained is that they fill the supers at the
outside just as readily as the centre. That is a point worth recollecting and worth while
trying. I have experimented on it for a number of years till I am satisfied there is a
great deal in it. 1 am not going to say there may not be possible advanrages in having
two supers, but for me, that system would be inconvenient. I did not like it at all; I
had too much traps around and too much tinkering to do. By my system, the bees seem
to manage the whole finishing up process thing themselves. There is another very im-
portant feature in my system but 1 will not describe it just now.

Mr. McEvoy : You may have the bees as strong as you please, but where there are
only the starters it is so high for the bees to reach that they do not catch and run up like
they do where the sections are filled with foundation.

Mr. Petitt : I fill the sections with foundation.

Mr. McEvoy : It pays to fill the sections full. Mr. Gemmell spoke about Mr. Hall
putting on these supers. It is a short box he puts on, and if the bees are not very strong
they will take possession of the smaller space, but if you give them a larger space, they
do not make as good a job.

Mr. Shaver : Will Mr. Pettit's supers be level when he puts his wedges under1*

Mr. Pettit : They may if I choose to have them ho. I like to have them very
nearly level. When I set my hive out in the spring, I set the rear part of the hive about
an inch higher than the front, and when I put in the wedges it brings it very nearly level.
It is not absolutely necessary to have the front and rear ends of the hive exactly level, but
they should oe level the other way. After the discussion on this question was ended,
Mr. McKnight's question was taken up.

Mr. Gemmell : There is one way you can find out that the old queen will lay more
drone eggs than the young queen. If you are working for comb honey, hive your bees
on starters and you will find the frames filled with drone comb. If you hive a swarm
with a young queen on say five starters you will get very little drone comb. You cm
take and hive them with an old queen under the same circumstances and you will find a
great deal more drone comb, and you will find eggs in every bit of it. Is it the bees that
are the cause of this drone comb being built? Do they see that the old queen is failing
and that they require more drones in order to fertilize the young queens ?

Mr. Evans : Might not the reason be that as the queen is only impregnated once in
her lifetime, and to produce drones it requires nothing of that kind, that when the effect
of such impregnation is dying out she becomes incapable of laying worker eggs and lays
drone eggs without fertilization ?

Mr. McEvoy : There is a way out of it. Don't keep queens beyond two years, as a
rule, and in all cases fill the sections full of foundation.

Mr. McKnight : Why do you advise not keeping the queens longer than two years ?

Mr. McEvoy : The summer the queen is raised she is pretty good, in the next year she
is in her prime, and after that she often lays very well, too, but as a rule she is not so good ;
you don't get so many bees, you don't get so much honey and you get less money. It pays
to do away with them in two years. It paid me.

Mr. Pettit : What would you think of advising a man who has good cows to butcher
them off when they are in their prime. I am free to admit there are queens in every
apiary that ought to be turned ovar to the butcher, but there are others that, in my opinion,
it would simply be a shame to do it with. This year, when I started out I hadn't a very large
apiary — only sixty hives — and I found only five young queens, all the rest were more than
one year old ; I kept a record of them and quite a number, I can't give the exact propor-
tion, were two years old and a number three years old and quite a sprinkling of them four

60 Victoria. Sessional Papers (No. 20). A. 1897

years old, and I don't believe there is a beekeeper present that has obtained more comb
honey, according to th? number of hives, and better filled sections and more complete work
than I got from those old queens.

Mr. Gemmell : That doesn't prove anything because the locality may have every-
thing to do with the difference.

Mr. Pettit : I live in a locality where there are lots of bee-keepers all around and
they have the same privileges.

Mr. Gemmell : Do you know for a fact whether the management the other bee-
keepers gave their bees was the same as you gave yours in the spiing? Do you think
they had their colonies in juct as good condition ? Did they come out of winter quarters
in just as good condition?

Mr Pettit : f would not like to press the point that the advantage I gained was
by the eld queens. But, I would like to press the point that there are queens two,
three a ad four years old that are equally as good as young queens.

Mr. McEvoy : There is many a good horse at seventeen, many a good man at
seventy, but there are more good horses at seven than seventeen, and more good men at
forty than seventy. 1 have had good queens at three years old, but I have been tricked
so often in the spring that I take no chances.

Mr Darling • I might answer Mr. McKnight's question by asking another : Why
is it that poultrymen find that their old hens are the best dockers ? I think there is a
scientific reason for it : they are getting old and there must be. something to take their
place or soon the variety would run out. I believe what Mr. Pettit has said is correct,
but it is also the fact, as Mr. McEvoy has said, that after two years queens begin to
fail, and as a general rule fail rapidly. 1 have h*d good queens at three years old. I
do not know that I have had what I would call a good queen at four, while it is possible
for a queeu to live five years. I have tried old queens so many times that E have about
come to Mr. McEvoy's conclusion, tha1; a person is not safe in keeping them over two
years. I think the reason why an old queen deposits more drone eggs than the young
queen is mainly because she is failing, but I think there are perhaps two reasons ; there
is the one spoken of by Mr. Evans, that fertilization has failed, partly. It has been
admitted for some time that if a person wishes to have worker comb built he puts in a
young queen.

Mr. Heise : How does Mr Darling know that the queen, when she is failing, will
deposit a drone egg in a worker's cell 1

Mr. Darling : 1 have had it time after time.

Mr. McEvoy : So have I.

Mr. McKnight : I confess I have not gotten very much information yet with
reference to the question I put. It is a fact that old queens lay more drone eggs than
young queens when they come to a certain stage of their existence, and there is a very
good reason for it but in order to comprehend and appreciate that reason one must know
something at least of the physiology of the bee. A queen bee, like most female crea-
tures, has in her organization what is known as ovaries, egg vessels, in which the embryo
eggs lie ; and all the embryo eggs lie there for the opportunity of development during
the lifetime of the female ; there is a tube reaching down from these ovaries which is
scientifically known as the fallopian tube. As has been stated a queen only mates with
a droae once in her life time and at the junction of the fallopian tubes in the organiza-
tion of the bee there is a little sack-like aperture to one side, and when a drone meets
with a queen the male principle is deposited in that cell, and there it remains as long as
it ha3 any vitality, during the queen's lifetime, or what is left of it. When tbe queen
sends an egg down one ot the fallopian tubes she can hy the power of her own will
either bring it in contact with that male principle or pass it by untouched. Every egg
that comes in contact with the male principle becomes impregnated and the result is a
worker bee When the queen wishes to deoosit droae eggs she passes the egg on with
out it coming in contact with the male principle, the result is a drone bee. When a

GO Victoria. Sessional Papers (No 20). A. 1897

queen gets old and tens of thousands of eggs have passed down these tubes and come in
contact with that male principle, it becomes exhausted, its vitality is gone, and the eggs
may come in contact with it and not be impregnated with it. That is the reason why
old queens lay more drone eggs than young queens. The old queeD, following her
instinct, whether the egg is impregnated or not, deposits the egg in a worker's cell.
That is my reason why an old queen lays more drone eggs than a young queeD, and why
drone eggs are sometimes deposited in worker cells.

Rev. Mr. Clarke : I think one of the mistakes of modern beekeeping is the dis-
position on the part of bee-keepers to think that their knowledge is better than the
instinct of the bee. I think the instinct of the bee teaches her when it is time to super-
sede an old queen more correctly than we can find out when it is to be done. My
experience agrees with Mr. Pettit's in regard to the very great vitality of some queens.
I have had queens three and four years of age, as he has said, better than any one
year old queen, and yet we have got eminent bee-keepers who make a point of supersed-
ing every queen at two years old.

Mr. Hutchinson, of Michigan, every year sells a batch of two-year old queens
because he wants to put in younger ones.

Mr. Gemmbll : Are not the queens that he sells only one year old 1 He gets
queens from the south in the spring, and Fells them at one year old.

Rev. Mr. Clarke : Tt is the queen's second year of service. He sell* those queens
just when they may nicely be expected to be entering upon their best stao;e of useful-
ness— that is the point ; 1 don't care how old they are. He Fells them and subjects
them to all the check that there is by shipping ; after they have been sold and shipped
they are not anything like so good as when he shipped them, hecause they have had a
very great check.

Mr. Gemmell : I would like to correct Mr. Clarke in regard to the queens. The
reason Mr. Hutchinson gets those queens from the south in the spring is because he
hives his swarms on starters, and with a young queen he gets less drone comb ;
another reason is he does not get nearly so much swarming with the young queens ;
that is his object in getting rid of the old queens.

REPORT OF COMMITTEE ON BY-LAWS.

The committee appointed to revise the by laws of the Association presented this
report which upon amendment was adopted.

(For by-laws see page 47).

REPORT OF COMMITTEE ON HONEY LEGISLATION

This report was presented and read by Mr. S. T. Pettit, chairman of the committee,
and referred back for the purpose of striking out certain objectionable clauses contained
therein.

PRESIDENT'S ADDRESS.

By R. F. Holtebmann, Brantfobd.

A presidential address is generally brief, but there is so much of importance to be
said to those who make bee-keeping a calling, and it is gentlemen of this class, to a large
extent, which comprise the membership ot the Ontario Bee-keepers' Association, the
largest and most influential organization of its kind in the Dominion, that I cannot resist
the temptation to occupy your attention for some time.

60 Victoria. Sessional Papers (No. 20 ). A. 189?

The recognition of the dignity and importance of a calling is largely dependant upon
what those who engage in it make of it. Some are still looking upon bee-keeping in the
same manner in which it was regarded in the dark ages ; they concede that the natural
history of the bee is a fascinating study ; that the honey is an article of food for the table
of the gods, and occasionally for ordinary mortals. If these people keep bees they do so
in the old-fashioned way which does not consider that care, skill and experience are
ne^ssary factors in success. The great all absorbing question with them is, shall luck be
with or against us 1 Then there are those who are adopting modern methods and modern
appliances. By this I mean the movable frame hive, the honey extractor, and similar
improvements, but who forget to arm themselves with the information necessary to the
use of those appliances to the best advantage.

Many more, in fact the majority of our bee-keepers, are resting peacefully, content
with the information which they at present possess True, very few think they know all
about the management of bees, but thfy consider it impossible to solve questions of this
nature, and, with very few exceptions, they fold their hands in silent inactivity content
t.? grope their way in comparative darkness when with a little exertion valuable light
may be thrown on their pathway.

Ladies and gentlemen, as we draw aside the veil of the future it is no Utopian dream
to see in the future of bee-keeping advancement far exceeding that which the past has
brought forth. The hastening of this time rests largely upon the wider recognition of its
possibilities and upon our showing by aggressive work our faith in them. Some will
claim that honey should form as important and extensive an article of food as butter and
cheese, and further, that it is only the lack of education, the need of having the attention
of the public drawn to honey, which prevents it being used three times a day upon the
tables of the various homes of our Dominion. There is no doubt but that if the attention
of manufacturers of such articles as conlectionery, vinegar, liquors and tobacco were drawn
to the usefulness of honey it would lead to a hundred-fold increase in consumption.

Dairying in Canada not many years was looked upon as insignificant, meriting no
great support, and with no future of consequence before it. As dairymen have triumphed
so may we, if we only grasp the situation and work with the determination of the
pioneers of advanced dairying. While all may not agree with this, we are at least safe in
saying that bee-keeping might take a very prominent position and become a very import-
ant branch of agriculture.

What has been done during the last ten or twenty years in almost every branch of
agriculture requiring intelligence, energy, application, and hope, could have been done,
and can yet be done, for bee-keeping. Neither we nor the people have been alive to the
necessities and importance of the profession. If we have not storage problems to solve
we have others of as great importance.

Ontario is at present the banner producing province of the Dominion. Some will
attribute this to greater enterprise on the part of its inhabitants, others to nature having
been more lavish in her gifts, while still another class will attribute this to accident
merely. But the important question for us to decide is, what can be done for bee-keep-
ing ? and it is necessary that we consider the indications that point to its being an
industry which is capable of development in our country, and further, that we urge the
importance of being " up and doing."

Bee-keeping in Ontario (and my remarks apply to many other parts of the Dominion)
is an industry for which our country is naturally adapted ; the farther north you go the
better the quality of honey obtained, provided that blossoms will distil nectar in suffi-
ciently large quantities to pay the bee-keeper. I am not asking you nor the world to
take the statement of the Association in this matter, but I ask you to examine the state-
ment of disinterested judges and record of Ontario honey where it has been exhibited
side by side with honey from other parts of the world.

We have chosen a profession in which the gates to success can only be opened by
intelligence, experience and judicious application, and we in this respect have chosen

60 Victoria Sessional Papers (No. 20 ). A 1897

wisely, leaving the fields of keener competition to countries less fortunate than ourselves
in this respect. Again, ours is a profession that creates wealth. The honey crop dis-
places do other crop on the farm, and further, the primary object of the existence of the
honey-bee is not to gather honey, but to assist by the distribution of pollen th^ cross-
fertilization of plant life ; the honey-bee is of the greatest value to the fruit-grower, and
all that bee-keepers ask in return from the fruit-grower is a little nectar from the flowers
in his orchard and field, and the firm and kindly grasp of his hand acknowledging the
common interests and common benefits. I have not spoken thus far of the great, and at
present economic, value of honey as a food. This is generally conceded and attested to
by holy writ. At the present price honey is no longer a luxury, but is accessable to all.
The possibility to development lie3 in various directions. When we consider the chances
of bee keeping growing in importance, and we have as a guide the example of countries
by nature, and in some cases by cultivation, less richly endowed than our own. Take
Germany, for instance, the last statistics give the number of colonies kept as 1,910,000 ;
the annual production of honey 44,800,000 pounds ; Spain, 1,090,000 colonies, and
annual production of honey 42,500,000 pounds ; France, 950,000 colonies, and the annual
production 22,500,000 pounds, and European production of honey 35,000,000 tons, wax
15,000,000 pounds, and yet we find such countries as Britain, Germany and France
importing honey from the North American continent. We know that England imports
a large quantity of honey, as we have very strong evidence that those who have tried the
American product prefer it to all others, except their own production. I might also add
the English market is favorably disposed to the Canadian product. A year ago, in
response to an invitation, the Goold, Shapley A: Muir Company, Limited, of Brantford,
sent a sample of comb and extracted honey to the Imperial Institute, England Mr.
Watson, the Canadian curator, suggested that the company send a larger exhibit.
Among other remaiks he writes ■ " 1 conclude that you have a large supply and can ship
regularly." The company sent another exhibit with packages which could be distributed
among interested parties. As president of this Association I consider it my duty to
advance in every way the interests of its members, and with that object in view I induced
the company to supply tbe goods in packages, and prevailed upon the Ontario Govern-
ment to pay the freight, and now there is an exhibit of honey at the Imperial Institute
with the labels of the Ontario Bee-keepers' Association upon the packages. In connec-
tion with the exhibit is a list of the members of the Association with their post-office
address. British extracted honey is frequently quoted in the British Bee Journal as high
a3 thirteen cents per pound in bulk. Bee-keepers in this country will be satisfied if they
can net seven cents per pound for their entire crop. There appears to be a reasonable
prospect, if we can supply Gieao Britain with Canadian honey during the greater part of
the year at least, that more than that sum can be realized. Many parts of our Dominion
never see honey, and even in this city in which we are at the present gathered, 200 pounds
could to advantage be consumed where one is used to-day. How few of the restaurants,
lunch counters and hotels have honey on their bill of fare. How few even use it
rarely, and yet I know of one firm in this city which last fall purchased 135 twelve sec-
tion cases for their lunch counter. Concerning wax, I know of one firm in the province
of Quebec willing to place an order for 1,000 pounds of beeswax a month, a quantity this
country is at present unable to supply. But we must not dwell too long upon this side
of the question, inviting as it is and open as the field is for cultivation Let us next
look upon what can be done to improve the quality of honey and decrease the cost of
production.

Some of us can indicate possibilities in this direction, but even to the most advanced
and the most farseeing tbe future is vague ; onl}r the prophet can foretell the details of
the future. As to quality, Canadian honey is generally pure. In the few cases where
adulteration has taken place, it has, I feel satisfied, almost always been done by the
dealer. Seeing that the Government was going to put the Adulteration Act into force in
respect to vinegar, I urged that the same should be done with honey. I found the
Department of Inland Revenue, with Sir Henri Joly d<5 Lotbiniere as Minister, very
anxious to respond to our wishes, and between 100 and 200 samples of honey have been

60 Victoria. Sessional Papers (No. 20). A. 189?

collected from many directions and are now being tested by that Department. This work
will be actively carried out in the future, and the public may rest assured that there
will be no difficulty in securing pure honey.

Next, as to quality : During my visit to Ottawa in connection with this matter, the
sp^cinc gravity or ripeness of honey was touched upon, or. as the chemist would put it,
we consider-d the percentage of sacharine matter. I thought it well that the public
attention should in an official way be drawn to the difference in honey in this respect.
The Government promised to do this : they also have it in their power to pass an Order-
in-Council calling for a certain percentage of sacharine matter in honey. Sir Henri Joly
de Lotbiniere, with whose department this matter largely rests, promised to act in this
direction, and at our request very kindly consented to send to our convention Mr. Tbo*.
McFarlane, F. E. S C, chief analyst of the Department, and that gent'eman is with us
and awaits our decision. Such an Act, provided a judicious decision as to percentage of
sacharine matter was arrived at by Mr. McFarlane, would he of great value to bee-
keepers as well as to the consumers of honey. During the past year we have secured,
through the efforts of S. T. Pettit and our Association, an amendment of the Adultera-
tion Act, which established a principle and throws additional safeguards about the
standard of quality in honey.

As to the questions concerning the cheapening of the production of honey : Better
methods of wintering which will tend to bring colonies through the winter not only
alive, but with the loss of vitality reduced to a minimum, is a problem few, if any. have
yet mastered. To reduce swarming and keep worker forces together more in the future
than in the past is also an important point for investigation. Comb foundation with the
number cf square feet per pound reduced without weakening the foundation beyond the
point where it will not sag or break, and if possible a thinner base and higher side wall
would enter greatly into the reduction of cost in production.

During the past year the Ontario Government's Experimental Apiary, among other
work, made a careful test as to the likelihood of transmitting through foundation the
spores of the disease known as foul brood {bacillus alvei). Soft wax of excellent quality
was taken, and Mr. F. C. Harrison, B S. A., bacteriologist at the Ontario Agricultural
College, injected infected spores into the wax Foundation was made from this, barely
bringing the wax to the melting point in the process. This foundation was given to bees
on the 8th of June. The queen began laying June 11th. Mr. McEvoy, the bee inspec-
tor for the Government, examined these bees on the 17th of August and later in October
and found them entirely free from disease. Mr. Harrison has done some valuable work
in the laboratory, his investigations all being brought before the Ontario Agricultural
and Experimental Union, and while he has done much, a great deal more is required to
be done.

After careful investigation, it appears to me that this Association mi»ht draw atten-
tion to a fruitful cause of the spread of this disease, and that is through honey. This
disease may exist in almost any apiary without the knowledge of the bee-keeper, and for
this reason it becomes dangerous to feed honey when the bees are short of sufficient
stores. Next, it would be well if the foul brood inspector could visit every county bee-
keepers'' association in the Province and there give the symptoms and treatment of foul
brood, illustrating his lecture by a specimen. The meetings might be arranged in
regular order, to avoid unnecessary travelling expenses. Again, it might be well to make
an effort to pass a foul brood Act in the remaining portions of the Dominion, and we
would then be able to secure the same protection that is given to protect the Dominion
from the liability of infection from stock imported from countries not having the same
safeguards.

Some of these questions may engage your attention with profit. I earnestly hope
that the organization may receive increased attention from bee-keepers. It has, during
its comparative childhood. beeD the means of giving legislation of value, and has carried
on useful work in other directions ; and as we reach maturer years and obtain greater
disci etion, and attain to greater activity, and receiving, as I hope we shal). an increased

60 Victoria. Sessional Papers (No 20). A. 1897

Government grant, we will have opened up greater avenues of usefulness and will assume
greater responsibility.

Mr. Gemmell moved, seconded by Mr. Best, that a hearty vote of thanks be tendered
to the President for his able and interesting address Carried amid applause.

The President introduced Mr. T. Macfarlane, chief analyst of the Inland Revenue
Department at Ottawa, to whom, he said, they were indebted for pointing out the clause
in the Act which gave power to pass an Order-in-Council.

THE AROMA IX HOXEY.

Mr. Macfarlane : Mr. President and Gentlemen, — -In the proceedings of any
society with which I have had anything to do, the President's address is usually received
with gratitude, and is not exposed to any criticism at all. And it may possibly be the
case (1 don't know whether it is the case or not) that that should be done here It is
not usually the practice to look a gift horse in the mouth, and the President's address
usually passes without discussion, but as discussion is permitted in this case, I would
just like to say a word or two with regard to the thoughts that have occurred to me
while the President was reading his address.

Of course the object of the address and the object of the meeting i?. as far as pos-
sible, to gain a wider market and get better prices tor the product. In what 1 have to
say, I may make mistakes common to those who have no practical acquaintance with the
production of honey. In this case you have only to check me and tell me when I am
wrong. But it occurred to me that we might liken honey to other articles of commerce
— say tea Tea is tested by the tea tester in a very different way from the chemist; he
has his own way of testing, and he puts a very great deal of value on what he calls the
aroma, and that is a subject which we cannot handle chemically ; it is not an article that
wo can weigh as we do other constituents. In the same way you have got wine testers,
wl o value a wine not exactly with regard to the ponderable or weighable constituents of
the wine, but with regard to how it smells, what the taste is and what the flavor is. It
seems to me that honey can be very reasonably compared to the so two articles — tea and
wine, for you have in honey the same substance, the same constituent which the
ch'mist cannot tell you anything about, and which the chemist in his analysis would not
be able to tell anything about or make any report upon — that smell, that bouquet, that
aroma, which is derived from the liowers upon which the bee feeds. And it seems to me
if you want to get a higher price for the product, you must do just as tea producers and
wine manufacturers do, you must get into it these superlative qualiti- s that the chemist
cannot detect, but that the connoisseur can detect, and that he values highly.

If that is the case, then it seems to me that you have to lo. k as far as possible
in the direction of providing the bees with that food which will be capable of giving to
the honey the particular aroma that you seek after.

Is it not, then, the sole thing to be able to feed the bee with sugar in that condition,
or accompanied by these other constituents that give to honey its value 1 If you canrot
get these other constituents into the honey, I don't suppose you can ask a higher price
for it than syrup. You can get sweetness easily into syrup that resembles honey, but
you cannot get the particular flavors without which honey is not constituted, as it were.

I had some conversation with Mr. Clarke before leaving the meeting this after-
noon, and I think I misunderstood him when he first made a statement with regard
to the identity of certain sugars, and it may be that he is quite correct in maintain-
ing that sugar contained in the nectar of flowers is the same as that which is con-
tained in sugar cane. But then, even although tha^ is so, that is not a matter of
practical consequence, because sugar is not merely the food that bees will take, but
it is sugar accompanied by certain other qualities, and these you can only get in the

60 Victoria. Sessional Papers (No. 20,. A. 1897

sugar that exists in the nectar of flowers. If you simply supply the bees with sugar,
they will give you sugar without those qualities you so very much want. The President
has said that seven cents is the value, and possibly before it got to the retailer you
would have to get ten cents for the honey sold by the retailer. That comes into
competition with ordinary syrups, which are sold at a much lower figure, and unless
you can get the peculiar qualities infused into the honey, I don't suppose you can
expect the extra price. 1 have much pleasure in joining the gentlemen who proposed
and seconded a vote of thanks to you, Mr. President, for your interesting address.

AN OUTSIDE MARKET FOR HONEY.

By R. McKnight, Owen Sound.

Mr. McKnight : I think it is a matter of congratulation with all of us that we
have a gentleman here from Ottawa, Mr. Macfarlane, who is in a position to give us
some advice from a scientific standpoint, and who has a warm interest in the prosperity
of the bee-keepers. There are a number of questions touched upon by the President in
his address which are worthy of the consideration of this Association One of them is
the extended market for the product of the bee-keepers of Ontario ; another is the purity
of the article and its exceptionally fine quality when put upon the market. I am not
very sure that Mr. Macfarlane is right in believing, if he does believe, that it is within
the power of the bee-keeper to secure for honey those essential properties that he says
ought to be contained in it, and that he says rightly and justly should be contained in it.
He tells you that there is at least one — if not more than one — property in honey ;hat is
not tangible, and that the chemist cannot lay hold upon, and that is its aroma. The bee-
keeper has no power to impart to the honey that desirable aroma. As 1 understand it,
that is the product of the flower, and the aroma of the honey will correspond with the
aroma of the flower from which it is gathered. I presume that Mr. Macfarlane meant
by his remarks that bee-keepers might perhaps cultivate, or cause to be cultivated, or use
their influence to cause to be cultivated, those flowers that give to honey that desirable
aroma and these desirable properties. In practice I don't think that is very easily
attained. I am not going to discuss the address at all, but there is another point I
would like to advert to tor a moment, and that is the desirability of finding an outside
market for the work of the bee-keepers of Ontario. My own candid belief is that there
is ample room within our own Province to dispose of all the honey that we can produce,
and to dispose of it at a price as good as can be obtained elsewhere. If that be so, it is
not necessary to push the foreign market to any great extent. He refers to the price of
honey in Britain. Those of you who have watched the price of honey in England, and
Britain generally, will have noticed that in the last ten years the price of honey there
has varied very little, indeed. I believe the time has come when, if the Ontario bee-
keepers have honey they cannot dispose of here at current rates — the President says
seven cents (I never sold it at that in my life) — they can ship it to the old country and
realize that much and a little more ; and I believe there was no time between now and
ten years ago when very much more could have been secured for it. Some of our friends
advocated the cultivation of that market even at that distant period (ten years ago),
when we were getting twelve and a half and sometimes fifteen cents ; when, I felt sure
then, and I feel sure still, not more than eight cents could have bepn realized on the
whole in Britain. I have visited a good many of the British cities and inquired as to the
price of honey ; I have been in Lewis & Oo's store in Liverpool, one of the largest stores
in England, and the salesman brought me American honey in two pound tin packages
that he told me he bought for four pence a pound ten years ago. I was in Glasgow, in
Edinburgh, in Manchester and in Belfast, and I found the same thing everywhere. When
British honey was bringing nine pence a pound wholesale, American honey would not
Tealize more than hilf the price. It is just the same to some extent now. I believe if
Canadian honey could be put upon the market as Canadian honey, and the British people

2 Bk. 17

60 Victoria. Sessional Papers (No. 20 ). A. 1897

understood it to be Canadian honey and not American, it would in time work up perhaps
to the price of English honey, because there is no question about it that it is an article if
not superior at least equal to any product of flowers obtained anywhere, except it be
heather ; and the honey obtained from no plant can compare for a moment with heather ;
it is a unique article.

Mr. Pettit : I was very much pleased indeed with the remarks of Prof. Macfa»-lane
with regard to value being added to the food product through, or by means of, the flavor
or aroma. It is a fact, and he emphasizes it, that we should see to it that our honey has
that desirable quality in the highest degree of perfection. I think Mr. Knight erred a
little in his statement that we had not any choice in the matter, or could effect nothing
in that line. First, we recognise the fact that there is a great deal in having the flavor
of our honey as the editor of the British Bee Journal says. The value consists in the
aroma or flavor ; we find it in nuts, tea, wine, raisins and in almost everything we can
think of. It is the flavor we look at — it is the flavor that gives it value, and I am very
glad the point was brought out by our friend. I contend that we can have our honey
possess the very highest possible degree of this very valuable quality, or we can
deteriorate it, according to the way we handle it. If we take it from the bees too soon
before it is evaporated properly, the flavor will be somewhat inferior. When I first
started extracting honey f used to take it green and unripe and set it away and allow it
to settle, and then skim it and evaporate it, and all that process for the sake of getting
more pounds ; but later years and more experience taught me that I would get something
better by allowing the bees to finish it, and I would get all the exquisite flavors stored up
in the honey that the flowers gave to it. If we take it too green from the bees we lose
that volatile or fssential oil. We all agree that next to honey maple syrup is the best
sweet provided by a wise Creator, and some people go a little farther and think maple
syrup is better than honey. Ail of us know, who have made it, that when we bring
it to a certain degree of body, weight, or consistency the flavor is better ; it is finer and
it will sell for more money. The flavor is there, the taste is there, and just so with
honey.

Mr. McKnight : I take exception to Mr. Pettit. Be the honey ripe, as we term it,
or unripe, I hold that there is no time in honey when it has that aroma so fully as when
it is taken from the hive. It is a fleeting property, and the older the honey becomes and
the longer it is exposed the less evident will that property be in the honey. What Mr.
Pettit says is true, that the proper ripening of the honey is what every bee-keeper should
look to and see that it is secured, but the ripening of the honey only secures its specific
gravity ; it does not increase its aroma, but rather decreases it.

Mr. Darling : 1 know, in some instances at least, the sales of some of my honey
has been due to the fact that my bees are allowed to ripen the honey, while other parties
have sold a greener article. This greener or less ripened honey possesses a pungent
flavor which is disagreeable. The riper honey has a rich mellowness that the green honey
does not possess.

Mr. Best : If the honey is not properly capped it has a tendency to sour a little ;
it will lose quite a bit of that flavor which I claim it would have, provided the bees kept
possession of it till it was in its proper condition. I think if we, as a rule, allow it to be
perfectly capped we will improve the quality and have a better market for our honey
than we will if we are in a hurry to have it extracted.

THE DOMINION GOVERNMENT AND BEE-KEEPING.

Moved by Mr. II. N. Hughks, seconded by A. Pickett, that after hearing the
address of the Hon. 8. E. Fisher, Dominion Minister of Agriculture, and his suggestions
that the Ontario Bee-keepers' Association express their views as to what should be done
by the Dominion Government for bee-keeping, be it resolved that we ask the Dominion
Government to render the same assistance to bee-keeping that is being given to other

60 Victoria. Sessional Papers (No. 20). A. 1897

branches of agriculture. We would respectfully suggest that experiments be conducted
in bee-keeping with the object of cheapening the cost of production and improving the
general quality of honey put upon the market. Also to assist when opportunity offers in
the development of home and foreign markets for honey ; and that the Association would
recommend Mr. R. F. Holtermann, of Brantford, to the position of Apiarist at the
Dominion Experimental Farm, Ottawa.

After some discussion, the Vice-President, Mr. Darling, put the motion, which was
carried.

Mr. Holtermann : 1 am sure it will not be out of place for me to thank you for the
recommendation which you have given me. I think you understand what my views are
in regard to the subject of bee-keeping. I think that there is a greater future than most
people realize in the direction of the development of the bee-keeping industry.

Moved by Mr. Shaver, seconded by Mr. Brown, that the Foul Brood Inspector's
report be read. Carried.

FOUL BROOD INSPECTOR'S REPORT.

During the past season I visitpd bee-yards in the counties of Lambton, Huron, Bruce,
Grey, Middlesex, Perth, Norfolk, Brant, Wentworth. Lincoln, Halton, Simcoe, Peel, Yorkv
Ontario, Carleton, Russell and Prescott. I examined eighty-eight apiaries and found
foul brood in forty-one bee-yards. The great outbreak of decaying brood which was
found in so many apiaries in June and July caused many bee-keepers to become very
much alarmed, and was often mistaken for foul brood. I received many letters from bee-
keepers describing the sort of dead brood that they found in their colonies, and also
samples of combs with decayed brood in. Sometimes foul brood was mistaken for dead
brood of other kinds, until it had made great headway. Every place that I went to I
found the bee-keepers anxious for me to examine their apiaries, and pleased when I did
so ; and for the very nice way that I have been treated by all the bee-keepers, I here
return to them many thanks. I am also pleased to say that tho3e that had the disease in
their apiaries did their duty, and that I did not have to burn one colony in 1896.

My time, livery hire, and railway fares amount to $658 85.

WM, McEVOY.
Woodburn, Dec. 7th, 1896.

Mr. Gemmell moved, seconded by Mr. Shaver, that the Foul Brood Inspector's
report be received and filed. Carried.

Mr. Fixter presented his report on experiments with various brands of foundation.

60 Victoria.

Sessional Papers (No. 20).

A. 1897

EXPERIMENTS WITH VARIOUS BRANDS OF " FOUNDATIONS."— 1895-96

A.l.
A. 2.

B. 1.
B.2.

O.l.
C.2.

D.l.
D.2.
D. 3.

E. 1.
E. 2.

F. 1.
F. 2.

G. 1.
G. 2.

H.l.
H.2.

I. 1
1.2
1.8
1.4

J. 1
J. 2
J. 3
J. 4

K.l.
K.2.
K. 3.
K. 4.

L. 1.

L. 2.

Name of wax and mill.

Choice wax, root mill

' Foundation in general use, 1894 . ,

I Foundation in general use, 1895 . .

Heavy sheet, root mill

Inferior wax, root mill.

Choice wax, given process.

Poor wax, given process

Patent process, 12 sq ft. per lb.

Patent process, 15 sq. ft. per lb. . .

Foundation sent by R.F.H., 1895

Section.

Outer
Inner
Outer
Inner

Outer
Inner

Outer
Inner
Outer
Outer
Inner

Inner
Outer
Outer
Inner

Inner
Outer
Inner
Outer
Outer
Inner ,

Inner
Outer ,
Inner .
Outer .
Outer .
Inner .

Inner ,
Outer .
Inner .
Outer .
Outer .
Inner .

Inner .
Outer .
Outer .
Inner .

89c
89c

120°
120°

Inner . . 129°
Outer . . 120°
Outer
Inner

120°
120°

89°
89°

1.401
1.401
1.401
1.401

1.204
1.204
1.S04
1.204

1.414
1.414

1.215
1.215
1.215
1.215
1.215

1.315
1.315
1.315
1.315

1.224
1.224
1.224
1.224

1.167
1.167
1.167
1.167

1.801
1.801
l.fOl
1.801

1.582
1.582
1.582
1.582
1.582
1.582

1.004
1.004
1.004
1.004
1.004
1.004

1.093
1.093
1 093
1.093
1.093
1.093

1.257
l . i?:>7
1.257
1.257

2.969
3.108
2.655
2.735

2.968
2.906
2.691
2.647

2.946
2.973

2.655
2.588

3 2f8

2 761
2.700

2.707
2.685
3.062
3.069

3 006
3.016
2.823
2.7?1

3 024
3.028
2.664
2.666

3.513
3.372
3 538
3.567

3.176
3.275
3.453
3.441
3.740
3.771

2 515
2.497
3.406
3.360
3.193
3.311

2.818
2.757
3.355
3.091
3.515
3.329

3 495
3.0'6
2 792
•J . 876

8£c
S3

es - '

{--a o

: 9 w j~

1.568
1.701
1.254
1.334

1.764
1.702
1.487
1.443

1.532
1.559

1.440
1.373
2 043
1.546
1.485

1.392

1.870
1.747
1 . 754

1.7S2

1 822
1.599
1.547

1.857
1.861
1.497
1.499

1.712
1.571
1.737
1.766

1.594
1.693
1.871
1.859

2 158
2.189

1.511

1.493
2 402
2.356
2.189
2.307

1.725
1.666

2.262
1 99S
2.4:22
2.236

2.238
1.7*9
1.535
1.618

£ti

S 0>

<b T3

el.

111.9

Clover.

121.4

89.5

95.2

147.3
141.3

123.5
119.8

108.4
110.2

118.5
113.0
168.1
127.2
122.2

105.8
104.2
132 8
133.3

145.6
148.6
130 6
126.4

159.1

159.4
128.3

128.4

95.0
87.2
96.4
98.0

100.8
107.0
118.2
117.5
136.4
138.4

150.5
148.7
239.2
234.6
218.0
229.7

157.8
152 4
207.0
182.5
221.6
204.6

ITS 0 Clover.
139 9 | "
122 1

128 ;

Clover.

[Buckwheat.
Clover.

Clover.

Clover.
Buckwheat.

Clover.
<i

Buckwheat.
ii

Clover.
Buckwheat.

60 Victoria. Sessional Papers (No 20). A. 1897

Mr. Sparling moved, seconded by Mr. Shaver, that the result of the report as
handed in by Mr. Fixter be embodied in the Annual Report. Carried.

LEGISLATION REGARDING THE ADULTERATION OF HONEY.

By J. Macfarlane, Analyst, Inland Revenue Department, Ottawa.

I think it was an excellent idea which your President conceived when he applied to
the head of the Inland Revenue Department for assistance in this matter. I think he
has done better in that way in calling upon the Executive of the Government for assist-
ance rather than in lobbying the House of Commons. It is a very good thing to have
such associations as yours to come into closer contact with the Executive, and ask
them to carry out whatever laws exist with reference to the various industries ; it is
only in that way, by the intervention of such associations as yours, that we can prevent
the establishment under the government of a bureaucracy, rather than of a well ordered
civil service.

I must thank you for the invitation to be here personally. I came here to learn from
the gentlemen now assembled. We chemists have too many subjects to study and
attend to, and we cannot possibly be supposed to know much about the practical details
of bee keeping. I learned a good deal, however, and received a good many hints privately
from several gentlemen now here, and although I must confess I could not follow the
subject discussed yesterday, with reference to the technology of bee-keeping, and the
embryology of the bee, still I learned a good deal from that discussion. I was afraid
at one time yesterday that the bee-keepers of Ontario were going to belie their reputation ;
they ought to be men of sweetness and light from their vocation ; the sweetness coming
from the honey and the light from the manner in which the bee performs its duties,
because we all know "how doth the little busy bee improve each shining hour." I sup-
pose if it is allowed to anybody to be a little erratic on any occasion the bee-keeper should
have that license, and should be excused if he comes to these meetings with a bee in his
bonnet ; that means, among us Scotchmen, that when a man is a little off he is said to
have " a bee in his bonnet." However, the thing has gone off very nicely, and now
after having expressed my feelings to the members of this Association, I suppose we
might speak of business, and I might try to explain in what way the Government, or at
any rate that branch of the Government called the Inland Revenue Department, can
assist the bee-keepers. I do not think the gentlemen now present are fully aware of our
abilities in that respect. If they had been aware of the extent to which it was possible
for the Department to help them I do not think they would have been so very anxious
about obtaining additional legislation on the subject ; they would have tried, I think, in
the first place, to have made use of the powers which the Government now has, before
proceeding much further. I was not aware that there was additional legislation on the
subject going on until after the passage of Di\ Sproule's bill, and before that time Dr.
Sproule, among others, had suggested that we should obtain samples of honey throughout
the country, which the present Adulteration Act allows us to do. It has been done
before, but we have now started to do the matter up a little more thoroughly. Already
orders have been issued for the collection of a large number of samples, I should think
about 160, and they have been collected, for the most part. These samples, when
they are being collected, are each divided into three parts : one remains with the seller of
the sample, another is put in the hands of the local or district analyst, and the third part
or duplicate is sent to Ottawa in case a duplicate analysis of it may be desired.

Now, the Act itself may have been to some extent misunderstood by not only gentle-
men here present but others outside. The name " Adulteration Act " leads one to suppose
that the Act is for the purpose of preventing the sale of any food or drug which may
contain something injurious. It certainly does that, but it goes farther and I think I
may say that the chief object of the Adulteration Act reaches into the realms of trade,
tries to secure that those articles which are sold are such as the purchaser wishes when he

60 Victoria. Sessional Papers (No. 20). A. 1897

asks for them ; and that I think is the principal object of the Adulteration Act. A man,
when he buys anything, has a right to that which he thinks he is going to get — to that
which he asks for. The Adulteration Act provides that food shall be deemed to be
adulterated within the meaning of this Act : —

(1) If any substance has been mixed with it, so as to reduce or lower or injuriously
affect its quality or strength ;

(2) If any inferior or cheaper substance has been substituted, wholly or in part, for
the article ;

(3) If any valuable constituent of the article has been wholly or in part abstracted ;

(4) If it is an imitation of or is sold under the name of another article.

So that you see from this the Adulteration Act spreads over very wide ground indeed,
and if an article is sold as honey which is merely an imitation of it, the Act comes in
very forcibly indeed. The Act describes the manner in which it shall be carried out,
and in which its provisions shall be applied. With regard to the samples that are now
being collected, the district analysts have first to examine them and make their reports.
In this case, however, the samples will not only be examined by the district analysts
(there are eight district analysts in the Dominion I believe), but will also be examined
at headquarters in Ottawa. After the examination is finished, the Act provides for
proceeding against those whose samples may have been found to be suspicious or
adulterated.

We have introduced another system which the Act dofs not prevent our practising,
and which we have found to be of great advantage. We have published something like
forty bulletins, which are partly for the information cf the public and partly for the pur-
pose of showing which samples have been found to be good and which have been found
to be otherwise. In the present case it is proposed that we shall publish such a bulletin,
giving the name of the vendors of the honey. The samples will be fully described, the
analysis will also be given as found by the district analysts throughout th^ country, and
on a second line will also be given the results of the analysis as carried out at Ottawa ;
then will be given the opinion of the district analyst and the opinion of the authorities
at Ottawa on those particular samples And it has seemed to me that before this Asso-
ciation should take any action as regards the points that you, Mr. President, have men-
tioned in the order of the proceedings, it would be well that this bulletin should be
studied by yourself and the gentlemen interested so that they may form just and clear
ideas of the subject before making any representation to the Government — not only
to the Inland Revenue Department but to the Government itself — with a view of
issuing an Order in Council. The bulletin, when published, will be, in the first place,
mailed to all those who have sold samples, so that they may know exactly where
they are, and a sufficient number of copies will be printed to place the bulletin in
the hands of each member of this Association, if they so desire. We have adopted
this plan not only for the purpose of giving publicity to our results and informing the
public generally, but in order that it may have some affect in stopping adulterations and
stopping illicit practices, because we have found these bulletins are very much enquired
and sought after, and those who have been found guilty of selling adulterated goods are
not at all anxious to find their nam^s in this publication as having sold goods that are not
up to the mark ; and in that way I think the publication of these bulletins has been an
advantage. In some cases when prosecutions were not vigorously followed up, we have
found it really had a very considerable influence with regard to other goods, at any rate
in preventing adulteration. We are, of course, not confined to merely publishing the
names of the parties who have not done their duty as regards the sale of unadulterated
goods. The Act goes farther and a provision has been made to avoid as much as possible
prosecutions, which are disagreeable things to follow up, and which have the disagreeable
effect of occasioning a vast amount of expense. We have found that this expense con-
sisted chiefly of legal fees and lawyers' expenses ; that even in cases where we succeeded
in procuring a conviction against the vendor of an adulterated sample, such convictions
were sometimes followed by a demand for very large amounts indeed of lawyers' fees, not

60 Victoria. Sessional Papers (No. 20). A. 1897

upon the defendant, but upon the prosecutor, namely the Government, and very frequently
these expenses have had to be paid and paid out of the grant that the Legislature makes
every year for ihe purpose of carrying out the provisions of the Act. Now, of course,
the greater the sum that we have to pay in order to carry on the prosecutions the less
is the sum that we have to expend, the less money we have to carry out the> ordinary
provision in regard to the examination of gooJs. Therefore a former Minister of Inland
Revenue, the Hon. Mr. Oostigan, introduced a clause, which I will read to you, which
has had a very good effect in saving money, in saving fees and at the same time without
having the defect of causing any injustice to be felt, or causing anyone to suppose that
they were being treated unjustly. This is an amendment to section 11 of the Act. It
says: "Should any sample on examination be found by the analyst to be adulterated
within the meaning of this Act, and it is so reported to the Minister of Inland Revenue,
the said Minister may at his discretion cause the result of the analysis to be communi-
cated to the vendor, and require him to pay at the rate specified in the second schedule to
this Act the cost of procuring and analyzing the said sample." That is to say, before any
prosecution is begun, and indeed after the vendor has had the opportunity of requiring
an analysis by the chief analyst in order to confirm the results of the local analyst, the
Minister of Inland Revenue may say, <:Now your sample has been found to be bad."
That is to say, the Minister is not bound to give this intimation, but he may, if he thinks
fit, tell the vendor that his sample has been found bad, and that unless he pays the
expense of colh cting and analyzing the sample, which in the case of honey would amount
to $9, he will be proceeded against at law. In carrying out this Act, especially with
regard to milk, we hwe tried to carry it out fairly and justly, and we have never, I
think, done injustice to anyone, which is proved by the fact that no complaint has ever
been made. Of course, we would render ourselves liable to an action if we were pro-
ceeding unjustly, but nothing of that kind has ever occurred or even been threatened, and
in the case of milk we have found that rather than stand the trouble and expense of
prosecutions the vendors were willing to pay this fine. And I suspect it would be the
case, too, with a good many samples of horey that have been collected — a man rather
than stand suit will pay this fine. That is only as a sort of warning ; it is not to be sup-
posed that the Minister of Inland Revenue, after a man had been once punished in that
way, would allow him to escape. A record is kept, and in the case of a man persisting
in this course he would be proceeded against to the utmost rigor of the law. After the
vendor has a chance of settling the matter in that way, he may in effect say, "I wcn't
pay anything ; I don't think I ought to ; it would not be just to exact that from me."
He can refuse to pay, in which case the prosecution goes on in the old way. But I think
you will perceive from this that we are able to get rid of a great many troublesome cases,
and we are able in that way to save a large amount of money for public service which
•otherwise would go into the pockets of the legal gentlemen. Now, I think you will
understand why it ie that I would recommend delay in the matter in regard to recom-
mendations to the Government, until everyone interested has had an opportunity fully to
think out the matter, and fully to take advantage of the information which this bulletin
will certainly contain.

I don't think there is much more to be said with regard to the Adulteration Act, the
last amendment to which is dated 24th April, 1S90.

Subsequent to this, of course, came Dr. Sproule's Hill, which goes a little bit further
than the ordinary Adulteration Act, and which I believe (perhaps my conception of the
Act is not sufficiently clear) renders it illegal for anyone to feed cane sugar to bees for
the purpose of producing honey. I cannot yet see how this Act is to be carried out, or
how it will be handled.

Mr. Pettit : The Bill does not prohibit the production of sugar honey, simply the
sale of of it.

Mr. Macfarlaxe : I perfectly appreciate what Mr. Pettit has said, but from my

point of view we of the Inland Revenue Depaitment have only to cto with the

sample*? of honey thus sold ; we have nothing to do whatever with the samples that are

60 Victoria. Sessional Papers (No. 20). A 1897

merely produced by a single individual for his own consumption. Perhaps the object of
the originators of Dr Sproule's Act was more to hold it up as a threat against the use of
cane sugar for the production of honey, but I think it might be made use of. It is pretty
well known, and I think it has been pretty well established, that in the case of bees which
have an opportunity of consuming as food a larger than normal amount of cane sugar,
that compound is frequently shown in the product. The little animals have not the
capacity of transforming or converting an unlimited quantity of cane sugar ; it seems to
pass, to a very large extent, through their bodies unchanged and can be found in the
product. We may be able to find out something about that in the examinations that are
now going on. Even that might be a subject for experiment as to what the quality of
the honey is which would be produced by an abnormal feeding of bees on cane sugar.
The impression now is that a very large amount of it is not converted and still remains
as cane sugar in the product. Indeed it is stated that a sample of honey collected in the
neighborhood of a beet root sugar mill, contained a much larger amount of cane sugar
than usual, — as much as twelve per cent. After we have gained experience in this
matter, and when those who are interested are making their application to the Govern-
ment to issue an Order-in-Council stating what shall be considered a pure, article, this
Association might be able to suggest that honey should be considered adulterated which
contained more than a certain percentage of cane sugar ; in that way the supplementary
Act, of which Dr. Sproule was the author, may possibly be carried out. So that when
the Association sees fit to make a suggestion to the Government with a view to the issue
of an Order-in- Council, they should not only take into consider ation the quantity of water
that honey ought to contain, which I do not think should be allowed to be more than
twenty per cent., but also to recommend the amount of cane sugar that honey should
have. In that way we may be able to carry out the Act of Dr. Sproule without requir-
ing evidence as to how the honey which had been sold had been diluted. I do not think
I have touched upon all the points on which information may be required at this meeting,
but I am prepared to give any explanation that may be in my power, and I am extremely
anxious to hear what the opinions of the members of this Association may be as regards
the points that I have brought before them this afternoon. Mr. Macfarlane's remarks
were greeted with applause.

Mr. Darling : Will there be a place in this bulletin that will be published giving
the specific gravity of every sample tested 1

Mr. Macfarlane : The ascertaining of the specific gravity of honey is rather a
troublesome thing on account of its viscosity, but what amounts to the same thing will
be given, that is, the percentage of water ; all that you care for as regards the specific
gravity is in order to ascertain how strong the honey is. That is to say, the percpntage
of solid matter that is contained in honey. That will certainly be given, or what amounts
to the same thing, the amount of water it contains, and with that I think you will be
equally as well served as with a statement regarding the specific gravity, which, perhaps,
some members of the Association might not be able to make use of.

Mr. Brown : I am more than pleased to see our friend, Mr. Macfarlane, with us-
In regard to the adulteration of honey I consider myself to have been a victim to the
fraud of adulterated honey, on account of it being distributed with the grocers in eastern
Ontario. I do not speak only of one certain locality or county or district, but I speak of
eastern Ontario. It has been distributed freely, and I procured a sample of this so-called
honey and had it analyzed by the Chief Analyst about a year ago, and his report is that
there was vory little honey in its contents. At the last annual meeting we had a motion
brought up and passed authorizing me, as 1 appear to have been the greatest victim in
the matter, to apply to our County Crown Attorney and have him prosecute these parties
for selling or offering for sale adulterated honey — that is, in the united counties of Pres-
cott and Russell. 1 wrote to him, but at this time the proposed Bill that was before
Parliament was not law, and his answer was he couldn't do anything until this Bill became
law. In considering the matter further I came to the conclusion that it was not the duty
of the Crown Attorney to move in the matter. It was, in my opinion, the duty of the
Ontario Bee keepers' Association to move in the matter and prosecute, if it was found

60 Victoria. Sessional Papers (No. 20). A. 1897

necessary to do so, anv parties manufacturing or offering for sale adulterated honey
within the Province of Ontario.

Mr. Macfarlane : I would answer that, in my opinion, all that this Association
has to do in the matter is to call the attention of the Inland Revenue Department of
the Government as to the actual fault and ask them to put the provisions of the Adulter-
ation Act in force. It is not the duty of this Association or of any single individual to
collect a sample and send it to any analyst, whether the chief or local analyst, because the
Act provides in what way the sample is to be taken.

Mr. Holtermann : The idea is that it is the duty of the Department of Inland
Revenue to carry out the law in that just as it is the duty of the Government to carry it
out in other respects.

Mr. Macfarlane : It is the duty of the Department to carry out the law that has
been made by the Government, and a certain sum of money is devoted to that purpose.
The Association have a very useful part to perform to keep the officials who have charge
of carrying out the law up to the mark.

Mr. Pettit : I would just like to warn the Association to be very cautious about
calling the attention of the Government to any case unless they are very sure, because a
failure only strengthens the other side.

Mr. Brown : How are we to be sure 1 Have we not to procure a sample of this
adulterated honey, leave one portion with the vendor, the other with the district analyst
and send the other to the chief analyst 1

Mr. Macfarlane : Yes* but that is done by the officer of the Department, not by
the single individual who feels himself aggrieved. That is done after the information has
been given by the aggrieved person.

Mr. Holtermann : I think the idea is that we should not be reckless and send in a
man's name when we have no grounds for suspicion. The idea I have of it is this, that
if we have some reasonable grounds for suspicion we then write the Department of
Inland revenue ; the Department takes the matter in hand and if the honey is pure there
is no harm done, but at the same time we do not want to put the Department to
unnecessary trouble.

Mr. Macfarlane : It is open to this Association, if they feel so minded, to appoint a
committee before which all such cases shall come. Whenever anyone thinks that illicit
selling is going on in any place, let it be brought before that committee and let those
gentlemen, who understand the matter thoroughly from a practical point of view, consider
whether it would be right in these cases to call the attention of the Department to the
subject. That is a matter that is entirely in your own hands, and I have no doubt that if
representations came from a committee of this Association it would certainly come with
much greater force than from any single individual in any outside part of the country. In
regard to milk it is the duty of the Department to cause a collection of samples whenever
they think fit.

After a lengthy discussion Mr. Best moved, seconded by Mr. McEvoy, That the
Association take the procedure laid down by Mr. McFarlane of having a committee
appointed to take action, to go through the matter in connection with the individual who
brings the complaint forward and allow it to take its course as prescribed by the Govern-
ment ; to let the Government collect the samples, and if it should fail the bee keepers will
not be blamed quite so much probably as they would if thev sent their samples there and
paid their $5. The Government has broad shoulders, and if there is any blame attached
let the Government take it, and we will certainly have the thing properly investi-
gated.

Mr. Gemmell : Will the President appoint a committee ?

Mr. Darling: Since we adopted by-laws yesterday that provide for the appointment
of an executive committee, why not let that executive committee attend to this mater 9

60 Victoria. Sessional Papers (No. 20). A. 1897

Mr. Best : I take pleasure in amending my previous motion, and of moving, seconded
by Mr. Crpmmell, that the executive committee act in the capacity mentioned in my
motion. Carried.

Mr. Pettit : I do feel this Association owes many thanks to Mr. Macfarlane, and I
rise to move a vote of thanks to him for the great help he has given us.

Mr. McKnight : I have very much pleasure in seconding that motion. It it
certainly an honor to us and to every other kindred association to have such men as Mr.
Macfarlane amongst us ; and we recognize the good will of the Government in permitting
officials like Mr. Macfarlane to come amongst us and give their opinions based upon
extended expo ience and perfect knowledge of the particular department that they are
entrus'ed with controlling. I think we have a right to feel very much flattered indeed
in this subsidiary branch of the great agricultural interrsts of the country in having Mr.
Macfarlane here.

Mr. Macfarlane : Before you put that motion or any motion to the meeting I would
just like to say that we, civil servants, are servants of the public ; we are paid, for serv-
ing them ; we may not be able to serve them in every capacity, but whatever knowledge
we have about honey and other things, that we place at the service of such associa-
tions as this, provided they are willing to make use of it. It is our duty to do so, and
unless you insist upon it, the passage of any particular resolution thanking rs for what
we do is perhaps out of place. What we do we do as our duty.

The motion was, carried by a rising vote.

REPORT OF AFFILIATED SOCIETIES

The Secretary read the following report :

There have been twelve societies in affiliation during the jrast year. Out of the
twelve there have been nine reported. Owing to the days being so stormy the York
association did not have meetings at their appointed and re-appointed times, and for this
reason they could not report There are also two that have not reported besides the York.

We find that the reports are not as full as desired in some ways — the reports of the
production of honey and the increase of bees might be fuller ; but we believe that there
can be a f omewhat accurate account of the increase of bees and production of honey per
colony in the Province arrived at.

It is found that the moneys granted to the societies have been expended closely, as
provided by the by-laws of this Association, namely, for grants to agricultural societies
to be expended for honey prizes, for periodicals to their members, for expenses of their
delegates to meetirgs of this Association, as well as for advertising their annual meetings.

The reports of increase of bees shows about an average of 65 per cent , or from
1,553 colonies in spring to 2,553.

The amount of honey produced from the reported colonies has been 9,S99 pounds
of comb and 80,902 of extracted, or an average of six pounds of comb and fifty-two
pounds of extracted per colony. We believe this shows a very satisfactory season to the
bee-keepers of the Province, and we trust may often be followed.

W. Oouse, Secretary.

Mr. Newton raised the question as to the high freight rates charged on honey.
Messrs. Allen, Oouse, Pettit, Holtermann, McKnight and McEvoy took part in the dis-
cussion, after which it was moved by Mr. Newton, seconded by Mr. McEvoy, that Messrs.
Gemmell and Holtermann be appointed a committee to wait upon the Classification
Board, which meets in January next, to arrange if possible for a lower classification of
honey, which, if obtained, would reduce the freight rates thereon. Carried.

Mr. Holtermann : I take greal pleasure ia calling upon Mr. Kinyon, of New York
State, to address the m< etin ^

60 Victoria. Sessional Papers (No. 20 \ A. 1897

BEE-KEEPING IN CUBA.

Mr. Kinyon : I did not expect to have anything to say when I came over here I
did not know I would come till yesterday morning. I got through working with the
bees, and had always heard you had good meetings, so I came over to learn. I don't know
that there is anything I could say that would be of instruction to you ; you seem to get
along here pretty well. I have learned some things here this morning. I do not wish
to take up your time with something that may not be of any use to you, and the only
thing I could say to you is to tell you a few things I *aw in Cuba as to the way the
natives keep bees. They have a long box hive, about five or six feet long, open at both
ends, and when people come around to visit the bee-keeper they want to knov how much
wax he has ; they do not take any account of the honey. The way they get their wax
is this : the bees build this hive out at both ends and the natives have a long knife (every
native in the country wears one strapped to his belt) ; they run that knife in and cut the
comb off and thiow it into a barrel, they jamb it down and let the honey run away ; honey
is so cheap there that they do not save it, but there is a large quantity of wax produced.

Mr, Gemmbll : Do they use the brood comb in the same way 1

Mr. Kinyon : They do not want any hone y ; they want wax. Some of the natives
have from 25 to 500 hives. When I was there a person could hardly live there and make
anything ; corn and potatoes are $3 a bushel, and everything in proportion ; if you have
a lumber wagon they charge $25 a year ; if you hang out a sign, " honey for sale," they
want you to pay for that. It seems to be a great place for honey. I was there with Mr.
Osborne, and he had 5,900 pounds at that time, and during a good honey flow there seems
to be no limit to it. The honey flow commences there about the first of October and keeps
gradually increasing until December. By this time it is at its best — from this time until
the middle of January. The most of the bees kept by Americans there are kept under
long sheds ; they put the hives on both sides of the sheds. The bees are very gentle
there ; we never wore any veils, and Mr. Osborne never wore any hat when he was around
home.

Mr. McEvoy : What is wax worth ?

Mr. Kinyon : It is worth about twenty-two cents a pound there. They jam the
wax up in these barrels. The wax moth there will eat cake wax, and after they get
started they will devour it quite rapidly. A comb left in the air in three days' time will
be riddled. I never saw anything like it. They have to work with the bees all summer
to keep the wax moth from destroying them. The wax moth is similar to the moth here,
but more persistent. The honey is very nice ; it is of a light color and fine flavor, and
then there is a darker honey that has a very fine flavor. Most of the honey has been
shipped to Holland ; there is not as much shipped there now. It is put out in casks of
1,300 pounds. They produce no comb honey ; the reason for that is because the wax
moth is so persistent, and another reason is that there is no call for it In fact, the
natives use very little honey.

Mr. McKnight : Is it the fact that in the higher latitudes bee-keepers cannot produce
comb honey, from the fact, as I understand, that it will sour or ferment and burst the
cappings of the cells 1

Mr. Kinyon : That is so to some extent, according: to the different seasons cf the
year. In the winter time he can keep the honey very well ; it does not rain then and the
atmosphere is drier, but in the rainy season everything is damp.

Mr. Pettit : Do you think there is any danger of the moth eating pure wax ? Is it
not because there is a good deal of pollen incorporated with it 1

Mr. Kinyon : I don't know whether that is so or not. The hive that the natives get
most of their wax from is about a foot square ; the brood keeps in the centre and there is
not so much pollen in the ends.

Mr. McEvoy : Did Mr. Osborne make bre keeping pay there?

60 Victoria. Sessional Papers (No. 20). A. 1897

Mr Kinyon : He did until the depiession and until the Spanish trouble. Foul
brood seems to be very prevalent there, and very hard to get rid of.

Mr. Kinyon very good-naturedly answered many questions put to him by members
of the Association as to Ouba, and also as to bee-keeping in New York State, after which it
was moved by Mr. McKnight, seconded by Mr. Gemmell, that the Convention adjourn
to meet again at 2 p.m. Carried.

HONEY VINEGAR.

Mr. Knight : My knowledge as to honey vinegar has been mostly gained from per-
sonal experience. The sample which I have brought to the Convention has only been
made about four months, and, while it is good vinegar now, it will be forty per cent,
stronger after another eight months. It has not been clarified, but it is the crude article.
I believe vinegar could be made from other sources and be just as good and wholesome
as honey vinegar, as for instance, cider vinegar.

The British standard for vinegar is that it contain five per cent, acid and have a
specific gravity of 1.019. In order to have a vinegar which will come up to that standard
the use of a pound and a quarter of raw sugar is required, and I do not think two pounds
of hcney contain more saccharine matter (which gees to make up the acid of the vinegar)
than is contained in 1^ pounds of raw sugar. The sample of vinegar before the Con-
vention is taken from a quantity prepared by taking a forty-gaUon barrel which had the
head knocked out, with a tap at the bottom, something like the tap in a honey extractor.
In the barrel was placed twenty pounds of honey to forty gallons of rainwater taken
from my cistern. Nothing was added to that to hasten the process of change. Over the
top I placed a piece of gauze to keep out dust and flies. Cleanliness is a necessity.

The first fermentation which results produces alcohol which the second fermentation
changes into acetic acid.

I think bee keepers ought to produce all the vinegar they require about their own
premises. Honey vinegar can be made out of drippings and refuse, the result of cappings,
and all that sort of thing, which cannot be sold, it only being necessary to put in suffi-
cient to bring the mixture up to the standard of strength. Some consideration has to be
given to the temperature at which it is kept ; if it gets below forty-two degrees no change
will take place. I placed my barrel of honey and water mixture in a cold grapery, where
it got the benefit of the sun, keeping up the temperature and hastening the changes.

I do not think there is much prospect of doing a great business in honey vinegar.
Grocers in a good way of business generally buy their vinegar in ten barrel lots, and will
not bother with anything less ; and will want the same terms on honey vinegar as when
buying from ordinary manufacturers.

Replying to a question by a member, the speaker said :

Vinegar can be clarified by the use of izinglass, whites of eggs (which are pure albu-
men,) or skimmed milk. Not only vinegar and cider but also wines are clarified by the
use of such articles. The result is obtained through the substance used coagulating and
falling to the bottom, taking with it the floating impurities.

ELECTION OF OFFICERS.

President Holtermann then called for the nomination of officers, stating that he was
not in the field, and asking Messrs. Hoshal and Craig to act as scrutineers. The list will
be found on page 4.

1 C" Victoria.

Sessional Papers (No. 20).

A. 1897

THE PRINCIPLES OP SUMMER MANAGEMENT.

By A. E. Hoshal, Beamsville.

Every art and every science has certain underlying fundamental principles which
govern it, and which, under the same circumstances, produce unvaryingly the same results.
Honey producing is no exception to this rule. If we will but observe various colonies of
bees and their methods of working, it will be found thit they do so along certain definite
lines, or in other words, in a certain well defined manner in accordance with their instinct,
no matter whether they are domiciled in the most approved modern hive, among the rocks,
or even in the carcass of a dead lion. Now, I wisn you to observe very carefully, and to
thoroughly understand what this general yet well defined manner in which they work
under these varying circumstances is.

A colony of bees, when left to itself, will store some of its honey about the si Jes of
its brood nest, but the great bulk of it will be above ; in fact this latter instinct so pre-
dominates that it is generally said among bee-keepers that " bees always store their honey

FfG.I

n O IN EY,

-d' a **x

a-.

BROOD

FIG. 3.

FIG. t.

HONEY.

empty.

BROOD.

FIG. 5

MONEY

EMPTY

P . . Ti E y
B ROOD.

above their brood. Besides, they store it as near the top of their hive as possible, and for
consumption use that lowest down and nearest the brood. In breeding, the upper part
of the brood-nest is kept immediately next to the honey. When the brood in the upper
part of the brood-nest hatches, and the honey flow is sufficient-, the bees will fill with honey
the cells out of which it hatched, and thus they continue to work as it were to keep con-

60 Victoria. Sessional Papers (No. 20). A. 1897

nected the brood and honey by filling with honey this shallow space of empty cells con-
tinually being created between them through the hatching of brood, thereby forcing the
brood downward, keeping the honey at the top, and if there be not sufficient comb to con-
tinue this, compelling them to build more beneath the brood for its accommodation until
the hive is filled. To illustrate, let figs. 1, 2 and 3 represent hives of various sizes and
shapes cut perpendicularly in two through the centre so as to expose the central comb of
each. Then a a a a, will represent in each case about the dividing line between the brood
and the honey. That portion of the hive above this line will be filled with honey, while
the brood will be immediately next to and below it. Should there be any unoccupied
comb or space in the hive (unless it be unreasonably long or wide in proportion to the
strength of the colony) it will be found between the brood and the bottom of the hive,
D, E. It will be found also that it is in the emptied cells, made so by the hatching of the
brood, along and nearest the line a a a a that the colony continually stores its honey.
Now, from these simple observations of the way in which bees instinctively work and
thoroughly understood in all its bearings do we learn the fundamental principles of bee-
keeping as they relate to summer management and the adaptation of our hives to the
requirements of our colonies in order that they may work their best for us.

Other things being equal we observe

(1) That surplus cases should be added above the broodnest, and hence our hives
built for top storage.

(2) That we should not have our bees travelling over honey at the top or sides of the
broodnest to store surplus, thus compelling them to do so at a distance from their brood ;
hence the dividing line between the brood chamber and surplus apartments of oar hives
should come right where the brood and honey meet. In figs. 1, 2 and 3 this should beat
a a a a. In other words, our management should be such that there will be no honey, or
as little as possible, at the top of our brood chamber whenever we wish our bees to store
in the surplus cases above it.

(3) That brood should extend underneath the whole surface of the surplus cases ;
hence these cases should not extend endwise or sidewise beyond the brood chamber ;
neither should there be combs of honey beneath them at the sides of the brood chamber.
It is a fact that the greater the number of combs a brood chamber is in width, the greater
the liability of having its outside combs filled with honey, hence a brood chamber should
tend toward the narrow as much as practical rather than toward the wide.

(4) From principles two and three, we see that any system of management which
attempts to fill the brood chamber with honey for winter stores, either before or while
the honey harvest is on, does so at the expense of important conditions necessary in
developing from our colonies the most work, and accordingly lessens the amount of honey
gathered and stored.

(5) That when one or more surplus cases have been filled sufficiently to require the
addition of another, they should be placed right between the brood and the honey already
stored, and as might be inferred, and which experiment proves true, the shallower the
opening which we make for storage between the brood and honey, the stronger the
instinct of the bees to connect the brood and honey by filling this space thus created
between them. To illustrate this, let fig. 4 represent a bivp of which E F H G is the
brood-chamber filled with brood to its very top, E F. A B D C represents a surplus
case that has been filled sufficiently by the colony to require the addition of an empty
one, 0 D F E, which, if everything is rightly arranged, can be placed pxactly between
the brood E F H G and the honey A BDC, and the shallower the opening made by the
addition of this empty case, 0 D F E, between the brood and the honey, the stronger the
instinct of the bees to fill it. Fig. 5 illustrates a serious mistake that is made in various
ways by many bee-keepers. A B H G again represents a hive, E F H G being its brood-
chamber, which is filled with brood and honey, a a a a being the dividing line between
them. A B D C again, as in fig. 4, represents a surplus case which has be^n sufficiently
filled by the colony to require the addition of an empty one, C D F E, which has been
added as illustrated, namely, in the midst of the honey, and not between the brood and

60 Victoria. Sessional Papers (No. 20). A. 1897

the honey, as in fig. 4. It will be observed now, that, in order to store honey in the
empty case C D F E, the bees will have to cross the honey in tbe brood chamber between
a a a a and E F. which is compelling them to store their honey at a distance from their
brood, instead of immediately next to it, as in fig. 4. Now, from our observations as to
the distinct definite manner in which bees instinctively work under varying circum-
stances, and, as already illustrated by figs. 1, 2 and 3, we at once see chat this is a mis-
take. The farther we place our surplus cases from the brood, when we wish tbe bees to
fill them, the less inclined, it will be found, are they to fill them. No bee keeper of
experience, when adding surplus cases, ever places them above filled ones : experience has
taught him, or soon will, that the bees will neglect them. He may not know that it is
because they are removed from the brood, and that when he places them above a brood-
cbamber which is filled with honey about the top, he is crossing the honey-storing instinct
of his bees, in exactly the same way that he does when, in adding an empty surplus case,
he places it above a filled one. In either case he is compelling his bees to store their
honey at a distance from their brood, only in tbe one case the distance is less than in the
other, and just in proportion as this distance is increased, do we lessen the honey-storing
instinct of our bees, and consequently the amount of honey stored.

(6) A little reflection shows, and experience proves it true, that the deeper the
brood-chamber the greater the liability to have honey stored at the top of it by the bees,
(observe figs. 1, 2 and S in this connection), which, in adding surplus cases, prevents
them being placed near or immediately next the brood, as in fig. 4, but removes them
from it, as in fig. 5, thereby lessening the honey-storing instinct of our bees.

(7) A little mathematical calculation shows, too, that the deeper the brood chamber
the less surface there can be above it for top storage, and hence the deeper will tbe sur-
plus cases have to be in order to have sufficient eapacitv, in adding which the deeper will
be the opening that is made between the brood and the honey, thereby again lessening
the instinct of our bees to fill promptly this space.

(8) It is a fact that, when a brood-chamber is larger than a queen can kef-p filled
with brood, the remaining space will be filled with honey. We s°e. therefore, that such
is a mistake, where we wish a brood chamber filled with brood and devoid of hoiv y

Now I do not wish it understood that we cannot at times change, to our advantage.
the natural conditions under which our colonies work, only that we cannot do it without
loss, like in the instance just quoted, when it diverts tbe instincts of out bees from the
end we have in view. The queen excluding honey board between the brood and surplus
apartments, where used, is an unnatural condition, yet it increases both the quaatily and
quality of our honey : (1) Through preventing the further expansion of the brood nest,
when more brood means more bees, at a season of the year when they will be consumers
instead of gatherers, it diverts, so to speak, the energy of our colonies from unnecessary
brooding to honey-gathering, and thereby also prevents unnecessary consumption of
stores. (2) It enables us to keep our brood-chamber in a condition more perfectly in
accordance with the principles above enumerated, than without it ; and (3) By keeping
the brood out of the surplus apartment, gives us a better quality of honey, besides all
the advantages to be gained in manipulating our hives.

For various reasons we may not always be able to uo arrange the conditions of our
colonies during the honey flow as to develop their working energy to the fullest
extent, but jast in proportion as we fail in doing so, do we fail in securing the greatest
amount of honey from our colonies: and not only this, but also succeed, to our own disad-
vantage, in developing among them the swarming impulse. You will have noticed, as I
have already shown, how bees when left to themselves always store their honey
above tbeir brood, but build their comb beneath it. In the production of comb honev
we partially reverse this order by compelling them to build their comb above it, and this,
1 claim, is the cause, to a very large extent, for the marked difference there is in results
in colonies worked for comb honey as compared with those worked for extracted, and not.
that the one has so very much more work to do than the other in the building of comb :
it is also the reason wbv colonies worked for comb honey are so much more liable to

60 Victoria. Sessional Papers (No. 20). A. 1897

swarru than those worked for extracted honey. The tirst result is but another illustra-
tion of failing to develop the working energy of our colonies to the fullest extent through
compelling them to work in a manner contrary to their instinct ; while the second result
is the sequence of it, and a simple, practical illustration of how we can develop the
swarming impulse of our colonies through failing to develop their working energies. If
we wish to retard swarming, if not prevent it altogether, we must work our colonies to
their utmost for honey, along those lines which tend to develop among them their
strongest, active, honey-gathering energy.

Another factor that cannot be overlooked in summer management is the strength of
our colonies and their honey-gathering and other qualities. No system of management,
however correct in principle and skilfully executed, can atone for a neglect of either of
these factors. If we are to have strong colonies, we must see, among other things, that
each is supplied the season previous with queens of sufficient vitality and prolificness to
keep the brood chamber of their respective hives full of brood throughout the entire
season; and not only this, but their progeny must inherit from them the strongest honey
gathering instinct and other qualities that may be desirable. It is a well known fact
among experienced bee keepers that there is as much difference in the honey gathering
and other qualities of bees as there is in the milking qualities of cows, and it is the height
of folly to tolerate anything in our apiaries but the best.

In honey production, as in all other lines of production, we strive to obtain the
greatest amount with the least expense of time and labor. In conclusion, I would ask
you to note that with respect to securing our honey with the least expense of time and
labor I have said nothing. I have only mentioned a few of those principles which bear
upon how to secure the greatest amount of honey, and which, I trust, will help us to a
right understanding of the lines along which we should work, and give us a centre from
which to direct our thought, and a basis upon which to build a correct common sense and
scientific management of our apiaries. The principles which I have set forth I consider
fundamental, and that they form the great central sun around which the successful manage-
ment of our apiaries revolve.

Mr. Pettitt, while not agreeing with the paper in all points, congratulated Mr.
Hoshal upon the presentation of the subject. He said I think, it very needful to have
bees coming on after the honey- flow is over, for the purpose of strengthening the hive
for wintering over. I took 2,400 pounds of comb honey last year, and did not use
honey-boards or quf en excluders in a quarter of the hives, and yet the queen only went
into five of the sections. The frame which I used is nine inches from bottom to top. I
find if the sections are filled with foundation, and the queen and the bees start to work
nicely below, the queen will stay there and the bees will work above ; but when putting
them on starters and putting supers on immediately there is danger of the queen going
up if a honey-board is not used. When putting a new swarm into a hive, if I wish
comb honey, I make it a rule to put supers on at once and put in a queen-excluder, to
keep the queen down for a few days ; but I find that a queen-excluder more or less
annoys the bees and hinders the work. After the queen gets nicely to work I slip the
queen-excluder out.

Mr. Hoshal : There should be a lot of young bees to stay in the hive, while all old
enough, during the honey-flow, ought to go to the field. I only desire to stop surplus
brood-raising over what would be required to keep up the colonv for the winter. In my
own practice, I use a hive five and one-half inches deep. If by the middle of June a
queen has only about five frames tilled with brood, it is better to put in a dummy and
stop the brooding than to develop further, which could only result in bringing young
bees into the field after the honey-flow, when they would be of no use for gathering
honey.

Mr. Davidson : I never use a honey board or queen-excluder when wanting section
honey, but if extracting from the top I do use one.

Mr. McKnight : I never use queen-excluders and never s;iw any necessity for
their use in taking comb honey under the conditions that I have taken it for twelve or

60 Victoria. Sessional Papers (No. 20). A. 1897

fourteen years ; I get my comb honey from my first swarms ; and in twelve years'
experience I never lost a single section through brood or pollen being stored over the
brood chamber. I never interfere with the brooding of my bees. I think they know
more about the business than I do ; I just let them go on as long or as much as they
please, and the more bees that go into winter quarters with me in a hive, I expect the
more bees will come out in the spring, and I will have so much more working force.
They* will consume more stores ; that is something that follows as a matter of fact ; it
cannot be avoided. But I want the bees in my hives going into winter quarters to be
young. All the authorities which we have any right to rely upon state that the natural
life of a bee during the working season is from six to eight weeks ; the strength is kept
up by the fecundity of the queen ; that is, reproducing her kind during that time in
great quantity, but when the fall comes on and we want a working force for the next
year, we can only get it by the producing force that is left m the hive. While the
natural life of the bee may be six or seven weeks in the working season we all know it is
more than that under some conditions ; we all know bees will live seven or eight months
in the winter time. They are in a state of hybernation ; the bees are living and not
living, and it does not require very much sustenance to contain the little spark of life
that exists ; they do not consume one-fifth part of the sustenance that is necessary to
sustain them in active exercise. I am very much pleased with the paper ; it provides a
good deal of food for discussion, and that is one of the very best merits that a paper
can possess. I use a hive with a frame in the brood chamber, fifteen inches across and
nine inches deep, inside measurement, and the top story or super is a counterpart of the
brood chamber. I use a honey-board. I think what the gentleman calls a honey board
ought to be designated as a queen-excluder. I never use them and I don't want to use
them, and I don't believe I ever will ; I am satisfied with my method and the results I
have secured from it. I do not believe the old bees that winter do anything for us at
all the succeeding season in collecting honey ; I believe they are all dead before the
honey flow comes ; but they have performed their functions in preparing a new race of
bees to take their places and go out and work for their queen. If the honey bee was
like the humble bee I would not want any more than a single queen in my hive during
the winter. The honey bee does not feed her young ; some other tenants of the hive
have to do that. The bees that survive the winter I believe do that work, and there is
a succeeding generation to take the work that was their duty in the past season.
Therefore 1 say it is important that we should bring out our hive with a good strong
force of bees in the spring.

Mr. Nkwton : Mr. Hoshal in his paper related that after the 20th July his bees
were no good to him and gathered nothing. Therefore if they gathered nothing, and
there was no fall flow, then there were no young bees hatched after that, and therefore
I don't know where the bees are coming from for the next spring. I let my bees take
their own chances and let them brood ; if they want food I give it to them and that is
the way, I think, to have full hives of bees. I use the shallow frame 8 1/4 by 17 1/4.
It is very seldom that I ever use a queen-excluder ; I think it is against comb honey
methods, because I don't think the bees will enter the sections so readily if that is
between them. I have been seven years in the business for myself, and before that I
was with some of the larger bee-keepers in this line, and I know something about the
production of comb honey. This year has been the only year that I ever had a queen
enter the comb honey sections, and that was caused by my experimenting, using heavy
foundations in the sections. When hiving my swarms I hive them on five starters, the
outside filled with dummies.

Mr. MoEvoy : The system as Mr. Hoshal has given it is the most perfect I
ever heard of in my life. It is the most practical thing ever given in this country,
taking it all in all.

Mr. MoKnight : What is a dummy t How is it used ? How is it placed in the
hive, and what effect has it 1

3 Bk. 33

60 Victoria. Sessional Papers (No. 20). A. 189?

Mr. McEvoy : Mr. McK night knows what that means, as well as I do. It means
a division ; more, it means something to contract the brood nest, only it is called a
dummy. It narrows the space.

Mr. Hoshal : Speaking of contracting the brood chamber, I perfectly agree with
that, and T would do the same thing if I was using that hive of Mr. McKnight's ; it is
the only thing you could do. If he, in using that contraction instead of having those
frames set up the deep way, could somehow or other flop them over at the side so that
he could spread his brood out under the whole surface ; make it shallower ; keep the
same cubic space, but, instead of getting it through depth, get it in width and make it
shallower and thus bring the brood under the whole surface of the surplus case, and
also bring the whole body of your working force of bees nearer to the working sec-
tion, you would get more comb honey. I don't mean to say you don't get any, but I
do mean you would get better results.

Mr McKnight : I want to repeat my question : What is a dummy ? After
fifteen years' experience I don't know what it is. Does a dummy mean some board
or something else that ia placed in the hive to contract or gather together, or keep
within certain limits, the bees, and does it extend to the bottom of the hive 1

Mr. Gemmell : Yes.

Mr. McKnight : Do dummiep, as they are generally known, extend to the bottom
of the hive and rest flatly upon it 1

Mr. Gemmell : No.

Mr. Sparling : I use dummies. A dummy, as it is generally known, is merely a
plain board that hangs on the bearings to take the place of a frame ; it does not go to
the bottom. When my hive swarms I have five frames with starters and I put three
dummies in place of three frames and I put on a queen-excluder which keeps the queen
from going up into the sections. There is more or less risk in hiving on five frames of
the queen going up above ; and I don't find any difficulty about the queen filling the upper
part of the frame with honey ; she will fill, if she is a fairly good queen, the five frames
full of brood.

Mr. McKnight : What advantage do you derive from putting in those three frames
instead of putting in three combs ?

Mr. Sparling : If you put in three combs the queen would lay in them at once.
The other five have merely starters in them.

Mr. McKnight : Dummies are a perfect nuisance.

Mr. Sparling : No, sir, because you force your bees at once into the sections.
They have not very much room below and they are bound to go up above. I put the
sections on at once when I hive a swarm. The bees commence at once to work in the
sections. I do not wait ten days, like Mr. McKnight, and lose the best of the honey
flow. I put them on at once and the bees are at work an hour afterwards. In fact, I
take sections of the old hive and the bees from the old hive and the sections are never
empty. I do so to get the most honey. Unlike Mr. Hoshal I don't think five frames
are enough ; I get a fall flow of honey. When my honey begins to slacken in flow I fill
up the hive with three frames filled with foundation, or better still, if I have it, with
combs, and the queen will extend the brood nest a little and I have a stronger force to go
into winter quarters Of course it would not work with Mr. Hoshal, because his honey
shuts off too early, but with me I always get a good fall flow and it works well.

Mr. Hoshal : Perfectly right, too.

Mr. Sparling called for a showing of hands to ascertain how many bee-keepers pre-
sent hived on frames with starters for comb honey. In response to his request fourteen
raised their hands.

President Darling : I take this opportunity of thanking youl'for the honor you
have placed upon me. I feel the great responsibility that rests on my shoulders, and I
think you will all agree with me when I say that no matter what the ability of the man

60 Victoria. Sessional Papers (No. 20). A. 1897

is that you place in this position, unless you second his efforts they will not amount to very
much. And no matter if you place a man here who has not the best abilities, if you do
your best he will not be a complete failure. I hope that you, as an Association, will all
stand by me and help me to do the best I can in forwarding the interests of this Asso-
ciation, and the interests of the bee-keepers throughout this Province, by giving me the
best possible assistance you can during my stay in power. (Applause.) I was just going
to say that perhaps it would only be fair, since the question is put in that way, to ask all
those who produce comb honey and do not do so on starters to hold up their hands, but
I rather think that, as a rule, nearly all of those who produce comb honey hive on starters.

Mr. Pettit : Starters and dummies.

Mr. Hoshal : In explanation, as there seems to be some misunderstanding, I would
say that in the first instance I use a Hedden hive pure and simple; that hive is filled ;
the brood chamber of it has capacity for Langstroth frames as large as any you are using ;
you can make it either five, ten, fifteen, twenty, twenty-five or thirty, any multiple of
five We start that in the spring and sometimes in the winter ; it depends on the
strength of the colony. We keep extending that brood chamber in the summer season
as long as the forcing of the brood is going to place bees in the field to gather honey, but
as soon as that time of the season is past wr stop extending. But, we do not make it
smaller after- that point; we simply stop expanding', but it is still a monstrous big hive.
InRtead of using what is termed a dummy or something to board up that space, I simply
contract by removing one of those sections of the brood chamber.

Mr. Sparling : Do you get pollen in the sections 1

Mr. Hoshal : No, I do not. You can put pollen in the sections if you want it. If
you use sections above that contain traces of comb which can be drawn out by the bees,
or foundation that is thick, you will get pollen there, or if you put sections up there that
have had comb in the previous season ; but if you build the sections complete from the
start of thin foundation you will be all right. What I have done is to use two honey
boards, and from experience 1 am convinced that they do not interfere with the working
of the bees. At first I was very obstinate about it, but after experimenting with hive
after hive I was forced to the conclusion against my own judgment that they did not
interfere with the working of the bees above.

Mr. McKnight : I can understand now why Mr. Hoshal's paper created so much
interest. I am aware now that he uses a hive that is not generally used, the Hedden
hive. The Hedden hive proper is only about five inches high ; you can put another on it
and then it becomes something like the ordinary hive that is used. But Mr. Hoshal tells
us that he has wintered his bees in that Hedden hive both with two sections and with a
single section and brood chamber only five inches deep. There are very few I think who
know how bees winter under conditions of that kind.

Mr. Gemmell : I know.

Mr. McKnight : You are an exception if you do. I am glad to know Mr. Hoshal
has brought up this question. If they can be wintered well in such a contracted space
as that, all the better.

Mr. Holmes : I move that a vote of thanks be extended to Mr. Hoshal. 1 have
listened with a very great deal of interest to the paper and to the discussion throughout,
and there is room for congratulation in the fact that he Las set forth the general prin-
ciples of success without condemning every other mode.

Mr. Best : In seconding that motion, I agree with the remarks of Mr. McKnight
that it was a good paper ; it has certainly brought about discussion that has been appre-
ciated by the majority of those here more than anything we have had lately, and it has
certainly done a great deal of good to this Association ; therefore T take great pleasure
in seconding the motion.

President Darling put the motion, which was carried with applause.

Mr. Hoshal : I thank you very much for you kindness and for your appreciation.

60 Victoria. Sessional Papers (No. 20). A. 1897

TREASUEER'S REPORT.

Mr. Martin Emigh read the Treasurer's report, which on motion was adopted.

(For Treasurer's Report see page 6.)

INCREASING COLONIES.

The President read the following question : " What is the best way to increase the
number of colonies one-half in outyards and also prevent much swarming ] "

Mr. Kinyon : I believe mostly all of you have read the way Mr. Elwood took to
prevent swarming. He has about 100 to 110 colonies in each yard, and, when the swarm-
ing season comes on, and the bees are liable to swarm, he selects ten or twelve queens in
each yard and puts them in an empty hive, kills the queens in the next nine or ten hives,
and then takes a frame of the brood from the hive where the queen is killed and puts
that in the hive where the queen was put. That makes about ten per cent, increase in
each yard ; that leaves the colonies queenless when their main honey flow is coming on.
When the danger of swarming is over this plan will reduce the amount of young brood
in the hive and take out the swarming impulse. In about ten days or two weeks he
takes a frame of old brood and exchanges it for a frame of young brood and gives them a
chance to raise a queen again and that does away with swarming in each yard.

Mr. Darling : The plan spoken of by Mr. Kinyon suggested itself to me when I
was listening to Mr. Hoshal's paper. There is one point Mr. Kinyon did not touch upon.
I think all bee-keepers will admit that when colonies are made queenless and the brood
rearing ceases for a time, as he says, they get more honey because of there being less
brood to feed.

Mr. Kinyon : I may say you have to look through the colonies as often as once in
nine days, so that there will be no danger of the queens hatching and going away in the
meantime. Also, there is not so much young brood to take care of, and more of those
young bees will go into the field and more honey will go into the boxes, so that it will
accomplish two purposes.

Mr. Pettit : About how long do you have your hives queenless 1

Mr. Kinyon : According to circumstances, from ten days to two weeks. By being
queenless the swarming impulse is discouraged, because the young brood is growing older.

Mr. Pettit : Don't you find that that fills your cells with a good deal of pollen?
Mr. Kinyon : There does not seem to be any more pollen than the young bees will
consume.

Mr. Hoshal : Did you notice any difference in the working energies of the colonies ?
Mr. Kinyon : I found no difference.

Mr. Armstrong : I find as soon as the queen is taken away from the colony, the
colony does not work as well as while the queen is there.

Mr. McEvoy : Does Mr. Elwood follow the practice of doing away with the queens
wholesale ?

Mr. Kinyon : Yes.

The President : The next question is : " There is a decrease of membership from
former years, and a decrease of $100 or 8150 grant. Could not something be done to
improve matters 1 I should think we should have ten times as many members. How would
it do to give members two bee journals, a queen, a book, a smoker or something else with
one bee journal ; or, no bee journal and more supplies, giving members their choice, and
hold the annual meeting consecutively in each affiliated county, and at fair time, if near a
city in the city, and the Secretary, President and one other official, say the Vice-President
or Vice- Inspector or Treasurer be paid their expenses."

60 Victoria. Sessional Papers (No 20). A. 189?

Mr. McKxight : It might be presumed by some persons that I was the party that
asked that question. I am not. I am quite in accord with some of the questioner's
views, and some of his views show that he is not quite conversant with the history of this
Association. Its members before now have got a book, they have got a smoker, they
have got queens, and they have got the journal for more than one or two or three years.
The only suggestion, as far as getting is concerned, is that they get two journals. Why
not say three ? I don't think, however, that this is just the time to discuss that question,
as it will come up bye and bye. In fact, I presume that is for the Board of Directors to
deal with exclusively, as to what means will be employed to keep up and interest the
membership.

SECOND DAY.— EVENING SESSION.

President Darling called the meeting to order at eight o'clock p.m., and opened the
proceedings by reading a letter from Mr. J. B. Hall, of Woodstock, asking that a resolution
be passed thanking the Ottawa and Ontario Governments for the interest shown by them
in the apiarists of Canada, and urging the Association to press for a still more stringent
law against spurious and adulterated honey — for the same kind of law as had been granted
to the cheese and butter men.

Mr. Pettit : Perhaps I can answer that letter. Although we did not get what we
asked for, we have a Bill which lies in that direction, and I will just give you the views
of Dr. Sproule. He says you will not get any more than you ask for. But he says my
advice to you now is, do not ask just yet for anything more. Let the Bill alone, test it in
the meantime, and then come and get the amendment that you need ; get just what you
want. Mr. Sproule says there are few Bills passed but what need amendment, and when
a government has undertaken to pass a Bill if they find that Bill is wanting they feel
bound to make it what it should be, and as a rule they do it. I think Mr. Hall is making
a mistake, and I think we, too, would be making a mistake to follow the suggestions he
makes.

Mr. McEvoy moved, seconded by Mr. Pettit, that a vote of thanks be passed to Dr.
Sproule and all other members of Parliament and members of the Senate who have done
what they have to put this Bill through and give this Association a Bill which, while it
does not perhaps come up to all we asked for, is a long way ahead of anything we have
had in the past. Carried.

THE NATIONAL BEE-KEEPERS' UNION.

" What stand should Canadian bee-keepers take in regard to the National Bee-
keepers' Union and the North American Bee-keepers' Association 1 "

Mr. Pettit : I would move that we do not think it advisable to have anything at
all to do with it, and I want to emphasize that the object in making the motion is
not at all because I have not the most friendly feeling in every way towards our brother
bee-keepeis across the line. I appreciate their good will and kindness in every way, but
they see it as I see it, that each nation can run better by itself. That is the reason of
the motion ; it is not because they despise us or would not like to work with us.

Mr. Pettit then moved, seconded by Mr. Walton, that this Association take no
action in regard to the National Bee-keepers Union and the North American Bee- keepers^
Association. Carried.

60 Victoria. Sessional Papers (No. 20). A. 1897

RENDERING OLD COMB.

A discussion took place upon the best method of rendering old comb.

Mr. Newton : I have used the solar extractor and get on very well, but I have
some comb that I want to melt up this winter and I want to hear something with regard
to the best methods of working.

Mr. Pettit : In using the wax extractor do you put the combs more than one thick ;
will it do to put one on top of the other 1 I never tried it.

Mr. Newton : I generally break mine xip, and after they get so that I can see the
wax run out of them [ stir them up with a stick. I can't very well answer how many
combs I can put in at once. Sometimes I break up probably three or four at a time.

Mr. Pettit : Did you ever try to see whether you could get the wax all out 1
In breaking the combs all up it seems to me the cocoons would sap up the wax.
Did you ever try the two ways to see whether you would not get more wax by not break-
ing them.

Mr. Newton : That is why I break them, up because I get more wax.

Mr. Hoshal : Have you ever tried the wax you have got to see whether it will burn 1
Have you put it under a microscope 1

Mr. Newton : Yes. It will burn ; I can't say it will burn very savagely. I have
seen many other ways of doing it, but I don't think you will get it out as clean as you
will by the solar,

Mr. Heise : I have tried putting two old combs on top of each other in the solar
extractor. With old combs that brood has been reared in, very often it won't work ; with
new combs it will.

Mr. Chrysler : I have tried getting wax out of the old combs with the solar extractor,
and I did not find it satisfactory. As for very old combs, it is very unsatisfactory. If
we could break up the old combs and soak them in water, and then use them in the sun
extractor, I think we wotdd do a great deal better, but the steam arising from the heat
caused by the sun inside of the extractor appears to so sweat the glass on the sun extractor
that it will not melt them satisfactorily, acd if we have a current under the glass to carry
that off we do not get the heat. I have thoroughly tried putting the old combs in a sack
and putting them into a large boiler and boiling them for hours, and then squeezing that
sack with strips of wood perhaps three-eighths of an inch by one, and also another set of
strips across, putting on a heavy weight and press it all together. I have even failed in
that way to get it out satisfactorily. It is not nearly as satisfactory as the steam wax
extractor ; I always find particles of wax mixed up in the refuse. What I do get from
the old comb so melted up is generally very dark and very unsatisfactory ; that got from
the steam wax extractor is very much superior.

Mr. McEvoy : The best extractor that I have seen anywhere is that of Mr. Hughes,
of Barrie. He can explain it.

Mr. Hughes : It would be a pretty hard thing for me to explain it. I can coil two
layers of comb right in on their edge. It is done by steam ; we use a coal oil stove ; I
can run it with one burner or three, whichever I like. The water is underneath and we
put the combs in a basket with perforations ; we turn on the steam and it melts the wax
right out. I wire all my frames, and I can shake the frames right out and leave the
refuse in it. There is a small trough runs right around the side ; it starts at the back
and slants to the end and down to the side and down to the centre ; it is something on
the same principle as the old Jones extractor, only a great deal larger, and I do it with
coal oil instead of other fuel. I use the same extractor for melting honey ; I can melt
200 pounds at once. I have a tube up the centre with perforated metal and the steam
passes through the comb and melts everything up and there will not be any wax in it

60 Victoria. Sessional Papers (No. 20). A. 1897

when it comes out of it. I have tried to see if there was any wax in the refuse and I
could not find any. I never burned the refuse that came from my extractor ; I threw it
out. .1 never examined it with a microscope.

Mr. Armstrong : The refuse will burn fiercely if there is no wax in it at all, because
I have tried it. I put my refuse into a sack and into a box with holes bored along the
front, having the box on the slant, and I put all the power on to a screw that I have in
connection with it, that I can put on, and the refuse that comes from it will burn.

Mr. Lung : I have an extractor that I have shown here at the Industrial Exhibition ;
I use it for various things ; I call it the combination wax extractor. I think I could
render more combs with it than any wax extractor I ever saw. It is made a boiler shape ;
it takes up three lids on the common stove, and from the time I start, when I get the
water boiling and the steam going, I can put in fifty square feet of comb, cover it up, and
when that is pretty well run out 1 put in about fifty more ; then if I think there is quite
a bit of sediment and dirt in the boiler, I let it run perhaps for a couple of hours. The
centre of it is raised and there is a tube about three inches in diameter all the way up
and through the centre, and a cap on the top. I can let the steam out at the top, or I
can shut it down and make it come up around the boiler in the inside. I have steam in
the centre and all around. In three hours from the time I start to put the old comb in
it is done, and I take it off and set it to one side and start over again. The wax I run
out in the first place I run over again by itself, and my work is done.

Mr. Hoshal : I was only asking the question for personal information. It is one of
those questions that I have been stuck over considerably, *;nd I confess to a failure to my
own satisfaction along that line. I have had no experience with the solar extractor. I
use steam. The best way I find in using a steam wax extractor is not to put it on the
stove at all, but to take a great big boiler to cover the top of your stove, if you have got
enough comb, and put a little water into it, put your comb into it and melt it ; then put
your steam extractor on where you can keep it hot, dip it out of the boiler into the
extractor, and you save an immense amount of time by doing it in this way.

At the present time I use a long wooden barrel and put the end of a steam hose into it,
and then connect the steam hose with the steam extractor. The point I was trying to get
at was how to get it out of the combs clean. I have picked up refuse that I have thought
pretty dry and clear of wax, and which to the naked eye you would not think there was
any wax in, at least a very small percentage, and on putting it under the microscope it
had the appearance of but a very small percentage of dirt ; it seems to be two-thirds wax,
anyway.

Mr. McEvoy : When you turn the steam into the tank to melt what you have got
there, do you put the old combs in the tank 1

Mr. Hoshall : I just use a barrel and put the old combs right in.

Mr. Laing : I might say in my process I put the refuse on the fire and it would not
burn, so that there was not much wax in it.

EXPERIMENTS WITH GERMS OF FOUL BROOD.

Mr. F. C. Harrison, B.S.A , Bacteriologist of the Agricultural College, described
lis experiments with foul brood. Particulars of these experiments are given in the
Jleport of the Experimental Union.

Mr. Holtermann : As far as my part is concerned, I have been amply rewarded by
ihe result of the work, and I would like to say here, touching upon one or two of the
Bmarks of Mr. Harrison, that the object of taking the buckwheat and clover honey was
tiis, that I knew from painful experience that when the bees were working on buckwheat
tie stings were more painful than when working on clover. When the question was
bought forward as to what influence formic acid might have upon the spores of the

60 Victoria. Sessional Papers (No. 20). A. 1897

disease, and the development of it, we acted in this way : We took the clover honey and
the buckwheat honey directly from the hive, uncapped it, sealed it and sent it to Mr.
Harrison. I thought there would be more formic acid generated when the bees were
working on buckwheat than on clover, and the investigation of Mr. Harrison shows that
is the case. With regard to the way in which that foundation was made, I may say that
Mr. McEvoy saw the wax and he said he never saw finer wax, or wax which the bees-
would be more likely to work out quickly ; that was worked in small particles ; the
object was to have as little heat as possible applied to the wax. It was broken in small
particles and dipped and immediately milled and the swarm put upon that foundation.
Mr. McEvoy inspected it and so far it is perfectly free from the disease.

BUILDING UP OF BEES IN SPRING.

By C. W. Post, Trenton.

In writing on the above topic there is but very little that can be written or said on
the subject that has not already been discussed, and in contributing this article I fear
that I shall fail to add enough that has not already been written on the subject to make
it of much importance to this Association.

To begin with, I believe in placing bees on their summer stands early in the spring,
say the first warm days in April, and this should be done on a still day to prevent the
bees from mixing. After they have had a good flight and got settled down go through
the apiary and clean off the bottom boards and close the entrances from two inches in
width to one-half inch, according to the strength of the colony. Now, top packing is
excellent provided you have enamel cloth between the bees and the packing, otherwise I
would rather take my chances with a plain wooden cover hermetically sealed.

I believe that the majority of you will agree with me that a hive painted a dark
color has advantages in early spring over a white hive or an unpainted one. Now to get
the advantage of a dark hive in early spring and the disadvantage of the same hive in
hot weather. I have one hundred hives painted red on one side and white on the other,
including both ends. In early spring they are placed on their summer stands with the
red side to the south, and at the advent of hot weather they are taken to the out apiaries
and placed with the white side to the south, thus giving me the advantages of a hot hive
in cool weather and a cool hive in hot weather. From the above you will learn that I
am in favor of a dark colored hive in early spring, as the daily warming up by the sun
stimulates the bees to greater activity.

The first fine day I go through the apiary and see how they are fixed for stores
You will always find some short of stores while others have plenty to spare. I equalia
them as nearly as possible, and all colonies not covering five frames have a division boarl
placed in the hive and the bees are domiciled in the red side of the hive. I then gi^e
them a severe letting alone for about three weeks.

This will bring it up to the first week in May, when they should be gone throu^i
again, and if any of the light ones should need more room (although it is not likely to bt
the case) give them a frame of honey next to the red side of the hive. Do not for you'
life place it between the brood. The stronger colonies are not likely to need any atten-
tion at this time if they have plenty of honey. They are then left till fruit bloom. .At
this time the young bees are hatching very fast and stimulative feeding is a great advai-
tage to them, but if done before (with myself) the very opposite results follow. At ths
time some colonies will be filled with brood and nearly all that are on division boans
are crowded for room. At this time, or between this time and the opening of clover, I
draw a frame of hatching brood from the best colonies and build up the best ones <n
division boards«and at the opening of the honey season I unite the weak ones, if any.

60 Victoria. Sessional Papers (No. 20 A. 1897

To recapitulate, I believe in placing bees on their summer stands early in the spring
and crowding them up in as small space as they can occupy, in a hive painted a dark color
in early spring and white after settled hot weather. I believe in top packing in early
spring, provided there is no escape of heat or moisture from the brood nest. I favor
stimulative feeding if done after young bees are hatching in large numbers ; and for pro-
ducing extracted honey I believe it pays to equalize your colonies in strength as nearly
as possible before the honey flow.

Now, I do not believe in spreading brood in the spring at any time before the honey
season opens. It is a mistake, and you will all find it out. Neither do I believe in any
device between the top bars and packing for passage ways for the bees, either winter or
spring. It has ruined more colonies of bees in winter quarters, I believe, than mice and
starvation together.

REPORT OF COMMITTEE ON LEGISLATION.

In justice to the Parliament of Canada I am forced to believe it my duty to point
out the difficulties and obstructions that came up in the way of at once giving the legis-
lation sought.

Agaio, this Association has a right to demand of me an account of how I discharged
my duties and why I spent so much money on them. Briefly then : I started on the
24th day of January, 1896. I had been at Ottawa but a short time when I was made
acquainted with the fact that the members had been liberally supplied with a pamphlet
against our Bill which was read, or portions of which were read and quoted on the floor of
the House as authority. This pamphlet set forth that " the law was sought for selfish
ends," that "it is wanted as a weapon and a menance to keep an upstart clique in
power," and other base motives were given as reasons for seeking legislation. Great
effort was made to lead the Parliament to believe that only a few bee-keepers, a mere
" clique," care anything about the legislation sought, and that the motives of this few
are low and mean in the extreme.

Then my reputation was assailed, and the statement was circulated that such " blind
guides as Mr. Pettit will stick at nothing to damage any man's reputation who advocates
sugar honey or dares to differ from him in any way."

Then, again, beside the two opponents from our own ranks, there was a representative
of an adulteration firm said to be located in Montreal. I had not the pleasure of meet-
ing the gentleman, but I learned from good authority that he was very much afraid of
our Bill, and said if it became law in its then present state it would simply close up that
branch of their business, I have given these particulars that you may understand some
of the difficulties and obstructions to be overcome before we could hope to get anything
done for us. Now, all this meant lots of hard work or lose the game, and I determined
to work and win.

For thirteen days I remained at the capital, and pushed the matter with all my
might. It was uphill work but I worked with a will, as though dear life hung upon success.
There would be no difficulty at all in securing an Act that would compel all mixers
and producers of sugar honey to set forth in a conspicuous manner on every container
the composition of such parcel or package. Indeed a good many members urged me to
accept such a Bill.

I distinctly remember a half hour's talk with a good old senator who wanted me to
accept such an Act, but when among other things I pointed out to him the danger to our
good name and reputation as a pure food producing country in foreign markets, he
declared we should put our foot upon all adulterations. He said, " If the Bill passes the
House of Commons then I will support it."

The penalties were mysteriously dropped out of the Bill between the first and second
readings. The House had no opportunity of discussing them at all.

60 Victoria. Sessional Papers (No. 20). A. 1897

Mr. Sproule said that if the penalties in the Adulteration of Foods Act were found
to be insufficient, then it would be an easy matter to get the Act amended and the penal-
ties made heavier.

Our Bill was somewhat mutilated before it became law, but I am glad to say it is a
long stride in the right direction. Indeed I believe it to be the best law in any country
against that abominable adulteration business.

The Act brands " sugar honey " as a wilful adulteration, and forbids the sale of it >
it also forbids the sale of spurious honey and imitations of honey. Right here I may be
allowed to say that Mr. Sproule is a better man when he gets right down to business in
pushing a Bill through than one would take him to be. He is quick, alert, shrewd, well
posted, vigilant, and withal courteous, kind and convincing, and never mixed. Indeed,
it was not only a feast but a marvel and an inspiration to hear him push the Bill
through. If we stand to our guns and quit ourselves like men, in the near future we will
surely get all we ask for ; but for the immediate present I think we had better test what
we have.

I presume most of us know that there are but few Acts passed in any country found
to be so perfect that they do not want amending sooner or later.

If space would permit I would like to mention the names of Mr. Sutherland, Mr.
McNeill and others as giving valuable assistance in passing the Bill.

One thing that perplexed the honorable gentlemen a good deal was an idea that was
circulated by some means or other from some source that bee-keepers generally in poor
seasons were in the habit of producing " sugar honey," so called, for the use of their own
families. This damaging untruth was sprung upon the House so late that I had but
little opportunity to make the truth known.

And now I most sincerely thank you for the confidence you have continued to place
in your deputation during all these years. I have all along done the very best I could
to carry out your wishes in this important matter. My faith in the eternal justice and
ultimate success of our cause never waned or weakened for a moment. Truth and justice
must triumph in the end.

I have visited the capital six times, have travelled 4,500 miles, and adding the dis-
tance I have travelled to report, makes in all about 5,100 miles. I was on the road and at
Ottawa fifty -four days ; have written hundreds of letters and other matter in the prosecu-
tion of this work. I have carried this weight and responsibility nearly four years.
Indeed it has been the greatest struggle of my life, but I have done it cheerfully and
gladly.

All of which is respectfully submitted.

S. T. Pettit.
Belmont, Ontario, Can., December 7th, 1896.

On motion of Mr. Evans, seconded by Mr. Hughes, the report was adopted.

Mr. Holtermann : We would like to know if, in connection with the foul brood
experiments, there is any particular line we are not working in at present you would like
us to undertake

Mr. Evans : I understood from the report that formic acid had the effect of reducing
the growth of this disease. Would it not be a good experiment to take a foul brood
colony and increase the quantity of formic acid in the honey fed to them and ascertain
whether it would ultimately have the effect of destroying the foul brood, or see to what
extent it could be safely fed 1

60 Victoria. Sessional Papers (No 20). A. 1897

DIRECTORS' REPORT.

Your directors have endeavored during the year to assist the members of the Associa-
tion and bee-keeping industry of the Province by appropriating the funds of the Associa-
tion in several ways. The members of the Association were each given The Canadian
Bee Journal as a bonus for their membership fee.

There were grants given to the Toronto Industrial Exhibition Association of $25 ;
to the Western Fair Association at London, of $10 ; to the Canada Central Fair at
Ottawa of $5. These grants were given for honey prizes for bee-keepers' supplies as well
as for the different uses of honey.

There was a grant of 8200 to the affiliated societies, this amount to be expended by
the different societies as called for in the by-laws.

The members of the Association have also been supplied by the Ontario Government
with the annual report.

Also the Association applied to the Agricultural Department of the United States at
Washington for a Bulletin on " Bees and Bee-Keeping*" by Frank Benton. We believe
that through the influence of Mr. McKnight these bulletins were supplied to our
members, as the names and addresses of all were sent to the Department at Washington
for the purpose.

We are pleased to learn that the honey flow of the past season was very good all over
the Province, and that the quality of it is of the finest.

W. Oouse,

Secretary .

On motion the Directors' report was received and filed.

Mr. Holtermann moved, seconded by Mr. Best, that it is the sense of this Associa-
tion that it is desirable to have an Order-in-Council passed fixing the percentage of water
permissible in honey, and that this matter be left in the hands of the executive committee.

The President put the motion, which was carried, seventeen voting for the motion
and eight against it.

The Secretary moved, seconded by Mr. Holtermann, that the words " in the month
of December " be inserted in the motion passed fixing the next place of meeting at Ham-
ilton. Carried.

After discussion, Mr. McEvoy moved, seconded by Mr. A. Black, that the Associ-
ation take the Canadian Bee Journal again, and that it be given to the members.

Mr. McKnight moved in amendment, seconded by Mr. Walton that this matter
be left entirely in the hands of the Board of Directors. Lost.

The main motion was then put and carried.

WORMS IN THE COMB.

Q. Can anyone give a remedy for the destruction of the small wax worm, principally
in section honey 1

Mr. Holtermann : I think the Association will agree with me in saying if you go
over your sections and remove those sections that have pollen in them you will find no
difficulty in connection with the bee moth.

Mr. Heise : I think I know the gentleman who put in that question. The worm he
is bothered with is not the ordinary moth worm — it is a very small worm. I have seen

60 Victoria. Sessional Papers (No. 20). A. 1897

several sections, as many as a dozen, and he tells me he had a great many more destroyed by
a very small worm that works on the cappings of the honey. The worm I have seen does
not exceed three-sixteenths of an inch in length and is about as fine as a thread.

Mr. Holtermann : I would advise that a sample be sent to the College at Guelph
and also to Ottawa.

Mr. Switzer : I have noticed a moth this summer ; it is a Bmaller worm than the
common bee moth, and it works on the surface of the comb. It is of a pinkish color ;
some of them perhaps would be half an inch in length.

Mr. Pettit : What becomes of them in the end ?

Mr. Switzer : I don't know ; I didn't wait. I have destroyed any that I have
discovered, but I am satisfied they are not the common bee moth. They do not burrow
through the combs like the other, but they work on the surface, on top, and they have a
webby formation a good deal like a caterpillar, but it is all on the surface. I saw it in
two or three hives that had become queenless, and the bees had died out in the fall and
left the combs. «•» There was no honey of any kind left in them, but there was some pollen.

Mr. Best : The suggestion of Mr. Holtermann would certainly settle that to the
satisfaction of all.

Mr. McKnight : Is there anybody present that has ever suffered the loss of one
section of honey in one year from the bee moth ]_]

Mr. Cemmell : I never did.

Mr. Heise : I had it this year with not a particle of pollen in the section.

Mr. Armstrong : I have seen this pinkish worm aa long as ten years ago.

Mr. Evans : I have the idea that the moth was the one that burrowed in the comb,
but that this other was simply a wax- worm.

GOVERNMENT LECTURERS ON BEE-KEEPING.

Q. Is the action of the Government in sending out bureau lecturers beneficial or
detrimental financially to us 1

Mr. McKnight : I don't think it is of any advantage.

Mr. Holtermann : I have been out on Farmers' Institute work during the past week
and, as you know, bee-keepers have had a good deal of difficulty in getting the public to
understand that they should not spray during fruit blcom. Now, one of the subjects that
I as a rule take up is the relation of the bees to plant life. That subject can be brought
forward, and every day we are finding more and more the very important part that the
bee is playing in relation to horticulture. Prof. Fowler delivered a very able address in
Kingston before the Fruit Growers' Association upon this subject. Take, for instance,
the Northern Spy apple and plant it alone and you cannot get a single Northern Spy
apple. We know for years that the whole construction of flowers was such as to secure
cross fertilization, but we did not know, until investigation had been conducted, the
greater importance of this question — that pollen, although mature, from a Northern Spy
apple could not fertilize the corresponding part of the flower, and the necessity of having
these two varieties mixed together. One of the desirable things to advance the cause of
the bee-keeping industry is to bring that before the general public, then to point out that
the fruitgrower and the beekeeper are a class of men who should be united, who have a
common interest, and then to point out to the reports of the Entomologists, whose duty
it is to study the habits ot the injurious insects, and say " You cannot reach these if you
spray dr ring the time the trees are in blossom ; more than that, parts of the flowers are
so delicate that you run the chance of injuring those parts, and not alone have you lost
your time and your material, but you are actually running the risk of injuring your
flowers, and you will not get the same amount of fruit."

60 Victoria. Sessional Papers (No. 20). A. 1897

Mr. McKnight : Do you mean to say that a Northern Spy apple tree has not in its
flowers the power to fertilize its fruit ?

Mr. Holtermann : Most assuredly.

Mr. McKnight : You have no authority to say that.

Mr. McEvoy : In my locality Prof. Shaw set out twelve acres of pure Northern
Spies sixteen years ago, and this year, this great fruit year, there was not an apple on the
twelve acres.

Mr. Gemme».l : There are any amount of Northern Spy apple trees that do not bear
till they are twenty years old.

WINTERING BEES.

Mr. Hoshal at this point answered some questions on wintering bees in shallow
frames.

Mr. McEvoy : I think it was generally the opinion here last night that by keeping
the brood so close to the super, when the honey season ended there would be nothing
in the brood chamber ; and what is Mr. Hoshal going to do in the winter ? Is he going
to resort to feeding % On that ground the members here would imagine that would be a
poor system to follow, but Mr. Hoshal did not explain how he provides for that.

Mr. Hoshal: There are two ways I provide for that. If you wish to winder upon
natural stores during the summer season, we have oae of those brood cises tilled with
honey, which is our extracting super ; the brood case and extracting super are the same
thing. We simply set that aside, and when the fall comes and the hive is stripped we put
it on top and the bees go into it

Mr. McEvoy : Do you put a half story on, or do you winter in those shallow hives ?
Could you winter on a single Hedden hive %

Mr. Hoshal : Certainly, we do it winter after winter and have done it since
1887, colonies up to 80, 90 and 100, right straight along both inside and out, but
remember those sections are full of honey, all the honey the comb3 will carry ; there
are no vacant combs or anything left in them for the bees to stick their heals into;
it is all filled They are filled, whether they are full ot natural stores or whether
the bees are fed with syrup in the fall for them to fill them up. I have better results
where we use two cases or ten Langstroth frames ; we have very strong colonies, and
when those colonies winter well they certainly beat those that are wintered in single
sections. But those colonies that are wintered in two sections vary a great deal;
some of them will be real strong, the same as they went into winter quarters, and
some will be reduced until they are very weak, and they are in all degrees of strength
from that up. Those wintered in single sections are more uniform throughout, and
pretty much the same as you put them into winter quarters. Another point I would
like to emphasize is the feeding in the fall. It seems to me the Association looks upon
it as a tremendous job to feed bees. To me this is one ot' the simplest tilings in the
world. It would make very little difference in the work between supplying them with a
case tilled with honey or supplying them with liquid foid to be taken up from the feeder.
I use a bottom feeder; it is a Hedden feeder, put underneath the hive and arranged with
a rim so that it can be used there. It is simply a nutter of lifting the single cise from
the bottom board and setting the feeder on it, and then in the evening, just about sun-
down, weighing out the amount of syrup that your bees want.

Mr. Holtermann : When you are putting that half-storey in the cellar how do
you prepare it, and how does it stand in the cellar 1 What is there on top and what
-underneath 1

60 Victoria. Sessional Papers (No. 20). A. 1897

Mr. Hoshal : I have tried that two or three ways. We have a couple of triangular
blocks cut in the winter time. There is a stand, first of all, on the cellar and the hives
are piled four deep on top of that with the bottom board on. I have tried jnst leavings
them stay there without anything else. We have no cover on them, nothing but the
regular outside cover and the bee space between sealed down tight ; the only difference
outside of that is to take the front part of the hive from the bottom so as to lift the
space between it and the bottom board up, simply prying it up and slipping under one
of those entrance blocks, which will be about two inches.

Mr. Gehmell : Do you put any rim underneath them outside 1

Mr. Hoshal : No.

Mr. Walton : When they are in the cellar will they not do with their natural
entrance 1

Mr. Hoshal : I have wintered them two ways — one with the full entrance to the
hive, with the entrance block ofi ; another way is, I raise it up from the bottom ; I really
could not see any difference one way or the other, and I have simply come back to the
way I do in the summer. Those wintered in the single sections were more uniform than
those wintered in two.

Mr. Holtermann : I must confess that I have never quite accepted that theory.
So long as bees are wintered properly the queen will not want to breed, and if you
have to use that means, that is, give them no empty cells, it would be to ma an
indication of wrong wintering ; and then your bees are beginning to consume, and as
they begin to breed there will be a larger number of cells becoming vacant and a greater
amount of room. I would rather think that the strength of a hive lies in this, that your
queen has not the desire to lay and does not lay for that reason ; but your stores, in the
condition in which Mr. Hoshal mentions, are well covered by the bees. Yuu know that
if a portion of that hive is away from the bees, the bees throw off moisture and that be-
comes cool, and that moisture from the bees is absorbed by the honey that is not covered
by the bees and the stores beoome sour, and of course deterioration sets in. Is not that
the case 1 Is not this also the case, that as the bees winter poorly they become restless ;.
they consume more stores and at the same time there is a loss of vitality going on 1 The
result is that brood rearing sets in, and that would appear to some to be an effort of
nature to replace that lost vitality, and not being able to fly when they are brood rearing,
that instinct is only intensified.

Mr. Hoshal : In stating what I have to-day, I am simply stating facts — I am advanc-
ing no theory; but, as it comes up, I might state that one of the tilings to be kept in
view in wintering bees, no matter whether it is a Hedden hive or any other hive, is to
make the hive of such a capacity that the bees that are wintered in it will fill it and
entirely cover all the combs ; that is, there is no space inside but what is occupied.

Mr. Gemmell : I think the question was asked last night, whether bees could be
wintered on such shallow cases as five inches deep ? Of course they can. If you do
not believe it just try it. I have done it, and I never had bees winter better.

The President : We have the honor of having with us His Worship Mayor
Fleming, of Toronto. We are certainly pleased to have him with us. I presume the
time at his disposal is very limited, but I have no doubt he would like to say a few
words to us, and I am sure it would be a great pleasure to you to listen to whatever he
may have to say.

Mayor Fleming then delivered a hearty welcome to the Convention, and was replied
to in an equally cordial manner by Messrs. McKnight and Evans on behalf of the
Association.

After votes of thanks to the press for good reports of the proceedings, the President
declared the Convention closed.

60 Victoria. Sessional Papers (No. 20). A. 1897

BY-LAWS.

1. This Association shall be known as the Ontario Bee-keepers' Association, and shall be composed of
those interested in bee-keeping who become enrolled as members by paying the annual membership fee of
one dollar.

2. A general meeting of the members of this Association shall be held once a year, and shall be known
as the Annual Meeting, the year to begin with the election of officers at such Annual Meeting and
terminate on the election of their successors at the next Annual Meeting. At this Annual Meeting, or
at any other general meeting of the members of this Association, ten members in good standing shall con-
stitute a quorum.

3. The time and place of holding the next Annual Meeting shall be fixed by the members present at
the Annual Meeting.

4. The Board of Management shall consist of a President, two Vice-Presidents and nine Directors,
elected one from each of the following twelve divisions : —

Division No. 1. — Stormont, Dundas, Glengarry, Prescott and Cornwall.

Division No. 2. — Lanark, Renfrew, Carleton, Russell and Ottawa.

Division No. 3. — Frontenac, Kingston, Leeds, Grenville and Brockville.

Division No. 4. — Hastings, Addington, Lennox and Prince Edward.

Division No. 5. — Durham, Northumberland, Peterborough, Victoria and Haliburton.

Division No. 6. — York, Ontario, Peel, Card well and Toronto.

Division No. 7. — Wellington, Waterloo, Wentworth, Dufferin, Haltcn and Hamilton.

Division No. 8. — Lincoln, Niagara, Welland, Haldimand and Monck.

Division No. 9. — Elgin, Brant, Oxford and Norfolk.

Division No. 10.— Huron, Bruce, Grey and Perth.

Division No. 11. — Essex, Kent, Lambton, Middlesex and London.

Division No. 12. — Algoma, Simcoe, Muskoka, Parry Sound, Nipissing and Manitoulin.

Also one Director from the Ontario Agricultural College and Experimental Farm. The Board of
Management so elected shall appoint from among themselves, or otherwise, a Secretary and a Treasurer,
and shall also appoint at least three of their number as an Executive Committee.

5. Five members of the Board shall constitute a quorum.

6. Vacancies on the Board by death or resignation may be filled by the President, subject to the
approval of the Executive Committee.

7. The officers of this Association shall be elected by ballot, with the exception of the Auditor, who
may be elected by an open vote of the Association.

8. It shall be the duty of the President to preside at all meetings of this Association ; to call for reports ;
to put motions when seconded ; to decide upon questions of order and to declare the result of ballots and
elections. The President, in connection with the Secretary, shall have power to call special meetings when
necessary. The President shall be ex-ojKcio chairman of the Board of Directors, and shall call it together
when necessary.

9. In the event of the death or absence of the President, the Vice-President shall discharge his duties.

10. It shall be the duty of the Secretary to keep and preserve the books of the Association ; to call
the roll and read the minutes at every meeting of the Association ; to conduct all correspondence of the
Association ; to receive and transfer all moneys received for fees and otherwise to the Treasurer, having
taken a receipt for the same ; to make out a statistical report for the Association and for the Government ;
to furnish the officers of the County and District Associations with forms for organization and annual
reports, and to give notice of Association and Board meetings through the press or otherwise.

11. It shall be the duty of the Treasurer to furnish such securities for the moneys of the Association
as the Board may determine ; to receive from the Secretary all moneys belonging to the Association and
to give receipts for the same ; to pay them out on order endorsed by the President and Secretary, and to
render a written report of all receipts and disbursements at each Annual Meeting.

12. Any County or District Bee-Keepers' Asscciation in the Province of Ontario may become affiliated
to this Association on payment of five dollars, which shall be paid to the Secretary on or before the first
day of June in each year ; but every local Association so affiliated must have on its membership roll at
least five members who are also members of the Ontario Bee-Keepeiv Association at the time of its affilia-
tion, and must continue to have a like number of its members on the roll of this Association while it
remains in affiliation.

13. Every affiliated Association shall receive an annual grant out of the funds of this Association.
The amount of such grant shall be fixed by the Board from year to year.

14. All grant-* to affiliated Associations shall be expended in prizes for honey shows, or for shows of
apiarian appliances, or for lectures on subjects pertaining to bee culture, or fcr advertising district or
county meetings, or for any or all of these, and for no other purpose.

15. Every affiliated Association shall report to the Secretary of this Association (on a form to be sup
plipd by the Secretary) before the first day of December in each year, which report shall be signed by the
President and Secretary of the affiliated Association.

60 Victoria.

Sessional Papers (No. 20).

A. 1891

16. County or District Associations seeking affiliation should forward to the Secretary an applica-
tion according to the following form : — " We, whose names are written in the accompanying form, having
organized ourselves into a County (or District) Association to be known as County (or District) Association
No. — ,desire to become affiliated to the Ontario Bee- Keepers' Association, and we agree to conform to the
Constitution and By-Laws of said Association."

Form of application as follows ;

Names of those already
Members of O. B. K. A.

P.O.

Address

Fees.

Names of those not already
Members of O. B. K. A.

P.O.

Address

Fees.

Remarks.

17. Every affiliated Association that neglects or refuses to pay the annual affiliation fee, or neglects
or refuses to forward to the Secretary the annual report on or before the date fixed, may be deprived of
their affiliation privileges by the Board.

18. Should an affiliated Association become defunct after the payment to it of the grant from this Asso-
ciation, any unexpended balance of said grant shall be forfeited and paid over to the Treasurer of this
Association.

19. Each affiliated Association shall be entitled to the privilege of two representatives at the meetings
of this Association in addition to those who are already members of this Association, and such representa-
tives shall be entitled to all the rights and privileges of members of this Association.

20. Every delegate from an affiliated Association shall furnish to this Association a certificate, signed
by the President and Secretary of the body which he represents, showing that he has been duly appointed
a delegate of such Society.

21. Each affiliated Association shall be entitled to the services of an Association lecturer (when snch
exists) once in each year, half the expenses connected with such lecture to be borne by the District or
County Association and half by this Association.

22. The order of business by which the meetings of this Association shall be governed shall be in the
discretion of the President, but subject to appeal to the meeting when objection is taken, when a majority
vooe of the members present shall decide on the objection, and in such cases the vote of the majority shall
be final.

23. These By-Laws may be amended by a majority vote of the members present at any Annual Meet-
ing, or at a speeial meeting of the members called for the purpose of considering the same, and of which at
least two weeks' notice shall be given by public advertisement.

ANNUAL REPORTS

POULTRY AND PET STOCK ASSOCIATIONS

PROVINCE OF ONTARIO

1896.

{PUBLISHED BY THE ONTARIO DEPARTMENT OF AGRICULTURE, TORONTO.)

PRINTED BY ORDER OF

THE LEGISLATIVE ASSEMBLY OF ONTARIO.

T OR ON TO :
WARWICK BRO'S & RUTTER, Printers and Bookbinders, 68 and 70 Front St. West.

1897.

A N N (J A L REPORT

POULTRY ASSOCIATION OF ONTARIO.

1 896.

To the Honorable the Minister of Agriculture :

Dear Sir, — I have the honor of submitting herewith the Twenty-Third Annual
Report of the Poultry Association of Ontario.

Yours very truly,

THOS. A. BROWNE,

Secretary.

POULTRY ASSOCIATION OF ONTARIO.

TVtr. Allan Bogue ....

Dr. Mallory

Mr. Chas. Bonnick ....
Mr. Thos. A. Browne . .
Mr. Geo. G. McOormick

OFFICERS FOR 1897.

London President.

Oolborne 1st Vice President.

Toronto 2 ad Vice-President.

London .....' Secretary.

London Treasurer.

Mr. D. 0. Trew

Directors .

Lindsay District No. 5.

Mr. A. W. Bell, M.D Toronto . . .

Mr. T. J. Senior Hamilton .

Mr. M. T. Burn Tilsonburg .

Mr. T. H. Scott St. Thomas

Mr. Chas. Massie Port Hope .

Mr. Wm, McNeil London . . .

Rev. J. H. Scott Ridgetown .

Mr. W. J. Bell Angus

Delegates to the Industrial Exhibition, Toronto. . . <

( T ' S
Delegates to the Western Fair, London -j p ' p

Delegates to the Central Fair, Hamilton

Mr. Jos. Dilworth
Mr. Wm. Barber. . .

No. 6.
No. 7.
No. 8.
No. 9.
No. 10.
No. 11.
No. 12.
No. 13.

. Toronto.

Saunders LondoD.

McCormick . . "

\ Rev. Thos. Geoghegan. Hamilton.
} John Cole "

LIST OF MEMBERS FOR i897

Name.

Post office.

Varieties exhibited.

London

Silver Wyandottes.
Bronze Turkeys.

Anderson, VV. M

Barber & Co

Toronto

Bell, A. W

Buff Cochins. Par.'ridge Cochins.
Barred Plymouth Rocks.

Hamburg, Dorkiners, Houdans, Polands, Toulouse
Geese, Aylesbury, Rouen and Pekin Ducks.

Bennett, J. E

Toronto

Bogue, Allan

London

Durham

Beattie, W. H

Marden

Barred Plymouth Rocks, Bronze Turkeys and White
or Black Turkeys.

Blyth, A. W

Baulch, S. F

Woodstock

Buff Leghorns.

Pyle Bantams, White Leghorns Bronze Turkeys.

Guelph

Buff Leghorns.

Black Leghorrs.

Black Langshans and Black Jay as.

White Plymouth Hocks, Silver, Black and White

Wyandottes, Domiaiques, A. 0. V. Ducks.
White Plymouth Rocks and Brown Red Bantams.
S. F. Tumblers, White and A. 0. S. C. Trumpeters,

and Dragoons.

Brown, A. G

Watford

Hamilton

Strathroy

Bogue, George

Bonnick, Chas

Toronto

Baulch, J. H

Port Hope

Barnard, John

Wroxeter

G uelph

Plymouth Rocks (Barred, White and Buff), Rouen
and Pekin Ducks.

Guelph

Crowe, C. R

Guelph

Oosh, Newton

Stratford

Gait

Partridge Cochins, Silver Grey and Colored Dork-
ings, Black Spanish, Black Minorcas.

Cameron, John

C>>le, John

Light Brahmas.

Chamberlain, Geo

Guelph

Coulter, D. M

B>ack Leghorns.

Light Brahmas, Plymouth Rocks (Barred and

White), A. 0. V. Bantams, Wyandottes (Black

and White), Cross-bred Chicks.

Clemo, S. M

Gait

Donovan, H. B

Dickenson, —

North Glanford

St. Thomas

larpe assortment of Pigeons.
Barred Plymouth Rocks.
Buff Leghorns and Black Minorcas.

Dinner, Ricbard

Hamilton

Pigeons, several varieties.
White Pouter Pigeons.
Black Langshans.
Silver and Black Wyandottes.
Poultry feed.

Doyle, H. G

Woodstock

Dewey, E.J

Dorst, Jacob

Drew, C

Guelph

Eisiel, C. J

Essex, Robert H

Buff Plymouth Rocks.

W. Cochins, W. Plymouth Rocks, Indian Game,
Silver Grey Dorkings, Black Spanish and Bre-
men Geese.

Foster, Joseph

Fox, William

Toronto

Field, Fred

Fraaer, Alex

New Hamburg

Drumquin

Buff Wyandottes.

Black Spanish.

Bronze Turkeys.

Golden Wyandottes.

Golden Wyandottes, S. C. White Leghorns.

A 0 S V Game

Foley, John J

St. Thomas

Gowman & Hortop

St. Thomas

Hamilton

Geoghegan, Thos

Game, Black Red and A 0 S V

Black Wyandottes.

60 Victoria.

Sessional Papers (No. 21).

A. 1897

LIST OF MEMBERS. -Continued.

Name.

Post office.

Varieties exhibited.

Henrich, H. M

South End

W. Plymouth Rocks, W. Wyandottes, S. C. White

Leghorns.
R. C Brown Leghorns, Black Javas.
Buff Leghorns.
S. C. White Leghorns.
Buff Cochins, Black Spanish, Blue Pied Pouter

Pigeons.
Ducks (A. 0. V.), Red or Yellow Magpies.
Pyle Bantams, Golden Sebright Bantams.

Gait

Horsford, G. F.

Hare, F. C

Whitby

Howitt, J. E

Hart & Grimodly

St. Thomas . .

Karn, H

Black Langshans, Golden Wyandottes.
Plymouth Rocks ( Barred and Buff) .
Langshans (A. 0. V.), and White Wyandottes.

Kenwell, J. W

Knight & Smith

Kennedy, Fred

Kettlewell, N. T

White Wyandottes.

Leghorns (White, Brown, Black and Buff).

Dorkings (Silver Grey and Colored), Bremen Geese,

Pekin Gee-e.
Plymouth Rocks ( Barred), S. C. Brown Leghorns.
Black Langshans.
W. Wyandottes, Black and Buff Leghorns, Geese"

and Ducks.
Incubator and Brooder.
Black Red Game, Bronze Turkeys, Bremen Geese

and Rouen Ducks.
Wyandottes (Golden and Buff).
All varieties Pouter Pigeons.
Wyandottes (Golden, Silver and Buff).
Canaries (Belgian and A. 0. V.)
White Wyandottes and a large variety of Pigeons.
Buff Plymouth Rodks, Andalusians and Houdans.
Dark Brahmas, Plymouth Rocks, Indian Game and

Black Spanish.
Pyle Bantams.
White Cochins, all varieties Bantams, Hamburgs

and Poland s.
Barred Plymouth Rocks and Black Red Game.

Kemp, R. H

Lake, Arthur

Little, A. T

Churchill

Luxton, A. G. H

Milton West . . .

Main, William

Magill, J. H

Port Hope

Magill & Gliddon

Kossuth

Guelph

Milton & Mitcheltree

Modlin, John

Mitcheltree, W. L

McLoud, William

London

Norwich

McCormick & Weir

McCormick, Geo. G

McKee, John

Spanish, Toulouse Geese, Homer Pigeons.

Buff Cochins and Black Javas.

Dorkings (Silver Grey).

Black Langshans and R. C. Brown Leghorns.

Red Caps and all varieties Pheasants.

White Leghorns.

Silver Grey Dorkings.

Partridge Cochins, all varieties Bantams, Golden
and Black Wyandottes, W. Leghorns, all varie-
ties Hamburgs, A. 0. C. Javas, Creve Cceurs,
La Fleche, Sultans all varieties Pheasants.

Light Brahmas, Barred Plymouth Rocks, all varie-
ties Game, W. or B. and W. Booted Bantams,
Black Langshans, Golden Wyandottes, R. C.
Brown Leghorns, Black Hamburg^ and Domiiii-
ques.

Black Leghorns, Andalusians and White Minorcas.

Pyle Game, Cross Bred Chicks, all varieties Geese
and Ducks.

Brown Leghorns.

Leghorns (Brown and Buff).

White Plymouth Rocks, Indian Game, Cross Bred
Chicks and Dressed Fowls.

Leghorns (R. C. Brown).

Partridge Cochins, Barred Plymouth Rocks and
Indian Game.

Barred Plymouth Rocks, White and Brown S. 0.
Leghorns and Toulouse Geese.

McConnell, R

Niven, Dr. J. S

Oke, Richard

Oldrieve & Wilkinson

O'Brien & Colwell

Brockville

Morriston

Shakespeare

Patterson, W. F

Player, W. J

Parsons, J. H

Page, J. L

Pequegnat, L. G

Pletsch, John

60 Victoria.

Sessional Papers (No. 21).

A. 1897

LIST OF MEMBERS. — Concluded.

Name.

Post office.

Varieties exhibited.

Petrie, A. B

Poultry feed and druggist's suppli a.

Wyandottes (Black and White), Leghorns (White,

Brown and Black), S. G. Dorkings and several

varieties Pigeons.
Bantams (A. 0. V., W. Booted, Black Tailed Japan-

Guelph

Reid, W. H

Rice, Thos

Reinhart, C

Whitby

ese), Leghorns (S. C. White). Black Javas,
Houdans, Bronze Turkeys. Bremen Geese,
Aylesbury Ducks, several varieties Pigeons.

White Plymouth Rocks, White and Brown S. C.
Leghorns.

A. 0. S. V. Game.

Scott, Rev . W. & Sons

Ridgetown

Minorcas ( White and Black).

Buff Plymouth Rocks.

Saunders, J. H

Dark Brahmas and Brown Leghorns.

Scott, T. H

Black Laugshans, Black Wyand"

Sloan, W. H

Indian Game and S. C. While I eghorns.

Stone, Alfred

Guelph

Hamilton

Barred Plymouth Rocks and Indian Game.
Minorcas (Black and White).

Senior, T. J

Sallows, Hy

Sheffield

Pyle Game, Black Red Bantams, Pyle Bantams.

Buff Leghorns.

Duckwiner Game, Pyle Game.

Sisley, F

Troth, F

Turpin & Peters

Barred Plymouth Rocks, Black Liangshans and

Guelph ......

Golden Wyandottes.
Dark Brahmas.

Tyson, A W

Black Red Bantams, Buff Leghorns, S. S. Ham-

Trew, D. C

burgs, several varieties Pigeons.
Barred Plymouth Rocks, S. C. White Leghorns and

Houdans.

Wagner Incubator Co

Webber, F. R

Buff Leghorns.

W. or B. (R. C. B.) Bantams. Black Javas, A. 0. C.

Way, A. P

St. Thomas

Javas, Aylesbury and Pekin Ducks.
Buff Leghorns.

Buff Leghorns.

Wilson, J. R

Black Wyandottes.

Buff Wyandottes and Brown Leghorns.
Barred Plymouth Rocks.

Burn, M. T

Duff, Thos. A

Gowdy, Thos

Guelph

Hamilton

• Did not exhibit.

Gilbert, A. G

Holten, William

Mills, Prof. Jas

Monck, J. F .

Wright, H

Owen Sound

60 Victoria. Sessional Papers (No. 21). A. 1897

REPORT OF THE TREASURER.

Mr. Geo. G. McCormick read the Financial Report, giving a detailed account of the

receipts and disbursements of the Association for the exhibition of 1896, held at
Port Hope :

Receipts.

Balance brought forward $123 92

Ontario Government grant (discounted) 874 75

special grant for new coops 500 00

Entry fees (as per register) 588 50

Membership fees 97 00

Special prizes donated 19 00

Interest from bank en deposits 6 53

$2,209 70

Disbursements.

Prizes paid (including P. O. commission) $1,165 09

Purchase of new coops

Port Hope Association (grant and expenses)

Judges fees

Secretary's salary (as voted by Directors)

Printing and advertising

Postage, express, telegrams, etc

Secretary's expenses attending show at Port Hope

Stenographer for Government report and minutes

Freight on return of eoops to London

Balance in bank

Geo. G. McCormick,

Treasurer.
Audited and found correct.

H. B. Donovan,

Auditor.
Toronto, November 18th, 1896.

487 28

103 25

125 00

150 00

26 00

19 03

12 55

10 00

23 55

S7 95

$2,209 70

TWENTY-THIRD ANNUAL MEETING

OF THE

ONTARIO POULTRY ASSOCIATION.

1896.

The twenty-third annual meeting of the Ontario Poultry Association was held in the
City Hal), Guelpb, on Thursday afternoon, January 1 itb, 1897, at two o'cloclr.

The President, Mr. Thos. Gowdy, took the chair.

The Secretary, Mr. T. A. Browne, rf ad the minutes of the last annual meeting and
the intervening meeting of the Board of Directors.

Mr. Wagner called attention to a mistake in the minutes in speaking of " solid
turbet pigeons." There was, he said, no breed of that name. The Secretary stated that
he believed it was an error. Mr. Wagner and Mr. Donovan both thought it should read
" black and any other color," and on motion it was decided to correct the minutes to read
in that way.

Moved by Mr. Alex. Graham, seconded by Mr. James Anderson, that the minutes
as read be adopted. Carried.

NEXT PLACE OF MEETING.

Mr. Browne said he had been asked by some of the members to take up as the next
item of business the question as to where the next annual meeting should be held, as some
preeent had to leave by an early afternoon train. On a vote being taken it was decided
to make the change, and take up this question at once.

Mr. Allan Bogue moved that the city of London be selected.

Mr. Essex took great pleasure in nominating the city of Toronto for the show to be
held in 1898. He thought the members from Toronto were perfectly justified in asking
for it. The show had not been held in Toronto for fifteen years, and during that time
London had had it twice.

It was moved by Mr. Trew, seconded by Mr. Essex, that the vote be taken by
ballot. Carried.

Mr. McCormick moved that Mr. Trew and Dr. Mallory be appointed scrutineers.
Carried.

The vote being taken, the scrutineers reported that the result was London 42,
Toronto 37.

Mr. Essex moved that the vote be made unanimous. This was seconded by Mr.
Barber and carried amid great applause.

60 Victoria. Sessional Papers (No. 21). A. 1897

THE USE OF SCORE CARDS.

Mr. Crowe moved, seconded by Mr. Barber, that at future exhibitions of the
Society the score card system forjudging be abolished. A long discussion was the result.

Mr. Bakber spoke strongly in favor of judging by comparison, as did also Mr.
Bonnick.

One member favored the score card because it enabled one to find out the defects of
his bird, and was thus a means of education, especially to the young breeder.

Secretary Browne said the score card system was very unsatisfactory, but as it was a
very radical change to make, he thought it should be thoroughly discussed before being
finally settled. The birds at the Western Fair were judged by comparison, and the work
was done in a satisfactory manner, and a great deal more quickly than would be possible
if the other system were used.

Mr. Andebson said that the tickets were not upon some of the birds yet, and this
should not be.

Mr. McCormick said his experience, extending over a great many years, was that the
score card was a total failure. All the large shows in the States found it impossible to do
the work, otherwise than by the comparison system, and get it done in the proper time, and
exhibitors especially wanted their tickets up the first day.

Mr. Bogue said the score card would have to go before long, but as the Minister of
Agriculture favored it as a means of education he thought it would be well to move
slowly.

Several members spoke in favor of the present system.

Dr. Mallory would adopt the comparison system, but if it was decided to make the
change he thought that a provision should be made that any person wishing to have his
birds judged, and a card given, might have this done on payment of a nominal fee, and he
moved that such a provision be made and that the fee be 10c for each bird so judged.
This was seconded by Mr. Trew and carried unanimously.

Mr. Oldrieve moved that notice should be given to the Secretary, when the entry
was being made, of any case where the scoring card would be required. It was also moved
that the scoring in each department be done by the judge in that department. Both
motions were carried.

Mr. Browne moved, seconded by Dr. Mallory, that all such points be left to be
dealt with by the Executive. Carried.

REPORT OF THE SECRETARY.

It is not necessary, nor is it my intention, to take up much of your valuable time by
any lengthy report upon the progress of this Association from year to year. Let it be
sufficient to say I know of none, nor do I hear or read of any, that can outstrip us in
Canada as a successful Association, and I for one am proud of the increased efforts made
by you this year, as it proves your confidence in the Directors and officers of the Associa-
tion.

Perhaps in no other way is our progress more noticeable than in the improvement
of our Annual Exhibition of poultry, and the valuable information that goes forth from
the annual meetings of the Association to the farmers and those interested in the poultry
industry throughout this Province and elsewhere.

But we have not accomplished all we could have, and perhaps should have done, and
I believe there are great opportunities for us still to make a very marked improvement in
this respect. And here let me ask your indulgence for the suggestions I purpose offering
for your consideration and discussion to day if the time permits, my only object being
the advancement of this Association, and to try and remedy the mistakes, if mistakes
there be.

60 Victoria. Sessional Papers (No. 21). A. 1897

My intention is merely to]mention them, and leave the solution of them with the
members present.

Since accepting the position of your Secretary, I have noticed that it is a very hard
thing indeed for our Directors to stand prosperity in the financial condition of the Assoc'a-
tion, for no sooner is a small surplus acquired than they feel in duty bound to make use
of it. There is nothing wrong about that, but the way in which it is used. Complaints
have been made that they keep adding new varieties to the prize list, many of them com-
paratively useless, when compared with others not yet included.

It eeems to me that all varieties have their usefulness, and I would like if we were
in a position, to have all represented in our prize list. My opinion, however, is that the
first thought should be to consider the most useful varieties to our country as ' bread-
winners " or '• produce agents," and we should more generously provide for dressed fowls,
as they mike a magnificent display, besides being a leading feature in the export of this
country. In this matter we should look for additional help.

My second is the outcome of the first, viz , that we should bo more considerate of
what we can do, and are expected to do, for others, rather than to always get for our-
selves What I am trying to say is thit we should be more "educational." We should
in some way get more of the members or others to provide us with essays and addresses
on this the greatest industry of the Dominion (or within one of it), by offering prizes, or
some other inducements for this purpose. We have had many very good ones in the past
from the members, and to-day have more, and perhaps a better assortment than at any
other time, and no doubt we will always have more or less, but under existing ci re 1 in-
stances this is not a certainty, as some of our members have been appointed to the
position of "poultry lecturers " for the several districts of the Province, and others are
contributors to the poultry j ournals of the country. For both of these positions no doubt
they receive remuneration, and they may not feel inclined to assist gratis.

And again, others there may be who do not feel like taking the time for preparation
or giving away such information as they possess, without some chance at least of remunera-
tion.

To overcome these apparent future difficulties, and also to increase the interest in our
meetings, I would suggest that we offer suitable prizes, say for the best, or first, second
or third essay for the exhibition of 1898, this Association to name six or more subjects,
the competitors taking their choice, the essays to contain, say 1,000 words or more, quality
not quantity to govern ; all essays to be the property of the Association, and to be sub-
mitted to the Department for publication in our Report or not at their discretion. The
judges to be the Minister of Agriculture or his Deputy, one of our judges, and the President
of the Association. (Named herein merely for consideration.)

Third. I do not think we devote sufficient time during exhibition week to our
meetings, but incline rather much to the social evening elsewhere. While I cannot but
acknowledge with heartfelt thanks the oft repeated kindnesses of the local Associations
where we have been, in providing entertainments for us and friends, and at which I most
thoroughly enjoyed myself, still I think we should have another afternoon and evening,
if necessary, or the morning of Thursday, if you think best to make one day of it, for the
essays and their discussion, apart from the regular business, either those read at the present
or past meetings, and also invite questions to be answered thereat. I am satisfied that
in expressing your views you would certainly assist your fellow fanciers.

Fourth (and last). This I know must be handled very carefully — the judging of our
shows. While I have nothing to say against the ability, or the impartial judgments ren-
dered by those gentlemen who serve us faithfully and well year after year, nor have I any
intention to cast any reflections whatever on those gentlemen or their work I cannot help
thinking that an improvement would be made by either having additional judges, or having
the work done by comparison, and at the same time provision should be made to prevent
an exhibitor, or any other person, from standing around the judges while in the discharge
of their duties. You are well aware that the Secretary hears more complaints than any
other half dozen persons connected with these shows ; all complainants come to him, his

60 Victoria. Sessional Papers (No. 21). A. 1897

opinion is asked and his help solicited. For such reasons as these already mentioned and
others of personal observation, I have concluded that it would be in the interests of every-
one concerned if this matter were carefully considered by your new Directors, with the
object of improvement. In the first place it would expedite matters. Exhibitors would
get the benefits accruing from their honors earlier, making some sales which they now
lose under present arrangements. As it is now, it is Friday, the last day of the show,
before many are judgf d, and then necessarily in a very hurried manner. This, as you are
all aware, is a fact, because at each Annual Directors' Meeting (here is a resolution passed
that the judgf s commence on such and such varieties, and not leave them until the last
day. as was the case iast year. And what will it be if the Show keeps on the increase, as
it has for the last few years? Some change must be effected.

I will give a short comparative statement and close. Those of you who attended
the Show of 1896, in Port Hope, will remember that the opinion expressed by all was
" That never had a finer poultry show been held under our auspices." With the new
coops, the spacious hall, good light day and night, the ever obliging superintendent, and
the courteous President and local members, it never had been better, and it was doubt-
ful if it ever would be surpassed.

Well, here we are to-day — another year has passed away — only one. The same coops
and more, besides a good hall well lighted, a superintendent just as good (but no better),
a President and local members all that could be desired, the same judges with a larger
entry in most of the varieties, particularly the heavy fowls, making the total the largest
in the history of the " Ontario " as far as known to me. I miss from amongst us some of
the old standards, C. J. Daniels, W. R. Knight, T. A. Duff and many others, but on the
other hand, we have a much larger increase of new blood. See that we use them right.

In 1896 we had: Fowls, 1,035; Turkeys, 12; Geese, 14 ; Ducks, 33; Pheasants,
Pigeons and Pets, 180; Total, 1,274; Membership, 102.

At the present Show we have : Fowls, 1,211 ; Turkeys, 36 ; Geese, 48 ; Ducks, 70;
Pheasants, Pigeons and Pets. 257; Total, 1,622; increase over last year, 346. Mem-
bership, 139 ; increase over last year, 37.

I wish also to compliment the local association in their arrangement of the special
pr'zes, which have been placed, to my mind, in the proper way to bring out competition.
The increase in the entry this year is largely due to their foresight. It also gives a large
number of exhibitors an opportunity to compete, and those who win do so by merit, not.
as too often is the case, being given to fome special variety and sex, the winner of which
could be generally located before the judging took place. I trust their successors will
follow their example, only in an increased degree.

In conclusion, if what I hear is true, and circumstances seem to indicate it is the
majority's wish, then I can promise you that the present and all past efforts will be as
nothing when we see the Ontario Show of 1898, and I trust that we may all be spared to
meet together in London, or if not there, wherever the meeting may decide.

Now gentlemen, I have bad my say, and I know that you are all well enough
cquainted with me to know that it is purely for the improvement of the Association that
submit the foregoing suggestions. Ic is for you to say whether they are required or not.

Thanking you for your kind attention, and wishing you a happy New Year

THOS A. BROWNE,

Secretary.

60 Victoria. Sessional Papers (No. 21). A. 1897

HINTS FOR FUTURE ACTION.

By Dr. James Mills, President Ontario Agricultural College, Guelph.

It gives me great pleasure to meet the members of this Association. I have not
before had an opportunity of coming thus into contact with the men who have done so
much to advance the interests of poultry raising in this country. I came to the conclusion
some few years ago that the men engaged in this industry were, generally speaking, pretty
sharp, enterprising men ; hence it gives me great pleasure to have this opportunity of meet-
ing you.

I wish also to congratulate the Directors of this Association on the excellent show
you have this year. I feel I cannot do so too warmly, and this is not my own judgment
alone, but the judgment of others who are well qualified to speak. But this is just what
I expected to find in Guelph. I said to some members of the Fat Stock Show, when here,
that it seems to me that the very atmosphere of Guelph is congenial to the shows of any
kind of stock. So you may always expect a good one in Guelph. The show here now is
really a credit to this Association and to the Province as well. No person going through
the building can come to any other conclusion.

I want also to take this opportunity of congratulating two or three men who have
done so much across the line to establish and maintain the reputation which th<^ poultry
men of this country have there. I refer to Messrs. McNeil, McCormick, Bogue and
Barber, and I must say that personally, as a Canadian, I feel proud of these men and of
what they have succeeded in doing. They deserve credit, and we should not fail to express
our appreciation of what they have accomplished.

I would like now to emphasize the great importance of poultry raising and egg pro-
duction in this Province, which seems, I am glad to say, to be extending every year. I
read from time to time, with great interest, of the large quantities of poultry being
shipped. No doubt when a good system of cold storage is obtained much larger quantities
will be shipped. Any one who is at all familiar with farm life knows what an important
factor the selling of eggs from month to month, and of poultry at certain seasons of the
year, is ; how large a part of the grocery bill and of the petty cash payments for clothes
is thus made from year to year, and how much is thereby added to the home comforts by
many worthy people of this Province. This being the case, one of the most important
questions which the members of this Association can consider, is what can they do to
induce the farmers to profit more largely than they now do by this branch. A man
lacking experience is not in a position to dogmatize or give advice about such matters ;
and I would not venture to do so. But I shall lay four points, in the form of questions,
before j ou. These are :

1. Should the largest prizes be given to those classes or varieties of fowl which
admittedly possess the greatest value viewed from the standpoints of egg production and
table use 1

2. Should poultry judges be instructed and required to award prizes in the utilitarian
classes on the basis of practical utility, laying comparatively little stress on fancy points
in comb, plumage, etc.?

3. Should buyers be urged to pay for eggs by the ounce or pound, and thus encourage
farmers and others to keep those breeds and varieties which produce the largest weight
of eggs per bird in the year ?

4. Should the Eastern and Western Poultry Associations be united on a basis
similar to that on which the Creamery and Dairy Associations are uniting?

It is not necessary for me to advance these points in detail ; I simply submit them
But as to prizes, I do not on this question intend any antagonism at all between the
farmers and specialists or fancy breeders. I have no hesitation in saying that the
specialists and fancy breeders have, to a very large extent, created a great deal of the
interest now shown in poultry, and they have done more than any other class of men to
improve the existing breeds. They have shown great skill in mating, selecting, care and

60 Victoria. Sessional Papers (No. 21). A 1897

feeding, and we must give them the greatest crtdit for having originated new breeds by-
careful crossing, etc. And this work is still going on. TLer» fore 1 would not say a woid,
nor would I intimate anything in a question that would tend to dampen in any way the
ardor of those who have done so much by their skill and enterprise in improving this
particular department. I do not think there is any antagonism at all suggested by the
questions, because any man who succeeds with fancy or pet stock can succeed equally as well
in the utility classes. I think therefore the question is unobjectionable from that stand-
point. For my own part, judging as I do, 1 would be disposed to think that perhaps larger
prizes ought to be given for these special classes, that admittedly are of the greatest practical
utility from the two stand-points of egg production or table use or both. I also think ihat
in the present advanced stage of civilization, with competition so very keen, and living,
as a result so very intense, we ought, unless something more important is injured thereby,
to do what we can to assist people in making a living ; and therefore I would be disposed
to say that the largest prizes ought to go, as in the case of live stock, to the birds that
are admitted to be the most valuable from the standpoints referred to above.

Then as to the judging. 1 was looking through the cards to-day, and I am glad to
say that our judges appear to be guided very largely by practical utility. I see that
the deductions for special points such as head, comb, etc., are comparatively small com-
pared to the question of weight and form, which goes to make up practical utility, so
we are moving in the right direction in that respect.

With regard to buying eggs by weight. When we buy potatoes or apples we always
take weight into consideration, and for my part I cannot see why we should not do so
in buying or selling eggs. There is a great difference in the sizes, and why should we
continue to pay the same price for small as for large 1 The Englishmen will not have
our small eggs, and why should we not drive them out of the market by paying for
them at their real value 1

As to amalgamation. If it is desirable at all it would be a great saving of expense,
which would increase the prizes. That appears to be the only point on which it would
be advisable, but if it would reduce the expenses and thereby enable you to increase your
prize list, without of course interfering with any other important mat. er, it might be of
benefit to do so.

Mr. Browne thanked Dr. Mills for his suggestions. There was, he said, great
difficulty in getting the farmers to compete at our shows, and this operated against the
utilitarian breeds,

Mr. G. McOormick said it was exceedingly hard to find two men who were agreed as
to which were the utility breeds, and it would be a very difficult matter to instruct
fudges in the manner indicated in Dr. Mills question. He thought eggs should be sold
by weight. It would not be advisable to amalgamate with the Eastern Association, as
none but the fanciers would attend a show which was at any distance.

Mr. Scott, of St. Thomas, thought it would increase the general quality and size if
eggs were sold by weight.

Mr. Wagner thought chickens also should be sold by weight.

TREASURER'S REPORT.

Mr. G. McCormick read the Treasurer's report, and on motion of Mr. Trew, seconded
by Mr. Bennett, it was accepted as read. (See page 8.)

EXPRESS RATES.

A letter was read from the Manager of the Canadian Express Company, stating that
the present rates for carrying birds were the best the Company could offVr.

Mr. H. Wright asked that the Association hold their meeting in Owen Sound in
1899.

60 Victoria. Sessional Papers (No. 21 ). A. 189<

ELECTION OF OFFICERS.

The election of officers then took place. The list is given on page 4.

THE DOMINION GOVERNMENT AND THE POULTRY TRADE.

Dr. Mallory, on behalf of the committee appointed to consider the question, sub-
mitted the following communication as embodying the views of the Association :

Guelph, January 14th, 1897.
To the Honorable Sidney Fisher, M. P.

Minister of Agriculture of the Dominion of Canada,

Sir. — We the officers and members of the Ontario Poultry Association in their 23rd
annual meeting assembled, beg leave to call your attention to the importance of the
Poultry Industry of Canada, and to point out that during the years previous to the
imposition of the duty on poultry and eggs entering the United States markets, this
industry without the assistance of Government or any special efforts being made to foster
or encourage it, had grown to very considerable proportions. That since the imposition
of the present duty the industry has, on account of that duty and the distance from the
British markets, very materially fallen off.

This Association is much pleased to learn that the Government of which you are so
honored a member is about to introduce a system of cold storage and cold storage ship-
ment facilities.

We beg leave to recommend that the Government take such steps as may be neces-
sary to at once find out the average requirements of the British markets for eggs and
poultry, the conditions governing those requirements, the kind and quality of the goods
needed, the proper modes of preparing and packing the goods for shipment, the
seasons of the year when the demands are the greatest, as well as any other information
which may be obtained that would be of advantage to the poultry raisers of this country.

That having obtained this necessary information, the Government take the earliest
opportunity to communicate the information to the farmers and poultry dealers by
means of lectures at farmers' institutes and other farmers' and poultry breeders' associa-
tions, as well as by printed pamphlets properly circulated.

That every effort possible should be used by the Government to show the farmers of
the country the advantages of the egg and poultry trade. By so doing this Association
is fully pursuaded a very important and profitable branch of trade would be speedily
built up, and the interests of the great farming community would be very materially
advanced.

The report was adopted.

INCREASING PRIZES FOR UTILITY BREEDS.

Mr. Essex moved, seconded by Mr. Anderson, that the Directors of this Association
be requested to take into consideration the question of increasing the prizes to be awarded
for utility breeds. Carried.

After an informal discussion as to what were really utility breeds the meeting
adjourned.

60 Victoria. Sessional Papers (No. 21). A 1897

COLD STORAGE AND BRITISH MARKETS.

A meeting was held in the exhibition building, on Wednesday morning, January
13th, 1897, to hear the Hon. Sidney Fisher, Minister of Agriculture for the Dominion,
express his views with regard to the cold storage arrangements proposed by the Domin-
ion Government for each Province.

Hon. Mr. Fisher said that he was satisfied thatrif we could lay down poultry in
good condition it was sure to result in good profits. A large quantity of fowl had been
delivered in the English market last year, but it was not in as good shape as it should
and could be if a proper system of cold storage was adopted. It would be well if poultry
men generally, and this Association in particular, would bestir themselves in the matter.
The English market was open if we would only comply with the necessary requirements.
The English people were willingly to pay a good price for a good article, and he advised
the development of the trade. He then asked for information as to the proper or best
season for shipping, or if dead meats could be shipped all the year around. The Govern-
ment, he said, was willingly to assist in the matter for the next two or three years, and
would, he was in a position to state, provide as far as possible, all facilities. Refriger-
ator cars would be run as required to the central points where " receiving refrigerators "
were placed, and several lines of steamships would be refitted with a good cold storage
system, for service between Canada and England. He then asked for a full expression
of opinion, but if it was thought best to discuss it among themselves, a report could be
forwarded to him.

Mr. Allen Bogue, who occupied the chair, stated that the McKinley Bill had all
but killed the egg trade between Canada and the United States. When a cold storage
system was established and a good market in England created, trade with the United
States would, he thought, improve.

Dr. Mallory agreed with Mr. Bogue that the McKinley Bill had injured the egg
industry, which was yet in its' infancy, and which had gone backward during the past
two or three years. A great field awaited them in the English markets, and it should be
taken advantage of. By sending only first-class poultry and in good condition they
would not be long in developing a profitable trade. He stated that fowls during the last
two weeks of their lives should be fattened, and after being killed made attractive in
appearance.

Mr. M. T. Burn spoke at some length as to the kind of fowl wanted in England.
He said we should start earlier to prepare for the English market — say in September ;
or, in other words, we should not all aim at getting our fowl there for the Christmas
trade. As to the cold storage, he thought the rack system, with the rack above, wag
the best. There must be also good ventilation and plenty of ice.

Mr Barber said all poultry should be sent away with the feathers on and properly
bled. If the farmers would take proper care of their stock they would not have the least
trouble in getting ten cents per pound.

Mr. Anderson agreed with all Mr. Barber had said.

Mr. Dilworth spoke as to the egg production question. The farmer should be
instructed as to the best way of taking care of the eggs. The nest should be perfectly
clean, and then the e»g would be so. Large eggs are in great demand, and would be paid
for accordingly. He also thought that fowls should be sent away with the feathers on.

Mr. Barber said he referred to turkeys only.

Mr. Scott, of St. Thomas, would have the farmer impressed with the desirability of
keeping better stock. They should also breed especially for the earlv market, and thus
get the benefit of the high prices. The Plymouth Rocks and White Wyandottes are the
best breeds for the farmer's purpose — good layers and well adapted for table use.

J. H. Baulch, Port Hope, said if the English people want our fowl and will warrant
a market and good prices, we can soon supply the demand.

60 Victoria. Sessional Papers (No. 21). A. 1897

Mr. A. Bogue said he thought a committee should be appointed, consisting of
members from the diflerent sections, to look thoroughly into the matter under discussion
and forward to the Minister of Agriculture a resolution stating what is required.

The Minister of Agriculture stated that he would be glad to receive the report of
the committee, and that the Government would, he was sure, endeavor to meet all their
requirements.

Prof. Robertson, Dairy Commissioner, Ottawa, said the bulk of the poultry sent to
England so far has been very poor in appearance, but he had no doubt a good system
of cold storage would improve this. He would advise that birds be sent over in
assorted sizes, eight to ten, ten to twelve, twelve to fourteen pounds, and so on, and not
to mix the heavy with the light, but have them uniform in weight, as far as possible, in
each crate. He thought that a net price of about ten cents per pound would be about
what the farmer could expect, and he considered this very good. This would permit of
a price to the middle classes of seven to eight pence per pound and he also considered
this very good. He would advise that we aim to supply the English market from say
November to the end of March, instead of only for the Christmas trade. In speaking
about eggs, he said it was necessary to warm them after being taken from cold storage
and before placing them in the warm air of an English warehouse. Different conditions
of cold storage are required for different products, but the proper conditions required for
poultry, eggs, butter and fruit would be provided by the Government.

Other gentlemen expressed themselves, but as the opinions were so varied and the
subject so vast id was decided to refer the matter to a committee to thoroughly dis-
cuss, and report to the Hon. Mr. Fisher as early as possible.

It was moved by Mr. Dilworth, seconded by Dr. Mallory, that the committee
above referred to be composed of the following : — Dr. Mallory, Mr. A. Bogue, Mr. Old-
rieve, Mr. Barber, Mr. Dilworth and Mr. McNeil. — Carried.

ESSAYS AND ADDRESSES.

The first meeting of the Ontario Poultry Association was held in the City Hall,
Guelph, on Wednesday, January 13th, 1897, at 2 p.m.

The President, Mr. T. Gowdy, took the chair, and, in calling the meeting to order,
said he was sorry to have to report that the Vice-President, Mr. A. Bogue, was unable
to be present, owing to illness.

This was the inaugural meeting of this kind, the time being set apart wholly for the
purpose mentioned, and it proved a decided success, being well attended by the prin-
cipal poultry fanciers and prominent men interested in the poultry industry. Among
those present were Dr. Mills, of the Ontario Agricultural College, Guelph ; Mr. A.. G.
Gilbert, Experimental Farm, Ottawa ; Mr. W. McNeil, London ; Dr. Bell, Toronto ;
L. J. Pequegnat, New Hamburg ; J. H. Saunders, London ; 0. F. Wagner, Toronto ;
F. C. Hare, Whitby ; J. Dilworth, Toronto ; Jas. Anderson, Guelph ; D. C. Trew, Lind-
say ; Rev. Thos. Geoghegan, Hamilton ; Richard Oke, London ; R. H. Essex, Toroiuo ;
W. Barber, Toronto ; W. J. Bell, Angus ; Dr. Mallory, Oolborne, and M. T. Burn,
Tilsonburg.

2 P.P. 17

60 Victoria. Sessional Papers (No. 21). A. 1897

POULTRY CULTURE AS AN INDUSTRY.
By Rev. Thos. Gboghegan, Hamilton.

There are few questions upon which there is not considerable difference of opinion, and
the question of poultry cuituie as a paying investment is no exception to the rule. The
fancier who loves his feathered friends feasts his eyes upon their glorious plumage, and
braces himself up and feels better as he notices the magnificent strut of the gentleman
hen in the midst of his female friends, and will tell you that poultry pays well. He gets his
money's worth, and more, out of the flock through his eyes every day. The faddist who
catches the fever when he sees his neighbor's flock, or meets an acquaintance returning
from the exhibition with a number of red tickets and a considerable amount of prize
money, rushes in and purchases thoroughbred chickens at fancy prices, and gives neither
himself nor the chicks any rest night or day for the next few weeks until he cools off,
forgets to feed them, and leaves them in a draughty house a prey to dirt and vermin,
and because they do not shell out eggs during the cold winter months, when prices are
highest, and hatch out prizewinners for the fall shows, gives out as a certainty that
there is no money in poultry, the thing is a dead Iosp, and that it is too small a thing,
anyway, for a big-headed man to dabble in. In this, as in other things, what the man
sows he reaps. In spite, however, of this discouraging experience, and of the fact that
the country is in the throes of a mining boom, and that large sums of money are being
invested in speculation upon gold development, and that many of our people expect to
become millionaires suddenly, the small, old-fashioned and every-day enterprise of poul-
try raisino as a means of livelihood, or as a department of farming which will increase,
the geneial profits and add to the sum total, is worthy of some consideration. The won-
derful strides made of late years in the development of labor-saving machines has driven
many active tradesmen to look for new lines of industry by which to earn a livelihood,
has reduced the number of working hours and made the performance of heavy tasks
light in comparison with the manner in which they were done in the days of our
forefathers. The opening up of vast fertile plains for the growth of wheat and other
cecals has reduced the price of grain, while pasture lands of great extent in the
western part of the continent have reduced the price of meat, so that farmers in
Ontario to-day find themselves much cramped in their incomes, and must, if they are
to hold their ground and have a decent living, take up new branches of industry
and adapt themselves to the condition of the times in which we live. There is an
adaue which says that " A man may as well stand idle as work idle," and if we
propose new fields of labor for farmers and others, we must show that there is a
demand for their productions, and profit in their labor.

The culture of poultry is no new thing. In excavations made in recent years in the
Valley of the Nile, amongst other things unearthed, which had been covered for genera-
tions wee eggs apparently as fresh as the day on which thev were laid. It is believed
that the Egyptians attained to the very highest point of ancient civilization, and in their
sculptures scribes may be seen in the market place noting down the articles sold, and on
the farm taking an account of all the products, to the number of eggs laid by each hen.
If the people who built the Pyramids, and had such wonderful knowledge of architecture
and the fine arts, thought it not unworthy of them to study the preservation of eggs,
which doubtless was a great article of food amongst them, and kept such strict account of
each hen that they could tell with accuracy her profit each year, it is surely worth our
while in this young country to test this branch of industry and ascertain if there be any
profit in it. After the Franco- Prussian war, the world was surprised with the rapidity
with which the French nation paid off its war indemnity. The amount was not raised
by the <*reat sums of either the aristocracy or landed gentry, but by the large number
of small sums made up by the great body of people. The small farmers, the cottagers
and artisans, came to the rescue, and much of the money coining froui coin^ar ktively
poor teople was the result of the poultry culture of that country. France as a nation

60 Victoria Sessional Papers (No. 21 ). A. 1897

has (and does) recognized that the poultry trade is a source of wealth to its people,

and protects and encourages it, because it brings in a large revenue ani betters the

financial condition of a great body of its citizens. Not only do the French meet the

demands for home consumption in eggs and poultry, but they supply the English market

with over 815,000,000 worth of this class of food annually. If France with her small

area ^hen compared with Canada can realize $200,000,000 annually with her poultry

inter* sts, what might not we in Canada do in the vast territory which we possess. There

are few who realize the possibilities before this country in this branch of industry. If

we would but take it up in earnest we would hear less than we do of hard times, of

mortgages on farms being foreclosed, and tracts of land exhausted through the continued

drain of years of grain growing. It is an unfortunate thing that so many people look

upon poultry culture as too small a business to hope for any large results from, and yet

it is one of the largest agricultural interests in the United States The value as a product

exceeds that of cotton, hay, or dairy products. In the State of Missouri alone the poultry

product is about $15,000,000 annually, and in spite of the fact that in the United States

$500,000,000 worth is raised annually for home consumption the supply is not equal to

the demand, and over $2,000,000 worth of eggs were imported into the States last year.

While the poultry products representing cash value is more than either cotton, hay, or

dairy produce, it is the only agricultural product which the Americans do not export,

and in which the supply is vastly insufficient to the demand. However we may have

increased in exports in other departments of our trade with Great Britain and other

countries, it is worthy of notice that we have decreased considerably in our eg« export.

In 1891 we exported $1,160,359 worth, while in 1895 we only exported $807,991, or a

decrease of $352,404. Great Britain imported $18,931,645 worth of eggs, of this sum

only $524,577, or a little over half a million, went from Canada. The decrease of import

to the United States has been very marked since 1891. In that year it was $1,074,247,

while in 1895 it was $275,828, or a decrease of $798,419 Why this decrease? We

have good climate, we have cheap food, and under present conditions we ought to be able

to obtain labor at a low rate ; and here are fields open to us, with a prospect of good profits,

and we are making little or no effort to occupy them and benefit ourselves by the returns.

We should, under present conditions, be able to compete with the world, and it is our

own fault if we don't do it.

From the report made by the Canadian High Commissioner in London, England,
contained in the Journal of Trade and Commerce, 1894 and 1895, page 316, we find it
repoited under the heading of " Eggs," " This trade more than holds its own, and its
importance irom a Canadian standpoint will be realized when it is stated that the value
of imports is nearly £4,000,000 sterling a year — the imports from Canada* show a small
but gratifying increase, and the price obtained appears to be higher than in former years.
There seems to be no reason why, with proper care and attention, the import from Canada
should not be larger than it is, and I refer specially to the reports of agents upon the
subject. The following are extracts from correspondence that has reached me :

(1) " Canadian eggs are fast coming into favor, both fresh and pickled, and if care is
taken in the packing and selection, the trade can be developed to a considerable extent."

(2) " On the whole the shipment of eggs has been satisfactory, and the consumption is
rapidly increasing." (3) " We have again handled thousands of cases during the past
winter, and where our friends have carefully graded and packed their goods, sending only
choice and uniform size, quality and condition, the result3 have been satisfactory. Unfor-
tunately shippers are so slow to learn the r< quiremen^s of the British markets It does
not psy to ship inferior or second-class goods " In the same report, page 338, Mr. John
Dyke, Canadian Government Commercial Agent at Liverpool, reports aa follows : "There
has been an increase in import of eggs from 11,045,786 great hundreds (120) to
11,876,698 ^reat hundreds. Canada's contribution toward this total amounted to 254,604
great hundreds, compared with 207,374 in 1893. As indicating to some extent the
destination of eggs from the Dominion it may be of interest to note that one tirm in
Liverpool had consigned to them no less than 96,000 great hundreds, the majority came
in cases of 1,200 each, and the packing is usually oat hulls, which has proved very

60 Victoria. Sessional Papers (No. 21 ). A. 189}

efficient ; others came in smaller boxes packed in paper fillers. Prices have been low in
this as in every other commodity, from $1.50 to $2.25 for fresh eggs, and $1 to $1.60 for
limed or pickled. Continental pickled eggs have sold at higher prices than Canadian,
and it is stated by the trade that this is in consequence of farmers and collectors in
Canada holding for an advance in price, so that in many instances, when they were put
on the market, they were stale. All over the continent, and especially in Russia, there
appears to be a feeling of combination among the farmers, collectors and shippers with a
view to capturing the British trade, and the co-operation that has existed among them
has earned for the continental commodity a better character, therefore a better price.
At the commencement of last season a very bad mishap unfortunately occurred. Some
three car loads of eggs which were in transit in Canada, two on one line of railway, and
one on another, got terribly damaged — it is said that they were literally telescoped ;
nevertheless they were sent forward, and on arrival here two-thirds had to be thrown
away, the remainder were distributed over the country but were found to be tainted
owing to the broken mass with which they had travelled, and by this means a widely
spread prejudice against Canadian eggs was created, and their good character has not
been wholly recovered during the whole season. It is stated by all connected with the
trade that if properly conducted, and with a better spirit existing between producers,
collectors, shippers, and forwarding companies, there is nothing to prevent Canadians
holding the market against any foreign commodity, as the size, and when shipped fresh,
the quality leaves nothing to be desired, though I would again remind those interested
that the greater the number of brown eggs the more saleable is the case." Mr. Dyke
also says in the same report under the head of " Poultry," " I am sorry to say that this
branch of our trade has not expanded in any great degree. In November, 1874, and
again in 1878, I issued a circular letter giving instructions as to how turkeys should be
prepared for the market. Acting in accordance with theni one shipper in Ontario
entered at once into the business and has carried it on successfully ever since. This
season's annual shipment, which is the sixteenth, arrived in perfect condition, and as the
character of his turkeys has become well known in this district, his birds are much
sought after. I believe he could have sold three times the quantity of this year's con-
signment. A small number of ducks and geese were brought over this season, and they
surpassed anything of the kind on the market here. Some other shipments of Canadian
turkeys were made to Liverpool, and where the condition was good fair prices were
realized, but a few arrived in poor condition and had to be sacrificed. The total value
of poultry imported into the United Kingdom from all quarters during the year amounted
to $2,404,450. Mr. John W. Down, Canadian Commercial Agent at Bristol, on page
350 of the same report, under " Poultry and Eggs," says as follows : " Poultry appears
only to be shipped once a year, viz., at Christmas, and our markets are often glutted with
poultry sent from other countries to be sold on commission, and thus often finds a slow
and bad market, whereas, I venture to think if the poultry were shipped weekly, and
with judgment and care, a pretty fair market would be found all through the fall, winter,
and spring months. If any dealers in Montreal, Toronto, or Quebec, are inclined to test
the trade, I shall be pleased to make enquiries for them of the leading wholesale poulterers
in this city and put them in communication with reliable men, willing to lend their ser-
vices to establish a poultry trade between Canada and this port. The trade in Canadian
eggs in Bristol is very small, and I have not heard of any" direct shipments to this city, as
all Canadian eggs that have been handled on this market have been bought through
Liverpool importers. I have had considerable difficulty in obtaining reliable information,
but find that the mode of packing of Canadian eggs is open to much improvement. I am
told that both large and small eggs are packed together instead of being properly graded.
There appears to have been no complaint as to the quality of the eggs. Surely this
business is worth more attention, as France and Germany do a very large export trade
at this port." Mr. Thomas Grahame, Canadian Government Agent at Glasgow, on page
358 of the same report, says : " The trade in eggs has been carried on in the same exten-
sive manner as of late years, and on the whole has proved satisfactory. From all I can
learn, however, I would desire to impress upon the farmers and local dealers the strong
advisability of sending their eggs forward as quickly as possible as they come to hand,

60 Victoria. Sessional Papers (No. 21). A. 1897

and upon farmers particularly the desirability of their using the small eggs for home
consumption. The Clyde bill of entry shows equal to 35,000 cases of Canadian eggs
landed in Glasgow, representing 105,000 long hundreds."

It is very evident from the above quotations that Canada can increase her export
of both eggs and poultry. The profit to be made upon it depends very much upon the
way in which the business is managed — good stock, well oared for, will produce returns
that will pay well for work done and capital invested. Energy, perseverence, and common
sense brought to bear upon this industry will mako it as profitable, or more profitable,
than any department of agriculture or live stock upon which the farmer has to depend
for his livelihood. An egg shell full of fact is worth more than a baloon full of theory,
and here is a fact which may encourage our young boys and girls, as well as more of our
farmers and artisans, to spend their spare time and invest some money in the poultry
trade. Mr. George Tuckett, the present Mayor of Hamilton, who has been for years a
most successful business man, stock-breeder, and lover of poultry, had, before he was
fourteen years of age a flock of chickens, about 100 in number, from which he cleared a
profit of $100 in twelve months. He kept his accounts carefully and correctly, and gives
it as his opinion today that there are large profits to be made from poultry culture, as
well as much profitable recreation and great enjoyment. Shakespeare tells us to look out
for the man who has no music in his soul as a dangerous customer. The man who has
no pets, if he be not dangerous, is at least to be pitied. The interest taken in the
poultry-house and the pigeon-loft has laid the foundation of many a fortune, and of
many a character, has saved numbers of boys and young men from those habits of idle-
ness which are so dangerous to morals, and stimulated those of regularity, which lies at
the base of success in every walk of life.

HOW TO GET FERTILE EGGS AND HOW TO HATCH THEM.

By C. F. Wagner, Toronto, Canada.

Before attempting to hatch eggs we must first consider whether they are likely or
not to be fertile. The fertility of eggs must obviously depend n uch upon the number of
hens allowed to each male bird, which will vary according to the breed and other circum-
stances As a rule when fowls are confined to winter quarters they are not so vigorous.
In heavy bieeds not more than four or five hens should be allowed to each male, while in
the lighter varieties eight or ten femah s may be put with one male bird. If fowls have
not been properly fed we cannot expect to get fertile eggs. To procure well fertilized
eggs we must feed on plenty of vegetable food such as cabbage, turnips, lettuce, dry
cut clover steamed, potatoes, carrots, etc.; these can be boiled or the former may be given
raw. Hens must have plenty of exercise when they are confined in close quarters.

To make them work it is a good plan to throw the grain into a litter of straw, hay,
or leaves ; I find the latter to answer the best. Make fowls hunt for their living and
they are sure not to be too fat. Another good way to make them take exercise is to
hang a cabbage up about ten inches out of their reach, they will jump to get it ; by so
doing they flap their wings, in fact all of their muscles get into motion. Parboiled meat
and green ground bones if given three or four times a week are good egg producers and also
strengthen the fertility. It is on good authority, I say, that milk if given fowls to drink
instead of water will increase the egg pioduction ten per cent. Fowls should always
have plenty of grit before them such as mica crystal, broken oyster shells, etc. 1 have
also seen finely broken earthenware used which took the place of gravel, etc., the hens
find when running at large. Fat hens seldom lay fertile eggs. A hen that lays irregu-
larly, that is, if she skips two or three days at a time, is almost sure to lay unfertile eggs.

60 Victoria. Sessional Papers (No. 21). A. 1897

Having considered the way to get fertile eggs we must now select those most suit-
able for hatching. Double yolked and irregular shaped eggs, egg3 with thin shells and
those with transparent spots in tVem should never be used for incubation. Some people
believe that the shape of the egg affects the sex, i.e., that the long eggs produce cockerels
and the short bunty ones produce pullets, but this is an erroneous idea. The shape of
the egg does not affect the bird so far as the sex is concerned, though sometimes an
irregular shaped egg will produce a crippled chick.

The best eggs as they are collected should be kept in a cool place with a temperature
of about 40 Q Fah. until ready to set under a hen. The eggs should be stood with the
large end down, thus keeping the sir bulb as small as possible. All b"ung ready we must
now prepare a nest. I have tried hay, straw, paper, sand, clay and green sods, the latter
I found to produce the best results. The nest should be made out of a box or barrel
with a bole in the side of it to admit the hen, the top should always be kept covered.
Put a piece of carpet or an old bag in front of the hole to keep her in darkness which is
advisable. Place some earth in the bottom of the barrel and pound down solid, and
hollow out in the centre so that the eggs will roll iD, then place a green sod in the hollow
with the grass side up. Put some dummy eggs in for a day or so until you find biddy to
be true to her nest, after which the dummies may be removed and the eggs placed on the
grass. Thirteen is considered a sitting, they may not be too many for a good sized hen
in summer, but it is too many in early spring when the weather is cold and unsettled.

Next thing is to select a hen. Sometimes we have no choice but have to accept a wild
restless one. If she has feathers on her feet cut them off. If I had any choice I should
select a Plymouth Rock or a Wyandotte ; either of these make excellent mothers.

Last spring breeders generally complained in my neighborhood of having bad sitters.
I purchased six common hens at one dollar each and set them on valuable eggs ; the result
wa<- that five out of the six left the eggs before they were due, one of them within a few
days of the eggs hatching. This nest full of eggs made me feel like (1 won't say swearing)
but it reminds one of the boy's rhyme :

Here lie birdies for whom I mourn,
Birdies who died before they were born,
Oh, what an awful thing is death,
When it comes before you get your breatn.

I might have saved this batch of eggs by putting them into water heated to about
100 degrees, but as that lot were hatching in February it was impossible to get another
hen. A year ago I had the same thing happen, but it was my own fault ; I had forgotten
to shut the hen in after feeding her, and when I came to look at night I found her
off the nest and the eggs stone cold. I quickly put the eggs into hot water for about
five or len minutes, and then put them back in the nest and the hen on again — the
result was that thiee chicks came out a few days afterwards.

Every sitting hen should be well dusted with insect powder before being placed on
the eggs, and then dusted again about the seventeenth day. Sitting hens shoula be care-
fully lifted off if they do not come cff themselves each morning. Some people think a hen
that does not want to come off the nest is the best kind of a sitter, and will even encour-
age their maternal solicitude by feeding them on the nest. This practice is not only cruel,
sometimes laming a bird for life, but actually injurious, the periodical cooling of the eggs
while the hen is off acting an important part in invigorating the embryo chick. Sitting
hens should be allowed to dust themselves in a dust bath, if ihey will, and should be
fed on whole corn and wheat alternately, and given plenty of clean water and grit
each day. They should be left off for about five minutes in cold weather and ten or
fifteen minutes in mild weather.

The heat of hens when sitting varies from 102 to 105 degrees. The underside of
the eggs will be about four degrees cooler than the side next to the hen. The outside
row of eggs are very often rolled into the centre by the hen, and vice versa — thesQ change
places three or four times every day.

60 Victoria. Sessional Papers (No. 21). A. 1897

About tiie third day a membrane begins to envelope the entire organism, which
is to supply the blood of the chick with oxygen, which it obtains through the shell
from the external air. This can only be seen by a very powerful light. 1 once experi-
mented with a few eggs by greasing them all over, to see what the effect would be. I
found they did not even start to hatch, the pores of the eggs being closed up the germ
could not get air from outside. It is, therefore, essential that the eggs should be kept
clean and free from dirt while hatching. The eggs, after hatching five or six days,
should be tested, when the fertile ones will be seen to have the germ floating on top
with a webbing of blood vessels stretching out from it — the germ at this stage looks
like a spider in form. No matter how an egg is turned the germ will rise to the top.
The manner in which this is effected is beautiful. Besides the ordinary white of the
egg there are two longitudinal cords, or strings, of much denser and even slightly fibrous
albumen, formed, which are easily distinguished if an egg be broken into a saucer.
These cords aie attached in a spiral form to the under side of the yolk, to which they,
therefore, serve as ballast or weights, and always keep the germ uppermost, where it can
best receive the heat from the sitting hen.

All sterile and broken eggs, if any, should be removed from the nest. When an
egg has been broken and the nest has been smeared, the nest should be cleaned out
and the eggs washed in water heated to about 100°.

To test eggs a good plan is to make a light tight box with a small hole in the top
for the lamp fumes to escape by. Out an oval shaped hole in front an inch or two
larger than an egg atd then tack a piece of an old felt hat over the hole and cut an oval
hole in the felt a little smaller tuan an egg in size, then place a lamp inside of the box,
by placing the egg against the hole just opposite the flame the germ can be seen distinctly
if the egg is fertile.

When setting hens, a good plan is to set two or three or more at one time, and
on the fifth or sixth day when all the infertile eggs have been removed the fertile
eggs which are left can be put under one or more hens and the other hens could be
set over again without any harm being done to them.

Eggs should be tested on the twelfth day again and the rotten or dead germed eggs
removed. When the hatch is due leave the hen alone and keep her dark. All holes
should be filled to pi-event any chicks from running through or getting away from the
hen, for chicks will run to the light.

Eggs are known to hatch in nineteen days, the reason of this is because they were
put under the sitting hen immediately after they were laid. It is advisable to set eggs
as near one age as possible because chicks do better when all are hatched the same day.

The chick breaks the shell by giving two or three smart taps every now and then.
This is not done with the point of the beak as thought by many, but it is done with
a sharp pointed scale, provided for that purpose by the Creator on the top of its beak.
This scale falls off about two days after. When the hatch is concluded leave the
chicks under the hen for twenty-four hours before they get their first meel.

The yolk of the egg provides the chick with nourishment during the first day or
day and a half of its existence. The chick's first meal should consist of oatmeal or
very fine cracked wheat given perfectly dry, never give them sloppy food. Keep plenty
of fine grit before them, such as mica crystal. Give plenty of clean water in a shallow
dish. Milk is said (o be too strong for them the first week. Feed four times a day
for the first month and after that reduce to three meals a day until nearly matured,
when they will do with two rations per day. Give plenty of green food every day.
Lettuce is very good and is eaten ravenously. After the first week give stale bread
soaked in milk well squeezed out for their morning meal. A little meat two or three
times a week will help the growth wonderfully. Always feed grain at night, and see that
every chick has had all it can eat.

When chicks get to be one week old catch each one of them and search the down
on the head for lice with a pair of jeweller's tweezers or something of the sort. As

60 Victoria. Sessional Papers (No. 21 ). A. 1897

many as a dozen have been found on one chick's head ; these things stand on end with
their heads down and suck the chick's blood. They are hard to discover and take off if
one has not got the proper instrument. when these insects are there any length of
time the chicks run about with their wings drooping, and have a distressful chirp.
After removing the lice take a little soft butter and rub each bird's head well, they
will look unsightly for a day or two, but that is nothing compared to the annoyance
the lice are to the chicks. The old hen will sometimes beat and reject her little ones
when this operation is performed in daylight, as they look so strange to her ; therefore
it is expedient to do it at night when the chicks are at rest ; by the next morning the
down will have dried a bit and all will be well.

The hen and her chicks being ready to be put out doors we must make a coop
of the following dimensions : Make a coop two feet square, eighteen inches high at
back, and two feet high in front. The roof should be made adjustable and project
about four inches in front and rear to shed water ; being loose it can easily be removed
to clean the coop out and also to whitewash with lime inside when necessary. The
front should be lathed with 1x2 strips two and a half inches apart, the centre one being
left loose so it can be removed to let the old hen out occasionally. The chicks run out
between the laths at any time, excepting when the sliding board front is put in place.
This slide is put down at night in front of the laths, by raising and pushing back
the roof. The slide is held in position by two strips which are nailed on in front of
same to form grooves on each side of the coop for slide to work up and down in.
After the slide is put in the roof is placed in its position, making all perfectly storm-
proof. The slide in front has a small ventilation hole at top about 4x6 inches, which
is covered with one-quarter wire meshing to keep out rats, etc.

The whole of the outside of this coup is covered with well saturated No. 2 tarred
felt, which makes it wind and water proof. The felt will last a season easily. In front
of this coop is placed a fence about six feet long, eighteen inches high and width of coop.
This fence is made up of one-quarter wire meshing nailed on to frames made of \ x 2
inch laths. The top is also wired over on a frame. These frames can be removed at
any time and will last for years. All being placed in position, lay a board six inches
wide on the ground close up to the wire fence, one at each side and end : these are cov-
ered with four inches of earth well packed down, making all secure. In case the chicks,
when scratching, should undermine the fence they cannot escape, nor can vermin get in
without a good deal of trouble. The whole thing is portable and can be shifted from one
grass plot to another when desirable. I have seen cats sit and watch through the wire
those little downy balls rnnning about, it being so small in the mesh that not even a
mouee could enter.

Having considered the natural process of incubation, I will now give some experi-
ence in hatching chickens by artificial means It is not all gold that glitters, neither is
it all incubators that hatch.

About three or four years ago I purchased an incubator from a manufacturer not
100 miles from here. This machine was guaranteed to hatch ninety per cent. ; I agreed to
accept it if it would hatch, seventy-five per cent, of the fertile eggs. I sent it to an
experienced man to have it tested, the result was that it did not hatch ten per cent. The
hot water tank burst several times and caused a great deal of trouble. Last spring
I invented a hot air incubator. This machine was heated by a lamp at the back ; the heat
entered in one side of the heater, and the consequence was I roasted all the eggs
nearest the lamp while those farthest away from it were chilled. I think one chick
came out and the rest were dead in the shell That was not at all satisfactory to
me, so I made some alterations to it and I found that it hatched better. It puzzled
me why the machine should not hatch as well as a hen, if it would hatch chickens at
all. So I made more improvements until it hatched seventy-five per cent, of the
fertile eggs. Now I am satisfied that chickens can be hatched by artificial means
just as well as with the old hen. The chicks being hatched I had to invent a brooder
to rear them in. A thought struck me that 1 would use the old hot water boiler of

•

60 Victoria. Sessional Papers (No. 21). A. 1897

that ten per cent, hatcher 1 paid $47 for. I thought it would make a heater if I cut a
hole in the bottom and placed a lamp underneath it, then form a board fence around it
and cover one end for the chicks to run under. I kept the birds in it for four weeks and
apparently they did very well until one day I thought I would let them have a run on
the cellar floor which was sandy loam. I no more than had done this when they fell
over and kicked, they instantly lost all power in their legs ; so I learned a lesson that
brooders with heated floors are no good, heat under th3 feet is unnatural and when thus
applied causes leg weakness. This being unsatisfactory I invented another brooder
which works admirably. The heat is all above the chicks, top heat is natural. I find
the chicks thrive well in this machine. It is so constructed that the heat can be regu-
lated to a lower degree as the chicks grow older.

To hatch chickens either by natural or artificial means one must use some judg-
ment. Hens will not hatch a large percentage of chickens in early spring if they are
not fed and properly cared for. Neither will an incubator if the lamp is not filled
and trimmed regularly.

The advantages of hatching and rearing poultry by artificial mean's are numerous.
An incubator enables the poultry breeder to hatch out chicks at any season of the year
when hens are disinclined to do so. For market purposes chicks hatched in January,
February, March and April bring the highest prices. Early chicks are also early layers,
and therefore the most profitable. The winning chicks at fall shows are usually hatched
in early spring when sitting hens are scarce. Chicks hatched in incubators are never
infested with vermin, as are those which are hatched under a hen. Lice are the cause of
many great losses in raising poultry.

Chickens reared in brooders don't run any risk of being trampled to death by the old
hen, nor are they likely to be troubled with scaly legs, which sometimes is imparted to
the chicks by the brooding hen.

Mr. Barber could not see the advantage of setting the eggs away large end down.

Dr. Mallory did not see what difference the position could make, especially as Mr.
Wagner had stated in his paper that the germ always came to the top. It was, he said,
almost impossible to get sod in the winter for nests, and he would like to know what
great advantage it possessed.

Mr. Wagner replied that the sod being damp kept the underside of the egg cool,
and he believed this was as it should be.

Mr. F. C. Hare thought, as the germ always floated at the top of the egg, that if the
large end were placed downwards the germ would be more liable to stick to the sides of
the shell. As to the nests, he had tried the sod and found it very unsatisfactory. He
used sand and dirt himself, and as it could be obtained at any time of the year, and was
easier to make a good nest with, he thought it preferable. He thought Mr. Wagner's
coop would be improved by having the top and sides lift off, making cleaning an easy
matter. He favored hot air for the brooder.

Dr. Mallory again spoke, and said he thought we should not try to improve on nature
and fix the position. The more closely we followed the habits of the hen the more suc-
cessful we would be. Nature has provided that the egg shall be oblong, and that it shall
not stand on its end. The most successful broods were those reared by the hen herself in
the summer when she is allowed to take her own course, and we should endeavor to follow
her as closely as possible.

Mr. Wagner followed with a long description of experiments made in connection
with the matter, and said his ideas were the result of these experiments.

60 Victoria. Sessional Papers (No 21 ). A. 1897

MY THIRTY-FIVE YEARS' EXPERIENCE IN POULTRY RATSING.

By Mb. James Anderson, Springfield Farm.

Before reading my essay proper, I would like to say a few words in regard to the
working of the Association. We have to-day in Gue'ph the best poultry show ever held
in the Dominion, and I question if better birds can be obtained on the continent of
America than can be got here. It is now about a quarter of a centurv since the Associa-
tion received ihe first Government grant Something close on $20,000 had been spent
in trying to improve the poultry interests of Ontario. Has it done the good that was
expected of it 1 Has it benefited the class it was intended to benefit, viz , the farmers %
It may have benefited the few, but not the many \ as, how many farmers do we see
attending these exhibitions ? Ail our exhibitions are liable to fall into ruts and grooves
from which it is hard to extricate them, and what is worse, into the hands of a few profes-
sional showmen, who carry off the bulk of the prizes and leave the amateur completely in
the shade. I am delighted to see Mr. McNeil carry off a few thousand dollars from Uncle
Sam as he has been doing in recent years, but I do not like to see him sweep everything
from his Canadian brethren. I have no doubt he deserves it, but are the class of fowl he
breeds really for the best interests of the country at large, and that is what the Govern-
ment grant was intended for. To give you a case in point : It is now twenty-eight
years since our first Central Exhibition was established in the Roya' Ci'y. I had the
honor of being its first president, and have been a director ever since, and have watched
the working of it very closely. In nearly every department the prizes now are taken by
what are termed professional showmen. They buy, beg aad borrow what they cannot
grow themselves, and make a round of the different shows, and of course the local man or
non-professional cannot compete with them. One man, for instance, in the fruit line
from the Niagara district carried off sixty five prizes last year, and I am credibly informed
never grew a pound of the fruit. How are we to avoid all this 1 I would suggest to
encourage the farming community to raise first class poultry for either eggs or table use,
and appropriate part of the Government grant to a class for farmers only. Give, say,
a prize for the best turkeys, geese, ducks and chickens raised by a farmer. I would not
go into the fancy breeds of fowls, but a few of the best breeds for eggs and good table birds.
I have always taken a great interest in the Ontario Pou try Association, was a member
the first year it was held in Guelph, twenty-five years ago, and even got the length of
being a director one year. I would like to see it do the greatest good to the greatest
number, which was evidently the intention of the Government when the grant was given.
We want to educate the farmers now to raise first-class fowls, and how to erect, cheap,
warm, suitable buildings for winter egg production. Mr. James Liidlaw, jr., informs me
that at a very small expense they fitted up a place for 150 hens some two years ago.
They are now getting some $30 a month for eggs, and cannot supply the demand. Now
if all the farmers in the country would go and do likewise, what a revenue it would yield
them, as the demand is unlimited, and by having the cold storage inaugurati d, which I
believe is the intention of the Dominion Goverement, the advantages to the country
would be very great, and would add thousands of dollars annually to the farmers in
enhanced prices for their eggs and poultry. So much has been said and written by
experts in poultry journals and in agricultural papers that it seems superfluous on my
part to add more, but the few brief remarks I will make will be entirely from a farmer's
standpoint.

Hens.

Some thirty-five years ago, in 1861, I first commenced breeding thoroughbred poultry.
I had shipped some pigs to a poultry fancier in Baltimore, and he advised me to try his
thoroughbreds, which I did, and have never regretted doing so, as they have well repaid
me. I gave him $10 a pair for two pair.", light and dark Brahmas. The cocks from
which they were bred cost, so he informed me, $50 each, and with a pedigree as long as

60 Victoria. Sessional Papers (No. 21). A. 1897

my arm. Since then I have bred six different varieties. Black Spanish was tue next
pure breed I invested in. I found them very good layers of fine large white eggs, but
inclined to be tender, their large combs being so apt to get frozen. I then tried the
brown and wh'te Leghorns, which for egg production cannot be beaten. Then I tried
the Games, but found them too pugnacious, although for a table bird they cannot be
excelled, as a well-cooked G*me fowl is as toothsome a bird as the English Pheatant,
many of which I have shot and eaten. Speaking of Game fowls, I have been crossing
lately the Indian Game with the Light Brahma hen, and a finer table fowl could not be
produced, fine plump broad breast and grand size ; in fact a cross of the Indian Game with
any of the Asiatic breeds is excellent. After trj ing some six of the leading breeds, I
have come to the conclusion that for a farmer's use the Plymouth Rock, the Wyandotte
and the Light Brabma will fill the bill for a general purpose fowl. They are all good
winter layers, very hardy and make most excellent mothers ; in fact I prefer the Light
Brahma to any other, they are so quiet and easily managed, and I set all my duck and
often goose eggs with them B.' keeping fowls in a moderately warm place, feeding them
well with a variety of food, and keeping them clean of vermin you will have no difficulty
in having a good supply of winter eggs. I find that saturating the roosts well with coal
oil, and keeping a dust bath well filled with road dust, in which is incorporated half a
pound of sulphur, with a little carbolic acid, a sure preventative of lice, and a good disin-
fectant. I have found wheat even at 80 cents a bushel the cheapest and best grain to
make " Biddy " shell out the eggs in winter, with plenty of green food and table scraps or
other meat, ground bones, etc.

Turkeys.

My next venture was with thoroughbred turkeys. I had been breeding good turkeys
for years, but never hid the Mammoth Bronze until eome sixteen years ago, when I
purchased the 1st prize young gobbler at the Ontario Poultry Association show at Brant-
ford. He weighed twenty-eight pounds at eight months old, and I paid $10 for him.
My neighbors all laughed at me when I told them the price, but next year I had the
pleasure of laughing at them when I sold all his progeny, some forty, for $5 and $6 a
pair when they were only getting $2 a pair. Turkeys are great foragers and consume
millions of insects annually which are injurious to the farmer. I have had my farm
seeded down to grass for the last ten years, and as the grasshoppers have been a perfejt
plague lately, and as in summer they form the principal part of their food, without the
turkeys every bit of grass would have been eaten up Although very tender when
young they are the hardiest of fowls wh^n grown. I have no trouble in raising them.
Keep them dry and give them good nutritious food, and keep clean I have a neighbor,
a Miss Hewitt, who raises some 100 annually. She feeds them principa'ly on shorts and
boiled potatoes mixed with finely chopped dandelion leaves. Of course for the first fort-
night she gives them bard boiled egg and a lrtle curd. I find the wild cauionmile
a grand tonic to mix with their food. The sooner young turkeys get out in fine days to
forage for insects the better they will thdve, as they are very fond of ant3, etc. 1 bought
a pair of wild turkeys some fifteen years ago from Messrs Smith of Fairfield Plain-?, and
found them very hardy birds, and the meat delicious and of fine flavour. I often crossed
them aud found them very hardy, and they improved the plumage very much, but I had
great difficulty in keeping them at home, and they often grot phot by pot hunters when
straying away in the woods I had one old hen who started off in the spring, and I npveir
saw her often until she would have fourteen or fifteen large turkeys, and they would fly
like a covey of ruffled grouse. They always came home when the snow fell and food
became scarce. I have never tried the White, bui their advocates say they are finer in
quality than the Bronze. The number of turkeys shippei co England lately is immense,
some thirty tons going from Smith's Falls alone, and now when our government is giving
us such facilities for cold storage which will be provided, 1 balieve from the time they
are shipped until landed at their destination, the trade may become enormous. I sho1-*- d
a young two year old bird last year at our Christmas fat stock show weighing when
dressed thirty one lbs., and for which I got ten cents per ib. which pays very we 1.

60 Victoria. Sessional Papers (No. 21). A. 1897

Geese.

Some twenty years ago I bought the first prize Toulouse geese at the first Ontario
Poulty Association show held in Guelph, and have bred them ever since, and they have
been a great source of both pleasure and profit. The old goose -which only recently got
killed, in the twenty years must have laid over 800 eggs, as the first year she laid forty-
five and whenever she wanted to sit 1 would shut her up for a few days and she would
commence to lay again. I often got her to lay forty and fifty eggs in a season. I set
her eggs with common geese or under my largest light Brahma hens, which would cover
six nicely. I gave Mr. Laidlaw the breed, and one of his geese laid sixty eggs this last
season. They were originally from the stock of Mr. Todd, Vermilion, Ohio. The Tou-
louse and Embden cross makes a very large bird ; I have seen them, weigh twenty lbs.,
and my neighbour Mr. Buchanan has taken the first prize at our Eat Stock Show in
Guelph for sixteen years in succession with a cross between the Toulouse and China
gocse, weighing seventeen and eighteen lbs. dressed. So you see the first cross of geese
gives often a finer heavier bird than the pure variety. I find geese very profitable and
easily kept. In fattening I use a mixture of chopped peas or corn with boiled potatoes
and a little cattle spice mixed with it. The feathers are also a very valuable figure in
suming up the total of the goose's good qualities, and for a good Christmas dinner what
can beat it.

Ducks.

Twenty-five rears ago I bought from Mr. Sturdy, then of Guelph, now of British
Columbia, a pair of Rouen ducks from stock imported from England — and good ones
they were. 1 do not think our veteran breeder, Mr. James Main, could beat them. I
have tried the three breeds, the Aylsbury, Pekin and Rouen for years, and have fallen
back to my first love, the beautiful Rouen. For what can be handsomer than a full
plumaged Rouen drake with his iridescent head, claret coloured vest and white necktie,
which gives him if not a clerical a very dignified appearance. I have had the Rouen
weigh nine lbs. dressed, and I never could get the other breeds that weight. The Pekin
is a ve y early layer and a very large bird to look at, but the bulk of it is feathers, and
it is coarser in the grain than either the Aylesbury or Rouen. What a beautiful sight a
large flock of pure white Aylesbury ducks are sailing down the river. The river Speed
runs thi-ough my farm, and I have every facility for raising any amount of water fowl,
as it is swarming with craw fish, frogs and other food. I think there never was ^ch a
chance for poultry raisers to make money as at present, as the demand is greater than the
supply for a first-clabs article. Messrs. Strachan and White of tb is city shipped tons of
fat poultry this fall to Halifax, for which they find good prices. I have got as high as
$1.50 a pair for my prize ducks dressed, $3 a pair for turkeys, $2.50 for geese and 81.50
for chickens. What can pay better than that, especially in these dull times 1 When
grain is such a low price there is nothing pays better than raising first-class poultry.

Mr. Barber said he did not think the fancier should be depreciated, as it was from
them that neariy all the best fowls were obtained.

Mr. Anderson said he did not intend to speak against the fancier, but he wanted
the farmer to have an equal chance. He thought the Government grant should be
divided so that some of it should get to the farmer.

Dr. Mallory congratulated Mr. Anderson on his paper. It was, he said, the
practical experience of a man extending over a great many years, and it was such papers
as these that were needed. The Oatario Poultry Association is not especially a farmers'
association ; it is a fancier's association and it is entitled to all the consideration that the
Government of the country will give it, on the same grounds that stock associations get
their giants to bring to the highest perfection possible those animals which they take
special pride in. These are sent throughout the country for breeding purposes, and the
farmer thereby gets the profit.

60 Victoria. Sessional Papers 21). A. 1897

ADVIOE TO BEGINNERS.

By L. G. Pequegnat, New Hamburg.

Having been requested by our worthy Secretary to write a paper on poultry, I have
accepted the invitation, and will briefly give a few points of my experience as a poultry
fancier and breeder. I may say that from my boyhood I have been a great lover of pets
of every kind, and especially pets of the feathered tribe. In order that a young man
should meet with success he should choose exactly what is most congenial to him, and is
best adapted for him, and with a strong will and determination, success eight out of ten
times will be the result. How is it that a great number of men to Hay have made failures
in life1? It was owing to fickle mindedness, jumping from one thing to another, and at
last they became a burden to themselves as well as to others. Now this applies to poultry
fanciers. In the first place if you have not been gifted by nature to be a lover of fowls or
pets do not venture in the pursuit, thinking that you will find a gold mine, as disappoint-
ment will surely be the result. You can force and teach your fingers to play a tune, but
that will not make a musician of you. Now, to admirers and beginners the most important
requirement is to make up your mind, and then select a breed and study the standard care-
fully. A breeder should be familiar with the defects which disqualify a bird. An amateur
will have his hands full with one variety, and in keeping it right will be more successful
than by keeping half dozen varieties. Take advice from those that have paid dearly for
their experience, and do not get discouraged if you are not successful at exhibitions the
first couple of years. Do not change your breed because they have not come up to your
expectations; have staying power. A visit to winter shows is the best educator, fowls at
that time are at their best. It teaches you that your stock is up to the standard, or that it
needs improvement. Buy the best and from reliable breeders. Use your influence in your
section to form Poultry Associations, an important factor to educate the farmers in keeping
nure-bred stock. How pleasing it is to the eye when out in the country to notice a fine
flock of well bred fowls. The hen deserves the choicest consideration and every oppor-
tunity for development, for besides being an object of usefulness it is pleasant to gaze on a
fine lot of poultry. After a hard day's work on the farm, in the store or office, to the pro-
fessional business man, mechanic and farmer, what pleasure it affords to attend to a fine
flock, and when we consider the profits which are realized when properly conducted these
should be sufficient to indues every man to make it a special study. The feeding of poultry
is most important and should not be neglected. They must be supplied with green food and
constantly have fresh water . Their quarters should be clean, well ventilated, not over
crowded, and if convenient let them out doors in winter once a day and the egg basket will
always be filled. The grateful hen will also fill your heart with joy and pleasure.

A FEW GENERAL REMARKS TO FARMERS.

By Jos. Dilworth, Toronto.

It is an acknowledged fact that if a farmer understands "poultry raising" it will
pay him better than anything else on the farm, and in the next place the work of attend-
ing to them is decidedly the pleasantest, cleanest and the most interesting ; but I regret
to say that the majority of our farmers will choose much harder work to gain their liveli-
hood. A very important item to be considered is how to make the most money with the
least possible outlay. The first thing I would do if I were a farmer would be as follows :
With ihe assistance of my wife I would devote all my spare time to poultry and duck
raiting. It is not only important to make a good beginning but it is of vast importance

60 Victoria. Sessional Papers (No. 21). A. 1897

to begin at the right time. In the first place I would be careful to select the best posi-
tion on the farm suitable for poultry buildings, taking good care to have them shielded
from the north and north-east winds. 1 would also locate them just where I could extend
them from time to time as my flock increased. As to the kind of building or buildings,
I would say that I would endeavor to make them comfortable, but not necessarily at
great expense. I would be perfectly sure that they would be erected on very dry ground
— never, on any account, build a poultry house on swampy or damp soil. I believe more
trouble arises from that cause than any other, which I will endeavor to show you before
I finish this subject.

I would begin in the springtime, although I would have, as a rule, to pay more
money for my stock, yet it would certainly be much more satisfactory and a source of
much greater pleasure. Of course a beginner must expect to have some drawbacks and
disappointments, for want of experience. As the old saying goes, " don't count your
chicKms before they are hatched " I would buy my first breeding stock from a true
fancier, and would expect to pay a liberal price and make a gcod clean start. I think ten
dollars for six such birds as would produce satisfactory results would be a fair price.
From these birds I would expect to raise between the first of April and last of June at
least one hundred chicks, which would give me a chance to make my selection for winter.
I would sell all my culls and surplus stock not later than October 1st. Never under any
circumstances keep old or young birds a day longer than they are a source of revenue.
It is certainly a very unwise thing to feed chicks or ducklings after they are full grown
and ready for the market ; as a rule it is better to let them go at market price and invest
the money in winter feed for those that you are going to carry over. Never keep any
birds more than three years unless they are specially valuable as breeders. Avoid over-
crowding. I have been intimately acquainted with the farming community for the last
thirty years, and I might ray that I don't remember ever seeing a farmer's poultry house
in winter that was not far too small for the number of fowls he had in it. Where they
had fifty they should only have had about twenty. It's not much use arguing the point
here ; suffice it to say that you are just losing that much difference in feed. If you would
always count on giving one yard square of floor space to each fowl you would not be far
astray.

Cleanliness is the next very important part to insure success, which costs but little.
Have everything arranged conveniently, so that you can clean them out every day as
you do for every other animal on the farm. Keep the floor of the poultry house covered
several inches deeD with chaff or dry leaves. To prevent vermin attend to the above and
use lime whitewash with carbolic acid added, twice a year ; change the nests often,
especially in summer time. A good thing to keep on hand, and which is very cheap, is
the following : Take one pound of pure carbolic acid, which you can buy at from thirty
to forty cents, per pound, then buy a bag of land plaster and mix the two thoroughly
together, first melting the carbolic by placing the bottle in hot water, not forgetting to
remove the cork ; when melted add about a wineglassful of water, and it will keep it in
liquid form, then put about three parts of it into the land plaster and mix it thoroughly
— if you have a seive, so much the better ; you now have the so-called carbolate of lime,
so much recommended by druggists. It is not only a good vermin preventative, but a
good dcedorizer and disinfectant. It can be used liberally and often, as the cost is merely
nominal, keep a dredging box in a convenient place for constant use — one thing is
certain, it is a perfect specific against gapes in chickens.

A word or two about tonics. Tonics and stimulating medicines are occasionally
wanted, but are frequently overdone. A great deal has been said about the old remedy
called Douglas' Mixture. For my part, I could never see much in it ; but anyway, if it
doesn't do much good it won't do much harm. If your fowls require an iron tonic, I
would use the stronger liquor of perchloride of iron — use about half a teaspoonful to
every gallon of water. If you wish to make it into what is commonly called tincture of
iron, mix one part of it with three parts of alcohol and water and it is ready for use —
mix a teaspoonful of this with every gallon of water ; never continue giving iron mixtures

60 Victoria. Sessional Papers (JSfo, 21). A. 1897

longer than a month at a time, then discontinue for a month, and repeat alternately as
occasion requires. It may be given with advantage in the moulting season. Another
valuable tonic might be kept on hand for occasional use :

Ground gentian root half ounce

Powdered nux vomica . . .half "

Baking soda one "

Common salt one "

Glauber salts. one "

Cayenne pepper half "

Powdered aniseed half "

Corn meal or shorts three pounds

Mix thoroughly by passing it through a seive. A (abiespoonful is sufficient for six
hens. This makes a very good tonic and condiment at very little cost.

A few words about feeding may not be out of place. For my part I would only feed
twice a day. Never give sloppy food or unsound grain ; always put the soft feed in a
suitable box or feed trough that the fowl cannot get their feet in — in any case never
think of throwing soft feed on the ground, and never leave feed enough f jr fifty if you
only have twenty. Sloppy feeding and impure, stale, dirty water is often the cause of
inflammation of the bowels, cholera, diarrhoea, dysentery and death.

A question is often asked, are fowl healthy 1 I would say yes, if they are properly
fed and suitable buildings provided. In this connection I would like to impress the
following on my hearers, and if you should forget everything else, don't let your fowl
stand incessantly on heavy, damp, clay soil, or where the earth has become impregnated
with dirt ; if you do you must expect your fowl to be troubled with the diseases I have
already named, also rheumatism, roup, canker, scaly legs, etc.

The following is an excellent cure for scaly legs or scurf on the shanks : One ounce
sulphur, thirty drops oil of vitrol, two ounces vaseline or petrolatum. Mix together with
an old knife and apply to the parts affected twice a day for ten days. The above is a
perfect cure.

A great number of cures have been advertised for the cure of roup, catarrh ana
canker. The following is well worthy of a trial, and if the disease is not too far advanced
I think I can safely say that it will cure nine cases out of ten : Lotion No. 1. — Bluestone,
\ oz.; water, one pint ; mix together ; wash the mouth and nostrils every morning ; use
the following ointment every night : One drachm of powdered iodoform, one drachm of
boracic acid, thirty drops of carbolic acid, half an ounce glycerine, two ounces vaseline.
In addition to the above diseases I might say I have used it for years for old sores, cold
in the head and catarrh in the nose, and any eruption or pimples on the skin. Apply it
with the finger to the nose and mouth, not too freely but gently, always the last thing at
night, and lotion No. 1 every morning.

The following is a well tried remedy for rheumatism and lameness : Mix together
one ounce pure mustard, one ounce oil of tar, one ounce sweet oil, eight ounces spirits of
turpentine ; shake before using and rub on twice a day.

A good remedy for diarrheal, dysentery and cholera will be found in the ordinary
compound rhubarb pills ; in very bad cases however, I give opium pills half a grain each.
Give the rhubarb pill in the morning and the opium pill at night. It is usually checked
in a couple of days with the above treatment It is always better to separate the affected
birds from the rest of the flock. I would give a rhubarb pill to those not affected, which
acswers as a preventative to the disease, and don't forget to use freely the carbolate of
lime every day. When they have recovered I would recommend Eastons syrup. In con-
tains phosphate of iron, quinine and strychnine, and is an excellent thing for building up
weak and debilitated constitutions, two to five drops for a dose twice a day. A question
of tea asked by the farmers is " What are the best kind of fowls to k^ep ? " My answer
would naturally be those you admire most ; but if I were going ti keep them purely for
business purposes as a matter of dollars and cents, and were so situated that I considered

60 Victoria. Sessional Papers (No. 21). A. 1897

eggs would pay me best, I would keep the small breeds, as I consider for the amount of
food they eat they will produce the largest number of eggs — Leghorns, white or brown ;
Andalusians, Black Minorcas or Hamburgs. If you want a general purpose fowl I would
keep Wyandottes or Plymouth Rocks.

I often wonder how it is that farmers do not give more attention to the raising of
ducks for market. I think that one of the general ideas is that they must have a pond
or creek, or tbey would be a failure. I can assure them they are greatly mistaken about
that as I find our city buyers will buy land fed ducks every time in preference to water
raised, the former are much finer in flesh, consequently command a readier sale. These
is one thing, however ; if a farmer intends to raise ducks as well as chickens they must
not be fed together under any circumstances. As a rule you will find ducks pay you
best when sold at the age of about eight weeks, sell them when they reach the weight of
three or four pounds. If your farm is in close proximity to a railway station, or a city,
or large town, you may reasonably expect to make a poultry or duck farm pay you much
better than any other industry on your farm. What I have said is from my own obser-
vation and practical experience.

There was a long discussion as to the best treatment of roup and canker.

Dr. Mallory asked what was the difference, if any, between the two diseases.

Mr. Gilbert said there was a difference in the two diseases, and also he thought in
the cause. Roup may be brought on by a cold. Canker he had had from a dirty place
or from earth contaminated by the droppings. The first named, unattended, will cause
death. It is a germ disease. Canker, by removing the cause, can be easily cured.
Through the carelessness of his man in not renewing the sand on the floor of his hen house
during his absence from home, his fowls were badly affected by canker. By promptly
attending to them, and thoroughly cleaning the hen house, the trouble soon disappeared.
He believed carelessness was the cause of a great deal of canker. In some cases he had
used alum for healing purposes.

Dr. Mallory said that evidently both diseases were germ diseases, and anything
that would destroy the germ would cure, other things being equal. A strong solution of
nitrate of silver would do this, if applied with care.

Mr. C. F. Hare said one of the great causes of both diseases was poor ventilation —
the houses were too hot in the day time and too cold at night. For this reason he
thought the use of straw instead of sand for the floor should be advocated. The sand
was too cold on the feet, and if this was guarded against the fowls would not be so liable
to take cold.

Prof. Mills, of the Agricultural College, said he would be very glad to have a bird
sent to the College at Guelph for examination.

Dr. Mallory asked if the Professor meant that anyone having a case of suspected
roup was at liberty to send the head, at least, to the College for examination.

Dr. Mills : Yes.

DISEASES OF TURKEYS.

By W. J. Bell, Angus, Ont.

It is not my intention in this paper to deal with every disease which affect turkeys,
but only those which are contagious or which will often carry off a whole flock. Adult
turkeys, if given their liberty in daytime, are generally free from any disease, and if they
escape those mentioned in this paper the loss from other causes will be slight. The best
remedy in every case is the " ounce of prevention," because in my experience the " pound
of cure " won't work. When it comes to pouring drugs down the throat of a turkey to

60 Victoria. Sessional Papers (No. 21 ). A. 1897

cure a disease, the chances are 10 to 1 that Mr. Disease gets the turkey. For this reason
I have very few remedies to offer, and in giving the " ounce of prevention " cure, hope I
will not be accused of wandering from my subject. Nearly all the ailments which
turkeys are heirs to attack them when under six weeks old, and the one that is probably
entitled to first place for death dealing power is the disease (?) of

Lice.

You will first notice the birds with their feathers turning towards their head, then
in a short time they draw their head almost into their body, refuse to eat and go chirping
about in a very pitiful manner. The first thing most people do when they notice the lice
(in many cases too late for any remedy) is to grease the head well, others again feed large
quantities of sulphur. I must say that I have never seen a turkey with its head all
covered with grease afterwards turn out a healthy thriving bird, and I have seen a num-
ber of otherwise healthy young poults die by tco much sulphur being placed in their food.
My remedy is not to wait until you see the lice, but dust the nest and hen well with
Persian insect powder when placing the eggs under her to hatch, and again give the hen
a thorough dusting two days before you expect the young birds. If you have a knoll
near by where you confine the hen, place some road-dust on it for them to dust in. I
think these precautions will save you any further trouble, but if you notice their feathers
on back becoming rough shake a little insect powder on them, also on hen when cover-
ing them at night.

Another troublesome disease is

Diarrhcea,

the symptoms of which need no description and is caused mainly by carelessness in
feeding. My mother birds are confined in a coop with lath front and no bottom. I am
very careful to remember and move this coop the breadth of itself every day as compell-
ing them to sit on the one spot for two or three nights will cause this as well as other
complaints — loss of appetite, etc. Again, I feed tham five times per day, at regular
intervals, shorts mixed with milk. This is fed entirely out of my hands. I sit until they
are all satisfied and then there is none left to sour upon the ground, another cause I
think of this trouble. I also try to mix just enough for each feeding, but if any
should be left I feed it to the other fowl. I believe the green leaves of the dande-
lion are good to keep the bowels in order, and I frequently cut them up fine and mix
with the shorts. Do not set water before them in the morning and make that do
them until night. Give fresh water every time you feed them.

Those that give their mother hen and clutch free liberty, usually have very little
trouble with diarrhcEa, but then their loss in other ways — hawks, foxes, skunks, sudden
rainstorms, etc., — are numerous. When a hen is kept in a coop for four or five weeks
then give her liberty, they stay around that spot for another week or ten days and
then they are old enough to stand rainstorms, hide from hawks and look ont for them-
selves generally. For diarrhcea in old birds I put tincture of iron in their drink, but it is
seldom they are afflicted if they have free range.

Roup or Swelled Head

is usually troublesome in late fall and early winter. The first symptom is froth on the
eye, breath becomes very offensive and face under the eye commences to swell, which con-
tinues as the disease advances. My flock had it badly in the fall of '89, and it was
November, '90 before I got entirely rid of it. I haven't the least doubt but it was caused
by crowding forty birds into a warm house 10 x 15 feet to roost at night- I made a
larger building and did not try to get it warm and have never had a case since. I think
if those who are bothered with it will watch their turkeys going to roost they will find
them going into what is probably an overcrowded house, and it would be far better to
have them roost on the barn or fence. I tried numerous remedies, but only succeeded in

3 p.r. 33

60 Victoria. Sessional Papers (No. 21). A. 1897

one case, and came to the conclusion that doctoring was no use. I had one valuable hen
rtr-!', oriz^ winner at Toronto) which I worked with until her head burst. After that
(I would grab the axe as soon as I noticed them taking it.

" We began the practice three years ago of putting to death all sick fowls that were really bad off.
We have learned more and more that way, until now we do not waste much time or labor on sick poultry.
We dread bad colds, catarrh and roup above all other ailments and diseases combined, and make short
work of any fowls that are seriously affected. We firmly believe this plan pays best. Our fowls are
remarkably free from these troubles this season. They never before were in as good health and vigor. We
are much encouraged. We shall never again breed a fowl that has been cured of a severe case of catarrh or
roup — the bird won't be alive to breed."

I now come to a disease of which I have had no experience,

Liver Disease,

— but from information received this fall I believe, if it should gain a foothold — will
become the worst enemy that turkey breeders will have to contend against. On Novem-
ber 20, 1893, I received a letter from a leading cattle, sheep and swine breeder in north-
western Ontario as follows :

Dear Sir,— I write to you to ask you a few questions about turkeys. 1st. Our turkeys are dying of
liver complaint and have been for two years. 2nd. Do you think it is over-feed ? 3rd. Do you think it is
hereditary in the ancestors 1 Yours respectfully, .

I answered that I knew nothing about it, but thought it might be hereditary. This
gentleman then purchased a pair from me, but in a short time wrote for another
gobbler as the one he had got had died of the same disease. I could not supply him
this time, and I had almost forgotten all about it when I received a letter from Paw-
tucke , Rhode Island, on November 26th last asking for information on the same
malady. My correspondent writes :

" I have been endeavoring for four years to raise turkeys, and my experience is this, I have no trouble
in hatching and the chicks seem healthy until they gee to be five or six weeks old when they commence to
die one at a time. We have made a post mortem examination of every case, and have invariably found the
same ailment, viz., a diseased liver. This has been our experience each year. I wrote an article to the
Country Gentleman setting forth the facts as herein stated, and asked for others' experiences, and for a
remedy, but got no reply, and so far I have failed to solve the mystery. Yours truly, ."

This brought the former inquiry to my mind, and I wrote asking if he had found
the cause or a remedy, he answered as follows :

" Yours to hand. We have had no luck with turkeys since I wrote you. I will give you remedies tried
with no success. 1st. Killed off all turkeys and bought new, which took the disease in a few days, and
those that rallied did well and seemed to be healthy, but their offspring all died from five to nine weeks
old. 2nd. Ruilt new house, whitewashed, with carbolic acid added, killed old turkeys and bought three
new, but only saved one ; bought three more common and saved two. Young birds died as usual. 3rd.
Tried Carter's pills, saltpetre, and every other remedy we heard of. We soaked some peas in coal oil and
saved some we bought in, but could not save young birds. We burnt all the birds that died After the old
birds have been here for six weeks and live, thrive and do well an! l»y plenty. This last spring we
thoroughly washed turkey house, dug up all the ground, spread lime and plowed all around house and had
fair luck this year only losing half the young birds. Have broken the land with plow, dug inside and spread
lime this fall and purchased new bird?, common ones, and are going to try again. The only preventative
we have found of any use up to present is to thoroughly whitewash, dig up the ground and burn all the dead
birds. Lesson we have learned —do not import when you can buy reliable birds nearer home. We got the
disease from , Ohio. Signed yours truly, ."

My reason for not giving names is on account of this gentleman breeding other
fowl, and it might hurt his business. This is tho worst disease which I have become
acquainted with, for here are two gentlemen, one trying for four and the other for
five years, and still have not found the cause. If there is any one here who has had
any experience with " liver complaint " in their turkey3 I would like to hear from
them.

60 Victoria. Sessional Papers (No. 21). A. 1897

HINTS ON MANAGEMENT OF POULTRY.

By Mr. A. G. Gilbert, Manager Poultry Department, Experimental Farm, Ottawa,

He expressed pleasure in meeting the leading poultry breeders, fanciers and many of
the farmers of the country. They had met to compare experiences, exchange ideas and
help development of the poultry interests in every way possible. Under the first head,
one of his most pleasant experiences during the past year was the greater interest taken
in poultry rearing by the farmers as a means of making money, and a revenue producer
poultry would certainly be found if intelligently managed. Another agreeable experi-
ence to him was to note the great improvement in size and appearance of Barred and
White Plymouth Rocks at Kingston show held a few days previous, and in Rocks and
Wyandottes, and indeed in several other breeds, at the great show now going on in the
Drill Hall under the auspices of the Ontario Poultry Association. At Kingston there
was one White Plymouth Rock cock bird which weighed no less than eleven and three-
quarter pounds. There was a Barred cockerel which weighed ten and a half pounds,
and other birds old and young which showed great development. Hens and pullets of
both breeds named were in most cases much over than under standard weight. At the
show now going on, Wyandotte development was shown to be equally gratifying. In the
way of development in the past year he could mention the greater attention paid to arti-
ficial incubation as a means of producing the early chicks wherewith to secure the gilt-
edged price. Artificial incubation and rearing of chickens had come to stay. Improved
incubators were being made and results were no longer doubtful. There were, of course,
incubators more reliable than others. Men had thousands and tens of thousands of dollars
invested in the artificial rearing of chickens as a means of making an income. If you
went to any of these men and asked them if they ran their incubators for fun or for profit,
what would their answer be 1 Why, the reply would be that the money was invested as
a business enterprise, out of which a satisfactory margin of profit was made, or the busi-
ness would be dropped and the money spent to better advantage. Those men used incu-
bators and brooders as the publisher used his printing press, as a means of making a live-
lihood. These men were in reality specialists. The farmer had a great chance to make
one hundred or double that number of hens pay well by utilizing a great deal of the waste
of kitchen, barn and fields. With proper management a farmer ought to be able to make
the number of fowls mentioned pay him from one dollar to one dollar and a half per head
per annum profit. But such success could not be attained without a thorough knowledge
of how to house, how to feed, the proper quantity to feed, the prcper fowls of the right
age. He would give the laying stock fairly comfortable quarters. They should be fed a
soft mash three mornings ot each week in quantity enough to barely satisfy, and never
enough to gorge. Overfeeding was the cause of more loss than any other cause. The soft
mash should be fed in quantities of one quart to every twenty-five hens. The other morn-
ings of the week cut bone or some other form of meat waste should be fed in the ratio of
one pound to every sixteen hens. Immediately after the morning feed, a handful or two
of grain should be thrown in the litter on the floor so as to stait the hens scratching for
the grain, and they should be so kept busy until going to roost. Where the hens are so
kept busy no noon ration is necessary. A liberal ration of grain should be given in the
afternoon. It should be fed early enough to permit of the hens busily searching for it.
The object is to send the layers to roost with their crops full. Vegetables should be
constantly before the hens, as should be oyster shells, grit, clean water, etc. There can
be no doubt that by following the above instructions farmers will get eggs from
their hens in winter. Having got the eggs, effort should be made to market them to the
best possible advantage. Eggs in winter commanded a higher price. There is also a
demand for strictly new laid eggs in midsummer, and the Government by means of cold
storage gave opportunity to ship poultry and eggs of superior quality to the British or
best market offering. Farmers should not fail to take advantage of the opportunity about
to be given them by means of cold storage. But they must first produce the superior

60 Victoria. Sessional Papers (No. 21). A. 139"7

poultry, which was not only wanted for export but also for home consumption. The
farmers could get the superior poultry in one season by making a choice of and breeding
from one of the following breeds : Plymouth Rocks, Wyandottes or one of the Asiatic
family. Chickens from any or all of these breeds ought to make flesh development of
eight pounds per pair in four months. Such had been done by the speaker time and
again, and what he had done others could do. He concluded by strongly advising the
farmers present to give more attention to the poultry department of the farm, which with
intelligent management would be found one of the best paying ones.

Mr. McNeil thought Mr. Gilbert fed too much soft food.

Mr. Gilbert read figures for the last two years, showing that under the rules given
in his address his hens had done a great deal better than when he fed more hard and less
soft food.

THOROUGHBREDS VERSUS MONGRELS.

By Robert H. Essex, Toronto.

The breeding and exhibition of thoroughbred poultry is governed by the " American
Standard of Perfection."

This standard provides each breed with an imaginative ideal in shape and color, and
the object of every breeder is to reach that ideal.

Notwithstanding that this standard was compiled by experienced poultrymeD, whose
interest it was to guard against deterioration in thoroughbred stock, we hear it continu-
ally said, by persons who lay no particular claim to experience, that their mongrels are
just as good as the stock of the professional poultryman. " Why should I keep thorough-
bred stock 1 " they ask ; " yours may be prettier ; they may have a regularly serrated
comb, and perhaps better colored legs, but my mongrels lay just as well as your fancy
breeds."

Again — " What is the advantage in your exhibition stock 1 Come over to my farm
and I'll show you a rooster that will weigh more than any of your fancy birds."

This talk is all clap trap. These persons, likely, never weighed the rooster that looks
so large in their opinion, and it is evident they know nothing of the rules governing the
breeding of exhibition fowls.

It is for this reason that I will endeavor to give them one or two pointers.

The Standard of Perfection provides against any reduction in size of exhibition
birds ; not only that — it is so very exacting in this respect that to keep the birds up to
standard weight it is absolutely necessary for the breeder to make size the first considera-
tion when mating the birds for breeding. It is nearly impossible for an undersized fowl
of the utility breeds to win, be it never so fine in plumage and other fancy requirements,
if in competition with birds of standard weight.

Nine and a half pounds for a cock, seven and a half pounds for a hen, is no small
weight for a bird of any breed, but when we consider that this is the weight allotted to a
general purpose fowl, a bird bred as much for its egg producing capabilities as for its
table qualities, then it is evident that in weight the thoroughbred bird is ahead of any-
thing that can be claimed for the mongrel. There are breeds that weigh pounds more
than this, but they are not general purpose fowl.

In the matter of egg production the thoroughbred leads without a doubt.

In a competition held from February 1st, 1894, to January 31st, 1895, (just one
year), pens of thoroughbreds and mongrels were competing for a prize which was carried
off by a pen of Plymouth Rocks, which pen averaged 289 eggs per fowl. This is the
breed I had in mind when speaking of the general purpose fowl. Can your mongrels
beat that record ? Is it not strange that in all such competitions thoroughbred fowls
form a great majority of the competitors, and yet there are thousands of mongrels bred

60 Victoria. Sessional Papers (No. 21 ). A. 189}

to one thoroughbred. The upholders of mongrels have a thousand birds to choose from,
while the breeders of thoroughbred stock have only one, and yet they enter not the com-
petition.

In Farm and Poultry, a prominent poultry paper published in the United States, a
record is given of three pullets of the White Wyandotte breed. They laid fifty eggs
each in ninety days. A Golden Wyandotte pullet laid twenty-five days in succession.
These are also general purpose fowls, not bred especially for egg production, but for table
purposes as well.

An account of another competition appeared in the April, 1895, number of the same
publication. In a trial for a year between six mongrels, two Minorcas and four Ply-
mouth Rocks, the six thoroughbreds laid 61 h per cent, of the total number of eggs, while
the six mongrels laid only 38J per cent. This trial was made by a man who desired to
ascertain for himself which fowl laid the most eggs, thoroughbred or scrub. You may be
sure he kept no more mongrels.

Intending breeders must not be led astray by the records I have quoted, and expect
to equal them at the first attempt. If you do it in a lifetime you will have made a
success of the business.

The manner of feeding adopted by the owner of the Plymouth Rocks which averaged
289 eggs each will be of interest I have taken it from the Reliable Poultry Journal.
The house faced south, aud of course was well built, [t had an earth floor, covered about
four inches with road dust and sand. My experience proves this is the best floor, if good
and high above the outside ground, although I prefer to add leaves and chaff to my pens.

The fowls in question had free access to oyster shells and grit. Twice a week they
wei e supplied with granulated bone. Breakfast consisted of equal parts of bran, white
middlings and chopped corn and oats, with some fine beef meal given warm. At noon
they got wheat, for which they had to scratch. In the evening they received whole corn.
That was their winter feed, From April to November their morning meal was mixed
with cold water, and in the evening wheat took the place of corn.

The owner of these birds remarked that he had bred Plymouth Rocks for five years,
and had no disease, which fact he attributes to cleanliness and proper care.

There are a few things to be borne in mind by those who desire to profit by their
fowls. It is unnecessary to say that winter layers pay best. To obtain winter layers, if
keep either breed of the American class, which is understood to be the general purpose
fowl, yoil must hatch your chickens in April, or certainly not later than May. I am
assuming the birds are not forced. My experience is that these breeds require seven
months in which to mature. I have heard and read of those which lay at four and a half
or five months, but they are not of the general utility breed, and if by any chance they
should be, it would be all up with them in the show room, for they would never attain
the size. If you want large fowls hatch them early, but do not force them. If the cold
weather comes on before they commence laying it will be eight or even nine months
before they lay. Therefore remember to hatch in April, if possible.

As I am speaking of general purpose fowls, a few words on marketing will not be
amiss.

The farmer who keeps his cockerels (or pullets either) until November before selling
them is losing money. Suppose they were batched in April. That means they have
been fed seven months, and they are marketed when fowis are cheapest. I have bought
live pullets and cockerels in November at Toronto market for twenty-five cents a pair.
That's low. The average price is about thirty or forty cents a pair at that time. If
those identical fowls had been sold in July they would have brought more money.
A chicken three or four months old in June or July is worth twice as much as the same
chicken will be in November after having consumed four months additional food. In the
first case, too, the storekeeper will ask you for them, and in the latter you have to coax
him to buy. Why throw away your time and feed ?

If large and vigorous stock is required and you do not desire to spend money on a
large stock of thoroughbreds, keep your largest females and purchase a thoroughbred

60 Victoria. Sessional Papers (No. 21). A. 1897

male bird of the same variety every two years ; don't let it go beyond three years, and
keep one variety only.

Now you will ask " What kind shall I keep? " To my mind the American class is
the farmer's all round fowl, and it is of that class I have been speaking. It is the gen-
eral purpose fowl. Small combs, profuse, but not heavy, feathering and hardy constitu-
tions all suggest winter layers, and winter layers they are. I will give a short description
of this class, and you may take your choice.

The American class consists of five breeds : The Plymouth Rock, the Wyandotte,
the Java, the Dominique and the Jersey Blue. These have acquired the name of the
utility breeds by reason of their combining the qualities of a table fowl and a layer. Ta
preserve its adaptibilitv for market a scale of weights is allotted to each breed, and as the
specimen is lighter or heavier than the scale, so is its exhibition value diminished or
increased.

The Plymouth Rock breed is divided into four varieties, viz. : The Barred, the
White, the Pea Comb Barred, and the Buff. The weights are as follows : Cock, 9^ lb. ;
cockerel, 8 lb ; hen, 7h lb. ; pullet, 6| lb. It must be remembered tbat these are the
minimum weights, and that many male birds will tip the scale at twenty pounds the
pair. Tbe flesh of the Plymouth Rock is a desirable yellow, the only drawback being
the dark pin feathers which disfigure the Barred variety when improperly plucked. In
the Buff and the White Rocks this drawback is absent, for although the pin feathers may
have been left in the bird, yet the color so nearly corresponds with the flesh color as to
be scarcely noticeable. The color of the Barred Rock may be designated speckled, as
that description is often used. If a feather be plucked it will be seen to be of a gray
ground, with blue bars extending across at regular interval0.

The Wyandottes are divided into five varieties : The Golden, the Silver, the White,
the Buff, and the Black. They average about one pound lighter than the Plymouth
Rocks. They have similarly yellow flesh, and, in the Silver, Golden and Black varieties
the dark pin feathers. The Wyandottes have rose combs, which is an advantage in
winter. They are equal to tbe Plymouth Rocks as layers. The plumage of the Golden
Wyandotte's neck is golden bay with a black stripe through the centre of each feather.
In the male the back is golden bay, while the female's back feathers are edged with
black, as are the saddle feathers The saddle of the male corresponds in color with the
neck. The breast feathers of male and female are golden bay with black edging Tails
glossy black.

In the Silver Wyandottes, a silvery white takes the place of that portion of the
Golden Wyandotte's plumage, which has been described as golden bay ; the black being
similarly distributed.

The Java has three varieties : The White, the Black, and the Mottled. They are
identical with the Plymouth Rock in size and have yellow flesh. While the Rocks and
Wyandottes have yellow legs, the Java has black, willow and yellow in the respective
varieties, with a dash of blue in the Mottled Java. The comb is single and small, as in
the Rocks. They are good winter layers, and, as their size suggest, good market fowl.
The plumage of the Mottled Java is a mixture of black and white.

The American Dominique is one of the ancestors of the Barred Plymouth Rock, as
from this breed is derived the so-called speckled plumage which distinguishes the Rocks.
The weight and comb of the Dominique corresponds with the Wyandottes. As layers
they are also in the same class.

The Jersey Blue is not so well known nor so extensively bred as the other var-
ieties. They are about the same weight as the Rocks. In color a light blue mixed
with a darker shade. The dark blue or slaty legs suggest an inclination to white
flesh, which in this country is not favorably looked upon.

Before concluding, I would remind the novice that overfeeding has killed more
fowls than has starvation. "Little and often" is the motto to adopt in feeding
poultry, and remember that they should work for every grain they get after the
morning meal.

60 Victoria. Sessional Papers (No. 21). A. 1897

COMMON DISEASES AMONGST POULTRY AND SIMPLE REMEDIES.

By Thomas A. Duff, Toronto.

It is not without considerable diffidence that I speak on this subject, so important to
all breeders of poultry, whether their operations be on a large or on a small scale. So
far as my experience in poultry matters extends, I must confess that I have rarely seen
the subject properly or fairly treated. I do not make this observation because I feel
myself at all equal to the subject. However it will be my aim in this article to endeavor
to point out the causes of disease in poultry, the symptoms of the more common diseases
and the appropriate remedies. I wish it to be distinctly understood that I am not an
M.D. or a V.S., but I feel that I can, perhaps, to some extent, prescribe for poultry.

General Causes.

Nearly all poultry diseases are caused by one or other of these four things: Cold>
damp quarters, want of cleanliness or bad feeding — in other words by neglect somewhere.
It is far easier to prevent than to cure The great obstacle to contend with when birds
are ill is that since they are covered with feathers, there are fr>w symptoms to observe,
and as you cannot tell what is the matter with them, very often you are compelled to
prescribe very much in the dark.

In most of the fatal diseases there is a poisonous fungus growth in the blood. Fowls
never perspire, by which means many evils might be thrown off; on the contrary, any
evils that they have must be thrown off by respiration, and the result is that the great
majority of poultry diseases are found in the head, throat and lungs, and therefore it is
in these parts that we must look for the symptoms of disease.

Very often diseases are inherited ; that is to say, the parent stock were themselves
unhealthy and passed their disease on to their progeny. If anyone should be so unfor-
tunate as to have a flock suffering from inherited disease, I would strongly advise the
butcher's block, and the obtaining of new stock.

To my mind, also, a certain class of inbreeding is also injurious — such as the mating
of a brother and sister.

There are, however, many cases in which exposure or other active cause has occasioned
in the most healthy birds an acute disease, presenting plainly-marked symptoms, the
treatment of which should be well and thoroughly understood. Such cases are most
amenable to judicious treatment, and fowls of great value may thus be saved, which,
without this knowledge, might otherwise be lost.

The best doctors are those who watch their patients while well, and prevent sick-
ness, instead of waiting for symptoms and then trying to cure them. These find their
best remedies in the regulation of the diet. It is, therefore, important to remember
that fowls require good wholesome food, clean water and plenty of fresh air.

Ventilation.

Lack of proper ventilation is one of the commonest causes of disease. A great num-
ber of breeders run away with the idea that suitable ventilation has been secured when a
ventilator is put in with its bottom opening flush with the roof. This is a great mistake.
It is the foul or cold air we must get out of our building, without carrying off too much
of the hot air ; but when the ventilator comes only just through the roof, the result is
that we carry off the bulk of the warm or hot air which, during the winter months, it
should be our aim to retain in the building. The foul air is always at the bottom of the
building, where also the air is coldest. This foul air can best be carried off by extending
the ventilators downwards to within eight or ten inches of the floor. This can be easily
accomplished by making your air shaft of six-inch boards, and, instead of bringing it only

60 Victoria. Sessional Papers (No. 21). A. 1897

just through the roof, bringing it, as directed above, to within eight or ten inches of the
floor. The result will be that you will have the coldest air, which is also the foulest,
carried off, and that the warmer air will be retained.

For use in summer I have an opening cut in the ventilator shaft close to the ceiling,
and when this is opened the warm air at the top of the building is carried away. The
one ventilating shaft thus carries off the cold foul air in winter, and the over-heated air
at the top of the building in summer.

We should utilize as much of the warm air as possible in winter, but care must be
taken to see that it does not become foul. The ventilator, carefully watched and regu-
lated will prevent this.

Cleanliness.

Next, it is of the utmost consequence that the premises are kept thoroughly clean,
and that the houses are disinfected at least once every two weeks with carbolic acid and
water in the proportion of two tablespoonfuls of the acid to a gallon of water.

Distemper.

To this disease all chickens are subject, and it may be contracted at any time, but
more especially in the fall of the year. It is easily cured.

Symptoms. — A listless, quiet disposition. During the first day there is a slight puff
or fullness in the face. On the second day a white froth will be observed in the corner
of the eye. There is also a decided loss of appetite.

Treatment. — Isolate the fowl affected, and place it in warm comfortable quarters.
Bathe the head and throat twice each day with a solution of vinegar and water in the
proportion of one of vinegar to ten of water, and give a one-grain quinine pill every
morning until the patient is cured. It is well also to put a little iron into the drinking
water. Four days of this treatment will usually effect a cure.

Roup.

This is the second stage of distemper, and, unless the affected fowl is a very valuable
one, I would destroy that bird and give close attention to the remainder of the flock.
Thoroughly disinfect the poultry house and add iron to the drinking water. A little
sulphur in the soft food would also result in good.

Symptoms. Swelling of the head to such an extent that the eyes are often closed, and
a discharge from the eyes and nose which is very offensive to the smell. These discharges
result in a thickened yellow pus.

Treatment. Press the nostrils until they are free from matter. Bathe the head and
throat with the solution of vinegar and water the same as for distemper. Give a teaspoon-
ful of castor oil, and a one-grain qainine pill night and morning. Birds affected should
be isolated, and kept warm and dry.

Chicken-pox.

Symptoms. An eruption on the comb, face, and wattles ; in color, yellowish white.

Treatment. Isolate all affected birds, and disinfect the poultry house. Remove tbe
crown from each eruption. This will leave a bunch of tiny spiles or spikes, which will
bleed profusely. Take a common caustic pencil and rub each scab. Next day apply a
mixture of carbolic acid and vaseline. In about ten days all scabs will disappear. Give
the fowl a one-grain quinine pill every day for four days. Feed soft food, into which put
chopped onions. If the eyes are closed so that the fowl cannot eat, make small pellets of
food, dip them into milk, and you will find no difficulty in slipping them down the fowl's
throat. Chicken-pox is usually cured in about ten days if taken in time, but if neglected
it will carry off the entire flock. It is a very contagious disease.

60 Victoria. Sessional Papers (No. 21). A. 1897

Canker.

This is a terrible disease, and is usually caused by dirty houses and filthy quarters.

Symptoms. Diarrhoea sets in, and the throat becomes enflamed and hot. This is

followed by a white blotchy matter forming on the tongue and throat, often stopping up
the gullet.

Treatment. Isolate the fowls affected, and dn infect the poultry house. Clean out
the throats of the birds diseased, scraping off all the white cheesy matter. This will
often cause the throat to bleed. Then touch the parts effected with caustic. Give a
teaspoonful of castor oil. The caustic should be applied every other day.

Sure Cure. " Use a knife in the neighborhood of the throat, freely dividing the
head from the body." It is better to kill the afflicted individual and then look after the
remainder of the flock.

BUMBLE-FOOT,

Symptoms. A swelling on the bottom of the foot which extends to the uppermost
side. It is usually caused by a fowl jumping off a high roost on to a hard floor.

Treatment. Lance the swelling and squeeze out all the pus or matter. Then poul-
tice with linseed meal, renewing the poultice every morning.

Diarrhoea.

This troublesome complaint is caused by any sudden change in the diet, or a decided
change in the temperature, and hence it is rather common. It is also caused by the lack
of fresh water for the fowls to drink Fresh water should be given all fowls in summer,
at least three times a day and it should be protected from the sun. Diarrhoea is often
caused by no water being provided for the fowls so that they drink from the barnyard
pond.

Symptoms. The discharge resembles oil and pepper mixed, with green or yellow
streaks through it. The fowl shows great exhaustion and moves about in a listless man-
ner, as if all its muscles were gone.

Treatment. Take equal weights of cayenne pepper, rhubarb, and black antimony ;
mix thoroughly. Pat a tablespoonful into a quart of shorts. Isolate the fowls affected,
and feed them the shorts with this mixture twice a day. I have found this remedy to
check the disease at once.

Another excellent receipe is as follows :

Sweet tincture rhubarb 2 oz.

Paregoric 4 oz.

Bicarb, soda \ oz.

Essence of pepperment 1 dr.

Water 2 oz.

Dose. One tablespoonful in a quart of water.

For young chicks an excellent cure is scalded milk. I have also found common
starch to be excellent.

Cholera.

Symptoms. In true chicken cholera there is a sudden and violent accession of thirst,
accompanied with diarrhoea ; the droppings at first are of a greenish character, but by
degrees they become thin and whitish, resembling " rice water." Great weakness results,
and the fowls will often be found lying near the water fountain. The birds also present
a peculiarly anxious look about their face. Chicken cholera is caused by excessive
exposure to the sun — lack of shade, and heated water. The disease runs very rapidly
death generally resulting within forty-eight hours.

60 Victoria. Sessional Papers (No 21 ). A. 1897

Treatment. Isolate the fowls, and every three hours administer :

Rhubarb 5 grains.

Cayenne pepper 2 grains.

Laudanum 10 drops.

giving midway between the doses a teaspoonf ul of brandy diluted with rather less than its
bulk of water, into which may be put three drops of iron.

Whenever a case of true cholera occurs in a yard, iron should be put into all the
drinking water, the fountains kept cool, and plenty of shade provided. By these means,
with the free use of green food, progress of the disease may almost always be effectually
checked.

Cramps.

These are caused by damp weather or damp quarters.

Symptoms. The fowl squats on its hocks ; its toes are drawn up. The ailment is
usually found in young stock.

Treatment. Remove to perfectly dry and warm quarters.

Crop-bound.

This trouble is caused by careless feeding, or an accumulation in the crop of dry grass
which has been picked up by the fowl. Mr. Lewis Wright thus describes it :

Symptoms. " If the feeding be careless, the crop may become so distended with hard
grain that when swelled afterwards by the moist secretions intended to assist digestion
the outlet into the stomach is hopelessly closed by the pressure.

Treatment. " With patience, an operation is seldom necessary ; but some warm
water should be poured down the patient's throat, after which the distended organ is to
be gently and patiently kneaded with the hands for an hour or more if needful. How-
ever hard at first, it will generally yield and become soft after a time ; and when it is
relaxed a dessertspoonful of castor oil should be given, and the bird left in an empty pen.
Usually there will be no further difficulty, but the fowl so affected must be fed sparingly
for several days, to allow the organ to contract, otherwise a permanent distension may
result, which, indeed, is sometimes the case after the greatest care has been taken ; but
beyond being unsightly this causes little injury to the bird.

" If such pailiative measures fail, an incision must be made near the top of the crop.
Let the bird be laid on its back. Gently remove some of the feathers from the crop, and
select a spot for your incision free from any large vessels, which, if cut through, will
cause troublesome bleeding and weaken the bird. The incision, in most cases, should be
an inch long. The handle or bowl of a very small teaspoon is convenient to remove the
contents, and the best plan is to remove everything, and then to pass the finger (greased,
and the nail pared smooth) into the crop, and to feel the outlet. It is quite possible that
a bit of bone, or other material, may be the cause of the obstruction, and if this is left in
the operation will be useless. Then have what is called a glover's needle ready, charged
with horsehair, and put four or five stitches into the inner membrane, drawing it carefully
and closely together, and put, at least, three stitches in the outer skin. Place the stitches
in the outer skin in such a position that they may be between the inner stitches. Take
special care not to sew up the two skins together, as this would be almost certainly fatal.
Feed, subsequently, on sopped bread, not very moist, and do not allow the bird water for
twenty-four hours, as it is apt to find its ^ay through the wound, and delay, if not pre-
vent, the healing. There is not the slightest necessity to remove the horsehair subsequently.
The operation should not be delayed if the other measures do not succeed in forty-eight
hours, as delays add to the danger ; and a sour, horrible stench from the bird's mouth is
a plain indication in favor of operating at once."

60 Victoria. Sessional Papers (No. 21). A 1897

Egg-bound.

Symptoms. The most us'ial symptom is that the hen goes on the nest, comes off
again without having liil ml walks dlowly about, often with the wings hanging down
on the ground, and evid3i;iy i 1 great distress.

Treatment. Oftentimes a full dose of castor oil will give relief in a few hours ; if
not, a small, flexible syringe should be passed up the oviduct till it meets the egg, care
being taken not to fracture it, and an ounce of olive oil injected. It would be well to
steam the vent before applying the oil.

Scaly Legs.

Symptoms. Leg scale is a scaly substance which grows upon the leg. It is caused
by filthy quarters. To my mind, it is also hereditary.

Treatment. Bathe the legs with coal oil and apply a mixture of sulphur and lard
three times a *reek.

Feather Eating.

Instances have always occurred of fowls contracting the unnatural vice of devouring
each other's plumage.

Treatment. Give plenty of raw meat, plenty of vegetable matter, and soft food.
I believe the immediate cause is thirst. Therefore, always see that the fowls have plenty
of fresh water. Idleness is also a great cause, so see that the poultry are made to scratch
for every particle of grain which they devour. This may be done by throwing their grain
food into litter or chaff placed on the floor.

Leg Weakness.

This trouble is of frequent occurrence in cockerels of large breeds, and is caused by
their outgrowing their strength.

Treatment. Feed plenty of bone dust in soft feed, and see that the fowls are
abundantly supplied with green food.

Lice.

Lice, while not a disease, are a great pest, and I deem it well to touch upon the sub-
ject briefly. There is absolutely no excuse for a lice-infested poultry house. If, however,
you are so unfortunate as to have lice in your poultry I will give the remedy which I
would adopt.

I would remove all the fowl from the building and thoroughly clean out all the chafl
from the floor and nest boxes. Remove this chaff to the outside and burn it. After this
is done make a whitewash, to which T would add four teaspoonfuls of carbolic acid for
every gallon of the wash Take a spray pump and force the wash into every crack and
crevice of the structure, completely drenching the entire building. I would then pour coal
oil over the roosts and into the nest boxes. After this is done I would take a sulphur
candle (which can be procured at almost any drug store), place it on a tin dish and light
it. Close every window and door and allow the fames from the sulphur to leak out as
best they may. After these fumes have been completely exhausted, take the fowls and
dust them thoroughly with Persian insect powder or Dr. Hess's Instant Lice Killer. I
have found this latter powder very excellent. In dusting the fowl take particular care to
see that a liberal supply is put in the neighborhood of the vent. After ail the birds have
been thoroughly attended to, put them back into the house, having first put on the floors
fresh chaff, and into the nests clean straw. After this spray the entire building ouce a
week with a solution of carbolic acid and water in the proportion of two tablespoonfuls of
the acid to each gallon of water ; and my advice is to use boiling water, as the fumes from
it are extremely pungent, and thus more lasting benefits will accrue.

This article is necessarily a practical one. I have attempted to deal only with those
diseases that are of common occurrence, and I trust that what I have said will be found
useful to the many who take an interest in poultry.

60 Victoria. Sessional Papers (No. 21). A. 1897

A FEW HINTS ON MAKING OUR POULTRY MORE PROFITABLE.
By J. E. Meter, Kossuth, Ont.

It is an undisputed fact that there is no department of the live stock of our farms that
is so generally neglected or managed with so little knowledge of the requirements as the
poultry. We meet farmer after farmer who is not making anything like the profit, if
indeed he is reaping any profit at all, out of bis poultry that he should make. One of the
reasons for this state of things is that we will generally find that a farmer's flock of
poultry is made up of birds of all ages from those miserable, worthless and most unprofi-
table youngsters that are hatched out in stokn nests late in the fall to the long since
worthless old hen that no longer lays. No hen thould be kept o\er two winters. I
would strongly advise every farmer who finds himself in possession of such a flock as we
have described, on say January 1st, to kill off" all late chickens, also all hens that are not
then perfectly through the moult, and keep only those that are moulted, are plump and
heavy, and look red about the head. These, no matter how few they are in proportion to
your flock, are the only ones you should keep through the winter. We must get eggs in
winter if we are to obtain the greatest returns from our fowls, and only early-
hatched, well-matured pullets and healthy yearling hens will furnish us with winter eggs
in paying quantities. The advantages of having only selected birds of proper ages in a
flock can be seen at a glance. To illustrate, take 100 hens, 60 of which are old and past
laying, or too young to lay, and so are doing their best under very unfavorable circum-
stances and at great waste of food to grow to maturity, while the remaining 40 are all
that can be desired to produce eggs at a profit. The food eaten by the 60 is a total loss,
and besides they are crowding the 40 good ones so that they cannot produce as many eggs
as they otherwise would on the same food. The loss is very great, and accounts very
largely for the cry so often heard that "there is no money in poultry."

Just here, while speaking of crowding, let me say that one of the greatest mistakes
made in keeping poultry is keeping them in two small quarters No manner of feeding
will obtain for you the maximum return from a fleck of crowded hens in winter. Allow
from five to six square feet of floor space for each hen and besides, if possible, give them
all the run on the barn-yard that the weather will permit.

To tell the age of your hens use a small punch to put a hole through one of the webs
of one of the feet of each chick as you take it from the nest For instance in say 1896
we punched a hole through the outside web of the right foot of every chicken we hatched
that year. This year we will put the hole through the inside web of the same foot etc.
By keeping an account of the w^y you mark them each year you will always be able to
tell the age of each bird, as these holes very seldom grow shut.

Always have a breeding pen into which place ten or twelve of jour very best
females and a male of some purebred variety. By breeding only from your vexy best
layers you will in a very short time materially increase the laying qualities of your flock.
There is no stock on the farm that c&n be so rapidly improved as the poultry. Hens
have been bred to increase their egg production from 150 to 250 per year in a few years.
It costs but little to obtain these results, and they can never be obtained by breeding
from say fifty hens and five or six males each season, and besides this last methed, the
one almost universally adopted by faimers is a very wrong one as I shall endeavor to
show. It is one of the commonest mistakes to keep a male bird to every ten or twelve
females in the flock " for the purpose of making the hens lay." Experiments have been
conducted which without exception go to prove that hens without males will lay fully
as many eggs as with them, and in many cases the experimenters found that they laid
from ten to fifteen per cent. more. Everybody who sells eggs knows that during
summer with all the precautions they know they cannot always get perfectly fresh eggs.
Some of them in spite of all they can do will be bad. Our egg dealers, and those who

60 Victoria.

Sessional Papers (No. 21).

A. 1897

use our eggs, are constantly finding bad eggs amongst those laid on our iarms. The
cause of this is keeping males in the flock. Lt;t us look at the difference between a
fertile and an infertile egg, or an egg laid by hens with a lot of males amongst them and
one laid by a flock cf herjs without male biids. The first egg contains the germ of life
to which if 90° or over of heat be applied life will start. Oar midsummer weather
often reaches 90° in the shade but how often do you go one night and gather the eggs
from a certain nest and the next night you go to the same nest and find a hen setting
on five or six eggs. You know she was not on there the previous night and foolishly
thinking the eggs are all right you place them amongst the others. The fact is that
those five or six eggs being fertile and having been heated up to the required temperature
life has started in them and when they become too cold for that life there is death and
after death follows decay. This is the source of the bad eggs and also of those fence-
corner hatched chicken?.

Now let us look at the infertile eggs. There is no life in them and all a hen can do
by setting on them is dry them up. A large portion of an egg is water and this water
evaporates when subjected to heat or left exposed. Suppose a hen then should set on a
nest of these eggs for months she could not convert them into bad eggs. There could
be no decay. It would not be right to take a nest of infertile eggs that a hen had set on
say three weeks and sell them for strictly fresh eggs. They would be stale eggs — dried
up eggs. The substance inside the shell would be egg and harmless or good eggs, too,
and while I might not care to eat it as egg, it might, if the hen was a clean hen and the
egg had not been exposed to any bad odor, be used for baking purposes. I have eaten
infertile eggs that have been in an incubator seven or eight days, and they are as good
as fresh eggs for all ordinary purposes*

When we learn to keep no males in our flocks of hens we will be able to supply
our customers whether at home or abroad, in England or the United States, with eggs
that will give satisfaction and until we do this I cannot well see how we are going to
build up the extensive and profitable egg trade with Great Britain that we are all look-
ing forward to.

POULTRY EXHIBITION.

Held at the City of Guelph, January 11th to 15th, 1897.

List of the varieties on exhibition and the number of each.

Varieties .

Brahmas

Cochins

Plymouth Rocks

Games and Game Bants.

Bantams

Langshans ....

Wyandottes

Leghorns

Andalusians

Ham burgs

Dorkings

Dominiques

-2 "3

105

199

107

139

178

Varieties .

Javas

Spanish

Minorcas

Houdans

Creve Cceurs .

La Fleche

Polands

Red Caps

Sultars

A. O. V. Fowls
Cross Breeds . .
Turkeys

29
23

20
3
6

56
4
6

12
9

Varieties .

Geese

Ducks

Pheasants, Pigeons, Rab-
bits and Songsters

Dressed Fowl ...

Incubators and Poultry
Supplies

48
70

257

1,622
5

1,627

60 Victoria.

Sessional Papers (No 21).

A. 1897

Names of the places represented in the exhibition and the number of specimens from each.

Place.

County.

Amulree

Angus

Brantford

Brampton

Brockville

Churchill

Cobourg

Durham

Deer Park

Drumquin

Guelph

Gait

Georgetown . . .

Grimsby

Hamilton

Kingston

Kossuth

London

Lindsay

Morriston

Milton West . .

Marden

Malvern

New Hamburg
Norwich

Oxford

Simcoe

Brant

Peel

Brockville

Simcoe

Northumberland

Grey

York

Halton

Wellington

Waterloo

Halton

Wentworth

Frontenac

Waterloo

Middlesex

Victoria

Wellington

Halton

Wellington

York

Waterloo

Oxford

4
12

167

100

374

Place.

North Glanford
Nassagaweya. . .

Osaca

Owen Sound . . .

Petrolia

Port Hope

Palme rston . . .

Ponsonby

Paris Station . .
Ridgetown . . .

Strathroy

Shakespeare

South End

Sheffield

St. Thomas

Stratford

Toronto

Wilton Grove . .

Wroxeter

Woodstock ...

Whitby

West Flamboro
Watford

County.

Wentworth .

Halton

Durham . . .

Grey

Lambton . .
Durham . . .
Wellington .
Wellington.

Brant

Kent

Middlesex
Oxford ....
Welland ...
Wentworth

Elgin

Perth

York

Middlesex .

Huron

Oxford

Ontario .

Wentworth.
Lambton . .

7
13

4
70
59

4
30
17
24
15
17

255

4
19
45

9
10

1,622

LIST OF AWARDS.

Following is a list of prize winners of the Poultry Show of Ontario, at Guelph, 1896 :

Brahmas — Light.

Cock.— John Cole, Hamilton, 91 ; Oldrieve & Wilkinson, Kingston, 89^ ; John Cameron, Gait, 88|.
Hen.— Oldrieve & Wilkinson, 94J ; John Cameron, 92i ; John Cameron, QOh.
Cockerel.— John Cameron, 92 ; John Cole, 90^ ; Oldrieve & Wilkinson, 89.
Pullet.— Oldrieve & Wilkinson, 93 ; John Cameron, 9U ; John Cole, 90.

Brahmas — Dark.

Cock.— J. H. Saunders, London, 91 ; Thorpe & Scott, London, 90 ; Thorpe & Scott, 89^.
Hen.— J. H. Saunders, 93 ; Thorpe & Scott, 93 ; J. H. Saunders, 93.
Cockerel- Thorpe & Scott, 93 ; Thorpe & Scott, 9H.
Pullet.— Thorpe & Scott, 90| ; Thorpe & Scott, 90.

Cochins -Buff.

Cock.— Geo. G. McCormick, London, 94i ; Geo. G. McCormick, 93^ ; Geo. G. McCormick, 92A.
Hen.— Geo. G. McCormick, 94i ; A. W. Bell, Toronto, 93i ; Geo. G. McCormick, 93i.
Cockerel.— Geo. G. McCormick, Vbh ; Geo. G. McCormick, 93£ ; Geo. G. McCormick, 92h.
Pullet.— Geo. G. McCormick, 94i ; Geo. G. McCormick, 94 ; Geo. G. McCormick, 93.

Cochin— Partridge.

Hen.— A. W. Bell, 94 L. G. Pequegnat, New Hamburg, 93i ; R. Oke, London, 92i.
Cockerel.— A.. W. Bell, 92^ ; J. L. Corcoran, Stratford, yu'>.
Pullet.— A. W. Bell, 92i ; L. G. Pequegnat, 90£ ; J. L. Corcoran, 88.

60 Victoria. Sessional Papers (No, 21). A, 1897

Cochin— White.

Cock.— Wm. McNeil, London, 92,

ffoi.-Wm. McNeil, 92£ ; Jos. Foster, Brampton, 90.

Cockerel. — Wm. McNeil, 93* ; Wm. McNeil, 92.

Pullet. -Wm. McNeil, 97 ; Wm. McNeil, 94£ ; Jos. Foster, 91£.

Plymouth Rocks— Barred.

Cock — E. Dickenson, N. Glanford, 93*, 92* ; Turpin & Peters, Kingston, 90^.

Hen.— J. E. Bennett, Toronto, 93 ; J. E. Bennett, 91* ; J. E. Bennett, 9l£.

Cockerel. — E. Dickenson, 92* ; John Pietsch, Shakespeare, 91* ; Wm. McLoud, London, 91*.

Pullet.— J. E. Benneto, 93 fffm, McLoud, 92* ; Robt. Young, Ponsonby, 91£.

Plymouth Rocks — White.

Cock.— Thos. Rice, Whitby, 93 ; Gallinger Bros, Southend, 91 ; Geo. Bogue, Strathroy, 884.

Ben— Thos. Rice, 96 ; Thos. Rice, 96 ; Gallinger Bros., 924.

■Cockerel,— Thos. Rice, 95 ; Geo. Bogue, 94 ; Thos. Rice, 93*.

Pullet.— Thos. Rice, 96 ; J. M. Kedwell, Petrolia. 944, ; Gallinger Bros., 94.

Plymouth Rocks— Buff.

Cock.— R. H. Essex, Toronto, 90* ; R. H. Essex, 90* ; R. H. Essex, 89.
Hen.—R. H. Essex, 92, 89* ; Milton & Mitcheltree, London, 87.
Cockerel— R. H. Essex, 91* ; J. Colson, Guelph, 91 ; R. H. Essex, 91.
Pullet.— R. H. Essex, 92^ ; Milton & Mitcheltree, 90*, 90.

Game— Black Red.

Cock.— Wm. McLoud, 95* ; Oldrieve & Wilkinson, 94* ; W. Barber, Toronto, 92,
Sen —John Crowe, Guelph, 94 ; W. Barber, 92^ ; John Crowe, 92*.
Cockerel. — Wm. Main, Milton, 954, ; John Crowe, 94 ; Wm. Main, 93£.
Pullet. — John Crowe, 95 ; John Crowe, 94| ; Wm. Main, 94*.

Game— Brown Red.

Cock— Oldrieve & Wilkinson, 94* ; W. Barber, 88£.
Hen. — W. Barber, 934 5 Oldrieve & Wilkinson, 92* ; W. Barber, 90£.
■Cockerel.- W. Barber, 94 ; Oldrieve & Wilkinson, 91£ ; W. Barber, 91.
Pullet.— W. Barber, 95^ ; W. Barber, 934, ; Oldrieve and Wilkinson, 92|.

Game — Duckwing.

Cock.—W. Barber, 944 Oldrieve & Wilkinson, 944, ; W. Barber, 91.
Hen — W. Barber, 94* ; Oldrieve & Wilkinson, 92 ; W. Barber, 91*.
Cockerel— F. Troth, Toronto, 91* ; W. Barber, 91 ; F. Troth, 91.
Pullet.— W. Barber, 94 ; F. Trotn, 93 ; F. Troth, 93.

Game— Pyle.

Coek. -Oldrieve & Wilkinson, 92* ; H. Sallows, Guelph, 91 ; F. Troth, 90*.
Hen.— O'Brien & Colwell, Paris, 95* ; H. Sallows, 93 ; Oldrieve & Wilkinson, 92£.
Cockerel.— G. Chamberhn, Guelph, 92* ; H. Sallows, 92^ ; W. Barber, 92*.
Pullet.— W. Barber, 93* ; G. Chamberlain, 93 ; W. Barber, 92.

Indian Game.

Cock. —Oldrieve & Wilkinson, 94*j; R. Dinner, St. Thomas, 93 ; 92£.

Hen— Richard Dinner, 94; Oldrieve & Wilkinson, 93^; R. Dinner," 92.

Cockerel.— W. H. Sloan, Guelph, 94; Oldrie-'e & Wilkinsm, 93 ; J. H. Parsons, Port Hope, 92*.

Pullet.— R. Dinner, 914 ; R- Dinner, 904 ; Oldrieve & Wilkinson, 90.

60 Victoria. Sessional Papers (No. 21). A. 1897

Game A. O. S. V.

Cock. — Hortop & Gowman, St. Thomas, 1st and 2nd.

Hen. —Hortop & Gowman, 1st and 2nd.

Cockerel — Hortop & Gowman, 1st and 2nd ; C. Reinhart, Guelph, 3rd.

Pullett.— Hortop & Gowman, 1st and 2nd ; C. Reinhart, 3rd.

Game Bantams — Black Red.

Cock.—W. Barber, 95* ; Oldrieve & Wilkinson, 94£ ; A. W. Tyson, Guelph, 93.
Een.—W. Barber, 94* ; Oldrieve & Wilkinson, 94 ; A. W. Tyson, 93^,
Cockerel. -W. Barber, 94 ; A. W. Tyson, 91£ ; Oldrieve & Wilkinson, 91.
Pullet.— W. Barber, 95J ; A. W. Tyson, 95 ; Robt. Howard, Guelph, 94^.

Game Bantams — Brown Red.

Cotk.— Oldrieve & Wilkinson, 93 ; W. Barber, 93 ; 87*.

Hen. — Chas. Bonnick, Eglinton, 93 ; Oldrieve & Wilkinson, 92| ; W. Barber, 91|.

Cockerel— W. Barber, 94* ; 92* ; Chas. Bonnick, 91.

Pullet.— W. Barber, 94 ; W. Barber, 92£.

Game Bantams— Ddckwing.

Cock. —Oldrieve & Wilkinson, 92 ; W. Barber, 91§.

Hen— Oldrieve & Wilkinson, 95 ; W. Barber, 94^ ; 93.

Cockerel.— W. Barber, 94*, ; W. Barber, 94 ; Oldrieve & Wilkinson, 92^.

Pallet.— W. Barber, 94 ; W. Barber, 93 ; Oldrieve & Wilkinson, 93.

Game Bantams — Pyle.

Cock.— Oldrieve & Wilkinson, 95* ; W. L. Mitcheltree, London, 95 ; H. Sallows, 92|.
ffcn_ —Oldrieve & Wilkinson, 93"; W. Barber, 92 ; Hart & Grimoldly, Owen Sound, 91£.
Cockerel — W. L. Mitcheltree, 93*, ; Hart & Grimoldby, 92* ; W. Barber, 92*.
Pullet— W. Barber, 94 ; Hart & Grimoldby, 93*, ; Oldrieve & Wilkinson, 93*.

Game A. O. V.

Cock.— T. H. Hortop, 1st and 2nd.

Hen.— T. H. Hortop, 1st and 2nd.

Cockerel.— T. H. Hortop, 1st and 2nd ; C. Reinhart, 3rd.

Pullet.— T. H. Hortop, 1st and 2nd ; C. Reinhart, 3rd.

Bantams— Black Red.

Cock.-W. Barber, 95| ; Oldrieve & Wilkinson, 94*, ; A. W. Tyson, 93.
Hen.—W. Barber, 94| ; Oldrieve & Wilkinson, 94 ; A. W. Tyson, 93£.
Cockerel.— W. Barber, 94; A. W. Tyson, 91^ ; Oldrieve & Wilkinson, 91.
Pullet.-W. Barber, 75*, ; A. W. Tyson, 95 ; Robert Howard, 94|.

Bantams— Brown Red.

Cock.— Oldrieve & Wilkinson; 93; W. Barber, 93 ; W. Barber, 87*.
Hen.—G. Bonnick, 93 ; Oldrieve & Wilkinson, 92* ; W. Barber, 91 f.
Cockerel.— W. Barber 94* ; W. Barber, 92* ; C. Bonnick, 91.
Pullet.— W. Barber, 94 ;"W. Barber, 92£.

Bantams— Dcckwing.

Coeifc.— Oldrieve & Wilkinson, 92 ; W. Barber, 91*.
Hen —Oldrieve & Wilkinson, 95 ; W. Barber, 944. ; W. Barber, 93-
Cockerel.— W. Barber, 94J ; W. Barber, 94 ; Oldrieve & Wilkinson; 92£.
Pullet.— W. Barber, 94; W. Barber, 93; Oldrieve & Wilkinson, 93.

<60 Victoria. Sessional Papers (No. 21). A. 1897

Bantams— Pylk.

Cock.— Oldrieve & Wilkinson, 95£ ; W. L. Mitcheltree, 95 ; H. Sallows, 02$.
Hen.— Oldriuve & Wilkinson, 93 ; W. Barber, 9l' ; Hart & Grimoldly, 91*.
Cockerel.— W. L. Mitcheltree, 93* ; Hart & Grimoldly, 92* ; W. Barber," 924.
Pullet. — W. Barber, 94 ; Hart & "Grimoldly, 93£ ; Oldrieve & Wilkinson, 93*.

A. O. V. Game Bantams.

Cock.— H. B. Donovan, 94£ ; H. B. Donovan, 93.
Hen.-H. B. Donovan, 91*; H. B. Donovan, 94.
Cockerel.— H. B. Donovan^ 96 ; H. B. Donovan, 92.
Pullet.— H. B. Donovan, 94| ; H. B. Donovan, 94.

Golden Sebright Bantams.

Cock.-W. McXeil, 94* ; R. Oke, 91.

Hen.—W. McXeil, 95 ; R Oke, 94 ; Hart & Grimoldly, 91.

Cockerel.— R. Oke, 91£ ; W. McXeil, 91*.

Pullet— R. Oke, 93£ ; W. McXeil, 93.

Silver Sebright Bantams.

Cock.—W. McXeil, 94; R. Oke, 91.
Hen.-R. Oke, 95* ; W. McXeil, 93|.
Cockerel.- W. Mc Veil, 94 ; R. Oke, 92*.
Pullet.— R. Oke, 95; W. McNeil, 91*.

White or Black Rose Comb Bantams.

Cock. — W. McXeil, 94* ; Oldrieve & Wilkinson, 94*; R. Oke, 92£.
Hen — W. McXeil, 95* ; R. Oke, 94 ; Oldrieve & Wilkinson, 93*.
Cockerel.-R. Oke, 94J; W. McXeil, 91; F. R. Webber, Guelph", 93*.
PuUet.-U. Oke, 95| : W. McXeil, 94* ; F. R. Webber, 93*.

White Cochin Bantams.

Cock.— McXeil, 95£ ; W. McVeil, 93^ ; H. B. Donovan 93.
Hen — W. McXeil, 94* ; H. B. Donovan. 94; W. McNeil, 91^.
Cockerel. — W. McXeil", 94*; H. B. Donovan, 94: H. B. Donovan, 90*.
Pullet.— W. McNeil. 95* ; H. B. Donovan, 94^ ; W. McNeil, 94,

Buff Cochin Bantams.

Cock— W. McNeil, 94; R. Oke, 92.

Hen -W. McNeil, 94: E. J Eisile, Guelph, 93*; R, Oke, 92.
Cockerel.— W. McNeil, 92| ; R Oke, 924 : C. J."Eisile, 91.
Pullet.— W. McNeil, 94*. . R. Oke, 94£;"C. J. Eisile, 93*.

A. O. V. Cochin Bantams.

Cock.— W. McXeil, 93; W. McXeil, 91 : W. H. Reid, Kingston, 89.
Hen- S. M.Clemo, Gait, 94 ; W. McXeil, 94; W. McXeil, 94.
Cockerel. — W. McNeil, 95; S. M. Clemo, 92; S. M. Clemo, 89£.
Pullet.— W. McXeil, 93 ; W. McXeil, 93 ; S. M. Clemo, 92,

White Booted Bantams.

Cock R . Oke 92*.

Hen'—W. H. Reid, 94; R. Oke; 93*; Oldrieve & Wilkinson, 93*.
Cocked. -R. Oke, 94£; R. Oke, 94.
Pullet.— R. Oke, 94.

Black Tailed Japanese Bantams.

Cock.-R. Oke, 94*; W. McXeil, 93* ; W. H. Reid, 90.
Htn-W. McXeil, 96 ; R. Oke, 94
Cockerel.— R. Oke, 9l£ ; W. McXeil, 91*.
Pullet.— W. McNeil, 93*. ; R. Oke, 93."

Polish Bantams.

Cock— H. B. Donovan, 94 ; W. McXeil, 92.
Hen.-W. McNeil, 96* ; H. B. Donovan, 95 ; R. Oke, 90*.
Cockerel.— R Oke, 94 ; W. McNeil, 90 ; H B. Donovan, 90.
Pullet. — W. McNeil, 96£ ; H. B. Donovan, 95$ ; R. Oke, 94.

4 p.

60 Victoria. Sessional Papers (No. 21). A. 1897

A. O. V. Bantams.
Ooek— W. McNeil, 95 ; R. Oke, 88.
Hin. — W. McNeil, 97 ; R. Oke, 92$.
Cockerel.— W. McNeil, 94 ; R. oke, 93.
PuUet.—R. Oke, 94$ ; W. McNeil, 94 ; H. B. Donovan, 91$.

Black Langshans.

Cock.—T. H. Scott, 94 ; Oldrieve & Wilkinson, 92 ; Turpin & Peters, 89$.
Hen —A. T. Little, Churchill, 96$ ; A. T. Little, 95 ; A. T. Little, 94.
Cockerel.— T. H. Scott, 95$ ; T H. Scott, 95$ , H. Karn, Guelph, 94i.
Pullet.— T. H. Scott, 95 ;~T. H. Scott, 94$ ; H. Karn, 94.

A. O. V. Langshans.
Hen — Knight & Smith, Guelph, 92.
Cockerel.— Knight & Smith, 91$ ; Knight & Smith, 89$.
Pullet— Knight & Smith, 93$.

Golden Wyandottes.

rock— J. H. Magill, Port Hope, 91$ ; Oldrieve & Wilkinson, 91 ; J. H. Magill, 90$.
Hen.— Oldrieve & Wilkinson, 93$ ; A. W. Graham. St. Thomas. 93 ; J. H. Magill, 92.
Cockerel.— G. W. Blyth, Marden, 92$ ; Oldrieve & Wilkinson, 92A ; J. H. Magill, 92.
Pullet.— J. H. Magill, 95 ; Oldrieve & Wilkinson, 94$ ; A. W. Graham, 94.

Silver Wyandottes.

Cock. — Jacob Dorst, Toronto, 93 ; J. E. Meyer, Kossuth, 91$ ; Geo. Bogue, 91.
Hen.— Geo. Bogue, 93$ ; Jacob Dors\ 93 ; J. E Meyer, 92.
Cockerel.— James Arthur, London, 92$ ; Jas. Arthur. 91$ ; J. E Meyer, 91.
Pullet.— James Arthur, 93$ ; Jacob borst, 93$ ; J. E Meyer, 93.

Black Wyandottes.

Cock.- Geo. Bogue, 92; R. Oke, 91$ ; C. Grimsley, Toronto, 90$.
Ben.— C. Grimsley, 94 ; Geo Bogue, 92$ ; R. Oke, 91$.
Cockerel. — Jas. Wedgery. Woodstock, 94 ; 93 ; C. Grimsley, 92$.
Pullet.— C Grimsley, 93$ ; C. Grimsley, 93 ; James Wedgery, 92$.

Buff Wyandottes.
Cock. — Fred Field, Cobourg, 90.
Hen.— J. E. Meyer, 91$ ; Kred Field, 88.

Cockrrel.—J. E. Meyer, 93$ ; J H. Magill, 92 ; Fred Field. 91$.
Pullet.- J. E. Meyer, 93$ ; J. H. Magill, 93 ; Fred Field, 92.

White Wyandottes.

Cock.— N. T. Kettlewell, London, 94$ ; C. Massie, Port Hope, 94$ ; Gallinger Bros., 94$.
Hen — Chas Massie, 96$ ; N. T. Kettlewell, 95$ ; Chas. Massie, 95.
Cockerel.— Chas. Massie. 95$ ; N. T. Kettlewell. 93$ N. . T. Kettlewell, 92$.
Pullet. -Chas. Mas?ie, 95$ ; N . T. Kettlewell, 95 ; N. T. Kettlewell, 94i.

White Leghorns— Single Comb.

Cock. -Thos. Rice, 93* ; D. C Trew. Lindsay, 91$ ; J. Pletsch, 90£.
Hen.— Thos. Rice, 95 j Thos. Rice, 94$ ; A. W. Graham, 94.
Cockerel.— Thos Rice, 94$ ; Thos. Rice, 94 ; Thos. Rice, 92$.
Pullet.— Thos. Rice, 96$ ; Thos. Rice, 96$ ; D. C. Trew, 95.

Brown Leghorn's— Single Comb.

Cock.— Thos. Rice, 94 ; Thos. Rice, 93i ; J. H. Saunders London, 88$.
Hen —Thos. Rice. 95 ; Thos. Rice, 93$"; J. R. Wilson. Toronto, 92£.
Cockerel.— Thos Rice, 95 ; Thos. Rice, 93A ; John Pletsch, 92$.
Pullet. -Thos. Rice, 96$ ; J. R. Wilson, 95 ; Thos. Rice, 93$.

Black Leghorns— Single Comb.

Cock. -No first ; A. G. Br-wn, Watford, 89$ ; A. G. H. Luxton, Georgetown, 89$.
Hen— A. G. Brown, 92$ ; R. H. Kemp, 92, (Grimsby) ; A. G. Brown, 91$.
Cockerel.— A. G. Brown. 93 ; W. M. Osborne. BrockviHe, 9U : R. H. Kemp. 91.
Pullet. -A. G. Brown, 95$ ; Readwin & Co., Guelph, 94$ ; A. G. Brown, 94.

60 Victoria. Sessional Papers (No. 21). A. 189<

Bcff Leghorns.

Cock.— G. F. Horsford. Port Hope. 90 ; Geo. Whillan*, Torouto, 874 ; G. Berner, Toronto, 85£.
Hen. — Geo. Whillans, 90 ; Wagner Incubator Co., 894 ; Jas. Dundas, Deer Park, 88.
Cockerel. — S. F. Baulch, Woodstock, 93 ; Jas. Dunda*, 914 ; G. F. Horsford, 91.
Pullet.— Wagner Incubator Co., Toronto, 93 ; Jas. Dundas, 92£ ; Jas. Dundas, 924.

Brown Leghorns — Rose Comb.

Cock.— Oldrieve & Wilkinson, 93 ; W. McNeil, 91 ; H. M. Henrich, New Hamburg, 904
Ben. -W. McNeil, 934 ; Oldrieve & Wilkinson. 92.

Cockerel . —W . McNeil, 934 ; J. L. Page, Woodstock, 92 ; Mdrieve & Wilkinson, 91
Pullet.— J. L. Page, 954 ; J. L. Page, 94 ; W. McNeil, 93£.

White Leghorns — Rose Comb.

Cock.— R. Oke, 914 ; R. Oke, 914 ; W. J. BpII, Angus, 90.
Hen.—W. J. Bell, 954 ; R- Oke, 93 ; R Oke. 914.
Cockerel— W. J. Beil. 93 ; W. J. B^ll, 92 ; R. Oke, 91.
Pullet.— W. J. Bell, 964 ; R. Oke, 944 ; W.J. Bell, 934.

Andaldsians.

Cock.— Newton Cosh, Woodstock, 904.

Pen.— Newton Cosh. 94 ; J. E. No-ris, Guelph. 914 ; W. M. Osborne, 914.
Cockerel.— Newton Cosh, 93 ; Newton Cosh. 914 ; J- E. Norris, 90-4.
Pullet.— Newton Cosh, 944 ; Newton Cosh, 94 ;"j. E. Norris, 92.

Hambcrgs— Golden Spangled.

Cock.-R. Oke, 944 ; W. McNeil, 94 ; A. Brgue, London, 93.
Hen. — W. McNeil, 95 ; A. Bogue, 94 ; R. Oke, 934.
Cockerel.— R. Oke, 95 ; \. Bogue, 944 ; W. McNeil. 934.
Pullet.— H. Oke, 96 ; W. McNeil, 95 ; A. Bogue, 944.

Hambcrgs — Silver Spangled.

Cock.-W. McNeil, 95 ; R. Oke, 924 ; A. Bogue, 92.
Hen.-U. Oke, 95 ; W. McNeil 91 ; A. Bogue, 934
Cockerel.— R. Oke. 96 ; W. McNeil, 93 ; A. Boeue" 92.
Pullet.— R. Oke, 95 ; W. McNeil, 944 ! A. Bogue, 934.

Hambcrgs— Golden Penciled.]

Cock.— W. McNeil ; R. Oke ; W. McNeil.
Hen.—W. McNeil ; R. Oke ; A. Bogue.
Cockerel.— W. McNeil ; R. Oke ; W. McNeil.
Pullet.— R. Oke ; W. McNeil ; W. McNeil.

Hambcrgs — S. P.

Cock.— W. McNeil, 93 ; R. Oke, 92.
Hen — R Oke, 954 ; W. McNeil, 91 : A. Bogue, 934.
Cockerel.— R. Oke. 95 ; W. McNeil, 944 ; A. Bogue. 924.
Pullet.— R. Oke, 96 ; A. Bogue, 924 ; W". McNeil, 92.

Black Hambdrgs.

Cock.— W. McNeil ; Oldrieve & Wilkinson ; R. Oke.
Hen.—W. McNfil ; R. Oke ; Oldrieve & Wilkinson.
Cockerel.— W. McNeil; R. Oke.
Pullet.- W. McNeil ; R. Oke.

Dorkings — Silver Grey.
Cock.— J. L. Corcoran, Stratford, 344 ; A. NodeD, Toronto, 94 ; J. L. Corcoran, 93.

Dorkings — Silver Grey.

Hen. — A. Bogue, 954 ; J. L. Corcoran, 95 ; A. Bogue, 944.

Cockerel.— J . L. Corcoran. 95 ; John McKee, Norwich, 95 ; John Lawrie, Malvern, 944.

Pullet.— A. Bogue, 974 5 John Lawrie, 954 ; John McKee, 95.

60 Victoria. Sessional Papers (No. 21). A. 1897

Colored Dorkings.

Cock. — John Lawrie, 94 ; J. L. Corcoran, 93*^
Hen.— John Lawrie, 96*. ; A. Bogue, 96 ; .7. L. Corcoran, 94£.
Cockerel. — J. L. Corcoran. 94 ; John Lawrie, 91 ; John Lawrie, 90.
Pullet. — J. L. Corcoran, 96*. ; A. Bogue, 96* ; John Lawrie, 95£.

A. Bogue, 1st and 2nd.
Hen. —A. Bogue, 1st and 2nd.
Cockerel.— A. Bogue, 1st and 2nd.
Pullet.— A. Bogue, 1st and 2nd.

White Dorkings.

Dominiques.

George Bogue, 1st and 2nd.
Hen. — George Bogue ; Oldrieve & Wilkinson ; George Bogue.
Cockerel. —Oldrieve & Wilkinson ; George Bogue, 2nd aud 3rd.
Pullet.— Oldrieve & Wilkinson ; George Bogue, 2nd and 3rd.

Black Javas.

Cock.— Geo. G.McCormack, London, 92^.

Hen.—G. G. MCormack, 94*; H. M. Henrich, 93; H. M. Henrich. 92.
Cockerel.— The s. Brown, Durham, 95 ; Thos. Brown, 94 ; F. R. Webber, 93.
Pullet.— G. G. McCormack, 97 ; Bruce & Acres, 94*. ; Bruce & Acres, 94.

Javas, A. O. V.

R. Oke. 94*. ; F. R. Webber, 91.

Hen.— F. R. Webber, 96 ; 95* ; R. Oke, 87£.

Cockerel.— F. R. Webber, 904.

Pullet -F. R. Webber, 92^.

Black Spanish.

r0ck. — Alex. Fraser, New Hamburg, 94* ; McCormick & Weir, W. Flamboro', 92; F. C. Hare,
Whitby, 894.

Hen. -.J. L. Corcoran, 95 . F. C. Hare, 94*. ; F. C. Hare, 94*.
Cockerel. -F. C. Hare, 95* ; F C. Hare, 93 ; Alex. Fraser, 93.
Pullet. -F. C. Hare, 96 ; 95 ; 95.

Black Minorcas.

Cock— Rev. W. E. Scott & Sons, Ridgetown, 92 ; T. J. Senior, Hamilton, 89^.

Hen.-'F. J. Senior, 93; Scott & Sons, 92 ; 93.

Cockerel.— Rev. W. E Scott & Sons, 93* ; 924 5 91.

Pullet.— T. J. Senior, 94£ ; Scott & Sons, 94*. ; T. J. Senior, 94.

White Minorcas.

Cock.— Wo first ; T. J. Senior, 88 ; W. M. Osborne, 88.

Hen.—T. J. Senior, 91£. Scott & Sons, 91 ; Scott & Sons, 90.

-Cockerel — W. E Scott & Sons, 91 ; 88*. ; no 3rd.

Pallet,— W. E. Scott & Sons, 92*. ; W. M. Osborne, 92 ; F. Kennedy, Malvern, 91*,.

Houdans.

Cock.— A. Bogue, 92 ; Milton & Mitcheltree, 91*. ; D. C. Trew, 90*,.
Hen.-D. C. Trew, 94*; 13. C. Trew, 94 ; Milton & Mitcheltree, 94.
Cockerel. — D. C. Trew", 92 ; \. Bogue, 92 ; A. Bogue. 92.
Pullet.— A. Bogue, 97 ; D. C. Trew, 94*. ; A. Bogue, 94.

Creve Coeurs.
Cock.—R. Oke, 1st.
Hen.— R. Oke, 1st and 2nd.

Le Fleche.
Cock.— R. Oke, 1st and 2nd.
Hen.— R. Oke, 1st and 2nd.
Cockerel.— R. Oke, 1st.
Pullet.— R. Oke, 1st.

60 Victoria. Sessional Papers (No. 21). A 1S97

POLANDS— W. C. B.

Cock.— A. Bogue, 94; W. McNeil, 92£.
Hen.—W. McNeil, 96 ; A. Bogue, 94£.
Cockerel.— W. McNeil, 94; A. Bogue, 93£.
Pullet.— A. Bogue, 97J ; W. McNeil, 96£.

Pol ands— Golden or Silver.

Cock.— A. Bogue, 94£ ; W. McNeil, 92.
Hen.— A. Bogue, 95£ ; W. McNeil, 93.
Cockerel.— A. Bogue, 95 ; W. McNeil, 93.
Pullet.— W. McNeil, 95; A. Bogue, 92 J.

White Polands.

W. McNeil, 95J ; A. Bogue, 91£.
Hen.—W. McNeil, 96; A. Bogue, 94J.
Cockerel.— A. Bogue, 95; W. McNeil, 94.
Pullet.— W. McNeil, 96£ ; A. Bogue, 95i.

Polands -Golden Bearded.

Cock.— W. McNeil, 94; A. Bogue, 93J.
Hen.—W. McNeil, 95J ; A. Bogue, 93.
Cockerel.— W. McNeil, J4£ . A. Bogue, 94.
Pullet.— W. McNeil, 95 ; A. Bogue, 94.

Polands— Silver Bearded.

Cock.— A. Bogue, 93i; W. McNeil, 92i.
Hen.— A. Bogue, 92f; W. McNeil, 92.
Cockerel.— A. Bogue, 95; W. McNeil, 93 J.
Pullet.— A. Bogue, 93^; W. McNeil, 93.

Polands— White Bearded.

Cock— A. Bogue, 94£ ; W. McNeil, 92fc.
Hen.— W. McNeil, 96; A. Bogue, 94i.
Cockerel. — A. Bogue, 94 ; W. McNeil, 92.
Pullet.— A. Bogue, 96; W. McNeil, 93£.

Polands— Buff-Laced .
Cock.— W. McNeil, 1st and 2nd.
Hen.—W. McNeil, 1st and 2nd.
Cockerel.— W. McNeil, 1st and 2nd.
Pullet.— W. McNeil, 1st and 2nd.

Cock. — Dr. J. S. Niven, London.
Hen.— Dr. J. S. Niven.
Cockerel. — Dr. J. S. Niven.
Pullet.— Dr. J. S. Niven.

Cock.—R. Oke.

Hen.— R. Oke.

Cockerel.— R. Oke, 1st and 2nd.

Pullet.— R. Oke, 1st and 2nd.

Red Caps.

Sultans.

A. O. V. Fowls.

W. McNeil; H. B. Donovan.

Hen.—W. McNeil ; H. B. Donovan, 2nd and 3rd.
Cockerel.— H. P. Donovan ; W. McNeil ; H. B. Donovan.
Pullet.— H. B. Donovan ; W. McNeil.

Cross-Bred Chicks.

Cockerel.— S. M. Clemo ; J. H. Parsons, Osaca.
Pullet.— S. M. Clemo ; J. H. Parsons ; S. M. Clemo.

60 Victoria. Sessional Papers (No 21). A. 1897

Bronze Turkeys.

Cock. — James Ford, Drumquin ; William Main ; W. H. Beattie, Wilton Grove.
Hen — W. H. Beattie ; James Anderson, Guelph ; W. J. Bell.
Cockerel— William Main ; W. H. Beattie ; W. J. Bell.
Pullet— W. H. Beattie ; W. J. Bell ; William Main.

White or Black Turkeys.

Cock.— W. H. Beattie, 1st and 2nd.
Hen.— W. H. Beattie, 1st and 2nd.
Cockerel. — W. EL. Beattie, 1st and 2nd.
Pullet— W. H. Beattie, 1st and 2nd.

A. O. V. Turkeys.

Cock.—W. H. Beattie.

Hen.—W. H. Reid.

Cockerel. — James Anderson.

Pullet.— W. H. Reid, 1st ; James Anderson, 2nd.

Toulouse Geese.

Gander. — A. Bogue ; J. Pletsch ; A. G. H. Luxton.

Goose. —A. Bogue, 1st and 2nd ; O'Brien & Colwell, 3rd.

Gander (1896).— J. Pletsch ; McCormick & Weir ; O'Brien & Colwell.

Goose (1896).— J. Pletsch ; McCormick & Weir ; McCormick & Weir.

Bremen Geese.

Gander.— O'Brien & Colwell ; William Main ; O'Brien & Colwell.
Goose.— William Main ; O'Brien & Colwell, 2nd and 3rd.
Gander (1896).— William Main ; O'Brien & Colwell ; William Main.
Goose (1896). -William Main; O'Brien & Colwell ; William Main.

A. O. V. Geese.

Gander. — O'Brien & Colwell ; Jos. Foster, Brampton ; A. G. H. Luxton.
Goose. — O'Brien & Colwell ; Jos. Foster ; A. G. H. Luxton.
Gander (1896).— Jos. Foster ; A. G. H. Luxton ; W. H. Reid.
Goose (1896).— O'Brien & Colwell ; A. G. H. Luxton ; W. H. Reid.

Aylesbury Ducks.

Drake.— A.. Bogue ; F. R. Webber : O'Brien & Colwell.
Duck.— A. Bogue ; F. R. Webber.

Drake (1896).— A. Bogue, 1st and 2nd ; W. H. Reid, 3rd.
Duck (1896).— A. Bogue ; W. H. R.id ; F. R. Webber.

Rouen Ducks.

Drake. — William Main ; John Colson ; William Main.
Duck. — William Main, 1st and 2nd ; John Cokon, 3rd.
Drake (1896).— .John Colson ; William Main ; A. Bogue.
Duck (1896).— William Main ; John Colson ; O'Brien & Colwell.

Pekin Ducks.

Drake. — A. Bogue ; O'Brien & Colwell ; A. Bogue.
Duck.— A. Bogue; O'Brien & Colwell; A. Bogue.
Drake (1896). — A. Bogue ; John Colson, 2nd and 3rd.
Duck (1896).— O'Brien & Colwell ; F. R. Webber ; A. Bogue.

A. O. V. Ducks.

Drake.— J. E. Howitt, Guelph ; Geo. Bogue.
Duck. — J. E. Howitt; Geo. Bogue ; A. G. H. Luxton.
Drake (1896).— J. E. Howitt ; Geo. Bogue ; A. G. H. Luxton.
Duck (1896).- J. E. Howitt ; Geo. Bogue ; A. G. H. Luxton.

English Pheasants.
Hen.— R. Oke ; Dr. J. S. Niven.

60 Victoria. Sessional Papers (No. 21). A. 1897

Hen.— R. Oke ; Dr. J. S. Niven.

Hen — R. Oke ; Dr. J. S. Niven.

Hen —Dr. J. S. Niven ; R. Oke.

J. H. Parsons, 1st and 2nd.

Golden Pheasants.

Silver Pheasants.

A. O. V. Pheasants.

Dressed Fowls.

Pigeons and Pets.

Black Carrier.— Coc&.—H. B. Donovan, 1st; G. J. Dunn, Hamilton, 2nd. Hen.—G. J. Dunn, 1st
and 2nd.

Dun Carriers.— Cock.—G. J. Dunn, 1st. Ilen.—G. J. Dunn, 1st.

A. 0. S. C. Carrier.— Cock.—G. J. Dunn, 1st and 2nd. Hen — G. J. Dunn, 1st.

White Pouters.— Cock.—W. M. Anderson, 1st ; Magill & Gliddon, Port Hops, 2nd. Hen.—C
Massie, 1st ; H. G. Doyle, 2nd.

Blue Pied Pouter —Cock.— Magill & Gliddon, 1st; F. C. Hare, 2nd. Hcn.—F. C. Hare, 1st and
2nd.

Black Pied Pouters.— Cock.— Magill & Gliddon, 1st and 2nd. Hen.— Magill & Gliddon, 1st and 2nd.

Yellow or Red Pouters. — Cock.— Magill & Gliddon, 1st and 2nd. Hen.— Magill & Gliddon, 1st and
2nd.

Short-Faced Tumblers. — Cock.— H. B. Donovan, 1st; J. H. Baulch, 2nd. Hen.— H. B. Donovan,
1st; J. H. Baulch, 2nd.

A. 0. V. Tumblers. —Cock.—C. Massie, 1st; H. B. Donovan, 2nd. Hen.— H. B. Donovan, 1st; C.
Massie, 2nd.

Red Barbs. — Cock. — H. B. Donovan, 1st; W. M. Anderson, 2nd. Hen. — H. B. Donovan, 1st.

Black Barbs.- Cock.— W. M. Anderson, 1st ; A. W. Tyson, 2nd. Hen.- A. W, Tyson, 1st ; W. M.
Anderson, 2nd.

A. O. C. Barbs.— Cock.—H. B. Donovan, 1st.

White Trumpeters. — Cock.— J. H. Baulch, 1st and 2nd. Hen.— J. H. Baulch, 1st and 2nd.

A. 0. S. C. Trumpeters.— Cock.— J. H. Baulch, 1st and 2ad. Hen.— J. H. Baulch, 1st and 2nd.

Red or Bellow Jacobins.— Cocfc. — Chas. Massie, 1st and 2nd. Hen.— Chas. Massie, 1st and 2nd.

White Jacobins. — Cock. — Chas. Massie, 1st and 2nd. Hen. — Chas. Massie, 1st and 2nd.

A. O. S. C. Jacobins.— Cock.—C Massie, 1st and 2nd. Hen. — C. Massie, 1st and 2nd.

R. C. Antwerp. — Cock. — H. B. Donovan, Is and 2nd. Hen. — H. B. Donovan, 1st and 2nd.

ilver Dun Antwerp. — Cock.—K. B. Donovan, 1st and 2nd. Hen.— H. B. Donovan, 1st and 2nd.

White Fantail. — Cock. — Chas. Massie. 1st and 2nd. Hen.— Chas. Massie, 1st and 2nd.

Blue Fantail.— Cock.— A. W. Tyson, 1st. Ben.— A. W. Tyson, 1st.

60 Victoria. Sessional Papers (No. 21 A. 1897

A. 0. S. C. Fantail.— Cock— W. H. Reid, 1st; W. M. Anderson, 2nd. Hen — W . H. Reid, 1st;
W. M. Anderson, 2nd.

Show— Hosier. —Cock.—G. J. Dunn, 1st; H. B. Donovan, 2nd. Hcn.—G. J. Dunn, 1st; H. B.
Donovan, 2nd.

Red or Yellow Magpie.— Cock. — H. B. Donovan, 1st and 2nd. Hen.— Read win & Co., 1st ; J. E..
Howitt, 2nd.

A. S. C. Magpie.— Cock. — H. B. Donovan, 1st and 2nd. Hen.—H. B. Donovan, 1st and 2nd.

Swallow.— Cock. — Readwin & Co., 1st ; H. B. Donovan, 2nd. Hen.— H. B. Donovan, 1st and 2nd.

Dragoons.- Cock.— J. H. Baulch, 1st: H. B. Donovan, 2nd. Hen.— H. B Donovan, 1st; J. H.
Baulch, 2nd .

Archangels.— Cock.—W. H. Reid, 1st; W. M. Anderson, 2nd. Hen.—W. H. Reid, 1st; W. M.
Anderson, 2nd.

Nuns. — Cock.— H. B. Donovan, 1st ; W. H. Reid, 2nd. Hen.—H. B. Donovan, 1st; W. H. Reid,
2nd.

Owl.— Cock.— H. B. Donovan, 1st and 2nd. Hen.—H.. B. Donovan, 1st; W. H. Reid, 2nd.

Turbits — Black.— Cock.—H. B. Donovan, 1st and 2nd. Hen.—H. B. Donovan, 1st and 2nd.

Turbits, A. 0. C. — Cock.— H. B. Donovan, 1st and 2nd. Hen.—H.. B. Donovan, 1st and 2nd.

Pigeons, A. 0. S. V.— Cock.— H. B. Donovan, 1st and 2nd. Hen.—H. B. Donovan, 1st and 2nd.

Rabbits.
Lop-Eared, S. C.—Buck.— William Fox, 1st and 2nd. Doc.— William Fox, 1st and 2nd.
Lop-Eared, A. 0. V.— Buck.— William Fox, 1st and 2nd. Doe.— William Fox, 1st and 2nd.
Dutch.— Buck.— William Fox, 1st and 2nd. Doe.— William Fox, 1st and 2nd.
A. 0. V. Rabbits.— Buck.— William Fox, 1st and 2nd. Doe.— William Fox, 1st and 2nd.
Belgian Hares.— Buck —William Fox, 1st and 2nd. Doc. —William Fox, 1st and 2ad.

Belgian Canaries.
J. S. Moffat, 1st.

A. 0. V. Canaries.— J. S. Moffatt, 1st and 2nd.

Special Prizes.

For six highest scoring Laced Wyandottes or Barred Plymouth Rocks, $5, Oldrieve & Wilkinson,
Kingston, score 556J.

For six highest scoring Asiatics (solid color), $5, Thos. H. Scott, St. Thomas, score 571 .

For six highest scoring Asiatics (parti colored), $5, Thorpe and Scott, London, score 550.

For six highest scoring fowls in Mediterranean clafs, $5, Thos. Rice, Whitby, score 570£.

For six highest scoring game fowls, §5, John Crowe, Guelph, score 565£.

For six highest scoring ducks, barrel of flour, $5, Allan Bogue, London, not all scored .

For six highest scoring Spangled or Pencilled Hamburgs, §3, Wm . McNeil, London, not all scored .

The heaviest turkey on exhibition, $2, Jas. Ford, Drumquin.

The heaviest goose on exhibition, $2, James Main, Milton.

Highest scoring Java cock or cockerel, on© dozen silver spoons, $2, Thos. Brown, Durham, score 95.

EASTERN ONTARIO

POULTRY AND PET STOCK ASSOCIATION

[57]

OFFICERS FOR 1897.

President G. S. Oldrieve Kingston.

1st Vice President R. E. Kent Kingston.

2nd Vice-President 0. J. Devlin Ottawa, 42 Turner Street.

Secretary-Treasurer Francis H. Gisborne Ottawa, 69 Mackay Street.

( E. Daubney Ottawa, P. 0. Dept.

Auditors

\ K. L. Taylor Ottawa.

Board of Directors.

C. W. Young Cornwall.

John Mason Ottawa.

F. J. Blake Almonte.

W . H. PiEiD Kingston.

W. Bailey „ . , Kingston.

J. Nichol Kingston.

James Jacques Ottawa.

W. M. Osborne Brockville

Wm. Gray Ottawa.

[58]

LIST OF MEMBERS FOR 1897.

Name.

A.Thompson Allan's Corners, Que.

C J. Daniels ' Toronto

Oldrieve & Wilkinson

W. M. Baillie
G. Nichol ....
R. E. Kent...
W. H. Reid . .

Robt. Coffey . . .
W. J. Wartman.

S. N. Graham .
W. J. McNeil .
H. Richardson.
G. Richardson .
B. Robertson .
T. Robertson .

J. Swift

D. Rogers

G. Smith

V. Fortier

Kingston

J. Jacques

S. Short

E. L. Taylor . . .
A. A. Blyth . . . .
G. Higman

E. H. Benjamin.
C. J. Devlin ....

F. K. Gisborne .

J. Mason.

Gray & Baldwin.
W F. Garland .
J. C. Smith

H. G. Cawdron

J. I. Gill

E. A. Connell . . .

Joel Teague

John Ashworth . .

Ste. Scholastique, Q.
Ottawa

Breeds exhibited.

W. Plymouth Rocks, Turkeys, Ducks and Geeee.

L and D. Brahmas, B. and P. Cochins, W. and Buff P.
Rocks, Indian and Sumatra Games, G. and W.
Wyandottes, Black and Buff Leghorns, S. S. Ham-
burgs, Col. Dorkings, VV. and B. Javas, W. Minor-
cas, Houdans, Red Caps, W. Leghorns, Buff Cochin
Japanese, Black Red Game and Black Cochin Ban-
tams.

L. Brahmas, B. Langshans, B. and W. P. Rocks, W.
and G. Wyandottes, B. Minorcas, S. C. W. Leg-
horns, R. C. Brown Leghorns, all varieties Games
and Game Bantam*, B. Hamburgs, Houdans, Red
Cap*, Dominiques, R. C. Black Bantams, VV. Booted
Bantams, Bronze Turkeys, Pekin Duck".

W. and Buff P. Rocks, W. and G. Wyandottes.

Javas, B. and W., B. and W. P. Rocks, B. Spanish,
Andalusians, S. C. W. and B Leghorns, R. C.
White Leghorns, Black S. S., G. S., and S P. Ham
burgs, W. C. Black, G. and S. Polish Houdans, S.
G. Dorkings, W. Wyandottes, Guinea Fowls, Tur-
keys, Ducks, Geese, Pigeons and Bantams.

Black Minorcas.

B. Spanish, S. C. W. and S. C. B. Leghorns and Anda-
lusians.

B. and W. Minorcas, S. C. White and Buff Leghorns.

W. Plymouth Rocks, Homer Pigeons.

Hintonburg
Ottawa

P. Nettbohm

Colonel Hon. M. Aylmer

Fred. James

W. Taggart

J. M.muel

W. M. Osborne

Geo. C. Howison . .
Bedlow & Dowsley .

Brockville

Buff Cochins, Polish Houdans, Sumatras and Orna-
mental Bantams.

B. Plymouth Rocks, Buff Cochin Bantams.

B Plymouth Rocks, White Wyandottes.

B. Plymouth Rocks.

W hite Leghorns.

Golden and White Wyandottes.

Buff Plymouth Rocks.

Barred Plymouth Rocks.

White Wyandotte* and Ducks.

White Plymouth Rocks

Buff Leghorns and Game Bantams.

W. Javas, B. P. Rocks and Red Caps.

Bronze Turkeys.

Black Langshans.

White and Brown Leghorns, B. Turkeys.

Brown Leghorns.

W. C Black Polish.

Light Brahmas, Black Minorcas, Dorkings, Barred P.
Rocks, B. Langshans, White Leghorns, White
Wyandottes and Pekin Ducks.

Whitf Wyandottes.

Barred Plymouth Rocks.

Brown Leghorns.

Andalusian, B. and W. Minorca, S. C. White and S. C.

Black Leghorns and S. S. Hamburgs.
White Wyandottes.
Colored Dorking, Black Spanish. S. C. Brown Leghorn,

Buff Cochin Bantam, Bronze Turkeys.

[59]

60 Victoria.

Sessional Papers (No. 21).

A. 1897

LIST OF MEMBERS.— Concluded.

Name.

Post Office.

Breeds exhibited.

L. R. Cossitt

Brockville

Partridge Buff and White Cochins.^W. and G. Wyan-
dottes and Light Brahnias.'£,M ' ""C^™ •

Almonte

S. C. White Leghorns.

W. F. Lowe

F. J. Blake

S. L. and G. Wyandottes and Black Minorcas.

Light Brahmas, S. L. Wyandottes, Barred Plymouth

Rocks and S. C. White Leghorns.
White Javas.

C. W. Young

W. Stewart & Son

Langshans, Black Spanish, S. C. Brown and S. C. White
Leghorns.

Dark Brahmas, Partridge Cochin, B. Langshans, S. G.
Dorking, S. C Brown, S. C. Black and R C. B.
Leghorns, Indian Games and Red Caps, Turkeys,
Geese and Ducks.

S. G. and Colored Dorkings, W. P. Rocks, S. L. and
W. Wyandottes, S. C. Brown and R. C. White Leg-
horns, Indian Games, Houdans, W. Plymouth
Rocks, G. S. Hamburgs, W. C. Black Folish,
Bronze Turkeys, Pekin and Aylesbury Ducks.

Buff Wyandottes.

Black R. Game, Golden Polish, Buff Wyandottes.

J. A. Cardwell

F. Field

W. T. Gibbard . .

FINANCIAL STATEMENT.

The following is the Financial Statement of the Eastern Ontario Poultry Associa-
tion, made to the Department of Agriculture of Ontario, for the year ending September,
1896.

Receipts.

S c.

Members' fees 53 00

Donations . . 26 90

Legislative grant 500 00

Receipts from exhibition 154 90

Interest 13 28

Paid by exhibitor to refund customs

charges 3 50

751 58

Disbursements.

S c.

Balance due treasurer, 1895 44 92

Paid for prizes 332 50

Officers' salaries 50 00

Postage 10 20

Printing 23 25

Advertising 12 20

Judges' expenses 64 50

Lumber, insurance, etc 35 35

Feed for poultry ... . 1240

Assistants at exhibition 23 00

Cleaning hall ."i 75

Fuel and light 11 73

Balance paid late sec.-treas 5 OS

Balance on hand 120 70

751 58-

Examined and found correct.

July 21, 1897.

E. Daubney,
S. Short,

Auditors.

ANNUAL REPORT

EASTERN ONTARIO POULTRY AND PET STOCK ASSOCIATION.

To the Honorable the Minister of Agriculture for Ontario ;

Sir, — I have the honor to submit my annual report as Secretary-Treasurer of the
Eastern Ontario Poultry Association. Under the Agriculture and Arts Act, 1895, if the
exhibition of this Association is held in the same place or within forty miles of the same
place for two years in succession the annual subsidy from the Ontario Government would
be withheld. The exhibition for 1896 having been held at Ottawa, it was necessary
therefore that the exhibition for 1897 should be held in some other place, and at the
annual meeting held in September last, Kingston was selected, and the exhibition was
accordingly held there from December 29th to January 1st, 1897, both days inclusive.
The display of birds, though good, was not quite as large as had been expected, buc the
quality was excellent. One of the best features was the very large number of birds of the
useful and general purpose breeds, and the comparatively small number in the ornamental
classes. The directors and officers of this Association have been very keenly alive to the
desirability of encouraging to the utmost extent of their power those kinds of fowl that
are likely to build up the poultry industry of the country, and the exhibit at Kingston
was most encouraging. The entries of Plymouth flocks, Wyandottes and Leghorns were
particularly good, while the increase in favor of the white varieties of those breeds was
most noticeable. The large exhibit of white Plymouth Rocks and white Wyandottes was
due in great measure no doubt to the exceedingly handsome silver bowl donated by His
Excellency the Governor-General, but the light colored breeds are coming to the front as
the most desirable market fowl, for the same reason that white ducks always have had
the preference, viz., they dress much better for the market. At the recent Boston
poultry exhibition white or buff birds (the feathers in buff birds being as is well known
usually very light in undercolor), won the prizes in dressed poultry for the best pair of
fowls, for the best and most yellow meated pair of fowl, heaviest and best dressed pair of
fowl, best dressed pair of chickens of any variety, best and most yellow meated pair of
chickens of any breed or kind, best pair of Wyandotte chickens and best pair of broilers.
Another noticeable feature was the large size of many of the birds, several Plymouth
Rock cocks being over eleven pounds, and these birds were not simply large, they were
good in quality too. The white Leghorns have improved wonderfully in size, one pullet
that was placed on the scales weighed a good five and a half pounds, and nearly all the
birds of that variety were very much larger than those that have been exhibited in past
years. It is to be hoped that the breeders of that excellent variety will continue to breed
for increased size. Of course size should not be sought to the injury of the breeds' laying
qualities, but the large Leghorns not only lay as well as the small, but they lay a much
larger egg. A dozen eggs laid by a flock of the same stock as the large pullet belonged to,
were probably the largest dozen of white eggs exhibited, but they did not take first prize
because they were not uniform in shape.

The exhibit of bronze turkeys included some magnificent birds, but the exhibits of
turkeys, ducks and geese was not upon the whole so large or so good as at the last
exhibition. This is a portion of the exhibition that should be very carefully looked after,
for it is most important that our farmers should be encouraged to breed and keep better

[61]

60 Victoria. Sessional Papers (No. 21). A. 1897

stock than they do. I fancy it will be necessary to do two things : first, increase the prize
money offered, for these heavy birds are very costly to send to exhibitions, coops and
expressage are alike expensive ; and, secondly, provide better accommodation at the
exhibitions, both in the way of coops and in the position given to the coops. The
turkeys, ducks and geese are too often put in places where they are not seen to advantage.

There were some beautiful game bantams and good birds in some of the other
varieties, but the bantams upon the whole were not either a large or a very strong class.

In pigeons there was absolutely no competition except in Homers, and in these there
were only two exhibitors. It is quite time that steps should be taken to stop offering
prizes for pigeons, especially as the priza money is provided at the expense either of the
poultry exhibitors or the Government grant, the pigeon entry money and the contribu-
tions to the purse of the Association being entirely insufficient to pay the pigeon premiums.
It cannot be believed that the Government of Ontario gives the annual grants to the
Poultry Associations for the purpose of assisting fancy pigeon breeding, and I am quite
sure that the bulk of those who exhibit poultry would be equally opposed to spending
their money in the interests of pigeon fanciers. Of course if pigeon breeding was carried
on in Canada as a practical business it would be a very different matter, but pigeon
raising is not at the present time to be considered as among the agricultural industries
of the country.

The attendance at the Kingston exhibition was a great disappointment. New
Year's week had been selected in the hope that this would have insured a large number
of spectators, the show was in the very centre of the city with the market adjoining,
yet on no occasion was the building even fairly well filled. It is of the utmost import-
ance that these exhibitions should be well attended, and by the right class of visitors,
too. The first ana principal reason why these poultry associations should be encouraged
is that they induce people to keep improved stock, and unless improved stock is kept
the farmers would have no opportunity of improving theire. For it must be remembered
that it is not the ordinary farmer, or indeed one may say any farmer at all, that is
engaged in the task of improvement of poultry or in the methods of poultry keeping,
though it is the intelligent farmer that reaps the advantage. It is to the poultry
specialist — the poultry fancier — that this work falls, and unfortunately there are very,
very few farmers in the " fancy," as they call it in the old country. The periodic com-
petition creates a spirit of emulation and causes constant improvement ; but be it well
noted that the improvement of lacing, of feathers, of size and shape of combs and crests,
in smallness of bantams and such like, is not "improvement" from the industrial point of
view. The annual exhibition is necessary to the existence of the fancier?, and they are
so scattered and comparatively so few in number that it is not possible for them to do
the work they are capable of without the assistance of the Government grants. If the
grants were withdrawn the result would be that a number of small shows would be held
throughout the Province. In each locality where there are a number of poultry fanciers
you will find one or two, seldom more, keeping the same breeds, and in a local show you
would rarely find that kten competition so necessary to improvement. In many varieties
there would only be a single exhibitor year after year. The annual exhibitions are no
doubt of great value in inducing many persons of the greatest intelligence to keep poultry
who otherwise would not do so, in preserving flocks of thoroughbred poultry from which
farmers can draw to improve their stock, and in furnishing an incentive to the improve-
ment e f the different breeds. The next question for consideration is how to make these
exhibitions still more directly beneficial to the farmers. It has been suggested that prizes
should be offered in competitions for which farmers alone should be eligible ; this has
been tried but with very poor results ; then prizes have been offered for cross-bied birds,
for dressed poultry, for eggs, but none of these schemes have met with success. And why ?
It is because those that it is most essential to reach are not interested enough to make
any effort. I would suggest, therefore, that an effort should be made to induce the
farmers to attend the exhibitions, and this can only be accomplished by giving free
admission. Send, for instance, a number of tickets of admission to the farmers' institutes
n the neighborhood ; supplement this perhaps by a distribution direct to the farmers as

60 Victoria. Sessional Papers (No. 21). A. 1897

far as it could be done, or send the tickets to the clergymen of the surrounding parishes,
and ask them to use their influence in getting the farmers to visit the exhibition, and
above all make the ticket good for the farmer and his wife or daughter, for it is the
women-folk who in many cases attend to the poultry. Then arrange as far as is possible
to have competent and reliable persons available at the exhibition to give the farmers
in attendance any information they may require, or in the afternoon, or at some other
convenient time, let some practical man address those present upon poultry keeping —
not the description of fancy points, but practical poultry keeping and raising. Of
course this all entails work, and where so much is done voluntarily as in the work in
connection with this Association, it might not be found possible to compass this pro-
gramme entirely, but it seems to me that it is a movement in this direction that is
required in the interests of the poultry industry.

In the arrangement of the classes there is not very much room for change. The
ornamental classes have been cut down by the directors as far as it was possible to do so.
It must be always remembered that the ornamental classes contribute to the success of
an exhibition in several ways. In the first place they induce many people to visit the
exhibition who would not otherwise go ; they also enable some of the larger breeders who
also show in the useful classes to pay their express and travelling expenses ; and they
sometimes induce visitors to make purchases, and so begin poultry keeping to the advance-
ment of the industry.

This Association has constantly done what it could to promote the useful classes,
and outside the pigeons there is really very little in the ornamental classes that could be
advantageously dropped. That these efforts have not been entirely in vain is proved by
the splendid show of useful farmers' birds at Kingston. The Association is, also, under
a heavy debt to His Excellency the Governor-General for the beautiful silver dish he
contributed, and which was won by a magnificent pen of white Plymouth liocks, the
property of Mr. John Mason, one of the directors of the Association.

I enclose herewith the prize list of the Kingston exhibition.

Ottawa, 1897.

Francis H. Gisborne,

Secretary-Treasurer.

PUBLIC MEETING AT KINGSTON.

On Thursday evening, December 31st, during the exhibition at Kingston, a public
meeting was held in the City Council Chamber, at which His Worship, Mayor Elliott,
presided. The meeting was opened by an address by Mr. A. G. Gilbert, the Superin-
tendent of the Poultry Department of the Dominion Experimental Farm at Ottawa.

HINTS ON HANDLING POULTRY.

By A. G. Gilbert, Central Experimental Farm, Ottawa.

The speaker pointed out the different phases of poultry development. There is the
specialist, who is likely to use incubators and brooders to hatch out and rear broilers to
be placed on the market when they would bring the highest price. The specialist or
expert is generally to be found in the neighborhood of a city, large town, or where he
can readily reach a good market. To him the incubator and brooder are what the
hot-bed is to the market gardener. The aim of the latter is to force his green stuff so
that it will reach the market when it is most in demand and likely to receive gilt-edge
prices. The aim of the poultry specialist is also to place his' artificially hatched and

60 Victoria. Sessional Papers (No. 21). A. 1897

reared chicks on the market when they are of highest value. "When in Montreal in the
previous fall he was told that early broilers were in demand at one dollar per pair and
even higher. The farmer as a rule used hens to hatch out his chickens and the chickens
generally reached market late in the season and when prices were much lower. Yet
for a superior quality of poultry, which is much wanted by Montreal poultry dealers, ten
cents per pound is willingly paid. It should be the farmer's aim not only to produce the
superior quality of poultry wanted but to obtain new laid eggs in winter to sell when the
highest prices were paid for them. A new field of profit was opened to the farmer by
the Minister of Agriculture, who was arranging a system of cold storage for the trans-
portation of a superior quality of poultry and eggs to the English market, and it now
remained for the farmers to produce the superior quality required. There will be no
difficulty in obtaining the superior quality of poultry if the breeds which are well known
flesh formers are kept. It is well known to all poultry men that cockerels of Barred and
White Plymouth Rocks, White, Silver and Golden Wyandottes, Langshans and Brahmas
will make such flesh development as to weigh four pounds at end of four months, or eight
pounds per pair. Such poultry is not only wanted for export but also for home con-
sumption. The breeds named are also good winter layers. No better all round fowls
for the farmer can be had than Plymouth Rocks and Wyandottes. For eggs alone it was
hard to excel the Leghorn or Minorca family. A point for the farmers to remember is
that all the eggs put into cold storage warehouse for export must be strictly new laid,
that is with the flavor intact. It must be borne in mind that no subsequent treatment
of a stale egg by cold storage or any other method can restore the lost flavor. Mr. Gil-
bert then showed how the laying stock should be fed and managed so as to produce eggs
in winter. He strongly advocated cut green bones as a morning ration. It was almost
a perfect ration for egg production, as the bones embraced lime to make shell as well as
material for making the egg. If bones could be procured meat in some shape should
be fed, and both cut bone and meat should be given in quantity of one ounce to each hen
every morning, or at least three times per week. The afternoon ration should be of
grain, and the hens should be sent to roost with full crops. Vegetables or green stuff of
some sort and grit were necessary. Every effort should be made to keep the fowls in
exercise. There was no doubt that meat, greenstuff and exercise were the great factors
in the winter production of eggs. Drinking water should be supplied with regularity and
in abundance. The danger of over-feeding, particularly in the morning ration, should be
guarded against. At the Experimental Farm the fall previous they had reduced the
rations from three to two per diem with the result that a much greater number of eggs
were laid. An object should be to get the laying stock over their moult early and into
winter quarters without being too fat. This could be secured by giving the hens a run
in the fields, first removing all the male birds from the breeding pens. If insect life is
not in abundance feed cut bone or meat in some shape. Boiled sheep heads broken up
with an axe is a splendid food. Feed in proportion as already given for winter layers.
If the hens are of the proper age and are well looked after they ought to begin winter
laying by end of October and be laying well in November. There can be no doubt that
with care and intelligent management the poultry department of the farm can be made
to pay well.

PROFIT IN EGGS.

By 0. W. Young, Cornwall.

The speaker said there was no product for which it was so desirable to estab-
lish perfect confidence between buyer and seller as eggs, and there was no branch of
agriculture where there was so little chance of overcrowding the market. To produce
the very best of eggs, several things were necessary — the fowls must be comfortably
housed, fed with care and judgment, and the male birds kept away from the females.
The last was most important, as not only would the quality of the eggs be better, but th

60 Victoria. Sessional Papers (No. 21). A. 1897

yield would be larger. At several of the American experimental stations it had been
proved that virgin hens laid at least seventeen per cent, more eggs than when the male
bird was with them. Care should also be taken in the gathering and shipping of the
eggs. A small rubber stamp should be procured which would stamp the name of the
shipper and the date when laid, and the eggs should be put in cases to hold a d^zen. To
obtain the highest; price they should be treated as a fancy, gilt-edged article ; the cases
should be as neat as a candy box, and it would not be a bad idea to find what color
showed the eggs off to the best advantage, and line the cas?s with cotton or wool of that
color. Eggs so packed and shipped, when not more than two or three days old, would fetch
forty to forty-five cents a dozen in Montreal, and the demand was practically unlimited
About the middle of November, Mr. Young said, he had an enquiry from a Montreal,
grocer, asking him if he could supply twenty-five dozen strictly new laid eggs a week at
forty cents a dozen, until the middle of February. As he could not do so, he had pub-
lished the enquiry in his newspaper, but had got only nne response, so few farmers were
there who laid themselves out for producing eggs in winter. He had put the enquiry in
communication with his correspondent, and as a result one farmer was getting the price
he spoke of. He had no doubt several hundred dozens could be sold in Montreal weekly
at the same price, but they must be strictly first-cla^s, and the shipper must guarantee
them with his name and date, and if they were branded " unfertilized " the confidence
would be so much the greater.

In the experience of the speaker one great reason why hens did not lav in the winter
was that they were too fat. Too much corn was fed, and it was made too easy for the
hen* to ge1-, it. One farmer of his acquaintance had to'd him that he always swept off
the barn floor before throwing down the strain to his hens. This was all wrong. The
hen house should have several inches of litter on the floor, cut straw or chaff, pianino
mill shavings or dry leaves, and the grain being thrown down should be covered with the
litter, so that every grain had to be hunted. As a regular ration, oats had proved most
satisfactory, with an occasional feed of buckwheat, and corn very seldom, and only in
cold weather at nightfall. All grain should be heated before feeding in winter. Cut
green bone was a great egg food, and very cheap. It would pay anyone with twenty -five
hens to have a cutter.

Referring to Mr. Gilbert's remarks as to the English maiket for eggs, Mr. Youn»
said he had no desire to belittle that market, but we had a much better one almost at our
very doors. The city of New York alone paid over $18, 000,000 annually for eggs, and
within easy reach of Canadian iaitoers — there was a city population, all consumers,
greater than the entire population of the Dominion. He believed that it would not be
long beore there would be a better arrangement between the United States and Canada
for reciprocal trade, wdien this great market would again be opened to us, and our eggs
could go there in the very best condition, and the long ocean voyage to Britain be saved.

CHEAP STOCK,

By C. J. Devlin, Ottawa.

The paper I have prepared is about the buying of cheap stock. One partv writes
that he wants to buy a cock, he does not want show points, he only wants a strong healthy
bird ; another wants a trio of early hatched Plymouth Rocks, does not want fancy birds
but only good layers ; still another wants a pair hatched in March or very early in April.
The same idea runs through all these communications, and all those that call upon the
bieeder have the same object in view — they want to buy good breeding sto:k, good, strong,
healthy birds, good layers, but do not want to pay any more for them than they would
have to pay for scrubs. Do any of these would-be buyers stop to think what it costs in time
and money to produce good healthy breeders and good layers 1 When a man has by
5 v. 65

60 Victoria. Sessional Papers (No. 21). A. 1897

years of careful selection and the expenditure of much time and money, secured such birds
as these parties desire, is he not justified in asking a fair price1? Yet if he asks more
than the market price for ordinary poultry, the would-be buyer drops out of fight. Oh,
he does not want to pay fancy prices ! ! He does not want show birds ! ! It takes time,
money and intelligence to build up a stock of good la) ere, a stock of strong and good
breeders, and it takes just as close culling as it dees for fancy points, for in the fancy
birds there is a good deal of inbreeding. If those who want to buy cheap stock expect
that breeders who breed for these qualities are going to sell stock for the price of scrubs,
they are mistaken. Does the person who wishes to buy March or April hatched birds,
stop to think how much more difficult aud expensive it is to raise birds at that time of
the year than those hatched in May ? Of course not ; he wants to buy cheap — he wants the
early bird for it is worth more. An early hatched pullet kept growing, i.e. that it is not
allowed to get checked in its growth, begins to lay in November and is easily worth two
dollars. She is worth n-ore than that as a breeder, because the habit of early laying is a
factor of great value and is transmitted to her progeny. Late hatched birds that mature
slowly and begin laying after the price of eggs has dropped, are worth no more than
scrubs, for they have the habit of late maturing which they transmit to their posterity,
just as the dung hill fowls do. The reason we are getting thirty five and forty cents a
dozen for our eggs is because the great bulk of the fowls kept on farms are late hatched,
are late in maturing year after year, and never think of laying until the spring. If they
were laying in November, we that gpt our birds cut early in the spring, would not be
getting the prices we do now. Are we not right in believing that eaily maturing and
prolific stock is worth more than one can buv dung hills for 1 Would-be buyers ought to
understand that cheap stock is cheap stock, and that stock which is culled closely and
carefully and systematically bred for a purpose, cannot be sold for the price e f scrubs,
and moreover, that it will not pay him to buy cheap stock. " Cut your garment according
to your cloth," — better by far buy one good pair than six poor ones — buy the best you
can get for the sum you have to invest — not a large number of birds at a low price The
day of the plug horse, scrub cow, razor-backed hog is gone, and the day of the scrub hen
and the man that raises it ought to be gone too. Especially when there is such fine stock
raised in this country that can be bought for very little more than the dung hill hen. If
you buy good stock and take good care of it it will pay you well both in birds for the market
and also in eggs. The prevailing cheap scrub birds kept with the usual want of care will
pay neither the producer nor the consumer.

A LIVING OUT OF POULTRY.

By E. H. Benjamin, Ottawa.

I hope the short paper I am about to read may be found interesting, and if possible,
instructive. There has of late years been so much written and published on the poultry
industry that one finds it rather difficult matter to select a subject on which something
has not in some shape or other been already brought under your notice.

The purport of this paper is : Can I or you make a living from the> poultry business,
and can the farmer make a substantial addition to his income ?

My idea is therefore this evening to come before you speaking as if I were a farmer,
and talk to you as a farmer, believing that by so doing, I can best help to an under-
standing of the true value cf poultry raiding to the farmer, and show him how he person-
ally can make a substantial addition to his income, taking eggs as an all the year round
crop, differing greatly in that respect from hay, corn, fruits and vegetables which are all
harvest crops, and if not marketed at once, expensive buildings have to be prepared to
store them, and not a few crops such as potatoes, cabbages and fruits shrink in value by
decaying while stored.

60 Victoria. Sessional Papers (No. 21). A. 1897

Not so with our poultry products, which have a ready market at all seasons of the
year, and with eggs as the basis of a poultry business, a steady all the year round income
can be commanded. Oan you or I th-refore make a living in the poultry business ? This
is a question which comes to us in one form or another, more otten than any other
question. Sometimes it takes the form of " How much capital will it require to start a
poultry business and clear say at least 8500 ur 8600 the first year, and how many hens
must 1 keep to make the income just named 1"

These questions take on various forms, but the main idea is or seems to be : Can I
make a Jiving raising poultry ? This question is always a personal one, and is applicable
solely to the one asking the question and it is impossible to answer it either in the
affirmative or negative Jf it was asked : Oan a living be made raising poultry 1 I would
answer unhesitatingly, " Yes, but whether you or I can make a living depends entirely
U[on the individual. Some men can and do make money and a living by raising poultry, and
seme fail ; the same is true in every business in the world. How many have we seen fail in
the various lines of business, as professional men, as merchants, brokers, etc. and even as
farmers. These cases do not prove that a living and money cannot and have not been
made in those various branches of business. 1 could give three or four cases that hive
come under my own knowledge where parties have purchased old and well established
dairy businesses and secured the good will of the partus disposing of the same. For a
short time all went well, but not having a taste for that line of business, and trusting to
their help to look after what they themselves should do, in less than eighteen months they
lest all they had invested ; and jet ibis dees net prove there is not money to be n ade and
a living secured in that branch of the farming industry. It simply proves that these
individuals didn't make a living at it. Just so with poultry raising. There are many
abortive attempts at making a living at it and many successful ones. The fact that this
or that one could not succeed in the poultry business, and whether you or I can make
money and a living, depends wholly upon the individual.

I think I can clearly show to each one's entire satisfaction that there can be cleared
at least 82 a year on each fowl kept, making eggs the foundation of the business and
raising chickens enough to reproduce the laying stock. This cannot be accomplished and
keep the old stock over, for the thirty to thirty-five cents the old fowl each sell for is
an important part of ihe net profit, and the failure to raise early laying pullets to take
the place of those old ones cuts into the profits severely. If, however, we get the pullets
to lay earl"^ in November, and keep them laving through the winter, they will have layed
from 150 to 175 eggs a piece before the following November; say in even figures 156, or
thirteen dozen, which I think is a fair average. Now twenty-five cents per dozen is a
fair average price. This would rea'ize for the eggs 83. 25. To this can be added the selling
price of the old fowl, say thirty cents each, making a total of 83.55 per fowl. Deduct
from that amount for feed say 81.50, and you have a clear profit of 82.05 on each bird.
I don't consider this can be taken as an exaggerated case, and is within the bounds of
reason. I consider that the farmer could do even better than this. He can feed his fowl
for less; Le can turn to profitable use materials — the utility of which is not
properly understood by the farmer — which are allowed to waste or fie scattered over the
barn j ard instead of being used in the fowl house. Another important point is keep-
ing the poultry and the poultry house clean and free from all kinds of insects, for nothing
will retard the fowl from laying and keep them in an unprofitable condition Jike being
infested with what is called fowl lice. Keep the fowl and the surroundings clean, and
spread the chaff from the thrashing on the floor, so as to keep Biddy scratching and in
exercise, specially during the winter months.

Now let the farmer or person engaging in this business try and raise 500 chickens
for every 100 fowls kept, and save say one hundred of the best pullets to replace the
layers, and market the balance as soon as possible after they attain a marketable a<*e. I
feel assured a good income could thus be secured of $800 to 8900. They should also
endeavour to winter from 200 to 250 layers and raise about 1,000 chicks 1 think this is
quite feasible.

60 Victoria. Sessional Papers (No. 21). A. 1897

Now when I say a living can be made out of poultry, I do not mean to keep
carriages and make extravagant expenses, but have such comforts as one can enjoy at
home doing one's own work. This income is equal to that received by the average of
families, with rent to pay, milk and vegetables to buy, and other expenses which one
would not have on a farm.

It may he said that every one is not capable of taking a farm and with 200 or 250
hens or pullets clear from $800 to Si, 000 a year. It may with equal truth be said,
that neither can all men make a living in the various lines of business or as professional
men. I will acknowledge that there aie failures in the poultry business as well as in all
other occupations, but we cannot help but bring the fact home to outselves that the
failure is not the fault of the business but of the individual. As an illustration of what
can be done, the following is an extract taken from a letter written by a woman to a
friend. "If I could only get out of this way of living and back again to a rural home,
where I could keep poultry as I used to. Then I always had money and clothing. Many
a month I made more clear money with my fowls than my husband did with his crops."

The fowls will lay the eggs if given a fair chance. Of this there is no doubt whatever.
The market is ready for all the eggs they can lay and fowl that can be supplied. And
the solution of the whole matter is to be found in three short sentences : Hatch chickens
early ; keep them growing so that the pullets will be matured and laying before the
cold weather comes on ; and, third, keep them laying by good care housing and food. In
these three rubs are combined the means of securing a reasonable income and living.

HOW TO FEED.

By 0. J. Daniels, Toronto.

So much has been said and written about poultry that it is a most difficult thing to
say or write anything n< w about the same. Some few weeks ago I received a letter from
a lady asking me how 1 fed and raised my poultry. This gave me thought for the above
subject, viz. : how to feed. Most all beginners imagine that the most important question
is how to hatch the chicks. If one intends starting out on a large scale he will choose the
artificial method of incubation. If he intends to go on a smaller scale no doubt he will
use hens for hatching. Opinions s'era somewhat divided as to best methods of hatching
out the chick — incubator or hen. For my owe part the best method I have found is to use
hens ana as soon as chicks are hatched, place them in a brooder and reset your hens
again. My reasons for doing this are : 1st. I get all the work out of the hen I
possibly can. 2nd. No hen will bring up all her brood, some will get lost or trampled on,
etc.; this the brooder can not do. In the third place, the chick gets all the feed you give it
and not the hen. With a good brooder you can raise every healthy chick you hatch out.
And now we have them in the brooder, how are we going to feed1? Well, for the first twenty-
four hours I do not feed anything at all. Then, for the start, I feed mica crystal grit,
chick size. After that ycu can feed one or both of two things, bread slightly moistened
with milk or coarse oatmeal The latter I prefer. For the first ten days chicks ought to be
fed at least five times per day. Do not give water for first ten days; after ten Hays you
can fed wheat, cracked corn and other grains. After that the bread or oatmeal need not
be fed. If you have plenty of milk you can continue the bread and milk or oatmeal, and
give tbem milk to drink three or four times per week. No dot bt milk — sweet, sour or
buttermilk— is one of the beat foods for growing chicks.

Another good feed L find is small potatoes, sm .shed up, and ground green bone, bran
and oat chop added to it and fed warm. The chick at all times wants to be kept growing ;
and put on the market at an e*rly date to insure good prices. I have heard lots of people
say "Mv chickens are eating their heads off" Well, it is not the chickens' fault but the
owner's. " As soon as chicks are in marketable condition they should be sold, to stop the
cost of feed and care It w >ul I be wise, if you want eggs in fall and all winter, to keep
over your earliest and most promising pullets for that purpose.

60 Victoria. Sessional Papers (No. 21). A. 1897

POULTRY RAISING.

By W. M. Osborne, Brockville.

Brother breeders and all who are interested in raising poultry for fancy or profi>, T
■will just make a few remarks on the way I treat my poultry from the egg to the hen.
Like most breeders of thoroughbred poultry, 1 use an incubator for hatching purposes,
and I find it is like eveiything else in the poultry line it needs a little care and
good judgment. I u ually mate my birds for breeding purposes about the twentieth of
January. Until then I keep all the male. birds cooped and separated from the hens, as
I think they are far better for breeding purposes when they have been confined and fed
up well during the winter mouths. 1 usually start to hatch about the latter end of
February, so that my first hatch comes off early in April. I leave the chickens in the
incubator for about twenty-four hours after they are hatched. They are then taken out and
put into brooders, and now your work commences in earnest if you wish to make a success
of raising chickens artificially, and it can be done if proper attention is paid. The first
meal I give the chicks is dry rolled oats and new milk to drink in small quantities. Feed
regularly about four times a day — at day break, about 10 a.m , 4 p.m. and 8 p.m. The
last feed I usually fill them right up full for the night. I light a lamp and put it in the
brooder and just tap the glass of the brooder ; the chicks soon learn what it raeaas, They
are fed this way for eight or ten days. After that I feed pure wheat, not screenings, as I
think the latter a grtat waste to buy at any price. I always keep lots of sand and grit
befcre them, and give them all the fresh ground bone and green cabbage they will eat
every day. The bottom of brooder is kept covered with about three inches of hay scrap-
ings from the hay loit, which keeps the chicks busy all the time scratching for the small
grass seed. I usually keep brooder up to eighty-five or ninety degrees the first* week. I
use two different styles of brooders, one with heat below the mother and the other with
the heat above. I keep them in the first mentioned for the first three weeks and then
they are placed in the other. In the latter I keep wheat and cracked corn before them
all the time. They are kept in this way until all the frost and snow is gone, and then
they are allowed to run in and out of the brooder on to a grass run about six feet square ;
and then after they get into way of running into the brooder I take away the run and
give them full freedom in a young orchard. There is one great and good food that should
alwa)s be fed to chickens and hens, and that is fresh green bone. I keep it before my
stock at all times. 1 find it makes the chickens grow strong and healthy, and makes the
hens shell out the eggs. I have no less than three bone mills now, and the only one that
I use is one I made mjself. The two I bought are lying on the top flojr of the hen house,
and have not been used for over a year. They are some of those mills that you read about
that a child can run, and when you purchase find it gives the old governor himself all he
can do to cut up five or ten pounds of bone. I cut cabbage, turnip, and even hard clinkers
for grit, and my mill is as good as the day I finished it. I allow my chickens to roost
outside until about December, and then they are taken and put into a hen house with
large grass run, and al'owed to stay there for a few days until they get used to the hen
house, and then they have their freedom to roam in the grass until cold weather. It is
a bad thing to let young stock get wet or damp in the fall, as it often brings on colds, and
if colds are not taken in time roup will follow. Inside the hen house I keep the floors
covered with pine shavings from a planing machine, and this serves as a scratching bed
for them. The dropping boards are covered with pine sawdust and are cleaned off every
day with a rake. I find that pine shavings and sawdust absorb all smell, and keep the
birds perfectly clean and healthy. I always whitewash the hen houses, spring and fall
which keeps them sweet and nice. I use patent coal oil perch brackets, an/l always fill
them up once a week, which helps to keep hens free from vermin — their greatest enemies.
As fcoon as cold weather comes — that is, frosty — I start a small bell stove in hen house to
keep the dampness and frost out. J do not allow the temperature to rise above 45 or
50 degrees, as I find this keeps the hens in good humour and health. I think it is one

GO Victoria. Sessional Papers (No. 21). A. 1897

of the greatest mistakes that farmers make not to keep their hen houses warm and com-
fortable. If they want to get eggs in the winter time they must supply heat. If they
don't the food the hen eats goes to supply animal heat instead of eggs. I fumigate my
hen house once a month after April until October by burning sulphur, keeping a.l doors
and windows tight for five or six hours. I find this a good thing to keep the vermin
out. Never let your poultry get vermin on them — if jou do they cannot thrive — and the
best way to prevent it is to keep everything clean and sweet about your place. I often
feel sorry for the poor birds I see. Last summer I went to look at some hens that the
owner asked me examine, as he was getting: no eggs at all. The first thins; that attracted
my attention was (he sleeping department which was almost walking away, so I advised
him to close windows and doors and burn some sulphur in the house. I met him a few
days after, and he told me that there were hardly any vermin left on his fowl. It was a
wonder that the birds could live at all in such a place.

The following rules should be carefully observed :

1st. Cleanliness about your poultry house and yards, for it is of the greatest benefit
to the health of your birds.

2nd. Never feed them too much, as it makes them fat and lazy ; always keep them a
little on the hungry side.

3rd. Keep them busy all day scratching in the litter on the floor for food ; active
busy hens are profitable hens.

4th. Keep your house heated to about forty to fifty above zero in cold weather, and
you will not want eggs in the winter time.

In conclusion let me state that it is a great mistake for farmers to hatch chickens in
July or August, for they will not realize any profit from such birds. It is the early bird
that does the winter laying. Chickens should be hatched not later than the fifteenth or
twfntieth of June to obtain good results. A farmer came to me in the latter tnd of last
July to get a setting of eggs. I told him I could not recommend him to set them at that
time of the year as it was too late for chickens. In reply he told me that they very rarely
set a hen until harvest time, and I had to explain to him what a mistake this was and the
reasons why it was a mistake. Another big mistake made by many who keep small
flocks for supplying eggs for family use is in overfeeding ; they often give the birds all
they can eat and more too. I find it is far the most profitable plan to keep them hungry
at all times. Never fill them up so that they will all group together and look half dead.
Give them lots of work to do to earn their living. I throw the grain on the floor in the
pine shavings and then I take a rake and cover the grain over with the shavings. This
keeps them scratching from daylight to dark, with just short intermissions while they are
layirg their eggF.

DUCKS.

By Francis H. Gisborne, Ottawa.

There is probably no branch of poultry raising so profitable as the raising of ducks
for the market, and probably no branch that is so little attended to in Canada. I believe
there is one breeder near Toronto who has a rather extensive business, but with this
exception I have not heard of anyone in Canada who raises ducks upon at all a large
scale.

Most farmers who keep ducks rai^e a few broods which they keep until the birds
fcave finished getting what may be termed their second plumage, and then sell them in
the autumn and early winter when the market is glutted with all sorts of poultry and
prices are at their very poorest. Even then the ducks pay a fair margin of profit,
especially if the care they have received and the number of noxious insects they have

60 Victoria. Sessional Papers (No. 21). A. 1897

destroyed are taken into account. And here let me state that there is nothing more
beneficial to a vegetable garden than to let a few ducks have the run of it in the spring
before the crops are planted, and in the autumn after the crops have been harvested.
Ducks will thoroughly examine every icch of the ground, and larv;e and adult insecw
are alike congenial to the duck's palate.

There is not the same difficulty with regard to the selection of the particular breed
that it is best to keep, that one experiences in connection with hens, for tLere are
practically only two breeds of ducks that can be kept for commercial purposes — tho
Aylesbury and the Pekin. There are three other large breeds, the Rouen, the Muscovy,
and the Cayuga, but with the Muscovy the duck is very small, not more than two-thirds
the size of the drake, the drakes are very quarrelsome and the ducks are poor layerp.
The Cayuga has the reputation of being slow to mature, and, above all, the plumage being
black, the birds do not dress well for the market. This latter objection also holds good
against the Rouen. For market purposes there can be no doubt that the choice must lie
between the Aylesbury and the Pekin. The Erglish choose the first named, the Yankees
the othf rs I say Yankee?, though I believe this name only includes the citizens of the
New England State?, but then our good frhnds across the line have no national rame for
their citizen?-. It is always with feelings of regret that I have to admit that the R< uen
duck is out of the run as a commercial bird, for I kept them myself for some years, and
found them so thoroughly sat .-.factory and the birds were such great pets, but the dark
feathers are an insuperable objection. We also kept the Aylesbury and found them very
satisfactory, but I have no personal experience whatever with the Pekin. There are of
course a number of ornamental breeds, and the Call and Eist Indian ducks, which
represent the bantam classes among the ducks, are very attractive. It is however with the
commercial aspect of duck keeping that I am at present concerned, so that I will confine
myself to a brief consideration of what I will call the two commercial breeds, namely the
Pekin and the Aylesbury, and to a short description of the methods of duck raising in
vogue in England and in America respectively.

First, with respect to the birds themselves — for, though they are both white ducks
in the common acceptance of the term, there is, as every breeder knows, a very marked
difference between the two breeds.

The Pekin is a pale cream colour, the Aylesbury a pure white. The Pekin has a
deep yellow bill and reddish orange coloured lege and feet, the Aylesbury a pale flesh
coloured bill and light orange coloured legs and feet. These are the principal differences
that strike the ordinary observer, but there is also a difference in shape between the two
breeds. The Pekin is a much fquarer bird, that is to say, the body is as deep as it is
broad and carries its width and depth frcm the front of its breast to the back of its tail -y
the neck is long and large. While the V ody cf the Aylesbury is moie curve shaped thau
square, the neck is slender, and when viewed sideways the outline from the top of the
head to the end of the beak is nearly a straight line ; in other words the forehead does
not rise at an angle to the beak. The principle difference in disposition between the two
birds is that the Pekin is a very timid bird, and where they are kept in large numbers
great care has to be taken not to frighten them. At night time unusual noises or a
lighted lantern bi ought suddenly among them would make the birds stampede, and many
would be injured or trampled to death. In fact in a recent poultry paper I saw it stated
that a large breeder in the United States, had his duck yards lighted by lanterns to
avoid this trouble. As a result of this timidity the Pekins do not stand travelling very
well. The Ayleibury on the other hand is very tame. The Pekin is said to be the better
layer. I fancy both birds mature in about the same time, and that their average weight
does not differ much. Mr. Rankin, the great Pekin duck raiser in Massachusetts, alleges
thut the Aylesbury duck is very hard to pluck, but I have been unable to find any
confirmation of this statement, and I have made special enquiries upon this point.

The great difficulty poultry men have to meet with is reckless statements, or state-
ments made upon very insufficient ground, with respect to this breed or that, or as to this
method or that. This difficulty will, I trust, be met in the future by the careful txperi-

60 Victoria. Sessional Papers (No 21). A. 1897

ments being made in the various experimental stations operated by Governments both in
Canada and the United States, of which the results are from to time published. Please
do not however regard these remarks as an attack upon Mr. Rankin, for his experience
as a duck raiser is of a very extensive character, but of course everyone has his prefer-
ence. Mr. Rankin's is for the Pekin duck ; if he had given the Aylesbury the same
attention as he has the Pekin, the result of his experience might have been different.

So far for the birds ; now as to the mode of raising. In England, the birds are kept
for the most part by the agricultural labourers in small flocks, each man having a few
birds kept in an outbuilding or in the cottage itself. The birds have free run being dis-
tinguished by marks of paint. The ducks are not allowed out in the morning until they
have laid. 1 may here remark that ducks always lay early in the day, and should not be
let out, particularly if they have access to water, until they have laid, or else they are apt
to lay in the water when the eggs sink and are lost. At night the ducks are driven home,
well fed and comfortably housed. The ducks are not allowed to sit, this task being
entrusted to hens. The hens are usually set in round baskets or cheese boxes, with ashes
or mould kept damp in the bottom. After hatching, the birds are left with the hens for
three or four days, when several broods are put together under one hen, the duckling not
requiring so much brooding as young chicks They are not allowed to go into any water,
but are kept very clean anddry on barley straw, fed on hard boiled eggs mix'd with boiled rice
and bullock's liver cut up small, several times a day for a fortnight. Afterwards, they are
fed on barley meal and tallow greaves mixed together with water in which the greaves
have been boiled ; in some cases horse flesh is used Th?y are never allowed to go out of
their pens, but are fed as much as they can eat, always having water with gravel and
sand at the bottom before them. There is a peculiar soft white gravel in the Aylesbury
district in England which isused for this purpose, and it is said that the exhibition bit dsfrom
that district get their very beautiful pink bills from constantly scuffling this gravel. Exhibition
birds are not allowed out in the strong sun, because it not only tans thj plumage but aho
affects the color of the bill. The great object of the duck raiser is to make his birds
grow as rapidly as possible so as to attain the maximum weight before they begin to
moult, which they do at ten to twelve weeks old. Just before this time, the birds are
killed for the market, and it is a strange thing about ducks that at this time they attain
almost the maximum weight they will arrive at for some months. If allowed to moult
the whole nourishment goes into feather growing and you lose the profit in two ways, in
the market price which is aiways highest in the spring, and in the expense of feeding and
caring for the birds for the extra time. In England, matters are so regulated that the
ducklings are ready for the market as early as March, sometimes even earlier. In the
United States, the industry is managed in an altogether different manner, though the
game object is attained, namely : an farly spring market and the ducklings killed before
before they moult — these two points are the secrets of the whole industry. Tn the Uii:ed
States, the ducks are kept in ^ery large, indeed enormous flocks. Hundreds of breeding
ducks are kept in the larger establishments and thousands of ducklings are raised
annually. The eggs are hatched in incubators and raised in brooders, the same care being
taken as in Erjgland to feed so as to promote the rapidest growth possible. It is stated
that at eight weeks the birds will average from ten and a half to eleven and a half
pounds, at eleven weeks old fifteen pounds when dressed, and that at twelve weeks,
exceptional pairs have been known to weigh as much as eighteen pounds. The American
standard of excellence prescribes eight pounds as the standard weight for an old drake,
seven each for young drake and old duck and six for a young duck, so that it will be
seen that such young birds exceed in weight the standard fixed for the adult duck. It is
essential in feeding ducklings to see that they have plenty of water and plenty of sand
and tine gravel. The principal duck raisers in the United States mix sand with the soft
food so as to ensure the consumption of sufficient to keep the digestion of the birds in
a proper state. The growing duckling requires a great deal of animal food and also
plenty of green food. It should be remembered that in a state of nature the food of the
duck is almost entirely aquatic insects, fish and water weeds, in the consumption of
which they swallow large quantities of water and grit. As everyone knows, ducks are

60 Victoria. Sessional Papers (No. 21). A. 1897

moat voracious feeders, and full advantage is taken of this to promote rapid growth. The
following table gives a comparative result of a test of growth between chickens and duck-
lings in an experiment tried at Hammonton, N. J., by P. H. Jacobs and others. As the
birds approach maturity, the ratio of gain it will be noticed becomes proportionally less.
The ducklings used in the experiment were Pekiis, but it doe3 not appear what kind of
chickens were used.

Weeks. Duck. Chick.

lb. oz. lb. oz.

1 .4 .2

2 .9 A

3 1. .6|

4 1.9 .10

5 2.2 .14

6 2.11 1.2$

7 3.5 1.7J

8 4.0 1.12

9 4.8 2.0

Da?ks are subject to very few diseases, but care must be taken to prevent the young
birds from becoming infested with vermin, the grey head louse being parti3ularly fatal to
young ducklings. After they get their feathers, ducks are not subj sec t) Use. It is also
necessary to keep the birds warm and dry. Some peopl 1 imagine that because the diek
is an aquatic bird it likes damp. Nothing could be further from the truth ; dimp and
cold drafts will kill the ducklings like a plague. They generally lo3e che use of their
legs first, and after that speedily succumb. Tne young birds also require shade. At the
earlier stages of their growth, their skulls are very thin and they cannot stand a hot sun.

Not more than five or six duck3 should run with eash drake, for it must be remem-
bered that in a wild state the duck always mates in pairs. Many p :ople suppose that
ducks cannot be kept unless there is a poni or stream available, bat water, except for
drinking purposes, is not necessary. We kept duck3 for years in perfect health with
only an occasional wash in a shallow trough male for the purpose. Mr. Rmkinsays
that his strain of Pekins have been bred so long without having free access to water that
now they have ceased to care for it, and even when they have access to a pond will only
use it for the purpose of washing. These duck3 have been so improve! by selection and
careful breeding that Mr. Rankin has twice had to increase the size of the shipping cases
in which he packs his birds for the market; alult biris weighing twelve pounds each
being not unco nmon. In conclusion, I will only urge upon th03e interested in raising
poultry to give the duck3 a trial, and I feel convinced that the success that is boun") to
follow an intelligent trial of the experiment, will lead to a very iaipo-tant addition to
the farmer's income. To those who may be tempted to keep a few ducks to supply the
family table, I will say that the birds give very little trouble, are most intelligent and
amusing pets, and that their eggs will be a most welcome addition to the larder. Not
many people care to use them on the tab'e boiled or fried, etc., but in cookery they will
be found to go farther and to be much richer than hens' eggs. I may add that a duck
will lay almost as many eggs as a hen. Hullock, a large breeder in the United States,
says his birds averaged 135 per annum, and that an average of 120 hens gave 144 ; but it
was not mentioned however what kind of hens they were or what kind of treatment they
received.

60 Victoria. Sessional Papers (No. 21). A. 1897

PRIZE LIST.

Light Brahma.

Cock.— let aEd special, Oldreive & Wilkinson ; 2nd, L. R. Cossitt.
Hen.— 1st and special, Oldreive & Wilkinson; 3rd, L. R. Cossitt.
Cockerel.— 1st, C. Larose ; 2nd and 3rd, Oldrieve & Wilkinson.

Dark Brahma.

Cock. — 1st, C. J. Daniels.

Hen.— 1st, C. J. Daniels ; 2nd, W. Stewart & £on.

Cockerel. — 1st, C. J. Daniels.

Pullet.— 2nd, C. J. Daniels.

Buff Cochin.

Cock. — 1st, C. J. Daniels ; 2nd, L. R. Cossitt.
Hen.— 1st, L. R. Cossitt ; 2nd, C. J. Daniels.
Cockerel. — 1st and special, C. J. Daniels.
Pullet. — 1st, C. J. Daniels.

Partridge Cochin.

Cock.— 2nd, W. Stewart & Son.

Hen.- 1st, 2nd and special, W. Stewart & Son.

Cockerel.— 1st, C. J. Daniels.

Pullet. — 1st, C. J. Daniels.

White Cochins.

Cockerel.— 1st, 2nd and special, L. R. Cossitt.

Langshan.

Cock.— 1st, H, G. Cawdron.

Hen.— 1st, H. G. Cawdron; 2nd, J. H. Warrington; 3rd, Oldreive & Wilkinson.

Cockerel. — 1st and special, H. G. Cawdron ; 2nd, J. H. Warrington.

Pullet.— 1st, 2nd and special, H. G. Cawdron ; 3rd, Oldreive & Wilkinson.

Black Java,

Cock.— 2nd, C. J. Daniels ; 3rd, W. H. Reid.
Hen.— 1st, C. J. Daniels ; 2nd and 3rd, W. H. Reid.
Cockerel. -1st, C. J. Daniels ; 2nd, W. H. Reid.
Pullet— 1st, W. H. Reid.

White Java.

Cock. — 1st, C. J. Daniels,

Hen.— 2nd, C. J. Daniels; 3rd, W. F. Garland.

Cockerel— 1st and special, C. J. Daniels ; 2nd, W. H. Reid ; 3rd, W. F. Garland.

Pullet.— 1st, C. J. Daniels.

Dorkings— Silver Grey.

Cock. — 1st, J. A. Neilson.

Hen.— 1st and 2nd, W, H. Reid ; 3rd, J. A. Neilson.
Cockerel.— 1st, W. Stewart & Son ; 3rd, W. H. Reid.
Pullet.— 1st, W. Stewart & Son ; 2nd and 3rd, W. H. Reid.

Dorkings— A. O. V.

Cock.— 2nd, J. A. Neilson ; 3rd, W. H. Reid.

Hen. — 1st and special, C. J. Daniels ; 2nd, W. H. Reid ; 3rd, J. A. Neilson.

Cockerel. —1st, Bedlow & Dowsley.

Pullet.— 1st, Bedlow & Dowsley ; 2nd, W. Stewart & Son ; 3rd, C. J. Daniels.

60 Victoria. Sessional Papers (No. 21). A. 1897

Barred Plymouth Rock.

Cock— 1st and special, C. J. Devlin, 90$ ; 2nd, S. Short, 89$ ; 3rd, Oldreive & Wilkinson, 88.
Hen. — 1st and special, Oldreive & Wilkinson and C. J. Devlin (equal), 92 ; 3rd, C. J. Devlin, 91.
Cockerel. — 1st and special, Oldreive & Wilkinson, 92$ ; 2nd, O. J. Devlin, 91$ ; 3rd. C. Laroie, 91.
Pullet, — 1st and special, C. J. Devlin, 93 ; 2nd, 0. Larose, 91. V; Erd, Oldreive & Wilkinson, 91$.

White Plymouth Rock.

Cock.— 1st, Oldreive & Wilkinson, 92 ; 2nd, J. Mason & Son, 92 ; 3rd, J. A. Neilson, 89.
Hen.— 1st and special, Oldreive & Wilkinson, 95 ; 2nd, J. Mason & Son, 95 ; 3rd, J. Mason &
Sou, 93$.

Cockerel. — 1st and special, J. Mason & Son, 94 ; 2nd, 2nd. J. Mason & Son, 94 ; 3rd, C. J. Daniels, 91$.
Pullet. — 1st and special. J. Mason & Son, 91$ ; 2nd, J. Mason & Son, 94$ ; 3rd, J. Mason & Sod, 93.

Buff Plymouth Rock.

Hen. — 2nd, C. J. Daniels.

Cockerel. — 1st and special, C. J. Daniels ; 2nd, W. M. Baillie.

Pullet.— 2nd, C. J. Daniels.

Silver Laced Wyandottes.

Hen— 2nd, F. J. Blake.

Cockerel. — 1st and special, C. Larose ; 2nd, F. J. Blake ; 3rd, J. A. Neilson.

Pullet.— 1st and 2nd, F. J. Blake ; 3rd, J. A. Neilson.

White Wyandottes.

Cock.— 1st aDd special, F. H. Gisborne, 93$ ; 2nd, G. Higinan, 92$ ; 3rd, G. C. Howison, 91$.

Hen— 1st, F. H. Gisborne, 94$ ; 2nd, G. Higman, 94 ; 3rd, G. Higman, 94.

Cockerel.— lt,t, G. C. Howison, 91$ ; 2nd, S. Short, 91 ; 3rd, J. A. Neilson, 90$.

Pullet.— 1st and special, G. Higman, 95$ ; 2nd, G. C. Howison, 94$ ; 3rd, F. H. Gisborne, 91$.

Golden Laced Wyandottes.

Cock. — 1st and special and 2nd, 01dreiv6 & Wilkinson ; 3rd, W. M. Baillie.
Hen. — 1st and special and 3r J, Oldreive & Wilkinson ; 2nd. C. J. Daniels.
Cockerel. — 1st and special and 3rd, W. M. Baillie ; 2nd, UiJreive & Wilkinson.
Pallet. — 1st and special and 2nd, Oldreive & Wilkinson ; 3rd, F. J. Blake.

Buff Wyandottes.

Cock.— 1st, F. Field.

Hen. —1st, F. Field.

Cockerel.— 1st and special and 2nd, F. Field ; 3rd, A. Cardwell.

Pullet.— 2nd, F. Field ; 3rd. A. Cardwell.

Black Spanish.

Hen.— 1st and 2nd, W. H. Reid ; 3rd, J. H. Warrington.

Cockerel. —1st and special, Bedlow & Dowsley ; 2nd, W. J. Wartman.

Pullet. — 1st and special and 2nd, W. J. Wartman ; 3rd, Bedlow & Dowsley.

Andalusian.

Cock. — 1st and special, P. McGregor.

Hen.— 1st and special, W. M. Osbine ; 2nd, W. H Reid ; 3rd, P, McGregor.

Cockerel.— 1st and 2nd, P. McGregor ; 3rd, W. J. Wartman.

Pullet.— 1st, W. M. Osborne ; 2nd and 3rd, P. McGregor.

Black Minorca.

Cock. — 1st, R. Coffey ; 2nd, Oldreive & Wilkinson.

Z/cn.— 1st, R. Coffey ; 2nd and 3rd, S. N. Graham.

Cockerel. — 1st and special, R. Coffey ; 2nd, Oldreive & Wilkinson.

Pullet.— 1st and special, F. J. Blake ; 2nd and 3rd, K. Coffey.

60 Victoria. Sessional Papers (No. 21), A. 189S

White Minorca.

Cock. —1st, W. M. Osborne.

Hm. — 1st and special, S. N. Graham ; 2nd, W. M. Osborne; 3rd, C. J. Daniels.

(7ocA.creZ.-l8t, C. J. Daniels.

PulUU— 1st, C. J. Daniels.

S. C. White Leghorn.

Cock.— 1st, S. N. Graham ; 2nd, W. H. Reid ; 3rd, Oldreive & Wilkinson.

Hen — 1st, W. H. Reid ; 2nd, S. N. Graham ; 3rd, Oldreive & Wilkinson. >

Cockerel.— 1st and special, S. N. Graham ; 2nd, J. H. Warrington ; 3rd, Gill & Hurdman.

Pullet. — 1st and special, Gill & Hurdman ; 2nd, S. N. Graham ; 3rd, J. H. Warrington.

S. C. Brown Leghorn.

Cock. — 1st and special, J. A. Neilson ; 2nd, Gill & Hurdman.

Hen. — 1st and special, J. H. Warrington ; 2nd, Gill & Hurdman ; 3rd, Bedlow & Dowsley.
Cockerel. — 1st, J. H. Warrington ; 2nd, Bediow & Dowsley ; 3rd, J. H. Warrington.
Pullet. — 1st, J. H. Warrington ; 2nd, Gill & Hurdman ; 3rd, Bedlow & Dowsley.

S. C. Black Leghorns.

Hen. — 1st, C. J. Daniels.

Cockerel.— 1st and special, W. M. Osborne ; 3rd, W. Stewart & Son.

Pullet.— 1st, W. M. Osborne ; 2nd, W. Stewart & Son.

Buff Leghorns.

Cock.— 1st, C. J. Daniels ; 2nd, S. N. Graham.

Hen. — 1st, special and 2nd, W. F. Lowe.

Cockerel. — 1st and special, J. H. Parsons ; 2nd, C. J. Daniels ; 3rd, W. F. Lowe.

Pullet.— 1st and 2nd, W. F. Lowe ; 3rd, O. J. Daniels.

R. C. Brown Leghorns.

Cock. ^lst and special Oldreive & Wilkinson.

Cockerel.— 1st and 3rd, Oldreive and Wilkinson ; 2nd, W. Stewart & Son.

Pullet. — 1st, special and 2nd, Oldreive & Wilkinson.

R. C. White Leghorn.

Cock.— 1st, W. Stewart & Son, 91.

-Hew.— 1st, J. A. Neilson, 92^ ; 2nd, W. H. Reid, 9H ; 3rd, W. Stewart & Son, 91£.

Cockerel— 1st, W. Stewart & Son, 93 ; 2nd, W. H. Reid, 92.

Pullet,— 1st, 2nd and special, W. Stewart & Son, 94fc, 94^ ; 3rd, W. H. Reid, 92.

Black Hamburg,

Cock.— 1st and special, Oldreive & Wilkinson, 93 ; 2nd, W. H. Reid, 92£.

Hen.— 1st and special, Oldreive & Wilkinson, 92 ; 2nd, W. H. Reid, 92 ; 3rd, Oldreive & Wilkinson, S7

Pullet. -1st and 2nd, W. H. Reid, 92, 90.

Golden Pencilled Hamburgs.
Pullet. — 1st and special, J. A. Neilson, 93.

Silver Pencilled Hamburg.
Cockerel. -3rd, W. H. Reid, 85J.

Golden Spangled Hamburg.

Hen. — 1st and special, J. A. Neilson, 92.
Cockerel.— 1st, W. H. Reid, 91 ; 2nd, J. A. Neilson, S9h.

60 Victoria. Sessional Papers (No. 21). A. 1897

Silver Spangled Hambcrgs.

Ben.— 1st and 2nd and special, C. T. Daniels.
Cockerel.— 1st, W. M. Osborne; 2nd, W. H. Reid.
Pullet.— 1st, W. H. Keid.

W. C. Black Polish.

Cock — 1st and special, J. Teague, 91.

Pullet— 2nd, W. H. Reid, 89i ; 3rd, J. A. Neilson, 86.

Golden Polish.

Ccck.— 3rd, F. Field, 86.

Hen -2nd, F. Field. 88.

Cockerel. -2nd, F. Field, 87i ; 3rd, W. H. Reid, 85.

Pullet.— 1st and special, F. Field, 90 ; 2nd, W. H. Reid, 89£.

Cockerel— 3rd, W. H. Reid, 81£.
Pullet.— 1st and special, W. H. Reid.

Silver Polish.

Houdan.

Cock. — 1st, Oldreive & Wilkinson.

Hen.— 1st, special and 2nd, Oldreive & Wilkinson ; 3rd, C. J. Daniels.

Cockerel. — 1st, J. A. Neilson ; 3rd. O dreive & Wilkinson.

Pullet.— 2nd and 3rd, Oldreive & Wilkinson.

Red Caps.

Cock.— 1st, W. Stewart & Son : 2nd, Oldreive & Wilkinson.

Hen. — 1st and special, C. J. Daniels ; 2nd, W. Stew re & Son ; 3rd, Oldreive & Wilkinson

Cockerel. — 1st. G.J. Daniels; 2nd, W. K. Garland; 3rd. W Stewart & Son.

Pullet.— 1st, C. J. Daniels; 2nd, W. Stewart & Soa ; 3rd, W. P. Gailand.

Other Standard Varieties.

Cock. — 1st, C. J. DanieK

Hen. -1st, C. J. Daniels ; 2nd, Oldreive £ Wilkinson.
Cockerel. —1st, Oldreive & Wilkinson ; 2nd, C. J. Daniels.
Pullet. — 1st and 3rd, Oldreive & Wilkius >n ; 2ad, C. J. Daniels.

Black B. Red Games.

Cock. — 1st, special and 2nd, Oldreive & Wilkinson ; 3rd, F. Field.
Hen. — 1st and special, F. Field ; 2nd and 3d.1 )1 dreive & Wilkinson'
Cockerel. — 1st, F. Field; 2nd, Oldreive & Vilkinsm
Pullet. —1st and 2nd, Oldreive & Wilk nson ; 3rd, F. Field.

Brown Red Games.

Cock. — 1st, special and 2nd, Oldreive & Wilkinson.
Hen. — 1st, special and 2ad. Oldreive & Wilkinson.
Cockerel. — 1st and 2nd, Oldreive & Wilkii s >n.
Pulkt.— 1st and 2nd, Oldreive & Wilkinson.

Dickwing Games.

Cock — 1st, special and 2nd, Oldreive & Wilkinson.
Hen — 1st and special. Oldreive & Wilkinson.
Cockerel.— 1st, Oldreive & Wilkinson.

Red Pile Games

Cock— 1st and special, Oldreive & Wi kinso< ,
Hen. - 1st, special and 2nd, Oldreive & v\ Hkin n

60 Victoria. Sessional Papers (No. 21). A. 1897

Cornish Indian Games.

Cock.— 1st and special, Oldreive & Wilkinson ; 2nd, J. H. Parsons, 3rd, C. J. Daniels.
Hen — 1st, special and 2nd, Oldreive & Wilkinson ; 3rd, J. H. Parsons.
Cockerel. — 1st and 3rd, Oldreive & Wilkinson ; 2nd, J. H. Parsons.
Pullet.— 1st, C. J. Daniels ; 2nd, J. H. Parsons ; 3rd, Oldreive & Wilkinson.

Other Standard Games.

Cock.— 1st, C. J. Daniels.
Hen. — 1st and 2nd, C. J. Daniels.
Cockerel. — 1st and 2nd, C. J. Daniels.
Pullet.— 1st and 2nd, C. J. Daniels.

Black Red Game Bantams.

■Cock.— 1st and special, Gray & Baldwin ; 2nd and 3rd, Oldreive & Wilkinson.
Hen.— 1st, special and 2nd, Oldreive & Wilkinson ; 2nd, Gray & Baldwin.
Cockerel.— 1st, Gray & Baldwin ; 2nd and 3rd, Oldreive & Wilkinson.
Pullet.— 1st, Oldreive & Wilkinson ; 2nd and 3rd, Gray & Baldwin.

Brown Red Game Bantams.

Cock.— 1st and special, Oldreive & Wilkinson ; 2nd, Gray & Baldwin.
Hen.— 1st and special, Oldreive & Wilkinson ; 2nd, Gray & Baldwin.
Cockerel.— 1st, Gray & Baldwin.
Pullet.— 1st, Gray & Baldwin.

Duckwing Game Bantams.

Cock.— 1st and special, Gray & Baldwin ; 2nd, Oldieive & Wilkinson.
Hen.— 1st and special, Oldreive & Wilkinson ; 2nd; Gray & Baldwin.
Cockerel.— 1st, Gray & Baldwin ; 2nd, Oldreive & Wilkinson.
Pullet.— 1st and 2nd, Gray & Baldwin ; 3rd Oldreive & Wilkinson.

Red Pyle Game Bantams.

Cock —1st and special, Gray & Ba'dwin ; 2nd and 3rd, Oldreive & Wilkinson.
Hen —1st, special and 3rd, Oldreive & Wilkinson ; 2nd, Gray & Baldwin.
Cotkere1.— 1st, Gray & Baldwin ; 2nd and 3rd. Oldreive & Wilkinson.
Pullet— 1st and 3rd, Oldreive & Wilkinson ; 2nd, Gray & Baldwin.

Golden Sebright Bantams.

#<m.-2nd, W. H. Reid.
Cockerel.— 1st, W. H. Keid.
Pullet.— 1st and special, W. H. Reid.

Silver Sebright Bantams.

Hen— 2nd, W. H. Reid.
Cockerel.— 1st, W. H. Reid.
Pullet.— 1st and special, W. H. Rtid.

K. C. Black Bantams.

Cock.— 1st and special, Oldreive & Wilkinson.
ffen.—lsv ?nd 2nd, Oldieive & Wilkinson ; 3rl, W. H. Reid.
Cockerel.— 1st and ?rd, Oldreive & Wilkinson ; 2nd. W. H. Reid.
Pullet— 1st and 2nd, Oldreive & Wilkinson ; 3rd, W. H. Reid.

Euff Cochin Bantams.

Cock —1st, C. J. Devlin ; 2nd, W. H. Rtid ; 3rd, C. J. Daniels.
Hen.— 1st, 3id and special, W. H. Reid ; 2nd, C. J. Daniels.
Pullet.— 1st, C. J. Daniels ; 2nd and 3rd, tedlow & Dowsley.

60 Victoria. Sessional Papers (No. 21). A. 1897

Japanese Bantams.

Cock.— 1st and special, W. H. R-nd ; 2nd, C. J. Daniels.
Hen.— 1st, C. J. Daniels ; 2nd, W. H. Reid.
Cockerel— 2nd, W. H. Reid.
Pullet.— 1st and 2nd, W. H. Reid ; 3rd, C. J. Daniels.

Other Varieties Bantams.

Cock— 1st, W. H. Reid ; 2nd, C. J. Daniels.
Hen— 1st and 3rd, W. H. Reid ; 2nd, C. J. Daniels.
Cockerel. — 1st and spscial, Gray & Baldwin ; 2nd, C. J. Daniels.
Pullet.-lst, C. J. Daniels.

White Eggs.

1st, S. N. Graham ; 2nd, A. A. Blyth ; 3rd, Gill & Hurdman ; 4th, W. H. Reid.

Colored Eggs.

1st, C. J. Devlin ; 2nd, G. S. Oldreive ; 3rd, W. H. Reid.

Guinea Fowls.

1st, C. J. Daniels.

Bronze Turkeys.

Cock.— 1st, W. Stewart & Son ; 2nd, W. H. Reid ; 3rd, Oldreive & Wilkinson.
Cockerel— ls% Oldreive & Wilkinson ; 2nd, W. Stewart & Son ; 3rd, W. H. Reid.
Hen. — 1st, J. A. Neilson; 2nd, Oldreive & Wilkinson ; 3rd, W. Stewart & Son.
Pullet. — 1st, Oldreive & Wilkinson ; 2nd, W. Stewart & Son ; 3rd, Bedlow & Dowsley.

Hen— 1st, W. H. Reid-
Pullet.— 1st, W. H. Reid.

Gander.— 1st, W. H. Reid.
Goose. — 1st, W. H. Reid.

0. V. Turrets.

Toulouse Geese.

Toulouse Geese, 1896.

Gander.— 1st, W. Stewart & Son ; 2nd, W. H. Reid.
Goose.— 1st, W. Stewart & Sou ; 2nd, W. H. Reid.

Gander. — 1st, W. Stewart & Son.
Goose. — 1st, W. Stewart & Son.

Embden Geese.

0. V. Geese.

Gander.— 1st, W. Stewart & Son ; 2nd, W. H. Reid.
Goose.— 1st, W. Stewart & Son ; 2nd, W. H. Reid.

Gander.— 1st. W. H. Reid.
Goose.— 1st, W. H. Reid.

Drake.— 1st, W. Stewarts Son.
Duck.— 1st, W. Stewart & Son.

O. V. Geese. 1896.

Rouen Ducks

GO Victoria. Sessional Papers (No. 21). A. 1897

Pekin Duck.

Drake. — 1st, J. A. Neilson.

Pekin Ducks. 1896.

Drake. — 2nd, J. A. Neilson.

Duck.— 1st, J. A. Neilson ; 2nd, Oldreive & Wilkinson.

Aylesbury Ducks.

Drake.— 1st, W. H. Reid ; 2nd, W. Stewart & Son ; 3rd, J. A. Neilson.
Duck.— lit, W. H. Reid ; 2nd, J. A. Neilson.

Aylesbury Ducks, 189b.

Drake.— 1st, W. H. Reid ; 2nd, W. Stewart & Son.
Duck.-lst, W. H. Reid ; 2nd and 3rd, W. Stswart & Son.

Drake. -1st and 2nd, W. H. Reid.
Duck.— 2nd, W. H. Reid.

0. V. Ducks.

O. V. Ducks, 1896.

Drake.— 1st, W. H. Reid.
Duck.— 1st and 2nd, W. IT. Reid.

Governor-General's Medal.

The following are the scores of the first three pens competing for the silver bowl
offered by His Excellency the Governor-General :

Oldreive &

J. Mason. W. M. Baillie. Wilkinson.

Cock 92 89^ 92

Hen 95 91 95

Hen 9.H 93| 90

Cockerel 94 90£ 90J

Pullet ,. 94£ 91 89

Pullet 94£ 90 89.

ANNUAL REPORTS

OF THE

DAIRYMEN'S AND CREAMERIES'

ASSOCIATIONS

OF THE

PROVINCE OF ONTARIO

1896.

DAIRYMEN'S ASSOCIATION OF EASTERN ONTARIO.
DAIRYMEN'S ASSOCIATION OF WESTERN ONTARIO.
CREAMERIES' ASSOCIATION OF ONTARIO.

(PUBLISHED BY THE ONTARIO DEPARTMENT OF AGRICULTURE, TORONTO

PRINTED BY ORDER OF

THE LEGISLATIVE ASSEMBLY OF ONTARIO.

TORONTO:
WARWICK BRO'S & RUTTER, PRINTERS, &c\, 68 & 70 FRONT STREET WEST.

1897.

CONTENTS.

DAIRYMEN'S ASSOCIATION OF EASTERN ONTARIO.

Page.

Twentieth Annual Convention , . , 1

The President's Address : Henry Wade 1

A General Review : D. Derbyshire 4

What must the Farmer of To-day Do to Secure More Profit in Dairying '. Ex. Gov.

W. D. Hoard 5

Grasses : Dr. James Fletcher 12

Agricultural Unity and Progress : Hon. John Dryden 17

Cheddar Cheesemaking : J. A. Ruddick 20

Cold Storage for Canadian Food Products : Prof. J. W. Robertson 30

A Forward Movement : Hon. Sidney Fisher 31

Change Methods : Ex. Gov. W. D. Hoard 33

Registration and Branding : Prof. J. W. Robertson 38

Reports of Instructors Bensley, Purvis, Howey and Publow 44

Auditors' Report 53

Report of Instructor Grant 53

Experience with the Babcock Tester : Wm. Eager 55

Report of Committee on Dairy Utensils 57

Historical Sketch of the Dairymen's Association of Ontario and Eastern Ontario

Dairymen's Association : Henry Wade 58

DAIRYMEN'S ASSOCIATION OF WESTERN ONTARIO.

Twentieth Annual Convention 67

Directors' Report 67

President's Address : A. F. McLaren, M.P 71

Inspector Millar's Report 73

Secretary's Report : J. W. Wheaton 81

Syndicate Instructor's Report : John B. Muir 91

Report of Dairy Exhibits at the Industrial Fair 95

" Western Fair 97

Dairy Test at Guelph 101

Address : J. H. Moneai > 106

Address : C. C. James 107

Address : Ex. Gov. W. D. Hoard Ill

Care of Milk : T. B. Millar 113

Practical Cheesemaking : George B. Barr 119

Curing Rooms and Curing Cheese : J. H. Monrad 126

The Cost of Milk, Cheese and Butter : Prof. H. H. Dean 129

Some of the Ways of Wastefulness. Ex. Gov. W. D. Hoard 139

Conditions for a Successful Cheesemaking Country : Discussion 148

Agricultural Education : Andrew Patullo, M.PP 152

Address : Hon. Sidney Fisher 155

60 Victoria. Sessional Papers (No. 22). A. 1897

Twentieth Annuai Convention. — Continued. Pace.

The Cheese Branding Bill : Hon. T. Ballantyne 158

The Nation's Bread and Butter : Prof. J. W. Robertson ] 63

Common Sense in Dairy Matters : Ex. Gov. W. D. Hoard 166

Practical Buttermaking : J. B. Muir 167

Winter Buttermaking : J. H. Monrad 174

Present Day Dairy Conditions : Prof. J. W. Robertson 176

Winter Dairying : Hon. Sidney Fisher 181

Report of Committee on Resolutions 184

Address : D. Derbyshire 188

Modern Feeding Tdeas : Ex. Gov. W. D. Hoard 190

Appendix 194

The Common Taints of Milk — How to Detect and Overcome them : J. H Findlay. 194

The Management of a Cream Gathering Creamery : Aaron Wenger 196

Making Cheese from Gassy and Tainted Milk : J. A. Gray 198

Curing-rooms and Curing Cheese. W. A. Bothwell 200

Milk Testing and its Applications : J. W. Mitchell 201

Butter-Making : S. G. McKee 206

Pasteurizing Cream : T. C. Rogers 208

The Chemistry of Milk, with particular attention to the relations between Milk Fat.

Casein and Yield of Cheese : Prof. A. E. Shuttleworth 211

CREAMERIES' ASSOCIATION OF ONTARIO.

Twelfth Annual Meeting 215

President's Address : D. Derbyshire 215

Discussion upon the President's Address 217

The Food Cost of a pound of Butter. Prof. H. H. Dean 219

Dairy Ideas : Ex. Gov. W. D Hoaed 222

Winter Dairying : A . A. Wright 282

Cold Storage : Prof. J. W. Robertson 236

A Practical Talk : Hon. Sidney Fisher 240

Plain Talks on Creamery Matters : Ex. Gov. W. D. Hoard 246

A Threefold Concentration— Thought, Effort, Means : C. C. James 250

Our Agricultural Advantages : Hon. Sidney Fisher 254

Scraps : Prof. J. W. Robertson 258

Regarding Amalgamation : Discussion 263

Dairying in Prince Edward Island : T. J. Dillon 265

Inspector's Report : M. Sprague 266

Duties on Creamery Machinery 267

Injurious Insects. Dr. James Fletcher 268

A PPENDIX.

Lists of Members 273

Lists of Officers - • >

Financial Statements

iv.

DAIRYMEN'S ASSOCIATION OF EASTERN ONTARIO.

TWENTIETH ANNUAL CONVENTION

The Twentieth Annual Meeting of the Dairymen's Association of Eastern Ontario
was held in the city of Brockville, on Wednesday, Thursday and Friday, January 6th,
7th and 8th, 1897. It was well attended, and an unusually large number of cheese
makers were present, who evinced a keen interest in the proceedings by asking many
questions regarding the manufacture of cheese. The reception of the visitors by the local
committee was hearty and hospitable.

THE PRESIDENT'S ADDRESS.

By Henry Wade, Toronto.

As the time has now arrived to commence our business, I cheerfully welcome you all
to our Twentieth Annual Convention, and the fifth held in the good town of Brockville,
where we all feel so much at home. I think everyone is satisfied that these conventions
have been of incalculable benefit to the cheese and butter makers of this Province, as well
as to the country in general. The objects of this Association are manifold : primarily
the improvement in the manufacture of cheese and batter, both quantity and quality, by
both precept and example ; also the improvement in dairy utensils and dairy breeds of
cattle, whereby farmers of the present day can choose the best breed for dairy purposes,
reaping the labors of their predecessors. These conventions also cause the meeting, at
least once a year, of the cheese and butter makers, who come together to listen to the
addresses of experts from different countries and the general dissemination of knowledge
in all branches of this important interest by debates amongst themselves, and by questions
asked the experts in both cheese and butter. These meetings are the best educators of
the day and age 'r. which we live. Historians of the Province of Ontario, in future days,
will hand down >o our successors the history of the rise of the dairy interests in this fair
province of ours.

According to the Report of the Bureau of Industries, I find in 1895 that 109,230,340
lbs. of cheese were made in factories, valued at 9.70 cents per lb., making a total value
of $8,607,389 ; that 4,553,708 lbs. of butter were made in creameries alone, which at 19
cents per lb. would amount to §865,204, or a total value of §9,472,593 in the Province of
Ontario. This amount does not include dairy-made cheese or butter.

The exports from the Dominion for 1896, according to the returns from Montreal, of
cheese foot up 1,726,000 odd boxes, which is 16,000 more boxes than last year. Cheese
last year rated the producers about $6.00 per box, this year they have realized $6.75
per box, or in other words, against a return of $10,260,000 last year, they record about
$11,652,000, thus showing the handsome gain of about one million and a half of dollars.

1 D.

60 Victoria. Sessional Papers (No. 22). A. 1897

The exports of butter have also been very encouraging. Up to November 24th
157,321 packages of Canadian butter were sent to Great Britain against 69,000 in 1895,
and 32,000 in 1894. This shows that our creamery butter has at last established a repu-
tation for itself in England. The returns to the producer represent about $1,890,000 for
1896 against $853,384 in 1895, or over $1,000,000 in one year. This is remarkable, but
there is plenty of room for more, as Great Britain consumes $40,000,000 worth in a
season. The total value of both cheese and butter amounts to the handsome sum of
$13,542,000. Now, how has this been brought about? In the first place by organizing
? aairymen;s convention at Ingersoll thirty years ago this spring, with the motto of
" Progress." For the first fourteen years all that the Association did was to hold con-
ventions, to teach cheese and butter makers while attending, and the holding of cheese
shows. In 1881 in this eastern section a new epoch was arrived at by employing Mr. J.
B. Harris, of Antwerp, N. Y., to visit and work with fifty-three factories. This proved so
satisfactory that for every year since from one to five instructors have been engaged in
this eastern half of the Province ; and this, to my mind, has been the real cause of the
betterment of this important industry. In like manner I believe the creamery Associa-
tion has employed, at all events, one instructor along this line. A wise Provincial
Government has, ever since 1873, granted this Association assistance, and of late, under
the able administration of the Hon. John Dryden, from time to time increased this
subsidy until it has reached the handsome sum of $2,750, and a similar amount has been
given to our sister Association in the west.

Although the Province of Ontario was the first in taking up the assisting of the
dairy interest, the Dominion Government of late years has also done a great deal. The
most important action of theirs was the appointing of Prof. James Robertson as Dairy
Commissioner, and in a thousand ways he has, in that capacity, helped on the dairy inte-
rest, by lecturing, advice and practice ; and now that he has a practical chief as Minister
of Agriculture, in the person of the Hon. Sidney Fisher, we will expect, and be sure to
get, very substantial assistance in this cause. In fact they are, both of them, as busy as
they tan be in making a cold storage system of carriage for dairy products, fruit, eggs
and other peiishable commodities from the place of production to the market in Great
Britain ; also, giving assistance to creameries in the Northwest, and other places in this
vast Dominion. So in the future, between the assistance given by the Dominion and Pro-
vincial Governments, our exports should be largely augmented ; and before the next ten
years pass over our heads we should again double our income from these important indus-
tries ; and not only gain in our exports, but in the improvement of our home market.
Let us not ship all our best cheese to Europe, but keep some for ourselves. It is very
rarely that you can purchase in Toronto good factory made cheese, for nine out of ten of
tbem are not pleasant to the palate. I never dare order cheese to be sent home without
tasting it. This should not be, and we cannot educate the palate of the Canadian people
by feeding them on the culls of the factories sold for first-class cheese. This is not right,
as it discourages families from buying more. I am afraid, though, while poor cheese is
made in this country we will have to use it, because it is not fit to ship to Europe ;
so it behooves us to keep on the good work of sending out instructors to visit every fac-
tory, if possible, in the season, which system has been of so much benefit to this eastern
district.

Another subject, the branding of our cheese, is a very important one, and, in my
opinion, should be done religiously ; and the advantages would far exceed the disadvan-
tages of such a system. "You would then send out honest cheese. As dairymen in this
eastern district, you have achieved success, and are still able to succeed while you work
along the right path, and during the summer make the be3t of cheese, and during the
winter make the best of butter. As a class you have to be industrious and frugal. You
have succeeded in part, and have made this part of our fair domain a profitable country
to live in, while by old fashioned modes of agriculture, raising nothing but grain, your
country would have been a desolation. I would have given a good deal in old times,
as a cheese-maker, to have had an instructor visit my factory ; and to have owned
a silo would have been a happiness at that time.

60 Victoria. Sessional Papers (No. 22). A. 1897

A short time ago the Minister of Agriculture addressed a circular to the two Dairy
Associations and the Creameries' Association, asking them to amalgamate, from which I
take the following extract :

"The discussion of subjects relating to the choice of cattle, the care, management and food necessary
to secure the best results, must always be the same in both cases. P^ach of these Associations sends out
instructors with the view of bringing the quality of the products towards greater excellence and uniformity.
As the woik of cheese and butter Ass-ociations cover the same territory, instructors from each Association
must necessarily go over the same ground, where one fnstructor, competent in both cheese^and^butter
making, could do the work equally well, and thus effect a saving in timejand expense \

He also says that he thinks if the amalgamation of all three Associations could be
made that a saving of fuJy $2,000 might be diverted from expense of management
towards this necessary grant. Or if thought best, the Eastern and Western Dairymen's
Associations might continue to exist; in that case having an executive committee consisting
of four members, two of them interested in cheese and two in butter. These two commit-
tees would form a central board, whose business it would be to carry forward such work
as might be of common interest to both the Eastern and Western divisions of the Asso-
ciation.

The representatives of the Dominion Government, in making any arrangements for
carrying out tbe cold storage or other plans, would necessarily consult with this body.
This would lead also to another departure, that of employing a secretary for both
branches of the Association, such officer being required to give his whole time to the
development of this industry '; the whole scheme tending towards greater consclidation,
greater unity, and a greater uniformity, both in the work and in the results that would
accrue.

By request of the Minister of Agriculture I communicated with the Western Dairy-
men's Association, and the Creameries' Association, asking them to send committees of
four gentlemen to meet a committee of four from this Association at my office in Toronto,
on Wednesday, the 30th of December. The following is the result of the meeting :

" A meeting of the delegates from the Creameries' Association, and the Eastern and
Western Ontario Dairymen's Associations, was held in the office of Mr. Henry Wade,
in the Parliament Buildings, to discuss Mr. Dryden's proposal for the amalgamation of
the three organizations.

" The following gentlemen were present : Representing the Creameries' Association :
Messrs. D. Derbyshire, President, Brockville ; A. Wenger, Ayton ; Wm. Halliday,
Chesley ; R. J. Graham, Belleville. Representing the Western Dairymen's Association :
Messrs. A. F. McLaren, M.P., Stratford; John S. Pearce, London; A. Pattullo, M.P.P.
Woodstock ; J. W. Wheaton, Secretary, London ; R. M. Ballantyne, Stratford. Repre-
senting the Eastern Dairymen's Association : Messrs. Henry Wade, President, Toronto ;
T. B. Carlaw, Warkworth ; John R. Dargavel, Elgin ; Wm. Eager, Morrisburg, and R.
G. Murphy, Secretary, Elgin.

" On motion Mr. Henry WTade was appointed chairman of the meeting, and Mr. R. G.
Murphy, secretary. The Minister of Agriculture, Hon. John Dryden, was sent for. He
expressed his pleasure at the meeting of the various delegates, and his desire to hear wkat
the representatives of the various Associations might have to say. After a prolonged
discussion the following resolution was moved by Mr. Derbyshire, and seconded by Mr.
A. F. McLaren, and carried unanimously :

* That the three Associations as now existing be amalgamated into two new Associations, to be called
the Butter and Cheese Associations of Eastern and Western Ontario, respectively, with an executive com-
mittee composed of three representatives from each Association to act as a Central Advisory Board.'

" A vote of thanks to the Minister of Agriculture for his assistance in formulating
the lines of the amalgamation was also passed."

So that from this year the dairy interests will be represented by the two Associa-
tions, each appointing an executive committee of three to act as an advisory board, to
meet, when required, in Toronto ; the ordinary work to be carried on as heretofore, at

60 Victoria. Sessional Papers (No. 22 ). A 1897

least in this Association, by having directors act as chairmen in their different localities,
to whom the inspectors for that division will report. This has proved very satisfactory
in the past, as was explained at the meeting. The dairy requirements are very different
to what they were a few years ago when the Creameries' Association started ; that now
cheese factories turn their attention after the first of JNovember to butter making, so that
a cheese maker has to be a butter maker also So the inspectors in the future will
have to understand the manufacturing of both of these commodities.

Another departure this last year has been the granting of a small amount to the
Provincial Stock and Dairy Show held in Guelph last December, where premiums were
given for the best milch cows of every breed, and a sweepstakes for all breeds ; four
entries were made in Ayrshire?, six in Holsteins, five in Jerseys and five in grades. The
test was made by our worthy secretary, R. G. Murphy, Mr. J. W. Wheaton, of the
Western Dairymen's Association, and Mr. G. E. Day, of the Ontario Agricultural Col-
lege. The result of the sweepstakes was that the celebrated Holstein cow "Calamity
Jane," owned by A. & G. Rice, of Currie's, again bore the palm of victory. This
winter show has been held a great many years in Guelph, but it is not necessary that it
should be held there continually. Why not let it be held twice west of Toronto, then once
east of Toronto, where the dairy part of it could be better worked up. The town of
Lindsay has already made application for it, and both Peterboro' and Belleville would
be suitable points. The good town of Brockville is probably a little too far east for fat
cattle to be brought to, otherwise the people down here, with their usual energy, would
make it a success. But let us as dairymen not rest satisfied until the Province of Ontario —
or better still, as the Province has so many burdens to bear, why should not the Dominion
Government, now that a dairyman is Minister of Agriculture, give a subsidy towards
holding a purely dairy show on the same lines as the one held in Gananoque two years
agol Brockville would then be a capital point. This show might be held in the east
the years that the Provincial Stock Show is being held in the west.

The programme for the conducting of this convention is before you, and although
subject to slight changes will be adhered to as much as possible, and I am sure you will
agree with me that it is a good one. Ex-Governor Hoard is a host in himself, Prof,
Robertson, Prof. Dean and other experts, as well as the two Ministers of Agriculture,
the inspectors and other speakers, make a combination of which we may be proud. I
again welcome you to this twentieth convention of the Eastern Dairymen's Association.
(Applause.)

COMMITTEES.

The following committees were then appointed :
Business. — D. Derbyshire, R. G. Murphy, E. Kidd.
Nominations. — J. R. Dargarvel, Wm. Eager, James Whitton.
Finance. — Thomas B. Carlaw, E. J. Madden, John McTavish..
Legislation. — William Eager, J. R. Dargavel, H. Wade.
Utensils. — G. G. Publow, G. Bensley, A. P. Purvis.

A GENERAL REVIEW.

Mr. D. Derbyshire, of Brockville, was then called upon and said he was much pleased
at being able to again welcome the representative dairymen of Eastern Ontario to Brock-
ville. It is seven years since an Association convention was held here, and during that
time marked changes have been effected in the various departments connected with
dairying. A large number of factories have been erected, there is a marked improve-

60 Victoria. Sessional Papers (No. 22). A. 1897

ment in their construction, and there is likewise an improvement in the makers and the
product which they turn out. I am satisfied an improvement has been made in the
quality of the cattle kept by the farmers, but there is still plenty of room for further effort
in that direction. In fact, the widest scope for advancement now presents itself.
Infinitely more care should be taken in the selection of cattle. There is a change going
on along various other lines, all tending to secure a lowering of the cost of production.
It is not within the power of the Association to raise the price of cheese or butter, because
that is controlled by the markets of the world, but it is possible to so educate the pro-
ducer that the desired profit could be secured, simply by showing him how to reduce the
cost of production and at the same time turn out a better article. An important factor
in attaining this result is winter butter making. Experience has proved conclusively
that it is impossible to make fancy cheese during our winter season, the time best adapted
for its manufacture being between the months of May and November. To make good
cheese it is necessary to have the same temperature which ensured the making of good
bread, and with our present rating for cheese on the English market we cannot afford to
send anything over there but that which is of a character calculated to enhance rather than
diminish that rating. It is, therefore, our wisest course to turn our attention to butter
making in the winter. I find that while Canada held fifty-three per cent, of the English
cheese trade, she held only four per cent, of the same market's butter trade. The ques-
tion was taken up and had been attended with most excellent results, our trade in butter
this year increasing to the extent of $1,000,000, and in the change this section, as usual
in matters pertaining to dairying, was found in the lead. More factories have been con-
verted into butter making establishments here than in any single section in Canada.
And what is more, none of the enterprising men who had taken up the new line had ever
asked for or received a dollar's worth of aid from the government. They have made it
a success unaided, and I see much to hope for in the future. I think it is quite possible
to increase our output of butter next year 50,000 tubs. As to my own attitude towards
the Creameries' Association, I have been quoted in a western paper as being opposed to
the amalgamation with the Cheese Associations. That was true at one time, but only until
such a time as I felt the butter business had been put on a basis where it could stand
by itself. It is not long ago that any speaker before a dairymen's meeting, in order to
win applause, had but to refer to our good cheese and our very poor butter. That is not
so to-day. Our butter is improving every year, and is bound to still further improve.
But it is essential that the farmer should keep a better class of cows, feed them as well
as now at a less cost and make butter in winter.

WHAT MUST THE FARMER OF TO-DAY DO TO SECURE MORE PROFIT

IN DAIRYING I

By Ex-Governor W. D. Hoard, Fort Atkinson, Wisconsin.

A wonderfully great and complex interest is this modern dairy industry. It is a long
line of intricate problems from the cow in the stable on the humble farm home, up through
the modern cheese factory or creamery, the modern refrigerator car, the modern railroad,
the great army of middlemen jobbers and dealer?, the modern cold storage warehouse,
the modern ocean steamship — a great floating refrigerator — another army of jobbers and
dealers, to the mouth of the final consumer across the water.

Do you notice that every step of this wonderful food highway, after the milk leaves
the cow, is lit up with the intense light of modern idea?, modern methods, modern econo-
mies 1 Nothing ancient anywhere on the line but old ocean.

Yet this great interest rests upon the cow back there in the farm stable. She is in the
hands of the farmer. Everthing in this great procession must wait for him. Science,

60 Victoria. Sessional Papers (No. 22). A. 1897

invention, capital and enterprise, bave done about all they can do for the fate of his
product. Now what will he do for himself? We have come to a point where the future
fate of American dairying rests on the way the American farmer will adapt himself to
the necessities of the hour.

Believe me, this great dairy interest both in Canada and the United States is now in
the greatest peril of its whole history. Only one man can decide its fate. That is the
farmer. The oncoming march of competition from every side ; the rapid development of
the industry in Australia, New Zealand, South America ; the progress of invention in the
way of improved machinery, cold storage, cheap rail and ocean transportation ; the pro-
spective opening of dairy production in Northern Europe and Asia, ail point to a great
increase of the supply of dairy food in one form or another.

In the meantime, the foreign demand is still in old lines and channels and mostly
confined to England. Now most of this march of progress and improvement; applies to
the dairy product alter it leaves the farm, not before.

It is this stubborn fact, so dimly seen by the farmer, which has caused me great soli-
citude. The chain is no stronger than its weakest link. Think of this ; as a whole, the
Canadian and United States dairy farmers are producing milk as expensively as they ever
did. Every investigation, every cow census taken proves it.

Beyond him, wonderful reduction in expense has taken place in twenty-five years.
The majority of cow farmers are just where they were tweny-five years ago. A few
" have heard the blessed sound," have seen the light, have put themselves into the current
of economic thinking, but only a few comparatively. Unless these sleeping farmers wake
up pretty soon they will be forced out of the business. The merciless march of competi-
tion must apply to them as it does to every other man.

They will be ground to powder between two great millstones : The progress and im-
provement in the cost of producing milk and the consequent butter and cheese, in other
countries, together with cheap, safe and quick transportation to the consuming market —
that is the upper millstone.

The other, is a steady and unyielding refusal to study how to reduce the cost of pro-
ducing milk to a point that will defy foreign competition ; how to best accommodate him-
self to this overmastering demand for cheaper dairy food ; how to put more and more
intelligent thought and calculation into the farm end of this great business.

I most earnestly believe that so far as actual cost in labor and capital per 100 pounds
is concerned, it is just as great with ninety farmers out of every one hundred to-day, as it
was twenty-five years ago.

The farmer feels it, but alas, he does not see it, and all that it means . He strikes
blindly out for relief in every direction except the right one. He looks at every man in
the procession of forces, but himself.

There is only one avenue of escape. Will he see it before it is too late to save and
maintain his old-time possession of this great interest 1

Here is the first proposition : He must make up his mind and shape his methods to
produce milk at a large percent, less cost per 100 pounds, or he will be forced to quit the
business. Well, if he quits, what else will he do ?

Will he produce grain for the export market, and hope to escape foreign competition 1
No ! Will he produce meat and escape the same competition ? No !

Will he keep on in the same old rut and produce milk at cost, down to ten and fifty
per cent less than cost, as thousands are doing, and take it out in reducing the comforts of
modern civilization in his family 1

I say to you that in my belief, a large per cent, of the distress and complaint among
our farmers is not alone because of hard times, but because they have not learned the
great lesson of the age, which is,

60 Victoria. Sessional Papers (No. 22). A. 1897

Cheaper Production.

Every other link in this great chain is adjusting itself to this great lesson. That is
the only way they keep up their profit. The moment the milk leaves the farm, it sets out
on a new road where an intelligent vigilant watch is kept over every cent of expense, to
see that that cent does its largest work.

Is the farmer doing this with the milk before it leaves the farm 1

Now there are three leading factors in this problem which the farmer must keep in
constant consideration as guide lines. They are :

(1) The cow. What must she be, and how fed and handled 1

(2) The farm. What must that be 1 How managed 1

(3) The result. The cost of milk per hundred pounds.

Now there are the three points of the triangle that include the whole circle.

I am so confident of this that I would almost be willing to guarantee an increase of
from fifty to one hundred per cent, in the profits of every dairy farmer in Canad* inside
of five years, if he would guide himself by the best modern thought on each of these three
points. There must be a radical change of ideas on all of these points. All three are tied
together. You may have the best cows in the world, but if you manage them badly you
will fail. You may be the most skillful feeder, but if you have poor cows to consume
that feed you will fail of low cost in milk.

You may have both good cows and skill as a feeder, yet if you are a poor soil
manager, do not grow the milk-food crops wisely, do not keep up the fertility and pro-
ducing power of your farm, you will fail again.

Cross the border into New York and I will show you the working of these mighty
truths in the old dairy districts there. I will show you an absolute depreciation of the
fertility of the soil in the last forty years so that hundreds of farms cannot produce
within thirty to fifty per cent, as much cow food as they did then. I will show you, as
a consequence, farms that once sold at 8100 an acre, offered to-day without a taker at
thirty to fifty dollars an acre. Go to Wisconsin, where different ideas prevail as to
cows and farm management, and I will show you a constant increase in the price of farm
lands for the past thirty years. The result stares every man in the face : How much
does my milk cost me per 100 pounds 1 It is a ghost that will not down. Every poor
cow makes it cost more. Every per cent, in decline of productiveness in your soil makes
it cost more.

The market for butter and cheese never asks you what your milk costs you. It
does not care. It supposes you are wise enough to ask it for yourself to yourself. Are
you 1 The market is only conct3rned about two things : The amount offered, and the
quality. Nine out of ten farmers are looking at the market end when they should be
looking at the cost end. The fate that has overtaken New York threatens Canada.

The natural tendency of cheese farming nearly everywhere, as I can see it, and as it
has been conducted, is towards a reduction in the dairy quality of the cow, and a steady
impoverishment of the soil. It should not be so ; it does not need to be so."

It comes from two causes :

(1) A wrong system of cheese making ; receiving milk by weight and not by quality.
As a consequence the farmer is forced out of the channel of cow improvement, land im-
provement, brain and method improvement, into a condition of indifference as to these
things.

(2) A wrong estimate by the farmer as to the true basis of the production of milk.

Just the minute he braces up and says to himself : " Henceforth I will produce milk
by the cow and by the acre," then you will see him striding towards the great goal of true
profit — a low cost of milk per 100 pounds.

60 Victoria. Sessional Papers (No. 22). A. 1897

Then you will see him wake up to the idea of producing a good cow for himself.

Then you will see him studying the deep problems of scientific feeding.

Then you will see him bending his mind to the study of soil enrichment and the
production of the largest amount of the best food possible.

Then you will see him snap his fingers in the face of all foreign competition, for he
can make milk cheaper than the cheapest.

I pay no attention to the cheese factory or creamery. They are not causes ; they
are results.

The great problem that is upon us is not : What shall we pay for making cheese or
butter. Not what we shall get a pound for the cheese or butter ; for what man among
us by taking thought unto himself can change the great market rate a penny 1 But it is :
How can I as a farmer make as much profit at fifty cents a hundred as I once did at one
dollar 1 There is light ahead on that question if we will but seek it. Let us saturate
our minds and convictions with the three great principles I have stated, and there is not
a farmer in all Canada but can make quick and encouraging progress towards securing
" more profit in dairying." (Applause.)

Mr. Evertts : I would like to know what you would use as the cheapest ration to
produce the most milk from the average cow 1

Mr. Hoard : I will put the question this way : " What would you use as the cheap-
est fuel ?" This question is an exceedingly important one, and it has just about staggered
everyone who has tackled it. We have to contend with, first, the vicissitudes of the
season. Then we have to consult what sort of crop will meet the conditions. Where
corn can be raised either for feeding dry or as silage, it is the sheet anchor of the farmer.
There must be a stop made to a man putting on two acres the work that should be put
on only one acre to accomplish the same result. I had a little experiment of my own
out at Fort Atkinson. I took an acre of ground, and from it I cut a fair crop of hay.
I then manured it, turned it over and sowed it to millet, and cut another hay crop. I
next sowed it to rye, and fed the cows upon it for two months. I made that acre pro-
duce more than the average man would get off three or four acres. The rye stands there
to-day, and will give me ten to twenty days' pasture in the spring. It will then be
turned over and planted to corn. I am after the largest production of food to the dollar
invested in land and labor, and, as a crop for this, I am convinced that corn stands at
the head. I am a great advocate of the silo, not because it adds so much to the corn as
that it saves so much of the corn. But I must have some adjunct to the corn. Corn is
carbonaceous. I must feed my cow for the production of milk, whether for cheese or
butter. We have a good deal to learn in this respect yet. What we do not know
would make a duo decimo; what we do know wculd make a primer. One man says :
" What shall I feed my cow for butter ?" I simply reply, " If you will show me a cow
that gives nothing but butter I will tell you." The cow herself — in her temperament
and general make-up — regulates the amount of fat ; the feed cannot materially affect
that. You must feed for the flow of milk. You must give the cow a good deal of pro-
tein or albuminoid matter, and not too much carbonaceous food. She will do best on a
thoroughly balanced ration. Her own milk is the most thoroughly balanced ration
known. I would advocate the growing of peas for dairy cattle ; it is one of the cheapest
and best of foods for this purpose. Timothy hay is one of the poorest foods for milch
cows. I will give you as much, pound for pound, for corn stalks as for timothy. Corn
is selling to-day for $4.50 a ton and timothy hay for $8, and there are a lot of farmers
who are feeding timothy hay ond trying to sell corn ! A ton of corn contains at least
four or five times as much milk producing food as a ton of timothy hay.

Mr. Evertts : How many tons do you raise to the acre 1

Mr. Hoard : It is a pretty fair farm that to-day will average more than a ton of
timothy to the acre. We are also learning some other problems. Take this question of
roughage, for instance. We can now take straw and use it in place of hay. I have

60 Victoria. Sessional Papers (No. 22). A. 1897

some patrons who sell their timothy hay and feed straw. A good straw cutter costs but
little, and grain can be mixed with the cut straw. If yoa want to help a man turn him
around and get him properly faced, and be will soon adjust himself to his new direction.

Mr. Shaver : How would you go to work to produce milk 1

Mr. Hoard : If I was engaged in butter making my first aim would be to get a cow
that would give me the largest percentage of butter-fat per 100 pounds of milk. And
no cow can produce butter-fat better than a cow that is constructed to produce butter-
fat, just as no horse can produce speed like the horse that is built to produce speed. A
man, when I was in Maine, questioned this. I said " Do I understand you to hold that
there is nothing much in breed and everything in feed ?" He said, "That's the size of
it." I replied, "Will you please explain to me, then, how 'J. I. C. ' could trot a
mile in 2.10 on twelve quarts of oats? There are horses right here that could not trot a
mile in five minutes on ten tons of oats.'" (Laughter and applause.) It was hard to
convince him. As the old Hoosier said of the dying horse, " His eyes is sot." The
animal regulates the percentage of butter-fat, but the feed and care regulate the flow and
the flavor of the milk. No amount of feed can make a Holstein out of a Jersey, or a
Jersey out of a Holstein. We cannot change the breeds except by a long system of
selection. If I am to make milk for city consumption I would get a breed like the Hol-
stein or the Ayrshire. If I am to get milk for cheese making I am in a little bit of a
quandary. If in a community practising the pooling system, I would be inclined to do
as they do — run to quantity and pay little or no heed to quality ; but tbe proper thing
to do is to get the milk sold according to quality as well as weight for cheese making.
Some of tbe best cows in Jefferson county have Ayrshire mothers and Jersey fathers.
Aim for better form in the animal, and better quality and yield in her milk will generally
accompany that.

Mr. Derbyshire : What would you do if your patrons would not go in for the
butter-fat standard 1

Mr. Hoard : I would just keep on preaching the gospel of a better way.

Mr. Bresee : What kind of ration will best produce milk at this time of year 1

Mr. Hoard : I know of no better feed than buckwheat middlings. They seem to
pan out wonderfully in stimulating the milk-producing power of a cow. If I had any
grain that would not make good feed for milk I would sell it and buy bran, if I could
get it at a reasonable figure. Oats, buckwheat, corn and barley are in their way
first-class foods. Barley is a close rival of corn. At the present price of barley it is
which and tother which makes thft cheapest and best feed. Where you cannot grow
corn for feeding to milking cows in winter grow barley. Barley, oats and buckwheat
middlings make a very fine, ration. Apportioned thus, you can secure at least two
pounds of protein to the average 1,000 lbs. cow giving twenty-five to thirty pounds of
milk daily. You can get the amount of chemical matter in each of these grains from
the feed tables, and balance accordingly. Of course, in the matter of oats, a value is
returned in feeding that no table of analysic can show. We all say of a good horse
that " it feels its oats."

Mr. Bresee : What would you do with Longfellow corn that is well matured ?

Mr. Hoard : You have a good ration in that. Feed about thirty or thirty-five
pounds.

Mr. Bresee : I am feeding forty pounds. My cows came in last January and are
milking up to June.

Mr. Hoard : After your cow is three months in calf you cannot get the return from
her for feed consumed that you did before she came to that point. You can get mrre
out of a good farrow cow than you can from a cow three months in gestation, for in
the latter case the process of gestation takes up the work of constructing the brain and
nervous system of the foetus — the calf. The moment that process sets in the finer

60 Victoria. Sessional Papers (No. 22). A. 1897

flavon d oils of the milk are taken out. In order to h|ive fine flavored butter you must
have fresh cows coming in all the time. The percentage of fat will go higher, but it
will be deficient in flavor, and will not make fine butter or prime cheese.

James Bissell : Ts cheese make in winter as good as that made in summer ?

Mr. Hoard : No ; not unless you have fresh cows. I could make as fine cheese in
winter as in surnnif r if I could regulate the temperature. I believe it is a good thing to
give your cows sixty days' rest before bringing her in. I had one cow, however, that I
found it impossible to dry off until she dried off suddenly and died last fall. (Laughter.)
Seriously, she died of an accident ; the poor creature got her head broken. I called in
the veterinary, but he could not save her. My man asked me if he would take off her
skin. I said : "No; she has brought me over $300 in stock, and has paid me well in
butter, and she is entitled to die and be buried in her own skin." (Laughter and
applause.) That cow never had milk fever. She aborted for the first three years, and
everybody said I would never do anything with that heifer ; but she did well.

A Member : Is abortion contagious ?

Mr. Hoard : It is transferable, like tuberculosis ; but it can hardly be described
as contagious in the usual acceptance of that word.

Mr. John Cook : My last two or three churnings have resulted in oil coming
instead of butter. I churned last week for nearly two days and not a particle of butter
formed. My wife saved the oil and said she would make short-cake of it. (Laughter.)

Mr. Hoard : How many gallons do you churn at a time ?

Mr. Cook : Six or seven gallons of cream. The cows have been in milk from
February until now. Every one of them is now in calf. They are what are called
"strippers."

Mr. Hoard : [ have come across this problem several times, and I may not be able
to solve it, or tell you just why it is so. However, if you will scald the milk by heat-
ing it to 120° or even 140° and set it in the rest of your cream and ripen to a pretty
good stage of acidity before you churn, you will, I think, get some help. The ripening
is to be determined by the stage of acidity and the silky feel of it. I think such treat-
ment will cause your butter to gather after a reasonable amount of churning.

Mr. Howaed Bissell : What effect would such milk have in a creamery 1

Mr. Hoard : As a cow gets toward the stripper stage the butter globules become
small, are difficult to get together, and are more likely to run into oil. When the cow is
ccming in fresh the butter globules are larger. If you heat the milk when it is in the
stripper stage the heat appears to unite the butter globules together. It is more difficult
to get the butter -fat to unite as the cows get towards the stripping period.

Mr. H. Bissell : What is your practice about aborting cows 1

Mr. Hoard : I separate the cow that has aborted from the other cows for about
forty-eight days, unless they come sooner. I was in one place where the calf bleated like
a lamb. That is a sign that the germ of the disease was present. This germ is found in
the bowels of the calf and the placenta of the mother. Sometimes the calf will die after
getting to be three days old. The calf is attacked by scouring, and the issue is of a red-
dish kind, something like that found in the bowels of the foetus and the placenta of the
cow. Of course abortion occurs from various causes. Sometimes from sheer weakness,
owing to bad stabling, a cow may abort. I raised a bull calf that was illy developed.
It was alive, bet I had to hold it in my lap for two or three weeks while he sucked the
cow. He came on nicely afterwards, and he made a good bull. I would advocate the
isolation of affected cows.

A Member : What do you think of land plaster ?

Mr. Hoard : The use of land plaster is to be recommended. Forty per cent, of it is
sulphuric acid, and that is one of the best disinfectants we have. We must look after the
health of our animals.

60 Victoria Sessional Papers (No. 22). A. 1897

A Member : Would you advise the use of lime on manure 1

Mr. Hoard : If you add lime to manure the effect will be disastrous. The lime will
set the ammonia free. You have stepped into a horse stable and found the ammonia
affect your nose. On the contrary land plaster retains the ammonia in the manure. I
get my land plaster from Michigan. It costs me about 81.60, but I think it is worth 35
to me. A barrel will last eight cows about 200 days. I use a small handful night and
morning for each cow, and I find it very beneficial, as it not only keeps the stable clean
and sweet, but keeps the manure in the best condition.

Mr. Bresee : If you have a fairly well built, well ventilated barn, with water and
everything handy in it, is it a benefit to the cows to let them out in winter for exercise 1

Mr. Hoard : The cow is a mother. You and I too often think that she is a steer.
(Laughter). The cow is doing mother work, and if your wife is nursing she will not be
too anxious to get into the cold. If she gets cold she knows that the baby will soon know
it. Keep your barn clean and sweet, and keep her warm. Of course, if the day is fine,
she may be let out.

Mr. Bresee : Last winter 1 put my cows in the barn, and never let them out until
April. My neighbors said the cows would not be good this summer, but they are good,
and are doing well, and I am going to have them stay in again. My cows have no hair
off knees like they used to have when I kept them out in winter.

Mr. Hoard : A friend of mine who is a Dutchman says that when he let his cows
out his neighbors got the hair ; but since he keeps them in he saves the hair for himself.
(Laughter).

Mr. Oook : Those cows that give oily milk are fed on ensilage in the morning, and
mangels fed with the root cutter, and during the course of the day I feed them good
straw.

Mr. Hoard : Do you give them any other grain ?
Mr. Cook : No.

Mr. Hoard : I understand now what is the matter with your cows. You are giving
them too much carbonaceous food. You should not feed roots if you are feeding ensilage.

Mr. Elgin Row : I was in the same boat as Mr. Oook, and I stopped feeding
ensilage. One day the boy churned for three and a half hours without avail. I then
kept at it for another three hours and got some. We then took away the ensilage from
the second row of cows. The next churning was done by myself. I was called away
from the churning after a while, and I had the milk churned inside of half an hour.
This winter I am feeding altogether differently from what I did before. I feed ensilage
only once a day now. For afternoon feed we have ground oats in the straw. We cut
cornstalks with the straw every other day, and give them after the cows are fed in the
morning. I also give shorts.

Mr. Hoard : Do you think that the butter failed to come because of feeding ensilage1?

Mr. Row : Yes.

Mr. Hoard : That appears to be in the face of all the experiments at the Wisconsin
Dairy Station.

Mr. Row : Last year there was fault found with the milk and butter, but this year
no fault has been found. 1 have concluded that I fed too much ensilage. I feed the
ensilage after the cows are milked. The milk houses are about forty feet away from the
stable.

Mr. Hoard : You say you could taste the ensilage in the butter. It is strange how
experiences differ. We make butter for 3,000 families in Chicago. Of our 800 patrons
between 200 and 300 have silos. There has never been the least fault found with the
taste or smell of that butter. The greatest care should be taken to get the milk out of
the barn just as soon as possible after milking. There is a certain ensilage flavor in the
barn, and it is that which is sometimes found in milk, and not any flavor from the eating
of ensilage.

CO Victoria. Sessional Papers (JNo. 22). A. 1897

GRASSES.

By Dr. James Fletcheb, Central Experimental Farm, Ottawa.

It has well been said that corn is the sheet anchor of American agriculture ; but we
do rot want corn all the time, any more than a boy wants plum pudding all the time.
We do not want "corn and nothing but corn." Some Canadian farmers are tempted to
grow corn to the exclusion of all other grasses. Governor Hoard did not speak very
favorably of timothy a few minutes ago, but I can tell you that timothy is not to be
despised. It is still a pretty good grass to grow, for it can always be sold, and what can
always be sold is not a bad article to raise. Every man must decide for his own district
and his own land as to what is the best grass to grow in quantity

We have carried on at Ottawa extensive experiments with grasses ana oriier fodder
plants during a period of ten years. We have obtained frcm all available sources plants
and seeds of all grasses advertised by seedsmen or mentioned by botanists. Before we
go further it may be well to ask what is embraced by the term Grass ? We find that
under this term are included true grasses, such as timothy, the small grains and even
Indian corn, which is a true grass ; also the grassy plants like sedges and rushes, and in
addition to these/clovers and many other fodder plants are frequently spoken of as
grasses.

vv here we can grow corn successfully of course we can always get a large supply of
good rich food from the land — more, perhaps, than from any other plant now grown. There
will always be discussion as to whether ensilage affects the flavor of milk ; but I think
Governor Hoard gave the key to the whole question when he said that it was probably
the odor of the ensilage in the barn, and not the feeding of ensilage to the cows, tha
influenced the flavor of the milk. We must exercise the greatest care in the handling o
our products in every branch of farming. We know that certain plants, such as garlic,
will taint milk ; and we are all too familiar with the turnip flavor of milk. Careful
experiments have teen tried, which show that the proper feeding of ensilage does no harm
to the flavor of milk.

Among the grasses grown on the Central Experimental Farm at Ottawa we Lave
found many that ought to be more grown by the farmers of Canada. Clover and timothy
are popular, because we know that if we do not feed that crop it can be readily sold for a
fair price. Clover and timothy make good feed, no matter what may be said ; but we do
not want to give only one kind of food to cattle. However, clover and timothy as
usually grown do not make a perfect mixture, even from a grass standpoint. The com-
mon ied clover blossoms, we will say, about the third week of June, while timothy in
the same district would flower in the first week of July. This means that the two plants
do not mature at the same time, and that therefoie the quality of the hay must be
affected. Our experiments show that Mammoth Clover is a week or ten days later in
maturing than the common red variety, and it therefore makes a better plant to mix with
timothy, as both plants are at their state of greatest peifection at the same time.

Farmers in the matter of grasses are to a large measure dependent upon seedsmen.
A seedsman is simply a business man, and there are some lines of goods which he can
procure more easily than others ; these may be tolerably good, and it is only natural he
should try to use these. By taking a little more trouble, however, I think he may be
able to get some lines that will be of more advantage to his patrons. Our seedsmen
ought to have more of their seed grown in Canada under their own eyes so as to know
that what they offer for sale is suitable for Canada, of good quality, and clean of the
seeds of weeds. At present we have to go to Europe for our grass seeds These seeds
come from various foreign countries, and are picked in many cases by children or others
who cannot properly discern between similar but different varieties, and who are apt to
be careless in selecting. We thus import much inferior seed and many foreign weeds.
We should get only such seeds as are true to name. If they are not true to name, we

60 Victoria. Sessional Papers (No. 22). A. 1897

are not getting the worth of our money, and are running the risk of ruining our meadows.
"We should therefore encourage Canadian seedsmen to grow our seeds, and not import
unsuitable sorts from Europe. I have grown imported grass seeds side by side with those
of the same species ripened in Canada and have found our home grown seed preferable.
There is no better clover or timothy to be found in the world than that grown in
Canada.

Some years ago a great deal of clover and timothy seed was exported from Canada
to the United States because the Americans recognized the fact that we could produce
these seeds of the highest quality.

The attention which has been drawn to the subject of fodder grasses has had another
good effect besides teaching what grasses are the best to grow, namely, showing some
which it is wise not to grow. Ten years ago, when we began on grass experiments, nearly
all the grass mixtures for permanent pastures offered for sale by seedsmen were made up
from European catalogues, and the suitability of the varieties composing them was judged
by the descriptions given in these catalogues without considering sufficiently whether the
same results would be obtained under such widely different conditions as are found in
England and France on the one hand and wide extending Cana la with its many climate3
and greatly varying soils.

Perennial rye-grass so highly esteemed in most of the European countries from
which catalogues could be obtained, naturally under the above named circumstances took
a prominent place in all these mixtures offered to our farmers, and, as a consequence,
permanent pasture mixtures soon got into disrepute, for this grass is not at all suitable
for by far the larger proportion of the Provinces of Ontario and Quebec where most of
these mixtures were sold. Besides this there are some grasses which ought to be much
more grown in Canada, such as meadow fescue and orchard grass, both excellent kinds
both for hay and pastura, and very suitable for mixing with clover or other grasse3.
Orchard grass I have recommended for mixing with clover, as it is ready to cut from the
18th to the 24th of June, which is the same time that the common real clover is also in
its best condition. Therefore orchard grass and June clover are a better mixture than
timothy and clover.

I have said that every man should decide according to his land as to which are the
best varieties of grass for him to grow. On good rich land, of course, any variety of grass
will succeed, but some kinds are particularly adapted to different locations, so that they
can be classified roughly as grasses suitable for the different kinds of soil as for sand,
clay, rocky pastures, high, low, damp, wet or dry

We have different kinds of land on the farm at Ottawa, some high and dry, and some
very low and wet, and so we can find by experimenting what grasses are best suited for
different conditions. We have now about two acres devoted to these grass experiments.
If I see among the grasses being tried one that I think may make a good grass, I so w a
square rod of it, and then if it is so good that it encourages further hope we put in a
twentieth or a tenth of an acre. Our aim is to find out what kinds will best pay the far-
mer or dairyman to grow. I repeat, however, that where you can grow corn, corn should
be raised to a very large extent, but you should not grow it to tne exclusion of every
other grass.

We have not only got grass seed from our own country and from Europe, but I have
also sent to Australia and India for seed, and I am willing to send to any country in the
world where I think there is any grass that we may grow satisfactorily. In my opinion
the grasses we have sent to Australia have been of more value to them than those we
have received from that continent. From India we got one grass, " Teff," which gave a
heavy crop of excellent looking fodder, but of which the cattle were not fond.

There are some grasses largely grown in Earope which should be more extensively
cultivated by us. I will only draw your special attention to meadow fescue with its
variety the tall fescue. The first named has a finer straw, but both furnish abundant feed
of the highest quality. They are excellent grasses for ail parts of Canada, but require a
rich soil to give the best results.

60 Victoria. Sessional Papers (No. 22). A. 1891

Orchard grass is much more permanent. It also gives best results in rich soils, but
in poorer or drier soils it has also done fairly well. This grass recovers very quickly
after cutting and in June will sometimes grow as many as three or four inches in a single
night. It needs to be cut early to make good hay, for if it grows to long the cattle do
not care for it. It is apt to grow in tufts, and it must be fed close. It is the favorite
grass fed by Irishmen to their hunters, and this ought to be sufficent recommendation for
it. If you sow the seed thickly enough it will produce a sward, but as usually sown in
mixtures it grows in tufts. Although this character is frequently referred to it is not after
all, much of a disadvantage beyond its appearance, which some, apparently, do not like.

Mr Hoard : A f aimer in New York State, who does business on a large scale, has
nearly his whole farm seeded down to orchard grass for his cattle and horses.

A Member : Wculd that grass be good for dry districts or in dry seasons like last
summer ]

Dr. Fletcher : Yes, better than many others ; but for western Ontario last year a
mixture of peas and one of the small grains would have been probably the best thing to sow.
Prof. Robertson tried a series of experiments with mixtures of barley, oats, wheat and
peas at the Central Experimental Farm, the results of which have been published, and may
be had on application. Besides these true grasses there are a number of other plants which
are advertised as fodders and which it will be well to consider. A great deal has been claimed
for one which is practically worthless to us. I refer to a plant called Sacaline. It gets its
name from the place of its origin, the island of Saghalien. Some have made the ridiculous
assertion that this plant will yield 180 tons of fodder to the acre. (Laughter). It would
need to grow about 100 feet high in order to yield that much; with us it grew about three.
It is a harsh, rough tood with woody stems, and we could not get our cattle to eat it. The
island of Saghalien, where it comes from, is cool and wet in summer, and even there it
grows along streams and in low ground, and yet it has been recommended by some for the
North-west which is a dry region. On the 28th of June, we had a light frost at Ottawa,
and this plant was noticeably injured by it so that it is also too tender for places liable to
be visited by summer frosts.

I would next mention Wagner's wood pea, which grows luxuriantly with us, the flat
green stems being covered with leaves and yielding plenty of seed. It is a very rich fod-
der, yet there are certain things about it which prevent my recommending it without
qualification. It has be en stated that it is poisonous. Now a plant may contain poison
under certain conditions but not under others. Prof. Wagner claims to have eliminated
the poisonous quality of this plant by cultivation, and so far it has not had any injurious
effects upon our cattle. There was however a suspicion that it had proved poisonous in a
case in British Columbia. The seed is very expensive as yet, but a good feature about
this plant is that when once sown it is very persistent.

A Member : What about the wild pea 1

Dr. Fletcher : There is nothing poisonous about any of our wild peas although
some of them are hard to get out of land ; all make excellent food for live stock. It
sometimes happens that the same family of plants will contain both poisonous and harm-
less plants, which may resemble each other closely.

Prickly Oomfrey is a plant which has been grown by some people for many years.
It makes excellent feed for pigs and is also good for cattle, but stock have at first
almost to be starved into taking it, though after this, it is said, they eat it greedily. There
is a good deal of mucilaginous matter in it.

I wish now to draw your special attention to the Awnless Brome Grass. We
introduced it in our first year's experimental work at Ottawa. It is a true grass, of
large luxuriant growth. It produces an abundance of rich juicy stems, which make
excellent hay, and also seeds freely. Some of our grasses, as the Canary Reed Grass, a
native species, produce a large succulent growth, exceeding even in the beginning of
June that of spring rye, yet, owing to their shyness in seed-bearing, they are not so
popular or profitable as they might be. Shyness in seed-bearing is a drawback to certain

60 Victoria. Sessional Papers (No. 22 ). A. 1897

grasses which are otherwise most desirable. The Awnless Brome Grass has, unfortunately,
several names, as Smooth Brome, Austrian Brome, Hungarian Fodder Plant. It is called
awnless because unlike some members of the family the seeds have no bristle-like awns
at the end. I believe this will be the one grass above all others for stocking the North-
west and Manitoba. One of my correspondents who had tried it wrote to me from Vir-
den, Manitoba, in 1891, and said that if the plant will do as well in the future as it has
in the past, the question of grass growing in the North West was settled. A gentle-
man at Oalgary has this year produced from 200 acres under irrigation no less than 900
tons of hay from this grass. The hay is of excellent quality, and even if left until the
seed is ripe. When the seed has been threshed out of it the straw is more valuable
than some hay which is cut nowadays, and which has been left standing uncut too long.
This is because it throws jut many barren stems which come up from the root but do not
produce flowering stems, so that when the seed is ripe there are also many green grassy
stems. This grass will not be useful for the North-west and Manitoba only, but also
for many other parts of Canada. I think even Ontario farmers should sow Brome grass
on the odd corners and rough pieces of land which occur on every farm. It will give some
extra hay, and as it is a quick recovering grass after cutting you will have a good amount
of feed off it in late summer. A question comes up, however, with this grass which must
be considered. " Will it be easy to get rid of ? " Brome grass throws out a large num-
ber of deep roots, but I think it will be got out by the same treatment that now keeps in,
quack grass. Some of you are afraid of quack grass, and I believe the chief reason of
this is that it is generally treated wrongly. When a farmer, after looking at it for a
long time, decides to get rid of quack grass out of his land he makes up his mind to do
the work thoroughly and get right at it, and then goes at it with all his might, and plows
it as deep as he possibly can. Without knowing it he actually helps the weed, and
gives it just the treatment which helps it to become vigorous and spread. Now, gentle-
men, if you want to get quack grass out of your land just plow as shallow as you can.
The roots and underground stems of this grass only run down about four inches beneath
the surface, and you should only plow just under it, say about five inches deep altogether.
This will expose the roots to the air, and in an hour or so on a hot summer day they
will all be killed.

Mr. Hoard : In 1853 my father sent me to summer fallow a six acre field to get rid
of quack grass. I plowed it in shallow three times. I threw some of the roots on a
fence. There came a rain storm next day and those roots began to grow again ( Laughter).
You must give them a little longer time than you said.

Dr. Fletcher : Well, I said an hour or two. I will hedge to a day, but beyond that
I won't back down one bit. (Laughter and applause.) Practically, quack grass has very
little root. The underground stems usually taken for roots are made up of short joints,
and are white, they are meant to stay underground so do notrequire any green color.
They are juicy and full of sap. If you get them out of the ground and exposed to the
summer sun and air they will soon dry up and die. The reason it is so hard to get rid
of this plant is that if these underground stems are cut up, from each joint a new shoor
will spring, so that deep plowing gives it what it requires, pruning and replanting. If
the underground system of stems is thrown up on to the surface and you can get them
dried up by keeping them out of the ground for an hour or two in the sun they" will not
grow again. Quack grass makes good feed and, as you will all agree, is very permanent.
I have a plot of it at Ottawa, and find that after a few years it will choke itself out. The
second year of the experience there was good hay produced at the rate of one and three-
quarter tons to the acre. Since then in nine years it has gradually decreased until now we
get only a few pounds.

Mr. Hoard : Does it hurt your horses' mouths ?

Dr. Fletcher : No, it is good hay. We have not found it injure our animals in any
way. Before a grass can be called good it must be examined from four standpoints : 1. Is
it hardy enough to stand the climate ? 2. Can it be grown in paying quantities ? 3. Is it
a good nourishing fodder ? i. Is it palatable 1 i.e., Will the cattle eat it? When testing

60 Victoria. Sessional Papers (No. 22). A. .1897

the feeding value of grasses we cut them and tie them in small bundles, and feed General at
once to our cows, and find in this way what particular grass or grasses the animals like best.
The food value of the different kinds is told by chemical analysis. Poor old timothy,
so much discussed as a grass for horses but not for cows, appears to be especially popular
with our cattle. A grass of great palatability to all classes of stock is " Wire grass," or
Flat Stemmed Meadow grass, a small dark green grass with flat stems, which grows on
limestone ridges. Wire grass does not grow over two feet in height, but is very heavy and
will yield two tons per acre. It is often sold for lawn grass in this country, but it is not
suited for that purpose because early in spring and late in autumn it turns reddish or
purplish in color.

Of course an address on grasses would not be complete without a reference to Canadian
June grass, which is often sold under the name of Kentucky BIup grass. The only differ-
ence in these grasses is the price of the seed, for if you buy it as Kentucky Blue grass you
have to pay about double price for it. (Laughter.) This excellent grass is not valued as
highly by Canadian farmers as it deserves. I think that it may be called the most valuable
pasture grass in the world. It is relished by all classes of stock, and under repeated crop-
ping produces more continuously than any other of our popular grasses. It is also the best
known grass for lawns. There are other grasses worthy of recommendation, but time will
not permit me to describe them at present.

Mr. Weir : I never give quack grass a chance to breathe through the leaves. I plow
with a gang plow and a harrow. Shallow treatment fetches quack grass all right.

A Member : Is crimson clover good for permanent pasture ?

Dr. Fletcher : No, it is an annual, and if sown late it is killed out as a rule, in the
first winter in all parts of Ontario.

ADDRESS OF WELCOME

Mayor Culbert of Brockville read the following at the evening meeting :

To the Eastern Ontario Dairymen's Association :

On behalf of the citizens of Brockville and of the surrounding country I bid you welcome to our n idst
for your twentieth annual convention.

The dairy industry is a most important one for all of us, and every business man in town and
farmer in the country is vitally interested in its success.

We realize that meetings, such as you are now holdiner, are of great advantage to all who attend and
that both instruction and enjoyment are derived from them.

We are pleased that both our Dominion and Provincial governments are alive t* the importance of
fostering the dairy interests of the country, and we are glad to have both governments so ably represented
here.

Every practical man must be benefited by listening to the addresses and discussion outlined in your
very interesting programme, and we are sure that many of those who are only indirectly interested will
gladly avail themselves of the opportunity to learn more of what the leaders in this great branch of our
national prosperity are doing.

The citizens of Brockville are pleased to have so many representative men in their midst, and trust
that you will all have a pleasant and profitable visit to our good town.

Wishing your Association every prosperity, and the dairy and kindred industries every success, I once
more bid you welcome.

Mr. Henry Wade, President of the Association, in reply, said that there had been
five dairy conventions held in Brockville, and the members of the Association had always
felt that the town had dealt hospitably and generously with them. He thanked the
may >r and people of Brockville for their kind words.

60 Victoria. Sessional Papers (No .22 ). A. 1897

HOUSE PLANTS AND WINDOW GARDENING.

Dr. Fletcher, Dominion Botanist, then gave an interesting and instructive address
upon " House Plants." He pointed out that the cultivation of flowers played an
important part in the happiness of wives and daughters. He lauded the good old scarlet
geranium, and then gave valuable hints regarding the culture of calla lilies, carnations,
roses, fuschias and other flowers suitable for window gardening.

AGRICULTURAL UNITY AND PROGRESS.

By Hon. John Dryden, Minister op Agriculture for Ontario.

The hon. gentleman was next introduced and was enthusiastically received. He
said : I am always pleased to do anything that will give encouragement, strength and
enthusiasm to any branch of agriculture. I am especially pleased to be present at this
meeting of the Eastern Dairymen's Association. I am glad that I am permitted to stand
upon this platform in company with such eminent men as are here gathered. These
come from different stations in life, and from different States and Provinces, but all are
united in their effort to benefit humanity.

Dr. Fletcher in his address this evening upon flowers has suggested several things
which should add to the pleasure and happiness of those living in rural districts Wnen
I was much younger than I am now, I used to be told that practically the whole world
was divided into what might be called two heaps, one expressing misery, wretchedness
and difficulty, and the other expressive of p.easure and happiness, the latter being much
the smsller. I was taught that in later years it would be my privilege day by day to lift
something from the larger heap of misery and add it to the heap of happiness. I have
found since then that this was true advice, and that it is quite possible to accomplish
considerable in this direction.

If this be true, then to furnish food products that are pure and cc itain health -giving
qualities and are pleasant to the taste must be adding to the health and happiness of our
common humanity. To help the struggling farmer, doing his best under in many cases
difficult circumstances — working as he does day in and day out — by conveying to him
such information as will add to his skill and to the quantity and quality of his products,
and hence to his prosperity, so lifting him and his family to a higher plane, is also adding
to the heap of happiness.

This is the work in which these gentlemen are engaged from year to year. I am
glad on this occasion to be permitted to join them. True it is that I do not come bring-
ing special information in reference to any of the dairy topics to \> • aiscussed at this con-
vention, but as the medium through which the motive power which impels the work of
this Association is obtained, I come to bring greeting, to give encouragement and to
express my good will.

The old race-course saying declares that after all " It is money that makes the mare
go." If that be true, it is also true that money makes a dairy association go. But
money would be of little use without proper organization, affording suitable channels
through which it may flow ; and may I say that the organization however good would be
entirely helpless without the money. You, Mr. Chairman, in conjunction with your
colleagues, have provided the organization necessary — intelligent, energetic, alert, patriotic.
The Legislature has been good enough to furnish the money, and the two thus joined
have made a strong team, which has materially helped our country over the difficult days
through which we have been passing. I come on this occasion to bid you go forward. I
want you to hold every inch of the ground you have secured, and , whenever it is possible,
to make an advance ; and as to the Legislative end I should like to say, as it has been in
the past, so shall it be in the future, and more so if it should be found necessary.

2 D. 17

60 Victoria. Sessional Papers (No.22 ). A. 1897

This Association, as well as the other dairy associations of the Province, has during
recent years (whether cognizant of it or not) been making history for this country. The
future historian when he comes to speak of the industrial progress of our Province, can-
not fail to mention the good work that has been performed by the various dairy associ-
ations. He will naturally speak of the progress made in connection with the cheese
industry. Then, later, the work of developing the butter industry began, being fostered
by another of our dairy associations Through these organizations great advancement
has been made. Much of the work that has been required of the members of this Asso-
ciation has been of an entirely unselfish character. Sometimes work of this kind while
patriotic in its nature combines self-interest ; but in many cases this is not true ; it has
not only been unselfish, but it has been incessant, continuous, and, as I said before,
patriotic.

Ooming on the train this morning, and looking over the morning paper, I read what
purported to be a patriotic appeal to various persons scattered throughout the length
and breadth of this Province. As I read the appeal I said to myself, " No, this is not
the appeal of a patriot, it is the appeal of a demagogue, a hypocrite and a deceiver."
There are other so-called patriots who, with selfish design are constantly preaching upon
the housetops what I can designate by no other term than mock loyalty. The man who,
shouldering his musket, takes his life in his hands and goes out in defence of his country
is called a patriot, and rightly so ; and if he returns victorious, we make of him a hero.
The man who goes abroad and returns a victorious rower we also designate in the same
way ; and so he who takes a Canadian boat and wins a race is applauded also ; but what
shall we say of those men and women scattered all over this fair Province who by perse-
vering industrv, skill and thrift, have succeeded in winning for us the industrial battle
of the nations, and who to day hold, so far as many of our products are concerned, the cham-
pionships of the world 1 These are the true patriots ; these are the men who deserve
special mention and special honor. We believe that our loyalty is best shown, not by
mouthing sentiment, especially when it is intended only to separate our people and
destroy our nation, but rather to that course which tends to the building up, giving
strength and stability to our interests by adding wealth to our people. He is the man
truly loyal who undertakes in whatever sphere he works to do his part welL

The year 1897 is to be a specially historical year. I hope that we shall see during
this year a greater unification of our dairy forces, a cementing together of those interests
which have everything in common and which just now need the enthusiastic and united
efforts of all our people. I hope that this work will be so well done that we shall not
hear of the east and the west, the north and the south — that we shall not hear such a
special mention of Ingersoll, London, Kingston and Brockville, in reference to our dairy
industries, but that the word " Ontario " will always be heard from every quarter. And
when our brethren down by the sea and in the Great West are prepared to join us in the
fight, then I hope to see Ontario merged in that greater name, " Canada."

Then the year 1897 is to be a historical year because we are to see the announcement
of better transportation facilities. We have heard much about this in the past ; it was
sometimes said that it had been accomplished, but up to this moment it has not been
accomplished. Something may have been done, but the complete equipment has never
yet been furnished. To-day, however, the dairymen, fruit growers and stockmen, have
found a new friend in the person of Hon. Mr. Fisher, the present Dominion Minister of
Agriculture. He is coming forward boldly and declaring his determination and willing-
ness to give help in this direction. He proposes to help you to place your products on
the market in better condition. But I want to point out that he will not have gone far
in this work before he will be crying to you for help. He can do nothing without your
hearty co-operation. He will demand of you a good article ; he will not want a good

60 Victoria. Sessional Papers (No.22 ). A. 1897

article spasmodically, but a good article all the time ; he will want it furnished in steady
and definite quantities ; he will want it of such a character as to please and suit the par-
ticular market to which it is sent. I want, therefore, when that time comes, that the
dairymen should be in readiness, united and harmonious, to furnish the advice and help
that may be necessary. I hope they will also have courage to demand that these addi-
tional privileges shall not be furnished to men who refuse to do anything towards
improving the quality of the articles they are sending. There is no excuse in these days
for the man who says he does not know how to do better. We are furnishing light con-
tinually ; we are thrusting information upon everybody, and the man who, in the midst
of this light, loves to walk in darkness, ought to be left to enjoy his darkness alone. The
Government, in my judgment, ought to say, we are willing to help the man who is will-
ing to help himself. We can never attain the reputation to which we are entitled unless
there be a unity of effort in furnishing the very best article possible.

There are those who tell us in these days that no more can be done in the matter of
dairy production — that we have discovered all there is to be learnt, and that no further
advancement can be made. I want to say that there is no greater mistake than a state-
ment of that kind. If it be true that eternal vigilance is the price of liberty, it is equally
true that eternal vigilance is the price that must be paid for superior dairy production.
As an illustration let rue mention a case, which I presume will be discussed at this Con-
vention, and which serves to illustrate this point : In one of the eastern portions of this
Province great trouble was experienced for a considerable time, because of the presence
of a reddish-brown streak found throughout the cheese. It was of such a character as to
interfere materially with the sale of the cheese. Efforts were made to discover the cause.
The attention of several who it was supposed might be able to furnish light was drawn to
this matter without success, until the bacteriologist of Queen's University, Dr. Connell,
was asked to investigate it. He went to the factories where the difficulty was being
experienced, taking samples of the milk, rennet, salt, coloring, etc., and in his investiga-
tions he found, speaking in common language and not technically, a vigorous colony
working in one of the gutters leading from the cheese room to the whey tank. This was
carefully fostered, and used in the manufacture of cheese at Kingston, and was found to
inoculate the cheese and work out similar results. What was his remedy 1 His remedy
simply was greater cleanliness about the factory, suggesting that new gutters should
replace the old ones, and that the whole place should be disinfected and thoroughly
cleaned. This was done and no further trouble, I understand, was experienced. Here
then, was a new difficulty that had never been surmounted. It had occurred before, but
had passed away probably for the same reason that it has in this case. But the cheese-
maker knows that these new difficulties are constantly cropping up, and that we have not
yet, nor will we probably ever arrive at that stage when we shall be able to say there is
nothing more to be learned or found out

We shall all agree that we can produce a superior article ; I think our record in the
past has proved this. What I should like is that we should therefore all agree that we
vnll produce a superior article. In order to do this we must not only keep up but make
more perfect our organization ; we must continue steadfastly our education and we must
have harmonious action. My heartiest sympathy goes out and shall always be given to
the toilers of our country. In the city of Brockville and in all our cities we have labor
unions which have accomplished much for the good of those for whom they were created ;
but who will speak for those in the fields and the farm homes of our land • Too much
isolated for any union worthy of the name, and yet there are none in all our land who
are more truly entitled to the name laborers, working as they do patiently day in and
day out, sometimes with very meagre returDS, receiving for their labor only board, clothes
and lodgings and none the best at that, yet always laboring in hope of something better,
studying, it may be during the long evenings, the information which this Association
sends if by any means they may find something that is better — some new and improved
methods, some greater economy, something that will add to their skill. These deserve
every encouragement at our hands. They deserve all the help we can bring. After all
they are at the foundation of our success and prosperity. You must, Mr. Chairman,

60 Victoria. Sessional Papers (No.22 ). A. 1897

carry the " gospel " — the good news of better methods, of superior quality — to these
people. In the past this Association has done much of this work, and has been used by
my Department towards that end. I want you to continue the good work, and so long
as you are found doing so, you will find in me an enthusiastic friend and supporter.
(Applause.)

A VOICE FROM WISCONSIN.

Ex-Governor Hoard was warmly received and for ten or fifteen minutes amused
and interested the audience. His humorous stories, each with a timely moral, were
loudly appliuded. He drew an analogy between courting and dairying. The more a
fellow loved a girl the more he was likely to think of himself ; and the more one was
taken up with dairying the better and more useful citizen he was likely to be. He was
free to admit, however, that too often the analogy was very close in the fact that both
occupations were more charming in the contemplation than in the round-up. Both
marriage and dairying were based on one of the deepest principles of our commm human
nature, viz , motherhood, to which every true man of principle takes off his hat. In all
farming to-day, but more particularly in dairying, there was a need of more intellectu-
ality. Work should be clearly planned ; it should be first thought out by the brain
before being wrought out by the hands. Special direction should be given every expen-
diture of force. The powerful ore crushers at the mines were run at great expense, and
at an apparent waste of energy ; for they were grinding great lumps of rock that nobody
wanted in order to get at little grains of gold that everybody desired. And if there was
enough gold there it paid to crush a lot of otherwise worthless rock. And so the gold of
truth — moral, scientific and economic — must be got by stripping it of much of the
extraneous error. That was why dairy and other conventions were held, to get at the
truth, little by little, and accumulate valuable facts for all who wished to learn. After a
pleasant allusion to his visits to Canada, and a humorous story about the Populists, he
resumed his seat.

THE NATION'S BREAD AND BUTTER.

Prof. Robertson, Dominion Agriculturist and Dairy Commissioner, then delivered
an address upon the above named subject. A report of this speech appears in the
Western Dairymen's Report.

CHEDDAR CHEESEMAKING.

By J. A. Ruddick, Superintendent op the Kingston Dairy School.

What constitutes a Cheddar cheese, and why is it so called ? These are questions
frequently asked, and not always correctly answered.

As far as my information goes this particular kind of cheese takes its name from the
village of Cheddar, in the county of Somerset, England. It is said to have been made
there for as much as two hundred and fifty years past. Prof. Sheldon, writing on the
subject, says that " Cheddar cheese resembles the British people in so far as it is cosmo-
politan alike in its presence and its adaptability." Certainly no other kind of cheese is
made in so many countries and to such an extent as it is. It well deserves the title
" King of Cheese."

It is made in various parts of England and Scotland, in Australia and New Zealand,
in Canada and United States, and even in Germany and Russia.

Some of the English makers do not admit that ours is a true Cheddar, but
I cannot see any essential difference in the process as followed in either
country. The one feature which distinguished the process of Cheddar cheese-

60 Victoria. Sessional Papers (No. 22 ). A. 1897

making from that of the hundred or so other varieties of cheese is the
direct and intentional employment of acidity before the whey is removed. All the
other important kinds of cheese are made from sweet curd. The principles underlying
the making of Cheddar cheese are better defined and more thoroughly understood scienti-
fically than those of any other kind.

Canadians are not behind in this respect ; [in fact I believe that as a whole our
makers are the best trained arc! best educated in the world. Certainly we have
reached a point where we are able to produce cheese of remarkable uniformity over a
very wide range of country ; for it is a fact that you might make a collection of cheese
from every Province in this broad Dominion, from Prince Edward Island to British
Columbia, and find them so uniform in style, appearance and quality that they could be
sold as one lot. No better proof is needed to show that our makers are working intelli-
gently and along well defined lines. We have here also evidence of the value of the work
of instiuction in which Canadians were pioneers, and have ever since been a model for
other countries.

But my subject is the " Process of Cheddar Cheesemaking," and I must confine
myself to that. It is not my purpose to deal with the whole process in detail, but rather
to take up a few important features and discuss them separately.

Fermentation Starters.

First then let us consider the use of fermentation starters. The use of a " starter "
in cheese-making is not a new thing, for years ago it was]a common practice to use sour
whey to hasten the ripening of the milk, and milk was even held over for the same
purpose. This milk was usually taken from the vat after the temperature had been raised
to the setting point, but careful makers soon found out that although the development
of acidity was hurried it was usually accompanied by injurious flavours, and the practice
was condemned. Since that time, however, we have learned how to use the " starter "
incelligently, with beneficial results. It will not do to take milk for a starter simply
because it is sour, but due regard must be paid to the flavour as well ; and in order to
have it right great care must be exercised in preparing it. There are several ways of
preparing a starter. In the first place there is the " pure culture of lactic ferment," so
called, which may be procured from any dealer in dairy supplies. To use this
a quantity of milk or skimmed milk is pasteurized, that is, heated to 158Q
Fah., and then cooled to about 80^, after which the pure culture is added,
and the whole then protected in a tightly closed vessel. Another plan is to
use any good sour milk in place of the pure culture for adding to the pasteur-
ized milk, keeping over each day a small quantity for that purpose, as long as the
flavour remains good. A third plan is to select every day some of the very best milk
which comes to the factory, warm it to 80° or Q0Q and then allow it to sour spontaneously.
The latter plan is much the simplest and will, I believe, give the best results in practice.
It is necessary that great care should be exercised in selecting the milk, taking nothing
but what is perfectly clean in flavor, and then protecting it from contamination by keep-
ing it in a thoroughly clean and air-tight vessel. After the milk has turned sour, but
before it is thick, about 50 per cent, of pure cold water may be added, which will prevent
jt from becoming too thick and cheesy. If coloured cheese are being made, the starter
should be coloured before it turns sour. From 2 to 5 per cent, of this may be used,
according to the needs of the case.

The primary use of a starter is to hasten the ripening of the milk, or in othnr words,
aid in the development of acidity. Judiciously used it has a good effect also in over-
coming the bad effects of tainted or gassy milk.

It is well to remember in this connection that when milk is cold, say below 60°, the
bacteria which it contains do not multiply rapidly, and are in a more or less dormant
condition. It even takes some time for them to revive after the temperature is raised.
In order then to derive full benefit from the use of a starter it should be held at a

60 Victoria. Sessional Papers (No.22 ). A. 1897

temperature of 80° or 90° for about an hour before using, thus giving the organisms
time to become vigorous and quick in their action. Every cheese-maker present must
have noticed in ripening milk that the changes at first after heating take place slowly,
but when the milk stands sometime the development is much more rapid.

The Use of Rennet.

Our next point for consideration is the use of rennet. Rennet is the only known
agent which is suitable for the coagulation of milk in cheese-making. It forms a tough,
elastic curd, and helps to expel the moisture. When milk is coagulated by the addition
of acids, the curd is soft and flocsulent, and does not hold the fat the same as rennet
curd does. The strong acid reaction is not favorable to the growth of the particular
kinds of organisms which are instrumental in curing the cheese, while the rennet curd
presents a condition which is very favorable.

It is now admitted that rennet has nothing to do directly with the curing of the
cheese. The French and German investigators, to whom we are indebted for almost all
our knowledge of this subject, do not recognize rennet as a curing agent at all, but attri-
bute the changes which occur during the ripening process to the action of bacteria. Bat,
you say, how do we account for the fact observed by all makers, and taught everywhere,
that the more rennet one uses the quicker will the cheese cure 1 Generally speaking, it is
true that a cheese made with a large quantity of rennet cures or ripens earlier than one
made with a smaller quantity, but it is not necessarily so. I think the explanation is as
follows : If a large quantity of rennet is used, the curd formed is firmer and tougher on
that account, and is not broken up as much in cutting and stirring during the early
stages, and as a consequence it contains more moisture, and it is this moisture which
causes the cheese to cure quicker by making the conditions more favorable for bacterial
development. The difference in amount of moisture may be slight, but it only takes a
sMght difference to affect the curing.

The effect of temperature on the action of rennet is very interesting. At 60° Fah.
the curd formed is very loose and flocculent, and below that point there is very little
action. Experience teaches that the freezing of the rennet extract weakens it somewhat,
but does not destroy it. Between 80Q and 105° the curd is more or less firm, reaching
the maximum at the latter point. As the temperature is raised above 105° the power of
the rennet is gradually diminished. At 122° the curd is again soft and spongy, while at
140° the rennet becomes permanently inactive, subsequent cooling having no effect in
rr storing it to a normal condition. Thus we have additional proof that rennet is not
the active agent in the cheese-ripening process, because we know that the famous Gruyere
cheese is "cooked" to a temoerature of 135° — a temperature high enough to destroy the
action of rennet — yet this cheese cures naturally.

The practical lesson which we may dra.w from the foregoing facts in relation to tem-
peratures is that it is always best to use cold water for diluting the rennet extract before
adding it to the milk. The low temperature delays the action of the rennet for a few
seconds, giving time to stir it into the milk. Never use warm water.

Before we leave this matter of the use of rennet, I wish to say that I hope no one
will think that I would consider the quantity of rennet used to be unimportant. There is
a medium in all things. If we use too small a quantity of rennet, or set at too low a
temperature, the curd is tender, it is easily broken, and there is an unnecessary loss of
milk constituents. We are using too large a quantity when the curd forms quickly and
becomes so firm that we cannot cut it properly. If for no other reason, it is a waste of
material to use too much. I would say that, under ordinary circumstances, enough rennet
should be used to make the curd fit for cutting in not more than thirty minutes.

Cutting the Curd.

This is one of the most important pwts of the process. A knowledge of the proper
condition for cutting can be acquired only by actual observation and experience. If it is
cut too soft there is too much loss because the curd is easily broken ; while on the other

60 Victoria. Sessional Papers (No. 22 ). A. 1897

hand if it is allowed to stand too long it becomes tough and hard to cut evenly. When-
ever the cutting has been started it should be finished without delay unless it is found
that it has been started rather too soon. I know from observation that many makers are
careless about the cutting, doing it in a very rough manner, smashing and bruising the
curd with their knives. The cutting should always be very carefully done and every
effort made to cut the curd as uniform in size as possible Never use a knife from which
there are any blades missing any longer than can be helped. Remember that if you
have a curd made up of uneven sized particles, you have at the same time one in which
all the parts are not changing alike ; for it is well known that a coarse curd will change
much more rapidly than a finer one, for the simple reason that the coarse particles con-
tain the most moisture. We make use of this knowledge in handling over-ripe milk by
cutting the curd very much finer and stirring it harder during the early stages ; in fact
it is of the utmost importance to do so.

In connection with the cutting of the curd, let me point out something which I have
noticed in going from one factory to another — something which has quite an important
bearing on the working of curds.

I refer to the curd knives and the differences which there are in the knives at differ-
ent factories. We find that at one factory the knives are so made that the blades are a
full half inch apart, sonae are even more than that ; while in other factories the blades
in the knives are only three-eighths of an inch apart. Now this seems a small matter,
but I am satisfied that the same thing his been the means of causing a good many
inferior cheese to be made ; not necessarily of course, but because makers when changing
from one factory to another have not fully understood the different effects of cutting the
curd thus coarse or fine, or else have not been observant enough to notice that there is a
difference in the knives. We often hear makers say that the milk works either faster or
slower in one particular factory than it does in some other that they have worked in, and
the difference is generally attributed to locality, but I think it might very often be traced
to the causes I have enumerated.

I am not prepared to say that the milk does not work differently in different sec-
tions of the country. There may be more in that theory than we are aware of. The
English makers lay considerable stress on the point, and they claim that where there is
abundance of lime present in the soil it is not necessary to heat the curd as high as in
other places where the soil is deficient in lime. But then they used to think that good
Cheddar cheese could not be made outside of the county of Somerset, and we know how
mistaken they were on this point. I think, however, that the question of the effect of
soils upon cheese-making is one which is worth investigating. In my own experience
making cheese over a very wide range of country, I have noticed some differences
which might be due to the influence of soils. For instance, last summer, when I made
cheese one day high up in the mountains of British Oo'umbia where the soil has been
formed by the disintegration of those mighty masses of limestone that compose the
Rocky Mountains in that locality, I found that a temperature of 9SD gave me a very
hard, firm cheese.

I am told by those making cheese in Prince Edward Island that the tendency is
the other way, and geology shows us that the soil there is what is known as the triassic
formation and is deficient in lime. In Ontario we have such a variety of soils usualljr
within the territory served by any one factory that these effects are not likely to be
noticed readily.

The Cooking op the Curd.

Passing on to the heating or the " cooking of the curd," as it is called, I wish to
draw attention only to one point, viz.: the variation in temperature required for milks
containing different percentages of fat. We find that when the milk is comparatively
rich in fat, say over 4 0 per cent., rather better results are arrived at by raising the tem-
perature of the curd as high as 100°. It helps to make the curd firm and lessens the
tendency towards " pastiness."

60 Victoria. Sessional Papers (No.22 ). A. 1897

The Care of Cheese in the Curing Room.

I will conclude this paper with a few suggestions relative to the care of cheese in the
curing room.

Makers are sometimes bothered by their cheese moulding. This is a sure sign of
too much moisture in the atmosphere. Cheese usually mould a little in a new curing
room on account of the moisture in the new lumber. Good ventilation and plenty of
light will help to keep down the mould, and when it is necessary a quantity of stone lime
placed in the room will absorb a great deal of moisture. Mould will not hurt the cheese
except in appearance, unless there are cracks or broken surfaces where it can penetrate.
On the other hand cheese frequently crack, not only on the ends but in extreme cases
under the bandage as well. This cracking of the cheese indicates that the air in the room is
too dry, the cheese are cracking simply because they are losing too much moisture, just
like a piece of green timber will check and crack if dried out too quickly. Some batches
of cheese develop cracks quicker than others because they are naturally drier. Sour
press boards and cap cloths also have a tendency to cause the ends of cheese to crack.
Moisture may be added to the air in a room and the temperature lowered several degrees
at the same time by sprinkling water on the floor. Another plan is to suspend a sheet
of canvas in the room and keep it saturated with water until the desired amount of
moisture is secured. In Australia this plan has been adopted, and by placing the canvas
in the window it is claimed that the temperature may be reduced as much as ten degrees.
I fancy there would not be as much effect in this country because it is not as warm or
as dry here as it is in Australia, consequently there would not be the same amount of
evaporation. Our cheese suffer a great loss in weight as well as injury in quality on
account of the high temperature to which they are subjected in poorly constructed curing
rooms during the hot weather. Thousands of dollars are lost annually, all of which
might be saved by a little improvement in buildings. I am satisfied that every dollar
spent in improving many of our curing rooms would be saved in one or two seasons at
the most. Suppose, for example, that we have a curing room with an average of 300
cheese in it. If we can save a shrinkage of half a pound per cheese per week, it would
amount to 1,800 lbs. of cheese in twelve weeks, and this at 8 cents per lb. is worth $144.
I believe it is quite possible to effect this saving in a majority of the factories by fitting
up the curing rooms so that the temperature can be better controlled. Besides the saving
in shrinkage, we must also take into account that the quality of the cheese will be better
pre3erved, and cheese-makers will not be called upon so often to pay reclamations.

Eed Discoloration in Cheese.

This matter of red discoloration in cheese, referred to last night by Hon. Mr. Dryden
has attracted a good deal of attention tor several years past. I do not intend to go into
the matter in detail, because a bulletin will be published shortly by the Agricultural and
Dairy Commissioner, giving a full history of the trouble with the different investigations
which have been carried on with a view of determining the nature of the disease and if
possible suggest a remedy.

I merely want to refer to an investigation which was made by Dr. Connell, Professor
of Pathology and Bacteriology at Queen's University, and Lecturer on Bacteriology at the
Kingston Dairy School, during the past summer, and see if we can draw some lessons
from it.

About the latter part of May last, the maker at a factory in this county wrote to
the Dairy Commissioner complaining that his cheese were being affected by this discolor-
ation, and asking for help to get rid of it. Dr. Connell was asked to undertake an
investigation. He went to the factory made a careful examination of the surroundings
and interior of the., place, took samples of the milk, the cheese which was affected and
materials UEed in making the cheese. He also secured samples from the slime in the
gutters and spouts leading from the vats to the whey tank.

00 Victoria. Sessional Papers (J\o.22 ). A. 1897

In a short time he succeeded in isolating from the cheese and from the gutter slime
the particular organism which produced the reddish yellow pigment in the cheese. The
organism was kept growing all summer in the laboratory and on Dec. 1st this cheese
which I have here was made at the Dairy School and inoculated with the organism after
the curd was cut but still in the whey. In a few days the red spots appeared in the
cheese and the bacillus has since been recovered from it.

That this trouble is of bacterial origin there can be no doubt. That the particular
bacterium causing the trouble found a lodging place and nourished in and around the
factory where more or less filth accumulated, and from there seeded the curds in the vats
is also quite sure, and will be proven by the full report of Dr. Connell.

The lesson which I wish to point out from these facts is that if this particular
organism which produced this color can flourish under such conditions, may not others
which produce bad flavor do likewise. There is every reason to believe that they do,
and I hope the result of this investigation will give emphasis to the importance of keep-
ing our factories cleaner and exercising greater care in the handling of milk and its pro-
ducts. There is a lesson for us here if we will only learn it.

Mr. A. A. Ayre : These reddish spots in cheese are known among the trade as
" rust." Sometimes it is not very noticeable ; at other times it is so apparent that it is
quite speckled. In one particular case we were puzzled, because it was a new factory,
and there was a mountain stream running by the factory and everything seemed to be all
right. Of course there may have been something about the factory which we did not
observe which gave a home for this germ. However, it is clearly evident that even in
new factories there is danger from these red spots. They had this trouble in an old
factory across the St. Lawrence, in New York State, and they burned it down; but the
old trouble occurred in the new factory. This bacteria appears to have its growth in
certain sections of the country, and it appears to be as difficult to get rid of as quack
grass. We get cheese sometimes in which it is scarcely apparent at the time of delivery,
but by the time it gets to the other side of the water it has developed so that it is very
apparent, and so does us injury. I am glad the professor at Queen's has detected this
germ, and 1 hope we will get further information regarding it. Mr. Ruddick has talked
about heat in the curing room. I would like to get the maximum and minimum tem-
perature for the curing room. He also said that mould does not hurt the quality of
cheese. I would not like you to go away with the idea that it does not hurt the sale of
the cheese, for it does. There are many things in this world that may not hurt the
inside, but look bad on the outside.

Mr. Ruddick : I think that any temperature which causes the fat to run out of the
cheese is too high, and is certain to result in injury. Some cheese act differently in the
same temperature. A certain cheese will begin to exude fat at 80', while another will
stand a higher temperature. The right temperature for a curing room is from 60° to 70°.
If it goes below that the cheese is apt to develop a rather bitter flavor, and if above that
range it will likely develop an impure flavor. Some temperatures are favorable to the
development of certain organisms, and from 60° to 70° is likely to develop good flavors.
High temperatures are calculated to bring on what are termed filthy flavors. Five
degrees in a curing room makes a great difference.

Mr. Ayre : How many curing rooms are there in the country that can manage to
keep the temperature below 85° in hot weather?

Mr. Ruddick : There are many.

Mr. Sheldon : Is this red spot caused by the milk, by the grass, or by the
incapability of the man 1

Mr. Ruddick : I do not think you should blame any of the three. It should be
charged to bad surroundings.

Mr. D. M. Macpherson, M.P.P. : These red spots in cheese have been the cause of
a good deal of loss to tho country. This discovery of Prof. Connell's is an important one,
and goes to show that we are learning every year things percaiuing to the welfare of this

60 Victoria. Sessional Papers (No. 22 ). A. 1897

great cheese industry, i do not think that the factories alone are to blame for the
presence of this bacteria. I believe that in many dairies the milk is not kept in a proper
place and becomes inoculated with this bacteria. I had -several factories which were
affected by this red spot, but it disappeared and has not come back. I think this is
because patrons hav« taken pains to remove the cause. I think that the welfare of the
cheese industry is largely in the hands of the men who supply the milK. I was glad to
hear the remarks of Mr. Ruddick in regard to the quality of our Oheddar cheese. I believe
that if any country in the world is to day producing real Oheddar cheese it is Canada.
I met Mr. Lister a few day a ago in Montreal, and he confessed that if he wanted to
secure a uniform and fine Cheddar cheese he had to come to the Canadian make. (Loud
applause.) That goes to show that if quantity, quality and uniformity are the marks of
success in the cheese industry, then Canada has the highest place of any nation, and that
the Canadians have thoroughly mastered the principles of good cheese-making and have
put them into practice. This should stimulate us to go on and still further improve, and
not only maintain our present lead, but reach higher achievements than in the past.
The Kingston Dairy School is one of the best things we ha\e had to encourage this
great cheese industry in this eastern section. A few years ago some of the poorest cheese
in the country was made near Kingston, while to-day some of the best cheese in Canada
is being made in that section of the country.

Mr. Howard Bissell : We ought to be a happy and proud people, for we have the
finest cheese-makers, the finest cheese and the finest cheese buyers in the world ; but we
have also some of the most stinking cheese made anywhere. Our good cheese is injured
by the reputation of this bad flavored stuff. We must find out where this bad odor
comes from. If patrons could only be got together to talk the matter over as we are
talking it over to-day there is no doubt that they would find it a great benefit. There
are too many men who are sitting around their fires or the grocery fires who should be at
dairy meetings. Such men are now feeding straw to their cows, and will have to " tail"
them in the spring. Perhaps Mr. Ruddick will give us the cause of this stinking cheese.

Mr. Ruddick : I cannot answer that question satisfactorily in a few words. Various
causes affect the flavor of milk, such as food, the length of time a cow is in milk ; and
bacteria of different kinds also affect the fl »vor, although sometimes for the better. But
these stinking flavors are due entirely to the wrong sort of bacteria. What are bacteria ?
They are simply tiny forms of plant life. They may be divided into good and bad kinds,
just as plants growing in the fields are divided into flowers, grains and weeds. These vile
flavors are due to the fouler bacteria. Prof. Oonnell has shown us these cultures in the
Dairy School. He has reproduced certain bacteria from specimens or samples sent him.
In winter time bad flavors come from the stables — largely from contamination of the milk
by the droppings of the animals.

Mr. Hoard : Ninety-nine cows out of a hundred are plastered from one end to
another.

Mr. Ruddick : This filthy stuff drop^ into the milk, and milk is one of the most suit-
able places for growth of these organisms. It is Prof. ConnelFs idea that bacteria of vile
flavors originate in the dairy, and that they may grow or develop in the utensils. If
milk utensils are not thoroughly scalded there is a danger of the factory suffering loss.

Mr. Franklin : Are curing rooms as a rule properly constructed with regard to ven-
tilation, temperature, moisture, etc.? How should they be built?

Mr. Ruddick : That is a big question. No curing room is properly constructed in
which the temperature cannot be easily regulated. The walls should be non-conducting,
and good ventilation should be ensured.

Mr. J. A. Kerr : Is it true that we are likely to lose more fat from Saturday night's
and Sunday morning's milk than from milk at other times 1

Mr. Ruddick : I do not know that that is a fact. It has not happened so in my
experience. If it does occur it is simply because the milk has not been properly handled.

60 Victoria Sessional Papers (No. 22 ). A. 1897

A Member: How do you handle gassy milk1?

Mr. Ruddick : You must protect the milk from contamination. There are one or
two ways in which milk can be contaminated which have been overlooked to a consider-
able extent. You know that road dust contains a great deal of bacteria. Too ofcen
milk cans are not properly covered, and driving in dry weather fills the air with dust and
germs which fall into the milk cans. The dirt found in the bottom of milfe cans generally
comes from that source. Millions of bacteria may thus be conveyed to cheese factories.
Milk cans should be very carefully covered. Regarding gassy milk, I suppose the person
asking the question means " pin-hole curd " In such a case I would handle the curd
until these holes are flattened out — until the bacteria causing the pinholes are overcome
by other bacteria. However, you cannot make good cheese out of such milk ; there will
be a loss in the curd.

A Member : Are these bacteria referred to injurious to human beings ?

Mr. .Ruddick : Dr. Connell says he has not yet decided that point.

Mr. Ayre : We have found that in some cases the eating of the affected cheese made
people sick and caused vomitting. With other varieties of spotted cheese, however, this has
not occurred.

Mr. A. Henderson : Do you not think that whey tanks need covering 1

Mr. Ruddick : I think the whey tank is all the better for being covered, because it
thus is kept cooler, and the whey is not so likely to spoil. Our whey tanks are elevated,
so that they can be cleaned out more easily and more frequently.

Mr. Ransom : Can you give any explanation why milk will become thick and yet
remain sweet 1

Mr. Ruddick : That can be explained by certain organisms, which have a rennet-
producing effect being developed, and thus thickening the milk. The only remedy I sug-
gest is to take extra pains to disinfect, by having every utensil that the milk comes in
contact with washed in scalding water, and also have the udders of the cows thoroughly
cleaned, and so get rid of the odors of the grease. No disinfectant is so destructive to
bacteria of this sort as direct sunlight.

Mr. Henderson : Has thunder anything to do with the souring of milk 1

Mr. Ruddick : No ; but the conditions which produce thunder also affect milk in the
way suggested.

Mr. Fitzgerald : We sometimes have difficulty in getting out milk to thicken evenly
in the vat af cer applying the rennet. One end will be all right, but the other end will not
be the same.

Mr. Ruddick : It appears to me that there can be only one answer to that, and that
is that the milk has not been thoroughly stirred.

Mr. Macpherson, M.P.P. : It may be that one end of the vat has been heating
faster than the other. Your blowpipe must leak somewhere.

A Member : Would you advise the washing of curds at any time 1

Mr. Ruddick : I think that in extreme cases, where there is a very bad flavor, or
milk is over-ripe, it might be advisable to wash curds, providing you have water fit to wash
curds in. But be careful you do not jump from the frying-pan into the fire. At too
many factories the water is not in proper condition for washing curds. More cleanliness
is needed in our factories. There are too many water barrels which are miscellaneously
used. But certain bad curds can be improved by being washed in water at a temperature
of not higher than 105°.

Mr. Godkin : What is the difference between cheese made from four and five per
cent, fat 1 Is the richer cheese the better ?

Mr. Ruddick : I have had no experience in making cheese from five per cent. milk.
We have never been able to get milk ot' that quality in factories in Canada. I think

60 Victoria. Sessional Papers (No. 22 ). A 1897

that if milk had five per cent, of fat, it would also likely have a larger proportion of the
other constituents, and we would have slightly more cheese, but not a cheese richer to
any appreciable extent.

Mr. Ferguson : How would you deal with floating curd 1

Mr. Ruddick : Floating curd is simply a bad gassy curd, in whfch holes have
developed to such an extent that it will float. In such a case ripen the milk more, and
use a trifle more rennet so as to hold more moisture.

Mr. Halliday : If you had a rapidly working vat would you hand-stir or rake-stir 1
For instance if you had a vat that would run off in three hours 1

Mr. Hoard : If milk is sent in sound and sweet it will work more slowly. It is
only bad milk that threatens to get ahead of the maker. It is important that the maker
should develop a good milk judgment, and that can be got onl) by practice.

Mr. Ruddick : Under such circumstances as Mr. Halliday describes 1 would lose no
time whatever, and stir hard rather than otherwise, as rough stirring would make it
finish sooner. The only thing to do with over-ripe milk is to cut the curd finer and get
rid of the whey more quickly. We have handled milk that has worked so fast that in
three quarters of an hour after the rennet was applied the curd was piled.

Mr. W. J. Elliott : What is the best way to get a bad odor out of cheese when
there are no pin holes in the curd ?

Mr. Ruddick : It is almost impossible to get rid of some bad odors in curds. We
can get rid of them to some extent by stirring and exposing to the air. But in exposing
to the air you must expose to pure air, for if the surroundings are impure exposure only
adds further injury.

Mr. Kerr : How would you prevent loss in making cheese ?

Mr. Ruddick : You cannot prevent all loss in cheese-making any more than you can
saw a stick of wood without making sawdust. Of course much loss is often caused by
carelessness.

Prof. Robertson paid a high tribute to Mr. Ruddick, and commended the Dairy
School at Kingston to the dairymen of eastern Ontario, and said : It takes some courage
for a public man to say " I do not know," but Mr. Ruddick has been able to say that. I
think that the maker as well as the person who provides the milk needs a word of counsel
and admonition. While the farmer must provide good milk that is not all that remains
to be done. Every link in the chain of cheese production must be equally strong, or the
whole thing will break down. The farmer is often blamed, because it is easy to blame
somebody else. When milk is aerated the object should be to get pure air into the milk
and drive out bad odors. It is also intended that good germs should get into the milk.
All of these germs affecting cheese are not injurious ; some are beneficial. But how can
the farmer or cheese-maker know, for few of them are microscopists 1 Every germ that
makes a bad smell is a bad germ ; therefore it is better not to aerate milk if the air is
impure. If the cheese-maker's surroundings are bad, every stir he gives the milk or the
curd sends in more bad germs. " Where did these red spot germs come from originally 1"
is not as important a point as " Where did they get into that particular milk V If that
discoloration was in the milk it would be distributed evenly in the curd. The fact that
they are not evenly distributed points to the conclusion that they came into the curd
later on. We exposed some skim-milk in an ordinary dairy building that had a nice,
clean smell, and found that using that as a starter gives good sweet milk and cheese. A
cheese-maker's best guide is his nose. If some cheese factories do not " smell to heaven,"
they do smell at least three miles across the concessions. If you go on making cheese for
a while all these evil germs multiply ; and in this respect there is ten times as much
danger as there was years ago, owing to the number of old factories.

Mr. Hoard : Would it not be a good thing for the factories to do as the soldiers
used to do during the war — "move camp " now and then?

Prof. Robertson : Unless a cheese factory is as well drained as the average
place in a town with a waterworks system, I think it should be moved every four

60 Victoria. Sessional Papers (No.22 ). A. 1897

years. There has been a very great danger to the cheese in Canada from the United
States dealers in rennet. I have been hearing all kinds of bad reports regarding vile
odors in Canadian cheese because of bad rennet. Our janitor told me that complaints
were being made that the cheese in the cellar was bad. T fortunately had kept some
of the rennet in a bottle, and it had the same vile odor. Do not use rennet if it smells
bad. Buy only such rennet extract as is perfectly sweet smelling. If a man makes a
really good brand of rennet it will make its way to the front. If it becomes popular
with a jump merely because it is cheap, you may save a few cents in buying it, but the
country will lose thousands of dollars in the future. It is important that the cheese -
maker should have a steam boiler to regulate the temperature to within one or two degrees.
But that is not half the process of making cheese. The question of temperature, how-
ever, affects the growth of these various fermentations or bacteria, and gives good or bad
flavor to cheese. It is also important that he should be able to regulate the temperature
of the room where the cheese is stored. In one of our factories in the North West one of
our patrons lives twenty miles from the creamery, and he draws his milk every five days,
because the air is practically pure. But down here in Ontario, where you multiply
factories and dairies, you multiply the dangers from these germs. We cannot please the
English people unless we send them our dairy products in the sweetest possible condition.
A good cold storage system could be put in each factory for $200, and that would save
many more dollars. " But," you say, " we have the best cheese in the world." So we
have, on the average, but the English Cheddar sells for four cents a pound above ours yet.
If any dairyman or maker will go to Kingston Dairy School and get a few weeks' instruc-
tion, no matter what his experience has been, he will find himself capable of doing a
better class of work, which will lift him out of that horrible nightmare of wondering
whether that two weeks' cheese will go olf flavor or whether it will pass. Go and learn
these latest pointers.

Mr. Ayre : I think it desirable that every maker should visit each of his patrons.
He snould know the exact local conditions of every pitron and understand the surround-
ings of every can of milk coming into his factory. In this connection, also, I may say
that there is one feature of the trade staring us in the face that needs to be altered, and that
is the existence of too many factories, which means poorly paid makers and poorly made
cheese, comparatively. We will never take our proper position so long as we have so
manv small factories. We must have large establishments, in order to have the best
conditions in making the best cheese at the lowest possible price. I believe in the
maker getting good pay, and in the man who owns the factor 7 getting good pay for the
risks he runs It is a mistake for owners or patrons to cut down the pay of the maker,
for it is usually at the expense of the quality of the cheese. It is easier to sell a big lot
of cheese from a single factory than a small lot. It is very difficult to sell a lot of cheese,
under fifty boxes ; in fact it is getting difficult to sell a lot of less than one hundred boxes.
This is an important point. There is such a thing as wanting to get a thing too cheap —
and cheap and nasty too often go together. The market has taken a swing from the firm
cheese that was formerly in favor to a fatter or richer cheese. My experience has gone
to show that a fat cheese will develop a finer flavor than a stiff one. How is it that the
taste of the people changes 1 I will tell you where the change has come in. We required
that stiff cheese in the old days, because we had such conditions that we did not want
them to change fast in case the people did not care for them immediately. But now cold
storage can carry our cheese more rapidly, and we can afford to have a better developed
cheese. During June the factories make what is called a deep yellow June grass cheese,
which is not popular, and there is a very small market for it. A mistake is also made in
coloring cheese; too much coloring is given, and that is not desirable. I have one more com-
plaint to make. A good deal of cheese is ruined while being drawn from the station. We often
find cheese coming to u* with the boxes stained. They have not been damaged in the
cars, and not in the factory ; but they have been injured while being drawn to the
station. They should be sent in a covered wagon — in a sort of " prairie schooner," so to
speak. Cheese should not be drawn to the station in the middle of a hot day ; better
draw it in the night ; certainly at some cool hour. Cheese should not be sent in unventi-

60 Victoria. Sessional Papers (No. 22 ) A. 1897

lated cars ; that means ruination to the article. We are coming rather too near to mak-
ing too many cheese in Canada. In the years 1894 and 1895 there were too many
cheese made, and prices were disastrously low. How are we to avoid it 1 In the first
place we need to make a better article — a fatter cheese — and we should market the pro-
duct as soon as possible after it is made, and not hold it too long on this side. We should
aim at relieving the market. It is a bad policy to make cheese too early in the season.
Early May cheese hurts both the market and our reputation. I really believe that if you
could buy up all these early cheese and burn them it would pay the country. The same
thing applies to the late made cheese. I believe there is room for an increase in two
lines connected with dairying — an increase to the extent of one or two millions of dollars
— and that is in the making of more butter and the raising of pigs. We do not need to
make less cheese ; but we should improve the quality. We certainly should turn our
attention more largely to butter and swine.

Mr. D. M. Macpherson, M.P.P.: There has been much lost from bad flavors in our
cheese. I elevated the whey vat in the attic of a factory. That vat leaked a little,
and some of the whey dropped into the milk vat. There were only a few drops, but we
lost the entire make of cheese for those two weeks. That cheese turned out to be what is
called a " severe stinker." Is it not a fact that too many farmers are drawing back whey
in their milk cans, and is it not a fact that too often these cans are not properly washed ?
I believe the seeds of those bad flavors are incorporated in the cans and the cloths used in
washing them, and these prove a fruitful source of injury to the quality of the cheese.
That stinking whey is the refuse of cheese ; and the refuse of any animal or animal pro-
duct is calculated to create disease or death. When we removed the cause of the trouble in
this particular case, we found the good flivor come back into our cheese. Bad rennet
will also cause a stinking flavor, and bad water and bad air will lend a bad odor to milk,
and a bad flavor to cheese. I have traced up these causes in many cases myself. The
suggestion about the cheese-maker visiting every patron is a good one I have adopted
that plan in my factories, with advantage. Where a cheese-maker does that, he gains
the confidence and esteem of his patrons. He must have their confidence and esteem be-
fore he can attempt to discipline them.

Mr. Newman : What is the best disinfectant to use in cleaning up a whey tank1?

Mr. Ruddick : Take about a pound of copperas and dissolve it in ten gallons of
water, and sprinkle about the factory, except where it comes in contact with woodwork,
which it would turn a rusty brown color. Copperas is a splendid disinfectant.

Mr. Weir : I have been following up the work of Prof. Ruddick for the past year,
and, with my makers, I have yet to find one person who has found fault with the work
done. The first year or two I was in the business I thought I knew everything. I have
been at it for nine years, and find I have yet much to learn. Some inspectors do not
like to point out faults.

COLD STORAGE FOR CANADIAN FOOD PRODUCTS.

An address upon the above-named subject was given by Prof. Robertson, Dominion
Dairy Commissioner, and his remarks were illustrated by large charts giving plans of cold
storage apparatus. A report of this address appears in the Creameries' Report.

Mr. A. A. Ay re : Prof. Robertson said that a comparative simple and cheap system
of cold storage could be introduced that would bring the temperature down to 35°. Per-
haps by the use of salt it might be reduced even lower than that point. The object of
cold storage is to keep butter sweet and fresh. We have in the Province of Quebec a
number of creameries which have cold storage at 35°, and even as low as 30"\ Some of
these creameries sent four weeks' butter at one shipment to Montreal. It is necessary
that butter be kept at a very low temperature for five or six days before it is taken on

60 Victoria. Sessional Papers (No. 22 ). A. 1897

board the steamship. You \vill thus see that six or eight week3 must elapse before the
butter can get into the hands of the British consumer, and I am of the opinion that butter
cannot be kept in its best condition for eight weeks. Of course, the lower the tempera-
ture the longer you can keep it. If you couM get a temperature of 10°, and hold it at
that, the butter could be kept for sixteen weeks, but there is a limit to the time after all.
Some people in New York assert that butter can be kept for a year, but I have never
seen any kept tor that length of time. My advice to creamery men is : No matter what
system of cold storage you may have at home, do not keep your butter more than a
week or so. Send it at once to some central point where it can be kept at a lower tem-
perature. There was a time when I thought it would injure butter to keep it at the
freezing point, but I have got over that. If possible, keep it at 32°, 20°, or 10°. We
now keep it in Montreal at 23°. Regarding the comparison often made between Canadian
and Danish butter, I would say that there is a difference between the two makes, and I
would not advise our manufacturers to copy Danish butter. That butter is like print
butter — it is butter with a quarter of an ounce of salt. It cannot keep ; it is for early
consumption. After it has been a week on the British market it declines and goes down
very low in price. It is made to meet a certain demand and trade. Our butter, on the
other hand, is like the Australian and New Zealand make It is a waxy butter. It is a
better article than the Danish butter, but the English people are not properly educated
up to that point yet. (Laughter and applause.) The Danish people buy nearly all the
feed for their cows. They have educated the British taste by placing their butter on that
market in a fresh condition. Let us take care of the quality of our butter and the price
will take care of itself. The former will control the latter every time. We must be
patient, and be content to receive at first the figure that our butter really deservf s We
are now, as it were, onlv sowing the seed. 1 think we ought to go on increasing at the
rate of a million pounds a year, and there is room for us to increase it at a much more
rapid rate than that. I believe that if farmers made no cheese in April and November
they would realize just as much money for the make of the shorter term.

A FORWARD MOVEMENT.
By Hon. Sydney Fisher, Minister of Agriculture for Canada.

The hon. gentleman, who was loudly applauded upon rising, said : I need not say
co the members of the Eastern Dairymen's Association and to the people of Brockville
how glad I am to be here again at your annual meeting, it was my good fortune to
attend a meeting of your Association in this place some seven years ago, and I then
derived a good deal of benefit from the discussions, as well as from the various papers
read and the speeches made. And I am pleased to have the chance to again profit by
the able and practical talks on dairy matters that I know I will hear on this occasion.
It also happens that I now occupy the position of Minister of Agriculture for the
Dominion of Canada, and for that reason I feel that I more than ever need the informa-
tion you are able to give me. I have been following the occupation of farming for about
twenty-five years, and I may say that one of the greatest helps I have had in that busi-
have come from participating in such gatherings as these. We have, as farmer?,
neglected too much the coming together and informing ourselves regarding the details of
our business. We have neglected too much the principles which underlie the business
and the scientific facts pertaining to it. I do not know anything better for improving
ourselves than by joining such associations and meeting together from time to time to
discuss questions which will interest and profit us. Your great Province of Ontario is
very fortunate in having such associations, so largely joined by your people, and so ably
and vigorously conducted. You have the advantage not only of hearing addresses from
dairy teachers and other professors of agriculture, but you also have the advantage of
listening to a large number of practical farmers, some of whom are among the most
successful agriculturists in the country. Coming in touch with this latter class of teachers

60 Victoria. Sessional Papers (No.22 ). A. 1897

is a great benefit. The working out by practical men of the suggestions of the professors
and scientists is of immense benefit to farmers generally. But scientific theories regarding
agriculture are valuable only as they can be put into practice. I think that one of the
reasons a certain amount of prejudice and discredit has prevailed amongst certain farmers
against scientific information and educational work in agriculture is because they have
not adapted themselves to the position by the use of a little common 3ense. Scientific
information is necessary, but it is also necessary that we should be able to wisely apply
it to our particular circumstances. If a professor should tell us that certain experiments
have been successful on the grounds of his particular college or experimental farm, it
does not mean that every detail of that work should be carried on by each of us on our
land, as different soils and different climate, etc., would require different conditions.
We should simply consider the principles that underlie the conditions upon that agricul-
tural college or station, and then apply them to our own. If we apply these in every
detail it may be that we will fail, and then the discredit will come to " book farming " or
scientific information.

At the present time our attention is being largely turned to the question which
Prof. Robertson has been discussing this afternoon : Cold storage is one of the important
questions to-day. The food products of Canada are of the best quality, and should be
kept up to the highest standard. This does not indicate, however, that there is no room
for improvement ; but the improvement must take place largely in preserving the high
quality of our products, which are apt to deteriorate with time if not properly handled.
Our dairymen have conquered the cheese markets of the world. There was a time when
Canadian butter not only had a good place in the home market, but also had a fair position
in the butter markets of the world. That time has gone by. We have failed in our
butter trade mainly because we have not adopted that principle of co-operation which has
been so eminently successful in our cheese business. There is no doubt whatever that it
is because of this co-operative work — one man making a more uniform and better cheese
than many private dairymen could — that our cheese has taken so high a place in the markets
of the world. We should, therefore, do the same in order to create and maintain a
similar position for our butter in the markets of the world. It is rather more difficult, I
admit, to maintain the principle of co-operation in the manufacture of butter, but with
application and a determination to succeed all difficulties can be overcome. During the
last few years the attention of practical dairymen has been turned in that direction, and
already enormous strides have been made along the lines of advancement. I am now
addressing a cheese association, but I think I can show you in a few words that the butter
industry is almost as important to you cheese-makers as your own more immediate busi-
ness. We are not going to stand still in the number of cows being milked in Canada.
We are not going to stand still so far as the number of dairy stations are concerned. The
question, therefore, is : " Are we going to add to the enormous quantity of cheese now
produced in the country 1 " This year, in rough figures, about ten millions of pounds of
butter have been exported from Canada. If all the milk that was made into that butter
had been made into cheese there would have been about twenty-five million pounds of
cheese more made than has already been exported in the year. If you add that to the
great amount of cheese sent to England, you will readily see what would have been the
effect upon the British market. By putting that milk into butter you were able to
increase the term when your cows work for you. The cheese factories are working for
six months in the year ; but your cows ought to work for you at least nine months. You,
as cheese-makers, are therefore greatly interested in regard to the quality of the butter
placed by Canada on the British markets. By reason of improved quality and con-
sequently improved refutation, our butter will command a larger share of the English
trade, and receive a higher price, and this gain will come not at the expense of the cheese
business, as the butter will be produced from milk yielded in winter while the cheese
factories are closed. This can only be done, however, by keeping the butter in absolutely
cold storage from the time it is made until it is put upon the steamers and marketed in
the old country. I believe in this so much, and have been so impressed with the cry-
that has gone up from the whole country for such a plan, that 1 considered it my first

60 Victoria. Sessional Papers (No. 22). A 1*97

duty, when coming into office as Minister of Agriculture, to try and turn my attention
to working out the problem. Although not yet absolutely ] erfected, I believe I have
worked out a practical idea, and that next summer there will be a perfect chain of cold
storage from the Canadian farm to the British market. (Applause.) And I think this
will be done without any undue expense. I consider this putting of our iood products on
the British market in the best possible condition is so important to the welfare of the
farmers, and of the country at large, that no man, whatever his business may be, will
object to a reasonable expenditure in this behalf. T therefore feel that I will have no
difficulty when I ask the House of Commons to give me the necessary funds for carrying
out these plans.

I feel a good deal impressed with the fact that the live stock of Canada, and more
especially our cattle, have not been generally improved within the last few jears. This is
a regretful admission to have to make, but I fear it is too true. In the first place, our ex-
ports of cattle have not been largely increasing. Our attention of late years has been
turned more to dairying, and while to some extent, and in various ways, i ur dairy far-
mers have been improving their breeds, I do not think they have done so to the extent
that is necessary. It would almost seem as if in the change from beef cattle to dairy
breeds, we have come to a dangerous mixture of breeds, and we are in danger of losing the
types of dairy breeds altogether. I am afraid that too many farmers have not been cross-
ing their stock with skill ; too often the wrong type of animal has been used. I have
drawn your attention to this matter so that you may study how this difficulty may be
overcome, and how you will get to that point when the breed shall be clearly defined.
The science of breeding is one of the best defined known to agriculture. The work of de-
veloping a certain type of animal is one that requires the highest skill and needs the
closest attention of the farmers of the country. I therefore trust that in the great changes
now going on in the raising of live stock — in turning from the old beef breeds to the
dairy strains — that skill and careful attention will be exercised to the greatest possible
extent ; so that in the new cow now being developed for the dairy, we may get an im-
proved fixed type of an animal that will give the largest production of milk and butter-fat
at the lowest cost.

I suppose that most of you are aware that at last session of Parliament, I introduced
pn Act for the purpose of bringing about the branding of Canadian dairy products. In
introducing it, I said that I did not wish to have it made into law at that session, but
that I desired to bring it before the minds of the dairymen of the country, and so find out
how far, in the interests of the trade, we could go in that direction. That bill was in-
tended to go in what I consider the right direction, and along the best lines. I am not
ready to say to-day that the Bill should be adopted in all its details. It is open to amend-
ment and improvement. I am of opinion that in dairy associations such as this, the ques-
tion of branding, and this proposed bill, should be fully and freely discussed ; for it is
most desirable that I should get all the information possible from those who are practi-
cally engaged in the business of cheese and butter making. There are three or four diff-
erent parties interested in this trade ; first, the exporters, next, the buyers, then the
makers, and last the great mass of patrons of factories. I am anxious to get information
regarding the particular needs of each and all of these very necessary classes in the treat
cheese trade of the country, so that I may be able to use my utmost endeavors towards
setting our immense trade in dairy products on a firmer and more prosperous basis than
ever before. (Applause.)

CHANGE METHODS.

By Ex Governor W. D. Hoard, Fort Atkinson, Wisconsin.

It is the easiest thing in the world for men to go along for years with bad wasteful
methods. Somehow we had rather stay by a method we are used to, be it never so bad,
than to adopt one we are unacquainted with, even if it is a great deal better. But this sort
of mutual inertia or lazy contentment is the worst foe to true progress.

3 D. 33

60 Victoria. Sessional Papers (No. 22). A. 1897

It is evary man's bounden duty to stop waste ; it is equally his duty to make all the
business forces under him do their full duty. The farmer is a general. Acre?, machinery,
cows, hired men, are his infantry, artillery, cavalry and engineer corps. He must train
himself in the art of agricultural warfare. He must not let any of these forces go to
waste ; and he must keep them up to their best effort if he expects to win a victory in the
shape of good profit.

All successful generals are quick to learn from their mistakes ; they are great students
of the methods of other generals. This is a great help to success. Jf they find their
methods are wrong, they do not blindly adhere to them. They have learned that great
law of true human guidance, "Never compare things that differ." That means that every
difficulty, every situation is governed by its own law. That applies wonderfully to the
problems of cow farming.

Now, one great source of waste and fruitless effort is refusal to change methods. The-
farmer was brought up with the cows, and thinks he knows all about them. He meas-
ures every new truth by an old error.

Let me illustrate : A man had heard that Jerseys were good butter cows. He bought
one that was fresh in milk. He took her from a kind master and comfortable barn, to a
cold, uncomfortable stable, and turned her out to drink ice water on a very cold day.
"When she came into the stable she shivered, and in a week had shrank her milk flow one-
half. He recounted to me all these circumstances, and said he did not think Jerseys were
hardy. That man would have measured a diamond by what he knew of limestone.
When I undertook to show him that a highly organized dairy cow, one that would yield
twice as much butter as any cow in his herd, should be treated according to the law of her
own being, not according to his bad and ignorant methods, he replied by asking if I
thought he was going to change himself over to suit a cow 1

Two men in my county have been dairymen for twenty years. Each started with
1 60 acres of land and live only about a mile apart. One we will call A, and the other B.
When they started with cows, A was in debt for nearly the price of his farm. B was out
of debt. A early saw that he needed the best cow he could get He was a good judge,
and would pay a large price for a good animal. He became interested as a student in the
physiology of the cow, and read everything he could find that would give him more light.
B said it was all nonsense to read so much humbug. A bought the best registered Jersey
sire he could find and almost paralyzed the neighborhood by paying $300 for him. Twelve
years ago he built a silo. That enabled him to nearly double the size of hi3 herd on the
same land. Then he took up the study of the feeding problem. B calls A a crank. A is
now worth ten times what B is. A has changed his methods for better ones, and is to-day
wealthy, intelligent and widely respected. B is worse off than he was twenty years ago.
He knows but little, if any, more ; his cows are of the same poor sort; he " don't believe
in all this blamed humbug about breeding, feeding, silos, and such." His family have
grown old, his expenses have increased, but his revenue has remained the same, and now
he is in debt. He has rolled the spirit of non- progression under his tongue like " a sweet
morsel," and now he is ugly and sour at everybody 1 What is the cause ?

This, — he would not change his methods. He would not imbibe knowledge enough
to have a good judgment of methods, He would not use his intellect, train it, guide it.
and refine it. He did not realize how deep this problem of successful dairy farming is,
and that a man with a shallow unfurnished mind cannot fathom it.

The Cost Price of Milk.

It depends on the cow and the way she is fed and managed. Here is a bit of practi-
cal experience for you. A large milk producer in Ulster county, New York, writing on
the subject, says : " The poorest cowl ever owned gave 1,000 quarts a year, at a cost
of over five cents, while another cow produced over 7,000 quarts, at a cost of less than
three-fourths of a cent a quart.

60 Victoria. Sessional Papers (No. 22). A. 1897'

" A year age the food cost per cow per day was 26 15 cents. Of this the farm furnished
8 cents, and 18.15 cents was purchased On this expense the herd averaged 14 quarts a
day at a cost of 1.86 cents per quart. The ration was 12 pounds hay, 8 pounds corn fodder,
10 pounds wheat bran, 6 pounds hominy and 3 pounds cottonseed meal. An effort waa
made to reduce the cost by a better study of the feeding question, and the following
ration was adopted : Twenty pounds bay, three pounds oat straw, three pounds oats, six
pounds wheat brsn, four pounds buckwheat middlings, and two pounds cottonse< d meal
This ration cost 21^ cents a day Of this, 10 cents was raifed on the farm and 11
cents purchased. The milk yield inc-eased to 15 14 quarts a day, making the cost per
quart 1.4, a saving of over three-quarters of a cent per quart per day. In 1888, my cows
averaged 1,000 quarts per cow, and the milk cost me 2.8 cents per quart. Last year the
yield was 3,754 quarts per cow. This result was brought about by weeding out the poor
cows and putting good ones in their place. To know the good from the bad, the milk of
each cow was weighed and tested at regular intervals. ' 1 guess so ' was discharged, and
' I know so ' put in his place. "

Now, think these facts over and and tell me candidly, is it not best to abandon our
old wasteful ways of managing cows, and adopt some of these new ways 1 Let us always
remember that cows cannot yield milk solids without suitable materials from which to
make it, and the cow capable of producing these solids in profitable quantity cannot do
on the coarse fare suitable to the lower grades of stock. Neither can they stand the
exposure which common stock will endure, without serious discomfort and injury.

Some Forms of Waste.

The Experimental Farm of Ontario reports the amount of food consumed, bedding
used, and manure produced by a calf during the first three years of its life. The total
weight including. 6 tons and 38 one-hundredths of a ton of straw used was 29.64 tons.
This manure was analyzed, and the value determined on the basis used for commercial
fertilizers. On this basis the value of the manure produced during the three years was
$118.57.

This shows the enormous waste going on when the farmer does not look after the
manure. The fertility, or producing power of your land, is your capital. Did you ever
notice how much less a rich soil feels a bad drouth than a poor one ? The vicissitudes
of Harming are very much lessened by keeping the land rich. One of the chief reasons
why I have been so persistent in advocating the use of land plaster in the stables is to
save the waste of nitrogen.

Does It Pay to Study the Feed Question.

Here is one way of clearly demonstrating it : Dr. Babcock found that the use of
ensilage greatly increased the churnability of cream. It seemed to produce the same
effect that is seen in the cream when the cows feed on June grass Every farmer's wife
knows how much more easily and thoroughly the cream comes at that time than later
when the feed becomes dryer and more woody. The same effect is produced by the feed-
ing of water.

Dr. Sturtevant, at the Geneva Station, found that milk from early mown hay, corn
meal and bran yielded up 84 per cent, of its fat, while that from late cut hay and gluten
meal yielded up only 64 per cent. Here was a loss of 30 per cent, because of the kind
and condition of the food.

Can farmers afford to shut their eyes to better study and knowledge on this question 1
There is money in it.

There are 800 patrons of the Hoard Creameries. Among them, at each one of the ten
creameries, are men who produce milk at 50 to 75 percent, less cost than others. Every
penny of reduced cost means that much of increased profit. Yet it is very hard to get
those unsuccessful ones to study. In these times of low prices, they are groaning with,
financial colic, yet no man can get them to see where the waste is. Are there any such
farmers in Canada ''.

60 Victoria. Sessional Papers (No. 22). A. 1897

Developing Heifers.

In the development of the heifer to be a profitable dairy cow, a great deal depends on
the sort of man that handles her from callhood to her second milking form. She must
start with good dairy ancestry. That is the foundation, but not the superstructure. We
have reason to believe that a large proportion of poor cows could have been made good
ones if they had fallen into the hands of men who knew how to develop them rightly. (1)
Prevent growth of fat and beefy tendencies. (2) Use constant gentleness, and frequently
handle the udder. (3) Breed at 15 months, so as to start the growth of the maternal
functions while the body is easily moulded. (4) Feed liberally of milk-producing food so
as to develop the growth of the udder all that is possible.

An Arkansas man asked my neighbor, C. P. Goodrich, the questions, " How are milk
vessels developed in heifers 1 How is the milk flow stimulated ?" Mr. Gooderich has
been a very successful producer of fine cows, and his answer was : " Bring them up in the
way they should go, and when they are old they will not depart from it, if they are well-
bred dairy heifers. By this I mean, bring up the heifers to consume large quantities of
milk-producing food. There are some kinds of food that will induce growth but not fat.
Use such foods."

You can spoil the heifer for milk by feeding her grass fattening foods.

Professor Ptoberts aptly says : " If you ask such a heifer to turn all her food into milk,
she will say, ' I can't do it ; you taught me to make tallow.' " There are lots of spoiled,
wasted cows. Good cows are too scarce to spoil one in the making.

How Shall we Raise Protein Cheaply 1

Science and experience both agree that if we expect to produce milk cheaply and
abundantly, not only must we have a good dairy cow, one that is fitted for the business,
but we must as well tit the feed to the cow. She produces milk, milk is the best balanced
food in the world. Balanced how 1 By having in the truest proportions the three ruling
food elements carbohydrates, fat and protein. The cow cannot change her nature, nor
her milk. She depends upon her master for knowing enough to do the right thing.
Poor cow ; how fearfully and frequently she is deceived.

Said an old lady to urn once, " Women and cows know how terribly lacking men are."
Now, if the cow yields a balanced milk abundantly — mind you, abundantly — she must
have'the right food to make it of. In every pound of milk, she is obliged by a law, she
cannot escape, to put such a per cent, of casein or curd. That is almost pure protein.
Where will she get it '.' From her food. How will she get it from the food if the farmer
does not furnish it I

All of the protein foods are somewhat expensive, more so at times than others. The
best among them is cottonseed meal. That is the richest in protein. We must buy
that ; then comes oilmeal, bran, gluten feed and meal, all of which we must buy. Oan
we help ourselves and produce this food cheaper than to buy it 1 This is an intensely
practical question. For years T have been striving to make the readers of Hoard's Dairy-
man understand this matter. My object is to keep up the yield of milk, and at the same
time to have more of the resulting money with the farm.

Prof. Bobertson conceived the idea of putting in the silo a balanced food that would
do away with the necessity of buying it in another form. His plan was to grow corn,
horse beans, and sunflower heads, and ensilo them together in a balanced ratio.

The corn for the carbohydrates or starch, the beans for the protein, and the sunflow-
ers for the fat. The same object is striven for by those farmers who grow peas or vetches
abundantly with corn or barley. Thousands of farmers have been prevailed upon to in-
clude peas in their dairy farm management. They succeed or fail just in proportion, bar-
iring adverse seasons, as they understand how to grow peas. The old Indian said,
" Knowa-heap is big thing when you hunt otter." " Know-a-heap " will pay here too.

36 .

60 Victoria. Sessional Papers (No. 22 A. 1897

Some experiments in the way of growing flax with millet, and oats, for hay, have been
made, notably by Mr. Uurrie, of Minnesota. He speaks very highly of the combination
as a milk food, and says : " My theory is that during the growth of the plant, it had
more protein without the excess of oil, so I sowed millet, flax and oats together, and I
cat it at a certain stage, and it is the best food I ever had." The combination was cut
when<the millet was fairly headed out, and the flax seed, say, half grown.

Concerning this combination, Prof. Snyder, of the Minnesota Experiment Station,
says : " Mr. Currie's experiments in regard to the use of flax at a certain stage, is borne
out by the conditions of the plant during the stage of its growth. As the plant matures,
the starch is used in the formation of the fats and oils, and he has cut the plant at the
proper time, when the nitrogenous (protein) property of thp plant is most developed.'
Now, these are hints. Take advantage of them and see what you can do to solve this
reduction of cost, and still keep up quality and quantity of product. Let me enunciate
once more.

The first factor in the problem of a cheaper production of milk is the cow, a dairy
cow, a good cow. Take the first step first, and make a determined effort to do business,
only with a true dairy-bred cow. To this end the dairy farmer must become more of a
breeder. This is the first step.

The next is the right sort of food, dairy food, food that will bring dairy results ; the.
next, understanding and skill in feeding the right food ; next, the production of the right
food, not some other food, on our own farms, as far as possible ; next, the right care and
handling of the cow.

The nearer we come to perfection in all these points, the greater will be our profitv
We must make milk for less per hundred. There is no help for it.

The inevitable growth of the business must bring that result. We must produce-
butter and cheese for less money. We no longer control the output. Other countries
are reaching for our markets. Our own production is increasing. Every line of human.,
effort is in the same category.

We must make milk by the acre, and the hundred pounds. It is stupid for us tc
persist in using double the number of acres and cows to produce what one-half of those
forces might just as well produce. We must learn to make just as much profit with milk
at 65 cents a hundred, as we once did at 81 a hundred. We can do it if we will address,
ourselves to reformation of our cows and our ideas and methods.

Prof. Robertsox : Indian corn and sunflowers or horseheans are a good combina-
tion. The horsebean does not grow well in some places ; it has done very well with us.
But we have found during the past season that the Soja bean is easily grown, and it makes,
good and cheap food for cows.

Hon. S. Fisher : I have just been asked a question regarding ensilage, and I wiL
give my reply for the benefit of all. I have not yet succeeded in making an ensilage that
was not slightly sour. I consider that the sourness or acidity of ensilage depends very
largely not merely upon the condition of your building, but also upon the maturity or
immaturity of your crop. Corn ought to be put into a silo when the crop is slightly on,
the ripe side — when as old or even older than when considered tit for eating on the cob..
If the corn, is on the green side let it wilt a little longer, so that there will not be so large
an amount of moisture in it, and consequently there will not be such a rapid and deleteri-
ous fermentation in the silo. If the corn gets too old, or is frozen, and the leaves of the
crop are too dry, it is well to sprinkle a little water before putting it into the silo. Sec
that the silo is air-tight, and have the crop well tramped into it so that the air will not ba-
allowed to form between layers of corn.

60 Victoria Sessional Papers (No. 22). A. 1897

REGISTRATION AND BRANDING.

Prof. Robertson then proceeded to describe the proposed legislation to amend the
Dairy Products Act by providing for the branding of 'cheese and butter and for the
registration of cheese factories and creameries. The following are the provisions of the
bill introduced by the Minister of Agriculture at the last session of Parliament, but with-
drawn in order to get a fuller expression of opinion from all classes of dairymen :

An Act to amend the Dairy Products Act, 1893.

HER MAJESTY, by and with the advice and consent of the Senate and House of Commons of Can-
ada, enacts as follows: —

1. This Act may be cited as The Dairy Products Amendment Act, 1896.

2. This Act shall come into force on the first day of January, 1897.

3. Section four of The Dairy Products Act, 1893, is hereby repealed and the following substituted
"'iherefor ;

"4. No person shall apply any brand, stamp or mark of the word ' Canadian,' 'Canadian,' or 'Canada,'
as a descriptive tprm, mark or brand, upon any cheese or butter, or upon any box or package which con-
tains cheese or butter, unless such cheese or butter has been made in Canada.

"2. No person shall knowingly sell, or offer, expose, or have in his possession for sale, any cheese or
butter upon which, or upon any box or package containing which, the word ' Canadian,' ' Canadien,' or
' Canada,' is applied as a descriptive term, mark or brand, unless such cheese or butter has been made in
Canada.

"3. No person shall knowingly sell, or offer, expose, or have in bis possession for sale, any cheese or
butter upon which, or upon any box or package containing which, is printed, stamped, or marked, any
month other than the month in which such cheese or butter was made; and no person shall, knowingly and
with intent to misrepresent or defraud, sell, or offer, expose, or have in his possession for sale, any
cheese or butter represented in any manner as having been made in any month other than the one in which
it was actually made.

" 4. The owner of every cheeie factory or creamery where the making of cheese or butter is carried on,
shall send by registered letter to the Department cf Agriculture at Ottawa, particulars for the registration
of such cheese factory or creamery, as set forth in Schedule A to this Act.

"5. The agricultural and dairy commissioner, or euch other officer of the Department of Agriculture as
is designated by the Governor in Council, shall forthwith send by registered letter to the owner of such
cheese factory or creamery, a certificate of registration, showing the registration number allotted to such
cheese factory or creamery.

"6. No factory salesman or other person shall knowingly sell, or offer, expose, or have in his possession
' for sale, any cheese or butter which is made in any factory or creamery in Canada — in the case of cheese,
unless the word 'Canadian,' 'Canadien, 'or 'Canada,' and the registration number of the factory in which it
was made, together with the date on which it was made, are printed, stamped, or marked in a legible and
indelible manner in figures and letters not leps than three eighths of an inch high and one quarter of an
inch wide, upon the cheese itself before it leaves the factory where it was made, and unless the word
' Canadian,' ' Canadien,' or ' Canada,' and the registration number of the factory in which it was made,
together with the nime of the month in which it was made, are printed, stamped, or marked in a legible and
indelible maDner in figures and letters not less than three-eighths of an inch high and one-quarter of an
inch wide upon the box or package which contains such cheese ; and in the case of butter, unless the word
' Canadian,' ' Canadien,' or ' Canada,' and the registration number of the creamery in which it was made,
are printed, stamped or marked in a legible and indelible manner in figures and letters not less than
three-eighths of an inch high and one-quarter of an inch wide upon the box or package which contains
such butter.

" 7. No person, with intent to misrepresent or to defraud, shall remove or in any way efface, obliterate
or alter, the word ' Canadian,' ' Canadien,' or ' Canada,' or the date, or the figure or fieures of the registra-
tion number on such cheese, or on any box or package which contains such cheese or butter.

" 8. Any dairymen's association or any dairymen's board of trade, or any syndicate of cheese factories
or creameries, may apply to the Department of Agriculture for the registration of a trade mark for use on
cheese or butter, or on packages containing cheese or butter : and for the purposes of this subsection the
expression 'syndicate ' means a number, being not less than fifteen, of cheese factories or creameries, wheh
are united in an organization for the purposes of using the services of a dairy instructor and inspector.

" 9. When a certificate of the registration of a trade mark has bepn issued, no person shall apply such
trade mark upon any cheese or butter, or upon any box or package containing cheese or butter, except in
compliance with the regulations made in connection therewith, and after being duly authoiized to use and
apply it.

(a.) A certified copy cf the regulations made by the dairymen's association or the dairymen's board of
trade, or the syndicate of cheese factories or creameries, in connection with the use of the trade mark, must
be sent to the Department of AgricuHure with the application for the registration of the trade mark.

" 10. Every person who, by himself, or by any other person to his knowledge, violates any of the pro-
visions of this section, shall, for each offence, upon conviction thereof before any justice or justices of the
*eace, be liable to a fine not exceeding twenty dollars, and not less than five dollars, for every cheese or box

60 Victoria. Sessional Papers (No. 2'2). A. 189?

or package of butter which is b< Id, or offered, exposed, or bad in his possession For sale, cottrary to the
provisions of this section, together with the costs of prosecution ; and, in default of payment of such tire
and costs, shall be liable to imprisonment, with or without bard labour, for a term not exceeding three
.months unless such fine and the costs of enforcing it are sooner paid."

4. The said Act is hereby further amended by addicg the five following schedules thereto :

"SCHEDULE A.

" Particulars for the registration of cheese factoiies and creameries :

1. Name of cheese factory or creamery

2. Where situated —

(a. ) Province

(b.) County

(c. ) Township or Parish

id.) Post office

(e. ) Telegraph or telephone c ffice

(f.) Railway station or shipping porfi

3. Name of owuer

Post office address

If a co-opcratirc dairy association or joint stock company : —

N ame of secreta ry

Post office address

4. Registered brand or trade mark, if any

-6. Registered number allotted ....

The above is certified correct.

Owner.

P. U. Address.

Secretary.

Witness

P. O. Address.

Witness

P. O. Address."

"SCHEDULE B.

" Particulars for registration of a trade mark for butter and cheese :

1. The name of the dairymen's association, the dairymen's board of trade, or the syndicate on whose
"foebalf application is made, is

2. The association, or board, or syndicate, was organized 18. . .

3. The cheese factories or creameries which are included are situated in the county or counties of
in the Province of

4. The name of the person appointed as secretary of the said board of syndicate is

- of the of

in the county of and Province of

His post office address> is

5. The trade rrark' for which a certificate of registration is applied for is

6. A true copy of the regulations made by the said association, or board, or syndicate, in connection
■with^tbe use of the said trade mark, certified to by the president and secretary of the said association, or
aboard, or syndicate, is attached hereto.

Signed

President.

Signed

Secretary."

Prof. Robertson then said : I think that -when an article of food is used the con
sumers should be fully acquainted with the place of production, The Bill provides for
the branding of the word " Canadian" on all cheese made in Canada, and also provides
for the branding of the date of make on the cheese and butter. I would also favor the
branding of the date of shipment to England, so that it could not be held after it reached
Great Britain. He then referred to replies to questions sent to leading dairymen and
dealers throughout the country as to the proposed legislation, and said that although the
answers were not all in, yet the replies were largely in favor of the principle of the Bill.
On the question of registration of factories and creameries 250 had said " Yes," and only
sixteen said "No." For dating the month of make on cheese, 279 said "Yes," and
forty-eight " No." For dating the month of make on butter 170 said " Yes" and twenty-
nine " No." It was fair to expect that the others yet to come in would be in proportion.
Among those asked to submit opinions were 114 salesmen, and 101 were either presidents
•or owners of factories or creameries.

60 Victoria. Sessional Papers (No. 22). A. 1897

Mr. M. K. Evertts, after referring in a few sentences to the success of the conven-
tion, proceeded to speak directly to the question introduced by Prof. Robertson. He
said : About three years ago a Bill regarding the branding of cheese was brought up in
the House of Commons by Mr. McLennan, of Glengarry. Nearly every dairyman and
every dairy board in the Province was opposed to it, and denounced the Bill. When
this Bill came before the House at last session, I also considered that it was not in the
interests of the dairymen of the Province. I brought the matter to the attention of the
Brockville Cheese Board, and a committee was appointed, of which I was chairman, which
committee came to the decision that placing a date upon butter or cheese, excepting the
date when shipped, would be a detriment to the dairy interests of the Province. Now,
when we have just about got to the top of the rung, after carrying away so many prizes
at the World's Fair, I think it is a mistake to have to put the word " Canada" on our
cheese. If the English people want cheese from the Brockville section they ask Mr.
Ayre or Mr. Derbyshire for Brockville cheese. I regret to have to say that cheese from
other sections have been branded "gilt edge factory, Brockville section, Canada." There
was no such factory in the section. We do not want any of these inferior goods mas-
querading under the name of Brockville section. It is not the consumers of Great Britain
but the speculators there who have been planning and petitioning for this change. They
have complained of our making June cheese and selling it for September. Now, if we
can make a June cheese that an Englishman with his keen nose cannot tell from a Sep-
tember cheese, it is a pretty high compliment to our early cheese. (Applause.) Why
brand our cheese? We might as well brand every lamb and every colt so thatthe Yankee
buyers would not have the trouble of deciding on the merits of the animals. This year
the cheese made in the latter half of July were superior to those made in the first
half of August, and the cheese made in the latter half of August, was superior to that
made in the first half of September. Cheese should be bought upon its merits, and not
according to date. The best cheese should get the highest price irrespective of age
or date of make. The greatest expert in Great Britain could not tell the difference
between a cheese made on the last day of July and one made on the first day of August.
Brand the date, and the Englishman would say, " Aw, that's July cheese, don't you
know ; I really cawn't have it." (Laughter and Applause.) If the Government persists
in introducing the proposed legislation, the dairymen of this Province will arise in a
body, and the Dominion capital has never seen such a body as will go there to protest
against the Bill. What the dairymen would like to have is a brand snowing the district
in which the cheese was made, and a number for each factory, which would be registered.
Then the sections which made poor goods would have to come up to the higher standard
of the other sections or take a lower price for their product. But with such incentive
to friendly rivalry there was a likelihood of all going forward to further advancement.

Mr. D. M. Macpherson, M.P.P. : I regret the position Mr. Evertts has taken regard-
ing the branding and dating of cheese. The arguments he has put forth seem to me to
be rather against the position he has taken. We all know that there has often been a
misrepresentation of the dates of cheese made in this country. If the buyers do not
know that we can make as good an early cheese as a late one, by branding the cheese
we will let them know. It is well that we should let the British dealers and con-
sumers know that we can produce a first-class quality of cheese in July and August. We
know that it has occurred that the cheese made in one month has been represented
as the make of another month ; and we know also that a large amount of cheese has
been held back, stored in different places in this country, thus creating a large fluctuation
in values ; and we know that producers have not received enough for their labor on
account of this fall in prices. I believe it would be in the interest of the farmers who
produce milk for cheese factories, and for the trade generally, if cheese was promptly
forwarded in the best condition, and placed early in the consumers' hands. I am bold
enough to make the statement that I believe in the near future Canadian cheese if
thus branded would have even a still higher reputation in the British markets. There
can be no objection to the branding of the name of any particular section or factory,
or a cheese or box in addition. The Bill would not prevent the placing of any such

60 Victoria, Sessional Papers (No. 22, A. 1897

special mark. We want to have an increased reputation for our cheese. I repeat
that it has been admitted in all lands that our cheese has often been misrepresented in
regard to date of making, and this has caused suspicion in the minds of many men in
England. In fact, I have letters from men over there complaining of this condition of
affaire. If we place in the hands of these men the actual date of making we will estab
lish a direct communication of confidence between buyer and seller, and that wil.
develop further confidence. If there is anything that will prevent fluctuation it is send-
ing goods forward regularly, and if any speculator wishes to speculate with early cheese
let him do so at his own risk. I think it is well to have the numbers of the factories so
that we will be able to find out what factories have practised dishonesty or done anything
to injure the general dairy interests of the country. The producer of the milk and the
consumer of the cheese are the persons whose interests should be mainly maintained.
The middlemen on the whole are, I think, honest men ; but there are some who have
not toed the mark in this respect, and we must take some means to protect ourselves
against dishonesty, and in our own interests keep such men straight.

It was then moved by Mr. K. G. Murphy, and seconded by Mr. J. H. Singleton,
". that in the opinion of this meeting it would not be in the interests of the dairymen of
Ontario to have the date of making placed upon our cheese."

Mr. Ayre : The word " Canada " must absolutely go on all boxes of cheese at present
when they are exported. T would personally favor the word also going on the cheese
itself. Branding would mean that all cheese, without any exception, would be put on
the same basis. In the month of April it is as warm in the Ingersoll district as it is in
the St. John or Sagrenay district in May. Here is a chapter from our own experience :
"We received a lot of cheese, dated July, August and September. It was a marvel to us
how these cheese were so clean, and if you had turned the dates around you could not
have told the July's from the September's. We got an order for " Young finest," and as
we had no cheese equal to these in stock, we sent the lot I have described. But they
cabled back, " Cannot accept — dated." The dating killed the sale of that lot of excellent
cheese. Personally, as an exporter, I do not care what may be done ; I really think
we will make more money out of the business. I am surprised that the question of dat-
ing butter should come up. I think it would be a fatal mistake to date butter. We
may venture to date cheese, because we are on the top of the pile of competition ; but it
would be dangerous to do anything in the way of dating butter.

Mr. A. Hodgson (Montreal) : I am an exporter of cheese, and I am also an English-
man, and I have heard the Englishman's general character described here in a not very
flattering way. (Laughter.) When this matter was brought up three years ago, I spoke
against it — and so did Mr. Warrington and Mr. Ayre. The English people have grounds
for objecting to cheese being sent late after making, and from personal observation when
across the sea, I can quite understand their desire for dating the make of cheese. I have
spent about a dozen years in Canada, and am interested in her dairy products to a very
considerable extent. No foreign produce can enter England unless the name of the par-
ticular country sending that product is branded on it clearly and distinctly. When this
Act was introduced five years ago, some of us did not know of it in time, and some of our
food products were seized. I may say that the Englishman wants as few marks as pos-
sible on his cheese. He wants to buy cheese, not paint. Every English dealer has his
own brand. No matter what brand you may put on your cheese, we shippers must also
put on our brand, and the importers must also put on theirs. The fact that you put on
the brand " Brockville Section," will not affect any importer at all. If it comes from
Brockville, we so report it. If we find any section turning out particularly good cheese,
competition in Montreal compels us to announce that fact, and advertise it, so to speak.
You may rest assured that no matter what resolution is adopted here, the English people
are ready at all times to pay the proper price for any product they may get. I lcok for
the time when, at such gatherings as this, the exporters and salesmen will meet face to
face and talk in a friendly way about their mutual interests.

80 Victoria. Sessional Papers (No. 22). A. 1897

Hon. Sydney Fisher : I did not come here to impose my views upon this meeting,
but I would like to say a word or two in regard to what has been said during this discus-
sion. In the first place, I am glad to see that there is so much concurrence with the
major portion of the Bill. I would regret exceedingly if the name " Canada " was not
put upon everything sent from this country. I believe every Canadian should be willing
to go that far at least. Those who are not up to the mark with their products should be
brought up to the mark. On the question of dating, I am not going to argue one way or
other. I am merely going to point out the impression made upon me by what has
been said. That impression is rather in favor of having the date put on, and simply for
this reason : Instances have been stated where Canadian July or August cheese were shown
to be just as gocd as the cbeeEe of any other month. I do not accuse the exporters at
Montreal of sending July and August cheese as September cheese ; but I do know that a
good deal of July and August cheese has been sold as the product of September. As but
little cheese for the two first months named is sent to England, the people there take
it that good cheese cannot be made in July and August ; and until that opinion is
changed Canadian makers must be content to receive lower prices for their July and
August make. For first year after dating, there would be but little advantage seen,
but there would be no serious disadvantage ; while in two or three years July and
August cheese would command a higher price than now, and the market would be more
evenly sustained. When the Englishman learns that cheese made in July and August is as
good as that made in any other month, be will soon learn to pay as much for it as it really
•deserves. France and Denmark see to it that nothing is sent from these countries except
it has the brand " French " or " Danish," and the English consumer appreciates that fact.
And if we brand our dairy products, the Englishman will say, " Those Canadians know
that they have a good thing, and they are not ashamed to let us know, and therefore it is
"worth cur confidence." There is a provision in the Bill permitting the use of such a brand
as that proposed by Mr. Evertts. In regard to the difference between cheese made on
the 31st July and the 1st of August, if the cheese were simply dated " July " and " Aug-
ust " there would be room for objection, but with the day of the month en, such objection
would not have much force. 1 was not aware of the fact before that the Englishman did
not like the branding of cheese ; but on account of other than Canadian cheese being sent
from this country, I believe it is essential that our genuine product should be marked
" Canadian." I do not think that under the new conditions of rapid transit in cold
storage it will be so necessary to date butter, butunderthe old conditions it was necessary,
as too often the butter was held too long, and so the interests of the producer were injured.
Mr. Evertts : I see that by the returns received by the Dairy Commissioner some
500 have so far favored the dating idea. I have here the names of over 1,000 of the
sturdy dairymen of this section who agree with the position I have been advocating.
Dating cheese means a loss of thousands and thousands of dollars to the hard working
■dairymen of this country. It would at the best be more than two years before the goods
would be bought upon the date of the cheese and not upon the merits of the article.

Mr. A. O. Wieland, Montreal representative of the Co-operative Wholesale Society :
I have received reports from my firm that they have often found August cheese — and
goods bought as August cheese — equal to and better than that made in the first week of
•September. Dating or not dating cheese will not prevent dealers selling certain month*.'
makes, but dating cheese would certainly prevent a man from offering another month's
make as September's, at a price at which that month's make could not be bought.

An animated scene was then presented. A dozen men were upon their feet at one
time all eager to talk to the motion, and nobody could be heard for a while as a large
number of those present were repeatedly shouting "Vote." Mr. Derbyshire's powerful
voice at last was heard calling for '• Order," and, upon a measure of silence being realized,
he stated that as the case had been fully presented, and the Minister of Agriculture had
practically closed the debate, it would not be prudent to extend the discussion, morp
especially as it was within a few minutes of the time of the banquet to the members of
the Association.

The resolution was then read and adopted by an overwhelming majority.

60 Victoria. Sessional Papers (No. 22). A. 1897

THE BANQUET.

On Thursday evening the Association was entertained by the citizens of Brockville
to a banquet in the St. Lawrence Hall, which was largely attended. The Island City
Band and Orchestra was present, and, with some popular vocalists, added to the pleasure
of the occasion. The menu was an excellent one, and the whole affair reflected credit
upon those who had the matter in charge.

Many speeches were made, several of them being heartily received for their wit or
practical character. The addresses of the Ministers of Agriculture were each loudly
applauded. Following is a condensed report of these two speeches :

Hon. Sidney Fisher said that in the position he occupied he was responsible for the
health and prosperity of the agricultural interests. These were, however, too great and
important for any one man to fully understand, and he looked for assistance in the
hearty sympathy and cooperation of all engaged in that industry. The agricultural inter-
ests of Canada were looming up larger and greater than ever before. People were begin-
ning to appreciate the dignity of agriculture, and realizing that the farmer was not
simply a drudge ; that a man to be able to solve agricultural problems and riddles must
have brains and ability as well as muscle. Agriculture in Canada is advancing with
rapid strides, and the possibilities of the future were great. "We have the opportunities
and the men who can take advantage of them. The duties of the Dominion Minister of
Agriculture, were, be took it, to look particularly after the trade in agricultural products.
The Minister for Ontario paid more attention to the education of farmers and he was
doing it well. He paid a high tribute to the ability of Mr. Dryden, and referred to the
Agricultural College of Guelph, which, under his (Mr. Dryden's) supervision had become
the leading educational institution of that kind in America. It was doing a great work
for the Province of Ontario. A grand work was also being done by the farmers' insti-
tute system established in Ontario. He referred to his recent visit to Washington, where
he had met with a most cordial and kindly reception. There may be and are a few in
both countries — men of the jingo stamp — who would like to stir up trouble, but the great
hearts of the peoples of the United States and Canada beat in sympathy and unison. He
referred to the great increase in butter exports during the past year and the possibilities
that lay in that line. The pork industry was one capable of great development, as Cana-
dian hams and bacon had a high reputation in the English market. He referred to the
extravagance in conducting farming operations, in not saving and caring for waste pro-
ducts as should be done, in allowing weeds to take the place of ^^seful crops, and waste-
fulness in the methods of feeding stock. Much might be learned in this respect from the
small farms of Belgium, Holland and Denmark. The best advantages were to be gainpd
by organization and co-operation, as had been done in connection with the cheese industry.

Hon. John Dryden spoke at considerable length, and in a most practical way,
upon the subject of the Ontario Agricultural College. He had that institution now under
his particular care — in fact, he regarded it in the way that a father looked upon his child,
and as far as he was concerned, nothing would be left undone to make it worthy of the
farmers of the country, for whose sons it was intended. It was the farmers' high school,
and any young man who did not intend to follow a profession could obtain a more practi-
cal education at the Guelph Agricultural College than at any other educational institution
in Canada. The Brockville Recorder gives the following summary and comment on The
remainder of his address :

"Mr. Dryden's description of the routine at the College and farm was news to raany
present, and all certainly carried away better impressions of the farmers' school than they
had previously entertaired. The idea that a full and complete practical English education
is given pupils attending the institution, in addition to the farm and dairy instruction, was a
revelation to some of the listeners, who apparently had conceived the idea that all the
boys learned was a little fancy farming, and white shirt, collar and cuff outdoor work,
The fact is, as Mr. Dryden fully explained, that every detail of stock raising, farming.

60 Victoria.

Sessional Papers (No. 22).

A. 1897

dairying, care of stcck, including the cure of their diseases, fruit growing, bee culture,
etc., is taught in a manner to assist in developing the body as well as the mind, while the
sciences, chemistry, botany, together with all that is necessary for the development of a
successful faimer and an intelligent citizen, are in nowise neglected. It should not be
forgotten that the Farm is not the College, neither is the College the Farm ; but the lat-
ter is a most important adjunct of the former, and the young man who attends the College
is kept at practical work every day on the farm, so that he loses no relish, for agricultural
pursuits during his school term, as he apt to do when attending the ordinary institute or
college. Mr. Drjden defcnded the College against the attacks that had been made upon,
it by politicians, and declared that the farmers' boys should have as good an institution
in which to fit themselves lor their honorable calling as could be procured. It had been,
charged that the College did not pay, but, he as-ked, " was it ever charged that a Collegiate
Institute did not pay 1" No one expected the College to give a return in cash, but the
money spent on it is well spent, and the great good being accomplished will more than
compensate for all the money spent. Mr. Dryden claimed that the graduates of the
Guelph Agricultural College are making their mark all over the Province and the ad-
vancement made in agricultural methods is evidence of the influence they are exerting
in the localities in which they reside. The politicians seem to have grown a trifle ashamed
of the criticisms that have been made against the farmers' school, and they have found
that such criticisms have only recoiled upon those who have made them."

REPORT OF INSTRUCTOR BENSLEY.

I have much pleasure in submitting to this Association my fourth annual report of
work done in the district allotted to me, viz., Addington, Lennox and Frontenac.

The names of factories and the number of visits each received are as follows :

Palace Road 3

Newburg 3

Centreville 5

Tamworth 3

Camden East 3

Farmers' Friend 3

Glen vale 2

Forest 2

Union 2

Cataraqui 2

Gilt Edge 2

St. Lawrence 2

Wolfe Island 2

Ontario 1

Silver Springs 1

Arigan 2

Cold Springs 2

Inverary 2

Railton 2

Harrowsmith 2

Sunbury 2

Excelsior 2

North Shore 1

Hartington 1

Moscow 3

Whitman Creek 3

Clare View 2

Albert 2

Conway 2

Forest Mills 2

Keenan & Son 2

Pine Hill 2

Pine Grove 2

Howe Island 1

Morning Star 1

Model 2

Tichborne 1

Harlow e 1

Long Lake 1

Sharbot Lake 1

Verona 1

Bear Creek 2

Excelsior 2

Napanee 1

Union 1

Piatt 1

Bell Rock ... 3

Enterprise 5

Sheffield 3

Moneymore 2

Bath 1

Selby 2-

Maple Leaf 2

Leo Lake 2

Rose Hill 2

Thousand Island 1

Granite Hill . . 1

Sydenham 2"

Hinchinbrook 1

Fish Creek 1

Crow Lake 1

Wagarville 1

Oso 1

Peith Road .1

Battereea 2

Sand Hill 2

Croyden 1

Central 1

In accomplishing this work 125 days were spent in testing and instructing, 18 in>
travelling, attending court and cheese boards.

The amount contributed by factorymen for my services was $400. The amount,
received in fines $95. Total $495. Number of samples of milk tested by Babcock tester
5,331, and by lactometer test 8,572. Of these samples I found but fifteen wrong, in all
of which cases the owners where fined. Ten of these settled with me, and five I wa&
obliged to prosecute. They were all convicted and paid their fines, except one whc>
refused to pay and was committed to jail for thirty days.

60 Victoria.

Sessional Papers (No. 22).

A. 1897

Regarding the cheese in my district, notwithstanding the difficult season for making,
I found a marked improvement in the goods, and the majority of makers more careful and
■painstaking than in former years. Of course there were some few still following in the
old groove, and I suppose there always will be. One great difficulty the makers had to
contend with was inferior rennet, which is too bad. In several factories I had to use
•eleven ounces of rennet to a 1,000 lbs. of milk to have the desired effect. Of course an
old experienced maker would soon overcome the difficulty, but young inexperienced
makers it would throw off badly. The makers this comiug season should use nothing
but first-class furnishings. Another thing makers had to contend with, and not a new
thing by any means, is the negligence and slovenliness of the patrons in milking and the
>caie of it afterwards. It is shameful the condition in which the milk comes to the fac-
tories— in many cases not even strained. It is astonishing, after all that has been said
and printed, that people will still persist in their carelessness in the care of milk. In
conclusion I would advise patrons to try and do their part, as I find the majority of
•makers doing their part well under existing circumstances.

All of which is respectfully submitted.

G. H. Bensley.

REPORT OF INSTRUCTOR PURVIS.

I herewith submit my fourth annual report of work done as your dairy inspector.
I commenced work on the 7th of May, and quit on the 3rd day of November, working in
all 130 days. I visited 61 different cheese factories, giving from one to four visits to each,
making ninety-four visits in all. Of the 5,300 samples tested by me, I found twenty-three
which had been tampered with ; a far less number than in former years, thanks to the fear
of detection which is being instilled into the patrons owing to the proper use of the " Bab-
cock " milk tester. These twenty-three parties, with the exception of four, settled with the
managers of the factories to which milk was sent. I settled with two myself, and the other
two refusing to settle with me, I had them brought before a magistrate, when they pleaded
guilty and paid fines of five dollars each.

I found the makers anxious for instruction and willing to learn. The chief trouble
during the past season has been caused by the makers maturing the milk too much before
setting the vat, and keeping the curd too warm after draining, and I found it sometimes
very difficult to convince them of their errors ; but generally they have adopted my plan
and have greatly improved their goods by doing so.

In October, I had a school of instruction at Alfred cheese factory, which was attended
by seventeen cheese makers, when a very profitable day was spent, and a good lesson on
fall cheese making was given.

The following are factories visited by me during the season, for the purpose of giving
''instruction and inspecting the milk received ; also the number of visits to each :

South Branch 1

Goldfield, No. 7 2

Cornwall Centre 2

Kendricks .. . 3

Tid Bits, No. 1 3

McLean's I

St. Isidore 1

Climax, No. 1 1

Apple Bee, No. 1 4

J. C. MacAlpin's 3

Goldfield, No. 5 2

Osgoode, No. 1 1

Morewood Union 1

Metcalfe 1

Nation River 2

Elm Grove, No. 1 1

Alfred 1

Pendleton, No. 1 2

Russell, No. 4 1

Maxv lie I

Rose &Co., Vo. 2 1

- Alexandria Union 1

Mongenais 1

Union Valley 1

Chard 1

Russell, No. 5 2

Piperville 1

Ste. Anne 2

Curran 1

Leroux 1

Siloam 1

Elma 2

Baltic Corners 1

Chesterville 3

Denisoo's 2

Tid Bits, No. 2 3

Lorraine 1

Routhier 2

Maole leaf, No. 6 2

Wyman's 2

Farmers' Joy 3

Embrun 2

North Osgoode 3

Making in all sixty-one factories visited and ninety-four visits

Archer 1

Spring Creek 1

Ottawa Valley 1

Caledonia 1

Ethier's 1

The Brook 3

Elm Street 1

Mille Roches . 1

Balmoral 1

Empire B 1

Wendover, No. 2 1

Green Bank 1

St Amour 1

Aberdeen, No. 1 1

Elm Grove, No. 4 1

Alfred " Farrell " 1

Maple Ridge 2

Newington 1

60 Victoria. Sessional Papers (No 22). A. 1897

I had the pleasure of visiting several makers who attended the Kingston Dairy School,
and must say a good deal of credit is due that institution, as I see a very marked improve-
ment in their cheese over that of last year, and I found all the School students more anxious
to learn than those who did not attend.

I have strongly urged on the makers the advisability of attending, and think that there
» ill be a large attendance from this district this winter.

All of which is respectfully submitted.

A. P. Purvis.

Mr. J. H. Rupert : What do you think is too high a temperature for cooling curd V

Mr. Purvis : I want the temperature at 98° when T draw the whey, and if I can con-
trol the temperature so that I can have it gradually cool down to 92" for milling in two and a,
half or three hours, I think I have it right. I have found some makers steam the curd after
milling, which I think is a great mistake.

REPORT OF INSTRUCTOR HOWEL

In submitting to this association my first annual report of the work accomplished in
the district allotted me for the season of 1896, Belleville and Tweed section, I have to
say that I was not notified to commence my duties till the season was half expired. In ac-
complishing this work of 82 days, 54 were taken up in giving instruction and testing
milk ; the remaining time was spent in travelling, settling milk cases, detained by rain and
attending cheese boards. Of the 2,297 samples tested, nineteen were found to have been
tampered, with ; from fifteen of this number, I received $205 for sending deteriorated
milk ; the remaining four cases were dealt with by the directors of factories. The amount
contributed for instruction and inspection was $101.50.

In conclusion, I am sorry to say, I found there was a great need of instruction, the
principal fault being the great loss of fat and the majority of makers not using sufficient
rennet. I misdit say, if we are to retain the proud position we hold today as a cheese-pro-
ducing country, the farmers must come to the aid of the cheese-maker by having their milk
delivered at the factory in better condition.

Hugh Howey.

Mr. Howard Bissell : Things are improving since I was an inspector. I used to
have to fine nineteen persons in a factory; now you have lad only nineteen persons
fined out of sixty-two factories. (Laughter.)

Major Redmond : What do you mean by " taking better care of your milk ? " A.
good deal has been said about aerating milk. Farmers have been educated to aerate
milk. Is there not a danger of aerating it too much 1 Can you also inform us whether
it is better to have a large quantity in the can or a small quantity 1

Mr. Howey : In the first place, I would say, have a nice clean place for milking,
and the pail should be thoroughly cleaned. Have an aerator. The milk can should be
clean and cool, and the place where the aeration takes place should be free from bad
odors. If the milk is cooled down to the temperature of the air, that will be sufficient.
The best cheese is made from the night's milk delivered in the morning. I prefer using
the aerator to dipping. Too many patrons have so much milk that they cannot dip
properly in the morning. It is as necessary to aerate the night's milk as the morning's .

Mr. Alexander : Do you ever come across any cases of bad flavored cheese except
from bad rennet 1

Mr. Howey : All the rennet I came across was good in flavor. I came across one-
place where they were using bad water with the rennet. The leakage from the factories
was going into the well, and at that place I found the poorest flavored cheese.

60 Victoria.

Sessional Papers (No. 22).

A. 1897

Mr. Alexander (Montreal) : In the Province of Quebec there has been a great
hubbub against rennet. Tens of thousands of dollars have been lost there on account of
bad rennet. The Butter and Cheese Association took the matter up, but it was a hard
thing to deal with. I am a cheese buyer, and handle all the cheese made in a certain fac-
tory. They made a very firm, dryish kind of a curd, which seemed to be cooked too high.
There was no bad flavor from the cheese then, but in the later shipments, when there was
more moisture in the curd, a bad flavor developed with the maturing.

Mr. Howey : It must have been the fault of the rennet ; some people keep it too long

REPORT OF INSTRUCTOR PUBLOW.

I have much pleasure in submitting the eighth annual report as instructor and
inspector of this Association for the district lying between Kingston and Ottawa.

The applications this year were about the gaim as in 1895, but as there was no
assistant only about two-thirds could be overtaken. As I have said in a previous report
the territory is much too great for anyone man to cover satisfactorily or with justice
to himself.

The factories seemingly most in need were first visited, and in all eighty-one
factories received one hundred and fifty two visits as follows :

Elgin Model 1

Grand Central 3

Smith's Falls . 2

Model 3

Noth Shore 3

Ardmore 2

Eermoy 2

Rockdale 1

Clear Spring 3

North Star 1

Is'and City 1

Standard 1

Tayside 1

Dalhousie 3

Lanark and Darliner .... 3

I. X L 1

Beckwith 1

Ashton Union 1

Riverside 4

Fallbrook 3

Tennyson 2

Harper's CorneTs 2

Bell's Cornei s 1

Hopetown 1

North Gower .1

Tamworth 1

Bonnechere Valley 1

Frankville 1

Plum Hollow 1

Philipsville 2

Bedford Mills 3

Centrevilfe 3

Lake View 1

Salem 2

Clear Lake 1

Lombardy .... 3

Sand Ba}- 1

Island City No 2 1

Tay Banks 3

Brookside 1

Drummond 3

Clayton 3

Maple Leaf 2

Clareview . . 3

.. 1
• 4

.. i
.. 2
.. 1
.. 2
. 1
.. 1
.. I
.. 1
.. 1
Ardoch 2

Zealand

Mississippi

Bathurst Mutual

Waba

B. C. T

Glen Elm

Boyd's

North Osgood t-. . .

Elemburg

McCalpin's

Bellamy's Mills.

Forfar 3

Ontario 3

Stanleyville 3

Elm Grove 3

Mountain View 1

Westport 3

Portland 1

D. & E 3

Star 1

Addison 1

Valley Queen 2

Elphin 1

Middleville 3

Kideau Queen 2

Fairplay 1

Goodstown 1

Maberly 1

Clyde I

Poland 1

Prospect 1

Twin Elm 1

Robinson's Mills 1

Watson's Corners I

O'Keefe 1

Manotick 3

Carsonby 2

S. L 1

Of the 160 days in the employ of the Association, 146 were spent in visiting
factories and giving instruction and testing milk, three in settling milk cases, three
attending cheese boards, six travelling to factories, and two inspecting rejected cheese.

Of the 8,508 samples of milk tested with the Babcock test and Quevenne lactometer
38 were found to have been tampered with, and of these 27 were fined $605, and the
remainder let off with a warning on their representing the matter as having occurred
without their knowledge.

The amount of fines netted by the Association was $278.50 ; the amount contributed
by factories for my services was $530, making a total to the Association of $808.50.

In the fines noted above, $15 are included as the Association's share of a fine
imposed in 1895, but which, on account of an appeal being made, was not settled at the
time of the last annual meeting.

60 Victoria. Sessional Papers (No. 22). A. 1897

The decision was in the first trial in the favor of the Association, but the defendant
had the case carried to the High Court at Toronto. It was in the Association's interest
to follow it up, and although the costs are to the amount of 8135, yet the victory is ours,
and I believe the result will be a benefit to the Association to a far greater extent in the
years to come. Had this final decision been given earlier in the season there would have
been more prosecutions, but as this was a test case 1 thought it better to await results.

Under existing circumstances this work of inspection is necessary, but very disagree-
able. We will hail with delight the day when the law will require that milk be paid for
according to quality, and so relieve the Association of what is now a disagreeable duty.

Throughout the whole district the work done by makers this year is more satis-
factory than usual. On the whole they seem more alive to tbeii business, and to realize
that they must be up to date with their work if they would not be replaced by others.
Notwithstanding that there is no excuse whatever for any cheese-maker not having
a thorough knowledge of his business, there are still those who are lacking. Some seem
to be quite satisfied with a general knowledge of cheese making, and are not able to give
the " why or wherefore " of much that they undertake, which accounts largely for the many
irregularities in the make-up of their cheese. It is absolutely necessary that makers be
more particular as to the condition of the milk they accept.

A number of causes why the cheese is not fine might be dealt with, such as imperfect
milk and how caused, lack of knowledge in manufacture, carelessness on the part of the
maker in putting into practice the knowledge he has, facilities for curing and shipping ;
but it, would make this report quite too lengthy to enter into details, especially as these
points are likely to be generally discussed later on.

In conclusion I would thank the Association and dairymen for all the kindness and
courtesy extended to me throughout the season.

All of which is respectfully submitted.

G. G. Publow

Major Redmond : Did you fine those delinquents under the Babcock test 1
Mr. Publow : By the Babcock tester and the Quevenne lactometer.
Major Redmond : At what stage do you come to the conclusion that the milk has
been tampered with 1

Mr. Publow • I am generally convinced before the test is applied.

Major Redmond : What do you do in a case where all the members of the family
swear that the milk is all right !

Mr. Publow : I go largely by the tester, and the courts generally decide in my favor.
Milk may be low in fat and yet be untampered. If cows are a long time milking, they
will give more than three per cent, fat in the milk.

Mr. R. G. Murphy : Is it not a fact that milk may show three per cent, fat and be
adulterated, and another milk may show three per cent, and be all right 1

Mr. Publow : Exactly. I do not go by the Babcock test alone. One must also con-
sider the specific gravity of the milk. In one case last summer the milk tested only two
per cent, of fat, and half of it was water as was shown by the specific gravity. 1 tried
milk direct from that cow with the Babcock test, and it showed four per cent, of fat, and
was a marked difference aho in the specific gravity. That proved that the milk had been
tampered with. I have known milk to test three per cent, of fat and be watered ; and I
have seen milk test 2.8 per cent, fat and be pure milk. The best way to prove the
genuineness of the milk is to go and examine it as taken from the cow. I find that too
many patrons are keeping the strippings at home. I believe that the law of this country
should say that milk must be paid tor according to quality at the factory. Makers are

60 Victoria. Sessional Papers (No. 22). A. 1897

afraid to press this matter, but the Government should insist upon this point. You
would not need to fine people then. You would get better milk, and that would mean
better cheese. Inspectors have enough to do without running around lining people.

Mr. Cranston . A great many makers in the county of Frontenac last season were
using rennet that took from twelve to sixteen ounces to thicken the milk in thirty
minutes.

Mr. Publow : That is one of the causes of so much poor cheese — the milk is overripe
when it comes to the factory and sufficient is not used. If I had rennet of such strength
that I would have to use eight ounces, I would not use it at all. Where you have to use
so much rennet, it is a sign that is decayed. The less rennet you can do the work with
the better.

Mr. Atre : The conclusion we at Montreal came to about rennet is that it com-
mences to deteriorate in a very short time after it is produced. Like butter, it is best
when fresh. The best rennet ever made would not be as good when a year old as now.
It would not be equal in strength, although it might be still °ood in quality, and therefore
you would have to use more of it. We also concluded that if rennet is kept at a high
temperature, or exposed to air, it deteriorated very rapidly both in quality and in
quantity.

Mr. Publow : I believe that you can preserve rennet for a long time if you keep it
at a low temperature. Rennet should be put up in bottles only. It it is not advisable
to put it up in barrels as the air will get into them no matter how you try to exclude
it, and the barrel will soon get stinking. If you do get it in kegs, do not make any vent
hole, but let the rennet run slowly rather than let the air in.

Mr. Atre : We also came to the conclusion that it was safe to buy the rennet in
barrels in cold weather, and then place in bottles for the warmer weather.

Mr. Alexander : I suppose you have met makers who use four ounces of rennet,
and in that same factory, and with that same rennet, you yourself have used only two ounces I

Mr. Publow : I cannot say I have used two ounces in such cases, but I have done it
with three ounces.

Mr. Alexander : I know a case where the maker used fifteen ounces and the
inspector also used fifteen ounces. Another person came along and used only three
ounces, and the maker thereafter used only three ounces. A good deal depends upon
who condemns the rennet. If Mr. Publow condemned rennet, I would say that that
rennet was ruined, but if Tom, Dick or Harry or the average cheese-maker condemned it,
I would not too readily accept their verdict.

Mr. Murphy : If we have ignorant cheese-makers to-day there is little excuse for
them.

Mr. Howard Bissell : Is not this yellow cheese the result of the pasturage in June 1
Mr. Publow : Yes, to a considerable extent. The dandelions have something to do
with it. The remedy is to let the acid come upon the curd a little more tenderly, and
drop the temperature one, or perhaps two, degrees. I would not ripen the milk more ;
set the milk earlier, but at a lower temperature. I believe that 97° is high enough for
spring milk. What we want to make is a soft, silky cheese, with a cream flavor. It
does not pay to hold spring cheese long ; chepf-e of a sweet, nutty flavor brings the highest
price. And where are we to get that precise flavor but from pure sweet milk 1 and if we
ripen milk too much, that exquisite flavor is destroyed. If we want a sweet flavored
cheese we must have the curd cooked before the acid is too fully developed. In the spring,
cook lower, and set so that the moisture will be well expelled.

Mr. Ayre : The fact was brought ou*- ^«$terday that the market requires a fatter
cheese. What do you think of that opinion

Mr. Publow : I think there is sufficient fat in our cheese, if we will only make them
more mellow by a little more moisture. I find that two often the milk is overripe.
We have talked aerating milk until it has been almost overdone. Milk must be cooled in

4 D. 49

60 Victoria. Sessional Papers (No. 22). A. 1897

hot weather. We must keep it at the temperature of the atmosphere, and sometimes
lower. If milk is set at a temperature of 80 ° , and kept at that all night, it will be too
ripe to make cheese at eight o'clock next morning. I would rather wait a half hour for
the milk to ripen, than have the milk ahead of me. (Applause.) Makers should send
any overripe milk home. By so doing patrons will soon become educated to the point of
carefully cooling the milk, and thus keeping it from becoming overripe. Milk should be
cooled to 75 ° , and it will be better still if cooled to 60 ° . If the atmosphere is above
the temperature of the milk, I would put a cover on the milk can. The milk should be
aerated before cooling. If the night's milk has been cooled, and is nice and sweet, it will
be all right for mixing with the morning's milk. Putting the morning's milk in under
such circumstances, is simply raising the temperature of the night's milk, and starts the
fermentation more quickly. If you cool the morning's milk to the temperature of the
night's milk it will pass.

For testing ripeness of milk, put a dram of rennet in eight ounces of milk and stir for
ten seconds. Coagulation should take place in fifteen to twenty seconds. This can be
determined by dropping in a piece of cork or burnt match or a little light, dry dust. There
is a more exact test known as the Marshall rennet test, which measures the rennet to a
half drop, and shows the measurements in a graduated glass tube.

Mr. Halliday : Some makers have had trouble with gassy curd. The curd develops
a gas before there is sufficient acid for grinding.

Mr. Publow : About three years ago gassy curd was brought to our attention, but it
was not very general ; now it is very common. I do not know what is the cause of it ;
that is a good question for chemists to examine into. I believe it is a fermentation of some
kind, and I also think that if we were to cool our milk properly we would not be so badly
troubled with it. The best way to handle that curd is to cook it more thoroughly and
develop a little more acid so a3 to have it come with a single piling, and then salt and
mill as soon as possible. Let it mature at 90 ° rather than 96 ° , so that it will mill at 80 ° ,
and if possible at 70 ° , before going to the hoop. Get the curd well cookei before
developing acid ; develop the acid on the curd.

Mr. Halliday : Have you ever tried leaving off your vat covers 1
Mr. Publow: Leave off your covers altogether. Too frequently the temperature is
too high.

Mr. Halliday : There is a possibility of making a speckled cheese by having the
curd exposed to the air too long without being turned.

Mr. Publow : You will get a speckled cheese if you do not turn often enough. The
whey contains sugar, and that brings on the acid ; and if soma of the curd remains too
long in the whey, spotted or speckled cheese will result. I do not think, however that
this is what causes red spot. I believe that the often^r the cheese is turned the more
uniform it will be in color. It makes a little more work, of course, but it means more
money in the fall. Always test your milk for ripeness. If the milk shows fifteen seconds
by the rennet teat, that shows me that it is likely to work in two and a half hours. If it
takes only ten seconds by the rennet test, then I know I have a fast working milk, and
must act accordinglv. I would use more rennet with a fast working curd, and would
cut more finely. The more rennet you use, the more moisture will be retained in the
cheese •* and while it will make a harder cheese at first, it will be a better article in the
end. Much salt and long stirring or cooking will expel moisture. You must retain a
fair amount of moisture in order to have a good cheese.

Mr. A. Cranston : Does the richness of the milk affect the amount of rennet that
should be used 1

Mr. Publow : If we have very rich milk, we have more fat in the cheese, and more
fat means a softer cheese. If we have milk deficient in fat, we use more rennet to make
the cheese retain more moisture to replace the fat.
Mr. Ayre : Who is responsible for flavor V3

60 Victoria. Sessional Papers (No. 22). A. 1897

Mr. Poblow : I may say here that bad flavored curd, as a rule, originates with the
producer of the milk.

Mr. Ayre : I never could understand why the maker should be charged for the
flavor of the milk. (Loud applause.)

Mr. Publow : Regarding bad flavors in cheese, I would say that you will have to see
the cheese before deciding upon the cause. Bad flavors originate from various causes, bat
the commonest cause is filthiness in the home dairy. Bad water or food will generate what
are known as food flavors ; but these particular flavors can be aired out to a great extent,
and buyers would be likely to pass the cheese made fro n such milk. But with a bad milk
flavor — one that gets its odor from the surroundings — the longer you have it the worse it
stinks. Manure is worth more in corn growing than in flavoring curds. (Laughter and
applause.) The remedy for foul milk lies largely with the patrons. Too many farmers
do not properly strain the milk. An inspection of the milk strainer would surprise many.
However, even the strainer will not keep out the flavor of foul matters which have got
into the milk, and have been long afterwards strained out.

Mr. Wade : I have often noticed women dipping their fingers in the milk for
moistening.

Mr. Publow : Yes, and the dirtier the cow's teats the of fcener she will dip her finders
in the milk. It too often happens that cows are milked in the stable yards, and the cans
are also placed there. What is the reason we have so much bad flavored milk in a damp,
sultry time 1 It comes from the ground, and floating in the atmosphere, falls into the milk,
and straining can do little to improve such milk. Aerating milk in such a locality is
doing more harm than good. Only pure air can benefit milk. If I have a bad curd, I
must use good, pure water, which will clean the curd, just as one would wash a dirty dish
cloth. If too much acid is developed, the texture of the cheese will be destroyed. Some
makers advocate washing the curd when the whey is drawn off". If I had a bad flavored
curd, and knew the milk was rapid, I would draw it as soon as I could. I would cook it
as quickly as possible. Use clean, warm water, at a temperature of say 98 ° or 100 ° . I
would draw the whey off close down to the curd. There is a danger then, however, in not
having the curd uniform. If you do it after milling the curd, the curd is more uniform in
size, and there will be a more evenly flavored cheese. The maker should use his note
book wisely.

Mr. Whitton : Is it not almost impossible for the cheese-maker to properly taste bad
flavored milk while it is cold 1

Mr. Publow : Yes. I suggested last year that every maker should visit his patrons,
and thus he would soon be able to keep better track of the bad flavor.

Mr. Ayre : I would save a sample of every patron's milk.

Mr. Publow : If you can detect milk with a bad odor save it for the patron to smell ■
when it gets old it will smell badly.

Mr. Dargavel : We had a case this year. Our maker found some milk which was
considered by him off flavor. Mr. Publow examined it, and put in writing a statement
that it was impossible for any man to make good cheese from that milk. Next day I told
the patrons that the day before we had a loss of $42, and that they must make it up.
Then there was war. (Laughter.) I said that so long as it was not the fault of the
cheese-maker, I would not have him lose it, and I was not going to lose it myself. A few
days afterwards one of the largest pations came to me and said : " Do you mean to say
that we have to lose that $42 ?" 1 said, "Yes ; and if you want to test the case, just
bring suit against me." He said, " Then you will not get my milk next year." I said,
" You may do as you please regarding that." Just as soon as the patrons found that the
money was coming out of their pockets, instead of that of the cheese-maker, there was a
wonderful difference in the quality of the milk. So long as we, as makers or owners, take
poor milk from the patrons, and suffer the loss ourselves, so long will they permit this
drawback to first class cheesemaking to go on. The easiest way to reach patrons — and
toreach most of us — is through the pocket.

60 Victoria. Sessional Papers (No. 22). A. 1897

Mr. Publow : Of course we may have a had flavored milk, and the fault may not be
that of the patron. The maker should leave nothing undone to prevent any loss through
his own neglect. He should use good rennet and pure water, and have everything scrupu-
lously clean about the factory. If he has done all that and has a bad curd, he may safely
look to the milk and its producers. He should save a sample of every patron's milk, and
thus he would soon get to the bottom of any trouble with his cheese. Put, as I have
already hinted, he should first begin with himself. He should compare the flavors of the
milk with the flavors of the curd. He should also put a drop of rennet in each sample of
milk, and thus get curd for closer comparison.

Mr. Ayre : We have twc flavors in Montreal that we give to cheese : One is called
" stinking whey " flavor, and the other is termed " brewery " or " pineapple " flavor.

Mr. Publow : The whey flavor is caused by the milk working overripe. I believe
■we can make tine cheese where the whey goes ba^k in the cans, if the whey tank were
only kept properly clean.

Mr. Howard Bissell : Many cheese are ruined by a bad starter.

Mr. Publow : My attention was called to the fact that at a certain factory milk had
been i ejected on account of bad flavor. The cause was that the maker had been keeping
the milk over, and had put it in the whey cans until through the day's work, when it
was run into the vat and let stay there during the night. The tinning was off the bottom
of the vat, to a great extent, exposing much of the iron, and from that cause the milk took
a bad flavor, which was very oljectionable indeed. Do not keep milk where the tinning
is worn off the vessel. No maker should sign an agreement to make first-class cheese
unless he is provided with a first-class outfit, or is willing to risk the loss. It pays all
corcerned to have proper apparatus in cheesemaking.

Mr. Eager : This has been a very practical and profitable discussion. I was talking
with a farmer this morning and he remarked that everything comes from the farmer, and
nearly all the blame is placed upon him. He is blamed for the flavor of the milk ; he is
blamed for sending poor milk, for not taking proper care of his cows, etc. It is easy to
complain. It does not take much to make a man grumble, but he is a different sort of a
chap who will provide a remedy. I suppose 90 per cent, of the factories are not paying
for milk according to quality. It is not consistent to talk about dishonesty when we are
practising the dishonest system of paying for milk regardless of quality.

Mr. Everets : Mr. Eager says that the manufacturers start off wrong in not paying
according to quality. But manufacturers are only the servants of the patrons after all.
I know of factories where the farmers have been paid by the Babcock test, but they
refused to have that plan the following year. It is not for me or for any other man to
dictate to the patrons how tney shall be paid for their milk. It is for the producers to
say "whether or not they shall be paid by the Babcock test.

Mr. Hoard : May not the system be dishonest alter all 1 The farmer may be wrong ;
he is wrong often. I have been wrong myself. This appears to me to be a matter of
education and evolution, and the exercise of a little backbone on the part of the man who
handles the factory. 1 have gone through the conflict, and I know what it means. It
took a keen, steady, determined action — the hand of steel in the velvet glove — to hold
800 men so that they should do right by one another. That equation cf human selfish-
ness will come in every time ; and the good men who furnish the better milk will too
often allow themselves to be robbed by the men who have inferior milk. The division of
skim-milk has often caused a good deal of trouble. Many men cry out for co-operative
factories and creameries when they cannot co-operate in the division of skim-milk. Here
j ou are establishing principles ; out yonder you are establishing practices. Let us never
forget that twice two does not make five, but always four ; no more and no less. This
Babcock test is not an absolutely perfect test. No test, or scale, or rule on earth ever was
perfect. There is nothing perfect short of God. In order to see that our patrons had
their just due in regard to skim-milk, we put in a skim milk weigher, a sort of slot
machine. A metal check was given to each patron, which entitled him to receive so much

60 Victoria. Sessional Papers (No. 22). A. 1897

skim-milk. He dropped his check into the scale and got so much milk. "We have had
to do a little more than we are paid for in order to get paid for what we do. (Laughter.)

Mr. Ayre : I think the matter has been laid down very clearly by Mr. Hoard. This
gospel of fair dealing should be preached to every patron, and if done wisely, the farmers
will soon do the right from conviction and not because they are forced.

Mr. James Whittox : I think the cheese-makers of th«» Belleville district are about
the best posted men in tbe country. They are held responsible for the very highest price
given. One of our young cheese makers was sent back to the northern part of the
country, and when his cheese came to be marketed it was bad. I was interested in the
young fellow, for he was a mere lad, and looked up the matter. yI found that the cheese-
factory was built near a small lake, and there was a large hog establishment there. The
neighbors' hogs also came around, and so a lot of hog manure was ran into the lake. That
was the only water that young maker was provided with. I asked the directors if they
had not good water in the neighborhood. They said there was a good spring about three-
quarters of a mile away. I asked them to get the patrons to bring in some water, and
next day they brought in a gallon or so. When the fall came they gave that young
fellow onlv a dollar. They refused to give him another cent. I said, " Then he will sue
you." "We fought the case out at Belleville, and that boy got every dollar that he claimed.
If it is the patron's fault or the owner's fault, the maker should not be blamed.

Mr. Dargavel : I am of opinion that oftentimes the bad fUvor in milk comes from
the bad water the cows drink, and this often arises from sluggish streams running
through the farms. I think it is a misfortune for a farmer to have such a stream running
through his property.

Mr. Publow ; I am glad Mr. Dargavel brought that point up. That was the cause
of some bad flavored cheese in his factory. His maker was a good man at the business,
but some of the cows drank at a sluggish stream, and that spoilt the milk for cheese-
making. The fault was not with the maker, but with the water drank by certain cows.

ELECTION OF OFFICERS,

The report of the nominating committee was read at the afternoon session of the
third day, and on motion of Mr. Wm. Eager, seconded by Mr. James Whitton, it was
unanimously adopted. The list of officers will be found in the Appendix.

The officers so elected were by agreement to be the officers of the Butter and Cheese
Association of Eastern Ontario for 1897.

AUDITORS' REPORT.

The financial statement, duly signed by the auditors, was read, and on motion of Mr.
Morden Bird, seconded by Mr. T. B. Carlaw, it was adopted unanimously. This report
will be found in the Appendix.

REPORT OF INSTRUCTOR GRANT.

I herewith submit my third report of work done for the Association. Below is a
list of factories visited. One hundred and seventeen days were spent in visitin g factories,
three attending cheese boards, one settling cases, six travelling, and three delayed on
account of rain, making a total of 130 days in the employ of the Association.

60 Victoria.

Sessional Papers (No. 22).

A. 1897

I tested 6,290 samples with Quevenne lactometer and 3,600 with Babcock tester.
Of this number forty were found to be deteriorated. In nearly all cases the factorymen
preferred to settle the matter among themselves.

Amount received from factorymen, $315 ; from fines, $110.25 ; total, $425.25.

Following are the number of times factories were visited

Madoc 2

Alexandra 2

Queensboro' 2

Eclipse 2

Frankford 2

Cold Springs 2

Millbridge : . . 2

Oak Leaf 2

Silver 2

Brook Valley 2

Spring Creek 2

Deloro 2

Spring Hill 2

Marble Creek 2

Bell 2

Mairnora 2

Cooks' 5s

Crow Bay 2

R. Lake 3

I. X. L 2

Seymour, West 2

Stanwood ... 2

Riverside 2

Ryleston ... 2

Melrose Abbey 2

Trent Bridge 1

Shearer 3

Westwood , 3

Daisy D 3

Woodland 2

Shamrock 2

Roseneath 2

Warkworth 2

Beaver 2

Myersburg 2

Valley 2

Empire 2

Union 3

Maple Leaf 3

Rogers' 2

All of which is respectfully submitted.

Foxboro 2

Enterprise 2

Spry 2

Monarch 2

Norham 2

Land 2

Sutton 3

Missing Link 2

Mt. Pleasant 2

Bensfort 2

Cedardale 1

Young's Point 1

Moira 2

Castleton 2

White Lake 2

W. W. Grant.

A Member : Do any factories in your district pay according to the Babcock
system 1

Mr. Grant : Five or six factories only have been paying according to the amount of
butter-fat in the milk. We had a good deal of trouble at one time this season on
account of the milk being overripe and the makers using too much of a starter.

Mr. Cranston : How often do you save milk for the Babcock test 1

Mr. Grant : Some once a week and some twice a week. We use bichromate of
potassium. In summer time it is best to test twice a week. It is hard to get patrons to
be thoroughly satisfied with the Babcock test. Regarding greasy curds I may say that
in the northern section the milk is very rich and the curds are very greasy, and it is
therefore hard to make cheese that has not an excessive amount of grease in it. I have
found that where the milk tests very high by theBabccckthe chances are that the cheese will
not be extra, on account of too much fat being there. Some patrons in my district
thought the Babcock test was not fair, but I do not think there is any reason for that
opinion. Makers find, however, that under the Babcock test the milk generally comes in
better condition than formerly. In handling very rich milk I would endeavor to have it
sweeter, cook it a little higher, ard stir it a little oftener. I wculd not allow as much
acid for rich milk s.s in the case of poor milk. Use more rennet with rich milk. Some
makers are too much afraid to use rennet. I think a starter is all right •when used
judiciously, but it is not wise or profitable to use too much of it. Some use 100 pounds
of starter in cne vat, and that was too much. If you have gassy milk good sour milk
might help it, just as that same sour milk would irjure good, sweet milk. Fair cheese
can be made from gassy curd, but of course it will not be as good cheese as that made
from pure milk.

INTRODUCTION OF PRESIDENT-ELECT DERBYSHIRE.

The retiring President, Mr. Henry Wade, then introduced his successor, Mr. D.
Derbyshire, and thanked the association for its kindness and indulgence during the year
he had the honor to preside over its affairs.

60 Victoria. Sessional Papers (No. 22). A. 1897

Mr. Derbyshire : I thank you heartily for the honor you have done me. I have
filled this, or a similar position, before, and I then did the best I could to forward the
dairy interests of the country. And now that new problems have arisen, and new work
is to be done, I trust that in the directing of this Cheese and Butter Association I shall be
able to do something for the cause cf dairying in Canada. We must see to it that there
is proper education given to all concerned — to the makers, to the patrons and to those
who handle the product later on. I shall look with hope to a successful future for this
Association and the interests which it represents. (Applause )

EXPEEIENCE WITH THE BABCOCK TESTER.

By Mr. Wm. Eager, Morrisburg.

Following is an impromptu address, given in response to frequent calls : Since 1893
I have been advocating and practising the use of the Babcock test in cheese factories,
and I have had to fight the battle almost alone. In that year I commenced with one of
my factories just to try and see how the thing would work. I was careful to get the
very best man available to help me to put the work on an accurate basis — Mr. McEwan,
now dairy agent for the New Zealand government. We called a meeting at this particular
factory, and got as many patrons as possible to come, and then explained to them that
our intention was to pay for the milk according to the amount of butter- fat. There were
a great many dissentient voices. I said, " Well, let us try it for one month, and if the
thing is wrong we can then drop it." I also told them that there was some expense con-
nected with the test, and that thej should pay me a little more for doing it. The majoiity
decided to try the new plan, of paying according to the Babcock test, and I was to get
fifty cents per patron for the extra work of conducting the test. It went on nicely for
the first month, except that some of the farmers did not give proper attention to their
milk. At the end of that time, however, there was trouble, as some of the men got 70
or 80 cents per hundred pounds of milk more than their neighbors. The great question
in this connection is how to get hold of the slipshod fellow, the man who does not care
what or how the milk is so long as he can get it to the factory. But we k pt pouring oil
on the troubled waters, and patrons soon began to see that with a little more care and
attention their milk would show a better test ; and something was gained just there.
We were getting the milk in an improved condition. It is hard to get a fair sample
from poorly cared for milk, and that means a loss to the slip-shod patron. Under the
old plan of pooling everybody else lost, but under the new system of paying according to
quality the producer of such milk is the only one who loses. You have made a strong
point when you show the people that they will lose if they are careless and gain if they
are careful. There is no encouragement under the pooling system for the man who takes
care of his cattle and milk. It is a vicious system ; it is dishonest and unfair. The
sooner every factory in this country pays for milk according to its relative value the
sooner we will place the cheese trade upon its proper basis. There has been a good deal
of talk at Ottawa about branding cheese, but if they would only say that milk must be
paid for according to butter fat it would lift up the business and the men engaged in it
to a higher plane. People may say that three per cent, milk will make just about as
much cheese as four per cent. milk. The average difference in readings of butter fat in my
twenty-three factories was only about two-tenths of one per cent. In practical work we
do not get great variation, and the longer you work by the Babcock test, and pay for milk
according to its richness and actual value, the closer together the registering of fat
becomes. The people become educated, and are bound to furnish good milk or lose
money. Under the old plan it does not matter so long as the cow gives milk how low in
fat the product might be.

Mr. Dargavel : Do you find the plan expensive now that you have got it

60 Victoria. Sessional Papers (No. 22). A. 1897

Mr. Eager : With the number of factories I have 1 must keep a man on the road
all the time looking after cheese-makers and inspecting and testing milk. I pay this man
so much a week for testing. He tests each milk every two weeks. We never have any
trouble even in the hot weather. In November, 1893, we took samples of milk and tested
them as they came in and then put them away. In the month of March, fully four
months later, we tested that milk again, and found that the two readings were exactly
the same. There is no trouble in keeping milk for testing. I again assert that all milk
should be paid for according to the amount of butter- fat in it. I have tried the plan
since 1893, and every year we are making a little advancement. I am a sort of
advance guard in the dairy army. The man who sends poor milk to a factory under
the pooling system is getting his neighbor's money under false pretences. The com-
mandment, "Thou shalt not steal," should be thundered in his ear continually.

Mr. John Neill : If one milk tests three per cent, and another four per cent.,
would the latter milk make one-third more cheese ?

Mr. Eager: No; but I repeat that we do not get that difference in practical
work to-day. There is never tha^ disparity. It is seldom more than one-fifth of one
per cent. In the month of June it usually takes about eleven pounds of milk to make
a pound of cheese, while in September nine pounds and a half or nine pounds and
three quarters of milk will make a pound of cheese. Why does September milk make
more cheese than June milk ?

Mr. Neill : Because it is richer.

Mr. Eager : Exactly. The richer the milk the more cheese we can get from it.
One farmer has milk that stands at 3.5 ard another milk that shows only 3.1 per
cent, butter-fat. Is it fair that the man who has the 3 5 per cent, milk should get only
as much as the man who provides the 3.1 per cent, milk? We pay strictly according to
the Babcock test ; we neither add to it nor take away. We have enough already to
contend with in the simple test. People are naturally inclined to say, " Why add
two per cent.? You advocate a thing at one time and then try to change it." The Bab-
cock tester put in the hands of a man who is competent to handle it will give satisfaction
to honest men. Of course you cannot afford to hire a man to test for only one factory.
Form syndicates for this purpose, just as they do in Quebec, and let one man take charge
of twenty factories.

Mr. Evertts : You will recollect that at the convention he'd at Campbellford las
year this question of paying by the test or by an addend came up. Prof. Dean there
took the ground that, in order to make the test fair to all concerned two per cent, should
be added to the fat readings. The Dairy Commissioner opposed this, and, like Mr. Eager,
advocated paying by the reading of the test without any alteration whatever ; but neither
then nor since has any proof been brought forward that Prof. Dean's position was not a
sound and just one. Prof. Dean adds two per cent, to allow for casein — for casein is
nearly as important a factor as fat in the composition of cheese. Mr. Eager says that he pays
for the fat and not for the casein. There are cows to day giving milk which is rich in
casein while not rich in fat. Everything that goes to make solids in cheese should be
paid for, whether determinable by the Babcock test or otherwise. I hold, therefore, that
in order to make a fair distribution of the money the two per cent, of casein should be
added. There is a " nigger on the fence " somewhere. We cannot and should not try
to force the farmers to pay for milk by this proposed plan. If they say they will take
their pay by the Babcock test, then I am ready to say, " Go ahead ;" but we have no right
to take them by the throat and say, "You must take your pay by the Babcock test."
The question of the addition of two or three per cent, to the Babcock readings remains
just where it was a year ago. The men who are doing the best work in our interests
to-day are the inspectors. They are giving first-class instruction to our makers, and are
doing much to build up the dairy trade of this Province. Regarding dating, branding,
etc., the sooner we cease tinkering with our cheese industry in that respect the better.
Then there is the matter of separators. You can go anywhere out around Brockville to-
day and find men using separators. You can go to private dairies and find more butter

60 Victoria. Sessional Papers (No. 22). A. 1897

being made from 100 pounds of milk than is being made at the creameries. There are
too many creameries and too many cheese factories in some quarters. There are many
cheese factories for sale to day, and there will be more for sale next year. No man can
afford to run a small factory nowadays. The little concern must go ; it cannot success-
fully meet the keen competition of to diy In any event the maker should be paid a fair
price. Use good material. Have a gcod cheese made, and put it up in neat, strong
boxes, and prpsent it in the best possible shape.

Mr. Derbyshire : "We are living in perilous times, and we must bestir ourselves to
put the business on a sounder basis than exists at present. The farmers say they are
making no money, and they are, therefore, inclined to grind the makers. The tendency
of all the addresses given at this convention has been, first, you are to keep a better cow ;
secondly, this cow must be fed better, and thirdly, a better man is needed to select that
cow and feed it. I agree with Governor Hoard when he called corn the " sheet anchor "
of dairying. We had one man in Brockville section who a few years ago filled a silo
with corn and fed his cows nothing else. That was not wise. No man would care to
live on potatoes only. Cows require mixed feeding just as well as men do. Mixed
feeding means enrichment of the land and enrichment of the pockets of the farmers.
The cow should be kept in a place where she will be comfortable and at ease during the
winter. You c<m never make money if you keep a cow that gives only 300 pounds of
milk a year. You can get the proper kind of a cow only by judicious weeding and
selection. Prof. Roberts, of Cornell, by selection got a cow that dropped a calf which
gave him 12,000 pounds of milk in a year. A dairy cow should be a good feeder, but
the food should be turned by her into the milk pail. Dairymen, like business men,
should " take stock " from time to time and find out where they are weak and where
they can improve. No business man can make money if he runs his business onlv six
months in a year. Neither can the dairyman prosper who will have his cow working for
only six months out of the twelve. I would urge every maker to go to the Dairy School,
even if for only two or three days. Get acquainted with the patron and texch him that
he has cows that can be improved, and that his utensils, etc , can be kept cleaner. The
maker could do all this in such a way that the farmer would really love him (Laughter)

REPORT OF COMMITTEE ON DAIRY UTENSILS.

The Committee reported as follows :

We, your Committee on Dairy Utensils, beg leave to report that we have examined
the curd mill exhibited by Mr. Braithwaite, of Winchester, and consider it a first-class
mill in every respect.

The butter boxes exhibited by Mr. D. M. Macpherson is a first-class article, and the
Quinn refrigerator appears to be a good thing.

The "Windsor salt we consider a first-class article and cheerfully recommend it to
the consideration of the dairymen.

VOTES OF THANKS.

Votes of thanks were then passed to the Chairman of the Local Committee (Mr. D
Derbyshire) and the citizens of Brockville for the hospitality and general kindness
shown to visitors to the city ; to the retiring President for his courtesy and faithful
service ; also to the press and railways for favors extended.

The convention then adjourned.

60 Victoria. . Sessional Papers (No. 22 ). A. 1897

HISTORICAL SKETCH OF THE DAIRYMEN'S ASSOCIATION OF
ONTARIO AND EASTERN DAIRYMEN'S ASSOCIATION.

By Henry Wade, President in 1896.

The first Canadian Dairymen's Association was organized in 1867 at the Town of
Ingersoll, pursuant to a public notice sent to parties interested in cheese-making at that
date. (Extract from paper of C. C. James, Deputy Minister of Agriculture.) The factory
system of manufacturing cheese commenced in Oxford county in 1864 by Mr. Harvey
Farrington, formerly from Herkimer Co., New York State. In 1866 the first factory
was starttd in Hastings county by Mr. Ketchum Graham, and at the same time in North-
umberland county by Mr. John Wade, and his son Henry Wade. During the
years 1864 to 1867 there was a great development of the co-operative system of
cheese-making in the east and west, and more particularly in the west. The
want of information on the important subjects of cheese-making, as well as
of the marketing the same, was the immediate cause of the formation of this
Association. As the present writer was unfortunate enough to lose by fire the
early reports of the Dairymen's Association, he has to be indebted to an article by Mr. J.
W. Wheaton, Secretary of the Western Dairymen's Association, for extracts from the
first report, as follows :

" Pursuant to public notice, an important meeting was held in the town hall, Inger-
soll, on the 31st July and 1st of August, 1867, for the purpose of organizing a Dairy-
man's Convention and otherwise promoting the dairy business interest in the Dominion
of Canada. Upwards of two hundred dairymen from various parts of the country were
present, and the greatest interest was manifested in the proceedings. The convention
was called to order soon after ten o'clock on the first day of meeting, and a temporary
organization effected by the appointment of *W. Niles, Esq., Nilestown, chairman, and
Jas. Noxon, Esq., Ingersoll, secretary. A large committee on organization and general
business was then appointed, after which the convention adjourned until half past one.

The convention proceeded to consider the report of the organization committee which
was unanimously adopted, and which read as follows :

Whereas it is deemed expedient to form a Canadian Dairymen's Association through
which, as a medium, practical experience of dairymen may be gathered and disseminated
among the dairy community, therefore be it

Resolved that we, the undersigned, do hereby associate ourselves together for mutal
improvement in the science^ of cheese-making and more efficient action in promoting the
general interests of the dairy community.

Article 1. The name of the organization shall be the " Canadian Dairyman's
Association."

Article 2. The officers of the Association shall consist of a president, twenty vice-
presidents, a secretary and treasurer.

Article 3. The president, vice-presidents, secretary and treasurer shall constitute
the executive board of the Association, seven of whom shall form a quorum for the trans-
action of business.

Article 4. The officers of the Association shall be elected at each regular annual
meeting and shall retain their offices until their successors are chosen.

Article 5. The regular annual meeting shall be held on the first Wednesday of
February in each year and at such place as the executive board shall designate.

Article 6. Any person shall become a member of the Association and be entitled to
all its benefits by the annual payment of $1.00.

60 Victoria. Sessional Papers (No. 22). A. 1897

The following officers -were then elected : President, U. E. Chadwick, Ingersoll ; vice-
presidents, M. H. Cochrane, Montreal ; Henry Wade, Port Hope ; T. H. Wilmot, Milton ;
A. G. Muir, Grimsby ; Thomas Ballantyne, Stratford ; J. W. Scott, Lobo ; James Harris,
Ingersoll ; Benj. Hopkins, Brownsville ; Geo. Halloway, West Oxford ; Richard
Manning, Exeter ; James Collins, Dereham ; Stephen Hill, Paris ; John M. Raymer,
Cedar Grove ; K. Graham, Belleville ; John Adams, Ingersoll ; P. Bristol, Hamburg ;
J. M. Jones, Bowmanville ; H. Farrington, Norwich ; Hon. David Iieesor, Markham ;
secretary, James Noxon, Ingersoll ; treasurer, R. A. Janes, Ingersoll. Subsequently
Messrs. Niles and Carlyle were added to the list of vice-presidents for the year.

In 1868 an Act was passed by the Legislature of Upper Canada to protect butter
and cheese manufacturers, and a penalty fine of from $1 to $50 for diluting milk by water
or for skimming or keeping back strippings, or otherwise tainting the milk furnished to
factories.

In 1868 the first cheese fair was held in Ingersoll and was very successful; there
were also this year reports received from fifty-eight cheese factories.

In 1872 the Canadian Dairymen's Association held their 5th annual meeting at
Ingersoll, and it was well attended ; but the eastern portion of the Province found it too
far to travel, so established amongst themselves another organization called the Ontario
Dairymen's Association, with headquarters at Belleville. This was started, I think, in
1871. It promised to do for the eastern part of the Province what its predecessors had
so well done for the western. These Associations were hampered for want of means, so
applied to the Government for assistance, which resulted in an amalgamation.

In 1873 the Canadian Dairyman's Association held their 6th annual meeting at Inger-
soll, and the Ontario one was held at Belleville.

In 1873 it was found necessary to ask for Provincial assistance to help on the work
of these two Associations, and an Act was passed by the Provincial government to allow
the two Associations to amalgamate themselves into a body corporate, to be known as the
" Dairymen's Association of Ontario," and if eighty members joined by paying $1 each
per annum that a grant of not more than $700 be made to them.

The first meeting, according to the Act, was to be held at Belleville on February 1 ltb,
1874, and the next two meetings at Ingersoll, as at this time there was much more cheese
made in the west.

The officers elected fcr the year 1874 were : Ketchum Graham, Belleville, president
A. Oliver, M.P.P., Ingersoll, vice-president ; J. C. Hegler, Ingersoll, secretary; P. R.
Daly, Foxboro', treasurer; Thomas Ballantyne, M.P.P.P., Stralfcrd ; Lewis Richaidaon,
Kerwood ; Henry Ostrom, Mona ; Geo. Morton, Morton ; W. S. Yates, Belleville ; Allan
McLean, Ingersoll; D. Vandewater, Belleville; Thos. Brown, Ingersoll, and T. D. Millar,
Ingersoll, directors.

The principal addresses at this convention were delivered by Prof. Bell, of Belleville,
X. A. Willard, of Utica, N. Y., and L. B. Arnold, Rochester, and were all on cheese
subjects.

The auditors' report shows receipts from all sources of $1,317.71 and expenditures of
$1,204.95, leaving a balance of $112.76. $520 were paid out this year for premiums at a
cheese fair held at Ingersoll.

In 1875, the meeting of this now flourishing Association was held in Ingersoll and
numbered 350 members.

The officers elected were as follows : E. Casswell, Ingersoll, president ; Peter R. Daly,
Belleville, vice-president ; C. E. Chadwick, Ingersoll, treasurer ; J. C. Heghr, Ingersoll,
secretary; Ketchum Graham, Belleville; J. W. Lawton, Salford ; D. Vandewater, Belle-
ville ; P. Frederick, Belleville ; H. Farrington, Norwich ; Jas. Ncxon, Ingersoll, and
Allan McLean, Ingersoll, directors.

The auditors' report showed that $1,359 had been received and $1,183 68 paid out,
leaving $175.32 on hand, and that 144 factories had reported.

60 Victoria. Sessional Papers (No. 22). A. 1897

In 1876 the ninth convention was again held in Ingersoll, in February, and as quoted
from the report of the secretary : " It is steadily increasing in importance, and the directors
felt justified in holding a three days' convention, and they were all well attended, and
addresses on the manufacture of butter were also introduced."

The officers elected this year were : P. R. Daly, Belleville, president ; Thos. Ballan "
tyne, M P.P., Stratford, vice-president ; O.E. Chad wick, Ingersoll, treasurer ; JO. Hegler>
Ingersoll, secretary; Jas. Noxon, Ingersoll; W. S. Yates, B'lleville ; E. Oassw^U, Ina;er~
soil ; H. Farrington, Norwich ; H. Ashley, Belleville ; D. Vandewater, Belleville ; Win-
Tripp, Mount Elgin ; Geo. Hami'ton, Cromarty, and P. Frederick, Belleville, Directors.
There were 312 members.

Prof. Bell, of Albert College, Belleville, in his address gives 48,580,368 lbs of cheese
as having been shipped in this year from Canada.

The auditors' report gives $1,703.13 as the receipts and $1,599.66 as the expendi-
tures, leaving $103.47 in hand.

I am not able to find a report of the Dairymen's Association for 1877, but it is suffic-
ient to say that it was found expedient to separate the Dairymen'ei Association of Ontario
fo as to form two distinct organizations, one for the east and one for the west, for the
better carrying out of the work of the Association.

This brings us to the first annual meeting of the Eastern Diiry men's Association,
held in Belleville on Thursday and Friday, the 21st and 22nd of February, 1878. These
conventions are held for the purpose of making reports of the business done the previous
year, and the delivering of lectures by experts on cheese ' and butter-making, to
the actual cheese and butter-makers of the eastern section of this Province.

Amongst the speakers at this convention was Prof. James T. Bell of Belleville, who
gave the annual export of cheese for 1877 to be 43.952,653 pounds. Prof. L. Weatherell
of Boston gave a valuable paper on " Breeding and Feeding Dairy Stock," and the Hon.
X. A. Willard of Herkimer, N. Y.,one on "The Outlook of Dairying and its Present Needs."
Other papers were read by S. Hoxip, Whitesboro, N. Y., Prof. Arnold, of Rochester, N.Y.,
and Prof. E. W. Stewart. The membership this year was 167, and the Government grant
$1,000. The auditors' report shows an income of $1,112.50, and an expenditure of
$1,138.20, leaving the Association in debt $25.70. Five hundred and four dollars and
fourteen cents was expended in prizes at the cheese show, and $427.86 to pay liabilities
of the old Association.

In 1879 the second annual meeting of the Eastern Dairymen's Association was held
in the city of Ottawa, on the 25th, 26th and 27th days of February. The officers
elected to serve this year were : Ketchum Graham, Belleville, president ; W. S. Yates,
Sidney, vice-president ; D. Derbyshire, Farmersville, 2nd vice-president ; Harford
Ashley, Belleville, secretary ; P. R. Daly, Foxboro', treasurer ; D. M. Macpherson, Lan-
caster, Ira Morgan, Metcalfe, M. N. Grass, Collin's Bay, D. Yandewater, Foxboro', Piatt
Hinman, Grafton, and John R. Craig, Toronto, directors.

The addresses were by Prof. James T. Bell, Belleville, on " Butter-making and the
Butter Trade " ; Prof. Arnold, of Rochester, N.Y., on "Cheese as a Food"; Prof. L.
Weatherell, of Boston, Mass., on " Specialties in Farming " y Mr. E. Barnard, of Quebec,
on "The Dairy Interests of Canada"; Mr. 0. E. Chadwick on "The Cow and the
Grass." Questions were asked after all papers, and as an educating medium to cheese
and butter-makers this convention was invaluable. One hundred and twenty-one mem-
bers paid this year, and seventy-four factories reported to this Association.

In 1880 the third convention was held in the city of Kingston, on February 2tth
to 26th. Unfortunately. I cannot find a report for that year, but an extract from the
Globe, of February 26th, 1880, states that Ketchum Graham was president, and that
addresses were delivered by Hon. X. A. Willard, of Little Falls, N.Y., on " The Com-
mercial History of the Dairy," and another address by Harris Lewis, Frankford, on
" Butter Subjects."

60 Victoria. Sessional Papers (No. 22). A. 1897

In 1881 the fourth convention -was held in the town of Brockville, from the 24th to
the 26 th of February.

The following officers were elected to serve for 1881 : Ketchum Graham, Belleville,
president ; D. Derbyshire, Brockville, 1st vice-president ; D. Vandewater, Foxboro',
2nd vice-president ; Div. No. 1, D. M. Macpherson, Lancaster ; No. 2, ]ra Morgan,
Metcalfe ; No. 3, James Bissell, Algonquin ; No 4, W. S. Yates, Sidney ; No. 5, Piatt
Hinman, Grafton ; No. 6, John R. Oraig, Toronto, Directors ; P. R. Daly, Foxboro',
treasurer, and H. Ashley, secretary.

The addresses this year were from D. M. Macpherson, Lancaster, on " The Require-
ments of the English Cheese Market " ; J. B. Harris, Antwerp, N.Y., a " Report on His
Experience as an Instructor (first instructor) in the Eastern Section of Ontario " ; Prof.
L. Weatherell, of Boston, Mass., on " Adulteration of Butter and Cheese" ; Prof. J. P.
Roberts, of Ithaca, N.Y., on "The Use and Production of Milk"; Hon, Harris Lewis,
Frankfort. N.Y., on " The Testing of Milk" and "The Cow" ; Prof. L. B. Arnold, of
Rochester, N.Y., on "The Manufacture and Curing of Chfese"; Rev. W. F. Clark,
Listowel, on " Honest Milk " ; A. W. Landon, Montreal, on " Oleomargarine " ; John
R. Craig, Toronto, on " Meat, a Source of Food Supply " ; besides discussions by the
delegates on all these subjects made this a most interesting meeting. Up to this year
this Association had confined itself to educating the cheese-makers by instructive
addresses at the conventions and by giving prizes to cheese at the different shows. But
this year marked the commencing of a new epoch by employing Mr. J. B. Harris to visit
different factories in fourteen counties. He helped to make cheese in fifty-three factories,
besides visiting many others, thus filling a long wished for want, as what cheetc maker
has not met with difficulties that he would gladly have explained by a scientific cheese-
maker? On the result of this departure lies the success of the cheese-making in the
eastern section of the Province in my mind. The Government granted SI, 500 this year.
There were $539.48 on hand at the first of the year, and the rest of the income from
members, etc., amounted to $135, making a total of §2,174.48. The disbursements were
$250 to cheese prizes, $420 to J. B. Harris as instructor, the rest for convention expenses,
salaries, etc., leaving $594.43 in the hands of the treasurer.

In 1882 the fifth convention was held in the city of Belleville, from February 7th
to 9th. The following officers were elected for the year : Ketchum Graham, Belleville,
president ; D. Derbyshire , Brockville, 1st vice-president ; D. Vandewater, Foxboro'
2nd vice president ; Div. No. 1, D. P. McKinnon, Lancaster; No. 2, Ira Morgan, Met
calfe ; No. 3, James Bissell, Algonquin ; No. 4, Thomas Walker, Wellman's Corners ;
No. 5, Piatt Hinman, Grafton, No. 6, Henry Wade, Toronto, directors ; P. R. Daly, Fox-
boro', treasurer ; H. Aihley, Belleville, secretary.

The addresses this year were from Mr. R. Cullip, Cobourg, on " Dairy Farming " ;
Prof. L. Weatherell, of Boston, Mass., on " Dairy Husbandry " ; J. B. Harris, Antwerp,
N.Y., on "Dairy and Grasses"; Mr. S. M. Barre, Quebec, on "Butter-making in Den-
mark " ; Prof. J. T. Bell, Belleville, on " Practical Chemistry of the Dairy and Farm " ;
Prof. J. B. Roberts, Ithaca, N.Y., on "The Science of Developing and Peroetuating
Milk Qualities " ; Rev. W. F. Clarke, Listowel, on " The A B C of Dairying " ; D. M.
Macpherson, on "Cheese-making" ; Prof. L. B, Arnold, Rochester, N.Y., on "Modes of
Acquiring Dairy Knowledge"; B. B. Prentice, Vernon, Ont., on "Butter-making";
Hon. Harris Lewi?, Frankfort, N.Y., on " Bread and Butter," and Mr. J. B. Harris, Ant-
werp, N.Y., gave his second annual report as cheese instructor. He visited 107 factories
in twenty four counties. The total receipts this year were §2,713.43, and the disburse-
ments $2,258.71, leaving $454.72 in the hands of the treasurer. Four hundred and ninety-
three dollars and eighty-five cents was paid to J. B. Harris instructor, and $250 to Toronto
Industrial for prizes, the rest for salaries of officers and other expenses.

In 1883 the sixth convention was held in the town of Brockville, from January 31st
to February 1st. The officers elected were: D. Derbyshire, Brockville, president; D.
Vandewater, Foxboro', vice president ; Thomas Walker, Wellman's Corners, 2nd vice-
President ; Div. No. 1, D. M. Macpherson, Lancaster, Ont.; No. 2, Ira Morgan, Metcalte ;

60 Victoria. Sessional Papers (No 22) A. 1897

No. 3, James Bissell, Alsronquin ; No. 4, James Haggarfcy, West Huntingdon ; No. 5,
Piatt Hinman, Grafton ; No. 6, Henry Wade, Toronto, directors ; P. R. Daly, Foxboro',
treasurer ; H. Ashley, Belleville, secretary, and James Hamilton, Belleville, and Howard
Bissell, Algonquin, auditors.

The addresses this year were from Hon. Harris Lewis, Frankfort, N.Y., on " Butter-
making; " ; Prof. Weatherell, Boston, Mass., on " What Farmers Must Needs Know " ;
Prof. Barnard, Quebec, on " Dairying in Quebec"; Mr. P. Gardner, Dundee, Que., on
" Care in Keeping Stock " ; Mr. H. Wade, Toronto, on " Cows for the Dairy " ; J. B
Harris, Antwerp, N.Y., on " The Manufacture of Cheese for the English Market," and
other subjects ; Mr. James Whitton, Wellman's Corners, Ont., on " The Sweet Curd
System " ; Mr. B. McNamee, on" Butter-making" ; Mr. McAdam, on " Cheese-making " ;
and the first time a representative from the Ontario Agricultural College of Guelph, in
the person of Prof. William Brown, who gave a paper on " Ensilage and Breeds of
Cattle for the Creamery and Dairy," and Prof. L. B. Arnold's report as cheese instructor,
who had visited the principal factories during the season. The receipts this year from
all sources were $2,153.72, and the disbursements $1,932.82, of which amount $569.50
was paid Prof. Arnold for inspecting, $250 to Provincial Exhibition for cheese prizes, the
rest for salaries and convention.

In 1884 the seventh convention was held in the town of Peterborough from Febru-
ary 20th to 21st. The officers elected for this year were: D. Derbyshire, Brockville,
president ; D. Vandewater, Foxboro', 1st vice-president ; Thomas Walker, Wellman's
Corners, 2nd vice-president : Div. No. 1, D. M. Macpherson, Lancaster ; No. 2, Ira Mor-
gan, Metcalfe ; No. 3, James Bissell, Algonquin ; No. 4, James Haggarty, West Hunting-
don ; No. 5, Piatt Hinman, Grafton ; No. 6, Henry Wade, Toronto, directors ; James
Hamilton, Foxboro', and F. H. McCrea, Brockville, auditors ; P. R. Daly, Belleville,
treasurer ; H. Ashley, Belleville, secretary.

The addresses this year were from Prof. William Brown, Ontario Agricultural Col-
lege, Guelph, on "The Influence of Food on Dairy Products" and "The Conduct of the
Ontario Experimental Farm Silos " ; Prof. L. B. Arnold, Rochester, N.Y., on " Cheese
and Oheese-makine " ; Prof. J. P. Roberts, Ithaca. N.Y., on " Milk, Beef, Cattle and
Fertility " ; Rev. W. F. Clarke, Speedside, on " Mistakes in Dairy Farming " ; J. B.
Harris, Antwerp, N.Y., on " Co-operative Cheese-making " ; Prof. Barnard, Quebec, on
" Commercial Dairying in Canada."

The directors this year employed two experienced cheese-makers to do the inspecting
in the six districts instead of one as heretofore, Mr. Whitton of Wellman's Corners, who
reported as having visited fifty factories and advised fifteen others, and Mr. Howard
Bissell, who visited eighty factories. These two instructors covered nearly all the eastern
division, giving practical assistance to the cheese-makers. The Government grant was
$1,500.

In 1885 the eighth annual convention was held in Morrisburg, from February 4th
to 6th. The officers elected for this year were exactly the same as for 1884.
The papers read and discussed were from D. M. Macpherson, on " The Secrets
of Success in Dairying " ; Mr. M. Cook, Aultsville, on " Holstein Cattle " ; Prof.
T. Shaw, Hamilton, on " The Possibilities of the Dairy Cow " ; Mr. H. Wade, Toronto,
on " Cows for the Dairy " ; J. B. Harris, Antwerp, N. Y., on " Hints on Cheese-
making"; Prof. Arnold of Rochester, on " Dairy Products as Food " ; Prof. Weatherell
of Boston, on " Dairy Husbandry " ; Mr. Thos. McDonald, Morrisburg, on u Butter-
making" ; Prof. S. M. Barre, Montreal, on " How to Improve on Butter-making " ; also
Mr. Howaid Bissell's report on visiting 100 cheese factories, and Mr. Jas. Whicton's
report on visiting and working in 106 cheese factories. Both these gentlemen stated
that they worked in different factories to those they worked in last year. The Govern-
ment grant was still $1,500, and the membership roll 20.2.

In 1886 the ninth annual convention was held in the city of Belleville from the 6th
to the 9th of January. The officers elected were exactly the same as for 1884 and 1 i
The speakers this year were Prof. Barre of Guelph Agricultural College, on " The

60 Victoria. Sessional Papers (No. 22). A. 1897

Selection of the Dairy Cow " ; Mr. Cheesman of Toronto, gave a paper on " Milk
Registers," written by Prof. Fream, of London, England ; Prof. Roberts, of Ithaca, on
" Dairy-house Talks," and " Cattle Food and Feeding " ; Thos. Shaw, Hamilton, on
"Possibilities of the Dairy "; W. H. Lynch, Qaebec, on "The Commercial Aspect of the
Dairy"; D. M. Macpherson, Lancaster, on " How to Improve the Quality and Price of
Canadian Cheese " ; R. J. Graham, Belleville, on " Permanent Pasture " ; Prof. Harris,
of Antwerp, N. Y., on " Six dears' Experience as a Cheese Instructor " ; also, the
rtports of Mr. H. Bissell on visiting 108 factories, and Mr. J. WLitton's report on visit-
ing 121 factories. The Government grant was still $1,500 and the sum of £700 paid to
instructors, and the membership roll 117.

In 1887 the tenth annual convention was held in the town of Brock ville from the
5th to the 7th of January. Quite a change was made, and the officers elected this year
were : D. M. Macpherson, Lancaster, president ; D. Vandewater, Chatterton, 1st vice-
president ; Jas. Bissell, Algonquin, 2nd vica-president ; Div. No. 1, Wm. Eager, Soufh
Mountain : No. 2, Edward Kidd, North Gower; No. 3, F. H. McCrea, Brockville; No. 4,
Jas. Haggarty, West Huntingdon ; No. 5, Piatt Hinman, Grafton ; No. 6, Henry
Wade, Toronto, directors; Jas. Hamilton, Foxboro', and N. H. Field, Lyn, auditors; P.
R. Daly, treasurer ; H. Ashley, Belleville, aecretary.

The papers read this year and debated on were from Hon. Harris Lewis, Frankfort,
N. Y., on "Butter-making"; Mr. Jas. Cheesman, Toronto, on " Milk Standards " ; A.
Blue, Bureau of Industries, Toronto, on " Dairying in the Eastern and Western Dis-
tricts of this Province " ; Prof. Jas. Robertson, Ontario Agricultural College, Guelph, on
" Experiences of Lessons of the Indian and Colonial Exhibition," and " Cheese-making " ;
Mr. P. M. McFarlane, Huntingdon, Que., on "The Production and Handling of Milk";
Mr. W. H. Lynch, on " Pedigree and Performance" ; Mr. H. Wade, Toronto, on " Stock
Raising " ; Mr. Thos. McDonald, Morrisburg, on " Butter and Cheese-makwig in
Canada"; Thos. Shaw, Hamilton, on ''Dairy Barns." Also the reports of Mr. Jas.
Whitton, on visiting and giving instruction in 105 factories, and Mr. H. Bissell's report
on visiting fifty-four factories. Government grant 81,500 ; membership roll 120.

In 1888 the eleventh convention was held in the town of Peterborough from the 4th
to the 6th of January. The only change made in the officers was the electing of Mr. J.
K. McOargar, Belleville, as president, in place of D. M. Macpherson, Lancaster, and J.
G. Foster, Moira, and Thos. Miller, Spencerville, auditors.

At this meeting Mr. Macpherson delivered an address as president for the previous
year, and a stormy debate took place on the subject of co-operation, as introduced in his
address. Other papers were from Prof. Roberts, Ithaca, on " The Production of Milk
and the Value of Manures"; Prof. Barnaid, of Quebec, on " Profits in Dairying and
Beef Raising." Ex-Governor W. D. Hoard, of Fort Atkinson, Wis., also gave several
discourses on " Fertility," " Ensilage," " Heredity in the Dairy Cow," and other sub-
jects. This was his first year amongst us, and his valuable information, eloquently given,
was much appreciated. Mr. John Robertson, London, spoke on " Cheese-making" ; Mr.
C. C. McDonald, on " Cheese-making " ; Mr. J. J. Ruddick, of Lancaster, on " Testing
Milk at Factories " ; Mr. Norman H. Fields, instructor, reported that he had visited
sixty-five factories; Mr. Jas. Whitton reported that he had visited 110 factories, and Mr.
H. Bissell that he had worked twenty-five days and then resigned to accept another
position, Mr. Field taking his place. No change in Government grant, and about the
same spent for instruction, and 104 members paid.

In 1889 the twelfth annual convention was held at Smith's Falls from January 8th
to 10th. President J. K. McCargar, of Belleville, in the chair. The officers elected for
the coming year were : M. K. Evertts, Easton's Corners, president ; Jas. Haggarty,
West Huntingdon, 1st vice-president ; F. McCrae, Brockville, 2nd vice-president ; Dis-
trict No. 1, Wm. Eager, South Mountain; No. 2, E. Kidd, North Gower ; No. 3, Jas.
Bissell, Algonquin ; No. 4, D. Vandewater, Chatterton ; No. 5, Piatt Hinman, Grafton ;
No. 6, H. Wade. Toronto, directors ; J. G. Foster, Moira, and T. J. Miller, Spencerville,
auditors ; P. R. Daly, Foxboro', treasurer ; H. Ashley, Belleville, secretary.

60 Victoria. Sessional Papers (No. 22). A. 1897

The addresses delivered this year were by Prof. Jas. Robertson, on " Co-operative
Dairying as it Was, Is, and as it Should Be," " The Hog as an Adjunct to the Dairy,"
and " Cheese-making for Beginners " ; Prof. Roberts, Ithaca, N. Y., on " Why do we
Feed Dairy Cows," " The Soil, the Plant and the Animal " ; Prof. J. B. Harris, Ant-
werp, N.Y., on " How not to do it — a new version"; D. M. Macpherson, Lancaster, on
" Lessons of this Convention " ; report of Robert Rollins, inspector, visited seventy fac-
toriee, several of them twice ; report of Jas. Whitton, who visited fifty factories.

In 1890 the thirteenth convention was held in the city of Belleville from January
8th to 11th, with the president, M. K. Evertts, Easton's Corners, in the chair. The
officrrs elected this year were : J. D. Warrington, Belleville, president ; F. H.
McCrea, Brockville, 1st vice president ; Piatt Hinman, Grafton, 2nd vice-president; and
the only change in the directorate was the electing in District No. 5 of Mr. J. B. Carlaw
in place of Mr. P. Hinman, promoted.

The addresses this year were from Prof. Jas. Robertson, of Guelph, on " Cheese-
makers and Inspectors," " Fodder Corn and the Silo"; Mr. J. Massey, on "Winter
Dairying " ; Senator Read, on " The Present Requirements of Dairying " : Governor
Hoard, of Wisconsin, on " The Cow." The cheese instructors, J. A. Ruddick, Hugh
Howey, G. G. Publow, and A. E. Bailey, all gave interesting reports of their work for
the year. The importance of the inspecting of factories was duly recognized this year
when four men were employed.

In 1891 the fourteenth convention was held in the town of Brockville from January
8th to 9th ; the president, John T. Warrington, jr., in the chair. The following officers
were elected : Wm. Eager, Morrisburg, president ; Piatt Hinman, Grafton, 1st vice-
president ; H. Bissell, Algonquin, 2nd vice-president, Div. No. 1, E. Kidd, North
Gower ; No. 2, John McTavish, Vancamp ; No. 3, Richard Murphy, Elgin ; No. 4, D.
Vandewater, Chatterton ; No. 5, T. B. Carlaw, Warkworth ; No. 6, H. Wade, Toronto,
directors ; J. G. Foster, Moira, and M. K. Evertts, Easton's Corners, auditors. No
change in the treasurer and secretary.

Addresses this year were from D. Derbyshire, mayor of Brockville, " Welcome " ;
H. Bissell, Algonquin, on " Makers, Making and Competition," also R. G. Murphy, of
Elgin, on same subject ; M. K. Evertts, Easton's Corners, on " Present State of Dairying
in the Province " ; D. M. Macpherson, Lancaster, on " Benefits of Association Work '' ;
Prof. Jae. Robertson, Ottawa, on " Winter Dairying," and " Mind and Muscle on the
Farm" ; Sidney Fisher, M. P., Brome, Que., spoke on "Butter-making and Mental Cul-
ture." An address was read by both the mayor of Brockville and the president to the
Hon. John Dryden, Minister of Agriculture for Ontario, who made a happy response.
Governor Hoard, of Wisconsin, on "The Winter Care of Cows and Breeding,"
" Temperament in the Dairy Cow " ; Mr. A. A. Ayer, Montreal, on " Preparing Cheese
for the Market and Boxing Cheese"; Thomas Ballantyne, M.P.P., Stratford, on "Cheese
Subjects." Then came the four inspectors' reports, J. A. Ruddick, G. G. Publow, A. E.
Bailey and Robt. Rollins. These subjects were all discussed by the audience. The Gov-
ernment grant this year was $2,500, and the inspectors were paid $2,343 of this amount.
A 1 anquet was given the visiting members by the town of Brockville in the St. Lawrence
Hall.

In 1892 the fifteenth convention was held in the town of Cobourg on the 7th and
8th of January, the president, Wm. Eager, of Morrisburg, in the chair. The only change
of officers this year was in making Wm. Duff, Inverary, 2nd vice president, and in elect-
ing for District No. 4, Jas. Whitton, of Belleville, a director. The addresses
this year were from the president, Wm. Eager; D. Derbyshire, Brockville, on
"An Improvement in the Manufacture of Cheese"; D. M. Macpherson, Lancaster,
" The Cow and the Product," and " Practical Hints on Cheese-making "; C. 0. James,
Deputy Minister of Agriculture.Toronto, on "The Past and Present of Dairying ;" Prof. H.
H. Dean Guelph, on " How to Make Dairying a Success"; Prof. James Robertson, Ottawa,
on " Observations on the Progress of Dairying in Canada "; ex-Gov. Hoard of Wisconsin,
on " Paying for Creamery Milk according to Quality "; Prof. F. T. Shutt, Ottawa, on

60 Victoria. Sessional Papers (No. 22). A. 1897

" Estimating Butter-Fat by the Babcock Method," and ■« Fodder Cheese "; Prof. J. P.
Roberts, Ithaca, N. Y., on " Effects of Food on the Dairy Cow and Hints regarding the
Soil and Manuring"; J. A. Ruddick, of Ottawa, gave a practical talk on " Winter Butter-
making." Then came the reports of Wm. McLeod, inspector, who visited 62 factories ;
R. Rollins, who visited 62 factories ; G. G. Publow, who visited 60 factories, and A.
Bailey, who visited 200 factories. This year the Provincial Government gave $2,000 and
the factories contributed SI, 386 towards the $2,856. 95 paid out to instructors.

In 1893 the sixteenth convention was held in the city of Kingston on the 18th and
19th of January, Wm. Eager, Morrisburg, president, in the chair. Mr. Wm. Bissell, of
Algonquin, was elected president ; Wm. Duff, Inverary, 1st vice-president, and John
McTavisb, Vancamp, 2nd vice-president; Division No. 1, E. Kidd, North Gower ; No.
% Wm. Eager, Morrisburg; No. 3, R. G. Murphy, Elgin; No. 4, Jas. Whitton, Well-
man's Corners ; No. 5, T. B. Carlaw, Warkworth ; No. 6, H. Wade, Toronto, directors ;
M. Bird of Belleville, and W. H. Thomson of Prescott, auditors. No change in the
treasurer or secretary.

The addresses were given from Wm. Eager, president ; D. Derbyshire, Brockville,
on" Some Present Considerations"; Prof. fl. H. Dean, Guelpb, on " The Influence of
Food on Milk and Butter"; Prof. J. A. Ruddick, Ottawa, on " Experiments in Cheese-
making at the Perth Dairy"; "Mistakes in Cheese-making"; C. C. James, Deputy
Minister of Agriculture, Toronto, on " The Tale of a Cheese," and "Man the Chief Factor";
Prof. Saunders, Ottawa, on "Prof. Robertson's Mission to England"; Prof. F. T. Shutt
Ottawa, on " Home Grown Coarse Fodders "; Geo. Taylor, M.P., Gananoque, on " Adult-
eration of Dairy Products "; Mrs. E. M. Jones, Brockville, on " Butter-making," read by

D. Derbyshire Then the reports of five inspectors : Mr. McEwan, a special instructor,
visited 184 factories in all parts of the Eastern Division ; Wm. McLeod, who visited 26
factories; G. G, Publow, who visited 70 factories; R. Rollins, who visited 63 factories ;
and A. Bailey, who visited 342 factories. Grant from Government, $2,750, fees from
factories, $1,460, payment to inspectors, $2,826.55.

In 1894 the seventeenth convention was held in the town of Peterborough on the
3rd and 4th of January, Wm. Bissell, Algonquin, in the chair. The officers elected this
j ear were T. B. Carlaw, Warkworth, president ; John McTavish, Vancamp, 1st vice-
president ; E. A. Madden, Newburg, 2nd vice-president. The only change in directors
was in Division No. 5, where M. E. Sanderson, Selwyn, was elected, and J. R. Dar»avel,
Elgin, was elected auditor in place of W. H. Thomson, Prescott. No change in treasurer
r secretary.

The addresses were from the president, Wm. Bissell, on opening the meeting ■ D.
Derbyshire, on " A Year of Victory and Progress "; J. T. Warrington, Belleville, on
" Talk to Local Dairymen "; A. W. Grant, Montreal, on " Canadian Cheese Trade ";
James Whitton, on " Making and Buying "; Prof. H. H. Dean, Ontario Agricultural
College, Guelph, on " Winter Dairying to the Front," " Science in the Dairy "; Andrew
Pattullo, Woodstock, on "The Advance of Dairy Interests"; J. Wheaton, secretary
Western Dairymen's Association, on " Cheese Subjects "; Prof. J. A. Ruddick, Central
Experimental Farm, Ottawa, on " Winter Dairying in Ontario"; C. C. James, Deputy
Minister of Agriculture. Toronto, on " Our Home Market," " The Weather, its Influence
on Dairying"; Prof. Jas. Robertson, Dairy Commissioner, Ottawa, on "Our Cheese
Exhibit at the World's Fair," and " Cheese-making, Winter Dairying "; Prof. F. T.
Shutt, Ottawa, on " Fodder Corn : It's Value, Growth and Preservation "; W. W. Grant,
Lakefield, on " Cheese making as an Occupation." The cheese instructors' reports were
from G. G. Publow, who visited 60 factories ; R. Rollins, who visited 65 factories ; G. H.
Bensley, who visited 74 factories ; A. P. Purvis, who visited 57 factories ; also J. B. Mc-
Ewan, who visited 184 factories as dairy school instructor.

In 1895 the 18th convention took place in the town of Gananoque, the president,
T. B. Carlaw in the chair. The officers elected were, Ed. Kidd, North Gower, president ;

E. J. Madden, Newburs.lst vice-president ; John McTavish, Vancamp, 2nd vice-president ;
^No. 1, R. A. Craig, North Gower; No. 2, Wm. Eager, Morrisburg; No. 3, John R.

5 D. 65

60 Victoria. Sessional Papers (No 22). A. 1897

Dargavel, Elgin; No. 4, Jas. Whitton, VVellman's Corners ; No. 5, T. B. Carlaw, Wark-
worth ; No. 6, H. Wade, Toronto, directors ; M. Bird, Stirling, and Wm. Bissell,
Algonquin, auditors ; P. R. Daly, treasurer ; R. G. Murphy, Elgin, secretary, in place of
H. Ashley, who had acted for eighteen years, resigned.

The addresses were from the president, T. B. Carlaw ; 0. D. Oowan, Mayor of
Gananoqup, "A Welcome"; Geo. Taylor, M.P., on "A Fight for Pure Butter and Cheese
in Canada "; D. Derbyshire, on " Things New and Old Regarding the Cheese Trade";
Prof. H. Dean, Guelph, on "Co-operation in Dairy Experimental Work," "Paying ai
Cheese Factories by the Babcock Test"; Geo. Y. Chown, Kingston, on "The Kingston
Dairy School " also J. A. Ruddick, on the same subject ; F. T. Shutt, Ottawa, on " The
Experimental Farm System " and " Composition of Dairy Products "; John Gould,
Aurora, Ohio, U. S., on " Care of the Dairy Cow and Corn Ensilage "; Hon. John Dryden.
Minister of Agriculture, also in answer to addresses from Board of Trade on " Agricul-
tural Progress in Canada"; N. Awrey, M.P.P., in answer to addresses from Reeve of
Lansdowne, J. A. Webster, also on "Cheese-making"; D. M. Macpherson, M.P.P., on
" Winter Dairying "; A. Patullo, president Western Dairymen's Association, on "Good
Roads for Dairymen "; Prof. Robertson, on " How to Feed a Cow "; W. W. Grant, Lake-
field, on " Instructing in Cheese-making."

In 1896 the 19th convention was held in the village of Campbellford, on the 8th, 9th
and 10th of January, and was a great success, the audience being principally cheese and
butter-makers. The chair was occupied by Ed. Kidd, president. The officers elected for
1896 were, Henry Wade, Toronto, president ; John McTavish, Vancamp, 1st vice-presi-
dent ; E. J. Madden, Newburg, 2nd vice-president. The only change in the directorate
was electing Ed. Kidd of North Gower for division No. 1 ; P. R. Daly, Foxboro', treasurer :,
R. G. Murphy, Elgin, secretary ; M. Bird, Stirling, and F. Brenton, Belleville, auditors.

The addresses were from Ed. Kidd, president, " Annual Address "; D. Derbyshire,.
Brockville, on " Dairying, the Leading Farm Industry, and Dairy Education"; Wm.
Eager, Morrisburg, on " Practical Experience with the Babcock Test "; Prof. James-
Fletcher, Ottawa, on " Agricultural Grasses and their Cultivation," " The Care of House
Plants "and "The Horn Fly"; Mr. John Gould, Aurora Station, Ohio, U. S., on
" Cheapening the Cost of the Production of Milk," " Growing Corn for the Silo," and
" The Stable Life of a Dairy Cow "; Hon. John Dryden, Minister of Agriculture, on
"Dairy Matters" and "A United People"; Prof. Jas. Robertson, Dairy Commissioner,
Ottawa, on " Hog Raising," " Bread and Milk and Bread and Butter "; Prof. H. H. Dean,
Guelph, on " Effect of Temperature, Rennet, Acid and Salt," " Adding two per cent, to
Fat Readings in Cheese Factories." Prof. J. A. Ruddick, superintendent of Dairy School,
Kingston, gave a description of the work at the Dairy School.

It will be seen by a perusal of this historical sketch, that the first Dairymen's
Association was organized in 1867, just 30 years ago; it struggled along for seven years
without provincial assistance, after that with $700 per year, until in 1887 it was found
impossible for one Association to do justice to all of Ontario, so the Province was divided
into two sections, and the Eastern and Western Dairymen's Associations were formed
with a separate grant and separate officers. Up to 1881, the work of the Eastern Dairy-
men's Association was confined to the educating medium of the convention, in discussing
cheese and butter subjects, and in giving prizes at special cheese shows, or in giving grants
to the Provincial and Industrial Exhibitions for that purpose. That year, and in 1882,
Prof. J. B. Harris was engaged to visit and lecture at factories; and in 1883, Prof.
Arnold, of Rochester, was engaged for the same purpose. In 1884, two experienced
cheese-makers, Mr. J. Whitton and Mr. H. Bissell were engaged ; after a few years more
inspectors were employed, and in 1895 we had no less than five instructors employed
during the summer months.

DAIRYMEN'S ASSOCIATION OF WESTERN ONTARIO.

TWENTIETH ANNUAL CONVENTION.

The Twentieth Annual Convention of the Association was helcH at Brantford on
January 19th, 20th and 21st, 1897. The first session opened at 1.30 p.m. on the. 19th.
Mr. A. F. McLaren, M.P., Stratford, Ontario, President of the Association, in the chair,

The President, after calling the large audience to order, and wishing them a happy,,
prosperous and successful year, called upon the Secretary to read the Directors' report.

DIRECTORS' REPORT.

To the Members of the Dairymen's Association of Western Ontario :

Gentlemen, — Your Directors for 1896 beg to report as follows: We have endea-
vored during the year to carry on the varied work of the Association in our charge with
vigor and efficiency, and believe that cur efforts have not been without beneficial
results. There yet remains considerable to be done towards improving and bringing about
a greater uniformity in the quality of our dairy products.

Your Board of Directors held six meetings during the year. Two of these were held
during the annual convention at Woodstock. Your Executive Committee met four
times. This increased number of meetings was due largely to the extra work devolving
upon the Board in organizing the Cheese Factory Syndicate.

The usual circular was sent out to factorymen, at the beginning of the season, out-
lining the policy and work of the Board for the year. Later in the season, a form of
agreement for use between makers and factorymen was sent out, which will tend to more
systematic and definite work. In addition to his regular office duties, the Secretary con-
tinued his regular work of addressing meetings of dairymen,_and assisted more in the
visitation of factories.

The very successful annual gathering held at Woodstock last January was supple-
mented during February by four local conventions held at Dunnville, Forest, Listowel and
Elmira. These were largely attended by the dairymen and farmers in these sections and
Berved to a great extent to reach those who were unable to get to the annual convention.
In addition to the talent furnished by your Board and the officers of the Association
valuable assistance was rendered by Professors Robertson and Dean. The presence of
these well-known dairy authorities indicate the importance and scope of these local
gatherings.

We have also continued the system of special instruction through Inspector Millar
during the early part of the season, as during the previous year, with very good results.
About the first of June the regular work of visiting factories on application began. The
number of applications made for the Inspector's services was not as large as during

[67]

60 Victoria. Sessional Papers (No. 22). A. 1897

previous years. In addition your Board had Mr. Millar visit as many factories as pos-
sible after the making season was over and give instruction to the makers in curing cheese.
The information gleaned from this work was of great benefit to the Board, and showed
that a large number of factorymen and makers have considerable to learn in regard to
curing cheese properly for export.

"With a view to carrying out your wishes, expressed at the Woodstock convention
last year, for more thorough inspection and instruction in the factories, your Board
organized a syndicate of factories for that purpose. This movement met with consider-
able opposition from the factorymen, because of the extra expense connected with it.
But, finally, after repeated attempts to organize syndicates in the Oxford and Listowel dis-
tricts, a group of seventeen factories, situated partly in the Ingersoll and London districts
was secured, which agreed to pay a nominal fee in order to give the scheme a trial, the
Association paying the larger share of the cost. Mr. .T. B. Muir, a maker of long
experience, was placed in charge of the group. Though hampered somewhat by an
unfortunate accident to the Instructor in the middle of the season, the results obtained
from this scheme amply justify the expenditure incurred. We call your special attention
to the more detailed reports of this work given by your Secretary and the instructor in
charge, and trust that they will be fully and thoroughly discussed.

We beg to report that the usual grants of Si 00 to the Western Fair, $50 to the
Industrial Fair, and $50 to the Provincial Fat Stock and Dairy Show, were made during
the year. The reports of the dairy exhibits at these fairs, which will be given by
your secretary, show that the moneys expended for this purpose have been wisely and
justly administered.

The following letter, proposing the amalgamation of the Ontario Creameries' Associa-
tion with the two Dairymen's Associations of the Province, was received by the individual
members of your Board from the Hon. John Dryden, Minister of Agriculture, Toronto,
and which is of such vital importance to this Association that we give it in full :

Toronto, Nov. 16, 1896.

Dear Sir, — Nearly five years ago, in an address delivered by me at the Eighth Annual Convention of
Creameries' Association, held in the town of Harriston, I used the following language, as reported in the
record of that meeting :

"There cannot be an v warfare between the manufacturers of cheese and butter; in fact they are
getting closer together every year, and every month of the yeir, and by-and-by we shall have them over-
lapping each other's work — the cheese men miking butter, and the butter-makers making: cheese. When
this is being accomplished all o^er the country, there should be a joining together of the two. When the
iron is hot I should jike to weld them together. Then we shall have one grand dairymen's association. "

I have never abandoned this expectation, nor doubted its desirability, aud it appears to me that the
present time is opportune for its accomplishment.

An increasing number of cheese factories are being utilized in winter for the manufacture of butter
I estimate that one hundred creameries have been in operation in 1896 during the summer months. These
will, no doubt, continue to operate throughout the winter. From the best information I can gather, I esti-
mate that fully forty cheese factories will also engage in the manufacture of butter during the winter months.
It is, therefore, plain that the same individuals and the same sections of country are equally interested i i
these two dairy products. Under this state of things, all that relates both to butter and cheese mus:
necessarily be considered by each association ; and, therefore, each must in the future supplement the other
to some extent, and cover practically the same ground.

The discussion of subjects relating to the choice of cattle, the care, management and food neeessiry to
secure the best results, must always be tne same in both cases. Each of the->e associations send* out
instructors, with the view of bringing the quality of the products towards greater excellence aud uniformity.
As the work of ctieese and buttpr associations cover the same territory, instructors from each association
must necessarily go over the same ground, where one instructor, competent in both cheese and butter mak-
iag, could do the work equally well, anl thus effect a saving in time and travelling: expenses.

Taking in the situation as it appears at present, it seems to me eminently proper that there should be a
concentration of forces, with a view of greater streugth and efficiency.

The first object gained would be to lessen the cost of management and thus give an increased amount
towards additional instruction and inspection, s > necessary to greater uniformity of products. From a
careful estimate I have made, I am of opinion that out of the present grant fully two tnousand dollars
might be diverted from expenses of management towards this neeessiry work.

The second important object gained would be the substitution of one representative body from the three
at present in existence, with whicn would rest the oversight and direction of alt matters of common
interest.

60 Victoria. Sessional Papers (No. 22). A. 1897

At the present stage of our dairy industry, it seems highly important that the Departments of Agri-
culture for the Province and Dominion should have one representative authority which might be easily
reached for consultation and co-operation in carrying forward such measures as will shortly be necessary in
the extension of our markets for these products. By establishing proper cold storage facilities in tra aspor-
tation, we shall be provided with the aid necessary to reach these markets ; but in working oat thede ails
of the scheme, there must inevitably be many things demanding consideration and consultation as between
the producers and those acting for the Government in the matter. It will be a'most impossible for the
representatives of the Government to deal with three bodies, having, it may be, different opinions, and
working in some senses towards cross purposes.

In the hope that my suggestion may meet with approval, I venture to suggest that the three dairy
associations be amalgamated into one, and this amalgamated association be divided into two parts, having
an eastern and western board.

Or, if it is thought best, the Eastern and Western Dairymen's Associations might continue to exist ;
but in that case, in order to carry out my thought as previously expressed, each of these bodies should
appoint an executive committee consisting, say, of four members, two of whom might be specially interested
in butter and two in cheese. These two committees would form a Central Board, whcse business it should
be to carry forward such work as might be of common interest to both the Eastern and Western divisions
of the Association.

The representatives of the Dominion Government, in making any arrangements for carrying out the
cold storage plans, would necessarily consult with this body.

This would lead also to another departure, that of employing the same secretary for both branches of
the Association or for the different bodies, as the case might be, such secretary being required to give his
whole time to the development of this industry ; the whole scheme tending towards greater consolidation,
greater unity and greater uniformity, both in the work and in the results that would accrue.

Should your Association desire to co-operate in the matter of carrying out the scheme as outlined above,
it might be deemed advisable to appoint a special committee to confer with a similar committee from each
of the other Associations.

I am writing thus early, because it may be necessary to make some alterations in the statutory pro-
visions regarding the Associations.

Yours very truly,

John Dryden,

Minister of Agriculture.

The proposal contained in this communication was carefully considered by your
Board, and the following resolution unanimously adopted :

" Moved by Mr. Andrew Pattullo, M.P.P., Woodstock, and seconded by Mr. John S.
Pearce, London, that this Board, having fully considered the Minister of Agriculture's
letter referring to the amalgamation of the Ontario Creameries' Association with the
Dairymen's Associations of Eastern and Western Ontario, and the forming of a central
dairy board for the Province, desire to express their unanimous approval of the general
features of the scheme, and do hereby instruct the Executive Committee to confer with
Mr. Dry den and committees from the other Associations in perfecting the details of the
scheme."

In adopting this resolution your Board felt that they were voicing your wishes, and
trust that this proposal for more united and systematic action in connection with the
Dairy Association work of the Province will receive your careful consideration and
endorsation.

On December 30th last, the representatives from the three dairy associations of the
Province met in conference with the Minister of Agriculture in Mr. Henry Wade's office,
Parliament Buildings, Toronto, and after a full and free discussion of the proposed amal-
gamation scheme, the following resolution was unanimously adopted :

" Moved by Mr. D. Derbyshire, President of the Ontario Creameries' Association,
and seconded by Mr. A. E. MacLaren, M.P., President of the Western Ontario Dairy-
men's Association, and resolved, that the three Associations as now existing, be amalga-
mated into two new associations, to be called the Butter and Cheese Association of
Eastern and Western Ontario, respectively, with an executive committee of three from
each to form a central advisory board."

As this resolution states,, the incoming year will witness a reunion of the cheese and
butter interests of the Province. We believe the concentration of forces to be in the best
interests of our important dairy industry, and that by diverting a large share of the grants,
which formerly went for the cost of management of these associations, towards more
instruction in our cheese factories and creameries much better results will be obtained.

60 Victoria. Sessional Papers (No 22). A. 1897

Every careful observer will note that the sanitary condition of many of our cheese
factories and creameries is not what it should be. With a view to bringing about an
improvement in this particular your Board appointed a committee to confer with the
Minister of Agriculture in regard to it. This matter was brought before the Minister
and the representatives from the other Associations at the joint meeting on December 30th.

During the latter part of the season there were several applications from factorymen
and makers for the Association's inspectors and officers to arbitrate between cheese
buyers and factories in cases where cheese have been rejected. Your Board are of the
opinion that it would not be in the best interests of this Association to undertake
such work, and would refer such cases to the Dairy Board of Trade where the cheese were
sold.

The statement of the financial affairs of the Association will be laid before you by
our Treasurer, from which, we believe, you will find that the business of the year has been
carried on efficiently and with as great a regard for economy as the varied work and
interests of the Association would permit

We are pleased to be able to say that the past season's trade showed considerable
improvement over that of the previous year. Prices were low at the beginning of the
season, but increased as the season advanced, with the result that the fall makes of cheese
were disposed of at very considerable profit to factorymen and patrons. There have,
however, been several serious difficulties connected with this season's operations, such as
the turnip and apple flavors in cheese, the improper curing of cheese, etc., which we hope
will receive your best attention, and be fully discussed during this convention.

Winter dairying has largely increased during the past year, and many of our larger
cheese factories are now making butter during the winter months. Owing to the increased
interest in this branch, one session of this convention will be devoted to practical
addresses and discussions on winter butter-making.

It is our painful duty, before closing this report, to chronicle the fact that since we
last met together two old and valued friends of this Association have passed to the great
beyond : Mr. 0. E. Chadwick, for many years your active secretary, and lately your
esteemed Honorary Secretary, passed away, after a lingering illness, last February ; and Mr.
Edwin Oasswell, who on several occasions held the highest office in your gift, and for many
years was a member of your Board of Directors, died very suddenly at his place of busi-
ness last October. The mere mention of these names will be sufficient to recall to your
minds the important work done by them and the sacrifices they made in connection with
the early history of this Association and the development of the important cheese industry
of this Province. It is the hope of your directors that this convention will place on record
its appreciation of the great services rendered to this Association and the dairy industry
of Canada by our deceased friends in appropriate resolutions and testimonials.

The more salient features of the work of the Board for the past year have only been
touched upon briefly in this report. You will receive fuller information as to the work
of the Board and its officers in the reports of the Secretary and the Association's
inspectors.

In conclusion, we beg to say that we have endeavored to provide as excellent a pro-
gramme for this convention as possible, and trust that it will be as successful as any in
the past, and that the season of 1897 will prove more satisfactory to all interested in the
dairy industry of this portion of our fair Province.

Wishing you a prosperous and happy New Year, we remain, on behalf of your
Board of Directors for 1896,

A. F. MacLarkn, President.
J. W. Wiieaton, Secretary.

60 Victoria. Sessional Papers (No. 22). A. 1897

PRESIDENT'S ADDRESS.

By A. F. McLaren, M.P., Stratford.

If arrangements are carried out for the purpose of amalgamating our Creameries'
Association with our Dairymen's Association, then this will be the last convention at
which any president will have the privilege of addressing you as members of the Dairy-
men's Association of Western Ontario, as it is understood that the three Associations have,
by mutual consent, decided to amalgamate, and form two new Associations which will be
known as the Butter and Cheese Associations of Eastern and Western Ontario. This I
consider another step in the right direction, as butter making is now very closely con-
nected with cheese making, and a uniting of forces will disseminate as much information
as heretofore and at much less cost.

It is not my intention to address this convention at any great length, as the gentle-
men associated with me all know I am a man of few words and short speeches, but I shall as
briefly as possible give you a slight idea of the work accomplished by our Association
during the past year. The purpose of this Association has always been to advance and
promote the great cheese industry of Canada, and I think you will all agree with me when
J state that this Association has done a great deal towards the placing of our cheese in
such a prominent position in the markets of the world, and that there is still great room
for improvement and advancement, and that we require a large amount of work to be
done before we have reached the point of perfection, which I would like to see attained.

An extra eflort was made by your Directors towards inspecting milk and giving
instruction in making and curing cheese. Good work was done by Inspector Millar in
visiting a great many factories in the fall, and instructing the makers and advising with
them how they should cure their cheese, a report of which he will give you.

The syndicate system inaugurated last spring has proved to be a step in the right
direction, and I believe furnished us with a means of improving and bringing about a
greater uniformity in our cheese. The necessity of some definite system of instruction is
recognized by everyone connected with the industry, and I hope that in another year
the number of syndicates will be largely increased, and as our Secretary, Mr. Wheaton,
has received some very satisfactory reports from those in charge of the syndicate factories
regarding this work, I have no doubt we will have little difficulty in increasing the num-
ber, and instead of the Association looking up syndicates, the syndicates will be looking
for the Association to take charge of them. As the Directors' and officers' reports will
give full particulars of the work of the year, I will not take up your time any further on
1 his subject, but will make a few suggestions as to what I think would be in the best
interests of the Association and the industry which it fosters.

It is gratifying to know that prices have been better this year. At the same time
it is to be regretted that the quality of a large portion of the cheese made in Ontario has
not improved as it should, considering the instruction and advice given to patrons and
cheese-makers and all interested during the past few years. It is my opinion that with
the means of acquiring knowledge of the latest and best methods of carrying on the dairy
business, — those interested in dairying being provided with dairy schools, dairy commis-
sioners,— travelling instructors, etc., — we should have made more advancement than we
have made. In my own experience, with the past season's trade, I have seen many wrong
things, and I do not hesitate to say that never before was there a greater need that patrons
should give more attention to the care of the milk for cheesemaking, and that makers
should better understand that they should not attempt to make good flavored cheese from
poor flavored milk ; and when they have a lot of good and well made cheese, they should
give their best attention to the curing, something I am again sorry to say that has been
very, very sadly neglected during the last fall and winter by many cheese-makers and
f actorymen, being sometimes the fault of the one and sometimes of the other. The greatest
f aults to be found with the past season's make are the bad flavours, due to careless patrons
and the feeding of turnips, rye, apples, etc., etc., to the cows.

60 Victoria. Sessional Papers (No 22 A. 1897

I also found that by using a starter a great number of cheese were almost ruined.
I may here state that I never was in favour of a starter being used. While it may be
used to advantage late in the fall, I think it much better to heat the mil k so that it will
develop acid more rapidly, and even if this process does take longer, it is much safer. To
me, using a starter to hasten the development of acid, is like using coal oil to start a fire —
dangerous, and I hope the cheese-makers will thoroughly thrash out this starter business,
which has been the cause of a lot of bad cheese being in some factories during the past
season, as I have actually found some cheese-makers using it in June, July and August.

We have also found a great many very poorly cured cheese, bad curing rooms not
properly equipped, and seeming carelessness or ignorance on the part of some cheese-makers
as to the temperature required, and the conditions to be maintained in properly curing
cheese for export.

I do not wish to worry you, nor take up too much time by going into detail, but I do
want to draw your attention to some important features of the past season's work, in
which I think a great many improvements may be made, and which I hope will be fuJly
discussed here. I cannot for my life understand why patrons who are supplying milk to
cheese and butter factories will persist in feeding improper food to milch cows, knowing
at the time they are doing so that the flavour of the butter or cheese will be impaired, and
that with such food as turnips, rye, rape, apples, etc., the cheese will depreciate in value
all the way from one-half cent to two and a half cents per pound according to the extent
of injury to flavor. If they must grow food such as turnips, rye, apples or anything
which will injure the flavor in milk, butter or cheese, why not feed it to the other stock
on the farm and not to the milch cows. I think I am within the limit when I state that
I know at least forty factories where cheese have been rejected and resold at a reduced
price of all the way from one-half cent to two and a half cents per pound because the pat-
rons of those factories would persist in sending to the factory milk from cows which had been
fed some of the above-named foods. All patrons of cheese factories are manufacturers,
inasmuch as our factories are co operative, and it should be to their interest to stop such
practices which injure our good reputation for fine cheese and reduce or lessen their
profits.

Another great difficulty, and one for which there is no excuse, that we have had to con-
tend with, is the careless and improper manner in which cheese have been cured. This
was of very frequent occurrence in the early and late made cheere. Many curing rooms are
totally unfit for curing cheese during the cold and hot weather. A great many factories
have good curing rooms but have not proper heating arrangements. It is high time that
the Directors were doing away with the small box-stove in the corner, and replacing it
with a good coal stove with a tin jacket around it, or a good furnace ; then there would be
no excuse for buyers coming round and rejecting cheese simply because they were impro-
perly cured. Then again, many buildings are totally unfit for either making or curing
cheese. How can you expect well cured cheese in a curing-room raised two or three feet
from the ground, with wind blowing through floor, windows and cracks in the walls 1
Unless many of our factories improve their buildings and furnish better facilities for manu-
facturing cheese, it will be necessary for them to drop out of the business, especially during
the early and later portions of the cheese making season. In fact, I would like to see the
day when cheese factoi-ies would not open until May 1st, and close October 31st. We
would then have better quality, better prices, and a better reputation.

Just one word with regard to curing rooms in hot weather: I have frequently examined
cheese at two or three weeks old which were all right in flavor and texture, and have
examined the same cheese a week or two later after a severe hot spell, and found them
all off flavor, open in texture, greasy, and in every way an inferior lot. This injury to the
cheese could have been prevented by some system of cold storage at the factory. I would
suggest that an ice-house be built in connection with all cheese factories, and that by some
system the ice or cold air could be conveyed to the curing room during the hot spells. la
this way we could prevent the cheese from becoming overheated, and anyway I think the
factory is the place where the cold storage should begin, as what is the use of shipping
injured, overheated goods in refrigerator cars and steamboats 1 First of all, manufacture

60 Victoria. Sessional Papers (No. 22). A. 1897

good goods, then protect them from injury by heat in the factory, on the railway, on the
sea, and when they arrive in England. The same applies to our butter factories, and as
we are converting so many of our cheese factories into butter factories for winter butter
making, I would urge upon all the necessity of fitting up factories in latest improved
style, so as to make a quality of butter which will be suitable for export. We will have
to compete with Denmark, New Zealand and other countries, and if we wish to occupy a
position similar to that which we now hold in connection with our cheese we must leave
no stone unturned in manufacturing a first class article, and I trust that the patrons will
aid their butter-makers by supplying a good quality of milk.

The branding bill of which you have all heard so much will come up before this con-
vention for discussion. The Hon. Mr. Fisher, Minister of Agriculture, will be here to-
receive your views, and I trust you will express your opinion freely, as Mr. Fisher is
anxious and willing to do in this matter what he finds is to the best interest of the great
cheese industry of Canada as far as possible, and will no doubt do all in his power to pass
a bill which will meet with the approval of both manufacturers and dealers.

Another suggestion I want to make before closing will, I think, meet with the
approval of both buyers and sellers. You all know that many times daring the past year
a great many disputes arose between buyer and seller, and 1 think it would be a good
idea to advise that a board of arbitrators be appointed in connection with each cheese
board for the purpose of settling disputes. Many times the fault is placed on the wrong
man, and if a board of good men as arbitrators were appointed the blame would be placed
where it belonged, and the reputations of innocent men would not be injured, as cheese-
makers, cheese salesmen and cheese buyers are all often blamed when they should not be.

It is gratifying to have with us at this convention both the Dominion and Provincial
Ministers of Agriculture. The Hon. Mr. Fisher, who will address you, merits the
thanks of the dairymen and farmers of thi3 country for the interest he is taking in agri-
cultural matters, and the efforts he is putting forth for the carrying out of cold storage
facilities in the transportation of dairy products.

This Association has always had a very warm friend in the Hon. John Dryden, the
Provincial Minister of Agriculture, whom we are pleased to have with us, I know
whereof I speak when 1 say that Mr. Dryden has always recognized the importance of
the cheese and butter interest of this Province, and has been generous in his grants to
our Association. I trust that we shall continue to merit his good will, and that in mak-
ing future grants he may feel that our Association is giving good returns for the money
expended ; and I trust that the good Lord may put it in the mind of our generous-
Minister of Agriculture to still further increase our grant so that we may still further
spread the gospel of milk, butter and cheese.

I am also delighted to tell you we have with us such a prominent dairyman as the
Hon. W. D. Hoard, ex-Governor of Wisconsin, U.S., a gentleman of whom you have all
heard and of whom too many good things cannot be said. I am also pleased to state that
we have J. H. Monrad, of Winnetka, 111., who is Secretary of Illinois Dairymen's Asso-
ciation, and an expert in everything connected with milk, cheese and butter. I shall now
close by wishing you all a happy, prosperous and successful JSTew Year.

INSPECTOR MILLAR'S REPORT.

In presenting to you my sixth annual report I wish to ask your indulgence, as I
have been requested to report on several new features which call for a longer report
than usual.

The work of special instruction in cheese making was taken up in the months of
April and May. After the 1st of June I visited the factories according to application,
devoting most of the time to giving instruction to cheese-makers. I spent very little
time at milk testing until the 1st of September, devoting most of September and October
to this work. During the balance of the season 1 visited factories in the different dis-

60 Victoria.

Sessional Papers (No. 22).

A. 1897

tricts, the object in view being to try if possible to get the factorymen to cure the fall
cheese better, and when I read that part of my report you will see the need and wisdom
of taking up this part of the work. In all I visited one hundred and nine cheese
factories and eight butter factories, making one hundred and fifty-six visits, this being
the greatest number of visits that I have ever made in one season.

The factories selected for the special work in April and May were as follows :■

April 17th

" 20th

" 22nd

" 24th

ind 18th.
" 21st.
" 23rd.
" 25th.
" 28th.
" 30th.
" 2nd,
Hh.
" 7th.

May 8th and 9th

" 11th " 12th

" 13th " 14th"

" 15th " 16th'

Black Creek

" 27th

" 18th " 19th'

North Brant ....

" 29th

May 1st

4t~
" 6th

" 20th " 21st'

Brownsville

" 22nd " 23rd'

Attercliffe Stat'on

" 26th'

Walsh

" 29th'

It will be noticed that I did not visit as many factories in connection with this part
of the work as formerly, but practically covered the same territory. During the first
week in May I contracted a severe cold and had to quit work for a few days. On account
of this I did not visit Walsh, Maple Giove or Harriston. Our secretary, Mr. Wheaton,
visited Maple Grove and spent a day with the makers there. One hundred and thirty-
five makers in all attended these meetings and seemed to take a lively interest in the
work. Although the attendance was not as large as that of last season, yet it was not
from any lack of interest. One reason for the decrease in attendance was that the time
devoted to this work was shorter than last year ; another was that in some places the
local press misplaced the dates so that some of the makers were disappointed in this
way.

In the months of June and July a great many very inferior cheese were made. There
were different causes for this. One I might mention, namely, the low price of cheese
(6f cts. per lb ) caused the patrons to be indifferent as to the production and care of the
milk, a great many not even straining it ; and as to aerating, it was the exception rather
than the rule. The result was that a lot of bad flavored, dirty, gassy milk was delivered
at the factories. The cheese-makers made their first mistake by accepting such milk,
and their second by maturing the milk too much before setting, or by using a large
quantity of starter. And what was the result 1 A lot of stiff, coarse-textured and badly
flavored cheese. I do not mean to say that this state of affairs prevailed amongst the
best factories, but in the course of my duties the majority of the cheese I saw in June
and July were similar to the description I have given. I would ask dairymen, both
patrons and makers, to bear in mind that the lower the price of the product the closer the
inspection. Such has bt>en the case during the past season and always will be. We
should do our best at all times and especially when the prices are low, and try if possible
to create a demand above all others for Canadian cheese. We will only succeed when
patrons and makers work together for the advancement of this industry.

I tested 572 samples of milk with the Quevenne lactometer and 462 samples with
the Babcock milk tester. Of these one sample tested one per cent, of butter-fat, fourteen
samples between one and two per cent., fifty-five samples between two and three per cent.,
303 samples between three and four per cent., eighty-two samples between four and five
per cent., four samples between five and six per cent., two samples between six and seven
per cent., and one sample at seven per cent. I did not get the specific gravity of the one
per cent, sample as it was a composite test, but some time after I tested a sample of milk
sent by the same patron when the specific gravity was 38, and the butter-fat 1.8 per
cent. ; solids not fat 9.95 per cent. The high specific gravity and low per cent, of butter-
fat show clearly that cream had been taken from the milk. In another sample the specific
gravity was 19.7, butter-fat 2.5 per cent., and solids not fat 5.55 per cent. ; this sampln
showed that 42 per cent, of water had been added. The richest sample I received for
inspection gave a specific gravity of 34.1 per cent., butter-fat 7 per cent., solids not fat,
10.27 per cent., and total solids 17.27 per cent.

60 Victoria. Sessional Papers (No. 22). A. 1897

Samples of milk taken from the vats during the months of April and May tested
from 3 to 3.5 per cent, of butter-fat, in June and July 3.2 to 3.6 per cent., in September
3.4 to 3.5 per cent., and in October and November 3.7 to 4.2 per cent, of butter-fat. In
the fore part of the season the quality of the milk remained about the same per cent, of
fat as that of last year, but after the 1st of September an excellent quality of milk was
produced, the per cent, of fat being higher and the solids not fat much higher than ever
before in my experience as inspector. The result was that the average during the last
three months of the season was much better than that of a year ago.

I am glad to be able to report that the number of patrons who are inclined to tamper
with the milk is growing less, and when you do have to ask one to appear before a justice
of the peace, as a rule he will ask why doesn't the company pay for milk according to
quality 1 So when these people ask for this system to be put in practice surely we are
approaching the time when all factories both small and great will pay for milk according
to its value.

I visited the farms of fifteen patrons to get samples of milk as taken from the cows.
Thirteen of these patrons were requested to meet me before a justice of the peace. Com-
pared with the twenty-one ca?es of last year and the thirty of the year before you will
notice that this tampering with milk is on the decrease. Of the thirteen, twelve pleaded
guilty to the various charges and were fined from 85 to §20 with costs. The remaining
one pleaded not guilty, had a hearing, was convicted and fined $5 and costs, $17.07. He
then appealed to the county judge at London.

The decision in this case was given on February 9 th, and the appeal was not granted,
the appellant being taxed for costs.

Ten of these charges were for taking cream, two for taking cream and adding water,
and one for diluting with water. Two of these cases were in the county of Essex,
one in Lambton, one in Middlesex, one in Oxford, one in Perth, three in Waterloo and
four in Haldimand.

It will be noticed that each year the time taken up with milk testing is growing less,
and that more of the time is devoted to giving instruction in cheese making.

I am sorry to note that the system of paying for milk according to quality does nob
seem to be gaining much ground, but holds about the same position it did two years ago.
The same may be said of the system of returning the whey in the milk cans, though it
means a loss of many thousands of dollars to the dairymen of this Province each season.
When the consumer demands a fit, meaty cheese with a perfect flivor how are you going
to get it 1 Not while the whey is being returned in the milk cans. I have been called to
several factories during the past season where the cheese had been rejected. After
examining everything closely I concluded, in many instances, that the condition of the
milk as received was at fault, and on going to the president or salesman of the company he
would admit that some of the patrons were leaving the whey in the cans till evening.
As long as the whey is returned in the cans we will have this difficulty to contend with.

60 Victoria.

Sessional Papers (No. 22).

A. 1897

The directors have requested me to give a report of each factory that I have visited.
I do so in as short a form as possible.

Group I.

No.

Buildings.

Cleanliness.

Appearance.

Finish of cheese.

1....

Fair

Untidy

Fine.

2....

Rough.

3....

Firs-t-cla^s

Clean

Tidy

4....

5.. .

6....

7....
8....

Fair

Untidy

Tidy

Untidy

Tidy

9....

10 ... .

11....

F:ur

12....
13....

Fine.
Rough.

14....

Poor

Fair

16....

17....

Dirty

Fine.

Rough.

Fine.

18....
19....

Tidy

2C....

21....

it
<<

Diity

22....

Untidy.

Medium.

23....

24...

Tidy

Fine.

25 ...

26....

27....

28....

Dirty

Untidy

Rough.

29....

Fair

Tidy

30....

Medium .

31....

32....

(c
Dirty

33....

34....

Untidy . . ,

Rough.

35....

Tidy . .

36....

Medium .

37. ..

1 "

Dirty

Rough.

38....

39....

Fair

Fair . .

Tidy

Fine.

40....

Medium.

41....

42. ..

43....

44....

45....

Fair

Untidy

46....

Clean

Tidy

47....

Rough.
Fine.

48....

First-class

49....

Fair

Dirty

Untidy...

Rough.

50....

Tidy

51....

Out of these fifty-one factories only two are in first-class condition, forty-two of them
fair, and seven in very poor or bad condition. Thirty -four of them are classed as clean,
ten as fair and seven dirty, thirty-two tidy in appearance and nineteen untidy. As to
finish of cheese twenty-one are reported as fine, twenty-one medium and nine rough.

60 Victoria.

Sessional Papers (No. 22).

A. 1897

The factories in Group II. were visited in regard to the curing of fall cheese,
when I noted the following points :

Group II.

No.

Cleanliness.

Appearance.

Finish of cheese.

Tempera-
ture.

Moisture .

1 ...

Tidy

It
(C

Fine ,. . .

degrees.

cold.
56
66

p. c.

2...

3..

4 ...

Fine

5....

6 ..

Medium

7 . .

Fair

Untidy

8 ...

9 ...

Tidy

10.. .

Untidy

Tidy

11....

Medium

12 .

13 ... .

i«

14 ...

15 ..

16....

Dirty

Fair

Untidy

17 ..

Fine

18 ...

19 ... .

20 ...

Tidy

21 ...

22....

Untidy

Tidy

23 . . .

Fine

24....

25....

Medium

26....

27...

28 ...

29...

30....

31....

Tidy

Untidy

3? ...

33 . . .

Dirty

34 ...

Tidy

Fine

35 ... .

36....

((

37....

Tidy

38....

39 . . .

Fair

40....

Tidy

4L....

4.'....

Very clean

Fine

44....

45....

46....

Medium

47 ... .

Dirty

Untidy

48....

49....

Tidy

50....

Some of the factories I visited were locked. The cheese-maker was having his day
off and the cheese were given a taste of cold storage.

In group II. two are reported very clean, twenty-nine clean, sixteen fair and
three dirty. In appearance twenty-nine are tidy and twenty-one untidy. As to finish
oc cheese twenty-four are fine, twenty medium and six rough. The temperature of curing
rooms in one was cold, no fire in the room and the door open on December 5th, and
sixteen were between 52° and 58°, twenty-nine between 60° and 68°, three at 70°, and

60 Victoria.

Sessional Papers (No. 22).

A. 1897

one at 72°. The proper temperature for curing fall cheese is from 60° to 65°, and to
attain best results an even temperature must be maintained. The amount of moisture
in the curing rooms varied from 25 to 50 per cent.; twelve out of nineteen showed less
than 40 per cent. Prof. Dean, of the Ontario Agricultural College, says that the proper
amount of moisture is about 60 per cent. In October and the fore part of November
the amount of moisture was about right, and I did not make a note of the different
percentages, but in the latter part of the month and December, as the weather grew
colder, I found the moisture to be less in every case and advised the cheese-makers to
place a pan of water on the stove, also to sprinkle the floor with water. In a few cases
I found the cheese checking under the bandages on account of the dryness of the
atmosphere.

Report of Syndicate Factories.

No.

9.
10.
11.
12.
13.
14.
16.
16.

Cleanliness.

Clean
Fair .
Clean

Dirty
Fair
Clean
Fair .
Clean

Appearance.

Tidy ..
Untidy

Tidy ..

Untidy

Tidy

Dirty Untidy

Clean Tidy . .

Finish of cheese.

Fine ...
Rough . .
Medium .
Fine ...
Medium.
Fine . . .
Rough . .

Fine .
Rough

Fine .

Rough . .
Medium.
Fine . . .

Tempera-
ture.

Moisture..

degrees.

p. c.

The report of the last three is rather incomplete. I did not see these factories, but
had the report handed me.

SummiDg up, we find eleven of these sixteen factories classed as clean, three as fair
and two as dirty ; in general appearance eight as tidy and as many untidy. In finish
of cheese we have eight as fine, three medium and five rough. In temperature we have
a wide range from 42° to 60°, one at 42°, one at 46°, six between 50° and 56°, and five
between 58° and 60°. As to moisture, when the hygrometer should register 60 per cent.
I found one as low as 15 per cent., two at 20 per cent, six from 30 per cent, to 32 per
cent., two from 42 per cent, to 45 per cent., and two at 50 per cent. Up to the present
time the amount of moisture in the curing rooms has not received due attention. In all
the factories I have inspected I found only one hygrometer for measuring the amount
of moisture in the atmosphere. The most of the cheese in the factories when I inspected
them were uniform in quality and making, but too many of them were not finished as
well as they should have been. Judging from what I saw during my tour of inspection,
I would say that Mr. J. B. Muir, the instructor, did good work.

I am very sorry to say that a number of our factories were not as clean during the
past season as they should be, or as they must be if they wish to succeed. One reason
for this is that factorymen have been cutting down the price for making, and as a natural
result the maker is trying to get along with less help so that some part of the work has
to be neglected. Others are careless and dirty, and do not care how things are as long
as they can get through the dirt without sticking to it. Last July I was called to a
factory where the cheese had been rejected, and they wanted to know what was the
cause. I could tell them almost as soon as I saw the inside of the making-room. The>

60 Victoria. Sessional Papers (No. 22). A. 1897

eecret of the -whole trouble was dirt, dirt. I said to the maker : " The first thing you
have to do is to clean your factory and everything in it — vats, sinks, sink-covers, strainers,
presses, etc." This is rather a hard thing to say, and I often think it hurts me more to
say it than it does those lazy fellows I have to say it to, but I would say right here if a
man is not clean in himself and about his work he has no place in a cheese or butter
factory, and so long as he remains there he will never be a success. To be successful
dairymen we must not only apply all the skill at our ccmniand, but exercise the greatest
cleanliness from the feeding of the cow all through the process until the cheese is placed
on the consumer's table. I would not have anyone go away with the idea that all the
dirty factories are in the western part of Ontario ; the same state of affairs you will find
existing both east and west. I would urge the managers of cheese and butter factories
to pay the maker a fair equivalent for his services ; and then expect good work and a well
kept, clean factory. Unless a maker does this he is dear at any price.

The whey tanks at a great many factories are positively dirty. Some of them have
not been thoroughly cleaned since the tanks were built, and all they are good for in their
present state is to destroy whatever feeding value there is in the whey, and to make an
excellent {[breeding place for all sorts of bacteria of the worst description. The tanks
should be thoroughly cleaned at least once a week.

Only a small percentage of the factorymen pay due attention to the sanitary condi
tion'of their factories and surroundings. Very often you will find the floors and gutters
leaking, and a pool of rotten whey under the factory, or probably the waste-water drain
has been choked so that in the yard within a few feet of the factory a cess- pool is formed.
You may go to the president of the company and urge him to attend to this matter, and
he will say that it must be attended to at once ; but go back in a month and quite often
you will find things as you left them. I would ask this Association to endeavor to bring
about some means by which this evil may be remedied.

During the latter part of the season in almost every factory I visited the cheese
were showing bad flavors, such as apple, rape; turnip, etc., thereby reducing the value
from one to two cents per pound. The patrons are responsible tor this. If they will
persist in feeding such food to their milch cows they must expect to find the same flavor
m the finished product and must accept a low price for the same. How much better
would it be if the patrons would feed corn and mangels, which would produce just as
much milk and of a much better quality and flavor ?

In the latter part of September I spent a week conducting and assisting with dairy
tests at the Southern Fair, Brantford, and at the Huron Agricultural Fair held at Ripley.
I am very much pleased to see this step made, and although we had only a few entries
last fall, in the near future I hope to see keen competition in these contests. I would
like to see special prizes offered for dairy cows at every fair, or at least at one fair in
each county, offering a premium for the best dairy cow in the county. At the Fat Stock
Show at Guelph last December there was a splendid exhibit of dairy cows, twenty com-
peting, an increase of almost fifty per cent, over that of a year ago. This is very
encouraging for the promoters of this movement, and should be an inducement for others
to bring out their cows and in this way let the public know what they are doing.

I take this opportunity of thanking the officers of this Association and dairymen for
their assistance and kindness to me during the past season.

Report on Syndicate Factories.

No. 1. Factory was clean and tidy. Cheese were well made, very clean, nicely
finished, uniform in size, and presented a fine appearance. A few lots showed apple
flavor and others turnip. The cheese were curing slowly. Curing-room heated by a
large box-stove registered 42° temperature and 15 per cent, moisture.

No. 2. This factory was fairly clean but very untidy. Cheese were well made, uni-
form in size, but roughly finished, and presented an untidy appearance. A few lots
showed apple flavor. Cheese was curing fairly well. The curing-room, heated by a large
box-stove, had a temperature of 54° and of moisture 30 per cent.

60 Victoria. Sessional Papers (No. 22). A. 1897

No. 3. Factory was clean but rather untidy, as they were just cleaning up at the
close of the season. The cheese were well made and fairly well finished ; a few lots
showed turnip flavor. Cheese were curing slowly. The curing-room, heated by a large
box-stove, had a temperature of 50°, moisture 20 per cent.

No. 4. Factory was clean but rather sloppy and untidy, and with no fire in the
making-room, though a very cold day. Cheese were clean, neatly finished and of uniform
sizh. Curing-room heated by wood furnace, had temperature of 60Q and moisture 30
pt r cent.

No. 5. Factory was clean but rather untidy, having a fire in the making-room.
Cheese were well made, clean, uniform in size, but only fairly well finished, there
being a few bare shoulders and a few of the bandages wrinkled on the side. A
few lots showed turnip flavor, but on account of the room being so cold could not say
much about the flavor. The curing of the cheese was slow. The curing-room was heated
by a large box-stove, the temperature of room being 50°, with moisture 30 per cent.

No. 6. The factory was clean and tidy, and had a fire in the making-room. Cheese
were fairly well made, though they seemed a little short in texture. They were uniform
in size, of perfect finish, clean and looking fine. A few lots showed apple flavor and one
or two turnip. They were curing nicely. Curing-room had temperature of 60°, with
moisture 20 per cent. Coal and wood stoves were used.

No. 7. Factory was dirty and untidy, with no fire in making-room. Cheese were
fairly well made, but roughly finished, having bare shoulders and wrinkled bandages.
A few lots showed turnip flavor. The cheese were curing slowly. The curing-room, in
which the shelves were dirty, was heated by two small box-stoves, and had a temperature
of 50° with moisture of 30 per cent.

No. 8. Factory "was fairly clean but untidy, and with no fire in making-room.
Cheese were fairly well made, quite a number being a little open, but they were roughly
finished, having an untidy appearance and bare shoulders. A few lots showed turnip
flavor and others apple. Shelves were dirty. Cheese curing slowly, being very cold.
Curing-room at 56°, temperature and moisture 30 per cent.; was heated by a coal stove.
No. 9. Factory was clean but very untidy. Cheese were well made, clean, tidy and
nicely finished. Quite a number of November make showed turnip flavor, and that of
October, apple. Cheese were curing slowly. The curing-room, with temperature at 51°
and moisture 30 per cent., was heated by coal stove.

No. 10. Factory was fairly clean and tidy. Cheese were well but roughly finished
as to shoulders and wrinkled bandages. The cheese showed turnip and apple flavors, and
vere curing fairly well Curing-room with temperature 58° and moibture 42 per cent.
Was heated by a box stove.

No. 11. Factory clean but rather untidy. Cheese were well made, nicely finished,
^ean and looking fine. Some, however, showed apple flavor. They were curing nicely.
Curing-room, heated by box-stove, had a temperature of 60°, with moisture 45 per cent.

No. 12. The factory was clean and tidy, with fire in making-room. Cheese
were well made and nicely finished, with a few showing turnip and apple flavors.
Cheese were curing nicely. The curing-room, heated by a coal stove, had a temperature
cf 60°, moisture 50 per cent.

No. 13. The factory was dirty and untidy. Cheese were fairly well made but
roughly finished, showing apple flavor. Cheese were curing unevenly. Curing-room
was heated by a box stove, with fire almost out. The temperature of the room was 46°
and moisture 50 per cent.

Mr. John Blayney : Is there any bad eflect from feeding carrots or parsnips ?

Mr. Millar : I never heard of any.

Mr. Blayney : I am fully satisfied that there is no advantage in feeding turnips.
I can get more out of corn and mangels and carrots than I can get out of turnips. Last
year I did not feed any turnips at ail, and still I had to put up with those who fed tur-

60 Victoria. Sessional Papers (No. 22). A. 1897

nips and those who fed apples. I do not think it was generally known that apples would
hurt milk but it seems that has been the case, and the cheese has had a bad flavor. I
did not feed apples, but I suffered from other parties doing so. I am fully satisfied that
there is no advantage in raising turnips to make cows give milk when you can raise corn
and carrots and mangels. These things can be raised equally as cheap, and you can pro-
cure from them a great deal more fodder ; I do not think it pays to raise turnips. I pre-
fer corn.

Mr. John McFarlane : Does corn taint the milk 1 Is there any way of feeding
turnips without tainting the milk 1

Mr. Millar : The only way is not to feed them.

Mr. John McFarlane : I know better, for I feed them all the time.

Mr. Millar : Then you have turnipy flavor?

Mr. McFarlane : There is no use telling me that, for I feed them all the time.

Mr. Millar : There is a difference of opinion.

Mr. McFarlane : I know better, for I have tried it.

Mr. Tuttle : Would it be too personal to ask who these makers are, who make
poor cheese and keep dirty factories 1 Would it not be better for the inspector to report
their names instead of keeping it all to himself ]

The Secretary : The list will be published in the report of the Association.

The President : That matter will be discussed, and it will be for this meeting to
decide as to whether it would be right to publish these names or not.

Mr. Tuttle : What is the good of that report if we do not know the names 1 If
we were going to hire a cheese-maker, we would like to know whether that man is a
dirty man or not. Hear, hear.)

Mr. John H. Wooley : I think it would be rather hard to do that at this time.
I think it would be well to say that it would be done in the future. I think it would
have a good effect.

The President : I would like to have the opinion of the cheese-makers as to pub-
lishing these names. This is the place to thrash this thing out. Do not be afraid to
speak out and ask questions.

SECRETARY'S REPORT.

Gentlemen, — I have pleasure, as your Secretary for 1896, in presenting my fourth
annual report.

The work carried on by the Association and its officers during the year has been
characterized by the usual vigor, and the various branches of the work made as effective
as possible in promoting the welfare of the dairy industry of Western Ontario.

The number of annual and local dairy meetings attended was much larger than dur-
ing the previous year. Addresses were given at Nixon, Becher, Thamesford, Embro,
Beachville, Rothsay, Lavender, Bornholm, Rockford, Villa Nova, Freelton, Tilsonburg,
Hickson, Burnside, and Listowel, as well as at the local conventions and one or two
other gatherings of dairymen. The subjects discussed at these gatherings were chiefly
the care of milk for cheese-making and the importance of making only the finest quality
of dairy products. Your President and 1st Vice-President rendered valuable assistance
at a couple of these meetings. The interest in this branch of the work seems to be
increasing. Several applications have already been received for attendance at annual and
local meetings during the present winter. There is great nead of educating the patrons
of many of our cheese and butter factorUs in the proper care of milk, and the annual
and local meetings seem to furnish an excellent opportunity for reaching them. The
6 D. 81

60 Victoria. Sessional Papers (No. 22). A. 1897

services of your Secretary can be secured when available, by paying his travelling
expenses from London to the place of meeting and return or by securing enough members'
fees for the Association to cover them.

A meeting of cheese and butter-makers was held at the Dairy School, Guelph, on
March 6th, under the auspices of the Provincial Dairy School, the fOntario Creameries'
Association and the Western Dairymen's Association. 1,000 programmes were issued
to advertise this meeting, and sent out by your Secretary to the cheese and butter-makers.
This gathering was largely attended by the cheese and butter-makers of Western Ontario,
and was productive of much good to those engaged in the business. The addresses and dis-
cussions wore of a thoroughly practical nature and were delivered chiefly by practical
makers. Your President, Mr. A.. F. MacLaren, M.P., presided at the afternoon session
and Mr. D. Derbyshire, President of the Ontario Creameries' Association, at the evening
session. A large share of the success of the mjeting is due to Dr. Mills, President of
the Ontario Agricultural College, and Professor Dean. Dr. Mills kindly provided lunch-
eon for the visitors at the College. The success of this gathering is such as to war-
rant the holding of a similar meeting this year. It was purely a makers' meeting, and
it is the intention if another one is held to have it continue as such. Arrangements
should be made to have a verbatim report taken of the addresses and discussions for the
benefit of the makers during the summer, and it is to be regretted that such a report
was not secured last year.

Four very successful local conventions were held during February, at Dunnville,
Forest, Listowel, and Elmira. There was an afternoon and evening session in connec-
tion with each gathering. In nearly every case the halls in which the conventions were
held were crowded to the doors during the afternoon session. A good staff of speakers
was provided for these meetings, and everything was done to make them as valuable as
possible in improving and keeping up the quality of the dairy products made in these
respective sections. In addition to the excellent services rendered at these conventions
by Prof. Robertson, Agricultural and Dairy Commissioner, Ottawa ; and Prof. Dean,
Guelph ; valuable apsistance was given by your President, A. F. MacLaren, M.P., and
your 1st. Vice President, Jno. S. Pearce ; R. Robertson, London ; F. J. Sleightholm,
B.S.A., Superintendent Western Dairy School, Strathroy ; A. T. Bell, Tavistock ;
Inspector Miller, Jas. A. Gray, Atwood ; Harry White, Hawkesville, and several
others.

These local conventions serve to reach those sections where the dairymen are unable
to attend the annual gathering and for this reason a limited number should be held,
each year. As we are to have a reunion of the cheese and butter interests of the
Province it would be advantageous for the new organization to hold one or two of
these meetings this winter in districts where butter-making is more or less a specialty.
As far as possible these meetings should be held jointly with the farmers' institutes.

A much larger number of factories were visited by your Secretary last season
than during any other season since assuming his present duties. Visits were made to
the following factories on application for the purpose of milk inspection and giving
help to the makers : Uttoxeter, Willow Grove, Marion, Beaver, and Wheatly, and tu
Mr. Wm. Shepherd's creamery at Bothwell, where assistance was rendered in operat-
ing the Babcock milk tester and in making up patrons' accounts according to the
percentage of butter-fat. Two of these visits were made during Inspector Millar's
illnoss in August. Upwards of seventy visits were made to other factories during
the season, chiefly in connection with the cheese factory syndicate, and where
opportunity would allow and no extra expense would be incurred. Other visits could
have been made, but it was felt that if the factories did not make application one was
not justified in incurring any extra expense, especially as the Association had under-
taken extra work which would largely increase the expenditure.

The office work of the Association is becoming more important, and the correspondence
is increasing every year. During the year 900 letters were received and over 1,200
written in connection with the Association's work. This is fully twenty-five per cent.
more than the number written last year. In addition to the programmes sent out to

60 Victoria. Sessional Papers (No. 22). A 1897

advertise the cheese and butter-makers' meeting, 1,000 circulars were mailed to the
cheese-makers and factorymen early in April, setting forth the policy and work to be
carried on by the Association during the season. The plan of sending out to the press
articles bearing upon the Association work was continued. By means of a copying pro
cess, copies of eighteen different articles were sent to about seventy newspapers circulating
in the west. As far as we can make out these articles were published in nearly every
case, and if each article was read by 100 persons there would be a grand total of 126,000
persons reading something referring to the Association's work at various times during the
year. This illustration will give some idea of the importance of this work.

A form of agreement for use between cheese-makers and factories, with recommenda-
tions to factorymen, was compiled during the year. Two thousand copies were issued
and a copy sent to the secretaries of factories and cheese-makers during August. In this
agreement the duties to be performed by the makers and companies in manufacturing
cheese are set forth in detail. The need of some standard form of agreement will be
apparent to anyone who knows the manner in which many of the engagements between
makers and factorymen are made. We are pleased to state that many of the forms sent
out are being utilized, and that there has been considerable enquiry for copies. A supply
is kept in the Association's office and copies will be mailed free to factorymen and makers
on application to the Secretary. A circular letter was sent out in November to the
officers of the sister dairy associations of the Province and to the staffs of the Agricultural
Colleges, Experimental Stations and Dairy Schools inviting them to be present at the
convention Five thousand thirty-two page programmes to advertise this gathering were
also issued and sent out to the dairymen and farmers at the end of the year. In these
programmes we have secured enough select advertisements to pay for the cost of printing
and mailing. In addition to advertising the convention we desire as far as possible to
make this programme a medium for dealers in dairy supplies, etc., to reach the makers
and dairy farmers, and trust that we shall have their cooperation in doing so.

The membership of the Association last year was 453. This is not what it should
be. With the territory it covers and with the number of persons under its jurisdiction,
there should be a membership of at least as many thousands as we now have hundreds.
But it is very difficult to get dairymen to realize this, and unless a personal canvass is
made — and there is no opportunity of doing this except at local meetings — the number is
not likely to be much larger than it is at present. Then, again, we have to contend with
the fact that dairymen can get the literature supplied by the Association through the
farmers' institutes at one-half the cost of becoming a member of the Association. Dairy-
men should realize, however, that the small fee of fifty cents required to become a mem-
ber goes to carry on the good work the Association is doing, and that they get it back
ten-fold in the instruction and the information furnished to factorymen, makers and
others during the year. Let me here urge upon all the old members to join again this
year, so that the new members we get by holding the convention in a new section will
not have to go to supply the places of the old ones, but to increase the total. A list of
cheese and butter-makers is kept in the Association's office, and we trust that makers will
notify us when their addresses are changed.

The same line of instruction in central factories during April and May, and the
regular work of visiting factories on application as in the year previous, was continued last
year, as the report of Inspector Millar will show. The number of applications received
for the Inspector's services was considerably less than the year previous, and the revenue
from that source was fully thirty per cent less There were thirty-four applications in
all, twenty-nine of which were visited by Inspector Millar, and the balance by your secre-
tary. There were a couple of applications from factories for milk inspection that had no
Babcock tester and consequently were not visited. It was considered advisable by your
board that the inspector should only inspect such samples of milk as from a previous
test were considered to have been tampered with. The revenue from fines for tampering
with milk also shows over thirty per cent, decrease. This is a source for congratulation,
as it indicates that the practice of tampering with milk supplied to our cheese factories is
decreasing, and no one connected with the Association desires to see a very large revenue

60 Victoria Sessional Papers (Xo. 2'2). A. 1897

from this source. Fully ninety nine per cent, of the fines imposed were made during
October and November, which shows that the guilty parties mast have concluded that as
the end of the season appioached they would not be watched so closely. In this par-
ticular the inspector's work has been made more effective by publishing the names of the
convicted parties. We have made a practice of doing this for the last few years, and we
believe that it is as good as a §50 fine, and that by miking public the names of those
who have been found guilty of supplying deteriorate! milk others are deterred from
doing so for fear the inspector will drop in on them at any time.

Though there is an urgent neei at the present time for more instruction in making,
the experience of the past few years sho>vs that our factorymen are not willing to pay a
fair share of its cost. An amount less than 6200 is a very small portion for the factories
in Western Ontario to pay for this purpose. It is claimed by some that the factories
should be visited free of cost by the Association. This is practically impossible with the
present resources we have. There are at least 350 cheese factories in the territory
looked after by this Association, and if the visits of the inspecor were free one factory
would have as crood a right to his services as another. To make a visit to each factory
durin^ the season, July and August, when instruction is most needed, at least eight
instructors would be required, and to pay their salaries and expenses would require
almost three times as much money as the Association now has at its disposal for that
purpose. I have given this question a more or less close study during the last year or
two and have come to the conclusion that if the work of instruction in the factories is to
be carried on the factorymen must pay a fair share of the cost. This could be done qaite
easily and without imposing any great burden upon them. If each faccory would pay
$10 a year, or if a tax of fifteen ceLts a year were imposed upon every patron of a cheese
factorv in "Western Ontario, the Association would have enough revenue to employ a
sufficient number of instructors so that each factorv would receive a visit nearly every
month duiing the cheese making season. The good that would result to the industry if
such a svsttm of instruction were carried out cannot be too highly estimated, and we
trust that factorvmen will consider it carefully. The factorymen in Eastern Ontario set
us a good example in this respect. In 1895 they contributed 81,841.10 for instruction
in the factories, which, together with the amount received from fines, made over 82,300
which the Eastern Association had, in addition to its own revenue, to spend upon in-
struction in the factories. It will be interesting for you to know that list year the
Western Association with only two instructors paid out of its grant for instruction in the
factories, within $150 of as much as the Eastern Association paid out of its grant in
1895 for the same purpose where five instructors were employed. I mention this to
show vou that our Association, though it carries on a lot of extta work, and ha3 an
officer who devotes his whole time to looking after its interest-, expends nearly as much
of its revenue fur instruction in the factories as do our friends in the east where this extra
work is not performed

As the report of the directors shows, your board took some action in regard to the
sanitary condition of cheese and butter factories last year. Anyone visiting our cheese
factories during the summer months will be forcibly impressed with the very poor sani-
tarv arrangements that many of them have, and the utter disregard manifested in regard
to the public health. The need of some means of remedying this is evident. As to the
best method of doing it there will be a difference of opinion. It has been suggested that
the inspectors employed by the associations be made officers of the Provincial Board
of Health, and that a tax be imposed upon each factory for this purpose. This
would be a simple way of regulating the matter, and would serve the double purpose of
instruction in making and sanitary inspection at the same time.

There is one other important feature of the past year's work to be dealt with. At
a meeting held on January '20th your board of directors decided to organize one or two
syndicates of factories for the purpose of more uniform instruction and in»pection, and
several groups of factories were selected for this purpose. Mr. H. White, one of your
directors, and your Secretary, were appointed a committee to meet the directors of a
number of factories in the Woodslock and Ingersoll districts and lay before them the

60 Victoria. Sessional Papers (No. 22). A. 189,

proposed scheme. Meetings were arranged for the representatives of twenty-two factories,
but it was found after about one-half of the meetings had been held that a syndicate
could not be organized of the factories selected, and the balance of the engagements were
cancelled. The chief difficulty in this district, and one we did not anticipate, was that
the factories that did not return the sour whey to the patrons in the milk cans refused to
go into a syndicate with the factories where the whey was returned. As there were not
enough of either kind to form a syndicate, the matter was dropped. On February 27th a
meetirjg of the factories' representatives in the Listowel section was called to consider the
advisability of organizing a syndicate in that district. As this meeting was held on the
forenoon of the local convention in Listowel, there was a representative gathering. Your
President, 1st Vice-President, Mr. R. M. Ballantyne, Mr. If. White, and your Secretary
represented the Association, and laid before the meeting the details of the scheme. After
a full discussion of the proposal the meeting adjourned to meet again on March 18th. At
the adjourned meeting your President, Mr. Ballantyne, Mr. Prain, Inspector Millar, and
your Secretary were present, and fourteen factories were represented. The question was
again discussed pretty thoroughly. The principal objection to the scheme was the extra
expense incurred. Some of the factories took the ground that as the makers engaged to
make a first class article of cheese, they should pay for this instruction if it were neces-
sary. This is an entirely wrong view. If the system brings about a better quality of
cheese, which means an advanced price, and we believe it will, the patrons who supply the
milk will get the benefit, and therefore should pay for it. After the various representa-
tives had been heard regarding the scheme, the following resolution was moved by Mr.
Wm. Squires, af the Willow Grove factory, and seconded by Mr. Hugh Jack, proprietor
of the Newton and Carthage factories : " That in the opinion of this meeting it is desirable
to establish a syndicate of cheese factoiies in this district on the plan proposed by the
Dairymen's Association of Western Ontario." The vote on the resolution resulted in a
tie, and consequently the attempt to organize a syndicate in that section was dropped.

After a large amount of correspondence with groups of factories in various sections,
a group of seventeen factories was finally secured that were willing to take hold of the
scheme and pay a fixed share of the cost. This group was situated partly in the London
and partly in the Ingersoll districts, and consisted of the following factories : Burnside,
Avon, Harrietsville, Lyons, Elgin, Yarmouth Centre, Mapleton, Glanworth, Pond Mills,
Gladstone, Thames, Dorchester, Thamesford, Cherry Hill, Geary's, Proof Line, and
Devizes. These factories agreed to pay sums ranging from $10 to $25, according to the
make, or a total of $256, the Association agreeing to pay the balance of the estimated
cost, or about $400. The estimated cost was reduced somewhat, the Association finally
paying about the same as the factories. All the factories continued in the syndicate till
the close of the season, excepting one which desired to drop out earlier in the season. Mr.
J. B. Muir, a maker of good standing and long experience was engaged as instructor, and
placed in charge of the group. His report will give in detail the work performed by him.

The factories in this group may be taken as a fair average of the factories in Western
Ontario. Some of them had a very good reputation as producers of fine cheese before the
syndicate was formed. In this group we hid makers of from thirty years' experience
down to those of four or five years' experience. Four of the factories were controlled by
the patrons, and the balance were owned by the makers themselves or some private indi-
vidual. We also had in this group the largest factory in Canada, which made consider-
ably over 200 tons, down to factories making less than forty tons. The factory buildings
in the group may be classed as follows : forty per cent, in fairly good repair, forty per
cent, about medium, and twenty per cent, badly in need of repair. The work was
hampered considerably, especially during the later months, by insufficient equipment for
curing the cheese properly. Only about twenty five per cent, may be said to have had the
proper equipment for maintaining and keeping up an even temperature in the curing-
rooms during the cold weather ; and here let me say that I believe this percentage to be
higher than the percentage of all the factories in Western Ontario having this equipment.

To speak definitely as to results is somewhat difficult, but if any of you could have
visited some of these factories before the work of instruction began, as we had the privi-

60 Victoria. Sessional Papers (No. 22). A. 1897

lege of doing, and afterwards several times during the season, you could not have but
noticed that there was a considerable improvement in the style, finish and quality of the
cheese made as the season advanced. This improvement was more noticeable where the
maker was willing to accept the advice of the instructor. In some cases the makers, though
believing that the syndicate was a pood thing and thoroughly appreciating the visits of
the instructor, would cling to their old ways, and therefore did not improve as much as
they should have done. It takes time to educate some people, and I have no doubt that
if the same line of work is continued another season a still greater and more general
improvement will be noticed. One of the special ways in which improvement was
noticed was more uniformity in the make. In December I accompanied Inspector Millar
on a visit to over one-half the factories in the group. Over 7,500 cheese were seen on
this trip, which were very uniform in quality with the exception that some of them were
better cured than othfrs. Had it not been for the bad finish on some of the lots — which
is nearly altogether due to the taste of the maker and how he has been brought up — it
would have been difficult to find any difference in the making of the whole lot.

The testimony of the makers and factorymen in the group will be of more value as
to results than anything I could say. Mr. Robert Facey, Harrietsville, a gentleman of
long experience in the business and the owner of the largest factory writes :

u I am a member of the cheese factory syndicate, organised by the Association last
spring, and my factory at Harrietsville has received visits regularly from the syndicate
instructor, Mr. J. B. Muir, during the past season. I consider the scheme an excellent
one, and just what is needed to bring about a greater uniformity in the quality of our
western cheese. A competent instructor and inspector visiting a group of factories at
regular intervals during the season, is able to give help to the makers and to point out
mistakes and wherein their methods might be improved upon. I am well satisfied with
the work of the syndicate so far and trust that it will be continued another season."

Mr. Samuel Barr, secretary of the Burnside Cheese Co., writes : " I think the syndi-
cate scheme was a step in the right direction, and I believe our factory has derived benefit
from it."

Mr. Wm. A. Brodie, maker at the Glan worth factory, writes : " I think the scheme
is a good one if the makers will follow the instructions given. I have derived consider-
able benefit, and am willing to join again if there is one under Mr. Muir's instruction."

Mr. T. C. Mallory, proprietor and maker at the Yarmouth Centre factory, says : " I
am pleased with the work of the syndicate instructor and think the scheme is all right.
I consider the instructions which I have received as valuable, and think I am well repaid
for the outlay. I would like to see the syndicate continued next year, and if the fees are
not too high will join again. I also think Mr. Muir is the right man in the right place."

Mr. Chas. Luton, maker, Lyons factory, writes : " I am well pleased with the syndi-
cate and hope it may continue next summer, and that I may be in it with Mr. Muir at the
head."

Mr. Chas. Jenkins, maker and proprietor of the Thamesford factory, also says : " I like
the syndicate and think it is just the thing needed, and would like to see it continue next
season with the same instructor."

A number of other makers and factorymen in the group, interviewed personally, spoke
very favorably of the scheme. Among these may be mentioned Mr. John Geary, London,
an ex-President of this Association ; Mr. J. A. James, Nilestown ; and Mr. J. \V. Scott,
Sparta. With one or two exceptions, those particularly interested spoke very favorably
of the scheme and hoped it would continue another season. One salesman said that the
syndicate had been a god-send to their factory.

It will thus be seen that the syndicate scheme has had a fair trial and has shown itself
capable of bringing about a more uniform and better quality of cheese. Though the
results obtained have not been as great as its most enthusiastic advocates hoped for, yet
they have been very satisfactory considering the difficulties connected with testing the
scheme, and if the same system is continued another year, I have no doubt but very much
better results will be obtained. The number of factories in the group might be nearly

60 Victoria. Sessional Papers (No. 22). A. 1897

doubled with advantage, as it is not necessary for the instructor to spend a day in each
factory on a visit if the maker is getting along all right. He could visit three or four in a
day, and therefore make one visit to as many as twenty-five factories every fortnight. By
increasing the number of factories the cost to each factory would be lessened.

As stated in the directors' report, there were a number of applications last year for the
Association officers to arbitrate in cases of dispute between buyers and sellers of cheese.
It would not be advisable for the Association to take up this work, but a somewhat
similar line of work might be undertaken. A great many cheese are rejected at the
factories by the buyers because of bad flavors. In the majority of cases, the maker
should not be held responsible for bad flavors in cheese where patrons will persist in feed-
ing their cows foods, such as turnips, rape, etc., that will taint the milk and cheese ; the
loss sustained should fall upon the proper parties, who are the patrons, and not the makers.
Therefore a good line of work might be done by having the Association's instructors and
officers, or some competent persons appointed for the purpose, make an examination of
rejected cheese and report as to whether the maker is to blame or not, and if so, to what
extent. Something of this kind is urgently needed, as we believe many of our makers
have to pay forbad cheese they are not responsible for. If such a syscem of arbitration
were provided for, and the loss sustained from bad flavored cheese saddled upon the proper
parties, we feel confident that it would do than anything else to secure a better quality of
milk at the factories.

Before closing this report, I would like to say a few words in regard to the financial
position of the Association. As the financial statement shows, the balance this year is on
the wrong side, and the liabilities of the Association are a little in excess of the assets.
This has been largely due to the fact that there was considerable extra expenditure in con-
nection with the syndicate scheme. Besides the expenses of the last convention, the
Directors' expenses and the travelling expenses of the inspector were considerably
increased, and at the same time there was over thirty per cent, decrease in the revenue
from factory fees and fines. Therefore by the Association having increased expenditures
to meet and less revenue with which to meet them, the small deficit is easily accounted
for. The extra expenditures, however, have all been along the line of progress and defi-
nite effective work can be shown for every item expended.

There are are several other matters connected with the year's work that I should
like to touch upon had I the time, but as my report is already a lengthy one, I will
not trespass any further upon your time.

With sincere thanks to the Directors and members of the Executive Committee
for their continued kindness during another year, I am,

Your obedient servant,
London, January 18th, 1897. J. W. Wheaton.

A Member : Do I understand that if each factory patron paid 15 cents that it would
be sufficient so that an inspector could be appointed 1

The Secretary : The statement I made was this, that if each patron in Western
Ontario were to pay 15 cents to the Association, we would have enough funds to employ
a sufficient number of inspectors or instructors, so that a visit could be made to each
factory at least once a month.

A Member : I think in place of paying 15 cents that if a man who runs a factorv
does not know enough to make cheese or run it properly the factory ought to be shut up
and there would be no need of paying even 15 cents a patron.

A Member : The maker may know how to do it and at the same time he may be
handicapped, and I think it would be a good thing to have an inspector, and I think 15
cents is very little to pay for such a service.

60 Victoria. Sessional Papers (No. 22). A. 1897

The Chairman : i find that the man who thinks he knows it all does not know any-
thing. We are all capable of learning something from each other.

A Member : Is it possible for a competent cheese-maker to know bad milk ?

The Chairman : I don't think so, at all times. I think, particularly in the fall of the
year, that unless he heated a cupful of the milk he would not be able to detect the bad flavor.
I would suggest that with regard to the turnipy milk and apple milk, and rye and rape
milk, there ought to be some system of heating a cup full of this milk, and then you
could detect the patrons who are feeding these things. I think it is a great shame that
patrons who are sending in good milk should suffer by reason of some patron sending in
bad milk.

Mr. McFarlane : All these things can be fed equally well if they know how to feed
them, and if they will come to me I will show them. I feed everything that grows.

Mr. John Blayney : About the 15 cents — would that be on the sliding scale,
some factories are larger than others'?

Mr. Wheaton : There are about twenty-three thousand butter and cheese factory
patrons in Western Ontario. You can judge yourself as to the revenue that would be
raised from that source if each one paid 15 cents.

Mr. Monrad : I think 15 cents from each patron would be money well spent and I
think that suggestion should be forcibly put upon the mind of everyone.

Mr. John Marsh, Bruce County : Fifteen cents from each patron of our cheese
factory would have amounted this year to about $20, and the patrons of Elderslie cheese
factory lost $500 this fall through bad cheese. Our chee3e-maker made some mistake in
curing, and we just lost $500 on the cheese. Had we spent $20 to have an instructor
once a month, he might have kept us straight.

Mr. Pattullo : I think this is one of the questions that this conveution ought to
fceriously consider. Fifteen cents from each patron of a cheese factory is a very small
amount ; probably no patron in any part of the country would miss that amount. If it
were only 10 cents it would amount to a very large sum. It would not be much from
the patrons of a particular factory, but all over the country it would amount to a large
sum, and it would enable the Dairy Association to do better work for you than they have
been able to do in the past. Here is the difficulty — how is that sum to be collected 1
Would dairymen of this country ask that the Association should have the power to
collect a sum up to the limit of 15 cents from each patron through the secretary or
treasurer of the factory ] Limiting the sum to 15 cents, they should be abie to collect
5, 10 or 15 cents as they deem necessary. That is a question which I think you ought
to consider at this convention. A gentleman here spoke about publishing the names of the
delinquent makers in these factories that were not found to be as clean as they should be.
I entirely sympathise with what I understand to be the purport of his remarks, but I
think there is much difficulty in the way, and that is the reason why I rise at the present
time to point it out. This Association occupies a big space, and our inspectors are not
health officers, and all the factories in this country are not inspected by Mr. Millar or
Mr. Muir, or anyone at all. Would it be entirely fair that the factories that have been
inspected and that have been found not up to the mark in their sanitary arrangements,
should, from our annual reports and at our annual meeting, be branded as inferior
factories, whilst there might be scores of other factories which were as great and perhaps
worse sinners than they are that would never be published at all, because they nave not
been inspected. That is one reason why Mr. Millar has not given you the names of
these factories and makers. I do not believe the makers are entirely to blame. I
believe in most cases the blame is on the directors and the patrons of the factories. I
sympathize with the makers not only on account of what they are being paid now, but
the difficulty that has been thrown upon them in keeping their factories as they onght to
kept. The Board of Directors discussed the idea of having every inspector of this
Association made, by virtue of his office, an officer of the Provincial Board of Health, so
that he could go to the factory and say, " this factory is not in a proper sanitary condition

60 Victoria. Sessional Papers (No 22). A. 1897

and you must put it so." The Board were entirely agreed apon this matter. In Denmark
the Government has no hesitation in preventiDg the exportation of butter not up to a
proper standard. You would say that is a very arbitrary proceeding, but they did it in
the very interests of the people who might injure themselves. There are a thousand
arguments in favor of our inspectors being sanitary officers, and if they were factories
would be reported upon and they would have no cause to grumble. (Applause).

The President : I think these inspectors should be Government inspectors, and
then every cheese factory would have to look out for itself, and the directors would have
to keep the hog pens further away from the factories. I think the inspection should be
done by the Government and not by the Association at all.

Mr. John Blaynev : I largely fall in with what our late President had to say.
While at these meetings the patrons cf factories get sometimes a bigger share of the
abuse than any other class, and no doubt they need it, at the same time give the n fair
play. A year ago l drew my own milk and my own whey and my cans were always
clean. For the months of September and October I lost $28, not by my own fault but
simply because the cheese was not good. If I had to pay 15 cents I would be a big
gainer if that 15 cents had saved me $28. This year I have not taken any whey back
and I fed no turnips, yet E do not know whether I am going to be saved that loss this
year. We have not our returns for the year 1895. I sent enough milk to make 28
cwr. of cheese and I lost one cent a pound by bad mauagement. I sent milk enough
in September and October to make 18 cwt. of cheese and I expect I am going to lose
$18. Why ? Because some of the patrons have fed apples.

Mr. Tuttle : Would it not be well to expend this 15 cents in making them proper
chet se-makers so that they would not need so much inspection. Would not it be better
to inspect them in the first place and give them a certificate that they were qualified 1

The Chairman : I do not think there is a cheese-maker in this country to-day that
would not supply you with first-class cheese if you supplied him with good milk. I think
the fault is in the milk they get.

Mr. Monrad : What do these inspectors do 1

The Chairman : Simply ask them to stop that kind of thing. I know forty factories
that lost money by being injured through apples, rye and rape being fed to cattle and by
improperly cured cheese, which is sometimes the fault of the maker and sometimes the
fault of thp factor v.

Mr Ballantyne : We cannot, in my judgment, attach sufficient importance to a
system of inspection and instruction. The gentleman has observed, " Why not teach
them in the first place and give them certificates 1 " Milk is a different article from most
articles of manufacture. In most cases you know your raw material. The blacksmith
knows about the iron and steel, and the miller hi3 wheat, but milk is a perishable article
and is so susceptible of injury from so many causes. When the milk is delivered in the
morning it is impossible to help sometimes getting it in an inferior condition. The
instructor could stimulate the people very materially ; he could assist the maker.
The most experienced maker to-day would be greatly benefited by exchanging opinions
with one another. They do not sometimes know when they are making the best cheese.
Suppose fifteen or twenty factories select the most capable man available — one in whom the
other makers have confidence — and let him devote his whole time and attention to it and he
would be a better maker than if he were merely making in any one factory, and he should
be able to produce from these fifteen factories a higher quality of cheese than if he was
making in one factory. The time was when we were getting one and a half to two cents
above the average price of the French cheese, and now they are getting prices not far
from our best factories. What is the cause of that 1 It has been just by the same sys-
tem of organization. The Minister of Agriculture, Mr. Fisher, some years ago discussing
this matter in Brockville, said, " I have a scheme by which I propose to organize the
whole of Quebec into districts of fifteen or twenty-five factories," and he has been suc-
cessful in doing that. To him we are indebted for the great movement in Quebec. It
was the Western Dairymen's Association that first commenced the system of instruction,

60 Victoria Sessional Papers (No. 22). A. 1897

and I think I was the first that suggested it. After talking with some of the members I
wrote out a motion, and the late Mr. Losee moved it. We did not think we had a man
capable of doing that work, and the result was that Professor Arnold was brought over.
Previous to that you could have counted the number of fine factories on your finger ends.
I never knew a maker that learned cheese-making at a convention. It is only by prac-
tical experience that we are able to learn and apply the principles. We have not
followed it up to the same extent. Our grant is being used in what is considered the
best interests, but after all we have to go back to the first principles. I do not know
where there is a dairy country to day that is not following our example. Do not
let it be said the pupil has eclipsed the master. Now, something was said with reference
to the curing of cheese. Cheese are not made when they are put upon the shelves, and
what percentage of our factories have any means of keeping up an even temperature in
the curing room 1 A stove with a jacket over it, by which they could keep up an even
temperature, could be easily procured. I was in a sufficient number of factories this fall
to see the radical deficiencies there are in that respect. You must keep up an even tem-
perature to make good cheese. Regarding the complaints that have been made about
feed, we all know different kinds of food injure milk. I hope this convention will realize
more and more the importance of a thorough system of instruction and inspection. It
will amount to very little to each individual, but it will amount to a great deal in the
aggregate. If you want to keep the market you must give the highest quality. The days
of inferior goods are over. Our market is England. If you give them inferior cheese
they won't eat it, and they won't pay the price for it. It has been my privilege
for the last two seasons to be in England at the end of the season. When it was getting
near the end of the hot weather it was simply amazing the quantity of inferior cheese
that were sold at a terrible less to evervbody that had anything to do with them. The
practice of taking whey back in the same cans in which the new milk was carried is a
very bad practice. I have seen cheese from one hundred different factories, and it was
only where that was not done that we found that perfect flavor. That induces people to
eat cheese regardless of price. You will only get the poorest class to use cheese that is
not palatable and the nicest flavor. To-day, at dinner, in one of the best hotels, I called
for a piece of cheese ; no person would touch that cheese — no fault, I suppose, of the hotel-
keeper ; he had no doubt gone to a reliable store, asked for cheese — and the result is that
our home trade is nothing at all compared to what it would be if the trade were supplied
with a good quality of cheese. I have no doubt this cheese was the cull of some factory.
Cheese should have a nice pleasant taste, and taste like a hazel nut. I think we should
select our best men and put them out as inspectors, and they would make better cheese
in fifteen or twenty factories than they are making in a single factory to-day. I remem-
ber many years ago the cheese of a certain factory was so poor that they were unsaleable.
The maker telegraphed me to come, and I went, and I told him to go to a certain factory.
He went there and stayed a day and I never saw him make a poor cheese afterwards. A
very large percentage of our factories are owned by farmers' companies, and not one of
them possibly knows anything about it. They hire a maker and they expect him to do
everything. Possibly he is a stranger in the neighborhood ; if he objects to anything
they" pay no attention to him. If all the factories were owned by private individuals
they would have a sufficient interest in the business to see that everything that could be
done was done, and if the maker was not capable of doing all the work they would get
someone that could do it. The maker does not live that can detect impurities in milk
that will afterwards develop in the manufacturing process. I hope next year we will
make a determined eflort, a systematic effort, to bring all the factories in the country
under some organization. Select the best men that are available — men who have the
ability and the knowledge, and in whom the public and cheese-makers have confidence.
We are not improving as we have done. We cannot live upon a reputation, we must
continue to improve the business, must continue to be what the people expect. They will
not pay a premium for our cheese when they can get other cheese equally as good at a
less price. We must consider what is the best to be done to improve our reputation and
to do all we can to keep it up. (Applause.)

60 Victoria. Sessional Papers (No. 22). A. 1897

Mr. Steinhoff : It occurs to me that there is a little misunderstanding as to who is
responsible for the quality of cheese. There are some things for which the maker is
responsible. When it comes to that question of dirty factories the maker is cer-
tainly responsible for that. The maker is not responsible for the condition of the milk.
It is not the makers who come to our associations who have the dirty factories. I have
met a few, I think — some perhaps that were referred to by Mr. Millar in his report —
whose factories are very objectionable. Such makers I do not think we should try to
screen. Makers who keep their factories in the best possible condition and who are try-
ing to produce the best quality of cheese, should be protected.

The Chairman : Mr. Muir, as you all know, is an old cheese-maker. I do not think
he requires any introduction ; I will let him speak for himself.

SYNDICATE INSTRUCTOR'S REPORT.

I have much pleasure in presenting my report as syndicate instructor for the season
of 1896. I commenced work the 2nd of June by making a hurried visit to all the factories.

Your Secretary, Mr. Wheaton, accompanied me to nearly all of them. We examined
the cheese, and I made what suggestions I thought best until I could spend a day with
them at the factory. I then started and spent a day at each factory, and I am sorry
that I have not a better report to make of the quality and finish of the cheese, and the
cleanliness and tidiness of the factories and utensils.

There were seventeen factories in the syndicate, and from my notes of the first visit
I beg to report as follows :

Three factories making fine cheese ; eight making a harsh, gritty cheese ; five mak-
ing some fine cheese, but the lot uneven, having some weak open-bodied batches ; one
factory, all the cheese showing too much acid.

The harsh, gritty cheese were caused in almost every case by the rennet not being
added to the milk at an early enough stage to allow the curd to have sufficient time in
the vat to become well cooked before the development of acid, resulting in the curd
having to be dipped from the vat in a soft condition and having to be stirred too much
in the sink. In two or three cases the trouble arose from the curd being cut too soon
and not being handled with sufficient care on the start. The weak, open-bodied cheeso
resulted from lack of acid, the makers in some cases not using the hot iron at all, and
others calling their spinning on the iron one and a half inches, when I would not call it
one inch.

In the one case where the most of the cheese had too much acid the maker was
getting very bad milk, the patrons having bulldozed him into taking anything by threat-
ening that if he sent it home they would not send any more to the factory. The first
day I spent there, the first vat had a quarter of an inch of acid in an hour after the
rennet was added to the milk. This I consider rather swift for the manufacture of tine
cheese.

I advised him to call in his board of directors and explain to them that he must
have good milk supplied to him if they expected him to make a first-class quality of
cheese. He did so, and started the next day and returned every can of milk that was
not in good condition, and I am pleased to say that there was a very marked improve-
ment in his cheese on my next visit.

There were only three factories that turned their cheese in the hoops in the morning
the first part of the season, and before the close they were all turning them except four.
This made a very great improvement in the appearance of the cheese. The great diffi-
culty in the Ingersoll district in getting makers to turn their cheese in the hoops in the
morning is, they say, lack of time, on account of the milk coming to the factory so very
early in the morning. This no doubt is true, but where a little effort was put forth it
was accomplished all right.

60 Victoria. Sessional Papers (No. 22). A. 1897

I continued making regular visits and had nearly completed the second to all the
factories when, on the 11th of July, I met with a very severe accident which laid me
up for a month.

I again started out on the 11th of August and continued regular visits until the 5th
of November, making in all 147 visits.

There was a steady improvement noted in both the quality and finish of the cheese —
all the factories getting more uniform as the season advanced.

I will mention some of the difficulties I had to contend with. I was badly handi-
capped by not getting to work earlier in the season ; then my accident occurring during
the warmest weather we had all summer, when it was of the utmost importance that I
should have been on duty, interfered greatly with the success of the work and my
gaining the confidence of the makers. While they were all anxious for information, still
some of them expected their method to be changed as if by magic, and were not ready
to accept instruction regarding little details ; and it is a well-known fact that no man
ever made a success of any business except by close application to every detail. But I am
pleased to say in this connection that there was not one maker but acknowledged before
the close of the season that if he had followed the instruction given earlier results would
have been more satisfactory.

If the work is carried on another year, as I have no doubt it will be, I would
recommend the factory owners and makers in each syndicate meeting together before the
opening of the season and agreeing as far as possible to use the same kind of furnishings,
make their cheese of a certain weight, and do everything possible to make the whole lot
uniform in both quality, size and finish, which would result in their not only getting a
higher price but wawld be a lasting benefit to the whole trade.

Let me in conclusion take this opportunity of thanking every man and woman in
connection with the syndicate for the uniform courtesy and kindness with which they
treated me during my visits with them

Jno. B. Muir.

A M ember : How is it that it takes more rennet in the fall than in the summer 1

Mr. MuiR : Because there is a greater amount of fat in the milk and you can make
more cheese.

Mr. McFarlane : Do you know whether one cow's milk would take more starter
than another ?

Mr. Muir : I have not tried it, but I think different qualities of milk require more or
less rennet.

Mr. McFarlane : About the curing of the cheese, do you think a stove in the centre
of a room gives as much heat around the sides of the room as in the centre 1

Mr. Muir : I think if a stove is in the centre of the room and a proper tin jacket
around it the heat will be pretty well distributed around the whole room.

Mr. McFarlane : I think the position of the stove should be changed every day.

Mr. Muir : The cheese on the top shelves will be warmer than the ones on the lower
shelves. The new cheese should be always on the top shelves.

Mr. Hoard : I would like to inquire as to whether it has been the practice in the
Dominion to put steata pipes around the outside of the curing room and heat the curing
room by steam 1

The Chairman : It is done in some cases.

Mr. Murphy : Nearly all the factories in the east heat their curing rooms in that
maimer.

Mr. Hoard : Is it a common thing to use steam in the factory ?

60 Victoria. Sessional Papers (No. 22). A. 1897

The Chiarman : S earn mostly.

Mr. Hoard : If steam is used in the factory it seems to me it would be a very easy
thing for the factory to put two or three pipes around the outside and heat the curing room
with 3team in that way. With the pipes outside the curing room you have an absolutely
uniform temperature all over the room. This I know from my own experience. We buy
cheese just as quick as we could get them away from the factory, not daring to trust them in
the factory more than eight or ten days. We cured our cheese in this way. We have a
cold storage room, and we could hold the temperature just as steadily as we wanted to make
it, more or less. There were no cold or no hot spots. The cold air at the bottom was turned
out by a ventilator that drove the cold air from the bottom out and the warm air coming
down and the warm air going up all the time striking the ceiling, you can always keep your
room to a proper temperature. You can hold it so, and it seems to me that ought to be
done in all factories.

Mr. Moxrad : Can you keep up steam as easily as you can keep up heat with a base-
burner ?

Mr. Hoard : You can bank your fire. For instance, the electric light establishment
in our town runs to twelve o'clock at night. Their power is also used in connection with the
steam pump for the regulation of water in the case of tire, and they hold eighty pounds of
steam in that boiler until the next day at eleven o'clock. If you have a steam regulator
between your boiler and your pipe you can keep the steam at eighty in the boiler and
at fifteen in the pipe.

Mr. Monrad : I am afraid not unless you have a large boiler.

Mr. Hoard : I believe you can do a confounded sight better than you are doing.

Mr. J. H. Wooley : If I understand Governor Hoard rightly he tells us hot air
would drive the cold air out.

Mr. Hoard : Yes, sir ; hot air expands. That is the effect of the hot air. It comes
right up through the cold air and expands as you force it into the room through the
radiator. In my own house «very room has a register for cold air, and the pipe runs
from that to the ventilator flue. As the hot air comes into the room the cold air is
crowded out by the ventilator flue. If you wish to bring a room quickly to a desired
temperature you need some way of taking the cold air out at the bottom. That is the only
true way of economic and easy heating of a room to an even temperature.

Mr. Wooley : I have my house heated with hot air, and every room has a cold air
register, and I have discovered that if I want to heat the room quickly I shut the cold air
duct in the other rooms and take the cold air from the room to be heated.

Mr. Hoard : Where all factories have steam it seems to me quite practical to use it,
if a little effort is made to replenish the fire at about ten or eleven at night. These steam
pipes put around the outside of the room make the room absolutely of an even tempera-
ture in the centre ; the heat coming from the outside towards the centre whatever radia-
tion of air there might be is rendered equal.

Mr. R. M. Ballantyne : The most serious objection to my mind to Mr. Hoard's
idea is that we need the greatest heat after the factories are closed. The majority of our
factories close in November, and up to that time we do not require any great amount of
heat, but after that time the fire would have to be kept up in the boiler. We have a hot
air furnace that was built in Hamilton. It is set in the centre of the room, the top of
the hot air furnace is tak«n off and the sides are carried up about a foot higher than they
are ordinarily. The cold air is taken off the floor and goes through the furnace and keeps
up a perfect circalation, and as our factory is of brick we do not have much trouble in
heating. There is one mistake we made, and that is we bought our furnace from a local
dealer. He bought it in Hamilton, brought it to Stratford, and made a galvanized jackec
for it. During the past season we bought another furnace for another place from the
same dealer. We got it made in Hamilton, jacket and all, and when it arrived in Strat-
ford we found it had a double jacket, one on the inside of corrugated iron and then

60 Victoria. Sessional Papers (No. 22). A. 1897

asbestos, and then another jacket, so that you could put your hand on the outside of the
furnace and not feel any heat. We found we could keep the room at an even temperature.
The furnace was large enough so that we had no difficulty in controlling it. The serious
difficulty in Mr. Hoard's method is that the boiler would be required to be kept going in
the coldest period, and after the factory had closed.

The Chairman : Most of the boilers are small and I do not think they would keep up
sufficient steam.

A Member : What was the cost of that furnace ?

Mr. Ballantyne : The first cost $35 and the second $32 and freight, so that they
practically both cost the same.

FRATERNAL GREETINGS FROM THE EAST.

By R. G. Murphy, Secretary Eastern Dairymen's Association.

I am not here for the purpose of making a speech. I have the honor of being secre-
tary-of the Eastern Dairymen's Association. I am a farmer, milking cows like the rest
of the men who are here. I am anxious to attend all these associations that it is possible
for me to reach. I gathered a great deal of information and put such into practical use as
is applicable to my particular situation. I hope every farmer here present will take home
with him some knowledge and put it into practice. I must say that I have already
received considerable information by listening to the papers that have been read by your
Secretary and by your inspectors, as well as your President. If you had nothing further
than this to take home with you, and if you digested these things and put them into practice
you would do yourselves a great amount of good.

I was sent here for the express purpose of bringing fraternal greetings from the
Eastern Dairymen's Association to the Western Dairymen's Association. There has not
been as much intimacy or as much friendly feeling existing between these two associations
as we in the east think should exist, and, as you know, there has already taken place a form
of amalgamation the details of which have to be worked out. I am here in the interests of
the Eastern Association to assist you in working out these details so far as my ability lies.

In regard to the heating of factories, we heat ours by steam, but a little different
from the way Mr. Hoard speaks of. We have two factories heated in that way. The
steam is regulated by a valve inside the factory, so that we let in just the quantity of
steam required We have a pipe going below the shelves and one between them.
Every pair of shelves has a pipe. As was mentioned by Mr. Ballantyne, it is necessary to
have a good sized boiler. We have no difficulty whatever ; our cheese-maker attends to
the fire the last thing before going to bed and the room is kept at a proper temperature.
I just want to say one word in regard to some of the suggestions that were thrown out
here about paying fifteen cents per patron to employ inspectors. We have had six during
the last season, five of them on the road continually. We get the same Government
money that you do, but that money is supplemented by our people. They have added
$1,800 to the amount. We have adopted a principle that the factory that contributes
$5 will get one visit, those which pay $10 get three visits, and any visits over that are paid
for in proportion. Our inspectors had more factories than they could attend to last year,
and we will have to place more inspectors on the road. Who pays this $5 1 We manage
our factories in tho east somewhat different to the way you do here, because all our
factories are owned by private individuals. We tried the joint stock system there and
it did not work as satisfactorily as it does with you. The patrons generally pay this
amount and are very glad to have an inspector come, and the amount is taken out of the
money before the dividend is paid in the fall.

Now, this is a very small amount when taken out of the entire dividend, and the
factories which contribute get the benefit of the inspectors. You could not get our people
to go out of this way of doing things. Instead of diminishing it is increasing. I thank
you Mr. Chairman and gentlemen for your kindly hearing. (Applause.)

60 Victoria. Sessional Papers (No. 22). A. 1897

Mr. Hoard : I would like Mr. Murphy to say how his curing room is built.

Mr. Murphy : Tt is a frame structure placed upon a stone foundation. At the
bottom next to the floor we draw in cold air. The room is lined and 611ed in with saw-
dust, and places left for ventilation next to the floor. We have two air spaces in our
curing room, and we have no difficulty whatever in heating our room and keeping it at a
proper temperaturp.

REPORT OF DAIRY EXHIBITS AT THE INDUSTRIAL AND WESTERN
FAIRS AND PROVINCIAL FAT STOCK AND DAIRY SHOW.

I have pleasure in presenting my second annual report as your representative to the
Industrial Fair. I was present at the annual meeting of the Fair Association on Feb-
ruary 18th, and a meeting of the dairy committee on May 2nd, when the prize list was
revised and judges recommended.

There was no change made in the prize list last year, the prizes in the various
sections being the same as in the year previous. A special gold medal valued at not less
than $50 was given by the Windsor Salt Co., Windsor, Ont., for the best lot of cheese on
exhibition in the factory classes. At the request of the donors this medal was awarded
under the special supervision of the Western Dairymen's Association. The judge last
year was the same as the year previous, in the person of your worthy President, Mr. A.
F. McLaren, M.P. In justice to Mr. McLaren, I might state that early in the season,
owing to the pressure of other work, he declined to act as judge at any of the fairs ;
but as a special request was made by the Eastern Dairymen that he be again appointed,
he was induced to consent, and in an impartial and careful manner the prizes were
awarded with satisfaction to all parties concerned.

At the request of the manager of the fair I again assisted in judging by way of
keeping a record of the score made by each exhibit, and after the awards were made
filled in the score cards, which were afterwards sent to the various exhibitors. The score
card used was arranged according to the following standard for points of quality :
Flavor, 35 ; quality, 25 ; texture, 15 ; color, 15; finish, 10; total, 100.

In point of number the cheese exhibt was not as large as in 1895, though the
exhibits covered a wider arf a. There were 375 factory cheese on exhibition, besides some
truckles and s.tiltons ; the former made up of lots from the various Provinces as follows :
Ontario, 321 ; Quebec, 25 ; Manitoba, 22 ; and Prince Edward Island, 7 ; making what
might be called a Dominion exhibit. All the prizes came to Ontario makers, excepting
one which went to Prince Edward Island. The gold medal given by the Windsor Salt
Co. was awarded to J ohn Morrison, Newry, Ont.

The average quality was better than the previous year, there not being such a wide
range between the quality of the poorest and the best. The highest score made was 96,
and the lowest 84. Flavor was the weakest point, there being only one or two exhibits
that might be said to have anything like a perfect flavor. There was a decided improve-
ment in the finish of the cheese, which is an encouraging feature, as it shows more careful
workmanship on the part of the makers. The cheese from Quebec were on the whole,
not so fine as those shown from that Province in 1895 This year they were not so well
mad", though there was an improvement in flavor. The cheese from Manitoba showed a
marked improvement over the exhibit of the previous year from that Province. The
report of the judge last year was that the cheese from that Province was only suited for
the local trade. This year's exhibit showed that some of the makers of the Prairie
Province are capable of making a good shipping cheese. The cheese from Prince Edward
Island, though very commendable in many respects, were lacking in that essential
quality, a fine flavor. It was, however, the only Province outside of Ontario that
secured a prize, which is something to boast of.

The butter exhibit was under the immediate charge of Mark Sprague, instructor for
the Ontario Creameries' Association, and therefore I am unable to give many details

60 Victoria. Sessional Papers (No. 22). A. 1897

concerning it that I otherwise would had I given more attention to that department.
The exhibit of creamery butter was about three times larger than the previous year,
there being about enough creamery butter alone to till the refrigerator spaje provided.
The judge, Mr. McGillis, of Montreal, made special note of the improvement in quality
over former years. The highest score for creamery butter was 98 points, and the
lowest 87 £. The chief faults were, having too much salt and being too highly
colored. The display of dairy butter was about the same in quantity as the year
previous, with the quality about the same also. The highest score was 97 and the
lowest 94^. Flavour was the chief point in which it was lacking.

The prize-winners in the cheese and butter classes are given a3 follows :

Cheese Awards.

Best 4 cheese (colored), June and July make.— 1, T. B. Sellars, Laurel ; 2, W. W. Harris, Rothsay ;
3, W. A. Bell, Dunkeld ; 4, Jas. A. Gray, Atwood; 5, J. F. Millar, Brantford ; 6, Wm. Stacey, Sum-
merhill .

Best 4 cheese (white), Judo and July make.— 1, Mrs. Drewry, Godolphin ; 2, John Morrison, Newryj

3, Jas. A. Gray; 4, M. Morrison, Harnston ; 5, Alex. Anderson, Ashdown ; 6, S. T. Wallace, P. E. I.

Beat. 3 cheese (colored), August make.— 1, John Morrison; 2, J. F. Millar; 3, W. W. Harris; 4,
James T. Morrison, Orono ; 5, John Connolly, Malcolm ; 6, Thos. H. Cornett, Shelburne.

Best 3 cheese (white), August make —1, John Morrison ;, 2, Frank Boyes, Nilestown ; 3, T. B. Sellars;

4, Jas. A. Gray ; 5, Mrs. Drewry ; 6, James McKillar, Armow.

Best 6 Stilton.— 1, A. R. Curzon, Guelph.

Best 3 Truckle. — 1, W. F. Gerow, Napanee ; 2, John Morrison; 3, Samuel Flack, Lavender; 4, J.
T. Hill, Napanee.

Butter Awards.

Best 3 firkins creamery butter.— 1, 3, 4 and 5, Croil & McCullougb, Montreal ; 2, I. Wenger,
Ayton ; 6, Struthers4& McQuaker, Owen Sound.

Best 75 lbs. creamery butter in print.— 1, 2 and 3, Croil & McCullough ; 4, D. Stouffer, Stouffville
5, Struthers & McQuaker ; 6, I. Wenger.

Best 60 lbs. in packages not more than 10 lbs. each. — 1, I. Wenger ; 2. Croil & McCullough ; 3, W.
F. Gerow, Napanee ; 4, James Ireland, Beachville ; 5, Millar & Ferguson, Sp^ncerville.

Best 3 firkins farm dairy butter, Dot lets than 30 lbs. each. — 1, A. Orchard, Seagrain ; 2, Mrs. Marion
Burke, Bowman ville; 3, Wm. Elliott, Gait ; 4, H. Berry, Elmwood ; 6,^S. Hunter, Rockton ; 6, Jas. A
Watson, Eden Mills.

Best 2 firkins farm dairy, not less than 20 lbs. each.— Jas. A. Watson; 2, Mrs. M. Burke; 3, A.
Orchard ; 4, S. Hunter; 5, J. G. Snell, Snellgrove ; 6, Mrs. Jno. McCarl, Lakeport.

Best basket pound prints. — 1, Mrs. M. Burke ; 2, S. Hunter; 3, "Mrs. fA. Mason, LAmaroux ; 4,
Mrs. John McCarl ; 5, Mrs. J. Burgess, Baltimjre ; 6, Wm. Elliott.

It would not do to close this part of the report without referring to the accommo-
dation provided for dairy products. Until last year a special building was provided
for dairy products at the Industrial near the main entrance, where it was seen by nearly
everyone visiting the Fair. Last year the dairy display was located under the grand-
stand and though roomy enough, could have been fitted up in much better shape for
this important exhibit. In some respects the room was better suited for dairy pro-
ducts than the old one. The temperature was lower and the cheese and butter did
not suffer from the heat The light, however, was bad. This could have been
remedied to a great extent by making more windows and enlarging those already
there. The whole affair seemed to be a kind of "makeshift," improvised at the last
moment when the old building was required for some other exhibit, without consulting
the wishes of the dairymen. The worst feature was the location, which wa3 such as
prevented many who desired to see the exhibit from doing so, and the numbers who
visited the dairy building were nothing like what they were other years. Your lepre-
sentative did not fail to apprise the Fair authorities of how the ^airy interests had
been side-tracked, and we have the promise of the President and manager that either a
new building or better quarters will be provided next year. This will likely be ful-
filled, as it is the intention of the Fair Board to hold a Dominion Exhibition next
year, when an agricultural hall is likely to be erected with special provision for
dairy products.

60 Victoria. Sessional Papers (No. 22). A. 1897

THE WESTERN FAIR.

Your representatives to the Western Fair last year were Robert Robertson, Canada,
and John Gilmour, Nilestown, who attended the annual meeting of the Fair Association,
and the meeting of the dairy committee when the prize list was revised and judges
recommended. However, as I have assisted the judges in keeping a record of the score
made in the cheese and butter classes, I am perhaps in a better position to give a detailed
report.

The jadges last year were Mr. R. M. Ballantyne, one of our directors, in cheese, and
Mr. W. P. Hibbard in butter. These gentlemen performed their duties in a careful
and impartial manner, and with satisfaction to all concerned.

There were 219 cheese on exhibition, which was somewhat less than in 1895. The
cheese presented many of the same characteristics that the cheese at Toronto did. A
great many of them were lacking in flavor. The general appearance of the exhibit was
good, though several exhibitors have yet considerable to learn in the matter of finishing
a cheese. In scoring, quite a few points were deducted because cheese had the corners
broken, the bandages pulled down, or presented an unsightly appearance. A maker is
not always responsible for the flavor of a cheese, but he should be responsible for every
other part of the make up. The June and July cheese exhibited were more lacking in
flavor than the August cheese, which were much better, with the white cheese showing
an improvement over the colored. The score card provided was divided as follows :
Flavor, 40; texture, 25; body, 15; color, 10; make up, 10; total, 100. In judging
the cheese it was thought better to combine texture and body and the accompanying
record of the scores made by each exhibit was based upon it.

A gold medal was also given at the Western Fair by the Windsor Salt Company for
the best lot of cheese on exhibition and the award was made under the direction of this Asso-
ciation. The Fullarton cheese factory, Fullarton, Ont., won the gold medal ; full points
for flavor being given for the cheese from that factory. Your President presented the
medal to Mr. Stacey, the maker, and also the one awarded at Toronto to Mr. Morrison
with an appropriate letter in each case.

The butter exhibit was more than twice as large as the previous years. The creamery
butter was fine in quality and showed a decided improvement over last year's (1895)
exhibit. Nearly all the leading creameries in the west were represented. The dairy
butter presented a great variety of qualities and packages. A large portion of it was
too highly colored, and many exhibits were lacking in flavor. One of the objectionable
features in exhibits of dairy butter is the number and variety of ways in which it was
placed on exhibition. It would be well for the Fair authorities to have some uniform
package specified in the prize list, as it would greatly add to the appearance of the whole
exhibit. The butter was scored according to the following scale : Flavor, 45 ; grain, 25 ;
color, 15; salting, 10; packing, 5; total, 100.

A new building was provided for the dairy exhibit last year and was devoted exclu-
sively to dairy products and dairy supplies The location was an improvement over the
old place and was near the main agricultural hall. The arrangements for cheese were
adequate and of such a character as to show off the cheese to the best advantage. A new
refrigerator was provided for the butter exhibit, and though considered too large when
first planned proved hardly sufficient for the largely increased exhibit of butter. The
shelving within was so arranged as to show oft the exhibit to good advantage.

The dairy department at the Western Fair is under the immediate charge of Mr. J.
S. Peaice, your first Vice-President, who i* energetic and careful in looking after the inter-
ests of the dairy exhibit.

7 D. 97

60 Victoria.

Sessional Papers (No. 22).

A. 1897

The following is a tabulated record of the score made by each exhibit, with the
awards in each case. In the June, July and August cheese sections only the average
score is given :

Cheese.

Section 1. — Best 3 August (colored).

Exhibitor.

Geo A. Boyee Evelyn ,

Eich. Chowan Thamepford

Wm, Stacey Summerhill

John BroJie Mapleton

Frank Boyes Nilestown

C. A. Clarke Warwick

Jas. A. Uray Atwood

Wm. Mcllvride . . Stayner

H. J. Connolly Kintore

S. A. Smith Dorchester

W. J. Atkinson Medina

Duncan Sinclair Cotswold ,

M. Morrison i Harriston

J. A. McCabe I Lynden

James Ireland I Beach ville ,

T. C. Mallnry I Yarmouth Centre

Address.

Jno. Morrison.
J. S. Isard . . .
Jno. Connolly.

Frank Rice

W. W. Harris.
T. B. Sellars...

Newry
Paisley . .
Malcolm .
Sweaboi'g
Rothsay. .
Laurel . . .

Eh
40

38
38
38
37
?6
35
35
32
3«
35
35
35
38
38
35
30
38
38
37
32
38
35

38
39
38
38
38
37
39
36
35
36
32
37
37
38
37
38
36
32
36
3S
36
36

100

95
96
94
93

92*

Prize

awarded.

Second prize
First

Third "
Fourth "
Fifth

Section 2. — Best 3 August (white).

Wm. Stacey

Newton Cosh . .
Wesley White..
Frank Boyes . . .
Thos. Stacey . . .
Jas. E. Holmes.
B. J. Connolly . .
Geo. A. Boyes..

M. Morrison

D. McMillan . .
Jno. Morrison . .
Jno Connolly . .
T. B. Sel'ats ...
Jas. A. Gray . .
Alex. Anderson
Frank Millson .
Duncan Sinclair
J. L. Thompson
J. S. Clarke....

Summerhill
Wcodstock
Hawkesville
Nilestown .
Fullarton ..
Carthage
Kintore . . .
Evelyn
Harriston . .

Poole

Newry

Malcolm . . .
Laurel .
Atwcod . . .

Arva

Winthrop . .
Cotswold . .
Belfast
Warwick . .

374

38
38
38
39
38
37
37
37
39
38
39
36
36
36
37
33
36
32
36

934

944

96|

Fifth prize.
Fourth "
Third "
Second "
First "

Section 3. — Best 6 (colored), June, July and August.

T. B. Sellars...
Frank Boyes . .
W. J. Atkinson
Rich. Chowan . ,
M . Morrison . . .

Laurel

Nilestown .
Medina . . . .
Thamesford
Harriston .

35 J

374

33*

84*

30*

35*

8S|

33*

»i

794

First prize.
Second "
Third ••
Fourth •'
Fifth

60 Victoria.

Sessional Papers (No. 22 ).

A. 1897

Cheese. — Continued.
Section 4. — Best 6 (white), June, July and August.

Exhibitor.

John Morrison
M. Morrison
B. J. Connolly
J as. A. Gray

Address.

Newry . . ,
Harriston
Kintore . ,
Atwood .

03 .

5T3

10
9

100
904

364

36|

88A

354

364

8£

87A
" 1

Prize
awarded.

First prize.
Second "
Third
Fourth "

Section 5. — Best 3 (white), July.

M. Morrison . . .
Frank Boyes . .
B. J. Connolly
Jno. Morrison,
Frank Millson .

Harriston

Kintore

38
38
36
35
37

38
37
38
38
35

8
9
9
9

9
9
9
9

934
93"
92
91

Newry

Winthrop

Section 6. — Best 3 (colored) July.

First prize.
Second "
Third "/'
Fourth {•*

James A. Gray
B. J. Connolly .
Jno. Morrison .
W. J. Atkinson
W. W. Harris..

M. Morrison

Geo. A. Boyes . .
Thos. Stacey . . .

Frank A. Boyes

Atwood .
Kintore . .
Newry . .
Medina . .
Rothsay .
Harriston
Evelyn
Fullarton

Nilestown

38
35
35
36

37
37
30

93
92
91
89
85
88
83

First prize.
Second ;"
Third *?"
Fourth "

Awarded gold medal given by the Windsor Salt^Co. for
the best cheese on exhibition .

Awarded silver medal for the second best cheese on exhi-
bition.

Butter.
Section 1. — Creamery package not less than 50 lb.

Exhibitor.

Wm. Waddell....
Isaac Wenger ....
Gidley & Bird . . .
Fisher & Bearman

James Ireland

Halliday & Co

J. C. Bell

Aaron Wenger . . .
Bothwell Dairy Co

Address.

Komoka . . .

Ayton

Lafontaine
Desboro' . . .
Beach ville. .

Chesley

Winchelsea.
Fergus
Bothwell . .

b£>

•4A

f=(

8 /<

8 m

8/t

5 h

5 hi

100

93
90
89

88
87
85

84
73

First.
Second.
Third.
Fourth.

60 Victoria.

Sessional Papers (No. 22).

A. 1897

Butter. — Continued.
Section 2. — Creamery, 50 lb., in prints or rolls.

Exhibitor.

Halliday & Co

James Ireland

Jno. C. Taylor
Isaac Wenger .
Fisher & Pearman .

P. McEwan

A. Wenger

J. C. Bell

Bothwell Dairy Co
Wm. Waddell

Address.

Chesley
Beachville. .
Bothwell . . ,

Ayton

Desboro'

Wroxeter . .

Ayton

Winchelsea .
Bothwell . .
Komoka . . . ,

t£

P-l

100

10 1

13'

12m

10 I

First.

Second.

Third.

Section 3. — Private Dairy packages.

Mrs. M. Burke . . .

T. W. Crealy

Carl Holm

Mrs. Geo. Hunt . . .
Jno. McPherson. . .

J. G. Mair

Wm. Taylor

Saml. Hunter

Kobt. Morgan

W. C. Shearer

J. C. Nicholl

Mrs. A. Beerg

Mrs. Isaac McLurg

Powmanville .

Strathroy

Ayton

Dorchester . .
Campbelltown
Howick, Que

Tempo

Rockton

Kerwood ....

Bright

Newbury

Westminster .
Ivan

First.

Second.

Third.

Section 4. — Private Dairy in prints.

T. W. Crealy

Mrs. Geo. Hunt

Mrs. Alex. Begg

Mrs. Jno. Sinclair

Mrs. E. Lawrence
Mrs. Chas. Trebilcock

C. H. Sumner

Saml. Hunter ,

Carl Holm

W. C. Shearer

Mrs. E. McLurg

Jno. McPherson

P. McEwan

J. G. Mair

Mrs. M. Burke

Strathroy

Dorchester . . .
Westminster .
Poplar Hill. .
London West.
The Grove . . .

Forden

Kockton

Ayton

Bright

Ivan

Campbelltown

Wroxeter

Howick, Que
Bowmanville .

First.

Second.

Third.

Section 5. — Best 10 lb. dairy square print.

W. C. Shearer

Jno. McPherson. .
T. W. Crealy
Mrs. Jno. Sinclair

Wm . Waddell

P. McEwan

Carl Holm

Bright

Campbelltown . . .

Strathroy

Poplar Hill

Komoka

Wroxeter

Ayton

92 1

90 |

First.

100

60 Victoria.

Sessional Papers (No. 22).

A. 1897

Butter. — Continued.
Section 6. — Farm dairy rolls or prints.

Exhibitor.

Mrs. E. Burke

Mrs. W. 0. Shearer . .
Mrs. E. Lawrence . .

Mrs. G. Hunt

T. W. Crealy

P. McEwan

Jno. McPherson

Geo. Murray

Jno. Doyle

Mrs E. McLurg

Mrs. Chas. Trebilcock

G. W. Riddell

Mrs. M. Shaver

R. Palmer

J. G. Mair

Mrs. J. C. Nicholl . . .

Jno. Sinclair

Saml. Hunter

Carl Holm

Mrs. A. Begg

Address.

Bowmanville . .

Bright

London West . .
Dorchester

Strathroy

Wroxeter

Campbelltown .
Wilton Grove .

Lambeth

Ivan

The Grove
Wilton Grove .
Wilton Grove .
Thorn dale
Howick, Que. .

Newbury

Poplar Hill...

Rockton

Ayton

Westminster .

100

First.
Second.
Third.
Fourth.

DAIRY TEST AT GUELPH.

The second annual dairy competition in connection with the Provincial Fat Stock
and Dairy Show took place at Guelph on December 8th and 9th. This department was
inaugurated in a small way in 1895. Last year the regular prize list was increased to
$500, made up of grants of .$50 each from the Dairymen's Association of Eastern Ontario
and your own Association, and the balance from the Dominion Cattle Breeders' Associa-
tion. This amount was supplemented by a number of special prizes from the American
and Canadian Holstein Friesian Associations, the Wilkinson Plow Co., Toronto, and
Thorn's Implement Works, Watford, Ont.

The dairy department of the show was under the special direction of the Dairy
Committee, consisting of the President and Secretary of the Eastern and Western Dairy-
men's Associations, and Professor Dean, of the Ontario Agricultural College. In the
prize list separate classes were provided fcr each of the various dairy breeds and an addi-
tional one lor grades, with separate sections in each class for cows over thirty- six months
and for those under thirty-six months.

The number of cows competing last year was about double that of the year previous.
There were twenty cows in all, made up of five Jerseys, four Ayrshires, 5 Holsteins and
six grades. A forty-eight hour milking test was conducted according to the standard
rules of the British Dairy Ferroeib' Association, with the addition of twenty points for
constitution and conformation, and which are as follows : one pcint for each pound of
milk ; twenty points for each pound of fat ; four points for each pound of solids (not fat) ;
one point for each ten days in milk, after the first twenty days (limit 200 days) : ten
points shall be deducted from the total score for each per cent, of fat below three per
cent, of fat in the milk. The rations fed to competing cows were not taken into account.

The results of the te3t are tabulated on the next page.

101

60 Victoria.

Sessional Papers (No. 22).

A. 1897

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102

60 Victoria. Sessional Papers (No. 22). A. 1897

The sweepstake prizes were all won by Holstein cows, Calamity Jane standing first
as the best daiiy cow of any age, breed or class, with Edgely Frena second. Calamity
Jane also won the two first prizes given by the American and Canadian Holstein Friesian
Associations, Edgely Frena the two seconds, and Catholine the third.

Considering the time of the year in which the show was held, and the expense and
risk attached to bringing milch cows any distance to compete in a milking test, the dairy
depaitment was in every way a success, and justifies the expenditure connected with it.
After a year or two, when the dairy department becomes more widely known and dairy
breeders have adapted themselves to the new conditions incident to a December test, we
may look for a much larger number of entries and more effective results. It would be
more satisfactory in a test of this kind if trie feed consumed during the test were taken
into account ; but this is almost impracticable in a two days' test. The accommodation
provided for the dairy exhibit was good, and exhibitors speak very highly of the attention
given them by the management of the show.

The judges in the dairy department were R. G. Murphy, Secretary of the Eastern
Ontario Dairymen's Association ; Mr. G. E. Day, of the Ontario Agricultural College,
who took Professor Dean's place in his absence, and jour Secretary. Valuable assistance
was rendered by your inspector, Mr. Millar, and Mr. H. Hutton, of the 0. A. C, who
looked after testing the milk.

All of which is respectfully submitted.

Your obedient servant,

J. W. WHEATON

ADDRESS OF WELCOME.

Mayor Elliott, in a short speech, cordially welcomed the convention to Brantford,
and said : I believe this Association is convened for the purpose of discussing matters
pertaining to dairy interests. If the discussions that take place here should be the
means of increasing the production of butter to one pound extra on each farm, or of
increasing the production of milk to one gallon extra upon every farm, or be the
means of placing an extra pound of beef upon every beef animal in Canada, I think your
deliberations would be of great benefit to the country at large. When you are through
with your convention, and after you have seen the many attractive things to be seen in
Brantford, we hope you will go away satisfied and pleased, and that you will return on
some future occasion.

Mr. A. Patttjllo, M.P.P., replied on behalf of the Association, and paid a high
tribute to Brantford as a centre of manufacturing and other enterprises. He added :
There is one connection in reference to agriculturists in which your fame went abroad
years ago. One of the greatest farms in this country, connected with the name of a very
prominent man, is a farm which did great work for the stock interejts. I refer to the
Bow Park farm. I do not know that I could indicate better the trend of agriculture
than the change that has taken place in that farm. It is now a very successful dairy
farm. The Mayor has referred to the importance of Brantford, and I might allude to
the importance of this Association and the industry which it represents. We represent
half the Province of Ontario. We represent the largest industry and by far the most
important industry in Canada — the cheese-making industry. This particular Association,
as you know, represents an annual output from the cheese factories of this western dis-
trict of five or six millions of dollars, or if you take the byproducts of the industry, it
will probably be a great deal more. When I say that I think it will impress you with the
import ance of this Association, and will give you some idea of the character of the men
whom you see before jou. We have had today a most successful meeting, and I am
delighted to be able to tell you that the prospects for this convention in your city are
very good indeed.

103

60 Victoria. Sessional Papers (No. 22). A. 189<

The year before last at Stratford, and last year at Woodstock, we had the largest
gatherings of farmers in these two places that were ever seen in the Dominion of Canada to
discuss agricultural topics. That is sayiDg a great deal for the Western Dairymen's
Association. I do not know whether you can equal that here, but I will say this, that I
remember five years ago being here, and during the most interesting part of the pro-
gramme, during the best day of the convention, there were not more people here than
there were this morning ; so that augurs very well for the success of your meeting. We
have an excellent programme for this evening's meeting and for the day meeting as well.
I believe this convention is to wind up in a sort of blaze of glory on Thursday night in a
banquet which is to be given by the Board of Trade. You will have a rather unique
meeting. I was at Guelph the other day, and I drew attention to the fact that never in
the history of this country did we see two Ministers of Agriculture, together, both of
whom were farmers. That is rather an interesting state of affairs. That is what was
there, and that is what we will have at this meeting. We are going to have Mr. Dryden,
Minister of Agriculture for Ontario, and Mr. Fisher, Minister of Agriculture for the
Dominion, and we have with us on the platform to-night the most eminent exponent of
agriculture in the United States of Americs. I refer to ex Governor Hoard. We wel-
come him here because he a:ways comes to this country, not only as an unrivalled teacher
of agriculture, but he comes as an ambassador of peace and good-will between two
countries that should always be on terms of friendship and amity. In addition to this,
we have a number of other men here. We have our good-looking friend, Mr. Derbyshire,
the " Adonis " of both Associations. We have our friend, Mr. Monrad, one of the best
teachers of dairy matters there is on the whole of this continent ; and then we have two
representatives here from the dairy interests of Quebec. It is with special pleasure that
I see a representative of the sister Province of Quebec here at this time. We are one
people and there should be nothing to separate us in politics, creed or racial lines — noth-
ing to separate us from our friends of the Province of Quebec. When we go down there
we always get a cordial welcome, and when they come up here, I know that you will
make them feel that we are one people, and that we are all Canadians. (Applause.)
In conclusion, I say to Mayor Elliot and the citizens of Brantford whom he represents,
that we accept in a cordial spirit the welcome he has given. I am satisfied that we
will enjoy ourselves while in the city of Brantford, and that this convention, through
their efforts, will be a magnificent success.

A VISITOR FROM EASTERN ONTARIO.

Mr. Derbyshire : I assure you that I meet with the western part of our Province
with great pleasure. As you are perfectly aware, at the present day the dairy forces of
the Province of Ontario are being centered into one great Association, one great move-
ment for the bettering and building up of the butter and cheese industry in this great
Province. There will be no east or west in connection with the new movement that we
erenow inaugurating. We are delighted with this. Oar good friend, Mr. Pattullo, has
just told you I represent two Associations. I was president of the Creamery Associa-
tion, but you are aware that at a general meeting of these Associations in Toronto a few
weeks ago the three Associations were formed into one Association for the Province of
Ontario, so that the legislative body will consist of six representatives, three from the
east and three from the west, who will have control of the dairy movement of the Province
of Ontario. We will have two Boards, one east and one west. We ask the dairymen of
the western part of the Province to accept the position and take hold of it heartily and
do all they possibly can to carry out this programme, and to make it more successful than
any dairy movement that has ever taken place.

I congratulate you, sir, on the grand programme that you have provided for the
people of this Province, and for the grand provisions you have made in every way. I am
satisfied the meeting will be successful ; you have a magnificent hall here ; you have a
grand people in this locality, and I am satisfied that to-morrow this place will be filled

104

60 Victoria. Sessional Papers (Xo. 22). A. 1897

with representative men from all over the Province. At our meeting in Brockville we
resolved to do more than we ever did before to make the dairy business successful. We
take first place in the manufacture of cheese in this country : we furnished fourteen
million out of twenty-six million that the Old Country at the present time imports ; we
have done more to advertise the Province of Ontario than any other industry in the land
has done. No doubt the Mayor of this city feels proud of the grand manufacturing cor-
cerns we have here, but none of those things have done anything in comparison with
dairymen to advertise your country. See the position we took at the World's Fair,
carrying off 95 per cent, of the prizes for fancy cheese. See the position we took at the
Indian and Colonial Exhibition at London. It is for us at the present time to make a
further step in advance with this great Province and the people we have got in it. We
are in a position to step into new fields and make further conquests, and we can do and
we shall do more in 1897 than there has been done in the past. I thank you for the
kind reception I have received at Brantford, and I tiust you will be successful and that
the dairy movement will have another forward advance. I thank you very much, and I
know this convention will be successful.

A VOICE FROM QUEBEC.

Mr. McDonald, M.P.P., President of the Quebec Dairymen's Association, said :
Your worthy President should have told you that although I have a Scotch name I am a
half-breed. (Laughter). If I had a French audience in my presence I should feel more at
ease tbaa I do now. It was with much pleasure that I received the kind invitation of
the Western Dairymen's Association to attend this convention. Our Association has
done wonders for the cheese and butter industry, like yours in Ontario, in impro\ing the
quality of the product. Our Dairy Association had a dairy school established in St.
Hyacinthe where we have had for the last four years from two to three hundred scholars
attending. Ten years ago our Province had not more th?.n four hundred cheese factories ;
to-day we have in the Province of Quebec nearly fourteen hundred cheese factories and
nearly four hundred butter factories. This is due principally to the work of our Asso-
ciation in supply ing this large number of factories with competent makers, and our school
has done wonders in that connection. Our Association has created provincial syndicates,
twenty factories joined together, and the Association supplies them with an inspector
who has had his diploma at our school. That inspector goes round to the factories once
or twice a month, and this inspector teaches the maker to make cheese as uniform as
possible, because you all know if we want to keep the reputation of our cheese we must
have it uniform in quality. Three years ago our Association was alarmed by the large
quantity of cheese that was made in this country and exported to England. As you
know, the English market is the only maiket for our cheese, and the consumption of
cheese in England is not more than twenty-six millions of dollars worth; this country
exported nearly two-thirds of the consumption. Our Association thought it was time to
revive our long-lost butter trade, and we sent a delegation to Ottawa to ask them to give
us refrigerators in order that we might export our butter in a fresh state, ard the answer
they gave us was that they were afraid we would not have enough butter to fill the
refrigerators. In order to have the Mini.ster of Agriculture supply us with refrigerators
we went to the Quebec Government to bonus us with one cent per pound for all butter
that was shipped from Montreal, after inspection. There were fifty or sixty butter fac-
tories signed an agreement with the Government that they should export every wt ek two
days of their in*ke, and on that account they were to receive one cent per pourd bonu3.
Our object was not to make farmers benefit by that, but to deliver on the E;nlish market
fresh butter every week, in order to show the English that the Canadian? could make
good butter. Because in ye us gone by we useel to expert inferior butter, the Government
told us the butter trade was a thing of the past. Three years ago the exportation of
butter to the English market was not over <$300:000, and last year the exportation was
over $800,000 ; and when the English consumers finds out the Dominion of Canada can

105

60 Victoria Sessional Papers (No. 22). A. 1897

supply them with good butter, they will be glad to get it, and I have no aoubt this year
the exportation will reach 82,000,000. (Applause). We have come to this convention to
learn something ; we in Quebec have learned a good deal from Ontario. It is butter or
cheese from the Dominion of Canada. (Applause). We are trying our best to educate our
Canadian farmers. I have had the pleasure of visiting that excellent school you have in
Guelpb. We have not such a school in the Province of Quebec, but we have four modest
agricultural schools. To educate onr farmers we have established farmers' clubs, and
although they have only been established four years there are to-day five hundred of these
clubs, which comprise forty thousand members, and our agricultural journal, which was
read by only four thousand, is now read by fifty thousand. To stimulate the zeal of the
cheese-makers this year we have established a competition. On a given day a despatch is
sent to seventy-five or eighty cheese factories or butter factoiies, " Send at once one cheese
or one tub of butter this day's make," and three competent men are there who judge the
butter and the cheese and award the prizes (from $5 to 820), and a bulletin is sent to all
to tell them the defects of the butter and cheese. This competition had the greatest effect
in our Province. As Mr. Pattullo has said, we are not English-Canadians or French-
Canadians, we are Canadians (applause), and let us work hand in hand to make this
Dominion of ours a bright and happy country where the sons of Canada will be glad to
live together. I hope that at our next convention in the Province of Quebec the dairy-
men of the Province of Ontario will be represented, and we will then show you that we
are doing our utmost to keep up with the rich Province of Ontario. (Applause).

ADDRESS.

By J. A. Monrad, Secretary Illinois State Dairymen's Association.

I would much rather go down and milk twelve cows than talk to an audience of
people that were not interested in practical butter and cheese making, and it has been
my experience that at these evening meetings we meet a great many of the town people.
I feel bad, because I thought it would be necessary at least to carry a barrel of soft soap
with me, but when I arrived in the hall and saw so few of the town people, I thought it
was about time to abuse the town people that were not here. I am in earnest Mr.
President when I am speaking on this subject. I feel the town people do not take
enough interest in the farmers in their work ; they do not sy npathise enough with them.
They forget that they are suffering privations, they lack facilities for sending their
children to schools, and yet upon the prosperity of the farmer we all rest, every pro-
fession, every one of us. There is not a tradesman, carpenter, shoemaker or blacksmith
in this town, but his prosperity depends on the prosperity of the farmer. If the farmer
goes in for dairying he will get his bills paid much prompter than if he had not gone in
for dairying. As to the lawyers, they might say that they are losing a good many cases
in selling out mortgages, but I think they will have a recompense in the will cases,
disputing over money that has been made by dairymen, so I think that even lawyers are
interested in the prosperity of the farmers. There has been a great deal of talk this
afternoon, criticizing the farmer. There is some ground for it. and yet Mr. President, I
think the keynote has not been touched, and that is we want to get nearer the farmer
in order to reduce the cost of production. The farmer to be a successful farmer must be
a business man. There is the weak spot according to my idea

We cannot control the price of butter and cheese in London, but we can control the
cost of production of milk. And how is this to be done? Simply by stopping milking cows
at a loss. I will venture to say that if your Secretary would go out and test the cows on
twenty farms right in this section he would find that where they milk ten cows, they
would find four cows that if lightning struck them it would be a good thing for the
farmer. I was astonished the other day by seeing in a Danish paper that actually out of
two hundred cows which these poor Danish farmers are milking morning and evecing

106

60 Victoria. Sessional Papers (No. 22). A. 1897

the cost of production varied from 15c. to 78c. That is really astonishing. I knew the
average was low. On one farm they milk forty cows ; seventeen of these produce butter
at a cost higher than it is sold for. You town people have farmer friends who come in
and talk with you and complain about low prices. Is there a storekeeper in this town
that could afford to sell seventeen parts out of forty parts at a loss 1 The trouble is they
will Dot test their cows. I want every business man who has any connection with
farmers to preach that in time and out of time. It is like the Salvation Army — it is
real salvation work. I want to preach it always unto the farmers to treat their cows so
that they will know what they are doing. You would not hire a man and pay him
wages for twelve months and then let him loaf for five months. You would not pay him
unless he worked sufficiently to give you a return for your money.

ADDRESS.
By C. 0. James, Deputy Minister of Agriculture, Toronto.

Fifty vears is not a long period. We have on the platform here to-night men who
can look back over that period. In 1847 there was not a mile of railroad in this Province
In that year they were just beginning to put up the poles, and operate the first telegraph
system in this Province ; the sewing machine was just coming into operation, the first.
reapers were being used for the first time, to any extent. It was not until 1864, or seven-
teen years later, that the first cheese factory was established in this country, and thirty-
seven years later that the first butter factory was established. Although we consider
that half a century is but a very short period, yet when we look over that time, we
find it has wrought wonderful changes in connection with this country. The dairy
industry is comparatively a new industry in this Province, yet it has assumed very large
proportions. Putting together the dairy butter and the creamery butter, the milk sold in
towns and cities, and the milk consumed upon the farms, the annual output of milk and its
products for the Province of Ontario amounts to about $37,000,000. That is certainly a
most important industry. Now, we have had a wonderful development of late years in
connection with the life of the towns, and there has been wonderful development along
manufacturing lines. Even the youngest of us can look back and call to mind the
development that has come through the introduction of electricity, the telephone, the
electric light, the electric street cars and electric motors. These have followed very
rapidly one after the other, and the result has been that the attention of the citizens of
this and other countries has been largely directed to the great advance made along this
line, and we are apt to think at times that agriculture has not made such rapid progress.

Now, the result of that has been very marked upon the minds of the people. So
many improvements and advances have been made that our papers are daily filled with
records of the new work, and the minds of the people of the towns and cities have been
filled with these things, and have been comparatively blank in regard to advances made
in agriculture. I have mentioned one or two points already that will bear out the point
I am trying to make, and that is that marvellous advances have been made in agriculture.
It was not until about fifty years ago we had the first introduction of the labor saving
machinery in the shape of the reaper. That has been followed by one machine after
another, until now we find many of the best farms in this country as well equipped with
machinery for their work as your factories are for their work.

Upon what does success in any line of work consist 1 Mr. Monrad gave us an
instance of where there was a difference in the cost of production varying all the way
from a few cents up to seventy -eight cents per pound for butter. I received the other
day an advertisement from a dairyman living near Chicago, who advertises to sell his
milk at a rate of twelve cents a quart. He gets that price, simply because he caters to
certain demands in that city, because he conducts his business upon a certain line, because

107

60 Victoria. Sessional Papers (No. 22). A. 1897

he has made himself an expert at the work. He has gone into it as a business with as
much intelligence and care as any manufacturer in the city of Brantford does in connec-
tion wit h his business here.

Why do some men succeed and others fail 1 One reason for the success of some
men is tlat they like their work. As a rule you will find that where a man likes his
work sooner or later he will make a success of it. You cannot expect a man to like his
work unless he thoroughly understands it, unless he educates himself, unless he gets a
knowledge of his work. I contend that this and other associations are doing a very
important work in this country by bringing the cheese makers and butter-makers and the
dealers and all who are associated with this dairy industry to a better understanding of
their business. The question presents itself to our minds : Is there as much in this busi-
ness as there is in other lines of business 1 Is there as much chance of development ?
Does it take as high a stand as other great lines of work ? A young man is going into
electrical work. He does not start in without training, but right from the first he finds
out as much as he can about it. He seeks those men who are best skilled in that line of
work, and then he tries to keep up with the times. I do not think the farmers and dairy-
men have been urged to the same extent to bring themselves into harmony with their
work, but rather they have struggled along as best they could against difficulties, and, as
Mr. Monrad has said, they have struggled, as perhaps no other people have struggled.
They have carried on their work at a loss in many cases. If men in other lines had car-
ried on their work as they have in agriculture, they would certainly have gone to the wall.
There is no other business in the Province that would have survived as much ignorance
as this great agricultural industry.

You have noticed the growing up of our agricultural journals, the multiplication of
associations, and the great increase in the meetings held all over this Province in the
interest of agriculture. You have perhaps also noted that the number of pamphlets and
reports distributed among our farmers has been growing year by year, until now the farmer
has at his disposal as much information as the people in the towns and cities have in con-
nection with their work. I think we can truthfully say that young men who are engaged
in agriculture have as wide a field and as good a scope for the development of their intel-
lect as have the people of the towns and cities. It has suggested itself to me to refer to
a few cases in particular that will illustrate this claim, and to point out that tbere are
things to be learned in connection with agriculture in its varied applications that require
men of as good mind and of as clear intelligence to grasp them as do the greatest scien-
tific propositions that have been applied in connection with our town and city industries.

We understand in the first place that all these industries are based upon the soil.
Is there anything to be learned in connection with the state of the soil ? We sometimes
think that dairying consists in simply the production of milk and the turning the milk
into butter and cheese ; but if this business is to be put on an intelligent basis we have to
go back of the milk and the food given to the animals and the production of the food
upon the farm ; in fact we have to go back to the soil and the climate. Now, is there
anything in connection with the state of the soil that opens up a field for study and
investigation that should attract the attention of the young men and the older men who
are trying to make a special study of this great industry 1 I shall instance just one thing,
and I shall give you the record as it appears in one of the late numbers of the report of
the Royai Agricultural Society of England. You know that one of the richest foods to
be produced upon the farm is clover, and allied with it are a number of other crops, such as
peas, beans and tares — leguminous crops as they are called. They are not always the
easiest produced, but they are among the richest foods produced on the farm. These have
been studied year by year, and, at last, after a long period of careful observation on the
part of men who have been working not only in the fields but also in the laboratory, it
has been found that these crop3 of a leguminous nature have the ability of getting some
of their food from the air by means of little knots or nodules that grow upon their roots.
You can see these nodules on pulling up some of the plants. Now the question is what
part did these play in the feeding of the plant? After careful study and observation it
has been found that these little nodules were filled with small organisms somewhat resemb-

108

60 Victoria. Sessional Papers (No. 22). A. 1897

ling what we all know as yeast, a very low form of plant life, and these minute organisms
growing on the roots of the clover are able to take up nitrogen out of the air and pass it
on into the plant. Sometimes p'ants do not thrive well because these are lacking, and
you can now purchase some of this yeast-like substance and scatter that over the fields
where you grow your clover crop, and by the action of the organism a fermentation will
be started which will enable these clover plants to grow much more vigorously than they
otherwise would.

Is there anything to attract the attention of our intelligent agriculturists with the
production of plants 1 Did this question ever strike you in this way ? Take the wheat
crop of this country. Supposing we could increase the production of that crop in the
Province of Ontario by just one bushel per acre, bow many millions of bushels would be
added to the total product 1 If we could increase the wheat crop and the oat crop and
the barley crop and other grain crop3 we grow by a very small amount p^r acre, there
would be added to the total wealth of this country an amount that would foot up to
several millions. There is opened up a field for profitable investigation by the young
agriculturist. Then consider the horticultural department. Take the production
of a new variety of fruit, and you have an almost unlimited field for study and investiga-
tion. A great many years ago a young doctor in the city of Boston failed in health.
He was advised to give up his practice, he did so and went out into the country, and
there began to cultivate a small garden. One day he came by chance upon a small grape
vine, a seedling which seemed to him to be promising, he cared for it, and out of that
seedling has grown the Concord grape, and out of that variety we have a great many
varietifs, of which, perhaps the best known is the Niagara. Now by the care bestowed
upon that one vine he gave to the whole continent of America several grapes which
have brought millions and millions of dollars into the pockets of the fruit growers of
this country. We might mention other fruits, such as the Wilson strawberry, the Bald-
win apple, the Crawford peach, and many others. In most cases they are not the result
of chance; they have been carefully guarded and sent out by men who are working along
this line and are doing it with the utmost care and closest observation. Every year or
so new varieties of fruit are being brought out, and this affords an interesting field for
the study of our young men.

Then we find one of the greatest foes of the crops of this country in the form of
insects and parasites, the loss occasioned by insects and disease to the crop of grapes in
North America annually amounts to many millions of dollars, perhaps several hundred
millions. No man can intelligently farm, no man can intelligently produce crops of any
kind, no man can grow grops for the production of milk to-day, who does not know some-
thing about insects and parasites which are yearly attacking the crops he produces.
There alone is an extensive field which is ju&t being opened up to the careful student on
our farms. Some years ago in California the orange crop was threatened with complete
destruction by an insect which had come in, they did not know from where, but it
increased with such rapidity that the entire crop of California was threatened with
extinction, and the fruit industry appeared to be doomed. Word was sent to the ento-
mologist at Washington, and the question was asked what they were to do under
the circumstances. An expert was sent on to investigate, and he found the destruction
was being wrought by an insect known as the scale insect, an insect which lays its eggs
Upon the t&de of the tree and covers them over with a scale, so that before they are
hardly noticed they are hatched, and the whole tree is at their mercy. This expert at
once identified them ; he knew more ifoan that, he knew there was another country in the
world from which these had been brought; Australia was their original home. He knew
further, that in Australia they had no trouble in keeping down that insect, and he came
to the conclusion that there must be something in Australia to keep them in check. For
instance when the English sparrow was brought to this coantry they increased with won-
derful rapidity ; now their enemies have increased and we do not see such rapid increase
in the English sparrow. The expert knew that there must be a match for the3e insects
in Australia. After a great deal of persuasion, a man was sent to represent the
Government at the Australian exhibition then in progress, and this man was commis
sioned to find out what was keeping down these insects in Australia. After a while he

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began to ship back to the United States the enemies that he had found. They were a
variety of the " Lady Bug." These were let loose in California, where they increased
with such rapidity that the insects which threatened to destroy the orange crop
were kept in check. The same thing applies to the various forms of it sects to be met
with on your farms, and the man who is going to meet those insects must study them
and learn the methods whereby they can be combatted.

We turn for a moment to dairying. Is there anything that will develop a young
man and arouse enthusiasm in this department 1 Is there anything in it to study, or is
it simply a humdrum commonplace job? Well, I think you will find if jou study it
carefully, that there is jost as much to be learned in the investigation of the dairy ques-
tion as any other field I have mentioned. Notice the wonderful development that has
taken place through the introduction of machinery. The result has been that we have
built up our cheese production solely upon the basis of the factory system. The last
year we produced about a million dollars worth of butter in the factories, ani six and a
half millions worth of butter upon the farm. Why is it we have so little butter to go to
the Old Country 1 Largely because we are producing such a small quantity in the fac-
tories and such a large quantity in the home dairy. If we can only turn over this six
millions and a half of dairy butter into creamery butter, then we can go over and possess
the home country for butter. No doubt you were very much surprised when Mr.
McDonald, of the Province of Quebec, told you here that the butter of that Province
had gone ahead of the butter of Ontario ; they have outstripped us in butter and we have
outstripped them in cheese-making. There is another great field opening up in connec-
tion with dairying that presents a most attractive field to young men. If the question
had been asked five or six years ago, what do vou mean by ripening of cream or milk ?
you could not have got a satisfactory answer. Now we are having that question
answered. Five years ago if you had taken a farmer into a laboratory and shown him
a microscope and told him that was going to play an important part in the development
of the dairy industry in this country, be would not have believed it ; yet that little
instrument, which appears to have no connection whatever with the dairy industry or
any other part of agriculture, has been brought to bear upon this subject, and now we
knew that just as the changes in the soil are produced by the low organisms, so changes
are wrought in the milk by organisms so small you cannot see them. These minute
organisms are working changes, some of which are favorable, and others not favorable.

It becomes important to know which are which, and how the favorable changes
may be encouraged . By the study of these minute organisms — that which we call the
department of bacteriology — we place this work of dairying on a new footing. Now you
find one of the most important questions for discussion is as to what changes take place
in milk, what produces these changes and how these changes are controlled. Five or six
years ago you could get few, if any, works upon that subject, and to-day the young dairy-
man who wishes clearly to understand his business has at his disposal text books and
materials, and he can go about his work as intelligently as does the young man who goes
into professional life, or the manufacturer or mechanic in towns or cities.

We are apt to think these small things are of no importance. You find a man
working over some little thing, and you say there is nothing in it. You may say some of
the men who are to speak at this convention will bring up topics that are not practical.
The study of these questions in connection with agriculture have already resulted in new
methods of work and practice. When I meet with an^argument or statement of this kind
I am always reminded of a little story I read a great many years ago. You will remember that
in the early days when electricity was first being talked about Franklin thought he could
prove to the people there was electricity, not simply in the earth, but in the clouds, and
the people laughed at him. He said he could prove it to them, and he would bring the
electricity from the clouds, and he sent up a kite and it disappeared in the clouds and no
electricity came down. After a while the cloud began to spill itself upon the earth, and
the rain came down until not only was the kite wet, but the cord, and the cord which
would not bring down the electricity before now, when wet, conducted it down so that
those who held it could feel it for themselves, and they said to him, " Supposing we admit

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there is electricity there, of what use is it1?" Franklin said, "Of what use is a baby 1
The baby will grow and some day become a man." Now that which seemed to be a baby,
and was a baby in Franklin's time, that which a{ parently had no practical application,
has now been made a force of every-day application, sending our messages on the telegraph,
running our street cars and even driving machinery upon the farm.

I have simply one more word to say, and that is t,hat Mr. Dana, the editor of the New
York Sun, in a lecture which he gave last year to some students, said he had been aocus-
tomed to have his paper conducted along certain lines. He laid down certain principles,
and one of these principles was as follows : " All the goodness of a good egg can never
make up for the badness of a bad egg." 1 want to change that a little and leave it aa my
parting word to the members of this convention. Success in cheese making, success in
butter making, and the building up of this which is now our greatest indui-try, depends
upon keeping this ever in mind : " All the goodness of a good cheese will never ruake up
for the badness of a bad chee3e. And all the goodness of a good pound of butter will
never make up for the badness of a bid pound." (Applause.)

ADDKESS.

By Ex-Governor Hoard, Fort Atkinson, Wisconsin.

This is a grpat big world. We occupy but a small space in it, but we rattle around
in that space in the limited tioae of our existence, and we think a great deal of ourselves.
In hearing these speeches which have been made to the effect that you are one country and
one people, I have thought how beneficent was the work of the cow in bringing you to that
understanding. (Laughter.) You may disagree a3 Frenchmen and Scotchmen and Irishmen
and Germans and all, and you may disagree on religion. Things ve cannot prove we will
fight over. Nobody fights over the multiplication table, and yet the central truth and
the progress of human thought and human endeavor is the same whether you are born
from a French mother or from half a dozen mothers ; and it is really a question with you
in the Dominion as with us ; the unification of human effort along the lines of the better-
ment of mankind. If we can disabuse our minds of the fact that we are Frenchmen or
English or Yankees or Canadian^, and address ourselves to the practical questioas of what
is the truth, whether it be in the dairying or anything else, we would give ourselves an
impetus along the line of what we most desire.

I have been introduced to a large number of audiences in Canada, and I do not see
but wnat you love and h*te and contend and eat and drink che same as [ do. In my
work as a lecturer on dairy topics, I have gone from the furthest part of your eastern
Dominion as far west as here and in my own country, from Colorado to Idaho, and in the
western States, down to th^ sou hern end into Texas and Tennessee, and everywhere
the great problem is the same, and men are addressing themselves to this question, and it
makes me love to think I am a dairyman. It is that hospitality, that mental hospitality
of soul, that makes us what we are. Now, my friends, I have nothing very particular to
give you to-night. I believe very profoundly in the truths of this question which we are
here to discuss, and I believe in the oneness of mankind, and I do not believe very much
in division lines, or in the national lines or in any style of lines that bar me in any sense
whatever from reaching up alongside of my fellow man for the sake of promoting truth.
(Applause.)

Now the cow. Oh, the cow, wonderful mother ! She is indeed, she is the foster
mother of twc-thirds of the race. We must be fed, and the cow must come to our res-
cue in many instances ; and so she becomes a wonderful basis for the promotion of the
purposes of civilization — this thing we call civilization to-day. This improved order
of existence, this improved order of conduct, this improved order of government, this
improved order of thought, all comes from the constant devotion of the man who thiuks
more than the man who works. I never got; such an illustration of this in my life as 1

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did once from the lips of a poor negro who, only forty days before, was a slave, owned
by another man. It was immediately after the occupancy of New Orleans by the
Federal troops, and I remember the crowd of soldier boys standing together ; and this
negro in their midst. He had been born a slave He belonged to the estate of the Hotel
St. James, and had been raised as a waiter in that hotel, and had clandestinely learned
to read and write. He kept his knowledge to himself, for it was contraband. He was
in many respects the most original thinker I ever knew. We were discussing General
Grant, and one of the boys said " Grant is not a smart man ; Grant has no talent ; he
cannot make a speech. If a man knows anything be can say it, and if he cannot say it
it is mighty good proof he doesn't know it." The negro said " May I say a word?'
" Yes." He then uttered this analysis of humanity. He spoke with a clear and perfect
diction: "According to my observation there are just two classes of talent in this
world ; both must be thinkers, and both must think towards expression. So much
abortive thought never reaches expression. The first class must think towards
expression in words ; to that class belong your poets, your orators( your writers and
your public speakers. The second class must think towards expression in deeds, and it
is to this class that belong your painters, your sculptors, your architects, your managers
of great business enterprises, and your generals ; and I cannot see by what right we have
to measure the greatness of ore by the greatness of the other." It was so true an
analysis of humanity that I felt like taking oft my hat and thanking that poor negro.
At that moment the repulsive character of human slavery rose up before me and I said,
" My God, and that man a slave ! " The physical slavery was not anything to the faot
that that mind was owned by another man.

And just as clearly and closely as he becomes a true architect, shaping things to a
harmonious result, thinking it out clearly, will the farmer become the best expression of
his profession, therefore I wish I could get the farmers of this country to see the won-
derful nature of the intellectual relations of this business called farming. The weakest
man we have in American society to-day, the weakest in contention for his own best
interests, is the man who has got a hard hand and a soft head. It would be much
better for him did he reverse the operation. Things must be wrought out and I know
what it means to engage in the most laborious labor for the sake of producing a result ;
I know what it means to attempt to think out a proposition rather than work it out, and
I know of the two that it is the most exhaustive process to attempt to think the truth
rather than to constantly work for the truth. In my contact with men I have found
many times marvellous reaches of thought among simple men, and men have taught me
wonderfully. Let me give you a little illustration right in my own county. About
twenty-five years ago Agassiz, the great naturalist and scientist, said in a speech deli-
vered at Boston, " Thure Kumnelin is the best authority in the world on birds' nest?."
He lived in a little place in my own county peopled mainly by Norwegians. This little
utterance on the part of Agassiz travelled into the Chicago papers. " Thure Kumnelin
the finest authority in the world on birds' nests." I was somewhat of an enthusiast on
natural history, and I hitched up my horse to find who he was. I came within the
neighborhood and I accosted several people and I asked if they knew who Thure Kumne-
lin was, and they said, " Who do you mean — that crazy old Swede 1 " " Crazv," I said,
is he crazy 1 " " Well, I should say so." " What makes you say he is crazy 1 " " Why
that old fellow is out there night after night on tin marsh with lantern and net catching
bugs. Anybody who was not crazy would not do that." So I drove to his little humble
log house, and I found there a man dressed in a simple attire, and engaged in the study
of the profoundest problems of life. I commenced to talk with him, and I found him
suspicious, but finally ingratiated myself into his favor. When he found that I was
interested somewhat, it was disclosed to me that that humble thinker and worker in that
little log house was in correspondence with all the scientific societies of Europe, a
graduate of the University at Copenhagen, a magnificent Greek and Latin and Hebrew
student. Profoundly educated ; profoundly intellectualized. Every particle of that vast
store of learning he had devoted to this one proposition " What is the truth about the
bug or the bird ?" I spent many hours and days and weeks with him afterwards, and one
day we were shooting on the lake for canvas-back ducks and he had killed a splendid

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60 Victoria. Sessional Papers (Xo. 22). A. 1897

specimen, when he addressed it in this way : " Ob, what would I give to know what you
know about the great unexplored north ! " Only a few years ago an English naturalist
penetrated to Asiatic Europe across the Arctic circle, and there founi where the canvas-
back duck nested. Heretofore an unanswered question in natural history, that wonder-
ful bird taking wing from across the Arctic circle far across Behririfr strait, down
across the continent, and 1 had found them in our county, no doubt not having stopped
from the time they left their nesting place So in this work of the dairy question we
ask of every man first and tort most : " What is the truth V With thousands of men the
truth is wrapped up in a dollar note, and you will rind them here losing sight of the truth
in an attempt to encompass it by : "How- much is there in it for me.'' Xo advance has been
made in these lines. Mr. Ballantyne said the other night in the banquet at St. Mary's
that when he was a boy he heard his father congratulate a famous baker in the old
country who had amassed a great fortune, and he said to him " 1 compliment you on
your having made money so wonderfully." And he replied, " I never gave a moment's
thought to the making of money \ all I was after was to make the best article that could
pos-iuly be made, and the money made itself ." I love to see a man take a kingly pride
in his work. An old Irishman once dug a ditch for me, and he did it eo evenly, there
was so much real perfection in that ditch, that I took off my hat to him and said :
" O'Brien, this is a ditch fit for a king," and he made me a very handsome bow and said
" Sir, the O'Brien's were kings once." He was right. They were kings of Munst^r and
Leinster, and that kingly blood had left in him a kingly pride in the digging of a ditch.
Now my friends, if 1 have said one single word that will give to the humblest man
within reach of my voice any encouragement in taking a brighter and stronger and
deeper hold upon his life work, I shall have accomplished more than I can hope for.

COMMITTEES APPOINTED.

Resolutions — Messrs. Andrew Pattullo, J. X. Paget, Tfcomas Ballantyne and the
Secretary.

Dairy Utensils — Messrs. T. B. Millar, J. B. Muir aid I. W. Steinhotf.

Nominations — Messrs. George Hately, chairman ; J. A. James, Robert Robertson,
Robert Johnston and James A. Gray.

CARE OF MILK.

By T. B. Millar, Kincardine.

On this subject a great deal may be said, but as the time is limited I will try to
make this paper as practical as possible, taking up as little of your time as is necessary.

In the first place I would like to give you a slight idea of how I find the milk as
delivered at factories. In the summer months, when the milk is b-ing poured into the
weighing can, you will quite often hnd it off flavor, as "gassy," "s~iur" or " cowy."
These three are very common, but there are innumerable other na%'ors. Io. the fall
months such flavors as rape and turnip are frequently met with. The first three can be
avoided by careful attention, the only remedy for the last two is in not feeding to milch
cows rape, turnips, or any other food thit will produce bad Savored milk. Amongst the
weeds that give bad flavors I would mention the leek, the ragweed and the wild Camilla.
It is therefore the duty of every patron to see that these weeds do not exist in his pasture
field. Then again, tainted milk may be caused by cows drinking dirty or stagnant water,
lack of cleanliness in milking and in the care of the milk, neglect of straining and airing
immediately after milking. But the chief ciuse of bad milk is dirt — dirty milk pails
»*nd cans, dirty milking yards andidirty hog pens too near the milk stand or the place
where the milk is left over night.

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60 Victoria. Sessional Papers (No 22). A. 1897

A number of the patrons do not strain the milk, and if you take a look at the
strainer in the factory while the milk is being delivered, you "will see a sight that for
variety would be hard to equal and harder to enumerate ; but all these things tend to
give a " highly flavored " article. The milk for factory purposes is to be manufactured
into food for human consumption, and should receive the most careful attention. Only
the milk from healthy cows having a plentiful supply of pure food and water and free
access to salt daily should be used. The milkers must be clean and tidy, using only
tin pails, and should immediately after milking strain and thoroughly air the milk^
handling it always in as cleanly a manner as possible until delivered at the factory.
Milk that is sent to a factory without being strained should be returned to the patron at
once, as it is not fit for the making of a first class article of cheese.

All milk should be aerated ; the sooner after milking the better. By aeration is
meant the thorough exposure of the milk to the air. This may be done by pouring with
a dipper, or by allowing the milk to run slowly through small holes in a vessel, the milk
falling in fine streams through the air into the milk can, or it may be run through one
of the many aerators offered for sale by the dairy supply dealers. By aerating the milk
animal odors and bad flavors escape, but to be of use the aeration must be performed in
a pure atmosphere. Milk that has been aired will keep sweet longer, other conditions
being equal, than milk that has not been so treated, but the chief advantage claimed for
aeration is that the milk is of a much better flavor. Where patrons of factories have
practised this system they find that it is not necessary to cool milk with water even
during the hottest weather. Thoroughly air the milk until cooled. Milk keeps better
in small quantities, and when two cans are used the evening and the morning milkings
should not be mixed.

The milk stands should be constructed so as to protect the milk from sun and rain,
and should be in a clean place away from anything that is likely to give the milk a bad
flavor. When the whey is returned in the milk cans, it should at once be taken to the
hog pen and emptied, and not emptied into a barrel by the milk stand to be used as
needed. This latter is positively a filthy habit, and should not be practised by any
patron.

After the pails and cans have been used they should be washed with tepid water
and scalded thoroughly, then placed where they will get plenty of sunlight. A cloth
should never be used in the dairy after a vessel has been scalded, for if the water is as
hot as it should be (boiling) the vessel will soon dry off itself. Never use soap on tin-
ware as it is apt to leave a soapy flavor, but clean occasionally with salt, which is much
better and will leave your tinware in a clean, sweet condition.

In conclusion, I would say that pure milk can be obtained only through healthy
cows, pure food, pure water, pure air and cleanly handling.

Mr. I. W. Steinhoff: My experience is more with the handling of milk than with the
care of it. I think we all certainly agree with the points brought out in the paper. It
is a good paper. A number of excellent ideas have been thrown out, and good ideas will
stand discussing and criticising. In some particular points my experience is a little
different from that advised by Mr. Millar, especially in using soap in washing milk uten-
sils. I have found that weighing cans, conductors and all utensils through which milk
passes are to a certain extent greasy, and I have found that the quickest way to remove
that was by the use of a little hard soap. I would not use a soap that had an objection-
able odor. Take the hard soap and rub it on with a brush, then wash the can. I think
it removes the grease and leaves the cans clear, and if you rinse them well with hot water
they smell sweet. There are many other points that might be mentioned, but I leave them
to be touched on by others.

Mr. A. T. Bell : Does Mr. Millar approve of cooling milk in the summer season ?

Mr. Millar : It might be well to cool milk through the very hottest weather, but
it is not a safe plan to do so. You know so many people think that if milk is sweet
that is all that is necessary. My impression is that if patrons cool milk in water they
should aerate it. I would not recommend the system at all ; I would say air your milk
thoroughly until it is cool, and you will have no trouble with souring.

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Mr. Monrad : If the temperature is 90° in the hot weather, how low can you cool
the milk by airing it 1

Mr. Millar : 90°.

Mr. Monrad : Don't you think it better to cool it down to 65° or 70° 1

Mr. Wooley : What is the best system to cool milk 1 If you have a quantity o£
milk it is a slow process to cool it by the dipper 1

Mr. Millar : There are a great many ways to aerate it. Some approve of the
dipper, I prefer the aerator. It is simple, and easily kept clean.

Mr. H. White : Did you ever* use a little salt and scrubbing brush to keep your-
cans clean ?

Mr. Miliar : In the vats we always use salt and a hard brush.
Mr. White : Would not that be as good a3 soap 1

Mr. Millar : In my opinion it is better ; it will take oft' that greasy matter and
leaves you a clean flavor. There is a danger of getting a soapy flavor where you use
soap.

Mr. Gray : Have you ever tried sal tola?

Mr. Millar : I have never used it in that connection.

John Blayney : Will you tell me how to keep Saturday night's milk over till Mon-
day morning lor cheese making 1

Mr. Millar : You must cool Saturday night's milk. It is impossible to keep it
from Saturday till Monday morning without cooling it, and be sure to air it thoroughly.
So many people forget the aerating ; it is necessary in order to get rid of the bad odor
and the bad flavor. You all know -when once milk is cooled it is impossible to get rid of
this flavor.

Mr. Gray : Would you advise cooling Saturday night's milk by putting a block of
ice in it 1

Mr. Millar : No • but I have known people who have cooled it in that way, anc\
have done it very innocently.

Mr. Travis : Have you ever had any experience with an aerator and cooler ?

Mr. Millar : I have not seen one for some years. That is an apparacus where the
milk trickles over an open vessel holding- cool water, it both aerates the milk and cools it.
I think in the ordinary way you could keep milk from Saturday night till Monday
morning quite sweet by that plan. I have read of this aerator and cooler combined, but
have never had the good fortune to see one in use. I think it would be a good plan.

Mr. Monrad : I think that is an excellent plan. However, I do not quite agree
with friend Millar on the cooling question. I like to both aerate and cool, because we
have had the assistance of science in this matter, and if, perchance, there is any bad
bacteria in our milk, by cooling we restrain it from development in a wonderful degree.
If you were to cool it right down to freezing point they would not develop at all. If you
left it at about 90° it develops so that one bacteria in a few hours would be several hundreds.
The reason why practical cheese makers do not like to have it cooled is this, that if we cool
it the lactic acid bacteria don't develop, consequently they have to take a longer time to
ripf n their milk when it gets to the factory. While aeration must stand as number one
I place cooling verv close to it — that is to say, to give the cheese makers perfect control
over the development of the bacteria which he has got to use in cheese-making. There
is another little point in which I want to take issue : I say soap is a very dang rous
thing. There are so many poor soaps used. Pure soap would be all right if the cans
were carefully rinsed out. I think there is too much danger in recommending soap, and
I do not like to hear it recommended. I have learned one thing and that is the use of
salt. I have never tried it. I can recommend sal soda or any alkali that will cut the
grease When I was farming in New Zealand and had more wood ashes than money, X
used wood ashes.

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60 Victoria. Sessional Papers (No. 22). A. 1897

Mr. J. Martin : I will tell you how I clean tins. I take Gillet's lye, put some in
water and use it on the tin to cut the grease oft, then I take salt and a brush and scour
it thoroughly and then wash it with wat* r. I do not wipe the tins, and I havf no trouble
in keeping them s^eet. The lye removes the grease; using the salt over the lye will
make the tins clean and give them a good flavor.

Mr. Steinhoff : There is a point mentioned by Mr. Millar I wish to bring out
1 do not know whether all will agree with me or not, but I have received milk that was
very objectionable through the feeding of leeks. I have never yet smelt leeks in cured
cheese.

Mr. Monrad : Will you tell us how to eliminate the leek flavor 1

Mr. Steinhoff : I think it passes off in the process of manufacture. When curing

you can smell it on new cheese, but by the time it is become twenty or thirty days old

it ripens and I think the flavor passes off.

Mr. A. T. Bell : I have the same experience as Mr. Steinhoff. I returned leeky
milk until I knew more about it, and I have taken it in when it smelt very strong of
leeks, but I have never been able to detect it on cheese. I wrote to Prof. Decker to
have him explain it, but he said he could not. If the milk is heated over it will pass off
more readily than otherwise.

Mr. Monrad : 1 think if }ou get a little leeky milk you will find it in the cheese, I
do not care whether it is two years old. I think, however, if it is not too strong
that by beating the milk say to 120° or 140° then cooling it off the leeky flavor will pass
away. In cooking the curd we heat it to 98°. In stirring it would drive away the leeky
flavor, but if you get a strong leeky flavor I doubt if you can get rid of it.

Mr. Steinhoff : Have you followed it through in cured cheese and detected it ]
Mr. Monrad : No.

Mr. Steinhoff : Many a time I have returned the milk, but of late years I have
manufactured it. If you heat it to 90° and let it cool to 86° it seems to pass off.

Mr. S. R. Lee : Would you advocate feeding leeks 1 There are lots of leeks in this
country of ours ; I have a patch and I could give my cows access to them.

The President : I may say years ago I used to find leeks in cheese, but I do not
find them now because I do not think we have so many leeks. I never forgot the leeks
we had in our early cheese. The last few years I do not remember getting leeks at all.

Mr. Lee : Mr. Millar said one of the causes of bad odors was the cows getting bad
water. I would like to ask him whether he has had any experience from the cows drink-
ing the whey 1

Mr. Millar . Not to my knowledge.

Mr. Martin : I have had no trouble in detecting leeks up to the time you dip, but
I find that the flavor works off.

Mr. Lee : My idea is that we should abhor that which is evil and cleave to that
which is good. (Applause.)

Mr. Ballantyne : I have not run across any leeky cheese in recent years, but I have
been sitting here listening to the discussion and wondering what it was all about. If we
were to gain an} thing that was good in advocating that we could feed leeks without
any danger, there might be something in it.

The President : We would like to hear from you on turnips.

Mr. Ballantyne : We do not want any turnips. We find when we send a man one
shipment of turnipy cheese, we hear from him for the next year. He will probably write
us 100 letters about one shipment of turnipy flavored cheese. In several cases where we
find turnips have been fed, we paid less for the cheese. If farmers want to sell their
cheese at 7c. they can keep on feeding turnips. I have seen some who said they could
feed turnips and it would not affect the milk, but I think that the cheese had a turnipy
flavor or a strong flavor of something else they had put in to kill the turnips.

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60 Victoria. Sessional Papers (No. 22 A. 189?

Mr. Travis : Have you had any experience in the pasturing of rye 1

Mr. Ballantyne : No, I have not.

Mr. Millar : Yes, I have bad some experience, and T would say that if rye is
pastured when it is young, it is good fodder, and if you allow the cow? to pasture on it,
for, say only an hour after milking it would be all right ; hut if you allow it to get rank
and strong you get a bad flavor from it. We have lots of other feeds besides that, that
will produce better milk and more of it. Why not do away with these feeds which cause
bad flavor in the milk 1 The people who are producing rye and rape and turnipy milk are
producing it at a loss. Why not grow corn and mangels ?

Mr. Lee : I want to know if you object to the Greystone turnip as well a^ the
Swede variety 1

Mr. Millar : Yes, every turnip. (Applause.)

Mr Derbyshire : With regard to turnips I may say that we have done away with
them in the eastern section already. We can grow corn more profitably than turnips.
Corn fed judiciously is the best food for making milk, and I think it is wise for every-
body to set their foot stronglv against the feeding of turnips to the cows. We cannot
afford to make anything but the very best butter and cheese. I was watching them making
butter at the Agricultural College, and you could smell the turnip flavor as soon as you
got inside the building. They were cooling the milk down and doing everything they
possibly could to get rid of that turnipy flavor, but they could not get rid of it. Ir, will
be there for evermore, and it will injare the price of their butter two cents a pound, and
besides we will lose our reputation. We want the best reputation for the very best
goods on any kind that we send out. It is of the greatest importance that we educate our
people to give us proper raw material. Stop raising turnips for any purposes except to
feed to steers, and I do not know but what it will flavor the beef ; some say that they
can smell it in the beef. I do not believe that myself, but I would not raise turnips. I
think they are too expensive in the first place, and in the next they are not giving the
right quality of goods. Do not raise turnips.

Mr. Wooley : I have been asked to make a few remarks with regard to rye and
turnips. We have been hearing from the standpoint of cheese-makers. Now any farmer
knows from experience that he can grow corn and turnips cheaper than mangels, rape
and carrots. As to rye there is no pasture th*t a farmer can get so easily in spring as
rye, and if he sows rye in August he has fall pasture ani spring pasture before he can get
any from anything else that I know of. Then that rye before it is in head can be
plowed down and the land used for another crop. Corn is spoken of as a good food, but
I contend that there is no crop on the farm that a farmer can grow as cheap as turnips.
Mangels are not so easily wintered as turnips ; they are a great deal harder to attend to
than turnips.

Mr. Derbyshire : You did not say what kind of corn you feed ?

Mr. Wooley : I mean silage. Ensilage i3 not a settled question ; I have inspected
several silos and seen different samples of ensilage. I have no silo, and I have never yet
found any ensilage that my cows would eat. I could put food right down beside it, and
they will eat the food and leave the ensilage. They say you must educate them to it, I
think the cow is a better judge of what food benefits her th-m I would be. What are you
to do when your land is too heavy to grow corn 1 I have had quite a bit of experience
with turnips. It affecs milk more or less, and it is the same with rye. If you overfeed
turnips or if you overfeed rye you will have trouble ; turnips cannot be fed alone with-
out seriously affecting milk, but they can be fed with other feed. I had a B.S.A. at
my place one time, and we were talking about turnipy milk, and I tried to get him to
tell me the turnipy milk. I had a neighbor's milk with no turnips, and he declared there
were no turnips in either of them.

T. H. Dillon : I do not grow turnips but I have had quite a lot of experience with
turnipy butter. We had one house in St. John's, Newfoundland, that used to telegraph
us for butter. They would take 2,000 lbs. a week ; they were the best customers we had,.

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60 Victoria. Sessional Papers (No. 22). A. 1897

They met their drafts, and they never found any fault with the packages or weights.
They took it ju-»t as it was. Last fall I shipped them some butter, 3,000 lbs. at 22 cents
a lb., and they wrote me back, saying. " Th*t butter was turnipy." I have tried to get
orders from them since. I have guaranteed the butter as good as some of the butter they had
been getting. They say : " We would like to deal with you, but we are afraid of the
turnips." Turnipy butter has lost me four of my best customers. If you send turnipy butter
they will buy somewhere else. The English buyers say the same thing. The export
buyers say to me, " Why don't these people feed their turnips to something else besides
milch cows. We don't want that butter ; we cannot sell it." If the people of this Pro-
vince will take proper interest and produce milk for butter, if they will study the sub-
jects and produce only the best quality, they will in a short time build up a butter
industry that will even surpass the great cheese business which they are carrying on now.
But they must be careful about the turnipy flavor or any other foreign flavor. I was
interested in the discussion about cleaning milk cans. If we could get the patrons to use
salt to clean their cans instead of dishcloths I think it would be a good thing. I get
milk that has the same smell that you get when you leave a lot of dishcloths in a heap
<ovev night. You are taking more milk to make the butter and cheese in Ontario than
you did fifteen or twenty years ago. I was very much struck with Mr. Monrad's
remarks when he said he had " more wood-ashes than money." I have often been in that
fix myself. I think it would be a good way for cheese-makers to get lye for scrubbing.
I would not apply it to cans and vats, but to the floors and shelves in the curing room.

Mr. Murphy : I was one of those unfortunate farmers who fed turnips. We get a
much lower price for our goods than when we were feeding other foods. I will tell you
what I now feed. I have a farm that I call my home farm. I have no silo on it. I
have another farm about seven miles distant upon which I have a man, for whom I
built a silo. At home I feed mangels and cut corn, and I produced more milk in
November with mangels and cut corn than I did in August. I have a machine that
stands stationary in the barn, and I have a horse power we hitch up to it, and cut what
we require twice a week. When we cut clover we can cat enough at once to do a week.
We take a great deal of care in putting up our corn. I have this to say of the silo. My
man on the other farm had ten cows ; he sent to another factory, and produced more
milk than his neighbor who lived right betide him who had thirteen cows and no silo.
^Applause.)

A Member : How did his cows compare with your cows 1

Mr. Murphy : Very little difference. He had mangels, but did not feed them so
heavily with ensilage. It is a mistaken idea to think that you should feed ensilage alone.
Some people think ensilage should be cut green. You should have the corn matured just
before the frost comes. You can cut somewhat earlier if you stack it up, because as you
all know stacking helps to ripen it. I grow some turnips and have them stored away to
feed the cows with them when they are dry. It is not my impression that I can raise
turnips cheaper than I can mangels. Our mangels are thinned and hoed at a time when
there is less to do on the farm than when you have to hoe turnips, consequently I think
you can do it at much less cost than you can to go through those turnips at a very busy
time. I do not think there is any better land you can grow corn on than clay land if it
is in a proper state of cultivation, and if you keep the cultivator going. In our section
of the country we have all got the silo and we grow corn very cheaply. In our creamery
we have over 100 patrons, and we find that those who have silos send nearly double as
much milk as those who have not got ihem.

Mr. Lee : What about the flavor of the milk when the cows are fed from the silo ?

Mr. Murphy : There are no bad effects from it. They have learnt that corn cut in
its earliest stages won't answer. They must let it come to the maturity stage.

A Member : Did you have any particular kind of corn 1

Mr. Murphy : Certain kinds of corn do not mature for the silo in our country.
This fall I raised a couple of acres of sweet corn to supplement the pasture, and fed it
to the cattle ear and all.

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€0 Victoria. Sessional Papers (No. 22). A. 1897

A Member : The proper kind for silo you suggest stacking it up to dry it 1

Mr. Murphy : No, not for silo ; that is where you have no silo.

Mr. Blayney : Do you cut the corn that you put up into stacks about the same time
as if you were going to put it in a silo 1

Mr. Murphy : I cut it a little earlier ; the reason is that we grow very much larger
quantities of it. Farmers in our section of the country grow from ten to twenty aDcl
thirty acres of corn. I live in the county of Leeds.

Mr. Blayney : "What kind of corn did you use ?

Mr. Murphy : For corn that is grown for the silo, I plant a row of Yellow Giant,
and next a row of Mammoth Southern Sweet, and I cut these right along row after row.

Mr. Blayney : Did you ever try to grow the Mammoth Southern Sweet alone 1

Mr. Murphy : No.

Mr. Blayney : I did once, and I found that it heated up in the shock, and I had to
separate it, but I afterwards did as you did, and I had good results.

The President : I am more than pleased to know that this turnip question is being
thrashed out. I think a great many cheese factories get these different kinds of feed. I
have found that a great deal of trouble has been caused this fall in many factories by
patrons feeding apples. I think this is a dangerous thing to do, and the sooner you stop
the practice of feeding turnips and apples the better. I think you should feed them to
other stock and not to milch cows. Some men may feed these things in a proper way,
while other men will feed them bo that they will affect the milk ; but it is just like start-
ing to light a fire with coal oil — it is a dangerous habit. It is all very well to raise
turnips, but if it injures your milk and chsese goes down two cents a pound in price,
then I think you are losing money by raising turnips.

PRACTICAL CHEESE-MAKING.

By George H. Barr, Sebringville.

Before reading my paper I would just like to say to this gentleman who said some-
thing about turnips that I am glad that he does not live in our district, because if he did
he would have to keep his milk at home and make his own butter. When we started
the creamery at Black Creek, in the first two churnings we found some had a few turnips,
and it took us nearly a month to get over these two churnings. There is a good deal of
difference between a farmer testing his butter in the factory and expert buyers who are
at it all the time. We might not be able to detect any turnips and they would. In the
township of Downie we have almost as fertile soil as in any place, and they have no
trouble in raising corn that grows eight and ten feet. 1 think there is no excuse for not
growing corn, and they can raise as many mangles as they can turnips. We do not alow
the patrons to feed turnips. If we know of them feeding turnips we send the milk home.

I feel that to say anything new on the subject of " Practical Cheese-Making " is a
very difficult matter, especially when we remember the very excellent paper given on this
subject at the convention last year by Mr. A. T. Bell. I do not think a better could be
written.

To make first-class cheese during our cheese season it is necessary to have suitable
buildings in which to make and cure the cheese. These, I am sorry to say, are not pro-
vided for all cheese- makers.

In a great many of our factories it is almost impossible to keep them warm enough
in spring and fall, and the curing-room cool enough in summer. And although a cheese
maker may do his best to make first-class cheese in a making-room like this it is difficult
to reach that mark. If he does reach it, his cheese are liable to be spoiled in a curing-
room in which the temp°rature cannot be controlled. At the Black Creek factory, where
I am at present, and where I have been for several years past, the maker does not suffer

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60 Victoria. Sessional Papers (No. 22). A. 189?

from lack of proper buildings or from lack of proper equipment, for I believe this factory
is the finest in Canada, and I have included in my paper a description of some of the
special features connected with it. It is built and equipped for both butter and cheese-
making. The creamery is a room 35x40 at the south end of the building, and immedi-
ately adjoining the creamery on the north comes the vat-room, which is 35x52 ; then
comes the press-room to the north of the vat-room, this room being 35x30. The milk is-
taken in at the two windows on the west side of the building and opposite the vat-room
of course. The boiler room is on the east side of the building, and so situated that one
door opens out of the vat- room and another out of the cieamery into it, and adjoining the
boiler room on the south with a door leading out of the creamery there is a very comfort-
able office, properly furnished, where the maker may do the necessary work on the factory
books in comfort and free from disturbing surroundings.

The ceilings are twelve feet high and are finished in black ash oiled ; the walls are
hollow brick walls built of red brick and finished outside with red mortar ; on the inside
there is a wainscotting of cement four feet high, and above the cement, white plaster, both
the cement and plaster being put directly onto the bricks ; the high ceilings, large win-
dows and white walls making an airy and well lighted building.

The boiler-room has a brick smoke stack forty feet high, which is an ornament to the
building, besides being a good investment ; it will last so much longer than an iron smoke
stack, and the insurance is thereby reduced 25c. per $100 per annum. Both the cold and
hot water tanks are elevated above ceiling of the boiler room, the cold water tank being
high enough to empty into the hot water tank, and pipes connect with both of them to
convey hot or cold water to the parts of the building where wanted. A pipe also leads
from the cold water tank to the south end of the creamery, and a piece of hose is attached
to it there for the purpose of putting cold water into the cans before the milk-hauler
leaves the factory, and nothing is more appreciated by the patrons. The water keeps the
milk from sticking to the cans and makes them easy to wash.

The whey runs from the vats to a large tank in the ground, from which it is forced
100 yurds through pump logs to the hog pens by an ejector; beside this large whey tank
there is a smaller tank into which all the washings and waste water of the factory run,
and the same ejector forces it through the game pump logs past the hog pens to a large
open trench with gravel bottom, through which it filters to a neighboring stream. By
this means of disposing of the washings and waste water, the factory and surroundings
are free from the usual smell so terribly offensive that is usually looked upon as a
necessary accompaniment to every cheese factory.

The curing-room is sixty feet north of the making room, and is placed that distance
away for the purpose of reducing the insurance on this building and upon the cheese in
it, the rate charged upon the curing room and upon the cheese in it being seventy
cents per $100 per annum, which is the ordinary storehouse rate, and, as you will readily
see, is a great saving from the rate usually charged upon cheese factories.

The walls of the curing-room are built of brick, same as the making room, and the
building is divided into two rooms. In each rcom there are two ice racks suspended about
four feet from the ceiling into which we can put ice during a hot spell, and thereby pre-
vent the temperature from getting so high as to do any damage to the cheese. These
racks are supported on cross pieces fastened to the upright posts, to which shelving is
attached, and galvanized iron underneath the racks conveys the drip from the melting
ice to a gutter, which leads to a small conductor pipe that conveys the water out of the
room.

In cold weather heat is supplied from a hot air furnace, which is much better than
an ordinary coal stove or wood stove ; it is much easier regulated, is more economical of
fuel and the circulation of air in the room is more perfect. The furnace stands on
the floor near the centre of the room ; it takes the cold air off the floor, warms it and
delivers the heated air high enough to prevent injury to the cheese surrounding the fur-
nace ; the top of the galvanized iron casing has been taken off, but the sides of casing
remain and are continued about a foot higher than in the ordinary furnace. You will

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60 Victoria. Sessional Papers (Xo. 22). A. 1897

fee from this ihat there are several new and special features abou1; this factory th it all
go towards mproveaient, and might be copied by others with benefit.

Making tii*, Cheese.

The first and mo3t important matter in connection with this is getting nice, sweet,
clean-flavoied milk. This can only be done by the patrons teing careful as to the fcod
and water their cows receive, cleanliness in milking, airing the milk in a pure atmo-
sphere, and delivering it at the factory in nice, clean cans. If a cheese-maker gets milk
such as this his day's work will not be a very difficult one. So be careful in taking in
the milk. Weigh it correctly, and put the weights down in the book made especially for
this purpose. We use one in which the patrons' names are only written once a month ;
it is well bound, and will hold three or lour years' milk. Have the milk in the vat heat-
ing slowly as it is being weighed in, stirring gently while doing so. During the summer
months i; is well to test the milk by the rennet test as soon as it is 80"^ or 82°. By
doing this you find out the condition of the milk, and you are not apt to be caught with
overripe milk.

The rennet test has been so often explained that I need not do it here. I will only
say, be very careful in using it, and if possible have the same person always do the testing.

To my mind setting the milk is the most critical point in the making of cheese. If
you get this done right, with good milk, the curd will come along all right. If you set
the milk when too sweet, or let it get overripe, there is trouble all the way along. So
be very careful in setting the milk. As a rule I set at twenty-two or twenty-four seconds,
one dram of extract to eight oz. of milk at 8fi°. I would not say that everyone should
set at the same number of seconds, but by all means set the milk so that the curd will
remain in the whey two and three-quarters or three hours from time of setting to
dipping with not more than one-quarter inch of acid on the hot iron.

For spring cheese, April or firtt week in May, use enough extract so that the card
will cut in from fifteen to twenty minutes — from three and a half ounces to four and a
half oz. to 1000 lb. milk. In summer use two and three-quarters to three oz. of extract,
cutting from twenty-five to thirty minutes. In the fall use three ounces, cutting in from
thirty-five to forty minutes. Have the rennet measured out and diluted in one-half pail
of cold water before the milk is quite ready to set, then you will be able to catch it right
on the dot. Have the milk in motion before pouring in the rennet, and stir constantly
about four minutes, then take a thin stick made tor the purpose and pass it slowly trorn
one end of the vat to the other, pushing any froth which may be on top ahead ; this
helps to steady the milk and keep the cream from rising.

Begin to cut the curd as soon as it will break nice and clean when the finger is in-
serted and pushed along under the surface, splitting with the thumb. Use the horizontal
knife first, hold it plumb and cut slowly ; do not rush it through the curd, causing a wave
in front of the knife, for this wave causes a great amount of waste. Then with the per-
pendicular knife cut crosswise of the vat, then lengthwise. This will be sufficient cut-
ting, unless in case of a fast working curd, which should be cut finer. In cutting across the
vat with the perpendicular knife I find I can make a better cut by always drawing the
knife towards me when cutting than by cutting both ways.

Heating or rooking the curd. If using agitators start them slowly immediately after
cutting. If stirring by hand I would have the curd stand about five minutes before com-
mencing to stir. Stir for ten minutes before applying steam, being careful to have all
the curd free from the sides and b attorn of vat before starting steam. At this point it is
quite easy to cause a very great waste in the curd by stirring too fast or roughly, so
handle as carefully as you would eggs, for if you break eggs you make a bad mess ; if you
break the curd now you make a bad mess, too. Heat to 98°, having it at that tempera-
ture about one and a half hours from time of setting. Try the curd on the hot iron as
soon as heating is completed, to be sure it is not coming too fast, and I would advise
drawing off part of the whey now. If using agitators take them out and use the rake
just as soon as the curd shows acid on the hot iron, raking occasionally, until ready
to dip.

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60 Victoria. Sessional Papers (No 22). A. 1897

Dipping the curd, or drawing off all the whey, should be done when the curd shows
from one-eighth to one-quarter inch of acid by the hot iron test. I prefer the curd sink
with rack and cloth to any other method of handling the curd at this stage. Have a
boaid to put between curd sink and vat when dipping to keep any curd from falling on the
floor. The amount of stirring a curd requires here must be left to the good judgment of
the cheese-maker. I would only say : Do not stir too dry, as it is easier to get the mois-
ture out than put it in after stirring too dry. When sufficiently stirred, spread the
curd evenly on the racks and cover with a cloth made for this purpose. In about ten
minutes break into small pieces, setting them on edge, one deep. Ten to fifteen minutes
alter doing this, turn back again, puttirg them two deep ; next time put them three deep,
and keep turning often enough so that no whey is allowed to stand on the curd until ready
to mill. This will be when the curd shows a little butter when pressed in the hand, feels
smooth and is flaky when pulled apart, usually about one and a half or two hours after
dipping. Use a knife mill, and the one that will bruise the curd the least. From mill-
ing to salting stir just enough to keep the curd from matting, and do not rub and smash
the curd in stirring. In summer 1 very seldom cover the curd after milling, and for
about half an hour before salting give it all the fresh air I can.

During the past season we did a good deal of piling or stacking the curd before salt-
ing, piling it as deep as we could, leaving five or ten minutes, and then spreading it out,
stirring a few times and piling again. This seemed to give the curd that nice, mellow,
silky feel we like to have when ready to salt. Do not salt the curd until you get it
that way. Have the curd at a temperature of from 84° to 86° when ready to salt.

Use nothing but the best salt, breaking the lumps and taking out any specks which
may be in it. Have the curd spread evenly on the rack, and spread about half of the salt
over the curd, rub it well in on the surface, then mix thoroughly. Spread evenly again
and put on balance of salt, rub in well and leave for five or ten minutes, then stir thor-
oughly, leaving a few minutes and turning again before putting into the hoops.

Weigh all the curd, putting the same weight in each hoop. Shake the cloth after
each cheese, so that you will not have all the small pieces of curd in the last cheese.

Pressing. Put the pressure on slowly at first, increasing gradually for forty-five
minutes, when they will be ready to bandage. When bandaging use clean warm water
for the press cloths, and hot water fcr the cap cloths. Do not be in a hurry doing this
work ; I have no use for a man who bandages one cheese per minute — that is too fast.
Be careful to have the bandages lap over each end three-quarte'S of an inch, and pulled
evenly all round and the cap cloths large enough to lap over this. After bandaging put
the pressure on gradually as before, putting full pressure on last thing at night. Turn
the cheese in the hoops first thing in the morning and press them till after dinner if
possible.

When taking cheese out to take to the curing-room wipe all marks and grease off
them, and see that each cheese is square and neatly finished.

Put the number of vat and day of month on each cheese, put them on the shelves in
the curing room carefully. Do not roll green cheese aloEg the shelves or bruise them, as
this causes marks and cracks. Place the cheese of each vat together, and have them look
straight and trim on the shelves. Turn them every day, except Sunday. In spring cure
the cheese at a temperature of about 70° ; in summer use every means possible to keep
the curing-room cool. The i'cp boxes I have spoken of aro an excellent thing. I cured
my fall cheese this season at 62° and found them cured nicely. Of course this tempera-
ture was maintained day and night, which can be done in a good building, with the coal
furnace I have mentioned.

I would like to mention a few things which I have learned from the past season's
work, namely :

The curds which were three hours or three and a quarter hours from setting to dip-
ping made finer cheese than curds which were two and a quarter or two and a half
hours from setting to dipping.

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60 Victoria. Sessional Papers (No, 22). A. 1897

That curds dipped with less than | inch of acid made nicer, more silky cheese, than
those dipped with more than ^ inch acid.

That curds which were three hours from setting to dipping, and were dipped with -J- in.
acid, worked better between dipping and salting than those which had J- inch or more.

I will close my paper by mentioning a few " don'ts " for factorymen and cheese-
makers :

To factorymen : Don't cut your cheese-maker's wages down any lower.

Don't buy a gang press with a tin trough under hoops ; have it wooden.

Don't buy a cheese truck with four wheels on it. Get one with three, invented by
It. M. Ballantyne, not patented.

Don't expect a man to make good fall cheese in a skating rink without a stove.

To cheesemakers : Don't go and tender for a factory so low that you cannot live,
just for the fun of making cheese.

Don't take in bad milk.

Don't over-ripen your milk to hasten your work ; you will retard it and make poor
cheese.

Don't give your curd more than ^ inch acid when dipping.
Don't wash your curd sinks once a week ; wash them every day.

Don't wear the same pair of pants from April to November without washing them.
Keep yourself and factory neat and clean.

Don't go in your bare feet in the factory.

Mr. S. Pearce : I have been very much interested, and want to convey to Mr. Barr
the thanks of this convention for his excellent paper.

Mr. A. T. Bell : I must congratulate Mr. Barr for his very excellent paper, I have
listened to it with a good deal of pleasure and interest. He has entered into the details.
He mentioned all the little things in connection with the manufacture of cheese, and I
think it is attention to these details that make a first-class cheese-maker. With-
out taking up any more time, I would ask Mr. Barr what he considers the most important
part in the manufacture of cheese 1

Mr. Barr : As I said in my paper, I consider the settling of the milk the most criti-
cal point. I believe if you get your milk set right, everything else will go right. If you
have good milk, I consider cooking the curd immediately after setting the milk next in
importance.

Mr. Bell : I consider that the most important point. There are so many who try
to got their curd out too soon, so that they will get through early in the day.

Mr. Both well : I have been very much pleased with Mr. Barr's paper, and more
especially with the discussion of the turnip question. I would like to see this meeting

pass a strong resolution condemning the feeding of turnips. In our county they are
quite affected by this question of turnips. In our factory we have apopted the furnace

for heating the curing room, and this fall we have had better success in curing.

Mr. James Grey : I am sure you will all agree with me that Mr. Barr gave us a
fine paper, and that he went into the matter thoroughly. I would iike to ask Mr. Barr
if he does not think a good deal of our cheese is hurt by overcooking. The cheese are
made too dry. I find from my experience that when the curd is dipped from 2 J to 2^
hours after setting I have the best results, I also think a great many cheese are spoiled
by too much starter.

Mr. Robertson : Mr. President, I am very much pleased to bear testimony to the
condition I found the Strathallan curing room in last fall. I have not seen the Black
Greek factory, but I believe it is in the same condition. I have never saen a curing room
where the cheese were in better condition, as far as curing is concerned, especially late

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60 Victoria. Sessional Papers (No. 22). A. 1897

cheese. The device is a very simple one. It is not a very large furnace, but it has a
good sized jacket, which goes down near the floor and is carried up over the furnace, so
that the hot air don't strike the cheese. I was out there one morning before Mr. Both-
well had reached the curing room. It was a very sharp morning, and the thermometer
stood at 62 ° , and the fire had not been built since the night before. I had not s^n that
before in my experience in any curing room. I have gone into some curing-rooms at 8
and 10 o'clock and found the thermometer at 50 ° . Mr. Bothwell tells me it does not
cost one-half as much to heat the room with this good furnace as it did before. I visited
a neighboring factory and found them using two stoves, one for wood and the othtr tor
coal. They were using twice as much fuel, and they were not getting nearly as much
heat. I think it would pay the factorymen to throw out the stoves and buy a furnace,
and I am satisfied they could save more than one-half the price of the furnace in curing
the fall cheese of one season's make.

Mr. Ballantyne : Do you find the cheese cured as good on the outside of the room
as those near the centre ?

Mr. Robertson : I did in this case because the heat was circulated through the
room.

Mr. Monrad : What was the outside temperature that night ?

Mr. Robertson : I could not say positively ; it was a pretty sharp morning, very
near zero.

Mr. Elliott : I would like to make one remark in connection with Mr Barr's paper.
There was one point he might have emphasized a little more than he did, and that is
harmony between the milk producers and the cheese- makers. I was very much pleased
with Mr. Barr's paper. I have visited his factory, and it was scrupulously neat, and
everything about the factory was as it should be. In other factories that I have visited,
they were no credit to the cheese-maker or to the community. We have seen factories
in our country that hardly compare with the surrounding buildings of the farms. There
is no use of farmers having a first-class quality of milk, and taking it to a dirty factory to
be made into cheese. If we are going to receive the best price for our productions, we
must have them good from beginning to end ; if we cannot get first-class milk on the
farm, we cannot produce a first-class article of cheese, and if we do furnish a first-class
article at the farm, we want a man at the factory who will keep everything scrupulously
neat and clean, and then we are in a position to command the highest prices and main-
tain the reputation we have gained.

Mr. VVooley : I would ask Mr. Barr to tell us about raising corn en this
heavy clay he speaks of ?

Mr. Barr : I am sorry I am not posted on farming as well as I should be, but as far I
can learn from seeing the farmers working their land and their method of handling it,
I do not see any difference in the way they till their land and work it. The only differ-
ence I can see is that they ridge up cheir land in narrow ridges in the fall. As tc
taking care of the corn I cannot see any difference in the way they do it. Mr. Grey
asked me if I did not think a great many of the curds overcooked. I used to think so
myself sometimes, but I am something like the President, the longer I live the more I
know and the more I am to find out. I think the reason we have a dry and stiff cheese
is that the curd is cut too fine and then, it is hauled and mauled about too much before it
is dipped. If you have good milk and cut your curds with a knife of the usual size, and
and work the curds so carefully that the pieces are not bruised, you will find that three
hours is not to much. Of course 1 have agitators. If I did not, I would have it come
out in two and three-quarters hours, but with the agitator I find my curds are not a bit
too firm when I dip them at three hours. In fact we have got to do a good deal of
stirring. During the summer Mr. Bell and I have to make our cheese as much alike as
we can. I went down in the spring and saw the way he handled his curds, and there
was very little difference in the way he handled his from the way I handled mine. He
was not stirring his curd as much as I was, and I went home and stirred mine a little

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less. The result was that I got too much moisture in them, and I went back to his fac-
tory and found that his slats were twice as wide as mine. I tore mine out the next day,
and built them over again, and I found I could get along with as little stirring as he does.
I find when the are one-half inch wide that I have got to do a great deal of stirring
and have the curds set in two or three hours.

Mr. White : "Why would you recommend letting the curds set five minutes before
working ]

Mr. Barr : I think the curds heal over, you canuot stir the curds as gently by hand
as you can by the agitator, and I find by letting them stand five minutes they will heal
over, and you are not so apt to break it up.

A Member : Would it not be better to leave it ten minutes ?

Mr. Barr : I would not leave it more than five minutes. It will mat when I leave
it that way too long.

Mr. Blayxey : Would you be kind enough to tell us the average price you got for
cheese at your factory last season 1

Mr. Barr : I did not think of bringing the report with me. This gentlemen speaks
of harmony between the patrons and cheese-makers I think we are all in the same
boat. I think what is of interest to the cheese-makers is of interest to the patrons ; while if
an honest pitron who is using every means in order to supply good milk gets nipped
once in a while he feels it, especially when he is getting only six cents a pound for
his chee3e.

Mr. I. W. Steinhoff : There is one point of vital 'importance, and I would like to
see it fully discussed with regard to curing cheese. 1 think the difficulty with the fall
chepse was principally from two causes — the one was caused by feeding turnips and the
other was the curing of the cheese. I am astonished at the way cheese-makers seem to
be afraid of fire in the fall ; they seem to be afraid of over curing the cheese. I believe
that curing is responsible for a good deal of bad flavor. I think the moisture in the
cheese turns bitter and sour if allowed to stay there and will give the cheese a " cidery "
sort of flavor. One thing is necessary, especially with fall cheese, and that is that they
be properly cured ; and I was just going to suggest that these important points that have
been br mght out should be given to the makers before the time they start to make, in
the foiva of a bulletin. It would be a great profit to them. (Applause).

Mr. Wooley : The paper Mr. Barr gave us was an ideal paper and his factory is ^vn
ideal factory. I think it would be encouraging for us to know what price he received for
his cheese last season.

Mr. Barr : Mr. Ballantyne has unfortunately not got with hirn the annual report
of the factory ; the average price for the cheese of the season was 8.81 cents and the
average pounds of milk to pounds of cheese 10.71.

A Member : It has been customary for cheese makers to take too much over weight
in order to make their averages come near to one another. Some factories do not get so
much rich milk as others, and the cheese-makers have been taking from two to five
pounds of milk over weight. Farmers can have scales and we can weigh ju3t as well as
the cheese-makers ; there are many patrons who are dissatisfied with the weight they
receive. I have sent my milk to three different factories, and I find it is the same at one
as at the other. I think we should have one hundred pounds for a hundred pounds
whether it is milk or anything else.

Mr. Blayney : There is never a quart cf milk leaves my stand until it has been
weighed. I think there is a great deal in ho v a mm weighs it; I want to give my
factoryman his honest due. 1 have taken my can and weighed it before there was any-
thing in it, and then put the milk in and weighed it and I found that the can weighed a
half pound more than it did before ; and I reasoned this way, that the milk would never
increase in weight in going to the factory. I have weighed four thousand pounds of milk
in a week, and there has not been five pounds difference between me and the factory.

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60 Victoria. Sessional Papers (No. 22). A. 1897

Mr. Martin : I have some fault to find with weights. I had some patrons who
were finding fault, and I took the maker to task about it, and he declared he was giving
them their proper weight and one patron brought an iron weight and weighed it on his
scales and weighed the same iron on our scales, and he weighed the same iron on a scales
in town and they all weighed the same, and I asked him if he weighed his milk as soon
as he milked it 1 He said " Yes." 1 told him the milk would lose weight in the night,
and he said he did not know that.

CURING ROOMS AND CURING CHEESE.

By Mr. J. H. Monrad of Illinois.

Our practical cheese-maker has covered the ground so well that, the pen and ink
cheese-maker who comes after has very little left to say. There are one or two points I
would like to express myself upon before I take up my subject. One is the question Mr.
Ballantyne raised by saying individual creameries were the best. It matters not how
you arrange it, you cannot make a success of the business unless you can bring together
the patrons and the makers. (Hear, hear). I had the privilege of sampling at the
World's Fair that famous Canadian cheese. It was two years old, perfectly clean, no
sharpness, just the right age, and I said we must give credit to the patrons who supplied
the maker, because they must have supplied him with good milk. (Applause).

The trouble with our farmers supplying milk to the factories, be they co-operative
or individual, is this, that as soon as they carry the milk to the factory they think their
connection with the milk ceases. Now, that is the cause for much of our poor cheese.
Each one of you should remember that you are responsible for that cheese uutil it is
eaten. As sure as fate you will get it back again if you have neglected your duty in
producing good milk. It will come right back, and the English consumers will say the
Canadian cheese is not quite as good as it ought to be. I want to take issue with this
Association in utilizing the time of the inspectors in testing the milk. I think the
factory that does not introduce the system of paying by test deserves to be cheated, and I
say that these Associations should refuse to do any testing for them. Now as to pub-
lishing the names, as was spoken of yesterday, I was extremely pleased with the straight-
forward manner in which the cheese-makers were criticised. If you want to raise the
standard, Mr. Cheese-maker, you must stand up to the test and be willing to have your
name published ; if your factory is found dirty it is only fair to those who keep clean
factories that it should be published. In Minnesota the Dairy Association send the
inspectors into the barns and stables, and they enter in their report that such and such
stables are dirty, and I tell you that kind of thing beat all the fines. I understand your
inspectors are not appointed by the Government, but I hope you will have them appointed
in that way.

Before taking up the curing of cheese I want to touch on the milk. In Switzerland
the Custom has been introduced of using what is called the fermentation test. It is
imposs ble to discover tainted milk at the weigh can when the milk is very cold. In
Switzprland they take a sample of each patron's milk and place it in warm water, keeping
it there for six or eight hours and cover it up and then smell it. Keep it at one hundred
and ten, and I tell you gentlemen, if you would call in your patrons and let them smell
for themselves these little jars of milk the next day, it would do more good than an
hour's talk, even by Governor Hoard. The rule in Switzerland is that a cheese-maker is
responsible for the cheese, if it is his faalt. But supposing he has a sample of milk and he
finds Mr. Jones has delivered tainted milk 1 If that cheese should sell for anything below
the market price it is Mr Jones and not the maker who has got to pay the bill.
(Applause ) I think we want to do justice to the makers. I want to say that I am a

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60 Victoria. Sessional Papers (No. 22). A. 1897

co-operative cheese factory man. The trouble is that they want to have the cheese made
so cheap. You cannot get men of intelligence to make cheese unle3S you pay them ; the
best makers will be driven out if you continue to press down the price of making.

As to curing, I have not been around to see the curing rooms, but I have a fair
idea from what I have heard here, and [ do not think you are as good in regard to the
curing rooms as I thought you were. I thought you were beating the States consider-
ably in regard to that question of curing rooms, but my impression is that there is room
for improvement.

As my only personal experience with curing rooms is limited to those that were far
from the ideal ones, I feel rather diffident in speaking before an audience, many of
whom have experience with the very latest up-to-date arrangements.

My ignorance of the exact conditions in Canadian factories must be pleaded as an
excuse, if some of the hints which I am about to give are superfluous.

All cheese-makers of any experience are pretty well agreed on the fact, but how
little, alas, do we really know about the phenomenon !

Some flfteen or twenty years ago German scientists lost themselves trying to trace
the ripening of cheese by the cbemical changes from the chemist's standpoint, and it is
only during the later years that bacteriologists like Duclaux, Adametz, Freudenreich,
Weigman, Russell and others have tried to let their bacteriological search-light give us a
partial explanation.

Among other bacteria, Duclaux found some that developed a ferment he calls
" Casease," which he claims changes the hard whiteness of the uncured cheese (curd) to
the soft transparent yellowish consistency, which characterizes a fully cured cheese.
This description applies rather to the soft cheese, like Brie, but we cannot deny that a
similar change takes place in the cheddar.

Prof. Russell, of Madison, Wis., has worked with cheddar cheese, and if I have not
misunderstood him, seems to imply that the lactic acid producing bacterium, is the main
iactor in the curing of cheddar cheese. He has also shown how it is due to certain gas-
producing bacteria (which nearly all belong to the lactic acid producers) when the maker
is troubled with floating curds and similar disagreeable incidents.

But, not being a scientist, I shall not venture into deep water where I cannot swjrn,
and the truth of the matter is that these little elusive "critters " have not as yet been
tamed and trained, have not been " broken in," if you please, sufficiently to allow them-
selves to be guided by the hands of even the scientific cheese-makers.

Nevertheless, the experienced cheese-maker will find considerable light by studying
this bacterial life. He knows that his cheese will cure better under certain conditions in
the curing room than under others ; he knows that certain temperatures are better than
others ; he knows that if the room is too dry it is a good thing to increase the moisture
by sprinkling the floor with water.

The key to this he will find in the fact that certain of these bacteria need more or
less heat, more or less moisture, to thrive at their best.

Curiously enough, while I was revolving these matters in my mind, Prof. Russell wrote
me asking if I knew of any literature giving the climatic conditions necessary for a suc-
cessful cheese country. I take this opportunity to pass this question to the experienced
audience before me and hope it will be throughly discussed.

We have enough of the old authorities who, like Joseph Harding, claimed »reat
difference in cheese-making, owing to the different soils on which the cows pastured ; we
have also the general historical fact that the best Swiss cheese is made on the Aips,
and that the best Cheddar cheese is made in the hilly if not mountainous countries, but
is this owing to the climate or to the character of the pastures 1

On the other hand we have that delicious Gouda and the peculiar Elan made in tL
low marshes of Holland. Again, I say, is this due to climatic influence directly or
indirectly 1

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60 Victoria. Sessional Papers (No. 2*2). A. 1897

Grantino that it were possible to grow the Alp rose and other Alpine herbs and
trasses on the Wisconsin hills, or even on Illinois prairies, instead of rag weeds, could
we get the same result ? 1 for my part feel inclined to say " Yes."

Th? moisture-laden British islands seem to indicate that such climate is desirable
for making Cheddar cheese, but can we provide these conditions artificially even on the
hot air blasted Kausas'or Nebraska's western prairies ?

Theoretically it seems to me that we must say, " Yes," but whether it pays to do so
may be another question.

Meanwhile I believe we all agree that it is due to our cheese-makers to place them
in perfect command, not only of the temperature but also of the moisture in the curing
room, and provide moisture meters as well as thermometers.

Until such a time when our scientists, in cordial co-operation with our cheese-
makers, have carried on sufficient experiments to throw more light on the subject, it must
be enough to let the experienced makers do the best they can according to their own
judgment.

I would also suggest the immediate use of moisture meters and the keeping of a
daily record of both temperature and moisture. If such records were kept and reported
when cheese are shown at fairs and conventions, we might get some valuable pointers.
As far as my limited investigations have carried me, the relative percentage of
moisture which seems to saJsfy good makers of cheddar cheese is between 80 and 85
at a temperature of from 60° to 65°; and yet I venture to assert that in hundreds of
our United States factories the moisture is often only from 60 to 70 per cent, and the
heat, alas, whatever the outside temperature is, being 85° to 95°.

It is not an uncommon belief that the first room should be dryer and warmer
to start with and the second moister and colder. But as far as Swiss cheese is con-
cerned, it seems careful investigations made by Prof. Anderegg indicate that if we
want a thin rind and a quick cuied cheese we must keep the first room warmer and
moister than is generally supposed and the second room cooler and dryer.
How is it for cheddar cheese 1

Now, as to the curing room, or rather rooms — as there ought always to be two ; any
construction which will give the maker complete control of temperature and moisture,
and at the same time albw him to keep the rooms perfectly aired, will do.

It was at the first meeting of the National Butter and Cheese makers in Madi-
son in 1892, that I suggested the use of the sub earth duct, but I have been told
later that the idea had even then been carried out here in Canada. Be that as it
may, I have nothing but good reports from those in Wisconsin who have gone to the
expense of building them, and I believe it is the cheapest and simplest way of giving us
control of both moisture and temperature. If not, I come here to learn of a better
one.

I am a firm believer in short papers and long discussions, and I suggest that we
take up the following questions :

.First. The one raised by Prof. Kussell : What are the climatic conditions neces-
sary for a successful cheese-making country1?

Second. Why do cheese makers prefer two curing rooms with a different tem-
perature and moisture, one warmer and dryer to start with, and the other cooler and
moister to finish the curing 1 Is it because we desire to start a different kind of fer-
mentation, or is it to regulate the same fermentation in another degree ? We must
call on the scientists to answer the latter part of this question.

Third. What is the best temperature and moisture in which to cure cheddars 1
And finally, how shall we best construct the curing rooms/

I would like to hear Mr. Millar's opinion as to the climatic influence on success-
ful cheese- making.

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60 Victoria. Sessional Papers (No. 22). A. 1897

Mr. J. S. Pearce : I have been very much interested in the paper which has just
been read. Mr. Monrad has touched on a very important point in connection with the
work in cheese-making and has used one expression, co-operative, that to my rnind is a
very important thing for every factory ; and it every cheese-maker would keep that word
in mind — co operative — and live up to it he would have less trouble about turnips and
apples and sour milk and tainted milk.

Every man who sends milk to the factory must be interested in the output of that
factory, and I cannot for the life of me understand why anyone should take chances of
injuring himself as well as the other patrons. Mr. Monrad has also touched upon the
wages of cheese makers. I think it is high time that the cheese-makers of Ontario should
take up this question and come to some understanding. Several instances have come to
my knowledge the past summer of great injustice to the cheese- makers, and I for one
will be quite willing to do all I can to assist in bringing about some change in the con-
ducting of factories so that the cheese-maker will be protf cted and not abused as some
of them are now. For instance, they are held responsible for results over which they
have no control. I do not think cheese-makers should suffer serious loss for conditions
over which they have no control. It is getting to be a serious matter with cheese-makers.
Their wages are cut down till some have hard work to make enough to live on, and this
is not right. The cheese-makers should come together and come to some understanding,
and stand up for their rights and not oe abused and ground down. It is a serious matter
for the future of the cheese industry of this country. We are going to put out all the
good cheese-makers if we continue as we are doing. Good cheese-makers are not going
to take the wages some of them are now getting.

He has also referred to moisture in the curing-rooms, and I want to say a few words
in regard to the curing rooms. I think this is an important question. I saw a few
cheese iactories last fall, and I say that I have been very much surprised at the stoves
that are in some of those curing -rooms. Some factories have not even used ordinary
common sense in putting up their stoves. I was in a curing room last fall where October
cheese were being cured. There was a large curing- room with a Imard partition dividing
the room into two rooms; in one the maker had the greener cheese and the stove was
next the far end and next the outside of the buildings ; a small wood stove that would
take a two foot stick on end. The greenest cheese were next the cold wall or partition
at farthest distance from stove. I made him move the cheese, and compelled him to
keep the cheese two weeks longer for that reason. I want you take up this question and
discuss it thoroughly, and see what improvement can be made in this respect.

Mr. Pattullo : All of you remember the late H. S. Lossee. He was one of the ablest
dairymen this country has produced, and I think he did more than any other man to
develop the dairy industry in Western Ontario. His house, his home and factory were
the Mecca of the early cheese-makers of this country. His factory was really the first
dairy school, and from him went out influences that have made this industry what it is.
The feeing of this Association is that we should get up a testimonial to show our appre-
ciation of the services rendered by him. Any member of the Board of Directors will take
your subscriptions towards this worthy object I am sure your subscribing to this fund
will be a grand tribute to the memory of Mr. Lossee. (Applause.)

THE COST OF MILK, OHEESE AND BUHER

By Prof. H. H. Dean, O. A. O, Guelph.

I do not think we have enough appreciative words of the good work being done by the
various workers in this dairy industry. I am sure that we were very much pleased with
that excellent paper of Mr. Barr's. There were more valuable hints in thit paper than
possibly have ever been crowded into one paper or one address, and I was very sorry there
was not more time to discuss these points as they came up. I know there were a lot of
cheese-makers who would have liked to have discussed the points brought out.
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60 Victoria. Sessional Papers (No. 22). A 1897

My topic this afternoon is the food cost of milk, cheese and butter. The workers in
the whole dairy business may be divided into three classes : The producers of milk ; the
manufacturers of milk into butter and cheese ; and the sellers of milk or its products — but-
ter and cheese.

These three classes are working together, and I notice on the programme that you
are giving due attention to all three phases of this dairy industry. We might consider it
as a building which we are rearing in this Province. The foundation of this building is
the dairymen who are producing the milk. The bricks or the boards or the stones that
comprise the walls are the cheese and butter- makers, and the men who are selling these
products are the roof. You see they are on the top. Now if this foundation on which the
whole industry rests be not a ^ood one the whole thing is going to come tumbling down, and
while we may not say that too much attention has been given to the manufacturer of milk
or the seller of the milk, I think it will be quite within the mark in saying that at the pre-
sent time we need to pay particular attention to the man who is producing the milk. You
noticed this lorenoon that it was almost impossible to keep the discussion from driving into
the path of the man who was producing the milk Why ? Because this man who is
producing the milk is the foundation of this whole dairy business, and every man realizes
that where the work needs to be done to-day is to make secure this foundation. We
must get it into better shape by some means or other, and in talking to the boys who
come into the dairy school, I tell them that I am going to lay special stress on the
production of milk. I said to them, you may think that you as butter and cheese-makers
are not so interested in that, but our exp- rience is this, that wh^n our boys go back to
their factories they write to us not so much about how to mate cheese or butter, but they
are wanting to know how they can help their patrons — how they can help the man who is
producing the milk.

Now you can understand that if a large stone in this foundation comes out, and if
another one is almost ready to drop out because there is no money in it for him, that by and
by, if a sufficient number ot stones come out, our building is going to totter. You cannot
wonder that the man who has been producing the milk in the years 1895 and 1896 at the
price that was received for the finished product grumbled because there was very
little left for him. 1 believe the manufacturing and selling has been reduced to as low a
point as it can reasonably be done on an average of years. 1 believe our chf ese-makers are
working to-day at as low or even a lower point than they can possibly afford to work. I
think that they should have an understanding so that they will not be continually working
against one another, because if we cut down the prices the best men arp going out of the
business, and if 1 he best men go out cf the business it will have the same effect on the walls
of our building as if the foundation had broken down. It is only by looking after these
things that we can have a perfect and lasting building and a perfect and lasting industry.

I would like to say one or two words on a few points that came up this afternoon.
First, in regard to the curing of cheese. Last year I visited quite a number of factories in
the hot weather. The cheese was being held by the salesmen, and the grease was running
down from the cheese on to the floor. The cheese were open and in some cases off in flavor.
In an experiment we made last year we found that cheese that were open in the hot weather
should be put in a cool place. We took cheese that were open when warm and a month
old, and when they were examined at the end of another month after being kept cool they
were quite close, and 1 am satisfied it would pay cheese factories to have a cool room, a ba*e
m< nt cellar or something else that would answer the purpose for keeping cheese cool after
being cured in hot weather. I believe we could make a better cheese if we could have the
curing process go on more blowly. It is certainly folly for these men to hold cheese in
curing rooms where they have no control of the temperature, and I contend it is not fair to
hold the cheese-maker responsible for the cheese if you do not give him a proper room to
store them in. There is also something wrong with a system which allows the factory
manager or patrons to hold the cheese-maker responsible for all milk of bad quality, because
it is difficult for any man to detect some of these flavors when the milk is cold.

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60 Victoria. Sessional Papers (No. 22). A. 1897

Some one spoke this forenoon about a B. S. A. who was not able to detect turnips in
milk. That may be quite true if the milk were cold, but if you warm that milk up a
good sharp fellow can tell this turnipy flavor. Some one also remarked this forenoon that
they could smell the turnips at the Agricultural College before they got to the weighing
stand. If we were running a commercial enterprise we would send a good part of the
milk we get home, but we are placed in that position that we must have milk for the
students to work with, and we often take in milk that we ought to send home, but we
must take it in or else let the students go without practical work. It has also been
charged that our students do not get any practice with tainted milk, but let me Sc»y that
thev get far more practice in that respect than they should have. We do not need to go
to any trouble in getting tainted milk ; we have got far more of it than we know what to
do with.

In reference to regulating the temperature in the curing room, we have heard a »ood
deal about furnaces. The best way is to have a double row of inch pipes around the
curing room, if you have steam in your boiler for the purpose of heating the curing room.
I have visited several factories heated in that way in Eastern Ontario, and they give more
satisfaction than the furnace.

The Jbairman : After the factory is closed, what then

Prof Dean : You will still have to keep on steam in your boiler, and I do not think
it will cost any more than the furnace. As to moisture in tbe curing room, Mr. Monrad
laid considerable stress upon that point. We have not investigated that so thoroughly as
we probably should have done, but I do not know that there is as much in that point as
has been claimed. The only thing I can think of wherein a dry atmosphere is a disad-
vantage is that it causes more evaporation from the cheese, which causes cracking • but
if your cheese does not crack, 1 do not see that moisture has so much to do with the cur-
ing. If you tprinkle water on the floor it will develop mould on your cheese, and I am
not so sure that this question of moisture is so important as we have been led to believe.

The Economical Production of Milk.

How much does it cost to produce milk, cheese and butter ? How much can we
afford to pay for manufacturing and selling, and yet leave a reasonable profit to tbe man
who is producing the milk1? During this past year, beginning 1st December, 1895, we
commenced weighing the food fed to tbe cows in the dairy herd. Not every day, because
we did not have the required amount of labor to do that, but we weighed about twice a
month, and the rest of the time the food was measured. This is not so accurate as I
would like, but it was as far as we could go. We have a herd of about twenty-five cows •
they represent three different breeds, and the rest are ordinary grade cows. The meals
and grains fed to those cows were bought on the Guelph market at market prices. The
pasture was charged to the dairy department by the farm department. Our pasture field
cost $100. The hay which was fed to the cows was charged at $8 per ton. The mangels
were charged at seven cents per bushel. The corn silage was charged at $1.30 per ton.
Some may say that it cannot be produced for that. That does not make any difference
to us. The farm department was growing it and putting it in the silo, and they charged
the dairy department that much for it. Our oats cost us an average of twenty cents per
bushel, and two and one-half cents for grinding. Our peas cost us forty-two and one-half
cents per bushel; oil cake, $19 per ton, and our bran this year is $9 per ton, while last
year we had to pay $13 per ton. That will give you an idea of the foundation cost of
the foods upon which we are building up the cost of milk, butter and cheese. We have
one man employed to look after these cows, besides student labor, and we keep from thirty
to forty pigs and one horse. I think in that respect we are possibly weak, because if
different men go to the stable it is not so good, and I t.iink it costs us more to produce
milk, butter and cheese than it would some farmers who have control of all the conditions.

Part of this milk is sold to customers who come to the dairy for it at four cent* per
quait. Our butter has been sold at an average price of twenty cents per pound ; our

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Sessional Papers (No. 22).

A. 1897

avetage price for cheese was 8.7 cents. We do not, make up * ach cow's milk into butter
or cheese. I will tell you our method of arriving at how much each cow produces. Every
night and morning each cow's milk is weighed on a spring-balance, which is kept in the
stable, and the pounds of milk are recorded on a sheet of paper on which is written each
cow's name. A sample is taken night and morning and put into jars labelled with each
cow's name. Every Monday morning these samples go to the dairy and are tested with
the Babcock tester, and then we multiply the pounds of milk by the test, and we get the
pounds of fat produced by each cow during the week, during the month and during the
year. We add ten per cent, to that for the butter. Some people ask, why do you talk
about butter tat ? why dcn't you say butter and be done with it 1 Butter is only about
eighty-iour per cent butter fat ; the rest is made up of varying quantities of water, curd
and salt, hence butter is not so constant a factor as the fat.

The people who are getting an increase of fifteen, sixteen and twenty per cent, of
butter over butter fat are loading that butter up with water, and some day the man who
is buying that butter will find that he has been paying twenty-five cents a pound for
water, and that he can get it far cheaper from his pump. This is a live practical question
which probably will come up to-morrow. We find on the average ten per cent, increase
of butter over butter fat. Sometimes we run over that. Oheese estimates are made as
follows :

Experiments go to show that on the average, milk that will make a pound of butter
will make about two ana one-half pounds of cheese. Our milk, being richer in butter fat,
as a rule will make about two and one-quarter pounds of cheese for each pound of butter,
so that when we have got the pounds of butter we multiply that by two and a quarter
and we have the pounds of cheese. Cows which test three per cent, butter fat will make
about three pounds of cheese for every pound of butter. When you have about four per
cent milk it makes about two and one-half pounds of cheese for each pound of butter.

I have on this chart the food costs of milk, butter and cheese by months in our herd
for 1896.

The Food Cost op Milk, Butter and Cheese by Months, from December, 1895

to December, 1896.

The table includes food cost of cow3 milking, and does cot include dry cows.

December, 1895 ,
January, 1896 .
February, 1896 .

March, 1896

April, 1896 ....
Mav, 1896 ....

June, 1896

July, 1896

August, 1896 . . .
September, 1896
Oct .ber, 1896. . .
November, 1896

Month.

Number

cows
milking.

16
16
15
17
18
17
21
22
24
21
22
20

The food cost of

1 gal. milk.

8.00
6.20

5 75

6 30
4.60
2 80
2.00
3.70
5.09
7.74
7.20
5.90

1 lb. butter.

18.8
14.0
12.3
13.6
10.4
6.7
4.2

12.6
17.3
15.3
12.5

1 lb. cheese.

8.4
6.1
5.5
6 1
4.6
3.0
L.8

5.6

7.7
6 8
5 6

132

60 Victoria. Sessional Papers (No. 22). A. 1897

You will notice that the month of December, 1895, was the most expensive month we
had for producing a gallon of milk, a pound of butter, or a pound of cheese. Previous
to this we had not weighed the food given to our cows. One of the most important
results of this work is that we found what it cost us to produce a gallon of milk. Every
dairyman ought to be an investigator. If you are not making a sufficient number of
pounds of butter from the milk you are getting, ycu should investigate the skim mdk and
butter milk and see whether 5 on are getting all of the butter fit out. The m-^n who
finds that his milk and butter attd cheese are costing him too much ou^ht to investigate.
It does not take long to find out where the trouble i3. We found that we were feeding
our cows more than they could profitably use. I hold that in every cow there is a point
up to which she can make a profitable use of her food ; after that she is simply wasting it
or laying beef on her body.

We as dairymen are not particular about this beef question. When we find a cow
that has a tendency to turn too much of her food into beef, we get rid of that cow. We
found we were feeding all the month of December more to each cow than she could
profitably turn into milk. The most economical month for the production of milk, butter
and cheese we find to be the month of June, when we produced a gallon of milk with
twenty one cows at an average of two cents a gallon. Mind you, this is the food cost
alone, and does not take labor into account. In September it increased again, because in
that month our cows had practically no pasture. They were in the pasture field during
the day time, but I think it would ha%*e been money in our pocket if we kept them
in the stable and fed them.

When cheese is selling at six cents per pound it is not costing us much to
produce a pound of cheese, but it we must not forget that we have to feed the cow
when she is producing little or no milk, and we must take that into consideration
before we can ultimately settle the question of the food cost of milk, butter and cheese.
When the cost of a pound of butter is much over eleven and one half cents, or cheese
5.2, there is not much money in it for the man who is producing the milk or cheese at
the prices paid for butter and cheese during 1896. I think during 1897 we will be able
to reduce the cost of that quite a bit, because we shall know better how to handle the
cows. We pay a man from 850 to $60 a month to make butter and cheese, and we
pay a man $33 a month to look after the cows and handle them in the very best manner,
and what we need to-day is to change that. None of us are fond of work, nearly all
men work for reward : there are a few who work for love, but most of us are working
for what we can get out of it. I hold we ought to do something to increase the know-
ledge of the proper feeding of dairy cows. I think I may safely say we do not as yet
understand the feeding of dairy cows. There is no man who can stand up and say,
if you put so much oats and bran and oil cake and mangels and corn-silage into a
dairy cow you will get out so many pounds of cheese and butter. In cheese making,
we can say if you get good milk, warm it up to a certain temperature, add rennet, cut
and cook properly, run the whey off in a certain time, ete., you will get such and such
results.

So far I have been discussing the question in a general way, and I want now to
come down to particulars and to individual cows, because that, I think, has been a great
weakness in connection with the dairy business. Before I speak of our own experiments
with individual cows, I would like to refer to some excellent work done by Prof ssor
Haecker of the Minnesota Experimental Station.

Those of you who have not seen Bulletin No. 35 of that station should write
for it. He found that it cost during the winter time 18.2 cents to produce a pound of
butter with the poorest cow or the least economical cow in his herd. The best cow had
produced a pound of butter at 10.8 cents, and the average for the whole nerd of tv
three was 13.9 cents for producing a pound of butter. He says the cows were test, d at
a time when they would do themselves justice, so I presume he tested them in th
condition, whereas in our experiments with individual cows it includes their milking

133

60 Victoria.

Sessional Papers (No. 22).

A. 1897

period over the whole year, when they were dry, when they were giving; little milk, and
when they were in the flush of milk, and the average of the whole year I have here on
the chart :

Record of Dairy Herd at 0. A. C. for 1896.

•a

Average cost of food con-

Profit

-*>
O

Total yield.

sumed to prod

uce :

Names

X) c

, o

of cows.

-g Jj

o £

<£ "

g>0°

O <D

Milk

Butter

Cheese

lgal.

lib.

1 lb.

1 «.C

<C SJ2

Is g

lbs.

milk.

butter

cheese.

■S3*

o t>

c S

o"-1

a <*

a m ^

- . _

$ c.

S c.

8 c.

39 89

7,944

312

702

5.0

12.7

5.6

87 15

22 51

21 18

Belle Temple 2nd

37 50

6,702

424

954

5.6

8.8

3.9

67 70

47 30

45 49

Birdie

38 85
28 45

7,787
5,771

365
227

821
510

4.9
4.9

10.6
12.5

4.7
5.5

85 63
63 87

34 15
16 95

32 57

Pansy

16 00

Annie

28 23

5,341

239

537

5.2

11.8

5.2

57 21

19 57

18 48

Jennie

26 69

4,028

120

360

6.6

22.2

7.4

37 69

—2 69

4 63

Jessie

29 48

3,780

161

362

7.8

18.3

8.1

31 00

2 72

2 01

Filpail

29 60

5,006

199

448

5.9

14.9

6.6

56 40

10 00

9 37

Carrie

29 64

3,979

169

380

7.4

17.5

7.8

34 04

4 16

3 42

Minnie

24 36

2,389

133

300

10.1

18.2

8.1

13 86

2 32

2 61

Listjar's Rose

30 94

5 865

325

731

5.2

9.5

4.2

62 98

34 06

32 65

Patience

30 06

7,473

329

740

4.0

9.0

4.0

89 46

35 74

34 32

Maud

27 14

4,147

180

405

6.5

15.1

6.7

39 10

8 86

8 09

Mabel

32 55

5,683

235

528

5.7

13.8

6.1

58 33

14 45

13 38

Ont.Belle(8moa.)

17 43

3,195

194

436

5.4

9.0

4.0

33 61

21 37

20 50

Scott 1 , f
Summer \ /* \
Autumn J daY»\

3 90

777

5.0

11.1

5.0

8 58

3 10

2 97

3 90

919

110

4.2

8.0

3.5

10 82

5 90

5 67

3 90

1,267

112

3.1

7.8

3.4

16 42

6 10

5 84

The question has often been asked, " What does it cost to feed a cow for a year 1 "
During my institute experience of six years I have asked that question in nearly every
county in the Province of Ontario, and I have never yet seen the man who could tell me
what it cost him to feed his cows for a year. Now, as a matter of business, ought we not
to know what it costs us tcftfeed our cows? We have a herd of twenty-five cows and we are
continually buying and selling. When a cow becomes unprofitable we sell her. During
the year, we have perhaps forty or fifty cows, and only fourteen of them were in the herd
dur'ng the whole year. You see by the chart that the food cost for a cow the whole year
varied from $24.36 to $39.89, and the average of the first fourteen cows was $31. T want
to ask you this question, if from a cheese factory or creamery you are only getting fifteen,
sixteen of twenty dollars for each cow in the herd and no extras, where is the money to
be made out of these cows if it cost nearly $31 to feed them 1 If it costs you anything
like what it costs us, there is not much profit in the cow that only brings in an average
of $18 or $20. We found the milk given by one cow to be 2,389 pounds, and it goes
from that all the way up to 7,944 pounds. I should say that it is fair to say of that first
cow that she has been milking since October, 1894 without having a calf. In the year
1895 she gave 1,090 pounds. The pounds of butter have varied from 120 to 424. This
120 pound cow left us in the hole $2.69. I am afraid there are a lot of cows in the
country that are leaving the man who owns them in the hole more than $2.69.

The pounds of cheese varied from 300 to 954. When it comes to producing a gallon
of milk economically, the cow " Patience," that has not figured before this time, comes
into th°. race. She has got the production of a gallon of milk down to four cents. There
is not another cow ne*r her for economical production of milk. There are two cows
at 4.9. She is nearly one cent a gallon ahf ad of any cow on the list.

134

60 Victoria. Sessional Papers (No. 22). A. 1897

Mr. Hoard : How do you explain that ?

Prof. Dean : I do not know. She gave 7,463 pounds of milk, and her food cost
§30.06. She is a very economical user of food.
A Member : Is that cow a Jersey 1

Prof. Dean : JSo, sir ; she is an Ayrshire. I prefer not to discuss the question of
breed, because one is apt to tramp on some man's toes.

Mr. Monrad : In estimating the food consumed have you calculated the time when
they were dry 1

Prof. Dean : Yes ; the time they were milking and the time when they were dry.
When we come to the cost of producing a pound of butter, this " Patience " is two-tenths
of a cent per pound behind " Belle Temple 2nd," which is the most economical producer
of a pound of butter, producing it at 8.8 cents.
A Member : What breed ?

Prof. Dean : She is a Jersey. The highest food cost of a pound of butter was 22.2
cents : that was the cow that left us in the hole 82.69. If a man is making butter and
trading it out in a country store at 12 to 14 cents per pound, how long will it take him
to get rich, if it costs him 22.2 cents a pound to produce it 1
A Member : What kind of a cow was this 1

Prof. Dean : An ordinary grade cow, something like the Yankee ; she is a mixture
of many breeds. We find that the cow that produced a pound of butter most economi-
cally has also produced a pound of cheese most economically. Here are two cows that
cost 8.1 cents to produce a pound of cheese. If cheese is at six cents a pound, a man
must figure to have cows that will produce a pound a cheese for 3.9 or 4 cents, and then
he may make something. We found that it cost all the way from 3.1 to 3.9 cents per
pound for food to make cheese.

A Member : What was the breed of that cow that produced the cheapest butter and
cheese 9

Prof. Dean : A Jersey. The one that produced it at four cents is an Ayrshire.
Take this other cow on the list, she is just an ordinary grade cow, such as we bought on
the Guelph market. You will notice that she produced 7,887 pounds of milk. She is
second on the list in the economical production of a gallon of milk. She stands fourth
on the list in the economical production of butter ; she is also behind for the economical
production of cheese Now, we come to discuss the profit from these individual cows.
If all the milk were sold at four cents per quart, these cows would leave a profit over the
feed as shown in the chart. " Patience " would leave a profit of $89.46 over the feed,
not saying anything about labor. It is a poor cow if you could not make something out
of if selling at four cents per quart. The production of milk and selling it at four cents
per quart is the most money-making line of the dairy industry we may engage in to-day

Mr. Hoard : What about the fertility of the farm 1

Prof. Dean : You are taking away about $1 worth of plant food in every 100 gal-
lons of milk sold from the farm. In selling butter (the skim milk going back to the
farm), there is very little plant food going away from the farm. In selling butter at
twenty cents per pound, the first cow made a profit of $87.15. In selling cheese at 8.7
cents per pound you can see how the profit runs from $2.01 to $45.49. If the milk from
the latter cow had been sold at four cents per quart, she would have left a profit of
$69.70.

Mr. James : Did you test the highest and the lowest percentages of fat in each cow's
milk ?

Prof. Dean : The highest would average about 6 per cent., the lowest 2.7.

A Member : What is the average on the whole herd 1

Prof. Dean : About 4| per cent. fat.

13c

60 Victoria. Sessional Papers (No 22). A. 1897

A Member : You have not added anything for labor or for making up cheese or
butter.

Prof Dean : No ; I am simply discussing the food cost. Tbe profit that we make
rom our cows depends upon the difference between the cost of producing the milk, the
cost of manufacturing, the cost of marketing and the price obtained. It is a question
that we must study very closely. Before I leave the chart I want to call your attention
to another point. You notice this cow, " Ontario Belle," she is a daughter of the second
cow on the chart, and was not two years old until sometime in July, 1896. You will
notice that from the first of April, 1896, when she came in, until the second December,
1896, she produced 3,195 pounds of milk, making 194 pounds of butter equal to 436
pounds of cheese. There is a heifer that was not two years old when she began milking,
and yet I think I can safely say she has beaten the average cow of the Province of
Ontario. Have we any guar.ntee that a cow which is an economical producer of milk,
butter and cheese, will transmit these qualities to her progeny 1 I think I can safely say
in this case the dam has transmitted these qualities to her calf. During the time she
was milking she produced a pound of butter for nine cents, only two-tenths of a cent
behind her dam.

One or Two Practical Lessons.

I think these results show us the importance of having good cows. That is an old
story ; it is one you hear every time you come to the Dairymen's convention, and yet it
is one that will have to be repeated so long as dairymen gather together.

Secondly, the importance of suitable food. I would say from our experience that
we find the most economical, bulky food we have, is the corn silage, and we have not
found any bad results in the milk from its use. We have found bad results from leaving
the milk in the stable. We now strain it outside of the stable. There is a more or less
of a pungent smell about silage, and it is best to g<-t the milk out in the air as soon as
possible. If you go to the farm of Mr. Vonwiltonberg, in Holland, where he uses his
cow stable in tbe summer time for curing his cheese, where he has lace curtains on the win-
dows and everything neat and in apple pie order, in such a stable as that it may be all
right to strain the milk in it, but in the average Canadian stable beware of it. We find
h a difficult matter to get a man who will keep the stable clean, but I think there are a
comfortable number of men who expend energy holding down kitchen chairs in the winter
time who might spend more time in the cow stable cleaning up.

The next point is the importance of feeding. Feed sufficient to tbe cow that she
may have a surplus over food production. There are so many dairymen go on the prin-
ciple of feeding her just enough to keep her alive and moving around. The milk we get
from the cow comes from the feed she has no use for — comes from the food over and
above that required to support her — and if we only give her enough to support her she
has none left over for producing milk. There is a tendency among a few feeders to feed
cows more than they can find use for.

It is one of the nicest problems in the whole dairy business to know how much feed
to give to a cow and not over-feed her. and it is a qutstion that we know very little
about. Some men have said, feed a cow so many pounds of silage and meal and you
have a balanced ration. But that may be all right to one and not to another.

The fourth point I wish to emphasize is this : That some cows will produce milk more
cheaply than others, and yet they may not be the best suited for producing butter and
cheese. The man who wants quantity of milk should get cows with that characteristic.
If we want butter -fat we must get a cow that has plenty of fat in her milk. We bought
three cows on 25th October. From October 25th to 7th December these cows made us a
profit that you see on the chart (last three ) §8.58, 810.82, 816.42, by selling the milk at
four cents a quart. These three cows averaged us about forty cents per day in cheese
and butter, and about $1 per day in the production of milk, selling it at four cents a
quart. T think that fresh milch cows ought to earn us from thirty to fifty cents per day

13G

60 Victoria. Sessional Papers (No. 22). A. 1897

by selling the butter and cheese made from their milk How much is each cow in my
herd earning me 1 is a question, I think, we should put to ourselves the same a<j any manu-
facturer would put it to the different hands he has employed in hi3 shop and who work
by the day. A manufacturer would not keep a man working in his shop unless he was
earning him some money.

Mr. Bliyney : You hive touched on a subject that I have never heard a man touch
on, and that is educating a man to feed cows. I think it is one of the greatest subjects
that we dairymen can be instructed in. I will give you a few of my ideas I think, iu
the future, a dairyman must understand the ability of each cow to consume enough food
and not too much. He will find it a very hard point if he has twenty cow3, and the
probabilities are every one will need a different amount of food. To feed these cows
economically will be a problem. There is a large number of mankind who do not know
how to feed themselves.

A Member : I would like to know when that cow " Patience '' came in 1

Prof. Dean : About March the first.

A Member : Don't you think that milk can be proiuced cheaper by having the
cows come in in the spring 1

Prof. Dean : I think so, if you can produce pasture for $1 an acre. It is a question
whether a farmer can produce pasture for $1 per cow per month.

A Member : Do you think it would be better to pay the man that feeds the cowg
$60 a month and get better help ?

Prof. Dean : I think it would pay.

A Member : What does it cost for feeding each cow 1

Prof. Dean : $31 is our average.

Mr. MacFarlane : I think I can reduce it one-half.

Prof. Dean : We have pupils graduating from the College every .year, who, I think
will make experienced feeders.

A Member : He might be all his life getting experience.

Prof. Dean : Some men might.

A Member : How many months can a cow milk a year 1

Prof Dean : One of our cows has been milking for two years, and she is not dry yet.
I believe in milking the cows just as long as they will milk, and the milk is good. Some-
times after a cow has been milked seven or eight or nine months her milk get stringy and
then we dry them up, but it largely depends on how the heifer has been trained. If she has
been trained to milk six months she will always milk about six months. Any man who has
had practical experience knows you cannot just milk your cows ten months, and do that
year after year. You c_n do it one year and not another ; neither can you regulate exactly
the amount of feed a cow will eat, or the length of time she will milk. But I think on
the average a cow should milk about ten months of the year.

Mr. Clemons : Does it pay to have a cow come in every year 1

Prof. Dean : It is just a question. What do you think about it yourself 1

Mr. Clemons : I think you will get more milk out of ten months then you will
milking the cow all the year round.

A Member : How do you dry her up if she won't dry up 1

Prof. Dean : We have milked cows right up to within three or four days of calving.

A Member : When do you expect to dry Margaret up 1

Prof. Dean: She is nearly dry now; if you would like to se»" her we extend a
hearty invitation to you to come and see her.

137

60 Victoria. Sessional Papers (No 22). A. 1897

Mr. MacFarlane : Two neighbors keep nine cows apiece and send the milk to the
cheese factory, and one draws double the money ot the other, and one spends $30 more in
labor on the cows than the other. Which of these two men would you call the practical
dairyman 1

Prof. Dean : The man that is getting the most money from his cows.

A Member : Which is the best feed — dry fodder corn or ensilage ?

Prof. Dean : I think if you have well cured corn fodder there is not much difference
in the milk producing qualities of that and silage. But corn fodder is a very difficult
thing to cure properly unless you have plenty of barn room. If you stack a lot of it
together in the barn it will spoil. If you leave it out in the held you have to chop it out
of the snow. I think the silo will pay for the extra expense. But so far as the milk
producing qualities go I do not think there is much difference. Some of the American
stations have taken up that question and, if I remember rightly, they did not report
much difference.

Mr. Bell : Was there ever any experiments at the College as to raising a calf
without ever letting it in the pasture field 1

Prof. Dean : The time that Prof. Shaw was at the Agricultural College an experi-
ment something like that was made, if I remember rightly, but I cannot give you the
details. Our own practice is to keep calves in during the first summer. We turn them
out in the evening, but we do not turn them out in the hot days. I think it is a great
mistake to turn out young calves and let them run with the cows. I think they
are better kept in the stable during the first summer.

Mr. Hoard : Explain to these people that what is called well cured corn fodder
is not found on a farm one time in ten thousand.

Prof. Dean : I explained that before.

A Member : Is there any danger in feeding ensilage too long to cows and too
much of it 1

Prof. Dean : We feed about 40 pounds to each cow per day. A dairyman told
me he fed as high as 90 pound of silage a day without producing any bad effect.
At the present time we are feeding 35 pounds to each cow, mixed with cut clover
hay.

A Member : You said you milked your cows within a few days of calving.

Prof. Dean : I said we did that with one cow, and, if I remember rightly, she
milked well and the calf was a good strong, healthy calf, and sold at a good price.
It was a Holstein cow.

A Member : Did you find much difference in variation of fat with these different
cows?

Prof. Dean : Yes, we found considerable diflerence. The weekly variation I
think would be as much as two per cent, in some individual cows from one week to
another.

A Member: What do you suppose was the cause of that1?

Prof. Dean : I could not tell you.

A Member : That would not be from week to week in one month ?

Prof. Dean : No, this variation of two per cent, would be between the lowest
weekly test and the highest weekly test.

A Member : Do you feed your ensilage before milking or after ?

Prof. Dean : Before. I do not think that the time of feeding has much influence
on whether it taints or not.

A Member : I do. We have had a silo ten years, and we supply people in
Hamilton with butter. We feed about 41 pounds of ensilage a day. We commenced

138

60 Victoria. Sessional Papers (No. 22 ). A. 1897

to feed in the evening before milking, and the result was the first time I took butter
into town they asked me what waB the matter with the butter ; they called it strong.
Then we fed after milking and it was all right.

Pi of. Dean: Are you quite sure it was due to the feeding of ensilage?

A Member : Just as quick as we changed it the butter was all right. We
never fed before milking till this winter, and as soon as we quit the butter was all
right. The lady I sold butter to kept one pound of butter some time, and after a
while the taint went off. Can you tell me the reason for that 1

Prof. Dean : I guess it was all due to the woman — how she felt.

SOME OF THE WAYS OF WASTEFULNESS.

By Ex-Governor Hoard, Fort Atkinson, Wis.

Before entering upon my topic, which is a consideration of some of the ways of waste-
fulness, I wish to say a word or to on some of the questions -which arose during the
consideration of this very valuable speech which was so ably presented by Prof. Dean.
I want to say a word about that effort of Mr. Dean's. I think you ought to appreciate
it most intensely, for it is one of the rarest things connected with our farm work and
dairy work to fir>d any man, who has the patience and the ability to hunt the proposition
down to its square root, to bring it down to its primal forces. When we can get a piece
of work like that it ought to sink into the mind of everybody and there ought to be very
few cavillers. One word as to the transmission of the quality from the mother to the
daughter. He spoke of this cow " Ontario Belle ". She inherited much of the quality
of her mother. There is one very important thing for every farmer to consider, the value
of registered blood. You may have a great difference in the individuals but remember one
thing, that it is the registered blood, thoroughbred blood, that conveys itself most certainly

The difficulty of breeding from a grade cow is that you are breeding from a lot of
contradictory linps, you do not know where under the sun the progeny is going to land ;
consequently every intelligent dairyman ought to keep in the line that he wishes to go,
whether it be one breed or another. He ought to keep at the head of his herd a
registered sire. I know thousands of men to-day who think they can breed from a grade
sire just as well as any other.

I want to say a word on that food of support. That question of how much food a
cow will take over and above her food of support is a very important thing. Let me
give you some experience with pigs — the law applies just the same. The reason why a
Jersey will throw more of her food into butter is because she has been constantly bred
to a concentration in that direction. She has not been bred for scatteration ; she has
been bred for concentration. Therefore she inherits the property of turning food at a
very economical rate into butter.

We want to determine the value of skim milk to our patrons. A lot of farmers
that are sceptical will not believe what I say. We took thirty-six pigs, averaging 100
pounds a piece, bought them at $4.50 a hundred, and put them up and fed them skim
milk alone, to demonstrate to our farmers just what skim milk would be worth when fed
as a fool would feed them. We kept these pigs on skim milk alone for fifty-six days,
sold them back to the same parties at $4.50 per hundred, and the skim milk netted
us twenty-two and a half cents per hundred pounds. Then to demonstrate the wisdom
of intelligent feeding, of knowing these principles and understanding them, we took
a Becond batch of pigs at the same price, fed them fifty-six days, mixing the feed with
wheat middlings, feeding skim milk and this other food together, and the skim milk
netted from twenty-seven to thirty-five cents per hundred pounds. The difference

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depended upon the individuality of the pig ; you know very well one pig on the same

feed will make better growth than another. That individuality is found in every

corner of creation, found in your statesmen. You do not send them to Parliament

according to their weight in avoirdupois or gross weight. We have got little men in

our state who can get away with the biggest man there, when it comes to going to Congress.

My friend Mr. Gooderich, thought be would experiment on this question of feeding,

and he found 100 pounds of skim milk would make five pounds of pork, when fed

alone, that a bushel of corn would make ten pounds when fed alone. Bat when he fed

them together to young animals, they made eighteen pounds These are things worth

knowing. The great mistake made by thousands of farmers is undertaking to fatten pork

from too old hogs, keeping a pig for eighteen months aud fattening it I will

guarantee that if he weighs 150 pounds when they commence to fatten him, that 150

pounds has cost two or three times what you got for the pig. Now, I will tell you

something that cost us several hundred dollars to find out, and you can have it for

nothing. We say that was the highest economic weight of a pig What

do I mean by that ? That is that weight in a pig when he is making

his weight per day at the highest economic rate. And do you know where we found

it ? At fifty pounds. Up to fifty pounds the pig gives you an increased ratio of gain

to food consumed. At fifty pounds he stopped and commenced to give us a decreased

ratio of gain to food consumed. What was the reason of it? It is the food of support

which tells constantly in the construction of a pig. We found that up to 100 pounds

a pound of growth cost us from ten to twelve per cent, more than it did at fifty.

And up to 150 from fifteen to twenty-five per cent. At 300 pounds weight it cost

from ten to sixty per cent, more to make a pound of growth than it did when the

pig was fifty. Thousands of farmers will say when my pig weighs 300 pounds I will

sell it. Now suppose he weighs 299 pounds you have got to give him food every

day sufficient to hold him at 299 pounds or else he will drop back to 298, and you

have got two pounds to make instead of one.

What is that amount of food 1 The German experiments are the closest I have
found, and that is that it takes two per cent, of the live weight of a pig or steer every day
in feed to support that animal. Now, suppose a pig weighs 300 pounds, two per cent, of
300 is six, it takes six pounds to simply hold it there. Do you get any money out of
that 1 No. Don't you see that in making pork, that you have first to make it and then
to preserve. First make it and then keep it. Farmers do not think of these things.
They think all there is in it is the cost of making the pork, and not that food of support
constantly cutting from under the profit, and that is the reason they find such a pain in
the pocket. So that we found, and all keen feeders have found, that it is necessary to
feed young animals — to make your pork when they are growing. Feed your pigs young; do
not allow your pigs to go over six or eight months.

So in making beef , you must handle young beef. I have seen them feed four-year
old steers with the idea of making money. You might as well try to fatten a fanning-
mill by running oats through it. Prof. Dean asked the question about how much a far-
mer would make on that cow that was all the time taking in the feed of support, so much
more than she turned out in the food of profit ? The old woman bought chop for a York
shilling and sold it at ten cents, and she said she did not see any way of making money
unless she did a larger business. It is so with a lot of men in dairying. If they have
such kind of cows, they think the only way to do is to get more cows and the more cows
they keep, they think they are better off. The risks of the business are greater to-day
than they ever were before. The more you populate a section of country with cows, the
more you introduce disease. Keeping cows on a farm will not enrich it unless a man does
that wisely. Go over to New York, and go right into the old dairying districts, and see
how the farms are selling there to-day that have been in the cheese business for forty
years, farms that I remember selling for 060 and $70 an acre, sold for $15 an acre last
fall. One 200 acre farm sold for $3,000— what is the matter with these farms 1 What will
be the matter with the Canadian farms 1 This question must be reduced to the proportion
of takiug care of the farms as well as the cows — making milk by the acre. Our cheese

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60 Victoria. Sessional Papers (No. 22 A. 1897

dairy has been proved to be destructive to the fertility unles3 we take cure, because with
every ton of cheese we sell we are selling out a large amount of nitrogen and that nitro-
gen must come back some day.

Strange arguments are often advanced by patrons when one tries to arouse them to a
better understanding of how they are losing money by their negligence, and indifference
to well settled principles. When I hava appealed to them to put forth more intelligence
in thought and action, and have told them that the way they were managing their cows
was not the work of well posted men, I would be met with talk like this : " What is the
use of doing as you say 1 Prices are low, and if everybody tried to get 300 pound cows
and good stables, and fed in a scientific manner, we would make so much butter and
cheese, it would not be worth anything." Now there is no sense whatever in that argu-
ment. It is based on the principle th-it because prices are low, the dairyman hhould be
ignorant and wasteful ; because the 300 pound cow makes only a fair profit, he should
keep a 150 pound cow that brings him absolute loss ; that because prices are low, and only
a wise feeder and a good cow can bring profit, he ought to keep a poor cow and feed like a
fool ; that because only close study and the best intelligence can win success, the leas of
either he exhioits, the better it will be for him ; that because if everybody was wise, it
would cause over-production, therefore nobody should be wise and take advantage of the
teachings of wisdom. This kind of reasoning is very wearisome. There is no brains in it.
Here is a sample of it :

At one of our Wisconsin Institutes, Theodore Louis was talking on the hog. Up
jumped one of this kind of reasoners and asked : " What do you feed your hogs, ground or
unground feed 1"

" Ground feed,'; said Mr. Louis.

" Do you feed it wet or dry ?"

" Dry," was the answer.

" There is where you are all wrong Mr. Louis."

"Why."

" Well sir, I'll tell you. Any man who knows anything about hogs would know
better than to feed ground feed and feed it dry. It will take two hours for the hog to eat
up his meal."

Mr. Louis looked at him a moment, summoned his hard practical sense, and said :
" Well what is a hog's time worth ?"

There was a man trying to make money, economizing on a hog's time. He is like the
factory patron who sees no use for him to be an intelligent dairyman, because if everybody
else was, it would break down the market.

This setting up of some bug-a-boo or straw man, and running hard sensible business by
it, reminds me of one more incident. One of these wrongly imaginative old maids was once
found sobbing as if her heart would break. When asked for the cause of her grief, she
said : " I was just thinking how if [ should marry, and have a nice little baby, and
it should crawl into that hot oven, and roast to death, how bad I would feel. Bo-hoo-
hoo hoo." Do sensible women govern themselves in this way? We are not hoping
to move the greit mass of farmers who are content to do business at a loss, hut we
are ater the man who wants to do better thinking, better planning, better reading ;
who wants to make a larger man of himself in dairying, because only in that way
can any man in the future hope to maifc a profit.

Poor Dairymen and Poor Cows.

Mr. J. W. Wheaton, Secretary of the Western Ontario Association, is authority
for t:.e following statement : " We had the factories report the amount paid in dividends
at each patron per cow, and found that it varied from S9. 96 to $65.50." This was the
lange in different factories. In the same factory, he found the range to be from $9.96 to

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60 Victoria. Sessional Papers (No. 22) A. 1897

$30 per cow. What does this showing mean, my friends? Let us stand up squarely
before it and take our medicine without flinching. The $9.96 per cow was the wages
of ignorance and shiftlessness. No other name for it ; no other cause to ascribe it
to. We must begin to talk to these men in words of truth and soberness. We
must call a spade a spade. We must earnestly grapple with this great mass of men
who make no profit whatever, but constantly meet with absolute loss, because they
will not listen to the truth. They stand in the way of their own profit ; in the way
of the profit of the community, the county and State There is not the least need in
the world for it. You cannot furnish the feed and labor to care for a cow in Canada
or the United States for less than $30 a year. So every figure all the way from $9 96
to $30 means loss

Look at the vast preponderance of men who produce milk here in Canada for less
than $30 per cow, to the number who get more than that. One Jew said to another :
"Nothing succeeds like succes -i." ,( Dere ish vare you vos mistook," said the other.
"Nothing succeeds like a failure." So far as a very large number of our farmers are
concerned, there is not a dollar of profit in keeping cows. They succeed only in failure.
We are too apt to look at this dairy question in a large way.

To say Canada produced so many pounds of cheese or butter worth so many mil-
lions of dollars is worth nothing: as a ma'ter of instruction to the farmers who pro-
duced the milk. It may make you proud, but it will never make you wise or educate
you into an understanding of the great fact that individual profit is the great question.
The object of these conventions, the institutes, the dairy schools, the appropria-
tion of government money, is to show the individual farmer how to win profit out of
this industry. He gets the least instruction ; makes the least money in proportion to
capital invested, of any other man in the long line of dairy forces. Is there any con-
spiracy to beat him on the part of the others 1 None that I can see. If I thought
there was I would turn revolutionist to-day. Does he beat himself 1 Yes. Is he
keeping right at it 1 Yes, Oh yes What is the remedy 1 Simply more dairy educa-
tion for the dairy farmer. How shall he get it 1

Through thb Cheese Factory and Creamery.

The farmers bad to organize themselves into factory and creamery associations in
order to save this immense milk product from waste, and secure for it a place in the
world of trade and commerce. Carry the spirit of organization farther ; use it to pur-
chase your supplies. Above all use it to Dromote a true understanding of dairy farm
management. Select a good man to take a census of all the cows in each factory, the
number of acres devoted to their support, and the food cost each year to each cow.
Let each dairy be numbered, and let every fact useful to be known be brought out, put
on a black-board and discussed in a meeting every week from November to May. Take
two of these herd reports for discussion at each meeting. Resolve to get at the bottom
difficulty of this keeping cows at a loss, when other men show a fair profit under pre-
cisely the same market conditions. Every factory and creamery ought to be a dairy
schoolhouse promoting a saving knowledge of how to make money on present prices.
Competition, closer than you have ever seen, is coming to you Canadian farme-s in this
dairy business. You cannot stop the declire of prices. There is only one road out of
the difficulty, you must begin to shape matters so as to keep fewer cows and better ones,
and handle those with more knowledge and pkill. Work along this line and you will
grow, every man of you, bigger than the competition that conlronts you. Keep in the
old rut when you are, with the same old class of cows, and the same old inadequate ideas
of dairy farm management, that don't fit these modern conditions, and you will grow
smaller and poorer every day.

But, sxys some practical man : " Show ue how to reform." I cannot, except to
point out certain general hints as to the line of procedure :

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1st. Commence at once to test your cows with the scales and a Babcock test. Give
them a thorough test for three months. Get rid of the poor unprofitable ones as soon
as you have determined them.

2nd. Get the service of a first-class dairy bred bull — one who has a strong line of
good mothers behind him. Buy him or hire him.

3rd. Don't be afraid to pay a good round price for a good cow, one that will give
milk enough to make 250 to 300 pounds of butter. Pay as high as $65 to $75 for her
if you cannot get her for less. You will never, on earth at least, place money at so big
an interest as she will pay you.

4th. Commence at once to study on this feeding question. Look into it, lead into
it, practice into it. There is a great profit inside of it. There is a great waste of
money outside of it. One of the subscribers of "Hoard's Dairyman" who asked for a
feeding ration writes us to say that by using it he made a saving on his seven cows of
ninety-seven cents per week, and largely increased their product, The ration was built
on cow and feed knowledge. His practice had been to operate without either. Did
it pay him to look into it 1 Calculate what that saving of two cents a day per cow
would mean to you.

5th. Make a study of better and more dairy-Lke stabling and barns. We say
dairy-like stables, not steer-like. You are dealing with the mystery of maternity.
Stand before it like an intelligent Christian gentleman. You will make money by to
doing. Put yourself into the cunent of this kind of knowledge. You Canadian
farmers have great need of a big reform in this natter of building cow barns. If
you would travel about more, and look at the cows housed in many wholesome, roomy
well ventilated stables where God's blessed sunlight can shine in, where land plaster
absoibs the valuable but di ease-breeding gases, and with its forty per cent, of sul-
phuric acid disinfects the stables every day, you would know how much brighter and
business-like those cows look than your own may be. The Canadian farmer, like the
Wisconsin farmer, must take in more of these valuable object lessons in cow stables.
" Seeing is believing." I have often wished for the sake of their poor cows, that I
was able to take some of our filthy stable owners to visit some of the good dairy barns
in my state. It would prick down through their indifference to just look at the
cows stabled there.

All this talk about tuberculosis means something. It means not alone that there
is no profit, but that there is absolute death and destruction in the inhuman, filthy
way so many men are stabling their cows. It is no more expensive to build a wise
stable than a foolish one. Knowledge here as well as everywhere else does not cost
near as much as does ignorance. My ignorance has cost me a thousand times more
than has what little I know. Let us get lid of this idea of being afraid to buy a
litttle good dairy knowledge.

We get our profit from the horse through his bodily motion. We learn to watch
his action narrowly to see if he is in good health and condition. The cow does her
work in an unseen way. We must use a different tort of judgment to determine a
milking health and efficiency from that of a working character. For this reason we
must study the principles of sanitary science more. A great many times in my life
have I stepped into the stable of a farmer and felt instantly that something was
wrong. I could see the cows were not doing their natural work. When I would
speak of it to the owner he would express surprise. He had not noticed anything
out of the way. What was the matter? The cows were being slowly poisoned by
their own filth and lack of pure air to breath. The owner waR paying for it roundly,
but it was doubtful if he would pay anything to coriect it. Why? Because he did
not understand thete things. I could see on his countenancs the expression, " O
that is some of Hoard's theorizing." No man can get good profitable service out of
an animal or a machine unless he understands how to keep either in working order.
This is not theory — it is hard sense.

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60 Victoria. Sessional Papers (No. 22). A. 189i

Summer Soiling.

It has been the cry for years that there was no feed as cheap as pasturage. There
is a great deal of delusion in it. There is no form of feed which so quickly deterioates,
■which costs the cow so much labor and effort at the expense of her milk product to get,
and which so often fails.

The increasing frequency of protracted drouths make it a serious problem. A few
years ago " Hoard's Dairyman " took up the cry of the summer silo as being the easiest and
best means out of the difficulty. Hundreds of its subscribers have adopted it, and are
unqualified in its praise. The silo is filled the year before at the same time as the winter
3ilo and is left undisturbed until the July and August drouth comes. The cows are
greedy for it. and they give generous endorsement of its goodness and wjsdom at the
milk pail. Feeding should commence just as soon as the cows begin to show signs of
shrinkage in milk. It is of the higlnst importance to keep the cow from shrinking in
order to have her in good flow when the time of higher priced milk comes in the fall
months.

The summer silo should be built narrower than the winter silo. The reason is this :
In winter you can uncover a large space, for the cold weather will keep it from souring.
In summer you must uncover less space and go deeper, if you secure sweet silage. It is
also important to keep the surface well covered in summer, between times of feeding.
Most farmers are not prepared to believe the real truth of the economy of soiling cows.

At the Wisconsin Experiment Station, three cows were kept during the summer on
a dense blue grass pasture. This lasture was at least 100 per cent, better than the
ordinary one.

Three other cows were kept in stable and yard and fed with green crops cut and
carried to them. The three cows on pasture required 3.7 acres. Those soiled, required
1.5 acres. The yield ^rom the one and one-half acres was as follows :

Green Clover, three cuttings 19,762 pounds.

Green Fodder Corn 23,658 "

Green Oats 23,085

Waste from the above 1,655 "

Total green material on 1£ acres 68,160 "

The products obtained were as follows :

Milk . .
Butter.

From 3.7 acres pasture.

6,582.8 pounds.
303.12

From 1.5 acres of selling crops.

7.173.1 pounds.
294.75

Thus an acre of soiling crops yielded nearly two and one-half times as much butter
when fed to dairy cows as an equal area of good blue grass pasture.

Prof. Henry well says : " On many a farm in Wisconsin the cow suffers more for
food in summer or fall than in winter " How many of think that when the cows are
roaming the short pastures for food that they are using up what food they do get in this
wastelul exercise rather than in the milk and butter they would like to give.

In my contact with the patrons of the Hoard creameries I have sought to get at a
sound judgment on this matter. What I lacked in experience on any one point, I could
find in their practice. I say to you there is enormous waste going on among our dairy
farmers in this general practice of allowing their cows to shrink their milk in midsummer
and earl,y f&U- There is only two ways to reform it :

(1) Have your cows calve in the fall and go dry in July and August.

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60 Victoria. Sessional Papers (No. 22). A 1897

(2) Make some sort of special provision to secure a juicy succulent feed in these
drying-up days.

I would recommend both plans to be used in conjunction. You must and will dry
off the cows at some time of year. Why not do it when it costs the least to keep them
and the milk is worth the least?

If you will not think and act on these considerations you must pay for it in the
money of wastefulness. Don't think you can escape paying as \ou go, and how you go.

If men will not pay for wisdom they must pay for ignorance. If they will not pay
for good judgment they must pay for bad.

If they will not pay for a saving profit they must pay for a losing waste.

Pay somehow they must. There is no escape from it.

The Need of Dairy Literature.

One of the most successful dairy farmers in Wisconsin recently wrote me the
following :

" I have been striving for years to get my neighbors and brother patrons to see where they failed of
securing better success and profit. But it is slow, hard work, They do not see their work in its right
light, and of course as long as they have wrong idea* they cannot do right work. The difficu'ty is they do
not read dairy books and literature enough so as to get a good stock of dairy ideas. It was just so with
myself. For years I stumbled just as they d«, and until I went to reading and got my mind set right on
this subject I was a mighty poor mechanic in the busine s."

That man's train of thought struck me at once, and especially his use of the word,
" mechanic." He has saturated his mind with dairy idea?, so he can think " dairy,"
work "dairy," and manage "dairy," the same as a lawyer must read law books and
literatme before he can think "law," work " law,"* and manage the "law," in short
become a good " mechanic " in the law.

The same principle of mental phiio-ophy governs the growth of a man in dairying
that governs in the lawyer or physician. Without the dairyman constantly feeds his
mind with dairy thought he cannot hope for financial success in that business. The
worst mistake of his life is the idea that he cannot affcrd the small expense of good
dairy literature. Says another : " I can'c afford it," is " penny " wisdom and " pound "
folly. If you don't want to read and study the newest and bee>t things in your work,
you can be assured your work will not progress.

All progress is out of the human brain. If the brain is inert its vocation will be
inert. Like Lot's wife, who declined to push forward with every energy, the man who
stands still like a pillar of s*lt will dissolve into failure.

Look about you and see the men who are making a first class success with cows
and see if, as a rule, they are not students of the best dairy literature. I have had a
wide chance for observing the success or failure of men who handle cows in the United
States and Canada. The difference in the financial profit of these men is something
amazing. Among my own people it ranges from 25 to 75 per cent. Think of it,
two farmers, patrons of the same creamery, with the butter selling at the same price,
and one of them making an actual pro6t of 75 per cent, over the other. The man
who makes the most money reads the most. He does not work as hard or as many
hours as the other man. He keeps his mind and judgment fresh and bright in this
way. If there is a better way of doing a thing he reads of it. He does not waste
time and labor from six to ten years before he knows it.

Now it is too bad that so many hard working farmers go along year after year
wasting their lives and wearing themselves out to no purpose, because they will not
take pains and spare a little expense to be better informed. There are such books as
Gurler's '* American Dairying," written by one ov the finest dairy farmers in Illinois.
Every word in it is down to the hard pan of practical farm work, with the cow all
for $1. Then there is Stewart's "Feeding Animals," and a splendid work on barn

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60 Victoria. Sessional Papers (No. 22). A. 1897

and stable buildings, costing only $2. There are the dairy papers with the best dairy,
thought and experience of the day and age running through them like a constantly
enriching stream. Is there any reason on earth why a dairy farmer should shut
himself away from the helpful influences of such reading? Yet thousands of them
do it. And because they do it they hold and maintain a wasteful way of managing
cows. Where there is no profit, always there is waste.

A Member : Does feeding rye affect the flavor of milk 1

Prof. Dean : That ^ as discussed this morning. We have not had any practical
experience in that regard. Mr. Miller's experience was that when the rye grows
rank, if fed to cows, it will affect the milk, but if fed when young and tender it
will not affect the milk.

A Member : Oan you produce pork at a profit when you sell it at $3.50 per
hundred poundp, live> weight ?

Gov. Hoard : I think I can if I will handle a pig according to his age and feed
him fckilfully Oorn is selling in our market today by the ton. ears of corn, 85,
with timothy hay for $3. It seems to me that with pork at S3. 50 that I ought to
able to turn the skim milk and corn into pork at a profit.

A Member : Oan you raise corn at $5 a ton.

Gov. Hoard : 1 have got to raise it anyway.

A Member : What is the best possible way to save corn outside the silo 1

Gov. Hoard : Corn fodder is a difficult thing to handle. I have stacked it and
put it in mows, and stacked it with straw between the bundles, and have always
been bothered with the juice in the cornstock. It does not dry out for a long time.

A Member : What is your opinion about a cow coming in once a year or every
other year 1

Gov Hoard : My idea is to start a cow to be a cow as soon as I can do it,
and do it fairly ; in other words, to breed her at fifteen months and have her become
a cow when f-he is two years old, and forever a cow as long as possible.

A Member : You would have her come in once a year or every other year 1

Gov. Hoard : I would have her come in as often as I can. I get beat on it
once in awhile. I would under no circumstances allow a cow to run for two years
if I could help it, because for the reason that in doing so I set in motion another
train of causes, which is simply that which is bothering- us all, barrenness, and my
observation is that a cow generally maintains her motherhood better than if she is
allowed to skip a year.

Mr. Tileson : I am not a platform speaker, but I will just give you a little of
my experience. I am now milking fifty-five cows. I am milking the^e cows the year
round — that is milking them about ten months in the year, letting them go dry
about two months. The heifers, when first calving, we mrk twelve or fourteen
months, but after thai we calculate to give them about two munths' rest. We keep
a record of all the milk we get on a she^t of paper which is nailed up in the stable,
ruled off with the dates on the left-hand side, with the number o' the cows across
the top. We have two date columns, one for the morning and one for the evening.
We weigh all the milk for each cow separately. We weigh the milk once a week
every Thursday. We copy this fheet off into a large book, and we keep that so as
to know year after year what the cow gives. I will give you the average of what
these cows give. The la*t year one cow, three years old, gave 15,000 pounds,
another 13.000 pounds; five of the best cows averaged 12,400 pourds; trn of the
best cows averaged 11,600 pounds; twenty-five cows averaged 10,200 pounds: thirty
cows averaged 9,500 pounds; forty averaged 9,000 pounds; forty five averaged 8,700
pounds; fifty averagfd 8,300 pounds; fifty-five averaged 8,000 pourds. We « hink
that is a pretty good average. These cows are part thoroughbred, part Holsteiu and

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60 Victoria. Sessional Papers (No. 22). A. 189?

part grade Holstein. We feed our cows principally ensilage, as we think that is the
cheapest feed we can possibly give them. We feed them about sixty pounds ensil-
age a day, and about six pounds of bran, two pounds of pea meal and three pounds
of cob-corn, and that feed costs about fourteen cents a day per cow. The cows are
averaging about twenty-seven pounds. Of course that takes in all the strippers and
the cows we are drying up. We calculate to raise about twenty heifers, and we
kdl off twenty of the poorest cows every year.

We kaow which are the poorest cows, became we keep a record, and we test
the milk as well as weigh it. A cow that won't p>iy her board we put into beef as
quickly as possible, and we think we are keeping about as nice a herd of cows as
you will in Ontario. They are all healthy and in good condition. We water in the
stable, a water-box is in every stall, containing pure spring water, and in the pas-
ture we are particular to give them pure water, because we do not think stagnant
water is good for th-m. We ty to ke*p the stable chan, and we use a large quan-
tity of land plaster to draw out the odor. We have cement floors. By that means
we keep the stable clean and save all the manure.

A Member : How long have you had these cement floors in use 1
Mr. Tillson : About four years.
A Member: They are satisfactory?

Mr. Tillson: Yes; they are jubt made the same as these sidewalks are in the
cities

A Member : What is the average test of your cows ?

Mr. Tillson: Three and one-half; the cow that gave 15,000 pounds, her test
is 3 70.

Mr. Donnely : After hearing the address of the Hon. W. D Hoard, and the
backing up of his sentiment by Mr. Tilteon, it shows us what can be done in the
Province of Ontario, and I am satisfied if we could only take the lesson that we
have heard this afternoon to heart there could V>e a million of money made in the
Province next year more than there was in 1896, by careful feeding and taking care
of the milk after it was p oduc d. I am satisfied that this afternoon's meeting is
the best that has been held, and I am sure that it will do a great deal of good.
I am delighted with the record of what has been done in the Province of Ontario.
I believe we have a good many men who are doing the same kind of work as Mr.
Tillson, but ninety per cent, of the farmers are not doing that kind of work. Over sixty
per cent, of the dairymen of this land are not making money to day. What is the
matter 1 It is because they will persist in keeping an ordinary cow and feeding her in
the ordinary way, and not trying to improve everything in connection with the
business. A great deal oi good would be accomplished if we would only take to
heart the lessons we have heard this afternoon.

Gov. Hoard : This cow of Mr. Tillson's gave 550 pounds of butter fat, making
in the neighborhood of 647 pounds of butter.

Mr. McNeil : One other element in Mr. Tillson's practice that is well worthy
of oeing emphasised. I visited his stables and found they were perfectly warm and
comfortable in every respect. They were models, and a marked contrast to hundreds
of stables 1 have visited. Tnis excellent building can be erected as cheaply as a
poor one. I visited a stable yesterday that cost not more than a poor one, and it was
a model stable in every respect.

A Memcer : Is there much advantage in taking the chill off the water in the
winter season 1

Mr. Tillson : I do not think it is. If I had cold water I would think it would
be, but the water I have is as warm as any well water. It is brought about 150 rods
in iron pipes, and it is as warm in winter as it is in summer.

Prof. Dean : Have you founl these water tanks any good ?

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Mr. Tillson : Yes ; I think that is an advantage, because sometimes the cows are
thirsty in the summer time, and when they come in they can drink.

Prof. Dean : Can you keep them clean \

Mr. Tillson : Ye3 ; we have covers over them, and the cow can lift up tbe cover
and drink.

Prof. Dean : Would you like to drink the water out of these iron boxes 1

Mr. Tillson : I do not think I would ; they are much cleaner than yours are,
because ours have water running through them all the time.

Prof. Dean : We put in quite an expensive system of iron boxes for watering our
cows in the stable, and we discarded them for the simple reason because we could not
keep the water so that I or any other man could drink it.

A Member : Do you keep your cows in the stable all day, or turn them out during
the day?

Mr. Tillson : In cold stormy weather we keep them in the stable all the time,
sometimes for the whole week, but when it is nice pleasant weather we usually turn
them out for half an hour or an hour just for exercise.

A Member : Did not you find them giving more milk when you did turn them out ?

Mr Tillson : I think they would give more milk if you kept them in all the
time, but I think it is better for the cow's health

A Member : In what way do you fasten your cows 1

Mr. Tillson : T have a chain run round the neck and an iron rod running up
in front of the stall and ring round so that they have all the freedom they can have.

Gov. Hoard : Do you keep every cow separate from her neighbor ?

Mr. Tillson : Yes.

A Member : Do you have them dehorned 1

Mr. Tillson : No. I think they look better with their horns on.

A Member : What profit per day do they average now 1

Mr. Tillson : It is costing me fourteen cents a cow to feed them, and they give
twenty-seven pounds of milk.

A Member : What do you get for the milk 1

Mr. Tillson: We calculate we get about ninety cents a cow. We are selling
the butter for about eleven or ten cents, and we put quite a value on skim milk
and butter milk, so that the milk really brings us about one cent a pound and some-
times more.

A Member : That would be a clear profit of fourteen cents a day 1

Mr. Tillson: That is not counting the labor.

CONDITIONS FOR A SUCCESSFUL CHEESE-MAKING COUNTRY.

Mr. Monrad was requested to lead in a conference on the above named subject,
and first called upon Mr. Millar for an expression of opinion who said : I never
thought much about the matter until recentlv, but I say we consider we have a
very good climate in Ontario for cheese-making, as far as climatic conditions are
concerned I think what is necessary to mike dairying successful is good dairymen —
men who can produce milk at a very very low cost — and then we can use artitical means
in the production of our cheese.

Mr. Monrad : We would like to hear from you on the necessity of moisture
in the cooling room. Professor Dean laid some stress upon it. If he had been

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making cheese in Kansas on a very hot summer day, whpn the moisture is down to
fifteen per cent, he might have given a different opinion. Do you think that is a
good moisture to cure cheese in 1

Mr. Millar : I do not think that fifteen per cent, proper is a moisture at all. I
think it is necessary that we should have a percentage of sixty per cent, or upwards,
I would rather go above sixty than below it.

Mr. Monrad : Don't you think that dry air in the curing is apt to give your
cheese a very thick rind. If you had more moisture don't you think you would
have a thinner rind 1

Mr. Millar : If it was too dry there would be such an evaporation.

Mr. Monrad : What is the effect of having it too dry in the curing-room 1

A Voice : Causes the cheese to crack.

Mr. Barr : This seison I got from Mr. Ballantyne one of those hydrometers. I
do not know how correct they are, but our curing room registered all summer about forty.
I think it was about right when it was about fifty. When I got lower than that the
cheese seemed to mould and did'nt look so nice as they did when it was up to
normal.

Mr. Monrad : You would believe that between fifty and sixty would be about
right. 1

Mr. Barr : That would be my opinion according to this instrument.

Mr. Miller : What temperature was your curing-room at that time 1

Mr. Barr : About sixty-five or sixty six degrees.

Mr. Monrad : You used ice at that time ?

Mr. Barr : No, when we uped ice in those ice racks the instrument immediately
weni' down to very moist.

The Chairman J When did you use ice 1

Mr. Barr : Only during a very hot spell.

The Chairman : I have a question to ask Mr. Monrad with regard to this cracked
cheese. I think it is on account of the cheese going to press in cold hoops and cold cur-
ing room.

Mr. Monrad : Don't the Scotch people give us a lesson on that 1 When 1 was in a
Scotch dairy tbey made cheese and took it out in the morning and dipped it in lukewarm
water to get rid of the fat that was in these cracks and then put it in the press again.
Don't you think that fat would help to make those cracks 1

The Chairman : 1 think these were made from cold weather.

Mr. Barr : I know taking the cheese out and washing them in real warm water will
help this.

Mr. A. T. Bell : I think it is the practice with some cheese makers to wash the
cheese in warm water in the morning.

Mr. Lee : We had some cheese mouldy in September. Some of the patrons said
they had hair on them. I think it was caused by too much moisture. Mr. Millar had
one of these hydrometers at our factory, and he said our room was quite dry, and I got
a large vessel filled with water, and put it on top of the stove and I found in going
into the curing room the air was more wholesome to breathe, and I found that I had no
checked cheese on the sides. One gentleman suggested that the cracking was due to cold ;
my experience has been the reverse. I attribute it to the lack of moisture. I had
moisture this year and no cracked cheese in the factory. Our September cheese got quite
mouldy. I account for it by the fact that we had not a stove in our curing room until
the second day of November. Therefore we had too much moisture. I could see the
mould accumulating day after day.

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Mr. Robert Robertson : Does Mr. Monrad know of any way of preventing mould in
the summer time %

Mr. Monrad : I think if you would investigate the moisture you would find that
it was excessive. When we speak about the percentage of moisture it means that amount
of moisture the air can carry before the dew falls. When the air is warm it will carry
more moisture than when it is cold.

The Chairman : This mould question is very important. Years ago it did not make
any difference whether cheese were mouldy or not, but of late years the English people
are finding fault, and we want to do away with the mould if possible.

Prof. Dean : We have had trouble with our cheese moulding during the past years.
We find that if the curing-room shelves are thoroughly scrubbed with lye and the rooms
kept dry we are not troubled with mould. I think where most of the mould gets on the
cheese in England is holding them in ice cold storage.

Mr. Monrad : I would like to ask the chairman, as a cheese expert, whether that
cheese is not some of the best cheese we have had ?

The Chairman : I think so, and I would never object to a mouldy cheese. But the
people in England think we ship them June cheese for September.

Prof. Dean : Do you know of any way of getting rid of extra moisture in a room 1

Mr. Monrad : Some of the Swiss cheese-makers U3e dry straw. If it is pretty exces-
sive I think lime is the best, and close the windows during the day and open them dur-
ing the night. I would like to ask whether a continuous gang cheese press is used in
this country 1

Mr. Barr : I think a gang press is an improvement on the upright, and it is easier
kept clean. I think a continuous press is the best thing.

Mr J. S. Pearce : With regard to continuous gang presse?, I tried to introduce
them here. But our cheese-makers did not take to them. We have a spring continuous
press here, which has taken the place of the continuous gang press.

Mr. Hopkins: I will just give an experience I had while acting as inspector. I
went to a certain cheese lactory and they were troubled very much with mouldy cheese,
and the manager asked if I could suggest any remedy. The previous spring they had
put a stone foundation under the factory, and up near the sills they had a little outlet,
and this was all the 'entilation there was in the foundation, and I suggested that it he
would let a good current of air under the curing-room so as to have good ventilation, I
thought this would overcome the difficulty. He followed out my suggestion, and it made
a great improvement. In my factory I have a ventilation through the curing-room by
letting down windows from the top, and where the current of air goes through our curing-
room there is no mould, but below the current the cheese were mouldy. My impression
is that if we could keep a current of air through our curing-rooms we would overcone
the difficulty of mouldy cheese. Damp dead air in the curing-room is one great cause
of mould. I would suggest that anyone who is troubled with mould should look after
the ventilation.

Mr. Monrad : I want to emphasize what Prof. Dean says — that when you have
mould and want to get rid of it you should wash everything in the room with plain lime
water. Of course the mould will come back again if you don't remove the cause, and I
think ventilation is a good thing. I want to say a good word for this continuous press.

Prof. Dean : What do you press cheese fori

Mr. Monrad : To give it a form and keep it there, and to help form the rind.

Prof. Dean : The object of pressing cheese is to make a close cheese, and if we
can make a close cheese with the ordinary press it seems to me there is no use going to
any expense for other presses. I think if the curd is not right you cannot make it close
if you put on ten tons of pressure.

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The Chairman : I often find cheese marked with rusty spots, and I want pome
■cheese-maker to tell me why they do not keep theso off ; and another question I want to
ask is in regard to this cold storage system. In some cases they have kept the cheese too
cold. My opinion is that we should only use the cold storage during hot spells.

Mr. Barr : I am afraid that is too hard for me. The time I would like to put
cheese in cold storage in the summer time is when the temperature gets over sixcy-five
degrees. If we had some system whereby we could regulate it at sixty- five degrees we
would have no trouble in making fancy cheese. There were times when I could not get
the temperature below seventy degrees during the hot spell last year. We have rack* in
which we put chunks of ice. Our room is about thirty -five feet square, with a twelve
foot ceiling.

The Chairman : With regard to this rust on the cheese, c*n't you keep your hoops
clean and keep them from being rusty 1

Mr. Barr : Yes.

A Member : Does your cheese mould ?

Mr. Barr : There was a good deal of mould on our August cheese. I think the
rust is caused by the carelessness of the cheese-maker. Sometimes cheese-makers have
to use hoops that are rusty inside. I would take an axe and break them up.

A Member : You would be apt to be fired if you did.

Mr. Barr : There is just where it is. Our factorymen will not supply things that
we should have, and the maker gets the blame for it. Whenever I think about that I
get warm. The fact of the matter is that the factories are cutting down the cheese-
makers, and binding him down with security. I think that is not fair, unless the cheese-
maker has something to counteract this, and can say : " You have got to supply me with
first-class articles."

The Chairman : What about the poor buyer 1

Mr. Barr : I have always found the buyer able to take care of himself.

Mr. Monrad : Have you any sub-air ducts 1

Mr. Dillon : With regard to sub-air ducts, they are only about three feet under
the ground, and they do not affect the temperature very much. They need to be down
about twenty-five feet I think.

Mr. Monrad: Ten feet.

Mr. Dillon : They are all right to keep up a free circulation of air. I find our
cheese mouldy, and we have had to wash them. Of sourse we have more moisture in
the air in Prince Edward Island than you have here in Ontario, and we frequently have
to wash our cheese. We wash them with whey and rinse them off with water, and they
look just about as nice as when they come out of the press, and I think it is better to do
that than to let them go away mouldy. I was interested in the discussion this morning
about the curing of cheese. I think the curing of cheese is not sufficiently well under-
stood by cheese-makers as a rule, nor is the keeping of milk understood by patrons.
There are large quantities of rennet extract being imported into this Province, and I
would like to see the dairymen take up that question, and see if we cannot keep that
money in this country. We have some coloring manufactured in Canada now, and I do
not see why we should not manufacture rennet extract.

A Member : I would like to ask Mr. Monrad whether he has had any experience in
curing-rooms built of concrete ?

Mr. Monrad : I visited a number of Swiss curing-rooms that were built of concrete.
They were cellars half underground. They succeeded with sub-air ducts in keeping the
temperature down to seventy- five degrees. For Cheddar cheese I am afraid that you
would have it too moisfc without a sub-air duct.

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Mr. Grey : Have you had any experience with concrete floors in the curing-room 1
Mr. Monrad: Yes. When T made skim milk cheese in Denmark we always had

concrete floors. I know that some makers object to the wear and tear on their shoes.

Give me a concrete floor every time and I can keep it clean. I can keep a wood floor

clean the first year, and possibly the second year, but when that wood gets old I defy

anybody to keep it clean.

AGRICULTURAL EDUCATION.

By Andrf.w Pattullo, M.P.P., Woodstock.

I come before you to-night with a good deal of diffidence, because I have seen you so
thoroughly interested in the subject which you have been discussing for the last hour.
Personally, I would very much prefer to see you continue that discussion. I propose to
say a few words, as I must condense what I had intended to say, on the subject of agri-
cultural education ; and I am sure I do not. require to make an apology for speaking on
such a subject before an audience of farmers. This meeting is really an agricultural
school or an agricultural college. But while this is true, I believe that most people in
this country feel that we have not reached the end in the work of agricultural education.
In fact we are only beginning. And it is a peculiar fact, aud I think a remarkable fact,
in this and almost every other country, that while agriculture is the most important
industry in the country, the least attention is paid to education in relation to it There
is five times as much money invested in the dairy to-day as there is in all the manufac-
turing industries of the country put together. The agricultural interest is the most
important of the country. When we are urging the improvement of agricultural educa-
tion, we urge the claims of the majority of the population — the m tjority in wealth and in all
that makes the country prosperous. It is a peculiar thing that the science of agriculture
is not older than the present century, and did not really take form until the last half of
this century. It speaks well for the age in which you and I live that during the last
fifty years the science of agriculture has made more progress than in the 6,000 years that
had gone before. While this is true, I still maintain that in the matter of agricultural
education we are in its very infancy. If I had not been going to shorten my remarks, I
was about to draw your attention to what are the agencies we have had for agricultural
education up to the present time. In the first place, in our pioneer days, we had the
old county fair. That was really an object lesson. Then after that we got the dairy
conventions. I do not need to tell you that these Dairy Associations are schools of
agriculture. But you who come to them are those who least need to be educated. It is
those people who are not at those Associations that we want to educate Then we have
another agency in the way of agricultural education, and that is the Agricultural College.
I have often said that the most useful and the most necessary educational institution in
the Dominion of Canada to-day is the Ontario Agricultural College at Guelph. It is
doing a very great work ; it surpasses all the other agencies of which I have spoken.
But it only gets at a few ; arid after all it begins at the top, and does not cover the wh ole
ground. Then, what is our duty % I cannot enlarge to-night upon this work ; I want to
come directly to the one point that I wish to make here this evening, and it is this : What
should we endeavor to improve upon in the way of agricultural education 1 What should
we do that we have not done yet 1 I maintain we should get as quickly as possible at
the boys and girls of this country. That is where we want to begin in any kind of edu-
cation if we want to advance in the work of agriculture in Canada. The church which
gets hold of the children and makes them early acquainted with its doctrines secures
these children for all time to that church. The State which teaches the boys and girls
from their infancy to love their country, and gives them lessons of patriotism, makes them
patriots all their life. And so if we want to see agriculture prosperous in this country, we
must get at the boys and girls who belong especially to the farm, and educate them as if
they were going to be farmers instead of something else. You know the old saying, " As

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the twig is bent so the tree inclines." The same thing is true of children in relation to
education. You educate the boys and girls a a ay from the farm and force on them oppor-
tunities to learn proff ssinns, and they never will stay upon the farm, or go back to the
farm after they leave school. But it we took hold of them in their earliest )<ars and
endowed their minds with live of the farm we would retain them there. In laying down
this proposition I might illustrate it by showing you that agriculture has been taught
successfully in schools in other countries. I might refer you to France, which is the
most prosperous country in the world to-day, in some respects. They have not only
an Agricultural University and Normal Schools, similar to our High Schools, but
they have agriculture taught in all the primary and agricultural schools of Fiance,
and the result is seen in the ( xtraordicary progress of that country. I would refer
you to this object lesson, that while in England only thirty-three per cent, of the
people live on the farm, in France seventy five per cent, live on the farm, and only
twenty-five per cent, in the towns and cities, and this is largely the effect of primary
education. To show you the wealth of the country, these peasant proprietors in
France have in the post-office savings bank no less than 8600,000,000 on deposit,
and France exports now £27,000,000 sterling worth of food products frcm the farm,
while in England, where they don't pursue this system of agricultural educarion, they
import, or bring into the country, S80,0i»0.000 worth of food products. We pride
ourselves upon being \ery progressive. We think we ave a gieat country. We are
almost as proud of ourselves as our neighbors across the line, and we think Russia is
a country of ignorance, living in the dark ages. Would you be surprised if I read
you an extract here showing that in Russia they are teaching agriculture in all the
public schools, and that they have around these public schools, gardens of flowers and
little forests of trees, which the children are taught to cultivate and study, and they
are infinitely ahead of this Canada of ours in the matter of popular agricultural
education 1 Probably some of you were not aware of the fait until this moment. I
ask you to take it to heart, and see if it not time for us in this country to ask our-
selves what is really the object and the end of educati >n.

Now, I am net going to discuss to-night our school system. It is one that we are
proud of, and a magnificent system in its way. But I thitik it can be improved very
much. And I am glad to say that the Legislature hnve been realising in recent years
that there is room for improvement, and they have made agriculture one of the optional
subjects in the public schools aiid in the high schools. Still, we neglect some things
in the public schools. It is not the fault of the Legislature, but it is because everybody
wants a high school or a university at his own dco1-, and because farmers have been
directing the minds of their boys away from the farm to the profession, as if to live out-
side the farm were the only thing in the v\ orld worth living for. So I would simply s iy
that the public school system is the s. stem of the p ople, and you have it n \ our hands
to improve it and see that agriculture is introduced intu the schools, not as an optio;.al
subject but as an obligatory subject, in every one of the public schools in tMs country. I
an inc'ined to think we are spending a vast amount of money in this country now,
making doc'ois and lawyers and teachers, aud there are a good many of them that we
could possibly get on without. I say this country should educate its boys and girls fur
the farm and for productive pursuits. When [ plead for agricultural education h.
schools what claim can I put forward 1 Simply this, that 70 per cent, ot the boys and
girls are living in the rural districts. Go through the public schools, and you would
scarcely know from the lessons taught, and from the genera] air which prevades the schools
you wonld never know that there is a farm in the country. Now, I think it is time w«
should change that. I do nut expect you to make farmers in the public schools, but you
can interest them in an elementary way in the subjects connected with the farm, nd in
so doing you can improve them just as well as by giving them the " ologies " whLh lead
them to the professions. I would like to know if in improving the mind you cannot do
so just as well in drawing attention to the nature of soil and plants, and tree* »nd th-;
growth of trees, the names of trees and the functions that trees perforin in the econ< my
of nature. 1 think in doing that you could improve a child's knuwledge, its jut $_rnrt

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and its memory. I think if we had a little more reading matter in our public school
books relating to the attractiveness of country life, and the prospects there are on the
farm for those who follow it intelligently, some of these boys would get interested and
stay upon the farm. 1 do not see why our geographies should not relate to the distribu-
tion of agriculture throughout the country, to the kinds of soil and products of the
various parts of the country. We could also improve our histories in this respect. If,
for instance, instead of a history of the life of that royal profligate Henry the VIII.
and his numerous wives and kindred matter taught in our schools, we taught the his'ory
and life work of a man like Harvey Farrington, who gave his life to agriculture, and
added millions to the productive wealth of Canada, it would do our boys more good.
Somebody has said, " Al.ow me to make the songs of the people, and I care not who
makes the laws." I would parody that by saying that, " Allow me to make the school
books of the country, allow me to direct the teachers of the country, and I care not who
makes the lawa." i say it is the influences of the school that mould the destiny not
only of the individual but of the whole country. If you were to take out of the school
books of this country and the United States all reference to past wars and struggles
between the people of the United States and the people of Great Britain, it would be
unnecessary lor us to have a treaty of arbitration between the two countries. And if
you would go a little fuither, and in place cf these references to the history of the
unhappy savagery of the past, wheie these nations have been thrown against each other
in the awful struggle of war, if you would replace that sort of reading with lessons
upon the unity of the two countries, upon their kindred origin and their mutual interests,
and the neces&ity lor their living together iu amity and friendship, I think would
perfoim a great service to the two countries. (Applause) I believe that the man
who Mould do this, and would give that kindly, human bent to school study and direct
the minds of the boys and girls of the United States and Canada, I say he would be as
great a patriot as ever lived in the United States, not even excepting Washington or
Lincoln. He would be the advance as>ent of civilization and a friend of the human race.
It is in the schools that you should make the future citizens and the future history of the
country. For that reason 1 urge strongly upon the people of Canada to take more interest
in the public schools. If you want the faim to prosper, educate the boys and girls in the
public schools in its direction, rather than educate them away from the farm in the direc-
tion of professional life. Of course we cannot do all this in a day. We must first get
the teachers. And, unfortunately, many of the teachers in the public schools to-day are
those who are trying to get away from the farm just as fast as they can. I believe we
should begin now and induce or force the teachers to study agriculture. If I had my
way I would put one-third of the high schools in the charge of Mr. Dryden I would m^ke
them < lementary schools of agriculture, that would lead up to the agricultural university,
the Ontario Agriculture College. 1 think it would be a great deal better for this country
if something of that sort were done. (Hear, hear.) I am not hopeless that something
of that sort will be done very soon. I would also like to see us utilize in the public
schools the able and intelligent young men, the flower of the country, who are now going
through the Agricultural College. I would like to see the boys who pass the Agricul-
tural College eligible to teach, say. as assistant masters in some of these public schools.
It would do infinite good if that were the case. The public school is the s-chool of the
country. The State owes it to every boy and girl tha.t they shall get a primary educa-
tion. I believe in increasing the efficiency and raising the standard of the public school.
But when we go beyond the public school it becomes a question of degree how far the
State should go or how far the individual should help himself. It is the public schools
we are interesied in, and that is where we should begin to teach agriculture. The reason
many of our boys and girls have left the farm and gone into professions where they are
not succeeding well is *hat you yourself do not fully value the farm, do not realize the
dignity of the farm as you should. 1 have associated with farmers all my life. 1 know
the work you have to do. But taking it all in all I believe today the farmers are more
prosperous than any other class in this country. You know how it is in the industries of
the country ; you know how it is in the professions. Men are almost starved in all the

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learned professions of the country. You know that statistics show that not five per
cent, of business men succeed. But on the farm, although your success has not been so
great in the past as you might desire, the proportion who have succeeded is very great
indeed.

In conclusion, I ask you in what position in life could you have done better than on
the farm ? I plead with you all, do not despair of the farm. If you value the lessons
that have been taught at this convention, you will have at least a measure of success,
and your measure of success will be in exact proportion to the extent to which you use
your brains as well as your hands. I want to say to the people of Canada, believe not
only in Canada but believe in the farm, and teach your boys to believe in the dignity of
labor, not only upon the farm but in the town as well. The future of this country
depends above all things upon the farm, upon the prosperity of agriculture ; and the
future of agriculture depends upon agricultural education, and especially the agricultural
education of the young. (Applause.)

ADDRESS.

Br Hon. Sidney Fisher, Dominion* Minister of Agriculture.

I can assure you that it gives me great pleasure indeed, to accept the kind invitation
which you extended to me through the Secretary of the Western Ontario Dairymen's
Association. It has been my misfortune in years past when I received this invitation,
on account of other engagements to be unaole to attend your annual gatherings. I
regret that, because I knew the Western Dairymen's Association was one of tlnse
powerful agricultural organizations which has done so much for the industry of which
I am myself a member.

Mr. President, I am a politician, and perhaps a keen one. But I must tell you
frankly a secret, which is that I rather prefer to come to a dairy and agricultural meeting
than to come to a political one. Before I was a politician I was a farmer, and I might
call farming ray first love. If today I occupy the position which I do of Minister of
Agriculture for the Dominion of Canada, it is because I am a farmer and not because I
am a politician, When Hon. Mr. Laurier was forming his cabinet I happened to know
that he made up his mind that the Minister of Agriculture should be a farmer, one who
was °ngaged in the business and one who understood the wants and needs of the men
who were engaged in that business, and it was due to the fact that I was and am still
engaged in the business of* farming that I occupy the position. It is a great satisfaction
to me indeed that a firmer has been chosen for this position. I do not arrogate in any
way to myself that compliment, but I take it as a compliment to the class iu which I
belong. As Minister of Agriculture I am charged with looking after the interests of
agriculture for the whole Dominion, the educational portion of this great subject is
especially in the charge of the Provincial Executive. You know that by arrangement
all of our educational matters are entirely within the prerogative of the Provinces, and it
would not be wise or peuJent for the Dominion Government to interfere. I hope and
trust that the scheme that has been laid before you to-night so ably and clearly by Mr^
Pattullo may appeal to the people of this Province, and that greater strides and advances
will be made than have been made up to the present time. This is essential at the
present time, because agriculture has changed. The business of farming is not the
old rule of thumb affair that it used to be at the time that they had the rich virgin
soil of a new country at their hands. Its conditions have changed, and as the
fertility of the soil has been disappearing, the men who are going to till these fields
have to be educated in the rules and the sciences which govern the business in which
they are occupied. Therefore, it is more necessary that education should be complete
in all its branches. This particular branch of the subject is under the control of
the Local Legislature. There is a vast field for the Dominion Minister of Agricul-

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60 Victoria. Sessional Papers (No. 22). A. 1897

ture to deal with. I am especially charged with the business of transportation and
of trade and commerce in agricultural productions, and I find that at the present
time new conditions and new circumstances are pressing on, and that new methods
and increased facilities are required by the people. I am glad to know that in this
way 1 will be able with the advice of those engaged in this industry throughout the
land, to increase these facilities — to make provisions that these food products for which
Canada is famous may be placed in undeteriorated condition upon the markets of the
world. It is a great work to engage in. It is indeed an object of fair and noble am-
bition to accomplish, and I can assure you that in the work which I find comes to
my hands, there is abundant scope not only for the expenditure of money, but
abundant scope for the most careful thought and planning to accomplish thid result.

I venture to lay down this rule, and I think it is one that the people of this country
should take up, that when the demands of our people require it, while careful economy is
necessary, I believe the great agricultural industry is of vast enough importance in our
land to demand what is necessary for the development of that industry, and the trade and
commerce in its products. (Applause.) I can tell you frankly that not only my own
colleagues, but the House of Parliament, seem to be perfectly willing to grant the sums
necessary for the accomplishment of the objects which I have just outlined. I am
charged more or less with looking after the interests of agriculture throughout the whole
length and breadth of our country. I am especially interested in coming to the Dairy-
men's Association, because I myself am a dairyman, and for another reason, because I
believe dairying is to-day the most important branch of agriculture in our country.
(Applause.) I do not say this to flatter \ou, I say it because I myself am a dairyman,
and because I think that I chose that branch of the business because I found it to
be the highest development of the business. It is that part of the business in which
the highest skill and the greatest training and the best intellect and mental powers were
required, and therefore I consider it a branch of business to try and get an opportunity
for the ambition which is natural to all young men.

There is another thing which I wish to speak of. At the present time the old >-ystem
of raising grain, and exporting wheat and oats and barley and such things, are giving
place to dairying. People of this country have appreciated the fact that dairying is not
only the highest branch of agriculture, which enables the farmer himself to come to the
highest development, but at the same time it is also that branch of the industry in which
the soil fertility of the country can be best maintained, it is that branch of the industry
in which stock keeping can be carried to the utmost perfection ; and we all know that
underlying our whole industry is the principle that we must keep stock upon our land
and feed our crops to that stock as an absolute necessity in the present conditions of
agriculture in our country. At the same time I must not forget that while our great
Province of Ontario is a great and a rich Province, and has led the way in all these
industries, yet there are other Provinces to aid, and for the pas'; few years back the
Department of Agriculture has been aiding and assisting in the Province of Prince
Edward Island in the dairy industry, and have succeeded in developing a dairy industry
there, which did not exist a few years back. In any other part of the country where
the dairy interest does not exist we must aid and assist it and try and place it upon a
firm basis. It was for this reason that last year I came to the House and asked that I
should be given such a subsidy as was necessary to develop the dairy industry of the
North-west. At the present time, with Prof. Robertson's assistance and aid, 1 am
looking for the development of the dairy industry in the North-west. I want to tell you
of something th»t occurred last summer. There was a shipment of butter made from
Prince Albert, a place about seventeen hundred miles north-west of Montreal, which was
put in cold storage at a creamery there, and taken from that creamery in a refrigerator car
to Montreal and sent across to the English market in cold storage. It realized a price
of 114 s. per cwt., a price that was excelled in the English market by the very best quality
of Danish butter by only 2 s. per cwt. Thi3 is a fact which leads us to the greatest
encouragement for the North-west. I believe most emphatically that the way in
which the great North-west can best be developed is by establishing there the dairy

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60 Victoria. Sessional Papers (No. 22). A. 1897

industry, and not be any longer dependent entirely upon the exporting of wheat. What
we want up there is people, and we know very well that a greater number of people can be
kept on the same amount of land in the dairy business than in growing wheat. While
to-day the cheese market is almost full of Canadian cheese, the butter market is not by any
means crowded by Canadian butter, and there is abundant opportunity not only for these
eastern Provinces to produce butter, but there would be no diminution of the butter trade
in England for us if the whole North-vest Territory was producing butter ; and lam
satisfied that in the development of that country the best thing we can do is to encourage
the establishment of creameries, and bring about an improvement in the settlement of
that country. In British Columbia thjre is a tremendous mining development going on.
We hope and believe that in the immediate future there will be in that country a very
large number of people who will be dependent upon our country for their food supply.
British Columbia, although considerably mountainous,«still has areas of splendi 1 lich land
in the va'leys, and that part of the country may be used for agricultural purposes. I find
abundanc scope for work there, and I am satisfied that in anything I can do to aid in the
accomplishment of that great industry the people of this country will back me up and
support me. I will just say one word with regard to my native Province of Quebec. I
am glad to see here at this Convention the President and Secretary of our Dairy Associ-
ation of the Province of Quebec. I want to congratulate Mr. McDonald upon this new
step, because I think it is the first time the President of the Quebec Dairy Association
has penetrated so far west. I am sure he will go back with a new inspiration to double
the dairy industry in that Province. In the Province of Quebec there is a tremendous
dairy development, and while you in Ontario have taken the lead in cheese the Province
of Quebec has been more largely turning its attention to butter. With the rich milk of
French-Canadian cows, and with the rich pastures that is there the year round, even in
the hottest part of the summer, we have splendid sweet herbage which is gool for the
production of batter the year round. I believe to day there are twice as many butter
factories in Quebec as there are in Ontario, and I am glad to know that the buster trade
ha^ attained a high reputation, and that cheese has improved in quality, and has run a
little hard your best Ontario cheese. This may be a subject of congratulation to you as
well as to us. I can assure you that the people of the Province of Qaebec have been
looking with pride upon the progress which the people of Ontario have made. We
have looked to you for guidance and assistance, and you have given us all that with
generosity. I am sure that the prosperity of one Province is a measure of pros-
perity of the whole; we can only so prosper together. This great Dominion which
stretches from ocean to ocean is made up of different Provinces that a -e drawn together
by nationality and unity which must exist if we are going to make a solid country, and a
solid nation. I am glad to be able to come among the people of Ontario more than I
have in the past — to come aud ask for your assistance and aii in the work about which
I am going to ask your advice — for it is only by the aid and advice of the grea1", rntss of
farmers in Ontario that I can improve and make more prosperous tae industry which
they are following. I wish once more before sitting down to thank you fo: this oppor-
tunity of addressing you, and trussing this unating will be one of the many which have
been so successful on the part of the Western Dairymen's Association. (Applause.)

The Chairman : I voice the sentiments of every one here when I say we are glad to
have the Minister of Agriculture here to-night. He is pleased to meet the people of
Ontario, and I am sure we are delighted to see him.

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60 Victoria. Sessional Papers (No. 22). A. 1897

THE CHEESE BRANDING BILL.

By Hon. Thomas Ballantyne, Stratfokd.

I have been asked to open a discussion on what is known as the Cheese Branding
Bill, as introduced last session by the Honorable the Minister of Agriculture. Similar
bills have on previous occasions been introduced, but have never become law. The first
was by the honorable member for Glengarry, as a result of the Home & Foreign Produce
Exchange, London, and other bodies passing resolutions asking that a law might be
passed compelling cheese factories to brand the month and the day of the month on their
cheese to prevent dissatisfaction and commercial dishonesty, which in their opinion was
being practiced by shippers on this side. Circulars from the committee of the House of
Commons were forwarded to every* factory and every per.-on engaged in tue business, ask-
ing the opinion of tnose interested, so that the Government might learn to what extent
the people of this country were opposed to or in favor of the Bill. I believe the circulars
that were first sent out were very largely answered, and that an overwhelming propor-
tion of the answers were in favor of compulsory branding; as to the second set of circu-
lars I am not posted, but have no doubt they will \ e answered much in the same manner
as the first set 7 myself am strongly in favor of some Such Bill, and that the dating
of cheese should be compulsory ; the day of the month and the month of manufacture
should be put upon the cheese itself immediately after the cheese are taken out of the
hoops, or within a day or so of this time. The bill might be made to read that '• the
cheese shall be branded with the day and the month of manufacture within two days
from the date of manufacture," and this would cover this point. Because of the mould-
ing of cheese in many of our factories it would be very difficult for the factory men
to reproduce these dates correctly upon the box, but there would not be any difficulty
in putting the month of manufacture upon the box, and if the mon'.h of manufactuie
only were upon the box I think it should answer the intention of the Act. In the
Bill that has been prepared it is provided that each factory shall have a number to repre-
sent the make of the factory, and that it shall be compulsory upon the factory to put
this number upon the cheese and upon the box. To this part of the Bill I am very
strongly opposed. I believe it would not do otherwise than work great injury to many
factories whose cheese are now in demand, and who have gained a reputation for them-
selves by reason of their care in sending only finest cheese under their factory brand.
I do not know a factory in the country where all the cheese have been such as tb>y
would wish to put a factory brand upon, or the number of the factory, which in this
case would represent the factory brand ; for, if the factory brand were upon all the
inferior cheese as well as upon all the finest cheese, the good name of the factory would
undoubtedly be injured. It is no disparagement of anyone to say that all factories at
times have poor cheese ; for the makers have not always control over all the conditions
that go to make finest cheese. The weather is frequently so very unfavorable, cattle
may have been allowed to drink stagnant water, or other conditions which go to produce
an inft rior article may have existed without any knowledge of the cheesemaker, or
without him being responsible in any degree. If these inferior chefsj are to be branded
the same as the others the factory's reputation must suffer; but if he may use his own
good judgment and put his factory brand upon those only which are finest and sell the
others at their value, for what they are, without any factory brand, I think good
would result to factories doing this. I have in my mind's eye during the past season
one or two of the very finest factories, yet during certain months, in consequence of
bad water, some of their cheese were almost unsaleable, and they happened also to be
white, and consequently there is no market for home consumption. Now if these
had to put the number of the factory on their cheese you can imagine the serious injury
that would be done to these factories. The retailer who got cheese with that number
on would never again want to buy any from that factory. He would say, " No more
number 6 for me." All that is necessary is merely the country, the month and the
day of the month.

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60 Victoria. Sessional Papers (No. 22). A. 1897

This agitation on the part of Englishmen arose because of the difficulty they have
had in their importations from this side. They complain that they buy June cheese,
and that cheese of the make of other months are tendered to them upon their contracts,
and that it is only by exercising the greatest vigilance that they can defend themselves
against fraud on this account. They buy September's and ihe make of the month of
August or of the month of October is shipped to them, and it is quite a common expres-
sion in England to hear the importer remark, " Therp seemed to be nothing but June
and September cheese made on your side this season." This is the reason for asking
for this Bill from their standpoint; but ther- is still luither reason from your standpoint.
It has become customary for some time past to offer cheese months before they could be
bought, sometimes with the object of doing a legitimate business, but more frequently
for the purpose of depressing the market to a point where these cheese would probab.y
be cheap at the time they came upon the market. It has been customary for these
speculators to offer June cheese in England during the winter months preceding the
month of manufacture, and continue from then until the time of manufacture ; '-ach
speculator apparently vieing with each other to see ho>v cheap they could offer and to
effect as iew sale i as possible, and all with the one common object, of getcin» the price
of summer cheese lov enough to make them profitable to the people engaged in the trade.
Now you must see if they succeed hi d-pressing the market beyond a normal c m lition,
that while they make money they do so at the factorymen's expanse, and what applies to
June cheese also applies to the make of the rnonth of September. When we have got
past the time for selling June cheese short, the same speculators begin st-lLng September
chee.-e short, and we fr-quently find shippers on this s d ■ holding the makj of the mouth
of August in the factories until the month of October. For what reason, do you suppose,
but to hold them long enough to make it appear that they are the make of the moith
of September. Xow if these deal rs buy May chense and sell them to an importer as
June's, does it do credit to our Canadian exporting business ? If he sells August cheese
as September's, and ships them as September's, doe-' it not do great injury to the make of
the month of September 1 I remember being in the office of an importer one morning in
the month of September, when an offer was made to them of August cheese, at letst
four shillings per cwt. below what they ciuld be bought for on this side. I im nediately
cabled ray son regarding quotations, and found there were no such price* for August
cheese; no August cheese could be bought at any such price. I have no do ibt — none
whatever — that these cheese were July cheese, and if sold would have been delivered as
August cheese. You can therefore see the injury that is done to the A.ugust month ; the
difficulty in getting the price they otherwise would get, in consequence of these offers
and sales. We frequently find when these operations are going on that it is not possible
to compete with the men who pursue this kind of business, but we feel that we know
what is going on just as well, and sometimes appear to great disadvantage as compared
with others who were quoting prices from our own section. We frequently find our
competitors offering September cheese before it is possible to buy the make of this month ;
we hud them offering the Septembers at shillings le-s than it would be possible to buy a
single box at the time they were offering them, and at the same time they were buying
Augusts and holding them until the month of October before shipment was made. We
naturally concluded these Augusts were being sold as September's and being shipped as
such. This, as you will see, would have the effect of depressing the market for Septem-
ber cheese as well as deceiving the importer. Of course, as you are aware, buyers on this
side take goo I care to buy the half month or the whole mouth, but the dating of their pur-
chase being invariably fixed; and I assume the correspond nee generally is on the same line,
offer n g half a month, the whole month or two months as the case may be, but the dating
of the offers is always included ; at all events that is my own experience without a single
exception Surely it is to the interest of everyone to maintain commercial honor and
prevent as far as possible commercial dishonesty, and I feel personally anxious that this
Bill should become law, so that we might have fair and honest competition. I feel anxious
that this Bill should become law, that the good name of our Canadian products should
continu". We can never expect to get the confidence of the Englishman unless we
treat him honestly, and if we treat him honestly we think it will pay.

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60 Victoria. Sessional Papers (No. 22). A. 1897

An example of this kind is to be found with our neighbors across the line. They
have been making tilled cheese, oleomargarine cheese, half skims and whole skims, until the
very name of United States cheese is enough to prevent an Englishman from dealing in them
at all. I think we can take a less-on from them; what has been their experience may be our
experience, if we continue the misrepresentation that has been going on for years. No man
who wishes to do an honest business can object to compulsory branding. If he sells his
cheese now for what they are, it will not affect him when this Bill becomes law, if he does not
sell them for what they are, he should be compelled to do so.

I cannot see what can be said in opposition to compulsory dating, unless it is that it
is a good thing to carry on this system of deception, and I can scarcely imagine anyone
taking that ground. I believe it is true there are importers who ar« anxious that this
Bill should not become law, but they can only be anxious that the Bill should not beco ue
lavv for one reason — that is, of carrying on this business of deception themselves; and
we have nothing to gain from this, but have everything to lose. If the business is to
grow and prosper, it can only be done upon the strictest line of honesty and fair dealing.

DEPARTMENT OF AGRICULTURE.

Agricultural and Dairy Cojimissioner's Branch.

Ottawa, 26th October, 1896.

I am directed by uhe Minister of Agriculture to state that an Act to amend The Dairy Pro-
ducts Act, 1893, was introduced by him into the House of Commons during the late session. It
deals with the branding or marking of cheese and butter and the registration of cheese factories
and creameries. It was prepared in the form of an Act in order to give those who are directly
interested in the matters with which it deals an opportunity to discuss it before the next session
of Parliament.

The agitation for the branding of the date of manufacture on cheese began in Great Britain
in the autumn and winter of 1894-5. Circulars were addressed " To the producers of Canadian
cheese " from the Home & Foreign Produce Exchange Ltd., London, England, and from some
other exchanges in Great Britain. These circulars stated that " there has been considerable
dissatisfaction among the cheese distributors on this side of the Atlantic, as to the course of the
business during the last two or three years, especially as to buyers who in many cases alleged
that they did not receive the special month's make they had contracted for, which called for
frequent arbitration during the season just closed.

" The result has been to injure the good reputation of the Canadian product, and to destroy
that confidence in dealing which is essential between seller and buyer.

' As the result of a conference representing a great majority of the trade in Great Britain,
suggestions have been made to your Government as to the desirability of an Act making it
compulsory to brand the date at the time of manufacture upon each cheese. It is fully believed
that such protection will be a decided advantage to the factorymen and to the distributors
throughout the United Kingdom, as it will at once restore confidence on this side, and effectually
prevent any speculative or unscrupulous shipper covering his transactions by substituting one
month's make for another. It is earnestly hoped that the factorymen throughout the Dominion
will at once commence dating their cheese, especially as the desire is pretty general among the
mporters to favor those factories adopting this system."

The above quotation is from the circular sent out from Great Britain ; and the agitation was
male stronger by indefinite rumors and reports in the newspapers, hinting that misrepresenta-
tion of the dates of manufacture of Canadian cheese was practised extensively.

I am of opinion that the charges that the make of one month had been sold as, shipped for,
or substituted for the make of another month were almost wholly without fo nidation. It has
been our practice, and should be our continued policy and practice as Canadian dairymen, to
retain the confidence of the merchants and consumers who buy our cheese and butter by fair and
straightforward dealing.

Although a special law dealing with the branding of cheese may seem to some of those who
are engaged in the trade to be unnecessary, it is highly important that the request of the merch-
ants in Great Britain, who import and handle our dairy products, should be complied with, if
not in any degree against the interests of the producers of cheese and butter in Canada.

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60 Victoria. Sessional Papers (No. 22). A. 1897

On the 25th of March, 1896, circulars were sent to about 2,000 representative dairymen,
principally presidents, secretaries and salesmen of cheese factories and creameries.

In reply to the question, " Are you in favor of a law making it compulsory to brand the date
of manufacture on cheese ?," 544 replies said "Yes " ; 63 replies said " No."

I enclose a copy of the Act introduced by Hon. Mr. Fisher, upon which it is desired to have
an expression of opinion from you.

Section 4, subsections 1 and 2 are the same as they are in The Dairy Products Act of 1893.

Subsection 3 prohibits misrepresentation of dates with intent to defraud.

Subsections 4 and 5 provide for the issuing of a registered number for eveiy cheese factory
and creamery, in order that the products of each factory may be traced back to the factory
where they were manufactured, and that each factory may thus gain whatever advantage may be
in the reputation won by the quality and appearance of the goods made at it and bearing its own
registered number.

In cases where one owner has several factories, they may be registered under the name of
the " combination," with the name of the combination, and a different number for each factory
as " Allangrove, No. 1," " Allangrove No. 2."

In cases of some factories where a few culls and inferior cheese may be made during the
year, they may be branded "Seconds," in addition to the registration number, which would
make the reputation of the factory, under its registration number only, more valuable.

Subsection 6 does not require the day of the month to be branded on the box or package
which contains the cheese ; it requires the name of the month only, as it might not be practicable
in cases of broken boxes and in boxing the cheese, to determine the exact date of the month on
which any particular cheese was made.

In case the Act becomes law it is proposed that one brand shall be supplied for each factory
when the certificate of registration is issued, at not more than the cost price of the brand.
The brand may be of the following form :

No. 10O0.
CANADIAN

I JULY 1. |

Please answer the questions on the enclosed sheet, and return it in the envelope also
enclosed, at your early convenience.

JAS. W. ROBERTSON.

Agricultural and Dairy Commissioner.

Please Answer the Questions and Return this Sheet at Your Earliest Convenience to

THE AGRICULTURAL AND DAIRY COMMISSIONER,

Ottawa, Ontario.
Subsection 4'

1. Are you in favor of the registration of cheese factories and creameries

Subsection 6:

2. Are you in favor of the brand " Canadian " on cheese ?

3. Are you in favor of branding the date of manufacture on chetst.

11 D. 161

60 Victoria. Sessional Papers (No. 22 A. 1897

4. Are you in favor of branding the date of manufacture on butter ?

Please answer these questions by a simple " yes "or " no " ; and if you desire to offer any
opinion on, or amendments to the Act, please state underneath the name of the subsection of
the Bill to which they are intended to apply.

Remarks: Name. Address.

Are you the patron of a cheese or butter factory ?

Are you the owner of a cheese or butter factory ?

Are you the salesman of a cheese or butter factory ?

Are you secretary or president of a cheese or butter factory?

Do you represent any Association or Company connected with dairying?

If so, please state the name of the Company or Association, and the capacity in which you
represent it.

A Member : Are these Englishmen good judges of cheese?
The Chairman : They are supposed to be.
A Member : Cannot they tell a July cheese from a June ?

The Chairman : That is a very hard question ; I would not like to attempt that
myself.

Mr. Riley : I would like to say that some of the facts that Mr. Ballantynt has
read to us to-night are ancient history as far as the request from England is concerned.
I believe the report he read is about; three years old ; since then I do not know as there
has been any request from the English trade. I have not heard of any request from the
trade in England for branding either publicly or privately. I think the circular Mr.
Ballantyne read to-night was occasioned by some vendors selling summer cheese for Sep-
tember contracts, but I understand that in the spring following that the parties who
bought this cheese had contracts for September cheese, and they did not have to take
the June cheese for the September contract. The parties who sold September cheese,
submitted to arbitration and paid the difference, and I cannot find anybody in London
who would name anybody who sold cheese in that way and did not settle for the differ-
ence. I do not think such a law if put on the statute books would benefit the producers.
I would say the last time that this Bill was discussed at the cheese market of this city
(only about two months ago), it was voted down as beiog against the interest of the
trade ; and I noticed the other day at Brockville, that Mr. Ayer, one of our most suc-
cessful cheese and butter shippers, a man who stands at the head of the trade there, said
that he would only tell the producers, that he never knew any instance in trade where
cheese or butter with the dates on, sold for any more money than the sime products
without the dates, but he did know a great many cases where the goods had sold for
a great deal less money, and even that the goods had been rejected. As far as tha trade
is concerned, I do not know, although I do quite a little export trading, what my cus-
tomers in England really want, I have no request from any one of them saying they want
the goods dated, and if they do not say they want them dated I take it that they are
perfectly satisfied to trust to the people here, to treat them honestly and give them what
they buy. (Applause.)

The Chairman : I think we have worked up our cheese trade better than any other
product of the Canadian farm, to a very high pitsh. We now supply about fifty-five per
cent, of the cheese imporced by England, and I would be very slow to interfere very
much with the trade, although there might be some improvement made. I think it is
perfectly safe to leave the matter in Mr. Fisher's hands ; what he does he will do to the
very best interests of the trade. I have that much faith in Mr. Fisher and Prof.
Robertson.

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60 Victoria. Sessional Papers (No. 22). A. 1897

THE NATION'S BREAD AND BUTTER.
By Prof. Robertson, Agricultural and Dairy Commissioner, Ottawa.

Before I speak upon the subject I am going to take to night, T will just add a few
words of explanation of what has been called the " Branding Bill." I am not here to
express any opinion for or against the Bill, but merely to elaborate for you a few points.
The Bill itself is prepared mainly to excite discussion and to obtain information. It
contains four main provisions. Circulars were sent to a great many of the representa-
tives of factories all over Canada, asking for answers to four questions. We are still
receiving answers.

The first question was : " Are you in favor of registration of cheese factories and
creameries 1" To that inquiry in the Province of Ontario, 215 said "yes," and 16 said
"no."

" Are you in favor of branding " Canadian " on cheese 1" To that inquiry 279 said
" yes," and 5 said " no."

" Are you in tavor of putting the date of the manufacture on cheese V To the
inquiry 235 said " yes," and 48 "no."

These answers all came about the month of September from salesmen or the owners
or secretaries of cheese factories.

Taking the whole Dominion the same three questions : " Are you in favor of the
registration of cheese factories and creameries ?" 436 said " yes," and 50 said " no."

" Are you in favor of branding "Canadian " on cheese?" 541 said " yes," and 10
" no."

" Are you in favor of branding the date of manufacture on cheese ? 475 said
" yes," and 72 " no."

That is the expression of opinion received in reply to that circular.

Branding will have a use in being descriptive of quality, and if the branding does
not do that, I think a brand is worse than useless. Besides being descriptive of quality,
it might designate a market name. While June cheese may not define a quality of
cheese, it may define a clas3 of cheese for market quotation prices. It is for you to con-
sider whether the date in that sense would be useful and not in any sense harmful. The
quality of cheese follows the weather and the pasture and the water condition, and does
not follow the calendar ] because any man who has been in the cheese trade knows he
sometimes gets as good cheese in June as in the other months.

I have no hesitation in saying that legislation should be emphatic and clear to pre-
vent all fraud and misrepresentation If branding being compulsory would make a
factory accept the responsibility for any poor cheese made in it, is it. not better that
factory should have the responsibility than that they should shunt it off on the country
at large ? If they make a poor cheese they should brand it as a poor cheese of their own
make If the factory make can be recognized, that will excite in others a desire to turn
out the best goods. The difference in the English market is four cents between makes
of cheese. If that difference exists, and if that difference can be made in the price of
cheese over here, it would make the factories desire to turn out a better quality of
cheese.

The selling of futures of any form of produce, the selling of anything a man him-
self does not own, is a damage to the producer and the consumer alike, and if Parliament
assembled is not quite equal to managing that state of affairs they are more helpless
than I think they are Why should we consider ourselves helpless because commercial
men say, " hands off ?" I would put a man in jail who would sell goods he did not own
as a warning to other men not to do that, and then we would have less of it. (Applause. x
If a man sells goods that he owns and makes delivery, he is all right.

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What I am down to say a little on to-night is "The Nation's Bread and Butter."
What the nation, like the man, earns for itself by the honest labor of its people — when
a man exerts himself to do anything in an honorable calling — he is said to be earning his
bread and butter, which includes his food and clothes and house-rent and all the rest
of the thing he pays for, Now, if a man does not earn his bread and butter, he must
either have it given to him as a gift, or steal it, as our forefathers nearly all did, honest,
good people, too, as they were. You remember the old story of the man who asked the
Scotchman how he was living. He said they were living partly on fish, but mostly on
strangers.

It is worth while examining as to whether we earn all our bread and butter. In
every competition during all these years when men have been doing the best they could
for themselves, the best fed man has had a big advantage over his competitors. Nearly
all the wars of the world have been won by the best fed armies. We ought to look after
the bread and butter on our farms, and see that we eat the best bread and butter.

Let me tell you why the city people get ahead of farmer folks, because they are
better fed. A man's mind is better and cleaner and keener when a man's body is well
nourished. The farmers sell too much of their best products. Cheese is worth more to
the farmer than bacon, ten times over. There are too many homes that I have gone into
that for breakfast have potatoes and fat pork. I would not like to make a speech on a
diet like that'. It does not nourish the rart of the man who wants to do keen thinking.
A well-fed man has an advantage. A man who is educated is a strong man, because his
mind is trained to be used in the best way for his country and the good of his fellows.
Now, then, is Canada in that sense making sure of its bread and butter '' Do our boys
now know equally as well how to make the most of Canada's resources as they knew
twenty-five years ago? I am not quite sure of it. Men could then fell trees and build
roads and bridges a little more successfully than the farmers and their boys can now.
These men were trained for that cla^s of labor, and our boys have often been trained
for other classes of labor.

The only sure way to increase^he wealth of a nation is to increase the amount of farm
products and other products in factories or on fields, or from mines or in the woods.
It can be borrowed otherwise, it cannot be made otherwise. Our bread and butter is
alwavs improved and increased by intelligent labor.

Another thing is to make these things that are produced worth more. That is, perhaps,
the main service that the cold storage fystem will have for the farmers of Canada. A
man may labor ever so hard to get his goods of the very best possible composition.
But composition is not half so important as the condition. You may have cheese
composed of milk with five per cent, fat, and if it is off flavor nobody wants to buy
it except at a reduced price.

This Association, and all other associations that do a like work, have helped
very much to improve the condition of the people of this country. I will spend just
a fi?w moments trying to illustrate this by speaking of what bread itself comes from.
You may have wheat, but unless the wheat is of good strain, and unless it is
quickened by some external energy like heat it never gives you a wheat crop, and
you can never get any bread. You might stick all the fertilizers you could on the
outside of the wheat and not improve its worth, but if you waken it up to its
influences that wheat will send its roots down and leaves up and gather influences
for your service.

So when the farmer or cheese-maker comes here he goes away better if he goes
with a quickened mind. Men go home from these conventions all over the country,
and do more for themselves than they otherwise would. In Canada we have excellent
chances for the best bread and butter conditions. Flour from our wheat makes the
strongest bread in the world ; that is indisputable. It will make more bread and
better bread than the flour from any wheat grown anywhere else ; that is why flour
from Manitoba sells for the highest price. We have a climate for producing the

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most excellent cereals, and equally well adiprel for giving us the mildest flavor in
other fine foods. We have a climate that because of the pure atmosphere of summer
and the cold atmosphere of the winter enables us to make butter that is mild. We
have been trying to send England weak wheat and strong butter, and they want
strong wheat and mild butter.

We make in Canada now no less than 75,000,000 pounds of butter ; a heap of
it last summer sold for eight cents a pound, and most of it for ten cents a pound.
A little creamery butter sold for seventeen, eighteen and nineteen cents a pound.
The loss on strong butter last year was so great that it would have paid for all the
creameries and half the cheese factories in the country, because we persisted in
making strong butter which people did not want to p*y a strong price for. The British
market is a large importer of fine butter. Last year we got for the best butter we 3ent
out of the country twenty-five cents on the dollar less than the Danish people got for
the same quality of butter. I tell you it is pretty hard for one man to keep on competing
against a neighbor if he gets paid alwa)s only seventy-five cents on the dollar. Our com-
petitors have been training their young men and girls to make the finest of fine butter
for the English market, and by a little bit of careful work we can improve our conditions
in this respect.

It took Denmark just twenty years to develop their butter trade, and now it is a
pretty good trade. They practice co-operative methods, by which people learn to make
butter and market the butter. They have a peculiar way of marketing butter, so that
the Danish buyer does not go over to England once a year and come back and tell all
over Denmark that butter is going to be cheap in two months. We have been treated to
that kind of gospel in Canada for two years. Eight years ago Denmark sent hogs to
Germany and Germany said : "You have diseases, we do not want your hogs any more,"
and instead of Denmark sending 200,000 they just sent 20,000. The next year they
thought they would make their own hogs into bacon and send them to England themselves,
and the farmers organized a joint stock company and drew their hogs to their own curing
factory, and in eight years there grew up a business of C 10,000,000, or two-thirds as much
as our cheese trade, and this in a little kingdom with a people not so numerous as the
people of the Province of Ontario.

There is always risk in all kinds of educational helps, and I have no hesitation in
saying our universities are places where men are spoilt dozens of times — the man's native
energy is lost while his judgment is being improved, Now I think I would rather have
a man for our country who has a full and masterful energy, than a man who is full of
acquired judgment if he was entirely permeated with the original sin of laziness. Educa-
tion is just good as far as it brightens a man's judgment and leaves his energy unimpaired.

France has been quoted as an exceedingly wealthy country, but the kingdom of
Denmark, that was amongst the poorest of nations fifteen years ago, stands ahead of
France, and stands next to England herself, and if the present rate of progress goes on
she will be ahead, and this not by its growing and manufacturing concerns, or its climate,
but by the most material and persistent labor of the people.

1 believe if we look after these plain bread and butter conditions in our land, we will
improve our conditions. How much better would Canada be if she had got thirteen
cents a pound instead of nine cents a pound for our cheese for the last ten years. Would
not that have been bcoming times ? If we had improved our bacon trade as the Danes
have done we would have made more wealth than the difference in price I have
mentioned.

To show you another instance where practical help in this way of stimulating the
people has given best results, allow me to make a little illustration from my own country.
Taking the wealth of the sea as being equal around the shore of the west coast of Scot-
land and the north and west coast of Ireland, the Irish fisheries are considered better
than the Scotch. There are 22,000 men employed. In the one case getting out of the
same soa $57 per head, and in the other, with more rigorous conditions getting out of
the same sea $187 per head, men and boys.

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They have better nets and better boats, and more information as to where to put
these nets and how to set them ; $57 against $187 by looking after bread and butter
conditions and making the most of them. There is no limit to the wealth of this country
by the intelligent labor of its people.

Marketing product?, lika other things, depends not merely on the quality but on the
man being able to discuss skilfully his own business. I think those who know me best
know that I do not attach very much importance to mere expression in speech ; but if
one goes to sell anything to one who wants to buy, the price is determined by his skill in
talking his product up, and every man's skill in buying is to talk the other man's pro-
duct up a little but to talk his conscience down. Farmers need to have all these things
discussed. There is one thing most hopeful in this country, and that is that the papers
discuss everything. Farmers' Institutes and all these gatherings discuss these things.

The people of Quebec have no unkind jealously against the people of this Province
when they make a little progress, any more than we have against them if they make
progress. It is a good thing to forget one's own farm fence and believe in the vastness
of this Dominion and the bigness of this Empire, which has given thousands of people
opportunity to eat their bread and butter in peace, and I hope the dairyman will help in
keeping up that state of affairs and make this Canada of ours the wealthiest and most
prosperous country in the world, (Applause).

COMMON SENSE IN DAIRF MATTERS.
By Ex-Governor Hoard, Fort Atkinson, Wis.

We have listened to-night to some very inspiring and cheering talk. I am con-
siderably more of a man than I was when I sat down, and if you have not grown in your
stature, it is because you are too thickly planted down there. Now I like to consider,
that at the bottom of everything in this world there is a system of ethics. The men who
have plowed themselves most profoundly into the conviction of their fellows, have been
men who have believed in the right and wrong of things. There is the ethical basis.
The immortal Lincoln was a man who was first ethical and then worshipful. Reverse
the operation, and you have a man who is first worshipful and then ethical, and you have
a bigot and a fanatic. A man who is first ethical and then worshipful is a reasoner, and
from the domain of reason most all things come.

Now this injunction to take a broad view of things, to look upon mankind as fellows,
not as enemies, finds splendid illustration in the little fable of iEsop's on the two men
that were journeying along the road on a cold winter day and they discovered a man by
the side of the road, one who was perishing from the cold. One of the men said : '' We
must stop and warm that man into life." They were both of them nearly perishing
themselves. The other man, taking a narrow view of the thing, said : " No, we must
push on or we will both die." The first man said, " No." He jumped out of the sleigh
and proceeded to warm and work with the man, until he had finally warmed him into
life, and, lo, and behold, by his own effort, he had warmed himself, while his former
companion was most frozen to death, as the hog deserved to be. In giving, we most
largely receive. A great many people at the start in life deceive themselves as to the
quality of their logic as well as to the quality of their mercy.

One of the most beneficent propositions in every man's life is common sense. Now
common sense is what I spent a week once in striving mightily to define, and I got this
far : Common sense is the widest understanding possible of the relation of common things
and your relation thereto ; surrounding me and jtou. everywhere are common things and
uncommon things are mighty uncommon. There is between the cheese made here and
the mouth of the consumer across the water one corstant succession of common links, plain,
common links that makes a tremendous proposition for the apprehension of any man.
Like the grains of sand that make a continent, but all the same the commonest kind of

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material put together, so that all there is to statesmanship, and all there is to to the highest
attempt of human intellect to apprehend any proposition, is simply the capacity to enclose
the whole range ot common things. Men are common men and women are common
women, and God spare us from a very large percentage of uncommon ones of either sex.
I have noticed this in my life, that if ever I succeed in getting anything like an adequate
reward, I must give to the court my very best testimony. "What is the secret of my
human endeavor 1 Raphael, the great painter, was once asked to define Art, and he
spent a week in studying it, and he finally reduced it to this proposition, " All there is
of Art is the ability to see. If a man's eye cannot see the picture, the hand will never
paint it." I told last night of the Irishman that dug me a ditch who was an artist in
the forming of that ditch. There is art in the breeding of a Jersey cow, and it is so in
every proposition in life, the ability to see ; and just in proportion as men quicken their
observation, their ability and power to see, so do men as a rule avail that eye sight to
the final fruition of th<ur hope. These things aro based upon common sense — hard, prac-
tical, common sense and human industry. Abraham Lincoln told this story : Once when
he was canvassing Illinois for the United States senatorship of that State, he was dis-
cussing the attempt of the Democratic party to ride into power upon the pro-slavery cry,
and I think often how well it applied to men in other things — to the man who embarks
his fortune with the poor cow, or with th« fisherman on the coast of Ireland who embarks
his fortune with poor endeavor, or in Canada or anywhere else. The story Lincoln told
was in the early history of Illinois. A Methodist circuit rider came to a country cross-
road,, and there stood a typical country boy with a ragged hat, a neglected pair of
breeches, bare feet and one suspender. The minister was mounted on the worst horse
that had ever been seen in those parts ; absolutely looked as though it needed to lean up
against something, and the minister says to the boy : " Which of these two roads will
lead me to Bloomington V The boy paid no attention to the inquiry ; he was in contem-
plation of that horse. He had a country boy's keen eye for a horse, and he could not
think why any man on the earth should ride such a horse. Finally the minister repeated
the question, " Which of the two roads will take me to Bloomington f and the boy woke
up and he said, " Who are you 1" He said, "I am a follower of the Lord.'-' "You are,
well sir, it don't make any difference which road you take, you will never catch him with
that horse.': You know there is such a thing as robbing Peter to pay Paul. You know
men satisfy their conscience sometimes in a way that is not equitable, ethical or reason-
able and men are not honest. I know thousands of men who are not honest with their
cows, they are not honest with their family, they are not honest with themselves. They
will take the oats from the horse that is plowing, and flatter themselves that they have
made money on this reduction of oats.

After another humorous story, the speaker concluded.

PRACTICAL BUTTER MAKING.

By J. B. Muir, Avonbank.

The work of practical butter-making commences when the milk has been received at
the creamery, although the condition of the cows, care of utensils, cleanliness in milking
and the care the milk has or has not received, has, to a great extent, determined results
before the milk arrives at the creamery.

Tempering the milk for separating is the first step after the milk has been received.
The most thorough skimming will be done during the winter season by separating at a
temperature of about 90°. This can be best accomplished by heating the milk in the
receiving-vat to 65° or 70°, and finishing in a channel tempering-vat.

When the first milk has been received, I would turn the steam on the receiving-vat,
start the separators, (having them previously oiled and the bowls filled with water) and
the pump that elevates the milk to the tempering vat'; then by the time the separators

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come to full speed, the tempering vat is filled and the milk raised to the desired tempera-
ture, ready to let flow into the separators. Give the separator close attention and see
that full speed is maintained until the separating is finished, so that there will be no loss
of butter fat. After the milk is all through, flush out the bowl two or three times with
warm water to remove all the cream.

I would recommend every butter-maker to test the skim milk every day. Have a
bottle and catch a sample every fifteen or twenty minutes during the run, then take a
sample from that for the tester. It will not pay any creamery to run a separator that
that will not skim to a trace every day.

Use a Starter. I would always recommend the use of a good, clean flavored starter
for ripening the cream, and would put it in early so that the flavor will become fixed in
the cream before any undesirable bacteria develop.

The best and safest starter to use is made from fresh sweet skim milk. The objec-
tion to using buttermilk or sour cream in that if you get off on flavor, you propagate it
from day to day.

Eipening the cream is the most important part in the manufacture of fine butter,
yet this point is often neglected and left to be done in a " happy-gc -lucky " manner. If
cream is left alone to ripen spontaneously, a chance is given to all kinds of bacteria to
develop, and the result depends upon the "survival of the fittest," so that I am satisfied
more uniform results may be obtained in all cases by the use of a properly prepared
starter. I would recommend using plenty of starter, from six to ten per cent, and ripen-
ing at a temperature high enough to ensure the cream becoming sour before evening ;
then cool to 60w or below as quickly as possible, and by leaving cold water or ice around
it, it will be down to about right churning temperature in the morning. This I consider to
be from 50° to 53°. Some may think this is a very low temperature, but there are many
advantages in churning at a low temperature. It not only gives more exhaustive churn-
ing, but it gives better butter, with less foreign elements in it, with much better keeping
qualities. It is necessary to have rich cream, or cream containing from thirty to thirty-
five per cent, of butter fat to enable us to churn at this low temperature, as thin cream
cannot be churned below 60° without exhausting a great deal of time and patience.
Thin cream also develops acid much faster than rich cream. This is another point in
favor of rich cream, as we are better able to control the flavor and ripening process by having
cream with a small quantity of milk in it, and introducing a good pure starter. Cream
ripened at a high temperature should be cooled to about 50 or 52 degrees about two
hours before churning, to solidify or harden the fat. So that the practice I have recom-
mended of ripening and cooling the night before, will be found very convenient, as the
cream is ready for the churn first thing in the morning. Cream should always be
strained into the churn, to remove any lumps of cream or coagulated casein. If color is
to be added, do so after the cream is in and before starting the churn ; about one-half an
ounce to 1,000 lb3. of milk will give about the right color at this season of the year.
But this amount will have to be varied according to the season of the year and the mar-
ket the butter is intended for. No color should be used for the English market.

The churn should never be filled over half full, one-third is better, especially with
thick cream at a low temperature, as it is liable to foam and fill the churn, so that con-
cussion ceases. When the butter begins to come, it is a good precaution then to take
the temperature, and if found to be too high, to cool a little by adding some ice cold
water ; if the temperature is not too high, sufficient cool water need only be added to
keep the butter in granular form until the butter is gathered to about the size of wheat
grains, or a little larger. The churning should never be done in less than forty-five
minutes ; from that to an hour will be found about right. Every butter-maker should
test his buttermilk daily, and if he is losing more than a trace of fat, there is something
wrong, which should be looked after at once.

Washing the Butler. Washing butter is for the purpose of removing the buttermilk,
and the least washing possible that will accomplish this is to be recommended, as too
much washing does not give as high a flavored butter as once washing. This is another

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advantage of churning at a low temperature ; it requires less washing to remove the
buttermilk. The quantity of water used should be equal so the quantity of cream
churned, and should be at a temperature of about 55° during the winter season. The
best way to heat the water to this temperature is to have a small steam pipe connected
with the water pipe at the churn, and then steam can be turned on and the water heated
to the desired temperature. After the water is added, revolve the churn for about two
minutes, and draw the water off immediately, as it affect3 the flavor if left on the butter.

When the butter has drained for fifteen or twenty minutes, it may be salted either
in the churn or on the worker. The former method I believe to be the better one, as
there is no better place to incorporate the salt with the granular butter than in the
churn. An even color is more easily obtained, and the texture of the butter is preserved
in consequence of less working being necessary. When salting in the churn, put on
about one-half of the salt ; then tilt the churn one way and put on half of what is left ;
then tilt back the other way and put on the balance. When all the salt has been added
the churn may be turned over slowly by hand a few times ; or, the best way is to have
a large wocden foik to mix the salt through the butter evenly. The butter may be either
left in the churn or taken out into tubs and let stand for about two hours for the salt to
dissolve before working.

When salting in the churn, it is best to estimate the quantity of salt required from
the number of pounds of milk required to make a pound of butter. The quantity of salt
will have to be varied to suit the market for which the butter is intended.

The export market requires only about one-half or five-eights of an ounce, and our
local raaiket one ounce. Salt for butter should have a fine, even grain, and be kept in a
clean, dry room, free from any impure surroundings, as it absorbs bad odors very quickly,

The object of working butter is to rid it of the surplus moisture, to distribute the
salt, and to unite the granules and give the butter consistency ; and it should not have
any more than will accomplish this. One of the advantages of salting in the churn, and
allowing the butter to stand until the salt is wholly dissolved, is that much working is
not required, as the butter only requires to be worked until the color is uniform, or
when the streaks caused by the salt disappear. About twelve to fifteen turns of the
worker will be found sufficient. When the butter is salted on the worker, and is only
going to be worked once, the worker should be given twenty-five revolutions to thoroughly
mix the salt, a< d if there is an excess of moisture it will require a few more turns. The
working should never be done when the butter is at too low a temperature, as it injures
the grain ; 55° will be found about right.

The butter may now be put up either in pound prints or packed in boxes for market.
Care should be exercised in pacaing, as it is very important that the sides be packed
firmly so that the butter will present a solid appearance when stripped and put on the
counter for sale.

Now just let me say a few words in conclusion. Keep yourself and everything in
and about the creamery clean and tidy, and always do your very best to make a uniformly
fine article.

A Member : Mr. Muir spoke of only working the butter once, giving twenty-five or
thirty revolutions. I would like to ask if you were going to work twice, how long would
you leave it before you gave it a second working 1

Mr. Muir : That depends on the kind of salt you are using ; some salt will
dissolve in a couple of hours and some takes three or four.

Mr. Edgar : I think Mr. Muir has covered the ground very well. I would like to
ask him if he thinks there is a danger of over-ripening cream ?

Mr. Muir : Oertaintly just like ripening an apple. If you get it to the ripe condition
you get a rich aroma ; if you go beyond that you will spoil the flavor.

A Member : I agree with you there. I have known makers to say there was no
danger of over-ripening cream. What do you think is the proper time to take to ripen
cream 1

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Mr. MuiR : That is determined very largely by the condition of the cream you
receive. If you get your milk in nice condition you can ripen it in from five to seven
hours.

A Member : Do you think there is any advantage in getting youi cream ripened in
five hours instead of taking twelve to ripen it 1

Mr. MuiR : I think so. I think you will get better results by quick ripening.

A Member : Have you ever had any experience in cream foaming in the churn,
and if so what is the cause 1

Mr. MuiR : Yes; the cream is too low in temperature, or too much cream in the churn.

A Member : Do you think slow ripening would have some effect that way ?

Mr. Monrad : I doubt whether that would have any effect. My experience is
exactly as Mr. Muir says. I always had foaming cream when I made butter on the
farm and got too much cream in the churn When churning at a low temperature was
first introduced I, like a great many practical men, was very skeptical. I tried to
churn at a low temperature from cream of deep setting, which was not so rich as sepera-
tor cream, and I had to learn, as was shown in the able paper just read, that you must
have very rich cream to churn at that low temperature. I cannot see any reason why it
should make the cream foam if you ripen it quickly. I would like to ask Mr. Muir
what is the advantage in ripening your cream in five hours instead of twelve 1

Mr. Muir : I think you get better flavor.

Mr. Monrad : That has been my experience.

Mr. Barr : Then I wou'd judge by ripening cream in five hours, you would churn
five hours after separating.

Mr. Muir : No.

Mr. Barr : Does not that cream still keep ripening after you churn 1

Mr. Muir : After your cream has cooled down to 60°, I do not think it ripens very
much till the morning.

Mr. Barr : I am inclined to think it develops a good deal.

Mr. Monrad : I do not think the lactic acid develops very much at the low tempera-
ture, but there is certainly a change in the condition of the cream. As a practical
butter-maker, I find there is something else besides acid in the ripened cream. I do not
think you can go by the acid just alone. The thing is to get the right kind of acid. As
to ripening, I will prove it to you practically. Some of our men say forty- eight hours,
and they claim they can make better butter with cream ripened in forty-eight hours, and
even fifty-five hours. I have never been able to get a good result. I agree with Mr. Muir,
but I confess to be a little skeptical as to the difference between ripening in five hours
and in twelve hours. lentil I am convinced by experiment, I will be a little skeptical
on that.

Mr. Muir : I want to bring out a point regarding the advantage in ripening in five
hours. In my creamery I get a chance to cool that cream down and go to bed with a
good conscience, knowing that my cream will be ready to churn in the morning. If I
take twelve hours, you can see where it brings me to in the evening. I do not like to
work till twelve o'clock at night or two o'clock in the morning. The advantage, to my
mind, of ripening quick is that you get the cream right there. I would not have my
cream quite ripe in five hours ; I would allow for a little ripening after. Why do we
ripen cream 1

Mr. Monrad : To develop the flavor that is in the butter.

Mr. Muir : What is that ?

Mr. Monrad : It is like the cow. The inside of a cow is a very dark place, and we
do not know much about it. When I first started to making butter in Denmark twenty
years ago, I thought I knew all about it, but my ignorance is increasing and I know less
and less.

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Mr. Muib : Do they use a starter to ripen cream in these creameries that take
forty-eight hours 1

Mr. Monrad : No, they would not use a starter at all. These are some of our
creameries that are selling at the highest price. My own experience is that I can always
get a finer flavor by ripening quicker.

Mr. Muir : We get through separating about eleven o'clock, and then we have our
cream ready to cool down five hours after that. Then it is ripened, and it is in proper
condition, I consider, for the churn the first thing next morning.

Mr. Monrad : It is not quite ripe then 1

Mr. Muir : No, I do not consider it ripe for churning then.

Mr. Monrad : "What kind of churns do you use in Canada 1

Mr. Muir : Nearly all square trunk churns.

Mr. Monrad : How do you cool it 1

Mr. Muir : By running cool water around. We stir the cream ; we separate at 90°
to 95°. The cream is at a temperature of 76°. The starter is always cold, and that
brings the cream down. We put our starter in right after separating.

Mr. Pearce : Have you got a large receiving vat 1

Mr. Muir : Yes.

Mr. Pearce : The milk is coming in fast 1

Mr. Muir : Yes.

A Member : You have 2,000 lbp. in that vat 1

Mr. Muir : Yes.

A Member : You are running your separator, and you keep the full body of that
milk at 90° 1

Mr. Muir : No, we heat that to about 65° in the receiving vat ; we have the special
heater elevated so that the milk flows from that into the separator.

Mr. Pearce : I want to know whether you keep that milk warm on a hot summer
day ; some creameries do that and I think it is a dangerous practice ?

Mr. Muir : It would not be necessary to heat it in the receiving vat in the summer
time at all.

Mr. J. F. Miller : In former years I have been cooling the cream at 58° and ripen-
ingatthat temperature, and then cooling down to 52° and churning at about 52°. This year,
I thought I would try the experiment, and I have been ripening it between 60° and 70°.
I have been ripening at 64° and up to 70°, and I find we get the best results from ripen-
ing at 70°. We get through separating about eleven o'clock. About eight o'clock my
cream is just getting nicely thick, and then I start and cool it down, and I find that by
using ice or snow or cold water, that it is cooled down to 54° or 52° in the morning, and
then I think it is ripe for churning ; the cream has a glossy appearance. I think this is
a method saving a great deal of time and labor and as the results are good, I do not see why
it should not be continued. We have been sending our butter to the Old Country, and
we never made as fine a flavored butter as we have this winter. I am in favor of ripening
at a high temperature and cooling down after. I believe the cream should be cooled
for five or six hours before churning.

Mr. Monrad : How'lorg does it lake you to cool that cream, snd how much cream
are you handling now ?

Mr. Miller : We had 2,300 lbs. of cream Monday morning of this week, and we
cooled that cream down in an hour and a half.

Mr. Monrad : Simply by running the water around^1?

Mr. Miller : Yes.

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60 Victoria. Sessional Papers (No. 22). A. 1897

Mr. Monrad : What is the temperature of the water 1

Mr. Miller : We use ice and snow.

Mr. Sleightholm : [ cannot see the necessity of separating milk at 95°. I may be
wrong, but I think that would depend a good deal on the separator. We are separating
at 65° to 70°, and I think it is a great saving because you have to heat your milk to 95°
and then cool it down again. We never separate higher than 85°, and we separate to a
trace, occasionally to .1. I am inclined to think that milk is heated to altogether too
high a temperature. Now in working butter I think ten or twelve revolutions of the
worker is enough. If after working the first time the butter is solid in the churo, I
would allow it to stand and hardly work it at all. What you require is a thorough
distribition of salt in the butter, and the purpose of letting it stand is to allow the salt to
dissolve. I think it is working the wrong side first to work the butter at all. In the
first working it is solid in the churn, and allowed to stand, and simply packed in tubs
loosely and worked the following morning. We find we get more satisfactory butter with
about ten revolutions of the worker

Mr. Muir : We don't work our butter twice when we salt it in the churn, and I
do not think it is necessary.

Mr. Sleightholm : Do you approve of the trunk lid churn ?

Mr. Muir : Yes. We have used it for six years.

A Member : Express your opinion of separating at a low temperature.

Mr. Muir : I said about 90°, and Mr. Sleightholm stated it made a difference which
separator you are using. We find we can put more milk through our separator in an
hour by heating it to 90°, and where factories have a large amount of milk to handle, I
think that is an important consideration. Professor Dean, at St. Mary's, told us that he
thought that milk was separated at too low a temperature ; that there was a decided
advantage to the flavor of the butter in separating at a higher temperature.

A Member : Does the age of the milk sent to the factory make any difference as to
the quality of the butter ?

Mr. Miller : Yes ; if the milk is kept too long at a low temperature, it is apt to
develop a bitter flavor. As a rule factories separate only twice a week, and that is not
often enough. We have been separating until this week, four times a week. This week
we will only separate three days a week, but it would be better if we separated every
day. I think when milk is brought only twice a week to a factory that it has lost some
of its flavor.

A Member : What machine is he using that separated at 65°? We use the Alex-
andria, and we cannot separate at that temperature.

A Member : I have separated from 65° to 85° in the Alpha machine, and I found as
it went down the amount of fat left in the skimmed milk increased.

A Member : At what speed does Mr. Miller run the Alexandria separator ?

Mr. Miller : Between 6,500 and 7,000.

A Member : Will a separator separate at its full capacity 1

Mr. Miller : It will do better skimming at 2,000 if its rated capacity is 3,000.

Mr. Sleightholm : I never separate at a higher temperature than 90°. I don't
think a high temperature improves the flavor. I never tried it any higher.

Mr. Muir : Professor Dean recommends 130°. How can you state it if you never
tried it.

Mr. Sleightholm : If I can get a better flavor at 130° I would not do it, because,
you spoil the texture of the butter at a high temperature. We cannot get the texture at
90° that we can at 65° or 70°. If we can get a better texture of butter we have other
things as well : that is a better flavor and a better texture keeper.

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60 Victoria. Sessional Papers (No 22). A. 1897

Mr. Muir : 1 don't see how 90l> or 95° can affect the grain at all.

A Member : A good deal depends on the ripening of the cream.

Mr. Muir : Flavor is an important thing in butter.

Mr. Monrad : I would like to ask Mr. Sleightholm if he does not agree with Mr.
Muir, that taking any construction of separator, and running it at a speed that is rated
at by the manufacturer to run, is it not the fact that there will be a difference — that the
lower the temperature at which he runs it, the more butter fat will be left in the skimmed
milk?

Mr. Sleightholm : Yes, that is quite true • but where is the limit 1 I don't believe
that there is a man running a machine in this country that knows where the limit is.
Mr. Muir : If he will first skim milk every day he will find out .

Mr. Sleightholm : Everybody skims milk at 85° or 90°. I want to skim milk
with the lowest possible temperature tor first-class skimming up to the capacity of the
separator.

Mr. Monrad : Do you believe the grain is affected at any temperature which is
below the natural temperature of the milk as it comes from the cow 1

Mr. Sleightholm : Yes, I do.

Mr. Monrad : Would you kindly explain that 1

Mr. Sleightholm : I am not sure that I can. Better butter is made in a private
dairy than is made in the creamery. If milk is separated at 98° as it comes from the
cow it will be just as good in texture as if it were cooled first, but it is a vastly different
thing to take milk into the creamery at 30° or 40° and then heat it to 90° and separate
it. I am convinced there is nothing in this high temperature.

Mr. Monrad : I faid yfsterday, and I take occasion to repeat it to-day, that I am
speaking principally from the standpoint of the pen and ink butter and cheese-maker.
What I am going to say now is from the standpoint of my friend Muir, a practical butter
maker. I went into a creamery and took part of the cream that had been separated and
heated to 155Q, and I churned it, and had it submitted to some of the best judges I could
find around Chicago, without telling them anything about it, and I managed to get
them to pronounce that the body of the butter, the grain, was equally a3 good as the best
butter from the creamery. Mr. Muir drew attention to this all important fact that just
in proportion as we heat our cream, we must cool it lower and longer. If I heat my
cream to 110° I must cool it lower and longer before churning • if I heat to 150° I must
cool it still lower and keep it still longer at the low temperature.

Mr. Sleightholm : Does not that high temperature affect the texture 1

Mr Monrad : The judges could find no difference.

Mr. Sleightholm : Why do you cool it ?

Mr Monrad : Because by cooling it I reconstruct the butter crystals. When you
work your butter, why do you not finish it at once as some of our butter makers do, just
to get it away qubk ? Why do you stop if the temperature of the butter is a little too
warm and put it aside in the refrigerator 1 Is it not to allow the butter globules to retain
that elasticity they have naturally. If I do not cool my cream very low and very long [
have always got poor grain and poor body ; but if I do cool it properly, the commercial
men do not kick on the body of the butter.

Mr. Barr : Can Mr Muir tell just when the cream is ready to cool down from 6o°1
Mr. Muir : That is to be gained by experience. We commence to cool it down just
when it starts to thicken.

A Member : Do you get as uniform a salting by salting it in the churn as in the
worker 1

Mr. Muir : Yes, more so and with less work.

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6.0 Victoria. Sessional Papers (No 22). A. 1897

A Member : Do you think you get a better body or grain by salting it in the churn
than you would by working it in the worker 1

Mr. Mum : You are more sure by getting a uniform color by less workiDg, and the
less worl you can give butter T think the better.

WINTER BUTTER MAKING.

By J. H. Monrad, Secretary Illinois State Dairymen's Association.

Your worthy Secretary has made it rather easy for me by placing the subject
" Practical Butter Making," before mine, as I expect the gentlemen before me to have
covered most of it. At least I cannot see how they can help themselves, as surely no
practical farmer would ever think of making butter just during five or six months.

1 certainly presume it will be trite in the highest degree when I attempt here to
mention the advantages of winter dairying ; they are all old stock arguments well
known to men enterprising enough to attend this meeting.

That the same cow bred so as to calve in fall instead of spring will produce more
milk during the year is an easily explained fact, as the fresh spring pastures will stimulate
her to greater yield at a time when nature would let it decrease.

Under certain circumstances the cost of feed must be considered higher during the
winter, but this is certaintly counterbalanced by the cheaper labor in milking and caring
for them at a time when outside work is scarce.

Many experienced dairymen dispute the fact that winter feed is more expensive
than summer pasture. If we can grow twice or three times the amount of fodder
per acre in the shape of silage, oats, hay or roots as compared with pastures, it may well
be a question if the labor saved by the cows doing their own harvesting is not counter-
balanced by the reduced interest on cost of land, etc. That it is better to have the cows
be dry during the hottest two months, when flies are plenty and grass scarce, no practical
man will deny.

I am in a queer position, as I am supposed to talk on winter butter making, and
yet I am only a believer in it to a certain extent. It is true that it is as absurd to feed
the cows twelve months and only look to them for returns for five or six or even seven
months, as it would be to hire a man for that time and let him loaf five months. Give
him his vacation of a month or so, and give the cow hers of six weeks or two months ; but
there the line should be drawn.

As long as there is a considerable difference in the price of winter and summer
butter, it would seem to be the most profitable plan to have all the cows to come in during
fall, but in spite of recent Iowa experiments, I am old fogey enough to believe in the
flavor producing quality of fresh milk — cow's milk as yet, and hence, it is not my desire
to persuade you to have all your cows calve in fall nor need I fear your succeeding in it.

If your wish is to continue making cheese in summer and keep up your reputation
for its quality, it would be well to let half your cows calve in spring and the other half
in fall.

We live in an age crying for uniformity, and if we have the conditions as to period
of Jactation remain about the same all the year, our chances for uniformity are certainly
bt- tter. If the same conditions obtain among your patrons as among those of our western
States, I must warn you against the treacherous every other day delivery. Though the
milk does not get as sour as during the warm season, detrimental bacteria have nearly as
good a chance to develop, and the fault of bitter milk is often due to this cause.

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60 Victoria. Sessional Papers (No. 22)'. A. 189?

Bat, says the creamery owner, it does not pay to haul the milk every day. In that
case, all that I have to say is that we must go back to the gathered cream system, using
separators on the farm or in small skimming stations. To leave the milk twenty-four or
thirty -six hours to the vicissitudes of the farm is absurd, and should at once be abandoned
if in use. Even though the period of lactation as well as the feed has something to do
with flavor, the main weight should be laid on the ripening of cream, and when I speak
about winter butter making this must be the centre pivot on which everything turns.

And now we touch the climatic conditions. Fifteen or twenty years ago we spoke
glibly about dairy belts, but who dare now draw the line in face of centrifugal skimming
and artificial refrigeration 1 While the latter helps us over the otherwise usual loss of
fat in the buttermilk during the hot weather, we must create artificially the needed tem-
perature for ripening our cream when making butter in winter. Here again simple justice
to the maker demands that we construct our creameries so as to give him complete control
of temperature in winter as well as summer. Temperature is the Alpha and the Omega
both in cheese and butter making.

In speaking about ripening cream and our desire for uniformity so much needed for
export butter, I cannot but take issue with the experiments m»de here ani in the States
with commercial starters, at least to a certain extent. The stations have proved that
quite as good a starter may be prepared from selected milk, and to this I say " Yes and
amen." That certain manufacturers of commercial pure cultures have made ridiculous
exaggerated claims for their effect, should not blind us to the tact that a reliable com-
mercial ferment or starter will help us to uniformity in developing the flavor, just as sure
as commercial color has helped us to greater uniformity in color, and commercial rennet
extracts to more uniform work in cheese making.

The average creameries do not all have the same facility for getting perfect milk, and
can never get as uniform results as may be obtained by pasteurization, and the use of a
reliable commercial starter. If you do not pasteurize your cream now for export butter»
it is to be hoped that Prof. Robertson will inaugurate extensive comparative experiments
on that line, experiments which I had hoped to have seen carried out in the United
States a year ago.

With perfect milk you can make better butter from unpast mrizei cream, but even
with the very best, I dare not flatter you by expressing the belief that you, (any more than
your cousins across the lakes), will succeed in getting better milk at your creameries.

The closing up of cows in stables n t properly ventilated, permeated with germ laden
dust from the fodder and the excrement, are not conducive to the production of perfect
milk. There is also general neglect of carding and brushing the cows, a neglect tb.it is
all the more astonishing when we consider the time spent in grooming the horses.

While pasteurizing the cream is not a pin*c9a for all evils, it is certainly a great
promoter of uniformity.

Provided you have the same quality of milk and complete control of temperatures,
there shmld be but little difference between winter and summer butter making.

A Member : What is the cost of an artificial ice-maker 1

Mr Monrad : If you have a good room and power enough to run it, they do not cost
more than$l,0u0. They have been put in for $700, but I do not believe in cheap work
because the manufacturers are apt to pat in poor material. If you have to build a room
of co'irse that will increase the cost. Mr. Hopkins tells me they are highly delighted
with their machine. Some men say [ cm put in ice for less than fifty cents a ton. A
great advantage is when you get in say 20,000 lbs. of milk and ara rushed, as the makers
generally are, you have to go to the ice house and get out than ice and chop it off, but
with the ammonia freezer, you just have to turn a valve.

Mr. J. S. Pearce : What size cold storage room would that power machine control I
Mr. Monrad : It would control a larger room, but their rooms are geaenll/ I2<l-t
they only run while the separator and churns are running — -about four or five hours a day

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60 Victoria. Sessional Papers (No. 22). A. 1897

Mr. Ballantynb : Does it take a powerful engine to run this ammonia machine 1

Mr. Monrad : The fact of the matter is these machines do take considerable power,
and while the manufacturers only claim five horse power, the Kansas creameries tell me
they had to use seven or eight horse power.

Mr. J. S. Pearce : I would like Mr. Muir to give this audience figures of the returns
of his butter up to date. I think it would be interesting to know the result from his
creamery, in shipping first-class butter to Manchester.

Mr. Muir : At the time of leaving home, we only received account sales for first
shipment of butter to England, they netted us 20.5 cents per lb, at the factory. Our ex-
penses in getting it there were nearly two and a quarter cents. The butter was shipped
through Mr. Ballantyne. It sold for 104 shillings in Manchester.

Mr. Pearce : What did you have (or making 1

Mr. Muir : Three and a half cents. We run on the separator system. The patrons
deliver milk three times a week ; until this week we were running four times a week. I
think, however, it would pay better to deliver every day.

Mr. Pearce : On an average how many pounds of milk does it take to make a pound
of butter 1

Mr. Muir: It took twenty one pounds for December; the butter that sold for 104
shillings was shipped on the 10th of December — fresh made butter, just made the day before
it was shipped.

Mr. Monrad : I hope my remarks about pasteurizing will not be misunderstood.
What I am anxious is to get Mr. Muir to divide half his cream carefully, pasteurize half of
it, and then have Prof. Robertson ship that to Manchester and see how it comes out. lam
not making the assertion that the Canadians can beat the Danes by pasteurizing.

Mr. Ballantyne : We can beat them now ; I think the finest Danish was selling at
that time at about 112 shillings in Manchester.

A Member : What is your method of pasteurizing 1

Mr. Monrad : I would not heat the milk to 150° ; I do not believe in that. They pas-
teurize the cream by having a sort of churn constjucted so that the dish fills fast enough to
gel the cream in a thin layer between the tin and the outside jacket, the cream enters at the
bottom and raises in a thin film over this heat surface into a gutter and then runs down to
the cooler, and then you oool it down to the ripening condition and then go on as usual.

A Member : Does that effect the flavors from turnips 1

Mr. Monrad : If they are not too bad ; it will take out a little turnipy flavor.

Mr. Pearce : I have been told that it has a tendency to give the butter a waxy ap-
pearance.

Mr. Monrad : If I am not mistaken that is caused simply because they do not put so
much water in the butter as we do in the States.

PRESENT DAY DAIRY CONDITIONS.
By J. W. Robertson, Dominion Agricultural and Dairy Commissioner.

I have listened with very much pleasure to what Mr. Monrad has said this morn-
ing, and I have followed what he has written, as he is a well known writer on agriculture.
1 may say his conclusions are applied to the conditions which he knows. Many of these
conclusions may be applicable, without change, to our conditions, while a few of them
might require a little modiBcation.

In speaking on this subject of winter butter making let me first say, that there is a
very active and growing demand for butter made in the winter months. It is not long

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60 Victoria. Sessional Papers (No. 22). A. 1897

ago since the leading exporters of butter in Canada memorialized the Government not to
send any winter made butter to England, because, it was not the kind of butter wanted
there. Now the largest quantity of butter made and sent from Denmark, is made and
sent during the winter, and the British public are willing to take winter made butter as well
as summer made butter. I will put what I have to say under three heads. First, in
winter butter making there are difficulties at the stable which the dairyman has to over-
come successfully. A comfortable stable is essential to profitable winter dairying. A
man need never hope to make any money from dairying through the winter unless hia
stable is comfortable. The temperature must not go below 45°. If a stable is cold and
drafty he may get some butter, but he will get it at a cost to himself, much greater than
his revenue. Stables can be made comfortable in this country quite easily. If you have
nothing better put some boards around the walls inside and fill up with straw. Stables
must be kept clean, the cattle must be kept clean ; currying cows once a day in the
stable will give you a chance to make butter, so that you will do as well getting two
cents a pound less for butter, than if you did not curry your cows ; they give more milk
and a better quality of milk. If you will distract a cow, or over-drive a mare suckling
a colt, and then let the foal suck, you will have a sick foal in an hour and a half. The
uncomfortable condition of the mother will prevent her from giving wholesome milk. A
good deal of our winter butter is flavorless, because the cows have a flavorless existence.
Milk is an essential product of animal life ; if that is lived up to its best in the stable, it
is just as good as the pasture field, and if you have good ensilage it will make a difference
in the milk and the color of the butter. I can, by feeding ensilage, <x)lor the butter
without a single drop of coloring matter in the cream.

Then there comes the question of handling the cream itself. In handling cream, first
of all the main effort should be to keep the cream separated from all else. There ia a
danger of lots of things getting into the cream, and everything that gets into the cream
is injurious and damaging, no matter how it gets there or why it gets there. Cows'
udders should be washed or brushed before the cows are milked. There is no gain in the
aeration of milk for butter making By aerating milk you do either one of two things :
you either take out a little of the odor in the milk, or you bring into the milk something
from the air. Now there is nothing in the air of a stable, which by getting into the milk
can impro'v e it ; therefore the less of that you get into the milk the better. There is not
any volatile odor in milk which makes it inferior for butter making. The aerating of
milk for cheese making is essential, but the aeration of milk for butter making is quite a
different thing, with a different result. The only value of aeration, is if the cow gets
odor into her feed, you will get a little of the odor out in that way. You have the
" cowey " smell. The cowey smell that comes from the manure getting into the milk is
abominable, but the cowey smell that comes in the milk is a delicious flavor. I never
knew a cow to give a bad flavored milk unless something got into that milk.

In handling cows and milk for winter butter making, it is desirable to have fresh
calved cows in the herd. Let a man ever so well aim at making all his cows calve in
September, in two or three years he will find they will calve all the year round, and that
is how a man will make most at dairying by having some fresh milk coming in. By that
means he gets a better flavor and an easier separation of the cream from the milk from
the cows calved more than six and a half months. Set the milk in deep setting pails.
I did not get more than two-thirds of all the cream out of the milk ; then I added the
milk of one fresh calved cow to the milk of twelve of these cows who were at a later
period of lactation, and instead of losing thirty-four per cent. I lost only fourteen. I
tried adding water, but it did not have the same effect ; 1 also found by adding the milk
of a fresh calved cow, it made a better flavored butter.

"When winter butter making was begun, not far from here, in 1892, the two first
winter butter making creameries running in Canada, were under my control, and
managed by Mr. Dillon and Mr. Ruddick. When they were first; started we had
some difficulty in getting a nice flavor in the butter, because all the cows had been
milking for perhaps from seven to eight months. In the following years, as the
farmers got more fresh calved cows, we got a better flavor in the butter.

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60 Victoria. Sessional Papers (No. 22). A 189?

I want to show you the helpful action the Government can give you farmers. When
the Government started these two creameries, five years ago, people said it was a bad
idea. Now there are 150 creameries running in Canada this winter, with the number
increasing every year. The flavor of butter comes from one of three or of all of three
sources : First, from the butter fat. It has some flavor, not very much ; that is in the
fat put in the milk by the cow. These flavors are nearly all of a sort of unstable
character, they will give off very quickly ; that is what is called the delicate cream flavor
in butter. Then there is the flavor that most people seem to go most by, the flavor that
is put in by adding salt ; and there are still people in our country who insist upon improv-
ing the flavor by adding salt. The other flavor that is in butter is a flavor of flavors,
that comes from fermentation. This is the flavor that you can control nearly altogether
by so-called pasteurization or by sterilization, or by adding a "starter." The odor of a
thins; and the flavor of a thing are quite different ; you can get an odor by your sense of
smell and flavor by the sense of taste. You may have an odor in butter, aud you may
also have flavor in butter, which is the taste of butter.

Can the odor and flavor of turnips be taken out of butter or cream or milk ? I fed a
group of cows 80 pounds of Swedish turnips per day for the purpof-e of saturating the
milk with the odor of turnips. Then I heated one-half of the milk to 152^, and the
other half I did not heat at all, and then I cooled this milk down and set the milk in the
usual way and ripened the cream, and the odor and flavor of turnips were clean gone
from the butter and from the milk that had been heated to 152°, and there was a most
pronounced and decided flavor and odor in the other butter. By heating the milk to that
point 1 found I did not get as good butter. That was before the word pasteurising was
in use. Then we took the cream from the milk and we heated one-half the cream to
155° and the other we did not heat at all. Again we found that by heating the cream
we put out the odor and a flavor of turnips, and the butter made from this heated cream
was entirely free from that objectionable odor, and had a delicious flavor and a better body
than this other butter. I have heard people say that if you pour milk from a dipper into
a pail you smash up the butter globules. (Laughter.) We have found always by heating
cream to 155° we can eliminate these volatile odors that the cow puts in the milk by her
feed. Pasteurization is the work of a French scientist, Louis Pasteur. His work was
perhaps of more service to humanity than the work of any investigator who has lived
during the last one thousand years. In one little discovery alone he has saved the lives
of fifty thousand mothers all around the globe. He is a saver of the people, worth more
than all the Napoleons that can grow on every square inch of French soil. This great
man, modest in his way, went on finding out how to destroy these very minute forms of
life, and he found by heating liquids like milk to 158° that you would kill most of the
germs chat make fermentation j and so by treating milk that way is called pasteurising it,
from this man's name. That is not sterilizing milk, which is making it entirely free
from these germs — some will not be destroyed even by boiling. Then by pasteurizing
cream, (heating it up to 158°), you will destroy all 'hese forms of life that make fermen-
tation, and give you this flavor or odor that comes from fermentation. A few years ago
there was so-called pure culture offered for sale which, when put into the cream aft^r the
other forms of life were killed, would grow there and give rise to its own peculiar flavor.
Chemists and bacteriologists had taken samples of some butter, and they found some
bacteria in them. They had made pure culture of this, expecting when they grew in
cream they would give rise to peculiar flavors and odors. These pure cultures were offered
for sale, and if you put some of this pure culture in sterilized cream and pasteurized
cream you get a very good flavor. We pasteurized several lots of cream from the same
lot, and then we used some of this pure culture in one lot, and then we took some skim
milk which we had pasteurized, killing the forms of fermentation, and we exposed that
in our own creamery for fifteen minutes and we got on that skim milk the germs from our
own creamery, and we made a culture of that, and put that also into some cream that was
pasteurized, and then we made butter several times from these different lots of cream, and
the result was that the flavor from the butter made from our own starter made from the
kim milk, was better than the flavor from these special starters, decidedly better, an d

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60 Victoria. Sessional Papers (No 22). A. 1897

the butter kept much better. What does that mean ? Ih, means that the people who eat
butter have come to like a certain flavor. That certain flavor has always been the result
of a great many forms of life in the cream, and these forms come from the rooms where
the floors were kept clean and the air smelled sweet and, if you have a dairy where your
air smells always sweet you can get no better starter than by exposing your cream to the
air of that room. That gives the flavor people like. It come3 to thh, that if your dairy
building smells nasty, sorne form of life is living there that produces bad smells. You
cannot afford to have a dairy building smell bad. That is why it would be a first-class
thing if the dairymen of the Province of Ontario would form a huge Are insurance com-
pany for themselves and willingly burn up one half of the cheese factories and build new
ones this spring. Bad smells are so persistent that it is almost impossible for the cheese
to escape the whole season. Our buildings are tainted with odors that we get into our
cheese against all the skill of all the makers. It will be worth your consideration as to
whether it would not pay to move your building a mile away* Your site has become so
foul that if it does not smell quite to heaven, it smells over three concessions. Every bad
smell from a dairy building comes from the action of some low form of life, and it, will
doubtless get into the milk and live there, or into the cheese and live there, and if it
does that you have this foul flavor to fight against. In this connection I think every
creamery and cheese factory should be thoroughly whitewashed inside once every year.
In my native county, where dairying was the main stay of the people, 1 made enquiry
last year, when a farm was to let and fifteen or twenty men were tumbling over one
another to rent it at $15 an acre. I never knew *a case of disease on that farm. Every
cow stable was whitewashed twice a year no matter what else was neglected. It is the
best thing you can use, it makes light, and light kills most of these things.

Down in a chees« factory in the eastern part of Ontario, the cheese-maker was
troubled with that difficulty called rust in his cheese, making his cheese look red in
streaks all through. Investigation was made by Professor Shutt, of the Experimental
Farm, and then it was carried out this summer by Dr. Connell, bacteriologist of
Queen's University. He went to the factory several times to find out the cause, and he
found it at last in one of the gutters, growing in the side of the gutter, and when the
wind blew that way into the factory, then the cheese-maker had rusty cheese, because
the wind carried this bacteria into the factory. By using a weak solution of ordinary
bluestone and whitewashing all the floors and gutters with that, the trouble was entirely
removed. The cause was destroyed and the consequence of course did not follow and the
factory was free of that trouble. That is an instance that proves that both in creameries
and cheese factories these gutters should be scoured out. Why did I not say things like
this ten years ago 1 I did not know so much. On Prince Edward Island when I went
there first, seven or eight years ago, they had never seen a potato bug. Last year the
potato bug was so abundant that the Government had to buy Paris green to give the
people to fight it. A long time ago there were potato bugs in Colorado and they lived
on a certain plant that grew there and did not seem to do any injury to anybody. They
got over to a civilized place where a man had a potato patch, and they grew and multi-
plied and filled the whole earth. As fast as the potato grew the bug was there ready for
it. Ten years ago there was not the same multiplication of bacteria. As dairying grows
our enemies grow. That is why the cheese-maker and the butter-maker want to be
equipped for them. Ten years ago we did not have that at all. It is a decided advant-
age to pasteurise cream, if the cream or milk had been exposed to foul atmospheres, and
then to add pure culture. Butter from pasteurised cream is never quite as good as i' you
make it from this sweet cream that is always kept in that condition. We now have an
apparatus for pasteurising cream quickly. We are getting some of these machines from
England. It is the invention of a Danish engineer and an English mechanic. The cream
is run through one of these and heated and lifted into a vat. We are going to conduct
an experiment this summer with this machine. In the meantime I can say pasteurising
is an aid but not an essential one.

I want to add one word as to cooling, the trouble with the freezing apparatus is the
initial cost and the cost of maintenance. I think in a creamery turning out one thou-

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sand pounds of butter in a day, a machine would be the cheapest, but in a small creamery-
it would be too expensive. If you want to build an ice house or refrigerator at the
creameries, the Department of Agriculture will supply plans free to any one that wants
them.

The demand in England is growing continuously for a softer bodied cheese. Did any
man ever ask the dairyman to make a bard firm-bodied cheese, except to get a cheese that
would keep. Nobody wants to eat a firm hard bodied cheese. He wants a soft, fat, rich
cheese for bis table ; a hard body was wanted that the cheese might keep safely. A well
equipped cheese factory should have an ice house at one end of the curing room, so that
the temperature would not go higher than 70w in the hottest weather, and by that means
you would save more in the shrinkage of the cheese in one month, than you would pay
for the ice house, and you could make a softer bodied cheese without the risk of spoiling.
You would do those three things by having an ice house next to your curing room.

Mr. Barr : Give us your plan of storing ice in the ice house 1

Prof. Robertson : For storing ice for its perservation only, we want it to be
boarded on each side, to keep the wind from the building, and the floors should oe so
constructed that the warm earth cannot touch the ice, and the water can run away. The
best way to get drainage is to put ten or twelve inches of broken stone or brick-bats in
the bottom and cover that with six inches of saw dust, fill the ice in twelve incties from
the sides all around, build it up solid and close all chinks with ice. If you want to take
the ice out it will pay you to stand it cTn edge rather than on the flat. It is easier to
take it out after the ice house is built in that way. Pack around the sides twelve inches,
between the sides of the boards with dry straw or hay, and then cover the top with a
foot and a half of hav or straw and have ventilation on top of that. If you want an ice
house for cooling only, you require a different construction altogether, which is explained
fully in the bulletin I spoke of, which can be obtained by making application.

A Member : How often would the ice house be required to be replenished 1

Prof. Robertson : Only once, in the spring. If you have two thousand cubic feet
of space in this room to be cooled, then you would want two thousand cubic feet of ice.

A Member : Have you any trouble with the cheese moulding in this curing room,
where have j ou the ice house 1

Prof. Robertson : I have not any curing room with an ice house, but I have used
ice to cool buildings in this way. Ice used in this way would not tend to produce mould,
because it would dry the air rather than produce moisture. There are two things that
produce mould — dark air or moist air. A good deal of the mould results from keeping
the room dark.

A Member : At what temperature would that amount of ice keep the room 1

Prof. Robertson : With a building constructed with a hollow space in the wall
and the floor tight and double doors and double windows, fifty tons of ice would cool a
curing room with sixty-five boxes of cheese, and keep it at sixty-five all summer, and the
ice would not be required to be removed. The building could be put up for not more than
$85, and ice is being put in this year for 75 cents per ton by contract.

Mr. Macfarlane : Can you tell me why one cow's milk keeps sweeter longer than
another ]

Prof. Robertson : I cannot tell. Out in the North-west we have one patron who
drew his cream all last summer only once every five days, six times a month, and it
never cime in sour or bad. The main cause of souring milk is something that gets into
the milk from the air. Sometimes if the cow be of a nasty temperament, her milk will
turn sour sooner.

A Member : If the cow has good wholesome food and good water to drink she will
give good wholesome milk. Do you know what impurities would be the result of a cow
drinking whe} , and what effect it would have upon the cheese made from the milk 1

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Prof. Robertson : I do not quite know the result. I include in the food the
water. If the cow drinks water that has any vegetable matter in it, the cow's
digestive system will take all that out. If the cow drinks water that has in it any
of those low forms of life that make putrefaction, then these germs will go through
the cow's system into her milk. There is no way of killing these germs that I know
of, except by heating the milk very high, up to perhaps nearly as high as boiling
point, so that the only safe way is not to allow the cow to drink water that has
putrefaction in it.

Gov. Hoard : I want to know if in the western part of the Province here,
wells are easily obtained 1

A Member : Yes.

Gov. Hoard : How deep do you go for wells as a rule 1

A Member : Twenty to fifty or a hundred feet.

Gov. Hoard : Do you usually have wells at your creameries and cheese factories 1

A Member : Yes.

Gov. Hoard : The well unless very carefully guarded is simply a sink hole, and much
of the trouble that comes from bad butter is proven to my knowledge through wells. The
State Board of Health of Massachusetts investigated three hundred privies to see how
the well, being the lowest water level, would by its own action draw to itself and drain
to itself the surrounding territory, and you will be amazed when I tell you they dug
around three hundred of these privies and in every instance on the side next the well
they found a leak towards the well, and in one instance they traced it eight rods. This
investigation cost $30,000. Now, I know that there are foul cheese factories with a satu-
ration of foul soil and the constant propensity of these foul conditions is towards the well

Mr. Blayney : The soil has a good deal to do with it. Water comes to a certain
level and impurities of any kind will make their way towards the water, so that even in
a cheese factory on a sand hill there must be particular care taken, because, sooner or
later, any impurity that gets near the well will find its way into the water.

Mr. Robertson : Whey should never be given to cows to drink under any circum-
stances except it is as sweet as you would give it to a calf. If the whey is sour you
should not give it to a cow.

WINTER DAIRYING.
By Hon. Sidney Fisher, Minister of Agriculture, Ottawa.

A few things have come before me this morning about which I would like to say a
few practical words. In the first place, I have been practising for a great many years
winter dairying. I believe it to be to-day the solution of a great many difficulties which
we dairymen have to contend with. I do not mean to say for a moment that we are to
give up summer dairying. I do not mean to say that, as we thought at first, we should
have all cows come in, in the fall, but what I believe to be the proper acceptation of the
term " winter dairying," is that we should try to produce milk all the year round on our
farms and make use of our plant and animals so that they will give us a return every
month in the year. In the old days, when we just made cheese in the summer, we prac-
tically laid idle during the winter. Our whole investment was idle and to a considerable
extent, the profit was eaten up. Is that consistent with good business management 1 If
there is anything that the farmers of our country require, it is to apply good business
management to their business. I regret to say that ten, fifteen and twenty years ago
that was not the general management of our farms. In connection with winter dairying
there are two or three points essential to observe. One of the greatest advantages of

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winter dairying is that we are obliged to take care of our stock and look after them well
the whole year round. In taking care of stock I have found one or two things essential.
Prof. Robertson spoke to you a few minutes ago about the necessity of keeping the cow
warm and comfortable. Now, not only is it humanitarian to keep the cow warm, but it
is actually money in our pockets. You know perfectly wellthatoneoftheveryfirstfunctions
to which the feed of the animal is applied is to keep the machine warm. No animal will
turn its feed into milk until it has first warmed itself with its feed. Therefore if you
keep that animal in a cold temperature, you call upon the animal to apply nearly the
whole of the feed you give it to keep itself warm, and it is only what may be left after
that, that will turn into the milk you want. It is much better to warm the animal by
good walls, and a much more profitable way than by stuffing it with food.

Prof. Robertson has spoken about ^ the beauties of the sunshine in the life of a cow.
If there is one thing in a winter dairy that is necessary to the health of your animals it is
that the stable should be bright and sunshiny. Do not give your animals only a square
foot of glass ; do not shut out the light. For the sake of the animals themselves, give
them all the light, and if possible, put the windows in the south side so that the sun may
come in and make them healthy and comfortable. I do not know anything that is more
advantageous to good winter dairying than the abundant use of whitewash in your stables.
You want light, you want cheerfulness, you want a clear atmosphere. A whitewashed
wall will make your stables much lighter than they otherwise could be. Prof. Robert
son spoke to you about the difference of absorption of heat in a dark colored and a light
colored building. The reflection of light also is better in a light colored building ; you are
able to keep it cleaner. The light that is in the building will enable you to see the dark
corners. There is no disinfectant that is more easily applied than a good white lime
wash. By whitewashing once a year, you will destroy an enormous number of those
germs that have been so much talked about of late. You can whitewash better by using
an ordinary spraying machine than a brush, and you can do it more effectually. These,
perhaps, are small things, but I assure you in winter dairying, as in summer dairying, a
great deal of the success of our work depends upon careful attention to small things. A
very little here and a very little there, will ruin the whole quality of our final product,
not only in the dairy to-day but the final product of the whole factory of which we are
partners and part owners in many instances. There is another point with regard
to winter dairying about which I wish to say a few words. The feeding of our
animals must be changed from our old methods. We must take advantage of the enormous
amount of scientific information that is placed at our disposal by our Agricultural College
and Experimental Stations. These are not mere theories ; they are statements of well
known facts — absolute facts with connection with feeding of animals. You all know
there is no food equal for animals to June grass. Scientific men have told us what are
the constituent elements of June grass, and they have enabled us to give to our animals
practically the same constituent equivalent of nutrition that they get in the June grass.
"We know today, in consequence of the scientific investigation of these men, just what a
cow giving milk in the winter needs ; you can find out also just how and whrre you can
get them — in the corn silage or in the clover hay or beets and mangels and carrots and
what parts you can get in the different meal feeds that are at your disposal. And you can
make such a ration as to give the animal exactly what she wants, and if you do this, you
may be quite she will give you what you want.

This winter dairying to a certain extent is an adjunct to cheese making. You
gentlemen are probably more generally interested in cheese making than in butter making,
but I am glad to know to-day that the cheese makers of this country are turning their
attention to butter making, not to sacrifice cheese making, not to give up that business,
which has placed them at the head of the cheese makers of the world, but as an adjunct
to it which will aid you and encourage you. During times past when you made cheese
only you were able to work and make a profit only for six or seven months in the year.
To-day you can make a profit for nine or ten months from the same cows. The cheese
making in this country has nearly reached its limit as far as the exporting trade is
concerned. I hope that as Canada fills up with a larger population, as I trust she will,

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the people in this country will learn to eat cheese more than they have in the past.
We export nearly 60 per cent, of all the cheese that is imported into England, and meat
products — not only pork, but beef and mutton — have reached a point where we can hardly
hope that the English workmen will increase his consumption of cheese. If we increase
the number of cows in Canada and the production of milk, and turn that into cheese, we
will hurt the value of cheese which we to-day send to England ; but if instead of doing
that we turn that milk into butter, and try to capture the same position in the English
butter market that we occupy in the English cheese market, we are bound to see an
enormous return for our work.

I will give you an instance of what would have occured had it not been for this
butter industry being introduced into this country. Last year we exported a large
amount of cheese and about 10,000,000 pounds of butter. If the milk that you made
that butter from had been made into cheese, it would have made about 25,000,-
000 pounds of cheese, and if we had shoved that on the English market in addition to
the 150,000,000 pounds we sent there it would have reduced the value of our cheese in
the English market, and instead of getting 62,000,000 for butter and the large amount of
money received for the cheese, the probability is the decrease in the price of our cheese
would have been sufficient to have lost the $2,000,000 we received for the butter. If
we are to increase the number of cows in this country, the only profitable way to sell the
superabundance of milk is to turn it into butter and sell that butter on the English
market.

In consequence of what I believe to be the absolute necessity of reaching out for the
market of England, I have felt it to be my duty to provide, as far as I could, for cold
storage. It will enable that butter to be placed on the English market in the condition
in which it is made in Canada. (Applause).

I am satisfied we can do this. I am satisfied that before the next season of shipping
comes we will have a chain of cold storage right from the creamery in Canada to the
English butter eater, and I am satisfied our butter will be placed on the English market
in good condition, and that we will capture that market for the Canadian producer. I
believe that these are important points and that it will be of the utmost advantage to this
country. I am glad that this Association is to embrace the butter making branch, as well
as cheese. These two branches are inextricably chained together. I will not attempt to
trespass any more on your patience at this hour.

The Chairman : I think it is encouraging to the farmers of Ontario, to find we
have a Minister of Agriculture who takes so much interest in the dairying of this
country. I hope he will come among us as often as he can, and do all he can for the
dairymen.

REPORT OF THE NOMINATING COMMITTEE.

The report of the nominating committee was presented. Moved by George Hately,
seconded by James A. Gray, that the report be adopted. (Carried.) For list of officers,
etc., see Appendix.

The Chairman : I have to thank you on behalf of myself for having placed me in
the same position for another term. I can assure you I have done the best I could
during the past year. I think I can do a great deal better during the coming year,
and I shall promise you now that I will at least do the best I can. I believe we are
going to have an important year on account of the amalgamation of the Creameries'
Association with the Dairymen's Association. We shall adjourn to meet again at 1.30
sharp.

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REPORT OF COMMITTEE ON RESOLUTIONS.

The Committee presented its report, which is as follows :

1. Resolved that the thanks of this meeting be tendered to the Mayor and
Corporation of the city of Brantford, for generously providing the use of the opera
house for this gathering, and for the kindness extended to visiting dairymen Dy the
citizens generally.

2. Resolved that we, the members of the Dairymen's Association of Western
Ontario, sincerely regret to learn that since we last met in convention Mr. E. Casswell,
an old and valued friend of this Association, has passed to the great beyond, and we
take this first opportunity of expressing our high appeciation of the splendid services
rendered by him to the dairy industry of Canada, and more particularity that of
Western Ontario. Mr. Casswell was always energetic and enthusiastic in whatever
he undertook, and when actively connected with the cheese trade, was sparing of
neither his time nor means in advancing its interests. He was among the first to
make shipments of Canadian cheese to England, and to make known our goods across
the Atlantic. This Association honored him several times with the highest offices in its
gift, and for a number of years he was a Director. We therefore desire to extend to the
bereaved wife and family our heartfelt sympathy in the loss of one so highly esteemed
and honored by all who knew him.

3. Resolved that this Convention of Dairymen assembled learns with sincere regret
of the death of the late esteemed Honorary Secretary of this Association, Mr. C. E. Chad-
wick. Mr. Chadwick was the first President of the Canadian Dairymen's Association
organized in 1867, and its Treasurer for many years, and was also the active Secretary of
the Western Dairymen's Association from its inception till his retirement in 1892. In
these various capacities he served the Association faithfully and well, and rendered
excellent services to our important dairy industry in the early days. This Convention
therefore desires to express to the bereaved family its warmest sympathy in the loss
sustained and to place on record its high appreciation of the services rendered by our
deceased friend.

4. Resolved that this Convention of Dairymen assembled, recognizing the great need
for better sanitary conditions in our cheese factories and creameries, would urge this
matter upon the attention of the Directors for the coming year, and also upon the atten-
tion of the Minister of Agriculture ; and in order to bring about this we would beg to
suggest that each Inspector be appointed an officer of the Provincial Board of Health.

5. Resolved that this meeting recommends to the Board of Directors that
competent persons be appointed in the various dairying districts, to arbitrate in cases
where cheese have been rejected at the factories, and to fix the loss sustained if any, upon
the proper persons.

6. Resolved that this meeting learns with sincere regret or the recent death of the
late Mr. W. S. Campbell, of Brantford. Mr. Campbell was prominently connected with
the agricultural interests of this country, and mainly instrumental in developing the
dairy industry of this Brantford district.

7. Resolved that this meeting would recommend that the word " Canadian" be
branded upon each cheese and each package of butter for export.

H. Eagle : In opening the discussion of the Cheese Branding Bill as President of
the Brantford Dairy Board of Trade, I want to make an explanation. It was stated
here yesterday evening that the Brantford Dairy Board of Trade had unanimously parsed
a resolution against the Cheese Branding Bill, and I want to state our reasons for doing
so. Buyers on the Brantford Board appear to be unanimous agiinst the Bill. Of course
we, as salesmen attending Boards of Trade, have no direct connection, and when the
buyers said they did not wish a branding bill we passed a resolution against it. A

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number of reports have been received from presidents and secretaries of the different
factories, and I think sometimes these reports are misleading. There are a number of
factories iu this country that were organized as Joint Stock Companies years ago, and I
believe the President and Secretary stand on the list as representing these factories at
the present time. I can tell you a half dozen presidents and secretaries of cheese
factories who have gone out of business years ago, and when they got the Government
circular they answered " Yes." I asked one cf them the reason for answering a circular
they did not understand, and they said they thought the Government wanted an answer
and they said " Yes." I think the men mostly co npetent to deal with the questions are
the members of the Dairymen's Association and the salesmen of the different cheese factories,
and I hope we will have a full discussion of this matter.

Mr. Blayney : What is the main object at the present of our production in the matter
of butter and cheese1? Is it not to get it in a better class, to get it in as fine a state as we
can ? I take it for granted from what I have heard from men like Prof. Robertson and
Prof. Dean, and men like the editor of the Sentinel Review in Woodstock, that this is
the great object. If this is the case, is it not an absolute necessity that when it gets to
England the individual who buys it should know where it comes from — even the very
factory where it is made 1 Would not that be a means of preventing any fraud 1

Mr. Eagle : Under existing circumstances they can trace the cheese right back to
the very factory they came from. There is no difficulty about that.

Mr. Robertson : I am in favor of the motion before the meeting at the present
time. I am in favor of stamping the word "Canadian." I believe we have lost money
in years gone by because of not having that one feature of our brand prominent enough.
I thing we have nothing to be ashamed of in the produce we have sent to England. I
am not in favor of all the features of the bill known as the " Fisher Bill." In the first
place we got a request from the Board of Trade in England, asking that we pass legislation
making it compulsory to brand the month of making the cheese. What was the cause of
that request? It was because men had sold short during some months of fall cheese, and
when it came to the time to buy fall cheese the price went up and they tendered summer
cheese on their fall contracts. The men in England did not accept these contracts, and
what was the result ? It was given over to the Board of Arbitration, and the men had to
settle the difference or take the goods off the hands of the men they had sold to. Since
that time we have never had a request from the importers of England to brand the cheese.
From my little experience in dealing with the English people, I am of the opinion that
you cannot palm off on the English consumer September cheese at the full September
price, unless the quality of tha*" cheese is fine. We don't sell September cheese because
they are the month of September ; we sell September cheese because we have the finest
fall cheese made in September. There has been times in the past few years when we
have had the finest cheese made in October and the first part of November. I do not
see why we should lose that price by branding them as October cheese. If they are
equal to September why should we not obtain the oest price ? We have not always June
weather in the month of June. Last year we had June weather in May, and I can
testify that we had as fine cheese manufactured last year in the last half of May as I
have ever seen in any factory in June. Why should we prejudice the English consumer
by branding the word " May " on that cheese ? The English people have been very kind
to ask us to brand our cheese. What is the fact in regard to their own cheese ? They
have no mark or date on them, and the highest price for cheese in Scotland to-day is for
June cheese held over to the following spring. If we put the date of the month on the
cheese we will prejudice the buyers, and we will receive a poor price, and I think we
would be making a great mistake in passing such a Bill. I would like to call attention
to one of the remarks Mr. Eagle made. I had replies from four or five makers who told
me they had replied in the affirmative as in favor of the bill, but now they understand
the conditions they are opposed to it. This morning I spoke to two makers, and they
said they would be in favor of branding the word " Canadian " on, and possibly in favor
of putting the registered number of the factory, but they were not in favor of putting the

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date on tLe cheese. Most cheese sent to England are sold in 500 and 1,000 box lots.
We have gone to a factory and bought the last half of the month, and sometimes we got
the factory to keep back thirty or forty or give us thirty or forty of the succeeding
month to make up the required quantity. If the bill proposed became law and we turn
in a single box of July cheese with June cheese, they would not accept it. The farmers
in this country do not get their price according to value. I do not believe there is the
discrimination made according to quality there should be. Two years ago, when in Scot-
land, a gentleman showed me some cheese of the previous year made in an ordinary dairy
in Scotland, which he was selling for sixty-six shillings per cwt., and the cable quoted
cheese at forty-nine shillings. We are not able to get that difference between tbe differ-
ent factories, but it is frequently the case that our finest factories obtain four to eight
shillings per hundred more than other factories. This is from two, to two and a quarter
cents per pound. If the factories making the finest cheese were getting that extra price
I think it would stimulate the others to make better cheese.

Mr. Pattullo : As a member of the Committee on Resolutions I would like to make
an explanation. In view of the fact that Hon. Mr. Fisher, the Minister of Agriculture,
is here, I think it is due to him to explain, on behalf of the Committee on Resolutions, the
form of that resolution. The committee felt that they were representing this whole
Association. We felt that public opinion among the dairymen was positively unanimous
on one point — that is with reference to the branding of the word " Canadian," but with
reference to the other points public attention is very much divided, and the Committee
felt that they had gone sufficiently far when they brought the resolution in, in the
slightest form possible, and left it to the Association to change it if they desired.

Prof. Dean : I would like to say one word on this question. It seems to roe there
can be no good reason for having the name of the month on the cheese. The question
was asked me at a farmers' institute some time ago, " Wad I in favor of branding the
cheese 1" I said in the first place I was sorry it had ever become necessary for this
request to come to us from Great Britain ; in the second place I said I would be in favor
of staving off that request as much as possible, but if, in the interests of our cheese busi-
ness, it would be necessary to brand the date of manufacture, I would be in favor of
putting the day of the month. I will call your attention to the way we mark cheese
in the Dairy Department of the College — each one is lettered. That shows to us that
a certain cheese was made in Vat L on the second day of the twelfth month — on
the 2nd of December. I think one advantage of marking cheese is to show the
maker where he has made a mistake. If it were necessary to mark the cheese in
any way I would be in favor of some plan like that. I may say we sent this square
cheese to the Convention that the makers here might see it. We were making some
experiments last year on square cheese, and we purpose sending forward a shipment
to London,. England, very shortly of a few square cheese, to see how they take.

Hon. Mr. Fisher : If the audience is not disposed to discuss this question any further,
I would like to make an explanation, as 1 find this is called the " Fisher Bill," In the
first place, I want to give you to understand that when I introduced this Bill at Ottawa,
last session, I stated to the House that I had no intention or desire of forcing that Bill on
in any way to adoption. I felt that this was a question which essentially concerned the
dairymen of this country, and I wish to bring the attention of the dairymen all over the
country to this question — not simply one class or one section, but all sections of the dairy
business, and I divide the trade into three sections. First, the man who produces the
milk ; secondly, the man who manufactures that milk up to the finished state ; and, thirdly,
the man who handles that finished article afterwards.

I want an expression of opinion from all three of these different branches of the trade.
I could have obtained an expression of opinion from the House of Commons upon this
question easily enough. There was some information given on the floor of the House, but
I felt I could obtain a much truer expression and come much closer to the people especi-
ally interested in this trade, if I was able to come to the Dairy Associations of tbe country,
and it was for that reason I put over the Bill so as to be able to come to these great dairy

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meetings in the Provinces of Quebec and Ontario and be able to find the rea1 feelings of the
people interested. (Applause. ) It was for that reason I have asked your opinion. I am
completely and absolutely open to conviction on the mitter. I drew up what I believed to
be a proper law for the accomplishment of certain things, if these things were desirable,
and this is the entire extenc and scope of the Bill with which you have connected my
nam?. If these things were desrable I think the Bill we have drawn up will accomplish
the end in view. If they are not desirable, 1 have no desire for one moment to make them
law. (Applause.) I am not going to enter into an argument. It is not my place to do
so. I wish to stand aloof and to hear the opinions and arguments and receive information
and the views which you have placed at my disposal. I will just, however, say that for
the last two years in the Province of Prince Edward Island the Department of Agriculture
has been managing a large number of cheese factories, and for the last two years the date
of every chef se which has been sent out of Prince Edward Island has been stamped upon
the cheese, and this last season Prince Edward Island's cheese commanded a price very
nearly, if not absolutely, equal to the best Canadian cheese offered in England. Now
Prince Edward Island is a new dairying country. They have started in this business new,
and they have adopted this rule, and it seems to work well there. Whether it would work
well in a country where there was a different method of trade established, where you have
established a certain reputation for certain months, I cannot say, as it is evident to me
that some months do not compare as well as others. If you wish to continue that, you
must not put the stamp of the date on the cneese ; but I believe if you wish to raise the
reputation of your May cheese and July and August cheese in the market, let it go and be
sold for May, July and August cheese, and within a year or so you will find Canadian July
and August cheese will sell at a higher price than it does to day. If the dairymen of this
country do not wish this Bill to pass, I am very glad to meet their views, and pass it just
so far as it is in the interest of the trade. Therefore I feel that in this respect your
Association would only justify me in going so far as one item ; putting the brand "Canadian"
on the cheese. The .Dairy Association of Quebec declared they were ready to go the
whole way, putting the name Canadian on and registering the factory ami date. At
Brockville they went so far as to say they were ready to put the word " Canadian " and to
register the factory, but did not want the dates You are ready, only, to go so far as
putting " Canadian " on the cheese, jl want to tell you that what I am working for and
and what I am determined to do is simply what would be to the interest of the trade.

Mr. Harley : As representative of the Woodstock Cheese Board, I would like to
say a word. It was brought before the Board at Woodstock, and we were requested to
determine what our opinion was ; I said then I thought it was premature. I thought the
Dairymen's Association should first discuss the matter, as they were more .able to dj so
than we were ; but from the information ^ve received there, from those who were exporters
of cheese, it would not be to their interests as exporters. They thought it would be
detrimental to their interests to have the brand upon the cheese, and it was unanimously
carried that the date and month of the manufacture should not be put on lhe cheese. We
were in favor of having the stamp " Canadian Manufacture " upoo the cheese, and I do not
know that there was much objection to have the factory registered with the number of
the factory. If that motion before the chair at the present time would be thus amended,
before being put to this meeting, 1 think it would meet the view of the majority of
the members of this Association, but if the question is to be recommended by the
Committee of Resolutions, 1 do not know that we can get a fair expression.

Mr. Eagle : I do not know that there is a factory in Western Ontario but what at
one time or other has cheese that is not absolutely up to the mark. If there is a regis-
tered number on the factory, it goes clear through, and the word comes back that they
do not want any more cheese of that number. At present there is not a box of cheese
goes out without there is a certain number on it and it can be traced back. It is just as
good as if there was a registered number on it, and the only way to save the poor cheese-
maker is to leave it as it is at the present time.

A Member : It seems to me that the sellers of cheese^want to have the privilege of
selling one month's cheese for another. 1 think these cheese buyers who are opposing it
have the cream of the joke all the way through.

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60 Victoria. Sessional Papers (No. 22). A 1897

Mr. Elliott : We used to brand our cheese and we managed to struggle along at 12
or 13 cents a pound with the date branded on them, and now if we could brand our cheese
and go back to the same old price it would be all right.

Mr. Wooley : Do the buyers in the old country buy cheese from date or quality 1 If
the cheese was dated a certain month, what difference would it make to the buyer who
buys upon the quality ; and it seems to me that if factory men and salesmen take an interest
in the business they will soon learn if the buyer buys May cheese and sells it for Septem-
ber. It seems to me it will not occur very often. I will move that the word " Canadian w
be branded upon the cheese.

Mr. P. H. Green : I do not believe the buyers of this country have any intention of
practising any deception on the people of the old country. I have been in business six
years, and it is not long since I heard our late lamented secretary say that he never met a
lot of men who woe more square and conscientious in their dealings than the buyers on the
Brantford Cheese Board. $290,000 wcrth of cheese have been sold on the Brantford
Board without a hitch. "When the question came to me from the Dairy Department in
reference to the marking the date upon the cheese, my answer was I thought it was not
advisable. I think it will be much better for our cheese to be sold upon its merits.
Nearly every month's make is sold upon a different market. September cheese is always
sold as September cheese. We f act or j men have not facilities for holding cheese over. We
are obliged to ship out each month's making by itself. Then I think it will be a great
mistake to date the cheese.

Mr. Harley : The men who deal in the old country are not blockheads. A man
comes into a store where there is cheese for sale, and he wants a hundred or five hundred
boxes of cheese. There are the cheese. Look at them. If they suit you I want so much
for them. The man gees over the cheese, they tuit him, and he says the price and there is
nothing more about it ; whether they are May cheese, September or October cheese,
and the sellers tell me it is an advantage not to have them marked, because even the date
upon the cheese would prejudice many buyers against them.

The motion was carried.

ADDRESS.

By Mr. D, Derbyshire, President op the Eastern Dairymen's Association.

I am delighted with the discussions that have taken place at this Convention. I
have been more than pleased with the addresses all the way through. I think it would
be well for us to review some of the points that have been brought out, and one of them
I would like to refer to is this, the references to cleanliness that were made in Mr. Barr's
paper yesterday. There is no doubt the maker would have more influence with men
furnishing milk to the factory if he himself were clean about the factory and clean in his
own person. You cannot have much influence in that regard if your are not clean your
self. How can you tell the patron his can should be kept clean and away from foul
odors unless you yourself are practicing what you are preaching 1 So I say the very first
point is that the cheesemaker himself, in his personal surroundings, should be perfectly
clean, so that you can exercise the proper influence over the persons furnishing milk to
the factory. I am satisfied that in a great many cases makers have found fault with
cans when everything in connection with th^ factory was not any cleaner than the cans
they were complaining about. Now, I see the proper way to do is to start at the factory
and keep yourself and surroundings absolutely clean.

There is another matter that was emphasized in Mr. Barr's paper, and that is, atten-
tion to small matters, to the details in connection with your everyday work. Now the
boxing of cheese is possibly as particular a piece of business as you have to do. A great

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60 Victoria. Sessional Papers (No 22). A. 1897

many think that if the box does not go within an inch of the top of the cheese, it ia
all right — that the cover will drop down over it, but when they come to go into a ^hip,
eighteen deep, the cover will drop on to the boxes and the cheese has to squeeze out,
and that will possibly injure the sale of that whole shipment because a half a dozen cheese
in one hundred were not properly boxed. Another thing that should be insisted upon is
a proper box. I have been in Montreal and watched the arrival of cheese that I have
shipped in good condition, and I have seen quite a number of the boxes broken. I think
we could take a higher position than we have at the present time, provided we see that
our boxes are properly made, and by giving attention to this and other small details, we
could improve our position.

With regard to the farmer, I think he is the foundation-stone of the business. The
man on the farm seems to be behind the times. He does not seem to know which cow
has been profitable. I had the pleasure this morning of driving out to Captain Mallory's
stable, three miles out of this city, and was delighted with the 12-feet ceiling and the per-
fect arrangement of his stable. I must say I have not seen as good a stable in a good
many years. Everything was in nice order ; perfect ventilation, where the cows could
breathe the pure air, and where proper food could be given to them ; where the animals
could see and be seen. I have been in a great many stables where an odor comes from
them that is not very desirable. I say it is of the greatest importance that we ven-
tilate our stables. Another way to cheipeu the cost of production is to have a silo, so that
you may produce milk for half the money for which it is produced at the present time.
Feeding hay at eight or ten dollars a ton to a cow is a foolish practice, when you can
grow twenty or thirty tons of corn to an acre. You can grow twenty tons easily, and
two tons of this corn will make more milk than a ton of hay. By that means you reduce
the cost of production over half. I think if we weed out the poor and unprofitable cows,
and get our milk to the factories in proper shape, we can exercise our influence as farmers
upon the factory, and say to the dairyman that this building is not proper, I will see that
it is made the very best that is in this section of the country. If you have two or three
little factories, get your people together and see if you cannot have one first class factory
properly built I believe steam power is the best power. I believe you can keep a
uniform heat, and I believe you can be more economical if you have a proper power. You
should have arrangements make for making butter in the winter time. Be prepared so
that you can make butter any time of the year if you so desire. I would have it so that
I could take Saturday's milk in and skim it and return the skim milk to the farmer. A
great many are doing it in eastern Ontario. One boiler and one engine and one maker
could handle the whole business that is being done now by three. In that way the most
could be got out of the milk for your section.

I believe we have too many factories in the Province of Ontario at the present time.
We want fewer factories and larger factories, and better factories, and better educated m^n
to take charge of these factories. See that the makers in your locality go to the Guelph
Agricultural College. If they have made fine cheese this year it is of importance that
they should go to Guelph and see if there is anything new in the business* As to the
branding of cheese, I would say that whatever brand you put on, see that it is put on tidy
and nicely and not too large. Do you notice how other manufacturers put up their goods 1
I would have it so that I could stencil the weight and be sure that the weight is right.
Give plenty of weight, so that the Englishmen will know that we are dealing honestly
with them ; give them sixteen ounces to the pound.

Competition is becoming keener every year. We sent more cheese this year than
ever before, and we sent a finer quality. We did better in 1896 than in IS95. In place
of sixty-nine thousand packages of butter in 1895, we sent one hundred and sixtv-seven
thousand packages in 1896, and received 61,000,000 without detriment to anything else
in this country. We could easily send §1,000.000 worth of butter more in 189 7 than we
did in 1896. We should let the world know that we stand on the firmest ground in the
world for the production of fancy butter and cheese.

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60 Victoria. Sessional Papers (No. 22). A. 1897

I must thank you for the kindness that I have received from all hands at this Con-
vention. I am delighted that you have accepted the situation of the concentration of the
dairy forces in this Province, and have taken hold of the $40,000,000 that Great Britain
pays for butter. We have §14,000,000 out of the $22,000,000 she pays for cheese, and it
is our business to take hold and see that we have $20,000,000 for butter. I thank you
for your kind attentien.

MODERN FEEDING IDEAS.
By Ex-Governor W. D. Hoard, Fort Atkinson, Wisconsin.

The mouth is a very ancient institution, and digestion as well as indigestion is fully
as ancient. The problem of profitable feeding has also remain? d unchanged But a
great change has been wrought in these latter days in our understanding of the problem.

A flood of light has been thrown by modern chemistry upon the elements of food,
and the office of these elements in support of the bodily functions No dairy farmer
can afford to be ignorant or indifferent concerning the progress of these ideas. They
apply to the very foundation of hia success. To be able to intelligently understand feed-
ing questions when they are discussed, we must understand the meaning of the chemical
terms which are used in such discussion.

The discussion of this question and the forming of feeding rations in reply to the
request of subscribers has become a prominent feature in s. few of the agricultuial papers
of the land. It has been a prominent feature of Hoard's Dairyman for the last four years

At the very outset its editors were confronted with the fact that the chemical terms
for food elements such as carbohydrates, protein, ash, and also nutritive ratio, etc., were
not understood by a large portion of its readers. No other terms could be u^ed. To
remedy this difficulty a standing glossary was inserted at the head of this department,
which explained as best we could the popular meaning of these scientific terms.

Now, here was a modern situation where modern ideas had to be used to impart
the desired information to modern men. The demand for this sort of information is
constantly increasing Dairy farmers are waking up to see that they must learn to feed
the dairy cow with a better understanding of what is involved.

Crude and erroneous ideas prevail with a great many as to the true function of food.
They think they can feed cheese or butter-fat, or anything they want, into the cow at
will. They will hardly believe it when you tell them that the cow cannot change the
nature and proportion of the solids in her milk any more than the leopard can change
his spots. They think they can take any sort of a cow and bring her to their purpose
by feeding. They have not learned the great lesson in dairy practice, that if you wish
to increase the proportion of butter-fat in milk you must breed for it and select for it.

So, between a lack of true ideas and a surplus of erroneous ideas, the cow fares
badly at their hands. Some men believe but little in the science of feeding. Others
believe too much. We will state this question of breed and feed, or what the cow does
and what the feed does, as we understand it.

1st. Every cow is born with a certain natural proportion of the milk solids she is
to give. That born proportion always exists with her. That is, the casein or cheese
part of the milk, the milk sugar and the fat will be in a certain proportion to each
other. There is a maximum limit, say of butter-fat, above which she cannot go. It
may be three per cent., four per cent., five per cent., or six or seven per cent. What-
ever is her lorn limit there she will stop, and all the feeding in the world will not make
her change or exceed this percentage. She may drop below that maximum limit to the
lower limit. The maximum and minimum limits of percentage are not far apart. There-

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60 Victoria. Sessional Papers (No. 22 A. 1897

fore it is the part of wisdom for the dairy farmer to establish, first, the breeding of his
ccw. If he wants butter-fat in large percentage he must breed for it, get a Jersey or
Guernsey sire and breed towards enrichment.

Here is a fact which it will be profitable for him co understand. If he is after
butter-fat in the largest proportion of profit to cost of feel, the butter-bred cow will
give it to him better than any other cow. This is the law of specialized function the
world over.

The passenger locomotive will run a hundred miles in a given length of tim° at
less expense in fuel than the freight locomotive. The racehorse will run a mile in 1.40
in a minute at less expense tor oats and other feed than any other style of horse because
" he is built that way." Indeed no other breed of horses can do the mile in that limit
of time.

The highest efficiency in a given direction is obtained by 3pecializ°d function. The
Jersev or Guernsey cow will make a pound of butter at less cost of food than either
the Holstein or Ayrshire, because she has been bred to that purpose so long that with
her it has become a special function. Tbe Holstein or Ayrshire will yield milk by the
quantity at les3 cost tban the Jersey or Guernsey. All of this has been proved over and
over again by special experiment, and it is time that every cow farmer in the world knew
it for his own profit.

Now, here is where is where we can see the value of the farmer paying better atten-
tion to the breed question. That is the foundation. Breeding is based on heredity..
What we want is a cow fitted to our purpose ; a cow based on specialized heredity.

When you see a farmer drawing his dairy breeding from a grade or scrub bull, or
from one of beef breeding, set it down that the man does not understand the close relation
between breed and feed. He is at cross purposes with himself. Convert him tiom the
error of his ways if you can. Sometimes the result will repay the effort. Other time3 not.

While speaking in a convention in a neighboring state on this question a farm< r
arose and said : "You may talk what you please about this breed business I tell you
the breed is in the corn crib." That is one of those half truths so misleading to many
men. I replied by saying ; " My friend, if I understand you correctly, your idea is that
there is no value in breed, but all the value is in the feed V " That's about it," he
answered. "Well," I replied, " let us see how your theory will work. In my State
we used to have a little horse, J. I. C , which would trot a mile in two minutes and ten
seconds. He would do this work on twelve quarts of oats. That was the speed pro-
duct of twelve quarts of oats when fed to J. I. C. Now, I will guarantee that you
have horses in your stable that could not trot a mile in seven minutes even if you fed
them ten tons of oats." The crowd saw the point at once, but the old farmer turned
it off very easily by saying : "You may talk what you please; I believe what I said."
As the Hoosier said of the dying horse, " His eyes is sot."

By being obedient to this great principle of individuality, and breeding for it for a
long time, men have established specific breeds for specific work, for breeding is only
individuality established by heredity. The longer this has be<m in process the more and
fixed is the type, and more certain that " Like will produce like."

You can find thousands of dairymen all over the continent who have taken advant-
age of this breeding principle. They are making money by it. Others are ignoring it.
"Don't believe in it, you know," and they are losing money. "Ideas govern." "As a
man thinketh, so' is he."

The question of feed applies to the dairy cow just as it applies to the trotting horse.
First, the right kind of a horse ; then the right sort of feed suitable to support at its
best the trotting function.

First, the right kind of a cow — one that will turn her food in the direction of what
you want ; that will not waste it in some other direction. Then the right kind of food
to to support that particular function vhich produces the special result you want to its
best result.

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60 Victoria. Sessional Papers (No 22). A. 1897

A word or two as to the kind of feed suitable to the dairy cow.

You must feed for milk and all the solids of milk.

You cannot feed for butter-fat alone, for no cow yields butter-fat alone.

What we call protein, or albuminoids, or the nitrogenous element — all these terms
meaning tbe same thing — is a very important portion of the milk. This is the casein
or curd. No matter how much you may desire cheese you cannot feed for cheese alone
for no cow produces that kind of milk.

What will you do — feed for the whole milk product, and get your excess of butter-
fat as a special product by either breeding for it or buying the cow that gives it 1

Ytars of study and observation on the part of patient students of this problem have
demonstrated that butter-fat in particular is governed in its production by the action of
the nervous system. It is proven also that breeds of cows yielding an excess of fat are
specially endowed with nervous force and activity. They have a nervous build, quick
nervous motion, are highly organized and of excitable temper. From this it is deduced
that this work of producing an excess of butter-fat per 100 pounds of milk makes exces-
sive drafts on the ne rvous system, and as a logical sequence we must feed a food that is
highly nerve and muscle supporting. The protein element has this quality. So while
the fat is a carbon, yet if we secure it to the largest advantage we must provide this
protein element sufficiently in the food. The foods that most abound in it are first and
highest cotton seed meal ; then in their respective order oil meal, gluten meal, peas, gluten
feed, bran, oats, barley, corn.

The constructing of a dairy ration is based on the calculation of from five and a
half to seven pounds of the carbonaceous elements to one pound of the protein or nitro-
genous element. But this is by no means an exact science. The temperature governs
the proportion a good deal. The colder the climate, the more of the carbonaceous or
heat-producing elements we must feed. For this reason cows can be fed an excess of
protein, such as cotton seed meal, with greater safety in the South than at the North.
The heat elements are not required there so much as the nerve-supporting elements.

Then again the character of the roughage must be considered. All the clovers,
vetches, pea vines, blue grass and red top hay are in the order named, of a protein
character. Timothy hay, I consider the poorest of all for milk production. I had
rather have good well cured corn stalks, ton for ton, and I can get more milk from two
tons of good corn ensilage than from a ton of the best timothy hay. The ensilage will
cost to produce it $2. The timothy hay 86. This opens to us another profitable field of
study : The commercial or market value of feed stuffs. That we must always keep in
mind. For instance in my city to-day new corn is worth in the market $4.50 to §5 a
ton of ears ; timothy hay is worth §8 a ton. There is at least four or five times more
value in the corn as a milk feed than in the timothy. But here steps in another prin-
iple. The corn must be fed rightly ; not too profusely or grossly or you will set your
cows to putting on fat and thereby shrink their milking functions. Shrewd business
management would dictate to the Wisconsin dairyman that he save his corn and oats,
sell all the timothy, except say five pounds a day per cow, and with the money buy bran
and oil meal. He will find he can m*ke up for the lack of hay in corn stalks and
straw with the oil meal and bran. When you enter upon a consideration of this feeding
question you are like a man who threads his way through a forest of big trees. They
were there before you were. You can get through if you will take advantage of your
eyes and day-light. But if you shut your eyes and go in the dark you will hurt your-
self badly. The feeding question is studied with big stubborn principles, the same as is
the forest with big trees, and they will not get out of the way for you ; big trees and
set principles never apologise when you mn against them. Let me earnestly advise
every dairy farmer in particular to study more and more every year the application of
modern feeding ideas to your business of producing milk.

Then, besides, 3tudy the question of " breeding " and care, of the dairy cow, for
those are the foundations on which to base successful feeding. You cannot afford to do

60 Victoria. Sessional Papers (No. 22). A. 1897

without good books and papers which treat on these questions in a modern way. You
are dealing with deep and mysterious forces ; you wish to make money by them. You
cannot do this alone. You must have the help of your brethren. Get into the cur-
rent where these ideas exist.

Mr. T. J. Dillon : "We have on the platform Mr. Tillson, who has a number of
cows in his barn that gave eleven thousand pounds of milk each last year. The aver-
age for his herd was eight thousand five hundred pounds. Now I suppose the average
milk production for the cows of Ontario would reach four thousand pounds or not one-
half of Mr. Tillson's herd of sixty cows, and I will venture the assertion that the aver-
age milk of the Province of Ontario is produced at twice the cost that it costs Mr.
Tillson to produce his. If Mr. Tillson could produce milk at forty cents a hundred, you
can do it if you will. Mr. Tillson has done this by close observation and by practice,
and if you will only do the same you can increase your receipts very materially.

Prof. Dean : The thought occurred to me some time during the summer, why
not put up your cheese square in the same shape as we now are putting up our
butter ? Then you could have a uniform style of packing for both cheese and butter.
A local dealer in Guelph has given us an order for a trial shipment to send to
London, England. Exporters say it would be a difficult matter to get Englishmen to
accept that style of cheese. We used to think it would be difficult to get Englishmen
to take Canadian butter in anything less than a fifty pound tub. I think there are
several advantages to square cheese, the main one being that you can pack them closer
together on the ship. Since we made this square cheese I have heard Mr. McKeon has
been at our factory and he ordered a trial shipment to be sent to England. He said
it meant a saving of $5 freight on every ton of cheese that they sent to Great Britain.
Mr. Lister visited our Dairy school a short time ago, and he said he thought it would
pay us to make this kind of cheese. He said cheese was largely used in England by
miners and men working at rough work. They put a piece of cheese into their dinner
basket or pail. If it has only a rind on one side of it, it breaks up and crumbles and
they do not like it. Another advantage in square cheese is in turning it you have six
sides to turn your cheese on.

Mr. Ballantyne : What about the hooping ?

Prof. Dean : We have no trouble with this as there is no difficulty if the hoop is
properly made, and our cheese-maker says there is no more trouble bandaging the
square cheese than any other kind.

Moved by Mr. J. H. Wooley, seconded by J. Harley, that the thanks of the
Oonvention be tendered to the retiring Board of Directors for the able manner in which
they have done their business at this, one of the best, conventions we have had in
Western Ontario.

The Convention was then closed.

13 d. 19.*

APPENDIX.

PROVINCIAL DAIRY SCHOOL CONVENTION.

Following are papers read at a convention of butter and cheese-makers held under
the auspices of the Provincial Dairy School at Guelph on March 5th, 1897.

THE COMMON TAINTS OF MILK— HOW TO DETECT AND HOW TO OVER-
COME THEM.

By J. H. Findlay, Guelph.

One of the greatest difficulties our cheese and butter-makers have to contend with
is tainted milk. This in a great many cases is due to carelessness on the part of
the patron supplying the milk to the cheese factory or creamery ; and as the quality of
the milk to a great extent determines the quality of the cheese or butter made there-
from, too great stress cannot be laid upon the importance of the careful handling of the
milk. Some of the common taints of milk are : Stable odor, oowy flavor, feed flavor and
gassy milk. These are caused by dirty and insufficiently ventilated stables, lack of
cleanliness in milking, the use of dirty pails, strainers or milk cans, and want of proper
aeration, and also from feeding foods which are likely to taint the milk, such as turnips,
apples, rape, brewers' grains and frozen cornstalks. Three of the most important fac-
tors in connection with the flavor of the milk are feed, cleanliness and aeration. Old
stockmen will tell you that " the feed is half the breed," and I would like to say that
the feed is " half the flavor," and that cleanliness and aeration are the other half.

It is not a very difficult matter for a factory man who understands his business to
detect tainted milk. This can be done by tasting or smelling the milk as soon as the
cover is removed from the can after the milk has been delivered at the factory. If the
taint is very slight and there be any doubt as to what it is, let him take a sample of
the milk in a pail or dipper and heat it to say 120° or higher. If the taint is then
more pronounced and is in any way objectionable, or if the milk will not stand the
heating, I would say return the milk to the patron and write and tell him of the defect,
and also how to remedy it if possible.

Now, just a word to the patron : Keep the stables as clean and as well ventilated
as possible. Always see that the pails, strainers, etc., are thoroughly washed and scalded
after being used. Brush the cow's udder well before commencing to milk. Be careful
with the feeding, never allowing the cow to eat anything that will affect the flavor of
the milk, such as apples, rape, turnips, or allow them to drink stagnant water ; and last
but not least, see that the milk is properly aerated before cooling. This can be done
by dipping or pouring the milk from one can to another or by the use of an aerator.

George H. Barr, Sebringville : Nearly all the bad taints are caused by carelessness
at the dairy farm. Most of our flavors are caused at the farm. If you are absolutely
clean in milking, and aerate immediately after milking, no trouble will be had. Milk
should be thoroughly aerated at the time it is milked ; after that there is not so much
difficulty. Keep in a clean place where a good breeze may blow over it. After the milk
comes to the factory I do not think in many instances it is tainted by hog pens. As
soon as the milk is turned in steam is applied to it and the taints are rising off; within
fifteen minutes after it is at the factory it is giving off odors instead of taking any on.
Hog pens I do not think effect milk ; whether they effect the cheese in the curing room

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60 Victoria. Sessional Papers (No. 22). A. 1897

I am not prepared to say. Cheese-makers should be careful as to the whey cans. Keep
the strainer cloths clean. After reading one of Mr. Harrison's articles last summer I
came to the conclusion that it was very important to keep them clean. Aerate for half
an hour before cooling. Wash all tinware properly. Gas is often caused by improper
washing and it gets into curds. Dirty cans make gassy milk. I would not have the
milk waggon between two piles of manure in preparing milk for the factoiy. I would
have milk cans on a waggon and shift the waggon to suit the wind, as it is often change-
able, so as to prevent bad odors from coming in contact with the milk when being pre-
pared for the factory.

Dr. Mills : I do not agree with you in having hog pens around a factory, and I
think it would have a bad tendency when cheese is in curd form. About the whey and
washings from factory, would you explain that 1

Mr. Barr : Our system of having whey ^.nd washings taken from factory is very »ood.
The whey and waste water tank is set outside of factory. We send it to the ho<* pen
three or four hundred yards from factory, by pump logs laid to the hog p-ns. The waste
water is forced through the same set of logs past hog pens into a large trench. From t'ie
manner in which we have this drain constructed no flavor has arisen from it so far. We
do not make any trench with gravel bottom, and there is scarcely any flavor rises from
this. There is never anything around factory to cause smell. The tanks are sunk in
the ground about five feet deep. We always take out pipes every fall. Washings from
the creamery just run down and on top of ground In the spring it is not very nice. We
use a little lime and find no trouble with smell. I do not think that flavors are taken on
the first half hour. It any flavor is in, that is the time to get it out. I think it takes on
flavor during the night.

S. R Lee : In regard to this question of aeration of milk, it seems to me that if
everybody would strain the milk before aeration we would have less trouble. I think
this is an important point. I interviewed a patron to the effect that he should strain his
milk. On the following morning I received a reply through the milk hauler telling me
that the patron urged him to tell me that he thought there was plenty of room in his can
for the " wee sma' amount of milk he had and the muckle o' dirt too." Cover up cans
tight. I have seen patrons do this last summer and I iound milk in good condition. If
properly strained, aired, cooled and put in close cans, there is little danger of it taking
on bad odors. If milk is cooled down without being aired, that is the time it will take on
flavor. By covering up you exclude all the bad odors. I think that milk can be aired
and cooled down inside of one hour easily. I would put in water and use a thermometer
and see that it was cooled to seventy degrees. Then take out of water. Never leave in
water all night. I think the mistake is made in not cooling all at once. That is do not
stir and cool for ten or fifteen minutes and leave it for the same len°th of time without
stirring and then go back to it again. It should be done all at once.

A Voice : If cooled to seventy or eighty degrees would there be any danger of mak-
ing it into a starter between that and morning '{

Mr. Lee : I do not think it unless weaiher was very warm. If so, cool a little lower
say fifty degrees F. Always cool milk before aerating it.

Mr. Millar, Instructor Dairy School, Guelph : Is that not a mistake when putting
in water ?

Mr. Lee : Never put in water to save temperature — to cool it down.

Mr. Millar : It saves work if milk is thoroughly aired and cooled down; it saves
running to it three or four times.

Mr. J. Gray, Listowel : I do not approve of cooling milk down if thoroughly aerated
unless kept over from Saturday night. If milk is properly aerated and stirred it will
keep from that till morning all right without cooling in water.

Mr. Derbyshire : I heard Prof. Dean speak of some system of blowing air into the
milk for the purpose of aeration. Where did you get that idea, Prof. Dean ^

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Prof. Dean, O. A. College : We have an aerator that forces the air into the milk.
There is less labor in forcing the air into the milk. It works something in the same
manner as a bicycle pump. Mr. G. McKee, Lansdowne, used one in their factory, and
said it worked very well indeed.

Mr. Wenger, Ayton : I may say that in the north-western country some years ago
people advised churning butter by pumping air into the churn, while the boys smoked and
chewed tobacco for three or four hours. The butter came, but the flavor was such that it
could not be used. It had odors of tobacco and such like that got into the air when
being pumped up.

Mr. Pearce, London : I knew a man in the London district last year who had some
process for churning butter. The butter had an oily flavor, received from the machine,
which got into the cream. It worked like a bicycle pump.

A Member : I have seen two or three instruments for the purpose of aeration. They
served the purpose all right. The difficulty I saw was the amount of labor required. A
man had to stand pumping quite a long time in order to make it effective at all, and I do
not think they will ever become popular. An aerator to be of use must be something that
can be used without a great deal of labor, so that milk can be turned into it and turned
directly into the can. Methods requiring much labor I do not think to be of much use.

THE MANAGEMENT OF A CREAM-GATHERING CREAMERY.
By Mr. A. Wenger, Ayton.

We try to adapt ourselves to circumstances. We have no large herds, as in the
older sections of the Province. We are short of modern appliances, and we have no
separators, but still with such as we have we do the best we can. We do the best we
can under the circumstances, and are able to build up a nice creamery business in the
western Province, though we have to cover a large territory to do it.

I manage to do this by having adopted the deep cooling system, in snot-gun cans.
Farmers know well what these are. Butter-makers will know shot-gun cans eighteen to
twenty inches in depth and eight and a half inches in diameter, with cover on something
like a fruit dish, fitting very neatly. After the cow is milked, and milk strained, put
into these cans, and submerge in tank of cold water. If water is not cold enough add
ice. Break ice up into milk if necessary. Keep the milk as cool as possible twenty to
twenty-four hours. Farmers' women themselves skim the cream ofl and put into can,
and submerge in water again. Every second day my team goes around to gather. The
cream is put in a pail twelve inches in diameter and measured. The old system was
called standards. We test each man's milk. If he has two cans test each can by the oil
tube. This tube is nine inches in length and three eighths inch in diameter. Accurate
account is kept of each man's cream and test.

I always churn the cream when it is ready even if we have to work the boys
until four o'clock in the morning. I want the butter manufactured and put into cold
storage as soon as possible, whereas if it was left over a day you would not know
whether it was a mixture of butter and cheese in the course of six or seven weeks. We
use the best kind of dairy salt we can get, at the rate of three-quarters of an ounce to one
ounce to the pound of butter suitable for the market we are making for. Some firms in
the old country demand casks of 420 pounds, others square boxes. British Columbia
firms want tubs of from fifty to seventy- five pounds. It depends entirely on the merchant
you are packing for as to the manner in which you pack your butter.

As to the test, we churn these little tubes of oil in a small churn. If separation is
complete there will ha three distinct columns, with sharp lines of division between them —
a column of fat on top, one of whey next, with casein at the bottom. Cream that gives a
reading of 100 in the oil test will make one pound of butter for every inch of such cream
in pail twelve inches in diameter.

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In regard to the price, I may say that if the Montreal market says nineteen cents a
pound for butter, we pay patrons fifteen per pound. If we can get a little more we take
it. Montreal is a better market than Toronto.

Be careful to have no bad flavors on the cream. Have patrons particular what
they feed to their cows, particularly when the pasture is short. There is no market
anxious for turnipy-flavored butter. I put butter into cold storage at about 35° F.

A Member : Would you propose freezing 1

Mr. Wenger : My experience does not warrant an answer to that question.

A Member : You prefer 35°

Mr. Wenger : I prefer 32°, because it does not disintegrate the body of the butter.
I have tried 32° and have found it to come out in splendid condition. I may say here
that I take my cold air down in the wall if I want colder temperature. I have pipes
down from the ice chamber. You do not want to keep butter too cool before getting
into cold storage. I propose putting one on a refrigerator waggon.

A Member : What kind of salt do you use ?

Mr. Wenger : I am using Windsor salt. It suits me all right. Other salt may
suit other men. This is good enough for me.

Mr. Sprague : Have you found a great deal of difference in the churning of the
different percentages of the oil test 1

Mr. Wenger : I do between the different patrons.

Mr. Sprague : What per cent, of cream or what per cent, of oil of sample taken
seems to handle best 1

Mr. Wenger : Seventy-five to ninety per cent.

Mr. Sprague : Then cream testing from seventy to ninety per cent, gives better
results than testing a higher per cer.'

Mr. Wenger : Cream set into warm water the first rising of the cream did not get it
all. I have better results when cream remains in cold water — about 45° F. In taking a
sample for oil test I mix thoroughly before taking. I prefer cream testing seventy-five
to eighty. I get better results, and patrons get better results in dollars and cfnts. I
occasionally test buttermilk and usually find from one-tenth to a trace of fat.

Mr. Rogers, O. A. C. : I think 0.1 is pretty close.

Mr. Wenger : I usually churn at 57° to 58° in fall, and about 60° in winter.

A Voice : Do you try the buttermilk with the Babcock test after churning at night ¥
^ Mr. Wenger : No ; I am too busy then with other work.

Mr. Ferguson, Chesley : Mr. Wenger, how would you answer a man who says sour
cream will test more than sweet cream 1

Mr. Wenger : I would say that he knew nothing about it. I hear that every day
in the year, and I tell them it is simply wrong. There is a certain quantity of fat in
cream, no difference whether sour or sweet. I( they do not want to fall in with my ideas,
the next best thing for them to do is to trade their butter to the grocer for tobacco and
molasses. I have a store, too, where I supply them with tobacco.

Mr. Rogers : I think that the particular cause of the sour cream testing high is
because it comes from improperly cooled milk, which gives less cream but more butter-fat.

A Member : I heard a commission man in Montreal say that certain boxes caused
butter to mould.

Mr. Wenger : We have not found it so. I cannot see how it could be mouldy if
properly lined with paper. In the cases you speak of green wood boxes or tubs may
have caused it. Trouble may arise if tubs are not properly seasoned before using. If
tubs are seasoned properly I cannot see why butter should become mouldy in the boxes
or in the tubs. Have boxes the right size, and be careful in boxing or putting in the tub.
It may be necessary to plane boxes down a little, and be sure to have the lids fit properly.

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A Member : How much butter do you put in the boxes that you call fifty pound
boxes ?

Mr. Wenger : I put in fifty and three-quarter pounds.

Mr. Derbyshire : I would have box filled full even if it were sixty pounds, labelling
it sixty pounds. Fill box every time or else cut box down. Always put in good weight.

Mr. Wenger : If ycu label box fifty-seven pounds you would have fifty-seven and
three-quarters put in.

Mr. Derbyshire : I would say three-quarters of a pound extra so as to be sure to
give sixteen ounces to the pound. Be sure that the butter will hold out in weight.

Mr. Wenger : Add about one per cent, overweight. A couple of years ago my
boxes would be sometimes too heavy and sometimes too light. This was carelessness.
Since then I have never had any complaints by adding one per cent, extra weight.

MAKING OHEESE FHOM GASSY AND TAINTED MILK.

By J. A. Gray, Listowel.

The handling of gassy and tainted milk so as to produce good cheese therefrom is a
very difficult matter indeed. The best thing I know of to do with such milk is to return
it. But after a maker has been as careful as it is possible to be, he will find that he has
got some gassy and tainted milk in his vats, and when it is there the question is asked,
what is the best way of handling such milk 1 Now, I do not pretend to say that I have
the best way of handling such milk, but what I do say is that the method I adopt has
given me very good satisfaction. If I can detect a taint or gassy flavor in a vat of milk
»fter it is heated up, I let the milk mature more in the vat before I set it than I would
good pure milk. For instance, if I am setting good milk at twenty seconds with the rennet
test, and it takes that curd two and one-half hours to dip from the time it is set (which I
think is about the right time for a curd to dip), I would lower the rennet test on a gassy
curd to sixteen or seventeen seconds, and by doing that you will find that your gassy
curd will dip in about the same length of time as your good curds. I give my gassy
curds a shade more acid in the whey than curds that show no sign of gas. I dip them
when they show a good quarter-inch by the iron test. After dipping the curd I leave it
with more moisture than I would a curd that showed no gas. After I have it sufficiently
stirred I cover it with a cloth for about ten minutes, after which I use a knife and cut
it lengthwise down the centre of the sink and then across iu strips of from eight to ten
inches wide. They are then turned and left for about ten or fifteen minutes, when they
are again turned and placed two deep and kept turned as they require until they are
ready for the mill. I, as a rule, mill my gassy and tainted curds a little earlier that I
do good curds; usually about one hour and three-quarters from time of dipping.

After the milling I stir them over once. I then spread a sink cloth over the curd
and pour on five or six pails of water at a temperature of 105 degrees. The curd is then
turned over and five or six pails of water at the same temperature is put on. It is
then stirred for two or three times, and then again at intervals as it may be required.

I expect to meet with some opposition on this point of washing curds. You may
say, what benefit is derived from washing them 1 I think it is a good thing for the fol-
lowing reasons : (1) It washes out the sour tainted whey that is in the curd. If you
think it does not just taste the washings as they run from the sink and I think you will
be convinced. (2) It keeps up the temperature of the curd and causes it to mature more
quickly than it otherwise would do if warm water had not been used. The third and
most important point is that it produces a better flavored cheese than it otherwise would
have been had it not been washed.

Nothing but good, clean, pure water should be used in washing curds. When the
curd ia thoroughly matured, and the gas holes are flattened out so that when a piece is cut
in two with a knife and squeezed between the finger and thumb the holes do not open up,

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I then stir it out over the sink and thoroughly air it for twenty or twenty-five minutes
before I add the salt. The amount of salt used depends entirely on the amount of
moisture in the curd and the season of the year when the cheese are made. A maker haa
to use his own judgment in this respect.

The gas that I find the most difficult to get rid of is the very tine gas just like pin
holes, which sometimes form in a curd after it is milled. I have noticed it a great deal
more frequently this last two or three years. What is the cause of the delay of the gas
showing itself until this stage I am not prepared to answer. Perhaps some of our pro-
fessors will be able to throw some light on this subject.

You will notice by this paper that I have not separated the gassy ana the tainted
milk, but have treated them the same way. As a rule they generally go hand in hand,
in fact they may be called twin brothers, and I thought it would be too bad to separate
them on this occasion.

Now, if there is anyone in the audience who has got any new or better way of
handling gassy or tainted curd than the method I have described, I will be only too glad
to hear of it. I have made this paper purposely short so that you may have plenty of
time to discuss this question thoroughly, and I am sure there are professors and makers
here from whom you can learn a great deal more than you could from any paper that I
could give you on this subject.

Mr. R. Johnston : This subject of gassy and tainted milk is one which comes home
to us every year and stays with us from three to four months in the season. I would like
to ask Mr. Gray the difference in his test from twenty seconds pure milk to sixteen
seconds on tainted milk. Will it always come out in the same time or what difference ?

Mr. Gray : I would not like to say.

Mr. Johnston : When you say give one- quarter inch acid, what do you mean by that ?

Mr. Gray : I mean good plump measure ; the best way is so much by the rule.

Mr. Johnston : Do you ever pile gassy curds more than two deep ?

Mr. Gray : No, sir.

Mr. Johnston : What advantage would you claim by grinding early 1

Mr. Gray : Gives curds more chance to air, and checks acid more quickly. I usually
grind at about two and a half hours.

Mr. Derbyshire : That depends on some sections. Some places it would be all
right. Leave curds long enough, so that you are sure you are perfectly right. Man has
to use his own judgment. If it takes three and one-half hours he had better take three
and one-half hours.

Mr. Barr : Where I am working two and one-half hours would not be long enough ;
i t was generally about three hours. Most of the summer I did not use any at all.

A Member : I think you could work the curd in two hours and a quarter to two
hours and a half as hard as in three or three and a half.

A Member : Every cheese-maker has tnis trouble of gassy and tainted milk to con-
tend with. It gets into our vats and is very troublesome, indeed. I would like to ask
Mr. Gray if he uses the same amount of rennet in gassy milk as in good milk before
setting 1

Mr. Gray : I use a little more rennet. It should be matured more than usual before
salting.

A Member : I have found in using the same amount of rennet in a gassy curd that
it remains too long in the whey and gets too hard.

A Member : I would recommend making a rennet test of sixteen seconds ; by doing
that you have the milk riper.

A Member : I would not recommend washing the curd, and certainly do not approve

of that. I pile curd up until it begins to flatten out, and let it stand ; then mill and

pread out as even as possible ; stir occasionally until fit or salting. My opinion is that

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two hours and a quarter is about the right time between salting and dipping. I have seen
curds handled in other factories the same as in ours and theirs would be three hours. I
do not know how it is our curd is of such a hard nature. It takes us in our factory
longer than in most of the factories. We use from one-eighth to one-quarter inch of
acid. Mr. Bell, of Tavistock, says it is due to some foreign element, that there is too
much fibrin in the milk. It is antagonistic to the lactic acid, taking that much longer
to overcome it.

A Member : I bad some curds last summer which were only fit to gravel the roads
with.

Mr. Millar : I cannot see the necessity of using water if a man grinds a little finer.
It is my opinion that water washes out a certain amount of butter. By using water at 105°
F. I have always found quite a waste in butter. Let cheese flatten out pretty well and
grind about the usual time of another curd. Pile up for five minutes and I think by
airing and stirring you will come out all right. In handling tainted curds I would pile
only two deep. There would be no advantage in piling them higher.

A Member : Have you ever any difficulty in using hot iron with gassy curds 1

Mr. Gray : I never use hot iron.

A Member : Did you ever see any difficulty in getting curd to string 1

Mr. Gray : I have seen trouble.

A Member : Did you ever divide a curd and wash one-half and try the other with-
out washing 1

Mr. Gray : No.

A Member : How do you know it would not be as well without washing?

Mr. Gray : I am certain it would not come along as well.

A Member : It is pretty difficult to tell. If a curd were divided, and wash one
half and leave the other half unwashed, and note results. This seems the only way of
getting at it, and seeing if there is any benefit derived.

A Member : Did you ever have a gassy curd that was not tainted 1

Mr. Gray : I have had them without any particularly bad flavor. As a rule
gassy curd is always tainted.

Mr. McPherson : There is nothing gained by washing, only in connection with the
temperature. It has no effect on the curd whatever. The only things that will overcome
the gas are lactic acid, heat and moisture. One of the essential things in making a fine
cheese is to retain the proper amount of moisture in the curd.

A Member : "Would it not be better by putting water in the rack instead of washing
the curd 1

Mr. Gray : Yes.

A Member : You must wash these dirty curds, that is the only remedy.

CURING ROOMS AND CURING CHEESE.

By W. A. Bothwell, Hickson.

Now, as we are about to launch into another season's manufacture of cheese, and as
we have been using all possible means to post ourselves in the latest and most improved
methods of making, let us not forget the importance of the curing process, as experts tell
us that cheese are only half way to perfection when put on the shelves. Hence the
importance of looking after the curing process in a proper manner. I might just here
say that a great number of our curing rooms are not fit for that purpose. They are such
poor shells of buildings that it is impossible, at any season of the year, to maintain an
even temperature. In spring and fall you have the cold to contend with, and in

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summer the excessive heab at times. In some districts we are getting good caring rooms
erected, but the process of heating those buildings is difficult and irregular, and unless you
have some mode of heating that can maintain an even temperature you cannot get good
results. You will all agree with me that this is one of the most important points in a good
curing room, to have entire control of the temperature. Now if we are to succeed in
this business in the future this is one part of the work that must have more attention.
And let every cheese- maker see to it in the spring that his curing room is put in the best
possible shape it can be. I might just say here if you don't ask for better conditions you
will never get them, and in many cases cheese-makers and factory owners have been very
careless in this matter, and have suffered more loss through badly cured cheese from cold
and overripe cheese in summer from excessive heat than would have fixed their buildings
to have avoided loss in either case. In some of our new factories we are getting better
appliances to control the temperature in hot spells in summer. Rack3 are being pat in
above the shelves for ice in extremely hot weather. I considerit of great importance to
have control of the temperature in those hot spells that we are subject to qaite often.
Makers are all afraid of those sudden hot spells, and quite often get their cheese too firm
and hard during that season with fear of having them spoiled with excessive heat if
softer. But our buyers are asking more every year for fine soft, fat cheese to suit their
customers, that we will have to look after our part of the work and get what they want
or go out of the business.

To have your room tidy and in good order inside is very important, as we have been
told that losses have been sustained along this line from cheese simply being in a filthy con-
dition from dirty shelves, and cracked and in poor condition from careless workmanship.
These are points where a maker is entirely to blame. The curing room should be
thoroughly cleaned out in the spring. Before making commences the shelves should be
well scrubbed with lye ; your room should be well dried out and well aired before you
commence to put cheese into it. Then have your cheese all the same size, and be careful
in handling them not to get dirt on them in any way. Be sure to have your cap cloths
clean, so they will stick to the cheese and avoid cracking under the cloth. Then arrange
them neatly on the shelves, putting each vat together, as they are much easier to examine
when the buyer comes to see them. Do not roll your cheese on the shelves when soft
and green, as you are apt to bruise them when in that condition.

Observing these regulations, and having our goods in the best possible shape, will, I
am sure, be a pleasure to ourselves, a profit to our patrons, and a pleasing sight to the
buyer who handles our goods, as well as a credit to the great dairy industry to which we
all belong.

MILK TESTING AND ITS APPLICATIONS.

By J. W. Mitchell, Instructor in Milk Testing, Dairy School, Guelph.

Since the Babcock test and its companion, the lactometer, have, on account of their
superiority, almost entirely superseded all other methods of testing milk, it is to these
two tests only that we purpose referring in what follows.

We purposely omit in this paper any explanation or description of the Babcock test,
as bulletins can be obtained that give full instructions for carrying it on.

Great as has been the light thrown upon, and the consequent revolution wrought in,
dairying through the introduction of the Babcock test, yet it is to be regretted that we
are not making nearly the use of it that we might, either in our factories or in our dairy
herds. It is quite apparent that we have not yet learned fully the value to be derived
from its use.

The Babcock test has four important fields of usefulness.

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Detection op Adulterations.

One use of the Babcock test is in the detection of adulterations of milk. For this
purpose it should he used in conjunction with the lactometer, as by the use of the two
conjointly we are enabled to determine both the nature and the extent of an adulteration.
For convenience we speak of skimming, as well as watering, as an adulteration. In every
factory it is advisable to have a lactometer, as, besides its use in conjunction with the
Babcock test, it is an excellent instrument to use on the weigh stand, being both a ready
and a reliable indicator of adulterations, especially in cases of watering. In purchasing
such an instrument the Quevenne lactometer is much the preferable kind to buy, as it
gives the specific gravity of milk directly, as all rules in connection with milk-testing are
based upon the assumption that this is the kind of lactometer used, and as it is a lac-
tometer and thermometer combined — and the temperature of milk has to be taken into
consideration in lactometer work.

While we place more reliance upon the Babcock test for the detection of adultera-
tions, yet we strongly advise the use of the two conjointly for this work.

Payment in Factories According to Quality.

A second use of the Bibcock test is in factories where payment is made according
to the quality as well as the weight of the milk ; and this brings us to a consideration of
the chief objections that have been urged to the adoption of this system in cheese fac-
tories, and to a consideration of some of the chief points connected with composite
sampling and the Babcock testing of milk.

The three principal objections that have been raised to a division of the proceeds in
factories according to the quality of the milk are, the extra trouble of taking and keeping
composite samples, the extra expense incurred in testing the samples, and that in cheese
factories to make a division of the proceeds on the basis of the amount of fat in the milk
does an injustice to those patrons supplying milk comparatively poor in butter-fat.

Answering the first objection, I would say that as the introduction of the system of
payment according to quality materially improves the quality of the milk supplied to a
factory, both by the prevention of fraud and by stimulating the patrons to the putting
forth of greater efforts to supply milk of a better quality, it is surelv worth the extra
trouble that the adoption of the system incurs.

As to the cost of composite testing : In a gallon of sulphuric acid there is enough
for about 260 tests. Taking the value of the acid to be sixty five cents per gallon, or
three and a half cents per pound, the cost of the acid for a single test would be only one-
fourth of a cent. In a factory with eighty patrons this would mean an expense of
twenty cents for acid each time that the composite samples were tested, or from twenty
cents to forty cents per month, according as the monthly or semi-monthly system of test-
ing were adopted. The only other expense of any importance would be for an extra man
each day that the samples were tested. Putting this at 81.00, the total cost for the acid
and extra help would be from SI 20 to $2.40 per month, or a cost to each patron of from
one and one-half cents to three cents per month. Allowing a liberal addition to this of
one-quarter cent on each patron, each time of testing, for preservative, breakages, etc.,
the total monthly cost of the test to each patron would be from one and thr<-e-quarter
cents to three and one-half cents per month. The expense of testing, then, is certainly no
valid objection to the introduction of the system.

In answer to the third objection, that the system of payment in cheese factories
according to the amount of butter-fat is an erroneous system and does an injustice
to the patron supplying milk comparatively poor in fat, we would say that there is an
alternative in the adoption of the system advocated by Professor Dean, or what may
be termed the <: fat-casein" system — that is the system of adding two to the per cent.
of fat as a consideration for the casein in the milk. To take a specific case, let us
suppose that two patrons supply equal quantities of milk to a factory during a certain

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tima, the one milk having an average (Babcock test) of three per cent, and the other
four per cent, and that the sum of 877 is to be divided between them. Then, while
under the butter-fat system the first patron would receive $33 and the s< cond 644,
they would, under the fat-casein system, receive respectively 835 and 84-! — thit is,
under the fat-casein system the money would be more evenly divided between them.
This method has been proven by a large number of experiments here to correspond
very closely with the actual yield of cheese.

These objections disposed of, we would, first, briefly outline the system of com-
posite testing, and then notn some of the important points in composite sampling and
the Babcock testing of milk.

In the system of composite testing, a bottle is labelled and set apart for each
patron. Into the bottle set apart for any one patron is put a small sample of milk
from that delivered by him at each time of delivery. To prevent the sample from
souring some kind of a preservative is used — bichromate of potash and corrosive
sublimate being the most common. At the end of two weeks or a month this com-
posite sample is tested ; and if every precaution has been taken to obtain proper sampleB
from the weigh can, and in making a Babcock test of the composite sample, this will give
the average quality of the milk supplied by the patron during the time over which the
test extends.

Points Connected with Composite Sampling and Babcock Testing.

1. For holding composite samples, a bottle with a long cork is preferable. The
bottle should never be left uncorked, as the sample will dry on the surface, and a tough
skin, composed largely of cream, will be formed.

2. Over the labels on the composite test-bottles put a good coating of shellac with a
brush and no trouble from the labels coming off when washing the bottles need be feared.
Try this if you have not done so already ; you will be well pleased with the results.

3. Each time when beginning anew to take composite samples be sure to add the
preservative to the bottles previously to putting any milk into them. This is a point often
neglected.

An excellent preservative is a mixture of bichromate of potash and corrosive sub-
limate, seven parts of the former to one of the latter. A little less than what can be
taken on a ten cent piece, of the mixture, will usually be found sufficient to preserve
samples for two weeks in the summer time, when an ounce dipper of milk is added to the
sample daily. Sometimes it will be found necessary to add a little extra of the preserva-
tive to the samples later on. The best guide on this point is the color of a sample and
how well it is keeping.

4. Always pour the milk from the patron's can into the weighing can and have it
well mixed before taking a sample to put into the composite test-bottle. While dwell-
ing upon the great importance of obtaining a proper sample of milk from the weighing
can, 1 would like to emphasize the necessity of guarding against taking a sample from
the unfrozen portion of a can of milk that is partly frozen and then crediting the patron
with the weight of both the frozen and the unfrozen portion. Either melt the ice and
have the milk well mixed before taking a sample or else just weigh and sa-uple the
unfrozen part, allowing the patron to retain the frozen portion. We tested several
samples of the frozen portion of milk here this winter, and in every case the per cent, of
fat was very low. The poorest sample contained only eight (&) of one per cent of fat —
which was no richer than the skim-milk in the average farm dairy.

5. Upon adding a sample of milk to the composite test-bottle be sure to rotate the
bottle gently to incorporate the new with the old ; but avoid shaking the bottle, as this
tends to churn the sample.

6 In preparing a composite sample for a Babcock test of it, first set it in warm
water to loosen the fat f com the walls of the bottle ; then, as with any sample of milk,
mix well by pouring from one vessel to another — never by shaking.

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60 Victoria. Sessional Papers (No. 22). A. 1897

7 A sample of thick milk can, by the addition of a little powdered concentrated
lye — Gillet's lye — to it, be broken up and prepared for testing.

8. Always make sure that your pipettes and b a are clean bei
strong solution of concentrated I t for washing test-bottles.

9. Measure the milk for a Babe tte out
well. Remember that the test, while iiable, is a

requires to be very carefully conducted throughout to insure accurate results. Only by
careful and accurst*- work can factorymen hope to establish and maintain the :
of the test with their patrons.

10. .An excess of bichromate of potash in
to give rise to burnt rea<

the use of less acid in testing. J about

two- thirds the usual amount of acid with such samples * ding.

11. In Babcock testing, perhaps one of the points mest frequently and most generally
neglected is attention to temperatures. The bad - .peratures
ar^ greatly underestimated. Sulphuric acid a;

a high temperature than upon milk at a lower I
are often cue to the mi .

actings ai -.he- milk or aci s A loot

some constant temperature at which to ha

trial tests will teach you how much acid to use with the mill-: at the temperate
Set each test-bottle in water at the right temperatu: le milk in~

will save cooling the large sample. E-pccialiy is this ne composite samples,

as the milk is always somewhat heated froi tting tl - to loosen

the cream fror. rilled, the

first will have reach for adding the acid. Ahso some cor.

-rature should be a or the wai tting the tak-

ing readings, as the higher the temperature the more the fa: will

the reading will be. For factcry work I would following temperatures :

About 70° for the milk when the acid is added, about 140~J for the water I a the

test-bottles, and between 130G and 140° for the -arater into which the
before a reading is taken. refer differ v I itnr Ert "■■-__

adopt them, but d

in a cold room, it is - y -- -o the

testing machine to keep temperature.

Testdtg of the Bt-Pbodt

A third use of the Balccck test is in testing the &kim-milk, buttermilk and wh
ascer
This should he practiced c ry.

A loss of an unnecessary tenth of one per cent, in the skim-milk — a seemi
trifling less — means a loss of nearly a pou:. .unds of milk :

or in a creamery receiving 10,000 pounds of milk d would mean a loss of about

ten pounds of butter-fat per day. and ar - per pour fat this ~

mean a k \ per month. " \ook these so-:

mine -nd to forget that one of th vs of in:- :r profits

diminishing on a dairying

small lea

I would Siiy. while dwelling upon the importance in
products, that our factorymen coui riaily in the ing of wi

creameries by asking fcrsan . i-:im-miik from the farm da .hem. »nd

showing the great less of butter-fat in the skim-milk, and thereby demon?-- \ 'he
iarn ^ r- one of the several advantages to be ga co-operative winter as well as

summer dairying. Mr - dairy departmen". \ ~>d work alon.

during the past year in collecting samples of skim-milk from the various farm dairies

204

60 Victoria. Sessional Papers (No. 22). A. 1897

about here and showing that in the average home dairy there is a loss of about one-f

of the butter-fat in the skiru-inilk. My own experiments, though not so extensive, qiite

agree with this.

For testing skim-milk, etc., we would recommend the use of special skim-milk bottles,
and prefer a bottle with a neck of small bore or diameter, as the scale is thereby greatly
lengthened and very small and very accurate readings can thus be taken.

A larger amount of acid c*n be used with skim-milk than with whole milk, although,
unlike the experiments at the Wisconsin Dairy Station, ours have not led us to conclude
that it is essential to use an extra amount.

Babcock Test in the Dairy Herd,

A fourth use for the Babcock test, and one of the most important, though one of the
most neglected, is on the farm. Every diiry farmer shoal 1 weigh and test the milk of
each individual cow in his herd often enough to ascertain her value to hiai for dairy
purposes.

The time was when we could better afford to be more charitable towards unprofitable
cows — and let me say that in this respect the dairy farmers exercise an uuwonted degree of
charity. But with the low prices that now prevail, and promise to coutiuue, for dairy
products, the producer must endeavor to increase his profits by lowering thi cost of pro-
duction and raising the standard of the cows in our dairy herds as one great means to the
accomplishment of this end.

How are the dairy farmers to be taught the great value of the Babcock test in weed-
ing and raising the standard of their herds, and to be led thereby to look upon it as an
essential factor of successful diiry farming ? This can be d me onlv through our cheese
and butter-makers. In order to demonstrate its importance and value to his patrons it
would seem necessary for the maker to begin by asking his patrons for sunpies of milk
to be tested from the different cows in their herds. Of course the maker could not afford
to do too much of this kind of work gratis, as it would mean a considerable expense for
acid, etc., for testing, and would also consume a considerable portion of his time. How-
ever, he would find it necessary to start in this way, and once ha had gained their interest
and had taught them the accuracy of the test and its value to them, a different course
could then be pursued. The patrons could then piy the maker for testing for them —
sav from five to ten cents for each cow tor the season. At ten cents for each cow, this
would mean a cost to the patron of £1 tor each ten cows for the season. In this way the
maker would receive fair remuneration for his services, and the patron would be, many
times over, repaid ; for how could he spend a dollar more profitably upon ten cows in his
herd than in ascertaining the exact value of each cow to him 1 It would be wise for the
cheese or butter-maker to do the testing at as cheap a rate as he could well atf )rd to.
Certain times could be appointed for testing for each patron, and the patron could beffin
saving a composite sample from each cow's milk a few days previous to each time of
testing.

If some such a system as that just indicated were generally adopted throughout the
Province, what a source of revelation it would be to the great majority of the dairy far-
mers ; how many worthless cows would be disposed of ; and what an increase there would
be in the annual exports of cheese and butter from the Province ; and how much greater
would be the profits, as a consequence, accruing to the dairy farmers !

No cow should be kept for dairy purposes that will not produce at least 250 lbs. of
butter or 600 lbs. of cheese per annum.

In concluding this paper I would specially urge upon every factoryman the import-
ance of becoming thoroughly proficient in Babcock testing, thereby winning his own and
his patron's confidence in the test. 1 would ask him to consider the importance and
advantages, both to the patrons and to himself, of its more general adopciou in factories
and in testing the cows in the dairy. And, lastly, I would ask him not to forget his
important position in the matter and his consequent responsibility for the non-introiuc-
tion of the test as an important factor in dairying in his community.

205

60 Victoria. Sessional Papers (No. 22) A. 1897

BUTTER-MAKING.

By S. G. McKee, Lansdowne.

The subject given nie is certainly very broad, and will admit of a great deal of careful
study if success is to be attained in the end.

The idea is quite commonly held that if the milk is simply not sour when it gets to
the creamery it is all right, and of course the butter-maker can get along with it all right ;
but such ideas are entirely wrong, as the article that is manufactured will certainly be
injured by the bad milk.

I have found that by heating the milk, before putting it through the separators, to
a temperature of 106° such foul flavors as arise from feeding turnips, bad potatoes and
bad ensilage, can be completely overcome, and thus leave a cream free from any foul flavor.

Then comes a still moi'e delicate point, that of caring for the cream and preparing it
for the chum, and still being sure to preserve that delicate flavor which is the greatest
essential in the manufacture of the finest creamery butter. I do not think that any butter-
maker, no matter how good a man he may be, can get the very best results in flavor on his
cream unless his vats are thoroughly scalded after having been thoroughly washed, and if
he uses a starter, the greatest of care should be exercised in the selection of one that has a
nice mild, sweet flavor, as the butter will become possessor of every good flavor the starter
may contain and likewise every bad flavor the starter may contain. Hence a gre«t deal
of care is required in procuring a pood starter. I would suggest a perfect sample of butter-
milk, and the only way I find to secure this is to be very careful and particular in the
beginning, and just keep right on so and all will end well.

Then comes the churning. I thoroughly scald my churn first, then thoroughly cool it,
after which I proceed to put in my cream, to which I add a little butter color to secure the
desired shade. This seems of little importance, but great care is necessary to get a June
shade in winter butter, and what can be more unpleasant to the eye than to see a box or
tub of butter either red or nearly white.

After I have made sure that the temperature of my cream in the churn is not more
than 57° in summer and 61° in winter, I start my churn, which I make sure is not run-
ning less than from fifty to fifty-five revolutions per minute. This I continue till the
butter breaks and comes to about the size of small shot, when I stop my churn and draw
off the buttermilk, allowing it to drain about fifteen minutes. I then add pure water at
a temperature of from 48° to 50° and a quantity equal to the buttermilk just drawn
from the churn. I then clos^ my lids and revolve the churn slowly for six turns, when I
stop it and draw the water off immediately, as before, and allow the butter to drain for
about fifteen minutes. Then, while the butter is in a granular form, I distribute my salt
over it, at the rate of 1 oz. to every pound of butter, thus making sure that every granule
gets its portion of salt. I then revolve the churn very slowly for about a minute and a
half, when I proceed to remove the butter from the churn and place it in my storeroom,
to remain for from one and a half to two hours. Then I put the butter on the worker
again, and work it till I get the grain right and the color uniform, when I pro-
ceed to dispose of the butter in whatever style of package most required. This pro -
find gives splendid satisfaction, and, though there is a good deal of work about it, it will
more than pay to be thorough, and above all to have everything you work with, and the
building in which you work, and lastly the maker himself, particularly clean.

Mr. Stonehouse : It would have been a little more satisfactory if Mr. McKee had
been here to answer questions. There are some questions I would like to have had
answered, and which might have helped on the discussion. Why allow buttermiik to
drain fifteen minutes? I cannot see any advantage in that. You might just as well
hasten it out with water as allow it to stand fifteen minutes. The temperatures are
rather high at 57° to 61° — 57° in summer and 61° in winter. Our temperatures here
run from 50° in summer to 55Q and 56° in winter. I would liko to know how to revolve
the churn slightly. It is pretty hard work when you have a churn ten feet long holding
600 to 650 pounds. It would be pretty hard work to turn it.

206

60 Victoria. Sessional Papers (No. 22) A. 1897

A Member : We revolve the churn as Mr. McKee mentions, We can revolve about
300 pounds of butter at once. We use a 500 gallon square churn ten feet long.

Another Member : You might be able to revolve 300 pounds, but when you get
600 to 700 I do not think you would be able to do it.

A Member : Do you advise to salt in churn if you have much butter 1

A. I do not think that it makes any difference at all if the butter is in the right
condition. It is less trouble to salt in the churn.

Mr. Stonehouse : I had a wooden fork while at the dairy here la3t winter, and I
asked Mr. Roger's leave to take it home to try it. We had no trouble in working the
fork in our churn. We regulate the amount of salt by the pounds of milk required to
make one pound of butter. When salting it is absolutely necessary to use judgment.

A Member : Are there any grubs in salt ?

Mr. Stonehouse : It may be something new. I saw grubs in salt last summer. I
had considerable trouble with three ban els of salt. I sent a sample hereto Prof. Panton
and got his opinion. He said they did not belong to the salt at all, but got into the salt
in some marner, likely while in vessels containing fruit. I took and cleaned
everything away and the trouble ended. These grubs were about three-eighths of an inch
in length. There is another point I wish to speak of, that is in finishing the packages
for the market, which I consider to be a very important thing. When I was at Toronto
Exhibition last fall I paid particular attention to the finish of a good many of the tubs
that were there, and was greatly surprised at the style in which they were finished. I
never took as much interest before as I did last fall. One thing in particular that made
me pay more attention was correspondence I had last fall with Mr. Alexander in connec-
tion with butter for export. He spoke particularly about the finish of the packages which
were sent. He said if he could get all his butter put up in that way, properly finished
and the butter all right, he would have no trouble in obtaining good prices.

A Member : You spoke of the butter you saw at Toronto. Would you please tell us
how you finish your own ?

Mr. Stonehouse : I have a stick made for the purpose of levelling off. It works
simply by turning round and round.

Mr. Edgar : One point that has not been touched on which I practiced last summer,
and one which is very important — it is in preparing the churn. I have steam connec-
tion by which I can steam churn thoroughly and then cool. It does away with all kinds
of bad flavors. I get the steam into the churn by steam pipes. I steam for about twenty
minutes,

A Member : Would not the work-room be filled with steam 1

Mr. Stonehouse : Our churn room is in the cellar ; very little steam escapes. We
do not turn in a large amount, but keep up heating for twenty minutes.

Mr. Rogers : Would you steam immediately before putting in cream ?

Mr. Stonehouse : I wo"ld allow it to cool down.

Mr. Rogers : Better to steam after you are done butter-making and clean it up then.

Mr. Stonehouse : Well, that is all right ; but I like to do it as short a time as pos-
sible before [jutting the cream in. It does not give any time for germs to develop. The
churn is cleaned out thoroughly, and aired after being through with it every day, and
steamed in addition to that. We cool by adding water after steam is put in.

A Member : Some object to heating the churn at all.

Mr. Stonehouse : It may not be necessary every day. I think it is well to repeat
once a week at any rate.

A Member : Would it not be better to steam for a shorter length of time 1 What is
the object in turning on for twenty minutes 1

Mr. Stonehouse . I do not think it would be. You want to take time to do it
properly.

207

60 Victoria. Sessional Papers (No. 22). A. 1897

PASTEURIZING OEEAM.

By T. 0. Rogers, Gdelph.

Pasteurizing cream in the dairy or creamery means a process of heating the cream to
about 160° F. by the application of hot water surrounding the vessel holding the cream.
Its object is to remove undesirable or ofiensive odors in the cream that would cause
objectionable flavors in the butter, whether these flavors be caused by the food the cows
eat, growth of bacteria, lack of cleanliness or want of aeration.

Pasteurization was first discovered by a Fiencb chemist, named Louis Pasteur,
and was made use of by him in 1868 to prevent fermentation in beer and wine.
Its importance as a means of improving the keeping quality of milk and cream was not
generally recognized until a few years ago, but the method is now growing rapidly in
favor as a means of freeing cream or milk from germ life for commercial purposes. Many
progressive dairymen are adopting this method to free milk from taints and to improve
its keeping quality, and also to remove the danger of diseases before offering it for sale in
cities and towns.

The boards of health in some of the largest cities are now studying this process and
its beneficial effects, and are considering the advisability of introducing this method of
purifying the milk for city trade in order to improve its keeping quality and to guard and
protect the health of the people.

The Danes, who are acknowledged by some to be the most scientific butter-makers,
are introducing this method in their creameries to improve the quality of their butter, so
as to maintain the reputation they have in the British market. They have, by studying
flavor and by putting their butter on the market while fresh, secured a larger percentage
of the import tr?de in butter of the English people than any other nation. We, in this
country, are waking up to the importance of putting our butter on the market while
fresh, but we must give close attention to its flavor in order to suit the tastes of the
foreign market. We should be ready to adopt the most improved systems of manufactur-
ing so as to secure a uniform good flavor and keeping quality in our butter.

We have made great advances recently in our methods of butter-making, through the
system of instruction given in our creameries, dairy schools, travelling dairy, dairy journals,
and on the public platforms. But we must do better, and make our butter more uniform
in flavor before we may look for a very large increase in our export trade.

We have the climate, soil, water and all natural advantages to make butter equal to
that of any other nation, and all we need to do is to get the flavor right in order to cap-
ture a large portion of the butter trade in England as we have done with our cheese.

This uniform good flavor can only be brought about by co-operation in the creamery,
or in other words by the farmers uniting in the production of good milk, and having
their butter made in the creamery, and the butter-makers uniting in the adoption of the
most improved system that will give the butter a good uniform flavor from day to day
and in all the creameries alike. It is well known that a large quantity of milk is received
at creameries so tainted from various sources that it is impossible to make butter having
a good uniform flavor from day to day. The skilful butter-maker can do much to control
the flavor of the butter by the use of a well prepared starter in the ripening of the cream.
But if the milk is badly tainted with turnips, or filled with kinds of bacteria that produce
bad odors, then the starter will be almost powerless to control the flavor of the butter.

The right kinds of lactic acid germs will develop a mild, pleasant flavor in the
butter ; but there are kinds or species that develop a strong disagreeable flavor, and
will control the flavor of the butter in spite of the butter-maker's skill. It is the
latter kind that we are unable to cope with when a few cans of milk impregnated
with these germs are received on the same day into the creamery. Here the ordinary
process of butter-making fails to control the flavors. But when we introduce a system
of pasteurizing the cream while sweet and before ripening it, we get control and
almost entirely remove and prevent all bad flavors caused by bad food ami water,
dirt and microbes.

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60 Victoria. Sessional Papers (No. 22). A. 1897

I am not aware that this process has been adopted in this country or the United
States in butter-making; further than in an experimental way. No doubt it is because
of a want of knowledge as to how to make it practical with cheap and common
appliances, without the purchasing of costly machinery, that the process has not
been adopted before now.

During the last year we conducted a number of experiments to test the quality
of the butter made from pasteurized cream and learned that the flavo' was mild,
uniform and sweet to the taste and had good keeping qualities. The texture was all
that could be desired. It scored up among the highest marks obtained by any of our
experimental butter for the season.

At the opening of our present Dairy School term we saw that there was not
much improvement in the quality of the milk compared with former years, so we
decided at once to pasteurize all the cream before it was put into the cream vat to
be ripened.

The results have been most satisfactory. We have not had a single complaint
about the flavor since the school opened, ;>nd the demand is increasing at top prices.
We have confidence in the process, and believe from the beneficial effects noticeable
in the butter and from the lively interest the students have taken in it, that pasteur-
izing, as a means to overcome bad flavors, will be adopted in many creameries in the
near future.

The apparatus we use to pasteurize is so simple and practical that any creamery
where there is trouble with the flavor oi the butter can adopt the process with a very
little outlay of money.

A creamery, having two separators, would need ten cannon shotgun cans and
three or four small wire handled dippers to stir the cream while heating and a hot
water tank, or barrel, eighteen inches deep inside, with steam connected to heat the
water. This is all the apparatus required to pasteurize the cream as fast as separated.

The barrel should be large enough to hold three or four cans at the same time,
and if cut down to eighteen inches in depth there will be less danger of water get-
ting into the cream, and the cans will be easier lifted in and out. The water should
be heated to the point where the steam ceases to make a noise, and no higher, as the
cream takes a cooked flavor if the water in the tank is near boiling temperature.
Steam should be let into the water all the time to keep it just below the boiling temper-
ature, at 180° or 190°. This will avoid a cooked flavor in the cream, the cans will
be easier to wash and the cream will be heated quickly.

The cream should be stirred constantly while heating to 160°, then removed
from the water and emptied into the cream vat.

In this way we have pasteurized the cream from 5,000 lbs. milk in fif^v minutes.
The cooling of the cream may commence as soon as the first cream is emptied into
the vat. In this way separating, pasteurizing and cooling may be going on at the
sam^ time, and this prevents unnecessary delay. As soon as all the cream is cooled
to 95° add the required amount of "starter" — say from twelve to twenty-five pounds
to each 1,000 lbs. milk separated — varying the quant-ine" of starter according to the
season of the year and the time allowed for the cream to ripen.

In some factories some person may have to be employed to come to the factory to
stir the cream while it is being heated, but in most factories the work can be arranged
so that one person can attend to the cream for the short time the separators are
running, or perhaps a better way to save time would be to wait until four cans are
filled with cream and then heat all together at the same time, which would take about
five to eight minutes. About the time another four cans are filled the pasteuriz^-l cream
would be. ready to empty into the vat. The intelligent, observing butter-maker will,
with a little practice, find a quick and practical way to do the work.

14 D. 209

60 Victoria. Sessional Papers (No. 22). A. 1897

We have introduced in the School another system of pasteurizing, -which appears
to meet the requirements and is giving good satisfaction so far. The apparatus used
costs about the same as the other appliances already described, and saves the labor of
stirring the cream while heating. It is a channel vat, eighteen inches wide, thirty-six
inches long and three and a half inches deep, with eight channels in the bottom.
By means of these channels the cream is compelled to run eight times the leng'h of
the pan ai d rises to the depth of two and a half inches before it reaches ihe over-
flow or outlet. This pan is set in another pan the same width and depth but two
inches longer. The bottom pan holds the water, which is heated by a coil of perforated
steam pipes. Very little steam is required to keep the water at 180° to 190° F. and
do the work of pasteurizing. This pan can be set on a table or bench under the separ-
ator cream spout. We have a tin cover over the pan to exclude the cold air from the
surface of the cream while heating. I am confident that the introduction of this pro-
cess will have a beneficial effect on the flavor of our Canadian butter, and would be the
best system to adopt to make it uniform in flavor. If we get our flavor right our butter
will be superior to most of the butter going into the British market.

This process, along with quick transport and the cold storage system, would put our
butter on the English market in such a condition as to command the highest prices, and
would secure for Canada an outlet for all the good butter we can make for some years to
come.

Let there be a willingness among the butter-makers throughout the whole land to
give the pasteurizing process a fair test, that knowledge may be gained and our country
receive the benefit therefrom.

Dr. Mills : I want to know if the flavor of your butter is injured by heating to a
temperature of 160° F. This process certainly kills many germs, but should this be
done for five, ten, or twenty minutes. I know it takes more than ten minutes to kill
certain forms of germs. If the heating of milk to a certain temperature kills these
germs, it is also important to know whether the flavor is injured or not.

A Member: I do not think heating would have any effect on the flavor, still I do
not think this is practised to a very large extent.

Mr. Rogers : Ever since the Dairy School opened this winter we have pasteurized
the milk, and know that it takes away all bad odors. I believe that cream tainted with
turnips would be freed from the taint.

A Member : So far as the quality of hutter is concerned by heating I do not think
the flavor of the butter is injured as long as the right kind of starter is used. The
Danes, who produce a fine quality of butter, pasteurize their cream.

A Member : What about souring cream 1

Mr. Rogtrs : I tried souring cream and pasteurizing. It seemed to make cream
grainy, just like curd getting hard. It was not affected in any other way. The butter
was not the same if pasteurized before it got sour. It did not appear to be as smooth
and nice as other butter.

Dr. Mills : Heating cream up to 160° F. will kill all germs.

Mr. Rogers : We do not claim that pasteurizing improves the flavor where it is
already good, but it will remove bad odors from the cream.

A Member : In Mr. McKee's paper he says revolve the churn from fifty to fifty-five
revolutions per minute. Mr. Rogers, I think, says from seventy to eighty.

Mr. Rogers : I refer to the Danish churn. It will also depend on the diameter of
the churn. A churn with a large diameter will run slower than one with a smaller
diameter.

Mr. Derbyshire : One of the best methods is to get all the milk pure at all seasons
of the year. Never let up on that. Get the milk perfectly pure to the factory, and keep
it right, and then you will have little need for pasteurizing. If you cannot get the milk
in that condition then pasteurize.

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60 Victoria. Sessional Papers (No. 22). A. 1397

THE CHEMISTRY OF MILK WFTH PARTICULAR ATTENTION TO THE

RELATIONS BETWEEN MILK-FAT, CASEIN AND

YIELD OF CHEESE.

By A. E. Shuttleworth, B. A. Sc., Professor of Chemistry O. A. C, Guelph.

A question that was asked in past ages, is still only partly answered, and, for a«es
to come cannot, in its entirety, be answered, is this : Of what are things composed 1
Attempts to answer (and attempts never cease), may be classed either as scientific or as
unscientific. The scientific, are characterized by the use of the chemical balance • the
unscientific, by what is called the specilative method. During the time of the speculative
method, much of what might be designated as chemical knowledge accumulated ■ but the
science of chemistry remained undeveloped — yea, worse, it was unknown. It is not easy
to state just when the subject of chemistry began to emerge from that of mere knowledge
into that of a distinct science ; but. the date 1770 is commonly referred to as the begin-
ning of the science of chemistry. Previous to that, it was generally believed that boiling
a sample of water for a time transformed it into earth This erroneous impression was
made upon tha minds of chemical workers by the common observation that whenever
water is boiled for a time in a glass vessel a deposit of earthy matter is formed. This
question, which to-day appears a remarkably easy one to bolve, remained for years undis-
puted for the simple reason that any amount of speculation, a purely mental process,
could neither prove nor disprove it. By the use of the chemical balance, however, in the
hands of the eminent French chemist, Lavoisier, this earthy deposit was shown to wei<di
an amount exactly equal to the loss in weight of the glass vessel ; and, further, it was
shown that the water weighed exactly as much after as before boiling. These facts lead
the scientific investigator to a correct conclusion. This was one of the first scientific
chemical investigations ever made.

It is not surprising then that in those days of unscientific research stran«e ideas
were held regarding the composition of common things. Even as late as 1538. an
eminent writer of that date discussed at considerable length the then all-important ques-
tion as to whether milk was composed of the element heat, cold or moisture. Even in
1619 only four parts were recognized in milk, viz., butter, curd, whey, and a sulphur
principle. The whey was regarded as a form of quicksilver ; the butter, as a form of
sulphur, and the cheese, as a form of salt. During the early p*rt of the eighteenth cen-
tury, Boerhave, who laid the foundation of animal chemistry, was the first to recognize
milk as the most perfect food. He examined it in a variety of ways, viz., by the action
of acids upon it, from which he concluded that by the addition of any acid milk curdles •
by distillation, from which he concluded that milk contains no spirits ; by dropping a*
portion into the eye, from which he concluded, since no pain was experienced, that milk
contains no salt. Enough has been said to indicate the ignorance once prevailing regard-
ing the composition of milk, the crudeness of the methods by which even the leading
chemists endeavored to determine its composition, and the often almost ridiculous con
elusions drawn.

Imperfect, however, as the chemical work of the ancients may appear to chemists of
the present age, it was a beginning from which has developed, gradually, through cen-
turies, a great number of students of chemistry now almost perfectly equipped with
appliances and aided by the most delicate methods of investigation. Take for example,
Kjeldahl's method with appliances for the determination of nitrogen, now so perfect that
the percentage of casein in milk or cheese can be ascertained with absolute accuracy to
the second decimal place. As a natural consequence of the recent, growth in chemical
science, much has be^n, and will be, learned regarding the composition of natural and
artificial products. The science of chemistry, therefore, of recent years is intirnatelv
associated with nearly every industry. This thought brings me to a consideration of
chemical investigations that have had an important bearing upon the cheese industry.

Particularly within the last twenty years, there has been a keen desire on the part
of progressive daiiymen to improve, the quality of the dairy products, milk, brtter and
cheese. This desire was not simply to gratify a fancy ; it was the outcome of a clear

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perception that there was a steady increasing demand, in all the markets, for an improve-
ment in the quality of dairy as well as other products for human consumption. In a
word, the signs of the times taught men of observation and of judgment to strive
earnestly, intelligently and vigorously for quality to maintain for t*ieir products a place
in the markets of the world. Working towards this end, writers, instructors and
lecturers in dairy subjects filled the entire atmosphere with the sense of the necessity for
a better cow, a warmer, cleaner stable, cleaner and better drink and food dry, clean-
handed milkers, etc. From the very beginning of the production of the dainty, tasty
product throughout the entire course of its manufacture to i's final destination upon the
table of its consumer, improvement is the watchword. Experience has proved this
course right, and for many years to come there must be no relaxation.

It is vrry natural, in response to this universal dairy stimulus, that there should be
a demand for improvement in the quality of milk. Numerous methods for the estima-
tion of fat in milk have been proposed during the past few years ; but, for a time, it
appeared that there was no practicable method for use where it was most needed, i. e.,
among practical dairymen in creameries and factories. H^re, where a large number of
tests must be made, economy of time and money and simplicity of manipulation must be
combined with accuracy. LK S. M. Babcock's new method for the estimation of fat in
milk, given to thr public in July, 1890. appeared to combine all these necessary require-
ments, viz., economy, simplicity and accuracy. The inventor's "hope that it may benefit
some who are striving to improve their stock and enable creameries to avoid the evils of
the present system " was speedily realized.

Ihe evils of the present system referred to above existed also in cheese factories. A
difficulty, however, presents itself in avoiding these evils in cheese factories. The con-
stituent of milk known by the name casein, which constitutes a large part of cheese, does
not admit of easy estimation. By a chemical process, however, in the hands of a chemist,
involving considerable time and expense, it csn be done with a remarkable degree of
accuracy. Dr. Van Slyke, Chemist, New York Agricultural Expe-iment Station,
Geneva, New York, was lead by his investigations relating to the manufacture of cheese,
to advocate the use, in cheese factories, of Dr. Babcock's new method for the estimation
of fat in milk. It has, during the last two or three years, been introduced into many
cheese factories both in Canada and the United States. This is a step in the right
direction, and the time is coming when Dr. Babcock's tester will find a place in every
factory probably throughout the length and breadth of the land. The ground upon
which Dr. Van Slyke unhesitatinaly recommends its use in cheese factorips is, undoubt-
edly, his firm belief that the relation of fat to casein in mixed factory milk is sufficiently
constant to make fat alone an accurate guide in regard to the amount of cheese that can
be made from milk. He says : " Two, and only two, compounds of milk influence and
concern the production of cheese, so far as the composition of milk is concerned. These
two cheese-producing constituents of milk are fat and casein. The other constituents of
the milk, such as albumen, sugar, etc , pass into the whey for the most part and are lost,
so far as the cheese is concerned. The question may be raised that the cheese contains
water in addition to fat and casein. The amount of water retained in cheese is quite
independent of the amount of water in the milk from which the cheese is made, since
the amount of water that is retained in cheese is dependent upon the conditions of manu-
facture, and the cheese-maker has it in his power to retain more or less water in the
cheese. Therefore, we need to consider, in this connection, only the fat and the casein of
the milk as the cheese producing constituents ot the milk."

Kemembering the importance of casein, as well as fat, in determining the cheese
yield of milk with other important facts, viz , that there is no practicable method for
making a direct determination of casein in factories, that the fat basis is much the fairer
and clearly preferable to that of weight of milk only, that numerous analyses, made
chiefly at the Geneva station, showed about two-thirds of casein for each pound of fat in
milk, it appears perfectly clear that the Babcock tester can render valuable service in
cheese factories as well as in creameries.

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60 Victoria. Sessional Papers (No. 22). A. 1897

It must not be forgotten, however, that in most instances improvements come gradu-
ally. The introduction into cheese factories of the fat basis is a great improvement on
the old method of paying for milk. But the method a^ introduced, while fairer and
clearly preferable to the old method, is not so absolutely faultless that it is above
criticism.

There appears to me no doubt that the fat basis was a step in the right direction.
The question now to be considered is whether a modification of the fat basis should be
made; however, such a consideration must not be regarded as an attack upon the fat
basis. At this point attention might be called to the fact that during the cheese-making
seasons of 1894 and 1895, while Prof. Dean was conducting his cheese experi-
ments, now familiar to you all, we made in the chemical department a careful and rather
extensive study of the relation between butter-fat and casein by exact gravimetric
analysis of the milk upon which Prof. Dean experimented in the dairy department.
Details of this work have already appeared in the annual reports of 1894 and 1895. The
chief facts brought out may be mentioned.

In 1894, for each of the seven months, we found less casein to each p-^und of fat in
the rich than in the medium milk ; and, taking Prof. Dean's yields of cheese and our
determination of fat, we found a^o h S3 cheese to each pound of fat in the rich than in
medium milk. The averages for the entire season of 1894 are, in 3.248 per cent, milk,
one pound butter-fat to .66 of a pound of casein, and in 3.890 per cent milk, one pourd
butter-fat to 59 of a pound of casein. The difference in the yield of cheese to each
pound of fat is .24, practically one quarter of a pound. "We found, taking all results, a
relative increase of 0.23 of a pound of casein for each increase in fat of . 1 of a pound.

During the following reasons the investigation was continued upon the same line
but the analysis covered a great many more samples of milk. In addition fo those taken
from our home dairy, samples were also taken from two neighboring cheese factories.
The results in every particular confirmed those of the previous season. The season's
averages gave, in 3.215 per cent, milk, .74 of a pound of casein and 2 783 pounds of
cheese, and, in 4.093 per cent, milk, .62 of a pound of casein and 2 497 pound of cheese
to each pound of butter-fat. The difference in the yield of cheese to each pound of fat
for the second season was .28. We found a rela'ive increase of .021 of a pound of
casein for each increase in fat of .1 of a pound. In this connection it may also be men-
tioned that the re'ation of fat to casein in the milk of individual cows was studied during
the last season. Here also the eame fact is borne out, viz , that casein in mrk tends to
increase when the fat increases, and decrease when the fat decreases, and that for every
increase or decrease of .1 of a per cent, in fat there is a corresponding increase or decrease
in casein of between 02 and .03 of a per cent. Dr. Van Slyke, during the season of
1895, conducted a valuable and extensive investigation quite similar to this, the results
of which I have just given.

Our investigation in the chemical department was chi< fly upon the milk of one herd
of cows, two samples of milk being secured upon each of three days every week, making
six samples a week, while Dr. Van SlyWs investigation was upon the milk of fifry
herds, samples being ti:ken once from each herd every alternate wetk. In these two
investigation?, made on different years in two distinctly different places, and quite ir de-
pendency cf each other, there is an exceedingly interesting variation of the same experi-
ment.

To what extent do our results and Dr. Van Slykes agree 1 Dr. Van Slyke found
an increase of .1 per cent, of fat accompanied by an increase of 024 per cent, of casein.
We found for the same amount of increase in. fat .023 in 189 4, and in 1895, in the milk
of the whole herd, .021, and in the milk of individual cows, between .02 and .03. lie
also found by the same investigation .25 of a pound of cheese less to one pound of fat in
a 4 per cent, milk than in a 3 per cent. milk. We found for the same amount of fat, in
1894, .24, and, in 1895, .28 of a pound of cheese less from the rich than from the medium
milks. There is, then, an almost exact agreement between these results. Practical
dairymen may now ask what, then, are your conclusions'? My reply is this ; The relative

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60 Victoria. Sessional Papers (No. 22). A. 1897

quality of the cheese from rich and from medium milk, as compared or estimated by the
respective prices they command in the open markets, must determine whether the milk-
fat as a basis is sufficiently fair to all who together furnish milk to a cheese-factory.
Chemical science can determine the relation between fat and casein in milk, between fat
in milk and yield of cheese ; but it cannot fix prices for which cheese will sell or for
which milk can be purchased.

If the quality of cheese thus estimated pronounces the milk-fat basis a little too
severe upon the less fortunate patron, then the milk-fat basis may be modified, not dis-
placed; and the modification, if it does come will, undoubtedly, be based upon the
relation of casein to fat iu milk. The addition of two to the fat- reading does not recog-
nize that casein increases when fat increases, and, therefore, in a 3 per cent, milk allows
payment for nearly all the casein contained, while ia a 5 per cent, milk allows payment
lor only 74 per cent, of it. If the production of a better quality of milk is to be encour-
aged, but if the milk-fat basis, unmodified, is too liberal to the patron who furnishes rich
milk to be fair to him who furnishes even medium milk, then the modification should have
exactly the opposite effect, viz , to allow pay nent for all the casein in the rich milk and
for only a certain portion of it in the poor milk. It has been advanced in support of the
justice of adding two to the fat reading of milks of all degrees of richness that the loss of
fat and casein in whey increases with increasing richness of milk. But we have found
by our extensive atalyses of whey that there is contained a higher percentage of fat and
casein ol the total fat and casein of the milk in the whey from the medium than in the
whey from the richer milk. Similar conclusions have been reached in several of the
leading American experiment stations.

214

CREAMERIES' ASSOCIATION OF ONTARIO.

TWELFTH ANNUAL MEETING.

The Twelfth Annual Convention of the Creameries' Association of Ontario was held
in the town of St. Marys, on January 13th, 14th and 15th, 1897. The sessions were held in
the town hall, except that on the second evening, which took place in the opera house. On
the latter occasion, music interspersed the speeches. The audiences were large throughout
the Convention. During their stay, the freedom of the town was formally conferred upor>
the members of the Association, in an address presented by His Worship, Mayor Dunseith.

PRESIDENT'S ADDRESS.
By D. Derbyshire, Brockville.

On Wednesday morning, the President, Mr. D. Derbyshire, Brockville, opened the
Convention at 10 o'clock with the following address :

It is with pleasure that we meet with the citizens of St. Marys and vicinity. I thank
the leading merchants, manufacturers and business men for the kind treatment accorded me
a few weeks ago when making final arrangements here for holding this Convention. We
have secured some of the most eminent instructors in dairying in the United States and
Canada to address this meeting, so we anticipate a very profitable time and trust all will be
benefited.

Besides holding oar annual Convention at^Cornwall in January, 1896, the President
and other members of the Creameries' Association have addressed a large number of meet-
ings in various sections of the Province, an I we believe much good will result from our
efforts in educating our farmers to go more heartily into dairying, to keep only profitable
cows — weeding out the poor and unprofitable servants ; growing corn, building silos, and
building good 8 tables, where their stock can be kept comfortably. Our various meetings
have been well attended and great interest manifested. We hid a special meeting at the
Dairy School, Guelph, under the auspices of the Western Dairy Association and the
Creameries' Association, for butter and cheese-makers, which was largely attended, with
good results.

I have visited the Kingston Dairy School several times, and addressed the butter and
cheese- makers, encouraging them to qualify themselves to take a leading place in their pro
fession.

The Hon. John Diyden has proved himself.an ideal Minister of Agriculture, assisting
the various dairy associations in every way possible, attending oar annual meetings, increas-
ing our grants, thus encouraging us and enabling us to dj better work. He established the
best dairy school on the continent for the proper training of butter and chesse-makers at
Guelph, ai.d, later on, one for Eastern Ontario, at Kingston. 1 do hope all will avail them-
selves of this generous provision on the part of the Ontario Government.

I also visited the National Butter and Cheese Association at Cedar Rapids, Iowa, and
gathered all the new ideas possible.

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60 Victoria. Sessional Papers (No. 22). A. 1897

Prof. Robertson has done splendid service this last year, addressing a large number
of meetings, gi^ ing timely advice and sending two' experts, Mr. Pierson and Mr. Zufelt, to
educate new winter creameries to make finest goods.

The Hon. Mr. Fisher has promised refrigerator cars and apartments on steamships for
placing our creamery butter on the British market safely, speedily and cheaply, so that we
can easily take possession of that market.

Our exports of creamery butter have more than doubled again this year over last.

Our instructor, Mr. Sprague, has done splendid service, visiting all our creameries and
giving practical instructions, and we feel that the special instruction given to new creameries
this year has been of great importance. A large number of these have been established,
and, from f he character of the buildings and improved apparatus put in, we feel greatly
encouraged for the future. He commenced work the last of M«rch and continued till the
middle of December, 1896,doing nearly twice the work ever done by this Association before.

We have also made great advancement in the quality of our creamery butter, which
was fully proven by the excellent exhibit of this product at the Industrial Exhibition
of 1896^

In 1886 the Creameries' Association was formed. At that time our butter was a
reproach to every citizen in Ontario, because the farmers who had large dairies and could
make good butter were patronizing our cherse factories. Through the holding of con-
ventions, and the dissemination of useful and apt information in its reports, attending
special meetings through the Province, sending our instructor to every man desiring
assistance, and even to some who did not ask but were known to be making poor goods
without style, we have done a great work. We have fostered the creamery business in
the summer and directed dairymen to the advantages to be gained by adding the manu-
facture of butter during the winter. We have one hundred regular creameries in
Ontario, and one hundred and fifty winter creameries running now. Every member of
our Association is enthusiastic in the work. With the educational work that has been
carried on by us, the other dairy associations see plainly that there is no coi flict between
butter and cheese, but, on the contrary, our work is one — that of building rp our great
dairy industry — and before many yeats no April or November cheese will be made in this
fair Province, but the April, November and December milk will be manufactured into
fancy crepmery butter.

The encouragement afforded last year by the butter market has been more than
repeated this season, and the results have been highly gratifying. If care is exercised
there is no reason why next season's exports should not be almost trebled, as they have
this. To date, 15th November, since the 1st of May, 157,321 packages <f Canadian
creamery butter were sent to Great Britain, against 69 000 in 1895 and 32,000 in 1894.
During the past three years, then fore, the increase in exports show that our creamery
butter has at last established a reputation for itself in England. The returns to the
farmer from butter represent almost $1,890 000 against $853,384 in 1895. This increase
of over $1,000,000 is certainly remarkable. Yet our shipments this year are only a drop
in the bucket when considered alongside the $40,000,000 worth that Great Britain
annually imports. We have plenty of margin yet for expansion. Our average price of
eighteen cents is certainly low, but we must expect lew prices. Our farmers are not
reducing the cost of production. If we could only get them to select a dairy cow, or as
Gov. Hoard would soy, a business cow, and furnish her with large quantities of cheap
food, exactly intended for making milk economically, and kindly treated in favorable
quarters, we would reduce the cost of production fully twenty-five per cent at once, and
by following business methods closely, selecting, weeding out, keeping only the most pro-
fitable, we would soon find our farmers making money again, without getting higher
prices or lowering the price for manufacturing,

Then the production of more milk of a better quality and at less cost must be kept
constantly before our dairymen as an indispensable requirement for the future. A
longer milking period for cows is also a necessity. A cow cannot earn a living in six

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60 Victoria. Sessional Papers (No. 22). A. 1897

months no more than a man can. She will be a better cow and give better results when
milked ten months, if properly fed and cared for. Lot us resolve, as dairymen of this
favored land, that we will take another step in advance in 1897 — that we will take stock
at least once a year and find out exactly how we stand. Do not make any ordinary
butter at home ; be sure and take your milk in summer to some well-equipped butter or
cheese factory, and to a winter creamery after the first of November in each year. Our
markets are loaded to day with ordinary cull butter worth from eight to ten cents which
injures the sale of all, while fancy creamery butter is scarce and dear. If I could only
arouse our dairymen everywhere to Keep only dairy cows ; to grow twice the corn ; to
build a larger silo ; to feed liberally a balanced ration ; to take all their milk to a creamery
or cheese factory ; to be energetic and watchful, our business would soon flourish again.

As you are aware, a meeting of the delegates from the Creameries' Association and
the Eastern and Western Ontario Dairymen's Associations was held in the office of Mr.
Henry Wade, in the Parliament Bui' dings, to discuss Hon. Mr. Dry den's proposal for
the amalgamation of the three organizations.

After careful consideration of the whole question with the Hon. Mr. Dryden, it was
resolved :

" That the three associations as now existing be amalgamated into two new associa-
tions, to be called the Butter and Cheese Associations of Eastern and Western Ontario,
respectively, with an executive committee composed of three representatives from each
association to act ps a central advisory board."

I do sincerely hope all our creamerymen will enter into this new arrangement heartily
and do all in their power to make the new organizations successful.

COMMITTEES.

The President named the following committees, his suggestion, on motion, beirg
adopted :

Business. — C. Richardson, St. Marys ; A. Campbell, Ormond ; W. G. Walton,
Hamilton.

Finance.^- A. Wenger, Ayton ; Jno. Sprague, Ameliasburg ; Wm. Halliday, Chesley.

DISCTJSSTON UPON THE PRESIDENT'S ADDRESS.

Mr. John Ltgge, being asked to discuss some of the points raised in the address,
endorsed what the President had said in favor of fixing the cows' milking habits tbe first
season, weeding out the poor milkers and so improving the milking breed. Referring to
the stre3s which the President had put upon corn for feeding cows, Mr. Legge described
it as the " sheet anchor " for any kind of stock, but he believed in roots too, and had fed
them ever since he had a farm. He found the more corn they had the more they had of
everything else. He had no silo, and was not sure whether ensilage was the best fomi
in which to feed corn. There was a great deal of acid developed in the ensilage, and
though the cattle liked it he had an idea that as it took on acid it lost feeding value. He
saw no oljection to the creamery system of making butter. On the contrary, by co-opera-
tion in this way they would be able to produce the right article for the British market.
He did not think, however, it would be well to pay attention exclusively to dairying in
that section. They had grovrn a good deal of wheat in the past, but the President seenu d
to think they would have to stop doing so.

The President : Not if you keep your soil in good condition.

Mr Charles Beard said he had two silos, having commenced making ensilage four
years ago. This year he sowed a great deal of corn so as to be sure of having plenty.

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60 Victoria. Sessional Papers (No. 22). A. 1897

I think, he continued, a great deal of the silo, but I do not go so far as to say we could
rot feed corn profitably without it, although I do not think you can feed corn in any
better way to save labor.

A Member : Will it not go further when fed dry ?

Mr. Bkard : You can store it away, but it seams to me it lo3e3 a great deal of value.

The President: Then, if it is fed dry, do you not lose a great deal in tne stalks which
are wasted 1

Mr. Legge : I believe there is a loss in that respect. When the corn is put in the
silo the cattle eat it up cleaner. However, when corn is properly saved there is very
little wasted. T do not go in for western corn ; it is too bulky.

Mr. Beard: I have generally sowed corn that matures early — Mammoth
Southern Sweet, Comptoa's Early, e.c. We also tried the Mammoth Cuban, but did not
get the results we exp :cted. I would not like to give up the roots entirely for ensilage,
though it is a fine thing ; but I would give up the roots rather than the ensilage.

The President : The reason we do not grow the same proportion of roots east as you
do west is that they give us more trouble. We can raise corn and put it in the silo easier,
and we think it is a good deal better and costs about half the mcney. The reason we
build a silo is that we can store a greater quantity of food in that way than in any other,
and keep it in exactly the condition it was in when stored and feed it in a green state.
There is as much comparison between ensilage and field-cured corn as there is between
a nice green apple, which is palateable at this time of the year, and a dried apple. Then
you get the best results from the silo. If a man uses a silo to the best advantage he need
not turn his attention to any other business in this country than farming.

Mr. Vernon, in response to requests for his opinion, said : I built a silo last fall. It
was rather late in the season, and from what experience I have had thus far I am well
satisfied that it is the best way of keeping corn. My reasons are these : I cut some of my
corn before I had made up my mind to build a silo. It was cut about 1st September in
as good condition almost as it would be possible to cut corn. Then what I put in the
silo was cut a little later on and was caught by frost. I am satisfied, however, that the
corn I put in the silo, though damaged on account of the frost, is the preferable food.
The cattle like it better and it produces more milk. The kernels on the stalks of the
cured corn are shrivelled up, and those in the silo are as plump as when I put the corn in.

The President : The corn in a silo is the nearest approach we can get to June
grass, which is the natural food for dairy cattle. What we want to do is to give the
cattle that fool in the winter season which mo3t nearly approaches June grass, and
that is ensilage made of corn that has been well matured before cutting. Then you
will have the proper food. Xo man will ever go back on a silo when he knows what
it will do for him.

Mr. Vernon, in answer to a question, said he had two kinds of corn, viz , Mammoth
Southern Sweet and Early Whitecap. The latter matured much earlier than the
Mammoth Southern Sweet, but there was more acid in it.

Mr. Legge : I am not an enemy to the silo, and I would be glad to see that there
was a better and cheaper way of handling corn than in bulk. I have bean handling it
for a long time, and I no'.ice that those who are most enthusiastic about the silo are
those who have not had much to do with corn before they tried the silo. I feed roots,
as I said, but this year I am feeding more corn than before and the cows are doing well
on it.

The President : As Mr. Vernoa said, the corn needs to be mature. It should be
planted early in the spring on rich soil, so that you get a quick growth Then, do not
be afraid to stir up the dirt and make a rapid growth, so that the crop will mature
before frost. It is the cultivation which makes it grow, and cultivation is only preparing
the land for another crop of something else next year. Intense cultivation of the soil
is wanted. It ought to be cubivated on th : top. With us the farmers have a very

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60 Victoria. Sessional Papers (No. 22). A. 1897

light harrow for the purpose. Run this harrow caterwise across the drills, killing the
weeds and stirring up the dirt before the corn is up at all. The next time cultivate
caterwise the other way. Then when the corn gets so high that you cannot run the
harrow over it any longer, continue to cultivate between the drills, and ke^p the culti-
vator going steadily all summer until the corn gets so high that it drives you out. In
planting drop a kernel every eight or ten inches in drills three or three and one-half
feet apart. Leave plenty of room for the sun to strike the roots — it is the sunlight you
need. It wraps itself right about these stalks in the summer and then expands in the
cow in the winter.

THE FOOD COST OF A POUND OF BUTTER.

By Prof. H. H. Dean, Agricultural College, Guelph.

I have first to discuss with you what I consider one of the most important problems
before us as butter producers to-day. Now, in saying this I do not refer merely to the
man who is at the churn or at the butter market, but I refer also to the man who pro-
duces the milk to make the butter. In fact he is the most important factor in connec-
tion with this whole dairy business, as I shall try to show you in a few moments. When
butter was selling at 23, 24 and 25 cents a pound it was not so essential that we should
consider how much it cost us to produce a pound of butter, but when the price comes
down to 18 cents, as it has this winter, it is very important that we should consider the
cost of production. I find that it c >sts about 2 cents a pound for supplies and the
labor of making one pound of butter ; 1 cent a pound for freight and commission, and
it cost us about 14 cents per pound for the food during 1896 ; or in other words over
seventy -five per cent, of the ultimate price received for a pound of butter is connected
with the cost of the food required to produce that butter. We, as dairymen, should
know when we sell a pound of butter, what part is expended in the different operations.

Now, there are several important factions which enter into this question — the man,
the cow and the feed. The food cost of a pound of butter depends upon the man who is
doing the feeding ; upon the cow to which the food is given ; upon the kind of food,
whether suited for milk production or not ; upon the care and treatment which accom-
panies the food ) upon the milker — a poor milker may easily increase the food cost of
the butter ; upon the man who handles the milk ; an ignorant, unskilful person who
wastes or spoils a portion of the butter given by the cow, adds to the food cost of that
which is saved or well made ; and, finally, upon the man who markets the finished pro-
duct. It will be noticed in the foregoing that the " man " enters into this problem
five times, the " cow " once and the " food '" once. Therefore, five times as muish care
should be given to the '■ man " as to either of the other two factors.

There is one other factor which enters into the problem, viz., an economical use of
the by-products (skim milk and buttermilk) in butter-making. By using these to the
very best advantage in feeding oalves and hogs the food cost of a pound of butter
may be considerably lessened, because each item of " save " and revenue lessens the
cost of production.

A noted political economist (Faucett) says : " The price of any manufactured
commodity caunot permanently to any considerable extent either exceed or fall short of
its cost of production." If this statement be true the cost of producing a pound of butter
must have stayed somewhere near the cost of production for a long time. But when we
consider that the price of a pound varies all the way from 10 cents to 100 cents, and if
the proposition be true, there must also be a *vide range in the cost of production.
Very few, if any, dairymen know what it costs them to feed their cows, or what their
cows produce in the form of butter during the year.

During the past year the dairy department at the Ontario Agricultural College has
een weighing the feed, weighing the mi Ik and testing the milk for each cow in the

219

60 Victoria.

Sessional Papers (No. 22).

A. 1897

herd. The highest yield of butter from one cow was 424 pounds, the lowest 120, and
the average 244 pounds per cow. The highest average food cost of one pound of butter
for an individual cow was 22.2 cents, the lowest 8.8 cents, and the average 13 9 cents.
The cows butter that cost 22.2 cents per pound to produce it made a loss of 82.69 on
the food fed her when her butter was sold at twenty cents per pound. The cow that
made butter out of food at a cost of 8.8 cents made a profit of $47.30 by selling her
butter at twenty cents per pound. We are aiming to make all our cows give a profit of
at least $35 per cow after deducting cost of food. The by-products and manure ought to
about balance the labor bill.

The Cost by Months.
The food cost of the butter by months is shown iD the following table

Month.

December, 1S95
January, ]S96
February, "
March, "

April,
May,
June,
July,

August, "

September, "
October, "

November, "

Average for year

Food cost of 1 lb.
butter.

18.8
14.0

12 3

13 6
10.4

6.7
4.2
8.3
12.6
17.3
15.3
12.5

12.1

It will be seen that the most economical months for the production of butter were
May, June and July. During these rnomhs the cows were charged with pasture at SI
per month for half of May and the other two months. While the pasture was good
little else was fed to them. These results indicate that the man who is making butter
and trading it out at the country store for 12 to 15 cents per pound is not makirg
very much profit out of his cows, though I believe that farmers may feed more cheaply
than we can where ever) thing is bought or charged at market prices. Our average cost
of a pound of butter by months from all cows that were milking was 12.1 cents. When
we include also the cost of the food during the time that the cows were dry it brings
the average food cost up to 13.9 cents. We hope to improve on this during 1897. It
can be done by getting better cows and by paying more attention to the food and care.
In the meantime we would like to impress this thought upon all dairymen : endeavor to
ascertain what it co.^ts to feed er.ch cow in the herd and at the same time know what she
is doing at the milk pail and in butter. If the milk and butter do not pay for feed r.nd
labor, you and the cow had better dissolve partnership.

Mr. Legge : You did not tell the original cost of the cows ?

Prof. Dean : No ; I am discussing the food cost only.

Mr. Legge : That would affect the cost of the butter 1

Prof. Dean : Yes.

Prof. Dean continued : Now, closely connected with this important problem of
feeding cows profitably is that of making as few wastes as possible.

220

60 Victoria. Sessional Papers (No. 22). A. 1897

The Raising, Ripening and Churning of Cream.

Raising Cream. — There are three common methods of raisins; cream, or, to use a more
correct phrase, of creaming milk, the small shallow pan, the deep setting or creamer
system, and the centrifugal separator. All three have conditions under which they will
be best suited to the dairymen, but all do not always stive the best and most satisfactory
results. There is undoubtedly a great waste of butter in the skim milk as obtained on
the average Canadian farm. Samples taken from thirty six dairies in the vicinity of
Guelph during April, May, July and September, showed average loss of about one pound
of butter p^r 100 pounds of skim milk where the shallow p^n and deep cans were used. One
dairy used a cream separator and the loss was less than one quarter of a pound of butter
per 100 pounds of skim milk in four samples taken at different times. We have also
found that it is more difficult to cream cows' milk where tne cows have been milking for
some time — six months and over — by using cans set in ice water.

For winter creaming of milk with the separator we find it an advantage to heat the
milk up to about 100° to 13(J^ before separating. The separator will skim more closely ;
it will skim more milk per hour and the cream is of better flavor when the milk is heated.

Tf the milk is not netted it will be found an advantage to pasteurize the cream.
The flavor of the butter will be improved by heating the cream.

Ripening Cream. — Experiments have been made at the dairy department of the
Ontario Agricultural College in order to determine the best temperature at which to
ripen the cream. A quantity of cream was equally divided into three lots. One lot
was ripened at 75°, another at 60°, and another was cooled to 48Q for one hour then
warmed to 60° and ripened at that tenperature. There was not much difference in
the quality of the butter made. Tha flavor in each scored 12.2, 12.9 and -12.8 respect-
ively. The "grain" was nearly alike in all.

"Pure cultures" made from Hansen's "Lactic Ferment" from " B. -11 " when
added to cream did not give any better flavored butter than cream ripened by the use
of a home-made " starter " when the skim milk was pasteurized. In cases where
creameries or dairies have difficulty in securing a good flavored "starter" it might be
well to try these " pure cultures " in order to get a start. The score in flavor of butter
made from these cultures was 41.8 for Hansen's, 41.8 for " B. 41," and 42.8 from home-
made starier.

Butter made from cream testing about 18 per cent. fat. had a higner flavor soon
after being made than did butter made from cream testing 28 per cent, fat, but it did
not hold its flavor so well.

To test the acidify of cream we prefer a ciear alkaline solution to Farrington's
alkaline tablets. These tablets are often broken when received ; they are considerable
trouble to dissolve ; they lose strength after being dissolved. When added to the cream,
the solution being somewhat the same shade as is the permanent pink color which the
cream assumes wh°n the acid is all neutralized, it is sometimes difficult to t«ll when the
proper amount of alkali has been added. Our cream usually has from five to seven-
tenths of a per cent, of acid in it at churning.

Experiments made during the past season indicate that an advanced period of lacta-
tion (over six months) did not materially affect the flavor and grain of the butter. The
cows in the dairy stable were divided into three lots — fresh milkers, over two months and
under six, and those over six months milking (one cow in the latter group had been
milking over two years). The average score in flavor was 41.8 for fresh milkers' butter,
40.9 under six months and 41.7 over six months.

Butter unwashed scored an average of 38. 3 in flavor, washed once scored 40.2 and
washed twice scored 40 4 For a quick market, wash slightly or not at all, as we can
thus secure a higher flavor. Where butter is to be kept for some time more washing
will be necessary. Five packages of butter were sent to D. Derbyshire & Co. on June

221

60 Victoria. Sessional Papers (No. 22). A. 189?

29th. They consisted of two packages of unwashed butter, two of washed once and one
washed twice. One package scored 100 points. It was made April 4th and was
unwashed. On July 3rd three other lots were sent to the same firm to be scored. The
unwashed again scored 100 poiuts, washed once ninety-nine^and washed twice ninety-six.
Experiments made with salt showed that butter salted seven-eighths ounce and
over per pound of butter, scored an average of 39.3 points in flavor when kept for
one to four months in an ordinary cool room. Similar butter when salted one-half
ounce and under per pound of butter averaged 37.2 points out of forty-five in flavor when
kept the same length of time and under similar conditions to the heavier salted butter.
The export trade demands butter salted lightly. To have such butter reach the con-
sumer in good condition it will be necessary to ship promptly after it is made and keep
it at low temperatures.

Mr. Legge : Was the warming of the cream to which you referred for ripening pur-
poses 1 You said something about different temperatures of cream.

Prof. Dean : We found that there was not much difference between ripening to 60°
or 75°, but that it was a little better at 60°.

Mr. Legge : I have heard about producing butter in Devonshire from cream sweet-
ened by a scalding process.

Prof. Dean : That is simply what we call pasteurizing. It improves the quality of
the butter.

Mr. Croil : What temperature do you churn at 1

Prof. Dean : We churn at 53° now. Sometimes in the summer we get down as low
as 43°.

A Member : Do you feed turnips 1

Prof. Dean : No ; I do not think they should be fed if you want a tine quality of
butter. Here [ may say that you may get the most of the turnip flavor out of cream by
pasteurizing it before churning.

A Member : If your herd consists of different breedo of cows it would make the
cream more difficult to separate, would it not1?

Prof Dean . I do not think so, with the cream separator. It would where you are
setting the milk.

If a butter maker is not sure when his cream is properly ripened how is he going to
find out ? He will take out of his cream vat a small quantity (20 c.c.) of cream and put
it into a teacup or glass and add what is known as " phenol," which has the peculiar
property of changing the cream to a pink color when you add alkali until the acid is
neutralized. When the cream contains about six-tenths of a per cent, of acid it is about
ripe for churning, and this process will tell you what per cent, of acid has developed
in your cream.

Mr. Croil : What system do you have for heating the cream ]

Prof. Dean : We heat the milk in a small vat until it is heated to the proper fprn-
perature for separating — from 95° to 100°. The cream is afterwards heated to 150° in
shot «un cans placed in a hot water bath. After allowing the cream to stand lor twenty
minutes at this temperature it is put in a narrow cream vat with a six-inch water space
all around it. Here the cream is cooled to 95°, and ten to fifteen per cent, of starter is
added. It is then cooled to 65° and allowed to stand at that temperature until it
thickens, when it is cooled gradually through the night to churning temperature (52° to
53°). By this system we are able to get a uniformly good flavor day after day. This
plan drives off many taints, such as stable and turnips, and we consider it the best plan
for winter butter making that we have ever tried. A continuous heater or pasteurizer
would save a great deal of labor. We used such a machine combined with a cooler lor
creamery work, though thp narrow vats have given excellent satisfaction with us. These
vats are about one foot wide.

222

60 Victoria. Sessional Papers (No. 22). A. 1897

A Membkr : Some cows do not pay. Will you give us au idea" of what is the most
profitable kind of cow to keep t

Prof. Dean : Any cow that will make 250 pounds of butter or over a year if she is
fed economically will pay.

A M ember : What breed of cow will make the most butter ?

Prof. Dean : If I were a private individual I would have no hesitation in answer-
ing. The Jerseys and Gurnseys have produced a pound of butter mor^ cheaply than
other breeds That was the result of the tests at the Chicago Fair. There is just as
much in the individual cows as in the breeds. Because a man has a Jersey cow it does
not follow that she is a good cow.

A Member : Which is the more important, the animal or the feed ]

Prof. Dean : They are both important. I would not like to say which is the more
important.

A Member : Would you say something about the Babcock test '?

Prof. Dean : I may say that all these results \wre obtained by weighing each cow's
milk night and morning and putting samples of it in bottles on a shelf labelled with each
cow's name, which at the end of the week were taken to the dairy and tested with the
Babcock tester ; and I do not think any man who has a doz-^n cows can afford to be
without a Babcock tester. I think if a cow's milk were tested once or twice a month
you would have a pretty fair idea of what she was doing. We can surely afford to take
the time to find out whether the cows are making money or running us into debt.

Mr. Wright : There is one class of people who should not have a Bibcock test, that
is those who are selling milk around the towns. (Laughter.)

A Member : When do you put the cows to service t

Prof. Dean : The second most profitable cow in our herd this year is one that has
not dropped a calf since two years ago last October. It is just a question whether we
should breed cows so often as we do. But I think the average Canadian cows would have
to freshen about once a year or they would not give much milk, because when a cow has
been accustomed to milking only six months at a time you have to breed her if you are
going to keep her at all. It might be better to breed cows only every two or three years.
A Member : Where are we going to get our calces 1
Prof. Dean : Buy them from a man who breeds more frequently.

DAIRY IDEAS.

By Hon. W. D. Hoard, Fort Atkinson, Wis.

Ex-Governor Hoard said : Amid the great, marvellous ocean of ideas, I
am only able to select a few. I have been a student of this question — intensely
so — for forty years and more. It is forty-five years ago since I first commenced to
be a butter and cheese maker, and I feel a good deal as Isaac Newton did when he came
to die— that he had been simply playing like a boy upon the shores of knowledge, pick-
ing up a pebble now and then, may be of rarer utility, but still the great ocean of
truth lay unexplored before him. It is so with this question. As I approach it, it pains
me exceedingly to think how little I know of all that should be known ; and it pains me
a great deal more to see how many men there are who are not pained at all. (Laughter.)
Contentment is a good thing, but when it produces that condition of aliairs in men of
absolute indifference to their knowledge and progress, it is not a good thing.

Now, you are dealing with the cow, and she is a wonderful embodiment of mystery,
because she deals with the great question of life. She is a mother, and whether it is thH
Queen of England, or the queen of my dairy, it is not a whit dtt'erent ; the mystery of

223

60 Victorm,. Sessional Papers (No. 22). A. 1897

maternity is just as great in my cow as it is in the highest woman on earth. It is the
question of maternity, and, wonderful as is the mystery of life, so wonderful in its vari-
ableness is the action ot milk.

I have jotted down a few ideas, to talk about in a somewhat rambling way this
afternoon. There are thousands of men who will give a gelding horse better feed, a
cl* aner stable and better care than thev will give a motherly cow that is absolutely earn-
ing a larger net profit every year. What is ic that so prevails among the farmers of this
continent as to cause them to be so indifferent to the lessons of wisdom concerning this
cow is a mystery to me.

The law of individuality is a wonderful law, and you have to deal with it ir your
cow. You hear men talking: about breed, and someone will ask, " what is breed ?" It
w uld be a splendid 1hing if we would be true philosophers along this pathway of
dairying and stop to question terms, to ask what is the meaning of this term, and what
does that term mean 1 What is the meaning of the word breed ? It simply means that
a certain individuality has been taken hold of and manipulated, enlarged and developed
until it becomes a breed characteristic. It is a law of individuality worked out ; a law
of individuality seen in the difference in the breeds of cows and horse?. One horse will
travel twice as far on the same food as another will. Why is it? What makes the dif-
ference in these horses 1 It is also seen in the pig pen or in the young calf. What is it
that creates this wonderful difference of individuality ? There is the same characteristic
of breed in plant life. In my cornfield I tried four times the experiment of planting all
the kernels on an ear of corn from butt to tip, ten inches apart I wanted to ascertain
whether there was any difference in the vitality of the kernels according to their position
on the cob. I found weak stalks everywhere on the cob. There was a law of individu-
ality in the corn correspond ins; with each individual kernel. There is the same law
governing the pig in the pen that will not thrive ; and the law of individuality in the
horse which will travel so much further than another on a given quantity of food.
Evervwhf re among animate life we find this law. Where individuality is so strong as to
mark the traits of offspring we call it " potency." All there is to the difference of
breeds is the conveyance through potency of a strong individuality. In this way breeds
and families in breeds are established by increasing and strengthening certain individual-
ities which become valuable in breeds. For instance, with the Jersey cow, she was taken,
away back over a hundred years aj/o, and from some few mothers which proved their
ability to give very rich milk a start was made, and so they have gone on increasing this
trait until to-day the Jersey cow is so powerfully potent in that one direction that she
puts a larger percentage of butter-fat into the milk out of the same food than any other
breed of cattle. The Holstein cow, raised upon the moist, luxuriant pastures of Hol-
land, with a great deal of water in the food, has been bred along the line of quantity,
and with the same care in the matter of breeding and feeding they have produced this
marvellously great milk animal. It becomes, therefore, highly important to the average
farmer to study the external signs of this super-potent power in both s-ire and mother.
When you are looking for a breeding animal, one of the most important things to secure
is a potent animal which will take possession of the current of the female and breed the
offspring according to the ruling traits which are in him, and which you want. As a
rule the strong tempered males are the most potent. It is largely a mental char-
acteristic.

What a Man can do with a Herd op Cows in Twelve Years.

I am particularly interested in the man who produces the milk. The creamery men
can take care of themselves. They are all the time ahead of the farmer, for they read
more and handle their end of the business better. If we would increase fhe wealth in
Canada and the Staies we must increase the intelligence of the farmer. Heaven knows,
he is as unresponsive somtimes as a dolt. You might tire off a shotgun under his nose
and he would not know it. (Laughter ) C. P. Gooderich, a neighbor of mine, and who
has been a thinking, reading and working dairy farmer for twenty years, has a herd of

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60 Victoria. Sessional Papers (No. 22). A. 1897

twenty-one cows, eight, of which are two and three year old heifers. He has left the
farm now to live in Fort Atkinson, and his son manages the farm. In 1882 his herd
averaged about 175 pounds of butter per cow. He commenced to breed out and br?e<:i
up towards better production, and I am giving you now a little practical picture drawn
fr^m the farm. In 1891 — nine years after — they averaged 320 pounds per cow ; in 1892,
327 pounds ; in 1893 339 pounds; in 1894, 353 pounds. Will some of the men who do
not bftlieve in this way of managing stock please step forward and show me their record 1
Can any of them develop cows like this in their way 1 Yet you may step into any dairy
community in Canada or the United States and you will see men who have been handling
cows for years, and they will declare up and down that the method Mr. Gooderich pur-
sued is a'l vanity and vexation of spirit. But, my friends, these kickers and objectors
never developed a cow. They lack progressive dairy ideas, and their counsel brings
poverty.

The care of milk exacted at the condensed milk factories and other establishments
furnishes another idea. I find that the men who are dodging around from one creamery
and cheese factory and another with their milk as a rule are unwilling to do right
even for thpir own benefit. Now, I want to call you attention to what men are
obliged to do at the milk factories, especially at the Malted Milk Factory in Racine,
Wisconsin. The milt strainer must be 100 mesh fine wire ; the milk must be cooled to
58° in forty-five minutes ; the cans are put into a vat containing three times as much
water as there is milk in the cans to be cooled; the cans are washed at the factory and
rinsed with cold water before using. Every farmer must rinse his cans with cold water
before he puts in the milk. The night and morning milk must be kept separate. If any
member of the family is ill the inspector must be notified, and the inspectors have a right
to inspect the cows, stables, feed, et •. You will hear lots of people say "That is all
blamed nonsenso." I will tell you what it is for : They cannot produce tine malted con-
densed milk without it It is the only way to prevent the milk being corrupted by all
the myriad forms of germ life. As a consequence, these rigid rules are established.
Now, this will give you a dairy idea of what it is necessary to do to establish perfect
flavor and keeping quality in the product, be it butter or cheese. When you sea a man
opposing such care and cleanliness, set it down to his ignorance of true dairy ideas.

Some of the Necessities of Modern Dairying.

1. More dairy intelligence on the part of the farmer. To this end he must read
more on these dairy subjects, and it" he does not know how to read he must raise a boy
or girl that can ; but into that man's mind must be got, somehow or other, a larger per-
ception of dairy truths. The weakest man on earth is a man who has a row of hard
callosses across his hand and a soft head. (Laughter). How is a man to know more 1 He
must put himself in the channel of dairy ideas ; he must read the best dairy literature ;
he must taKe hold of books ; there must be an attempt at scholarship along this line.
The humblest farmer can be a student of dairy truth if he will only set about it.

2. Fine butter and cheese are refined foods, sought for by people of refined taste,
who pay the best price. There is no money in a poor food product. Many people make
butter for the poor, the poor they have with them always, and so they make poor butter
always, and there is no money in that kind of product.

3. There is no other product where the farmer can get such reward for skill and
intelligence as in the milk product. Understand that if there is a great truth it is here,
and every farmer ought to know it. As between the wise man's barley, the wise man's
corn, the wise man's oats and wheat and that of the ignorant man the market makes but
little distinction. It is $1 a bushel or less for one man's wheat the same as another's,
and no one asks where it comes from, and you cannot discover any indication of the char-
acter of the man behind it. Wilh most farm products we are all on a dead level in the
market, but not so with the product of the cow. Taste, intelligence and skill tell mightily

ere. You can buy tons and tons of butter at from three to six cents per pound in the

15 D. 225

60 Victoria. Sessional Papers (No. '22). A. 1897

United States to-day, but the price is twenty cents for the best. What makes the differ-
ence 1 The market never asks what it costs the farmer to produce that butter, but if
the farmer exhibits skill the market comes forward and says, " We will pay the highest
price, for we want that which is best " When he does this that moment he has stepped
out on another plane ; he has widened his understanding, I hope, and he has widened his
price.

There is another feature about dairying to which I wish to call your attention for
encouragement. It is one of the cost of transportation. Never sell a spoonful of grain
except to buy something else with worth more in money as a dairy food. Why 1
Because the price is tremendous. Why 1 Because you need it. Bulky products cost
enormously in rates of transportatian. A dollar's worth of wheat transported 1,000
miles to the seaboard will cost twenty cents ; a dollar's worth of potatoes thirty to forty
cents ; a dollar's worth of butter, five cents ; a dollar's worth of cheese six cents ; a dol-
lar's worth of eggs eight cents. There are just 100 cents concerned in each dollar and
no more. Just look at the enormous profit in the case of transportation between the
dollar's worth of butter and the dollar's worth of wheat.

1 have jnst thrown out these ideas, and I am not going to say much about them, but
I want you to remember them because they bear with so much weight on the question of
final profit to the farmer. Here again will it pay the farmer to become a student of
dsdry ideas.

Remember the Swiss adage " The cow is a cupboard ; you cannot get anything out of
her that you have not put into her." There are two things you must put into a cow :
First, the individual born capacity of the cow, i.e., the breeding sense. You must shape
and fashion that yourself. Second, the food she consumes. There is where your feeding
sense comes in.

Now, here you see, are two sciences connected with this cow — and I do not argue
which is the more important — to study along this line : (1) The breeding of the right
cow ; (2) The feeding of the right food. But at the bottom, governing the outcome, lies
the character of the cow. The cow is what establishes the result, which is never more
than the born capacity of the cow. I have heard men declare they could feed for butter.
I have, further, heard of a cow that gave butter alone. (Laughter.) The cow estab-
lishes the quantity of the product. Therefore, you know, it should be a constant study
to gauge the capacity of the cow. Mr. Goodericb, as you have seen, in twelve years
found a vpry wide difference in the cost of keeping an individual cow, simply by increas-
ing the productiveness of his cow.

Cleanliness in Milking

In an address to a dairy convention in Germany a leading dairy scientist of that
country stated that the main results of scientific investigation were ignored almost
entirely by the man who does the milking. A bad statement, is it not ? In Bavaria
the patrons of creameries are not allowed to strain their milk. In that way they can see
-who are the dirty milkers. This is a new idea, and I am not sure but it is a good one.
I never was in such a " fertilizing " state of mind as I have been in at some of our
creameries, where the milk was already strained. The amount of manure that is carted
away from the farm is discouraging. (Laughter.) An old soldier, who was very desti-
tute once wrote to me when I was in the Executive Chair in Wisconsin. He had be^n
my comrade in my soldiering days, and he wrote one sentence which made me give him.,
without any let or hindrance, what 1 would not have done under ordinary circumstances.
He said: "All my life long I have lived from hand to mouth, and as time passes the
distance increases." (Laughter.) That kind of policy is pursued by thousands ot farmers
with the cow — "hand to mouth" — and if a little discouragement comes, if the prict s
drop down, the distance between the hand and the pocket gets greater and greater.

Here is a picture of Jefferson County, Wisconsin : It contains sixteen townshi| s,
each six milei square. There are eighty four creameries in it and four cheese factories.

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60 Victoria. Sessional Papers (No. 2:2). A. 1897

It is the boast of Holland that she has a cow for every inhabitant, and Jefferson County
only lacks 300 of that proportion. The population is 36,300, and there are 36,000 cows.
The dairy product annually for that county is one and a half million dollars, and the
total agricultural product annually is $4,300,000. All that has been made possible by
th^ dairy cow. Everything works together for good to them that love the cow. In
1870, when we commenced to inculcate dairy ideas, to get the farmers to take in and
practice better dairy ideas, they were stubbornly opposed to any change. All that pro-
gress is due to the adoption of intelligent ideas. It is not hard work that has done it so
much as intelligence. They are not working as hard to-day as when they were ignorant
of dairy ideas, but their reward is much greater. From a better dairy intelligence has
come all those happy homes and splendid barns and herds of cows. Those tine herds that
dot the landscape are to your humble servant a most gratifying exhibition after thirty
vears of hard work in striving to promote the spread of true dairy ideas. In 1870 the
wheat production of that county had dropped to eight bushels per acre. The soil had
been nearly ruined, and sixty per cent, of the assessed valuation cf farm lands of that
county was under mortgage. I have already given you the picture of what the county is
to-day, and now let me say that not seven per cent, of the assessed valuation is under
mortgage. (Great applause.) Now, I want to bring another picture before you. In
New York State, where they have forsaken the cow for the hop plant, the mortgages are
about sixty per cent, of the assessed valuation. In that state the mortgage has been
steadily climbing up, while with us it has been steadily going dowc What is the
matter ? Lack of dairy sense — that is all. The New York farmer has been shutting his
mind up and away from modern dairy intelligence. The Wisconsin farmer has been pull-
ing himself together, and the price of farm lands in Jefferson County last year per acre
was sixty-one dollars. I believe there is no county in the United States that has had
the dairy education which Jefferson County has had A large percentage of the people
there are Germans, and some of them cannot read English ; but these people have been
splendidly answering every effort that has been made in their behalf, and they are a very
thrifty people. Hence the contrast I have shown.

The Value of Cleanliness.

The French Normandy peasant makes the highest priced butter to be found in the
London market. He does not have a superior breed of cattle, he never attended a dairy
school or convention, but he does beat all Europe in his cleanliness. There is the secret.
How this poor peasant does shame many American dairymen, who, with all their con-
eeit, have yet to learn how to be cleanly with the cow !

The low price of butter — an object lesson Prof. Dean gave you a little while ago
when he said that the great problem before you is to reduce the cost of producing a pound
of butter — is the great question oc the day with dairy farmers. I will have more to say
on that subject, and I hope Prof. Dean will also, because you have no hope in looking for
additional reward at the market end. The prospect is that we shall have a period of
low prices, and may be lower than at present, and the question is how to produce the
milk more cheaply, because every penny saved in cost adds just so much more to profit,
Here is a pointer. The Jersey cow Benjamina, owned by General Burchard, assistant
editor of Hoard's Dairy /nun, gnve 190 pounds eight ounces of milk from November 27th
«-o December 3rd, one week. From this eighteen pounds one ounce of butter were made.
During the test she ate the following ration, worth in the Fort Atkinson market, where
I live, the prices given :

175 lbs. corn ensile I per ton $0 22

42 lbs. mixed hay <xn S10 per ton 0 21

21 lbs. oat straw (a $6 per ton 0 06

56 lbs. wheat bran (2 $11 per ton 0 31

56 lbs. corn and cob meal (3 $fl per ton 0 2i

21 lbs. ground oats (5 §15 per ton • 0 16

Total 81 21

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60 Victoria. Sessional Papers (No. 22). A. 1897

Crediting the cow with the butter at twenty-four and one-quarter cents — the Elgin
price at that time — and the skim milk at twenty cents a hundred, the total value of her
product was $4.72. Deduct cost of keep and you have $3.51. This makes the cost of
the butter 6.72 cents a pound. Not only do you get more for your butter if a good cow
produces it, and a good man handles it, but she makes it for less cost. It is the good
cow that makes butter at a low cost.

What is a Cow Worth?

That is, what can a man afford to pay for a cow to do a good dairy business
with ? E. B. Douglas, of Shoreham, Vt., puts the question as follows : A cow that makes
325 pounds of butter a year is worth $75 ; a cow that makes 300 pounds is worth
$65 ; one that makes 250 pounds is worth $55 ; one that makes 200 pounds $35,
and one that makes 150 pounds — the average of the cows in Canada — $10 (Applause).
I think he has put the 320 and 325 pound cow too low, and the 200 pound cow too
high Why should anybody pay $10 for the 150 pound cow when she will not make
butter enough to pay for the bare value of the food she eats ? Now, my friends, I will
show you that is true. From all the statistics taken in Canada and New York the
cows average about 3,000 pounds of milk per cow, or an average equivalent of 125
pounds of butter. Let me give you some facts. At an expense of $400 I employed
a man to take the cow census of the town of Ellisburg, in the County of Jefferson,
New York. I put a man in the field and had him figure out every cow (numbering
5,118 in all, I think), and he followed it all summer long, looking into the matter most closely,
as to what they cost, what they ate and what they produced. He wrote sixteen letters
and then a seventeenth, giving a summary, to the Dairyman, and the result was that
the cows of that township left the farmers $25,030 in debt Now, some of you farmers
are feeling a pain in the pocket all the time, for are you not looking at the market end
and not at the production end 1 The lack of profit in dairying in Canada and the United
States is because the farmers will not look at the cow end of this question. If he is
the patron of a cheese factory or creamery his eye is always here and he is not con-
cerned as to what it is going to cost to make that cheese or butter. But when you
try to draw his attention to what it is costing to keep a cow and what she is doing
he is nob thinking. The great majority are not thinking. A patron with forty-four
cows began to investigate, the result was that he sold twenty-eight of the forty-four.
Do you know that man proved, by actual and practical figures based on experiment,
that he made more clean profit out of the sixteen cows than he had done out of the
forty -four? The poor cows were eating the profits out of the sixteen good cows, and
he was dancing attendance on those poor cows the year around for the sake of keeping
a big dairy.

The great problem is in the question : What is the amount of money left in
your pocket after all expenses are paid 1 Now, I have said the cow that made 150 lbs. of
butter is worth $10. 1 will guarantee to go out to any dairying section, unless special
attention has been given to this question, and, with the Babcock test, will prove to you
that a large proportion of those cows are running tho farmers every year into debt. Who
is to blame1? Partly the cow; partly the farmer. Let me give you a illustration. We
have among our patrons an Irishman, — who is one of those men that when they are hit
on the head half a dozen times will wake up and try to know something about it.
(Laughter). One day I went to him at thf> creamery and said : " Do you know you are
a very strange man ? " Yes, I suppose so," he said ; " What now V I said, " You lost
$2.50 on those cows yesterday by leaving them outside in the cold rain" " Who was
telling you V he asked. "No matter who ; 1 found it out." " Go along " he says, " tell
me, who?" "Well," I said, "Mr. Babcock told me" "The divil take Babcock. who is
he V I fraid, " Tom, look here, yesterday morning your milk showed so much butter fat
the day before there was a very cold rain storm and your cows were outside all day, hiid
I find your milk and butter-fat have bhrunl-, and I know you could have given those cows
bhelter for twenty five cents worth of la>or." "How conies that anyway;" he said

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60 Victoria. Sessional Papers (No. 22). A. 1897

" Well," I replied, " butter fat is carbon." " What the divil is carbon V he asked. " It is a
compound that produces heat. If you eat it, it produces heat ; if you burn it, it pro-
duces heat. Now the cov had to eat more carbon to warm up her body and had less to
make butter-fat with." "Do cows do that f he said. Mind you he was never caught
that way again. Now, I have been riding along to-day and I have seen in this cold, cold
weather, lots of cows wandering outside or standing up beside a barn, showing what
ordinary good cow sense she would use herself if she could get inside. A man cannot
afford to warm up a cow and a barn)ard with twenty-five cent butter. He can more
cheaply buy lumber and build a barn and keep the cow where she will be comfortable,
turning her carbon into butter-fat.

In my estimate in the foregoing statement of values in a cow is that the 300 and 325
lb. cow are put too low, and the 150 lb. cow is put too high. Why, should anybody
breed 150 lb. cow when she will not pay for the food she eats? It requires 150 lbs. of
batter at twenty-five cents to pay for the bare feed she eat?, to say nothing of the labor
that is devoted to her. While attending a meeting last year in Dalton, Mass., a discus-
sion arose as to the difference in the cost of producing milk among different farmers
altogether for the Boston market. On the best of authority it was stated that the
difierence would range as high as fifty per cent. — that one man would produce his milk
for fifty per cent, less than another man. On hearing that a wealthy paper maker — who
makes the paper for the United States greenback note and who is a splendid manufac-
turer and also a splendid farmer — said: "No wonder you farmers need conventions,
institutes, dairy schools and dairy papers to boost you into better methods. A difference
evei of ten per cent, in the manufacture of paper would drive every manufacturer into
bankruptcy that made for the higher rate."

You see how these paper makers come together so closely in the cost of their product.
They read and study over what other paper makers are doing. Is there anything to
hinder farmers doing the same by each other.

We once asked a patron of the Hoard creameries why it was a neighbor kept such
a poor lot of cows. The answer was significant. " I'll tell you," he said, " he has an
awful cheap idea of the value of a bull. He thinks any grade will breed as well as a
registered animal, and besides, he is not a good judge of a bull. I never could help him
any, for he knew more than I did about it." I have always found that when a maa has
a low idea of a bull he has a poor herd of cows. (Applause).

Mr. Hoard, in reply to a question, said : Our substitute for turnips and other roots,
is ensilage. We have 800 patrons, and I suppose 300 or more have silos. More will
be built this year than have been built in two years before. A sucoulent food is
necessary for the cow to produce milk most abundantly. Turnips, I think, cost too
much when compared with ensilage. When I was a soldier I remember foraging on a
field of turnips, and really did not have any strength left to march for day or two.
Turnips are worth something for fattening cattle and sheep being fed on a heating food,
but they are worth very little, in my estimation, for producing milk, and then they are
apt to give the milk a bad flavor. If they are fed before milking they are almost sure
to give a flavor in the milk. We have the same gradation of ignorance and intelligence
that you have. The character of our cows ranges all the way from General Burchird's,
which is a thoroughbred Jersey herd, which has this past year averaged about 857 per cow,
down to those of men who have barely squeezed through, and, if anything, have lo3t
money with their cows. I would not undertake to tell you what the average of the 800
patrons has been this year. The average price of butter has been low — it must have been
somewhere in the neighborhood of eighteen cents per pound for the year. Our patrons
keep the creameries running the whole year. Their cows largely come fresh in September,
October, November and along. Secure the service of the sire in Dacember or January
and you can rear a decent calf every time in that way. If you start the heifer in milk-
giving in the fall and then see that she is milked right up to the seccnd pero'l of calving,
that establishes the habit of a long milking period for life. Your pasture season is
too short in Canada By winter dairying we utilize the five months of constant expen-

229

60 Victoria. Sessional Papers (No. 22). A. 1897

sive feeding, and the yearly profit is much greater. Our cows are nearly all Jersey and
Guernsey grades. The average butter-fat in the milk of all our creameries last year was
4.60 per cent What is the average here 1

Prof. Deax : About three and one half per cent., I think, it will run here.

A Member : What do you feed where you have no silos 1

Mr. Hoard : We are large growers of corn. We had a tremendous crop last season.
Ear corn is selling at $5 a ton ; timothy is selling at S8. By feeding more bran, which
is a grand thing, and a little oil meal and what is known as gluten, at $8 a ton, a man
can very well afford to sell his timothy and use corn stalks or good straw f jr roughage,
and other foods that will stand him in very much better profit as a milk feed than
timothy. I think timothy is about as poor a hay as I get hold of for milk.

A Member : Do you grow much clover 1

Mr. Hoard : Yes ; we grow large quantities of clover if the drouth does not pre-
vent a catch of the first seeding, which has occurred for two or three seasons lately.

Mr. Wright : When the patrons take back skim milk what would be the use of
washing the cans at the factory 1

Mr. Hoard : There really would be no use if thorough cleaning is had on the farm.
But unless the farmer's wife gives special attention to cleaning these utensils the skim
milk or whey should never be taken back in the same cans. At some factories they put
the cans through a cleansing process ; they rinse, scald and steam them. We have had
considerable bother in apportioning this skim milk among the patrons. We have finally
got it down to a system so that it apportions itself. We have a machine like one of
those where a man puts a penny in the slot to weigh himself. If a patron brings 100
pounds of milk and is entitled to take eighty pounds of skim milk back, he drives around
to the rear of the creamery. He rolls a weight into the slot which releases a scale, and
when eighty pounds of skim milk are run off the flow is automatically turned off

A Member : Do your patrons feed mangels 1

Mr. Hoard : Yes, some of them do ; but not nearly so much as they did fifteen
years ago. The silo bas displaced nearly all the root feeding in our section.

A Member : At what age do you have the cows come in 1

Mr. Hoard : At two years.

A Member : Is that not too young 1

Mr. Hoard : No, I think not.

A Member What about the offspring1?

Mr. Hoard : Well, you have already heard about the offspring increasing from 175
to 350 pounds of butter per cow.

A Member : What sized milk can do you use 1

Mr. Hoard : We are commencing to use small cans now. You must not take our
circumstances entirely for your guidance. We have 5,000 private families that we
furnish butter to. As a consequence we have been putting in a large amount of capital,
and have been making what we believe to be the finest creamery in the world. So we
have been trying to get the patrons into habfts of cleanliness, and have bought the cans
they are to use, paying a portion of the expense ourselves.

The President : About what will those cans hold ?

Mr Hoard : I think they will hold twelve gallons.

The President : That is ninety-six pounds 1

Mr. Hoard : Yes.

Mr. Croil : Do you send the skim milk back in the same cans 1

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60 Victoria. Sessional Papers (No. 22). A. 1897

A Member : Have you anything to say on cutting the horns off the cow 1

Mr. Hoard : A large proportion of our cows are dehorned — I should say at least 70
per cent. I do not dehorn myself, because I deil only with thoroughbred cattle, and I
cannot bring myself to believe it is a good thing for the breeding qualities of the sirp.
but I may be only " notional " about that. Some think I am.

A Member : How do you keep your cows clean in the stable ?

Mr. Hoard : I u*e what is known as the " model stall." If you will come into my
stable and find any manure, or stain even, on the flanks of my cows, I would almost say I
would give you the cow ; and it is done mechanically. The cow is compelled to keep
clean. She is tied with a halter ; is given three and one half feet of space in width,
and stands in front of a feeding rack sloping towards her so that it forces her to step
back when she stands up. Jast forward of her hind toes a bar three inches high is
nailed across the stall, and all the droppings go to the rear of that bar. When she lies
down she steps forward and lies down on a dry, clean bed. There are a few farmers in
Canada that I persuaded to try it, and it ac^s well with thcm. Then we have a good
many of the Bidwell stalls. There is a good deal of land plaster used among our
dairymen in the stables. Land plaster will take up all the foul and ammonia gasses and
sweetens the stable.

A Member : Do you think a stone stable is good 1

Mr. Hoard : I would just as soon have it as any other, if there is plenty of light,
and a board lining is put in for those cows that stand next to the wall.

A Member : Is it preferable to have it under the barn 1

Mr. Hoard : Yes, if there it plenty of light, but we need four times the number ^f
windows if it is under a barn than if it is not. Sunshine is the best disinfectant we can
have.

Mr. "Wright : Do the patrons deliver their milk to the creamery 1

Mr. Hoard : Each patron delivers his own milk, or pays for its delivery.

A Member : How about the stone stable 1 Is it not unhealthy by reason of steam
and dampness that arises ?

Mr. Hoard : Not if you have the stables properly ventilated. The great mistake is
in making the ceilings too low. E*ch cow should have 800 to 1,000 cubic feet of air.
You can easily provide for this by higher stable room.

Mr. Wright : Do you not think there is less injury to the milk after it leaves the
stable than before]

Mr. Hoard : Right from the time the milk leaves the cow until it gets to the
mouth of the consumer there is a constant attack upon its purity. It is just as cheap
to build a cow stable right as wrong. The idea that stanchions are a good thing is wrong.
What ar.e they put up for 1 There never was a man who put in one for the cow's sake.
The stanchion is handy and safe ; that is all that can be said for it. You can never keep
the cows both clean and comfortable with stanchions.

A Member : How much of a drop would you have behind the cow 1

Mr. Hoard : Only two inches. I have as little as possible, for fear of the cow
hurting herself. When cows are heavy with calf they are often injured by slipping
into the deep drop3. The stanchion and the deep drop were never made for the com-
fort of the cow, but always for the convenience of the owner. In constructing a stable,
the first thought, if we are wise dairymen, will be the comfort, contentment and health
of the cow. Under such conditions only will she do her best for us. But few farmers
ever went to the trouble of putting a cow under different forms of stabling to see
which was the best. Hence their judgment is without comparative experience. Study
the comfort of the cow if you expect the largest profit from her.

23]

60 Victoria. Sessional Papers (No. 22). A. 1897

THE CITIZEN'S BANQUET.

The banquet which the citizens of St. Marys tendered to the Association at the
Opera House at night did credit to themselves as it did honor to their guests, and
the latter will not soon forget the exceedingly pleasurable occasion. The tables were
beautifuly arranged, and the bill of fare provided all that the most fastidious could
desire. The galleries were placed at the disposal of the ladies, and quite a large repre-
sentation of the fair sex lent a charm to the occasion by their presence. It is seldom
that so many excellent after dinner speeches are to be heard on such an occasion as those
which marked this banquet. Taken all in all, it was perhaps the most successful affair
of the kind in all respects which the Association has experienced, which is saying a
°:ood deal.

WINTER DAIRYING.

By Mr. A. A. Wright, Renfrew.

I am not on the programme, as you will see, but we are told in the Scriptures that
we ought always to be ready to give a reason for the faith that is in us, and I believe I
ought to be always ready and willing, so far as I can, to give a word of encouragement
and to assist in every way possible our brother dairymen wherever they may be Times
have changed, and we must, if we wish to make our business a success, change with them.
I need not tell you that there is no money in raising horses. There used to be ;
but the electric cars and other causes have made the raising of horses for profit entirely
out of the question. So far as beef is concerned, in our section of the country, it is sell-
ing at so low a price that farmers cannot afford to raise cattle for beef at that figure. So
far as dairying is concerned, if we carry it on in the old-fashioned way there is no money
in that either. The day of dairy butter is past, but there is a market in England if we
make it in creameries. You all knov that the cheese business has become an unqualified
success, so far as the making of a first-class article is concerned, but at the same time,
while we ought to assist that industry, we should give attention to dairying the whole
year round. There is no use trying to keep cows in milk only six months of theye^r.
A cow is exactly like a steam engine. Take an engine and run it for six months and then
allow it to be idle the balance of the year, and it will not last half as long as an engine
that is running continuously night and day. Take a cow and run her only six months
of the year, and she is a burden to you the remaining half of the year. I know what I
am talking about. If you go into my herd of cows I will show you as fine cows as you
ever laid eyes on, and they have never been dry a day since they commenced giving
milk. I know some of you will say their offspring will be weak and puny. I will show
you as fine offspring as you can desire to see. They are not weak and puny, but on the
contrary, I took the first prizes for Jerseys at our show, not with weaklings, but with first-
class young stock. Now, imagine a farmer when the fall come?, saying to his wife : "The
hired man has worked hard all summer and we must give him a rest all winter so that he
will be able to work next summer." (Laughter.) Bat because you hive been doing
that with the cows you think in their case it must be right. It is rest thxt is killing us
all ; it is work that is going to lift us out of the rut, and the cows must work as well as the
rest of us. Are you going to do the service and be the slaves while they stand by and are
the masters 1 I think it is high time that the thing was changed around, and let the cow
do some of the work and let man have some of the profits for his labor. The only way
to do is this, we are going to make butter just as well as cheese in this country. It is
true I am a butter man, but I have no ill will towards the cheese men. The chrete
industry has been a grand thing. There is nothing that has helped to raise more mort-
gages off the farms than the cheese factories, and we want them to continue, but you
know we cannot make cheese in winter. Now, my ilea is when there is a cheese factory,
let it go right on making cheese in the summer. Then, suppose there are thirty or forty
cheese f actori >s in one locality, I would put up one central battel' a;tjry, I w m' 1 t.ikt>

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60 Victoria. Sessional Papers (No. 22). A. 1897

the milk to these cheese factories, take the cream off there, and then sand it to the cen-
tral factory and have it all made into butter by one man. You know it is a compara-
tiv» ly eisy thing to get one man who knows all about making butter, but it would be a
different thing to get thirty or forty expert butter-makers in a section. If we are going
to get the English market we must make a first-class article of butter. I would like to
say here that we can make a first-class article of butter in Canadi. There i3 no country
in the world better adapted for making good butter than Canada. We have proved it
a ready. It is a false idea which is abroad that any man can make butter and cheese,
but you can accomplish it by following the method I have alluded to. Now, some people
think there is going to be no money in dairying ; I tell you there is. There is more money
in that than in anything else the farmer can engage in. You know we cannot compete in
grain growing with the western country. Some people think because we have a cold
climate we cannot succeed in dairying;. I tell you we can. We have the bone and
muscle and intelligence to succeed. In the matter of a climate for making butter, we
ar a ahead of any country on the American continent. Just look at the reports in some
ot these foreign dairy papers, where they tell you that the cows were beset night and day
with flies, and the cream came to the factory in such poor condition that it was impossible
to turn out a first-class article of butter. Oar climate is away ahead of theirs. You
have not aaything like their troubles. In summer, you have your ice, and wa have
advantages in other ways. Take these men who live in a southern climate and they become
sluggish and indifferent, but in this northern zone we have to be active and intelligent,
and so we have advantages which far more than compensate for our drawbacks. We can
grow corn for ensilage, and if we han° on to the corn and put it in the silo and make a
first-class article of butter we can succeed. The diffi mlty until now has been to get the
butter to the Old Country in perfect condition. Now, I am proud to s<»y, we have got
f or Minister of Agriculture for the Dominion a man who is a practical farmer and who
has a large amount of common sense. (Applau3e.) Just as the children of Israel, from
the rising of the sun to the going; down of the same, upheld the hands of Moses, so let us
hold up the hands of Hon. Mr. Fisher who is a god-3end to us and a deliverer. (Applause.)

•A Member : How do you manage to keep the cows milking all the time ?

Mr. Wright : The difficulty I have with my cows is to keep them from over-doing
it. If you milk a cow with her first calf right along all the time she will be a persistent
milker afterwaids. If you dry her at six months with her first calf she will be a six
m inths' milker all the time. One of the finest cows I have gives me seventy-five lbs. of
milk a day.

A Member : How many times a day do you milk her?

Mr. Wright : Twice and sometimes three times a day.

A Member : What breed is she 1

Mr. Wright : She has no particular breed.

A Member : What do you feed her 1

Mr. Wright : Just the same as the other cows. I have to-day a 625 cow which is
away ahead of any Jersey I have in the herd. If you are going to make money you
must keep track of the cows. Every ounce of butter given by my cows is ascertained
night and morning, and entered in a little book, and every ounce is given for the day,
week, month and year ; and you cannot weed out your cows in any other way. You
think that H an awful lot of trouble. No, it is not. It dce3 not take half as long as
you think.

A Member : When you milk your cow right up to the time she has calved will she
not slack away in her yield 1

Mr. Wright : Yes.

A Member : Do you use her milk right after she has calved 1

Mr. Wright : I feed that milk right to the calf or the co v for a month. If you dr
not want to feed your skimmed milk to your pigs or your calf what will you do with it 1

60 Victoria. Sessional Papers (Mo. 22). A. 1897

Why give it to the cow. Then half your work of making her give milk is done. All
you have to do is to give an excess of food which will make butter ; the milk is already
largely made for you.

Mr. Legge : The young stock must be deficient. There are not many producing
good stock in that way.

Mr. Wright : You can come down and see my stock ; they are not weaklings. If
you will feed properly they will not be weaklings. If you feed on the straw stock they
will. My young stock are just as strong as the stock from cows which milk for six
months.

A Member : I have tried milking continiously and my experience was not good. I
like my cows to go dry for six months at least. My experience has been that you get a
bigger return if you let the cow dry up about a month before she comes in.

Mr. Wright : I keep a cow to make money. This .$25 cow I spoke of I milked
but seven months in the year when I first got her. Next year she gave me milk for
eight months. The next year again she milked longer, and so on until now she is a
persistent milker, and every year I get more money than before. The second year she
gave me more than the first, the third more than the second, and now she gives me more
than four years ago. The eleventh month I get the milk for the calf, and the does not
eat any more than she did four years ago.

A Member : She is an exceptional cow. Do you not find in the majority of cases
they put on beef.

Mr. Hoard : That is owing to the temperament of the cow.

Mr. Wright : Get rid of a cow that takes on beef. The class of cows you buy have
a tendency to do that. The class I raise have a tendency the other way. There are
other men selling milk besides myself, and I have to give the customers good milk or
they will not buy from me.

The President: I know Mr. Wright's herd, and his milk, and there are no better.
At the same time I would not advise you to continue a cow in milk more than ten months.
Do not milk them longer, for their benefit and your own.

Mr. Wright : I was brought up with the same ideas, only I started with the six
months idea and he has started with the ten. (Laughter). Ninety-nine per cent, of the
ideas I have got about dairying I owe to Hoard's Dairyman, and I would not have been
at this meeting had it not been that I wanted to meet Ex-Governor Heard and shake
him by the hand. He is a dairyman, and I owe him a debt, but I do not know how I
am gcing to pay him back. I do not want to owe any man anything, but he has a
mortgage on my regard. (Laughter).

A. Member : Do you think there is more money in feeding milk to hogs than to
calves 1

Mr. Wright : That is a horse of another color. I do not raise hogs. I am not pre-
pared to say. There is no money in milking cows two or three years old ; it is milking
the five year and six 3 ear and fourteen year old cow that pays. Step killing your cows
just because they stop giving as much mi'k as some of the other cows whose milk is not
so rich. If you are sending milk to a creamery a stripper will give almost as much money
as a newly calved cow.

A Member : What do you feed ?

Mr. Wright: I feed bran largely at this season cf lhe year. We get it for 88 a
ton. For a milk cow, bran is a grand food, and I feed them just as much as one can get
them to eat properly, with straw and corn stalks.

A Member : And you do not feed grain with that ?

Mr. Wrighi : Yes ; oats and peas. We can buy oats at nineteen cents and peas at
forty cents per bushel.

A Member : What quantity of ensilage do you feed 1

Mr. Wright : I do not feed ensilage yet. The silo is in view all the same.

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60 Victoria. Sessional Papers (No. 22). A. 18^

COLD STORAGE.

By Prof. Robertson, Dominion Dairy Commissioner, Ottawa.

Before I speak on the methods of cold storage that can be used, I want to say a very
few words on how cold storage will be valuable to the people who live on farms and strive
to make a living by their labor there. I think any one will see at once that the surest
way to increase the prosperity of any country is to increase the farm products in it. The
making of more farm products increases the wealth of the people, and lessens nobody's
possessions. If the volume of farm products — butter, cheese, poultry, fruit, meats,
cereals, etc. — can be increased and the prices raised, everybody will be rather better off;
and in so far as cold storage will help in these two directions just so far will it be of real
value to this country.

How can cold storage raise the price of our products 1 The price of all food articles
is governed very largely by their condition and not by their composition. As an illus-
tration of this the composition of a basket of peaches is almost the same when they have
the bloom on their cheeks as when they are beginning to rot, but in the one case they
have attractiveness of appearance and will bring the best price, and in the other case they
possess an unsightliness of condition that makes them worth nothing. In so far as cold
storage will preserve the products of the farm until they reach the ultimate market just
so far will it raise the price which the producer may obtain. Not only does that affect
the men who make a living on the farm, it affects all four classes in our country whose
labor is concerned with the increase of wealth through agriculture. We hear a good
deal of misleading and entirely demagogic nonsense about doing away with middlemen.
In our country there are four interests always wrapped up in the matter of the farmers'
condition.

The Primary Object of Cold Storage.

In the getting of profits from perishable food products, different parts of business
are concerned. There is the matter of production, which is attended to by certain
classes of men ; there is the question of collection, which is attended to by another group
of men ; there is the business of transportation which is in the hands of another set
of men, and the distribution of these food products, which is looked after by another
division of men. These four interests or occupations are so inter dependent, that one
cannot be removed or injured, without hurting all the others. In considering any
system of cold storage, account must be taken of them all, for where one or more of
these interests are neglected the others suffer. The middlemen are just as essential to
profit-making in Canada as the producers or consumers.

The question is how can the nation's or country's business in the most inclusive
sense be conducted so that each class may have a better chance to a larger profit without
loss to the others.

Among the products capable of yielding larger profits from an adequate system of
cold storage are butter, eggs, cheese and fruit. Poultry might be added to the eggs.
The farmers themselves in handling these perishable commodities have always looked for
cool storage to retard the decay of these things. Why put a tub of butter or a basket of
eggs in a cellar except^to retard any change \

If there be any way whereby the change could be entirely stopped, that would be
still better. Cold storage may arrest all change and keep the goods in the same condi-
tion they were in when they were produced. Some farmers put butter and eggs and
apples in a cellar ; and others have been putting up icehouses to preserve butter for a
longer period. That is simply for home use and the home market, and that, I think,
is the only part of cold storage the farmer should seek to control.

235

60 Victoria.

Sessional Papers (No. 22).

A. 1897

The Commercial Phase of Gold Storage.

The commercial part of cold storage comes next. Already there are commercial
agencies in Canada with warehouses for storing goods at low temperatures. In Montreal
there are three large cold storage warehouses either in existence or in process of construc-
tion. These are commercial conveniences for the handling of goods from anybody at
certain fixed rates ; and their business last 3 ear was said to be profitable to the men who
invested money in it. If the business is to be extended into other localities and spread
all over the country, it seems to me that the people in those localities who are interested
in commerce, as well as in production, should get information as to the benefits that will
result from this accommodation if provided.

The following table shows the values of certain food products imported by Great
Britain in 1895, and the portions of these supplied by Canada :

Articles.

Wheat, barley, oats, flour, etc.
Animals, living (for food)

Dressed meats

Cheese

Butter

Eggs

Fish

Fruit, raw

Lard

Milk, condensed or preserved

Potatoes

Poultry and game

$241

114

,986,692
635,759
109,534
,752,299
326,786
483,437
,495,226
,680,290
317,416
,273,320
693,620
945,112

$577,699,521

$7,335,599

8,052,294

4,608,904

14,220,505

536,797

524,577

2,974,850

1,711,769

103,833

556
6,845

$40,076,529

The British Market for Food Products.

The English are good customers for food products ; of all people who purchase food
they are the best. They are the customers of the world for the nations of the world that
produce a surplus of food products. I have looked over the map and the returns of the
British Board of Trade, and I find nearly eve/y civilized country is a competitor for a
place in the British markets. Denmark, Germany, France, the United States and all
the rest of them are engaged in a most strenuous and merciless, though peaceful, competi-
tion for the best place in her markets. If you want to pursue that point further, there
are Spain, Italy, Austria, Sweden, Norway, Finland and nearly all other countries whose
people are civilized that send foods to England. 1 find very few exceptions ; the British
take either fruits, cereals, meats or other animal products from them.

The true meaning of cold storage service for the Canadian farmers is that it
will provide safe transportation for perishable farm products. In that way they may
reach the ultimate consumers in such a condition that they will eat more of them, and pay
the highest market price for them. The best class of consumers will become customers for
our Canadian products and will pay such an increased price that farmers here will be
enabled and encouraged to produce more.

The total value of the twelve articles imported into Great Britain, mentioned in
the table, amounts to the enormous sum of $577,699,521, of which Canada sent only
$40,076,529, whereas with our population and area of land in cultivation, we should
have sent at least one third of those commodities.

Out of every hundred workers in Canada, forty-five are laboring practically to pro-
duce foods. If these forty-five men out of every hundred carried on their work in the

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60 Victoria. Sessional Papers (No. 22). A. 1897

most skilful way, we might from the twenty-eight millions and a half acres of land now
in occupation, produce the greater part of the enormous quantities of foods required by
Great Britain. If one examines the outputs of certain farms which are carefully man-
aged, without any extra or fanciful expenditure, he will find that if ninety-five out of
every hundred farms in Canada did produce each per acre as much as the other five farms
do now, we could send the whole of that quantity of food out of Canada in this year of
grace 1897. Our national failure to do so is not due to the weather or to the soil, or the
markets ; it is not due to anything else but the absence of adequate knowledge of how to
make the most of these things which surround us, and of unflagging energy to put that
exact knowledge into practice in all the little and large affairs of agricultural work.

In passing from this aspect of the question to speaking of how cold storage can be
obtained, let me emphasize the remark that now-a-days people pay for articles of food
according to the daintiness of quality and condition and not according to their composi-
tion.

The Problem op Providing Cold Storage.

I might detain you one moment more to make a report on the cold storage question
as it now has to be faced, and what I think could be done to provide the service that the
Canadian people really need.

In all dairy products and other fine food products, the one quality or attribute that
makes them of exceptionally high value per pound, is daintiness of flavor. I can find
time this morning only to illustrate this principle, which you will catch in a moment —
that the quantity of substance in any food commodity is almost no index of its value, but
tne condition of the substance as to qualify and flavor is the one thing that determines
its price.

The color and flavor are the qualities that determines its commercial value. In
apples, color and flavor are what are looked for ; a rotten apple weighs as much and con-
tains as much substance as a good apple. We have taken no pains in Canada until
almost within the last few years to preserve for long periods, these two things in perish-
able food products — daintiness of flavor and color. Cold storage is everywhere resorted
to to preserve the daintiness of flavor of butter ; and we can never hope to obtain a lead-
ing position in the markets of Great Britain, unless we have a cold storage service at the
creameries, at the warehouse, on the railroads, and on the steamships.

We need cold storage accommodation, not merely for the preservation ot the quality
of the product, but we need it to lengthen the marketing period. It has been complained
a little in certain quarters that cold storage merely provokes and permits speculation.
Now, the speculation that consists in buying a quantity of an article with a view of
holding it for future consumption, is a wholesome factor in trade and not a disastrous
one. We make cheese in Canada for five and a half months, and chee3e that are made
then have to be spread over twelve months of consumption. So it is said, if we can
lengthen the period of consumption for apples and other fruits and for cheese and butter
without deterioration in their quality, which we shall be able to do by means of cold
storage, we have every reason to expect we shall be able to get the bulk of our products
on the market at the very best time, in regard to prices, available or obtainable.
I have said on other occasions, that the average price in England for butter of
the best quality is six cents a pound more from October until March, than from
April until August. Now butter can be held from April until August, at a cost of not
more than half a cent a pound for storage, and, if held at a proper temperature, without
losing the least bit in quality. That has been demonstrated by our experiments in ship-
ping. It is, therefore, of very great im porta ice to have cold storage in order (1) to
preserve daintimss of flavor, (2) to prolong the season of consumption, and (
give us a chance to get at the market at the b^st time, when the highest price is b^ing
paid. That would promote making more butter here, and with it would come the feeding
of more swine, and the associated industries that would respoud quickly and make our
country a great deal more prosperous than it is at present.

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60 Victoria. Sessional Papers (No. 22). A. 1897

The Principles of Constructing Buildings.

The insulation of a cold storage building should make it as nearly air-tight as prac-
ticable. A cold storage room should not be larger than is actually necessary.

An insulating material is any substance which prevents or almost wholly prevents
the passage through itself of the form of energy known as heat. Different substances
conduct heat more or less rapidly and are spoken of as being good conductors or poor
conductors of heat. Whatever is a good conductor of heat would be a very poor insulat-
ing material ; and a substance is a good insulating material in proportion as it is a poor
conductor, or non-conductor of heat.

For the insulation of a cold storage building the requirements are that the interior
of the room or rooms, where the products are to be stored, shall be separated from the
ground and from the ordinary atmosphere by efficient insulating substances. Among
those are wood, paper and still air, such as air confined in hollow spaces formed by
lumber and paper, or by some other insulating material, such as mineral wool, dry saw-
dust, or dry wood shavings. If the sawdust or other material becomes saturated with
water it loses its insulating qualities and becomes practically a heat conducting material,
like a body of water.

Air in circulation is practically always conveying heat or cold, and is one of the
best distributers or carriers of heat or cold. But it is slow to convey heat except by
its own motion, and thus it becomes an insulator which offers the greatest obstruction to
the transference of heat through itself, when it has not the freedom to circulate.

The insulating efficiency of hollow spaces in the walls depends upon the closeness of
their construction. If the air in them can circulate, to that extent their insulating
qualities are lessened. To prevent the circulation of air every precaution should be
taken in putting on the building-paper to make the places where it laps thoroughly close ;
and two layers of building-paper should be put on the outside of the rough boards on the
studs.

Building paper is an excellent insulating material. It is practically air-proof, and
thus prevents circulation of air through itself ; but if the places where it laps over, in
being put on, are not made perfectly close, that air-proof quality is lost. Particular pains
should be taken in putting the building paper on, to see that it is not torn in any place
and that there are no holes in it. Whenever a hole appears a patch should be tacked on,
making that part close. Two layers of building paper should be used between the two
boards which make the inside lining of the refrigerator room.

It is necessary that the paper used should be free from all offensive odour. Tar
paper is not suitable. It shonld be strong, and it is preferable that it should be water-
proof and vermin-proof. Different qualities of paper cost different prices. Paper suitable
for use may be purchased, costing from $2 to $4 per 1,000 square feet.

The hollow spaces between the rough boards on both sides of the studs should be filled
at the bottom to a depth of six inches with mineral wool. If put in carefully, mineral
wool will hold the air in confinement and prevent it from getting in or getting out.

If the spaces in the wall could be filled from bottom to top with mineral wool the
insulation would be all the more thorough : but that would add unnecessarily to the cost
of the building. Mineral wool is vermin-proof. If sawdust should be used in its stead,
the insulating quality of the sawdust would be satisfactory ; but sawdust is apt, after a
few years, to become musty, and to give off smells which would taint butter. It also
becomes p. harbour and nesting place for mice and rats. Mineral wool can be bought for
about $15 per ton in large quantities ; it may cost more when bought in small quantities.
One hundred pounds of it will pack from forty to forty-five lineal feet of wall, six inches
deep in a hollow space, six inches wide between the studs. The cheap quality of mineral
wool is suitable for this purpose, and wherever practicable it is of advautage to have six
jnches of it at the bottom of every hollow space to prevent any air from getting in or out.

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60 Victoria. Sessional Papers (No. 22). A. 1897

The layers of paper, and the hollow spaces in the sides of the wall, <-hould in every
case be continued around in the ceiling without interruption. If the walls be finished up
past the ceiling and then the ceiling be brought against them, touching only the inside of
them, the air may find admission inwards or outwards through cracks or slight openings
between the ceiling and the walls. Where the layers of building paper and the hollow
spaces in the wall are continued around without interruption in the ceiling, the insulation
is thorough and air cannot get out or in at the corners.

The layers of paper in the walls should also, where practicable, be brought down
under the top thickness of the flooring lumber. If an opening occurs in the floor, or be-
tween the floor and the walls, then the cold air of the refrigerator will flow out through
that, as water would flow out of a vessel if a hole existed in the side or bottom of it.

The lumber for insulation should be spruce, basswood, hemlock, or other wood free
from objectionable odour. No pine or other wood of strong odour should be used. All
rooms should be whitewashed inside before being used for storage purposes.

When the door of a refrigerator room is opened into a chamber or place where the air
is warm, the cold air of the refrigerator flows out quickly, and the warm air of the other
place flows in. To prevent injury from that cause to products which may be held in a
refrigerator, it is recommended in every case that a receiving-room or anteroom be con-
structed. The door of it may be closed before the door of the refrigerator is opened.
The doors should be of double thickness, and one door should be hinged to both sides of
the wall. Attention to these small matters will permit the refrigerator to be kept at a
uniformly low temperature for the preservation of its contents. If butter be cooled at a
temperature of even 35° Fahr. during 22 hours of the day, and left to warm up to 45°
Fahr. during the other two hours, the injury to the butter lessens its keeping qualities
and its commercial value. The same is true of other perishable food products.

Cold storage buildings are not primarily to promote speculation. They are con-
veniences for the holding of perishable f/od products in an undeteriorated condition.
These conveniences may place the owners in a better position to market them to advan-
tage, since they have a longer marketing season available, with a certainty that the goods
can be delivered without being spoiled.

I shall not occupy any time with a statement of the manner of constructing cold
storage compartments on the steamships. However, by a means of cold storage service
beginning at the creameries, passing over the railways, provided in the cold storage ware-
houses at the shipping ports, and arranged for on board the ocean steamships, it will be
practicable to send Canadian goods from the Canadian farms to the British markets in
an almost undeteriorated condition.

Once we are able to show to the consumers of Great Britain that we can supply
them with first-class quality of butter, poultry, eggs, meats and fruits, we will find the
trade in these things with Great Britaiu to be most profitable branches of commerce and
agriculture.

ADDRESS FROM THE TOWN.
Mayor Dunseith took the platform and read the following address :

To the President and Members of the Ontario Creameries' Association :

On behalf of th- Hfcizens of the town of St. Marys, I extend to you a hearty welcome.
Our town is situated in a magnificent country, where all kinds of cereals and fruits are
grown and where the cheese and butter industries also flourish.

As yet, however, the creamery business has not attained the growth which its
importance would see into warrant. We, therefore, rfjoiee that, your Asosciationha3 honored
us by meeting here, inasmuch as we believe that an impetus will be given the creau.ery
business, which, while immensely benefiting the farmer, will do much for our town.

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60 Victoria. Sessional Papers (No. 22). A. 1897

We assure you that our manufacturers and business men will be pleased to have you
visit their establishments, and will extend 10 you a hearty welcome. We trust your
meeting here will be pleasant and successful, and that you will retain pleasing remem-
brances of your visit to St. Marys.

In conclusion, I have much pleasure in conferring on you " the freedom of the city."

Wm, Dunseith, Major.

Piesident Derbyshire in reply said that there had been abundant evidence of the
hospitality of the people of St. Mary's ever since the opening of the Convention. While
he thanked the mayor and the townspeople for this fresh expression of good-will, he at
the same time assured them that the members of the Associati >n were delighted with the
treatment experienced during their stay.

A PRACTICAL TALK.

By Hon. Sidney Fisher, Dominion Minister of Agriculture, Ottawa.

After expressing his pleasure at being present, Mr. Fisher referred 1o the honor
which he felt Mr. Laurier had conferred upon him, as well as upon the dairymen and
agriculturists of Canada, by appointing a practical dairyman and farmer like himself to
the portfolio of agriculture. Adverting to the difficulties that lay before hirr, he said
that on account of being a farmer his fellow farmers no doubt expected greater things of
him than they might of another. At the same time his hands were being upheld by the
farmers all over the country, who were coming loyally to his aid.

Turning his attention to dairying, Mr. Fisher characterized that as the highest
branch of agriculture. When he first started farming, twenty-four or twenty-five years
ago, he had made a study of dairying, and ultimately decided that it was the proper line
to follow. Continuing he said : I was able to attend school and pass through college,
but ever since I have been a grown man I have devoted my whole time and attention to
the pursuit of agriculture, and yet I have by no means reached the limit of the infor-
mation in connection with that calling to which I may attain. I, therefore, feel that I
am one of a class of business, — or a profession if you choose to call it so — in connection
with which there is the amplest scope for the use of intelligence, for the application of
the highest intellectual as well as manual skill, and under these circumstances I think
we who are farmers and dairymen may well be proud of the busk ess we are engaged in,
and may justly and fairly ask the young people of this country who are intelligent, to go
into our business, because it will afford them abundant opportunity for the fulfilment of
their highest ambitions. Dairying, I say, I consider to be the highest branch of agricul-
ture, because it reduces the crude material we bring out of the soil to the smallest possible
bulk and is of the highest possible value. Further than this, in the pursuit of dairying
we are drawing upon the fertility of the soil to the least possible extent. Now, I
venture to make the broad statement that the farming of this country must in future
depend upon stock raising ; that the old days when we could depend upon grain growing
have passed away from us forever ; that the aspirations of the farmers will not allow
them to submit to reaping and mowing *nd threshing and turning the grain over to the
millers to make the pr*ofit upon it. They want something more to-day; and, further,
they to-day appreciate the fact that in selling the crop from the farm they are constantly
drawing on the bank of fertility. If they are going to keep up the fertility of the soil, if
they are going to continue from year to year to make it better and better, and conse-
quently to put themselves in bftter circumstances, they cannot persist in that series of
cropping, but must return fertility to the soil, whence they drew it. This being the case,
we are limited to certain lines if we are to make progress on the farm ; we are restrained
from doing the worst part of larming and forced into the higher branches of the business.

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60 Victoria. Sessional Papers (No. 22). A. 1897

Now dairying today is assuming a new position in Canada. I would not assume
in this part of Canada, coming as I do from the Province of Quebec, to urdertabe to
teach you anything about your business. I know that this part of Canada is the horn*1 of
Hon Thomas Ballantyne, a gentleman who, when dairying was a small industry in this
country, was in the forefront of this industry, and who, appn ciating the difficulties under
which Canadian dairying was then laboring, had the foresight and intelligence to see
what was necessary to remedy the existing condition of affairs, and had the enterprise to
bring about ihe co-opeiative system which has accomplish^ so much, and we in Quebec
have taken the model from what you under his leadership have been able to do. I would,
therefore, be in a ridiculous position if I were to undertake to teach you something ; but
I may give ycu information which will be interesting, if not instructive. Dairying to day
in Canada is divided into two branches — butter making and cheese-making. You in
Ontario stand at the head of the cheese-makers of the Dominion of Canada. I shall not
say of America as well ; but I think I may say of the world. (Applauce). You have
secured that position. How 1 By constant c*re, steady watching of everything connected
with the business, seeing if in any detail there was a possibility of improvement and
carrying out the improvements found necessary. I do not think to day Canadian ch< ese-
making could be much improved. Perhaps, you may say who are acquainted with if.,
there are still worlds to conquer. Butter making, however, is not quite so far advanc- d
in Canada. Here there certainly are worlds to conquor. The Creameries' Association
has done a great deal to give us the means by which those worlds niav he conquered.
You all remember how cheese-making was advanced by the introduction of the co-opera-
tive system. I venture to say the introduction of that system has done more to benefit
the farmers than any other change which has occurred in agriculture in this country. It
is not simply that to-day our cheese stands at the head of the market of the world ; it is
not only that you are able to make a great deal morp cheese than you did before the
system was introduced. Those are great advantages, but they are not by any means the
only advantages. The great advantage is that the system has brought the farmers
together. They recognize thU their interests are one and identical, and they come
together to discuss their business. They thus find out where eaoh and all are at fault
and try to remedy these faults. The result has been a drawing together of the isolated
farmers of the country, so that they are able to form associations, by reason of which
they can discuss their business and find out how to improve their methods and benefit
themselves and their business This is the greatest advantage of the co-operative system.
My own particular neighborhood is a living example of this. I come from the Eastern
Townships It is an ideal dairy country. We have a broken country, with hillsides,
out of which, every few hundred yards, splendid springs of water flow. These springs of
water and hillsides produce a most glorious herbage — luxuriant and sweet, and just the
ideal herbage for the dairy cow. We have a country in which we can grow corn for
ensilage purposes We have a climate in which we can grow the coarse grains, but from
the hilly nature of the country it is difficult to cultivate the soil largely. Our housewives
in the old days, taking advantage of these conditions, made a very fine quality of dairy
butter. Their batter was noted in the markets of Canada, and they obtained a cent or
two more per pound than was paid for butter made elsewhere in the Dominion. Then
you formed your Creameries' Association, and what was the result 1 In two or three years
the eastern dairy butter had to give place to western butter. The information which
was disseminattd through the country by means of this Association showed the superiority
of your methods over the cleanly manipulation of the women of the Eastern Township3,
though they were very good at their particular work, and co-operation triumphed. Wp
learned our lesson. We had set to work to follow your example in cheesemakins, and
to-day there is a very large proportion of our milk made up into cheese ; but at the same
time we found, further, that we could not compete with vou in cheese. You were ahead
of us ; we could not catch up. We did a good deal to catch up, but you are a
little ahead of us yet. Then we brought the same principles to b?ar upon the butter
making industry, and to dny there are abou*" 120 creameries in Quebec which make butter
the whole ytar around. More than that : You know in the Province of Quebec there is

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60 Victoria. Sessional Papers (No. 22). A. 1897

a large section of the population French, and there is a part of the Province which has
been cut off more or less from contact with the outside world. A part of the people
were backward in a far-off section of that Province — away eighty or ninety miles north
of the city of Quebec, away out of the reach of civilization almost, although the country
was settled before the conquest of Canada — a section known as the Lake St. John district.
Five years ago the people there did not make enough butter and cheese for their own
needs They were not prospering, and in consequence were uneasy in their position.
Then we siw the need of a factory system and of a system of inspection and instruction.
We introduced such a system, and as a result that district last year sent $300,000 worth
of butter and cheese to the city of Quebec. That is the result of co-operation ; that is
the result of instruction ; that is the result of factory inspection ; and if in my public
life I am proud of one thing more than another it is that I was charged with the duty of
drawing up the Act under which the system of factory inspection has been carried on in
the Province of Quebec for the last five or six years without a single change. To-day the
Provinces of Ontario and Quebec are going ahead in the butter industry, and it is well,
not only for the butter makers, but for the cheesemakers of the country that this is so.
I want to draw your attention to the fact that the Dominion last year sent out about
$13,000,000 worth— about 150,000,000 lbs. of cheese. We know that was considerably
raoie than half the cheese imported into England. We sent out also about 10,000,000
lbs. of butter. Now, if the milk which was made into that butter had been made into
cheese, it would have made 25,000,000 lbs. more of chtese, and we would have added
fifteen or sixteen per cent to the cheese we had to sent to England, and had that addi-
tional 25,000,000 lbs. of cheese been put upon the English market it would have seriously
affected the whole cheese market of England, and the cheesemakers and patrons and
cheese factories would have been just so much the poorer.

The President : That is a good point ; mind it.

Mr. Fisher : But the butter we sent did not make a single perceptible ripple upon
the butter market of England. It did not increase the price one iota, and. instead of
10,000,000 lbs. or 20,000,000, we can send 50,000,000 lb?., perhaps without affecting the
price in England. Not only that, but in consequence of the introduction of the creamery
system the reputation of our butter has risen materially. The same thing is occurring
in connection with our butter as took place in connection with our cheese a good many
years ago. You began by making a little cheese ; you put it on the English market
fresh ; and there was a demand for more and more of it, until last year you sent over
150,000,000 lbs. The same thing is going on in the butter market. Three years ago
you sent about 30,000 packages, the season before last 60,000 odd packages, and the
season just past you sent 160,000 packages, from the city of Montreal. We have been
doubling up in this matter, and at the same time as the export has been increasing the
price has increased. Why ? Simply because as the people in Englind find that we can
make and send to their market a first-class butter we establish our reputation. Last
season Prof. Robertson tried experiments in shipping butter from a few creameries in the
Northwest Territories. One of these was at Saskatchewan, 1,700 miles from Montreal.
There was butter at that creamery put in cold storage the day after it was made, a little
later put into a car in cold storage and taken to Montreal, and then put into cold storage
on the steamship and taken over to Bristol, and tnat butter brought 114 shillings per
cwt. in the English market — the highest price, with the exception of the most superior
Danish butter, realized in the English market last year. You see what can be done in
the butter business by co-operation and the introduction of creameries. I believe — most
thoroughly and sincerely believe — that next year we can double our export again. I
would like to say we can go on year after year doubling it. Perhape that would be too
sanguine ; but I can tell you it simply remains with the farmers of Canada. They can
do it if they choose. Prof. Robertson has told you very distinctly and clearly that it is
important in this country to please the palates of the people in England. I quite concur
in that view, and it is because 1 concur in that, view, because I believe in the importance
of this matter to the farmers of Canada, that I am determined to secure an arrangement
by which our products can be placed on the English market in the best possible condition

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as soon as that can be accomplished. I have set out to establish a chain of cold storage
right to the door of the consumer, and I think I am in a position to say that before next
season such a chain of cold storage will be actually secured for the people of Canada In
the first place, we propose to offer a little encouragement, a little inducement if I may so
call it to creamery men to put up cold storages at the factories. I find that a large
amount of butter in this country after being made is injured before it ever leaves the
factory, from the fact that there is no accomodation to control the temperature in which
it is kept. One or two hours in a bob day will injure hatter at the factory more than
the whole journey to the English market at the proper temperature, and I will venture
to say there are very few creameries which have the accommodation for keeping butter
at a proper temperature until it can be shipped. I, therefore, wish to encourage the
establishment of these cold storage facilities at the creameries, and for that purpose have
offered a honus of $50 the first year and $25 for each of the next two years*, amounting
in all to $100, to any creamery that will establish and keep up a cold storage for the
next three years. The next thing to do is to see that there is accomodation on the rail-
ways of the country to carry this butter in co'd storage cars. I have been able to
complete arrangement with the Grand Trunk and Canadian Pacific railways — and 1 hope
we shall be able to do the same with the smaller railways — to carry your butter in cold
storage to the shipping points. Then, at the shipping points we propose to ship in cold
storage to England. We have already arranged with one of the large steamship lines,
and expect to do so with others, to provide cold storage to Bristol, London, Liverpool
and Glasgow. Further, in this connection I may say I have arranged that the rates will
not be unreasonable, but that they will be under the control of the Government.
(Applause). I thought it was very essential that our trade in these things should not be
under the control of any independent company, but that I, as Minister of Agriculture
should have an arrangement that would not be subject to extortion. (Renewed applause.)
I may say that I have had no difficulty about making thes<* arrangements, but that the
companies were reasonable, and I believe we shall always find these carriers reasonable
if we are reasonable in our treatment of them I thought it was fair and right that I
should mention these things to you. I have mentioned butter, but it is not only butter
that will be benefitted by this system. Any other kinds of perishable articles which are
to be sent we will be glad to take into this cold storage, in the proper accommodation
provided for them. If there is fruit, or bacon or any such things to be sent, we are
perfectly willing to carry them in cold storage. It is a national undertaking (hear,
hear) ; an undertaking under which no seotion of the community will be favored at the
expense of the others ; for I believe I am one of a Ministry which ought to look after the
interests of the whole people of Canada. (Applause).

Now, in connection with this question of butter and cheese-making there are one or
two things I would like to say from a practical point of view — what I mean is from the
standpoint of the actual practice on the farm. There was a discussion this morning upon
a subject which I think is of the highest importance to the farmers of the country, i e.,
the question of milking cows milk ten or eleven months — one man remarked twelve
months — of the year. Some took exception to that. I am not going to take exception.
If he can make money out of it he is perfectly right to do is. Personally, my own
experience has not led me to think I could do it. I have now been for some nineteen
years breeding and raising cows and trying to make the utmost possible out of them. I
said, at the outset, that I had been farming for twenty-five years, but the first four or
five years I did not know what I was driving at I thought I could make a farmer of
myself and bought a farm, and, I frankly confess, at first I did not succeed very well ;
but I set steadily to work with an ambition to succeed, and if there is one thing I would
urge upon the farmers of this country more than another it is to have a fixed object in
view. Do not change about. Do not go to butter- making one year, and then think the
next year you can make mere out of pgs, and than get a trotting horse thinking you can
make money out of him. Make up your mind what you are going to do, and stick to it,
even if for one or two years you do lose some money. You will lose more by changing.
Now, in ray own work in connection with dairying I find that while I can make cows —
some of them, the best of them, perhaps — milk twelve months of the year, I do not find

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60 Victoria Sessional Papers (No. 22). A. 1897

that the first hree or four months after calving the second time they will give me so
much milk as it* I milk them only ten or eleven months. T believe that the strain of
milking and breeding without pnd is an unfair request to make of the female mechanism.
(Applause.) I believe that a rest of a couple of months is not only right and humane,
but profitable to the owner. I weighed the milk of my cows for years before I got a
Babcock t^st. and knew just what they were doing, and I have observed that the cow
which milked for twelve months after her first calf did not give so much milk the next
year. She could stand it for one year, but I do not think she could for a series of years,
and, even if she did you would have to watch very carefully to see if the milk of the
last two months did not cost more than it was worth. While saying this I do not wish
to say for a moment that farmers should not have milk all the year around They should.
No farmer of the present day, with the present knowledge and capacities of our people,
ought to be in the position which I tell you frankly the farmers of my section were t^n
or fifteen years ago. 1 have gone into a neighbor's for tea and he bad no milk on the
table, simply because every cow in the barn was dry. That was not uncommon, and
yet these were pretty successful men. I would advise you to give your cows a month or
two's rest, but do not give them all a rest at the same tinn. Have some cows coming
in all the year around, not simply to get milk for a cup of tea, bit to have milk from
fresh cows for your pool of milk. You cannot make good butter in winter when sou are
stripping all the dairy at the Fame time, but if you are stripping, perhaps, half your cows
and if you will feed them a few roots and some well made ensilage and some meal, I
venture to say that you can make a butter in wintpr so that no buyer can detect the
difference between it and butter made in summer. I have done it for years and you can
do it.

One of the advantages of butter-making is that you can make it pay the whole year
around, and no farmer nowadays is going to be content to get all the profit out the farm
duiirg the summer season. ]f he is going to realize the highest price for but'er he can
only do so by reason of the fact that creamervmen are making a good reputation for
Canadian butter in the English market. The day has long gone by when the Canadian
market could take up all our product, and the price is going to be regulated by what it
will biing on the English market. Now, cheesemaking is impossible in wintpr, but if
you cheese-makers will take up winter creameries, and put your butter in 11 -t pound
packages on the English market you will get just so much more for it than you would for
Canadian dairy butter which must be sold at home.

In regard to winter dairying I should like to say one or two words about feeding.
Feeding is a problem which you have studied, but there are a great many things which
we do not follow if we do know. I am sorry to say we farmers do not do half so well as
we know. There are lots of farmers who will get up at a meeting and tell their experi-
ences, but when you go to their barns the practice is not quite the same. ( Laughter. ) There
are those too who will say, " We understand the arguments, and they are downright
true to a demonstration ; yet we do not see how we are going to apply them " T do not
see any practice in which common sf nse has to come in so much as in farming. We used
to be suspicious of science ; we thought the man who found out facts in his closet was no
good ; but to day those who are successful know better. We know that science is merely
knowledge, and the man who sneers at science is simply vaunting his own ignorance.
The man who says he does not want any of this book learning is simply explaining that
in his own opinion he knows it all. But even Governor Hoard does not know it all, and
the proof is that in his own paper every week hundred* of questions are being assed.
In this country the farmers have the advantage of scientific information obtained by men
particularly pr< pared for carrying on that work and having at hand all the best appli-
ances that can be got with which to find out all that can be ]parned about this business.
These men are paid by you. The staff of the Experimental Farm at Ottawa and of the
Agricultural College at Guelpb, the staff of the Farmer's Advocate, and Farming and
Hoard's Dairyman are all paid to find out the true principles of agriculture, so that the
farmers may reap the benefit of what they are doing. By experiments they have found
just what is contained in different foods and just what the animals require, and if the
tanners will just take this information and apply it in their practice in ways which are

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demonstrated to be suitable to their own conditions, using that common sense and busi-
ness capacity which is just as necessary in farming as it in any commercial calling, they
can succeed by doing so. I think one of the reasons why our people have mistrusted the
information which they have got from a book or paper is that they have tried to apply it
in a way not qaite suited to their own circumstances, without thinking about or under-
standing the difference of condition?. Supposing one of you were successful in treating
a sandy soil in a particular way, would a man on an adjoining farm, with a clay soil be
likely to succeed by treating his land in exactly the same way 1 So if you want to keep
a cow to give you good milk you must not feed her to put on beef. If you are going to
feed a hog to make bacon for the English market you do not want to feed just the same
as if you were going to send the bacon to a lumberman's camp. In one case you want a
thin, lean bacon, and in the other a thick, fat bacon. In that case also you must have
two different kinds of hogs. Otherwise you are not going to succeed. So it is in dairy-
ing. If you are going to make dairying a business you want to buy a dairy cow, or,
better still, raise one, for it is very hard to buy a good dairy cow. If you want a good
dairy herd there is just about one way of getting it, and that is to buy a first-class bull
and breed from him It will take only about five years in this way to get a dairy herd.
But ycu must remember one thing, and always keep it before you ; i? you are trying to
raise a dairy herd do not buy beef animals. Keep to your dairy animals and let the men
who are raising beef keep to the beef animals. I am quite in sympathy with the men
who are raising beef under the present circumstances, although I do not think their busi-
ness is dead or not to be revived. We find even now there is an abundance of the
best beef required, and it is very hard to get a good piece of beef steak. Still there are
cattle which have had applied upon them science, knowledge, experience and skill for
generations, for the particular purpose of making milk, and are we wise if we throw
away all that knowledge and skill accumulated for our benefit? No ; if we are wise we
will take advantage of it. Yet in going through Canada I find a terrible mixture of
dairy cattle. In many cases farmers are using a big raw boned bull for dairy purposes
which has none of the characteristics of a dairy bull. I wish to say that the dairy
bull is necessarily fine and delicate in build. The dairy breed needs just as great a
fibre as the beef, but in a different direction, and it is requisite that certain characteristics
should be noted well. What I like to see on any farm — and I think I could fairly judge
a man's capacity as a breeder in this way — is a lot of cattle uniform in size.

Now, I have touched in this rather desultory and rambling way on a few principles
in connection with dairy work, which I do not presume to lay before you as information
at all, but which I do believe necessary to be kept in view by dairymen if they are to be
successful. I am particularly interested in entilage, because I believe I was the first
man in Canada to erect a wooden silo. I knew about the subject because I read it up,
and as the principle of the silo was simply the exclusion of air, I did not see why in this
country of timber we could not build a silo of wood as well as of stone or cement. That
was fifteen or sixteen years ago, and from that day to this I have continued to make
ensilage and to dairy through the winter, and I could not possibly make a success of
winter dairying, keeping up the quantity and quality of the milk, if I did not have my
silo. I tell yoa it is absolutely nece3sary as an economical factor in the production of
butter in the winter season. By the addition of a little bian or cotton seed or oil cake,
which will balance the ration and provide the necessary ingredients not found in corn, I
find I can make a quality of butter undistinguishable from ordinary butter made when
the cattle are on grass. There is nothing better to use with ensilage than a little clover
hay, and I venture to say the basis of all dairy feeding in this country is and must be the
growing of clover hay. Feeding corn ensilage alone I do not think is so profitable as
feeding it in conjunction with other foods. The cattle cannot do so well on ensilage
alone, and I would advise that at least once a day they should be fed either long or cut
clover hay, and those other ingredients lacking in corn also supplied. Prof. Robertson,
a few years ago invented an ensilage corn mixture which has been found excellent, viz :
ensilage corn, horse beans and sue flower seeds. Before I sit down, I wish to express my
gratification and pleasure for the opportunity of addressing you this afternoon.

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60 Victoria. Sessional Papers (No. 22). A. 1897

PLAIN TALKS ON CREAMERY MATTERS.

By Hon. W. D. Hoard, Fort Atkinson, Wis

Before entering on my subject, I wish to convey to you my gratfG cation on ad-
dressing a Canadian audience with women in it. I have spoken to between 500 and 600
audiences of farmers in Wisconsin, and I never spoke to such an audience there that had
not a plentiful sprinkling of women. Without the sympathy of woman in any agitation
we would be powerless. It is the wife and mother who makes the home, and it is that
influence which puts heart in a man to go out into the field. Without a woman a man is
like the half of a pair of shears. (Laughter.)

Now, you are about to engage in creamery work in Canada ; i. e., you are shaping
yourselves towards it, and economy on the farm is the basis of success. You must lay
that foundation good and strong. How is it that you cannot get cows to give milk in the
winter, when you are feeding them at the largest expense 1 After this the cows must
come fresh in the fall ; that is, the large majotity of them must. But are not seventy-five
per cent, calving at the present time in the spring1? Is that not true ? Now, that is
wrong ; it is wrong for your best profit I mean, for this reason : You had better have
seventy-five per cent, come fresh in September and October, for the cow will give 1,000
to 1,500 pounds of milk more throughout the year than if she comts in in the spring.
Why ? Simply for this reason : At the end of six months after calving she has come to
the shrinking period. If she calves in the spring, in the cold weather she will dry off,
for there is everything to make her milk shrink. Perhaps the owner is stingy and does
not like to feed hard. It will take only ten or twelve per cent, more food to feed her
properly, and the product will be worth thirty per cent, more than what she consumes. At
the end of six months from her coming fresh in October and September she strikes the
expanding period. She will have fresh grass, warmer weather, everything tending to
expand the milk flow — not everything tending to contract it. That is the basis. If you
are going to make butter in the winter you must have fresh milk in the winter. Then, see
that your heifer comes in, in the fall, and with a heifer starting that way you will have
no difficulty afterwards.

The Care of Milk for the Creamery.

A great deal might be said on this very important question, for seventy-five per cent,
of the success of the creamery depends on it. But where too much is said too little is
remembered and assimilated.

The following brief set of rules comprehend in the main all the principles involved :

1st. As soon as milk begins to sour the cream stops rising, and it cannot be thor-
oughly separated in the centrifugal ; therefore keep it cool and sweet, lest you lose your
own butter-fat.

2nd. If you cannot keep your milk cool and sweet in hot weather, don't try to
patronize the creamery.

3rd. This can be done by thoroughly aerating the milk ; keeping it in a cool airy
place ; throwing over it a wet woolen blanket, and frequently wetting the blanket ; keep-
ing it in cold running water.

4th. It can be kept sweet by thorough cleansing of the milk vessels ; not allowing
the milk to stand in the barn or stable a moment after it is drawn from the cow. Be
thoroughly clean in the habit of milking. Thorough effort in these two directions, keep-
ing milk cool and sweet, will make a gain during hot weather of ten to forty per cent, in
the butter yield. Whatever you gain is rescued from waste. You must stop this waste ;
for here is where and why the farmer does not get larger dividends. Depend upon it,
this is a true statement whether you see it clearly or not.

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60 Victoria. Sessional Papers (No. 22 ). A. 1897

Educational Effect of the Babcock Test. (Modern Dairying.)

The Hoard Oreamery started in 1887. Test was taken of the average quality of
milk for four years ; first by the Curtis oil test, next by the Short test. It was found
to be 3.97. April 1st, 1891, we commenced to pay by the Babcock test, and have paid
by it ever since.

The old system demoralized the patron ; educated him to wrong ideas, prevented him
from studying the breeding and feeding problem, except for the production of the cow
that would yield the largest quantity of milk, no matter whether it was poor or not.

Under the education of the test, in six months the milk came up to 4.41, and the
average increase of the butter output for the following year was nearly one third of a
pound of butter more per 100 pounds of milk.

Where do you suppose that butter came from 1 I will tell you. It came partly from
the stopping of dishonesty, but more from the improved care and handling of the cows,
simply because every patron stood on his own responsibility.

If he neglected his cows, ill treated or ill fed them, he could not make it up by
watering the milk. He must be measured by whatever measure he meted out to the
cow. That was the educational effect produced on the farmer by placing himself under
a logical, just system. Every man who has the power to reason, expand and grow into
a knowledge of dairy truth ought to welcome such an educational force. Many there be
who do not — who oppose it. Let us hope they will see the very expensive error of their
way.

I have been amazed beyond measure many times at the fact of how few men there
were in a factory community who would reason their way to a broad, just conclusion. A
large majority would soon to be led by narrow suspicious and prejudics. So they would
turn their back on the light. The farmer suffers greatly in pocket and progress if he
does this. The cows suffer also. Standing in the barn yard of a Norwegian farmer one
day the owner said to me in a simple yet forceful way : "I t'ink all my cows been in a
bad way." " Why ? " we asked. " Oh, because I not understand 'em better." What the
mariner's compass is to the sailor on the trackless ocean the Babcock test is to the dairy-
man who would know the truth of cow life. Yet there are so many who had rather sail
by " dead reckoning" in either case.

Cost of Butter in Canada.

If I go among the patrons of almost any creamery in the land, I will not find more
than one in fifty — and I doubt if I find even that — who will show me that he has taken
any systematic pains to know what a pound of butter has cost him. The question might
as well be in " Darkest Africa," and yet there is not a patron but could easily work it
out, if he would. The creamery books would aid him greatly, as they give the total yield
of milk, and the resultant yield of butter. He knows the number of cows he has ; he
can closely estimate the tons of hay and other fodder together with the value of the
pasturage they have consumed, and the total amount of grain fed.

From this he can estimate the cash value of the food, and add the labor cost, and
divide the total by the number of cows employed, and the result will be the average cost
of each cow on the farm. To this add the expense of taking the milk to the creamery and
the cost per pound of making the butter. Divide this sum by the total number of pounds
of butter to your credit reported by the creamery, and you have the cost to you of a
pound of butter. Deduct from the total milk account, the weight of butter made, making
a fair allowance for waste, and you have the skim milk. Estimate this at what you think
it is worth to you. Where creameries take good care of the skim milk, and prevent dis-
honest patrons from robbing the rest, it is worth all the way from ten to twenty-rivo
cents a hundred pounds ; depending on the price of pork and veal somewhat, and very
much on the skill of the farmer who feeds it. Make your own estimate and add it to the

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cash value of the butter. Here you have the total earnings of your herd of cows. Divide
it by the number of cows, and study long and reflectively on the difference between the
sum earned by the cow and what she cost. The sum of that difference per cow represents
your ability as a dairy farmer. Try it once, and get a fair, square estimate of what you
are, as a manager of your own fortunes.

Let me say right here that if your creamery does not furnish you a monthly report
with its dividend, which will give you the figures on which to make the above calculation,
make an effort to have it done. Men, plants and animals do not thrive well by being
kept in the dark. What we all need is light. But we must not be cowardly and refuse
to profit by the light. A very close calculation was made by a writer, " F. J. S.," in the
Farmers' Advocate last year on the cost of butter in eastern Canada. He divided the
question into grass butter, fall butter and winter butter on the bads that a cow gives 5,000
pounds of milk, yielding 200 pounds of butter ; that she milks nine months. Labor is
charged at ten cents an hour, board included.

The strictly grass butter season he puts at two months, May 20th to July 20th. The
total cost for feed, labor, milking, caring for milk, churning and marketing he put at $5.80
per cow for sixty days. He then charges up to this grass butter the proportion of cost of
keeping the cow three months in idleness, which is $1.33, or a total of $7.13, which brings
the cost of butter produced on grass from a two hundred pound cow at eight cents a
pound. The fall period he places at ninety days. For this period the cost per pound of
butter is fifteen cents.

The cost of winter production for a period of 120 days with ce silage used, is placed
at twenty and a half cents a pound.

Cost of the Year's Butter.

Two hundred pounds of butter cost $30 62

Average cost tor the year, per pound 15^

Cost of feed of cow, per annum 25 37

Cost of milk, per 100 pounds 58

Cost of one pound of butter (food alone) 12^

The food cost of a pound of butter at the Minnesota Experiment Station where the
cows averaged 6,400 pounds of milk, was ten and a half cents.

Now comes a very interesting conclusion which I wish every cow owner here to think
upon, take home with him, and make of it a subject of frequent reflection for the next
year. If he will, I will guarantee it will make a successful dairy man of him. Here it
is : Understand that the cost of butter was fifteen and a third cents when the cow gave
800 pounds a year. The writer says: "Cows giving but 175 pounds of butter — only
twmty-five pounds less — would make butter costing nearly three cents a pound in excess
of the above estimate."

Here is the secret of the great cost of butter. It is the poor cow. What are the
questions every man of us should ask right now ] They should be :

1. How many of my cows give even 175 pounds of butter a year 1

2. What have I done to know what they give or what they cost ?

3. Can I afford any longer to be a mere guess work dairyman 1

Go to any creamery or cheese factory on the continent and you will see twenty men
haggling; over the cost of making per pound where you will see one who is studying the
cost of a poor cow. " What would you think of a man," said an old Yankee woman,
" who would delibeiately put his nose on a grindstone, and bear down at that V The man
who deliberately keeps two cows to do the work of one cow is that kind of a man.

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60 Victoria. Sessional Papers (No. 22). A. 1897

Creamery Economies.

There are a great many ways in which a larger degree of economy and efficiency in
creamery management can be promoted. One very important one is in bringing the daily
supply of milk up to the maximum working capacity of the creamery. To take a creamery
with a capacity of handling 10,000 pounds of milk a day and give it only 5,000 pounds
is not only bad economy, but it results in an increase of the cost of making the butter
The law of economic proportion holds good in the creamery as it does in the cow. It
costs as much to support the body of a 150 pound cow as it does a 300-pound cow. It
costs as much to furnish the labor, room, machinery and nearly as much fuel for the run-
ning of 5,000 pounds of milk as it does for 10,000 pounds.

Then again, there is a great waste and consequent increased cost per pound of butter
in having a large number of patrons and not a corresponding increase of milk.

Here is a case in point with three creameries, two in Iowa and one in Minnesota.
The Luana creamery, Iowa, has received as high as 48,000 pounds of milk a day. They
use five separators, employ twenty milk haulers, four men in the creamery and two coopers,
and have three hundred patrons.

In the same State the Strawberry Point creamery has taken in as high as 48,657
pounds of milk a day. There are 268 patrons, and four men are employed in the creamery.

The Alden, Minnesota, creamery has also reached the 48,000 pound mark a day. It
has 155 patrons, and three men are employed in the creamery.

It is very evident that the Alden creamery is doing its work at the least cost, and if
the butter is equally good, at larger profit, when the expense of hauling milk and cost of
factory work is considered. It produces from 155 patrons about the same amount of milk
that is produced from 300 at Luana, or 268 at Strawberry Point.

A part of this economy the patron is responsible for, that is the amount of milk
milk delivered dai'y. This important fact should always be considered when starting new
creameries or cheese factories. Every community of farmers should consider that it takes
about so many thousand pounds of milk daily to pay the running expenses ; then an addi-
tional number to pay interest on capital and maintain repairs. A well appointed cream-
ery and ice house, the whole built as good as it ought to be, will cost not far from 82 500.
The debit yearly account against this property will stand as follows :

Interest at 6 per cent $150 00

Annual depreciation and repairs 10 per cent 250 00

Labor of good butter-maker and assistant 800 00

Fuel 275 00

Oil, lights, incidentals, etc 50 00

Total §1,525 00

In ordinary practice it requires one pound of good coal to separate fifteen pounds of
milk, lut the cost of firing up is as great for a small amount of milk as a larger. It costs
the Hoard Company $390 a year for fuel in a creamery that averages 8,000 pounds of
milk a day, and we pay more for help than I have allowed here.

I think the above figures are conservative. Now, to meet the bare expense of exist-
ence, the creamery must make 105 pounds of butter a day at four cents a pound, as the
daily expense is within a slight fraction of $4 17 a day. To make this amount of butter
will require at least 2,500 pounds of average Canadian milk. If the price of making is
less than four cents a pound the patronage must be greater. Now, this general outline
of calculation will serve to show all concerned in establishing creameries that there is such
a thing as an economic limit, below which it is not safe to go.

The history of the creamery business in the United States is marked by numerous
instances of failure. There are thousands of idle creameries to-day, because the farmers
among whom they were planted did not understand the application of economic princi-
ples, and that the success of the undertaking rested on them. The creamery sharper

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60 Victoria. Sessional Papers (No. 22). A. 1897

would come among them, tell wondeiful stories of the profits that would accrue from such
an institution in their midst, get them to subscribe stock to the amount of double what a
good creamery should cost, take a thousand dollars of the stock himself and leave with his
ill-gotten booty. These farmers were not dairymeD, even in any sense of the word. The
whole enterprise from beginning to end was built on what they did not know. Whether
the creamery is co-operative or proprietary, the principles of economic management hold
true just the same. Here again we see that this dairy business is one which requires
close discriminating intelligence. What a lot of men there are in it who are afraid they
will know too much. (Applause.)

GRASSES.

Dr. James Fletcher, Dominion Entomologist, of the Central Experimental Farm,
Ottawa, followed with an interesting address upon grasses, which will be found in the
Report of the Eastern Dairymen's Association.

A THREEFOLD CONCENTRATION— THOUGHT, EFFORT, MEANS.

By C. 0. James, Deputy Minister op Agriculture, Toronto.

A short time ago I received a copy of an English illustrated monthly, devoted entirely
to a history of the long reign of Queen Victoria. It was fairly illustrated, giving views
and scenes in connection with the Queen's life from the time of her childhood, but more
particularly was it illustrative of incidents over the sixty years of her reign, and accom-
panying that magazine there was a supplement upon which was printed a very fine por-
trait of the Queen. This was an English magazine. It was particularly devoted to an
event that appealed specially to the British people, and yet in the lower corner were the
words, "Printed in Germany" ! Now there was a whole sermon in those three words —
the fact that an English company preparing a publication dealing with the long life of
England's noblest Queen, should send out broadcast to the world that sentence printed
upon their publication. What is the explanation of it all 1 Germany has for twenty-
three years been making wonderful progress along certain lines of manufacture. The
colored printing, of which I have just given you an illustration, is one instance of this.
Now why is it that the German people have made such rapid devplopment in these lines ?
The solution of it is found in the fact that they have been devoting themselves to a
study of the natural sciences and their application to commercial and manufacturing life.
They made a study of all those sciences which seem to have any connection with everyday
life, with manufacturing life, and the result has been a tremendous development, so that
certain branches of manufacturing have made more rapid progress there than elsewhere.
All over England there is coming up the one opinion and conclusion, that if the British
manufacturers in the future are to hold their own against foreign competition they must
give renewed attention to those lines that the Germans have found so profitable.

Now we can apply this to the dairy industry, and we will find that those countries
will make the greatest progress which pay the most attention to scientific investigations
of the dairy question and the application of scientific principles to the work in hand. In
connection with the application of the most scientific developments connected with dairy-
ing, this Association has taken a very deep interest. It is ten or eleven years since it
was organized. It began its work just about the time when dairying assumed a new
shape. This Association is one of the means adopted in this Province to improve, more
particularly, the butter industry of Ontario. Perhaps you will allow me, for a few

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moments, to refer to the past work of the Dairy Associations of this Province, and I
wish to do this especially as on several occasions the statement has be?n thrown out that
this is the winding up and death of the Creameries' Association, and I am afraid many
people have carried away the erroneous idea that henceforth there is to be no more work
carried on in connection with the great butter industry of this country, but that cheese
is to receive our whole attention. It is no w about thirty-four years since the co operative
cheeee factory system was introduced in the Province of Ontario, and rapidly these fac-
tories grew up until there was established so large a cheese industry that it was felt
necessary to have an association for the united interests of those engaged in this matter.
Then there came out of that desire the formation of the Dairymen's Association of
Ontario. This was, later, divided into two associations. Some years after that there
was introduced the first creamery in the Province of Ontario, and attention was directed
by the people of the country to this new industry, until finally the making of butter in
special factories or creameries became of so great importanca that it wa3 felt necessary to
have an association to look after the interests of the creameries. Hence there was
formed the association known as the Ontario Creameries' Association, which was organ-
ized, I think, in 1886. These three associations have been carrying on this work, and I
do not know whether the people of Ontario will ever appreciate how much these three
associations have done. Those of us who have had our attention directed to it fully
appreciate the work that has been performed. And there is no exception. All three
associations have worked equally well for the development of this great industry. But
what has been going on meanwhile? There has been introduced into this country winter
dairying ; so that in a great many cases the men making cheese in the summer are also
devoting their attention during the remainder of the year to the making of butter. So
there has been a coming together of the forces interested in these two great indus-
tries. Now it is the exception to find a dairyman who is interested only in the one.
It has been found, therefore, by a number of men in this Province that the three
associations were gradually taking up and covering the same work, that their conventions
were carried on in the same way, that there were three lists of directors, three sets of
officers and three lists of speakers, delivering the same addresses at the three conventions.
It was thought if that could be avoided and a saving in money effected which could be
used in improving the two interests in other ways it would be a good thing, and so the
experiment is to be tried, and the result is not that this Association drops out and that
the two others go on ; what is really being done is that the three Associations are
being dropped, and the two new Associations to be formed will be known as the Butter
and Cheese Association of Eastern Ontario and the Butter and Cheese Association of
Western Ontario. I believe it has been decided to adopt for the present year the officers
of the Eastern Association elected last week at Brockville, and in order that the creamery
men might be protected in their interests some men have been taken in from this
Association and made their officers. In fact the nature of the Board of Directors will
be known when it is stated that the President of the Creameries' Association is made the
new President of the Eastern Association. Sj I think we may expect that from now on,
with men interested in the three old Associations, the work will be carried en with renewed
interest, and that whatever rivalry there may be, or may appear to be, now, will be largely
removed, and that there will be only a friendly rivalry between the eastern and western
parts of the Province, which we hope will result in improvement to both.

My attention has been directed from time to time in reading the daily papers, to the
wonderful boom that is being worked up in this Province over our mineral resources.
You find column after column in the press about the wonderful schemes that are to make
everyone rich, and it would seem that Canada has been asleep for the last twenty or
twenty-five years, and has been neglecting the greatest resources of this country, and one
would think, too, that our future depended upon their development now. I have nothing
to say against developing our mineral resources, I believe they should be developed, but
I have this to say : If we could only arouse one-quarter the same popular interest in this
matter of dairying with which we are associated and which is of far greater importance

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tban all our gold and silver mines, it would set the newspapers aflame in regard to it,
and there wculd be all over this country such a demand for the improvement cf this
industry as would set us far ahead of any country in the world.

The total minoral production of Ontario last year was a little over five millions of
dollars. We product d last year ten million dollars worth of cheese and one million dol-
lars worth of creamery butter, and six and a half million dollars worth cf dairy butter,
and if to that were added the milk sold in towns and cities and the skimmed milk and
whey and buttermilk, to say nothing of the effect of feeding by-product?, you will find
that you will roll up a grand total of twenty five to twenty-seven millions of dollars.
Now, those people who talk about the future of the country being dependent upon the
minerals surely have never looked into what the dairy industry has been doing, and it
will take a doubling, and trebling, and quadrupling of the mineral output of British
Columbia and Nor. h western Ontario before they are brought to anything like the dimen-
sions of the dairy interest of this country. (Applause) Some one may say, " But the gold
and the silver are all dug up out of the earth." Well, where does the butter of the
country come from ? Mines have been exhausted in this country before. There was one
little island up in Lske Superior from which they took over three million dollars worth
of silver some years ago, but the mine is now closed. And so with many other mines,
just as with cur timber resources, and our fishery resources and some other resources.
But in dairying we are drawing upon a source that is inexhaustible. Now, if any cf
you are acquainted with even the simplest rudiments of chemistry you will understand
the point I am makiDg. Butter — what is it? It is a compound containing three ele-
ments— carbon, hydrogen and oxygen. Where did it come from 1 Out of the milk 1
Where did the milk come from ? Out of the products of the farm. Where did the farm
products come from ? Out of the soil and the air. But the three constituents out of
which butter is formed— carbon, hydrogen and oxygen — came not from the soil but out
of the air and water, and the water of course came from the rains, that is out cf the air.
These are free for all. So that every time you sell a pound or roll of butter you are
selling so much which the animal took from the plant and the plant took from the air.
I say we are drawing from an inexhaustible source. So if you say that developing
these great mineral resources is nothing but drawing upon the resources which nature
has provided in almost inexhaustible quantities, I say that in advocating dairying we
are only encouraging something which is inexhaustible. Gold out cf the soil will not pay
this country as much as butter out cf the air will pay it.

Then, mining, in many cases, tends to unsettle the community. What is the result
of a mining boom ] There is a rush of the people away from the comfortable homes to
those bleak, and, in many cases, forbidding sections, where mining is carried on. It has
an unsettling effect which does not tell for the best interest of the community. What
does dairying do ? It simply ties a man to his own country and to his own farm and
family, and, if it is being carried on intelligently, these engaged in it are being made
satisfied and contented citizens, and I think it is of far greater importance that we
shall encourage our peace loving, law-abiding citizens on the t'atms thpn that we should
encourage a mining boom. The development of our great mining resources will mean that
where one man will get rich a thousand will fail. It is not so in connection with dairy-
ing, which tends to build up the whole community. In mining, here and there, perhaps,
a man, by his shrewdness, may so regulate his buying and selling as to make a consider-
able amount of money. As a rule the profits of dairying are more evenly distributed
among the community. It is of far more importance to this country that a large number
of people shall get a fair living than that 200 or 300 men should become millionaires at
the experse of the rest of the community. What has this to do with you who are here
to-night ? You may say, " Oh, the people around here are interested in dairying, and we
must shew our interest in it too by our presence." But have you ever looked into the
subject a little further 1 I do not know anything about the history of this place, but I
do know something about places further east, and probably your experience has been the
same as theirs. Here, perhapp, the people have at sometimevoted 850,000 or 8100,000 for a
railway, with the expectationthatitwouldbringthemmoretradeand give employment tomore

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people, and probably the effect ha< been to divert trade elsewh ;re which formerly belonged
t > that place. Another town has perhaps voted a large sum for the estaolishment of a
manufactory, on t^e sani« grounds, and it after h time has moved elsewhere or closed down.
But have you ever known a case where a town considered the propriety of bonusing this
great dairy industry 1 I understand that in this immediate vicinity vou are fairly well
supplied with cheeee factories. Supposing that withia a few miles' radius of the town of
St. M*rys, in addition to what cheese factories you have already, you had four or five
well equipped creameries running the year around, what would be the eff-ct ? Suppose
each ot those creameries were making butter from the milk of 500 or 600 cows, what
would be the result 1 A large amount of work would be done by them which is now
being done on the farms, and there would be produced a more m rchautable article which
would bring back a larger amo int of ready cash That would naturally circulate in the
town of St. Maryp. It Stems to me that if a number of cities and towns in this
country would sop looking to the building of railways and facto'ies to bring them pros-
perity, and would cast their eyes on the country round about and strive to establish some
industry that would increase the output of the products of the farm, they would meet
with much more success. They would thereby increase the wealth of the community and
provide a larger amount of ready cash with which to do trading in the towns. So it seems to
me that you citiz >ns of S"\ Marys have quite hs mnch interest in this matter as hive the
patrons of cheese factories and creameries, and that the people who have means in our
towns and cities should consider the advisability of putting some of their spare c*sh into
the development of this industry. This is a most opportune time to engage in this busi-
ness, as there never was a time wheo the prospects for transportation were so favorable.

But, you ask, can this industry be developed 1 I gave you figures a while ago to
show that there was one million dollars worth of creanifry butter and six and a half
million dollars worth of dairy butter made in this country lat-t year. What is the con-
dition of this dairy butter 1 The creamery butter on the average is worth several cents
more per pound If all this dairy butter had been made in creameries, besides supplying
our own market at a higher price, we would have had a very respectable surplus to ship
to the old country. So if you will look into this matter from all points you will find that
it is one of the most favorable fields for development. ]f we c mid only bring this ques-
tion to the attention of the people of this country as it ought to be presented to them ;
if we could only induce the press to devote attention to it instead of the development of
wild cat mining schemes, we should arouse public interest to the importance of the dairy
industry ; we should have more capital diverted to a channel which would give us a first-
class dairy article for the old country market, and ensure a steady return of money, which
would find an even distribution over the whole community. That would ensure more
general prosperity than the interest in mining which now seems almost uncontrollable
throughout this country. The main thing accomplished by meetings such as this to-night
is not only to create a healthy and wholesome interest on the part of the farmers of the
community, but to awaken also the interest and sympathy of the townspeople in this
work, and we would ask you to back up those who are struggling to develop the butter
industry by investing in creameries in the neighborhood. (Applause )

Mr. James Fletcher, Ottawa, delivered a brief but interesting address on " Beauti-
fying Our Homes/ iu which he dealt with the culture of house plants.

Hon. W. D Hoard followed with a humorous address, largely made up of personal
reminiscences.

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OUR AGRICULTURAL ADVANTAGES.

Hon. Sidjnev Fisher, Dominion Minister of Agriculture, Ottawa, was received with
applause on again rising to address the Convention. After a few preliminary remarks he
said : I would like to say a word or two to-night as to the opportunities which agricul-
ture offers in this country and to hold these up for a minute or two to jour gaze.
JEspscially would I call attention to the dignity of that calling.

The old days are passing away, very rapidly, when the people of this country and
continent had the idea that the farmer was simply a drudge, who necessarily had on large
cowhide boots and was slouching in his gait, and who knew nothing outside of his own
particular calling and immediate neighborhood. That day has passed for good. I thank
God it has passed away, not only because the passing of it away is an evidence that our
calling has attained a higher dignity, but also because it shows that we have acquired a
power and knowledge and experience, which, however, we are to use to a great deal
better advantage than in the past for the upbuilding of our country.

To-day we have abundant opportunities for the education of our young farmers, and
I venture to say there is no calling in our country in which education is more necessary
than in the business of agriculture. It is true that even yet a great many people engaged
in other businesses think that a high school or college education i3 not necessary for a
farmer. In this connection I was once rtther amused by a remark made by a profes-
sional gentleman to myself. He had heard me speak at a meeting and was afterwards
introduced to me, when he said : " You are a lawyer, are you not ?" " No," I replied
*' I am a farmer." " I know you are a farmer," said he. " but you are a lawyer too 1 "
" No," I said, " 1 am nothing but a farmer." He seemed to think I was hardly a farmer,
because I could speak correctly and was dressed as well as he was, I suppose. That idea
is passing away, and one reason is because of the opportunities there are to-day for
farmers' sons to get a first-class common and high school education, and also because we
have educational facilities for arming ourselves with and applying to our industry the
knowledge which has been acquired with reference to the secrets of our own particular
calling. I want to congratulate you upon the fact that in this Province you have one of the
most celebrated and perfect institutions of learning for that purpose which I suppose
exists on the face of the earth. I refer to the Agricultural College at Guelph. I want
to say, for the rest of Canada, I envy you that institution. Time wa?, I know very well,
when the Agricultural College was not in favor with the people of this Province. Time
was when there were those who thought the money spent upon that institution was
being wasted. But they were mistaken. Even if at ori|> time, when it was struggling
for an existence, it was not so thorough in its management and complete in its curriculum
as now, its success to-day is largely the result of the work done then. A good many
years ago I had an opportunity of visiting that institution, some years later I visited it
again, and the other day I visited it once more. In the last five or six years a complete
revolution seems to have taken place in that institution of learning. An enormous
additional amount of facility for carrying on the work has been provided, not only for
the purpose of imparting learning pure and simple, but for conducting experimental work,
the results of which are distributed broadcait among the farmers of this country. Over
and above all, however, there is the opportunity for the young men who come from the
farm to acquire a scientific education which they can apply to their life work.

You know very well that in the past our young men were encouraged to go to the
high school and university, and almost obliged by their training there to go into one of
the learned professions. The influences were not such as would make a young man's
thoughts turn in the direction of the farm, they were noc &u ;li as would make him under-
stand and appreciate the beauties of the calling in which he was born and brought up ; they
rather seemed to seduce him from country life and lead hiui into the towns and cities.
Today, if a young man chooses to go to the Guelph College instead of to the university, he
has an opportunity for obtaining the very best training for his life on the farm. This is an

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60 Victoria. Sessional Papers (No. 22). A. 1897

advantage, and especially an advantage in a country like Canada, where the whole bisis
of our prosperity and social structure must be agriculture. It is impossible that we
should be like the Old Country and become a busy hive of manufacturing industries. We
have a country which spreads over a great extent of territory, and although our mining
and other industries may be developed, still for a great many years to come the bulk of
the people must be tied to the land, making their money out of the land. Then, it
behooves us to see that they are equipped with the highest skill in their calling. This
cannot be done by nature. It is necessary that they should possess anexac, aud thorough
knowledge of scientific principles and the proper application of chose principles to the
work they are called upon to do.

It is true hundreds and thousands of farmers have done a profitable business without
knowing anything about these principles, but they had advantages which their sons and
grandsons will not have. They had a virgin soil, they were within easy touch of the
market, they had not the keen competition there is to-day from all parts of the world — the
means of communication with all parts of the world were not such as they are to-day —
and in consequence they were able to make a comoetence out of the soil. To-day the
keenest competition exists in the agricultural world, just as it does in the industrial
world, and it is only by the application of the most profitable methods that the industry
can thrive. To-day, when we have the cheap labor of Asiatic countries and those of
South America thrown into competition with that of our own country, in our colder
climate where our needs are greater, it is only by the most correct system that we can
make a profit out of the soil.

In this Province a great educational work has been done. There is still room for
more. I am proud, as a Canadian, of your institution at Guelph. I am proud, and you
ought to be grateful, for the great system of Farmers' Institutes which you have in Ontario.
By their instrumentality the results of the work done at the Guelph College is carried
out and spread broadcast over the Province.

I believe the accommodation at Guelph only provides for about one hundred students
at a time. That is a comparatively small number for this great Province of Ontario. I
have no doubt it will be increased in the future as the work is required of it. However,
the information imparted there is, by means of these Institutes which you have all over
this Province, carried to men wno perhaps are already past middle age, who are no longer
school boys, who cannot go to college, but are thus able to a great extent to reap the
advantages of this education.

I am satisfied that is one reason why the people of Ontario take the lead in Canada
— take the lead, I may say, on this continent, and I say this with all due deference to our
friend, Mr. Hoard, because I do not think there is any part of the continent where the
people are more advanced or better educated than in this Dominion of Canada, and I do
not think there is any part of Canada more fortunate in its resources and education than
this Province of Ontario.

But let me remind you that a great deal is being done in this Dominion outside of
Ontario, and I would like to draw your attention for a few minutes to other parts of
Canada in which I am interested equally as much as in this great Province of Ontario.
Canada to day is not simply one Province or another Province, but it is a chain of great
Provinces which bridge the continent from ocean to ocean. It is a territory vast in
extent ; it is a territory rich in resources and capabilities ; and it is well that the people
of one part of our country should know a good deal — the more the batter — about the other
parts of their own country. I cannot too emphatically remind you that Nova Scotia, on
the east, and British Columbia, on the west, are just as much parts of our own country
as are this town of St. Marys and Province of Ontario.

Now, I will take you for a moment down to the sea, and, while Nova Scotia, per-
haps, is not endowed with the agricultural wealth which you possess, it has in addition
great wealth in its minerals and sei coasts. The farmers there are often fishermen too,
and the result is they are not always as good farmers as you are. My experience is, that
to make any business successful requires one's whole attention, and the farmers there are

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not so much absorbed in agriculture as they ought to be to make it successful. Never-
theless, within the past few years there has been a great deal of development in this
direction in the far off Province of Nova Scotia. In Antigonish and the far famed Valley
of the Annapolis- the farmers are becoming more successful from year to year.

Again, the little Island of Prince Edward, which lies in the Gulf of St Lawrence,
is most eminently favored as an agricultural country. I do not think there is any part
of even this favored Province of Ontario which has as good land. In the old days the
people there used to grow oats and sell them to the United States, and potatoes, of which
they made starch, selling them as low as twelve and fifteen cents a bushel. They found
this was rapidly depleting the fertility of their soil, and within the last few years, having
had it pointed out that there was an excellent opportunity for dairying, they have b^en
making butter and cheese, and last season exported a large amount of cheese, which has
compared most favorably with that from the west. Th^y are now running a large number
of creameries through the winter season, thus showing their faith in our methods. In
fact they have a system which has been worked up until today it is not behind yours in
this Province of Ontario. They have had the sense and capacity and quickness to seize
upon the advantages of your your system and to start where you and I had left off.

Then, we have the Province of New Brunswick, studded with timber, and the Val-
ley of St. John and neighborhood with its great sea coasts. Here, too, is agricultural
land, and here too dairying is being worked up successfully.

Come again to the Province of Quebec. In that province there is a great agricultural
development taking place. In certain sections of that province, which it is only a few
years ago sirce railways penetrated and the agf nts of agricultural implement manufactur-
ers have found their way to, the people have seized upon new idraj, and with a quickness
and an enterprise which I dare say you would have hardly expected from them, and
which I dare say you can hardly believe now, they are making strides forward far more
rapidly than you did a few years ago, and if you do not take care they will overtake you
and beat you at your own work. I do not say this in any spirit of boasting. I only say
it because right beside you there is a development taking place v hich perhnps you know
little about, and which it would pay you to take some lessons from. In Quebec dairying
is not the only agiicultural industry. That province, I know, is not supposed to be so
fertile as this Province of Ontario, but when I tell you I have driven many miles and
seen the most magnificent crops I ever set eyes on, arid that the same crops had been
grown on that land from the day it was first cleared of the virgin forest and brought
under cultivation, without even a spoonful of manure having been put upon it, you will
realize ito wonderful fertility. It seems to be inexhaustible, and from year to jear and
generation to generation, the farmers have been able to make a profit by cutting hay from
the same fields year after year. Now, this is no romance. It is a well established fact,
and truly a fact, that it is a wonderfully fertile country, which apparently no bad system
of farming can possibly exhaust. The fact is that in those parishes there is not a farm
known to be mortgaged. The people are simple in their habits ; they do not spend so
much money as you do, and every man of them has a bank account, and as much as he
wants to live upon from the soil, and that is the best of riches In my own district we
have a picturesque country, with rich herbages, and springs bubbling up everywhere,
affording abundant opportunity and splendid capabilities for dairy work. We there have
changed our methods, too, in recent years. We have adopted the co-operative syptem of
dairying and have benefited by doing so. Knowing the success with which the work of
factory inspection in Ontario was attended, we thought we would try to go you one
better. We have then fore adopted a system of what we call "local inspection." We
have the province covered by a system of syndicates, there being in each syndicate not
less than fifteen or more than twenty-five factories. Each of these syndicates engage
an inspector, whose business it is to go about from factory to factory, testing the milk
and seeing that the whole business is properly carried on. Last season there were
twenty-five inspectors engaged in this work, with twenty eight syndicates, and twent\-one
or twenty-two factories in each syndicate. You see what a large number of factories in
the Province of Quebec are thus watched and inspected. It is a most valuable aid to our

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industry, and we have found, as a result of the banding together of factories, that when
a buyer goes into one factory in a syndicate he knows that the cheese is the same through-
out the whole of the factories in that syndicate. Further than this, the syndicates have
arranged among themselves that they will not sell a pound of cheese unless the quality
is accepted at the factory. They go further again ; they have passed a resolution among
themselves that if a patron brings milk to one factory which has been refused at another
it will not be accepted. In this way the syndicate has an almost complete control over
the quality of its milk, and the result is that there is a uniform quality of cheese at the
factory. This system, I think, has contributed more than anything else to the great
advancement which has been made. Considerably over half our factories in the Pro-
vince of Quebec are running all the year around.

Passing over this Province of Ontario, let us take a step to Manitoba. The great
product of that Province is grain, which the farmers grow with an ease which reminds of
the old days when we found wheat a profitable crop in these older provinces. Last sea
son our farmers here realized better prices for their wheat than they have done for some
years. At the same time I hope that will not tempt them back into the old ways when
they depended on growing grain. Even in the Province of Manitoba the farmers do not
depend upon grain growing so much as formerly, but are going more into dairying and
stock raising, and I am glad to say there is a wonderful improvement in that respect.
Then, all through the Saskatchewan country and along the Canadian Pacific Railway, in
many a favored spot throughout the Northwest Territories, there are people ge tin»
together herds of milk cows and reaping the advantage of the rich herbage and making
excellent butter.

A little further on, across the Rocky Mountains, we find the great Province of Bri-
tish Columbia, in the mind of everyone to day because of its rapid development and
probable enormous productiveness as a gold country. It will be essentially a mining
country, and population will flow into it rapidly, just as was the case with California
during the gold boom of 1849, and, later, as was thn case with Australia, when people
went there from all parts of the world. So 1 believe in the near future British Columbia
is going to reap the benefits of its wonderful mineral resources. Now, when people go
there they must be fed. Making money quickly and readily, as gold miners do, they will
ask for the best of everything, and it is the agriculturists of Canada who will have to
supply them. British Columbia is essentially a land rocky and precipitous, rich to
mine, but at the same time largely impracticable for farming operations. But, as
for centuries the deposits upon these mountains have had the sun beating upon them and
the rains driving them down into the bottom lands, so there you find the result in splen-
did alluvial deposits capable of the very highest cultivation and production. You find
there, too, a climate moist and warm, and good for the production of most agricultural
products ; good for the production of luscious fruits, as well as suitable for some stock
raising and dairying. There is no doubt that, with the work which mining will provide,
this land must soon be occupied and agriculture developed.

Having given you this sketch of the agricultural capabilities of the Dominion, let
me say there is one thing which always comes home to me with ever increasing effect,
viz. : that we do not make the most of our opportunities. I venture to say there is no
industry in this country which is so wastefully and extravagantly conducted as farming.
Our farmers are not extravagant in their household expenses, but the way in which they
conduct their business, I say, and say it emphatically, they are extravagant and wasteful.
I have not at my finger ends just now the exact figures, but it takes at least 100 acres to
maintain a family in Canada. Some of the land may be rough, and may be the farmer
doe? not hire much help I will just give you a contrast, by showing what is the state
of affairs in Holland. The other day I was looking over the condition of affairs which a
committee found in that country. The average farm in Holland is twenty acres in
extent, and this committee found that a whole family, with generally one, and very often
two, hired help lived on the product of that twenty acres of land. A farm of twenty
acres supports eight people on the average. These are people who devote themselves
entirely and wholly to the cultivation of that land and work up the crop into a finished

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60 Victoria. Sessional Papers (No. 22). A. 1897

product. Now, I do not mean to say the people of Canada are going to attain to that in
the near future. At the same time we should adopt a more intensive system of farming,
and that educational system which I began talking to you about to-night will help to
bring about that result. I look forward to the time when in these eastern Provinces we
shall be able to support treble our present population, and this would be easy if our
people made ten-fold as much out of the land as they are doing now.

I have spoken longer than I had intended, but feeling very strongly, as I do, about
these matters. I could not help bringing them before you, and I ask for your sympathy
and support in the efforts which I, as an official of this country, am putting forth to try
and work out these problems.

Professor Robertson followed with an address on " Bread and Butter," which will
be found reported in the proceedings of the Western Dairymen's Convention.

SCRAPS.

By Prof. J. W. Robertson, Dairy Commissioner, Ottawa.

In opening the speaker said his address would be composed of the scraps left over
from yesterday. He continued : I find there has not been very much said about butter
packages, and it is highly important that the Creameries' Association should somehow
or other give to the butter-makers no uncertain advice upon that subject.

The ordinary large package for commercial purposes should be square and not round.
It costs less money, carries the butter quite as safely, takes less room on board ship and
pleases the. ultimate consumer better. During last summer, butter of the same quality
would fetch in Montreal about one and a half cents per pound more in square boxes than
in tubs, and the whole cost of the square box is less than one-half cent per pound of
butter contained in it.

We want to get the preference for our butter from those who are willing to pay the
highest prices and to secure the best class of customers. The appearance of the packages
should be attractive in every way. It will not pay to save five cents on the package and
lose, perhaps, one cent per pound on the butter. This means fifty-six cents loss on the
package, and it means also losing the best class of customers. You cannot induce good
customers to take an article that is new to them unless it is attractive in appearance.

It would pay creamery men to go a little further than they have been going, not
merely to have a square, nicely made package, but to put a canvas bag on the outside of
of each package before it leaves the creamery. The men in Montreal put one on when it
gets down there, but that is not so useful as it would be when the package is newly put
up and is quite clean. The cost is not more than from three and one-half to five cents a
package. Attention to these little things will help a creamery to a good reputation from
the beginning.

Every package should be lined with thick parchment paper. The piper that has
been used in this part of Canada has been altogether too thin in most cases. It costs less
than three quarters of a cent per box to do this, and I have lost as much as two cents a pound
on some boxes that were lined with inferior paper. Over in England, you know, if you
give a man the least edge of the point of a peg he will hang arguments on it against
you by the million. Do not, as creamery men, accept any paper from anybody because
it is cheap. Get not merely a strong paper but one of the thickest papers you can get.
Thin paper will stick to the butter and you cannot get it off to leave the surface of the
butter with a sparkling appearance. Have two long pieces to go around the box lapping
over each other at the corners and on the top.

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60 Victoria, Sessional Papers (No. 22). A. 1897

In the packing of butter it is highly important that the weight should be as marked
on the box ; and fifty-six pounds is the weight that is wanted — half a hundredweight of
112 pounds. You should pack about fifty-six and three-quarter or fifty seven pounds of
butter, for it loses in weight before it is taken out. We make a habit of packing fifty-
seven pounds. The shrinkage, if the exact amount only is packed, means probably the
loss of a customer who is paying the highest price on the market, as well as the loss in
weight. That is one respect in which the Danes excel. Butter put in packages half a
pound over weight will bring more value to the creamery than put up at exactly net weights
in the same creamery. It will mean more, not merely to the creamery, but more to the
country at the end of the year.

For the English market butter should never be colored in Canada, except, per-
haps, between December and May, and hardly to any extent then unless for the London
or Wales market. One will get a higher price for a light colored butter. If we could
make our June butter with less color we would get a much higher figure for it.

In salting one should use only a uniformly fine grade, and not more than three-
quarters of an ounce to the pound, even in the first part of the season. The rate should
be reduced when it comes to the first week of July to half an ounce. It will please
English customers better, and cause them to eat more, which is worth a great deal.

The only other observation on that subject that I desire to make is that if there are
any people in this part of Ontario, or elsewhere in the Province, who want to put up new
creamery buildings, we will be glad to furnish lately prepared plans. In respect of
creamery buildings we have been trying to get along in too make-shifc a way, and we are
sufiering in consequence. It is all very well to get along for a time with make-shifts,
but after a while they play out and do not give the butter-maker the needed opportunities
to do his work properly. I will give you an illustration. When a dairy business is
entirely new there are not the same difficulties to contend with as there are after it has
been going five or six years. You know that if any new pest comes in, it means labor to
eradicate it. Take the potato bug, which consumes the leaves and keeps the plant from
storing starch in the roots. Not so many years ago there were not many potato bugs in
the world. They lived in Colorado, on a wild plant of the potato family, and because
their food was limited they were few in numbers. But so soon as ever they came upon
a patch of potatoes cultivated by civilized man they multiplied in proportion as they had
an abundance of good food. When a creamery is put up and in operation, all kinds of
germs that prey on milk products have an opportunity to thrive. There may be none of
these germs in a locality at all until they are invited and encouraged by imperfect drain-
age. You want the creameries constructed so that they can be kept clean. It never
pays a man to have a ramshackle, tumble-down, open-floored building. In a township
having sixty farmers who supply milk to a factory, there is not one of these farmers but
can manage to pay $100 to buy an implement to enable him to do his work. There is
not one saying " I need a barn which will cost at least $500 to house my crops and stable
my cattle " but could and would provide it.

What are these things worth to a man who is following dairying unless they enable
him to furnish the ultimate and essential equipment for turning out the best product. If
each of these men were to invest $100 in a creamery that would give you $fi,000 for
Bixty patrons ; but very often they prefer to send off that amount into some outside
business and are not particular about the butter-maker's equipment. It would pay sixty
patrons to put up a building of that character. Over in Denmark, where they make the
best butter, there are lots of factories that cost $10,000 each. After all what is the
object of an investment of $10,000 to a people except to get interest on the money 1 The
Danes have provided buildings that will give the very best service. I need not tell you
that here you can put up the very best building without this expenditure. If sixty
farmers were to act together a very good creamery can be put up and equipped at a cost
of $3,500. That is not a large expenditure, and it is what we need to nave any success
with winter dairying.

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60 Victoria. Sessional Papers (No. 22). A. 1897

I use this further illustration — I do do not do this to show that we in Canada
should follow all the examples of other people ; while cultivating a dairy business, we
should at the same time try to build up a larger hog industry than we have — growing
swine and shipping bacon, hams and pork to the British market : In 1888 — that is not
long ago — that was two years after the formation of this Creameries' Association — the
Danish people exported about 200,000 hogs alive to Germany. Then the German Govern-
ment raised a tariff wall to keep out hog cholera. (Laughter.) People on the other side
of the Atlantic have a habit of doing this ; they protect their people in this way against
something they do not want imported. The one example in recent years where a British
statesman was led into saying one thing that seemed to mean something else, was where
he said our Candian cattle suffered from pleuro-pneumonia, a disease which never existed
in Canada. After Germany took this action, the Danish hog trade should have accepted
the situation and ordered a respectable funeral. Instead, the Danes sent a Commission
over to England to see what kind of bacon was wanted there. Then they formed
co-operative associations to slaughter their hogs and cure their bacon, which they sent over
to England every week or two. Every member of the associations was interested in
breeding the best kind of hogs. Practically, in 1890, they began this business, and last
year they sent to Britain — how much ? Nearly ten million dollars worth of bacon ; and
they have a little country in which there are not more people than in the Province of
Ontario alone. It is by going to work intelligently, and by our own labor and economi-
cal management, that we can hope to succeed. All the Government can do is to open
out all those channels through which the people can work themselves to success.

The average price paid for live hogs in Denmark during the last six months was just
forty per cent, more than the average price paid for the average class in Canada — a pretty
big difference, you see ! If our people could get forty per cent, more they would grow more
hose. As we improve the quality of our products, there will be a greater demand for
them, and we will go on increasing our trade.

We should increase our manufacture of creamery butter from one and a half million
of dollars worth per year to eight or nine million dollars worth, and our hog trade at the
same rate. If we got as much from butter and hogs, respectively, as we do from cheese,
we would all be better off. That is not a far-off probability. Of the 75,000,000 pounds
of butter made in Canada last year, we only exported 10,000,000 pounds and consumed
65,000,000 pounds at home. We paid jusc enough for the great bulk of this butter to
keep it here. If every cow gave ten per cent, more butter than she now gives there would
be ten per cent more butter sold, and that would add 7,500,000 pounds to our exports of
butter.

The President : To my mind, this is probably the most valuable address we have
had during this Convention. If we would pay more attention to the advice of Prof.
Robertson, we would be better off. Our increase of a million dollars in the export of
butter for the past year was due more to the efforts of this Association, directed by Prof.
Robertson, than to any other course. If we would follow the advice which he has given
us this morning, by getting an improved package, improved paper, and by getting a supply
of the best butter into the market regularly, we could easily take a million mote of
English money next year, and if a portion of that money were distributed in this locality,
I am sure everybody would be satisfied — (laughter) — everybody would be benefited.
Everyone is interested in raising the standard of our goods so that the people will have
more money for them.

A Member : Suppose that we leave the cheese-making and go into butter-making, can
we not overdo the thing so that the price of butter will come down 1

Prof. Robertson : One has always to take his chances in the competition. The con-
sumption of cheese is not growing fast. People are eating cheap canned meats and jams
and jellies instead, and they eat bread and butter with these. The consumption of cheese
is rather falling off and the consumption of butter is going on, so, Poking at the trend of
events in England, there will be an increasing demand for butter for some years. If we
continue to make as much cheese as we are making now, I believe we will get ab)ut the

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60 Victoria. Sessional Papers (No. 22). A. 188?

same price for it as we have been getting. The price for our supply of creamery butter
does not improve fast because of the supply of dairy butter and oleomargarine in the
markets. The importation of oleomargarine into Great Britain is very large. That has
taken the place of the dairy butter we used to send. Now, the cows all around the world
are being used for either butter or cheese. An increase in the quantity that comes here-
after will have to come from the improvement of the cows and the increase of their num-
ber. This point is vital, becau3e the population of the world is growing ten per cent,
faster than the number of cows. It is also true that there is an increased consumption
of milk in the cities. In the course of a few years it appears as if England will make
almost no butter at all, but will require all the milk produced there for the cities for
table use. I think the demand for butter will go on increasing.

A Member : Would you advise having a brine in the space between the butter and
the top of the box 1

Prof. Robertson : No ; I would have no brine. I would have two thicknesses of
paper on top and no plaster of salt. I would have the butter come just to the top of the
box.

A Member : Last season I had boxes that would hold fifty-eight to fifty-nine lbs.
easily 1

The President : Have your boxes made to hold fifty-seven lbs., and if they are not
exactly suitable in every respect I would send them back. I would have the butter
packed so that the lid would screw at least down to the top of it. For another thing I
would have a better paraffine paper on the inside. I would put up butter to beat any
Dane in the world.

Mr. R. J. Graham : I may just say that the Firstbrook box is not a proper box. I
shipped some butter to England in it and they seriously complained of it over there.
The trouble is that it is smaller at the bottom than it is at the top. They called them
pyramids, and sent me a sample of the Australian package.

The President : I can give you the name of the firm that makes the best box in
Canada — William Rutherford & Sons, Montreal.

Mr. Aaron Wenger : It strikes me their box holds seventy pounds.

The President : No, seventy-eight or seventy-nine pounds.

Prof. Robertson : In my office I have samples of many of the boxes made in Canada.
I have bought from Firstbrook Bros., in Toronto, nearly 4,000 boxes, all quite square —
excellent boxes, that gave excellent service and pleased the customers in England.
Then I got boxes from this other firm that was mentioned, and they were equally good
and pleas* d the customers equally well ; and the same with the boxes of another firm
which I tried. With all due deference to our President some markets in England want
a square box — the same size at the top and bottom ; others prefer a box that tapers,
perhaps half an inch, so that the butter comes out easily. I prefer that you should buy
your boxes in Western Ontario. I will send a sample box to any factory without any
patent charges. I would patronize a local man even nearer than Toronto if he can make
the boxes required.

A Member : What wood do you prefer 1

Prof. Robertson : Spruce fir3t, British Columbia cedar next.

Mr. Wenger : How is soft maple 1

Prof. Robertson : I have not tried it, but I find that such woods generally warp
and are hard to dovetail together. Do not be beguiled into buying the material for the
boxes all ready to put together at the factory and then nail them in the factory. You
may lose twenty-five cents on the package on account of appearance. In all woods have
the box waxed inside with melted paraffine. Then the butter will get to tue market in
its best condition.

Mr. Graham : Does basswood warp ?

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60 Victoria. Sessional Papers (No. 22). A. 189?

Prof. Robertson : I have tried it, and poplar as well, because we have some of those
wocds in the Northwest. These do not have so nice an appearance as the spruce boxes.
The spruce boxes have given us the best satisfaction so far as we have gone.

A Member : I have been practising as a veterinary since 1858, and wish to sub-
stantiate what Prof. Robertson has said about the stock of the Canadian farmers being
free from pleuro-pneumonia. I wish to say that I have never seen a case in Canada. I
know of no country so free from contagious diseases among stock as Canada.

Mr. W enger : What style of package do the Danes use 1

Prof. Robertson : They use a white wood cask or keg, with wooden hoops, in most
cases holding 112 lbs. I do not think it should be adopted by us. The class of
customers we serve like the 56 lb. package better.

Mr. Wenger : I understate! that in Wales they prefer the firkins at some seasons.

Mr. Graham : Since I came to this Convention I have had two cables for butter, and
they offer two shillings more for the boxes than the tubs ?

Prof. Robertson : Occasionally the wood inside the box has developed a slight
mould which goes through the paper. If the wood is thoroughly kiln-dried it will prevent
this and ensure little risk from the growth of mould.

A Member : What thickness of lumber do you use ?

Prof. Robertson : Three-quarters of an inch ; sometimes as thin as five-eighths if
well dove- tailed.

Mr. Croil : Some one at the Brockville convention stated that the boxes used in
Australia and those made in Denmark were quite different and better than ourp, and
recommended Canadians to make the same style of boxes as were made in Australia. I
would like to know what Prof Robertson thinks about that 1

Prof. Robertson : I was unable to agree with the premises and therefore could not
agree with the conclusions.

Mr. Croil : We get butter with a good deal of body and some light, soft butter.
Do you think one will keep better than the other 1

Prof. Robertson : I think the heavy-bodied butter will keep better than the soft,
and that the Australian will keep better than the Danish ?

Mr. Croil : Do you recommend cooling the cream down to a low point when it comes
from the separator 1

Prof. Robertson : I do, indeed. It is a very safe and desirable practice.

Mr. Croil : Prof. Dean gave us to understand that the temperature might be
increased to 70 degrees, and that he had not found any difference.

Prof. Robertson : I have found that after running milk through the separator at a
temperature above 70° if the cream is not cooled you will get an oily butter, but if it is
cooled to 40° or 45° you get a more solid body. To pasteurize the cream, it has to be
raised to a temperature of 158 degrees. Many years ago the question came up as to
whether the odor of turnips could be taken out of the cream and left out of the butter.
The old prescription was to use a small quantity of saltpetre. The flavor of turnips in
milk exist3 in the form of a volatile oil, and a few years ago I tried the experiment of
driving this cff. I fed some cows each seventy lbs. of turnips a day. I heated the milk
to 155° and stirred it well. There was no odor or flavor of turnips on this butter. There
was a most decided odor and flavor in the milk. At the same time we did not get quite
so much butter by heating the milk as when this was not done. Again we took the
cream off and heated it to 155°, stirred thoroughly, cooled it, ripened it and made butter.
The butter had no odor or flavor of turnips and had a better body. By pasteurizing the
cream we got more butter, a better butter, and no turnip odor. It usually pays to
pasteurize the cream while it is sweet. It does not pay so well to pasteurize the milk.

Mr. Croil : How low do you cool 1

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60 Victoria. Sessional Papers (No. 22). A. 189>

Prof. Robertson : It is better to cool to 40, and then raise to 70 degrees. During
last year a Dane made a machine lor heating the milk and cooling it by rather an easy
method.

A Member : Prof. Dean claimed that the milk would skim closer if heated to 1
than to 90°.

Prof. Robertson : In pasteurizing you must heat to about 158°. In our case we
heated to 155°, and did not get so much butter out of the milk. In the making of batter
the whole practice is an effort to get the butter-fat out from the skimmed milk and butter-
milk and have it as nice in taste and smell as it can be. Now, every attempt to do that
must involve just one thing. If the milk is perfectly clean when you begin, and you keep
it perfectly clean all through, you will have as nice flavored butter as you can have.
If you have milk kept by a nice, tidy, clean dairy woman, you could not have anything
better than that, but if you get the milk from fifty farms, some of which are not very
clean, you must have some method of counteracting the effects of uncleanliness. That is
where the scalding or pasteurizing comes in. "What I want to get at is that the method is
quite unimportant, except in regard to cheapness, if it will keep the milk and cream and
butter perfectly clean.

The President : Don't y->u believe the cow knows more about the temperature of
milk than any one else in the vorld 1 There is no doubt about it. The quicker you can
separate the milk and butter n.e better. The temperature at which she gives it to you is
the temperature it wants to be run through the separator as to make perfect butter.

REGARDING AMALGAMATION.

Mr. Aaron Wenger, Ayton, led in the discussion of the question of amalgamation
as follows :

The remarks of Prof. Robertson have covered exactly the points which I was to
speak upon, and he has done it much better than I could. I have, however, another
question to bring before the Convention. For the past ten or twelve year3 we have had
three dairy associations. For some reason or other it is understood now that the
Creameries' Association is dying or is dead. Now, I want you to understand that it is
not a corpse. If it is it is a very live and spirited one. The creamery men met at the
hotel the night before last and passed a resolution which I now read to you :

Moved by Mr. J. H. Choil, e econded by Mr. A. A. Wright, " That we, the representatives of the
Ontario Creameries' Association, now in committee assembled, do hereby express our disapproval of the
action of the Joint Committees at Toronto in amalgamating the three dairy associations into two butter
and cheese associations, and do hereby protest against the same, and strongly advise the election of a
Board of Directors for the Association for 1897. We, at the same time, believe that if amalgamation is
desirable it would be advisable to form one Assoaiation only, and put the dairy business into the hands of^a
Dairy Commissioner, who will be directly under the control of the Minister of Agriculture."

Now, it seems to me, from the remarks of Prof. Robertson for the last half hour, that
the butter business must be considered a most important part of the business of this
country. We see that the cheese trade is in such a position that one cannot incre>se it
very much. Now we do not propose to be " sat on" in that way. It is possible we may
not get a grant, but I think we will elect our officers and keep ourselves in existence.

Mr. R. J. Graham, Belleville : As one of the delegates who attended the Toronto
meeting at which the funeral of this Association was discussed, and at which a resolution
was passed with the view to doing away with the Creameries' Association and the forming
of Butter and Cheese Associations for Eastern and Western Ontario, along with our worthy
President, Mr. Derbyshire, and Mr. Wenger and Mr. Halliday, of Ohesley, I may say
that we discussed the matter both in caucus and in committee, and we were all of the
opinion that the Creameries' Association as a body had done good work. We believe
that our record will show that we have used the Government grants wisely ; that we
have not squandered the country's money ; that we have been developing the butter

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60 Victoria. Sessional Papers (No. 22). A. 1897

industry of this country, and that we are doing just as much in the interest of the
country as we were at the inception of the Association. We felt, and I might say I
personally feel to-day, quite strongly on the question of this Association's existence. I
believe that if this Association is absorbed by the Eastern and Western Dairy Associations
we loose our individuality, we lose to a certain extent prestige, and I think that when
the butter industry of this country is coming rapidly to the front, as it has been doing
during the past three or four years under the careful management of the Creameries'
Association, we should not quietly drop out of existence, and that if there ever was any
use for the Association there is more use for it now than before. We discussed this
matter fully there, but the Minister of Agriculture seemed to think otherwise than our-
selves, and, while we protested at the meeting, that resolution was carried over our
heads. I do think now that in the interest of the butter business in this country, this
Creameries' Association should appoint a new set of officers and keep themselves in
existence, and if the Government in their wisdom see fit to withhold a grant I think
possibly the creamery men of this Province can run the business with private money.
We can do without the money of the Government if it does not want to give it to us
The money is not theirs any way — it is our money ; it belongs to the people. At the
meeting m the hotel the other evening we discussed this matter and proposed officers,
and I have a list of those proposed :

President, A. Wenger, Ayton ; First Vice-President, J. Croil, Montreal ; Second
Vice-President, T. J. Miller, Spencerville ; Directors, W D. McCrimmon, Glenroy ; A.
Campbell, Ormond ; C. E. Tousaw, Iroquois ; Jno. Sprague, Ameliasburg ; A. A. Wright,
Renfrew; F. L. Green, Greenwood; James Carmichael, Arva ; W. G. Walton, Hamil-
ton ; A. Q. Bobier, Exeter; Daniel N. Eckstein, Neustadt ; James Struthers, Owen Sound ;
William Halliday, Chesley ; William Snyder, St. Jacobs.

I move that these be the officers for 1897 for the Ontario Creameries' Association.

Mr. W. G. Walton, Hamilton, seconded the motion.

The President : At tne meeting in Toronto, the position taken was that the three
Associations should be formed into two. I know that the Creameries' representation was
not favorable to that plan. The proposal is to drop the three old associations and form two,
charged with the building up of the butter and cheese interests, with a man to give instruc-
tions in the east and another in the west, and a central advisory board from the two, to meet
at Toronto. Of course I was not at this meeting of directors in the hotel. You understand
that I was elected to the position of President of the new butter and cheese Association in
the East, and I am going to do all in my power to make that organization the most useful
one in the country. I am not only going to see that the cheese business is built up, but that
the butter business is put on a better basis than ever before. Now, the western people say
that they are willing to take hold of this butter and cheese business. What I should have
liked to do was to enter into the arrangement suggested and try it for one year, and if
possible make it a success. At the same time, 1 am not going to oppose this motion.

The motion, having been put by the President, was then declared by him to have
been carried unanimously. Continuing he said : I wish you all prosperity. Of all the
associations I have ever belonged to I have had the most pleasure from any connection
with the Creameries' Association. The work has prospered in our hands. Everything
we have done has seemed to be just the right thing for the bettering of the condition of
the butter man ; and I must say my relations with the members of the Association have
given me the greatest pleasure. I assure you I am ready to do anything I can to further
the interest of the butter and cheese men of this country.

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60 Victoria. Sessional Papers (No. 22). A. 1897

DAIRYING IN PRINCE EDWARD ISLAND.

By Mr. T. J. Dillon, Dominion Experimental Station, Ohablottetown, P. E. I.

I am pleased to meet the Creameries' Association again, particularly in this part of
the great dairy section of the Province. I was here in connection with the organization
of the Avonbank Creamery Company five years ago, and have always had a desire to meet
the men who made such a success of that enterprise.

I wish to congratulate you on the success of this Convention. The creamery interests
are considered by many to be of less importance than are those of the cheese business,
but to my mind they are of a great deal more importance. I think the creamery men
should stick together and work shoulder to shoulder determinedly, and in a few years
they will mo3t assuredly build up an industry that will equal m magnitude our great
cheese industry, and one that will be of even greater service to the country. If Canada is
ever to become a butter exporting country, the butter will have to be made in creameries.
It has been stated in this Conver tion that seventy-five million pounds of dairy butter
were made in Canada last year. How much money is lost to the country by this butter
being made in the farm dairies ?

The President : There are three millions of dollars lost to the people in this way.

Mr. Dillon : Hundreds of tubs of dairy-made butter can be bought in nearly every
city of central and eastern Canada at from seven to eleven cents per lb., and I have been
selling creamery butter in a wholesale way nearly every day for the last two months at
twenty cents per pound. The whole butter output of the country should and could be
sold in this way if properly handled, but it mnst be made in creameries and the sooner
the farmers realize this fact the better it will be for themselves.

Then we must aim to get a uniform quality, because the low price paid for dairy
butter is in a great measure owing to the lack of uniformity. We should learn from this that
too many creameries are not desirable, but that butter should be made in as few places as
possible. There are twelve hundred cheese factories and creameries in this Province,
everyone of which should be fitted up as a separating station, but all the butter of Ontario
should be manufactured in not more than a dozen places.

Nearly all the separators on the market stand too high to be used to the best advan-
tage in separating stations. If they were made sufficiently low to have the milk run to
them from a small feeding vat, holding, say, 400 or 500 lbs , placed across the cheese vat
in which the milk is received and partially heated, it would be a great help ; or, better
still, if they could be constructed so low as to allow the milk to run direct from the
receiving vat to the separator. We have been using steam ejectors, that are sold with all
separators, for elevating the milk in our separating stations up to the last of December,
but w?re impressed with the idea that the direct steam on the milk had a bad effect on
the flivor and churnability of the cream. We have been dipping the milk since the first of
January, and the results are such that we will continue to do so, though it entails a great
deal of labour.

A Member : How much butter are you making in Charlottetown ?

Mr. Dillon : About 1,000 lbs. per day or 6,000 pounds a week at the present time.

A Member : Do you pasteurize the cream ?

Mr. Dillon : No ; none of our separating stations nor the Central Creamery are
fitted with pasteurizing or cream cooling apparatus. We have had to do with as little
outfit as possible. Money to pay for what we have has been hard to get, but we hope to
have all the useful modern appliances in the near future. However, while I think pas-

urization a good thing when necessary, I would advise farmers and dairymen to get the
m ilk sni cream in first-class condition. Then you will get a better quality and a letter

avored butter if the temperature is never raised above what it was when taken from the

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60 Victoria. CBssional Papers (No. 22). A. 1897

cow, and also save cost and trouble of pasteurizing. Some farmers are very persistent
and will feed turnips. When you do so, cut the top end off and give it to the young or
dry stock and the other part to the milch cows. One of our very best customers in St.
Johns, Newfoundland, who used to take from 1,000 to 3,000 pounds of butter every two
or three -weeks, bought 3,000 pounds at twenty-two cents per pound a year ago last
autumn. The butter was made in turnip-digging time, and, from some cause or other,
had a turnipy flavor. We have not been able to sell that man a single pound since,
though he was the sort of customer we would like to have held, as he always accepted
our weights and paid the drafts when presented, but those are the customers that are in
the best position to buy where they will not get turnipy butter.

There are several new styles of churns on the market, and it might be well for those
who are putting in creamery plants to be cautious about the kind they purchase. I like
the trunk-covered churns best. They open in such a way that it is an easy matter to
get the cream in and the butter out of them, but their main point of excellence is the
ease with which they can be kept sweet and clean by getting plenty of fresh air into
them. The other styles nearly always have a musty smell, no matter how well they are
washed and cared for.

We use the Mason power butter worker. It, or any kind of worker, where one can
have the butter on the table before him and see just what he is doing, is best. We have
been putting nearly all our butter up in prints and find it pretty slow, hard work. We
frequently come out in the evening with lame wrists and blistered hands from pressing it
into the printer. I think a machine could easily be constructed to run by steam so that
the butter might be shovelled from the worker into it and come out in prints the sizea
and shape desired.

A Member : What number would need to be in a section to justify the establish-
ment of a winter creamery ? Would it pay to draw milk ten or twelve miles 1

Mr. Dillon : It would pay better to have a separating station. Then you could
return the separated, or skimmed, milk to the patrons in the best condition for feeding.
It does not cost half as much to fit up a separating station as a creamery. The cream
may be taken thick, cooled, put into tight cans and teamed or freighted long distances.
If it is churned in cities or large centres of population the buttermilk can be sold for
human food or drink at double the price it would be worth as pig feed, and thus pay the
cost of transportation. This scheme should have the hearty support of the temperance
people as it would be a practical wRy of advancing the cause.

A Member : Do you not often find bad effects from drawing cream in warm weather ?

Mr. Dillon : We make cheese in warm weather and butter from the separating
stations during the cold season only; so I have had no expeiience.

REPORT OF INSTRUCTOR SPRAGUE.

It affords me pleasure to present my report for the year just ended. We began
instructing on the 19th March, and completed the season on December 17th, the time
being devoted to giving instruction in butter-making, directing the placing of machinery
in new creameries and attending public meetings. I visited one hundred and forty
creameries in all. T venty-seven of these were cream-gathering creameries, and 113 sepa-
rator or milk-gathering. I tested about 1,000 samples of milk with lactometer and
Babcock test in factories where the milk was not paid for by test. The system of pay-
ing for milk by the percentage of butter-fat has not made as rapid progress as I would
like to have seen, for there is no doubt that before we reach the high standard for our
creamery butter which we expect to reach, the patron, or producer of the raw material —
the milk — will have to be stimulated and educated to take better care of it from the
time it is drawn from the cow until it is delivered into the hands of the butter manufac-

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60 Victoria. Sessional Papers (No. 22). A. 1897

turer ; and paying for it according to the butter fat goes a loDg way toward this being
done. It keeps the patrons' financial interest up to the time the sample is taken for
testing, and it is soon demonstrated to them that if proper care is not given the milk
the results from a test are not as good as they might have been. This, I believe, is
one reason why the system meets with so much opposition.

Many of the new creameries built within the last two years are of modern type, are
provided with proper drainage, and can be kept in first-class order. There are a few,
however, that are not so, and it, to my mind, wouM be doin? the industry no injus-
tice to have the various instructors, members or officers of some board of health, vested
with power and authority to see that in some of the severest cases a reformation is made.
Tampering with milk by the patron has been decreasing each year, and I am pleased to
state the number of cases known in the creameries could be counted on the fingers of
one's hand. This alone is very encouraging, for there is to my mind nothing more dis-
agreeable for an instructor to deal with.

This perhaps may be the last report your humble servant will have the pleasure of
presenting to this, the Ontario Creameries Association, and in so doing I wish to express
the earnest desire that the industry may still be fostered and looked after by the new
organizations with the sole aim of reaching the highest standard of merit possible. We
have the water, the climate, the pasturage, the dairy school?, the modern appliances and
the people. With all these, there seems to me to be nothing between us and success if
we diligently apply all these and at the same time try to make every package of butter
uniform and worth more than the price paid for it by the consumer, while on the other
hand we strive to cheapen the cost of producing this package of butter by judicious feed-
ing, etc. During the nine years in which I have been engaged by the Association I have
had many a long, tiresome day, but my desire has been never to measure the days or the
amount I did by what I was paid, but rather to see how much I could do ; and the many
friendly associations and kindly greetings of the various directors and officers are to me
pleasant remembe ranees which can never be forgotten. These, aloncj with the very useful
and valuable token of esteem presented to me at Cornwall on loth January, 1896, are, to
me, kindnesses which can never die.

Marcus Sprague.

DUTIES ON CREAMERY MACHINERY.

Mr. R. J. Graham then read a letter from the Hon. Sidney Fisher, Minister of
Agriculture, Ottawa, inviting the Association to lay their views before the Tariff Commis-
sion with reference to duties respecting the creamery industry.

Hon. Mr. Fielding, being present, stated that he had subsequently sent another
communication to Mr. Graham at Belleville, stating that the Tariff" Commissioners were
obliged to go east, and suggesting that the Association should adopt a proposal just made
by the President to appoint a committee to discuss the matter, submitting their views to
the Convention before separation, and he would lay these before the Finance Minister
and the Government.

At a subsequent meeting of the new directors it was decided to ask the Government
to make no change in the tariff on butter-making machinery.

267

60 Victoria. Sessional Papers (JNo. 22). A. 189?

INJURIOUS INSECTS.

By Dr. James Fletcher, Dominion Entomologist, Ottawa.

One of the most interesting and valuable addresses of the Convention was that on the
above subject of Dr. James Fletcher, Dominion Entomologist and Botanist, -Ottawa.
It was important to the farmers, he said, that they should have a knowledge of the habits,
etc., of the various insects. The army worm, for instance, feeds upon plants of the grass
family. Knowing this, farmers need not, as many of them had done this season, plow up
the adjoining clover field when an oit field was attacked. There is, he claimed, a loss of
$10 out of every hundred to the farmers of the country from injurious insects. All
insects can be divided into two classes, viz , the mandibulate, that bite their food, and those,
like the horn fly, that suck their food. For the former all that is necessary is to put on
the plant to be protected some poison that may be eaten with the foliage, and as a conse-
quence the insect is destroyed — as Paris green for potato bugs. For the latter class some
application must be made which will kill the marauding insects by merely coming in
contact with their bodies, or which is of an obnoxious nature, which will keep away the
insects. Of this class is the application of greasy substances to cattle to prevent injury
by the horn fly. Remedies are either active or preventive. The Paris green is active ;
greasing cattle is preventive. It is now proved that any greasy substance rubbed on the
cow will keep away the horn fly, and if mixed with something of offensive smell, like
carbolic acid, will be all the better. The best known cure is kerosene emulsion, or coal
oil and soap suds. Apply carefully and systematically for say ten days. It will cause no
injury to the cow. A farmer says this is very great labor, but so it is with sickness or
any exceptional circumstances. The same mixture will get rid of lice on cattle, or lard
and sulphur will kill these disgusting insects. For potatoes, Paris green is the best
remedy. It is insoluble and cannot by any means, as is sometimes erroneously supposed,
get into the potato tuber ; so, with ordinary care, there cannot be the slightest danger in
using it. It is a cheap and exceedingly effective poison when eaten by insects. Its color
is a warning of its dangerous character. Intact it is an ideal substance for destroying
leaf-eating insects. For the codling moth on apple tree?, a good spraying pump could be
got for $10 or $12, and the cost of spraying, so as to save a large proportion of the crop,
need not be more than 10 cents a tree. The Buffalo moth, so called, is an insect which in
some towns is giving immense trouble. It is not a moth but a beetle. It eats all woolen
goods, as carpets, curtains and furs, feathers, etc., and is said to have a great liking for the
color red. Hence a common practice in Hamilton is to put red 11 annel in drawers where
material liable to injury is kept. The carpets should be put down in squares or
mats, or at least not tacked around the edges, so that they can be lifted frequently and
shaken thoroughly. Infected goods may be put in a tight box, and treated with benzine,
or the carpets might be washed over with benzine while on the floor, although this is a very
dangerous business, as even the fumes would take fire if a lamp were brought into the
room. Gasoline might be used instead of benzine, as it is cheaper. The room should be
shut up for a couple of days, then the windows opened and the fumes let out before any light
is brought in. Some other insects were treated of briefly, and Dr. Fletcher invited those
present to ask questions concerning any others of interest to them which he had not
mentioned.

A Member : Does the potato bug attack the sweet potato ?

Mr. Fletcher : No. The sweet potato belongs to a different family of plants ; it is
really a convolvulus, while the potato is a night shade, and the insects which feed upon
one of these are not in the least likely to attack the other, because, as in this case, some
insects are very much restricted in the range of their food planis. The potato bug will,
however, attack some plants related to the potato, as tomatoes or the egg plant. It is
the most difficult insect we have to deal with on our egg plants at Ottawa, the beetles
showing a decided preference for them over even potatoes ; but the Colorado potato

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60 Victoria. Sessional Papers (No. 22). A. 1897

beetle only feeds on members of the night shade family. The beetle which attacks
sweet potatoes commonly, is one of the tortoise beetles and is quite different from the
too well known Colorado potato beetle, which is yellow and has ten black stripes on its
back. The insect that attacks the sweet potato is of a duller yellow, Hatter in shape,
and instead of stripes has has distinct black spots on its wing covers. This is of about
the same size as the potato beetle. Besides this species there are two others of some-
what the same shape but half the size and with golden marks on the back.

A Member : What do you consider to be the best remedy for the caterpillar which
attacks the gooseberry and red currant 1

Mr. Fletcher : White hellebore. There are two broods of the caterpillars, and, if
every one could be trusted to use it as recommended, I would say use Paris green for the
first one and hellebore for the second. The second brood comes too late to be treated
safely with Paris green, because the fruit is full grown and it is too near to the time of
ripening, when the fruit is used. However, hellebore is all that is wanted, and it is suffi-
ciently cheap to make it a practical remedy. If you mix an ouncj in a pail of water it
will destroy all the caterpillais on currants.

A Member : I have not used anything but land plaster. You hive to use it perhaps
two or three times. I found that destroyed the worms.

Mr. Fletcher : I have tried that too, but it was not quite so satisfactory as a poison.
Paris green is a mineral poison and is much more dangerous than hellebore, being almost
insoluble. The latter is a vegetable poison, and when it is wetted the poisonous principle
is all brought out at once. This material also has a specially fatal effect upon these cur
rant worms and those of other sawflies.

A Member : Would it be safe to use hellebore on cabbage 1

Mr. Fletcher : The proper poison for cabbage worms is insect powder, which is per-
fectly safe, and not only almost as cheap but more effective than helleboie. It is not
safe to use Paris green for cabbage worms, because some of the poison is sure to be
washed down among the leaves, and certainly a great many cases of poisoning have been
caused by that. By mixing insect powder with four times its quantity of common flour
you will get an effective remedy. You ought to pay about sixty cents per lb. to get it
good, and the five lbs. of mixture will last for a long time. Dust the powder over your
cabbages and a very small quantity of it will soon destroy all the caterpillars. It has a
peculiar effect upon caterpillars, paralyzing the muscles, which close their spiracles or
breathing pores. It can be used at any time of the day and kills either as a dry powder
or as a solution made by the rain or when the plants are moistened by dew, when the
infusion will run down to parts of the plant not reached by the dry powder. A man or
boy can soon cover a very large area of cabbage. Many of my correspondents have used
this remedy with great satisfaction. In my report for 1894 is a letter from Mr. George
Thomas, who used it on his farm and who writes that but tor it he would have been a
loser of 7,000 head of cabbages that year. The best remedy for the turnip flea-beetle,
which also attacks young cabbages, is to dust with a mixture of Paris green, one
lb., and land plaster fifty lbs. If you have a large farm you must have some easy and
economical way of putting on these mixtures. If you are putting land plaster and Paris
green on potatoes, for instance, a good plan is to make a small bag of open cheese cloth
that will hold about a pound, tie it to the end of a short thick stick with a piece of
string so that you can drop it to any length you like, and all you have to do is to walk
along the rows and tap the bag as you walk with another light rod and it will give you
no trouble at all but you will save your potatoes. All you need is to leave a little film of
the poisoned powder on the plants, which will be eaten by the insect at the same time as
the leaves.

A Member : Did you ever find a remedy for the pea bug ?

Mr. Fletcher : Yes ; it is not a very difficult insect to fight when the beetles remain
in the peas over the winter. The simplest remedy, if you do not want to go to the
expense of fumigating with bisulphide of carbon — a rather dangerous material to use — is

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60 Victoria. Sessional Papers (No. 22). A. 1897

to tie your seed peas up in tight paper or cotton bags and hold them over for two years.
The weevils will emerge the first spring and will die inside the bags. It will pay you
over and over again before seeding to separate the injured peas from the whole ones, for
you will never get a strong crop from peas which have been injured by weevils. The
crop is usually much less although some of the seeds will germinate and produce a weak
plant ; but a very large percentage of the peas do not germinate at all.

A Member : Will Paris green answer the same on this grab as on the caterpillar 1

Mr. Fletcher : No. There is no means by which you could apply it so as to reach
them.

A Member : What is the best remedy for the green fly on house plants I would
also like to ask whether any attention has ever been given at Ottawa to the beetle or
borer which has been attacking the maple trees. Many of the trees in Windsor have
had large pieces cut out of their trunks so that a strong wind would easily blow them
down. As this is the country of the maple, it would be a very serious thing, indeed, if
we were to lose our maples.

Mr. Fletcher : As to green flies on house plants, lemon oil, insect powder, or tobacco
smoke, will destroy them, but the thing to remember is that one of these little insects
can give birth to a great many young, and you must watch and kill every one. With
regard to the borer in the maple trees in Windsor, I am glad to say this pest is not very
widespread. Preventive remedies are the best for borers. The first thing to do is to
find out what kind they are. In this case the culprit is the white grub of a beetle so
far as I can find out. The beetle lays an egg in the bark. This egg hatches, and for the
first year the grub eats the soft wood of the tree just beneath the bark. There is no
trouble in treating the apple-tree borer. Jf a strongly alkaline solution of soda and
soft soap is painted over the bark of the trees tbe female beetle will not lay eggs on
them, but if the trees have already been almost destroyed the most advisable plan would
be to plant young trees between and cut the old ones down and get rid of them. If I
remember right, the trees in Windsor are the silver maple, and I would decidedly advise
not planting that species again, because they have many defects that are not character-
istic of other trees.

A Member : What about plum trees and cherry trees attacked with black knot? I
have cut the trees down and burned them up.

Mr. Fletcher : Well, at any rate that is a sure remedy. We have not yet got any
wash to spray over the trees to prevent the black-knot, but I think the method of spray-
ing trees with Bourdeaux mixture to prevent fungous diseases will prove to be a good one
to prevent the spread of black knot also. The spores are distributed early in the spring, and
if you merely cut off the affected limbs and throw them under the trees, as is frequently done,
the spores will mature and be blown about to infest other trees as surely as if they had
been left on the tree.

Mr. D. C. Brown : I find there is no good in cutting the black-knot off the trees.
Mr. Fletcher : I think you are mistaken. At the Experimental Farm we happen
to be in one of the few favored districts where the black-knot is almost unknown. I
could go for miles on the Ontario side of the Ottawa River and not find a single specimen
of the disease. We sometimes find the black-knot in imported trees planted in the
orchard, but we always cut them off carefully, and so far we have prevented all loss from
this parasite.

Mr. Brown : I had an old tree which was affected.

Mr. Fletcher : But is not the whole district infested ? While you have cut the
black-knot off one tree there may be many others developing and casting out their spores
to give you trouble.

Mr. Legge : I had an old plum tree so badly affected with black-knot that I cut it
off and whitewashed the tree. Sometime afterwards when I passed I was surprised to
see that the tree, was growing where the black-knot had been.

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60 Victoria. Sessional Papers (No. 22 ). A. 1897

Mr. Brown said his trees, which had been pretty well supplied with house ashes, were
all right.

Mr. Fletcher : Potash is frequently a very much wanted constituent in the
soil of many orchards; so much so that in New York State it was thought at one time
to be a sovereign remedy for the yellows in peaches. Its use may have made the trees
less susceptible to injury than before. Still I do not think it would prevent the disease,
although it may have carried them safely past the condition in which they were liable to
infection.

A Member : In regard to spraying, I have heard some of our wiseacres say that
because we had a heavy crop of fruit this year we are going to have none next season.
I would like to hear from Mr. Fletcher about that.

Mr. Fletcher In answer to that, of course it is impossible to say, but the indica-
tions are that we shall not have a very large crop, because the trees were so tremendously
loaded this year, and they can only lay up a certain amount of energy to do the work ;
but mind you the crop next season is going to be very much more valuable, if it is a
small one, and it is going to pay far better to spray this year than it did last season.

Mr. Legge : The fruit crop last season was such a universally good one that we
could not say the trees which were sprayed bora much better than those which were not,
but there was a better growth of wood in the trees which were sprayed, and in my own
case I had no difficulty in picking out the trees which were sprayed, from their clean
appearance. Some of the trees were sprayed six times, and while they were clean those
beside them had the usual amount of moss.

A Member : You sai 1 that seed peas which hai no bugs would grow no bugs. I have
lots o^ peas and I have not a bug. I have sown peas for thirty years or more. If you
bow before 1st May you are going to have bugs ; it you sow from the 12th to the 15th
or 25th you will not find any bugs. This year I sowed about the 18ch and from that on
gradually, because the early season was dry. I would advise any one to sow peas about
the middle or 20th of May.

Mr. Fletcher : There is nothing much to say further about this. This gentleman
tells us that by sowing peas after the time that the bugs were about he produced a crop
with no bugs. That is a very good method. If you sow clean psas you will not get
bugs. Certainly not. Some people think that it does not nutter however clean
you sow peas they will produce bugs ; but if every man of you would sow clean peas you
would soon get rid of them. It is the only method of fighting the insect ; but you can-
not get farmers to adopt late so ving as a general method. There is hardly a gardener or
farmer in the country but will boast that he got his peas in before the frost was out of
the ground. Changing the time of sowing a crop is frequently a useful method to adopt
for injurious insects. We have not heard of the Hessian fly for some time, but now it is
increasing again, so you will have to sow your wheat later, perhaps even after the third
week in September. You would not like to do that, but you will have to if this insect
increases. Late sowiag ma.- be a remedy in the case of the pea-weevil also. Perhaps if
you go down to the county of Prince Edward, where such good peas are grown, and other
parts of the Province, you may hare to sow at a slightly different time than here. I am
much obliged to the gentleman for mentioning the matter, and I have noted it so that we
may repeat some experiment in this direction to find out the value of the plan.

Mr. Legge : I want to tell you about this pea bug. These last two seasons have
been favoiable for peas. Late grown peas will get mildewed in a wet season.

A Member : I would not take too much stock in this remedy. 1 tried it myself,
and here is a friend beside me who tried it also. He had no bugs, but he had no peas.
(Laughter.)

Another Member : For two or three years this experiment has been tried in this
section and was favorable, because the weather was dry. This year the weather was
moist and the peas mildewed, and we had not so much as we sowed on the field.

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60 Victoria. Sessional Papers (No. 22). A. 1897

Another Voice : Likely this man's land was rich, and perhaps he sowed the wrong
variety.

The Preceding Speaker : There were three neighbors sowed three different kinds
of peas and the results were all the same.

Mr. Brown : My experience has been that most of the seasons are dry, and it is
profitable to bow late, supposing we do have a wet season once in a while. We can afford
to lose one crop now, if we can get a heavier crop for several seasons. If we can weed
this pest out it will richly pay this section of country to sow late for a couple of years ;
but if we sow too late we get no crop, whether the season is wet or dry.

A Member : The only way I have is to sow early, and, if there are bugs have about
twenty or thirty hogs ready and feed the peas to them.

Mr. Fletcher : With regard to late sowing, I have learned something that it was
worth coming from Ottawa to hear. In Prince Edward county a great many years ago
the farmers tried late sowing, but have since discarded it. Every different locality varies
a little in conditions. We have in Canada a great many districts where by careful com-
parison of results for several years we can arrive at useful conclusions from the experience
of many. At the same time we are able to generalize, and when we find that here
general principles apply, they are worth remembering. However, it does not do to be too
much carried away with any one statement. However careful you may be, you will
sometimes be mistaken. Late sowing has been practised very largely with regard to this
pea-bug trouble in Prince Edward, where I have made most inquiry, and has been by
many given up. It is something to be proud of that the best seed peas advertised by
Carter's, and other great firms in England, are grown in Canada, many of them in Prince
Edward county. There is another insect I should like to refer to, which attacks peas — a
small caterpillar which injures the peas in the pod by gnawing into them. We have not
been able to find any remedy yet for this.

The President, in closing the discussion, and at the same time the Convention, urged
all who bad attended to use their influence to improve their breed of cow, their methods
of feeding, and their methods of handling the miJk, so as to enable the creamery to pro-
duce the finest butter, which would bring the best price in Britain.

Votes of thanks to the speakers, to the citizens of St. Marys for their hospitality, to
the press for its reports, and to the railways for reduced fares, closed the proceedings.

272

APPENDIX.

LIST OF MEMBERS FOR 1897.

BUTTER AND CHEESE ASSOCIATION OF EASTERN ONTARIO.

Name.

Arnold, J. B

Ayer, A. A

Bensley, G. H

Bird, Morden

Bissell, James

Rabcock, D. F

Bissell, Howard

Brenton, F. W

Berney, Thos

Kuro, Jehial

Bellamy, Geo. C. . . .
Buroey, Matthew. . .

Oarlaw, T. B

Cook, John J

Coade, Byron

Cranson, A

Croil, Jno. H

Cossitt, Newton, Sr
Oossitt, Newton, Jr
Cavanagh, Robert .
Cochrane, James . . .
Carl, L. W

Campbell. A , . . . .

Castel, Emile

Derbyshire, D

Daly, P. R

Donovan, A. E

Dickey, J. J ...

Dargavel, J. R

Davidson, David

Davison, D. H

Davis, E

Evertts, M. K

Elliott. R

Earl, Rufus .

Edwards, John

Eager, William

Furgeson, F

Frink, George

Gilroy, G. A ,

Gowing, D. H

Green, Johnson & Sons. . ,

Grant, W. W

Gibson, O. L

Godkin, Geo. E

Gibson, J. M

Halladay, E. V

Hollingsworth, S

Henderson, John

Howev, H

Halladay, Edward

Holmes, W. M

Harris, D. A

P. 0. Address.

Easton's Corners.

Montreal, Que.

Warkworth.

Stirling.

Brockville.

Chippewa Bay, N.Y.

Brockville.

Belleville.

Athens.

Mille Roche.

Toledo.

Winchester.

Warkworth.

Sharm nville.

Burntt's Rapids.

F.lginburg.

Montreal, Que.

hrockville.

Brockville

Oarleton Place.

Winchester.

113 Portland St., Port-
land, Maine.

Ormond.

St. Hyacinthe, Que.

Brockville.

FoxDoro'.

Athens.

Brockville.

Elgin.

Lvn.-

Delta.

Addison.

Easton's Corners.

Carp.

Algonquin.

Morrisburg.

Delta

Odessa.

1-ilen Buel.

Syracuse, N.Y.

Athene

Peterboro'.

Caintown.

Kscott.

I >on glass.

Elgin.

Athens.

Winchester Springs.

Newburgh.

Elg n

Shanley.

Wicklow.

Harris, W. G IWicklo^

18 D.

Johnston, Jonathan.

Jones, J. W

Jelly, Robert

Judson, M. B

Kidd, Edward

Keath, David

Kerr, Geo

P. O. Address.

Jasper.

Frankville.

Jellyby.

Lyn.

North Gower.

Battersea .

Elgin.

Kinsella, John I Lancaste

Knapp, Joseph

Kaiser, VV. R

Leggett, B. A.

Lalonde, Kmery

Murphy, R. G

Marshall, N. J

Munroe, Murdoch

Mallory. E. J

Miller, Thomas

Morrison, VV. J

Marshall, V. R

Miller, James

Madden, E. J

Morton & Man hard

Mott, W. J

Momad, J. H

McDonald, M. (M.P.P.

McBeod, Neil .

McTavish, John

McCann, Samuel T

McVeigh, Lester

McDougall, A. D

McGregor, Jamf-s C . . .

Mcintosh, Orlando

McCargai, J K

Mclntyre, Thos

McNish, VV. H

O'LJrothe & Co., L

Olmstead & Co

Oakley, Daniel

Owens, C L

Pearson, W. W

Proud, W. W

Pat'en, Levi

Peters, S P

Purvis, A. P , Maxville

Plum Hollow.

Lansdowne.

Singleton.

Wendover.

Elgin.

Athens.

Apple Hill.

Mallorytown.

Spencerville.

Meirickville.

Brockville.

Cardinal.

Newburgh.

Fairfield East.

Big Springs. ■ v

Winnetka, Illin( is.

A<:ton Va.e, Que.

Moote Creek.

Vancamp.
Newboro'.

Biockville.

Brockville.

Baldeison.

Winchester Springs.

Belleville.

Dixon's Corners.

Lyn.

M< ntreal, Que.

London.

Norwood.

Campbellford.

Kemptville.

Sinu'lefon

Oxlord Mills.

Thorpe—

[27

Po' ter, Geo.

Raphael, J. C

Redmond, J. K

Rooie, E. A

Rabb, A. B

Strong, P. W

Singl-ton, J.hn H.

Smith, C H

Shaver, A. S

Sheldon, Frank

Stewart, J. W

Klginburgh.

Mallor vi.'u i,.

Lansdowne.

Huih-rt.

Frankville.

Brockville.

New l>oro'.

Chantry.

Winchester Springs.

Oak Leaf.

Lyn.

60 Victoria.

Sessional Papers (No. 22).

A. 1897

List of Members. — Cantinued.

Name.

P. 0. Address.

Name.

P. 0. Address.

Soper, H. L

South Mountain.
North Augusta.
Athens.
Moorewood.
Winchester.
Moorewood .
Wellman's Corners.
To'edo.

Weir, J. K

Wickwire. F. B

Stringer, A. W

Topping, W. N

Weir, J. R

Utman, W. C

Utman, Jas. E

Wilson, John B

Wieland. A. C

Whitton, W. A

Walker, Anson

Wiltse, F. T

Wilf-tead.

Montreal. 36thSt.,Que.

Utman, Nelson A . . .

Whitney, H. D

Algonquin.
Lyndhurst.

BUTTER AND CHEESE ASSOCIATION OF WESTERN ONTARIO.

Name.

Atkinson, W. J

Alderson, Thos

Aunnick, Wm

Aldrich, Aaron

Angus. W. P

Adams, 0. F

Augur, E

An-tice, Cha*

Anderson , Wm

Allen, Edwin S

Brodie, John

Brown, W. W

Boves, Geo. A

Biffin, Jas

Bailantyne. R. M

Fothwell, Wm. A

Beecraft, R. K

Blayney, John

Fund, Byron

Bull, George

Ballamyne, Hon. T....

Brown, M. R

Boothe, Geo. E

Boyes, Fred

Barry, T. D

Baskett, Miss Sarah . .
Bruce Bros

Brodin, Geo

Brown, H. W

Barr, Geo H

Bell, A. T

Brifetow, Jas

Bovle, John

Bair, Robert

Byerlav, W. H

Brooks, P. H

Bailantyne, Thos., Jr

Boyes. Frank

Bi-Vp, W. R

Blackmore, J. G

Barton, A

Baird, R

Beaton, John

Borland, Jno

Hrett, Wm . .. .

Powman, O. W

Bailantyne, Jno

Bitzner, Jos

Boyle, W. R

P. 0. Address.

Medina.

Kintore.

Brantford.

Newbridge.

Newry.

Trowbridge.

Brownsvi le..

Springford.

Woodstock.

Ingersoll, Box 233.

Mapleton.

Atterclirfe Station.

Evelyn.

Bennington.

St'atford.

Hickson.

Nix'n.

T.ynnville.

York.

Gueljh.

Stratford.

Appin.

Ingersoll.

Evelyn.

Ingereoll.

London.

Gormley.

Gladstone.

Beac^nsfield.

Sebringville.

Tavi-took.

Bright.

Lvnden.

Ethel

Courtland.

Holbrook.

Stratford.

Nilestown.

Beachville.

Drumbo.

Onondago.

Chesterfield.

Alberton.

Verschoyle.

Ingprsoll.

iDgersol1.

Attwood.

(Orkney.

Rockton.

Name.

Bain, A. F

Boyes, J. W

Turlington, Ed

Barton E

Brunk, Oavid

Rell, J. C

Chowan, R

Clement, Geo. F

Clark, Jas

Cooper. C. R

Coleridge, Wm

Crosby, J. T

Casswell, R. W

Cournis, Geo

Cook, Geo. W

Clark, W. S

Calder, A. G

] Craddock, C. G....

Collins, D

Torliss, J. G

Copeland. J. W. . . .
Chandler. J. E . . .

Coleman, E. C

Carmichael. Jas . . .

Charlton, Thos. W

Clarke, Alex

Cuthbertson, J

Cosh. Newt-m

Cuddy, Robt

Cooke, Jno. W . . . .

Connelly, Jas

demons, C. W...

Cohoe, E. F

Campbell, Jno. H .

Coulter, Jas

Connolly, B. J

Connolly, Jas

Culver, Edwin . . . .

C< urt, Wm C .

Chalcraft, E . . . .

Chalmers Alex

Chalmers, D

Corrigan, Philip. . .

Downham, Peter ..

1 >emps< y, Jno

DeLoDg, G-. V

1 hirst, F. W

Dillon, T. J

Dunn, T. W

P. O. A ddress.

Thamesford.

Mapleton.

Watford.

Nilestown.

Poole.

London, 388RidoutrSt.

Thamesford.

New Durham.

Vienna.

Toronto.

Yeovill.

Guelph.

Simcoe.

New Hamburg.

Ingersoll.

Stirton.

Clarksburg.

'"•rantford.

St. George.

Burgessville.

Eastwood.

Eden.

Seaforth.

Arva.

St George.

Stratford.

Willburn.

Woodstock.

Ingersoll.

Porter Hill.

St. George.

Hurrberstone.

Grand View.

Walkerton.

Kintore.

Alsfeldt.

Mapleton.

Derwent

Christina.

Monkton.

Poole.

Arkona.

Innerkip.

StratfoH.

Cnttam.
Canboro.

Charlottetown, P.E.I.
Embro.

274

60 Victoria.

Sessional Papers (No. 22).

A. 1897

List of Members. — Continued.

Name.

Dempsey, D. A

D bie, R. J

Day, H. F

Drummond, Hon. R. J

Ellis, Chas. W

Eagle, Harold

Edgar, W. A

Eccles, J

Elliott, Jas

Everett, C. H

Easton, Fred

Edwards, A. W

Evans, R. J

Evans, C. R

Ford, E. G

Farrington, J. L

Fisher, J. J

Fearman, Jas

Flack, Samuel

French, Geo. M

Facey, S. E

Green, R. H

Grieves, Jas

Greensides, Wm

Gray, Ja?. A

Grieves, Thos

Goodhand. G. E

Gibson, Thos

Gardham, J. A

Gray, W. W

Good, Thos. A

Gott, Lewis A

Green, P. H

Glover, J. R

Gilmour, John

Gillard, W

Gettlar, Albert

Ginther, Ezra

Gillison, R. T

Gray. G. R

Hurlburt, W

Hately, Geo

Hunter, J. J ......

Henderson, E. G

Hill, Geo. W

Humphrey, T. J

Hood, Wm

Harris, A. M

Hartley, A

Hunter, Ed .

Hill, J. V

Harris, Emerson

Howell, A. J

Harcourt, Geo

Holmes, Geo

Harris, Henry

Harrison, Herbert

Holland, B. A

Ireland, Ernest

Isaac, Jno. R

Impett, Thos

Isard, J. S

James, Jas. A

Johnston, Robt

Jacks n, Miss Lizzie. . .

P. O. Address.

Stratford .

Esmond ville.

Thamesford.

Dairy Institute, Kil

marnock, Scotland.
London.

Attercliffe Station.
Culloden.
Norwich.
Tilaonburg
Sebringville.
Paris.

Caistorville .
Nanticoke.
Nanticoke.
Lynn Valley.
Norwich.
Stratford.
York.
Lavender.
Defiance, Lafayette

Co., Wis., U.S.A.
Harriets ville.
Peterboro'.
Wyandotte.
Ethel.
| Lit>towel.
Wvandotte.
MilvertoD.
Fordwich.
Windham Centre.
Stratford.
Brantford.
Strathroy.
Sheffield.
Tilsonburg.
Nilestown.
Stratford.
Fullarton.
Winger.
Avonbank.
Lyndoch.
Hawtry.
Brantford.
Cainsville.
Windsor.
Summerhill.
Birr.

St. George.
Lakeview.
Harley.
Woodstock.
Paris .
Verschoyle.
Brantford (Bow Park).
Toronto, 1070 Bathurst

St.
Thamesford.
Nilestown.
Kincardine.
Walton.
Newcastle, N.S.W.,

Australia.
London.
London We3t.
Paisley.
Nilestown.
Bright.
Pttrolea.

Johnston, E. D

Jenkins, Chas

Jackson, J

Knechtel, Mohm. . .
Kennedy, A .
Kauffman, C. W . . .

Karn, Jas

Kinney, Geo

Kelly, Levi

Kline, F. E

Kennedy, Geo

Kennedy, Ernest . . .

Larcle, A

Lee, S. R

Luton, CO
Leacle, Sam'l ....

Lipsit, L. H

Leitch, J. A

Leitch, C. G

Laird. Sam'l.
Lougblin, W. C . . . .

Leitch, Jas

Laing, J. R. A

Leak, F. A

Lotan, Jos

Muir, Jno. B
Mayaard, David
Miliar, T. B . ...

Munn, D. C

Millar, John F
Murray, Robt. A . . .

Mayhew, Jos

Martin, Jno

Miners, C. G .

Morrison, Jas .
Morrison, Albert ...
Muiray, John R

Medd, W. G

Morrison, Murdoch .

Millar, A

Moulton, Jas

Moyle, Fred

Martin, John

Mitchell, J. W .

Martin, Joab

Mills, Geo.

Moore, D. F

Morrison, Miss Mary .
Morrison, Miss Aggie.

Munro, R

McKenzie, Geo. M . . .

McCulloy, W. J

McLaughlin, N. S

McLaren, A. F., M.P.

McEwen, Jas

Mcllwrath, J. H

McMillan, D

Mclntyre, L^rne

McCombs, Jas. . .

McFarlane, Albert . . .

McCabe, J. A

McDonald, Geo

McLillan, A

McKwen, Robt

McEwen, F. S

McLaren, Jas. B

McKellar, D. A

McLeod, Geo. B

P. O. Address.

Holmesville.
Thamesford.
Nanticoke.
Tavistock.
Ayr.

Villa Nova.
Embro.
Snellgrove.
Alheiton.
Lakefield.
Kingsmill.
Welland.
Elmira.
Otterville.
Lyon«.
Lucknow.
Straffordville.
Lucknow.
Sebringville.
Ingersoll.
Dorchester.
Springford.
Avonbank.
Blytheswood.
Appin.
Avonbank.
Drumbo.
Kincardine.
Windham Centre
Brantford, Box 115.
Brooksdale.
Renforth.
Waterford.
Tilsonburg.
Henfryn.
Fullarton.
Avonton.
Melbourne.
Harriston.
Walmer.
Verschoyle.
Paris .
Harrisburg.
Ottawa ( Dairy Commis-
sioner's Office).
Oshweken.
Thamesford.
Maple Leaf.
Newry.
Newry.
Port Elgin.
Ingersoll.
Constance.
Henfryn.
Stratford.
Sebringville.
Bookton.
Harrington.
Crosswell, Mich.
Cathcart.
Holmesville.
Lynden.
Blue vale
Onondaga.
Brantford.
Verschoyle.
Ingercoll.
W hite Oak.
i Oliver.

275

60 Victoria.

Sessional Papers (No. 22).

A. 189>

List op Members. — Concluded.

Name.

McGregor, J. J

McKellar, Jno

McFie, J. W

McCimmon, S

Mclntyre, D. A

McKenzie, A

Norman, Frank

Newcombe. N

Nicholas, E

Nanckeville, Wm. J .

Nimmo, Ernest

Nimmo, Thos

Oliver, Walter T . . . .

O'Flynn, J. J

O'Flynn, T

Parker, R. A

Piatt, John . .

Peters, Oliver

Prain, John

Pearce, J. S

Papineau, P. C

Patterson, Jas

Paget, J. N

Pettit, Stephen

Pettypiece, Wm. M

Pate, Jas

Pedden, W. A

Pyke, Geo. B

Pow, John

Porritt, W. F

Robertson, Robt

Richardson, D

Rurling, C. A

Richardson & Webster.

Rollings, Walter

Rounds, A. D

Ransford, John

Robbins, S

Robeson, Jas

Riesberry, Jno

Rice, F. A

Robeson, W

Riley, C. W

Hichardson, J. W

Rollins, Victor

Ropp, N

Ros', Jas. F

Suhring, Wm .

Symington, J. W

Smith, F. L

Stratton, R. W

Hhuttleworth, J. M

Steinhoff, I. VV

Sinclair, Jas

South wick H. A . . . .

Smith, A. D

Sovereign, Oscar

Schramm, Alf

Spencer, Herbert W . . .

Stone, G

Smith, Levi

Secord, Cyrus

P. O. Address.

Mapleton.

Belmont, Box 10.

Appin.

London,172WilliamSt.

Strathroy.

Donegal.

Mus-elburg.

Britton.

Burgessville.

Ingersoll.

Ripley.

Arva.

Kinkora.

Tavistock.

Woodstock.

Wenn (Salop), Eng.
B runner.

Harriston.

London.

Constance.

New Durham.

Canboro.

Windham Centre.

Motherwell.

Brantford.

Woodstock.

Brantford.

Vittoria.

Nanticoke.

London.

Watford.

Bloomsburg.

St. Marys.

Walsh.

Harrington.

Clinton.

New Durham.

Stratford.

Bright.

Sweiburg.

Campbell's Cross.

Ingersoll.

Caledonia.

Lucan.

Wellesley.

Londesb >rough.

Sebringv lie.

Camlachie.

Tor more.

Guelph .

Brantfo-d (Bow Park)

Stratford.

South Middleton.

Avonton.

Brownsville.

Windham Centre.

Bismarck.

Straffordville.

G'Urtland.

Putnam.

Ti sonburg.

Stacey, Thos

Stacey, John

Shearer, W. C

Smith, S. A

Sleightholm, F. J. .

Schweiber, Oscar . .

Storr, A. J

Simister, R. A

Smith, A. C

Shepherd, John A . .

Schneider, Louis H.

Stacey, W. P

Stevenson, R. S

Shantz, Emanuel . . .

Stirton, R. D

Sinclair, D

Scott, John H

Smuck, C. G

Teeple, Lewis

Tutt, H

Taylor, J. T

Travis, Geo .
Treffry, Chas. E. ...

Travis, F. E

Thompson, F. A....
Thompson, W. B . . .

Thompson, R

Tillson, E. D

Thompson, J. L . . . .

Thomas, J. H

Tuttle, R. S

Thompson, S. A. . . .
Vankleeck, Jtptha .

Winder, Wm

Waring, Ed

Wood, A. R

White. Harry

Westphall, A. A....
Wonley, Henry J . . .
Wellford, John . . .
Wilson, Hugh E....

Wyles, W. J

Wilson, Frank ... .

Wellman, Jas

Wilkinson, J. H....

Wood, J. G

Wardle, John

Wood, Geo. R

Wilson, COL .

Walters, R. A

Walker, Geo. A

Wait, S C

Waddell, Wm

Westlake, J. H

Watcher, Wm

Williams, J. H....

Ward, A. D

Wedrick, M

Ward, D.J

Young, Jas

Young, K

Young, T. E

P. O. Address.

Fullarton.

Mitchell.

Bright.

Dorchester.

Strathroy.

Chesterfield.

Norwich.

Ingersoll.

Paris .

Vanessa.

Crosshill.

Fullarton.

Ancaster.

Wallace.

Gladstone.

Cotswold.

Harriets ville.

Tupperville.

Dun boy ne.

Kelvin.

Caistorville .

Courtland.

Hawtry.

Straffordville.

Hickson.

Brooksdale.

Eastwood.

Tilsonburg.

Belfast.

Ingersoll.

Brantford.

Nanticoke.

Listowel.

Springfield.

Newark.

Avonton.

St'atford.

Dundas.

Simcoe.

Belton.

Arkona.

Baden.

Britton.

Harley.

Verschoyle.

Kelvin.

Springford.

St. Marys.

Ingersoil

Cheapside.

Dresden.

St. George.

Shakespeare.

St. Thomas.

Gladstone.

Paris St ition

Nanticoke.

Thame^ford.

Thame^ord.

Strathroy.

27G

BUTTER AND CHEESE ASSOCIATION OF WESTERN ONTARIO.

OFFICERS FOR 1897.

Hon. President,

President, -

1st Vice-President,

2nd Vice-President,

3rd Vice-President,

Secretary -Treasurer,

Directors :

Division No. 7,
Division No. 8,
Division No. 9,
Division No. 10,
Division No. 11,
Division No. 12,
Division No. 13,

Instructors :

District No. 1, -

District No. 2, -
District No. 3,

Auditors - - -

Representative to the Industrial Fair

Representatives to the Western Fair

Representatives to the Provincial Fat
Stock and Dairy Show

Hon. Thos. Ballantyne, Stratford.
A. F. MacLaren, M.P., Stratford.
John. S. Pearce, London.
Harold Eagle, Attercliffe Station.
Aaron Wenger, Ay ton.
George Hately, Brantford.

John Prain, Harriston.

J. N. Paget, Canboro'.

Andrew Pattullo, M.P.P., Woodstock.

James Connolly, Porter Hill.

R. M. Ballantyne, Stratford.

J. A. James, Nilestown.

James Oarmichael, Arva.

T. B. Millar, Kincardine.
James Morrison, Stratford.
Alex. Clarke, Stratford.

J. A. Nelles, London.

J. 0. Heglar, Ingersoll.

A. F. MacLaren, M.P., Stratford.

John S. Pearce, London.

R. Robertson, London.

Harold Eagle, Attercliffe Station.

R. M. Ballantyne, Stratford.

[277]

BUTTER AND CHEESE ASSOCIATION OF EASTERN ONTARIC

OFFICERS FOR 1897.

President,

1st Vice-President,

2nd Vice-President,

3rd Vice-President,

Secretary, -

Treasurer,

Directors :

Division No. 1,
Division No. 2,
Division No. 3,
Division No. 4,
Division No. 5,
Division No. 6,

Instructors :

G. G. Publow,
a. p. purvis,
l. a. zufelt,
Mark Sprague,
H. Howey,
Geo. Bensley,

D. Derbyshire, Brockville.
John McTavish, Vancamp.

E. J. Madden, Newburg.
R. J. Graham, Belleville.
R. G. Murphy, Elgin.

P. R. Daly, Foxboro'.

Edward Kidd, North Gower.

Wm. Eager, Morrisburg.

John R. Dargavel, Elgin.

Jas. Whitton, Wellman's Corners.

T. B. Carlaw, Work worth.

Henry Wade, Toronto.

Perth, Ont.
Maxville, Ont.
Chesterville, Ont.
Ameliasburgh, Ont.
Newburgh, Ont.
Warkworth, Ont.

[278

FINANCIAL STATEMENTS FOR 1896.
DAIRYMEN'S ASSOCIATION OF WESTERN ONTARIO.

Receipts.

Cash balance from 1895 §293 06

Members' fees 224 00

Legislative grant 2,750 00

Proceeds from advertisements in Convention programme 194 50

One-half of fines received per T. B. Millar 82 50

Proceeds from note discounted January 21st 492 30

Factory fees for inspection received 192 50

Secretary's travelling expenses for 1896 received from factorymen and others 41 30

Inspectors' expenses received for conducting dairy tests at Fairs 13 25

Fees for services of syndicate instructor received from factories 236 00

Total $4,519 41

Disbursements.

Convention expenses :

Speakers' services and expenses §173 45

Printing programmes and wrappers 167 26

Printing badges and ribbon, circulars, dodgers, etc 47 54

Advertising 114 00

Reporting 80 00

Sundries 10 00

$592 24

1,000 copies special edition Sentinel -Re view for distribution 50 00

Balance inspector's travelling expenses for 1895 66 00

Directors' expenses 164 80

Office expenses and auditing 193 12

Printing programmes for cheese and butter-makers' meeting 5 00

Printing prospectus, agreements, etc 25 00

Secretary's travelling expenses for 1896 171 61

Inspectors' " " 36156

J. W. Wheaton, on salary account, 1896 919 50

T. B. Millar, salary in full for 1896 800 00

J. B. Muir, on salary account, 1896 250 00

Inspector's supplies 7 75

Released note discounted January 21st 500 00

H. White, services and expenses re organizing syndicates 21 65

Lawyer's fee re Lamont appeal ca3e, 1895 19 33

Expenses of local conventions 52 55

Grant to Western Fair, Industrial Fair, Provincial Fat Stock and Dairy Show, 200 00

Balance in bank 119 30

Total $4,519 41

Assets.

Balance in Bank

Factory fees unpaid

Amount due from syndicate factories

Amount due from advertisements in Convention programme, 1896
Office fixtures, etc

§119 30

40 00

13 00

9 00

40 CO

Total $221 30

Liabilities.

Bal v 'ue J. B. Muir on salary account, 1896 $200 00

Balanc e secretary on salary account, 1896 80 50

$280 50

We hereby certify that we have examined the books and vouchers of the Dairymen's Association of
Western Ontario for 1996, and find them conect and in accordance with the foregoing statement.

Jno. Gray. "1 A ,-.
J. A. Nelles, [Auditors.
January 12th, 1897.

[279]

60 Victoria jassional Papers (No. 22). A 1897

EASTERN DAIRYMEN'S ASSOCIATION.
Receipts.

Cash on hand from last audit $796 24

Membership fees 155 00

Legislative grant 2,750 00

Advertisements » 93 50

Prosecutions 516 25

Napanee cheese board 200 00

Kingston " .• 200 00

Factory fees irom inspectors ] 425 50

Alfred dairy .school 10 00

Total y,. §6. .46 49

Expenditures.

Expenses convention and regular meeting $462 60

Reporter 75 00

H. Ashley, ex-secretary . 100 00

Grants to Industrial Fair and Fat Stock Show 1C0 00

Local committee meeting, Belleville 27 36

Officers' salaries ... 130 00

Directors' meeting, Toronto 170 00

Delegates, Montreal and Guelph 75 00

Printing 103 00

Sulphuric acid 15 00

Law costs 135 '20

Inspector G. G. Publow, salary 960 00

Inspector A. P. Purvis, " 780 00

Inspector G. H. Bensley, " 715 00

Inspector H. Howev, " 410 00

Inspector W. W. Grant, " 650 00

Postage, stationery and telegraphing 35 00

Balance on hand , 1,203 33

Total $6,146 49

We hereby certify that we have examined the books and vouchers of Mr. P. R. Daly, treasurer Eastern
Dairymen's Association, and find them correct in accordance with above statement.

Auditors /M°RDE* Bird.
Auditors, lF> w_ Brentov_

CREAMERIES' ASSOCIATION OF ONTARIO.

Receipts.

Cash on hand from previous year, as per last report.

Members' fees

Donations

Legislative grant

$179 47

53 50

2 00

2,000 00

Total $2,234 97

Expenditure.

Grants to the societies, faiis, etc

Expenses for conventions or other meetings.

Officers' salaries

Directors' fees and expenses

Printing

Advertising

Lecturers' expenses

Inspectors' salaries

Other expenses of inspectors

Cost of repoiting

Total

Balance on hand

Examined and found coriect this loth day of January, 1897.

R. J. Graham, Treasurer.

ltil

135

157

■

900 00

371

i-r.

80 00

$2,087

147

C. R. Cooper, \ Auditors
C. E. WhelihanJ Audlt01fe-

280

B'ND,NG SECT. «* 2 3

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