Cornwall Cheese and Butter Board


       Major Cameron, who is in private life a practical farmer, owns and operates the splendid 250-acre farm located 3/4 Lot 15, and 1/2 Lot 16, First Concession, S. R. R., Charlottenburg Township, Glengarry County. He has a fine herd of over fifty cattle and is a patron of McGillivray's Bridge Cheese Factory. The livestock equipment of his farm is one of the best in Glengarry.
       His farm yields annually 1,400 bushels of grain, 150 tons of hay and over 100 bushels of potatoes. There is also a fine sugar bush and orchard. He is the largest individual patron of McGillivray's Bridge Factory, delivering an average of 700 pounds of milk daily during the season.
       Major Cameron is prominent politically in Glengarry, having served as Councillor, Deputy Reeve and Reeve of Charlottenburg for many years. He was a County Councillor when the County Council was a separate body from the Township. He also served in the important position of Warden of the Three United Counties. He is an elder of the Martintown Presbyterian Church at the present time, and was for many years a trustee of this congregation.
       Major Cameron's father's name was Dougald Cameron, and his mother's maiden name Margaret McDonell. He is unmarried, a Unionist in politics and of Scotch descent.


cANADIAN Cheese is of the Cheddar type and belongs to the class known as the "hard" or pressed cheese, which includes such other varieties as the Cheshire and the Gloucester of England, the Dunlop of Scotland, the Edam and the Gouda of Holland, the Guyere of Switzerland and certain departments of France, and the Parmesan of Italy.
       There are several varieties of semi-hard cheese, the manufacture of which involves to some extent the principles employed in the manufacture of both the hard cheese and the soft mouldy cheese. To this class belongs the famous Stilton of England, the Roquefort of France, and the Gorgonzola of Italy, in all of which the growth of mould is encouraged to destroy the extreme acidity resulting from the method of handling the curd in its early stages.
       The Cheddar well deserves the pre-eminence which it has attained, for the following reasons:
      (1)  It is produced in larger quantities than any other cheese.
      (2)  Its production has spread further from the field of its origin than that of any other variety, thus proving its adaptability to varying conditions and circumstances.
      (3)  The process of its manufacture has been reduced to a more exact science than that of any other variety.
      (4)  It is the one variety peculiarly adapted for the factory system.
      (5)  It is suitable to be used as a food, and is thus unlike many other varieties which are used more as condiments.
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