munity was small, and the milk that would be obtained would ail be used for food. As a rule, the families were larger than they are in these days, and there are so many ways to use milk and its products, that a much needed supply of energy would be producei for all members of the family. Butter and cheese were both made by the farmer’s wife, and a supply of butter put away in crocks for winter use. Herds of cattle began to increase in number and the thrifty farmer would have at least one cow milking through the winter. If there was more butter than the family required, it was made into pound prints to be sold at local stores. In the latter part of the 19th century, factories for manufacturing butter and cheese were started, which were owned chiefly by the patrons. Milk haulers would pick up the cans of milk, which held 140 (r more lbs. at that time, from the stand at the farmer’s gate. Each farmer had a hand milk-cart to haul the milk from the barn to the gateway. The evening’s milk was put into a tub of cold water to be cooled. Some of the milk from Clinton went to the Kensington factory which began operating in 1893 and the remainder to Stan-

ley Bridge Factory.

The haulers began the pick-up about 6 A.M. with a team of horses in a truck wagon. There was a special frame consisting of a rail about 18 inches high, built to hold the cans on the wagon with an opening on each side to set the cans on and off. Milk was hauled in this manner as soon as the road was fit, usually after the first of May and continued till about the last of October. At this time, the majority of farmers had six or eight milk covs s1 Throughout the summer, the factory made cheese, and the whey which was left as a residue after the fat and curd were taken out was returned in the patrons cans, and they would feed that to toe pigs, which every farmer kept at that time. When the factory closed for receiving milk, a day was set for patrons to go to the factory and pick up whatever amount of cheese they wanted for

Winter use.

Cream separators were invented, and, as better feeding meth' ods were used, the supply of milk was greater and each farmer would take his own cream to the factory once a week in thf

winter.

In 1953, Kensington factory amalgamated with Dunk Rivel Dairying Co., Tryon Dairying 00., Grand River Dairying Co-opel‘ ative Association, Ltd., Tyne Valley Dairying Co., and Abram'S Village Co-operative Association and is operating in Summersidt’ as Amalgamated Dairies Ltd. Since then, the majority of the mill and cream has been taken there in trucks which pick it up ever! day in the summer and every other day in the winter.

In 1945 the cheese and butter factory in Stanley Bridge .diS continued operation. The building was sold and moved to a nelg11 boring community where it was used for farm purposes.

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