This was seconded by Cedric Seaman. Mr. D. Wallace McKay said that he thought the best thing to do if all the cheese supplies were to be sold would to be tear down the structure and build a smaller plant just for making butter.

The last idea was not acted upon and the factory remained the same until its closing in 1945.

Government subsidies in the 1940’s, which assisted with the price of butter, was a great asset in keeping the small factories operating, as well as paying patrons a good price for their butter. The last Annual report in 1944 indicates this subsidy amounted to $7,625.05. The accumulated total of $40,314.51 was to be divided among the patrons.

The culmination of the Stanley Bridge Dairying Company’s history came in 1950 when the building was sold to Hugh Campbell, Graham’s Road. From 1946—48, the building had been used by Kenneth R. MacKay, local merchant, for storage, before he built his own warehouse. Mr. Campbell used the heavy lumber to build a barn for his son, Louis. The finished lumber was used in the main part of his own barn.

The final phase of the factory descended upon the community in 1978, when bulldozers were used to bury the foundation and level off the land. Thus, the land returns to rest in the same

form as it was in 1893. THE MANAGER

Each year the Directors ordered the Secretary to call tenders for the Manager. This was a very responsible job, because upon this man depended the success of the business. He was expected to purchase all supplies, at as reasonable a price as possible, which were needed for the cheese and butter business. He was also to hire any help which might be necessary to complete the

day’s work at the factory.

The manager was called the “cheesemaker”. After 1898, his title increased to “Cheesemaker- buttermaker”. His total salary was large enough so that he could cover the cost of supplies, because he and his helpers were expected to have everything in readiness for the milk haulers,

who might have their loads in as early as 6:30 in the morning.

The first chore of the day was to light the boiler. This meant arising at dawn, or earlier in the late summer season. Coal and wood were used to maintain the proper heat.

Testing and sampling of the milk was to be completed before the preparation of cheese-making began. To know one‘s job meant that not too much - but just enough — must be added to each batch of milk heated. The butterfat content must be carefully checked before the thickening agent, rennet, was added. The run-off, or whey, was stored in tanks to be used by any farmer who wanted it for pig feed. It is interesting to note that until 1902, the extra whey was run directly into the river. A Director’s decision in the year stated that “we procure a suitable tank for whey and return same to patrons in their cans—except Saturday which will be sold at an auc- tion”. The recorded auction states that for the season, “skimmings of whey tank (would be) sold to John Wedlock for $26.00 — Saturday’s whey (would be) sold to Wallace McKay for

$9.50.”

In the factory the cheesemaker must be certain that all liquids had been extracted from the curds before salt was added. In early days, this was done by hand. Later 4—tine forks (similar to those used in the barns) and cleavers, were used to turn the mass. Following this, the curds were placed in a press. When cured long enough, a cheese, weighing an average of 20—30 pounds, was “bandaged” with a gauze cloth and later waxed. Norman Nicholson, who lived across the road from the factory, sewed the cheesecloth together to make the bolt wider.

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