Following the waxing process, the stamp of the day and the weight of the cheese was mark (1 on each block. This process of curing a batch of cheese had taken ten days Each da 21 work: would turn the cheeses over until the ten days of curing had elapsed. At. the end oyf the timer period two or three cheeses, according to their weight, were placed in a flat (wooden circular box) and stamped in readiness for sale somewhere within - or without - our countr Record‘ indicate that England was the largest buyer for this produce. y. 5

Many hours of work per day was required for scouring utensils, scrubbing shelves and floors to meet the sterilization standards as set by the Prince Edward Island Dairymen’s Association These men worked six days a week for at least ten hours a day. In the later years of production. cream was taken into the factory on Sunday, but, manufacturing was not conducted‘ Apparently, no one thought of going on strike because each realized there were any number ol' people who would be willing and able to replace them at their job.

Looking West across Stanley River, Dairy and Dan Sutherland ’r wharf in foreground Miller Fyfé 's barn in background

SELLING THE PRODUCTS

When enough cheese was ready for shipping, men were hired to load their truck wagons and take the cheese to the Breadalbane or Emerald Railway Station to be loaded in rail cars. At a Directors’ meeting in 1905, it was moved and seconded “to pay 50-75 cents a trip for a man to

see that the car was properly loaded”. CHEESE

Most of the cheese was sold through Thomas J. Dillon Company - later Dillon and Spillet - Charlottetown. In 1897, the record for six month shows $9,940.00 worth of business completed With this company. Cheese that year sold for 81/16 to 9 cents a pound, but, by 1911, the price had risen to 12 cents a pound. Cheese sales in 1897 totalled $10,201.41; in 1907 u $16,461.00;

and in 1908 — $18,630.52, with cheese selling at 11.8 cents per pound.

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