GOIN’ TO THE CORNER

The cheesemaker at the beginning was Robert Weeks, son of Stephen Weeks. Later cheesemakers were Peter Burke, Dan Connick of Spring Valley, Ken MacIntyre, Edward Leonard and Frank Barbour. Mr. Barbour may have been the last cheesemaker. The cheesemaker usually had an assistant and some of them were: Tom Ramsay, Alf MacRae, Edward Leonard, Ken MacIntyre and Lawrence Kinch.

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L" .' 93., i.

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An inspector came from Charlottetown once a month and this factory received the high- est grade of any factory on the Island up to

that time.

The milk and cream came to the factory in AlbertMcInnisCoH-

large cans. Until the milk haulers picked it up it was stored in creamers or milk cans and kept cool in wells and springs. There

were no refrigeration units in those days.

Father A.E. Burke

On March 11, 1902 at the annual meeting of the Alberton Dairying Association “plans were made to install a butter plant early next season to be used in case cheese

depreciates in the market as it did this year.” (Agriculturist, March 15, 1905)

The Agriculturist reported March 25, 1905: “Mr. James O’Brien, Elmsdale had the largest weight of milk to the AlbertonDairy in 1904 - 32, 204 pounds.”

Some of the identified milk and cream haulers were: Harry Pridham, John Moun— tain, Alton O’Brien, William and Parmenas Brennan, John Smith, Jacob Murray, J L, Frank Yeo, Justin and Norbert Corcoran, Irving Hardy, Arthur McRae, Elzie Horne

and John Currie.

62