Between 1820 and 1840, a small export trade in cheese was started. As this demand for cheese increased, particularly in England, it became necessary to change the methods employed in manufacture. The farm dairy cheese was rather an open-textured sweet curd product. If not, it was due more to accident than to any intention of the cheese-maker to improve the quality. One of the early complaints from England was that the cheeses were too small and uneven in size. The practice of making on the farm continued until about 1851, when the factory system was started, although home manufactures continued after that time. Following are the reasons for the change from the farm to factory system: (1) England demanded larger cheese; (2) the farm product was not uniform; (3) the quality of the farm cheese did not suit the English trade; (4) factories saved much labor on the farms; and (5) could secure higher prices. +297. The factory system.+--Where and by whom the first Cheddar cheese factory in America was started is not definitely known. Jesse Williams of Oneida County, New York, is supposed by many to have been the first to build and operate under the factory system, in 1851. Cheese factories were opened in Ohio and Wisconsin about 1860. In the period 1860 to 1870, a large number of cheese factories were built in the various states, especially New York, Ohio and Wisconsin. +298. Introduction of factory system in Canada.+--In 1863, Harvey Farrington of Herkimer, New York, was so impressed with the opportunity of developing the cheese factory system in Canada that he sold out his business in New York and established the first Canadian cheese factory in the town of Norwich, Ontario. It was accepted at once by Canadian farmers, and factory cheese-making increased rapidly. In 1866, a small quantity of cheese was exported and from that time the export trade of Canada has been large and growing. Ontario and Quebec are now the leading provinces in the production of cheese. +299. Introduction of cheddaring.+--The factories at first used the same process as the farms, namely the stirred-curd process. In 1867, Robert McAdam introduced the English Cheddar system in a factory near Herkimer, New York. This is the Cheddar system as known to-day. It produces the closer bodied cheese demanded by the export trade. This introduction made Herkimer County famous for its cheese.