aint Benedict said that to be a true monk, one must live by the work of one’s hands. Such work is meant to provide for the needs of the monastery and to maintain a happy balance of mind and body. It also allows the monk to exercise and develop the many abilities God has given him, and to associate, after the example of Jesus himself in Nazareth and like the monks of long ago, to the Creator’s work. The monks of Saint-Benoît-du-Lac assure their living above all by a cheese-factory, an orchard, a cider-factory, a farm and a store where their products are sold. The apples of both orchards are used to make apple-sauce and cider.

	he cheese-factory, which is not open to visitors, has been in operation since 1943. Different types of cheese are made : Ermite, a blue cheese; Mont Saint-Benoît, a kind of mild Gruyère; Le Moine, a stronger tasting Gruyère, and Ricotta (made with whey). Some lay-people are employed at this.
				n the farm one of the monks breeds beef-cattle and cultivates grain.

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	ertain functions, inherent to monastic life, demand the service of a few monks: Master of novices, Librarian, Sacristan, Guest-master, Porter, etc. Besides, community life calls for a series of domestic services fulfilled by other monks: maintenance, kitchen, refectory, infirmary, laundry, etc. Also, liturgical vestments are made.
	dleness is the ennemy of the soul. Therefore, the brothers should have specified periods for manuel labor as well as for prayerful reading.

	onastic tradition has always recognized the great utility of studies to deepen the faith and theological sense of those devoted to contemplative life. Consequently, intellectual work is on honor at the monastery and each monk is encouraged to work out his permanent formation. Young monks are given philosophical and theological training. The classes are given by monks of the monastery and the results are recognized by the Faculty of Theology of the University of Sherbrooke.