OUR DAIRIES.—No. 4

Akaroa Mail and Banks Peninsula Advertiser, Volume VI, Issue 578, 27 January 1882, Page 2

OUR DAIRIES.—No. 4

It would be hard to imagine a more beautiful walk than that up Aylmer's Valley, Tho towering peaks of Brazenose above, the beautiful native undergrowth on the upper side, amidst which one catches a glimpse of Mr Porter's house, and below the dashing, sparkling, impetuous creek, shrouded in a mass of exquisite foliage, dancing over its rocky bed to its own music. The views of the harbor from every turn in the rood are full of beauty, and of infinite variety A long distance up this lovely valley, perched on a spur commanding a wonderful view, is the homestead of Mr R. Newton. The slope on which it is situated is planted with fruit trees which are flourishing luxuriantly, and in the front of the house is a gay garden of flowers.

Mr R. Newton is one of our best-known dairymen, Last year and the year before his cheese took first prize at the Agricultural Show, and, judging from the appearance of this season's make, it will fairly challenge competition with other Peninsula cheese. No doubt Mr Newton's success is to some extent owing to tho excellent pasture of his run. Between 20 and 30 cows are kept, the number milking at present being 21. and from these between 401b and 501b of cheese is made daily. The cowshed is at the back of the house, and above it and adjacent, are the dairy buildings, there only being a few steps to carry the milk, Though the dairy is beautifully shaded and very airy, it is thought that placing the milk in the vat at night is likely to give it a slight acidity, so it is set in pans, the cream being added in the usual manner. It is set at from 83deg. to 85deg, Hansen's Extract and coloring matter being used. Mr Newton has ro objection to rennet, and in fact intends to use some of his own next year, but he justly remarks that the smell of the trade rennet is so offensive that he much prefers the extract. _No sour whey is ever used in the manufacture of Mr Newton's cheese. After the milk is set it is left for an hour and a half, when it is gently broken, left fo'- some 20 minutes more and then broken more and scalded to 85dg or BCdg, the temperature being raised by heating a part of the sweet whey. It is then broken up small and after half an hour's further rest it is raised to from 96dg to 98dg, and then left 20

minutes. The whey is then run off and the curd left to cool, and when at the right temperature, broken up and put into the dripper. It is then pressed gently for £ of an hour, ground, salted, and put into the ches.et and pressed in the usual manner. Most of the-cheeses made are of the Stilton shape, and weigh from 16 to 18ibs, but a few larger ones are manufactured. The dairy is very convenient, everything being handy and in a state of spotless cleanliness. The cheese room which adjoins the house is roomy and well ventilated. We must express our thanks at th© extreme courtesy shewn to us, every possible facility being offered for the prosecution ol our enquiries.