ANOTHER DAIRY INSTRUCTOR.

Dominion, Volume 5, Issue 1259, 16 October 1911, Page 8

ANOTHER DAIRY INSTRUCTOR.

FANCY CHEESE EXPERT. IrstrucliDu in fancy cheese making is the latest departure of the Department of Agriculture, a recent arrival from England, Miss G. West Davies, a holder of the national diploma in dairying, hav-ing-been appointed instructro« in this class of the dairy industry, which has not heretofore been much cultivated in New Zealand. It is considered that there is een-.sider.iblo scone in Xew Zealand for fancy cheeses, but" it still remains io be seen how many factories will avail themselves of the services of the now instructress. lor two yeabefore leaving England Miss Davios was in chivso of the chcesemalsing, milk-testing, and milk-bottling doparlmeut at Wcsleyiluie. Her e<paripnee includes: Two years pupil at the Llcweni Hall Dairy School. Denbigh, South Wales;.two years student at the British Dairy Institute and University .College, Reading; aiid her qualifications including national diploma in dairying (N.D.D.), awarded conjointly by the Hoyal Agricultural Society of England and the Highland ami Agricultural Society of Scotland; certificate for proficiency in the theory and practice of butter-nuking mid cheese-making, awarded by Hie liritish Dairy Farmers' Association; advanced certificate in general dairying, awarded by the University College of North Wales, Hanger. Experience: Two yeaTs assistant: instructress at the Lleueni Hall Dairy b'ehool, Denbigh. North Wales; one year in charge uf Lord Calthorpo's dairy at Elvcthnm Park, Winchlield, Hampshire; two ye.irs tester and cheese-maker at the Wen>leyda!n Pure Milk Society's Dairy, Northallerton, Yorkshire. While in New Zealand oor chcesemakers' knowledge is limited' to / the mannfact :rc of ono variety of cheese, Miss Davios is mistress of the whole art. of soft cheese-making, as well as of all the hard pressed chocs?. For instance, she makes cream checse, which it is slated, converts a gallon of '15 per cent, cream into 12s. Gd. worth of cream cheese, a:«l she also makes another very profilablo cheese, called Bo'dvari, made in s-izes of about njj■> and a quirtcr each, which sell in the Old Country at Sd. per pound, a little over lib. of clieeso being mado from each gallon of milk.