THE CURING OF CHEESE.

Dominion, Volume 6, Issue 1746, 10 May 1913, Page 8

THE CURING OF CHEESE.

CANADA WATCHING NEW ZEALAND. Commenting on the necessity for providing 000 l curing rooms for chcese, in order to get tho most out of their cheeso industry, a Canadian farm paper remarks:—"While cool curing may be expected to come in tho natural course of events if we wait long enough—we will lose too mu.vh in the meantime. Canada is an agricultural country, iand agriculture will continue to be tho greatest indystry for many years to come. .While our home market is ever increasing, it will be many years before it will bo sufficient to consumo all the products produced on our farms. This is true of cheeso as of anv other farm product. We cannot afford to lose our foreign market. The only way in which we can liopo to keep the position which wo now have on the British market is by supplying them with cheeso of first quality, and good quality of cheeso is equally important in developing our home market as m holding our foreign trade. "Only a few years ago we had comparatively no competition on tho British market. Competition has increased of late, however, and it is up to us to see that our predominant position on tho British market is not materially affected. NewZealand is our strongest competitor, and is shipping more cheese every year. Their shipments increased from 122,000 cheese in 1904 to 556,000 cheese in the twelvo -months ending June 30, 1910. The decreaso in exports of Canadian cheeso for tho same timo was almost identically the same. While it may not bo true that tho importations of New Zealand cheeso account wholly for tho decreaso in exports of Canadian cheese, the figures given show tho way in which affairs aro tending. "Should the shipments of New Zealand cheese continue to increase in the future as they have in the past, the ! time will soon be here when wc will have to fight harder for our position on. the British market. Owing to climatic conditions in New Zealand and_ ou the voyago over, practically all of New Zealand cheese is cool cured. Therefore, before competition becomes too keen, it is necessary that our cheese lie well cured and of first quality if we are to hold our position. We cannot afford, therefore, to wait for tho establishment of cool curing, as we have been doing. If we are awake to our own interests wc will start immediately to see that a ped cool, curing room is installed in tho factory'to which we send our milk."

In tlio farming districts of tlie Old Country, one can see oven to-day tlio milkmaid with her bucket going to milk tlie cows. But Xttiv Zealand is far ahead of the Old Country ill that reaped, for here the progressive farmer uses a milking machino driven by an "Anderson" Oil Engine. Thin method is cheaper than labour, because an "Anderson" needs but little attention, and is economical 011 the fuel. In a word, it is a reliable, consistent, and efficient help. Particulars from Andersons Limited, Christchurch.— 'Advt.

However true may bo Napoleon's maxim —"Sentiment rules the world"—it does not pay the cheese factory manager to be sentimental. Of course, ho CAX be sentimental ami stick to thoss old-fashioned vats. On the other hand, "Victor" Vats will help him to produce better quality ch':c»e—and better prices, therefore bigger profits. Don't be sentimental; put business ifr.-t, nnd send for particulars of the fiuncus "Victor" Vat to-duy. Albert J. I'arton, Plumber, Cai'teiton.—Advt.