The Feilding Star. THURSDAY, SEPT. 25, 1890. The Dairy Industry

Feilding Star, Volume XII, Issue 43, 25 September 1890, Page 2

The Feilding Star. THURSDAY, SEPT. 25, 1890. The Dairy Industry

To-day Mr W. G. Haybittle publishes a letter in which, after giving details of the losses he has sustained by a recent shipment of butter to the Home market, an appeal is niade to the producers to bestir themselves and assist in encouraging what should be one of the staple industries of thy district. When Mr tia^era, the Government Dairy Inspector, held a meeting here, he made the suggestion that a Butter Company should be formed here on the same Hues as the Pioneer Butter Company of Otago, which has been a brilliant success. Tke chief features are briofly put in the following: — The capital of the company is nominally £100 in shares of 30s each and one share only ie issued to each person .joining. The committee is authorised to sell butter locally, or to send it to England or elsewhere. All moneys are divided as they come to hand, in proportion to the amount of butter of the different shareholders, after the expenses have been deducted. If, during the season, the Committee have to v export the season's make to England or elsewhere, so that at least four months will elapse before any returns can be expected, those who require it can have an advance of say 3d or 4d per lb on first-class* butter, the persons to whom such advance is made to pay interest and expenses. All butter received by the Company- must be on the premises on two mornings in each week, Tuesday and Friday, between the hours of 7.30 and 8.30, and mist have been churned the previous afternoon or night. No butter is to be made for the Company from the milk of any cow until 14 days after she has calved. The cream must not be al* stdwed to remain on the milk in ordinary weather more than 36 hours, and in hot weather 24 hours ; no cream is 4'o^be kept more than four days before churning, and all the cream is to be well mixed at least 12 hours before churning. is the most important clause : all butter must be brought iu a granulated form. After it is churned and washed in this state it is to be lifted on a sheet of butter muslin and spread thin on it to drain. The whole of the Committee are inspectors of all butter received, and at least three of them must be in attendance when the butter is brought iu — the packer to assist. Any sample of butter found defective will be salted and sold at the owner's risk, or returned to him, at his option. All butter received must be without salt, of good quality, and free from milk, water, or any other . impurity. To enable the Committee to make proper arrangements for packing, each person undertaking to send butter ia required to state the quantity, as near as possible, be will be able' to supply during the season, and if he. wishes to send more he must give a week's notice to the packer. Some useful rules are laid down as to the management of dairy cattle, but we need not reproduce them here. The local demand is, as at present here, supplied by the several storekeepers, who enter into an agree'ment with the company to take what butter they require to supply their customers, and the price they pay is regulated by the market price in the colony. By this means a uniformity of character is made a certainty ; only I butter of the very best quality will be | offered to the consumers ; all possibility of a glut in the local market is obviated ; the good farmer receives the highest price for his produce, while the indifferent farmer is taught to be careful, cleanly in his dairy, and to pay more attention to the breeding and feeding of his milch cows. The whole control and management of the Company is in the hands of the butter makers themselves, and there is uo fear that they would show the slightest partiality in judging the quality of their neighbor's produce when presented for inspection. We strongly urge upon them to move in the matter at once, because unless they do so they are certain to be the sufferers.