The Dairy Industry.

Feilding Star, Volume XVI, Issue 280, 31 May 1895, Page 2

The Dairy Industry.

MR McEWEAN AT APITI. A meeting was held in Mr Guy's Hall, Apiti, last evening, of settlers interested in promoting a dairy factory in the district io hear an address by Mr McEwan, the recently-appointed Government dairy expert. There were about fifty persons present. Mr E. Nix was voted to the chair and, in introducing t lie speaker, said the subject of the address would bfi the " Care of the milk from the cow to the dairy.' Mr McEwan in his opening remarks referred to the unsatisfactory state of the markets last season when the prices obtained were the worst for years and he did not think they had been so low since 1878. Dairying had proved a good thing in Canada for those interested, and there was no reason why the people of New Zealand with their natural advantages should not start in the footsteps of older countries, where dairying had proved successful, and keep up with or pass them in the production of a good article. He also poiutod out the advantages of having a milder climate. Up to a few years ago, in Canada, they only milked for six or seven months, but they found out cows could be housed in winter and milked all the year roun I with profitable results. Letting factories be idle for five months in the year meant so much capital remaining idle and this did not pay. In Canada they made cheese from the first of May to November and for the remaining six months of the year butter was mada. Winter butter was also produced with profit in Den mark and this country was able to compete keenly in the English markets. It was for them in New Zealand to meet these conditions in the best possible way and to do this the transportation of butter and proper treatment of the milk were important considerations. This meant closer attention and a little harder work. The lines which farmers here have followed has been an easy and profitable work, but these conditions have changed and they muit face the situation with enthusiasm and intelligence. Last season European countries had exported more butter than ever before, while the strikes had i-educed the spending power of the people and these conditions had assisted to reduce the price of dairy produce He believed it reasonable to expect the prices would improve, although they would, perhaps, not be ao high as they have been. Canada produces 50 per cent of the cheese consumed in Britain and Denmark half the butter, while New Zealand shipped a little more than 5 per cent, so that he did not think the question of over-production should keep them back if they produced a good article bore. Co-operation was the only means by which they could expect to succeed here as the days of private dairying had passed. To make cooperation successful it must be disinterested and suppliers must truot each other and have confidence in their manager. A building should be erected and equipped to control the temperature and it paid to fit refrigerators in a butter factory. Some factories were now being constructed for either butter or cheese, and it was intended to make butter in spring and cheese in the hot weather. This, he believed, would be the business of the future in this country, and that it would be carried on right through the year. He agreed they had made a step in the right direction in starting a cheese factory in Apiti, for they could put in a butter plant in a year or two if they thought fit. With reference to the best breed of cows, he did not believe they could name that night any best breed, but whatever cows they got he would advise them to be sure and get the cow which would pay for herself, that is to produce the greatest quantity of milk at the least cost. It was better to have ten or fifteen good cows than thirty or fifty poor ones, for they cost the same to keep. Milk and beef qualities combined in one animal could not be profitable. It had been stated by the best authorities that there was not a best breed, and if they gave breeding their attention a profitable class of cows would be reared. The winters here were unfavorable to allow cows to run out. Their experience in Canada was that when a man had to wear his overcoat it was time to house the cows. He believed that in New Zealand, in time, cows would be housed and winter fodder provided. The care of milk was simple, but of the utmost importance. To make good cheese or butter milk must be delivered in good condition, and cleanliness was absolutely necessary. Milking with dry hands was always found best. For cheese, ccratiDg was the most important thing, as it allows the milk to cool and air. Every person should provide themselves witb an tcrator. Milk stands should be a short distance from stables, and nothing of bad odour allowed to remain around. It was not necessary to cool milk for cheese by setting it in water. For butter it should both be cooled and rerated, when the feeding value of skim milk would be greater. When milk was delivered to a factory in a bad condition it should be sent back by the manager or sub mitted to a dockage. Cows should not fee allowed to drink stagnant water or be given bad feed. It was not advisable to feed them on turnips, although small quantities might be given after milking. Mangolds were found to add to the flavor of butter, besides which would return a larger quantity per acre. Dealing with the disposition of the whey he advised them to feed it at the factory, when it could be given fresh to pigs, and they would find this system more profitable than carting it home. Besides, whey spoilt the cans, which would in turn give the milk a bad flavor. In a paddock where the drainage was good and pigs not allowed to root there should be no strong objection to allow them to run near a factory. Ba con producing was an important matter in connection wirh the waste products, and was only second in importance to butter and cheese. Cows could be fed profitably on ensilage from maize. Paying for the milk according to the quantity of butter fat it contained was the only fair and satisfactory method. The percentage of fat in milk varied in individual cows from day to day, and this was attributed to various causes such as

beating, dogging, exposure to cold weather, and in some cases could not be accounted for. The shorter the intervals the richer the milk, and the more the butter fat increased in like proportion will the cheese-producing quality increase. To make the dairy industry a success depended on farmers themselves; He believed that in New Zealand cheese, butter, and bacon, would become staple products in course of time. In reply to questions Mr McEwan said that everyone with good cows would wish to rear their calves, and that was why he recommended making butter in spring. If they took home the whey it should be in separate kegs to those which they delivered mik m. He would give calves all the milk they could consume. It had been found that where cows consumed four ounces of salt a day they pave from 14£ to 17£ pounds more milk per dav and it also kept for a longer period. He could not give an opinion as to the feeding quality of cocksfoot grass, as he had no practical experience with it and it was a matter to be taken into consideration in the future. They had experimental farms in Canada, and it was proposed to start them in New i Zealand where practical information could be given to the people. Corn ensilage was a question they had followed out carefully in Canada. There were different varieties of Indian corn — from the 90 to 100— from six to eight were select d and recommended. He could not say, at present, which would be the best for this country as the conditions had to be considered. In growing corn the rows or hills should be at least three feet apart. For ensilage corn should be allowed to get to that stage known as glazing, when it was not quite ripe, as it had not arrived at its full feeding value until, then. Theie should be no difficulty in getting a large return per acre. He was considering the advisability of getting out the best varieties and trying the effect. It was better to milk a heifer for nine or ten months or the second year the quantity of milk would fall off about the same time as the previous year. It was a matter of educating the heifer, and he believed in milking them as lons as possible. For ensilage the silo was built in connection with barns, being simply a partition of inch lumber tongued and grooved, and trom twenty to twenty-five feet deep. The er.^ila^," should be well spread and packed i . putting in, with a few inches of chaff put on top. The whole theory of ensilage was to keep the air out or it would go bad. It did not matter if the silo was filled in immediately when cut, even if it was wet, so loDg as the air was kept out. They always fed from the top and sometimes partitioned the silo. He was not inclined to advise feeding milch cows with potatoes, as there was too much starch in them, but a few would do no harm. On the motioa of Mr Nix, seconded by Mr Guy, a hearty vote of thanks was accorded to Mr McEwan for his address. Mr McEwan thanked them for the compliment, and said they (the Department) would be willing to assist in any way by giving information. The usual compliment to the chair closed the meeting.