DAIRYING.

Gisborne Times, Volume VII, Issue 326, 29 January 1902, Page 3

DAIRYING.

It is impossible to make first-class butter out of bad-smelling or dirty milk. In many New Zealand factories managers do not realise their responsibility in regard to the quality of the produce, and make no effort to get the support of the directors in refusing milk. A milk supplier, if be would act fairly to himself and his neighbor, would bring no milk either to the factory or creamery which he would not be willing to drink j himself. Give the cows such food and water only as would bo good enough for yourself. You don’t want to eat sour, mouldy, rotton food, or drink dirty water. &ucb food will not keep a cow healthy, nor make nice, sweet butter that you would like to eat or be proud that it came from your factory. Practical lectures on dairying are to be given during the coming winter evenings at the Government Cool Stores, Melbourne. The lectures are to be delivered by Mr 11. \V. Potts, tho well-known chemist and dairy expert. A. complete laboratory is to be installed in order to allow Mr Crow to make practical demonstrations in dairying chemistry. Special tuition will be given to those engaged in the daily household milk delivery. The principal objection raised by the dairymen of Victoria against tho introduction of Government grading of dairy produce is that no grader could determine with any degree of certainty when examining butter in Melbourne what the condition of the butter will be when it reaches Great Britain. Thore is at the present time in Victoria a classification of butter into two classes —“ approved for export ” and “pastry.” With this grading tho Victorian dairyman appears to be eminently satisfied. Charles M. Buckwork, Whakatane, has been endeavouring to introduce a brand for choose which he has patented. The brand is impressed into the end of the choesee. The principal advantage of the patent is its indelibility, its being indented fully a quarter of an inch into the cheeso. The disadvantage is that the branding in this manner causes a slight loss in each cheese. Similar brands have been tried in Canada, but tho trade strongly objects to them on account of the disfiguration of the cheese which results. Another consideration in branding cheeso indelibly is that the reputation of the colony’s cheese would suffer if all grades were branded alike, and this is just what would take place if the brand in question were adopted as the brand would be applied when the cheese was being made, and before an independent judge, such as a grader, had an opportunity of determining its quality. Altogether the idea is not to be commended,