KAIAPOI COUNCIL’S ACCOUNTS.

Globe, Volume XXIII, Issue 2250, 14 May 1881, Page 3

KAIAPOI COUNCIL’S ACCOUNTS.

To the hditor of the Globe. Sib,—Will you kindly permit me to rescue ’ from the obscurity of small type, and an out- : of-the-way-corner of the “Times,’' a few facts from the ponderous document called “ A statement of receipts and expenditure of the Kaiapoi Borough Council for the year ending 31st March, 1881,” found to be correct by two auditors, and to which further importance is added by the signatures of our worthy Mayor and Town Clerk. Tho first point which it occurs to mo deserves notice is tho very extensive way the Council is made to appear to launch out into expenditure for roads, drainage, protective works, a Board of Health, Charitable Aid Board, fire prevention, lighting, and a host of other miscellaneous items, out of an income of something less than £ISOO, which seems a still lees sum when the cost of administering tho Council affairs at about £350, more than a fifth portion of tho income,is deducted the effect is truly marvellous. The finance oommittee certainly deserves credit for assisting the Council to out a dash upon so slender a revenue ; but what I desire now to call attention to is the items of probable receipts and expenditure. On tho basis of last year s statement for the current year, the Government grants will be about nil. The certain revenue appears to be —Rates, £265 10s ; fees and fines, £52 15s Id ; and licenses, £188: giving a total of £506 5s 7d, and inclusive of balance, £541 3s. In addition to this might be added the rent of the endowment reserve at £250, but for the fact that its continuance at that rental is just now a matter of some uncertainty ; but, as I wish to deal fairly, it will bo referred to anon. Against the certain income, then, of £540, the actual expenses are not less than an equal sum, as estimated from the items for the year past, namely Printing and advertising, £45 6s ; auditors, £8 8s ; caretaker, £5 ; clerk, £lO3 8s ; valuator, £6 6s ; foreman, £117; medical officer and Board of Health, £42; charitable aid, £SO; fire prevention, £IX3 ; and lighting, £BO an exact total of £564 2s. The result, therefore, is that we have to rely on the possibility of receiving the £250 from the endowment reserve rents to meet expenses for streets (many of which need extensive repairs), drainage (of which a proper system is imperatively needed), carting, timber, protective works, and sundry expenses. Tho sum named, I submit, is totally inadequate to meet even the lowest estimate for public works. The Council seems to have a bridge reserve fund, with a balance of £56 17s lid, ready to meet the surveyor’s estimate of £350! that, he says, is required to render traffic safe. There is also, apparently, a cemetery account, in which there is a credit of £sl 18s 2d, but not a penny of that can bo appropriated for general expenses. Before it is too late, I, as a ratepayer, think the Councillors should examine their position very carefully. Already they have incurred an overdraft of £IOO, and the ordinary receipts each fortnight seem to be miserably small in comparison. I wonder if anyone will be good enough to enlighten me as to the item £llO for surveys last year ; also, as to the somewhat large item for fire prevention, lighting, and charitable aid. Could not more of the requirements of the Council be let by tender, or a reduction be effected in a rigid regard for economy ? Yours, &3., P. B, P. Kaiapoi, May 13th, 1881. The following letter appeared in this morning’s “Press THE INQUEST AT KAIAPOI. TO THB KDITOB OP THB PBESB. Sib, —I was somewhat surprised to read, in your issue this morning, the account of an inquest at Kaiapoi on a child whose name is unknown, in which it is reported that I refused to disclose tho child's name, and that, therefore, Dr. Ovenden who had attended the child professionally refused to give the usual certificate as to the cause of death. In this matter I was acting merely on behalf of a client, and I need hardly point out, therefore, that it would have been a breach of professional confidence to give any information without my client’s authority. I fail, however, to see any necessity for such curiosity. The Registration Act, 1875, section 36, directs that in the ca-e of the death of any person who shall have been attended by a registered medical practitioner, that practitioner shall sign and give a certificate stating, to the best of his knowledge and belief, the secondary and primary causes of death. He is not required to know tho patient's name ; indeed it must often happen, especially in hospitals, that a stranger is brought in, fatally injured, about whom no information can be gained. An inquest is held of course, and when the jury are satisfied as to the cause of death, a verdict is returned without the patient’s name being required. At Kaiapoi, yesterday, the medical evidence was perfectly clear as to the cause of the child’s death. The Coroner also appears to me to be going beyond his jurisdiction. His duty, I imagine, is to " enquire into tho cause or manner of the death,” not to learn the name of any person. Yours, &e., Aipbbd Thompson. May 13th, 1881.

CHEESE AND BUTTER FACTORIES. TO THB BDITOB OP THB PBBBB. Sib, —In the first place allow me to tender you my best thanks for the prominence which you have given to my remarks upon the above subject in your widely-circulated journal, I find, from numerous correspondents, that the subject is widely discussed over the tea-table, in the commercial room, and at large agricultural gatherings. It is clear wo do not all agree, and strange would it be if we did. Discussion —friendly or hostile—does good in many ways. By it the attention of the reading' public is elicited, and unknown energies are called forth. The more the above subject is discussed, so much the more transparent will the benefits to accrue therefrom appear. Agitation purifies the atmosphere and renews the youth of empires. In your issue of the 3rd ult., where you report the proceedings of the Banks’ Peninsula Farmers’ Association, I notice that, by several speakers at that meeting, the factory system was weighed in the balances and found want ing in many respects. First, “ The heat of the morning sun would spoil the milk before it conldjbelde’ivered at the factory.” To that I answer, the factory would have to bo a very great distance from the dairy. I have proofs that it is not a clear sky and a bright morning sun which spoils the milk so soon. In America, the milk is often sent five miles, and the morning sun there is very hot. In England, in the hottest summer weather, I daily sent milk to London from a distance of 110 miles, occupying three hours in the transit, and yet there was no injury done by that three hours of morning sun. It is not the I warm sun which spoils milk so soon, but an I atmosphere charged with electricity and a cloudy sky will turn milk sour in two hours, unless it is cooled down to 60deg. Fab., when, at that temperature, it will keep for twenty I hours.

The next difficulty opposed to the factory system was, how could fraud by the adulteration of water with the milk be prevented ? That difficulty is at once set aside, by the use of a small instrument called the lactometer, costing about 2s. By means of this instrument the exact amount of the adulteration is in a few seconds discovered, and consequently checked. Then comes a sweeping charge against the factory, the assertion mode by one of the speakers that “factories could not turn out a first-class article.” Now, Sir, I must submit that such an assertion is completely at variance with sound logic and common sense, and with all my experience. If a man can make a firstclass cheese at home, why cannot he make an equally good one in a factory ? Factory cheese, take the whole season through, are worth from £3 to £5 per ton more than isolated dairies. There is no question about the fact that you may make as good cheese at home as in a factory. “ What we want is more uniformity in size.” Precisely so, and how can you get it without co-operation. A dairy of 20 cows, at the height of the season, may make a 601 b cheese, but in droughty weather it will diminish to 401bs, and towards the end of the season to 201bs. Let but 10 dairies co-operate, and they can make any size to suit their market best. From SOlbs to OOlbs is the best size for fine cheese, but the worst for a bad one. None but those who are acquainted with the trade can form an idea as to how much size affects the price You shall place a good sound quality 841 b cheese on the London market, and another of 301bs of equal quality; the 841 b cheese will realise £lO per ton, more than the other. I defy any man with a small dairy to make a cheese throughout the season which will command a first-class price. Five dairies of 20 cows each, united, would make 20 tons of good cheese, and of the proper size.

3 see a factory at Eaiapoi is referred to as a complete failure. Standing upon the platform of Koiapoi station, a gentleman, unknown to me, painted out the said factory, and here is the history. A man purchased the farmers’ milk at 61 per gallon, converted the said milk into cheese of some sort, sold off the stock-in-trade, and disappeared, forgetting to pay for the milk. If the mat. was base it is surely not fair to argue that the factory system is a failure. There are substantial reasons why really good cheese makers with large dairies do not like factories. Now take an illustration : —A gentleman once interested himself and others to establish a factory in a large cheese district in Somersetshire. Many thought it would be an excellent thing, and a great benefit to the small farmers ; but the scheme failed through the influence of a gentleman in whose judgment and abilities the fraternity placed great confidence. The meeting was called, and considerable numbers met in the assembly room of the shire's principal town. After some discussion the intelligent gentleman arose, and having politely bowed to the chair, said :—“ Gentlemen, I have listened to every argument for and against, and am thoroughly convinced that cheese factories are of foreign origin, and of mushroom growth, and I tell you candidly they will never do for us. ("Hear, hear.l True, times have not been good, but we have struggled through our difficulties pretty well. Then, gentlemen, I : say let well alone. [Loud applause ] Would you, gentlemen, abandon the fine old system which has been handed down from sire to son for many generations for what is dubious at beat? [“Never! never!”] No, gentlemen, never hazard your rents at a game of chance in a cheese factory.” So the matter ended. The gentleman who proposed the factory had no interest in the concern beyond the desire to do good to struggling farmers. I know the gentleman well, who carried his point so olear.y, and congratulating him upon his success, ho was free to confess that factories would not suit him. “You know,” said he, “I take the first prize in the show yard, and sell my cheese at from 84s to 90s per ewt. They are now selling theirs at from 56s to 70s. If factories were established the danger is that their cheese would be as good and as large as mine. They would gain £lO per ton, but I should lose it.” That is the real secret of the opposition, though I do not say that it is the case on Banks’ [Peninsula.

In regard to temperature and packing cases, Mr Duxberry seems to bo glad that they had really anticipated me, consequently my instructions came “ second-hand." Perhaps it would have been more to the advantage of the association if they had given a little attention to the instructions which X gave to the secretary long before I gave my lecture on the subject. Two of the packing cases were in one of the auction rooms here, and my attention was directed to them and their contents. More rude, unfinished things than the cases I never saw. Tho London merchants will naturally conclude they are of Maori make, and in way of beginning excellent for the “ noble savage.” The round case I saw opened, and inspected the cheese. More unsaleable goods I have hardly ever seen in London. I hope for the credit of the colony that they are not a fair specimen of the shipment. The cheese had been packed on the broad side, and when taken out of the box, one especially resembled a large turnip after the waggon wheel had passed over it. If what I saw be a fair specimen of the packing, I need only say that gentlemen on the Peninsula have much to learn yet.

Mr Wright’s letter is not only polite but in- I structive. He has given me the information I which I have been desirous to know. That is, I where good cheese is made, and I should I think the gentlemen referred to are equal to I the task, and I must say that nothing would I please me more than to see their cheese. Mr I Wright mentions another matter, which I I agree with him is one of great importance, I and which all cheese exporters should ever I keep in mind. There is no article of mer- I chandise which will become impregnated with I unwholesome efiluvias sooner than cheese. I I have no doubt that steam from heated wool or I corn, or anything else, will materially damage I cheese. One decaying cheese will affect all I others near it. Out of many instances I will I select one. A cheese factor in London kept I large quantities of cheese in a store-room I above some large stables ; he had many first- I class dairies, but their quality soon deteriorated, I and bis loss was considerable. After close I investigation, it was discovered that the am- I monia rising from the stables below, impreg- I nated the whole of the cheese, and thus I partially spoiled them. I Mr Wright touching upon the butter ques- I tion says :—“ Query, is the Irish butter made I in factories ?” Now I do not say that it is absolutely necessary in order to get good I butter that it should be made in factories. I A dairy of 20 cows, when in full milk, will I make two firkins a week. By churning twice I a week, working the butter well, and placing I it in the firkin at once, there is not the j slightest doubt that large dairies can, it they I will, make as good butter at home as could be I made in the factory, but it should never be I forgotten that the younger the cream is when I churned, the better will be the butter, and I here the factory would have one great advantage, viz., by churning from every day’s cream. From cream taken off milk forty- I eight hours old, it is quite imposssible to make a first quality butter for keeping. It strikes me very forcibly that the London merchants I will not expect any New Zealand butter I another season, for intelligence comes to hand I by each mail that that butter is only saleable at such a price as would be a heavy loss to the I shippers. The whole system of butter making in New Zealand must undergo a complete change ; where there are a number of small I dairies, nothing but a factory will meet the I case. I never recollect butter after it is I made being affected by bad smells. I have had large shipments from Sweden when tar formed a part of the cargo, and yet the butter was not affected by it. Butter takes its ilivor from the milk and cream. A certain class of Irish butters are invariably smoky. When I visited the district from which it came, I found they principally burned dried peat, the houses being small and badly ventilated, the peat smoke impregnated the milk, in fact the cows were always breathing peat smoke, and that alone is sufficient to affect the milk. In the course of two or three weeks I shall be starting for London, I should be glad it some gentleman who has a large dairy would fill me three firkins of butter —one made from twelve hours’ cream, one from twenty four hours’ cream, and the other from thirty hours’ cream. I would then give it my personal attention, and report upon it os to its condition when arrived in London. I should also like to purchase one or two tons of fine cheese and take them with me, then I should be able to speak with greater assurance. I have grave doubts about butter, but not the shadow of a doubt about cheese. I feel assured that first-class cheese can be made in this colony, and that it is destined at no distaut date to be a prime article of export. Thanking you, sir, for giving me so much of your valuable space, Yours, &0., Wm. Bowron.