CHEESE AND BUTTER FACTORY.

Globe, Volume XXIV, Issue 2652, 6 October 1882, Page 4

CHEESE AND BUTTER FACTORY.

On Thursday afternoon a meeting of cowkeepers and farmers was held at the Road Board office, Ohoka, at which there was a fair attendance, to consider tho question of starting a cheese and butter factory. On the motion of Mr Uuloock, seconded by Mr Stevenson, Mr F. G. Threlkeld was voted to the ohair.

Mr W. Bowron, who had been invited to be present, referred to the importance of the Byreton and Ohoka district for cheese and batter making. He stated that he bad tested (he London market with colonial cheese with moat satisfactory results, and there appeared to be no country in the world which was better adapted for fattening cattle, making cheese and butter than this country, from bis experience he concluded that New Zealand and Canterbury was the best country for the making of cheese, for nine months in this country they oonld make cheese against 41st months in England, and the seasons hero wore brighter than they were in England, which improved the graas compared with the Masons of the English climate. In the case of milk for cheese the climate of this country waa superior to that of the home country, for while the days might be hot, the evenings were sufficiently cool to recover the milk for cheese making. He had been given to understand that there were a number present who bad been making cheese successfully in private dairies, but ho pointed cat in a forcible manner that the manager of the private dairy would not be able to compete with the maker at the factory, who was oble to produce cheese of a regular and even quality throughout, and therefore abler, by uniformity of color, size, and quality, to command the market of the world. He painted out that India and the Cape of Good Hope would take the supply of cheese and batter which formed the surplus of this country, but the pale Cheddar cheese would always form a staple commodity, selling at la per lb. in London. He referred to the means and experiments mede in the export of that article, which had been successful. It was intended, if a company was floated for making cheese they should send home thirds quality, double Gloucester, West Somerset, Cheddar, and Stilton. Mr Bowron then proceeded to explain the advantages and the management of a butter factory. In Canterbury he knew, from the last Metropolitan Show, that the farmers’ wives could make good batter, bat be mast say be had not seen much good batter since. In order to produce good batter it wrs necessary to have an airy dairy, with a flow of spring water through it. He said th re *H not, aa far os he knew, a proper dairy in the colony. The first principles to be adopted in batter making was to keep the dairy airy and as cool as possible, and churning it as quickly as possible. Mr Bowron then referred to the advantages of the American plan of preserving butter. Each cow he showed by calculation ought to pay in cheese and batter in a season at least £ls. He pointed cat that there was a good opening in this district alone for a milk condensing factory, and referred to the success of similar factories at Aylesbury and Chippenham. Mr Bowron reed to a number of questions. A vote of nks to Mr Bowron and the chairman terthe meeting.