ASHBURTON CHEESE AND BUTTER FACTORY.

Globe, Volume XXIV, Issue 2672, 30 October 1882, Page 3

ASHBURTON CHEESE AND BUTTER FACTORY.

Last week the directors of the Ashburton Cheese and Butter Factory Company issued invitations to the shareholders and a number of other gentlemen interested in the starting of the cheese factory, to proceed to Flemington for the purpose of making an official inspection of the factory buildings and the machinery recently to hand by the ship Wairoa. On the arrival of the express train from Christchurch on Friday morning last a large party proceeded to Flemington, where they were met by the manager, Mr Harding, and conducted over the building, a detailed description of which appeared in our columns some time ago; but since then important alterations have been made. On the arrival from England of Mr Harding he suggested several improvements, and these appeared to the directors to be of such a practical and useful nature, that instructions were at once given to have Mr Harding’s suggestions carried out. One of the improvements under notice has been the erection at a more convenient part of the building of a new engine room to accommodate the engine and Vauxhall pump. Another important alteration has been the converting of the two rooms originally intended for the vat and pressroom into one apartment in order to afford ample room for the four large vats; and what was at first intended for a curing room only is now being used as the pressroom. The shelving, however, first placed round the room, still remains, and will bo used for storing the juvenile cheese as they come out of the presses. The whole of the shelving at present in the building will shortly be removed, in order to make room for a new lot, the boarding used being found somewhat unsuitable, and material of a more substantial and useful character having come to hand. A great improvement has also been made outside, namely, the covering in of the receiving platform in order to protect it from the wind. At a respectful distance from the main building piggeries are now in course of erection, and when completed there will lie room to house something like 200 swine, and every provision is being made to induce and encourage habits of cleanliness even amongst the swine herd. In addition to the manufacture of cheese —and eventually butter—it is intended to manufacture dairy-fed pork of superior quality, and the brick building originally intended for the engine-house will be converted into a smoking-room for certain portions of the swine, to wit, those portions usually selected for the manufacturing of good smoked bacon and haras. After taking a curs ory look over the building and the works in course of progress outside, the party returned to more closely inspect the machinery and watch the preliminary operations connected with cheese (making. Before taking note of the latter part of the day’s proceedings, however, a word or two about the splendid appliances for cheese making may not be out of place. They are all English made, and wo have the authority of both Mr Bowron and Mr Harding (the latter a son of the most celebrated cheese maker in the old country), for saying that the whole of the machinery is of the very best description, and constructed on the latest and most approved principle, and would hold its own successfully with the machinery to be found in any of the factories throughout either England or America. The four large vats are sufficiently capacious to hold 12,000 gallons of milk, room still being loft for converting it into curds and whey. Eound each vat there is a chamber for holding cold water for the purpose of keeping down the temperature of the milk prior to the commencement of the cheese making proper. For the purpose of heating the milk, a steam pipe connects with each vat, and as soon as the temperature of the milk has been raised to 80 degrees, a tap can be turned, and the hot water in the chamber allowed to escape while the milk is curdling and becoming cool. Both the milk and cheese vats are from the manufactory of Cluett, of Cheshire, and are furnished and fitted with all necessary appliances of the best manufacture and on the moat approved mechanical construction. The milk vats are all on wheels, so that they can be easily shifted to any part of the room, and they are sufficiently high off the floor to allow of them being easily kept clean underneath, ample provision being made for attaining that great desideratum in the manufacture of either good cheese or butter —strict cleanliness. The presses, too, are the best procurable in the English market, a portion of them being from the manufactory of Corbett, of Shrewsbury, and others by Carson and Toone, of Warminster, in Wiltshire. In addition to these there are all the other requisite appliances for the making of cheese, including a washing machine for effectually cleansing the cheese and other cloths. In order to afford the visitors an opportunity of witnessing a trial of the machinery and the operation of cheese making, arrangements had been made for a late supply of a couple of hundred gallons of milk. On Friday, about noon, in the presence of a large number of curious onlookers, the milk was strained off into one of the vats. Previous to this process, however, its quality had been tested by the use of a ; tiny instrument designated a “ lactometer.” The manager, Mr Harding, lucidly explained to the company the use of the instrument, giving them to understand that it . detected with the strictest accuracy what

percentage of the liquid brought to the factory in the milk cans had been procured from the cow, and whether the milk cans had been unduly exposed to heavy rain or other influences of an aquatic nature. After the milk had been turned into the vat, the

steam pipe was connected, and the milk gradually became heated to a temperature of SOdeg, a small thermometer being kept floating in the milk to indicate when to disconnect the steam. The rennet and coloring having been added and mixed, the hot water was allowed to run off, and while the milk was curdling and cooling, an adjournment was made to the outside of the factory, when Mr Henry photographed the building, about 100 individuals being utlised for the purpose of getting an attractive foreground to the picture. By the time this interesting operation was gone through the milk had formed itself into a huge curd, and the patent “ breakers ” were brought into requisition. At the commencement of this part of the work, the whole 200 gallons of matter had the appearance of a gigantic custard, and the sight of this reminded those present that it was time to adjourn for luncheon. This was provided by Mr T. Quill in a large marquee erected on the company's grounds. About 100 guests sat down, amongst whom were Mr J. Orr (the chairman of directors), Messrs J. Grigg, E. G. Wright, Embling (inspector of the Bank of Now Zealand), Bowron, J. Clark, D. Williamson (Mayor of Ashburton), and a number of the directors, shareholders, and other specially invited guests. The chair was occupied by Mr John Orr, and the vice-chair by Miff. Clark.

After the usual loyal toasts had been honored, the chairman expressed his firm belief in the success that would attend the starting of their new industry, and incidentally mentioned that the first shipment of cheese exported from the Edendale factory in Invercargill had realised Is 3d per lb in Brisbane. He felt sure that the Ashburton Cheese and Butter Factory—the second started in the colony—was only the precursor of many other similar institutions that would be started in the country. He was sorry that they were not in time to compete for the bonus of ,£SOO offered by the Government, but he was pleased to hear that the Edendale Company would be likely to get it. That part of the district on which the Ashburton factory stood was highly adapted for grazing purposes, and he was sure great advantage would be derived by the farmers from starting the factory. In replying to the toast of “ The General Assembly” MrE. G. Wright touched on the vexed question of the railway tariff, and stated that he had been urged to accept nothing less than 33 per cent, reduction, but it should bo borne in mind that, upon this question, the rest of the colony was against Canterbury, and, though they might be equitably entitled to such a reduction, yet, if they could not get that, it might be expedient to accept something less.

Mr Ivess also replied to the toast.

After a number of other toasts had been proposed and responded to, Mr E. G. Wright asked the company to drink to the

“Success of the Ashburton Cheese and Butter Factory,” and, in so doing, stated that he was sure the establishment of the factory would be met with every success. After the toast had been responded to, Mr J. Clark proposed the health of Mr Bowron, and stated that the directors were greatly indebted to that gentleman for the great amount of interest he had taken in starting the factory. Mr Bowron had delivered a great many lectures in the interest of the factory, and had travelled over America and England in order to gain every (information about cheese factories, and had succeeded in procuring the best machinery that could be purchased, and had also engaged a thoroughly competent and experienced cheese maker to come out and take charge of the factory. Mr Bowron had done everything he could do in the interest of the company, and given his services gratuitously from first to last. The speaker asked the company present to drink to the health of Mr Bowron with all the honors imaginable.

This was done with right good will. In replying, Mr Bowron threw out many practical hints to the farmers who purposed sending milk to the factory. He also spoke highly of the climate as one favorable to good cheese making, and stated that though he had travelled in many parts of the world, he had not yet seen a country he would take before New Zealand for grazing purposes, and the manufacture of cheese and butter. He also spoke in terms of praise of the manager, Mr Harding, and also of his assistant, Mr Thorne.

Other toasts followed, Mr Harding replying to that of the “ Manager ” in a very able speech, showing himself well versed in the matter of cheese and butter.

During luncheon the curd left in the largo vat had been converted into choose, and on again paying a visit to the factory, the guests ■were invited to inspect and taste the first sample of the article that will in future be turned out by the Ashburton Cheese and Butter Factory Company. The invitation was responded to on all sides and all round the vat in which the cheese lay, and many a piece was brought away as a souvenir of the inaugural ceremony in connection with the opening of the factory. To-day the building will be thrown open for public inspection. There will be sports in the afternoon, a dinner and ball in the evening, and the day is likely to be regarded as a red letter one in the annals of the Flcmington district.