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Hawera Star, Volume XLVIII, 27 December 1924, Page 12

milk, and that the daily rations should be regulated according to the amount of milk given by each cow. That judges differ was strikingly demonstrated at the Timaru show last week. A Friesian heifer that was shown at Oaniaru last year as a calf, and (says the North. Otago. Times) was passed over by four judges'in the entry of eight as the worst animal in that class, was awarded second prize at Timaru in a class of 14.

IN THE WAIKATO. . GOOD’ SEASON. “Very nearly half a million of money will -be distributed to dairy suppliers throughout the South Auckland • Province on the 20th of the month,” said Mr. W. Goodfellow, managing director of the N.Z. Cooperative Dairy Co., to-day to a Times interviewer. “This is perhaps the most satisfactory Christmas present they can receive, and it is being contributed to by the remarkably good season that is being experienced. All past records, in production seem certain to go: by the board this year unless weather conditions materially change. ' “The money paid out on November 20 by the Dairy Company was 383,000, and- this month’s cheque Si will reach approximately £425,000. The total amount of this pay-out would have been larger had it not been necessary for 1 the directors to reluctantly reduce the advance by Id to Is 23-d----in sympathy with the forward position of the London market. That London merchants view the forward position conservatively is sufficiently demonstrated by the fact that they have arranged credits for current advances on export butter on a basis of only Is 2d per, lb.” FIFTY YEARS AGO. FROM THE LYTTELTON TIMES; NOVEMBER 19, 1874.

Importation of Stock. —By the ship Waitara the colony has received a valuable importation consisting of a number of Lincoln sheep and two high pedigree heifers consigned to Mr. F. Larkworthy, of Wanganui. One of the rams was bred by Howard, of Nocton, Lincoln, and obtained the first prize at the Royal Agricultural Show in England. It was purchased for 125 guineas. The sheep comprise: Two rams purchased from Garfit, Scothern, Lincoln; one ram from Howard, Lincoln;, fin© ewes from Cartwright; two ewes front Knight, Nocton, . Lincoln; five ewes from Guest/ Barlings, near Wragley, Lincoln; and"one ewe, by the celebrated ram Bruce, belonging to Mr. Guest.

Saleyards opened.—The new cattle saleyards at Addington were opened at ten o’clock yesterday morning by his Honor the Superintendent, jn the presence of several directors of the company, including Sir Cracroft Wilson, Mr.. George Gould and Mr. Robert Wilkin, and a large gathering of stockowners, auctioneers and dealers in stock

VAGINITIS IN DAIRY COWS. In regard to the 1923-24 season the ‘Live-stock Division reports that a considerable amount of trouble was again experienced among dairy herds from vaginitis in its various forms, often accompanied by sterility; Fortunately, although indications point otherwise, a number of the cows affected continue to hold and come into profit at the usual time, but others do not, and the loss, is, severe. The treatment advised by the departmental' officers has - been found to give satisfactory results, but, owing to the failure in many cases to detect it in its early stages, the treatment has to be continued over a much longer period, and it is sometimes difficult to get farmers to conscientiously carry it out over the period necessary. EIGHT WINNERS IN THE HERD. WHERE THE “BOARDER” COW IS MISSING. In no other country in the world is such stress laid on “quality” as it is in England. There are people in the Mother Country who are: always willing to pay for the “best” and who make no demur as to price, as long as the goods supplied are of absolutely firstgrade quality.. Whether it is his breakfast bacon or his glass of good old English ale, the Englishman insists on its being the best. When he goes in for cattle breeding he starts off with “quality.” He has no time for "scrub” bulls or'- “boarder” cows. Glancing through, an .English dairy paper we noticed just how careful the English breeder is to keep up the quality in his herd. In a list of annual sales a Shorthorn herd belonging to Captain Allen , Stevens, Wicklesham Lodge, Faringdon, Berks, showed no less than eight 1,000-gallon cows to be disposed of. The achievements of these eight “winners” at the milking pail, and in the show jing were as follows : “Thornby Princess Moira”—l6,3l4 lbs in 365 days with last calf —4th Peterborough Show, 1923. “Waterloo Moonshine” —12,103 lbs. with her last calf. '“Thurnham Somerset 4th”—11,011 lbs in 315 days with her last calf. ‘‘Glory Anne,” 10,125 lbs. with, first calf—2nd prize Royal Counties Show, 1924.

“Thurnham Ringlet 12 th”—10,069 lbs. with first calf—-winner of three prizes London Dairy Show, 1922. “Longhills Darlington”— lo,lsßs lbs. in 160 days and giving 58$ lbs. dailv—2nd Bath and West Show, 1924. “Thornby Ringdove”—lo,64s lbs. in 3504 days in her last lactation “Combebank Telluria 4th”—ll 204 lbs. in 309 days with her last calf—--Ist and Reserve Champion at Peterborough Show, 1922. We have no doubt that Captain Stevens found every one of the abovenamed cows a more than payable proposition, and we wonder just how many New Zealand herds possess eight thousand-galloners.

A WOMAN'S WAY.

A certain farm woman has made a success of raising a few extra good dairy calves every year for the past dozen years or so. A few of her handfed heifer calves from grade Friesians and a purebred sire have broken neighbourhood records of oerformance at the pail.

The following is her method of growlng calves into big, high-producing cows: When the calf is born she allows it to remain with its mother about two davs. giving it a chance to fill nr, at leisure on the new milk not fit * for human consumption, but most excellent food and medicine for the infant. She says that a calf will learn to drink out of hand as easily at three days old as earlier.

After the calf j s departed from its mother she feeds it new milk from its own mother three times daily. This new milk feeding is continued fo” from 10 days to two weeks, when graduallv somo skimmed milk is mixed'with the whole. Aim at this time, when the calf is about two weeks old, she begins to add a little cooked oatmeal to

the milk, which the young calf soon begins to eat readily, and on which it thrives wonderfully. When the Calf is older a pint or more of the oatmeal mush is mixed with the milk. The rnush is the calf’s first solid food, and soon after learning to eat the mush it nil] begin to nibble at and eat fine hay, a Dig help in boosting a hand-fed caif* in thrift and growth. ’This farm woman expert with dairy calves believes that all of the fat should never be removed from milk which is to be fed young calves. She believes, and is scientifically right, that no calf in its later growing period will do its best without some - actual cow butter-fat in its daily ration until it is old enough to eat a wide variety of solid foods.

Hence, the milk she gives her handfed calves is not from the separator, but skimmed milk with a little of the cream. .

“No food-is too good in the beginning,” she says, “if you expect to develop a large, fine, heavy-producing heifer. The early start in life is what counts. Plenty of milk at each feed, frequent feeding, and always some fat in the milk is my method.” But,. after the calf is eight or ten weeks old, this woman gives it closeskimmed milk from the separator, for then the young animal is old enough to eat a variety of other things to satisfy fully all its growing needs. “But remember,” she advises, “the best dairy heifers are grown only when you furnish them through the first weeks of their growing life with some butter-fat in their liquid feed. It’s a practice that pays.”—By Horace Snyder in the Country Gentleman.

WORLD’S BIGGEST DAIRY COW. NO TROUBLE NOW FROM ABORTION. Writing to the American farming journal, the Canadian Farmer Advocate, a- correspondent gays :—‘ ‘Some time ago- I saw an item in your paper about the big losses from cows losing their calves before the time is up, or what is sometimes ! called /throwing their calves.’ In the year 1913 I had fifteen cows that lost their calves in this way. Then I noticed a paragraph in your paper about using bonemeal in the salt. I bought 100 lbs. of this/ and have used about one part bonemeal and three parts common salt for my stock ever since, from autumn to spring, and since using this mixture I have lost on© calf. I keep fifty cows in my herd. Perhaps some of your readers may care to ' try. this remedy. ’’ In a footnote: the. Editor of the Advocate states that while appreciating how very satisfactory it must be to have had no further trouble with abortion in the herd, and in. spite of what looks like conclusive evidence lie would not care to guarantee it as a Isure cure. —(We are quite in accordance with the views expressed by tht> AUvoeato. bur, at tho same time think there would be no harm in trying out 'the remedy. It cannot possibly hiirt the cows.—Ed. N.Z/D.) ’ IN NORTH HOLLAND. CATTLE AND SHEEP. OTHER POINTS OF INTEREST. In conversation with a Star representative; Mr. G. V. Pearce, who has just returned from a world tour, said that while in England he had the opportunity of going to Holland with Mr Murgatroyd, formerly of Patea; who does a lot of business on the Continent. He was keenly interested in the country and the people, and formed a high opinion of ttheir capabilities as: small former*.. The cattle he found most used in tlie country were Friesian, a breed which showed in colour much more black than white and were bigger than many of the similar breed to he seen in the Dominion The farmers there seemed rather to scorn the Holstein which, they said, was" a German breed. Ag a breed the latter were rm? 1 • by more white thaii the former Ihe farms were all small, the largest being about two hundred acres, and the country: was generally very rich and mainly low-lying, and extremely well watered.

Some farmers bad only sheep maka mi ivin g with one hundred and titty These were mostly Lincoln and Border Leicester, the former being the biggest he had ever seen. In addition there were the native' sheep, animals jvith big udders, which were milked like goats. None of them, because of their size, were well suited for killing and exporting. There is also a considerable amount of sugar beet grown and sent over to the London market, while poultry are exported alive to England. There are good steamship lines and the journey occupies , only a few hours, a great 1 asset to a primary producing country. DAIRY PRODUCE. . Mr. Pearce drew attention to the immense quantities of Siberian butter coming into England. In one boat lie saw a large cargo, some hundreds of tons, nr hundredweight kegs. He .tried tins and found it of very good quality and with a nice flavour. This factor, he considered, was going to operate, and in fact was already operating, to the detriment of New Zealand. He was of opinion that this fact would serve to make the Dominion producers pay more and more attention to cheese. A HOME-MADE BUTTER COOLER. A most effective little device for keeping butter and other food cool ma v out of an ordinary flower Get a new pat. Then put it in a bucket for an hour. Arrange the butter on a dish and place the pot over it in an inverted position. Push a cork into the hole. It will be found that the moisture-soaked pot 1 1 P er v medium for keening out the hot air and, even under the warmest conditions, the butter remains hard and cool. The pot should be rp-soaked every twenty-four hours, or it is not a uad plan to have two pots to change

The device should he kept awav from sun s rays, if it js to work properly. 1

NEVv ZEALAND MEAT

In hi s tours round London Mr Pearce saw a gieat deal of the meat markers and was surprised to find there was not much of our meat disnlaved Of the meat from the Argentine he saw huge quantities, and was s+rucV w-Pb its evenness in size. He estimated the cntt.e would he about 7501 b wei>H, aud said the carcases were as even as peas in a pod. In this respect thev were m marked contrast with colonial. Ke found that large quantities of meat from abroad were bourdit up before reaching the stores, by the big restnurl ants, winhad branches all over the country. Talking of prices. Mr. Peeves h “ beard' of one shipment which realised only lsd for fores and fo" muds and this was snanped un bv '-"in or lii rr ft o rpf _ , * O ejv little New Zealand meet, was on *-'c- at the stores be attributed to the fact that much of it was sobl j n the Dominion on a c.i.f. basis, the ship-

pers preferring not to take the risk of the market.

In regard to wool he said present conditions were a great boon to the grower,* but added that the exchange question was a difficult problem to solve, and until that was done they would not get the full benefit of the high prices. •

OLD ENGLISH CUSTOM. The relic of a custom, which shows the conservatism of the people and their reluctance to give up any privilege whatsoever, was brought to mind, said Mr. Pearce, by the appearance in one of the busiest thoroughfares. Haymarket to wit, of four waggons full of hay standing the centre of the traffic. This, he found on making inquiry,. was an old privilege granted centuries ago by which hay was allowed to be marketed in the locality. It was, he added a ii U l British trait to cling closely’ to all their ancient privileges and rights.

TEMPERATURE gf cheese CURING ROOM.

Paper read by T. H. Atkinson, N.D.D., at Conference of N.S.W Co-operative Butter and Cheese Factory Managers* and Secretaries’ Association, Sydney.

• advantage of. a low temperature in the curing of cheese is common knowledge with cheese makers and factory but few realise the tremendous losses of cheese which occur i. our factories from year to ' year through faulty construction and failure to control the temperature of the cheese room.

Much, data has been published on the subject, but little local information is available. In order to show the effect of temperature, on the yield of cheese under our own conditions a small experiment was recently conducted by the Dairy Branch in co-operation with the _ manager of the Moruya Cheese Factory. _ The (experiment was as follows i.wo batches of eight cheese were selected, one batch being made from pasteurised milk, and the other from non-pasteurised milk. Each batch was divided into- two lots of four cheese, which were weighed and marked for mdentif ication.

Batch A was made from'pasteurised milk on 22nd February. Lots A 1 and A2 were weighed on 29th February, and turned the scale at 57 lbs. for each lot of four cheese. ;

. Batch B was made from unpasteurlsed milk on 24th February.; Lots B 1 and B2 of fou r cheese also weighed on 29th February, each scaled 58A lbs. £ A 1 .and BI remained in the tactoa-y curing room until Ist May, when they were shipped with the ordinary consignments to the selling agents m Sydney. They- were weighted on oth May. 1924. During the period the, temperature- varied between 63 deg. Fahr. and 72 deg. Fahr. with a- mea.n average of 67 deg/ Any oss of weight was due to moisture evaporation, and there was no exudation: of fat. Lots A2 and B2 were shipped with the _ ordinary consignments of cheese on Ist March, and were placed in cold store when they arrived in Sydney three days later. They were' withdrawn from cold store and■ weighed on 7th May. During this period the cheese were under an average temperature of 42 deg. Fahr..

cheese were subject to similar conditioiis. except for the variation as stated It will be noted that the cheese for cold store did their travelling at the commencement of the period, when the weather was warmer, and also when they were in the earlier stages of their curing and more likely to lose weight quickly by excessive evaporation: But for this, no doubt the margin would have been greater £ „T° ur cf the cold-cured, cheese Unfortunately we were unable' to arrange suitable conditions closer to the factory. The loss in weight under curingloom conditions was 21bs. in the case of pasteurised milk cheese and 2ilbs. for the raw milk product, whilst in the cold room the .loss was fib. and lib. respectiVely. The difference between, the losses in each batch was in favour of j C n o ,,u sto^ n S t(> the extent of nibs, and If lbs., showing a total saving of w 4 lbs. on. 115ilbs of choose, . The _ average gain, due to a reduction of 25 deg. Fahr. at a much lower maximum temperature than is usually reached during the summer time in the curing rooms of most of our factories is very striking, it actually means a saving in cheese of 2.4 per cent., or the retention of 2 2-sibs: of saleable clieese for every lOOlbs. stored. A factory with- a maximum summer output of 2,000 gallons would probably be holding m its curing room 250,000 lbs. of cheese for a period,of one month to six weeks during the six summer months. Assuming that only 21bs. per iUOlbs. of cheese were saved by curing over the shorter period, the. saving would amount to some 5,0001bs of cheese m six months, which, at 9d. per lb. tor cheese, is equal to £IBB In , confirmation of the results I might quote some New Zealand figures bearing on the subject which were published ni the New Zealand Dairyman as results obtained at the Tatuanui factory :—B36lbs. cheese, cured at 68-70 deg. h. lost 261bs. in 14 days. 8371bs cheese, cured at 50-40 deg. F.,Jost lllbs! Vnn 4 da y s - Q J his s^ 10Ws a saving of ljflbs. ■ per 801bs. cheese, or 1.8 per cent, in fourteen days. - these results were obtained with export-size; cheese of 801bs. weight. Our experiment was conducted with loar cheese of 141bs. weight Ihe evaporation of moisture is greater as the size of the cheese decreases ana a.s the temperature is increased this is probably due to the fact that a greater surface per lb. of cheese is exposed in the case of the smallersiMd cheese. The evaporation increases with an increase of temperature, probably because of the lowered relative humidity. Cheeses of higher moisture content usually lose moisture more rapidly.

The temperature oif the curing room n S \ materiE l effect on *he Quality of ho cheese. The higher the temperature the more rapid is the curing. In the case, of excess temperature, however the cheese will lose not only excessive quantities of moisture, but much fat. this waste is quite common in our cheese factories during the summer months, when the largest quantities are being made and stored The melting of the fat (to say . nothing of the lass in yield due to this cause) is distinctly detrimental to the quality of the cheese, spoiling the -texture and body and producing an off flavour, due to the melted fat. Cheese subjected to this treatment does not? keep. On the other hand, too low a temperature cheeks the action of rep net and other ferments responsible for the change in the condition of the indigestible curd to that soft, mellow, digestible condition of well matured cheese, and there is a tendency to the production of bitterness at very lc.w temperatures. Cheese kept at low temperature cure more slowly and develop a milder flavour, whilst those at higher temperature cure faster and develop undesirable flavours. At the higher temperatures the undesirable organisms apDear to be more active.

The use of low temperatures during curing is one of the surest methods of limiting the activity of gas-forming bacteria iu raw-milk cheese.

The most suitable temperature ranges oetweeu au aeg. anu \aJ aeg. ivanr., accoiamg to tne time oi the year ana one purpose iqr wnicu tne cneese stored is mtenaed. Uneese made for quick, saie uh tne, local mamet is or weaner body, and contains more moisture tnan chat iiiLenued' xur export, it cures more rapidly than well-made Cheddar cheese ui any given temperature, but also ueconipoaes quickly under our hot summer conditions.; this type of cheese is profitable in the winter time, when, owing to cue lower temperatures it cures and curries wen. For export purposes and lor the summer traue a iveu-made Cheddar cneese is most desirable. Cheese of tins type is capauie or oenig stored ror long periods without aeierioration. It is also, sigiiifleant that cheese ripened at such iow temperatures as are favourable'• ten. dimmisnmg tne loss of moisture can carry larger amounts of moisture from the start without impairing the quality, lo try to meet the losses due to. evaporation in hot curing rooms by tne retention or larger amounts or moisture m the cheese during tne process or manufacture is to court disaster.-

generally speaking, tne lower' the temperature the better the quality of the cheese over any length of the time and the greater the saving m weight.

Many of our cheese curing rooms are incapable’of any sort ot control, while others are but poorly insulated snd hard to ventilate. One or two June oeen effectively controlled by means or sub-earth ducts and a .tew by means of artificial refrigeration. The only emcient means of control is the last, but in the case of: small cheese factories the installation i,s too costly. However, the utilisation of the lower night temperatures is; within the reach of everybody. By so constructing the curing room to have it capable of thorough ventilation, yet well insulated, a reasonably cool room may be secured during the greater part of the year in most districts. y f PRESERVATIVE IN BUTTER. The final report of the Departmental committee appointed by the British Government to inquire into -and report" upon the use of 'preservatives in butter has been received, and is now published for the benefit .of readers. The N.D.A. ask companies to give their views on the matter. The report is as follows: ; .

“A proportion of the butter made at farms or creameries in this country, much of which is solid direct to the consumer, is free from preservatives, and the representatives of the British Dairy Farmers’ Association informed us that preservatives were not necessary •in butter made, in this-country. Further, much of the butter which is blended or re-worked at factories in this country is also put oil the market without the addition of preservatives at the factory. Particulars were furnished to us of the examination at the Government Laboratory of 365 samples taken from butter factories in Great Britain and Ireland in the period April, 1912 to March. 1913, 164, or 45 per cent., of these contained no preservative, aiid 73, or % per cent., contained less than 0.1 per cent of boric acid, in. many cases the 'quantity being as low as 0.02 per cent. It is evident that the boric acid in many of these butters wa« derived from, one of the ingredients of the blend, and that iii such instances no boric acid was added during the re-working or blending. 1 “In addition to the butter produced in this country, large quantities: are imported. The imported butter may go to factories here for blending or re-working, or, it may pass. direct to consumers in the condition in which it is imported'. The quantities imported during the year 1923, are given in Appendix E. .... ’ “Of- this imported butter that which comes from Denmark, Norway, Sweden, Finland and Russia is free from preservaties, while a large proportion pf that from Holland and a small proportion of that/from France also contain no preservative. , Hence, it woiiild appear that no difficulty should arise in rpspect of imports from European countries if preservatives in butter were prohibited. The total imports, from European sources (including the Irish Free State) amounted in 1923 to 144,000 tons, of which 106,000 tons came from countries where no preservative is used in butter. The rest of the world (mainly New Zealand, ..Australia, Argentine and Canada) supplied 110,OOJ tons.

“We have given a great deal of consid. eration to the question whether preservatives are necessary in the case of butter which is sent to this country from Australia,. New Zealand and the Argentine. It is clear that some butter comes from all these countries without preservative. The annual reports of the Government chemist for the years 1901 to 1918 give particulars of the examination, of the samples/ taken by Customs officials at the port of entry into this'country, from which it appears that 10 per cent of the samples taken from Australian and 20 per cent from. New Zealand consignments were free from preservative, and that some consignments without boric acid arrive from the Argentine. More recent figures show that in 1922-3 samples representing 5,766 of Australian bntter, and 9,695 of f New Zealand butter were free from boric acid; these being 21 per cent, and 27 per cent, respectively of the total, amount sairipled.

Confirmation of tlie New Zealand figures was obtained trom tne Department ox Agriculture in that country, who informed us that out pf , 60,000 toils of butter exported, in, came from xactories using no preservatives. In addition, creameries Using preservatives sometimes sent out butter without preervatives ( in response 1 to speciuc orders forisuchi butter. !

“The representative Troin the High Cimmissioner’s Office stated that of the 350 butter xactories in New Zealand, 35, or 10 per cent.*, used no preservative whatever, and he gave it his opinion, as a dairy expert, that the addition of preservative* to JNew Zealand butter was not necessary. Furthermore, there is a considerable exportation of butter from both Australia find New Zealand to the United ,States .iof America which is required by United States law to be free; from preservatives. Evidence was given to.us that factories forming part of an important gioup under one. management in New tiouth Wales export considerable quantities of butter, and dispense entirely with preservatives. v ; ; * ‘From these facts it would seem reas'-' onable to infer that it wduld ’ be' poss-s----ible to dispense with preservatives in all consignments of butter from Axis- '• tralia aha New Zealand; and the poei- 1 tioii would presumably not be more ditficult With respect to butter from the Argentine, Canada, and other exporting countries. .; 11 ;

‘ ‘On the other hand, the witnesses engaged in the Australian and New Zea- 1 land butter trade, who appeared before us were in the main strongly 'opposed to any prohibition of preservatives in ' butter, and no. doubt there is a considerable feeling in these countries in favour of the use of preservative I.' 1 .' The witnesses argued that preserved butter 1 was more palatable than unpreshrved, that the latter showed a quicker- rate of deterioration, than the former when removed from cold storage) that 1 the ' circumstances of the trade renderdd.it necessary to keep large stocks in liuid at various, times of the year, and that a certain proportion of the butter supplies came from up-country stations difficult, of access and so situated thkt a considerable time must elapse between the making of the butter and its receipt . at- the exporting depoti Onthis last point it was argued- that prohibition would be a great hardship to many new settlers. As regards the .other points raised, the evidence of these witnesses, though no doubt honestly given, was discounted by the fact/ that all of them seemed to be quite 1 ' aware of the: comparatively -large amounts of unpreserved butter which are already being sent from Australia . and New; Zealand. Butter, preserved and unpreserved, is shipped and treated in precisely: the same way, and- it appears that importer distributors arid retailers in this country are quite com. : morily; unaware of the difference between .the two' classes. Preserved and ' unpreserved New Zealand and Aus- "< tralian butter may be sold by the same retailer at the same-price and without' his knowing - which is preserved arid: which is unpreserved. It was stated v ; that an expert»taster can tell the, diff- ' erqnce, but we could not obtain any evidence to show that the verdict of the taster was confirmed by analysis. / “Certain witnesses urged that a maxi- • riium limit of 0.5 per cent, of boric * acid should be permissible, on the l ground that this quantity was neces- * sary for preservative purposes) whilst ; others stated that they- would-.be content with 0.25 per cent. The results : of the analyses made, by. the Govern-' ./ ment Chemist show, however, that even ' in the case of the preserved butter coming from Australia and Zealand, the amount oif boric acide present . - > is usually below 0-25 per cent, and fre- ■> quently below. 0.1 per cent: ! These. figures were supported by results given " in, a paper in the Journal of the 1 Be- . partment of Agriculture of, Yictoria for 1913, produced in evidence by orie of the witnesses, showing, -from' the - analyses of, 2,640 samples for boric - acid, that 606 samples (20.6 per, cent.) contained less than 0.1 per cent., and 959 samples (32.6 per cent.) more than 0.1 but less than 0.2 per cent. “There no evidence as to the use of other preservatives in place of boric -acid. ' - '• ■ ‘ ‘The conclusion at which, we arrive after consideration of all the evidence before us is that a period of two years’ ’ grace should be ample to enable such - adjustments of methods to be made as would enable all butter to be produced • • and sold without preservatives. The Australian arid New Zealand trade, and possibly that of the Argentine j seemed to be the 6nly cases in which any difficulty was to be apprehended. From both the former countries a considerable quantity of butter, is already ‘ being sent without preservatives. The requirement of compulsory pasteurisation which has been recently 1 imposed l in Australia will, it is believed,,help to improve the keeping quality of the butter, and we have little doubt that such a regulation as we suggest would stirii- • ; ulate improvements in other directions. “We therefore recommend that after a- period such as we have suggested the addition of any preservative in butter should be prohibited.”