WELLINGTON NOTES.

Hokitika Guardian, 3 January 1925, Page 2

WELLINGTON NOTES.

THE ICE (.'BEAM. (Special to ’‘Guardian”.) WELLINGTON, December 31. A gentleman interested in the dairy trade points out that too little attention i.s given to ice-cream. It is true Fuat during the summer months large quantities of ice-cream are consumed, mostly for the grateful euoling effect of the confection, hut little regard is paid to its food value. Any means which can be adopted for increasing milk consumption will help to stabilise the dairying industry, while at the same time it will react upon the general health and welfare of the community, particularly of the children. The manufacture ol ice-cream is regulated in practically all countries and the minimum percentage of milk fat it should contain is also fixed although it vanes in every country. It was defined m a recent gazette as follows: "Ice-cream is a loodstuff composed of milk or condensed milk with cream and sugar with or without fresh eggs, llavoured or not with fruit or with the juice or pulp of fruit, or with nuts or with vegetable spirits, singly or in combination ; sterilised by boiling, or by being kept at a temeprature of not less than 151) degrees Kahr. for twenty minutes, or of not less than ll>s degrees and subsequently frozen. r l lie

fat t ud«sugar contained in ice-cream are both carbonaceous or heat producing substances; the addition ol milk solids would increase the nitrogenous content of the product, thereby enhancing its value as a food during the hot weather. The more extensive use of ice-cream would prove of incalculable benefit to dairymen, because it would create a demand for the raw materials in the form of cream and mill;. The ice-cream industry should have a great stabilising inllueme upon the markets for milk and cream since 111.' (lush of the season for ice-cream ituiiiulaelure is in the Hush of the season of milk production. It is estimated that in the State of Kansas last year the 3,000.(100 gallons of ice-cream consumed required about 1,500,0001 b of butter-fat. There were also required approximately 1,350.0001 b of skim milk solids, tbis being the equivalent of some T5,350.0001b of skim milk. -Means for improving the food value of icecream might well be considered by the authorities and by the manulncturors. The increased sale of the product would benefit all concerned. At present children are probably the largest consumers of ice cream and iT parents were assured of the high nutritive properties ol this popular refreshment doubtless they would allow the oliiDlio.il- to partake even more freely of it- If added to the refreshing properties of ice cream were the nourishing and sustaining properties that a mixtrue containing Id per rent, of butter and 2!) per cent, of milk solids would insure, there would he a more popular demand tor it in hotels, restraunts, etc., and it would he more freely ordered with meals and for light re fresliment. THE \YENS LEY DALE SHEEP. Following up the discussion respecting hair in wool, and the relative merits of the Bonnie;.' and the \\ ousleydale sheep for crossing. Mr B. W Graham of Otaki who has been a breeder of AYenslevdale sheep in England gives the following information: " The AYenslevdale is very deceptive, both in wool and in carcase, especially to those who have not studied it closely. The ileeee is loose, very line texture. and medium staple, ami is very eurlv hut does not hang together well. 1 have personally shorn 151 bof wool front one sheep, and can honestly say that any well-bred. AA’enslcvdale sheep will from to l()lb to 12lh. ' 1 here are two types of sheep bred, one with wool down the legs to the ground, the other with clean legs. I prefer the latter, as they travel hotter in snow, a eon-

sideration in some parts of England, and <lo not colloid burrs, etc., like the woollv legged type. The wool is eagerly sought after by wool buyers, and commands as good a price as any other breed. It retains its natural sap better than other wools, and does not get that dried look and touch, often found in beicesters and others. With regard to the Wensleydale’.s mutton capabilities-, the deception is still more pronounced. When lat, il never handles so well oil the hack as the Leicester or Romney', hut turn one up, it feels like lilting a sack of maize. The llesh is lean, without- those layers of fat which people so dislike nowadays. nil the chops and is always a favourite with butchers: it weighs out so well, being very solid. If its neck is iiarrowisli. who wants the

neck-end anyway They are big upstanding -sheep. very hardy, being used principally iior grossing 'with mountain bred sheep in England. From personal experience they • are

ideal sheep to cross with Leicester, giving a big fine fleece, and the W anslevdalc frame combined with the beicesters’ compactness and quick feeding capacities, anil produce an excellent carcass sheet). J think they are well worth trying here, and will he pleased to give more information if required.”