The Dairying Industry.

Manawatu Herald, Volume III, Issue III, 7 October 1890, Page 2

The Dairying Industry.

Tbe Government Dairy Inspector, Mr John Sawers, is just now on a visit to the Hawora district. For some time past he has been engaged in giving instruction, and in fact thoroughly organising the industry in the South Island ; and it is his business and his desire to give to dairy farmers in the North Island the benefit of his advice and ex perience. Tbe reporter of the Hawera Star says : — We found that he has only so far visited the Te Roti Packing Company's establishment, and there*

fore could not say anything of the local factories. Speaking generally Mr Sawers think* we hare much, v<ry much, to learn, and many difficulties to orercoma before it mny De said that bte butter trade is in as-itisfact'iry state. In the first place there is the Danish and Candian artie c to compete with, and ifc in a first-clflss article, well known, and highly thought of iv the ma:ket ; produced under natural couaitions, coo, which are more favourable than hose which prevail in this colony, while lung experience has given to our competitors a skill and knowledge which it will take some time for our farmers to work up to. Nofc that we have not some conditions iv our favour and that there are not certain advantages in our favor— which even the Danish press recognises and, in consequence, warns Danish farmers to withhold assistance from New Zealand by keeping their knowledge of butter-making to themselves - but we have much to contend against in making the most of these. In the first place, New Zealand has few competitors for luxuriance of grass, but this forms the duel 1 and only food of the cows, and during the flush of the season being rank and green, and, containing a high per centage of moisture in the milk, this leadß to softness in the butter and affects its keeping qualities. He refers to the well-known fact that when the grass is beginning to run to seed, or when cows are transferred from new to old pastures, the quality of the butter is immediately improved. We point out that in this district pastures do not improve by age, and that there is no such thing here as the 80 or 40-year old pastures of the home country. Mr Sawers admits that, and say* it is one of the difficulties we must combat by using crushed oats or bran to give the butter the required firmness of texture. Then he urges that care must be taken in breeding dairy cows— securing at anyrate, a Jash of the Jersey — and refers to the necessity of constant watchfulness in respect of the health and good treatment of cows, and the absolute necessity of cleanliness, not only in tho dairy, but in the milking shed. He referred to the great want of proper means far maintaining a low temperature not only during butter making but also during storage and transit. He says frankly that though he is in a large way of business in the South Island, having five or six factories under his direction or control, he prefers to restrict himself to the export of cheese beoauie in connection with butter he has too much to contend with. If he could got a guarantee that big butter would be kept from the time it left hi» han'is till it arrived home in a temperature of from 85dog. to 40deg. f i or at any rate riot exceeding 45deg. , , he would bo prepared to export, because the- butter would tbeu be lauded ns good fresh or powdered butter But he had been on board vessels and had gone to the co cal eil cool chamber and asked of the en. gineer the temperature. •■ Do not know " was the reply. There is no i certainty. The same thing applies ■ in many dairies long before the buti ter gets in transit. Hence the first i thing is to get properly fitted t up factories for the manufacture. He thinks it better for a farmer to put £10 into a factory company than to endeavour to provide conveniences for himself. The expense is 1«80, and then a factory de ding with large quantities can afford to pay for skill and experience iv a manager. Manufacture on the farm and packing by co-operation is all very well provided you can get butter of even quality and always of low temperature brought to you, but how many lots are in tlm condition ? No trouble is spared in Canada or Denmark, to keep the cream at a low temperature, and also the butter when churned, bo as to secure firmness of texture and keeping qualities. Here is what h« had Eeen done in Denmark to secure this : — l. A large trough fitted with a false bottom ie i used. 2. The apace beaeath the , false bottom is filled with ice, 6. The butter is placed on the false bottom resting upon the ice. 4. The trough is cover- d with a metal lid upon which ice reits. Thus the buti tev is between two layers of ice without coming into contact with either. The butter is afterwards taken out, worked a little on the butter worker, and agaiu plnced in the ice trough before Che final working All tliis is done to preserve the grain of the butter which is destroyed when it is washed i& a soft state, find to thoroughly expel the buttermilk. Finally, the butter is packed away in cold storage rooms awaiting transit.