DAIRYING IN THE KING KING COUNTRY

Pukekohe & Waiuku Times, Volume 7, Issue 344, 11 January 1918, Page 1

DAIRYING IN THE KING KING COUNTRY

(By our Travelling Reporter) As an inducement to dairy suppliers to obtain the largest possible return for their cream a practice is in force in the King Country to award points according to the quality of the cream supplied. This has at least the advantage of stimulating interest and creating a greater desire on the part of suppliers to guard aganist uncleanliness in every way. At the Otorohanga and Te Kuiti factories recently visited by the writer and owned by the Te Kniti District Co-operative Dairy Company, Ltd, this practice N is carried out, and while it occasions no small amount of detail work it creates more competition among the suppliers who aim at producing a higher standard of cream. For first grade cream from 89 to 100 points am obtainable. The second grade is for points below 89 and this grade is paid for at the rate of Id per pound butter-fat, less than the current price, for the first grade. Cream in the second-grade has been tainted either from food flavours, contamination or otherwise is in poor condition. It may be noted that. a premium of one half-penny per pound is paid for all cream graded 92 points and over. Such cream is regarded as the choicest quality. At the factories referred to advice is given by an instructor, so that as many suppliers as possible can be placed itfthe first grade. The essentials for first grade cream are: (1) Clean pastures; (2) Pure water supply; (3) Udders washed before milking; (4) Immediate removal of milk from shed shed; (5) Immediate cooling of cream; use a'proper cooler and see that water inlet is attached to lower end; (6) Keepng cream cold and stirred frequently un»il delivered : use a metal plunger 'and (7) Thorovgh cleansing, scalding and airing of empty cms. On the other hand causes assigned for cream of poor quality are (1) Weeedy pastures; (2) Improper feeding of foods causing strong flavours such as rape, turnips, etc; (3) Poor water supply ; (4) Engine in same room as separator; (5) Mixing warm and cold cream; (C) Failing to keep milk or cream in a pure atmosphere, well removed from stockyard or other smells; and (7) Leaving cream unprotected from the sun.

An enquiry as to the type of cows kept by the majoiity of dairy farmers in the district elicited the reply that the Holstein and Holstein-Shorthorn cross were the favourites. While the country around Otorohanga is rough compared with land in the Lower Waikato area it is capable of proving first class dairying land by good fanning and proper treatment. Dairying has not been carried on to such an extent as in other districts but there is now a growing disposition On the nart of farmers to take up more dairy land. With a large and commodious factory replete with the most modern machinery there is every indication that a promising future awaits those '' who stake their interest in the cow." Land is comparatively cheap, and, around Otorohanga especially roads are good. By stimulating interest on the part of the local creamery manager there is a healthy rivalry among dairy farmers to obtain the highest points for cream, and the reward for the interest shown on the part of the factory staff is decidedly encouraging.