Farm Notes.

Te Aroha News, Volume XXVII, Issue 4364, 23 January 1909, Page 4

Farm Notes.

Eg-. ■ " .u.i-m.M iMwu.il- - t Z«atat Dairy Produce,

■ i'i .' ~ , ■ ■<►-; ■ (Con tliued.) Hh vc received from the Depart ■ of Agriculture a. report by the ■ Cournisd ner (Mr D Cuddie) on ■o-nt visit to Great Britain in eonB>u with the inspection of butter and He ou the Home markets. The Huissi »ner also paid a visit to DenH tie juncture anything Hing the Dairying industry is of ■durable importance to this Dominion Hre especially those on the land. In ■mg of New Zealand' Creamery It, Mr Cuddie goes on to say : ■DAIRYING IN CANADA I arrived in Canada too early in ■eason to see much of the actual ■ of dairying in that country, ■my time being limited, I could ■ visit a few of the principal dis■s. ■hjn passing through the city of ■treal, where the great bulk of I dairy produce is collected for ■nent to Great Britain, I met a ■her of merchants who handle Be quantities of butter and cheese Exportation. I was shown over several of the le cool-stores for dairy produce! I given an opportunity of sampling ■cheese and butter on hand, the ■ity of I found, as a Eral rule, to be very good. ■he early makes of cheese were I beginning to come forward for Iment, and the most noticeable ■ire about this cheese was the Eee of maturity as compared with ■first of the season’s make in New ■and. Being much nearer the English Bkets, there is less risk in making Ifter or earlier-maturing cheese at I beginning of the Canadian seaI than would be the case with Bug cheese in this country. To Bg about the desired result the Badian cheese - makers leave Bitly more moisture in the curd. Bnother point which came under ■notice was {the closeness in the By of most of the cheese sampled I fact, this may be said of the Be majority of the Canadian Ese as seen on the Home markets. Ireat care is taken with regard to Eer storage of cheese'at Montreal B the principal merchants in that B have their own cool-stores. B— Paraffin-coating of Cheese—■Vhen the cheese are to be held in Be for any length of time it is Itomary to coat them with paraffin Ic, and it is claimed that the savlin shrinkage alone as the result ■this process amounts to 3 per It. on cheese at one month old B cheese also keep better and look Br, provided the wjrk is properly Bied out. Colouring is added to I paraffin, and this improves the ■earance of the cheese. Bhe prejudice of the British ■chants against the coating of ■ese in this manner has been Bely overcome, and hundreds of iusands of Canadian cheese are Iv paraffined every year before beI stored. The custom is hot to lafin the cheese until they are ten Is old, for if it is applied earlier I wax gives them a sickly appearle when finished. It takes about 402. of wax to coat Ih one, and the cost is about id. I cheese. I was iniormed by the laager of one of the large stores It ,22,000 cheese were treated in B?w ; ay last year, and the total loss Ihrinkage only amounted to 431 b., Br being held in store for several Inths at a temperature of sodeg. BVhen discussing this matter with rJ. A. Ruddick, Dairy ComsSioner of Canada, who was the it to recommend the system in I country, he stated that it would f New Zealand dairy companies paraffin the whole of their cheese, n view of the great saving in inkage, I consider that a trial pment of ten or twenty tons of affin-coated cheese should be sent the Home market during the ning season, and that the work of iting the cheese should be underen by the Department. —Transportation of Produce—- . I,: )ne of the most important nches of the Canadian Dairy rmnissiqner’s work is the superion of the transportation arrangers to the British markets. Where ter and cheese have to travel long :ajices by rail arrangements are lie for proper cars, cooled with The temperature of these cars checked by an inspector, and a eful examination made on arrival ;be- port* of shipment. A record the temperature at which the ese are carried on board the Attic steamdft i#taken by means, of —thermometers (or rmogiaphsT ’as they eral. of these instruments, preusly locked in a made ral box, are placed in the holds of ry steamer carrying dairy pro:ie, by an official of the Dairy mpissioner’s staff. The instruits contain a chart, on which ry variation of temperature is reled- automatically. When the uner reaches its destination an lector—employed by the Canai Dairy Division at the different ts of arrival in England—takes rge of the thermographs, and rets to the Dairy Commissioner in iada. In this way a correct Duht of the carrying-temperatures dairy produce.- to the different kets is* kept, and this has reed in more care being taken with temperatures of the cargoes. Ve in New Zealand would do I toa&llow the example of Canada this connection, more especially 1 respect to the carrying of our ese. (To be continued). *