Our Cheese.

Taranaki Daily News, Volume XLVII, Issue 7759, 10 March 1905, Page 2

Our Cheese.

HKMAKKS BY Mil KINSEU,\. I» the course of on interesting i.d•wss on the dairy industry in Christ- | church the other Jay, Mr J. AKuVsella made sj>ecial reference to Ww /icaland cheese. The ipialitv of our cheesy, he said, was giving good satisfaction at Houie. but mmmgers hjre didnot understand the trcauiiwit tho article should have- at diffcrenl seasons. Spring cheese was, na a rule, shipped too green, us had been done in Canada, with bad results The low temperature on tile ship prel vented it curing on the voyage • carried n't, n temperature of lOdcg to 45deg, it arrived in the same condition as when it was shipped, almost like curd. Spring cheese should be carried nt a somewhat higher (imjpernture, at SOdog, when it would I,ripen u little on the voyage. Sum. |iner cheese should he carried' nt 42 i | d «B to 45dog, and autumn cheese ; nt 50deg. He had arranged to hj; vc tho previous week's shipment by the New Zealand Sbipirfng Uompnnv carried nt SOdog, andl would carefully watch the results. The casing and branding of both cheese and butter I irom New Zealand was highly pi a ise<l nt Home ; it was a pleasure to ', see some r.0,000 boxes of Uuilor ] landed, with impressed brands, beau- j. tiful while timber, and nice (lean'i boxes thai beat everything in tho line. Canadian cheese cases were not always >o nice. It was i-np.>ri-ant that cheese cases ~hould be bound with ga)vanis.d wire o- !n„.p iron. He bad been find in* f aU il wilh some of the cheese and tin- methods of manufacture. There hud not boon so much improvement in cnecso as in butler. Some better managers were needed. Some of the present managers were losing m,i,i .y f,, r their companies and not elcv.iiing the reputation of their pi-wlu-v. They disregarded tho advice of the instructors, and went beck to tbj.ir old rut. XTanngers should know the origin of faults. Jle could go mo a factory and detect faults, but tho directors and shareholders might not know, and the manager might blame bad milk when ihe fault nas elsewhere. There was no use in giving instruction if it was dlsivgardicd. The care of milk was the main point at present. Dairy inspection was under the control of the Secrclnry for Agriculture, not of t.K> \itcrinary or dairying divi.sio.is. so that it was hard for him to assist farmers more in this direction. Tho , Chief Veterinarian hud suggested in Jiis report, that qualilled men should be appointed, three or four in ench district, lo assist farmers under the control of a qualified veterinarian, [who would be referred to incase of disease, and would give advice ns to the proper construction of Minis and Windings. Cold-curing rooms for ihwso were of great importance: Iho system had revolutionised tho qunlily of Canadian cheese, ity (l,e system shrinkage was saved, r.ml thu quality was improved. Consolidated curing rooms should be established. as in Canadu, where thev mid at first lieen erected by the flovernmenl as an illustration, and it had soon been) seen that thev" saved money and increased the reput-ttlon of the, cheese. Some South Tslm.d companies claimed that the expt-n«e would be greater thun tho benoflt. but much South Island chicse was dnmnged for want of u cyder temperature for curing. Insulation and concrete floors would pa v.