THE DAIRYING INDUSTRY.

Taranaki Daily News, Volume XLVII, Issue 81837, 1 September 1906, Page 2

THE DAIRYING INDUSTRY.

OUR PRODUCE AT HOME. Mr J. R. Cruickshank, representing- Messrs Co'lett and Co., produce merchants, of Cardiff (England), interviewed by a "Daily News" reporter, was found to be a gentleman who understood his business. But, having- only recently arrived in the colony, and being- as yet unacquainted with local conditions, he declined to be drawn on many points. The state of the London market, and the probability of the present high prices for buher and cheese being maintained, wore subjects en which Mr (riickshank preferred to say little. Kegaiding the first, he said that, of c-iurse, while travelling- he had been for several weeks out of touch with /lis I nglish office. ' When he Jef; limine, he said, the market was in an alneimal state, and a highly critical ..;v in the opinion of his firm, for in then forty years' experience t.iey had never seen a season which augured brilliant success maintain its hig-'n values right tluoug'h. The present one, of course, might prove an exception. "Did you know the Taranaki brands at Home? and how is New Zealand butter there, has it any hope of catching- the Danish article?" were three questions put in one breath. "That is the question asked me most frequently since my arrival in New Zealand—how does your butter compare on the English markets with the Danish," replied M' Quick, shank. "Personalty—and in this I am voicing- the opinions of many expert judges at Home, although the Danish butter maintains a remarkably even and uniform quality ad the year round—l consider it lacks the fine aroma and the full rich flavour, or, to use a trade term, the "smack" of the best qualities of the New Zealand article. Taking into consideration that the New Zealand butter takes about two months to get on the Home market, as compared with about a week for the Danish, tho comparison speaks volumes for the excellence and thoroughness of NewZealand dairying. The butter is becoming mere favourably known each season.." Asked as to why more butter was not made in England, Mr Cruickshank said that sometimes colon ia's overlooked the fact of England's dense population. More than half the milk produced was consumed daily at the table, and cheese as we'l as butter was made of the remaining quantity. On tiie matter of the packing of New Zealand butter, </ U r visitor spoke in, highly complimentary terms. The butter "opens up" well", and the good packing is much appreciated, being quite a noticeable feature. Mr Cruickshank has.made a caieful study of the dairying industry in different lands. ' For some time he studied bacteriology and other branches of modern dairying at the British Dairy Institute, Reading, and afterwards acquired considerable experience in cheese-making with some of the best makers in Somersetshire, afterwards investigating Dutch cheese-making in Holland. In Deninak he was stationed for a time at the Landbruggskole, a large eo-ope-rative creamery subsidised and used by the Danish Government as a dairy experimental station, whore there is a well equipped laboratory. He also spent some time with one of the lead mg Denmark firms of dairying engineers. As an example of the Danish cooperative system, Mr Cruickshank was much struck with the creamery of TriMium, in the province of Zeekmd, where the m l\ '" ,v,on c "ws is daily hand'ed and manufactured into butler and cheese In addition to the countries already named, Sweden, which hesta'es is ra Pidly coming to the fore in the dairy industry), Germany, Italy, S'cilv Turkey, and Russia are' amongst others with which he is acquainted. In tie latter country lie was thrown in contact a good deal with Michael d» bcrnoff, the celebrated Rusdan jour"ahst and traveller. Mr Cruickshank s principal mission in the Austra asian colonies is to induce direct shipments to the West of England