THE DAIRYING SEASON.

Taranaki Daily News, Volume XLVII, Issue 81884, 8 November 1906, Page 3

THE DAIRYING SEASON.

TARANAKI'S INCREASED OITPCT, A OMvTIUKU INCREASE. ! HINT "TO CIIEESEMAKERS. I hi re lias been --ij much said and wiitten by outside jouinali concerning thu nipped "druuylu ' in 1 ara naki and tiie consetju-m ja ling oh n the milk product.on of tiie piov.no* thai it >c jll s necessaiy in send a -iiim-u hat i>i t;xt< c! bin moi empnatie denial along the tiack of ihe absurd •>tan meats made. At die oui-t-t, we lUriy Male that io daie the season u ' io ( >'.) has proved a record. A NIiWS n-puin-r a-ceuained tium Mr McKeilai, -ccii-'.aiy to Ww Taianaki Piu ducc si l-ie> zing \\oiks Company. I U.ai to tlie end of October there had Uen iceeiwd al ihe Motuiua Freezing- Works 30,011 btiX'-a ut butter and 115(1 crate.* of >how.ii£ ail .increate o! 7000 boxer. ui buu<T and 724 ciate* of cheese ov<r the figures ot the correspundiny per.od .ast year. Reckon.ng iuU butfi at ioo. per c\\\, and 'he ea'.'iic at 50, per ewi, 11 means 1 hat up 10 ihe end of last month me factories flipping through New Phmouih had placed in store for expoit butter wortli 027 io ; and enevse wouh /J4335 neu t° district, 'ihe puces quo«yd must be considered moderate. as the latest London quota.ions aie nO; per cwt foi New Zealand buuer, and 03/ per nvi lot ehec-e. To anive at th<- darymg \v<a.th of 1 In- di>nici. so far, it i.-> a!-o to Jeckon the ixpoii tiguio*. and here it i* louiul thai tin-Si-uih Taianaki laooriei shipped 12.251 box's t;i butter. valued a» j and 21J25 ca-e- 01 cheese. \\<:iih or a mud export ui daiiv piodii'e lioju the ptuvinee ol /jiuS.j47, as again-t the njus liyui «■>, .wh ch allowed a t"i,il vaiir ol '314. Oiio lactory alone report:- an 'licrea-e of 500 b-.xes on the am»uni ol ijultrr made as compared W;di this period of y'iH". Inquiries made el.cited the information that the ia'gcly incited milk supply was attributable to varioueauses. In the li Ihi place there was the exceptional.)* mTld season, with lie: unusually line and dry weather 'll September and October, and the opportune arrival of wa'm soak ng r<i.ns>, cnouring an abundance of good fe«'d. On top of till-, says one authority., time is ihe gra-ping di = - jjo-ition ol the pec])l.- who, on account of tli-* phenomena']}- high prices paid for butter, have brought every ava lablo cow into piolit to b\\e!l tae returns. It seemed just a matter of getting- the butterfai ? and pouring it :nio the faetones.

Tin.' quality of the butter coming forward is improving every day, and with ihe in'-'ri- settled weather that may be expected during- November, should soon reach the highe-t quality graded last year. Oi course, the body in st!U weak, owing to the soft nature of the young grass, and the makers iind it necessary to cool tlvi cream to a very low temperature in order to get a body in the butter. Kv-n n the middle of summer this lempeiattnc n f 'ed not be redueed, abitter re.-uits will th''n be obtainable with the s;mie cooling. There are itili objectionable food flavours in the produc, due to the tows eating tile [lowers "f the ox-eye da sy, buttercup-, and also the watercress. The o>. eve da sy has become al too prevalent in -omi- localities, and the taint is veiv strong in sonie of vac iiuinu iac'u'ed article.

A notice,«l)!e advance in butter"making is that many ci .lie manage! s are using the a.kaline te-t to de'eiminc tie 1 amount ol ac d 11 tie' eieam—another -tep in the advano oi scientific daiiylng. Hitherto diey have depended on taste- and sm' ll- with the re-ult that slight variations were bound to occur. The aim of the up-to-date maker i- to produce a uniform article, and thl- 1» facilitated by the lift: of the alka'ine test, liutter is arr ivng tit the wotks in splendid uider. boxes being clean and I '.a', and packing all that can Ije de--i,M"-i "f llit 1 hciVu ; T (.1 •> p' (.1 ill' !HI[H <" > ill H'il'-i <>i lliC

-.-.cre-il 1)1 and. the advantage of the tinnier lie eg obv litis to tlio-c who t, lm-mb'-i the del |j'-ia'>-- shav.ng oft of the brands from boxes of New Z'-a'ancU but-i'r in order that lacy might be sh p- •' - Australian. In addition, the o',| m I marks, giving the date u( !. • '-''e and lit l ' puinbei oi tie- - ■ , -iir-t, -.-C"1kI, or

third, on ti ... .io -- have given place t i Ihe ne.ucr ind'ai übb'r "t.mip, which atUU to the n<-atm'-.. ot the > \ v, a[ adopt do of lie- -lamping- oj ;i d.i sieii on iho lop ..i '.i. IniUt-i in tlvvoiealie ihiL l ' l ' ioil when opened up. A l.ue.d' M eg r. ■ha .eiu.il I-.'-'. l that if two pan e - o| bti't' r. ol i-qual inert in ,'verv Oiler re-peel, were pi.II > d -i;le by c'de. ' 'tie b'-ar n ;■ a leei ly on pr'ni.'d 'I' 1 ign and de-r merely it vel ed ell. plcfilellie Wllld C>'|'a i 111 \ be g'v.i lo llir S- ,ae eompanie- ulio ha I .',- a wi-.e b' ,!, l in ill,' ellic.a y of pi ii" r'- ink en- l"-o

|I tile top :m;l bi'tl"!ll , 1 e.ieli box ol ne iudicinui adveili-'iu; iiiaip'i-. a elaa'wh.ii i:. <' nolle,id "I lo Mr Ci nil k-slnnk. of I " hit an-l (.V. wlm I:a- had a I- lie <-xp' !i'in e of it' Kegllsll al, vl ( "ie illi'i-.-al produce i r.:'l" and nee Let ng lie th 'ds,

lei II- .||M d" we I io ( "le. .-'ei lll'' ailis.iljd 'v of i or ii-.;- , li" -e in the cool - P, ; e a: red' I- the old n:iv e, ,ndii :,, 'i ; ie viiiing in Taranaki faelo.'es. 1: is impeshle lo bep i-l'.e'--" in tlem al a lew P mperatuie.

The Ini Id ues aie generally of an exi"ii- \ '■ n Jan', w I'i gp at roof ~nrfaee. which niaOiialle aOeeis ihe lu-ai of die cill ing renins . '['hi- haa I.ad elVecl on the p,-,, mak rig a very big s'li'nkage. Al Ihe freezing winks tlu-ie is ample sorage accommednf-nri avaihib'e in the b'g cool chambers, under the control of a fine freezing installation,

There i-; 110 more sni'able place, and the chee.v, :t;:cl ly handled and > 111■" ■ diir'llo the ctirint; proce-- at

a much es tost III.IJI a! pre.-/ nl. Some o[ thr c'icch 1 i"acu,r t's ai'e already contemplating' the emplouie.nl 1 f a niglit -h ft ; n older to Ineedle the largely increased suppiy i,f milk. I'ieonoin\' eoulti te- |,iae.is,d on die day shif. I).V - irJing to Un' Freezing Work-, wlieie tae eniing- would probal.ily be done al I'tt'e cost. The ad vantages of sueh a course are. first, an improved flavour, and, secondly, a decreased amount of shrinkage. Tlie usual -hi inkage ajinwed in a Oolb checs,. S from 5II) lo 7:b, accord- [ 11 g to tie' ''make,'' miesi cheese, of coui'-e. s'.irink'ng 1.. a greale: degree laii ihe drier ones. Experiments condoned al die Moluioa cool shnes howed 1 led ihe sbinkage was only alioui half tjii- aiiiinint. A saving "f o'b 01 4I) in each cheese niu-l ne an a con adei able amount of hard < ash 10 a daily company during liie -ea-<n, and. besides. cool-cur'ng vveuld m [iioee the ijoal'iv of die oul-