A GREAT SEASON.

Taranaki Daily News, Volume LVII, Issue 194, 25 January 1915, Page 3

A GREAT SEASON.

«KXKi;,\!i KKVIKiV. BUTTER AND CHEESE KXrORTIXC. WONDERFUL PRICES. (Wellington Dominion.) The dairying si'asnn lias now advaneto such an extent that particulars regarding the production of butter and cheese—chiefly the butter and cheese for exportation from New Zealand—are of great interest. Since the beginning of November some of those connected with the industry have bpcn taking a rather pessimists view of things on account of tlic unsuitable weather experienced in several of the principal dairying districts. It is true that there lias been an insufficient rainfall over a very large portion of the country, and in Southland, although rain has been, plentiful, the weather has been unusually cold and boisterous, and that prevented a good growth of grass for the stock. But, notwithstanding these disadvantages the quantities of butter and cheese offering for shipment are slightly in advance of the quantities offering for shipment in the nearest season with which a comparison can be made. The nearest comparable season is two years ago, because the big strike disorganised the shipping of butter and cheese in the 1913-14 season. Up to the first week in January of this year 220,350 ewt. of butter and 296,714 ewt. of cheese were exported from New Zealand. 'A comparison between these quantities and the figures compiled for two years ago by the National Dairy Association show substantial increases for this season in both Department of the export trade in dairy produce. Although feed for dairy cattle is now short in the Wairarapa and the East Coast districts, as well as throughout the Waikato and North Auckland, this condition doe:; not apply to Taranaki, where the farmers have been much more fortunate. What applies to Taranaki, applies, also, though in a lesser degree, to Manawatu. In the King Country in some of the newer districts where dairying has been established within the last few years there is plenty of feed for dairy cattle at present—in fact, there is feed in abundance. In these favored localities the cows are still yielding very well. A careful scrutiny of the situation indicates clearly that the production of butter and cheese in the present season will be at least equal to that of last year. Of course, it is probable that it will be greater, seeing that we are standing so well at the present advanced stage of the season. Had normal weather conditions prevailed, there would J"VY p n<,p P ?. v ? r . v considerable increase. I

While cream supplies have not yet come up to expectations in many cases, it has to he home in mind that the increased prices which are being realised for the produce will to a very considerable extent compensate for any falling off in the quantity produced. Canterbury and Hawke's Bay have suffered most from the drought, hut not a great deal of dairying is done in these districts. The absence of normal rainfall has militated against the growth of grass for haymaking. The absence of a good supply of hay will he severely felt durI ing the winter months, as the season is now too far advanced to permit of provision being made for other winter fod.der. Fortunately, the rains have come in time to save some of the root crops. and, unless a further spell of dry weather is experienced, the situation will not he nearly so serious as was expected by many a little while ago. At no previous time in the history of the New Zealand f'-iiry industry have prices ruled so high as they are now ruling. Tt is a fact that butter touched a level of one hundred and fifty odd shillings some years ago, but the big figures only lasted for a week or two, and then fell rapidly. As far as can be ascertained, the quality of both butter and cheese produced this year is in advance of the previous year's production; and it is believed that complaints under this head will be fewer during the present season than ever before. This does not mean that all our produce is faultless, but it shows that some progress is being made in the efforts to raise the already high standard of quality. Best quality New Zealand butter is now bringing 150s per cwt. on the London market, and best quality New Zealand cheese 80s per cwt. During the present season there has been a continuance of the policy amongst the dairy companies of changing from the manufacturing of butter to the manufacturing of cheese. This, of course, is because of the higher relative value of cheese. Some of the factories where whole milk is being received are now considering the question of taking up chese-makingi as from the beginning of next dairying season.