DRIED MILK.

Taranaki Daily News, 26 July 1918, Page 6

DRIED MILK.

I To the Editor,

Sir,—l always thought that Mr W. P.. Wright xa/tfher prided himself 011 playing the game, so was mifcher surprised at his letter of July 17. If Mr Wright wishes to boom or aeti any of bta high milking iow-t eating stock, well and good, but ■when h# does m at the expense of the Jittle Jersey he is looking for trouble. Mr Wright evidently knows very little about dried milk or Jersey cows. Let ine "here remark that had it not been for the much abused proprietary concern, who showed greater foresight and pluck and got in first and deserved their win, and galvanised a little action into the industry which Irat for them would have only been in the setting up of a committee •stage, 60 that a few thousands lost to them wont count in proportion to the .great benefit* received by the industry ?as a whole. I would therefore strongly advise him ihaft before ruling into print again he had "better buy one of the famous A to Z books on dried milk and get the pamphlet on the Jersey cow. He will then find if lie studies it thoroughly the following facts: Firstly, that the solids in praotieally all milks follow the ■fat content, so that the higher the test the higher the solids. I thought Mr Wright would have known this es tabl ished fact, if he knows anything about his business at all. Prom the drift of Mr Wright's letter one would think that the whole of New Zealand was making dried Tuilk, but owing to the very heavy cost of the (business and plant required, I ai» afraid only the very largest concerns will be able to tatkie the business, so that "we will still be making a very large amount of cheese, butter, casein, and also sugar of milk. Therefore, I contend that the little Jersey is the cream of the dairy world for the following reasons, which Mr Wright or any one eise cannot disprove:—First, the «olids in the dried milk are the basis of high testing milk, high solids, and more 'butter the higher the test. Secondly, in/regard to clieesejtfaking the cheese made from the Jersey milk is the best on the market, and if it were not for the Jersey milk going to tlie cheese factories you would not have, all the factories in Taranaki paying their working expenses with whey butter, for* there would be no whey butter from 3.! i miilk. Then you have the butter and casein factories. The best of butler comes from Jersey milk and more casein per lb of fat, because there are more soKds in the milk. The same with sugar of milk. There is nothing richer in the dairy work! than the Jersey, so she comes out on top in this line also. Then we have this fact that the dried milk -factories pay out on the fat basis. Tariki paid out on casein and fat combined. They found it ran out so true to scale that they have dropped back on the fat basis only and the Jersey scored again. Bearing these points in mind, I would advise Mr Wright to take a holiday himself and get down to the solids, casein and cream 'of the Jersey world. Go down to Hawera district where you should have gone last week to the sale, the district Where probably the first dried railk factory for TaranakKwill he built, and you will find they are mopping up all the Jerseys to be had. The Oow-testin? Associations are proving without a doubt Wwit the Jersey cow is the most econo,«i eal cow in the world for butter, cheese, sugar milk, casein, dried milk, and last, but not least, the Iwibies.—l am, ete. WILLIE J. FRF.ETiH. j PnWearuhe, July 35.