FARM AND DAIRY.

Taranaki Daily News, 4 September 1919, Page 2

FARM AND DAIRY.

CHEESE AND BOTTEK-FAT. MB CONNETT'S CAMPAIGN. Writes our Wal-tol-tol correspondent:— I notice in the last issue of the Dairyman an Interesting editorial dealing with the Question of standardising milk, and criticising the remarks made by Mr J. 8. Connett in addressing the shareholders of the Okato Dairy Company, In which that gentleman stated in effect that those cheese factories which rccelvad high-testing milk were placed at a disadvantage as compared with those of a lower test, and suggesting the advisability of skimming the richer milk, and by this means equalising matters. The writer of the article in question points out that this policy was followed In tho United States somo years ago, with the result that they practically ruined their market In the Old Country. The system of selling the whole season's output at a fixed figure is also condemned, as the cheese made at different periods of the season differs in point of value, and ho favors stamping the fat content on the crate and then consigning, thus enabling the salesman at Home to dispose of the cheese according,to quality. The writer also shows by figures that the higher the test the greater the yield of cheese from a given quantity of milk, and, In concluding, asserts that the richer the rallk Is in fat the more water can be Incorporated without deteriorating the quality of the cheese, and suggests that selling water at 10% d per lb is not a bad proposition, In connection with tbe above remarks, it might be mentioned that from opinions I have heard expressed at different times by cheesemakers, some of whom have had experience both at Home and in the Dominion, It would seem that by manufacturing a cheese In which is incorporated tho whole of the butterfat contained in the milk they not only produce an article that is most in favor by consumers in tbe local and outside markets, but also materially increase the yield of the factories as compared with the process of turning out an inferior article. There is also another point they aro all agreed upon, and that is that to get tlje best results depends in no small measure upon the condition in which .the milk is delivered, and this rests chiefly upon climatic conditions, efficient cooling, and the pasture from which the milk is produced. This is borne out by the fact that tho cheese produced in the Akaroa district, which is chiefly cocksfoot country, and has tie advantage of a clear, cool atmosphere, has almost a worldwide reputation; and to come nearer home, it has been proved that; those factories situated round the mountain have less trouble with their milk, and have a better chance of producing a first-class article, than those at a distance Unit have a more humid climate to contend with. There is also another matter which cheesemakers are up against, and that is the system of grading, which, as for as I can gather, does not give universal satisfaction. For instance, should he turn out a rich, meaty, fullflavored cheese, which Is most In demand, the odds are that he will find himself second grade, with remarks to tho effect that the article Is too moist, and weak in make, etc., and not up to expert standard On the other hand, If be sends in a leathery, tasteless, short-grained article, the chances are in favor of first grade. Instances have been known of cheeso being shipped on consignment, classed as second grade In the Dominion, fetching higher prices than tiie first grade article on exactly tho same market It would seem to amount to this: If the maker produces tho article whldji the consumer prefers, he has to take his chance of lower grade iioints and consequent loss of reputation, while, If he aims at first grade, he must make an inferior article and consequently his factory suffers In yield. I hoard a suggestion the other day from ono of our largest suppliers to the effect that If Mr Connett would use his undoubted Influence In finding out on what basis tiie system of grading is carried out, and why a moist fullflavored palatable cheese, which the public require, is practically condemned in favor of one they do not desire, and suggest a remedy, he need havo no fear ns to the result of his factory's yield, and would not find it necessary to advocate a policy of skimming, which might end in disaster.

GROWING BARLEY. Writes Mr. . Harold Trimble, "RlveradabJ," Inglowood:—In a paragraph in yesterday's paper with reference to growing barley for green feed for cows, your reporter has made a slight mistake in putting November Instead of May as the month In which the barley would still bo lit to cut If sown in February, A short explanation may perhaps be of Interest to those who may be tempted to try growing this crop:— Black-seeded skinless barley if sown In the middle of February should be St to cut by tho end of March, and will continue fit for fodder until the end of May, and although by that tlmo It will have come Into ear, the stalks will not have hardened In the same way as would have been the case In the late summer. To provide feed for cutting later on, Russian Cape braley may be sown two or three weeks later than the black-seeded, and will be ready for cutting towards the end of May, as It takes longer to grow than tho latter variety. Of course barley may be grown to cut at any time of the year if'sown In successional patches, but the black seed requires w.rmth If It is to come to maturity quickly and so should not be sown in the winter, and I need hardly point out that the land must be In good heart If quick growth and a reasonably heavy crop Is expected.