The weight of milk required to make lib. of cheese is generally roughly put at about a gallon. Much, of course, depend.-, upon the state of maturity demanded in e< - <>se produce', for the more mature the cheese is when sold, the smaller th? weiclit. Farmers generally reckon that in maturing ordin iry Cheddar nr ('heJiirc .-hcose, theri l i« a wastage of about 7 per cent, Experts say th a. the dalrv produce season in Ota"o and Southbmd never started so well as it nas this year. Butter is coming in plentifully, mure plentifully than ever from the <outh. The first shipjnent from Otago . n I Southland arc to be lifted by the Orari and the Paparoa. which vessels will load 90QQ boxes of new season’s 359 crates ef cheese,
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Taranaki Daily News, 21 October 1922, Page 12
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131Untitled Taranaki Daily News, 21 October 1922, Page 12
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