The Temuka Leader TUESDAY, JANUARY 24, 1882.

Temuka Leader, Issue 908, 24 January 1882, Page 2

The Temuka Leader TUESDAY, JANUARY 24, 1882.

It is most extraordinary what influence one good energetio man can wield in any community. Instances of this kind are to be met with every day, but the most recent cornea- to ua from Waimate. In that* town Mr Stewart has been successful in establishing a Horticultural Society,and last week he succeeded in getting*a considerable number of farmers together who resolved to bold a show of. grain, seeds, root crops and dairy produce, farm implements &c., in March next* Another energetic man in Oamaru has trouble of writing informa . respecting the prospects of New Zealand cheese, &c., in the English market, and the reply which has been published in the Oarnaru. Mail is extremely encouraging. As it cannot fail.to be a subject of oonsidferable interest to our readers-we clip the following extracts from the letter which issigned by the manager of the Antitropic Company :r- “ First, with regard, to cheese factories, we think your ideas- on ‘this; question very sound and practical. Although- cheese factories have as. yet beem unsuccessful in. this country, we sea no Mason, why they should prove a failure ;n your colony, if thoroughly managed and superintended by experienced cheesemakers,. Indeed’, you, have already attained some distinction in cheesomaking. [At the recent London dairy show there

' was one New Zealand cheese exhibited, which, w» presume some of your correspondents! will have- informed was , publicly referred to for its excellence by ■ the Lord Mayor in. his speech at the con- ; elusion, of the- show,, when he spoke of it ini very flattering terras. Our manager was.fortunate in securing a quarter o? this cheese, and is able to bear personal testir ;inony to its quality,. His cook declared ■ it to.be the very finest for soup-fiavoting. If yon can send cheese of the. same quality and price into the Eng-lkl* market, there is no doubt you will become a very formidable rival to America in supplying the Home market.” After attributing failure .of cbeeaemaking in England to the. high ; prion of, ipilk the letter goes on “ The i principal; points to- be observed ip cheese-. ■ making, ace a supply of perfectly pure ■ sweet milk, the use of an absolutely pure rennent for curdling a». innocuous coloring materia), which shall always be of the. same strength, and impart a uniform tint to all the cheeses, and we specially recommend the useef chemically pure salt, free from silica, lime, and other impurities found in the ordinary salt of. commerce, and which are so detrimental to the ripening of,cheese ; ; aud lastly manufacture on the Cheddar, principal. The use of glacialine in the factory system is obvious. ;By using it in all you,dairies,.you can depend upon your, milk being, perfectly sweet to begin with. This, as you know, is a sine qua non,,, ip cheesemaking, and if you collect your milk from, the different stations untreated), with glacialine you get each lot with, a different degree of? acidity before you add your rennent, and it is quite impossible for any cheesemaker to produce a pure full-; flavored cheese from such milk, as the changes take place so rapidly ip. the process of manufacture that the sour odours that hang about the curd, before it is ready for salt, destroy tire full rich flavor obtained in cheese made from pure sweet .milk. By simply using glpcialine, therefore,.ypu.ntfl ip, p. position to have perfectly pweet pulkat.a trifling expenditure,, which will repay itself one hundredfoldby the.enhanced,value.of the cheese.’* ; The letter then gives the prices at which glacialine cpnld be bought, and instances jts preservative capabilities as- follows,-; — “At the rpcept London Dairy Show the Lord Mayor offered a champion cup for the best keeping butter in ths exhibition, and the test<waa,,to be exposure in the vitiated atmosphere- of. the Agricultural Hall for fourteen days.. AJI thg exhibitors entered, and the .cup. was. awarded* to . a sample of- Irish, butter preserved with, .glacialine and flatyored with. Higgins* «* Eureka ’ dairy- salt* This- butter had- ’ ;only V< per-cent of glacialine and Lpey cent Of dafry salt, and at the expiry of four weeks it was-.apswpet as. when newly made up. The glacialine is perfectly tasteless, ;and, consequently, butter treated with say 1 per cent can be sold as fresh butter, iand willikeep perfectly good for three or jfppr weeks. Of course the great, advantage, pf glpclaliqe is. that you can preserve bptter with it, and then flavor with salt to suit the particular-market in which you cap obtain the, best- price. Butter- made according/to our. rules already referred to and treated as directed can be relied,upon, to keep for.a, long time. We trusts you maybe successful, in carrying, out your, factory schemes, and, that, they may beprofitable beyond your expectations ; and Aie can assure you success if, you adopt the hints.we have given you., Glacialine is the thing, wanted to complete the -system you are desirous to introduce in. your colony.” Throughout the colony steps are being taken to start new. ini dustries, but we know of no more practical one than the establishment of a, butter and cheese* factory. The-contents of this • letter show that it is capable of being made a succossfulienterprise, and we do not think that there is in New Zealand a. district which offers better facilities than -South.Canterbury, more especially that portion,of it in the immediate vicinity, of ithis town*. If such an enterprise were started here it would prove a considerable source of revenue to every farmer in the district, as it would provide a ready ■market, for. milk'. There could also be started in connecil? a with it a milk condensing factory another of domestic use which is in good demand «£ home. We recommend the matter to the .attentioniof farmers, it'ia at- least worth inquiringunto,and we sincerely trust that it will betaken up. We believe the subject needa-only to be placed before the public to be hailed with delight, and that, any man of influence taking the initiative will meet with encouragement and assistance .C-iirsidfes.