THE WAIRARAPA BUTTER & CHEESE FACTORIES.

Wairarapa Daily Times, Volume 6, Issue 1611, 16 February 1884, Page 2

THE WAIRARAPA BUTTER & CHEESE FACTORIES.

Report of the GovERNMFjHi Ikspec- 1 ; :.-■ . .ion. .' '' Mr Bowron, .the, .Gov6rrunent Inspec-! tor,j has been visiting the butter and' cheese factories in the-Wairarapa. The' following is a ,«opy#j%- report:;-. • | GEEYTOWS CHEESE'ANIi

•'•• • > The ,tK&locaii^'c^cupies 1 a prominent positioaW' is close to the railway-station;•'Tiia'district is'open and healthy and weß adapted. for cheeße-mafing purpw,. (Che internal

arrangements and management afts on ■the whole -fairly Satisfactory. Propor test.' glasses,; lactometers, and test 'paper, are- indispensable Ml 'm'ako.;the factory-a success. . The revolving shelves in the curing room, and the method of. heating, leaves nothing to be desired. There are.,200. gallons of milk made into cheese "every day by the manager and ; one assistant. The outside arrangements, however, are' far, from being perfect, vTho/niilkis;; .delivered <;. at this factory 1 - 1 by 'farmers 'only once a day, '"The method of conducting business must frequently \ be, attended ; with bad, results. Ten gallons of sour milk mixed with five hundred gallons of sound milk before the rennet is put to it,, will spoil the' whole—milk once sourcjvn never make' good cheese. , The cheese 'niad'e' from such.milk is known'by? iter dry crumb-' ling nature and acid flavor. This season has been exceptional; cold days and nights have'prevented the milk from turning acid. In dose, thundery weather it is impossible to keep. .milk i sweet a few hours without ice or cold water to remove animal: heat, FrOm this fact the farmers will see the necessity, of delivering the milk twice every' day. When the weather is hot the manager frequently finds it necessary. : to make cheese twice every day, But suppose the milk could be kept sweet at the farm, driving along rough roads would churn tho cream"in the night's milk into butter before, it .arrived at' tho factory j this, also, is an ovil which must be avoided.. The ;proper time for the delivery of milk : at the factory is 8 a.m., if later there is .waste • of time and the proper work of the factory is greatly interfered with. /At present there are great inducements : for farmers to make good cheese and butter. One' London cheese factor writes by the last' mail to this effect ;—" I have 56 cheeses from Ashbur'tdii-factory; if this is the beginning I amsurejt will grow into a forge trade. : Tho market is firm and not likely to recede.. I.have stated .that the probable price during the spring will be from 64s to 70s per 1121b5." Only send good cheese and we shall soon have agents sent out from London to purchase cheese at the factory and pay down the cash when the cheese is dlivered on board the vessel.

. W'. Bowron. ■ 12th February, 1884. CARTERTON CHEESE FACTORY, This factory is a strong substantial building, and in an excellent position.. The grass and water in the pastures appear to be abundant. The surrounding district h open : and healthy for cattle, and in every respect is well adapted for dairy purposes, and no doubt, if well managed, will prove a source of wealth to the district. At the present time the delivery of milk per day is about 500 gallons, which; is manipulated by the manager undone assistant. This factory, appears to be in fair working order, excepting the curing room, which is the most unfinished part of the building. • Hero there are no revolving, or. even fim\ shelves for the cheese when taken from the press room: This is a serious defect, and prevents the ripening process from going on quickly mid regu-. larly. There are two requisites which cannot be dispensed with in the curing room—revolving or fixed, shelves and proper heating appliances. The manager appears to understand his part of the business. Though labouring under considerable ' disadvantages' at the beginning of the present season, he has turned out sonio good " double-Glosler cheese," a class of cheese which suits the London market at all times.' ters by the last mail from London State that cheese is selling well, and will and will continue.to do so up to July; then the English and American new cheeses begin to.come in freely, and prices fall. Manufacturers of cheese in New' Zealand must endeavor to get the largest portion of tlie summ'er-inade cheese into.,the market in the months of April, May, and: June; these, are the best months- in the year for selling cheese,'as well as. the months when the bulk of Now Zealand che'esowill be ready for sale. W. BOWRON/ 12th February, 1884.