THE DAIRY INDUSTRY.

Wairarapa Daily Times, Volume XV, Issue 4408, 2 May 1893, Page 2

THE DAIRY INDUSTRY.

A iftubifut Guide to (?G»omr« ativs Dairying.

<« Butter factories and srmmerieg, ■ thole construction, cqvjJpßmit, aisd nuuingement, by Mr J* :Sawwß» Oklaf J)aity loatifubtor." ' This is the tiik of a little parapblft : issued by the Agricultural D«|tati> mont at Wellington. ■■ While wia'plimoniing the departsneut : in tfifelg; eSor's to dissemiuttta useful inforoiatibn on all subjects jwrtamibi* to local bdiistitiM, cannot sjiosk as dould wish to do regarding . tiia pamphlet ao» under cousideratioa. Very little, if any, of the itjforttmtioa. ia new, nor has itthe charm of tesmg: sufficiently definite or awjurate ia ita' statements to be considered reliable. Sufficient oaea does sot Beam to hwra'_ been taken in ascertaining the eostof rariona items of machinery; Vaetkia 10 excuse for inaccuracy in this lireqtioß. for a cheese factory a one i-horisa power engine (no make apeci-, led) is to cost £SO, whereas the ptioe of a Tangye sagisna >f Miorse power, with gove£i|ttm£«gfr» ilate, costs but £35, and tfScient. From enquiries whkh we ia?e made regarding theeost of fitting - bs., as experisgicetl at Una Central Factory soma o£ Mr SawerV figure* ire a 10-jg way out. $320 for buildisg ind land for laektry is wa feel sura a oag oeit, sec-is it likely tk&i $ feater? itted up as suggested cosld W ran, laecassfuliy with only the milk of 400 »wa,'!fae JGiiisaber more saita'bla for a jrauasry. 2fo information is gttwa is io tha best kind of churn or buttet srorkers, or cream separators, InfbrssatSoa in ibtse points ia what Is required, find 'which should be aaopiied jy each ft pamphlet- if fa is to be o£ my service to dairymen, JBabeooksa&d Fjord's controller milk testing inatraments are recommended, It said as to the nacliines, cr whether toe 'latfcar irmcMnn <»nn t>o ur- 1 on otl I ',? than ;heßurraßJ3terafla Wain's sgp»mtora. deferring to the equiprserjfc of a e««mery, we note that k ia net deemed accessary to have others than tbe ;rud« method of testing milk for esss&sa by the uso of test tabs*—and tks acrw obsolete iaetoaeope sod pioaeope. The sost of the building and pbtnt is mb Sown at £324. On enquiry we £rj£ that the oteatneriss hnittand egnippad by tha Canterbury Contest Dairy SPactory coat something o?er MilQ asofa, although every economy urea used in tfeoir constrssctioß. The inJtructioiia regarding the location site and drainage of factories are good. sntl should commend themselves to all interested. Bat Mr Sabers easusa to lea) with find define creameries and their application to dairying he telle as that " A creamery is tbs truesemss of the word means an establishment where emam only it reeetirsd for manufacture into hsUer," soi then be goes on to explain what is meant by a eresmery h dstaikd berewitb. We should like to know wbßt a factory should be called ia the true " sense of the word" if butter is made at the creamery. The by-kwti are good, collated for the mass psrtaa they are from Sroftmoz Brown's and Jtlier works on t&e dairy. The &ilowing sentecoe is the laat in the pamphlet. We give it in ita '— liiave no heuitsiioa _ mending tie pssteoriiiog or^^^§fc«t is will be seen from a peniß&t of niiaSfcfl list of apparatus and GtemuU for a butter hatory. a pastenriziiig -piaai ia mibi&*&. Proyiaioa shoald aim je nail* ior i&me ia sreameries. _ The advantages ol e*»!u% iterilizad BStim-inilk to the isiaget would bs »rest, and the «oit oi apparstos sbaald not fveVeat soy tootorylrpm puHifaasiagsße. 'We utterly fail to see what earthly tdvantage " oarefttlly sterilised ekimnilk " would be to tbefarmer—would tiattan bis pigs or calves any batter? [q conclusion we would add thai ibere are certainly points in conation with the machinery wbieh strik«e )a as being open to grave criticism sut as we are not experts in this lint ire leave that part of our criticisaae to boae who are verapd in such msttert, casting for the sake of those who % nay want information of a reliable iharacter that they will refer to it ia i fa tare iasue of this journal—Gant«c« mry Press,

Butter Making at the London Dairy Show.

Miss Ada E. Frost, the ohampioa batter maker for the year, .sad wiunef of the cup offered by the Lord Mayo* and Corporation of LonoVijua* the recent dairy show, iellgrtlPflandoa Dairy how aba produced the prize* winning rolls: Oq entering an important competition I hare always kept 10 points is my mini: 1. The preparation of the cream, 2. The preparatioa of the utenßila. 3; The churning. 4. The condition of butter when churned. 5. The washing. 6. 'J!he briniDg. 7. The working of the butter. 8. The ''-weight* 9. The making np. 10. Colour, fiavoar, and texture.

"Whim the cream was delivered to roe I found the temperature as high as GOdeg. Fahr. I at onca placed it in a hath of cold water; JCfc was again tested and found to be 68deg. Fahr. Having one of Bradford* latest dia- , phragm churns, with beater in, I took out the beater, as the cream was so thick I knew the couctissrion would ' be without it. Fastening my straining cloth over the top of the churn, I placed it in a large piece ■ of ice to further lower the temperature of the cream, bs I preferred to start char meg at a sideg. Fall, on account of the wsnSßb . of the room. My churn and other ntetisiis had all been well scalded, and were cooled and is. good working condition. I commenced churning slowly, turning at first 30 revolution* per minute, ventilating the chum about every tan revolutions for the. first sis minutes, "After churning this timetha speed was Increased uotil the churn was making 45 revolutions l>er minute. Having obtained thorough concussion, X turaed at that ajieed till tbe cream broke, and then added cold water to eooi my ehura. - and throw up a good granulation, la twenty-five minutes from Jk&jixim- * meacsment my butter washing. Drawing off ibTEffiHiaak , well, I then Washed in tbrea wsfes, drawing each off till the iiat vitar Was quite clear; My brine had been prepared by adding two pounds ot salt to one gallon of water, sad allowing it to stand during the tijne of eh&raiag. Pouring this on .to the batter I allowed is to stand for ten minutes whilst I prepared my hst&r-warkar for its reception. Wheal had scoopad as much of the butts? @ui as possifel** ' and afta* skaiuisg sad nladbg it on the vorker, 1 palled oat the plug from-the churn and &Uow«d the Srfaa to run through my sjs¥«, £km aaiab* leg any particle* «jf balkt Mi'm' tb* obara. To look after- a gawd w®ghS sli tN grains wife vM *«*»,

The Imtfor was now ready for working. I wais very calcfu i t „ kco - - an even pressure over it, and ■Voided RfitKltae or friction, which eiten spoils butter by , "gwasmg" it. This procesa was aontaueu until &U tho moisture was f pssssd out and a littlu texture given to the better. This part is one of tintawt important in tha art of butterjsk.ur;, aa the aim should bo to soli i.fy tho grains witbout injuring L'oaxi. ind thus preserve both grain t.vd tjxiuro, colour and flavour. Tho of cream, (being about 7i qu&r t«)

the quantity of cream. marts wtraigivan for Bp psaranw, I mss§T in briek #*|K! and tbree-quarteia into tho folm*i»g oraame&ial designs—viz., a f fejjfcmt oi flowery a sunflower, Anna 21 WBSj a cauliflower, and & few small l _ mmtkimt pata to decorate my board of

Li/ Idbaura wera rewarded by re piutuiS, V 8 one of a possible 100 tnarkv. i?O2-aujg niy attention to the utensil*, - thoroughly oleansed them. After 9&kUbg for three hoiira, I bad tbe Ssk-SiHfa of »esing my number pl»c«d asi,k ou the board. Tan £aal part of the programme! »*u a&re trying th»o the fifet—that # e ascf[ Jo the champion cup fv& fursd frojtntffe hands of the Lord sdnjfrr %i& Lady Mayoress, Indeed, % «*a it&% sorry when this trying ratkei «kg completed, isturning to be 4H>r»£te)H(l - mih congratulations f»sssi ill isfesent. ■'■ -