NEW ZEALAND MALTING BARLEY.

Westport Times, Volume V, Issue 778, 18 February 1871, Page 2

NEW ZEALAND MALTING BARLEY.

In an article on the subject of the growth and malting of barley in New Zealand, the " Otago Times " has the following remarks:—The Canterbury barley is of a very light description, and rather deficient in strength, compared to what the Otago barley would be if properly saved, but produces a wort sounder than the generality of the last year's Otago samples did. The Canterbury farmers have had more experience in the growiug of barley, but the soil and climate of their province are for that purpose, in the raising of heavy crops, not equal to Otago. If the Otago barley were properly grown, cleaned, and saved, it would far surpass the Canterbury barley, this province in general being highly adapted for growiug this crop, the excellence of which is a matter that rests entirely with the farmers. There are many light soils which will grow nothing else but barley, and that of the best quality, though possibly as heavy a crop could not be raised as on other soils. In 1870, according to the General Government statistics, 28,500 acres were under barley in all New Zealand, whereas the number of acres taken up in growing barley for Bass and Co.'s establishment at Burton-on-Trent was 42,000; so that, assuming New Zealand barley to be equal in quality to home barley, which it has not yet arrived at, and the land in each country to bear as heavy a crop, all the barley grown in New Zealand would supply that establishment for about seven months only, brewing operations in England being suspended for about two months duriug the heat of summer. If freight and other expenses were equal, and good barley locally grown, Otago brewers could compete with English brewers in the Indian markets. Barley could also form a large export to Australia, where the heat prevents it from arriving at the same degree of perfection for malting purposes as it does here, and also prevents a firstclass article from being brewed. In consequence of this, Victorian beer is principally made fit for ready sale, and not for keeping, and consequently cannot be exported in quality equal to the New Zealand beer. If the New Zealand brew were allowed to enter the Australian ports duty free, and Australian native wines allowed to enter

hero upon the same terras, it would be to the mutual benefit of both countries, and would be an encouragement to industries which as yet are merely in embryo.