Where to Find a Market.

Waikato Times, Volume XXI, Issue 1733, 14 August 1883, Page 2

Where to Find a Market.

Wk think the importance of this subject — the manufacture or pi o -luce ot the above — requires that we should make no apology for once moro blinking befote , oui icadcis, i« Waikato especially— those who are at present everting thenibches in furtherance of the above industry, a series of e-iuai kh and profitable hints and suggestions, which may be taken aihantage of in the pioduction of cheese and bacon in Waikato on the proper mode of conducting factoi ics, the raising of the raw material, as it weie, and the pioper mechanical appliances necessary to the production of a fust-class article This impoitant liulustiy has now arrived at an advanced stige in oui midst, and ftom present appeaianees Waikato cheese piomwjs tobiingthename of the distiift m which it is made as jjiominently before the public as do the now famous cheeses of Cheque, Wiltshue and Gloucester— and this bum.' so, fie nioi e light we can tlnow upon the vauous departments of the mdustiy, the more knowledge and instruction ■which \\e can afhtd to those at ptesent engaged in the piu&uit, the bettei. it ia impossible to know too much on a subject which is at pioscntso pioininently identi tied with our uelfaie, for the greater the knowledge the gieatei and mote perfect the eduit The valuable pamphlet entitled "Cheese, Butter and Bicon in New Zealand." propaied by Mr \Vilh.ini Bow ron, Go\ eminent Inspector of Davy Produce Factories, winch Mas issued fiom the hands of the Go\ eminent pi inter at Wellington, and -which em luacc3 the results of the authoi's e\peii ence in the nuumfactuieof cheese in Kugland and America, contains much valuable infoimation, and is now to hand. It is the infoimation and the ideas as contained in this work which we intend laying before our readers in a condensed form, and wo iiopc they will be found both beneficial and instiuctive. Mr Bowiou, judging fiom his valuable compilation of facts, his explanations of the various systems and departments of cheese-making, and the diveisified knowledge which he betrays in matters ot detail, such as the breeds of cattle, the quality of milk, and the various modern developments in the way of meclnnical appliances, shows himself a thoiou»h master of the ait of which he is an exponent. He begins his work with a few general statements, which should be found \ery advantageous to all whom they may concern, or who are interested in the industry under leview Ho is fully alive to the importance of the thiee «i eat modern powcis, steam, clecti ituty and fiee/.inf;, and their serviceable application to the cheese-n.aking mdustiy in point of expoitation. Since the inanimation of the industry in Waikato, many correspondents have vainly endea\oiuod to tlnow cold water upon a too extensive indulgenoo in -what appealed to them a very good and profitable investment, if indulged in to only a moderate or limited degree. It has been aigued that a a sufficiently large market, wherein good price could be obtained for outproduce, would bo found wanting, and this contention was set up as an insurmountable objection to our starting too many factories in Waikato. If people avlio talk thus would not confine their enquiiy to New Zealand alone, but look into the outside markets of the world, and make themselves conversant with eireu instances hofqre arriving at unfounded conclusions, they would soon become convinced that the New Zealand market, when compared with the markets of the outside world, is very limited indeed, both in legavcl to extent and prices. How, we would ask, do they get over the very apparent fact which presents itself to oui 1 readers every day, that, notwithstanding the cost of freezing, shipment, &c._, &c, £F.ew Zealand mutton brings a higher price in the English market than it does in the immediate vicinity of where it was produced ? And is it not reasonable to expect that this ljanpy result'will l]e experienced in regard to our cheese. making industry also ? In the pamphlet under review, we aie leminded ot the great fact that the population of Eughncl is daily increasing, that every year London alone adds another 100,000 to her population, and that fiom tljjs qaqsp her rjemaa.ds, are constantly increasing, an,d her supplies from domestic squrces are decreasing. The milk condensing industry is also brought under notice. This industry requires 15,000 gallons or 150,000 lbs. of milk per day, when procurable. This quantity of milk is equivalent to nearly 1,900 tons of cheese per annum. Owing to the sanitary regulations now in force, few cows are now kept in London ; v ith the lesult that millions of gallons of nulk are drawn 'from the counties where the principal supplies of cheese and butter are made. These and many other like cause? tend to diminish v the supply of daiiy produce at Home, and thus a fine opportunity presents itself for this colony to step in aM supply the want, ijven Australia ijj quqted as a ready nrjarket for om\ cheese, !N"ew Zealand having the advantage in point of, adaptibility in climate, aud .soil. Concluding his remarks oih the matter of ,an , outside mar* f keV Mp Sq^ron ~esyfi.:Jf T\xe Australian , WarKet i8 < opTO?|QP\bjqjaejBes.-|roJ^Jsll^ to '

401b ; tlio Indian from Olb to 101b ; the British from 561b to Bi\h in weight. When the requirements of distant markets are better known, factories will have to manufacture cheese, both in size and quality, most suitable to the customer." The advantages of the factory system over small dairies is not overlooked, and this is demonstrated in a \ery clear way. "Twenty small dailies," the author states, '"would require twenty sets of apphanccs, and twenty persons to superintend, whereas one factory would take all their milk, and one person superintend the whole opciations. By this method a \asfc amount of labour is s.avod, and a better quality of cheese is produced. No doubt, in large private dairies, say of 80 to 100 conns, cheese can be made to equal any faetoiy cheese, both in qn,\Uty and size.' 1 Regarding the be»t breed of cows for "dairy pui poses, the cowkeepers of London arc quoted as a good authority. They say the Dutch cow will give the greatest quantity, but the Alderncy the richest quality of milk. It has been found that the Duiluni shoi thorn aud Devon cows aie the best for uencral put poses. They blood fine oxen, the cows milk -well, and make <"iod beef •when their milking qualities fail It is estimated that 909,000,000 gallons of milk are converted into cheese and butter in England annually. This quantity of milk is equivalent to 120,000 tons of cheese, and 89,255 tons of butter. The quantity of cheese and butter made in England is said to be gradually diminishing, and it is considered that in course of time England will depend almost wholly on foreign supplies for cheese, and to a large extent for butter, whilo English dairy farms will be devoted chiefly to the milk tiade, which has been greatly stimulated in recent yeara. Referring to to the matter of an outside market for "Waikato cheese the following table showing the quantity aud \alnc of itnpoits of butter ami cheese into England fin- eight years will be of much inteiebf- —

()u mtity and \.uucor ciicpsc imported into Ilnifl.uirl from the Uniud ht itos —1870, 1,214,0')!) cwt, vilued £2,-1G7,6"i1 , ISSd, 1.171.40S cut, \dlucd £J All, o2~> Fiom lioll md -1870, 275,039 cwt: valued £713,107; ISSO, 288,060 cwt ; valued £810,390.

i ciiirbi;. nuTTfii, Vat \ Cwt £ Cv%r. £ 1671 1,210 10,1 3 .111 40(5 I,SU7-!i>r,,<H'),O4O 1572 ! 1 O">1 s>{ 5 (HI 077 11 1 IblVl <»H2S,J7J 1R7.5 ll"ii)72! 4,0 d I !.Vi 1 27') ."idO (>,0"..*i,-ib 1 ISTi ill-slid") 1^.1027 1 Ol'J.SOs ') Oil 02i 1871 1,027 7 If) 17O'),.'iOS, ] 107 S7O br>o2 obl IS7O l'iil2ol i '57,70 5' 1,0V), 102 ') 7lb Jl2h ISi'7 KiJlOSrf 4 7'i{OOsi I,(ii7 'HO ( ),')N,<o"> IS7S i 1, 093,01!) -1 !)3!) 00!) ' 1,?)5,U s '')' ') <)in,112

The price of English and foicign cheese in 1831 and 1832 was us tollow :—

E\"(;Lisir — i'er cwr. ibSl ISS2 Cheddar T S 10\ to I 4 10; V) 10, to L 4 2 Somerset Li 10- to I I 1* I 3 U-, to I'{ 18. Chi'ddu Lnnt 1 112. to U 1. I 3 ISs lo L 4 "•. ti Clv dd.u M 7. to I•{ 17. I i 10, to I ill Cnesliuc LI Us to L 4 8 r'Jli.toM 2. A\*iit-.luro .r 3 10, to L 4 0 L,i Uto T .'i 14. Derby L 3 10, to L 4 4, L 3 0, to Lo 14s AAir.uicvs axd Dutch— rut uwc. ISSI 1532 United States 1.3 Ss to L 3 12-s T30,t0 LI 8> Do2ndqualit\ L2lfl,toL» 0, 1.2 2, to 13 0, GoucH . hi 0. to LH (i, L' 2 lGs to I 3 2-, Edam Dutch .. U 2, to A.) 8i /.2 17. to /.'{ 4, Gnnere /.J 2, to /,! 232 3 . A3 12-, to /.,i 15,