MR TAYLOR ON NEW ZEALAND BUTTER AND CHEESE.

Waikato Times, Volume XXV, Issue 2102, 29 December 1885, Page 3

MR TAYLOR ON NEW ZEALAND BUTTER AND CHEESE.

Wllir.hT addressing tlie meeting 1 of farmer--, and others at Cowbndge on Fndny o\cning last, Mr Taylor refened at somo length to the quality of New Zealand butter. Fiom what lie had been in tlie papers about New Zealand butter and the attention of New Zealand fanners to secure a market foi their produce in London, he had made it his business to take e\ery oppoitmnty of testing its quality. The lesult of his te.sts was not of the most satisfactory character. Indeed, he had ne\ er tasted a piece of buttei in New Zealand which could claim to be classed as first-class produce. In fact, it was not even inditfrient second-cla«s. The gi eater number of the samples which had ti'llen across his path weie rancid— unfit for human food. It was just as well that they «hould know these things. Ho had tasted some butter in ft certain \ery swell establishtnont in Auckland, and it was simply wretched ; abominable m fact. There was no lea-on why we should not make as good butter in this colony as they dtd in Norway and Sweden. The latter place niado some splendid butter, which, in the Englibh maiket, commanded 3s Cd a lb. There was nothing pecuhtii in the soil of these countries which enabled them to make better butter than we have in New Zealand. The diffeienco was in the system of making, nothing more. The pea->antiy in Norway attend to every detail in order to get the proper ai tide, and they don't allow their milk to stand o\er 4S hums until the last fragments of a earn had men to the surface ; when they allowed the milk to stand and become m>ui they would no\er pioduce good butter. In fact he had noticed that a great deal of the milk hed become rancid before it was chinned. If they wanted to impioie tho quality of their milk they bhould take off t l) .e cream before the milk became sour. The Swedes take the cream off at the ond of twelve hours, and from that cream they manufacture that high class butter foi which, in tho London m uket, they obtain 3s Ocl a pound. After taking the cream off at tho end of twelve hours they let it stand foi another twehe hours and cieam it again. A-> to removing the cream it w.i« not the old fashioned way of putting the milk into a tin \evel, wide at the top and nyrow at the bottom, and letting it stand. It was put into an oblong vessel placed in cold watei at a low temperature, and the cieam was allowed to rise to the surface. They should never keep anything near theii dailies from which thine was a smell, paiticuLuly sulphurated hydiogen. There was nothing which übsoibed odoujs like milk. In fact lit* had frequently semi dairies in New Zealand almost beside the dunghill. He had seen m this colony no less than five tons of butter lying m one mass, which if sent home to London would not sell at till, unless as cait-giease. Now here in New Zealand they had got tho animals and the pasture and cv ci y tiling else that was necessary to the pioduction of high-class butter. In England, as soon a« tho milk was taken fiom the cow it was immediately put tlnoiigh a separator, which separated the cio.un fiom the milk at the late of about (JO gallons an hour. They would havu sonic difficulty in tolling {he akhnmed milk, aftei it had paused thiough the sepaiator, fiom milk fipsli fiom the cow. The n.ituial hiMt should always be taken out of the milk aftei it came from the cow by passing it through a cold water reservoir. Theie was about 4' f jier cent, of butter in natural milk. By tfte oidjnary prooent. of skimming about half the butter wa« lost ; whereas, by the DeLavel, oi centi ifugal separator pi ocess fully a half more was saved. Ho was pleased to notice that Waikato farmeis were going in so largely for dairy factories, as sutli industries in a community hl<e this v/eie vßry desirabl«, and tended very largely to tho success of fanning. If, however, they thought of taking advantage of tho London market for their cheese they must pioduce a bettor aiticle, and something nioio in unison with the English ta,sto. The Americans* at the presout time weio manufautiuinf* ohecHO to suit the English tasto. They weie, however, robbing tho English public, ami the latter did not know it. They (the Amentans) before making their cheese h'lst took the butter out of the milk by means of tho separator, and supplied beef fat to tho extent of 4J per cent., when, according to their idea, it becapio fiosh milk again. Tlje milk was then mado into ohoobo, and this article was now being uned by the hundred tons in Kngland at tho present time, and ho would defy anybody to toll the differenco between this cheese and tho ordinary cream cheese. It was perfectly healthy, and it was just as nutritious as the pi operly-madc ai tide.

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LOOK OUT for New Sensational Story first appearing in. this journal 2nd January, JBBU,