THE DAIRY INDUSTRY.

Waikato Times, Volume XXXII, Issue 2573, 8 January 1889, Page 2

THE DAIRY INDUSTRY.

A Visit to Mr Henderson, Sen.'s Dairy, Kihikihi.

One of the most complete plants for a small dairy in tho country is to be seen at Mr Henderson's farm. The separator, which is worked hy hand, is one of the de Laval's best, the capacity being twentyfive gallons of milk per hour. It is sr. arranged that, although not driven hv steam or horse power, the speed is (i.OOO revolutions per minute, the cream being thoroughly separated. The arrangement by which the milk is supplied to the centrifugal is antoniatic, so that no more or no less than the proper .amount is admitted from the vat. Mr Henderson told me that on no account is the tap, which admits the milk, to be turned before the machinery is in full speed. To begin even with a pint of milk in the centrifugal causes the separator to oscillate so violently that unless stopped the machinery would be in danger of [ruing to pieces. To stop the machine lie grasps the upright shaft with his hand, in which he holds a piece of cloth nr rag doubled to protect the hand from the effects of the friction caused by swift revolutions, this acts as a brake and so stops the work gradually. The house in which the milk is separated is a little distance away from the stockyard. The cream is then taken to another building--the dairy—a couple of chains away from the separating room, no two operations being carried on in the same room. The churning is done in a sort of lean-to or verand.ih attached to the dairy. Tho churn u-ed is one of l'oud and Go's make, and its square capacity about IJI gallons. The axles or pins on which it is hung are bolted, one on each side, the bearings on which these rest are of pnriri. The churn is turned with ease, owing to its being square in revolving the cream falls from side to Mile, and so assists in turning it. This make <>f churn is far superior to any other, and is much more easily worked than one which is stationary having revolving "dashers inside. I hawing oil' Ihe butter-milk is very ca-ilv chuie by pulling out a wo ldeu plug aud as the chum is square, if, whin at rest, of coins', lungs with a corner down aud so every drop can be drawn o'-f. It is so arranged that, the side in which the plug is liv.vl always hangs down. After drawing 'If the buttei milk the butter is washed in the churn which is done by pouring in two or three buckets of water, a. couple of turns are then given swiftly and the water then drawn o|f: this is repeated three times. Hy this tune the butter is sufficiently "gathered" for working, it is then taken out of the churn by means of a wooden paddle or spade, mad 1 for the purpose,. T may mention here that neither cream nor butter is ever touched hv the hand; the I o<es are packed by means of two or" these puddles or spades, even tho rolls are not louchod by the hand, Mr Henderson having made a most ingenious arrangement by which pound and half-pound rolls are put up without tho trouble or delay of weighing. These, are two hollow cylinders of wood which contain a pound and half a pound exactly respectively, these are sawn down the middle (vertically) with a. butt hinge connecting tho halves, they arc simply opened out. and closed on the butter thus making a roll the required weight, with a paddle the butter is cut oil' each end and the operation of making a roll is completed. After taking the butter from the churn it is put on a butter worker the same shape as those in use in Mr Reynold's factories, when any buttermilk which is left after the washings in tho clmrn is worked out without the addition of water. The plant, buildings, and everything connected with the making of butter are kept scrupulously clean. Having heard that in some dairies and factories a great deal of sand and dirt accumulate in the centrifugal, 1 asked Mr Henderson if he found that the case with his, he said he never found a sign of any dirt after putting the milk through, adding drily that his cows udders were well washed as well as the milkers hands before milking. The statement is significant, aud enables one to give a shiowd guess as to the cause of sediment in other separators. Cleanliness, however, though a most important factor in dairying, .is not everything ; skill and a thorough knowledge of the work are also required. Mere cleanliness will not ensure the butter keeping for a long time. Mr Henderson combines both, for I tasted some butter from a roll that was made Ist September—four months before my visit—and it was as sweet and good as when made. It was kept in the dairy in a basin of salt and water. His butter was put to a more severe test than this. A box—l'ond's boxes only are used, no kegs—which was put aside for seven months was f jund to be fresh and sweet as when packed. The storekeeper who took it said he could see no difference between it and the freshly-filled boxes. Mr Henderson milks 21 cows, and tho day [ was there he churned 31 gallons of cream, which gave what he estimated at about 7(ilbs of butter. As the day was very hot aud muggy, it was not [lacked till next day so as to let ii, harden more, so that he could not tell me the exact weight. Churning is done twice a week, tin cream never being allowed to become sour. The dairy is floored with concrete, a wall of the same material eighteen inches high runs round the sides, and on this the timber walls aie laid. Although the roof is of iron, the heat is not felt as it is painted with white paint, the ceiling is of calico, and in the walls aio adjustable ventilators of perforated zinc, so that an oven temperature is maintained. Mr Henderson has in times past, been noted for his preference for Herefords almost all the cows being of that breed and more or less well bred. He is now crossing with tho Jersey, of which he has a pnro bull, a very handsome animal, and showing all the points of pure breeding. There is one pure-bred Ayrshire cow from which and tho Jersey Mr Henderson is breeding, the last calf is a very line young bull, and is being kept for stud purposes. All the calve.: are fed m separated milk only three meals of new milk are given to each calf at first, after that nothing but the milk from which the cream is taken. That this system of feeding is quite sufficient is evident from the excellent condition and unmistakably healthy appearance of the young stock, the young bull mentioned above is fed in the same way and owing to being kept on the tether is as fat as it is possible to be. The smallest detail in connection with dairying is carefully attended to, the cows have access to pure water, and are slowly driven to and from milking. Kind and gentle treatment of the cows are strictly observed, for with tho exception of one young cow all are milked without leg nipes. No wire strainers are used, the milk before being put into the separator is strained through a double ply of finely woven cotton cloth of the same material as that used in the liner class of cotton goods, no dirt however lino can thus go through. When I suggested to Mr Henderson that he would find a profitable market in England for his butter he said he had none to export, as every pound he could mako was bespoken by a local storekeeper. A visit t.) this farm will well repay the time spent in doing so, for besides tile dairy there is quite an assortment of implements useful and necessary to farming. I saw one most ingenious little implement, which is a weeder, scarifier, garden plough and seed sower combined. It is graded for sowing ten different kinds of seed, from the very line celery seed to—if my memory is not at fault—the coarse seed of rtangel. To show me how it was worked as a weeder it was put over a bed of carrot-', the tops of which wore three or four inches high, aud it did tho work perfectly, without cutting a top, tho cutters working on each side of the row at the same time. In conclusion I must express my acknowledgement to Mr Henderson for his courtesy in giving me tho information necessary for this letter, and explaining every detail connected with the dairy. It would well repay any farmer who Ims a dairy sufficiently large to require a hand separator i to visit this one and see how butter yf the i very best quality is made, I