H.—9.

In order that a correct idea may be gained as to the quantity of milk required to make lib. of curd, I have carefully noted the variations as they have occurred during the various months. The quantities required for this purpose have been as follow: 1883—October, 91b. 140z.; November, 91b. 130z.; December, 101b. 1884 —January, 101b.; February, 101b.; March, 91b. 120z.; April, 91b. The average for the season has been 91b. 120z., whilst 101b. Boz. has made lib. of cured cheese, and our average percentage of cream is 111b. The following table will throw further light on this interesting subject:—

The quality of the milk has varied considerably, some patrons standing high in percentage of cream, whilst others range comparatively low; but the average is higher than that of last season, as is also the quantity of cheese made from the milk. The reason I believe to be that the farmers have been more careful in the selection of their cows, and their general management both in feeding and milking. The latter is a most important point, as cows regularly and cleanly milked, at the same time being quietly handled, always yield the best results. The following statement will give a comparative view of the profit which the farmers have received from the establishment of this business in their midst. We have this year given 3d. per gallon of 101b., and the prices mentioned below are based on milk supplied on those terms : —

Average per cow, £5 4s. 6Jd. These figures show a rather small return per cow, but there are other factors in the calculation which have to be taken into account. We commenced work on the Bth October and closed on the last day of April, consequently the farmers had nearly three weeks' milk before the factory was opened, and six weeks' after we closed. I value the produce of these nine weeks at the sum of £1,

6

In order that curd, I have caref The quantitii November, 91b. ] 12oz.; April, 91b. The average 1 and our average p The following , a correct idea may be 'ully noted the variatio: es required for this p 13oz.; December, 1011 gained as to thi ns as they have urpose have bei a. 1884—Janui e quantity of occurred durii en as follow ary, 101b.; I milk required to make lib. of lg the various months. : 1883—October, 91b. 14oz.; 'ebruary, 101b.; March, 91b. for the season has beer lercentage of cream is ] * table will throw furtb i 91b. 12oz., whii Lllb. .er light on this i 1st 101b. 8oz. 1 las made lib. of cured cheese, interesting sul :>ject:— 1883-84. Milk. Curds. Average per cent, of Cream. October November December January February March April Lb. 91,456 193,156 207,445 205,004 168,900 145,320 70,907 Lb. 9,237 19,575 20,739 20,342 16,564 14,739 7,913 Lb. 12 10 10 10 9 11 12 1,082,188 109,109 The quality of tho milk has varied considerably, some patrons standing ;ream, whilst others range comparatively low; but the average is higher th is is also the quantity of cheese made from the milk. The reason I believe lave been more careful in the selection of their cows, and their general mana: md milking. The latter is a most important point, as cows regularly and same time being quietly handled, always yield the best results. The following statement will give a comparative view of the profit wl •eceived from the establishment of this business in their midst. We have this year given 3d. per gallon of 101b., and the prices mention! nilk supplied on those terms :— high in percentage of .an that of last season, to be that the farmers gement both in feeding cleanly milked, at the hich the farmers have ed below are based on Number of Cows. Total Amount Beceived.' Amount per Gow. Average per cent. of Cream. I £ a. d. 80 9 9 83 12 0 124 12 8 81 15 2 37 7 4 141 0 6 90 5 9 50 6 6 48 18 8 100 17 10 56 2 10 59 14 5 14 13 8 54 18 9 84 12 9 10 13 11 97 1 7 38 9 6 40 6 9 48 13 9 17 2 10 £ a. cl. 7 6 4 4 3 7 6 4 7i 7 8 7-f 3 14 8| 5 12 9f 4 10 3-J 6 5 10 6 19 9| 5 0 lOf 3 2 41 3 19 6f 4 17 10 3 13 3 3 7 8£ 5 6 Hi 4 17 0 3 16 11 8 14 6 19 1 4 5 8 1 2 8 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 11 20 20 11 10 25 20 8 7 20 18 15 3 15 25 2 20 10 5 7 4 9 9 11 10 9 12 12 10 10 11 8 10 10 9 11 10 11 10 9 11 11 276 1,361 16 11 Average per cow, £5 4s. 6Jd. These figures show a rather smal which have to be taken into account, last day of April, consequently the i opened, and six weeks' after we closei 11 return per cow, but there are other factors in the calculation We commenced work on the 8th October and closed on the 'armors had nearly three weeks' milk before the factory was 3. I value the produce of these nine weeks at the sum of £1,

In order that curd, I have caref The quantitii November, 91b. ] 12oz.; April, 91b. The average 1 and our average p The following , a correct idea may be 'ully noted the variatio: es required for this p 13oz.; December, 1011 gained as to thi ns as they have urpose have bei a. 1884—Janui e quantity of occurred durii en as follow ary, 101b.; I milk required to make lib. of lg the various months. : 1883—October, 91b. 14oz.; 'ebruary, 101b.; March, 91b. for the season has beer lercentage of cream is ] * table will throw furtb i 91b. 12oz., whii Lllb. .er light on this i 1st 101b. 8oz. 1 las made lib. of cured cheese, interesting sul :>ject:— 1883-84. Milk. Curds. Average per cent, of Cream. October November December January February March April Lb. 91,456 193,156 207,445 205,004 168,900 145,320 70,907 Lb. 9,237 19,575 20,739 20,342 16,564 14,739 7,913 Lb. 12 10 10 10 9 11 12 1,082,188 109,109 The quality of tho milk has varied considerably, some patrons standing ;ream, whilst others range comparatively low; but the average is higher th is is also the quantity of cheese made from the milk. The reason I believe lave been more careful in the selection of their cows, and their general mana: md milking. The latter is a most important point, as cows regularly and same time being quietly handled, always yield the best results. The following statement will give a comparative view of the profit wl •eceived from the establishment of this business in their midst. We have this year given 3d. per gallon of 101b., and the prices mention! nilk supplied on those terms :— high in percentage of .an that of last season, to be that the farmers gement both in feeding cleanly milked, at the hich the farmers have ed below are based on Number of Cows. Total Amount Beceived.' Amount per Gow. Average per cent. of Cream. I £ a. d. 80 9 9 83 12 0 124 12 8 81 15 2 37 7 4 141 0 6 90 5 9 50 6 6 48 18 8 100 17 10 56 2 10 59 14 5 14 13 8 54 18 9 84 12 9 10 13 11 97 1 7 38 9 6 40 6 9 48 13 9 17 2 10 £ a. cl. 7 6 4 4 3 7 6 4 7i 7 8 7-f 3 14 8| 5 12 9f 4 10 3-J 6 5 10 6 19 9| 5 0 lOf 3 2 41 3 19 6f 4 17 10 3 13 3 3 7 8£ 5 6 Hi 4 17 0 3 16 11 8 14 6 19 1 4 5 8 1 2 8 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 11 20 20 11 10 25 20 8 7 20 18 15 3 15 25 2 20 10 5 7 4 9 9 11 10 9 12 12 10 10 11 8 10 10 9 11 10 11 10 9 11 11 276 1,361 16 11 Average per cow, £5 4s. 6Jd. These figures show a rather smal which have to be taken into account, last day of April, consequently the i opened, and six weeks' after we closei 11 return per cow, but there are other factors in the calculation We commenced work on the 8th October and closed on the 'armors had nearly three weeks' milk before the factory was 3. I value the produce of these nine weeks at the sum of £1,