EXPORT OF CHEESE FROM N. Z. TO THE UNITED KINGDOM.
We take the following from our Wai- ■- mate contemporary: —“To the editor of the Waimate Times: —Sir, —Mr Thomas Yarr, of Greenpark, sent home some cheese, manufactured by himself last season, by Captain Setten, of the ship Pleiades, in order to test the practicability or otherwise of bringing cheese in . good condition from New Zealand to England in sm ordinary sailing vessel. I enclose Captain Setten’s reply to Mr Yarr for your perusal, and with full permission to publish all or part of it if you think it worth while. From a perusal of the letter you will see that Captain Setten put himself to great trouble to test the case, and that his endeavors were highly successful; and as his experience may be of advantage to others who may try the same experiment, probably you will think with me that it ought to be published, and I hope that in an early edition you may find a corner for it. I may also inform you that Mr Yarr supplies the Oamaru market with several tons every year, for which Messrs Spence and Bee are agents, and I am certain the quality cannot be surpassed. I am, etc., A Constant Reader. —‘London, June, 1881. T. Yarr, Esq. Dear Sir,—l herewith forward you aP.0.0. for , being the net proceeds of the four cheese sent under my charge. They were in excellent condition, but had I not taken the precaution that I did I am afraid I should not have been so successful. I have also succeeded in bringing a ton on my own account, which was got from Pigeon Bay. One half these cheeses proved to be new and the other eld. They were supposed to be all of the latter. lam not a judge as to the age of cheese in general, but to be clearly understood I will class them thus— ‘ Old,’ ‘Older,’ ‘Oldest.’ Yours I shall class as the first, and what I should really term tolerably new, as they were quite yellow on the outside; the older ones discolored on the outside without being very hard (this I consider a good safe cheese for exportation) ; the oldest ones very hard and dry, and which I am of opinion there would not be the slightest risk in sending Home. I had shelves put up in the foremost cabin close to the saloon door, being about the coolest berth in the ship. During the cold weather they remained firm and solid, but I took iihe precaution to turn them every week. Going through the tropics was a most trying time, the thermometer at 86deg. in the cheese-room, with the port and door c pen. The oil came out of the new cheese very freely, and several pieces fell cut of them through the opening in the shelves in one night. X filled the shelves ia and took the precaution to turn the cpeeses during the hot weather every morning. The older ones remained firm, although rather greasy on the outside. The oldest ones remained perfectly dry and hard, although I noticed that after passing through the hottest weather several of them cracked and sank in the centre, which I don’t think was any detriment to the cheese. I conclude it was owing to the re-action. As your case was in one of the cabins, I thought it advisable to open it, which I did on April 2l), having been then at sea 53 days, and hjiving had about a fortnight’s very hot weather. I found the two that were packed in the case inside tolerably dry and firm ; the other two were soft and ojly, especially the one that was encased iij. linen or calico. This had also turned bfack and smelt badly. Ido not consider ill a good plan to cover them with calico, an it retains the oil, which becomes p itrid, and also keeps the cheese too njoist. I; is quite necessary to have it abound the cheese in order to keep it together, as I find they are liable to crack, ll feel positive that one would not have kftpt another week had I not taken off the covering, scraped it, and put it with mine. The otherii might have arrived in good oMer, but 1 doubt it after the experience o:! my own. I did not think it advisable t< close them up again, so I put them on tl e shelves with mine, and they kept splendidly. lam of the opinion there would not be the slightest difficulty for New Zealand cheese to stand the voyage t<| England, provided they are tolerably old, sound, and dry when packed, weight nit to exceed 251bs (as over that the fernientation appears greater), packed in king tussock grass (not hay), such as you hid the two afore mentioned in, and sent si> as not to arrive in England in the hottest months, as they would have an opportunity of becoming and remaining firm and hard again after passing through tlie tropics. It may be as well to inform y|>u of the different temperatures they ware subject to, but of course allowance vjould : have to be made for being stowed uji the ship’s hold. After leaving New Zealand the temperature gradually got cijioler, and when off Cape Horn the tljiermometer was 46. In a fortnight after (<;nd right through the tropic of Capricorn) itj- was 86deg. with the port and door open ; through the tropic of Cancer 80deg. with a windsail leading into the room and port open (the cheese remained tolerably firm in that temperature) ; after passing the tropics.and in latitude 30deg. north it was 70; latitude 40deg., north 65deg., and on my arrival in London on the Ist June, it was 60deg. I sold the cheese by private contract for 6d per lb, and probably had it been put in the English market it would have fetched more. : Trusting to see you on my arrival in Canterbury.—l am, A-c., W. Setten.’ ”
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EXPORT OF CHEESE FROM N. Z. TO THE UNITED KINGDOM., Ashburton Guardian, Volume III, Issue 527, 6 January 1882
EXPORT OF CHEESE FROM N. Z. TO THE UNITED KINGDOM. Ashburton Guardian, Volume III, Issue 527, 6 January 1882
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