OUR PRODUCE AT HOME.

Feilding Star, Volume II, Issue 320, 18 July 1907, Page 2

OUR PRODUCE AT HOME.

♦ AN EXPERT OPINION. FEILDING RESIDENT'S DISSATISFACTION. Our readers will read with mingled feelings the contents of a letter we received by yesterday's mail from Mr W. W. Corpe, for so long proprietor of the Makino butter factory, and who recently went home for a trip: Ryde, 1.W., June 6th, 1907. TO THK BBITOB. • Sir,— Thinking that my experience in the Dairy Industry may be of some little service I have taken some time and trouble' in vising wholesale and retail firms who deal in Colonial produce in the Old Country, and I am sorry to say that some or the samples of New Zealand butter has disappointed me. I visited one large wholesale firm in London who deal largely in Colonial outter, and who very kindly gave me every opportunity of sampling the produce. TOO MUCH MOISTURE. The first I sampled was anything but clean in flavor, and a long way too much moisture showing on the iron. This was, the merchant informed me, a lot of butter they had purchased, being marked by the Government grader as Ist grade, without sampling, and had been badly taken in. I sampled three different dates of this make ami found it all the same, and I have no hesitation in saying this should have been graded second-class, this bore a wellknown brand which I am not going to name unless requested to do so. I believe the cause of its bad flavor is due to dirty milking or home separation and excess of moisture. Another brand I sampled was better in flavor and texture,, but not first-class, and the merchant informed me this brand had been very fine until this year, showing ' excess of moisture, which, to my mind, was the cause of its inferior flavor. I have sampled a good deal of butter in retail shops. One lot I sampled at Ealing, marked "Hawera," was excellent, and giving great satisfaction, being dry, showing very little moisture and of good texture. I am much afraid, Sir, that as New Zealand bufcter, having such a good name in previous years for its dryness, showing an average of about 10 per cent, of moisture, though covetousness ,the managers of factories both of co-operative and private factories, thinking a larger overrun could do the butter no harm, have not worked out the moisture as heretofore, and the graders are getting more easy in this respect, for whilst some of the factories are still excellent, a large number are on the down grade, and I desire to sound a note of warning in time, and it would be regrettable for the dairy people to live in a fool's paradise, as Siberia butter is increasing enormously both in quantity and quality. SIBERIAN BUTTER, GOOD, I sampled some Ist grade, three samples of Siberian butter in London, which was very fine both in flavor and texture, and showing a very dry quality. This butter is put up in 1001 b casks which is objectionable; no doubt this will soon be altered. I am much afraid that unless New Zealand is more careful as to moisture, clean milking, and home sepaation, our butter will be wiped out of existence, which is my excuse for sounding this note of warning. OUR CHEESE GOOD. New Zealand cheese is well holding its own, and for the most part is good, although some think if it was not quite so hard it would be better liked. Canadian cheese is shipped newer, and I am of opinion that if New Zealand cheese were not kept so long at the factories it would arrive in the Old Country in a better condition, as it is a soft, moist, soapy cheese which is liked the best. It is thought that cheese has a better future before it than butter, and I believe, if the factories were to make cheese as well as butter, it would be safer and more profitable. NEW ZEALAND LAMB. When I arrived at my sister's here (and they did not know I was coming) they placed before me a leg of New Zealand lamb, and which was most excellent, and on enquiry I was informed the price paid was lOd, and 8d for shoulder and inferior joints. I find New Zealand lamb is well liked and growing in favor daily. I saw some hanging up in a butcher's shop at Baling, very plump carcases, marked "Meat Export Co., Canterbury." and some also marked "Meat Export Co., Wellington." These latter, although good, were not so plump as the Canterbury. lam of opinion that lambs for export should be bred from Romney ewes and South Down rams. PROSPECTS FOR WOOL. On enquiry from experts, I learned that it is their opinion that wool will hold its own in price for some years. Apologising for taking up so much of your valuable *^7£ggp' E to '