FARM and DAIRY

Hawera Star, Volume XLVIII, 27 September 1924, Page 11

FARM and DAIRY

NOTES BY THE WAY

.“It is a gamble to buy cows in the saleyards,” said Mr I). .Rutledge, manager of the Farmers’ Dairy Federation at Invercargill (reports the Southland Times). Nine people out of ten don’t know what the cows are producing, and the only safe and satisfactory method of buying a cow is by referring to her buter-fat production.” The demand for young cattle appears to have brightened in Wanganui district. A t substantial order has also been received from the Waikato for yearling Jersey heifers. The great need of Canterbury at the present time is rain. Plenteous showers would be • welcomed in all the country districts where farming and pastoral activities are carried on. North Canterbury is not. suffering so severely as the south, but the position is causing a good deal of anxiety. The fields generally are still green, hut there is a suggestion of brown colour about some of them. The healthy, bright green of early springtime is absent. The fields might be expected to wear their present appearance early in December. In spring there should be vigorous growth, stimulated by frequent refreshing rains. It is the absence of this growth that is causing the pastoralist and the farmer some anixety (states the Lyttelton Times). There is not anything in the way of panic or extreme pessimism, but there are fears that sbmething serious will result if rain does not come inside the next fortnighth. The problem is complicated by the fact tiiat the lambing season has been a remarkably successful one. Some high percentages have been recorded, and the fine weather has given the lambs an excellent start. Every day, however, brings nearer the time when the supply of. grass feed will become a matter of the greatest urgency. A good lambing will be of small profit if the grass feed runs out. If there is no rain, that is the problem that will confront the owners of sheep. The mild weather and the gentle rains which have fallen at intervals should rejoice the fanners’ hearts and make them warm with . gratitude and at peace yfi.th all mankind. As one remarked, the other day, ' it will go a long way to bring in the cheques to pay some of the town accounts. It is remarkable to see recorded that in.the total imports of cheese into the United Kingdom for the seven months ended July 31, New Zealand sent 1,224,718 cwts. out of a total of 1,650,293 cwts. New Zealand showed a steady increase on the 1922 and 1923 figures, while Canada, which was next, had steadily decreased. In butter Denmark stood easily first with 1,015,340 cwts., New Zealand being a good second with 798,851 cwts. Australian shipments also showed a heavy decrease annually both in butter and cheese.

The position is so good for this Dominion that it is ess.ential for everyone connected with the industry to make every effort and take every precaution to ensure quality, so as to maintain the reputation and hold the commanding position. ;

PATEA REFRIGERATING WORKS. ’ SOME HISTORY. . In reminiscent vein at the farewell function on Monday at Patea, Mr. Grainger briefly sketched something of the history of the refrigerating works in Patea. In 1901, lie said, the works were a small one-storey building, and the staff, then very meagre, were hard put to it to get their shipments away cm time. He recalled the struggles they had had, and the great assistance received in those days from Captain Jones and Mr. W. H. Bennett, engineer on the Mana, a small coastal steamer of 75 tons, one of the first in that trade. The growth would be realised when he stated that in the first year they handled 1000 tens, and last year the total was 20,000 tons, 1,387,685 boxes of butter and 2,677,685 c-rates of cheese, and that during the twenty odd years they had sent away 270,235 tons, of a total value, of £19,323,417. In conenction with the work of the company lie paid a glowing tribute to the assistance given by the Government grader, Mr. Wood, and his staff, who were always willing to help and push along the work when, if they wished and had stuck too much to routine and red tape, they could have delayed the work of the store.

PATEA HARBOUR. ITS VALUE TO DAIRYING. The .harbour and port of Patea has so long been, and still is and will he, an integral part of the working of the industry in South Taranaki that some notes on the history will be of interest. Dealing with the Harbour Board at Patea on Monday, Mr Grainger said that in the early days before the board was formed there was nothing hut a wall on the east and no western wall, and the channel very often varied, changing a veil down the coast. Mishaps were common, and it was no unusual sight to see a vessel stranded

in the effort of coming into port. Since the walls were extended there had been a much better entrance and few mishaps since the Hawera. went ashore in 1912. .On bar harbours, however/ there was always an element of risk. He said that the uort of Patea had completely justified itself, and had made, he estimated, a savin to South Taranaki of £150,000 in railage to the dairy factories, besides the value of getting shipments on due date to the overseas steamers. Some produce had been sent via Wanganui, but now, with- the new oil steamer the Inaha, he believed they could send every ton by boat and save the railage charges to Wanganui. The mishaps to the Hawera and to the Kapuni, though serious at the time, were but episodes on the wav. The Patea port was better than ever before, with, a straight channel, which was half the battle in working the port. He also referre'd to the difficulties encountered in securing their loans, due to the opposition to the proposed boundaries. The Empowering Bill had a hard passage, and much lobbying had to be* done and much outside influence had to he worked to secure its passage. He had had a hand in purchasing the dredge Wallace. This had proved a useful tool to the hoard, and could have been sold often for more than its cost. It was one of the best investments ever made bv them. The board had put aside, after long meetings and heated arguments, the suggestions made for a barrage, and had comoleted the work according to Sir John’Coode’s plans.

AMUSING REFERENCES

Replying to the toast of “Local Bodies” at Patea last Monday, Mr. Christensen made a most amusing speech, with many clever and quaint references to the e'arly days of harbour work and the dairy industry at Patea. Hi s recital of his jobs when he first came to Patea caused endless amusement. Dealing first with the harbour, lie said he had had to listen time and again to people saying, as they came past in the train, “Oh! that’s a nice little ditch! A good place to put up steamers on the beach.” He recalled how he first worked for the Oldham Canning and Packing Company and made up bonedust from lime and papa rock and was called a bonedust specialist. He was noted as a Danish expert,! and certainly became skilled in receiving butter of all shapes and colours, Ayashing and 'salting in the endeavoui to get it all of one colour —it came in blue, yellow, green, or any colour. In his own country the only butter lie saw was what was put on the table. He spoke humoroiisly of the stock that was brought into the -works, and said that on one occasion fifty, cows were received —twenty were brought in and the thirty were left outside leaning against one another, as they could not stand alone.

DAIRY PRODUCE

STORAGE DURING WAR TIME

A reflex of the troublous times of the war for dairy factories was the story related by Mr Grainger last Monday at Patea, when he reminded listeners at the farewell dinner of the position tiiat faced them when it was foun.d necessary to secure storage for a whole year’s output. The directors of the Refrigerating Company had to find storage for 230,000* crates *of cheese. They utilised all available room in Patea, and then were able through , the offer of the - Winter Show Executive to place 14,000 crates in their halls, which were specially insulated for the purpose.' They-built in Patea, and later erected the commodious stores jn Hawera at a total expenditure of about £64,000. A difficulty that faced them during the war was that of getting out new plant as required. Through the help of the Premier they were able to get their plant registered as urgent so as to get past the Minister of War in England. In that way they were able to deal with all the produce of the South Taranaki factories.

LOOKTNG BACKWARD

AND THE FUTURE,

Touching on dairy produce prices at Patea last Monday, Mr. Grainger, whose experience with it goes hack ove: twenty .years, said that in 1901 farmer? were getting about 7 £ ci, a,ml it was considered' so good when 8d was secured the farmers thought their fortune was made. The Waverley Co-op. at Aram oho made a contract for three years at that price and was nearly put into liquidation when the price rose tc 9d. He considered that the present slump would soon ■ be a thing of the past, but the farmers should not expect more than Is 3d to Is 4d as a basis, and that this, with better methods and more intensive farming, should be a very good proposition. 'Proposing "the toast of “The Dairy Industry,” Mr, CJ. R. Honeyfield said the output of dairy produce could be increased in two ways, (1) bv an in-

cieaseci aveiage per cow, the average non being 1681 b, while Denmark is as high a s 2611 b : (2) by improving the xairas so tiiat tlxey will cari*v double the number of cows, especially on the hinds °f Taranaki. Responding to the toast, Mr. J. R. Corrigan reterred to the close association of the \>est Coast. Refrigerating Companv until the dairy industry. He alluded to the strenuous times of the war, when they had to store a years’ on tout. He mentioned the wonderful growth of the industry to the premier'position for the Dominion, and said tiiat there were many problems ahead for the Dairv Control; -Board to solve, and if they were supported as they should be by all those who in the beginnino- were opposed they would be the means of saving thousands and thousands to the producers.

Replying, also, Mr. W H. Southcombe reached the days when butter was brought into the works in candle boxes and when fungus was collected to help keep going. Now, said Mr. Christensen, New Zealand butter stood at the top of the tree for quality. As far back as 1914 he had sent New Zealand butter to Denmark, and experts had to admit that it was as good as their own. Replying to the toast of the Refrigerating Works Mr. A. C. Pease recalled the time twenty year,s ago when. Captain Johnston and Mr. Hope Gibbons came to Mangatoki to ask them to make up enough • produce to enable them to secure a Government grader, thenceforward the business had crone on by leaps.and bounds. He paid a tribute to Mr. Grainger’s work, and said he could do even more important work in the new sphere to which lie ivas going than in the old position. Shipping was one of the keynotes of success m the industrv in the years that were to come

FARMERS’ PROBLEMS

o-, , (T'o the Editor.) , was with great regret T owing d to' n ’o a ; threrfc - i ‘ Ciemenfc stafcin ! . S to, mu prices a pedigree bull lam was cancelled. lam very su e -one to in trOU rt that the have sales that Tb ' lng Up re e6e P edi S r ee tel+ ’iu • y - nmst be very sure that there is going to be no demand -elteFTi ‘ ed i bulte before they caneeHed the sale. It cannot be wonye irhims^h f the VCry lmv P nces tor bv +bl S 'r bt ° f course t}i at is caused by the low price of heifens. Those people who have been buying wellve!t oal T, for * he last couple of years must have done no good and of counse are careful. One great cause of heifers selling so badly j s that there are very few new herds being •started. For myself. I know of none" but on a great lot of fairly good sheen country where during the" slump in sheep and wool, they milked coavs to keep going. But on that class of E ltlT ™ eep r at a f air value pa,v best. Therefore instead of heifers going in the cows are coming out T know on one bush road 400 cows came out, on another 150, and so on. Then again the big companies make cheese and a whey fed oa,lf as a rule m a lot of trouble to rear, though I have found good whey fed calves winter well. If the whey does not kill them young, very little else will. But with so much, home separated * cream thev (the farmers) should be. able to rear good calves, and at the rate of billing this year it cannot last. ,£)f course next year I pick dairy cows to- sell quite as bad as this year for the same reason-people going in for sheep. After that heifers will com© again, as the demand for cheese and butter is going to last. After many years’ experience I find it takes from 20 to 25 per cent, to keep up a herd. PeopF may say not; but if they keep a record, and say they start with the average herd of mixed ages, at the end of four years they will only have verv very few- left of the old herd; not ail deaths by any means, but bad udders, slips, empty, and too late cows' Therefore there must come the demand, and unless people go. in for good bulls, our milking eow-s must go back. But it was a great mistake to attempt milking on a lot of rough country, just good sheep country spoilt. A lot of the sheep farms were cut up and sold to people quite unfit to handle that class of country. We hear a good deal about the Taranaki hinterland going back. It is. But a lot was caused by the slump and shortness of money ow-ing to the lowprice of sheep and cattle and having to make their payments. Many people had to sell stock and could not replace. The first year this land grew rnbbish, and the second growth did not make much headway. But in the second and third years it got away, and now- it is going to be a very hard iob to' start again. I would suggest] that a. party of members of the House —Reform, Liberal-Labour and Labour —have a personal inspection of the back country, and then they can form some idea what the back country settlers are up against. It is not a case of hundreds of acres, but thousands that are producing ,nothing. T noticed Mr. MeWilliam at a. meeting a short time back referred to a big public building and bridge, both about twenty years ahead of the town, and contrasted them with things out back, and it was brought to my mind when coming from New- Plymouth. A young man was on the train with me, and I asked him if he had far to go, and be said, “Yes, w-orse luck.” He would have rail to Pohokura, catch his horse, ride all night, and he hoped U>i reach home about 7 o’clock next morning. He told me lie had a young w-ife out of 4lie city, but lie said they would be all right if they only had a decent road. The last time I. went to New- Plymouth by service car a lady got in at Elf ham with two children. She had been to a doctor and was going home next day. and after leaving the rail would have fourteen miles to lide and carry the children on a mud road, impassable for wheel traffic. Contrast their position with people in the town with, their tar-eealed roads, electric light, etc. Can we wonder if people are flocking to the towns'? But how long can a country like New Zealand stand up to it —60 per cent, spending, 40 per cent, producing? As the new Minister for, Lands says, if he was a young fellow he would not go on the land, or at least .‘hat is how I understand him. But I know 1 would not under present conditions. Trusting you will pardon this long letter. — 1 am. etc..

OLD FARMER

CARE OF COW AFTER CALVING. Dairy farmers at this time of the year have their hands more' than full, and thev cannot neglect any part, of the work without suffering pecuniary loss. As each, cow calves she should he washed out with a lysol solution, or some equally effective germicide. The lysol: solution should contain one gallon of water tc. two tablespoonfuls lysol. This is a wise sanitary precaution, even when the cow is thoroughly healthy,

and the, placenta, or afterbirth, conies away immediately after calving. In the event of the afterbirth Icing retained, repeated flushing out induces the cow to expel it. Retention often occurs when birth is premature, and is sometimes due to the closing of the os uteri. In such cases a' light weight may- be attached to the. protruding portion of the placenta, and when "flushing out the uterus, the placenta should be held up and slightly twisted without exerting much force. An aperientmedicine should always be given in such cases.

A retained afterbirth may be removed by hand, hut it requires some practice and confidence, and the attendant. no matter how skilful, should not be in too great a hurry to operate. Cows have been known to die; of hemorrhage as a- result of too early and forcible removal of a retained placenta. In the case of mares there is always danger when the retention is longer than a few hours. In all such cases a liberal use should be made of antiseptics. Very heavy milkers are all the better for being milked thrice daily for a- few weeks after calving, and care should be taken that, if they are the first to he milked in the morning, they should also be the first- milked in the evening, so as to avoid any undue strain on the udder.

CLEANING MILKING MACHINES

Officers of the Dairy Division Department Gf Agriculture have given some very valuable information in reference to the. cleaning of milking machines, and as, this question is o? vital importance, both to .‘.he farmer, and the dairy- factory, the undermentioned facts are made known to suppliers : The Department have for some time past- made exhaustive tests and have found that- the one- and only- satisfactory _ method is as follows:—ii) Before milking draw cold water through each set of teat cups, the reason being to, wet the rubbers and milk pipes so that the milk does not adhere to the uibbeis and pipes. (2) After milking flush out teat cups and milk pipes with cold water. (3) Wash the outside of teat cups and rubber with warm water. (4) Draw through each set of teat cups and rubbers about- one gallonjof boiling water and caustic soda to 4 gallons of water. (5). Draw sufficient clean hot water through teat cups and rubbers to ensure tiiat all caustic- soda is washed out -of/the machine. (6) Finally, hang teat cups over clean airy- place, take- a releaser and milk pipes apart and lid off vacuum tank. Note: Hoc water must not- be mistaken for boiling water, caustic -soda, like all other cleansers, is apparently useless unless boiling water is used. (7) No brushes or scrapers to be used. . Quite a number of dairy factories are already taking this matter up in earnest, and some are even suoulying the caustic soda free to their suppliers. Caustic soda is not an expensive article, and taking' into account the actual cost it will mean that the factory will bene7 fit in the long tuii owing to receiving a better grade -of milk, which- will lin-doubt-ediy follow a higher grade product.

Operations under the Central Herd Testing Association are now in full swing, and though the shortage of green feed is being felt generally, some good returns are being registered. The highest returns, for last month were: — The 10, highest cows averaged 57.9381bs fat; the three highest individual cows produced 62.401b5, 61.951bs and 61.201bs for the 30-day. period. The highest producer this month is a Holstein, which produced 1560 pounds of milk with a 4.0 test. On the other hand the 10 lowest cows produced an average of 10.6911bs of fat; and the three lowest produced only O.Slbs fat; 9.97, and 10.08 lbs fat.

HERD TESTING

In the House of Representatives, the Hon. D. Buddo (Kaiapoi) gave notice to. ask the Minister of , Agriculture whether lie would favour legislation making it an offence for any- .herdtesting association to issite a certificate of record for any dairy- cattle except under conditions approved by the Minister of Agriculture, vThere was, said Mr Buddo, in a note to- his query, a possibility of a valuable export trade in dairy cattle being opened up," and it was essential that the trade should be opened up with the best guarantee possible that the. record of test was as accurate as possible.

THE AUSTRALIAN WOOL CLIP,

A good demand ■ for the Australian wool clip, provided that the financial stringency- can he overcome, is expected by Mr. W. J. Coss, of Kanemat.su Australia, Ltd., who- returned to Sydney recently after visiting Japan and the principal manufacturing centres of England, France, and America. Mr. Coss expressed the opinion that Japan would require 120,000 to 140,000 bales of wool during the- coming season from Australia. At all the centres visited Mr. Coss found that the inquiry for Australian wool was as keen as ever, and if normal financial conditions prevailed he thought that previous prices avou ld be equalled, if not exceeded.

THE WOOL INDUSTRV

WORLD-WIDE SHORTAf 1 E

The first wool sale of the new season in Auckland Avill be held mi December 5. Dates for tile later sales have not yet been fixed, but they will no doubt be arranged for similar periods to those of last season —early in February and about the middle of March. The first of the new scries of sales in the Dominion will lie held at Wellington on December 17. Then av i 11 follow Napier, on November 21, Wanganui four days later, and. Christchurch on November 29, before the Auckland ‘fixture is readied.

I’rospcwts for the new suasou are decidedly encouraging tor growers. Last season’s sales dosed with values of all grades at a high level. The new season promises to open with the demand for wool unabated and with no decrease in the range of values. The wool dip sold in the Dominion last season aggregated 103,896 hales, compared with 470,966 for the preceding season, an increase of 26.930 bales. The return from last season’s clip totalled £11,623,924, against £7.930.942 for the season 1922-23, a substantia! and gratifying increase of £3,692.982. Auckland’s contribution to the wool sold in the Dominion last season was 38,.196 bales. coiYipared with 40,122 disposed of during the previous season. This decrease of 1126 bales was accounted for by the fact that in the previous season considerable quantities of old wool were offered at the various sales. Notwithstanding the decrease in offering last season' the return to growers showed a substantia! increase estimated at approximately £IIO.OOO. The returns from the Auckland hales in the 1922-23 season were estimated at £609,000. and last season at £710,000. There has been, a growing tendency during the last two or,three years for growers to market their wool in the Dominion This is due to the fact that prices in the country of production have compared favourably with those

realised in Britain. It is estimated that- last season about 90 per cent, ot the total New Zealand clip was sold in the Dominion. The coming season may see the percentage increased to the maximum.

Prices obtained at the local sales in pre-war days reflected the values established at the sales in England. That position is now reversed. With a woolhungry world, owing to a decrease in the world flocks ol : 12,000,000 during the last 12 years and an increased demand for wool from Eastern countries, buyers from all consuming centres attend the sales in the producing countries and compete eagerly for supplies. In the circumstances the advantages of selling locally are obvious.

PASTURE LAND.

The Director of Lincoln College has. stated that there was no reason wny. grasses should not hold, in New Zealand, if they were, properly locked after,, but too often they were neglected and starved. 'When fat stock was driven off their farms it took with it lime, phosphorous, and nitrogen, and these, ingredients should be returned to the -soil. Pastures really required more attention than cereal crops, as tliey had to remain in the ground longer. It was a mistake to sow too much seed; the mixture should be well balanced and sown in a pro-perly-prepared seed, hed, which should nave a firm bottom and a loose top. If the ground became baked or crusted the -seed coukt not grow, any more than a person could live without air. Seed should not be bought simply because it was low in price.; that was often the dearest seed; if possible the buyer should get a v guarantee of germination, and, if he could not get that he could always get the Agricultural Department to analyse the seed for him and fell'him its germinating qualities. The object in sowing grass was not to get the seed to germinate, but to get the plant to grow for the longest possible time, and, to give the best possible return. ' Too little care' was taken in

~.c preparation of the seed bed,’ and the sowing was often so irregular that spaces were left where weeds, sprang up. Be did not believe in sowing prass seed with a sower attached to the- drill, and he would advise any farmers who did that to burn the grass seed attachment, and adopt the practice of sowing with the broadcaster. They would get more satisfactory results if they did that. By some methods of sowing 25 per cent of the seed was lost. No grass field should be left with a smooth top. through which the aiir could not find its way. If they wanted to use the roller, ‘it should be used before the grass was sown. To, sow land which was iriipoverished, in grass, was utter foolishness, as it could not do well, and could no more “rest” in that condition than a hungry man could rest in bed., Impoverished land should be restored by manure and fodder qrops before it was put in grass, and it was a to suppose that land which would not grow wheat or oats ,was good enough for grass. Many strikes of grass were spoilt by the crushing or baking of the surface soil, by too hard feeding, off the first season, or by tramping in wet weather. One way of manuring them wag by applying lime and'manure'to theni, .and,-another way was by giving them spells periodically. Bad drainage often caused pastures to go off ; weeds were an indication of sour soil; and they need not be afraid to put- the discs-into old malted pastures, to break the crusted surface, and if necessary to fallow them with, the hairrows. There Was no reason why grasses should not be most successful in this country if they were given the requisite supply of lime and manure, and were properly sown and looked after. ' ’ .

GRADING POINTS

FACTORY AIANAGERS’ VIEAVS

Many -matters of interest to butter and eheesemakers were discussed at a conference of dairy factory managers held at the Southdown freezing works recently (the N.Z. Herald reports). About 80'managers and directors from all parts of the Auckland province > attended, while officers of-the dairy, division of the Department of Agriculture were also present. The morning w r as spent in the grading of butter and cheese, and in discussion on. technical points'. In the afternoon the meeting discussed general questions affecting the industry. Mr J. Rutherford (llikurangi), provincial president of the Dairy Factory Managers’ Association, presided, and welcomed those present. Referring to the quality of dairy greduce, Air A. A. Thornton, chief overnment grader at Auckland, said the cheese quality had been very good so far this season. He did not know whether he could say the same thing for butter, hut the quality was on the improvement, and, he hoped it would continue to do so. As far as moisture in butter was concerned they had to be careful to see that they did not run over the 15.50 per cent test. Already a number of parcels had been sent back this .season, a fact that caused annoyance and extra cost. He also asked managers to he more, careful in lining and packing boxes. There had been a complaint regarding shortweight butter, though last season there not been one complaint in this respect regarding any Waikato butter received by the grading stores.

Air AV. E. Gwillam, assistant director of the dairy .division, said his opinion on the quality of dairy produce was the same as it, always had been. The quality was good, though some butter was better than other. The soda flavour in butter had caused interest, entertainment, and amusement. It was not to be taken too seriously. The soda flavour was not difficult to eradicate, and was mainly associated with poor quality .butter. If it occurred in good quality' butter it was due to carelessness. The fault was plainly with the raw material, hut farmers were now trying to improve the quality' of the cream. He was looking with confidence to the soda flavour being eradicated this season. New Zealand had an outside reputation for frozen dairy' produce which was easily on top. ‘ The speaker also mentioned the percentage of moisture in butter. For the year ended July 31 last, 124,913 churnings were taken, and the average percentage of moisture was found to be 14.932. . That was excellent buttermaking. Producers should be pleased to know such a good percentage was obtained. It was. too risky if the 15.50 per cent was exceeded, while, moreover, it was foolish.

Mr. A. M. Stirling (Kaipara) said the vital importance of quality was emphasised everywhere. To improve the quality his own company had raised the points for cream grading, and also raised the penalty for second-grade cream. t That was an indication of what might he done. On Mr Stirling’s motion, it was decided to approve strongly of the raising of the hotter grading points from 88 to 90 as a minimum for "first grade. It was also decided to recommend the department that cream and milk grading should lie made compulsory, and that a standard reduction in payment for second-class cream he made throughout New Zealand. Mr Thornton also mentioned whey hutter. The whey butter exported from the port of Auckland was far

from satisfactory as regards quality. The quality could l>e improved, and there was no reason why the shipments from Auckland should not be of as good quality as those in the south. Mr Gwillam said the quality of whey butter was not very good, but the remedy was in the managers’ own hands. He congratulated cheesemakere on their efforts to introduce rimless cheeses.

Mr N. Forbes said the greatest defect -of cheese last season was the openings in the texture, and some improvement -was needed there. English cheeses on exhibition in New Zealand showed perfect texture, and the Dominion produce had to compete against that. There was also room for improvement in branding. Various other matters of interest in the manufacture and marketing of produce were discussed.

REAFFORESTATION

A consignment of young has arrived at Hokitika in .onneetion with the Forestry Department's planting scheme. Some of these will he nt-iffed at the nursery on Rimu Flat, and the 'remainder will be planted in the experimental area on the road. Over a dozen men are now employed by the Department at the two places.

ADVANTAGES SET FORTH

COMPANY RECOMMENDS SCHEME.

There was a lengthy discussion at the annual meeting of shareholders of the Norfolk Co-operativ Dairy Company on the question of • milk grading (says the Morrinsville eorresuondent of the N.Z. Herald). The chairman said that there was a possibility that the points for first-grade cheese weuld he raised from 88 to 90. It was incumbent upon suppliers, therefore, to take care with their milk, as quality w r as going to be the mainstay of New Zealand produce on the world/s markets. A number of companies were adopting the system of paying on grade, that is, paying from Id to Id per pound but-ter-fat more for first-grade milk than for second. The directors would have to seriously consider adopting the system. ‘

It \vas stated by Mr M. Harkness, Government dairy expert, who attended the meeting, that the grade points both on butter and cheese must he raised. They' were endeavouring therefore to get the grading of -milk into operation, and they must have the support of the suppliers of the rawmaterial. The men who brought the best quality qiilk should receive a better price than the man who supplied a poorer quality. Replying to a question, Mr Harkness said that pasteurisers should be able to cope with feed flavours. In order.to get clean milk farmers should use coolers, and when cleaning cans, machines, etc., they should scald with boiling water. Boiling water would tend to preserve the rubbers, while caustic soda and the use of brushes without boiling water would tend to perish them.

Grading _ was opposed by Mr Douglas, who did not consider it necessary in the Motumaoho district. During the past season the Norfolk Company had manufactured only 3 per cent of second-grade cheese. ‘The little- loss w r as hardly worth considering. A short time ago, owing to a few suppliers feeding on swede turnips, 16 or 18 cans o.f cream , had been classed as second grade, said Mr 'Stark. This affected the pay-out by 2d per pound. The factory manager, Mr Meharry, thought the suppliers were afraid of the system. There was nothing to he afraid of, he said. It was only to encourage the suppliers to send a, better quality of milk; He supported the proposed system, but did not agree to the difference being as great as Id per lb. Perhaps Id per pound would he more equitable. If farmers used boiling water to flush their milking plant a system of grading milk. would not he required. -

It was decided to recommend the directors to adopt a grading system.

CANADIAN CHEESE.

REMARKS BY THE CANADIAN

COMAIISSIONER

In the Circular No-. 9 sent out by the Dairy Produce Control Board the following comments by the Dairy Commissioner of Canada, as quoted from the Alontreal Bulletin of August 8, 1924, will be read with interest: ‘‘That the market position of Canadian cheese in the United Kingdom shows some improvement compared with the corresponding period of last year, and that New Zealand cheese is unlikely to supplant it, is the view of Mr. J. A. Ruddick, Dominion Dairy Commissioner, who lias recently' returned from a tour of Great Britain. ' Mr. Ruddick, however, points out that steps must be taken to ensure more maturity in the cheese prior to export if full advantage is to be obtained from the growing overseas demand.

‘‘On the whole,” says Airy Ruddick, “the market position of Canadian cheese in the United Kingdom shows some improvement compared with what it was at the time of my' last visit in 1922. That New Zealand cheese is unlikely' to supplant the Canadian product is now pretty generally conceded, for the reason that it never shows the real cheddar quality of the best Canadian cheese. While there is a market for the mild, somewhat neutral flavoured New Zealand type, there is a still better and higher priced market for the full-flavoured type, aqd it is in. this direction that Canada’s opportunity lies.

“Canada will not, however, reap full benefit from this advantage unless some things receive attention. In my judgment it is imperative, if we are to succeed, that steps be taken (ay to ensure more maturity on the average in the cheese before export; (b) an extension of cool curing facilities; and (c) the restoration of the cool air space for cheese in trails-Atlantic steamers. Canadian cheese suffers in reputation by being shipped too ’green.’ The texture is complained of when it is only a question of maturity'. “The cool curing of cheese and the question of maturity' before shipment are closely related, for the reason that the maker in the factory where such protection is absent prefers to ship green cheese rather than risk the effect of too high temperature. In his anxiety to make cheese that will resist the bad effect of too high a temperature. lie very frequently overdoes it and makes a cheese with a stiff, harsh texture —the very type which is not wanted at any price. The producers suffer a loss in that case on account of the cheese being drier than they should be, and the yield smaller in consequence.

“Although T had been given to understand before leaving Canada that more or less opposition existed on the paid of the British provision trade' to the recently instituted grading of cheese and marking of packages, so far as I could discover such was not the case. I attended, on invitation, meetings of the trade in London, Liverpool, Glasgow. Manchester, and {Bristol,- and took occasion to explain the steps taken in Canada to raise the standard of

quality by this means and put the trade on a sounder basis. While there may possibly he a few persons who are opposed oil principle to change of any kind, L must say that I did not meet any of them, either publicly or privately. On the contrary, the great nuijority of the trade, including the influential members thereof, recognise the Canadian grading plan a s an important forward movement, ivhich must in the end assist in establishing the position of our dairy products on the British market.

‘ln Canada the view is held by some that compulsory grading would prove to be detrimental to production. The increase of ten per cent, in our cheese exports for 1923, and the further increase that is taking place in 1924, indicates that production iy being fully maintained.” “