DAIRYING IN THE NORTH.

Northern Advocate, 24 November 1888, Page 2

DAIRYING IN THE NORTH.

It is witli a great deal of pleasure we arc informed that it is decided to 'establish a ere&raery in the locality as soon as the necessary machinery can bft erected, aidd on principles much more-, favourable to the settler than those stated at the meeting held at Kamo recently. We have had an interview with the representative of the New Zealand Dairying Company, and find that the project is to be at onco carried, oijt ; that th&y'have tho promise of 800 cows, with the prospect of more, which justifies them in setting up an establishment at Kaurihohore, near the cross roads. The price, too, to be given for ; the milk is higher, being 2Ad per gallon, skim milk returned. If this creamery proves a success, others will be established in different localites. To avail themselves of the full beneflLpf the dairies in this district, the com-' pany must adopt this plan of establishing Small creameries at numerous points, for it Has been most conclusively proved, both in America and in New Zealand, that li does iiot pay the farmer to cart his milk over two miles. At the meeting at Kamo it was the impression that the separators did their work so effectually that the skim milk was not worth cartage back. This, however, is not altogether true. It will still.. feed calves and pigs. This is* readily understood when it is remembered that the fatty matter is all that is removed from the milk, still leaving — as in the ordiilary way — many valuable nutritive properties: It should be clearly under-*-

stood that the company pay fbr the milk according to value, and that the 2^-d per gallon is the minimum price for milk containing 10 per cent, bf cream. This is a very low quality: Those* however, possessing bettei! cows and giving betfer food are paid in proportion to merit, every man's milk iJeing tested on delivery. The advantages of this system are many. When it is understood that our production is far in excess of our Owfi. wants; and it is admitted that V? : e must seek a foreign outlet ; that td secure the best results, butter for export must b3 in large quantities of an uniform colour, texture, and quality— all beyond the grasp of the private producer — the advantages of this combination is clear. There is yet another advantage, and one which must be potent in influencing the minds of farmers, and that is, it is a cash transaction ; at the end of every month the settler handles the company's cheque to do with it whatsoever he will. In the past the bane of the settler has been the hateful truck system which has been crushing. It must not be understood by this remark that we are casting a slur on the storekeeper, for the system has been as much his bane as the settler's ; forced, as he was, owing I .1 Till J J _ . J> il. - 1_ - A .t-

to the glutted state of the market, to . take an article he did not want and run all risks, that he may oblige a customer and retain his trade. We are exceedingly anxious that this jEwrwaci^hojib^Biicceed ; and, there-

regard to pedigree stock, that "half the breeding is in the feeding" ; and true as this is with regard to breeding it is true to a much greater degree in regard to securing cream producing milk. There must be good uniform feeding. The character of the feed has much to do, not only with butterfat contents of the cream, but with its churnability. Sample lots of cream of exact like measurements from different dairies, will not churn out uniform weights of butter; but if the cows are fed and cared for alike, the milk set as nearly alike as possible will givo cream from each dairy that will fairly average when combined. There is one feature of creameries which should not be lost sight of, however, in estimating the value of the returned milk. One advantage in the home-creamery of milk is, that it is left on the farms perfectly sweet to feed when it has its best feeding value. The separator milk is transported to the factory, is warmed up to over 80 degrees to be separated ; this milk is not either cooled down nor heated up to 130 degrees, as should be done, which would, in either case, insure its sweet condition for 24 hours. Put warm into the farmer's can, and the heat shut in, it usually sours before reaching home, especially if yesterday's buttermilk was added to the milk ; and a loss is met with that might be easily remedied, and put the two systems on a nearer equality as regards the refuse milk.