SUPERFINE CREAM.

New Zealand Herald, Volume LXVIII, Issue 20779, 23 January 1931, Page 14

SUPERFINE CREAM.

—Sir, —Permit me to suggest to those correspondents critical of the system of cream grading that they accept the standing invitation of the New Zealand Co-operative Dairy Company and go and see their cream graded at the factory, and, if possible, show the cream grader* where they err. A ring to the factory manager and one, or, better still, a party, will bo. given everv assistance, even to the extent of prevailing upon the Government inspector, to make a special investigation into the cited cases of lowgraded cream, for which there are a hundred and one very simple reasons not called cleanliness and care. Cream graders are not infallible, but they do their best and are impartial in the interests of Now Zealand dairy produce! Quality First.

Sir,—l am not in the least surprised at (he tales some farmers have been retailing. I have heard tho same sort before from tho farmer who demands "superfine " when his cream does not deserve it. Tho poor cream-grader is at disadvantage. Ho cannot publish what he knows, lie may not be absolutely infallible. Who is ? But the margin of error is much less than some larmers suppose. 1 would point out to Another Cockie " and " Superfine " that all cream is not tasted. The sense of smell is quito enough to tell bad cream. Taste is used for a finer differentiation. I would still say to all who arc not satisfied, " Do not be 'agin' the grader. 1 hink harder, and think further." May I illustrate what I mean by " thinking further" ? I once had a good voting calf dangerously ill with tho dreaded white scours." None of its mates was affected. What could bo tho reason? This one had a certain proportion of whole milk mixed with skim. That was the only possible difference I could think of in its treatment. INo doubt some of rny neighbours would haye stopped short here Arguing that this was tho cause. However, tho sort of reasoning that makes evil out of good docs not satisfy me. I could only acknowledge tho problem unsolved, till one day I accidentally smelt tho whole milk in tho calf's paiL Iho odour was abominable and sickening. At last I had found my clue! I had been in tho habit of washing the pail with warm water till it looked clean. The milk was put in at blood heat as soon as drawn. Tho pail was, closely covered to' keep off the cat till calf-feeding time I he presence of putrefactive germs in tlie unscalded can, the blood-heat of the milk, a warm morning, and the absence of ventilation had all conspired in two* short hours to work tho horrible transformation. To " Another Cockie " and "No Good " I would say do not rest satisfied with manifest absurdities. " Superfine " I would remind that all cans are not equally good. Some are rusty or untinned and spoil good cream. Sometimes one is more exposed to the sun than another. All who hav-e continued difficulty 1 would urge to take " Well Wisher's" advice. See the grader. Ask for a visit from the factory inspector. Tho Department of Agriculture's bulletin on the subject is a mine of wealth. Small .Farmeb-