PICKLES AND SAUCES.

New Zealand Herald, Volume LXVIII, Issue 20950, 13 August 1931, Page 18

PICKLES AND SAUCES.

" ESSENTIAL TO DIET."

MANUFACTURE IN AUCKLAND. " The factory nowadays does all that ilic woman used to do," said Mr. J. P. Stevenson in a broadcast talk on the manufacture of condiments recently. In his opinion food production had been made cleaner, better and more economical under rigid 'factory inspection. The prolific qualities of New Zealand in the production of vegetables, said Mr. Stevenson, gave .Auckland manufacturers every facility for producing a first-class pickle. Pukekohe, well known for its onions, Avondale for its cauliflowers and cucumbers, and Marigero and Otahuhu for their luscious tomatoes ensured a ready supply of tlie necessary vegetable ingredients.

The largest product of Whittome, Stevenson's factory, tlio speaker said, is its output of brewed vinegar, which approaches .10,000 gallons a week, or about half a million gallons a year. Much of this, of course, was used in the firm's own manufacture of pic.kles, sauces and chutney, but both bottled vinegar and the bulk product met with a ready sale. "The process of brewing vinegar is very simple," proceeded Mr. Stevenson, "the only ingredients being cane sugar, water and a little yeast. After being placed together in a large fermenting vat with a capacity of 1000 gallons, these aro left for some days, freed from solids and impurities and run into reservoirs. At this stage the mixture is a tasteless liquid of light brown colour. From the reservoirs it is run into the generator, a large wooden vat containing speciallyprepared beechwood shavings designed to expose an extensive surface of the liquid to the air. The acetous fermentation caused by tho natural process of exposing the liquid to the air results in a vinegar being produced without any extraneous acid or other substance." Closely allied with the process of vinegar manufacture was the making of Worcester and tomato sauces, and mushroom and walnut ketchup, said Mr. Stevenson. Worcester sauce had over 30 ingredients, ho said, and required to bo matured in the wood for at least 12 months if it were to be thoroughly palatable. It was important that all the spices should be well macerated and of the highest quality. " The public taste for tomato sauce in New Zealand is rather peculiar to this country," said Mr. Stevenson, "as, in contrast with other countries, the New Zealander generally favours apple and tomato sauce to the pure tomato variety. This is probably due to the fact that the addition of apple softens and sweetens the acid taste of the tomato. "That pickles must be considered as an essential article of diet is shown by the fact that the Board of Trade stipulates that ships provisions must include a certain ration of pickles," Mr. Stevenson added. POSSIBLE NEW INDUSTRY. USE OF OLD MOTOR TYRES. MAKING RUBBER FLOOR MATS. The possibility of utilising old motorcar lyres to make rubber floor mats has been brought before the attention of members of the Auckland Manufacturers' Association by the Department of Industries and Commerce, which has received particulars of the mats from the New Zealand Trade Commissioner in Canada, Mr. J. W. Collins, who also forwarded two samples of the matting. Mr. Collins stated in a letter that he had been shown the mats by a Canadian manufacturer who asked if there would be a market for them in New Zealand. He had suggested that local manufacturers might be willing to make them on a royalty basis. The mats were made of old tyres, which were cut into strips and stamped out into pieces, the pieces being fitted together on rust-prouf wires. "These mats have met with a wonderful success in Canada," concluded Mr. Collins. "They are largely used on steamers and outside verandahs, while public institutions, particularly hospitals, have found them to bo silent, sanitary arid efficient under heavy traffic. They could be made to any design or size." One of the samples sent by Mr. Collins was forwarded by the department to the association, and members inspected it. AUCKLAND GIRL'S TOUR. NEW ZEALAND-MADE GOODS. WALK TO THE BLUFF. I An Auckland girl, Miss Esther James, proposes to carry out a novel idea for increasing the interest of New Zealanders in the manufactures of their own country. In November she intends to begin a walk from the North Cape to Bluff wearing New Zealand-made clothing and shoes and living on food produced in the Dominion. Miss James recently gave a demonstration at tho Auckland Winter Exhibition on behalf of a manufacturing concern and lately she has been in attendance at the Christchurch Winter Show. She expects that her tour of 1200 miles will occupy four months and she has been negotiating with the Government Publicity Department to take photographs at different stages of her tour. At theatres in (ho towns she visits she intends to speak uri New Zealand industries and her experiences. Miss James has been in touch with | several Auckland manufacturing firms in regard to her programme. DAIRY COWS IN WINTER. NEED OF EXTRA FEED. I lie severe winter experienced in the Dominion will have brought homo to many dairy farmers a realisation that it is only by the adequate feeding of dairy cows that tho greatest advance can bo made under the existing economic conditions. Feed has been so scarce that many cows have been calving iri a weak condition and it will be some time before they again reach a- normal stage. This loss would be avoided by tho provision of an additional sustaining food. There would be a better-nourished calf and the milk production would be higher. Linseed oilcake is a food material which provides a basis for milk production. A factory for tho manufacture of this protein supplement is established at Westfield under the New Zealand Cattlecake and Oil Company, Limited. "Moose" meal is ground finely and is particularly suited to calf-rearing. "Moose" nuts are prepared more particularly for the feeding of cows. Remarkable results have been achieved through feeding the meal and nuts to dairy stock. Not only has the butter-fat production- increased," but the sows have become stronger in stamina ind sounder in constitution. It is estimated that quite 25 per cent, af the cost of linseed oilcake is returned because of its manurial value, especially vhen the pasture is gone over regulai ly vith chain or tripod harrows. Tho comlany's booklet, " Tho Proper Feeding of livestock," contains practical advice on ho feeding of dairy cows and calf rearng..