DAIRYING EDUCATION

New Zealand Mail, Issue 1533, 18 July 1901, Page 56

DAIRYING EDUCATION

SIBERIAN AND NEW ZEALAND BUTTER. According to a London report, the texture and make of Siberian butter, which is reaching the London market in considerable quantities, are good, but many complaints are made of its flavour. In this the Siberian butter —the scientific manufacture of which is yet in its initial stages—very closely resemble-s that of this colony. The Russian Government has started the development of the dairy industry on very much the same lines as did the New Zealand Agricultural Department. The Russians imported scientific butter makers and put the manufacturing end of the business on a sound footing. In the two cases, however, the proper control of the production of the raw article is yet to be established, and the factory butter-makers of Siberia and New Zealand are consequently at the present time trying to make high-grade butter out of low-grade milk—or attempting to make “all-wool goods out of shoddy.” Evidently in the development of the dairy industry the true course of advancement —education

at the foundation of the business—has been regarded as too formidable a task; to undertake, but, insuperable as it may at first sight appear, the work must be done. That it is not so difficult of accomplishment as is supposed has been proved by one or two notable instances in this colony, of wonderful improvement in the quality of milk immediately following improved milking arrangements on dairy farms, as the direct result of inspection. A striking instance is to be seen at our very doors in the advance being made in the method of milk production at the Hutt, following on intelligent Government inspection. The proper inspection of farms supplying the factories is an inevitable necessity, and the sooner it is established the better it will be for the reputation of our butter and cheese on the Home markets.