DAIRYING INDUSTRY.

New Zealand Times, Volume LXXI, Issue 3957, 24 January 1900, Page 6

DAIRYING INDUSTRY.

■> PRODUCE AT HOME. In his monthly report to the AgentGeneral, received by the Agricultural -Depart intent by the last mail, Mr H. C. Cameron, Produce Commissioner in Ijoiidon, states that since his last report butter brought by the Ruahine ar.d lonic had been landed and put on 'thP' Vuarket. Those shipments were delivered in good order, and had, siiice being opened out, been found to ••bjj of, fine quality, giving satisfaction t<£ purchasers, and realising fairly good pVices. For the general run of the butter the prices had been from 100 s tp 106 s. Some parcels sent to Scotland had brought 108 s, which was equivalent 1 , after deducting expenses of freight, to 106 sin London. The market for butter, ho says, is rather better and firmer than when he reported last month; and now that cold, wintry weather, with plenty’ of. snow, has set in, both in England and or. the Continent, he is hopeful that this firmness will be. maintained for some time.

Mr Cameron goes on to state that he has: written to all the leading merchants in London who handle New Zealand butter, asking them to draw his attention to any parcels of New Zealand “factory” butter that may come under their notice tainted with “fishiness.” In the course of his letter he said:—“As you arc aware, the Government are most' anxious that butter exported from New Zealand should be all of the finest quality, and steps are being taken by instruction, inspection and otherwise to attain this desirable end. Many attempts have been made in the colony to find this ‘fishy’ flavour, but although butters have beer, repeatedly held there, under varying conditions, for considerable lengths of time, and periodically tested, no flavour such as that so greatly complained of has been discovered. The Agricultural Department is naturally very anxious to ascertain the cause of “fishiness,” in order, if possible, to have it removed.' I have been instructed to secure a few samples in order to have them analysed.” Mr Cameron states that he lie ‘ received replies from several of the houses promising to assist him. in this matter. One firm, in replying, says;—“With regard to the cause of fishiness; in butter, up to the present time’ it lias baffled all our provision trade to discover the reason of it. It has developed more in Dutch butters at certain seasons of the year than in any other class of butter imported, and the Dutch Government has been to very considerable expense and trouble in endeavouring to discover the cause. We think we may safely say that no to the' present time, so far, their efforts have been fruitless.” Another firm says; “As a rule there is very little complaint to make of New Zealand butter witli regard to fishiness, that fault appearing simply in Australian butter. We have seen fishy New Zealand, but it has been butter that has been over-kept.” From my own knowledge (says Mr Cameron), and from the evidence I can gather from the produce agents, '‘fieJilneßS* 1 ia New Zealand butte >' is not very prevalent, In another portion of his report Mr Cajnerqn says the committee appointed to inquire into the question of the use of preservatives and colouring matter in foods has been sitting, taking evidence, daring the past month. The produce agents and merchants all favour the use of a preservative, but agree that the quantity to bo applied should be stipulated. New Zealand butter is most highly spoken of by all the produce witnesses. Nearly all say that New Zealand butter is prepared with preservatives, although one. Mr Riley, says in his evidence that it is hot. Of epuv.se, adds Mr Cameron, I am under the impression that the hulk of New Zealand butter is prepared with it, but have no information from the colony concerning this. I am 1 not giving evidence, lint I have been assisting to prepare it. 1 notice in Mr Sorenson's report of 1877 to the Dairy Department ho says that a number of factory managers who formerly used preservatives had discontinued to do so, ar.d presume that this is correct. Cheese during the past month, Mr Cameron stales, has been steadily improving in nature. Stocks are light. Buyers naturally are not using more than they car. possibly help, and as the demand has been for those qualities that could he •■etailed at low prices, secondary 'qualities have become scarce. Finest coloured Canadian cheese is to-day worth 59s per cwt. with white at 58s. The Waimate is due at the beginning of next week with the first shipment of cheese from New Zealand. She has 79 tons on board, and this .should, if in good condition, meet with a very satisfactory sale. There is every likelihood of cheese realising high prices right through the season, although it must not be forgotten that cheese is not now such a staple article of food with the working classes as it was a few years ago. Formerly a workman going to his day’s labour took brlad and cheese with him for Jii.s dinner; now he takes bread and mutton.