The Dairy Industry.

Opunake Times, Volume I, Issue 25, 25 September 1894, Page 4

The Dairy Industry.

Mr Robert Eeid, the Victorian representative in London, has reported that often' when butter is landed from the Antipodes there is no systematic inspection or supervision as to what becomes of it. Not long ago some butter shipped from New Zealand lay on the wharf unnoticed for four months? People in the colonies connected with the butter factories knew nothing of the actual state of the London market. Brokers get 20 or 30 consignments by the same steamer. Perhaps the same factory sends consignments to four or five different firms in London. Once the butter is landed the great object of the brokers is to get rid of it as soon as possible. One of them, being afraid there would be a drop in the market, recently reInced the price Of his consignment by Is or 5s a cwt, so as to get it sold juickly. This compelled the other orokers to reduce their quotations, with ;the result that the bulk of this butter was “ slaughtered.” Last year some butter was found to be in splendid condition after being kept seven months in the refrigerating chambers. There is ample freezing accommodation at the docks at £1 per ton per month. After the first month, however, it is 50s per ton. The fact of butter being kept in the cool stores causes it td realise 5s to 10s per cwt nore. Mr Eeid remarks that some exporters in Victoria “ were foolish enough- to consign butter to small firms in London who had no power to finance their transactions to advantage.” Mr Archer’s mission to the colonies .is to show how these difficulties and drawbacks can be all swept away. . * -

A Glasgow paper says: A Cincinnati chemist is said to have made a discovery that promises to revolutionise the dairy business. It is a combination of water, solids, and fat that is equal to the finest milk. It is in reality chemically pure milk, and is, of course, free from all taint of disease that cow milk has. The chemical milk will raise a cream, will sour, turn to curd and water, and butter and cheese can be -made from it ihe same as from a cow. At present the cost of production is more than one dollar a gallon, but the chemist believes, with a few more experiments, lie can reduce the price to lu cents a gallon, and by making it in wholesale quantities can retail it at the usual 6 cents a, quart. It will be but i short time, according to this, till the Dry heed Dairy ” will disappear from the milk waggons to be replaced with “ Chemically Pure Milk—Made ■ rom Distilled Water and the Purest Pats.” Electricity has freed the street oar horse, and now chemistry threatens to complete the emancipation of the uilcfi cows.