WINTER DAIRYING.

Otago Witness, Issue 1824, 5 November 1886, Page 6

WINTER DAIRYING.

An examination of the Dunedin weekly provision reports for some years, past will show almost invariably a rise in the price of butter commencing in April and the continuance of full rates with but slight fluctuations till the middle of October following. The quotations during last autumn and the winter just over will illustrate the usual course of prices for the like period in previous years. In March last fresh butter was quoted at lOdto lid per lb— ld per lb over February rates — and the salted article 6d to 9d per lb. In April there was a further rise : fresh was quoted at lOd to Is, and salted at 7£d to, 9d per lb. In May fresh brought Is to Is Id, and salted 8d to lOd per lb. June quotations were lOd, Is, and Is Id per lb for fresh butter, according to quality, and for salted 9d to to 9^d per lb. In July the prices were for fresh lOd, Is, to Is 2d per lb, and for salted lOd per lb. In August fresh brought lid, Is to Is 2d per lb, and salted 8d to 9d per lb. September prices were for ordinary qualities of fresh butter 9d to lOd, superior Is to Is 2d per lb ; salted 7d to B^d per lb. On the 15th of the present month the quotations were for ordinary qualities : fresh 6d to 8d per lb, superior Is per , lb, and salted 4d to 7d per lb. It is necessary to add that during the period extreme rates were paid for superfine qualities of fresh butter to makers of known repute. The scarcity of the article, however, helped 'the sale of mild cured salt butter, but all the while inferior salted was in over supply and unsaleable at from 4§d to 5d per lb. Therefore, while good to prime parcels paid producers, large quantities of absolutely deleterious stuff were putrefying in store.

Possibly it may be argued that were the production of winter butter increased to any extent there would be supplies in excess of requirements for local consumption with the result —a' decline in prices. The question fairly considered will show that such anticipations are groundless; but even were supplies so increased as to exceed local wants, the surplus would be absorbed by the Australian markets — notably, those of New South Wales, South Australia, and Queensland — and, provided the quality were good, at satisfactory prices. The dairy farmers in the North Ibland benefit largely by these Australian markets, for apparently the butter more nearly approaches the required standard of excellence than the average of Southern productions. The quotations for good butter in the Australian markets referred to during the months abovenamed ranged from Is 2d to J.s 8d per lb, and jn Sydney factory butter was worth Is 6,d to 2s per lb. The cost of production of butter in New Zealand is muoh less than in tha other colonies,

and where certainly during five -months of the year the markets are bare of supplies. Any surplus available in this colony must therefore meet ready sale at satisfactory prices, provided the quality and packages are attractive. Then in regard to our own wants in the scarce season, we find that grocers and retailers make beforehand arrangements with farmers, who induced by price are in the habit of providing more or less fresh butter during winter. The supplies are small, and best qualities are reserved by the grocer for preferential customers. Second and ordinary sorts are told to other classes, and at full rates, while the supply lasts, and then superior mild-cured salt butter is sought for and brings good prices. The large majority of consumers refuse the low qualities of salted offered, choose rather to do without butter for a time, and for the additional reason that good meat is cheap, and thus the local consumption of butter is very much less than it otherwise would be. There can be no doubt as to the results of the development of the winter dairying industry. With assured supplies of superior qualities the makers of inferior butter must amend their ways or relinquish the business, and the sooner this desirable end is attained the better.

As we have already pointed out in a previous artiole on the subject, the question is one which materially concerns the shareholders and others whose interests are involved in the full success of the dairy factories already in operation 'or about to be established. The break in the continuity of the milk supply on the approach of winter militates greatly against the prosperity of the companies, and it appears possible that by a proper understanding among shareholders and milk suppliers the difficulty could be overcome. The question demands, however, immediate attention, as farmers to be in a position to guarantee a certain supply of milk during winter would have to at once set about making arrangements. Cows to calve at certain times and intervals must be provided, and various changes in the system of cropping for autumn and winter food for milking cows would be necessary. Practically there will not be much difficulty experienced in providing for continuous operations at a factory throughout the year if the farmers and shareholders can be convinced that there are usually ready markets and lOd to Is per lb for winter made butter. Cheese making is generally relinquished in autumn. A moderate supply of milk would suffice for a considerable out-turn of fresh butter during winter and at a profitable price, and the farmer who forwarded milk would have another and regular source of income during the dullest season of the year. A factory from which prime summermade cheese would be obtainable and in winter a steady supply of superior butter would be largely patronised, and contribute materially to the prosperity of a district. The necessary departure from ordinary practice entails no formidable obstacles. The alteration in the system of cropping to provide feed will be found to be easily accomplished, and with cows to calve at suitable times the factory may be kept in continual operation throughout the winter.