The Dairy Industry. TO THE EDITOR.

Otago Witness, Issue 1901, 10 July 1890, Page 18

The Dairy Industry. TO THE EDITOR.

Sib,— My attention has just been called to some statements made in a letter in your issue of the 3rd inst., signed " Cheesemaker," to which I think it only right to reply. I only reply to a few nasty, mean insinuations contnined in some queries put at the end of " Cheesemaker's " letter. The judges in question have no connection whatever with the Waiareka Dairy Factory. Mr John Sawers was not in company with the judges whilst they were judging cheese. It is absolutely untrue that the judges were submitting the plugs to Mr Sawers for his opinion thereon. As to the rest of the letter It needs no reply from me. -I am, 4c, James E. Sc«tt, One of the judges in question. P.S.— I feel quite sure that the two other gentlemen who judged with me will endorse this. TO THE EDITOR. Sir,— ln your issue of the 26th ult. appears a letter on the dairy induitry signed " Fair Play," in which the writer indulges very freely in sarcasm anent " OheesemakerVMetter in a previous issue. " Fair Play" thinks it unfortunate that "Oheesemaker" could not write on the dairy industry without trying to injure the reputation of one who is in every sense of the word a gentleman— viz., Mr Sawers, the Government expert,— and says in reference to his ability as an instructor:— "lf the Government appointing him iB not enough, 1 should like to know what is ?" To this I would say, we want an expert who knows more than we ourselves know, and therefore who is in a position to teach us something, for, as " Oheesemaker " says (referring to Mr Sawers' lectures and questions at the exhibition), we knew all these things five years ago. With reference to the supposed ability of Mr Sawers as an instructor, I give one [instance : Mr Sawers visited a faotory, where he remained some time giving instruction, and put them into the right method, as he thought, of makiDg cheese, A few months later he visited the same faotory, and went through the cheese room testing the cheese. On being asked his opinion of a certain oheese, he said, 11 That will not do s that has been far too far gone." The manager's reply was, " Well, Mr Sawers, that ii one of your own make, and out of a vat you called my attention to, and made the remark that ' this is perfection." If this be the kind of uniformity we are expected to attain to through Mr Sawers' instructions, then uniformity and good quality must be as far distant »iB east is from west. I need scarcely Bay that the expert's method as shown at that factory was discarded shortly after his first visit. Regarding the exhibition competition, it is not always the best oheese locally that is the most suitable for export to London, and I think returns have already shown tb.li. With regard to the London prices mentioned by "Curds and Whey" in your last issue, " that Mr Sawers' brand or those of hl« pupils have averaged 54s to 60s per owt," this ii oertainly a consummation devoutly to be wished, and the best reoommendation I know of for a cheesemaker; but that assertion has another side. We know of no other factory in Otago which has sent cheese to London (arriving in good condition aa far as shipping was concerned) netting only 41s per cwt excepting one wrought exclusively under Mr Sawers' system, and by one who stood high at the exhibition 1 competition, the low price being due. as was reported, to the mixed quality, poor, crumbly, mottled colour, and rank flavour. At suggested by " Fair Play," had Mr . Sawers gone to America and got washed down for a season he certainly would have gained a little more experience which would have better suited him for thepositionof teaohlng others. When lecturing to the people of the Owake distriot some time ago, he is reported In your columns to have said that as a pupil of Professor J. B. Harris' for three years he had made liberal use of his lectures. Now, we know that Mr Harris commenced to give instruction In Scotland in the month of Maroh 1884, and we also know that Mr Sawers was manager of the Waiareka dairy factory in the spring of 1885. Now, that points to a vast discrepancy somewhere. In place of three years' tuition under that gentleman, perhaps three weeks is meant, as that was about the limit of the 1 time Mr Harris was engaged giving instruction at Dunraglt factory, Wigtonshir*. I am therefore of opinion that a season in America might have added considerably to his acquired knowledge. I quite agree with "Curds and Whey" with reference to the necessity for a brand for all first-class cheese. But who is to be judge ? If this appointment were put into the hands of Mr Sawers, then we have a pretty good idea of the position in whioh the different faotories would be plaoed— l am, &t., n T

One Interested.