OUR DAIRYING INDUSTRY.

Otago Witness, Issue 1956, 20 August 1891, Page 7

OUR DAIRYING INDUSTRY.

REPORT AND PAPERS in connection with Expert's

trip Home with Shipment per S.S. Doric, published

bt New Zealand Middle Island Dairy Association.

In connection with Mr Charles Cox's report, which »ppeared in our issue of the 7th inst, the following papers and correspondence should be of interest :—

INTRODUCTORY.

The Committee of the New Zealand Middle Island Dairy Association have much pleasure in bringing before their members and those interested in the Dairying Industry the Report of Mr Cox, the expert sent Home in charge of a large shipment of iairy produce in the s.s. Dorio, together with letters %nd reports bearing on the matter. The Doric's cargo from this Association, consisting at 1760 oases cheese = 113 tons, and 238 packages of butter =10 tons, met a good market ; cheese realising from 53s to 56s per cwfc, and butter from 112s to 126s per cwt in London, The steamer landed her cargo in magnificent order. A careful register of the temperature in different parts of each chamber taken twice a day shows that the temperature of the different chambers ranged as follows "during the whole voyage : — Cheese cool chamber, 36deg to 58deg, or an average of 48deg Fahr. Butter cool chamber, 43deg to 53deg, or an average of4sdegFahr. Freezing chamber Odeg to 14deg, or an average of Bdeg Fahr. The good condition of the cheese is due in some measure, no doubt, to the care bestowed in keeping fche temperature low and even ; but also to the fact that on board the Doric the chambers are ventilated so that the cold air can get right down, and the hot air come up. We are convinced that it is quite an easy matter to keep the temperature down, but we are also convinced that a great deal must yet be done in some vessels in the matter of giving proper ventilation to the cheese room. Cheese must go in a chamber by itself, as cheese damages butter if they are closed up together in the same chamber. We are also of opinion that the practice of sending home apples in the cool chamber with cheese must be discontinued, as it is bad for both the apples and the cheese. To show that a good deal has yet to be done before anyone can with any sense of security ship cheese and butter in our direct steamers, I call your attention to the report of Mr Cox, where he speaks of the condition of the Arawa's cheese ; and I also feel it my duty to lay before you extracts from our London corres- ■ pondent's letters re the condition of the cheese in the R.M.S. Rimutaka's cool chamher :—

"There is not a great deal in Cox's report that we did not know before, and as the Doric landed her cargo in fine condition he had not an opportunity of seeing where damage took place. I wish he had been with the Rimutaka, and then he would have had a chance, as the whole of her cheese is in a dreadful condition, especially what was in the cool chamber, much of it clean melted, and all of it cooked just like Welsh rarebit. The grease which ran out of it was collected into casks and buckets— a terrible mess. There was a big shipment, and I saw Cranley, Mataura, Edendale, Waim'atuka, Gore, Wyndham, Maungatua, Fairfax, Dalefield, and some other brands which I did not know. Some of the cheeses had all but disappeared. I saw some of the best of the stuff at Page's ; he had an offer of 21s" for it, Some of the worst is not worth ss. . " Don't ship any cheese excepting m the cool chamber, unless you can get under the hatchways, where there is good ventilation." Mr Cox cays in his letter of 12th June from London w"The Rimutaka has just landed her cheese in dreadful condition. I have been tryinj|*o investigate the cause, but as yet can get no reliable information. It is another case of cheese and apples being mixed in one chamber. The cheeses in some cases are almost useless." , This all must allow is a serious matter for the Dairy Industry and for the Colony generally. London buyers will, we think, be rather shy of buying in the face of such risks. The ahove-mentioned cheese was to all intents and purposes the same as shipped in the Doric and other vessels, and was in equally good order when shipped. This Association intend to make further enquiries, and, if possible, send Home another expert in charge of shipment. Considering that the snipping companies are highly paid for a cool chamber for the cheese, it is really monstrous to think that they can land it in such a condition and not be held responsible. It will be noted that Mr Cox in his report speaks highly of the cases (12 sided) a3 recommended previously in a circular issued by this Association, and it is to be hoped that all factories will give this matter attention, as there is a very great saving in weight and measurement. The factories pay for gross weight, so

the less wood the better, and as to the saving If measurement, by this the Shipping Companies wiu b able to carry more in each chamber and so reduci freights. The following are the factories and makers allude* to by numbers in Mr Cox's report :— CHEESE. No. I— Edendale Dairy Factory Company. No. 2— Cranley Dairy Factory Company, No. 3— Wyndham Dairy Factory Company. No. 4— Otara Dairy Factory Company. No. s— Palmerston Dairy Factory Company. No. 6— Maungatua Dairy Factory Company. " No. 7— Stirling Dairy Factory Company. No. B— Woodlands Dairy Factory Company. No. 9— Mataura Dairy Factory Company. No. 10— Otama Bridge Dairy Factory Company. BUTTER, No. I— Edendale Dairy Factory. • No. 2— Taieri Dairy Factory ( J and R. Cuddle), No. 3-Owake Dairy Factory (T. Brown). No. 4— William Blackie, Taieri. No. 6— P. E. Palmer, Mihiwaka. We append Mr Cox's report, and the " f oliowinfc papers in connection therewith, giving, aa far at possible, a history of the expert's work from start tt "The Doric left Wellington on the sth February, 1891 and arrived in London on the 20th March, 1891.

A GENERAL IDEA OP THE DUTIES OP EXPERI coma Home with Shipmbnts of Produce under THB AUSPICES OF THE GoVBRNMBNT AND THB NBfl ZbaiiAkd Middle Island Dairy Association. OBNBRAL.

To collect the various consignments of cheese and butter to be experimented on, and take them to the ship in cool waggon, watching temperature from th< start.

BUTTER. To make and keep a careful register of the nanre ol maker and the place where made ; to note the feeding of the cows ; the state of the pasture, and whether th< cows are fed on chaff or other hard feed, or on turnip) or any other artificial food, or partly so. To note what cream the butter is made from— thai is to say, whether shallow or deep-setting, o» separator, and if made from sweet cream, or from sour ol ripened cream, or if made from whole milk. To note the kind of churn used, and whether a drier or other apparatus ia made use of in making U( the butter. , ... ... . . To note whether fresh or salted, and if salted, wnai proportion of salt per 1b; also if any other substance or chemical except salt ia UHed. To note the make and style of package, the wool used, weight and measurement, and whether packed with brine or otherwise.

OHBXSB. To keep careful register of maker, place made, feed of cows, weigh* and measurement of packages, &o, t as mentioned above in regard to butter. To gauge the milk, noting the percentage of cream To note the process of manufacture, whether mad« on the English, Canadian, or American Cheddar, 01 other system; also, whether full milk ot graded, and to what extent.

QENBRAI/.

To personally supervise the storage of same on board ship, endeavouring to arrange so that acceal may be had to the various parcels during the voyage. During the voyage to keep a careful register of the temperature, taking note of the changes (if any) three timea a day, if possible, and note any changes in the various parcels that may occur.

On arrival in London to store the consignments in cool storage, taking note of temperature. To sell the various consignments after having thoroughly examined and reported on same, and to follow as far as possible the consignments, even to the consumer, getting opinions and reports from wholesalers, retailers, and consumers. To draw up a full and exhaustive report on the history and progress of the experiment right through from start to finish, advising and reporting on the cause of failure, and what is desirable either in the manufacture, package, or mode of shipment. The man seleoted to take charge will receive hit instructions from the New Zea'and Middle Island Dairy Association, the above being only a general idea of the duties to be performed. New Zealand Middle Island Dairy Association. December 23, 1890. J. R. Scow, Secretary.

Dunsdin, January 29, 1891.

Mr. Charlis Cox,

Dairy Expert, S.S. Doric, Wellington.

Dear Sir,— As you have been appointed by this Association to go to England in the s.s. Doric as Dairy Expert, to watch and note the treatment, changes, and conditions of the produce shipped by this Association, I now give you general instructions as follows. At the same time I would point out to you the value of your work entirely depends upon your own intelligence and constant watchfulness, and careful noting of everything bearing on the subject we desire to investigate. You have already seen and examined the butter and cheese during shipment. You have also read the general idea of your duties as contained in the printed circular enclosed. The Secretary is furnishing you with all information to hand regarding the different parcels shipped, and you will endeavour to carry out, as far as lies in your power, the instructions contained in the said circular.

During the voyage you will note, as often as possible (three times in 24 hours at least), the temperature of the various chambers, top, middle, and bottom, and when possible examine the goods. On arrival in London you will be most careful to watch the procedure and mode of landing and storing, taking careful note of the condition of the goods as they leave the ship, and thenceforward as far as you can.

You will at once report yourself to Mr Davidson of the New Zealand and Australian Land Company, from whom you will then take your instructions. His address in London is National Mortgage and Agency Company of New Zealand, 8 Great Winchester «r«et, London, E.C. You will send to me at as early a date as possible a full and exhaustive report made up from your notes and observations.

I shall also be glad to receive any information that you think of interest during the course ol your investigations. In conclusion, I would impress upon you that your position is one of observation and investigation, but you are to take no responsibility off anyone, or in any way interfere in the treatment of the goods, merely watching-, observing, and reporting what do* take place, being careful not even to suggest alterations. The officers of the ship are in charge of the shipment, and having given the usual bill of lading they, and they alone, are responsible to land it in good »rder and condition.— l am, jours truly, Thomas Brydonb, President, N.Z. Middle Island Dairy Association,

N.Z. Middlb Island Dairy Association, Dunedin, January 29, ]B°l. To Mr. CnARLEB Cox, Dairy Expert, S.S. Doric, Dear Sir,— l enclose a list of shipments per Doric by this Association, and I also desire to give you all tha information I have to hand regarding these. As to Chbese. — You are well aware of the process by which it is made, and also know the condition in which it was shipped— viz ,in good order and shipping condition, with the exception of three cases—Wyndham, Nos. 124/126, which the manager admits to me were not up to the mark, and were shipped inadvertently. The feed of the cows, as you know, ia oimply grass pastures, with no artificial feed of any kind at this season. All the cheese is from factories well known here. Keep careful note of cases, particularly Cranley, which is the lightest case and least measurement, and, I am inclined to think, is strong enough, at least it has been found so hitherto ; the timber is white birch. You no doubt have a good idea of the percentage of cream at various factories. I should say it averages at present 12 to 14 per cent. The following is an extract from the Wyndham Dairy Factory's letter r# shipment per S.S. Doric :— " The directors are anxious to have the expert to experiment on part of our shipment per Dorio, and would ask that attention be given to caseß numbered 103 to 207 and branded D over N.Z. in particular, as this lot is for disposal in the London market. The further numbers, although also consigned to the Colonial Bank, are to be reconsigned to M'Nairn and Co., Glasgow, and I daresay the expert will have his hands pretty full in the London market ; yet should he run down to Glasgow I have no doubt M'Nairn and Co. (Ingram street) will give him the fullest information re produce. I have further to state that as a rule the London brokers report on our cheese, although of good quality and condition, to be strong flavoured, and it is requested that the expert pay particular attention to this point, hoping to have in due course a full report on this consignment, and trusting that the factories may reap a lasting benefit from the experiment." " , You will note that the Ofcama cheese is packed one cheese in a box — American fashion. You should give us your opinion on this mode of packing. You have, I know, taken notes yourself when shipping was going on, and I don't think I need say more re cheese As to Butter.— As to feed, same remarks aa re cheese. The Edendale lot— Mr Davidson has full particulars. You will remember your attention waa called to kegs No. 154/5 powdered butter, and No. 140 or 150 (for we could not see 140). Mr Davidson has particulars. This is separator butter. Blackie is a Taieri farmer, and the butter is made in the usual farmer's style— sour cream, barrel churn, and salted pretty highly, nothing but salt used. I believe Shallow pan setting is the mode of raising the cream. NeiU and Co.'s lot is from Mr Thomas Brown, Owake factory, is made from whole milk, in Walteis" patent aerating churn, a quite new invention, the agitation of the milk being caused through air being drawn through the milk. Cuddie Bros, have a nice factory ; they use the Laval separator, square churn without beaters ; patent drier ÜBed. She butter is partly fresh and partly salted ; only «alt used. Part of shipment is in cool chamber, and part in freezing room, as you know. P. E. Palmer is a small farmer, and his butter is made in very small lots, a few pounds at a time, in the usual farmers' method; it is pretty salt Shallow Betting is the process of cream raising. You know how and where all the shipments are ■towed. The following are the London consignees ol shipments :—

BOTTRRt P. E. Palme* : Colonial Bank, London. Cuddie Broa. : W. Wardell & Co., 16 St Helen's Place, London, E.C. Thomas Brown : R. T. Tumbull & Co., 6 East India Avenue, London, E.C. Blackie : New Zealand Loan and Mercantile Agency Company, London. Edendale : Mr. Davidson, New Zealand and. Australian Land Company, London.

CHEEBB. Sf&ungatua Dairy Factory : New Zealand Loan and Mercantile Agency Company, London, Stirling Dairy Factory : Colonial Bank, London. Palmeraton Dairy Factory : Colonial Bank, London. Wyndham Dairy Factory: Colonial Bank, London. Woodlands Dairy Factory : Colonial Bank, London. Cranley Dairy Factory : Colonial Bank, London. Otara Dairy Factory : Colonial Bank, London. Otama Bridge Dairy Factory: A. Wayte, Lemington, England. Mataura Dairy Factory : Laughland, M'Kay, and Bakers, London. Edendale Dairy Factory: Mr Davidson, New Zealand and Australian Land Company, London. James R. Seorr, Secretary.

colouring used was 8 drachms to every 1001b of cream.

The figures supplied to you in Anderson's statement are correct. At the time he heated the cream for keg 140 we considered the butter would be a failure, as the cream was almost boiling, so this keg— at least the cream for it— was heated up to 70deg. B. or 189J F. The former is converted into the latter Dy multiplying by 2J and adding 32deg., unless below freezing point, when 32deg. is deducted instead. We have samples of butter on hand made from the various processes shown in the statement during January, and if it would be of any benefit to the Association I could send samples of each, and they could judge for themselves which is the best. We have a sample where "preservitas" only was used, and it ia quite sweet and fresh. I will keep these samples at the factory until Mr Brydone returns..— Yours truly, (Signed) Donald Mao Donald.

Glasgow, April 21, 189 J. Mr. Charles Cox, of New Zealand, Buchanan's Hotel, Edinburgh. Dear Sir,— Agreeable to your wishes and confirming conversation which we had with you, since we had the pleasure of seeing you last Saturday, we herewith hand you note of our views regarding New Zealand cheese. Aa you will see in our circular, we of course prefer Dunlop shapes to be white, and Cheddar shapes coloured a straw colour ; at the same time, as explained to you yesterday, it is no hindrance that the goods should be all coloured, as of course we wish when we say white, to have the goods most suitable for the market. At the same time the cheese that have come forward have pleased very well indeed, such as Woodlands, Wyndham, Cranley, Edendale, and so on. The Dunlop shapes should be between 501b and 601b, and Cheddar shapes 601b to 701b. We have nothing whatever to say regarding the improvement in making or packing from the recent shipments. Of course, as explained to you, it is essential and most important that the cheese should be forwarded in cool storage, as should they come in the ordinary hold of the ship the danger is great, and the loss is something immense. We may say that the Wyndham and Woodlands cheese that we had by the Doric were the finest New Zealand cheese we have purchased, and our buyers speak highly in their praise. New Zealand cheese which formerly were compared by Canadians, we find now hold their own very strongly against Scotch cheese. At the same time the fact of their being a foreign article will hinder us from making perhaps the same prices as Scotch cheese. At the same time we have the feeling that if the colonists go on improving their make as they have done in the last twelve months, New Zealand will hold their own with any cheese in the world, and get within Is to 2s of the very finest Home cheese made. With butter, in Glasgow, there is not a large quantity sold, but there is in the East and the North. In Glasgow the taste is not educated on to Colonial. Danish consignments have the hold of this market. We have the feeling the business could be brought to perfection, the more especially that in the boxes. That in boxes has always given great satisfaction, far more so than kegs, as explained to you. We, of course, are anxious to handle all these goods, and the fact of our having handled so many for months back, perhaps of all the arrivals, shows we are in a position second to none for handling your goods ; and further, if we see London is the better market, we, of course, sell them there, but London market being strongly competed with Canadian and States cheese, we have always found that Glasgow has been the best market

a Great Britain, and we have been enabled to get Better prices than were goingin London. The difference m carriage between London and Glasgow is more tnan met by the higher price obtained here. We purpose sending out to your Association a proforma account of sales in the month of June, wmcn will give your friends an idea of charges in Scotland. In Scotland we have always managed to make from Is to 2s more for New Zealand cheese than in London, which is another strong point in favour of Scotland, md shows it is the best market for you. We were very pleaaed indeed to have the pleasure of meeting you, and we trust it will be the means or furthering your interests in Scotland, and anything at ill you may wish to know, which has been omitted in conversation, you have only to ask, and we shall be very pleased indeed to do what we can for you. Thanking you for the call, and with kind regards,— We are, yours truly,

W. MoNaibn & Co.

GfcABGOW, May 15, 1891. To the N.Z. Middle Island Dairy Association, Dunedin. Dear Sir,— We had a call some time ago from Mr Cox, to whom we gave every possible Information regarding New Zealand cheese. We also wrote him a letter confirming our view, which we expect he will hand you, and we have pleasure In enclosing copy of 3an»e. We can really add very little to that letter further than we have handled a very large quantity ox New Zealand cheese, and although, as already stated, we wish Dunlops to be white and Cheddars coloured for the Scotch markets, nevertheless it is unnecessary to alter your present make, and we have great pleasure in reporting the Wyndham, Woodlands, Cranley, and various other brands giving great satisfaction in the Scotch markets. New Zealand cheese arrived this year at a gootf time— just when Canadian and Scotch were getting scarce, and the prices we made must be satisfactory to our friends at your end. We can't say there is a large improvement required in the cheese. We had one lot of Waikouaitis which were rather stiff, but we can't say what improvement will be required, not being makers of cheese ; nevertheless, you understand yourselves what is necessary. The fact of our having handled so many of tbesa cheeses place us in a singularly good position, and we shall feel obliged by your sending us the bulk of your consignments. , We consider the Scotch markets are the markets for New Zealand cheese because they more nearly meet the make of Scotch and take their place. As explained to Mr Cox, if London were the better market we would sell there ; but as Glasgow is more often the better we bring them round here and sell at a much higher price than can be made in London. We have pleasure in enclosing you herewith a proforma account sales, showing the rates of charges which we hope may be of service to you. Regarding butter, we have not yet educated the people here to a taste of Colonial butter, but we think it is sure to come. We have handled a large quantity of butter, though not to the same extent as cheese. We can really say very little more, further than any information you may require we shall be happy to give it you. If you like we could send you a cable code and will cable you occasionally the prices we are making on this side,— Yours truly, John McNairn & Co.

Glasgow, June 12, 1891. To theN.Z. Middle Island Dairy Association, Dunedin, Dear Sir,— Confirming ours of 15th, we have nothing: special to say further than we hope ere this reaches you, Mr Cox has returned and given you his report, and at the same time our letter addressed to him with our views on the matter of dairy produce. We really can say very little more since our last regarding your make, because we find them very good indeed, and regarding colour you have now got our views, and we hope with the new season you will manage to arrange as we suggest. Since writing you last we have had several Bhip« ments of New Zealand cheese, which we have sold at 56a, and no doubt you have seen our report to our friends the Woodlands Dairy Factory Company, in the Otago Daily Times of April 4, and Southland Times of April 3, which we think will be interesting to any person in the dairy produce trade in the Colonies. W» also hope our monthly report has been of service to you. We wish it to be of as much service to our friends as possible, and any improvement you might suggest will be attended to. Our season is backward, quite three weeks to a month, nevertheless new States and Canadian are offering at 445, 455, c.i.f., which makes buyers hold off New Zealand, unless in little lots. At the came tune we must tell you New Zealand cheese have now established a name second to none, and we think prices will be got which will show you Scotland ia the place for your goods, because of their being singularly like our own home cheese as explained In our last. If we find London is the better market of the two we sell there ; but if Glasgow is the better we 'sell here However, we prefer to sell them here, because we are enabled to get much better prices than England \tfll usually pay. Regarding butter, we can say very little further to our last, and hope when the new season opens that the Scotch market will take more of our Colonial produce, and we think this will be so, because our friends in England have found it so satisfactory that the Sootcn markets are almost sure to follow suit.— Yours truly, John MoNaibn & Go.

T. BRYDONB TO J. E. SOOPT. BUTTER. Guthrle and Pond's boxes and kegs are all suitable, and I don't think London buyers prefer one to another. The colour and saltness of the Edendale butter ar* as perfect as they can be. Butter should not be shipped to arrive here in sum» mer, as the Continental comes in, made from spring grass. Butter cloth might be substituted for paper to put on top of Boxes or kegs, and a little salt sprinkled on top. The French butter comes in white wickei baskets, cloth all round the butter, and looks rery nice. Present value of best butter (June 12), 75s to 80s.

Cheese will carry right enough if the temperature is attended to, and it should have the cool chamber to The Rimutaka's shipment had either been sadly neglected by the engineer, or the apples in the same room caused the damage. No use paving shipowners extra freight unless they take some responsibility. The best of the Rimutaka's cheese is selling at 20s to 255, and of that 25 per cent, has been run out and lost. Got Cox to look at it ; he thinks it was the apples which began to ferment, but if the temperature was kept down I don't see how it could happen. If the companies will take no responsibility In a case of this kind, when the fault lies with thejjjjp, we will not get the Home buyers out again.

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§3 5" 5" ggwwwwf* of?! gg °° S£ | 2 2 ©*■• a. a. s>tos I; J 3*3 i Stag -o3 oowooto-^Wcstooogoitsj (0 8 f (« BO Oi(p«i000"03 • if Isss f : : I:i : : : 111 Js. SJS2 S-F : : i tilt: ?■?"?" few i r< so a I Is Mg , 9i oo «p co o 00 to O O3 CO O CO CO g j? r a? ' ? ft fS o r3r 3 k J&. Si M HOIH O4 If- <» -I M t-<O}K^ CO O\ J-> s 5 g o p V o o Soo co JO CO tO 00*10 -T a i- 1 v "■* t- 1 HHOCOM i CO c? a I CD !■ I 238 kegs butter = 9 tons 2 cwt. 0 qrs. 16 lbs. N.Z. Middle Island Dairy Association, Dunedin. J. R. Scott, Secretary. :38 NOTES ON PREPARATION OP KEGS 140 TO 156 in shipment per dobio, from edbndaib dairy Factory. Keg 140.— Cream good quality, both smell and taste. Five per cent, of sour full milk added to ripened cream, which soured nicely. In this case the cream was heated up to 70deg. R. Salt used— 3lb to every 1001b butter. Kegs 141 to 149.— 1n these kegs the same quantity ol full milk was used lor ripening, but 4J per cent, of salt was used instead of the 3 per cent, which had generally been used up to and including Keg 140. Kegs 160 to 153.— Instead of the full milk formerly used, 5 per cent, of sour separated milk was added to sour the cream, and the quantity of Bait put in the butter increased to 5 per cent. Keg 154.— Prepared in the same manner as the preceding ones, but the colouring was rather late in being added, and only 3£ per dint of salt used. Keg 165.— A150 the same, but not quite so much colouring used, and the quantity of salt worked in increased still more to 7b per cent. With the exception of keg 140 as noted above, the the cream is heated to 16deg. 8., and the time taken in churning about 30 minutes. The quantity oi