SECOND DAY—THURSDAY.

Otago Witness, Issue 2413, 31 May 1900, Page 25

SECOND DAY—THURSDAY.

The attendance at the Winter Show is surpassing expectations. On Thursday afternoon every portion of the building was thronged with spectator*;, and cs a consequence it was with the utmost difficulty that access was obtained to any part cf the show. In the evening there was again an enormous crowd. The German Band played a capital programme of music at the principal entrance between 7 and 8 o'clock. An attraction that caused the main hall to be uncomfortably filled, both in the afternoon and in the evening, was the performance by the Steele-Payne Bellrmgers, whose numerous and varied contributions were much enjoyed. Before entering upon the programme in the afternoon, Mr Steel requested the immense audience to sing, as fitting to the occasion, a- verse of the National Anthem, and the large gathering at once rose, and responded gladly to this appeal to their patriotic sentiments. In the evening a similar request was made, the response was as hearty and unanimous as that of the afternoon. A word of praise is due to the Committee of Management for their capital arrangement of the many exhibits, and to Mr E. F. Duthie, the secretary of the society, for the courteous manner in which he affords to press and p\iblic all information within his power. For Mr W. B. Clarkson's prize of £5 5s for the heaviest pen, the sheep were weighed on Thursday, and the New Zealand and Australian Land Co. (Tctara estate) took the prize with Border Leicester hoggets weighing 7821b. The company's Acton estate was second with Down crossbred hoggets weighing 7793b, and * their Edendale estate next with a total -n eight of 7481b. The other pens ran from 6051b upwards. In this class it woi stated in error yesterday that the prize went to Mr J. Tough. THE AGRICULTURAL DEPARTMENT'S EXHIBIT. With reference to the Agricultural department's exhibits of potatoes and wheats, most of which varieties are new to the colony, the following notices are attached io the exhibits : — Potatoes : These will be sold at 5s 6d per cwt (sacks included), f.o.b. train at Wyndham or Waiau Downs in the South Island, and MomoSiaki in the. North Island. Wheats : 5s 6d per bushel (sacks included), f.o.b. train at Waiau Downs in the South Island, and Momohaki in the North Island. This is a capital chance for farmers to secure seeds of any of the newer varieties, which have now been grown for two consecutive shears in this colony, and are thoroughly acclimatised, and at the prices named the opportunity should certainly not be missed. The potatoes and wheats have not been grown for show ; they are merely selected from the ordinary crop. Another interesting item in the exhibit consists of samples of the publications issued by the department. Above these hang a prominent notice that all publications of- the Department are sent gratis and post free to any person who sends his or her name and address to the department in Wellington. ' The de mand for these publications is now very considerable. The number of names already on the list at the head office is over 6000. The ordinary issue of each leaflet is 12,600 copies, and in addition to these, we are told that electros of the illustrations are lent to 38 newspapers in the colony for reproduction. The Otago Witness always reproduces these articles and illustrations. Among the leaflets recently issued are the following, which are specially interesting: — "Ear -cockle in wheat," a disease which has been spreading of recent years, more particularly in Canterbury ; "Seed-testing," "Native Grasses," and three on such weeds as .pennyroyal, nutgrass, and black nightshade. These papers are all by Mr T. W. Kirk, F.L.S., Government '"Biologist. Another pamphlet is on " Fruit Pulp for Export," by Mr W. A. Boucher, an assistant in the division of biology and pomology.

Some visitors to the show were evidently confused in regard to the names of some of the potato varieties of the Agricultural department's exhibit. The confusion arose in the first place in this way : Three different collections of potatoes were shown from different districts, being grown with the object of ascertaining which variety was best suited to the different localities in which the potatoes were grown. In the second place, various raisers of potatoes are apt to use the samename ; for instance, ' ' Bruce ' ' has been used by three different growers, but they are distinct by having these growers' names put in front of "Bruce."

GENERAL EXHIBITS.

The working dairies, which have been already mentioned, were in full working order on Thursday afternoon and evening, and proved a great attraction. There are three at work. Sharples's cream separator, shown by Mr J. B. MacEwen, the Melotte, shown by Messrs Joseph. Nathan and, 0p. A and the Aloha Laval,

exhibited by Messrs A. and T. Burt. The Melotte machines are driven by a turbine running at the rate of 6000 revolutions per minute, and the machines shown are of various aizes. The pressure in the boiler which supplies the steam is 301b, and in the turbine 51b. The Sharpies' s separator is also driven by means of a turbine. The motive power used in connection with the Alpha Laval is supplied by a small turbine, the steam being generated in a small vertical boiler. The Alpha Laval separators are shown in .sizes suitable for hand-power, with a capacity of nine gallons, up to machines with a capacity of-100 gallons. Mes&rs Turnbull and Jones electrical engineers, have provided the electric light required fov lighting iho tea kics>k and the annexe where the cattle and roots are shown. The motive power for the annexe lighting is supplied by means of a fine JBuirel traction engine, Messrd Reid and Gray being the local o.gei.ts. Messrs Turnbull ar.d Jones also havt on exhibition a very compact direct couple^ electric lighting sol suitable for dairy factories, dredge?, etc. This type was adopted by the U.S. Navy for use on their torpedo beats on account of its lightness and compactWfs, it only weighing"ssoib (engine and dynamo complete), and although so small, it on supply current for 37 16 eai-dle power incandescent lamps. They are also agents for the

"' Ciompion-CliTiidler " combined Eets. At Mr J. B. MacEwan's stall they _have a "Crompton" half h.p. electric motor running various dairy appliances such as cereal mill, milki jjuaip, etc. This forms a very in teiesting exhibition, on a small scale, of the electrical transmission of energy.

Mr "W. Nicholls, who deserves a good deal ot credit for the manner in which he has prepared his exhibit, shows dieted sheep and lamb s^ins on a fairly extensive scale. The skins are of fine quality, and show careful prapaiation, and if a competition was instituted in connection with this class of exhibit it would probably add to the attractiveness of Hie show.

Messrs G. and T. Young, besides showing a number of trophies presented by the society, have a small but very neat] y-ar ranged exhibition of jewellery in the case, the whole exhibit displaying high-ckus workmanship and finish. A number of handsome bronze oj/na menfcs are also shown.

Messrs Paterson and Barr exhibit Mann's new bone-cutters in various sizes. It is claimed that the result of the use of these on green bones, in fowl feeding, is to increase the number of eggs laid, to improve the condition of the fowls generall, as also chicks when hatched out.

Messrs Jenlrinson and Co. show at work the ICaimate Phosphoriser. This is an implement for thoroughly mixing rabbit poison with" pollard, and, while it is in a dump condition, pressing it out in small rolls, which are cut off at "short intervals, thiis producing what are practically little moist balls of poisoned pollard. The machine appears to attain the object aimed at remarkably well. Messrs J. J. -Gait and Co., of Mataura, exhibit a drain plougn of very strong consiruction. It is constructed entirely of iron, and looks as if it was capable of bearing any strain over such work ag draining.

REPORTS OF JUDGES ON DAIRY EXHIBITS.

About SO or 60 farmers showed their in r terest in the reports of the experts who judged the cheese and butter in the show to attend the meeting in the Board Room on Thursday afternoon. Mr A. C. Stronach presided. ( The Chairman said that the meeting had been announced as " a report of judge.-* and a dismission on dairy produce." In connection with the cheese department, Mr Ruddick was going to enlighten them. Mr Kinsella was also to have spoken on the subject of butter, but unfortunately he had sustained a slight accident while experimenting with some chemicals, and was confined to his room. His place would be taken by Sir Thornton. He (Mr Stronach) would like to pay that it was unfortunate thai the colony was losing the services of Sir Ruddick. At a meeting of the committee of the society that morning a resolution was passed unanimously regretting that Sir Ruddick was leaving them. Mr Euddick had not only been willing to judge for the society, but he was also willing to come and discuss the judging with them. He was sure that those present would, carry away much valuable information. — (Applause.) Mr Ruddick thanked the chairman for the resolution he had announced, and said that perhaps the present might be a fitting occasion on which to say a word or two in d personal sense with regard to his departure from this country. It had been the subject of newspaper comment and other comment on various occasions, and he thought it only right that he should put his relationship with the department before the meeting in its proper light. Ho came to the colony 18 months ago with the intention of making it his home. He did co because he felt it would be a move in the right direction for himself, and he expected that he was bettering himself financially and in other respects. Unfortunately, since he came here with his family his wife had never experienced good health. Whether it was the climate or not he was xmable to say, but the effect of it was 'to oblige him to return home. It was rather unfortunate to him personally, because he was leaving his work at a time when it was a distinct disadvantage to him to drop it. He believed lie suffered more than the colony, because his work would be carried on by his successor just as well as if he remained here. When once he decided on going, his old department wrote asking him to take up a new position, which was a better one than he could hepve in this colony. It was a larger country, and there were more opportunities. It had been hinted — he need hardly refer to it — that some of them had come to the colony for their own personal gain, with the idea of getting some experience, and carrying it away to other cotmtries and make u&e of it there. He need scarcely deny it ; and it was his only regret on leaving the colony that such a dishonourable motive should have been imputed. Mr Ruddick then went on to speak on the object for which the meeting had been called — the discussion on the cheese and butter on exhibition in the show. The position of a judge was an .unenviable one. He had had considerable experience in that sort of thing, and while he was always glad when his services were of any use to exhibitors and societies, il was a position he never sought, and would always gladly avoid. He knew that his decisions must give disappointment in some quarters, and the responsibility of deciding was one which made a man very careful, and to choose between the exhibits as closely as he possibly could. Ho had always felt this in awarding the prizes, and he considered the system of classing the winners first, second, and third was somewhat defective. He gave it as a suggestion to the society the advisability of considering some other method of awarding prizes. In the existing system it was necessary to make a distinction, even though the first, second,, and third prize exhibits were so

closely matched as to bo almost equal. If money prizes were given the money could be divided among all the exhibitors who scored over 90 points, in proportion to the points gained, and then if two lots scored equal points they would get equal credit, and receive equal share 0 . Of course, it was not possible to divide cups and trophies, but when there were cash prizes given, he thought that would be the better way for distribution. Every exhibitor would be glad to know in what wjiy exhibits were defective, because in that way only could improvement be secured. If, therefore, he said things which were rather strong, he should mention defects, so that they might remedy them. Men who were in the position of experts were apt to develop the critical side, as they wer.e continually looking for faults, for unless they couid find faults they had no basis to work upon. It would, therefore, be understood why he was speaking largely of defects, which it was the objeoi of such competitions to remove. He had been asked to make comparison between this and last year's show; but he would not undertake to do that, as his memory would hardly serve him well enough to enable him to say that this year's exhibits were better than what were shown last year. What had .struck him as the main defect in the cheese on exhibition at the present time, -he would first of all refer to. Everybody who had any acquaintance with the dairy industry and the markets for dairy produce knew that the quality known as. flavour was most, important of^ all" the qualities in connection with the produce. . Really nr^stclass cheese and butter^nrust. be well made in other respects, but the one quality of flavour decided more than anything else whether it was first class, second class, choicest, finest, or inferior. -Jf they asked him to state the most striking defect of the cheese on exhibition, he should sp-- that they were more lacking- in flavour than in any other respect. They had inferior flavour, and a good many of them had no flavour. "Flavour," in the technical senec of the term, had come into use a good many years ago, when practically only one bad flavour was recognised. Thittwas before the science of cheese-making had advanced. When the. cheese arrived at a certain stage. of maturity and in a certain condition of temperature it became decomposed, and then up to a eeilain point the flavours were good. After that there wag a peculiar flavour, which showed signs of decay. A cheese kept at a high temperature would show that quicker than one kept at a low temperature ; or ohee«e made under improper conditions, or milk kept under improper conditions would develop it more readily. But there was a peculiar flavour which would come naturally on the cheese after it arrived at a certain age, which was known as " off flavour" Then there was the strong flavour, which was not always objectionable, because there was a demand for cheese of that kind, and this flavour resulted a good deal from manipulations in making, and was not so much due to impurities. Then there were the unclean flavours which were always lo be found in cheese of that kind from the day it was made. Off flavour never was present at the start. Amongst the exhibits he had found some off-flavoured cheese, some unclean flavoured, and some a little strong flavoured. There was also a flavour noticeable in some of the cheese which had been termed a fruity flavour, suggesting fermentation. It used to be suppo&ed in Canada thai this^ flavour was caused by fthe cows eating apples in autumn, but he was told that in this part of the world cows were not fed upon apples to any large extent. He had no doubt this flavour was due to some impurity, because, in ninety-nine case out of a hundred, when cheese was wrong, ifc was due to something of that kind,, and he did not beHeve that the food in any country influenced the flavour anything like as much as people supposed. One of the main defects of the cheese on exhibition was a rather faulty flavour, and a good many of the exhibits had that defect rather more than he had expected to find, and this certainly pointed to the necessity for more attention being paid to this phase of the question. He bad before referred to the use of improper " starters " in cheesemaking. There was often a lack of care in the preparation of " starters," and the result was that the " starter," instead of being useful and helpful, was prejudicial to the quality of the cheese. This was a matter that manufacturers would do well to pive their attention to. Another thing that applied very much to New Zealand was irregularity. There could be no worse fault in cheese than irregularity. If first class cheese was sent forward one week and inferior class another, the man who bought cheese would keep in mind the poorer quality, and would deal upon that basis, which was the only safe one for him. The favourite factories were those which were always reliable ; those which were known for regularity of quality were the ones that were sought after. This was most important, and it was one of the qualities that New Zealand lacked in a rather remarkable degree. He had seen cheese at all the ports of shipment in the colony, and so was in a position to speak with authority, and to his mind this was one of the most serious defects of the trade. There were some factories that made uniformly high-class cheese, and whether they took prizes or not, those were the factories whose product was sought for in the Home market, and for which the highest price was given, because they could be depended upon. Why there should be suoh irregularity of quality he dici not know, for there was no country that was making cheese to-day where there should be less irregularity than in NeAV Zealand. Taking the whole season through here, the conditions for cheessmaking were peifect. The milk became richer as the season advanced, but with regard to climatic conditions there was very little change from one season to the other. It was very different where the- climate varied from some degrees below zero to 100 in the shade. This led him to conclude that it was something in the manufacture that was wrong, and he was. inclined to think that the cheesemakers in New Zealand, as a rule, Avere not giving that close attention which the making of cheese demanded in order to secure uniformity. This was work that could not be done by rule of thumb, there must be much judgment exercised, for he did not know any tradesman or manufacturer who required to use more judgment than the cheese-maker did in handling the milk from day to day. Having mentioned the defects in quality, he would like to 'say something on the other side. He could frankly state that he had never seen a lot of cheeses put up for exhibition which looked better as an exhibit. In this respect they reflected much credit upon the competitors. They were uniform in size, were of good appearance, and had a good finish: and that was important. In those respects the exhibits were as good- as he had ever seen anywhere : he had never seen cheese on exhibition that looked better. Considering the fact that they had been stored for some time, and that under such conditions there was a tendency to mould, the display

was inof* creditable. As to mi>i g, tJi4 " body of Jtio cheese," ' as it wasT- ic-med, could not be found fault with in - 3 same way as the flavour. One or two of tha cheese were rather too " stiff," or cry, and that was often the case with cheese on exhibition, and very likely it arose from the anxiety of the makers to do their very best with a p'.rlicular lot, and so over-doing it. But* with regard to the " make " of the cheese, the principal fault was openness, a looseness in the texture, so that the " plug " fell aparl readily. That was rather a bad fault. H^ blasr.sd a good deal of this to the pressing. He had noticed on going through the fac tories that the cheese was not pressed as In had always been used to having them pressed,, 3nd he thought it would be well if some attention was oiven to this matter. Many o( the presses he had seen were not capable ol supplying sufficient pressure ; the levers wert • too short, and sometimes the presses themselves had not been buiit strongly enough , This was a thing that should be kept in mind The clieese should be pressed more heavilyand that would have the effect of binding the particles of curd together mors closely, and making a more solid cheese. Of course' he need not say they could not always makt ehee&e close by presring, but no cheese coulo be made close" without pressing. In closing he asked that tho gentleman present should _r.ot be backward in discussing any of the - "points raised, or m raising, others, as in all these 'case's most gcocL-eoulcl bo done by having discussion' from the floor. • # A~-gentieman present _ asked if it would bt any advantage to the eheesßv during the -storage to have "it 'kept at a' lower, temperature. He had taken the temperature, and had found / it to be 53 Fahr..- . Mr Ruddick replied that he thought, that would be an advantage providing the cheese had been sufficiently cured when put into tha low temperature. The whole secret of ths law of storage was to arrest the change taking place in the cheese. - A temperature of 53 Fahr. would not arrest that change ; it would 'simply check it a little, so that a lower temperature would be better, tie thought the. temperature mentioned explained how many of the chce^fo had shown defective flavours. He entirely concurred with the plan of having * the cheese stored, as ii put every exhibitoi upon the same footing and insured that tho cheese .should be a certain age, but it would be better to keep the c3ieede at a lower temperature. Between 36 and 40 Fahr. v\ ould bs the best temperature. The different flavour* of cheese were developed at different tempera-tiu-es within rather surprisingly narrow limits, and a temperature of about 50 degrees Fahr. seemed to have a tendency to develop bitterness ; but below 40 degrees very little change took place in. cheese.

Another question was as io the time to get pressure vp — that was, heaped up?

Mr Ruddick thought the pressure should ba applied gradually, being followed as often as possible, and then last thing before bed time ie should ISe tightened up as much as possible — the lever he had \ised It d" been about. 6ffc long. As to weedy flavour, emar.ating 'from food, lie believed - that proper aeration tended to lessen and remova it.

The Chairman then iumoiuiced that Mr Thornton would give a report on, t-iie 1 butter. Mr Thornton read the following report:— "In making a report on the dairy butter 3udgecl by Sir Kinseila 'and myself very little is to ba saict owing to the exhibits being so few, although the quality of one or two parcels was fair. The butter on the whole was anything but afmo exhibit, the most serious objections being flavour. The butter scoring the highest for flavour was lacking in body and texture, and uneven in colour, and while fairly clean in flavou?, it lacked in that sound keeping quality which is very readily noticed by the butter having a flat or insipid flavour, also when it goes away on the ( palate quickly. Other parcela were found to contain too much .moisture, while others were distinctly off flavour. The packing and finish on tho whole was good. It is only to be regretted that the exhibits were so few, and that the people engaged in buttermaking here in the Soiith Island &o not take more interest iv this winter show. In Canterbury, and on the Peninsula, there aie anumber of factories, and if they could be induced to show there butter Jiere it would make the exhibit a very creditable one, and one whica would soon, compare wizti cur cheese exhitil. I -would like to offer a suggestion with leleiencc to the entries o£ batter to the shew. My opinion is that each factory should oi:!y bo allowed to make one entry in each class I realise the object o£ trying to make the exhibis a large one, but where we get perhaps three extra entries from one faciory, we are, to say, keeping away a half dozen other factories. I merely make these statements because I have heard managers say if other^ factories did not show five or six lots against my oie I would put in a clay's make. Sir Ruddick, spealcing on the question of fishy butter, said that it had been attracting a good deal of attention for some 'time. Tha "fishy" flavour had been attributed to manythings, which he would not enumerate jusi then 'He had, however, written to Sir Cameron in London asking him to forward halt a dozen boxes if ho could secure them during the season. He had so far only been able to secure three, and he reported that there was little complaint of " fiihineas " in butter this season in London. The boxes were sent out in the cool chambers of one of the steamers, and he had them present in the room if anyone cared to examine them after the meeting was over. There was certainly a slight suegestion of fishy oil, and although he could not tell them its exact cause, the department would endeavour to locate it as soon as Mr Gilruth had time to make a bacteriological analysis. The department's inspectors had made an examination of the dairies from which this butter had been exported, and although he would not give the names, he would say that they were the filthiest dairies tho inspector had visited. While it would not do to assume that every factory from which "fishy" butter came wad dirty (for this was not the. ease), indications pointed that the origin ol "fishiness" was in sime kind of filth or other. Another thing Mr Ruddick mentioned was that once dairy producers got hold of s specific term for any they were apt to apply it indiscriminately, and butter waa frequently called " fishy" when it would b«j more correctly described as " tallowy " or " on flavoured."

On the motion of the Chairman, hearty votes of thanks were accorded Sir Ruddick and Sir Thornton.