THE NORTH ISLAND DAIRY SCHOOL

Otago Witness, Issue 2425, 5 September 1900, Page 7

THE NORTH ISLAND DAIRY SCHOOL

We (Taranaki Weekly Record) paid a visit to the Inglewood dairy factory on. Thursday afternoon, and found that a great improvement had been made in regard to iis internal arrangements, which were completed in time to admit of -the dairy school under .the superintendence of Mr. Kinsella, dairy commissioner, assisted by his staff, being* held. The school opened on Tuesday last, tlie following managers and assistant managers being present: — Miss B. Donald, proprietary factory, Taruraka, Wairarapa; Mtyj May Granville Mangamingi proprietary factory; Mesrs Brown, Onewhero, Auckland; 'W.- G. Tobeck, Waitui ; J. Aitken, Lepperton ; A. Cocker, Wharearoa ; E. Runnerstrum, Fresh Food Suprjly Company, Wellington ; A. Corney, Mfdhirsl ; W. R. Cave, Oakura ; T. W. Morris, Tataraimaka ; E. P. Little, Frankley road ; "David Dickie, , Aparimo, Southland ; E. Scobie ? Whangamomona ; Shirley Inglewood ; F. McDonald, do. ; ,11. B. Nichols, Pleasant View, Hawera; > Dempster, Patea ; L. Luke, Maketawa. The first -course of lessons opened on the 21st and will conclude on the 31st. inst, and the second course will continue for ten days longer. The lessons embrace instruction in practical butler-making, the preparation of pure cultures and fermentation starters, and milking testing. If there had been appliances at hand for cheese making, there would no doubt have been p. much larger attendance of managers, but we think that Mr Kinsella may well congratulate himself on the number who have put in an appearance, considering that factories are about -to commence operations for the season, and managers •find "It difficult to attend. It may also be stated that the dairy commissioner visited 'several factories last yeai, and imparted instruction in the preparation of starters t_o managers, who, of course, would not need similar instruction on the present occasion. Mr Kinsella is ably assisted by Messrs David Cuddie and D. J. M'Gowan, of the dairy staff. The formei gentleman is well up to his work, and is a strong advocate of tlie principle that an ounce of practice is worth a pound of theory, although he does not altogether discount the value of short addressee to his plassess. Ho is .personally, in charge of- the

butter-making branch, and the manner in which he takes off his coat and gets to work demonstrates at once that he is well yip to his business as an expert in the art of butter making. Mr David Cuddie has under his direction the milk-testing, milk-sampling, and separating instruction departments, while the culture and starter branches are presided over by Mr, D. J. M'Gowan, who also gives instruction in connection with refrigerating machinery.

The school opened with 1000 gallons of n ilk. It was intended to make use of the supply at the Maketawa factory, but the commissioner finds that the Inglewod factory affords all., the milk required. The milk .is coming ,in well, and Mr Kinsella hopes to have 1500 gallons of, milk to deal with daily. Mr E. Townshenc?, also of the dairy staff, ancl located at Auckland, is ..relieving -Mr M'Onvan ft (the Moturoa , grading stores, and .when not .grading there is attending the classes. We* learn from Mr Kinsella that great interest id being evinced by managers in the culture and starter preparation question — branches of dairying science that were introduced by Mr Kinsella on his arrival in -this .colony about ' 14- months ago. These have been experimented with in some of the largest dairy- factories in Taranaki. and have proved thoroughly successful. It may be stated that managers by churning at a high temperature. are liable to have too much moisture in the butter, which requires so -much working that the grain or body is destroyed. To o.vercoriie this drawback to the production of a superior article, 'the question of temperature will have to receive more, attention 'that hitherto. - Managers are, however, hopeful* that by following" along the lines of the practical demonstrations given, a vast improvement can be rriade in expelling {he moisture' from the., butter by tising lower temperatures both in churning and in the washing of the butter. Ey churning and washing' at a low temperature, the difficulty of over-working the butter is overcome; and the butter possesses a firm and waxy body. There is not the slightest doubt that much good is ,being accomplished by the holding of passes for butter-making on the _ most up-to-date principles, in connection with the dairying service of tbe colony, ancl',,wje trust that those now being held in Inglewood will be followed at convenient N periodical jintervals by others in the chief dairying centres of the North Island „ |