NEW ZEALAND PRODUCE AT HOME.

Otago Witness, Issue 2784, 24 July 1907, Page 9

NEW ZEALAND PRODUCE AT HOME.

SOME- WORDS OF WARNING.

Our readers (says the Feilding Star) will read with mingled feelings the contents of a letter from Mr W. W. Corpe, for so long proprietor of the Makino butter factory, and who recently went. Home for a trip. The letter, which is dated June 6, reads: —

Thinking that my experience in the dairy ipdsrtry may be of some little service, _ 1 have taken soane time and -trouble' in visiting wholesale- and retail firms who deal in colonial produce in the Old Country, and I am sorry to say that some of the samples of New Zealand butter has disappointed me. I visited one laTge wholesale firm in London who deal largely in colonial butter, and who very kindly gave me every opportunity of sampling the produce.

— Too Much Moisture. —

The first I sampled was anything but clean in flavour, and a long way too much moisture showing on the iron. This was, the merchant informed me, a lot of butter they had purchased, being marked by the Government grader as first grade, without sampling, and had been badly taken in. I sampled three different dates of this make and found it all the same, and I have no hesitation in saying this should have been graded second class. This bore a wellknown brand which I am not going to name unless requested to do so. I believe the cause of ite bad flavour is due to dirty milking or home separation and excess ot moisture. Another brand I sampled was better in flavour and texture, but not first class, and the merchant informed me this brand had been very fine until this year, showing excess of moisture, which, to my mind, was the cause of ite inferior flavour. I have sampled a good deal of butter in retail shops. One lot I sampled at Ealing, marked "Hawera," was excellent, and giving great satisfaction, being dry, showing very little moisture, and of good texture. I am much afraid, sir, that as New Zealand butter, having swh a good name in previous years for its dryness, showing an average of about 10 per cent, of moisture, through covetousness, the managers of factories, both of co-operative and private factories, thinking a larger overrun could do the butter no harm, have hot worked out the moisture aa heretofore, and the graders are getting more easy in this respect, for whilst some of the factories are still excellent, a large number are on the down grade, and I desire to sond a note of warning in time, and it would be regrettable for the dairy people to live in a fool c paiadise, as Siberia butter is increasing enormously both in quantity and quality.

— Siberian Butter, Good.—

I sampled some first grade, three samples of Siberian butter in London, which was very fine both in flavour and texture, and showing a very dry quality. This butter is put up in 1001b casks, which is objectionable. No doubt this will 6oon be altered. I am much afraid that unless New Zealand is more careful as to moisture, clean milking, and home separation our butter will be wiped out of existence, which is my excuse for sounding this note of warning.

— Our Cheese Good. —

New Zealand cheese is well holding its own, and for the most part is good, although some think if it was not quite so hard it would be better liked. Canadian cheese is shipped newer, and I am of opinion that if New Zealand cheese were not kept so long at the factories it would arrive in the Old Country in a better condition, as it js a soft, moist, soapy cheese which is liked the best. It is thought that cheese has a better future before it than butter, and I believe if the factories were to make cheese as well as butter it would be safer and more profitable.

— New Zealand Lamb. —

When I arr>w£ *t my sister's here (and %|f *3E -z~* * vas coming) <4iey

placed before me a leg of New Zealand lamb, and which was most excellent, and on inquiry I was informed -the price paid was lOd, and 8d for shoulder and inferior joints. I~ find New Zealand lamb is well liked, and growing in favour daily. I saw some hanging up in a butcher's shop at Ealing, very plump carcases, marif£^ "Meat Export Company, Canterbury," and some also marked "Meat Export Company, Wellington." These latter, although good, were not co plump as the Canterbury. I am of opinion that lambs for export should be bred from Romney ewes and Southdown rams.

— Prospects for Wool. —

On inquiry from experts, I learned that it is their opinion that wool will hold its own in price for some years.