FROM SOUTH AFRICA

Southland Times, Issue 17609, 25 March 1914, Page 2

FROM SOUTH AFRICA

I VNIDN COVKI’.X.M ENT’rf DAIRY KXPKRT. I Visiting Wellington at present is MTP I 10. O. Cliallis. Superintendent of Dairying for tin 1 I'nion Government of South Afrit-a, who is louring Australia and XeW Zealand to study and report upon the dairying methods and conditions Pore. jir ("ha llis lias been some time ill Australia, and five weeks in New Zealand (North, Island I. so that he hits made himself p'rel t y we! 1 acquainted with the methods adopted in Ausdralia and New Zealand. Speaking on the question of any advantage t lie creamery system lias as against the home separator system. Air Chaliis said that they in South Africa could not understand

any oilier than the home-separator method, on account of the geographical conditions, and Die size of the holdings. and 111*' big distances between Diem. Dp said Dial, produc'd under sanitary conditions, the .home srpitralor produced a very sound butler, but a difficulty existed in sending Die cream into tiie central butter factory as quickly as might be desired after it was piniliiced. Though the methods employed in northern N"W Zeaaiinl were somewhat similar to Diose in practice in stout it Africa, he considered the former superior on Dm whole. ■T.ir instance," lie said, "pasteurisation of cream is not genet ally adopted in Die latter country, although personally. I have always, advocated it, and possibly Die non-adoption of the principle of pasteurisation may in a great measure he due io the method in which that pasteurisation was carried out. IVi'sonally, I think this is the case, and I have every confidence, from the opinion obtaining during my recent tour. Dm) the universal pasteurisation of cream will be adopted on lines very similar to those which prevail in New Zpa land." Continuing. Air Ciiallis said. "J am very pleased with the manner in which Die cheese factories are conducted, an<r also with the methods of cheese-making employed. I also had an opportunity of examining a large number of cheese which were partly matured, ami 1 consider. generally speaking. Dial they were well made ami of good quality. At the same lime 1 noticed in a goofl number of choose that J examined that tiic tiavonr was none 100 clean: and possible this was due to Die almost universal use of milking machines, which in themselves are quite good, but if not kept strictly clean arc a source of very great evil. ■•The Now Zealand method of making cheese only varies in detail from the method wo adopt in South Africa, but Dio variation in detail, to my mind, is very important, and many of the details which I bad the opportunity of inspecting will eventually, J feel sure, be adop(ed in our own country, with beneficial effect." "Generally speaking. 1 consider tliar New Zealand lias a better dairying climate than Australia, but if Australia had l lie same rainfall it would undoubtedly be <die of the greatest dairyproducing countries in Die world. ■Tinaily, I would like to place on record my appreciation of the extreme courtesy which I have received from the Director of lb- Dairy Division of Due Department of Agriculture. Air D. Cuddle, and Die various officers unocr his control. My visit lias been made not only instructive, but 1 have obtained an c-normous amount of information in

a very short period—due entirely to the organisation of Mr Cuddle in arranging my lour, and also in so kindly allowing one of his officers to accompany me through the various districts which. 1 have viMted."