UP-TO-DATE METHODS

Waipa Post, Volume 42, Issue 3293, 7 May 1931, Page 5

UP-TO-DATE METHODS

DAIRY FARMING IN NEW ZEALAND. TE KAWA SETTLER'S COMMENDATION. With the chief object of removing some misapprehensions on New Zealand farming methods, Mr Henry Harker, of "Eilerton," Te Kawa, recently wrote to the Surrey Mirror and County Post, describing dairy farming in the Dominion. The Mirror publishes the letter in full, with the added information that the writer was for many years a familiar figure in agricultural circles in East Surrey and a member of the committee of the Redhill Agricultural Society. We quote:—

I feel sure that it will interest you, and also afford you some pleasure to learn that the Surrey Mirror is read away in New Zealand some 13,000 miles from the town of publication, and it is oft-times said that newspaper advertising reaches the people, and it is through the advertisement appearing in your paper that I have been prompted to write you this letter.

As a New Zealand dairy farmer I am, of course, interested in the sale of our New Zealand butter, and naturally any advertisement in connection with same at once drew my attention. The advertisement I refer to was inserted by W. M. Grice and Sons, Ltd., of Redhill, Reigate, and Dorking, and drew attention to the fact that their Christmas cakes were made from the finest New Zealand butter.

It has occurred to me that our friends so far away in England, and more particularly the town people, would probably not have a very true conception of the conditions under which butter is produced in New Zealanr, referring especially to the brand produced by the company I am interested in, i.e., the Anchor brand.

No doubt quite a lot of the home people visit the rural district and know something about English dairy farming, but away here In New Zealand climatic conditions are very favourable for the production of dairy produce. The cows are never housed, but graze the whole year round; there is practically no artificial feeding, and the pastures are always green and succulent. Naturally, Jhe fact of the cows being kept under natural openair conditions lends itself to more hygienic surroundings as far as the milking sheds are concerned, as in this country barns are not used for the housing of cows, and very rarely for anv other purpose beyond the storage of machinery, etc. MILKING BY MACHINERY.

Practically all the milking is done by machinery, and this has now reached such a state of perfection as to be almost perfect as far as operation and cleanliness is concerned. Most of the farms have electricity installed, so that besides using power for their machinery they can provide ample supplies of boiling water for the sterilising of the milking plant and utensils, and the milking machines are so constructed as to enable them to be thoroughly cleansed after every operation, and the can ware is so manufactured as to be perfectly seamless, so that no milk or cream can find lodgment in crevices or seams. Consequently, it can be kept absolutely sanitary by the use of boiling water and aeration.

Where electricity is not provided the machinery is operated by benzine engines or steam plants, and in each case the farmer uses a rapid heater which produces boiling water in sufficient quantities in a very few minutes.

The milking sheds are open on one side to the weather; the floors, being of concrete, can be washed down after every milking, and the sheds are usually constructed in such a way as to allow the cows to enter the bails from the front" and leave through the back of the shed direct into a clean paddock. The class of dairy farm labour in New Zealand is of as high a standard as any class of workman in the world, and as they live under the very best housing conditions—in many instances with the farmer himself as one of the family—it can be realised that they take quite a lot of interest in their work. Indeed, many of the assistants are well educated young men, and take an intelligent interest in the scientific as well as the_ practical side of farming. The Government of the country provides inspectors, who systematically visit the farmers and give instruction where necessary. These men can also be called upon at any time in cases of emergency. The system of having factories in various centres within reasonable distance of the farms enables the dairy farmer to get his milk and cream handled without any long delay, as would be occasioned ir, transporting the raw product any distance. The effect of this on the grading of the quality of the finer product is of course' quite obvious. The cream is collected by properly-covered motor lorries at the farmers' gates, and taken to teh factory, where it is then graded for quality and payment made accordingly. Should the grade not be of the finest, the farmer is advised, and steps are immediately taken to remedy the fault. THE FACTORIES. The factories are built mainly of concrete, and are well ventilated and fitted with the most modern and hygienic machinery, and it is the boast of our company that the butter is never touched by hand. The various factories are always a source of interest not only to the people of our own land, but also to overseas friends, and parties of visitors are a regular and, indeed, almost a daily, occurrence at nearly all the factories. . j

After the butter is manufactured it goes into cool store at the factory, and from there is transported in refrigerated railway waggons to the freezing or holding stores at the port. The question of temperature is very carefully attended to, and this is maintained in the ship to its destination, and as far as possible into the hands of the consumer. I understand that in the Old Coun-

try, until recent years, the majority of stores sold their butter in bulk, cutting it as it was required by the purchaser, but during the last two or three years the company I am interested in (producing " Anchor " butter) established its own factory in London, and put in charge of it one of the company's most skilled butter factory managers. The establishment of this factory has gone a long way to ensure that nothing but the bestquality butter is packed for the British market under our brand. As the factory manager, who is an expert, has the opportunity of selecting the very highest. quality for his packet trade for the home market, no doubt the "day will come when the British housewife will appreciate the quality supplied in this form, and demand a brand the quality of which is a full recompense for the great care exercised in the' production of the butter right from "the farm to the consumer in the Old Land. Here in New Zealand the housewife is highly critical as regards the quality of foodstuffs, and she would consider herself lacking, in discernment and wisdom unless she could specify and know that she obtained the particular brand of dairy produce that she fancied.

I understand from the management of our dairy factory that the sales of our produce under our own brand are steadily increasing, and that the small nackage under a definite brand is finding favour with the discriminating public, and I trust that this will continue and that our trade within the Empire will steadily advance to the mutual benefit of the British nation. I trust that I have not wearied you with the detail in the foregoing, but if any excuse is necessary please put it down to the interest of the dairy farmer in the manufacture of his products in New Zealand and the sale of same in the home of his forefathers 13,000 miles away.