The Wanganui Herald. [PUBLISHED DAILY.] THURSDAY, SEPTEMBER 3, 1903. THE DAIRY INDUSTRY.

Wanganui Herald, Volume XXXVII, Issue 11042, 3 September 1903, Page 4

The Wanganui Herald. [PUBLISHED DAILY.] THURSDAY, SEPTEMBER 3, 1903. THE DAIRY INDUSTRY.

It will be in the recollection of our readers that some months ago we expressed regret at the colony losing the services of Mr J. A. Kinsella, the dairy expert, who aceptcd a much more remunerative position in the Transvaal, and who , we thought should have been offered an adequate salary for the important position he occupied. We also ventured the opinion that the Premier's suggestion to engage two oxperts — one from Canada and one from Denmark — was not in the best interests of the industry, as the salaries the Government intended to offer would not induce the best men to apply for the position. Our views are supported by_Mr J. A. Ruddick, formerly Dairy Commissioner in New Zealand-^and now .chief- of the Dairying Service Division of- the Department of Agriculture for the Dominion of Canada. In -a- letter -to , the- secretary of the National' Dairy Association, received by the last American mail, Mr Euddick says he has not ceased to take an interest in the dairy work of New Zealand since leaving the colony, and he recognises that the industry has suffered a distinct loss through Mr Kinsella's departure, because he thinks it will be hard to replace him. Continuing, Mr Ruddick says: I see that the Premier states that it is the intention of the Government to secure a Canadian and also a Danish expert, and have them at work for a year, and at the end of that time to select one of the two for the chief position. Ido not expect that such a silly plan will be carried into effect, and I can assure you that no Canadian who is worth anything would accept a position on, such terms. Asr a matter of fact, I do not know

of any Canadian who is available for 1 'a position in New Zealand at the salary which' is paid. Men who have the ueces-

sary practical knowledge, and], >at the "sdme . time, sufficient executive ability to fill such a position, are very, scarce -indeed. Thero are any number of first-class in-,, structors, but it takes more than a mere instructor to fill the bill. We are now employing in this country nearly 100 instructors in cheese and butter-making, to say nothing of those engaged at the dairy schools. I was somewhat amused to read the reasons given by Mr Busck, of Auckland, in his interview as to why a Danish expert should be employed. What Mr Busck says regarding the comparative price of Danish #and Canadian butter is perfectly true; but that is not the point, ! .and it is ,not' a safe ground ! on 'which" to draw conclusions as to the fitness" of ftairy teachers ,-from the different - countries. Thero are 1 many difficulties to contend with in -Canada, in the manufacture' of birtter and cheese, and they are much greater' than are jto be- found' in almo3t any 1 other Country in the world where dairying is carried on extensively.' One 'reason why 4he industry in New Zealand- has" responded so quickly to the work of instruc- , tion which has been carried on is because of the great natural facilities ''of the country in regard to dairy work." Mr Ruddick adds that in the absence of Professor Robertson, who is in 1 Europe on account of the state of his' health-, he is Acting-Commissioner of Agriculture and Dairying for the Dominion. "The work of this department," he says, "is directed more along commercial lines, and aims to improve the factory buildings and the transportation of dairy products. We do not undertake any regular work of instruction; tna't is done by the Provincial Governments. The cool-curing rooms which have been under my charge are likely to .work a revolution in the methods of curing cheese in^ this country. Tlie' saving- Vof shrinkage is a very large item, but the "improvement of quality is so marked, that it is only a question of time iintil all cheese wi}l 15c cured at a temperature of between 55deg and 60dcg."