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The Pamphlet Collection of Sir Robert Stout: Volume 22

Dairy Produce

Dairy Produce.

Too little attention has been paid to the production of dairy produce, and yet wher ever dairying has been carried on as a business, intelligently and systematically, it has been most remunerative to those engaged in it. For several years past attention has been called to the necessity for combination in dairying under the American factory system. The Government have been alive to the advantages of this combination, for they have engaged a gentleman of considerable experi- page 6 ence as inspector of dairy produce factories, who has furnished a report, accompanied by plans of buildings, utensils, and machinery required to work cheese and butter factories. These factories are very simple, and an intelligent man should be able to grasp the work required of him very quickly. I recently visited the Edendale factory, which is worked on the American principle, and is owned by the New Zealand and Australian Land Company. Mr Bowron, the inspector, in his report, says:—"There are at present several cheese factories at work in New Zealand, in Auckland, Wellington, Canterbury, and Southland; while several others are projected, and will be started during the coming season. The venture can hardly be overdone, as the market for cheese, of good quality, is unlimited. Few countries, if any, are better adapted for dairy purposes than New Zealand, and the Government, to assist this industry, have offered a bonus of £500 for the first 50 tons of cheese made on the American factory principle, for export. To say all that New Zealand is capable of producing is impossible. With a vast extent of unbroken lands, it is no romance to say that millions of cows may be kept where at present few exist. Two acres and a half will sustain a cow summer and winter; two and a half million acres will keep one million cows: the produce of each cow would not be less than 5 cwt. of cheese, valued at 6½d per lb. or £60 per ton, producing a revenue of £15,000,000 per annum. New Zealand factories will find that it will be for their interest to manufacture cheese from 20lb. to 30lb. in weight at the beginning of the season, when the milk does not, come in so freely and is not so suitable for large cheese. Small cheese, with proper care and a little artificial heat, will be ready for market in ten weeks, so the first made will be disposed of to meet the requirements of the British market. The summer months are regarded as the proper cheese-making season, but there is no reason why cheese should not be made all the year round in this climate, provided there be sufficient feed for the cows. November, December, and January are the months when cheese is little sought after in the London market, and forced sales never pay. April, May, and June are the best months. The previous year's stock is all used up, and the cheese merchants are glad to take the first supply which comes to market. New Zealand can send thousands of tons of fine ripe cheese just at the time when there will be no competitor. This is a great point in favour of New Zealand."