Transport of Cream.

There is a plan which, I understand, has been tried in the colony by means of which the cream produced in the country districts is transported to a seaport town for conversion into butter. This appears to me to be a system worthy of extension if it is possible for the cream to reach the town within a measurable time after its extraction from the milk without its temperature being raised too high, and without the expenditure of too much money for tranaport When butter is carried long distances in a warm climate, unless by rail and in cold-chambers, it is liable to be seriously affected by the high temperature to which it is exposed. But there is not the same danger in connection with the transport of cream, which should be thoroughly cooled before despatch, and which, if placed in suitable vessels, would arrive at its destination in a fit condition for churching. In this case the butter could be shipped into the cold-chamber of the vessel immediately it is packed, thus avoiding all risk of deterioration by travelling across the country in slow stages.