Conclusion.

In summing up the various points which have been raised in this report it may be suggested—with reference to the factory-system, which it seems probable will be largely extended throughout the post suitable parts of the colony, and more especially upon the west coast of the North Island—that no steps should be taken to [establish a business unless sufficient capital can be commanded; unless sufficient milk can be obtained and guaranteed throughout the whole of the year; and unless the milk can be maintained, not only of high quality, but perfectly sound and pure. To this end I refer to the suggestions which have been made with reference to milk-control. Without a thoroughly experienced manager in each factory success cannot be expected, and without skilled workmen it is impossible for a manager to achieve satisfactory results. Whatever lines it is determined to follow they should have already proved successful, and if there be any determination to experiment in a new direction the experiment which it is possible might be most desirable should be conducted upon a small scale. Money should not be needlessly expended in plant or buildings—the former should I be absolutely efficient, substantial, and the best in the market, but unnecessarily extensive it should not be. With regard to the factory I itself, I believe that in spite of the vast sums which have been spent in the erection of factories upon the Continent of Europe there is no necessity for anything more than plain and inexpensive buildings in the Colony of New Zealand, providing they are large enough for the work which has to be done within them, and sufficiently efficient and substantial to last without continual attention and repair. I have seen water-power used with very great effect, and at an exceedingly light cost. If this can be adopted I would certainly use the modern turbine in preference to steam power, on account of its economy. An established factory ought, I believe, to work continuously, but it is noticeable in some of the reports on factory-work in New Zealand page 86 that there are instances where factories are shut up for six months in the year. In some districts it appears, from reports which have been furnished to me, that the prices paid for milk varies from 2d. to 3d. per imperial gallon. If the recommendations which have been made by Mr. MacCullum are considered, and if a system if adopted which will enable a combination of factories to turn out butter of high and uniform quality and colour—which should invariably be a rich primrose, and lightly salted, and a pale cheese made upon the Cheddar principle, and reaching this country in good condition—I can see no reason why, when the system of transport is perfected and the freights are reduced to a reasonable figure, the farmers should not receive 25 per cent, more than these prices. I notice that it has been declared by a colonial authority in dairy-matters that if 1s. a pound can be obtained for New Zealand butter: in the English market the problem is solved. Assuming that it takes what might be termed a maximum quantity (three gallons of milk) to make a pound of butter, and that the milk is purchased today at 2½d. a gallon, we have a margin of 4½d. to provide for the cost of manufacture, the freight to England, the market-charges, and the interest to the shareholders; these combined charges should be much more than provided for by this sum of money. I believe, however, that if the farmers select their cattle well, and feed them, well, and that if the very best system of separating milk and of ripening cream is adopted, a pound of butter will be obtained from 2½ gallons of milk, and that the value of the butter, more especially that which arrives between the months of September and March, will sell at an enhanced price. But, setting aside these points, it is certain that the prices paid for the milk to the farmers and the interest paid to the shareholders will be considerably affected by the system of utilising the skim-milk, which is now being sold wholesale in London in the winter season at 4d. per imperial gallon. I include extracts from two papers upon the value of skim-milk, both of which were prepared and read by request at conferences of the British Dairy-farmers' Association.

There is one point in the admirable advice given by Mr. MacCullum which I think it necessary to mention. I believe he recommends much too high a temperature for the cool-chambers both for butter and cheese, and further, that the Danish experimento details of which are included in this report, will prove this to be the case. I have dealt with some of the questions connected with the butter-and-cheese industry of New Zealand which affect the New Zealand producer at the present moment in only an inferior degree, but I am of opinion that whatever the advantages or disadvantages may be he will find these questions have an important bearing upon the work which he is following, and that it will pay him in the end to devote to them some little study. I cannot deny that it is extremely difficult for a person who, from experience and perhaps from inclination, looks at the great dairy question from the European page 87 standpoint to grasp the situation of the New Zealand farmer, and the advantages which he enjoys from his herbage and his climate, to furnish him with suggestions or advice bearing only upon the conditions of to-day in a country so many thousands of miles away. But, as I have found that the perfected conditions of British dairy-farming are applicable to such a country as Italy, where they enable the Italian farmer to do much better work, I venture to speak at length upon some of these features, in the hope of their being of service to the factory-men and the farmers of New Zealand.

James Long.