Report of titc Dairy E.rpi-rt. 921 



probably more voluminous, but perhaps misleading and harmful 

 reports would be sent out regarding our products. A general report 

 in vague and indefinite terms on the quality of butters arrivinp- in 

 London, as supplied in the past, is of no use here, and unless the 

 author of the report be an expert, it is more than likely he will at 

 times be made the unconscious tool of people having a special axe to 

 grind. I anticipate that more favourable reports will be forthcoming 

 in future to enable greater headway to be made this coming season. 



Instruction in Cheesemaking. 



During the year Mr. Archer gave instruction in the manufacture 

 of cheese at 29 cheese factories, and the several letters received in 

 appreciation of his services bear eloquent testimony to the efficient 

 manner in which his duties were performed. However, it was recog- 

 nised that the work of dairy supervision and instruction was being- 

 impaired through the diversion of Mr. Archer's efforts to the cheese- 

 making branch, and Mr. McMillan was appointed as cheese instructor. 

 There is a great field for improvement in the quality of Victorian 

 cheese. A large interstate and African trade requires catering for, 

 but the relative prices of butter and cheese on the London market 

 will have to undergo a considerable change before it will pay to 

 divert milk from buttermaking to cheese. It would appear that these 

 far away markets can be more economically catered for by dairying- 

 countries within short distances, such as Canada, America, and 

 Holland. Therefore, when freight is such an imj^ortant considera- 

 tion, it is better to send the more conceuti-ated product, butter. 



Ripening at Low Temperature. 



The cool storage of cheese was taken advantage of during the 

 past season with gratifying results, and in this connection it might 

 be mentioned that Mr. J. Sawers, of the Edendale Factory, the most 

 successful cheesemaker in New Zealand, has been maturing his 

 cheese at temperatures down in the forties. At the principal shows 

 held in New Zealand for years past Mr. Sawers was the most success- 

 ful exhibitor, and is generally looked up to as the king of cheese- 

 makers there. 



Pork. 



e export of pork and pic 

 doubtl 



The export of pork and pig products is still on the increase, and 

 v^^^btless would have by this time reached large proportions had not 

 the swine plague retarded the operations of breeders and given a 

 complete set-back to what promised to be a rapidly increasing trade. 

 Interstate business consists chiefly of cured products, bacon, ham, 

 etc., whilst South African business is composed of frqzen pork. 

 With a surplus production the outlet for pork appears to be practi- 

 cally unlimited, and as a profitable adjunct to dairying there yet 

 remains great room for its expansion. 



