444 Journal of the Department of Agriculture. — Nov., 1922. 



(as prescribed) in respect of same, which give permission to ship and 

 indicate in detail the points awarded. 



In the case of ungraded farm butter and cooking butter the cases 

 are not stamped as shown above. Cheese must not be shipped at a 

 higher temperature than 50° F. and butter 30° F., nor will the latter 

 be inspected or graded if its temperature is less than 50° or more 

 than 64° F. Should anj- butter or cheese be withdrawn or excluded 

 from shipment, the owners or shippers must notify, within ten days, 

 the Superintendent of Dairying, and return to him the certificates 

 issued in respect thereof. The goods, however, must not be moved 

 from the place of examination until the inspector has cancelled the 

 export or grading mark on the boxes. If sent forward later for ship- 

 ment, the same steps must be taken as in the original instance, and it 

 is in the discretion of the inspector to re-examine and regrade such 

 butter and cheese. 



liUtter exported from the I^nicui oversea must be sent under 

 the specific designations (a) "Creamery Butter" (butter manufac- 

 tured ill a creamery registered under the Dairy Indubtry Act. Xo. 16 

 of 1918); (h) '-Ungraded Farm Butter" (all butter other than 

 creamery and cooking butter) ; and (c) " Cooking Butter " (all butter 

 wliich is ]>rcsented for export clearly marked " Cook/ng Butter" on 

 two sides of the case or box). No butter is permitted to be exported 

 which contains more than 16 per cent, ot moisture or more than 

 0'5 per cent, of boric acid. 



The inspector may take such samples of butter and cheese as he 

 may consider necessary for examination, inspection, or analysis. 



The fee for grading or inspection to be paid by the exporter, is 

 3d. per case or box in respect of all butter submitted for the purpose, 

 and 2d. per crate or case in respect of cheese. 



The Government is not responsible for any loss which may be 

 sustained in connection with butter or clieese forwarded for export. 



Dried Fruit. — The regulations are drawn up on similar lines to 

 those governing the export of fresh fruit, as referred to above, and 

 the various steps to be taken in respect of export or otherwise are 

 more or less identical. The fee, however, where the board of reference 

 is appealed tc is £b per consignment. Not less than seven days' 

 notice of intention to export must be given to the Government Fruit 

 Inspector at Capetown (the only port at which dried fruit is inspected 

 and shipped at present), and the dried fruit (which includes nuts of 

 various kinds) must be delivered for inspection at least forty-eight 

 hours prior to shipment. The examination fee is 4s. per 40 cubic feet 

 or part thereof. The method of packing, marking of packages, and 

 the grades of the various varieties are detailed in the regulations. 



The fruit in each box or tray must be in good condition, of 

 uniform size or colour, and of one variety, and the receptacle must 

 be lined with tissue-packing or some such suitable paper. (July new 

 and clean boxes or bags must be used by exporters. 



Special reference is made in the regulations to the standard pack- 

 ing, etc., of stalk or cluster raisins and those known as " dried 

 grapes." They must not contain more than 15 per cent, of moisture. 



One per cent, or more of the packages of a total consignment will 

 be opened and examined by the inspector, \\ho will issue to the con- 

 signor a certificate of inspection and correct grading*, and who will 



