414 



Journal of Agriculture. 



[8 July, 1907. 



cwts. were exported. For the past seven seasons, the amount of cheese 

 exported from New Zealand was 709,933 cwts.. the money value being 

 ^1,722,983, or an average of 48s. 6d. per cwt. Taking the same amount 

 of cheese, viz., 5,300 lbs. at 48s. 6d. per cwt. [=^114 15s. 8d., less 

 ^28 IDS. which gives a balance of ^85 5s. 6d. leaving almost exactly 

 the same to be given suppliers as for butter. The prices for butter, how- 

 ever, have been considerably over ordinary rates. Taking the average 

 price of export butter at iocs. (;^ioo per ton), the same expenses would 

 leave a balance of ^81 los. = 3.64d. per gallon. 8.73d. per lb. butter, 

 and 9.7od. per lb. butter fat. Taking this year's "over average" price 

 for Victorian butter and cheese bringing same average price as New 

 Zealand, the difference is i.oid. per gallon, 2.4id. per lb. butter, and 

 2.67d. per lb. fat in favor of cheese. For the local market, it costs the 

 Colac Company to manufacture and market id. per lb. allowing the 

 butter to bring iid., 102s. 8d. per cwt. The amount available to sup- 

 pliers for a ton of butter would be, after paying expenses without allowing 

 for dividends etc., ^88 13s. 4d. = 3.97d. per gallon milk, 9.5od. per 

 lb. butter, and io.o5d. per lb. butter fat. The cost of manufacturing and 

 selling cheese on the local market would be about .7d. per lb. a total 

 amount on 5,300 lbs. cheese of ;£i5 9s. 2d. The cheese realises 5d. per 

 I'u. = ^iio 8s. 4d. leaving ;^94 i8s. 2d. for distribution amongst sup- 

 pliers; without other deductions = 4.25d. per gallo'n, io.i7d. per lb. 

 butter, ii.29d. per lb. fat i.e. .22d. per gallon, .67d. per lb. butter and 

 i.24d. per lb. fat, in favour of cheese. In this calculation the best ruling 

 prices for butter and a medium average for cheese are taken. 



Lately I visited a factory where part cheese had been made during the 

 half year ending 31st December, and it was estimated that if all the 

 milk had been converted into cheese almost ifd. more per lb. fat in the 

 milk would have been paid. I could give instances of farmers who make 

 cheese averaging 30s. to 50s. per cow over the neighbour who separates. 

 One farmer in the Western District thought he would give up cheese- 

 making. He had about fifteen more cows than his brother on the same 

 sort of land. His cheques were so much below his brother's that he cal- 

 culated he had incurred a loss of over ;£2oo. He has re-started cheese- 

 making. I do not sav give up buttermaking, but I do contend that every 

 milk receiving factory should have a cheese plant, and manufacture a 

 few tons at certain times of the year. We have Queensland and New 

 South Wales becoming keen competitors on our own markets. They might 

 be able to produce as good butter, but it is questionable whether they will 

 ever attain to a great position with cheese. It would also be beneficial 

 for settlers in the back blocks, where it is difficult to get produce away, 

 at least when they can cart milk, to manufacture cheese in place of 

 the more concentrated article. The plant also costs about one-fifth that 

 of butter making so that there would be a much smaller outlay at the 

 beginning. 



