9 Dec., 1907.] Export of Victorian Cheese. 731 



and quality are good. It is a first rate variety for small gardens, pro- 

 ducing leaves for pulling over a long season under fair conditions. A 

 newly distributed variety, Stone's Ever-bearing Ruby, is said to be a cross- 

 between Albert and Topp's Winter. It is a very promising variety, pro- 

 ducing large highly coloured stalks during a great part of the year. 



EXPORT OF VICTORIAN CHEESE. 



At the Cheese Competition at the A.N. A. Exhibition held in Melbourne 

 at the beginning of the year a special prize of ;^io was given in Class G 

 (i ton export cheese, not over three months old) for the ton of cheese 

 which would arrive in London in the best condition for the English 

 market, the judging to be done by an English expert. Eighteen out of 

 the twenty-two exhibits were shipped per s.s. Devon and duly judged by 

 Mr. A. Rowson of Messrs. Rowson, Hodgson, and Co., Ltd., whose 

 report, received through the Agent-General for Victoria (Hon. J. W. 

 Taverner), is published herewith. An extract from Messrs. C. F. Par- 

 tington and Co.'s circular is also given. The awards at the Melbourne 

 competition, together with the comments of the judges, are given on page 

 183 of the March issue of the Journal. 



Rowson, Hodgson, and Co., Ltd., 



Cotton's Wbarf, 35 Tooley-street, S.?]., 



31st May, 1907. 

 Dear Sir, 



Having at your request e.xamined 18 lot.s (i ton each) Victorian cheese ex s.s. 

 Devon, I now beg to enclose my reports as to flavour, texture, colour and finish of 

 the individual parcels, and trust same will be useful for the objects you have in view. 



Two lots stand out very much in front of all the others {viz. Nos. 4 and 10) and 

 are certainly more nearly akin to the matured development of the New Zealand 

 production than any of the others. 



Flavour. — The flavour appears to have suffered from heat, but whether this was 

 developed at the time of making or afterwards, I cannot say. 



Texture. — The texture as a rule is broken, and the cheese would not cut out well 

 on the counter. 



Colour. — In a general way there is an absence of defined colouring, in fact, the 

 cheese are entitled to be called pale (not to say white) ; this remark does not apply 

 to Nos. 4 and 10. When not manufactured without colouring, it is better to aim at 

 a defined colour, which gives the cheese a better chance of selling in competition' 

 with New Zealand and Canadian. 



Finish. — The finish of the lots as a whole is not smart, the edges being too 

 round, or I may say, not sharp enough. 



General Remarks. — -The small sizes do not as a rule bring as high a price as the 

 larger sizes, and unless quality is superior to the latter, makers may rely on getting 

 IS. to 2s. less on the open market. On a scarce or awkward market, many of the 

 foregoing defects are minimized, but on a fairly even or sluggish market they 

 count for a great deal adversely. 



If there is anything further you wish to interrogate me upon in connexion with 

 the Victorian cheese, please command my services. 



Yours truly, 

 (Signed) A. ROWSON. 



The Agent-General for Victoria, 



142 Queen Victoria-street, E.C. 



