lo July, 191 i." 



Kcviciu of the Dairying Season. 



429 



result of a second analysis. The whole of this butter was re-worked under 

 -supervision and brought up to standard. The previous season's figures 

 were 2,107 ^^'^ 77^ boxes respectively. As the standard will be reduced to 

 15 per cent, next season, considerable attention must be given in order that 

 the desired end may be accomplished. 



The following table shows the average moisture contents of the 6.486 

 .samples of butter analysed under the Commerce Act: — 



Mean average: — 13.82 per cent, against 13.97 per cent, for 1909-10 

 and 13.69 per cent, for 1908-09. 



Western District 

 (lippsland .. 

 North and North-East 

 ('ity factoi'ies 



Average. iOo-operative. Proprietary 



Vev cent. 

 140 

 1409 

 14 08 

 13-71 



Per cent. 



i:^83 



14 10 

 14 03 



I'er cent 



The average for July butters was 13.31 per cent., August 13.21 per 

 •cent., September 13.5 per cent., October 14.6 per cent., November 13.2 

 per cent., December i^.6 per cent., January, 14. i per cent., February 

 14.7 per cent., March 14.47 per cent., April 14.3 per cent. 



It must be l)orne in mind that the mean average of 13.82 per cent, 

 was the result of all the samples analy.sed, and, as particular attention 

 was paid to those found close up to the limit, a larger number of them 

 Avas included, so that these figures do not accurately reflect the moisture 

 contents of Victorian butter. It will be recognised that, under the circum- 

 stances, the real average would be somewhat lower. 



During the season it was discovered that the second sample taken at 

 the request of exporters .sometimes gave lower moisture results than the 

 first, and consignments held up on account of the first analysis were subse- 

 quently released as a result of the .second test. It was the exception rather 

 than the rule for the second result to come up to and confirm the first. 

 When the results, accompanied by the graders' remarks, were tabulated, it 

 was observed that butters in which free moisture existed at the time of 

 examination showed a greater discrepancy than those in which no free 

 moisture was detected. A careful investigation has been made and manv 

 experiments conducted to ascertain the cause. A number of butters, drv 

 in a])pearan{:e, were specially selected and analysed for comparison with 

 some exhibiting free moisture. The first sample was taken at the usual 

 time when the butter was fresh after arrival at the Cool Stores. The 

 second set of sanipli-s was drawn from ihf same Ikjxcs when the butter was 

 chilled or frozen, and tlv third attii thawing, with the following result: — 



Conclitioii of Hiilli-r. 



Dry nppoaraiice 

 Sliowing frc(! nioistcre 

 Dry appearance 

 .Showing free inoistnie 



No. of 

 Siiinplc. 



.Average pii-eentage .Moisture Content.*, 



Sinipk's taken when 

 • iradini,'. 



I'er cent. 



15 :;u 



14 00 

 Hep >iletl excessive 

 Roported exco.>»sivf 



.Siimples taken ?nni|>li'S taken 

 whi'ti Cliilled. after TliawiriL.'. 



I'er cent. 

 !.■) '20 

 1:? :il(i 

 l(i .T, 



I'cr cent. 

 l.T 4:i.5 

 13 SS.S 

 1 (; .■) 

 1 ti 7.') 



