434 Journal of AgncuUure. [8 July, 1908. 



From these figures it will be seen that, whilst the exports of butter 

 fell over 16 per cent., the cheese exports increased by 66 per cent. In 

 a small measure this no doubt also had an influence in creating the shortage 

 of butter experienced on the London Market. 



There is a good field for cheese-making in Victoria. Prices locally 

 have been highly remunerative and it is somewhat surprising that it does 

 not receive more attention, especiallv from butter factories possessing dual 

 plants. 



The following table prepared some time ago by Mr. Archer, one of the 

 Department's Dairv Experts, indicates the relative values of butter and 

 cheese after deducting freight and all other charges for each: — 



It will be seen that on tht- London market 120s. gd. for hutter is equal 

 to 64s. for cheese, whilst 60s. for cheese is equivalent to ii^s. 2^d. for 

 butter, 54s. for cheese f)eing equal to under 102s. for flutter. 



Butter Defects. 



MorTJ.E. — It is indeed painful for me to have to refer to this common 

 defect in butter. There are indications that it is on the increase — at any 

 rate, it was noted and reported on to makers more fref]uently last season 

 than ever before, and yet it is most easily controlled. 



It is diflficult to account for the negligence displayed by some butter- 

 makers and the lack of interest taken by certain managers. The pre.sence 

 of this defect is indubitable evidence of downright carelessness. If I 

 were a manager and had occasion to caution the butter-maker on account 

 of mottle being reported per the grade certificate he would get his walking 

 ticket the .second time it occurred. It seems like going back to the A. B.C. 

 of the business to mention in the year 1908 that this fault is invariably the 

 result of insufificient working-in of the salt. A clock in the butter-room 

 would be the best check and there is no reason why a solitary box of 

 mottled butter should be made in Victoria. I suspect that the reason of 

 the increase is the gradual dropping of the second working — I daresay 

 there is not a factory now working their butter the seconrl time, with a 

 view to retaining as much weight as possible providing the limit of 16 per 

 cent, is not overstepped. 



