44° Journal of Agriculture. [8 July, 1908. 



regular and direct communication witli Java and other Eastern ports. 

 Ten steamers will leave Melbourne each year during the currency of the 

 contract, and ample refrigerating space has been provided for butter and 

 other perishable produce. 



Since this time last year, certain new appliances have come into use, 

 the most notable being the combined churn and worker. A number of 

 factories has already installed these labor-saving contrivances. The 

 results are so far satisfactory, and it appears as if the arrangement of 

 the butter factories for the future would be on a markedly different basis, 

 instead of separate rooms being provided for churns and butterworkers, 

 the two operations will be combined, and a saving of space and labor 

 effected. 



A few weeks ago, a scales and apparatus for determining the percentage 

 of moisture in butte^ were shown to me. Instead of the orthodox weights, 

 involving subsequent intricate calculation, the weights provided with the 

 balance indicated the percentages of moisture without recourse to figures. 

 In other words, it is somewhat similar in principle to the Babcock tester 

 which shows at a glance the percentage of butterfat in the cream or milk. 

 The usefulness of the Babcock system would not have come into universal 

 use if each separate reading entailed complex calculations. 



Conclusion. 



In conclusion, perhaps, you may consider my remarks as to defects as 

 having a general application. So they have in a sense, but it does not 

 follow that they are all present in any one case onlv. Many of our 

 butters leave nothing to be desired, but what I wish to impress 

 upon you is that the blemishes enumerated are far too common. I 

 particularly desire you to realize that competition from abroad is each 

 vear becorning keener, and that therefore we cannot afford to stand still. 

 By attention to what has already been said, the quality of Victorian 

 butter will make another step forward and kee^p us in the forefront of the 

 world's producers. 



Replies to Questions. 



The following replies were given in answer to questions asked at the 

 Conference : — 



I. Mottle : — Mottled butter is caused by not distributing and mixing the salt 

 evenly throughout the mass. That portion of the butter with which no salt has 

 been 'bron"ht*'in contact fades or becomes white in appearance as compared with the 

 salted portion. When pronounced zebra like variations are discernible the butter 

 is called " streaky." Faintlv marbled, it is termed " mottled," and if found in 

 clearly defined round spots it is caused by the omission to straia cream partly 

 churned en route to the place of manufacture. This latter defect is seldom met with 

 as most factories strain the cream through a fine wire gauze sieve, and manufacture 

 the marbles, beans, peas, and wheat-sized churned particles into an inferior grade 

 butter. .Soft butter requires less working than hard. 



An experiment is necessary in each factory as the time required to thoroughly 

 incorporate the salt (or preservative in the case of unsalted butter) depends upon 

 the speed of the butter-working machine, its type, whether having two rollers or 

 one, the nearness of roller flutes to the table, and the method adopted by the 

 attendant in turning the butter, whether he follows the system of folding in edges 

 onlv, or rolling and feeding the butter end on. A sample of about a pound can 

 be removed after working has continued for three minutes from commencement of 

 salt mixing, another three and a half minutes, a third four minutes, and so on until 

 the period for thorough working is passed. By cutting these samples on the follow- 

 ing morning the exact period necessary for a satisfactory result can be noted and 

 followed for the future. A similar experiment is necessary when the butter is 

 hard, of medium consistency, or soft. Having decided these points, printed in- 

 structions mav be hung under the clock upon the wall. As the operation is purely 



