388 Journal of Agriculture, Victoria. [10 July, 1919. 



in tliG quality of some of your product. Perhaps most of you are of the 

 opinion that the hest article possible is made, having regard to the 

 condition of the raw material when it reaches your hands; this may be 

 so to some extent. Attention to the cream deserves first consideration. 

 How can its deterioration be prevented hefore it reaches your hands, 

 and so enable you to make a first-grade product from it? In many 

 instances, a good deal can he, and is, accomplished by the managers 

 exercising a salutary influence upon their suppliers. These efforts 

 might be crowned by taking practical steps to insure the more frequent 

 delivery of cream, so that it could be received at the factory in a 

 fresh condition. No doubt, many are handicapped, and the provision 

 embodied in the Dairy Produce Bill submitted to Parliament last session 

 would have been of very great help. The grading of creain, and pay- 

 ment for it according to its suitability for making a first, second, or 

 third grade product, forms the key to the whole situation. Whilst a 

 supplier can get as good a price, or nearly as much, for an article 

 delivered once or twice a week and uncared for in the meantime, as 

 another does for that delivered three or four times a week upon which 

 every possible care has been bestoAved, the additional trouble and expense 

 incurred by the latter will be undermined. As long las lax procedure 

 is continued on the part of careless suppliers, a prejudicial influence is 

 exerted on those who are disposed to 'be careful in the treatment of 

 their milk and cream. The percentage of first-grade butter must 

 inevitably decrease in the absence of such legislative remedial measures. 



On the other hand, there is room for some butter-makers to improve 

 themselves, and it is admitted that they are handicapped by the lack 

 of educational opportunities. These facilities could best be provided 

 in conjunction with the inspectional work embraced in the Dairy Pro- 

 duce Bill; and it is sincerely to be hoped that this measure will shortly 

 be approved of by Parliament. 



The necessity for improving the quality of butter and producing 

 only the best article is as vital to the State as the increase and multi- 

 plication of our exports. Our products have to compete in the world's 

 markets with those from other countries where every possible step is 

 taken to insure the manufacture of an article of the best quality. It 

 costs as much to provide cases for a second-grade butter as for a first- 

 grade article. The expense for rail carriage is as much for one grade 

 as the other. The cost for freezing, storage, ocean freight, and all like 

 charges are the same. It will, therefore, be seen that the higher the 

 standard, and the greater the price consequently realized, the lower 

 will be the percentage of expenses incurred in the sending of that article 

 to mai'ket. 



As well as competing in the world's markets with butter from other 

 dairying eountries, our butter will have to meet the competition of 

 increasing supplies of margarine. There is no fear of tliis competition 

 as far as first-grade butter is concerned. It is only in regard to second- 

 grade quality that the greatest disadvantage will be encountered. The 

 following extracts from a letter recently received from the Agent- 

 General, are instructive : — 



Butter. — The Government control is likely to continue for some 

 time to come. At present, this article is rationed at the rate of 



