Journal of AgricidUirc, Victoria. 



[lo Jan., 1912. 



The Irish butter was packed in a deal box containing 56 lbs., which 

 was slightly wider each way at the top than at the bottom, no doubt 

 to enable the contents to be more readily placed on the grocer's counter. 

 As regards quality and appearance, there was not much to choose between 

 the Siberian and Irish butters. The latter contained 84.53 P^r cent, 

 butter fat, 12.8 per cent, moisture, 2.07 per cent, salt, 0.6 per cent- 

 casein, and no boric acid. Reichert value, 30.7. 



The box of Victorian butter bore the Commonwealth stamp and cer- 

 tificate number, and upon looking up its record it was discovered that 

 originally it comprised portion of a parcel dealt with for export o^•er five 

 months previously. Notwithstanding its age, the butter opened up in 

 good condition. In the first place, it was not a superfine butter, and, 

 of cour.se, was not up to the Danish standard. In any case, that could 

 not be expected, as the Danish was probabh- not more than 9 or 10 weeks 

 old. The Victorian butter wms decidedly better than the Siberian or 

 Irish, and it opened up in accordance with the grade originally awarded 

 to it. Slight depreciation had taken place, but not sufificient to warrant 

 it being placed in a l(;wer grade. 



Cheddar Chel. 



ENGLISH CHEDDAR CHEESE. 



Canadian 



[HEODARCHtrSE 



CANADIAN CHEDDAR CHEESE. 



The lessons to be deduced were, first of all, the thoroughness ap- 

 parent in every detail connected with the Danish product, the make and 

 cleanliness of the package, the dainty finish, and the impression of the 

 national mark ; the butter itself left nothing more to be desired. 



Since the Show it is pleasing to note that some Victorian butter 

 factories have materially improved the appearance of their butter, by 

 paying more attention to the finish and the folding in of the paper, and 

 completing it with an attractive paper seal. 



Cheese. 



English Cheddar. Canadian Cheddar, English Cheshire, Dutch Edam 

 and Gouda cheeses were shown, the two latter being typical of the kind 

 for which there is a great demand in the Ea.st. The Cheshire and 

 Cheddar cheeses were 90 lbs. each, and symmetrical in .shape. The 

 (]uality of all varieties was very fine indeed. Comparisons could not be 

 (h^awn, .so regular and characteristic was each make. Upon cutting, the 

 texture was close, meaty, and everything that could be wished for. 



\\'hen advising makers of cheese during the previous season as to the 

 sizes required for the English market, the greatest difficulty was experi- 

 enced in persuading some manufacturers to depart from the 40 lbs. size 



