lo Jan., 19 1 2.] Dairy Products from the Loudon Market. 



and to make cheese of 60 lbs. each. Not the slightest trouble was 

 encountered in convincing all who saw the exhibits of the advantages 

 possessed by the larger cheese. Locally, small cheeses are probably pre- 

 ferred because, on account of the plentifulness of meat, cheese does n.t 

 enter largely into the diet of the people, and the average grocer takes 

 a long time to cut the last of a cheese. In England, however, where the 

 population is dense, and cheese forms no inconsiderable pioportion of the 

 working man's d:et, a number of large cheeses mav be cut out in a single 

 day. 



From the manufacturer's point of view, everything is to be gained 

 by making the large sizes for export, since less surface is exposed for 

 evaporation and loss in weight per lb. than is the case with small sizes. 

 In a climate such as ours, with a comparatively dry atmosphere, this is 

 most important. In addition, two large 90 lb. cheeses goi in one case, 

 whilst a slightly smaller case will hold only three of 40 lbs. each, or 

 two of 60 lbs. each. It will therefore be recognized that a ton of the 

 larger size cheese would cost much less for casing than a ton comprising 

 the smaller sizes. Again, the grocer in London is prepared to pay more 

 for the large sized cheese, because there is less rind or waste per \h. than 

 is the case with small ones. 



Briefly, then, the cheese-maker bv making large sized cheese has more 

 to sell, it costs less to pack for market, and a higher price can be realized. 

 The analyses were as follow : — 



Pig Products. 



Bacon from Ireland, Canada, Denmark and Holland ; hams from 

 Yorkshire, Ireland and United States ; and lard from Ireland, Denmark 

 and L^nited States were displayed. All of the sides of bacon were much 

 larger than is favoured locally, and were dusted over with ground pea meal. 

 Upon cutting, the quality did not impress experts, and their verdict was 

 confirmed by frying rashers in the pan. They were mild cured, and the 

 flesh was coarse and flabby, proving that feeding had not been considered 

 in order to "top off" and harden the flesh. In curing, also, the 

 minimum loss in weight was evidentlv aimed at. 



The one great lesson was that baconers from 130 to 170 lbs. represent 

 the typical weights required in England, 150 lbs. being tlie ideal weight, 

 whilst here the weights range from 120 to 150 lbs. Nearly all breeders 

 know that it costs less per lb. to produce a pig of 180 lbs. weight than one 

 of 130 lbs. weight, the cost per lb. for the last 50 11 js. being much less 

 than for the first 130. 



The hams were not in any way exceptional, and did not call for special 

 mention. The Yorkshire ham was unsmoked aUvd on that account appeared 

 less attractive than the others. 



