378 



Journal of Agriculture , Victoria. [ioth June, 1912. 



Moisture Contents. 

 The average moisture contents of all samples analyzed is 13.91 per 

 cent., against 13.82 per cent, for 1910-11. 



One hundred and thirty-one consignments, representing 5,008 boxes, con- 

 tained over 15 per cent. The following is a summary of the 3.394 sample'^, 

 analyzed : — 



Over 16 per cent., 45 samples, 1.33 per cent. 



Over 15 per cent., 154 samples, 4.53 per cent. 



Over 14 per cent., 1,458 samples, 42.96 per cent. 



Over 13 per cent., 1,231 samples, 36.27 per cent. 



Under 13 per cent., 506 samples, 14.91 per cent. 

 It was forecasted by many that with the reduction in the maximum provided 

 under the amended Commerce Regulations which came into force at the 

 commencement of the season, the dairymen of the State would be greatly 

 handicapped in consequence. Increased buildings, refrigerating machinery 

 and plant were recommended in some quarters. It was pointed out by me 

 at the time that a little more care and attention would enable manufacturers 

 to comply with the new order of things without any sacrifice. Their average- 

 percentage was sufficiently below the proposed reduced maximum to leave 

 them a safe working margin, . and this proved to be the case. The butter 

 submitted for export was found to contain more moisture than that for the- 

 p-revious season, when the maximum allowed was i per cent, higher. 



Boric Acid. 

 Only ;^~) results of analyses were received regarding boric acid, the- 

 average of which comes out at 0.46 per cent. These, of course, do not 

 ijiclude butters analyzed for freedom from boric acid. Eleven consign- 

 ments, representing 247 boxes, were found to contain more than the- 

 maximum 0.5 per cent., and withheld from shipment until the percentage- 

 was reduced. 



Investigation Regarding the Efficiency of Boric Acid as a 



Preservative. 

 During the season it was intimated that the State Pure Foods- 

 Committee intended recommending the abolition of boric acid in butter, 

 and the authorities were induced by the trade to defer action in regard to- 

 the matter. Every butter-factory manager in Victoria at some time or other 

 carried out tests to ascertain the effect of different preservatives in varying 

 proportions. Without exception, the butter to which boric acid preservative 

 v.'as added in the process of manufacture to an extent not exceeding 0.5 per 

 cent., was found to be more palatable at the end of six or eight weeks 

 than the control samples in which none was used. Some years back the 

 belief was entertained by the most advanced managers that a set of conditions 

 could be created which would obviate the necessity for the use of preser- 

 vatives — sanitary conditions on the farms, cleanliness, low temperatures, 

 and prompt delivery of the milk at the skimming stations, would enable the 

 product to come within expert control under the most favorable conditions. 



