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



Loss OF Weight in Transit. 



Advantage was taken to have the matter of weights investigated. The 

 question of loss in transit had never been satisfactorily determined. The 

 weight of each box was carefully recorded before shipment, and a request 

 made that the Agent-General should have the same done in London before 

 they were examined. Table B gives all the particulars of 98 boxes. The 

 average loss in weight encountered during transit was 5.765 ozs. Li this 

 table are included the moisture and salt contents of each, as it might 

 reasonably be expected that these would have some influence on the loss. 

 The average loss in weight during transit comes to 5.765 ozs. per box, the 

 maximum being 12 ozs. and the minimum 2. The average moisture con- 

 tents was 12.59 per cent., and salt 1.2 per cent. 



By taking out the ten showing the greatest loss in weight during transit, 

 Nos. 67, 24, 68, II, 27, 29, 30, 41, 82, and 96, the average loss amounts 

 to 9.5 ozs., the average moisture contents of which are 11.87 per cent., and 

 salt contents 1.38 per cent. The ten showing the smallest loss in weight, 

 Nos. 62, 12, 20, 4, 14, 61, 70, 73, 74, and 19, give an average discrepancy 

 of 2.7 ozs. per box, whilst the average moisture contents are 12.89, and salt 

 7. 1 1 per cent. From these results it appears that no inference can be 

 drawn as to the cause of the marked difference in losses in weight. Those 

 encountering the least loss contained i per cent, more moisture than the 

 ones which gave the greatest loss, whilst the salt contents were only 0.27 per 

 cent, more in the case of butters which showed the most pronounced 

 discrepancy. 



The ten boxes showing the highest percentage of moisture, Nos. 61, 69, 

 575 37) 67, 52, 91, 4, 59, and 43, show the average loss of 6.2 ozs., whilst 

 the average moisture contents were 14.54 per cent., and salt 1.5 per cent. 

 The ten containing the lowest percentage of moisture, Nos. 42, 77, 3, 78, 



96, 92, 95, 36, 34, and 46, indicate an average loss of 6.2, ozs. per box, 

 whilst the average moisture contents are 9.97 per cent., and salt 1.68 per 

 cent. It appears from this comparison that butter containing a high per- 

 centage of moisture is not more subject to loss in weight during transit 

 than butter containing a low percentage. 



The ten boxes containing the highest percentage of salt, Nos. 69, 90, 



97, 50, 92, 46, 49, 17, 89, and 96 contained an average of 2.43 per cent, 

 salt, the loss in weight during transit averaging 5.9 ozs. per box, whilst the 

 moisture contents averaged 12.45 per cent. The ten boxes with the lowest 

 percentages of salt, Nos. 9, 73, 74, 80, 48, 98, 81, 75, 76, and 93 show an 

 average salt content of 0.19 per cent. ; the average loss in weight per box 

 Avas 4.9 ozs., whilst the moisture contents are 12.78 per cent. The ten 

 butters containing the highest percentages of salt held 0.33 per cent, less 

 moisture and lost i oz. per box more during transit than the boxes showing 

 the lowest percentages of salt. 



Conclusion. 

 From this review, it will be seen that the dairy produce export trade 

 is now well organized, and the elimination of the various faults found is quite 

 an easy matter if managers concerned direct their attention to them. They 

 can rest assured that departmental ofiicers, all of whom are enthusiastic, 

 and have their heart in their work, will report faithfully on every churn- 

 mark, and all details. It therefore only requires the mutual co-operation 

 of producers, manufacturers, and others concerned, to lift the reputation 

 of Victorian butter on to the highest possible plane. A greater need than 

 this, however, is that the producers should profit by repeated sad 

 experiences, and provide fodder in the season of plenty to carry them 

 safely through the time of scarcity. 



