The Dairying Industry in Queensland. 
By JOHN MAHON, 
Government Dairy Expert 
In writing on this very important industry, reference must first be made 
to the marked suecess which has attended the first shipment of butter of any 
importance from this colony to the London market. he first exper.ment 1n 
the export trade about two and a-haif years ago was brought about by a small 
consignment of 9 tons, which arrived at its destination in excellent condition. 
This year a larger shipment (over 63 tons) was sent away per s.s. “ Jumna,” 
and the reports on its quality on landing haye given ample assurance that 
Queensland can hold its own in the world’s market for dairy produce. This 
should be extremely encouraging to every person connected with dairy farming, 
and the marked success of both experiments must undoubtedly give a great 
impetus to the industry. No one could feel more pleased at the results than 
the writer, although it was no more than he anticipated. When doubt was 
expressed by some of those contributing to the shipment, that the Queensland 
butter would suffer in comparison with that exported from other colonies, they 
were assured that unless this colony had to compete against a better article 
than that made in the southern colonies, there was nothing to fear. In making 
the necessary arrangements for the last shipment, the Under Secretary for 
Agriculture gave a free hand in the 1 
} 1 matter, merely advising that special pre- 
caution be taken with regard to r. 
I efrigerating space, and that the Government 
brand be placed upon nothing but at 
] Cd I 1 article of the best grade. In carrying 
out this duty it is but just to remark 
4 Te that special thanks are due to Messrs. 
#. Bland and J. E. Leresche, joint managers of the B.I.S.N. Company, for the 
completeness of the arrangements made for storing the butter on the voyage, 
a room being specially constructed for the purpose. Mr. MelInduer, chief 
engineer, is also deserving of every praise for affording every facility to ensure 
success. ‘The butter was packed with space between each layer of boxes, thus 
allowing a free circulation of air. This involved an extra amount of space and. 
labour, which in future can be avoided by using the patent “ glacier” butter- 
box. Had the butter been packed in the ordinary way, without an air-space 
between, the cold air would not have reached the boxes in the centre. At the 
writer’s suggestion, with permission from the Under Secretary for Agriculture, 
samples of butter and cheese were procured, paid for by the Department, 
apart from the main consignment. These were given in charge of the chief 
engineer, who kindly consented to make experiments during the voyage, and 
the result of these has already been published. With regard to the temperature 
at which the butter should be carried, but one opinion was held by the writer— 
that is, that a temperature of as near 35 degrees Fahr. as possible should be 
maintained, and instructions to the chief en gineer were given accordingly. The 
tendency towards freezing, as is the case with some shippers, 18 erroneous. 
Experience shows that freezing gives the article a tallowy appearance, destroys 
its texture and flavour, and impairs its keeping qualities. As a check against 
the temperature at which the butter would probably be kept during the voyage, 
a sample box from each consignment was placed in the railway refrigerating 
stores at Roma street, all of which when opened on the 17th May, about fifteen 
weeks subsequent to the departure of the “Jumna,” were found to be in 
excellent condition. The importance of this practical test cannot be over- 
estimated, and to those concerned it will be gratifying to know that, though 
