October 1, 1909 
THE DAIRY. 
Margarine v. Butter. 
a 
A Sydney correspondent states that 
margarine is now being so extensively 
manufactured in New South Wales that 
jt has completely taken the place of pastry 
butter, and has reduced the sale of 
second-class butter very considerably. 
Sydney merchants are consequently at a 
loss to find an outlet for stocks that are 
accumulating. Since the export season 
closed, it is estimated that there are fully 
8,000 boxes of secondary and pastry 
butter in the cool store, and from present 
indications there seems to be’ no. other 
means of disposing-of the surplus than to 
‘ship it to London, which would mean a 
Joss to the producers, Six factorivs in 
Sydney are manufacturing margarine, and 
cannot produce enough to cope with their 
orders. 
districts report that their turnover in 
margarine has increased 50 to 100 per 
cent. within a few months, and others 
who had not sold it before say that the 
demand is two pounds to every pound of 
butter. Table margarine is retailed at 
~ 103d. per lb. It ds very, evident from 
what our correspondent says that mar: 
garine is being largely used for table 
purposes, and to a corresponding extent 
is affecting the butter market. To do this 
‘the margarine must be got up to resemble 
butter, otherwise it is hardly likely that 
grocers would find their turnover for the 
product had increased 100 per cent. The 
matter is one to which dairymen should 
give serious attention. Margarine, when. 
properly made from good material, is a 
perfectly wholesome product, and if sold 
as such, and the consumers know exactly 
what they are buying the trade in it is 
a legitimate one. But when margarine 
masquerades as butter, and is bought 
under the impression that it)is butter, 
then it becomes a fraud, and should be 
‘suppressed accordingly. 
When cows have ailing teeth they will . 
‘sometimes drop out the food they have 
raised into the mouth for re-mastication. 
Grocers in some of the poorer 
THE AUSTRALIAN GARDENER. 
News and Notes. 
The disposal of even one unprofitable 
cow may save in a sinyle year the entire 
cost of testing apparatus. 
seecerce Cece reesersee 
The important step in the development 
of strong and vigorous dairy cows is in 
the proper feeding and handling of the: 
calf. 
see eeecereecrcores 
what cows in his herd are paying their 
board-bill each year keeps records of their 
. production. 
Pe reeveererseeeee 
It appears from observation and 
experiment that cows with the most 
highly-strung neryes are, as a rule, the 
best milkers, 
Soe cereosvense seeces 
Comfort and abundant feed are. the — 
keynotes to success in handling the dairy 
herds. Without comfort the milk-flow 
will dwindle. 
Ceerersoerercarsevree 
When a cow has been milked, the milk 
should be removed at once; every instant 
it remains-exposed in barn air it gathers 
contamination. 
eee eeerereeccwererves: | 
only two things that wlll win in the 
dairy. Without these you had better get 
out of business. 
Oe ee 
If cheese-makers would cool the milk 
for one year they would get ‘so ‘much 
better cheese and so much more money 
that they would never go back to present 
methods. 
Peer ee cessor nesscener 
In all the experimental butter made in. 
the last three years there has been no 
trace of fishy flavour-in that made from 
pasteurised sweet cream churned without 
the addition of a starter. 
COG reer ercersoueeseos | 
Tt is impractical to establish any system 
of feeding whereby each cow will receive 
the same amount of food, The capacity 
of each cow must’ govern the amount of 
nourishment she is to receive. 
380 
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