Other formats

    Adobe Portable Document Format file (facsimile images)   TEI XML file   ePub eBook file  

Connect

    mail icontwitter iconBlogspot iconrss icon

The Pamphlet Collection of Sir Robert Stout: Volume 68

Butter

Butter.

Condition.—On the whole this has been quite as good as could have been looked for, having regard to the general want of actual experience amongst those [unclear: mgaged] in packing, transporting, shipping, and refrigerating the various consignments sent hither for realisation. From lack, apparently of concerted arrangements, shipments were carried in temperatures varying from, say, Odeg to 56deg Fahr—i. e. part was carried in frozen and part in cool chambers. Those shipments which were forwarded as "ordinary" ago, and consequently arrived here as "[unclear: grease]," not come within the scope of these remarks.) In most instances no definite advice was sent by ship-[unclear: ers] as to whether consignments were stowed in [unclear: ozen] chamber or cool chamber; and as even that portion which was carried as frozen [unclear: rgo]o was, as a rule, thawed out before passing into consumption, it was some times impossible to determine the value of the experiments made. In other cases where definite advice was [unclear: sent] was often, however, found impracticable to [unclear: ascerin] from those responsible for the discharge of [unclear: eamors], which is conducted with great speed, [unclear: hether] the butter was actually carried as shippers [unclear: tended]. In the absence of sufficient and complete experiments it is still difficult to decide that the one system produced results materially different from the other, but amongst experts it is still held that it is at least safer to carry butter in the frozen state, but undesirable to carry it in the same chamber as frozen meat, which not unfrequently is subjected to over 32deg of frost. Butter may be subjected with safety to not more than about 5deg, and if well made may be carried in a temperature of say 40deg Fahr. The range of temperature for carrying butter would thus be from say, 25deg to 40deg Fahr.—or on average freezing point. Further experiments must however be made, with more precision, if possible, than those already undertaken in order to arrive at a definite understanding on this point.

Quality.—The variety was endless, ranging as it did from nicely packed, bright, waxy firm, mildly-salted, clean-flavoured parcels, to Indifferently-packed, streaky or mottled, greasy, coarsely-salted, rancid lines. These variations may not have been in many instances apparent at time" of shipment, but if the butter had not been made in such a way as to keep well, no amount of salting would prevent it turning rank, and possibly altering in texture of colour during the voyage. In the case of butter, perhaps less than any other colonial produce, do appearances at time of shipment afford a reliable guide as to its quality (and condition) at time of sale. The quality of the best butter received from New Zealand (and Australia) was such as to give great satisfaction to consumers, and for such parcels there was always a ready sale, buyers having very quickly overcome any prejudices that might have existed against the purchase of Australasian consignments.

Packages.—The great bulk received was of a satisfactory character. The kegs containing about 601b net, of white or light-coloured woods, hound with galvanised hoops, found most favour page 4 with buyers. Prime qualities, packed in Pond's patent boxes, containing about 50lb each were also readily purchased, but inferior sorts in similar packages were unpopular. Prime qualities in bright, clean baskets were received in a few isolated instances, and readily sold. Butter in rolls or packed in tubs, old casks, tin-lined cases, coarse-painted boxes, &c., were difficult of sale. In future chiefly kegs and Pond s put cut boxes will be asked for, and the latter should be used for prime qualities only. Inferior butter will probably realise more money if packed in kegs than if packed in these boxes. Butter in rolls should not be sent.

Packing.—Butter in kegs did not always have the necessary line white muslin cloths between it and the thin layer of fine salt which should always have been found at the top and bottom of each keg. With enamelled boxes this precaution has not been found needful. It seems doubtful whether many of the kegs received here had been properly treated—scalded and then washed out with salted water—before the contents were packed.

Brands.—Except in a few isolated cases, there have been no regular arrivals under distinctive marks, such as would have enabled consignees to make arrangements for sales in anticipation of arrival, or would have attracted buyers to a recognised centre for the purpose of securing butter of a known quality. The few shippers who steadily supplied the market with butter of regular quality under a recognised brand secured better results than could have been obtained for similar produce received at irregular intervals or under varying brands. It is very desirable in the interest's of shippers that they should confine their operations as far as practicable to one regular quality, and that they should select and adhere to the use of one brand for each quality, which brand should be as distinctive as possible. The packages should be prominently marked. It might be found advantageous to affix on the lid of each keg or box a round or square placard of nearly the same area as the lid, containing the words "Guaranteed pure butter" in prominent letters. This is done with advantage in the case of some Continental descriptions. Such labelling would, however, prove most detrimental to the development of the colonial trade if by any chance any consignment were found to fall short of the requisite standard of freedom from adulteration in any shape or form.

Regularity in receipt of shipments, in their quality, condition, texture, colour, saltness, flavour, package, &c., &c., has not been by any means secured by the great majority of shippers from New Zealand. It may be safely asserted that without attention to this all-important matter of regularity shippers will not secure on average such good prices for their consignments as might be secured by giving it full and careful attention If a buyer has purchased butter of a certain brand by one steamer and is satisfied with his purchase he expects to replenish his stock on the arrival of the next steamer, and will at once treat for the purchase of a brand which he already knows. If none of that brand is on board, or if it's quality is different from its predecessor, he probably declines to have anything further to do with the brand in future, and tries another mark. The question of regularity in supply, quality, &c., is a much more vital one in the case of such a perishable product as butter than in the case of most other articles, because the gradations in qualities are so numerous, so difficult to detect, and so liable to alteration between date of purchase and time of consumption that buyers are eager to avail themselves of all the assistance they can get from those shippers who will help them by employing a brand regularly, and maintaining its quality and character throughout the season. They are often [unclear: constrained] a full price in order to secure a brand they [unclear: ka] experience, rather than allow a rival to buy [unclear: ft] the other hand, they will not sample many [unclear: ca] any one mark; they assume regularity [unclear: in] parcel, and if this is not found to exist they [unclear: in] avoid the mark in which irregularity has been covered. Shippers will therefore find that they reap a tangible benefit by giving close attention this matter. Indeed, it may be found better [unclear: to] a "fair average quality" regularly than [unclear: to] "secondary" and a "prime quality" [unclear: alter] In this connection it should be noted that-lines" of butter will almost invariably [unclear: sell] readily than small parcels of various [unclear: marh] qualities, even although "on average" [unclear: the] may be equal to the larger consign ents [unclear: in] of quality, condition, colour, [unclear: flavour], &c. always expect to get small lines—say under [unclear: 10] at a reduction from the price they are [unclear: prep] pay for larger shipments. For these [unclear: reasons]' made on the factory or creamery [unclear: system] commands more attention than does [unclear: that] from numerous small dairies.

Specifications and advices as to [unclear: quality], pecially when experiments were being [unclear: made] often received in an incomplete form. [unclear: The] tare and net weight of each package should [unclear: be]—each package being numbered. The [unclear: meth] preparation should be stated in a word; [unclear: also] butter at time of shipment (if possible), [unclear: and] with any other particulars likely to effortful information to buyers or elicit helpful come for the future guidance of shippers.

Shippers, carriers, [unclear: warehousekeepers], wholesale buyers, and consumers alike [unclear: have], learn in connection with New Zealand [unclear: butter] that cannot be gathered except by practical [unclear: ence] as to the best means of making, [unclear: carr] storing, and distributing butter which has to [unclear: be] so long after being made, and brought [unclear: to] under such trying conditions as to [unclear: transit] Hence the desirability of having full particularly specifications.