MOISTURE IN BUTTER

Gisborne Times, Volume XXVII, Issue 2606, 14 September 1909, Page 4

MOISTURE IN BUTTER

CHARGE AGAINST NEW ZEALAND DAIRY ASSOCIATION.

[Peb Pbess .Association.] AUCKLAND, Sept. 13. The case against the New Zealand Dairy' Association on a charge of exporting from the Dominion butter containing more than 16 per cent of water again came before Mr. C. G. I vet tie, S.M., this morning. The defendants pleaded not guilty. Mr. Mays, in opening the ease lor the prosecution, said that the facts were that on February 13th the Association sent to the Government grading stores 10 boxes of butter. Ihe assistant grader, Mr. Fulton, on opening up this butter, came to the conclusion that it contained more than 16 per cent of moisture. This opinion was confirmed by the grader, Mr. Thornton and a sample was sent to New Plymouth for analysis. The analyst reported that it contained 23.21 ?>cr cent of water. Mr Cuddie stated that proceedings would be taken, and Mr. Spragg intimated to him that the ten boxes of butter in question had been made from rejected cream, which was. not of sufficiently good flavor to make up into standard brands. It was intended only for use as pastry butter, and bv mistake was sent to the freezing works. The whole thing, according to defendants, was due to inadvertence. , Evidence on the lines of Mr. Mays statement was taken. . Mr. Wesley Spragg, managing director of the defendant Association, said that the butter in question was a brand seldom sent .put, and in this case had not been intended for shipment. It was manufactured from cream which was not of sufficient quality for higherclass brands, and was intended for local sale as pastry Butter. In his absence however, it had been sent with the export lots to the grading storesJudging from fho Association s mounod of manufacture he did not see how it could possibly contain such an excess of moisture as alleged. The hearing of the case was adjourned till "Wednesday.