After the able articles by “Selector” in which, from its geological and climatic conditions, he argues such a bright future for this part of Gippsland, I thought it might not be uninteresting to have a look ever one of our principal dairy farms, and see what practical confirmation there was of conclusions arrived at from scientific data. With this object in view, I paid a visit to “The Priory,” a dairy farm owned by Messrs. Scott and Son, consisting of 640 acres of cleared land near Poowong. Half of the property was a selection taken up by Mr. R.G. Scott some years ago, and on part of it was grown, I believe, the first blade of grass raised in the district.
From this selection spread the great area of settlement to the eastward, for which also it was the centre of and basis of operations in the early days. With such a record it is only fitting that the owners should lead the way to higher things in the shape of systematic and scientific dairying. At the time of my visit there were over 200 head of cattle on the place, besides some brood mares and young stock; a few sheep are also kept for killing. The milking herd does not consist of any particular breed or breeds – in fact, the strain preferred is a cross between the Ayrshire and the milking strain of the shorthorn. Two prize shorthorn bulls, purchased at the last National Show, are kept on the place. All the cows I saw were large framed, likely looking milkers; they are not housed at night, but are fed twice a day with green stuff, oats, peas, vetches, and barley being grown for the purpose. A little hay also is sometimes used, but it is intended to use ensilage next year. The cattle are fed during the months of July and August only, so that a large supply of fodder is not required, as the milkers are then reduced to about 60 head. No feeding is necessary during the autumn months, as there is then ample grass for all requirements.
The maximum number milked in the summer was 180 head, and the output of cheese a ton and a half a week. The plant provides for making either butter or cheese, and butter is at present being made; this is owing in the first place, to the tempting price of the latter commodity; and in the next to the difficulty of carting the relatively heavier production of cheese to the station. It takes three horses all their time to take 12 cwt. over to Drouin in a day at present. The return journey occupies another day, so that it will be easily seen most of the profit would be absorbed in the cartage alone of the heavier, or rather bulkier productions. This state of things will soon be altered though as another nine months should see the Great Southern line completed.
Operations are carried on in a building about 50ft. x 60ft. in dimensions; outside of this is the boiler in which is generated the steam required for the many purposes of the factory, and, among others, the driving of a 6 h.p. engine. Inside there is very little evidence to the eye of an old-time dairyman as to what business is carried on there. In the middle of the place he will see an immense vat, big enough to brew beer for a regiment of soldiers. In one corner stands an engine, while the ceiling is garnished with shafting and pulleys. Near at hand stands that latest boon conferred by science on industry – a De Laval separator, alongside of it is a churn capable of churning 160 lb. of butter at a time. But at first glance no dairyman of the old school would take it to be a churn. It is simply a large box, about 2 and a half feet square and 3 and a half feet long, on a stand. This kind is largely used in New South Wales, and gives great satisfaction. There are no dashers or anything whatever inside of it, yet the butter comes in from 15 to 20 minutes. It has a square lid, with a little glass skylight in the centre of it. When the churn commences to revolve the glass becomes dim, but as soon as the butter comes the glass clears, so the operator knows what is going on inside without taking off the lid. The engine does all the driving work, even to turning the separator.
The dairy itself is close at hand, and is kept at the right temperature by means of pipes supplied with steam from the boiler on site. By this means also the cream is matured, if required, more quickly than it would be if left to the natural temperature. As the cream comes from the separator it is put into large coolers as it is at a comparatively high temperature when it comes from the machine, then it is stored in vats till required for churning. The milk as it comes from the separator is run into the great vat in the centre for the calves. Some people say this milk is no good for calves, but they seem to do very well on it here. A Cherry’s butter worker is used to mix the butter, and it is then printed in half pound pats, and is fit for market. Its quality may be guessed from the fact that butter from this dairy realises the highest market price. The output of butter in the autumn was 700 lb. per week. In the spring and summer months the yield of milk was 500 gal. a day. This could have been very largely increased if desired, so there was then abundance of grass sufficient, indeed, to carry 50 head more of cattle. It is the great advantage of Gippsland to have plenty of feed till late in the autumn; the end of the summer when the grass is gone elsewhere is our best time. But feed must be green to carry such stock during the months of July and August – our worst time. This is done here, but not so largely as might be. A large quantity of potatoes is grown, and also beans, of the latter, a small lot yielded nearly 100 bushels to the acre. Pigs, of course, are an important line on the place, and from 80 to 100 are turned off every year, most of them fat. It is intended to cultivate more extensively next year, and go in more largely for pigs. The calves are kept till the are from three to six months old; in cheese making time they are fed on whey, mixed with a little pollard or inferior flour; at other times they get the separator milk. They are not much of course, but they do very well once they take to the grass. The selectors buy them for one pound or thirty shillings a head. This is better than knocking them on the head, as they have to do in some dairies.
The labour employed in the summer is generally about ten hands; besides this, two or three members of the family are always employed supervising or doing the more important work. As no skilled labour need be employed, the average wage is about one pound per man; their living would be less than 10 shillings each, so that we have a cost of fifteen pounds per week for labour. At this time a ton and a half of cheese week was being made; 6 pence per pound was obtained for most of it, but average it at 5 pence a pound all round, and we get a very tidy profit balance. This was, of course, the best time of year – but keep the working staff up to all strength all the year round, and reduce the output to a ton per week, which is quite within the capabilities of the dairy, and we still have a big cheque every week. There are many other working expenses of course, but pigs and calves far more than cover them.
In conclusion, I may say that, judging from the quantity of stock of one sort and another that this place carries, and from the crops off the small acres cultivated, and also from the profits of the concern, “Selector’s” theories as to the future of this part of Gippsland are fully borne out, and industry and capital have here at least made good the prophesies of science. But capital is a sine qua non; without it the treasures of Gippsland will only be slowly developed, and with it every selection is a fortune.
Australasian (Melbourne) Saturday 18th. August 1888 page 19
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