1840
THE NEW ZEALAND GAZETTE.
[No. 86

Notice of Intention to take Land compulsorily under “The Land for Settlements Act, 1894.”

NOTICE is hereby given that it is intended, on behalf of Her Majesty, to take compulsorily for the purpose of providing workmen’s homes, under the provisions of “The Land for Settlements Act, 1894,” and “The Land for Settlements Act Amendment Act, 1899,” the land whose acreage, description, and classification, as also the name and address of whose owner, are specified in the Schedule hereto.

SCHEDULE.

1. ACREAGE and Description.—All that parcel of land in the Wellington Land District, containing by admeasurement 87 acres, more or less, being portions of Sections Nos. 18 and 22, Block XIV., Belmont Survey District, commencing at the southern post of a gate in Section 22, fronting the Waiwetu Road, distant about 510 links from the south-western angle of the said section, and bounded towards the north-east by other portion of Section 22, 5015 links; towards the south-east by the public road forming the south-eastern boundary of Sections 18 and 22, 2900 links; towards the south-west by the road known as White’s Line, 2720 links; and towards the north-west by the Waiwetu Road to the point of commencement, 2490 links: be all the aforesaid linkages more or less: as the same is delineated on the plan deposited in the office of the Chief Surveyor, marked 134/12.

2. The Minister’s Classification of the Land.—First-class: Parts of Sections 18 and 22, Block XIV., Belmont Survey District, 87 acres. The area of such land being shown on the said plan.

3. Name and Address of the Owner of the Land.—The owner in fee-simple is Edward Joshua Riddiford, of Lower Hutt.

As witness my hand, this 9th day of October, 1900.

T. Y. DUNCAN,
Minister of Lands.

Commissioner’s Decisions under Tariff Acts.

Department of Trade and Customs,
Wellington, 9th October, 1900.

IT is hereby notified for public information that the Hon. the Commissioner of Trade and Customs has decided to interpret the Customs and Excise Duties Acts in relation to the under-mentioned articles as follows:—

NOTE.—“Not otherwise enumerated” appears as n.o.e.; “other kinds” as o.k.; “articles and materials suited only for, and to be used solely in, the fabrication of goods in the colony” as a. & m.s. Articles marked thus * are revised decisions.

W. T. GLASGOW,
Secretary and Inspector.

Commissioner’s Order No. 649.]

Notice to Shippers of Dairy Produce, Season 1900–1901.—Notice No. 602.

Department of Agriculture,
Wellington, 20th September, 1900.

GRADING OF CHEESE.

LAST season the department adopted a system of pointing cheese, which was carried out with a fair amount of success. The standards, however, were fixed between the buyer and the factory, without the knowledge of the Government Grader; some of the factories, moreover, having different standards arranged to those of others. It thus happened on several occasions that a parcel of cheese was ranked by the Grader as second quality through being one point lower than the first quality of the standard arranged. In order to overcome this difficulty, and realising that the time has arrived when factory cheese should be officially graded, the department has decided to examine all cheese and judge same on its merits, irrespective of points. The pointing (in the case of factory cheese) will afterwards be done to denote particulars of quality and finish, and also as a guide to the maker. The following will be the standards:—

First grade .. 88 to 100 points.
Second grade .. 80 and under 88 points.
Third grade .. under 80 points.

DAIRY CHEESE.

The pointing of dairy cheese was also undertaken, but it was found that this work could not be carried out satisfactorily owing to the irregularity in quality, as many as three different qualities having in some instances been found in one package. It was therefore practically impossible to point dairy cheese accurately and with fairness to buyer and seller. In view of these conditions, the department has decided not to point dairy cheese this season, but will inspect and grade each parcel, classifying same as first-, second-, or third-grade goods, according to the average quality of the whole parcel.

FORWARDING, AND ADVICE TO GRADER.

On the despatch of cheese from the factory or dairy, the Grader at the port of shipment must be immediately advised as to the number of packages, weights, registered number, and brands. All such cheese must be at the port of shipment one clear day before departure of steamer, so as to allow an examination to be made by the Grader. This will be strictly adhered to, it having been found impossible for the Grader to examine cheese arriving late at night for shipment by steamer sailing the following morning, as was frequently the case last season. All shipments so arriving will be liable to be held over at owner’s risk until the following steamer. The department will strictly enforce the regulations under the Dairy Industry Act relating to forwarding and advice to Grader, also the provisions of the Act requiring all dairy produce to be inspected before leaving the colony. In order to facilitate the work and to allow a uniform sampling and checking of weights of the whole parcel, each day’s make should as far as possible be stowed on the railway-trucks separately. Advice-notes may be obtained from the Government Printer, Wellington, in books of one hundred, at 1s. per book.

MARKING.

The date and number of vat must be marked on each day’s make of cheese. This is of importance so as to enable the Grader to make a uniform sampling of the whole of the parcel, also that he may check the weights of the newer dates as well as those of the older ones.

SHIPPING OF GREEN CHEESE.

In some instances cheese was forwarded last season to the cool-stores at Moturoa every few days. Such cheese was often nothing short of curd, the curing process not having commenced. This is a serious mistake on the part of the factory, for where a gain of a pound in weight is obtained it is lost in quality; the curing process is checked, the cheese is placed on board the Home steamers and arrives at its destination in an uncured condition. All cheese should remain in the curing-rooms for at least fifteen days, and none will be accepted at the cool-stores unless fit for shipment. This will mean that factories which were shipping uncured or green cheese last season will require to provide more curing-room space.

STORAGE OF CHEESE.

With the previous consent of the Grader at the port of shipment, odd small lots of cheese awaiting shipment, or cheese which has been outshipped, may be sent to the appointed cool-store. As storage-space is limited, no cheese will be accepted which can be sent direct to the ship’s side, except as above stated. In the case of cheese intended for export being sent to the cool-store and subsequently withdrawn for local consumption, the full storage charge will be made. Large shipments of cheese for consumption in the colony, shipped coastwise, may pass through the cool-store, where it will be handled and graded similarly to cheese for export. If, however, shipments of this class are allowed to remain in store for more than three days, the full storage charge will be made. Produce must not be removed from the store without the consent of the Government Grader in charge. No produce will be allowed to leave the colony without being inspected and graded by a Government Grader.

All previous circulars in relation to the shipment and inspection of cheese are hereby cancelled. The foregoing will take effect as from the 1st October, 1900.

J. D. RITCHIE,
Secretary.