1350
THE NEW ZEALAND GAZETTE.
[No. 37
(e) All cleats shall—
(i) Consist of clean timber of approved species and all the
cleats used in any one box shall be of the same
species of timber:
(ii) Be sound, free from knots and from cross-grain extending
within a distance of half its length:
(iii) Be of the mortise-and-tenon type not less than $\frac{3}{4}$ in. in
thickness (parallel with the length of the box) and
not less than $\frac{7}{8}$ in. in width.
(f) The box shall be bound with three galvanized-iron wire
bindings of not less than 16 gauge placed in parallel one around
each end of the box and one midway between them, and shall
be affixed to the box by staples. The staples on the end wires
shall be $1\frac{1}{2}$ in. long and not less than 18 gauge. The staples
on the middle wire shall be $\frac{7}{16}$ in. long and not less than 20
gauge, and shall be firmly clinched on the inside of the box.
All staples shall be astride the wire and spaced not less than
$1\frac{3}{4}$ in. apart.
(g) One side edge of each side, top, and bottom board shall
completely cover the side edge of the adjoining board, and the
wires shall be in tension when the several sections are folded
for the purpose of obtaining a square tight corner.
(h) The end boards shall be securely affixed to the cleats of
the folded mat by not less than three clouted-headed cement-
coated nails approximately $\frac{3}{4}$ in. long by 16 gauge driven
into each of the cleats affixed respectively to the bottom and
sides of the box at evenly spaced distances along each cleat.
(i) The ends of the wire bindings on the top of the box
shall before assembly extend 2 in. and the ends of the wire
bindings on the side boards shall extend 1 in. beyond the edge
of the top board of the box.
(j) The top board shall, when the box is packed with butter
for export, be tightly closed and the ends of each binding
wire twisted tightly together. The twisted ends of the wire
shall not be less than $\frac{1}{2}$ in. long and shall be driven flat along
the sides of the box parallel with the binding wire. The ends
of the end wires shall be stapled with galvanized staples
$\frac{3}{4}$ in. long and the ends of the centre wire shall be sealed by
means of a lead seal to ensure safe handling of the box.
STANDARD EXPORT CHEESE-CRATES.
78. (1) No person, whether as principal or agent, shall pack
for export or shall export beyond New Zealand any full-
cream cheese, except in standard crates, that is to say, crates
which—
(a) Are suitable to contain two full-cream cheeses of
approximately eighty pounds weight each;
(b) Have twelve sides of which each contiguous pair forms
a similar angle; and
(c) Comply with the following requirements:—
(i) The ends shall be of timber planed smooth
on the outside, and shall, after dressing, be not less
than $\frac{7}{8}$ in. thick. Each crate shall have a centre
board, which shall not be less than $\frac{3}{4}$ in. thick.
The ends and centre boards shall measure not less
than 15 in. between each opposite pair of sides, and
shall consist of single pieces of timber. Two-piece
boards securely fastened together by means of
corrugated-steel fasteners or other approved means
shall be regarded as single pieces, provided that no
piece shall have a face width at its widest part of
less than 3 in. The ends and centre boards shall be
affixed to the crate with the grain of each board
running the same way.
(ii) The sides shall be made of battens, of single-
piece timber and shall be $27\frac{1}{2}$ in. long, not less than
3 in. nor more than $3\frac{1}{2}$ in. wide, and not less than
$\frac{3}{4}$ in. nor more than $\frac{1}{2}$ in. in thickness; the outer
edge of the battens shall be chamfered. The height
of the cheese shall be such as will allow of an air-space
$\frac{1}{2}$ in. deep at one end of each cheese; and all cheese
shall be so crated that each shall have over the whole
of one of its ends an air-space of at least the afore-
mentioned depth. Each batten shall be planed
smooth on the outside and shall be secured to each
end board, and to the centre board, with cement-
coated nails.
(iii) The crates shall be bound at each end and at
the centre either with non-rusting wire secured with
staples or with other approved binding.
(iv) All boards shall be of sawn timber thoroughly
seasoned, cut true to shape, and free from bark
cracks, loose knots, pockets of resin, and other
defects capable of materially lessening the strength
of the boards, or of allowing the contents of the
crates to suffer damage or contamination.
(v) One or more scale-boards shall be placed at
each end of each cheese.
(vi) The crates shall be clean.
(2) Notwithstanding anything in subclause (1) of this
clause, it shall be lawful for any person with the prior written
consent of the Minister and subject to such conditions as may
be prescribed in such consent, to pack full-cream cheese for
export and export full-cream cheese beyond New Zealand in a
package other than a package of the type prescribed in these
regulations.
WRAPPING BUTTER FOR EXPORT.
79. No person, whether as principal or agent, shall, excepting
with the prior written consent of the Minister, export,
or pack for export, beyond New Zealand any butter unless
it is wrapped with two thicknesses of vegetable-parchment
paper of the best quality and weighing not less than twenty-
eight pounds per ream. Such parchment paper shall be free
from loading with glucose or other soluble matter.
PORTS AND GRADING-STORES.
80. The ports of Auckland, Gisborne, Napier, New Plymouth, Patea, Wanganui, Wellington, Lyttelton, Timaru, Dunedin, and Bluff are hereby appointed to be the only ports
at which butter or cheese may lawfully be exported.
81. The buildings specified in this clause, not including any substantial additions that may be made to such buildings after the gazetting of these regulations, unless the use of such additions has been first approved, are hereby appointed to be stores for the storage, cooling, and freezing of butter and cheese prior to export; that is to say, the following buildings:—
The three stores of the Auckland Farmers' Freezing Co., Ltd., at Auckland, Southdown, and Horotiu; the store of the Gisborne Sheep-farmers' Frozen Meat Co., Ltd., at Gisborne, held under lease by the Gisborne Refrigerating Co., Ltd.; the store of J. J. Niven and Co., Ltd., at Port Ahuriri; the store of the Taranaki Producers' Freezing Co., Ltd., at Moturoa; the store of the West Coast Refrigerating Co., Ltd., at Patea; the Wanganui Cold Storage Co.'s store at Castlecliff; the Wellington Harbour Board's No. 27 store at Wellington; the two stores of the Co-operative Dairy-producers' Freezing Co., Ltd., at Wellington; the Lyttelton Harbour Board's cold store at Lyttelton; the store of the New Zealand Farmers' Co-operative Association, Ltd., at Christchurch; the store of the New Zealand Refrigerating Co., Ltd., at Smithfield; the store of the Otago Dairy-producers' Co-operative Cold Storage Co., Ltd., at Dunedin; the store of the Taieri and Peninsula Milk-supply Co., Ltd., at Dunedin; and the store of the Southland Cool Stores, Ltd., at Bluff.
82. The owner and person in charge of any grading-store shall cause the following requirements to be at all times complied with:—
(a) The store and its appurtenances shall be maintained in an efficient state for the purposes for which it is appointed.
(b) All butter and cheese received into the store under the provisions of these regulations shall within a reasonable time after such receipt be reduced in temperature to the extent prescribed in such one of clauses 83 and 84 hereof as may be applicable, and shall be held at such reduced temperature until removed from the store.
(c) The humidity and circulation of the air in every chamber used for storing cheese shall be so controlled as to prevent excessive shrinkage in the weight of, and to prevent undue growth of mould upon, the cheese stored in such chamber.
83. No person shall deliver any butter for export from a grading-store or permit any butter to be so delivered if the temperature thereof at the time of delivery exceeds 15 degrees Fahrenheit.
84. No person shall deliver any cheese for export from a grading-store or permit any cheese to be so delivered if the temperature thereof at the time of delivery—
(a) Being any time between the 1st day of August and the 30th day of November in any year (both dates inclusive) is less than 52 degrees or more than 54 degrees Fahrenheit:
(b) Being any time between the 1st day of December in any year and the 28th day of February in the following year (both dates inclusive) is less than 47 degrees or more than 49 degrees Fahrenheit:
(c) Being any time between the 1st day of March and the 31st day of July in any year (both dates inclusive) is less than 42 degrees or more than 44 degrees Fahrenheit.
SUBMITTING BUTTER OR CHEESE FOR GRADING.
85. The owner of any butter for export to any country other than the Commonwealth of Australia and the South Sea Islands shall place the same in one of the grading-stores at least four clear days before shipment for the purposes of being graded and frozen.