MAY 18.] THE NEW ZEALAND GAZETTE. 1351

86. The owner of any cheese 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, if necessary, of having the temperature reduced.

87. The owner of any butter or cheese for export to the Commonwealth of Australia or the South Sea Islands shall place the same in one of the grading-stores at least twenty-four hours before shipment for the purpose of being graded.

88. When forwarding any butter or cheese to a grading-store as aforesaid the owner shall at the same time notify the Grader at the port of shipment, giving full particulars of the number of packages, together with their brands, contents, and weights, and any other particulars which the Grader has asked for. Such notification shall be in, or to the effect of, form numbered 17 or form numbered 18 in the Schedule hereto. Forms may be purchased from the Government Printer, Wellington.

89. Every owner of butter or cheese forwarding it to a grading-store shall make his own arrangements for storage, for the transit of the produce to and from the store, and for its shipment. He shall also, in so far as he deems desirable, make his own arrangements for its insurance and protection from loss or damage of any kind.

GRADING OF BUTTER AND CHEESE.

90. All butter graded under these regulations shall be placed in one of the following classes, viz. :-
    (a) Creamery butter, which shall include all butter manufactured at any manufacturing dairy registered as a creamery and not mixed or blended into milled butter;
    (b) Whey butter, which shall include all butter manufactured at any manufacturing dairy registered as a whey-butter factory or manufactured in the manner set out in clause 61, and in either case not mixed or blended into milled butter;
    (c) Dairy butter, which shall include all butter manufactured at any manufacturing dairy registered as a private dairy and not mixed or blended into milled butter; or
    (d) Milled butter, which shall include all butter mixed or blended at any manufacturing dairy registered as a packing-house.

91. All cheese graded under these regulations shall be placed in one of the following classes, viz. :-
    (a) Full-cream cheese, which shall, except as hereinafter provided, include all cheese manufactured at any manufacturing dairy registered as a cheese-factory, but shall not include any cheese which has been manufactured from milk from which any milk fat has been removed, or to which any milk solids other than milk fat have been added;
    (b) Dairy cheese, which shall include all cheese manufactured at any manufacturing dairy registered as a private dairy, but shall not include any cheese which has been manufactured from milk from which any milk fat as been removed or to which any milk solids other than milk fat have been added.

92. In grading creamery or whey butter the following shall be the maximum points for allotment, viz. : For flavour, 50 points ; for body and texture, 25 points ; for colour and salting (if any), 20 points ; and for finish, 5 points : total, 100 points.

93. Creamery butter shall be graded as finest, first grade, second grade, or third grade, according to the following standards :--
    Finest .. .. 93 points and over.
    First grade .. .. 90 points and under 93 points.
    Second grade .. .. 80 points and under 90 points.
    Third grade .. .. Under 80 points.

94. Whey butter shall be graded as first grade, second grade, or third grade, according to the following standards :--
    First grade .. .. 88 points and over.
    Second grade .. .. 80 points and under 88 points.
    Third grade .. .. Under 80 points.

95. Dairy butter or milled butter shall be graded as first grade, second grade, or third grade, according to quality and condition.

96. In grading full-cream cheese the following shall be the maximum points for allotment, viz. : For flavour, 45 points ; for body, 20 points ; for closeness, 20 points ; for colour, 10 points ; and for finish, 5 points : total, 100 points.

97. Full-cream cheese shall be graded as finest, first grade, second grade, or third grade, according to the following standards :--
    Finest .. .. 93 points and over.
    First grade .. .. 91 points and under 93 points.
    Second grade .. .. 80 points and under 91 points.
    Third grade .. .. Under 80 points.

98. Dairy cheese shall be graded as first grade, second grade, or third grade, according to quality and condition : Provided that in grading dairy cheese the Grader may, at his discretion, allot points in the manner provided by clause 96 hereof, and thereupon grade the cheese according to the standards set out in clause 97 hereof, save that the term "finest" shall not be used, and the term "first grade" shall be used for cheese graded as of 90 points and over.

99. (1) In grading butter or cheese the Grader shall allot the grade upon examining, in the case of butter, one box from each churning and such further number of boxes as he deems necessary, and, in the case of cheese, one cheese from each vat and such further number of cheeses as he deems necessary.
    (2) The decision of any Grader as to the grade of any butter or cheese or as to whether any butter is over the legal maximum for water content, or as to whether any cheese is below the legal minimum for milk-fat content in the dry matter for export shall be conclusive, and no action or other proceeding shall lie against the Crown, or against any Grader, or against any other officer of the Crown, in respect of any erroneous decision of a Grader as to such grade or other matter aforesaid.

GRADE-MARKS AND GRADER'S CERTIFICATES.

100. (1) Forthwith after grading any butter or cheese the Grader shall furnish to the owner of the grading-store particulars in writing of the grade of such butter or cheese.
     (2) Forthwith after the receipt from the Grader of particulars of the grade of any butter or cheese the owner of the grading-store shall stamp or cause to be stamped each package with a grade-mark in such one of the forms numbered 19 to 22 in the Schedule hereto as is appropriate to the grade of such butter or cheese and in accordance with the aforesaid particulars.

101. The Grader shall also as soon as possible send to the owner of the butter or cheese a certificate of the said grade (hereinafter called a "Grader's certificate") in such one of the forms numbered 23 to 28 in the Schedule hereto as is appropriate to the said grade.

102. Notwithstanding the provisions of clauses 100 and 101 hereof, no grade-mark shall be applied in respect of any butter which contains more than 16 per centum, by weight, of water, or less than 80 per centum, by weight, of butterfat, or to which any sugar has been added, or in respect of any cheese of which the water-free substance consists of less than 50 per centum, by weight, of fats wholly derived from milk ; nor shall any Grader's certificate be issued in respect of any such butter or cheese.

103. No person shall remove from any grading-store, except for the purpose of immediately shipping it for export beyond New Zealand, any butter or cheese in respect of which a grade-mark has been applied, unless the grade-mark has been cancelled by a stamp bearing the words "Not for export."

104. No person shall export, or attempt to export, or be concerned in exporting, any butter or cheese unless it has the grade-mark stamped on the package and uncancelled, and is otherwise in accordance with the provisions of these regulations.

105. Any person who knowingly and wilfully represents or implies for any purpose whatsoever that the Grader's certificate issued in respect of any lot of butter or cheese is the certificate issued in respect of any other lot of butter or cheese commits a breach of these regulations.

GRADING-FEES.

106. (1) In respect of fees for grading butter and cheese the following provisions shall apply :--
     (a) The fee for grading butter shall be 1d. per standard box, subject as hereinafter provided.
     (b) The fee for grading cheese shall be 1.33d. per standard crate, subject as hereinafter provided.
     (c) (i) In the case of butter or cheese forwarded for export from a registered creamery, cheese-factory, whey-butter factory, or private dairy the fee shall be payable by the manufacturer on demand.
     (ii) In the case of butter or cheese not included in (i) the fee shall be payable by the owner on demand.
     (d) Where it is found that the total amount paid or payable in respect of grading fees in any year ending on the 31st day of March exceeds the cost, as determined by the Minister, of the dairy-produce-grading service, including the salary and expenses of the Government Dairy-produce Officer or Officers in London, the Minister may credit to the payers of fees, towards the fees payable by them during the next succeeding year, the amount paid or payable in excess of such cost as aforesaid, in the proportion in which each payer contributed towards the fees paid or payable during the period in question.