FREEZING BUTTER. This matter was again brought up. Mr Chew Chong moved that freezing of all kinds of butter be continued, and that grading be abolished. The latter scheme, he said, had done very little good. Butter graded second-class brought first-class price, and there were instances of contradictory grading. By abolishing grading 800 a year would be saved. Hawera & Normanby Star, Volume XXXII, Issue 3318, 10 August 1896, Page 2

With reference to the butter competition at the forthcoming Agricultural Show, Mr Chew Chong points out what he considers a fault in the conditions He contends that which should ba encouraged is the making of a butter for the English market, and as such butter must of necessity be seven or eight weeks old when it reaches London, the conditions of the competition should proving for butter being of a similar age when judged here. The present conditions provide for butter shown being in store three week but Mr Chong points out that what is then the best butter may immediately afterwards deteriorate and not beso good when eight weeks old as another extibit which was not qiite so good when quite fresh but had better keeping qualities. It is perhaps too late to make an alteration this year, but the Committee of the Society might bear in mind what Mr Chong says. His theory is borne out by the condition of butter shown at the Farmers' Club last week. Taranaki Herald, Volume XLVIII, Issue 1176, 27 September 1899, Page 2