LONDON AS A MARKET FOR NEW ZEALAND BUTTER AND CHEESE.

Ashburton Guardian, Volume V, Issue 1605, 9 July 1887, Page 3

LONDON AS A MARKET FOR NEW ZEALAND BUTTER AND CHEESE.

♦ The following is a- copy of a circular from a London firm which should prove interesting to tho3e engaged m the dairy factory industry. It ia m reply to a letter asking information a3 to the most suitable method of sending New Zaalftnd produce to the London marker, and has been placed at the dispcsal of the Kiverton Star by Dr Hodgkinson : — "London, January 13, 1887.—We beg to advise you as follows :—New Zealand cheese: Theße should be made m the Cheddar shape, straw color, fine In quality, and of 601 bto 701 b weight. They should be packed la cases containing two or three cheeses each, flat (upright not taiDg so manageable), with space left between the boards and partitions between each cheese.—Butter should be of fine quality, freshly made at the time of shipment, primrose color, containing 4 per cent of salt, and packed In casks containing either about 50 or 1001 b weight, the casks to be made of some non-smel Ing wood. We think the cool chamber is almost better than the refrigerator for import cheese, but of course they must bo shipped as ordinary cargo. Batter should come In the refrigerator, Gheeae market is at present very firm. We quota fine qualities, 60a to 645; common to good, 40s to 50a. Butter market aliso firm, fine'qualities, 90s to 96i; commoner sorts, 76s to 84v, fmported m the ordinary way, 40a to 60,1,"