The Yale expositor. (Yale, St. Clair County, Mich.) 1894-current, 1899-08-25
DAIRY AND POULTRY.
INTER ESTING CHAPTERS FOR
OUR RURAL READERS.
How Successful Farmers Operate This
Department of the Parma Few
Hints as to tho Care of Live Stock
and Poultry.
London Butter and Cheese Trade.

The New Zealand Dairyman pub
fishes the following:
During the course OF a brief visit to
New Zealand this month Mr.. Gerrit-
sen, of the firm of Messrs. Oetzes and
Gerritsen, favored us with some highly
interesting points in regard to the
London trade and matters generally
Affecting the industry.
Mr. Gerritsen confirms an opinion
expressed to us on several occasions
before-that the Danish butter is not
the model we have to copy. On account
OF the intense system of farming car
ried on In Denmark, the consequent
rich land and food produces a rich
butter, which won't hold. Then the
butter is dry worked, which also mill
tates against its keeping properties. 1t
goes Oh so quickly, Mr.. Gerritsen says.
hat II 1t is held from one week to an
other 1t goes off in price at once. For
this reason 1t is sent into the London
market twice a week. The very best
Danish, our readers will be interested
10 KNOW, never completes against our
own on the market as 1t is all snapped
up by the margarine factories. VINO
must have the very finest article for
Uiendlng purposes IL is the second
quality which goes to the market. sell
.-s PRACTICALLY on a par with colonial
butter.
In answer to a question whether our
butter was being sod under It's true
Name or whether-as we have been
toiG-it is being sold as Danish or
otner makes, Mr.. Gerritsen says that
there is a certain amount of truth IN
the statement. Some New Zealand
butter has been shipped home in casks
and had brought excellent prices, bu;
the cask trade, he would remind ship
pers, was only very small one and
there was not much handled in Lon
don. 1t only sells well when Danish
butter is scarce, for perhaps a week
or TWO, and then goes more to Man
chester and the North OF England.
~nere the bulk Of the trade for Danish
is carried on. London shop keepers
are beginning 10 advertise colonial
butter, exposing the boxes in their
shop windows, and generally making
what capital they can out OF the Brit
ish-colony sentiment This has been
mainly brought about by the keen
competition on the London market.
Asked as to how our butter COM
pared with Australian. Mr.. Gerritsen
said Australian was OF a rather better
quality, though there has been great
ma l.,
land butter during the last two years.
Here, Mr.. Gerritsen pointed out. we
depend too much on the weather to
help us, while IN Australia they have
been forced to use artificial means TO
control temperatures, thus securing a
more uniform quality. The quality of
Canadian butter, Mr.. Gerrtsen noticed
was good, while 1t was very uniform
article. Only small and irregular
shipments were coming to London
from the Argentine, the output from
which place had not jumped ahead as
was at first expected.
Mr.. Gerritsen does not consider we
are cutting the American cheese out.
though our cheese is very good; the
Canadian article is certainly fine one
American cheese is not so good as it
used to be, being generally acid cut
1t is quite risky, Mr.. Gerritsen finds.
handling American cheese in July and
August. but their June made cheese Is
very good and stands well.
Asked as to what he considered was
necessary to secure Improvement in
our butter, he replied that cleanliness
in every branch OF dairying-from the
COW to the finished article-shoud be
the first principle, then came condition
OF cattle, purity of water supply both
at farm and factory. scientific manu-
facture of the finished article and. a
very important point, uniformity Of
quality, which, Mr. Gerritsen believes.
can only be secured by pasteurization.
Greater care was necessary, he
thought. in receiving milk at the fac
tories. and in order that the necessary
improvement should be effected inde-
pendent inspectors ought to be ap-
pointed. The condition OF the milk
as II was received at the factory was
a matter that should receive the strict
est attention.
Speaking OF the far reaching effects
Of cattle drinking bad water, Mr.. Ger.
ritsen said he had noticed in Holland.
where-owing TO the very low-lying
land-the surface water could not find
an outlet, that great trouble had been
caused by this stagnant water giving
4 bad flavor to the butter.