The Washburn leader. [volume] (Washburn, McLean County, N.D.) 1890-1986, 1899-08-26
DAIRY AND POULTRY.
INTERESTING CHAPTERS FOR
OUR RURAL READERS.

How Successful. Farmers Operate This
Department OF The Farm-A Few
Hints - to the 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.
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
DutteF Is dry worked, which also mill
tates against its keeping properties. It
goes OF so quickly, Mr. Gerritsen says.
that II 1t is held from one week to an
other it goes of in price at once. For
this reason 1t is cent into the London
market twice a week. The very best
Danish, our readers will be interested
to know, never completes against our
own on the market as it is all snapped
up by the margarine factories, who
must have the very finest article for
blending purposes. 1t is the second
quality which goes to the market, SELL
Ing practically on a par with colonial
butter. s
In answer to a question whether our
butter was being sold under its true
name or whether-as we have been
told-it is being sold as Danish or
other 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, but
the cask trade, he would remind ship
pers, was only a very small one and
there wa not much handled in Lon
don. It 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,
where the bulk Of the trade for Danish
IL carried on. London shop keepers
are beginning to 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, MI. Gerritsen
said Australian was Of a rather better
quality, though there has been a great
improvement noticeable in New Zea-
land butter during the last two years.
Here. MI. Gerritsen pointed out. we
depend too much or 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.. Gerrltsen noticed.
was good. while 1t was a very uniform
article. Only small and irregular
shipments we're 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 q fine one:
American cheese is not SO good as it
used to be, being generally acid cut,
It 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-should 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 It was received at the factory was
matter that should receive the strict
est attention.