The Dupuyer acantha. [volume] (Dupuyer, Mont.) 1894-1904, 1899-11-09
London Butter and cheese Trade.

Inc new zealand Dalryman 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
Gerrltsen. 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
or the intense system of farming car
r1ed 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 Off so quickly, Mr.. Gerritsen says,
hat ii it Is held from one week to an
other 1t goes off in price at once. For
this reason it is sent into the London
market twice a week. The very best
Danish, Il readers will be interested
to know, never completes against our
w on the market as it is all snapped
~ ~ AN hA0 ING 1dCIUI1GS, VINO
must nave 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.
In answer to a question whether our
bntter 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 saws that
there Is a certain amount of truth in
me statement. Some New Zealand
outer has been shipped home in casks
ana mad brought excellent prices, but
the cask trade, he would remind ship
pefs, was only a very small one and
theFe was not much handled in Lon
oon. 1t only sells we'll when Danish
outer IS scarce, for perhaps a week
or TWO, n then goes more to Man
chester and the North of England.
"nere the bulk of the trade for Danish
1S' carried on. London shop keeners
are beginning to advertise colonial
outer, exposing the boxes in their
shop windows, and generally making.
"na1 capital they can out Of the Brit
lSn-colony sentiment. This has been
mainly brought about by the keen
competition on the London market.
ASKED as to how u butter COM
pared with Australian, Mr.. Gerritsen
sald Australian was of a rather better
quality, though there has been a great
improvement noticeable in New Zea-
iAN0 hIftnr RI 71pirr fho Ioo4 - 5000
Here Mr.. Gerritsen pointed out, we
depend too much on the weather to
neip US, while in Australia they have
Dean forced TO use artificial means to
control temperatures, thus securing a
m0Te Uniform quality. The quality of
butter, Mr.. Gerritsen noticed
was good, while it was a very uniform
ARTICLE. Only small and irregular
shipments were coming to London
nom the Argentine, the output from
which place had mot jumped ahead as
was at first expected.
Nh. Gerritseu does not consider we
are cutting the American cheese .out
though our cheese is very good; the
Canadian article is certainly a fine one
American cheese is not so good as il
used to be, being generally acid cpt
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 a~rticle--should be
the first principle, then came condition
or cattle, purity of water supply both
at farm and factory, scientific manu-
facture of the finished article and, O.
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 indie
pendent inspectors ought to be an
pointed. The condition of the milk
as it 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 III Holland,
w~here-owing to the very lUw-lying
iand-the surface water could not find
an outlet, that great trouble had been
caused by this stagnant water giving
q bad favor to the butter.
Danish Egg Methods.
ViOO0 Eah FL ritz tho Napieb ou-o- -
egg packing. was some time ago taken