Rocky Ford enterprise., 1899-08-24
London nut,er and Cheese Trade.

fishes the following:
During the course OF a brief visit to
New Zealand this month Mr.. Gerrit-
sea, 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 Ii not
the model We have to copy. On aacount
OF the intense system OF farming car
ried on In Denmark. the consequent
rieh land and food produces rich
butter. which won't hold. Then the
butter Is dry worked. which also mill
tates asains, It's keeping properties. II
Goes on SO quickly. Mr.. Gerritsen says.
that II II Is held from ore week to an
other II goes on In price at once. For
thIs reason II Is rent into the London
market twice a week. The very best
Danish. our readers will be interested
10 know. never compe;es asains, our
OWE on the market as l, Is all snapped
up BY the margarine factories. who
must have the very finest article for
blending purposes. II Is the second
quality which goes 10 the market, sell.
Ing practically on a par with colonial
butter.
In answer to a question whether our
butter was being sold under Its true
name or whe,her-as We have been
iold-it Is being sold As Danish or
other makes. Mr.. GcrrItsen says that
there Is n certain amour, OF truth In
the statement Some New Zealand
oaiier has been shipped home In casks
and had brought excellent prices. but
the eask trade. he would remind ship
pcss. was osly a very small one and
thcse was not much handled In Lon
don. Il only sells we'll when Danish
oatses Is scarce. for perhaps n week
or TWO. and then goes more to Man
chester and the North OF England.
where the bulk OF the trade for Danish
Is carried on. London shop keepers
are beginning to advertise colonial
butter. exposing the boxes In their
shop windows. and generally maxim.
shat capital they can out of tho Brit
hh-eolony sentiment This has been
mainly brought abou; By the keen
competition on the London market.
ASKED as TO how our butter COM
pared with Australian. Mr.. Gcrr!,scn
said Australian was OF n rather better
quality. though there has been a great
Improvement noticeable in New Zca-
land butter during the last two years.
Here. Mr.. Gcrr!tscn pointed out, we
depend too much on the weather to
help Us. while In Australia they have
been forced 10 use artificial means TO
control temperatures. thus securing n
more uniform quality. The quality OF
Canadian butter. Mr.. Gcrritscn noticed.
was good. while II was a very uniform
article. Only small and Irregular
,hipments were coming to London
from the Argentine. the output from
which place had not jumped ahead as
was a, FIRST expected.
Mr.. Gcrrltscn does no, consider rc
are cutting the American cheese ONT.
though our cheese Is very good: the
Canadian article Is certainly fine one.
American cheese Is not so good as Il
used to be. being generally acid cut.
II Is quite risky. Mr.. GeTritsen finds.
handling American cheese in July and
August, but their June made cheese f.
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 aTticle-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
az IL was received at the factory was
a matter tina. 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
q bad flavor to the butter.