BUTTER FIRM, CHEESE WEAK.

Evening Post, Volume CVII, Issue 9, 11 January 1929, Page 10

BUTTER FIRM, CHEESE WEAK.

The New Zealand Loan and Mercantile Agency Company, Limited, have received the following cablegram from their London house, under date 9th January:— "Dairy produce, (last week's quotations in parentheses): Butter: Now Zealand choicest salted, 186s per cwt (183s to 184s); small .supplies, market firm. .-. Cheese: coloured, 96s (995); cheese: white, 91s (9Cs)j market weak." . Messrs. A. J. Mills and Co., Ltd., Loudon, advise Mr. G. A. Mills, Wellington, as follows: —"Buttei; The market is firm, with finest grade New Zealand butter at £186, exceptional 188s, first grade 184s, exceptional 186s; Danish butter 194s to 1965. Cheese: This,market is steady. New Zealand white cheese is quoted at 945; New Zealand coloured cheese 96s to 975.".

Messrs. Dalgtty and Company report, London, 10th January:—"Butter: Market firm. We quote. Danish, 195s to 196s (192s to 19Gs); Australia q finest unsalted, lS4s to ISBs t . (184s to 188s); Australian finest salted, 182s U ISos (180s to. 182s); "New Zealand finest" salted, 184s to 18Gs (180s to 184s); Australian G.A.Q: r 17 e 6s to ISOs (174s to 178s;. Cheese: Market steadier. We quote—Australian cheese, white 90s to 92s (92s to 945); Australian cheese, coloured, 945-to 95s (95s to 975); New Zealand Cheese, white, 94s (94s to 965); New Zealand cheese, coloured, 95s to 97s (97s to 995). Spot price for Canadian, white and coloured, 108s to 110s (108s to 112s). (Last week's quotations shown in parentheses.)