BUTTER AND CHEESE.
Australian Press Association. (Received Sth March, 10 a.m.) LONDON, 7th March,
- Butter. —Quietly steady. Danish, ISos; choicest salted, New. Zealand 170s to 1725, Australian, 170s; unsalted, New Zealand, 180s, Australian, 1765. Cheese.—Firm. New Zealand 90s, Australian 88s. Dalgety and Company report as follows: Dairy Produce. —Butter: We quote Danish 184s to 186s (188s to 190s); New Zealand finest, salted 108s to 171s (170s to 1725); Australian finest unsalted 174s to 176s (172s to 17Gs); Australian finest salted 168s to 170s (108s to 170s); Australian .G.A.Q. 1645,t0 166s (104s to 106s). Cheese: New Zealand cheese market steadier. We quote:—Australian white and coloured not'quoted; -New Zealand white 80s (90s), coloured 80s (90s); spot price for Canadian white 106s to 112s (100s to 1.10s); spot price for Canadian coloured 106s to 110s (lOGsto 110s). .•.."■ Messrs. Joseph Nathan and Co., Ltd., have received the following cablegram from Messrs. Trengrouse and Nathan, Ltd., London, dated 7th March, 1929:—"New Zealand butter 170s to 171s per cwt; New Zealand cheese, 89s to 90s per cwt." Mr. G. A. Mills is in receipt of the following cabled advice from his principals, Messrs. A. J. Mills and Co., Ltd., London, under date 7th inst.:— . Butter.—The market is quiet with finest New Zealand at 170s to 171s, Ist grade 168s; Danish, 184s to 186s; Australian, 16Ss to 170s. l,: Cheese.—This market is steady, with New Zealand white and coloured cheese at 88s to 89s.
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Bibliographic details
Evening Post, Volume CVII, Issue 55, 8 March 1929, Page 12
Word Count
237BUTTER AND CHEESE. Evening Post, Volume CVII, Issue 55, 8 March 1929, Page 12
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