Butter and Cheese Market.

Feilding Star, Volume XVI, Issue 284, 5 June 1895, Page 2

Butter and Cheese Market.

From "The Grocer," dated April 13, we obtain the following information : — French butter has been easily obtainable at — finest Normandy in baskets at 90s to 925, and extra mild at 104s to 106s with red, black, green, and blue Sauinurs at 70.*, 765, 82s, and 88s per cwt. Though the demand somewhat drags, the value of Danish and Swedish makes has been fairly supported at from 90s to 98s for the choicest qualities, and good to fine Finnish and Russian butter sells from 76s to 86s. Best Friesland has been disposeable at 70s to 745, and factories at 76s to 80s with guarantee. Cork butter prices were from 44s to 82s. Colonial butter has again been the leading sort, some dealers, who temporarily left unsalted kinds, thinking they were preferable, having returned to their former favorite as the most desirable, and very large sales have taken place at the very low rates accepted, commencing at 36s to 42$ for such lots as are used for manufacturing purposes, rising to 46s and 54s for com mon and medium grades, then to 56s and 66s for excellent counter butter, and up to 70s and 80s, with scarcely anything above the latter figure, for fancy brands. The cheese market has acquired a healthier tone. Prime Cheshire at 74s to 80s, finest Cheddar at 72?, other sorts 36s to 60s. Canadian and American cheeße have had a good share in the extra quantities required, and the quotations have varied from 44s to 51s ; New Zealand cheese has been saleable at from 40s to 48s tor flavoury to fine colored and cool makes, and Australain offers at 42s to 46s per cwt.