WHERE IT LANDS IN LONDON

Grey River Argus, 13 August 1937, Page 5

WHERE IT LANDS IN LONDON

NEW ZEALAND BUTTER AND CHEESE. J HAY’S WHARF VISITED. > (Special Correspondent.) LONDON, July 17. A party of New Zealana farmers on . the 16th instant visited Hay’s Wharf at the invitation of the management. The High Commissioner, Mr. W. J. ' Jordan, who organised the visit, headed the party, and the Dairy Sales Division Manager, Mr. H. E. Davis, was also present. Hay’s Wharf, which is a company term as well as a locality, really comprises a number of wharves extending on the south, or Surrey side, of the Thames, from Towei’ Bridge to London Bridge. All New Zealand butter and cheese consigned to London is landed at the company’s wharves. Our mutton and lamu is unloaded and distributed from the docks lower down the river. The dairy produce is brought up the river in great insulated barges into which it has been transferred from the New Zealand liners, is ‘“slung” on to Hay’s wharves by cranes, and from there distributed. The Dairy Board some time ago took offices in the Hay’s Wharf Company’s building, Tooley Street—Tooley Street backs the wharf —and under its new name of the Dairy Sales Di-I vision it continues to occupy these offices. It was an interesting visit lor the New Zealand farmers. They saw the way in which our butter is handled—there was no cheese coming forward at the time—and they also were able to see foreign Europan butter being landed and handled in the same way. l No Danish butter was amongst thel foreign consignments, the reason being that very little Danish butter is shipped direct to London; it enters Britain chiefly through Hull, Goole, Harwick, Newcastle and Leith. The Hay’s Wharf Company handles many other imports besides dairy produce. The visitors were shown over wharves and sheds where a multitude of comodities were being landed and dealt with-cloves, cinnamon, mother-of-pearl shells, fancy seashells, gums,‘’nutmegs—ana they were afterwards taken through huge vaults wherein the company had vast stores of whisky and wines, and they saw the great blending vats holding up to ten thousand gallons of spirit, and the bottling processes. At the conclusion of the visit, which lasted about an hour-and-a-half, the visitors were entertained to morning tea in the Company’s Board Room. Mr. Jordan expressed the thanks of the party to Admiral Sir Aubrey : Smith for the interesting visit.