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Hawera & Normanby Star, Volume LXI, Issue LXII, 8 April 1911, Page 7

"It is astonishing how Auckland continues to boom," said a returned Palmerstonian. "It is really a marvellously brisk city, though I think it must have a set-back ultimately. When these big jobs now in hand are completed, there must surely be a reaction. Meantime, applications for building permits are coming in at a tremendous rate, and people say the boom will continue for a long time yet. I saw houses in Wellington, as I returned, that had been up for two years, and have never had a tenant. Auckland's dull time may yet come."

Speaking to a Daily Times reporter, Mr J. Orchison (Chief Engineer, New, Zealand Telegraph Department), who had just returned from Invercargill on business connected with the selection of a site for the high-power wireless telegraphy station, stated that before a start was made with the southern station, the one at North Cape would have to be completed. It was the station of most importance, owing to the fact that it would serve to communicate with Sydney, the Pacific warships, and Fiji. It will be about 12 months before the North Cape installation is completed, and then a start will be made on the southern installation. In the meantime, however, the work of forming roadways and erecting buildings will be gone on with by the Public Works Department. "We eat too much sugar," declared Dr Thacker at the Theatre Royal (Christchurch) the other evening. tfA tremendous amount of sugar is sold in this city, and if Sir Joseph Ward would put 6d per lb on the price of it he would do a-good thing for New Zealand, lwo-thirds of the shops in Christchurch sell sugar in some form or other and in beer sugar does as much harm as alcohol." Writing on February 17, the London correspondent of the Sydney Morning Herald says: "All the market circulars and the trade journals contain grumbling allusions to fishy New Zealand butj ter, especially marked during the last month—the last three boats in particular have been faulty. Not only fishy, but close to the danger zone as to moisture ; expert men here state that this excess of water in the butter goes far to cause the unpleasant taint called, in lieu of a more exact term, ,'fishiness,' sardine flavor. Some of the best brands are affected, and the distinguishing feature is the irregularity of the trouble. A brand will be fishy by one vessel, and free by the next, and so on. New Zealand butter has been practically tabooed in the north of England, where a fancy butter is demanded lately, and the spurt in | Danish up there is explained by this. The trade papers state that Victorian butter is likely to be dearer than New Zealand shortly if this fishiness is found to continue, and suggest that the New Zealand Government should look into the matter in order to check the high percentage of water, which causes the butter to go fishy, and discourages buyers over here."