THE LIVE CATTLE TRADE.
London, February 19. . The Echuca's cattle have been landed at Deptford. ' Thirty Durhams arrived in excellent condition, and three Angus cattle were in fair condition, but one was unable to stand the cold, and had to be killed. Bough weather; was experienced after the steamer left Malta, and the sea frequently broke oyer the cattle in the forward part of'the vessel. The last three days of the voyage were very cold. The Durhams; stood the voyage splendidly, and many gained in weight. One -wasted down owing to an injured leg. Mr Robertson, an expert from River Plate, considers Angus cattle too heavy for »long voyage. <"• " • London, February 20. Experts consider that the Echuca's cattle are unequal to the Port Pirie's shipment as regards either quality or condition. The Angus cattle are too heavy for the London .market. The animals will probably be killed next week. The salesmen think: the Echuca's cattle are too old/ and Vthat future shipments ought not to include beasts exceeding three years of age. London, February 21. The live cattle by.the Echuca cost £2 9s per head for feed on the voyage. Pabis, February 24. The French Government has prohibited the import of cattle from America owing to the fear of introducing pleuro-pneu-monia.
A Maltese merchant has obtained a contract for the supply of frozen meat to the garrison in Malta.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/NZMAIL18950301.2.6.5
Bibliographic details
New Zealand Mail, Issue 1200, 1 March 1895, Page 6
Word Count
229THE LIVE CATTLE TRADE. New Zealand Mail, Issue 1200, 1 March 1895, Page 6
Using This Item
No known copyright (New Zealand)
To the best of the National Library of New Zealand’s knowledge, under New Zealand law, there is no copyright in this item in New Zealand.
You can copy this item, share it, and post it on a blog or website. It can be modified, remixed and built upon. It can be used commercially. If reproducing this item, it is helpful to include the source.
For further information please refer to the Copyright guide.
Log in