FRENCH BUTTER.

New Zealand Mail, Issue 1716, 18 January 1905, Page 61

FRENCH BUTTER.

The importation of French butter into Etngland has lost much of its importance, says M. Paul Roudier, in “La Semaine Agricole,” and this is duo to various causes.

In the first place Normandy, which alone supplied the Elnglish markets, has now to compete with Denmark, Russia, Canada, Australia, etc., all of which countries supply a very good article at a cheaper rate. The price of Normandy and Brittany butter has remained almost the same for the last thirty years,

whilst that from other parts is lower. In Brittany and Normandy the butter is still made on the farms, but in the districts of Charentes and Poitou this is not so; the dairy industry has made great progress, and is of considerable importance. It is owing to the successful growth of the dairy industry that the department of Ch a rente Inf vieure has been kept in a state of prosperity, when otherwise it would have suffered keenly through a severe attack upon the vines which caused serious losses. The farmers in the district of Gharente In fieri - eure established ninety-eight co-opera-tive dairies fitted them with the best machinery, and procured the services of a good dairy specialist, and are now in a flourishing condition. At one time butter was made once a week upon all farms, generally the day before market day; the cream was kept from day to. day, and often became rancid. It was then used to make butter, which was called “fresh butter.”