NEW ZEALAND BUTTER IN LONDON.

Otago Witness, Issue 2705, 17 January 1906, Page 20

NEW ZEALAND BUTTER IN LONDON.

PRODUCE COMMISSIONER'S REPORTON NEW SEASON'S SHIPMENTS. The Department of Industries and Commerce has received the following report on the new season's butter from the Produce Commissioner in London, dated December 111 1 last: — With the arrival of the s.s. Turakina on the 11th ult., carrying 4100 boxes butter, the New Zealand butter season may be said to have commenced. A small lot of 115 boxes had come to hand per s.s. Athenic a fortnight previously, but tJ.is was hardly noticed by the trade. Both these lots were landed in good order and condition, and the quality was found to be highly satisfactory, and sufficiently choice to assure traders that the high reputation of New Zealand butter to which they had been accustomed of late years would this season be again maintained. The quantity of butter being so very small, I did nofc take note of the records of temperature entered in the refrigerating log "of the Athenic. The records of temperature maintained during the voyage in the No. 2 'tween decks, where the butter was stowed, on board the s.s. Turakina are indicated' by the following extracts: —

The s.s. Oorinthic, which sailed from Wellington on the 11th October, with 12,000 boxes of butter, docked in London on the night of the 22nd ult. On inspecting this shipment during discharge it was found that there was an unusually largenumber of boxes being landed in a somewhat dirby condition. By advice received' from the Dairy Commissioner, however, I have been informed that during the time this shipment was being loaded in the colony the weather conditions were very unfavourable for the work, which, however, owing to unavoidable causes could not be delayed. This no doubt accounts for the unsatisfactory appearance of some of the boxes noted. The temperatures at which the Corinthio butter was carried during th: voyage, according to the refrigerating log, were as follows: —

The butter market has this season opened well. Prices are high, and prospects encouraging for a continuaaoe of a good demand. Most of the buttere already received Lad been sold out of first hands before arrival. Tho first two shipments made from 112s to lHs per cwt, while that by the Coiinthic realised 2s higher. Naturally, retail buyers here are not keen to operate forward at present prices. Reports, however, that have recently been received from Australia of shorter shipments being made from there than had been expected, and the prospect of decreasing supplies from Siberia owing to thetroubles in Russia, keep holders very firm in their demands. The outlook for the sale of New Zealand butter here this season would appear to be brighter than ever before. From all I can learn throughout d © country, I believe that there is this season an unusually good opportunity for a firm stand to be made, to push New Zealand butter, and to specialise it even more than hitherto. As is known, New Zealand butter jg generally recognised as being of high-class quality, and it is of this das-s of butter that there is now. and likely to continue, a scarcity. Consequently I believe the demand for it will be excellent, and if it is treated with judicious handling the returns realised should be highly satisfactory to shippers. The cheese market is a difficult one to gauge. Unlike butter, cheese is not such an article of general consumption, andi having the competition of cheap frozen) meat against it as the working man's food 1 . I consider it more likely to have curtailed sale from high prices than butter. Tho price now ruling for Canadian cheese *s from 57s to 59s per cwt, and it is reported that the demand is good at these quotations. This, of course, has a good effect on New Zealand cheese at the present moment, and must help the factories in realising splendid prices for the sale of their output in the colony.

Dct. 1 „ 6 „ 12 „ 20 „ 26 S T ov. 2 „ 9 c deg. ( 6 5 5 5 6 G 5 deg. < 5 5 5 5 5 6 5 deg. < 8 6 6 6 6 6 6 deg. ( 5 5 6 5 5 5 5 deg. ( 6 6 6 6 6 6 6 6 5 5 5 4 5 4

Dct. 11 „ 18 „ 25 S T ov. 1 7 .. 1* „ 21 deg. deg. deg. 13 13 12 13 14 13 12 — 10 12 — 11 13 — 12 13 — 12 13 — 12 deg. . 13 10 10 11 12 12 12 deg. i 12 13 10 12 12 12 12 deg. 13 10 IX 11 13 13 12