MILK AND THHEROAS

Taranaki Central Press, Volume IV, Issue 386, 18 March 1937, Page 2

MILK AND THHEROAS

London’s New Habit. London, February 20. “I am on my way to making a million out of milk,” declares Mr Hugh D. Mclntosh, the Australian whose' pioneer milk bar started a fashion v.'hich has swept England. Within five years, he told an interviewer tnis week, he hopes to have opened 500 milk bars in Britain. Then he will have made his million.

Already Mr Mclntosh has 15 milk bars in London .alone, and next week will open the world’s largest milk b: in the West End. Making milk palatable to all fasten by a variety of flavourings is the secret of The milk oar’s appeal to 2,000,000 customers every week, says Mr Mclntosh. It is now possible to have milk wnn more than a hundred different flavourings. Most popular is the strawberry "shake” from British strawberries. As milk bars are using thousands of gallons l of strawberry, loganberry, raspberry and other fruit syrups, there have been big developments in British fruit farming.

New Zealand toheroa soup is now a great favourite with English milk bar patrons. Once a delicacy for the rich gourmet, this soup if now available to the millions at 4d per bowl. British milk bars take half of the New Zealand output of toheroas. To equip a milk bar in stlyle costs £.3000. There are sterilisers', refrigerators, water softeners, washing machines. Most milk bars are kept open day and night.. More business is done at night than during the day “The benefit of milk bars to the dairyindustry cannot be exaggerated,” said Mr Mclntosh. “If the present rate of expansion .is maintained, Britain will need 1,000,000 more cows.”