OUR BUTTER IN ENGLAND.

Waipa Post, Volume I, Issue 4, 28 April 1911, Page 4

OUR BUTTER IN ENGLAND.

A LIVERPOOL LECTURE. In the course of a lecture on “ New Zealand: Its Scenery and Products,” delivered in Liverpool

by Mr G. H. Buckeridge, from New Zealand, the lecturer gave a lantern slide trip through New Zealand from north to south, showing the scenery and various phases of agricultural life, says The Groqer.” The paper proceeds : “ Pie then illustrated and described the dairying industry and butter and cheese in process of manufacture. He remarked that New Zealand butter did not seem to be understood in this country, the consumer, in the north particularly, objecting to it on the ground of its high colour. Mr Buckeridge emphasised the fact that this was the natural colour, and that it was not possible to introduce anything to lessen the colour without lessening the quality also. The colour was due to the luxuriant growth of the food, which produced a higher percentage of fat, and affected the cream and the butter. Furthermore, the use of colouring matter for export was forbidden -by law. . . . New Zealand was supplying a comparatively cheap and first-class article at the season of the year when Irish and Continental butters were not at their best, because they were then made from the cream of fodder-fed cows. The lecturer appealed to grocers to help the colonial trade by pushing New Zealand butter, and he invited the public to help also by asking for the butter, assuring them that they would find it a better as well as a cheaper article than many of the butters they had hitherto used.”