Advice to Exporters.

Gisborne Standard and Cook County Gazette, Volume III, Issue 377, 14 November 1889, Page 3

Advice to Exporters.

Mb W. E. Akbotd has received the following letter from Messrs S. Page and Son, of London, the advice contained in the letter making it worthy of publication: — We think it will be well to impress upon shippers of New Zealand cheese and butter the following points, viz. : That all butter of the same mark should be of uniform quality, and that each package of the same mark should be of the same weight, and made of the same kind of wood, to insure regularity of tares, as some wood absorbs more than others. That if butter be of mottled color, however good the quality, buyers vjill only take it at much less money than that which is regular in color, and color should te yellow, not red. That Pond’s patent boxes should only be used for butter of exceptionally fine quality, as we understand they cost a good deal more than firkins. That butter in rolls should not be shipped here. That firkins ghould be bound with galvanized iron hoops, as ordinary iron becomes rusty and looks unsightly. That stencil pistes should always be used to mark the packages, asappearances go a long way, and that the packages should be marked only on the top, and that the words “ pure butter ” must appear on each package. That there should cloth all round butter, but a muslin cloth, sprinkled with salt, on the top only. That butter of fine quality should contain no more than 3 per cent of salt, but anything of doubt, ful keeping quality may be salted 4 or 5 per cent. That the London market cannot have quality too good. That after March it must be expected that prices of New Zealand butter decline very much because supplies of fresh made Euro pean become plentiful. With reference to cheese, the principal things to bear in mind are that they should be of upright Cheddar shape, 50 and 701bs each in weight, straw colored, and uniform in color, not mottled, rich (in quality, and clean flavored. There should be a space between the staves of the orates and a thin board between each cheese, also a scaleboard or thio veneer of wood at the top and bottom of each cheese. We assume that shippers will before long adopt the American mode of packing cheese singly ’—'in light boxes instead of several together in a crate, as they are mere easily handled, Having disposed of the bulk of New Zealand cheese and butter from its earliest importation we have watched with great pleasure the development of the business, and are confluent that, if shippers continue to improve the quality of their produce, very good results will be obtained on thia market for the butter from the month of October to March, and there la no reason why the cheese made should not be carried on all the year round, as the seasons fit. In well, as was proved by Our being able to dispose of 1800 oases of New Zealand cheese ex ■< Dorio” and Rimutaka ” St 50s and 565, whilst the May and June American offering at the same time were only worth 46s and 48e, In conclusion we strongly recommend that butter be always sept in the refrigerator and cheese in the cool chamber.