Manawatu Standard (PUBLISHED DAILY.) The Oldest Daily Newspaper on the West Coast. FRIDAY, OCTOBER 17, 1884. FROZEN M EAT.
Australia is apparently jealous of the manner m which the frozen meat iudustry is being pushed forwlard by this colony- The last Australasian to hand says : — " New Zealand seems to be doing its best to glut the frozen meat market m England, . During last July nearly 48,000c wt. of mutton was imported m the United Kingdom, and of that no l.ss than 86,341 cwt. came from New Zealand. During the corresponding month m last year "only 84l6cwt. of mutton was received from tha^ colony. Of the total quantity of mutton 44,701 cwt. was imported m London, 1464cwt. into Liverpool, and 1294cwt. into Harwich." Surely our contemporary does not seriously mean; to say that the above consignments, among a population of thirty millions, could possibly cause a glut ? Of course the increase is heavy compared . with former years, but then we hope that trade will grow larger as the prejudice against it is overcome, and when once it makes -_itft_WJiy_in£<X.all-thli lpb/ling n\t\cka_o£. dome we may anticipate a still greater export.
Permanent link to this item
Hononga pūmau ki tēnei tūemi
https://paperspast.natlib.govt.nz/newspapers/MS18841017.2.3
Bibliographic details
Ngā taipitopito pukapuka
Manawatu Standard, Volume IV, Issue 275, 17 October 1884, Page 2
Word count
Tapeke kupu
188Manawatu Standard (PUBLISHED DAILY.) The Oldest Daily Newspaper on the West Coast. FRIDAY, OCTOBER 17, 1884. FROZEN MEAT. Manawatu Standard, Volume IV, Issue 275, 17 October 1884, Page 2
Using this item
Te whakamahi i tēnei tūemi
No known copyright (New Zealand)
To the best of the National Library of New Zealand’s knowledge, under New Zealand law, there is no copyright in this item in New Zealand.
You can copy this item, share it, and post it on a blog or website. It can be modified, remixed and built upon. It can be used commercially. If reproducing this item, it is helpful to include the source.
For further information please refer to the Copyright guide.
Log in