MEAT AND DAIRY PRODUCE 39 



decreased and her population increased, so that instead of 

 exporting her surplus to us, she has herself become a com- 

 petitor for supplies from the meat-producing countries. 



We now import beef mainly from the Argentine and 

 Australia, and the imports from Australia are increasing. 



Of mutton, our supplies come chiefly from New Zealand, 

 the Argentine, and Australia, and the supplies both from 

 New Zealand and Australia continue to increase. 



In the case of pork, bacon, and hams, before the war the 

 imports from the Dominions showed a tendency to decline, 

 and we imported most of our fresh pork from the Netherlands, 

 salted pork and bacon from Denmark, and hams chiefly from 

 the United States. 



There seems every reason to hope that in the future we 

 may become self-supporting with regard to meat, and that 

 we may receive supplies not only from Australia and New 

 Zealand, but also from Canada, Rhodesia, and the Sudan. 



DAIRY PRODUCE. Butter, cheese, and eggs. 



1. Butter. We import more than 4 million cwt. of butter, 

 of which over 3 millions come from foreign countries, no less 

 than ten contributing to our needs. Among these Denmark 

 stands pre-eminent, though Russia, Sweden, France, and the 

 Netherlands send us large supplies. 



Within the empire Australia and New Zealand are our 

 largest exporters and Canada comes third. 



2. Cheese. We are considerably more self-supporting with 

 regard to cheese than to butter. Canada supplies us with 

 more than a million hundredweights, and New Zealand 

 sends us considerable amounts, so that our imports from foreign 

 countries are not very great. Ontario is the chief cheese- 

 producing province of Canada. 



3. Eggs. Out of the 5,000,000 which we spent on imported 

 eggs in 1917 over 2,000,000 went to Denmark. Less than 

 two-fifths of our imports were from British countries, mainly 

 from Canada and Egypt. 



