EXPORT BUTTER 



351 



equality with Danish butter, and in some instances it is palmed 

 off as such. Much poor butter, however, has been allowed to 

 go to the English market, and this has in some measure rtrined 

 the reputation of our butter. 



Butter for export purposes should be of the very best, and 

 made in such a way as to insure good keeping qualities. 



FIG. 128. Shipping Russian Butter from Siberia. (U. S. Govt. Bui.) 



The standing of the different kinds of butter, as observed 

 on the English market, were as follows : 



(1) Fresh French Rolls. 



(2) Danish Creamery. 



(3) Irish Creamery. 



(4) New Zealand. 



(5) Canadian, Australian, Argentine, United States, and 

 Siberia. 



(1) Danish. 



(2) New Zealand. 



(3) Siberia. 



For Storage Purposes 



