( XXYIII ) 
from the Contiuent, and supplies have been very considerable, 
embracing in the United Kingdom, during the eleven months to 
November 30, no less than 2,257,360 cwts., as against 2,131,337 
cwts. in 1883, and 1,984,014 cwts. in 1882. The highest prices 
were current in the first quarter of the year, when Dutch brought 
140s. to 154s., and Normandy 100s. to 150s. for common to fine. In 
the spring, Dutch butter of the best quality dropped to 116s., 110s., 
and 100s., and Normandy to 126s. and 116s., with inferior kinds to 
100s. and 86s. About the middle of the year, prime Dutch was 
sold as low as y4s. and 86s., with Normandy at 90s. to 110s.; but, 
following Ihe upward movement in Cork butter, these foreign sorts 
have since fetched much higher rates, viz., Dutch, 118s. to 130s., and 
Normandy, 100s. to 136s. per cwt. Butterine and similar compounds 
have not varied in price like the genuine descriptions, and have not 
on that account afforded better opportunities of doing a steady and 
regular trade on more certain and advantageous terms, seldom 
rising beyond 90s., and often selling at only 60s. and 70s. for useful 
makes. 
Cheese. — This has been imported more extensively than in 1883, 
and it is expected that the total for the past twelve months, when 
officially completed for the United Kingdom, will not fall far short 
of 2,000,000 cwts., or 100,000 tons. This is an immense weight of 
supply, especially when we consider that fully three-fourths of the 
above quantity comes from the United States and Canada, and even 
at only moderate market rates represents a gross sterling value of 
over 5,100,000Z. A trade of such dimensions must on the whole be 
a satisfactory one both to importers and consumers, and the prices 
paid for American cheese in the latter half of 1884 have no doubt 
partly compensated for the very reduced rates that were accepted 
in April and May. Then, from 70s. down to 30s. were the ruling 
prices ; but latterly the commoner qualities have become very 
much dearer, while the finer grades have declined, and quotjjtions 
have come closer together at from 45s. to 65s. per cwt. Gouda and 
Edam cheeses have been dealt in at varying prices, tbose in the 
early part having been rather high at 54s. to 68s., and the nearest 
rates since quite reasonable at about 40s. to 60s. Besides the 
enormous quantities of foreign imported, there have been very 
large supplies of English cheese, which maintains its own reputa- 
tion for superiority, the common and medium qualities, as a rule, 
fetching more money than the best kinds of other sorts ; and the 
prices paid in London have been regulated chiefly by those that 
have been current at the springtide and autumnal fairs in different 
parts of the kingdom. 
