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The Pamphlet Collection of Sir Robert Stout: Volume 40

Class 69.—Fatty Substances used as Food, Milk and Eggs

Class 69.—Fatty Substances used as Food, Milk and Eggs.

459—Blackwood, William, and Co., Invercargill.
  • Two Cheeses, 47 lbs.
460—Goodwin, James, Pigeon Bay, Canterbury.
  • Cheese made on Cheddar system, and expressly for export purposes
  • No. 1, made January, 1880
  • No. 2 made February, 1880
461—Graham, John, Brighton, Dunedin.
  • One Cheese, manufactured by Exhibitor, ordinary sample as sold; wholesale price, 6d. to 6½d. per lb.
462—Graham, James A., Sumner, near Christchurch.
  • Two Cheeses, 36 lbs. and 56 lbs. weight
463—Kirkland, William, Elm Grove, East Taieri, Otago.
  • One Cheese, 112 lbs.; wholesale price, 6d. per lb.
464—M'Connell Brothers, Christchurch.
  • Two Cheeses, 62 lbs.
465—M'Indoe, Robert, Lake Waipori, Otago.
  • New Milk Cheese
466—Murray, Dalgleish and Co., Invercargill.
  • Cheese
467—Pioneer Cheese Company, Peninsula, Dunedin.
  • Two Cheddar Cheeses, made in January, 1880, from ordinary stock; wholesale price, 6½d. to 7½d. per lb.
468—Royse, Stead and Co., Christchurch.
  • Cheese
469—Sutherland, Robert, Christchurch.
  • Three Cheeses, each 66, 68, and 80 lbs.; made by Chas. B. Candy, Halsewell, Canterbury
470—Watson, William, Brookside, Canterbury.
  • Two Cheeses