exceeded consignments from the Dominion. Its mutton and 
lamb, by reason of their high quality and reliable grading, 
command the highest price and meet the most regular demand 
of any that reach this country. 
The flocks are mainly found on the eastern slopes of the two 
islands. In South Island, the merino, the first breed introduced, 
was for many years the chief breed, and the merino-ewe was 
the foundation of the cross-breeds which to-day supply the 
famous Canterbury mutton and lamb. With the growth of the 
meat-export business, cross-breeding for mutton and lamb became 
zeneral, the English Leicester and later the Lincoln ram were 
>mployed to cross with the merino; the Black-Faced ram is 
also widely used. In the moister North Island, the Romney is 
the most popular sheep. Lincoln and Border Leicesters are 
also found in both islands, while the South Down is now largely 
used throughout both Islands for the fat lamb trade. The 
Hocks grew from between two and three million in 1860 to over 
twenty-six million in 1918—the peak year—but they have since 
leclined to about twenty-four million. 
In addition to the export of mutton and lamb, New Zealand, 
vith a cattle population of about 3} millions, has also an export 
‘rade in frozen beef, though the trade is less extensive than in 
Australia. The stock is British in origin, Shorthorns, Herefords. 
md Aberdeen Angus being largely bred. During recent years, 
however, and more especially since the post-war slump over- 
whelmed the beef trade, increasing attention has been paid to 
dairying, which is now as important as the production of meat 
and wool, and great efforts have been made to produce the most 
satisfactory milk-producing herds. The cattle enumeration of 
1921 showed that out of 3,139,223 cattle, over two million were 
cows and heifers, and as the results of the beef-export trade in 
the period 1921-4 were most discouraging, the dairy character 
of the herds has become still more pronounced. Considerable 
quantities of beef of the dairy type should, however, be available 
when there is an opening. With favourable markets, the pro- 
duction of beef could undoubtedly be increased, particularly if, 
as in the case of Australia, a practicable method could be devised 
which would enable the beef to reach this country in a chilled 
and not frozen condition. New Zealand beef, like Australian 
heef, would be improved by better dressing. The normal weights 
tor New Zealand ox-beef are slightly heavier than Australian. the 
juarters averaging 180-220 lb. 
The general treatment of meat for export is similar to that 
oursued in Australia. Most of the works are situated down the 
cast coast and, as there are 46 of them, the distances to be 
traversed by stock are nowhere great. The freezing works are 
owned by New Zealand or British companies, or by farmers’ 
co-operative companies, the latter being quite a common form of 
ownership. It would seem as though the common complaint of 
~o-operative societies the world over. namely. that members tend