PRESERVING BUTTER.

Akaroa Mail and Banks Peninsula Advertiser, Volume 4, Issue 363, 13 January 1880, Page 3

PRESERVING BUTTER.

A discovery has been lately made, says the Times newspaper of 3rd Nov., which brings a new element of the future in the trade of butter. A process of preserving butter has been proved successful. On the 24th July, Mr G. M. Allenders, the managing director of the Aylesbury Dairy Company, put a churning of butter to the test, treating it in accordance with a new patent brought before him. The butter in a muslin cloth, was placed in a fiirkin, without a particle of salt, and every precaution taken to insure that there could be no tampering with the experiment. The firkin remained on the premises at St. Petersburgh Place, Bayswater, for three months, and when examined on October 24 it was as sound and sweet as when first put in. Practically, this butter was exposed to the atmosphere during the whole time, seeing that air found free admittance into the firkin. Without treatment the butter would have gone completely putrid, but in smelling and tasting it on Friday we found it perfectly sweet, firm, and so excellent in flavor that we could not tell it from batter made the day before.

The effect will be to drive all salt butter out of the market. In order to make it keep, our Irish and all imported batter is now mixed with 5 or 0 per cent, of salt. Under the new system, 1 per cent, of salt will be ample for the purpose, and the cost of the preservation will not exceed balf-a-crown for a 56-pound firkin—a little more than a halfpenny per pound. The patent material is alleged to be perfectly harmless.