NEW DISCOVERY IN BUTTER MAKING.

Dunstan Times, Issue 931, 20 February 1880, Page 3

NEW DISCOVERY IN BUTTER MAKING.

( Times.) A discovery lias been lately made which brings a new element into the calculation of the future of the trade in butter. A process of preserving butter has been proved successlul, the result involving consequences which no one yet can adequately foresee. On July 2-1, Mr O M. Allender, the Managing Director of the Aylesbury Dairy Company, put a churning of butter to the test, treating it in accordance with a new process brought before him. The butter was placed in a lirkiu remained on the premises of the Company at St Petersburg!! Place, Bayswater, London, for three months, and when examined on Oct, 21, it was as sound and sweet as when first put in. Practically this butter was exposed to the at mosphere during the whole time, seeing that air found free admittance into the tii kin. On smelling and tasting it yesterday wc found it perfectly sweet, firm and so excellent in flavour, that we could not tell it from butter made the day before. Experts in the business, both in this country and in Ireland, have had samples, and pronounce the pi enervation wonderful. The effect will be to drive all salt butter out of the market. In order to make it keep, the Irish, and all imported butter, is now mixed with five or six pe • cent, of salt. Und«r the new system one per cent, of sat will be amide for the purpose, and the cost of the preservative will not exceed hnlf-a-crown for a 515 lb lirkiu or little more than a half-penny per pound. The difference in value between n. very mildly-salted and a coarse and strongly-pickled butter is at least 4d per pound, and lienee it appears possible that fortunes miy be made by substituting preserved for salted butter. It is not possible to estimate the gain of being able 10 displace fiom our tables and cookeries the objectionable salt butter, the change being especially grateful to voyagers on shipboard and to the countries which depend upon imported butter. The great merit of the invention consists in its simplicity. The butter, worked with a trifling quantity o £ the material directly after churning, keeps good and sweet for months without any particular packing or any care bestowed upon its situation or temperature.