NEW DISEOVERY IN BUTTERMAKING.

Kumara Times, Issue 1084, 22 March 1880, Page 4

NEW DISEOVERY IN BUTTERMAKING.

A discovery has 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 successful, the result invollng consequence! which nooneyet can adequately foreseo. On the 24th of J Mr G. M. Allender, the Managing Director of Aylesbory Dairy Company, put a churning of bvtter to the test treating it in accordance with a new process brought before him. The butter wrs placed in a firkin, without salt. The firkin remained on the premises of the Company, at St. Peters-burgh-place, Bayswater, London, for three months, and, when examined on Octobor 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. On smelling and tasting it yesterday we found it perfectly sweet, firm, and so excellent in flavor, that we could not tell it from butter made the day before. Experts in tn the business, both in this country and in Ireland, have had samples, and pronounce the preservation wonderful. The effect will be drive all salt butter out of the market. In order to make it keep, the Irish, and all imported butter, is now mixed with 5 or 6 per cent of salt. Under the new system 1 per cent of sal twill be ample for the purpose, and the cost of the preservative will not exceed half-crown for a 66 lb firkin, or little more an a halfpenny per pound. The difference in value between a very mildly salted and a couse and strongly-pickled butter is at least 4d per pound, and hence it appears possible that fortunes may be made by substituting preserved for salted butter. It is not possible to estime the gain of being able to displace from our tables and from our cookeries the objectionable salt butter, the change being especially grateful to voyagers on ship board and to countries which depend upon imported butter. The great merit of the invention consists in its simplicity. The butter, worked with a trifling quantity of the material directly after churning, keeps good and sweet for months without any particular packing or any care bestowed upon its situation or temperature.