Normandy Butter and Magarine.

Te Aroha News, Volume VI, Issue 317, 17 November 1888, Page 6

Normandy Butter and Magarine.

Mr Berrml, Cansul-G'ontml at lla\ie, in a report on the export from Normandy of butter adulterated /.with irargarino, says thcro can be no doubt that u largo proportion of the butter nenb from Normandy to England is? moie or le=>s mixed with maignriuee ].n prosecutions reported from Lisieiu, Caen, Bayeyx, and Alencon, the amounts stated to have been obtained on analysis ranged from 5 to 40, i percent. " Some e< pcr t£, however, assert that it ib possible to mix 10 and even 15 per cerffc. of margarine in such a manner as to defy detection ; while, on the other hand, many cooks maintain that butter thus falsified will always show the presence-of margarine by ' spitting ) in the frying-pan. Many ' butter merchants dcclu.ro that the article is re«illy improved by the admixture ot good margarine, which they say takes away fcho Strong flavour of bdme sorts ;" and 'Mr Bernal' mention's a ease where an exporter 'to London, who had been in r the htt,b^fc jpf mixing it ..with ( margarine, sent a consignment that 'was quite puio. He was promptly informed by the consignee that the article was, of very inferior cjuality. A second lot, likewise unadulterated, was sent: in repjy he was ; told, it was unsaleable, so that'll would appeaf'a taste for this doctored b'utier has grown up. ( "Tn co'nclus'idn, I tliinlv lfc'uan be taken for granted that the greater poi tiou oi the Normandy \ butter sent ta England, and esj)4'cially that J of second class ffiiality, is or has been more or less mijeed with . margarino, and that in some cases,' wlipn ib does not exceed 10 or 12 ne"r cent, the mixing is -so skilfully done as to defy detection by analysis."