BORAX FOR SALTING BUTTER.

Temuka Leader, Issue 231, 3 February 1880, Page 2

BORAX FOR SALTING BUTTER.

The Italian Minister of Agriculture has addressed a communication to tho Chamber of Commerce of Milan relative to experiments in salting butter with borax, which has been carried v ut at the agricultural station at Florence. -^ roni the account which appears in the Giornalo di Agricoltura, borax would appear to have a most marvellous effect _ m insuring its absolute preservation. Samples of fresh butter made at tho Florence station and purposely not carefully freed of their butter milk, were found, on the addition of eight per cent , of borax, to maintain their natural firm flavor, without the least change whatever for upwards of three months. To attain this satisfactory result, it is necessary that the borax should he perfectly dry and in very fine powder, and care must be taken to insuie its. thorough mixture with the whole mass of the butter operated on. Among (ho further advantages of this plan, it is noted that borax imparts no flavor of any kind to the butter, while it is entirely harmless in its nature, and also reasonably ( heap. Still later experiments have snown thao a very much smaller propoitifn cl borax suffices to produce the derived onect, and also that simple eolutn ns of the salt act quite as well as the dri d powder.