PACKING BUTTER FOR EXPORT.

Temuka Leader, Issue 1819, 22 November 1888, Page 3

PACKING BUTTER FOR EXPORT.

Wellington, Nov. 19. The Minister of Lands has received from Mr H. A. Gordon, inspecting engineer of the Mines Department, a detailed report upon the dairy farming appliances on view at the Melbourne Exhibition. Mr Gordon says that the butter worker most in favour in Victoria, and recommended by the manager of the model dairy, is that known as M Cherry’s butter worker. He quotes the opinion of Mr D. Sullivan, of Launceston, a butter worker of 35 years’ experience, that New Zealand butter is inferior to either the Victorian or Tasmanian article, one of the chief reasons being that the white pine wood used for the ends of casks taints the butter and gives it a greasy and * whitish appearance at point of contact with the wood. The same difficulty was experienced in Victoria until the expedient was adopted of boiling the casks for 20 hours before using them. Mr Sullivan also finds fault with the use «£ calico wrappings as causing a whiteness on the surface of the butter and recommends oak ends and filling up with strong brine as the best way of packing butter for export.