Preserving Butter.

Wairarapa Daily Times, Volume XI, Issue 3436, 15 February 1890, Page 2

Preserving Butter.

A number of farmers and others interested in dairying matters as* sembled at .the offices of the Fresh" Food aud Frozen Storage Company, Melbourne, to witness tho oponing of a box of fresh butter, tinned and preserved by Steven's cold vacuum process. Mr F. VV. Paton, the .agent '; i for the patentee, who is in Now Zealand, explained that the consignment of butter had come from that colony, There were some half-dozen tins, containing lib each of butter, . which; were made up at Fielding, New Zealand, and preserved by the patentee on the lGth December, The cost of tho pump by which the air was withdrawn from tho tin 3 was about £ls, and the expenditure in preserving about 2Jd per lb, which inoludedjjd per lb royalty to patentee, Butter preserved by this process had already been sent to India, where it had been a marked success. Mr D, Martin, the expert appointed by the Agricultural Departmentto examinj the butter, on tasting it pronounced it to bo thoroughly preserved, though with a'"jheesy"

taste, probably owing to its not being sufficiently salted. As a further teat, howovor, he proposed that some butter made by the Fresh Food and Storage-Company should be tinned by tbu process end put away for two months, as, if it should stand this test, it would bo a valuable agent in the exportation of butter to England, The suggestion is to bo acted on. —Argus,

We remind those hit rested of the public meeting at tho Theatro Royal . to-night, on the tingle tax question. *"1 The New Zealund Herald says;— ''The lecent dismissals of Inspector Weldon and Chief detective Brownp, by tlHr enforced retirement on comp?nsation, brings up again the question ot the desirability of having a polico superannuation fund, regulated And defined by law, rather than - a compensition allowance for each year of service, which may be depenent aft the will of the Government of the day, It is computed that in the A police force alonn a sum of £15,000 been paid to officers who - y 'W have been returned or dispensed with during the last few years, and that tho Bamo sum, villi a 5 per cent deduction from tho piiynf ihe men, would lmvo given the wide furco ut Baiihfae:ory sup rannualion fund, to which they eou!d look forwaid with coiih'dence in their dadi ing yeais, no matter what the G<ivcriinici>t wss in power or what political intrigues were- going en," However close and compaot the ' . shell of an egg may appear to the eye, JttU, nevertheless, perforated with ut \liulti;tir'e of small pores, From the , time of its being laid, when the egg i is quite full, a fluid is constantly perspiring through tho pciforations of ' the shell, which o&aiions its decay; and this proceeds more rapidly in warm than in cold weather. When an egg is quito fresh it is provfibially "full," but in all stale eggs there is 6oma vacancy, which is in proportion to the loss they have sustained through evaporation. To keen ihtm quite fresh this penpira ion must lie stop- ( ped, Any kind of varnish will ■ answer the purpose, hut the 1110.4 ] convenient is beef suet. This should ] be rubbed over tho egg, or dip the eggs ]

' into Ibis melted in ut pipkin, They be afterwards wiped, to inko ofl'tho siipirfiuotn fit, which might becomo rancid. After this anointing the eggs should be set on end, with thfl small end uppermost, wedged close together in bran one layer over tho other. Thu box should (hen be clcse'y covered up, They will Alius keep for a considerable time, in jfcsiatg nlraoat equal to new-laid eggs, • xhe Irish treat cggi in the iamo way, and, as "buttered eggs," thoy fetch a high price in tho ma.ket, but it is needless to say tho process is useta unless the eggs aro quite fresh. If buttered when just laid, before they get cold, they will keep a longtime, Great caro must be taken to sea that every portion of tho shell is covered with the fat.