BORAX FOR PRESERVING BUTTER

Waikato Times, Volume XIV, Issue 1199, 4 March 1880, Page 3

BORAX FOR PRESERVING BUTTER

The Italian Minister of Agriculture has addressed a communication to the Chamber of Commerce of Milan relative to experiments in treating butter with borax which have been carried out in the agricultural station at Florence. From the account which appears in the Glornalc di Agricolturity borax would appear to have a most marvellous effect in ensuring its absolute preservation. Samples of fresh butter made at the Florence station and purposely not carefully freed of their butter-milk, were found on the addition of 8 per cent, of borax to maintain their natural fine flavor, without the least change whatever, for upwards of three months. To attain tin's satisfactory result it is necessary that the borax should be perfectly dry and in very fine powder, and care nrast be taken to insure its thorough mixture with the whole mass of the butter operated on. Among the 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 cheap. Still later experiments have shown that a very much smaller proportion of borax suffices to produce the desired effect, and also that simple solutions of the salt act quite as well as the dried powder.

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