NEW DISCOVERY IN BUTTER MAKING. (From the Times.) Dairying its the one branch of agricultural industry which, by common consent, is to bo a mainstay of British farmers against foreign competition. New apparatus, new processes, new systems are being introduced in. the cream-raising, butter-making, and chccsn-inaking, of our dairies; and where novel methods are not deemed indispensable, attention of a new' and important kind—namely, that of the master of the farm—is being devoted to the more perfect carrying out of the methods now in use. It has been found out that English dairymaids need to be instructed, especially in the art of making butter. They do not always churn sweet cream ; they do not churn at the right temperature ; cliey do not stop the action of the churn at that particular point when the butter has just come in little nuggets like rough marldcs ; they do not withdraw the bn!!enubk ami then wash the butter in the churn with repeated doses of salt water, until the water runs out clear ; they do not refrain from mixing in powdered salt after this ; and they do not work out work every drop of buttermilk by fluted wood roller, instead of squeezing and nibbing the butter by hand. The improved practice is being extended, and so awakened are the public becoming to the importance of keeping at home the many millions of money now spent in foreign i airy produce that even gentlemen by no means dependent upon farming are starting herds of dairy cows. You hear of baronets and men of lesser note building cow-houses at their country seats and entering upon the milk trade with their 50, 100, or 150 milch cows. Now, a discovery has been lately made which brings a new element into the calculation of the future of the trade in butter. On the 24th July, Mr. G. M. Allonder put a churning of butter to the test, treating it in accordance with a new patent brought before him. The butter, in a muslin cloth, was placed in a firkin, without a particle of salt, and every precaution taken to insure that there could bo no tampering with the experiment. The firkin remained on the premises at St. Petersburg Place, Bayswater, for three months, and, when examined on Oct. 24, it was as sound and sweet as when first put in. Practically this butter was exposed to the atmosphere during the who’c time, seeing that air found free admittance into the firkin. Without treatment the butter would have gone completely putrid ; but on smelling and tasting it on Friday we found it perfectly sweet, firm, and so excellent in flavour that we could not toll it from butter made the day before. Experts in the business, both in this country and in Ireland, have had samples, and pronounce the preservation wonderful ; the only difference they find being that newly-made butter (and this first-rate of its kind) has a peculiar aroma not quite equalled in the preserved butter ; while the Latter is considered a little “ dead,” so that just a trace of salt in it would be an improvement. The effect will be to drive all salt butter out of the market. In order to make it keep, the Irish and all imported butter is now mixed with 5 or 6 per cent, of salt. Under the new system 1 per cent, of salt will be ample for the purpose, and the cost of the preservative will not exceed half-a-crown for a 561 b. firkin, or little more than a halfpenny per pound. The difference in value between a very mildlysalted and a coarse and strongly-pickled butter is at least 4d. per pound, and hence it appears possible that fortunes may be made by substituting preserved for salted butter, alike in the immense quantity shipped from Ireland in that brought from foreign countries. It is not possible to estimate the gain of being able to displace from our tables and from our cookeries the objectionable salt butter, the change being especially grateful to voyagers on ship-board and to countries, such as Brazil, which import the whole of their butter. One great feature of the trade in future will be the purchase and storage of butter in slimmer, when prices are low, for sale in winter, when prices rule higher—with considerable effect towards equalising the two seasoned prices to consumers. Preserved butter, of course, will not be able to compete with the choicest new fresh butter ; but, nevertheless, the result of displacing salted butters must bo immense. The butter, worked with a trifling quantity of the patent material (alleged to be perfectly harmless) directly after churning, keeps good and sweet for months without any particular packing or any care bestowed upon its situation or temperature, except that, like other butter, it has to be kept in a moderately cool place. Probably this new odourless, tasteless, and innocuous antiseptic may work other wonders with meat, fish, and like perishable food commodities.
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THE FARMER., Ashburton Guardian, Volume 1, Issue 53, 27 January 1880
THE FARMER. Ashburton Guardian, Volume 1, Issue 53, 27 January 1880
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