Fern leaf butter
Sir, — I think your correspondent “Joris” is being a little too literal-minded when he expects overseas visitors or consumers to be misled by the graceful seminational symbol on our butter packaging into thinking we brew up a vegetarian substance from fern leaves. By a similar misinterpreting of labels, a certain bratid of butter in France might be taken to have been churned amid the ruins of a GalloRoman arena of the first century A.D.; and there are
many French cheeses with packages showing jolly old monks whose product would scarcely be up to today’s strict hygiene standards — yet nobody’s appetite seems to suffer. I think the fern leaf makes a very attractive garnish — more indigenous if not more digestible than parsley. — Yours, etc., M. FURNESS. September 4, 1975.
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Press, Volume CXV, Issue 33941, 6 September 1975, Page 14
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131Fern leaf butter Press, Volume CXV, Issue 33941, 6 September 1975, Page 14
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