CHAMPION BUTTER.

New Zealand Mail, Issue 1291, 26 November 1896, Page 5

CHAMPION BUTTER.

An American visitor to England, writing home, says :Do you want to know how the finest butter in the world was made 7 Here is how the chain pionship of England was won : The first step of importance waa to note carefully the instructions of the judge, who detailed the principal points which would be considered in deciding the contest. First, the grain of the butter

immediately the churning was completed. Second, appearance of the butter on the worker before the working had commenced. Third, time occupied in churning ; and, fourth, time taken from the commencement to the finish of the competition. This last particular was of extreme importance, as any competitor who occupied more than the time prescribed would be disqualified, no matter how well they might have done on other points. The cream was given at a temperature of 58deg Fahr. "I immediately," said the winner, " plunged the vessel containing my cream into a pailful of cold brine, which reduced the temperature of the cream to 54deg Fahr., at which temperatui-e it was put in the churn. After ten minutes, I added a little iced water, and in five minutes more the, butter had come. The grain of the

butter was, I consider, perfect. After drawing off the butter-milk, I washed it twice wiih iced water and then added a brine made by dissolving about 21b of salt in a gallon of water. Having allowed five or six minutes for the brine to have the desired effect, I carefully removed thebutter from the churn to the worker. The temperature of the butter was now 4Sdeg Fahr , and every grain distinctly separate from each other. The process of working was conducted in the usual way, pressing all possible moisture from the butter, but taking care not to overwork or injure the grain. This was the completion of the batter."

This was the work of Mr W. A. Chappell, who is the winner of many prizes, and is the champion buttermaker of Eugland. This gives, in brief, the latest method of making fine buttei - , the principal points being the extreme cold temperature and the exceeding speed of the operation. This idea of churning at such a low temperature is a new wrinkle, but is approved by all of our highest dairy authorities. The cream should be ripened from sweet to slightly sour in less than twelve hours, if necessary by adding some sour skim milk from the milk of a fresh cow.