IMPROVEMENT IN BUTTER MAKING.

Otago Witness, Issue 1861, 22 July 1887, Page 7

IMPROVEMENT IN BUTTER MAKING.

The following circular has been addressed to the farmers of Munsier by the South of Ireland Butter Merchants' Association :—

"The influence which foreign butter has exercised over tho tastes of consumers is to gradually diminish the demand for the heavily malted article, with the make of which the Farmers of this country have for years been identified. The members of this association can point to numerous instances where, after the first cask of foreign butter has appeared on counters of buyers who up to this used salt buttor almost exclusively, their customers kept demanding this mild butter until, in order to retain his trade, the seller had to discontinue buying Irish salt butter and turn to foreign, or otherwise to see his customers go elsewhere for their supplies. To account for the preference given to Danish butter, we niay point to the following, which when contrasted with the mode adopted in the make of Irish will be sufficient to account for the favour in which foreign is held, and the reverse position of the bulk of our Irish butter. Danish imtter is made with less salt than Tris'i Tib being used to the 1121b of butter, which is equal to 4£lb to the 701b firkin. The use of unnecessary pickle is not indulged in, The colour is of a bright straw hue, and the packages are white, well made and clean. In the case of the bulk of the butter made in this country, salt is mixed to the extent of 61b and 71b to the 701b firkin, pickle is worked into the butter to such an extent as to cause buyers who find a firkin of Irish butter which lay on their counter slab during the night immersed in pickle in the morning wish they never touched it, because of the loss they sustained through it being so adulterated. The colour in numerous cases is that of an orange, instead of the nice, bright, pleasing colour of the Danish, and the casks are frequently so black and badly made as to prejudice even the raost favourably diposed buyers against its contents. At the beginning of last soason we addressed the farmers of Munster on these points, and we are glad to say that, owing to the slight improvement which took place in quality, packing, &c, by the adoption of our suggestions, a mojre favourable impression has been created in the minds of buyers in favour of Irish butter We again exhort farmers to, adopt these.instructions, which are — first, as to salting. The quantity of salt to be used \n the make of the 701b firkjn of salt butter not to exceed 41b, and far the same sized mild firkin, 2|lb. The butter to be solidly packed, the colour to come as near a bright straw hue as is possible ; the use of extra pickle in either washing or paoking to be absolutely avoided, and the firkin to he made of oak or beech. By adopting these suggestions, and adhering to them closely, we - can promise farmers that in a short time Irish butter will regain its former position in the markets of the kingdom. On the question of casks, we would strongly impress on the coopers of the country the great necessity of cleanliness and neatness in the manufacture of firkins ; and as the association have now appointed Mr Connolly as their solicitor, they are fully determined to prosecute all cases of fraud in packing and taring of firkins. ■ (Signed) «R. Hickey, Hon. Sec,"