Double Rose Cork Butter.

Otago Witness, Issue 2085, 8 February 1894, Page 8

Double Rose Cork Butter.

TO THE EDITOR. Sir,— ln your issue of the 18th insfc. there appears the report of an interview with Mr Valentine, dairy expert. In reply to the question, "How about the Irish butter ?" Mr V. is made to say, "That need not concern you ; the Irish farmers are half asleep, and like other people, they will wake up too late if they don't mind." On reading this it struck me that it might prove of incalculable value to the colonies if some of the Irish farmers could be sufficiently awakened to remember the conditions under which they manufactured and i exported what was called "double rose Cork butter " to Victoria all through the fifties, in '

-t i vessels occupying four and five months on the passage. The same butter, stored in Melbourne for indefinite periods, carted during » Victorian midsummer to the remotest goldfields, exposed for sale in_, calico stores, even then retained a quality that would favourably compare with anything that is now being produced. Instances are known in which the class of butter I have alluded to has been reshipped from Melbourne to Liverpool, and opened out as fresh as when originally exported from Ireland. There were no refrigerators or freezing ohambers in the vessels of those days. There are many yet living in Victoria and New Zealand who will be able to confirm what I have stated. Of late years a reader of the colonial newspapers on the dairying industry would suppose that the art of butter-making was either being only just developed or had been almost entirely forgotten. In conclusion, let me state that the sleepy Irish farmers of 40 or SO years ago could and did produce butter that for excellence in quality and for export purposes would bear a test that seems to baffle scientific fuss. — 1 am, & o-. J. H D. O'Resan. Bullendale, January 29.