Preservation of Butter.

Pahiatua Star and Eketahuna Advertiser, Volume 2, Issue 171, 10 February 1888, Page 2

Preservation of Butter.

A Pahiatna correspondent scuds us tho following for publication, and says. “ I thought it would be interesting. as tno disposal of surplus butter i.s being much talked ofh to, and it might help on tho establishment of a dairy factory’’: Some months ago Mr O. G. Steed, of the Lyttelton limes, saw in uu English newspaper a statement that u preparation for the preservation of blitter had been pat-sited. He thereupon w rote to hia London correspondents, requesting them to send him a sample of the material and of the butter preserved therewith, and also to make the fullest possible enquiries into the method of using it slid the success attending it. By the Aorangi he has just received half-a-dozen eight ounce Dottles of the preparation, which is known as the “ Omnium Preservative,” and six packages (each of two pounds) of butter from the Aylesbury Dairy Coy’s Factory, preserved by it. The butter is of most excellent quality, and in a good slate of preservation. If tiie Omnium Preservative will enable Canterbury farmers to place their butter on the English market iu ns good a condition as the samples received by Mr Stead, it should certainly be the means of causing them to find protitable sale for it. The sample in question was to be on view at Ins office, and he would be pleased to show it to farmers or anyone else interested, as helms taken up tho matter with a view to find soino method of placing their butter on the Home market in such condition as will ensure its being disposed of at remunerative prices. In reference to the sample of butter sent from the Aylesbury Hairy Coy’s Factory, Mr Stead’s correspondent writes that as the cows at the season when it was packed were being fed almost entirely upon dry and artificial food, the butter could not possibly have that delicate flavor which it would possess were they at grass. Tho writer also states the 13 lb. of butter was presented by the Dairy C-oy. It cost, however, no less than two guineas to send it out iu the refrigerating chamber if the Aorangi. The letter suggests that the packages of butter should be opened at intervals of one week, in order to give a thorough te3t of the quality of the preservative, and it is Mr Stead’s intention to adopt tiiis court-e. Another item of information received by Mr [Stead is that an extensive dairy factory has been established in Schleswig-Holstein, with centrifugal • butter-making machines. The farmers ! send in the milk, which is measured, and the proceeds of the hotter. Ac., | credited to them accordingly. This ' plan ensures uniform quality and color jof butter. Mr Stead's correspondent recomends that the same method should he adopted in New Zealand.