PACKING BUTTER IN BRINE

Te Aroha News, Volume I, Issue 44, 5 April 1884, Page 7

PACKING BUTTER IN BRINE

A msUiod ot' packing butt3r for its more pri feet preservation, Jiml one wlncli is very effective, has long brieti in use in England. It is to p.u-k tlio batter in cylindrical bags of muslin, which are put in a ni mid for the purpose. These 'bags, hold about 21b, and. when filled are tied tightly and .packed away in brine in tubs, paiN, or casks, and are headed \\n just as pickled fork i<. 'I he butter will absorb no more sail is perfectly free from atmospheric exposure $ is enveloped in an antiseptic Huid 5 and is> theiefore, entirely safe fioin change, excepting *>o far as this may occur intern.illy from Within by the natural process called ripening, and which is du 1 to tho charge of the milk sugar (lactose) in the butter into milk (_ lactic) acid this into butyric acid by a well understood chemicui transi'onuution of the eletr ents. Buljthis change goes on a > slowly that (he buitor nu'ivly ucquires a high and agreeable flavour, and no strong scent or taste is developed which would approach rancidity. This iiuuincr of packing butter has long been in use in some districts of Knglant. and the supplies furnished to the large iiuivtTsiti^ at Oxford and Uambiidgeiiave been put up in a similar way for many years. Tin 1 butter is made in long rolls about two inches in diameter, and these arc wiapprd ia inuilm iind the edge secured by some stitches, the onds being tiea. This form of roll is well known as " college butter," and is found vo« - y convenient for use by cutting oil: thin slices^ each of which is a single ration for a student. It might be found very us -ful here for the use of hotels and caterers, who would be relieved of the trouble of moulding their own cakes, which to some extent injures the quality of the butter.

A Texas owl nlistmk a slooping man's head for a chicken, and fastened his claws into his hair and scalp. " Well !w hat's the matter now old woman '<"' said the assailed, as he twolce.