A Palmerston lady, tv ho hails from lioimnu'k, says the reason why there aio so' many failures in the quality of home-made butter lies mainly in the fact that salting is done after instead of before churning. To have complete assimilation it is necessary to salt the cream. This makes washing easy and thorough, prevents streakieess, improves keeping, flavour and quality, and is as simple as it is effective.
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Western Star, 30 March 1920, Page 2
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69Page 2 Advertisements Column 4 Western Star, 30 March 1920, Page 2
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