CUKINIJ BUTTEK IN THIS COUNTJiY AND AliJtOAD. 211 



even farther extended l)y ice a} (plication. Tliii application uf 

 nitre, boiling- water, and sour cream, are considenid to dispel tlie 

 flavour induced Ijy cab1ja<;e.s and turni]).s. The altstractio)! of the 

 butter milk, and the repeated substitution of cold water at the 

 finisli of the churning process, is recognised in all countries in 

 wliich hot weather renders the butter " soft." But all tlirough, 

 and especially in tlie (!X})eriments noted in creain raising, it is 

 obvious to a very elementary scholar in the technical education 

 requisite for butter making, that the chemical bearings are a 

 liiildcu mystery. 



Thr ])ackages for ex])ort are considered too large — at 60 to 70 

 lbs. — for the smaller Irish nudcers ; for they have either to wait 

 too long to fill one, or enter into partnership with a neighbour. 

 In the "midlands," however, they are much smaller, and of a tub 

 shape, and the whole of them are manufacturcMl from white oak. 

 The cylindrical shape, admitting of l)eing rolled about, is now 

 giving place to one wider at the top than the bottom. Over 

 salting, reaching as high as 6 or 7 lbs. to 70 lbs. of butter, is 

 condenmed as "penny wise and ])(jund foolish." 



Foreign Notes. 



In Europe a line drawn from tlie Pyrenees through the 

 Cayennes and the Alps, and along the lower Danube to the 

 Black Sea, or east to west obliquely from 43° to 46° N. lat., would 

 almost separate the butter from the oil countries. In Italy, 

 Sj)ain, Portugal, the south of France, and the south of Turkey, 

 butter is an article of limited consimiption, being mostly sold in 

 very small quantities from the shops of the apothecary, and 

 superseded by the oil of the olive groves of those countries. On 

 the American continent butter making is extensively carried on 

 in o6° N. lat. ; but it must be borne in mind that the influence of 

 the Arctic and Pacific currents makes the temperature much lower 

 than at corresponding European latitudes. 



The butter manufacture of (Ireat Britain does not exceed 

 550,000 cwts. It obtains 400,000 from Ireland, and from abroad 

 are imported 1,600,000, the largest proportion of which is from 

 France ; next in order following Holland, Denmark, Germany, 

 Belgium, Canada, and the United States. From February till 

 April, Kiel is considered best ; from April till October, Normandy 

 and Friesland; and from October till Februar}-, German and 

 American brands are in favour. 



Fmiice. — The best salted butter is exported from Normand}-, 

 made from the Jersey cow, and finds its best market in Brazil. It 

 is first packed in small tirkins, of which a number arc closely 

 packed into a cask, the interstices filled with brine, after which the 



