The Story of Refrigeration. 13o 



was at that ])eriod ample evidence for the justification of such a step. 

 It was generally known that butter cai-ried or stored at low tempera- 

 tures turned out better than that shipped or stored at a comparatively 

 high temperature. 1 trust that the dissentients have since been 

 converted, but if they have not, then it is to be hoped that carefully 

 conducted tests made in the meantime will assist in that direction. 



On the 9th of March last I wrote to ten butter factory managers 

 asking for three boxes of butter from the same churning, for the 

 purpose of demonstrating the value of storing at a low temperature. 

 On the 26th two lots were received. Two other lots reached the cool 

 stores on the 1st of April, also one on the 17th, and another on the 

 26th, making a total of six lots, or eighteen boxes, altogether. One 

 sample from each parcel was stored at 2U degrees Fahr., oiu' at 30 and 

 ^mother at 4U degrees. The first lot scored 96 points when received, 

 and on being examined 5o days afterwards, the box stored at 20 

 degrees scored Ho points, the one at oO degrees 05, and the one at 40 

 degrees Oo. No. 2 also scored 96 points on arrival, and 53 days after- 

 wards the box at 20 degrees scored 95'5 points, the one at 30 degrees 

 only 94, and the one at 40 degrees as low as 91 points. No. 3 scored 

 92 points on receipt, and 47 days subsequently the box at 20 degrees 

 scored 90 points, that at 30 degrees only 8y, and the one at 40 degrees 

 no more than 85 points. No. 4 scored 97'5 points on arrival, and 47 

 days afterwards the box at 20 degrees scored 95'5 points, as against 

 'i^6 for the one at 30 degrees, and 94 for that at 40 degrees. No. 5 

 scored 96 points on receipt, and 31 days afterwards the box kept at 

 20 degrees scored 95, the one at 30 degrees 94'5, and that at 40 

 degrees '.>() points. No. 6 scored 97'5 on arrival, and 20 days after- 

 wards the box kept at 20 degrees scored 97, that at 30 degrees 96*5, 

 and the one at 40 degrees 96 points. In the case of No. 4, the box 

 stored at 3<> degrees scored half a point more than at 20 degrees. 

 This, however, was the exception. It is also seen that No. 3 showed 

 greater deterioration between 20 and 30, Avhilst the general rule 

 was that the greatest falling off was between 30 and 40. The average 

 points scored by all the butters on receipt was 95"83, the section stored 

 at 20 degrees scored 94*5, that kept at 30 degrees scored 93'5, and 

 those at 40 degrees scored 9r5 points at the end of the storage period. 

 In other words, less deterioration took place in the case of the butters 

 stored at 20 degrees than in that stored at 3(» degrees or 40 degrees. 

 The lot kept at the highest temperature turned out the worst in 

 quality. In money, a difference of £2 per ton exists in favor of butter 

 kept at 30 degrees as compared with 40 degrees, and £3 ])er tou on 

 the side of that stored at 2() degrees as compared with 40 degrees. 

 The advantage mth an export of 10,000 tons a year is obvious, and 

 our dairvmen should be assisted to get all that is possible for their 

 product. The Department of Agriculture ott"ers to perform the 

 additional work necessary free of charge, and only asks the shippers 

 to allow their butter to be detained here two days longer than hitherto, 

 to reduce the temperature to the required degree. 



