206 CANADIAN DAIRYING. 



factory. The butter has proved to be equal to the 

 best Danish. An English correspondent writing to 

 a Canadian paper on February 26th, 1903, says : 



" The lower price of Canadian creamery butter as compared 

 with the Danish is due to its being stale. Canada can make 

 and ship fancy creamery butter that will compare favorably 

 with any butter in the world. Not long since an Englishman 

 interested in Canadian prosperity was discussing this matter 

 with the Ontario Government Agent in Liverpool, and he 

 opened correspondence with the Dairy Department of the 

 Ontario Agricultural College at Guelph, and as a result a 

 sample of butter was made and shipped here from the O. A. C. 

 that has given every satisfaction. The quality, the flavor, and 

 the texture has been pronounced equal to Danish, or any other 

 butter imported, and it has realized about top price. Of course 

 this was mild, fresh-m-ide butter and shipped as soon as made." 



The shipment referred to was made the first week 

 in January, 1903, from pasteurized milk cream, and 

 salted one-quarter of one per cent. Part of it was 

 shipped in " solid " form and part in pound prints. 

 The prints were put in parifrme-lined boxes contain- 

 ing two dozen prints each, and wrapped in parchment 

 paper. There is no doubt a profitable trade for 

 creameries which are in a position to make fresh 

 pasteurized butter and ship it as soon as made, or at 

 least once a week. It is also important that the 

 butter be kept below 32 degrees while at the creamery, 

 and under 40 degrees while on the cars and steam- 

 ships. Butter made in this way requires no preser- 

 vative other than salt. The Author does not believe 

 that any form of preservatives other than salt should 

 be used in the manufacture of Canadian butter. 



