362 DO THE RAILWAYS HELP THE FARMERS? 



provided with refrigerating apparatus, the 

 temperature of the butter being thus reduced 

 to 48 deg. Fahrenheit. This ensures the main- 

 tenance of the " texture," as well as of the 

 flavour and the aroma, so that the butter carries 

 well, and arrives, as stated, in good condition. 



But in Ireland the circumstances were found 

 to be altogether different. When foreign com- 

 petition was less keen, Irish butter was de- 

 spatched in large quantities to a comparatively 

 few consignees, and, inasmuch as it was then 

 highly salted, it could be kept for long periods 

 without deterioration. With the advent of 

 foreign competition, however, and with, also, 

 the improvement in the facilities for rapid trans- 

 port, the Irish producer opened up a direct 

 trade with retailers in various parts of the 

 United Kingdom. This meant a daily consign- 

 ment of small lots — instead of the previous 

 periodical despatch of wholesale quantities — and 

 a corresponding increase in the difficulties of 

 conveyance. At the same time the demand 

 of the market changed to one for fresh butter, 

 in place of the salted variety, and this fresh 

 butter, generally made without ice, and rarely 

 put into a refrigerator before being despatched, 

 would be sent off by train and boat almost as 

 soon as it had been made. It thus had no 



