THE DAIRYING INDUSTRY IN IRELAND. 



239 



No. of Packages, arranged according to Quality, received Monthly during the 

 Year 1886, at the Cork Butter Market. 



Returns of a like character to above would show that a considerable pro- 

 gressive improvement has taken place in the quality of the butter now 

 coming to the Cork market, evidenced by the increase in the number of 

 packages of butter of high quality put upon the market. In ." salt butter " 

 there has been an increase in the first quality equal to 7.3 per cent. ; the 

 increase in second equals 12.5 ; whilst there have been decreases of 25, 38, 

 and 63 per cent, respectively in third, fourth, and fifth qualities. 



The Cork butter merchant who purchased from the farmer was in many 

 cases a medium for instruction in butter making. The following Memo- 

 randum, prepared by a firm of butter merchants in Cork as early as 1843, 

 was circulated amongst the dairy farmers that did business with this firm. 

 This method of instruction which was practised by the most advanced 

 butter merchants, must have had considerable influence upon the butter 

 making industry in Munster. Holland, noted for its superior butter, was 

 selected whence instruction in butter making should be sought. 



