306 THE dairyman's manual. 



Several other butter preservatives are in the market 

 and are offered to dairymen. Of these one known as 

 glacialine is a powder, the base of which is probably 

 borax. Another is a liquid used by the Aylesbury Dairy 

 Company of England m their business, and is said to 

 be an excellent substitute for salt. It is believed 

 to be a preparation of 2:)hosphoric acid. A trial with 

 this preparation has so far been satisfactory, a pail 

 of butter packed with it being in unusually good condi- 

 tion after five months, and the butter having no objec- 

 tionable qualities. Certainh', the butter seems to keep 

 better than with salt under the same circumstances. 

 One liquid ounce of the preparation is used for sixteen 

 pounds of butter along with one-fourth of the usual 

 quantity of salt. The liquid is first thoroughly well in- 

 corporated with the butter spread out upon a slab or the 

 bowl and roughly indented with the ladle, the indenta- 

 tions being then closed over carefully to prevent escape 

 of the liquid, and salt at the rate of one ounce to four 

 pounds being then added and the whole well mixed. 

 Butter so prepared is said to keep perfectly well even 

 when exposed to the air. 



A most effective method of preserving butter is by 

 cold storage. Few dairies have facilities for the safe 

 keeping of butter during the summer. This requires a 

 low, steady temperature and a moist atmosphere, but 

 more particularly an air-tight package. Those who 

 make a business of storing butter at this season, when 

 prices are low, and sales are not nearly equal to the pro- 

 duction, make use of ice-houses or refrigerators, in 

 which the butter may be kept at a low and even temper- 

 ature, varying from thirty-eight to forty-five degrees. 

 In the hands of any but an expert, cold storage with ice 

 is dangerous, because if the temperature varies, damage 

 is done immediately; for the effect of a low temperature 

 is to so change the molecular arrangement of the parti- 



