220 CANADIAN DAIRYING 



authorities recommend freezing the butter quickly 

 after it is made, at a temperature of 5 to 10 degrees 

 F., then holding it at about 20 degrees F. Others 

 say that it should be gradually cooled to about 12 

 degrees F. and be held at that temperature. If the 

 butter can be cooled to 20 degrees soon after it is 

 made, and be held at that temperature until ready to 

 be placed on the refrigerator car, and then be trans- 

 ported in a refrigerator compartment on board a 

 steamship, Canadian butter would soon improve in its 

 quality and reputation when placed upon the markets 

 of Great Britain. 



