186 SCIENCE AND PRACTICE OF DAIRYING. 



preparation undergoes, it possesses keeping qualities in a very high 

 degree. The cream, before churning, is heated to the boiling 

 temperature of water, or approximately to that heat, when it is 

 rapidly cooled and churned in the ordinary way. Naturally, it is 

 only perfectly sweet cream that could stand such treatment. 



(2) Preserved Butter, or butter prepared from milk or cream, is 

 always salted, and generally also always coloured, and is expected 

 to retain its pure flavour for four weeks or longer. Such butter is 

 suited for export to England, and for transhipment by sea to other 

 countries. The butter which keeps best is made from soured liquid, 

 especially soured cream, since in it, through the action of the lactic 

 bacteria, all the remaining kinds of bacteria are retarded in their 

 development, and since, owing to its sour reaction, a large number of 

 deleterious kinds of bacteria are entirely prevented from developing, 

 so that as a result of this the fat is only changed by gradual oxida- 

 tion. Good preserved butter should only become rancid with the 

 lapse of time, but should not develop any other flavour, such as a 

 soapy or bitter flavour. In the Hamburg butter-market, butter is 

 distinguished as winter or byre butter and summer or grass butter. 

 The winter butter is divided into old-milk and fresh-milk butter, 

 and the summer butter into May, early-summer, late-summer, and 

 stubble butter. The best-keeping kinds are the early-summer, late- 

 summer, and especially stubble butter. That which is not exported 

 to foreign countries comes upon the market in casks and barrels 

 of wood, which in certain large European butter markets must be 

 of a certain prescribed size and quality. 



Butter which is prepared for provisioning ships, and for export 

 to other parts of the world, has been known since 1873 as preserved 

 butter. This kind of butter is not prepared in any special manner, 

 and is not treated in any way, but simply consists of selected 

 quantities of fine butter, which, in the judgment of competent 

 butter experts, may be expected to possess, with great probability, 

 good keeping qualities. This butter is always salted, and occasion- 

 ally, although not frequently, is treated, in addition to salt, with 

 sugar and saltpetre. It is always coloured. It is packed in air- 

 tight, soldered, round, metal barrels of different sizes, which hold 

 from 1 to 23 kilos, of butter, and which are generally coloured 

 outside with aniline colour. 



In Bremen, Hamburg, Kiel, Copenhagen, and Stockholm, and in other 



