124 
Impurities in Milk and Butter. 
profit under the prices given above ; and certainly no factory 
in England can afford to pay 8d. per gallon for the milk and 
then sell butter at less than these prices unless 44 faking ” is 
resorted to. 
In Ireland the price paid for milk is low, and genuine butters 
can be sold at low prices. There are two grades of Irish butter 
known on the market, Adz., 44 Creameries ” and 44 Factories,” 
the former being genuine butter made at one churning, the 
latter, genuine butters made in small lots, collected together 
and blended at the factories. Both are pure, but the one is 
naturally better than the other. 
The butter ratio of the Danish cattle may be put down at 
27 lb. or 2f gallons, the Brittany at 25 lb. or 2^ gallons, the 
Dutch at 30 lb. or 3 gallons. These butters are all made and 
blended in their country of origin, so they are not in great 
demand here for blending purposes. The best parcels from 
Denmark and Brittany are fairly well made ; they cannot 
compare in any way with the best English butter made in 
private dairies, yet they command a good price and must leave 
a profit to the producers. 
In this connection I Avould mention that the Danes have 
imported a considerable number of Jersey cattle during the 
past few years, with the double object of improving the quality 
of the butter, and making it at less cost. 
It is not necessary to go into the butter ratios of the cattle 
in NeAv Zealand, Australia, and Canada, although they are 
probably much the same as the cattle here (the breeds being 
the same as ours) ; because the supply of milk being larger 
than the demand, the cost of the milk and butter does not 
enter into the question in the same degree as here. It is 
not therefore surprising to learn that the best New Zealand, 
Australian, and Canadian butters, when sold here at prices 
ranging from 106s. to 116s. per cwt., leave a satisfactory profit 
to the makers. 
Butters also come into this country from Italy and Siberia, 
but they, with the Dutch butters, are not at all comparable in 
quality to the Danish and Brittany, as is shoAvn by the Ioav 
prices quoted for them in the market reports. 
Of all the butters that come into England, the Irish, New 
Zealand, Australian, and Canadian are the best. They are 
genuine butters (the Colonial not being coloured), not faked 
or blended in any way, except as mentioned abo\ T e, but are 
the produce of cows fed on natural grasses. The Colonial 
butters are also exceptionally dry, the amount of moisture 
ranging from 10 to 13 per cent. These butters should all be 
sold at reasonable prices here ; but unfortunately the Colonial 
butters are bought up largely by the blending factories both 
