BYR, QUEENSLAND AGRICULTURAL JOURNAL, [1 Ocr., 1898. 
traces of these preservatives are found. The British public has become 
alarmed, the Press is actively discussing the matter, and public officials are 
now on the lookout for butter so adulterated. It must be carefully noted that 
all butter made from milk or cream to which anything but common salt has 
been added is adulterated. 
“ The butter-producers of Ontario must make no mistake. The use of any 
of these preservatives is dangerous to the dairy interests of this country. 
Everything possible should be done to discourage the use of such substances, 
and the Press should, as far as possible, prevent the advertising of them in this 
country. Ontario has a reputation for producing pure dairy goods of high 
quality. That reputation must be maintained, and every person interested in 
the dairy business of Ontario should assist. in preventing these preservatives 
from getting a foothold in the province. ‘An ounce of preventive is worth 
a pound of cure.’ We have a reputation now for making pure butter and 
cheese. Help to maintain that reputation. Do not advocate preservatives. 
Do not advertise preservatives. Do not wse preservatives, 
“JOHN DRYDEN, 
“Minister for Agriculture for Ontario. 
“Toronto, 15th April, 1898.” 
The above circular was printed in Hoard’s Dairyman (the best-known 
dairy paper in America), and its contents were commended to the attention 
not only to the dairymen of the province of Ontario, but of dairymen every- 
where. 
A. NEW PRESERVATIVE. 
THERE are many old truisms written and spoken with respect to the preserva- 
tion of butter. It is impossible to be always original. The greatest scientists 
in butter manufacture find difficulty in avoiding repeating themselves, and 
fault is often found with dairy experts that they say the same things over and 
over again. Perhaps they do. But “ what for no ?” 
Every day fresh amateurs—aspiring dairymen—are coming into the field, 
and are anxious to hear what their forbears have heard many times, but which 
is new to them. Therefore let the dairy, butter, and cheese expert take heart 
of grace and continue to repeat himself. He is always sure of some in his 
audience to whom his instruction is of value. 
When we come to “the latest,’ we must naturally search the world for 
information ; and however some may cavil at receiving a piece of news culled 
from another journal, it must be recollected that the journals, especially those 
devoted to agriculture, help each other. What is not seen or heard of in one 
district or country is common in another, and it is the duty of the agricultural 
journalist to disseminate new facts which have been derived from newspapers 
and periodicals, the very names of which are unknown to his subscribers. A 
valuable suggestion is valuable, whether it is original or taken at twentieth 
hand, if it has not before been suggested in the journalist's district. 
Now here we have from a French source a proposition to introduce a new 
process by which butter can be preserved (so it is claimed) for a reasonable 
time, as fresh as the day it was put up. This is arrived at by the use of 
fluoride of sodium dissolved in water. ‘The solution is colourless, odouriess 
absolutely harmless, and is a powerful antiseptic, and is composed of 20 
parts by weight of the fluoride to 1,000 parts of water. Into this the fresh 
butter is placed and kneaded up. ‘Then the blocks of butter are put into an 
airtight vessel, with a cover hermetically closing it, and a space is left over the 
butter to be filled up with a solution of 6 parts by weight of fluoride to 1,000 
parts of water. When the cover is put on, the inventor says it will keep for 
years, and may be transported long distances in the hottest climate without 
