July 1, 1908 THE AUSTRALIAN GARDENER. 
19 
Hiappiest Hours orf Late 
are those spent in the home, in easy enjoyment 
of pleasing melodies. 5 
No need for husband, wife, or children to go 
to clubs, theatres, or ether places of amusement, 
when home is etalk bright and attractive by 
the genuine 
Edison Phonograph. 
You may appreciate classical music and beau- 
tiful compositions though you may not be able 
} to render the same yourself. The EDISON ~ 
; PHONOGRAPH will bring this delight to your 
house regardless'of your personal ability. It igs 
the best response to the constant cry of the 
human race for something to amuse it. It is 
The World’s Greatest Entertainer. 
Bullock’ < Cyéle & Pi onogenn Stores, 
EASY TERMS. 
—:05 
Ask us to send you Descriptive Printed 
Matter and Price tii, posted. free. 
Edison Gem Phonograph and 12 Gold- mounted Records, £3. $ 
Edison "Siete and 12 Gold-mounted Records, £4 19s, 
Records, 1s, 3d. 
Head Office—101 Pirie Street, Adelaide. 
Branches : 
New Process of Buttermaking — 
- A VALUABLE DIscovVEryY. 
Something entirely new in the way of 
_ making butter which will keep is promised 
by M. B. L. Ehrmann, a French chemist. 
_ Every person with experience has been 
' disappointed in the quality of butter taken 
from cold storage. The housewife fre- 
quently purchases a few pounds of good 
butter, possibly when the market price is 
low, but finds that this butter is scarcely 
fit for table use in two weeks, Various 
forms of preservatives, harmless and 
harmful, have been recommended for 
keeping butter, but none of them have 
the property of retaining in butter that 
aroma which everyone enjoys. ‘The de: 
mand is more and more for fresh butter, | 
and it is difficult to sell cold storage goods 
at all, except in times of scarcity If Mr 
, Ehrmann has really discovered a practical 
method of preserving butter, by a simple, 
harmless, and inexpensive method he will 
have conferred a great benefit on mankind. 
Briefly, the process consists of blowing 
carbonic acid gas through the cream, or 
washing the butter aud cream with car- 
bonated water. 
its sweetness, 
The following practical points in the 
process will be of general interest to our 
readers, as given in the pamphlet re- 
ceived :— 
‘The quality of butter depends first of 
all on the quality of the cream, aud the 
cream, during the time it is stored waiting 
? ae o 
to be manufactured into butter, is subject 
to many alterations detrimental to the 
value of the butter produced, and to its 
keeping qualities. The effect of carbonic 
acid is to prevent such alterations. 
‘When pure carbonic acid is used. the 
butter prepared by my process will retain 
freshness, and original 
flavour. 
‘The cream can be treated in two ways, 
either by the wet process or by the dry 
process. Far the small farmer, a small 
cylinder of carbonic acid, with a reducing 
valve, will be a sufficiently convenient 
- plant. 2 
For the benefit of those not familiar 
with the nature of liquid carbonic acid, 
it is as well to mention that it is pur- 
chased from manufacturers, who send it 
out in heavy steel drums. The drums 
hold from 25 to 50lb of the liquid gas. 
which costs about 10 cents a lb. Such 
gas is used in the making of ‘pop,’ 
a 
Gommercial Road, Port Adelaide; Murray Street, Gawler. 
‘ ginger ale,’ 
The gas is also used in machines for pro- 
ducing refrigeration, and for the manu- 
facture of ertificial ice, etc. 
According to the directions for using, 
the cream may be carbonated in the cans 
or in vats by blowing the gas through the 
cream, butter, and utensils, 
The quantity of carbonated water to 
be blown into the cream is about one- 
fifth of the quantity of the crean. More 
carbonated water is required in summer, 
also when the cream has to be sent to a 
distant place or factory, or has to be kept 
for a long time before being churned, or 
when the cream is over-ripe. If the butter 
has to be sent to a distant market, or to 
be kept for weeks, more carbonic acid is 
to be used in the cream, 
‘ The cream can be churned directly after 
it has been carbonated, or some time after: 
wards, and the butter is manufactured as 
usual. 
* Carbonated cream keeps sweeter longer 
‘than non-carbonated cream. It is never 
desirable to carbonate the milk, as a 
quantity of carbonic acid would have to 
be used which is much larger than is— 
required by the cream, and would be 
subsequently lost in the butter-milk. 
’ 
and all eiutilars soft drinks. 
