1 Nov., 1902.} QUEENSLAND AGRICULTURAL JOURNAL. 829 
From the butter-tub the butter-milk is now drawn off, and the butter itself 
washed and removed to the worker. It is, of course, absolutely pure and 
absolutely fresh; it has never been exposed to the air a moment from the 
time when in the pasteuriser any possible disease germs or bacilli were 
destroyed until it came to sight as butter. We now can see it on the table of 
the worker, and there is no doubt about the complete granulation. It has a 
rich colour, for by a neat little attachment the butter colour is added during 
the process of manufacture, the drops being perfectly regulated to suit the 
colour requirement of any market, and the colour is completely incorporated 
with the texture of the butter, and it will be seen that when the colour require- 
ment of any market is known it can always be maintained uniformly. 
Separator and Butter Maker, for Farms. 
It will thus be seen that, as we have said, the machine is a butter factory, 
nothing but the worker being required to complete the process from the milk 
can to the butter case; but, on the other hand, the radiator can be had ag 
separator and butter-maker alone, the pasteuriser, coolers, &c., being additions. 
The question now arises, how far will radiator butter meet the public 
taste, and how will it keep? As to the first, there isno doubt that the popular 
taste in this, as in many other things, is an acquired one—coffee, for example, 
is adulterated with chicory, but many people have grown to prefer the mixture, 
and thus absolutely pure and fresh butter may not meet the public taste; in 
that case, the flavour acquired by the lactic ferment can be added, we are told, 
and this can also be done for butter which is required to keep for long periods. 
Mr. Andersson claims that radiator fresh butter will keep longer than any 
other fresh, whilst ripened it will keep longer than any other ripened. We are 
told that a case of Swedish butter, shipped to Melbourne, was again shipped to 
London, thus crossing the tropics twice, and that it realised top price in 
London as best Victorian butter. Orders from New Zealand for close on 
£30,000 for machinery are said to have gone, and about fifty more machines 
are now ordered for that State, whilst it is claimed that almost all the high- 
class Danish butter reaching the London market is radiator made. The illustra- 
tion on this page represents the machine as a separator and butter-maker, adapted 
to small farms ; a separator only can be had, to which the butter-maker can be 
added at any time afterwards. ‘The larger one shows the same machine of a 
larger size, via pasteuriser and coolers, &c., complete. 
