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The Pamphlet Collection of Sir Robert Stout: Volume 22

Butter

Butter.

The butter industry, Mr Bowron says "Is not of less importance than the cheese. No great amount of skill or expensive machinery is required. When a number of dairies send their cream to a factory it is churned and made into fresh butter every day for the local markets, and the surplus is salted for foreign consumers. There is not so much risk in shipping butter as in shipping cheese to distant markets. A steady temperature of 40 degrees Fahr. would be required. One cwt. of butter would not require more room in the vessel than one cwt. of cheese. The butter would realise in London £7, and the latter £4 2s."