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these objections, its keeping properties are also lessened by the addition of
water, especially daring warm weather, unless heavily charged with
preservatives.
It is further stated that the sale of this stuff has opened the door to another
questionable sophistication. It was formerly made from Australian Butter;
now, however, imported Siberian Butter is used, which can be obtained at a
cheaper rate; this is amalgamated with a mixture of skimmed milk and
cocoanut oil, and is placed upon the market as a "Milk-blended" Butter. The
Bill will prevent this fraud, but if Irish firkin butter containing 20 per cent. of
water is legalised for a time as proposed in the Bill, it may lead to the practice
of a form of deception that would greatly prejudice the Irish farmers the Bill
is intended to protect.
In this connection a firm of produce merchants in the North of England
have recently made a very interesting exposure of the methods adopted by
unscrupulous butter manufacturers, and it may not be without interest to the
public to learn how the Siberian product can be converted into mock Irish
Firkin Butter. The following details are given:—*
MOCK IRISH FIRKIN BUTTER.
If the manipulator buys his Siberian Butter at the right time, that is to say in the
summer months, he can produce Mock Irish Firkin Butter in the winter at summer
prices. The cost of Siberian Butter is estimated on this basis—plus the expenses of cold
storage.
MODE OF OPERATION.
The treated milk is taken cold and placed in a chamber where peat is burning, such as
is used by provision merchants to smoke their bacon. It is only allowed to remain here
sufficiently long to impart a slightly peaty and smoky flavour, such as one often finds in
Irish butter.
Note.— The milk must be much colder than the chamber or it will not absorb.
The amalgamation is then carried out as follows: Equal weights of the solidified
milk and butter are kneaded well together in a kneading machine, after this the remaining
quantity of butter is added, and then, whilst the machine is going, the treated milk,
previously and quickly heated to a temperature of about 37° cent. or 100° Fahr., is
slowly added.
The higher the temperature of the butter when going into the machine, the more
glossy or vaseline-like will be the product. Should more salt be required, this may be
added; but the salt from the preparation of the solidified milk is usually sufficient
Several days are required before the butter again assumes its texture. Then it should be
packed into firkins. The cost of these are from 2s. 6d. to 3s. per cwt.
Farmer's Lump Butter is at the present time being treated in a somewhat similar manner,
viz.:—loaded with extra water and solids.
* From "Butter Manipulation." Showing "How the British Public are cheated, and many of His Majesty's
"Colonial subjects robbed of their just due."By George Wall and Co., Liverpool. Printed 1905.