Animal products; . of the population, this wouldrequire a total supply of 200,000 tons a year, and our home pro-duction must be fully 130,000 tons. We import now about80,000 tons of foreign butter, for which we pay more than^8,500,000 sterling. In 1858 the consumption of foreign butter-was only 1-52 lb. per head, now it is as much as 5*51 lbs. perhead of the population. The quantity received from abroad hasnot varied much of late years; the average imports are abouti| million cwts. Foreign butters from Holland and Franceare preferred to the Irish butter, because they are so fresh andscrupulous
Animal products; . of the population, this wouldrequire a total supply of 200,000 tons a year, and our home pro-duction must be fully 130,000 tons. We import now about80,000 tons of foreign butter, for which we pay more than^8,500,000 sterling. In 1858 the consumption of foreign butter-was only 1-52 lb. per head, now it is as much as 5*51 lbs. perhead of the population. The quantity received from abroad hasnot varied much of late years; the average imports are abouti| million cwts. Foreign butters from Holland and Franceare preferred to the Irish butter, because they are so fresh andscrupulously clean; Irish butter often contains hair and dirt ofvarious kinds, as well as too much salt and brine. Irish butter issub-divided into six qualities or classes. In Paris the consumption of butter in 1850 was only about18,000,000 lbs.; in i860 it had increased to 30,400,000 lbs., beingan average of 25 lbs. per head per annum for the population. Inthe first rank stands the butter of Isigny, which includes not only. 120 IRISH BUTTER. the butter made in the locality of the Department of La Manche,from which it takes its name, but also the superior butters ofNormandy and Calvados. After this comes the Gournay butter,made in the departments of Eure and Seine-Inferieure. Thesalted butter comes from Brittany, especially Morlaix, Rennes,Nantes, and Vannes. The quality of butter, either as regards its keeping propertiesor otherwise, is affected by the weather, by the condition of themilk, the description of cattle, by the pasture, by the size, airinessand convenience of the dairies, and very much by the sort of fuelused in the district; for where peat or turf is burned, the buttergenerally takes a flavour from it. Butter intended for keepingought to be thoroughly freed from the milk in making, the creambeing in good condition, and not injured by heat, and the buttershould be made close in grain, firm, and not too rich. Such butterdoes not require the great quantity of salt that is nece
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