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Show Olnxeil 1 German butter makers have a pro- H cess of glazing butter with a coat ol U ' J melted sugar. It is stated thnt tea V" butter so treated! keeps fresh for a I , much longer time than ordinary but- IVlpH tcr. It Is carefully worked and washed j and put up lu ono pound lots nnd lB placed in a cool room. It Is then 4 glazed by painting tho surfaco with ('il melted sugar, using a soft brush and ''H performing the operation very quick. LBH ly. The hot sugar melts tho surface ;H of the butter nnd with It forms a kind , H of varnish which protects tho surfac against tho air. aj |