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Nature volume 150, page 29 (04 July 1942) | Download Citation



THE practice of burying kegs of butter or body fat with the object of preserving or improving the flavour of the product continued in Ireland from an uncertain period of antiquity until the end of the eighteenth century. In Scotland, too, similar kegs of fat have been recovered from the peat bogs, though none of as recent date as some of the Irish finds that have come to light. The preservation of fatty substances has always been a problem of human economy which has only been partially solved in our own times with the advent of cold-storage, and the burying of kegs of fat in deep peat holes and leaving them there for any length of time up to seven years, when the flavour is said to be at its best, was probably a considerable contribution towards its solution.

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