SC - English butter?

[snowfire at sprynet.com]

- -Poster: Jean Holtom <snowfire at sprynet.com>

As far as I am aware, there is no such thing as a superior form of butter 
called "English Butter".  In Britain most of the butter we eat is imported 
anyway, notably "Danelea" (salted) and "Lurpak" (not salted) from Denmark 
(those Vikings are still at it!) and "Anchor" from New Zealand.  Welsh butter 
that is locally made tends to be VERY salty, and most salt butters in Britain 
are saltier than those you can buy here.  

We do call butter "Best Butter" sometimes however, and I'm guessing it is 
referring to commerically produced butter probably of a certain quality 
standard.  This would be pehaps used for Sunday tea, or for when visitors come, 
("Lurpak", "Danelea" and "Anchor" all would qualify as "best butter") whereas 
perhaps people used locally churned butter bought in bulk for everyday use, or 
margarine.  Perhaps they are meaning this?  I certainly think Land o'lakes etc. 
are up to the commerically packaged butters available in Britain!  (Also we do 
not have sweet cream butter there).

Elysant (Elysande) de Holtham
Who for registration purposes has to change the spelling of Elysande to Elysant 
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