988 EXPERIMENT STATION RECORD. 



middle of May, in each of which 400 lbs. of cream were thoroughly 

 mixed and then divided into two portions, one being cooled at once by 

 the use of ice to about 55° F. and after 3 hours heated to 65° and 

 ripened, and the other not cooled but ripened at a temperature of 70 

 to 75°. Both lots of cream were ripened to about the same degree of 

 acidity. The butter was scored by a Chicago merchant. "The scores 

 from the quick ripened averaged almost exactly the same as those from 

 the slow ripened. What difference there was in scores followed the 

 acidity and not the difference in the method of ripening." Several 

 advantages of quick ripening are noted. 



Butter colors, C. B. Cochran (Pennsylvania Dept. Agr. Bui. 13, 

 pp. s). — The nature and the toxic properties of 6 commercial butter 

 colors were studied. The principal coloring matter of Hansen's 

 Columbian, Wells, Richardson and Co.'s Improved, and Perry's Con- 

 centrated butter colors was found to be coal-tar products, and that of 

 Hansen's Danish, Thatcher's Orange, and Annattoine was found to be 

 annatto. The hrst 5 samples were solutions of the coloring matter in 

 oil; the (>th was a finely divided powder. "No attempt was made to do 

 more than find the principal coloring matter in each sample." The 

 coal-tar colors found in the first 3 samples were found to be two in 

 number — auilin yellow (amidoazobenzin) and butter yellow, closely 

 resembling methyl orange. 



Doses of 25 and 42 drops of Perry's Concentrated butter color were 

 taken by persons without any ill effects. Doses of 2 gr. of auilin 

 yellow and of methyl orange produced no unpleasant results. Both of 

 the coloring matters were rapidly excreted in the urine. The physical 

 and chemical tests of Wells, Richardson and Co.'s Improved, and Dan- 

 sen's Columbian butter colors gave identical results. The physiological 

 action of the two was very similar. Doses of 24 to 32 drops produced 

 headache, loss of appetite, nausea, vomiting, and nervous depression, 

 the intensity of the symptoms varying according to the amount taken. 



The action of rennet, G. Lorciier (Arch. Physiol. [Pflilger], 60, So. 

 3-4, pp. 111-19$). — This article details over 50 experiments on the effect 

 of various chemicals, heat, etc., on the action of rennet in curdling 

 milk ; studies on rennet zymogen, etc. The author describes the method 

 of preparing the rennet. Where a very active rennet is desired which 

 is not to be kept for any length of time the acid extract is recommended; 

 but for securing a preparation which will keep and which is designed 

 for investigating the zymogen and the enzym the glycerin extract is 

 preferred. The effect of a long list of chemicals on the curdling of milk 

 by rennet was studied. These included various salts of potassium and 

 sodium, of the alkaline earths, magnesium, aluminum, zinc, cadmium, 

 and barium. Special experiments were made on the effect of common 

 salt. The effect of solutions of various strengths were studied. The 

 literature of this part of the subject is reviewed and the method of 

 work is given. 



