122 IOWA ACADEMY OF SCIENCES. 



PER CENT. 



Water 41,54 



Fat 53.04 



Casein 2.96 



Ash (salt) 2.46 



The flavor of this substance was good but grain and body 

 were lacking and as the amount of water present was so exces- 

 sive the " butter " would not "stand up." 



Another process which has been advertised has the follow- 

 ing constituents: 



RECIPE. 



Alumnae pot. sul 4 ounces 



Gum acacie pure 1 ounce 



Milk, sugar, sact. lact 2 ounces, 2 drachms 



Pure pepsin 5 grains 



Compound and mix well. 



Use one teaspoonful compound to one pint of milk. 



DIRECTIONS FOR USING THE GEM BUTTER COMPOUND. 



Take one pound of dairy butter and one pint of sweet unskimmed milk. 

 Warm the butter until soft, but not melted. Warm the milk until about 

 bloodwarm; don't scald it. Add salt and butter color as desired. 



Put the whole into a churn and begin to churn at once. Churn until the 

 butter is made, but no longer. The butter will be soft. Take out of churn 

 and put in a suitable dish; let it get cool but not hard. Then press into 

 moulds, tubs or any shape desired. Use some blunt wooden instrument in 

 shaping the butter and work just enough to give desired shape. 



The amount of salt and butter color to use will vary, but about a tea- 

 spoonful of salt and twelve drops of the butter color will be about right. 

 The butter will be as good without the butter color but will not look as 

 well. Larger or smaller quantities can be made in the above proportions. 

 In making lots of one pound or less, the same result will be attained by 

 using any common household dish and an egg beater or spoon. 



If the above directions are followed carefully the result will be about 

 two pounds of good wholesome butter. 



An analysis of the product produced by this process gave 

 results as follows; 



PER CENT. 



Water 49.64 



Fat 41.46 



Casein 5.06 



Ash 3.84 



These results readily show that this so-called butter is a 

 product containing practically one-half water, and while there 

 is no doubt that one can readily detect this amount of water in 

 butter, yet on the other hand there are individuals who will 



