141 
in the manufacture of both butter and cheese, the s2cond always in the mannfacture 
of cheese, and the last-mentioned substance being very commonly used in coloring 
both butter and cheese. i 
“In regard to the samples of salt, four of which are of English manufacture and one 
of American, the chemical analysis serves the useful purpose of showing that the 
difference between them is very slight, and in practice would appear to amount to 
nothing at all; and it also shows that the best American is fully equal to the best 
English product. 
Pure salt cale 
from the chlorine. 
Sulphurié acid. 
| Lime. 
Bytacusesalieicetere. ostuared-osk dt --ieseka oda bac pe vied epee mate eee = Keroryest een 97.74 
Aghton)s Liverpool Salt sw gare = bee ne gebicact aeons cen 
NMOnEnIN COMA euVeNDOOU SAG oe =m orc mcily sirens = oS ice ae ee Ae ase cla epciametsice see eas 
Marshall's iverpoolisalt >. 2. 22k SHY esl, Ae ee Bh ie AOR 97. 99 
‘Deanibres, Liverpool Salt BGI Ke. ROLLS. 20. MEI bees ae -cotge YT. 77 
~ 
a 
© 
~ 
a 
or 
esses 
Ore OF Or 
WIow 
Sesss 
OFIOND 
RD 
“ Of the annotto, the seed itself from which the coloring matter is obtained, is shown ; 
this is used by some dairymen directly for the preparation of their coloring matter ; 
then comes the so-called basket annotto, the usual form in which the coloring matter, 
extracted from the seeds by water, comes to market; there are exhibited also two 
preparations of annatto made in this country, the annottoine and the golden extract 
of annotto, both of which are quite free from any injurious ingredient; their use is 
preferred by many to that of the crude article. As there is no satisfactory method of 
determining the proportion of coloring matter in this substance, the results of the 
chemical analysis of its various forms, in use among dairymen, have little practical 
value; they do show, however, a very great difference between the three grades of 
basket annotto, for that which is richest in organic matter is probably richest in color- 
ing matter. 
Water. Ash. Organic 
matter. 
ibasketiannottoNos Piece. -wiiteslseice niads of es edetheteoes fier 32. 64 10. 78 56,.58 
SES BRUCE OP AUELELO [ahha rere eis ot hee ee eee ela ere ee ehsin stud miota ore ieiens wiGbaicie ere opiate 22, 96 28. 83 48. 21 
LE DELES PATER ET Hey DOIG P RE He ee Be YI ee ee ee eer te aes meal ee ao Le eae 44.18 8. 34 47. 48 
PAC OVLOING ins coe ces koto nee cae ce eee ee, COTE LI 10, DORN IN 9,13 4. 66 86. 21 
“Of rennet two samples are shown, the domestic and the foreign. There being 
no known means of estimating with any accuracy the proportion of the coagulating 
principle of the rennet, no analysis was made of these samples. 
“ While in Europe there is a great number of methods of making cheese, with as great 
variety in the character of the products, our American dairymen confine themselves to 
a very few methods; in fact three different types will represent the main bulk of the 
manufacture at the cheese-factories of this country. 
“ Concerning the most common mode of manufacture, that which yields the so-called 
whole-milk cheese, made from the whole of the milk without any skimming, the main 
details of the process are familiar to all who are interested in the subject. Therefore 
we simply give below the results of the chemical analysis of several samples obtained 
from different parts of the country, and represented in the collection : 
v3 
s re Se 
oS = +S no 
E 4 pene | ee 
ING Wy MOURACLOLY ChESRB UNO sucgeo case cperccce cer cemeseceecescie se 31. 41 3.53 | 37. 88 27.18 
Noy Work factory, CHOGSO, NU,G a5 cose sens lee eect ee ree ROT, 35.68) 3.60} 35.15 25. 57 
New York' factory cheese) No.3. YL 0A IL Soll ee moliswtaul! 35, 24 3.23] 35. 68 25. 85 
New York factory cheese; No. 4:22. Los.ec lise cee ee cee eee ace imacien ean! 33. 73 4,05°| 35.57 26, 65 
Massachusetts factory. cheese, NO.)1. 1. one sane dereme rnb oder ceeecenee 34, 18 3.02]. 33.92 28. 88 
Massachusetts factory cheese, No.2. ... 2.222. -c---- cece ene eee ne nee 38. 5 3.73 | °31.19 26. 58 
Maine factory cheese, Jersey milk: 22.22.2220 .b fee eee eee 28.11 2.71 | 41. 03 28.15 
Wisconsin factory, cheese... -22. OA TO 10sg id. a Brett 36 35.49 | 3,34] 34.05 26. 12 
