146 EEPORT OF THE COMMISSIONER OF AGRICULTURE. 



PliATE I. 



CRYSTALLINE FORMATIONS OF BUTTER AND FATS. 



Figs. 1, 2, 3, and 4. Represent primary crystals of butter, x 80 to 110. 



Figs'. 5' and 6. Secondary crystals forming within primary crystals. 



Figs 7 and 8. Secondary crystals which have separated from the primary forms. 

 X 80 to 110. 



Figs. 9, 10, and 11. Tertiary crystals of butter, x 80 to 140. 



Fig. 12. Tertiary passing into the amorphous, x 140. 



Figs. 13, 14, 15, and 16. Represent oleomargarine, x 80 to 110. 



Fig. 17. Oleo x 140. This crystal is not found in unboUed oleomargarine. 



Fig. 18. Oleo in its second stage, as seen in oleomargarine as sold. 



Figs. 19 and 20. Common lard, x 140 to 400. 



Figs. 21, 22, 28, and 24. Crystals of beef -fat from various tissues of the ox. (Omen- 

 tum, kidney, marrow of the femur, and round.) 



PLATE II. 



crystalline formations of butter and fats, as seen by polarized light and 



selenite plate. 



Figs. 1, 2, 8, and 4. Represent primary crystals of butter, x 80 to 110. 



Figs. 5 and 6. Secondary crystals forming within the primary. 



Figs. 7 and 8. Secondary crystals which have separated from the primary forms. 

 X 80 to 110. 



Figs. -9, 10, and 11. Tertiary crystals of butter, x 80 to 140. 



Fig. 12. Tertiary passing into the amorj)hous. x 140. 



Figs. 13, 14, 15, and 16. Represent oleomargarine, x 80 to 110. 



Fig. 17. Oleo. x 140. 



Fig. 18. Oleo in its second stage, x 140. • 



Figs. 19 and 20. Common lard, x 150. 



Figs. 21, 22, 28, and 24. Crystals of beef -fat from various tissues. (Omentum, kid- 

 ney, marrow of femur, and round.) 



PLATE III. 



crystalline formations OF BUTTER. 



Figs. 1, 2, 3, 6, 8, 9, 12, and 14. Primary crystals of normal butter, x 80 to 110. 

 Figs. 4, 7, and 10. Primary crystals showing "secondaries" forming. 

 Figs. 13 and 15. Secondary crystals of butter, x 80 to 140. 



Figs. 5 and 11. Tertiary crystals of butter, x 80 to 140. 



* 



PLATE IV. 



CRYSTALLINE FORMATIONS OF OLEO AND BUTTER. 



Figs. 1, 2, 4, and 11. Crystals of boiled oleo (Armour), x 70 to 140. 



Figs. 8, 5, 6, 7, 8, and 9. Crystals of boiled oleo in process of decay. Such forma 

 are frequently observed in oleomargarine, x 140. 



Fig. 10. The butter crystal as photographed by Detmers. 



Fig. 12. A crystal of oleo and lard made by Professor Weber, which he says cannot 

 be distinguished from that of the pure butter. (See Figs. 10 and 14.) 



Figs. 13 and 15. Crystals of boiled butterine as prepared by Professor Weber and 

 photographed by Professor Detmers, representing the butter crystal accord- 

 ing to Professor Weber. 



Fig. 14. The true butter crystal, photographed by the late Dr. Bernard Persh. 



Compare the above plate with the transition stages of butter crystals, Plate I. 



PLATE V. 



CRYSTALLINE FORMATIONS OF OLEO AND OLEOMARGARINE. 



Fig. 1. Boiled oleo by plain Ught, exhibiting spines, x 140. 

 Fig. 3. Boiled oleo by polarized light, showing a cross, xl 40. 

 Figs. 2, 4, 5, 6, 9, 11, 12, 13, 14, and 15. General appearance of oleomargarine as sold 

 in the market, x 75 to 110. 



