THE DAIRY. 229 



The remedy is, of course, to remove the cause, by skimming the milk before it becomes 

 too sour, and to avoid keeping the cream so long or at so warm a temperature that the milk 

 in it will curdle. We prefer sweet cream taken from sweet milk for butter, and believe no 

 degree of souring, either for milk or the &quot; ripening &quot; of the cream, as it is termed, will pro 

 duce butter of so good a quality as the former, although we are aware that a difference of 

 opinion exists on this subject. 



Rancidity in Butter. Rancidity in butter may be corrected somewhat by melting 

 affected butter and pouring it into ice-cold water. As a means of retarding rancidity, in 

 some parts of France butter is melted and kept heated till the water it contains is evaporated, 

 when the casein which appears as a scum on the surf ace .is skimmed off; but the butter so 

 treated loses much of its flavor. 



To protect butter from rancidity, some dairymen, besides salting the usual amount, add 

 white sugar and saltpetre, in the proportion of from one-fourth to one-third of an ounce of 

 each to every pound of butter. Butter that has become rancid can be greatly improved 

 by cutting it in very thin slices and putting it in a rotary churn two-thirds full of new milk, 

 washing it thoroughly in this. New milk will dissolve and wash out the butyric acid. The 

 butter should then be washed with very cold, pure water, and slightly resalted with the 

 following preparation: To every eight ounces of salt, add two ounces each of saltpetre, 

 and the same amount of pure white sugar; mix these ingredients, and add from a half to 

 three-quarters of an ounce of it to a pound of butter. 



Adulteration of Butter. Butter is of such a nature that it affords great 

 opportunity for adulteration, and the rendering of the detection of foreign matters attended 

 with considerable labor and difficulty. The chief adulterants are other animal fats, such as 

 lard, beef, and mutton tallow, together with certain vegetable fats. Such adulterations may 

 be suspected by their characteristic smell, and detected by their different melting points; by 

 microscopical examination, and by their solutions. It can also be detected by the grain, 

 . oleomargarine never having that waxy appearance and fine grain that butter has, and will 

 usually cut very different from butter, either being harder and more inclined to crumble, 

 or to adhere to the knife like lard. When beef fat is used to adulterate butter, it renders it 

 more hard and inclined to crumble; but when lard is used, it will be more liable to adhere 

 to the knife. Professor Michels, a competent microscopist of New York, after subjecting 

 oleomargarine to a thorough examination under the microscope in comparison with natural 

 butter, says: 



&quot; It will be noticed that the large feathery crystals are characteristic of oleomargarine, 

 and that the general appearance of the sample is different from that of butter, which merely 

 shows the fat globules observed in milk, with here and there a crystal of chloride of sodium, 

 or common salt. 



Animals used for food are subject to the attacks of internal parasites that lodge in 

 countless multitudes in all parts of their bodies. Some of the most dangerous forms of 

 these pests will also live and thrive in man. The trichinae which enter the body, at once 

 breed by the million, and invade the whole system from head to foot. But one protection exists 

 by which man can guard himself from the contagion of these pests that annually carry off 

 millions of the brute creation, and that is the practice of thoroughly cooking all animal substances 

 intended for food. 1 1 



He also states in the same connection that in the process of manufacturing oleomar 

 garine, it is never subjected to a higher temperature than 120 F., and that any germs of disease, 

 morbid secretions, and embryos of parasites in the animals from which this oil is obtained are 

 thus liable to be transferred in a living condition into the system of those who make use of 

 butter made from such material. It is a well known fact that living organisms have 

 withstood a temperature much higher than the caul fat is subjected to in the preparation cf 



