Chemical Analysis 



The Reichert number for v ^^4&^^^^^ s: ordi- 

 narily come above 24 cc. ; butter faTTrom^stripper cows 

 will have a low Reichert number. Pure oleomargarine 

 will have a Reichert number of 1 to 2 cc. ; and mixtures 

 of artificial and natural butter will give intermediate 

 numbers. 



TESTS FOB THE DETECTION OF OLEOMARGARINE OR RENO- 

 VATED BUTTER. 



283. The boiling test. 1 A piece of butter of the size 

 of a small chestnut is melted in an ordinary tablespoon 

 (or a small tin dish) at a low heat, stirring with a splin- 

 ter of wood. The heat is increased until as brisk a boil 

 as possible, and after boiling has begun, the melted mass 

 is stirred thoroughly two or three times, always shortly 

 before boiling ceases. Oleomargarine and renovated 

 butter will boil noisily, sputtering like a mixture of 

 grease and water when boiled, and will produce but 

 little or no foam. Renovated butter produces usually a 

 very small amount of foam, while genuine butter boils 

 with less noise and produces an abundance of foam. 



284. The Waterhouse test for distinguishing oleo- 

 margarine and renovated butter. 2 Half fill a 100 cc. 

 beaker with sweet skim milk (or distilled water), heat 

 nearly to boiling and add 5 to 10 grams of butter or 

 oleomargarine. Stir with a small wooden stick of about 

 the size of a match until the fat is melted; the beaker is 



1 Patrick, Household tests for the detection of oleomargarine and 

 renovated butter, Farmers' Bulletin, No. 131. For detection and exam- 

 ination of renovated or "process" butter, see also Oochran, Journ. 

 Frankl. Insf., 1899, p. 04; Analyst, 1899, p. 88. 



2 Farmers' Bulletin, No. 131, p. 7. 



