1891.] 



PUBLIC DOCUMENT — No. 33. 



69 



that was used for the distillate. The washing is continued 

 until no traces of phosphoric acid are left in the distillate. 

 The filter is then exhausted with hot alcohol, allowing the 

 solution to run into the flask. The alcohol is driven off on 

 the water bath, and the non-volatile fatty acids dried at 

 100 ° C. in the air bath until they begin to gain weight. 



Dairjj Salt, 1890. 

 [Sent on from the Cummington Creamery.] 



Dairy Salt, 1890. 



[I. and II. sent on from Amherst, Mass.; III. and IV. sent on from Northampton, 



Mass.] 



A good dairy salt ought to be of a uniform, fine granula- 

 tion, of a white color, free from colored specks, free from 

 any odor, of a pure saline test and of a neutral reaction. 

 The chlorides of calcium and magnesia should not exceed 

 one-tenth of one per cent. • 



