DAIRY PRODUCTS. 37 



DESCRIPTION OF PLATES. 



PLATE I. 



FIG. 1. Fresh butter boiled. 



FIG. 2. Fresh butter made iu the laboratory without the use of salt, melted, filtered, 

 and boiled. A small sample of the butter was taken and boiled for one 

 minute iu a test tube over the naked flame, then set aside and allowed to 

 coolslowly for twenty-four hours. A suitable quantity was then taken, 

 sufficient to make a slide for the microscope, thinned with olive oil, and 

 pressed out on the cover. 



PLATE II. 



FIG. 3. Fresh Virginia butter boiled and let stand for seven days. Specimen pre- 

 pared by Dr. T. Taylor, March 11, 1886. 



FIG. 4. Fresh Virginia butter boiled. Specimen prepared by Dr. T. Taylor March 

 11, 1886. 



PLATE III. 



FIG. 5. Fresh Kentucky butter boiled. Specimen prepared by Dr. T. Taylor March 



11, 1886. 

 FIG. 6. Fresh butter boiled. Specimen prepared by Dr. T. Taylor March 15, 1886. 



PLATE IV. 



FlG. 7. Filtered butter fat dissolved iu boiling alcohol and allowed to cool slowly. 



FIG. 8. Filtered butter fat dissolved in boiling ether and allowed to cool slowly. 

 The fresh butter was melted and filtered through a jacketed filter, thus 

 getting rid of the water, curd, and salt; allowed to cool and prepared as 

 above. 



PLATE V. 



FIG. 9. Beef suet fat. Not boiled. The suet fat was cut up into fine pieces and 

 melted in the water bath at a low heat and filtered ; allowed to cool slowly. 

 Specimen was taken several days after the sample was prepared. 



FIG. 10. Beef suet fat boiled with the addition of salt and cooled slowly. 



PLATE VI. 



FIG. 11. Beef suet fat, u oleo oil." dissolved in boiling ether "and allowed to cool 



slowly. 

 FIG. 12. Beef suet fat, " oleo oil," dissolved in boiling alcohol and allowed to cool 



slowly. 



PLATE VII. 



FIG. 13. Leaf lard. Not boiled. Specimen taken direct from can as purchased in 



the open market. Magnified 160 diameters. 

 FiG. 14. Lard dissolved in boiling ether and allowed to cool slowly. 



PLATE VIII. 



FIG. 15. Beef fat, '' oleo oil," and lard, " neutral," boiled with salt and water and 



allowed to cool slowly. 

 FIG. 16. Butterine, from Armour & Co., Chicago. Boiled and allowed to cool slowly. 



