DAIRY PRODUCTS. 



77 



adjusted as to allow the removal of the wash-water as completely as 

 possible. After cooling, the fatty matter remaining on the sides of the 

 funnel is examined. If the butter be pure, there will be seen only a 

 finely-divided mass, but the addition of a small portion of other fats 

 will be revealed by greasy drops, which can be seen even during the 

 progress of the washing. Natural butters made in summer require a 

 lower temperature for the washing, viz, 35 0. to 37 0. 



In most cases the microscopic test with polarized light and seleuite 

 plate combined with the solubility of the fat in the ether amyl-alcohol 

 solutions will be found sufficient for the qualitative examination of a 

 suspected butter. 



RESULTS OF ANALYSES OF GENUINE AND SUSPECTED BUTTERS AND 

 BUTTER ADULTERANTS. 



TABLE No. 6. Analyses of butter. 



TABLE No. 7. Analyses of doubtful butters.* 



1 Thesa samples were bought for pure butter, but, on analysis, proved to contain adulterants. 



