128 



ADDENDA. 



MILK ADULTERANT. 



Felix Lengfeld, of San Francisco, has communicated to me the com- 

 position of a milk adulterant which has been largely used in San Fran 

 Cisco. The mixture consists of common salt, saltpeter, saleratus, a 

 trace of caustic soda, and a large quantity of sugar. The color is im- 

 parted by caramel. These bodies are dissolved in an excess of water 

 and the solution used for adulterating milk in any desired quantity. 



OCCURRENCE OF ULTRAMARINE AS AN ADULTERANT IN MILK. 



Thorns 1 has analyzed a milk which had a chalky appearance, and on 

 standing showed an accumulation of a bluish liquid at the surface. 

 Ultra-marine was found present in the proportion of 82.3 milligrams 

 per liter. 



FILLED CHEESE. 



On the authority of the Produce Exchange Bulletin, I give the follow- 

 ing account of the manufacture of filled cheese : 



The process consists in taking all tlio cream out of the milk by the separator, and 

 then taking the skim milk up and charging the vat just before it is set with deodor- 

 ized lard, cotton-seed oil, or other fat. The oil is taken up in the curd and mechan- 

 ically held there, the cheese curd simply being used as a capsule in which to carry it. 

 There is no assimilation or chemical affinity between the curd and its contents. 



Prof. H. A. Weber, of Columbus, Ohio, has made comparative analy- 

 ses of samples of genuine and artificial cheese, with the following results: 



Zeitung, vol. 32, p. 59. 



