IV INDEX. 



Page 



Qualitative tests for butter, &c 74 



Quantity of water or dry solids in milk 83 



R. 



Refractive index of oils 53 



Rotatory power, specific, of milk sugar 105 



Salt in butter, estimation of 



Solids, dry, quantity of water or, in milk 83 



Soxhlet's areometric method for estimation of fat in milk 87 



Specific gravity of butter fats, &c > 40 



method employed 43 



temperature at which stated 43 



milk 82 



rotatory power of milk sugar 105 



Sugar, milk, specific rotatory power of 105 



Substance sometimes added to milk to mask removal, &c 127 



T. 



Table No. 1. Melting points, &c. , of genuine bu tters 48 



No. 2. butters of doubtful purity 48 



No. 3. Melting point of substances sold as butter, but proved by analysis 



to be adulterated 49 



No. 4. eleo oil and neutral lard 49 



No. 5. mixtures made in laboratory 49 



No. 6. Analyses of butter 77 



No. 7. doubtful butters 77 



No. 8. butter substitutes 78 



No. 9. Percentage of milk sugar 109 



No. 10. Percentage of milk sugar ." 110 



No* 11. Percentage of milk sugar Ill 



No. 12. albumen in filtrate Ill 



No. 13. after ppt. by pb. Acet 112 



No. 14. Analyses of milk from May thorpe Dairy 115 



No. 15. Various sources 117 



No. 16. koumiss 120 



Tyrotoxicoa 126 



U. 



Ultramarine, occurence of, as an adulterant in milk . , 128 



V. 



Viscosity of butter fats 52 



W. 



Water in milk, estimation of 127 



Water, quantity of, or dry solids in milk 83- 



Wholesomeness of artificial butter . . 11 



Hanssen's investigation^, 



Iodine, absorption of Bromine and, V 



