CHAPTEE XI. 



BUTTEB. 



IK the thickest varieties of cream there is probably incipient 

 cohesion of the fat globules. In butter the fat has actually 

 cohered ; and it ought also to have been washed and very 

 slightly salted. Butter is milk-fat, not indeed in a state of 

 absolute chemical purity, but with a certain comparatively 

 small proportion of water, and a little salt. 



The first point to be inquired into is, how much water 

 may butter contain ? In fresh Devonshire butter I found 



Fat, !& 82.7 



Salt, . . . ; .' ' | , . ,- ^ 1.1 

 Water, and trace of organic matter . 16.2 



100.0 

 In Normandy butter 



Fat, . . . . . . 82.1 



Salt, ...... 1.8 



Water, and trace of organic matter . 16.1 



100.0 



These results agree with Mr. Way's observations; and 

 commercial fresh butter may, accordingly, contain some 18 

 per cent, of water, including the touch of salt. Salt butter 

 may apparently contain some 6 per cent, of salt. The 

 analysis of butter is made as follows : 



First, great care must be taken to get a fair sample of the 



