THE BAIBT 231 



variety) give tbe most natural color and most agreeable flayer. Annatto, 

 however, ia principally used, with most satisfactory results. If carrots are 

 iised, take two large-sized ones, clean them thoroughly, and then with a 

 knife scrape ofif the yellow exterior, leaving the white pith; soak the yellow 

 part in boiling milk ten or fifteen minutes. Strain boiling hot into the cream; 

 this gives the cream the desired temperature, colors it nicely, and adds to 

 the sweetness of the butter. 



How to Detect Oleomargarine. — A Frenchman points oat in a note to 

 the Belgian Academy a simple way of distinguishing between natural and 

 artificial butter, based upon the different behavior of the two substances 

 when exposed tc a temperature of from 150 degrees to 160 degrees in a cap- 

 sule or test tube. At this temperature artificial butter produces very little 

 froth, but the mass undergoes a sort of irregular boiling, accompanied by 

 violent jerks, which tend to project some of the butter out of the veeseL 

 The mass grows brown, but this is by reason of the caseous matter separa- 

 ting into clots on the walls. The fatty portion of the sample sensibly retains 

 its natural color. Natural butter, on the other hand, at the same tempera- 

 ture, produces abundant froth, the jerks are much less pronounced, and the 

 mass grows brown, but in a dififerent way. A good part of the brown color- 

 ing matter remains in suspension in the butter, so that the whole mass baa 

 a characteristic brown look. All natural butter behaves in the same way. 



Firm Batter \%^ithoat Ice. — In families where the dairy is gmall, % 

 1,'ood plan to have the butter C(X»I and firm without ice is by the process of 

 t vaporation, as practiced in India and other warm countries. A cheap plan 

 ia to get a very large-sized, porous, earthen flower-pot, with a large saucer. 

 Half fill the saucer with water, set it in a trivet or light stand — such as is 

 used for holding hot irons will do; upon this set your butter; over the whole 

 invert the flower-pot, letting the top rim of it rest in and be covered by the 

 water; then close the hole in the bottom of the flower-pot with a cork; then 

 dash water over the flower-pot, and repeat the process several times a day, 

 or whenever it looks dry. If set in a cool place, or where the wind can blow 

 on it, it will readily evaporate the water from the pot, and the butter will be 

 as firm and cool as if from an ice-house. 



