BUTTER. 211 



to be of the best kind, is yellow, and, to deceive consumers, 

 artificial means are had recourse to elsewhere, to give this 

 product the same appearance. For this purpose the flowers 

 of the marigold are put into stone pots, where they are allow- 

 ed to macerate for several months, till a thick liquor is 

 formed ; this is strained through a cloth, and set by for use. 

 Saffron flowers, roucou (annotto) boiled in water, the juice 

 of yellow carrots, &C. are employed for the same purpose. 

 Whatever coloring matter is made use of, it is put into 

 the cream before churning, and in so small a quantity as not 

 to influence, in any degree, the taste or wholesomenessof the 

 butter. 



The milk of all the various animals that has been subject- 

 ed to experiment, contains the same principles ; there is found 

 no difterence excepting in the proportion, consistency, and 

 quality of the products. 



The principles contained in milk are more easily separa- 

 ted in that of the cow, than in that of any other animal, and 

 it is of this that the greatest use is made both for butter and 

 cheese. 



The milk of the sheep furnishes a large proportion of but- 

 ter, but it never has the consistency of that from cows' milk; 

 it is oily, and, unless very carefully washed, soon becomes 

 rancid ; it is more easily melted than the butter from cows' 

 milk. It is difficult to curdle this milk ; the caseous mat- 

 ter remains always in a viscous state ; its taste is sweet 

 and agreeable. 



Goats' milk has more consistency than cows' milk ; it is 

 distinguished by a peculiar odor, especially at certain sea- 

 sons : the cream which rises upon this milk is always very 

 thick, and the butter made from it is uniformly white. It 

 may be kept free from alteration a longer time than other 

 milk : it is richer in caseous matter than any, excepting that 

 of the sheep, but contains less butter than either cows' or 

 sheep's milk. The slightly viscous character of the caseous 

 matter, and its peculiar taste, render it excellent for making 

 cheese. 



There is no kind of milk, of which different examinations 

 of the products afford such different results, as that of wo- 

 man : not only does the milk of different individuals present 

 very different results, but that of the same nurse, when an- 

 sdyzed at various times, offers unlike proportions of the prin- 

 ciples : this has been ascertained by the experiments of 

 Messrs. Deyeux and Parmentier. This milk, like any other, 



