62 THE DAIRY OF THE FARM. 



when the quality, either as regards the percentage of cream 

 or of total solids, is found to fall beneath a certain very 

 moderate standard, the seller is liable to fine by the magis- 

 trate. Apart, however, from direct addition of water, the 

 most general cause of the inferiority of town milk no doubt 

 exists in the quality of the food. When grains and dis- 

 tillery wash are the main feeding they receive, the milk is 

 poor, altogether apart from adulterations. 



The mention above of the Inspector and Public Analyst 

 reminds us of the . Butterine, Oleo-margarine, and other 

 artificial substitutes for butter and for cheese, which cer- 

 tainly, however, are no part of English dairy husbandry, 

 and cannot, indeed, be sold as dairy produce without a 

 breach of the law. We do not propose to describe the 

 processes by which milk, deprived of its cream, and re- 

 enriched by the addition of oils and fatty matters obtained 

 from the fat of beef, is made to produce an artificial butter 

 or an artificial cheese. These manufactured articles are, 

 however, when cleanly made, perfectly wholesome food; 

 and butterine, especially, is largely imported into England 

 from Holland and America and is being more and more 

 consumed in this and other countries. 



