MICROSCOPIC EXAMINATION OF BUTTER. 



19 



In this table we give the figures obtained in nineteen 

 analyses of butters which had undoubtedly been manipulated ; 

 in some cases water only was added, in others foreign fat. 

 and in some both water and foreign fat. In most of these 

 cases there is no doubt that fusion formed a part of the 

 method adopted. 



Nos. 4, 9, 12, and 19 are the only crystalline butters which 



* This was not true casein, but an artificial substance of vegetable 

 origin, made to represent the curd. 



