20 ANALYSIS AND ADULTERATIONS OF BUTTER. 



gave a normal percentage of insoluble acids, and in three of 

 these the water was excessive. 



In No. 16 was probably no butter at all. It had not been 

 fused, or if so it had been rapidly cooled down, consequently 

 it showed no distinct crystals, but the whole field was lighted 

 up, much as it would be with raw mutton or beef fat. 



