THE FUSING POINT. 27 



No. Centigrade. 



11 Fresh butter from Ventnor , ... 35 1 



1 2 Farm butter from Chale 35 -6 



13 36-3 



14 Kancid butter ... ... ... 35-8 



15 Farm butter from Chale ... 36'3 



16 Ventnor 35-5 



IT ... 34-3 



18 Sussex butter 35-5 



19 Normandy butter 35 -7 



20 Butter from Yentnor ... 36'1 



21 35-3 



22 Jersey butter 35-3 



23 Butter from Guildford 35'7 



24 ... ... 35-3 



Average of the 24 samples ... ... ... 35*5 



varying from 34-3 to 36 '3. 



Adulterated Butters. 



1 Butter from Ventnor, Is. 2d. per Ib 35'9 



2 London 42-7 



3 Kiel Butter, Is. per Ib 38'4 



The sinking point of sample No. 1, as will be seen, is 

 normal ; the butter was, however, found on analysis to be 



highly adulterated with a foreign fat having a low sinking 

 point. 



Sinking Point of Fatty Acids from Butter. 



1 41-8 



2 ... 42-1 



3 40-5 



4 41-1 



