Judging Butter 231 
in the process of working the individual particles 
are made to move upon one another at too high a 
temperature. The mere warming of the butter to a 
point approaching the melting point destroys the 
grain upon subsequent cooling, even though the mass 
of butter may have been undisturbed. 
The color of the butter should be a clear, bright, 
golden yellow, such as is naturally yielded by the 
cow when feeding upon fresh pasture grasses. The 
natural color of the butter is affected very largely by 
the race of the cow, by the character of the food, 
and by the period of lactation. Scarcely any breed 
of cows will yield a butter of ideal color upon dry 
food late in their period of lactation. On the other 
hand, one or two races upon fresh pasture will 
yield a butter of too high a color to suit the most 
critical trade. The great mass of butter. made is 
artificially colored. For this purpose a large va- 
riety of substances has been used, but the color- 
ing matter most commonly employed is a _prep- 
aration of annatto (a coloring matter in the seed 
pulp of Biza orellana) in some neutral oil. This 
coloring matter is prepared of such strength that only 
minute quantities are necessary to be added to the 
cream to produce butter of the proper shade. Ani- 
line colors are also quite largely used in the prep- 
aration of butter colors. They are cheaper and do 
not so easily fade as annatto, and some of them 
are harmless; but because of the liability of their 
containing injurious or poisonous substances their 
use is not to be recommended. Butter artificially 
