NEl'MJ FOR RKGULATIOXS 311 



Chemistr}'. The analyses i)ul)Iished in this bulletin reveal the 

 faet that the coTiipcjuncls used increased the )deld of butter. 

 Anal}'ses reported by Dr. Wiley: 



Water Fat Ash (Salt) Casein 



49-55 45-45 ' i-34 3-36 



31-93 67.30 .15 .63 



In 1900 experiments were carried on by Dr. J. B. Weems 

 and Prof. F. W. Bouska at the Iowa Experiment Station. 

 They tested out a number of com]")Ounds for increasing the )'ield 

 of Initter and got the following results: 



\\'aler Fat Ash (Salt) Casein 



41.54 53-04 2.46 2.96 



The see(jrid recipe was comp(jsed of the following ingredients : 



Alumnae pot. sul 4 ounces 



Gum acacia i)ure i ounce 



Sacc. lact 2 ounces 2 drachms 



Pure pepsin 5 grains 



Giving butter of the following composition: 



Water Fat Casein Ash (Salt) 



49.64 41.46 5.C6 3. 84 



In afldition to the aljo\'e, samples of suspicious butter were 

 sent to the Station from a Chicago Commission House, which 

 showed, 



Water Fat Casein Ash 



59.61 21.31 11.72 7.36 



42.76 44-92 5.10 7.22 



Need for Regulations. — From the above it would seem that 

 there was a necessit}' for some detinite regulations concerning 

 the standard or composition of butter. Possild}' the Internal 

 Revenue people, in endeavoring to enforce their ruling of 15.99 . 

 per cent, have been rather exacting in some cases where prosecu- 

 tions ha\'e been made. 



In man\' cases, where the butter was found to sliL;htl\- exceed 



