234 
- 82:90 
whonuines vers dria biss 
^Ash -. - «71703 
i + Water > ^ - 15°50 
-~ Cocoa-nut butter differs froti all other végetabie and animal fats by 
E vein n degree (258°5 according to Rud. Benedikt in Vienna). 
On acco is high saponification degree all adulteration is 
ftp bi e. 
Artificial digestion tests were made according to the directions of 
: which are’ the safest and the least objectionable. An artificial 
dis stion fluid (0*2 pepsin in 100 parts of 2°/, solution of hydro- 
chloric acid) with given quantities of an albumen solution of known 
concentration and of the fluid cocoa-nut butter were subjected to a 
erence will possibly admit of the conclusion that the 
cpm butter exercises no injurious influence whatever over 
digestion. 
The next point was tò ascertain how the cocoa-nut butter stands with 
regard to micro-organisms, It is well known that in this respect milk 
butter is very far from perfect, as apart from the numerous germs 
during its preparation, and the microbes already present in the milk 
itself, this article of food affords an excellent nutrient fluid for a large 
number of mic i 
any given case other ways and means 
of tifstion may be aadel this may still take place through the 
n butter. he possibility of a transfer to the 
uman consumer of the Tubercle bacillus, as well as of other micro- 
organisms, which have got into the milk from animals suffering from 
isease he case of cocoa-nut butter, a vegetable 
has 
medi T micro-organisms. Even when Agar-Agar 
[or Ceylon moss, vice ee lichenoides] was mixed with the cocoa- 
nut butter, and then allowed 
was found to be less. pe in Agar-Agar without the mixture of 
riment may be mentioned. If sterilised milk is 
: : at à warm temperature, the milk coagulates 
mn rx med Gui ni the ne of bacteria in the butter. This co- 
ag — A aad if, instead of milk butter, cocoa-nut 
butter is e: - ve milk : 
,. Our further resting ve were directed to eser whether 
cocoa-nut butte 
