PURE AND IMPURE FOODS. 



477 



English walnut trees injured in the least, 

 while peach trees but a short distance away 

 in the same orchard would be frozen to 

 the ground. My first experience began 

 with these trees or nuts in '76, while on a 

 trip to Pennsylvania. There I found a 

 tree in bearing and brought home 7 of the 

 nuts. Those I planted in tl^e spring of '77, 

 and as all grew, I have 7 trees in bearing. 

 They are 49 inches in circumference one 

 foot above the ground and 30 feet in 

 height. The branches have a spread of 35 

 feet. From nuts planted from these 7 ac- 

 climated trees I have a good grove, which 

 is of great interest to all who see it. These 

 trees began to produce in about 8 or 9 

 years from the seed, and have increased in 

 production every year since, for unlike the 

 black walnut, they bear every year. I con- 

 sider myself fortunate in having obtained 

 the right variety of nuts at the start, and 



can see no reason why I can not obtain as 

 large a yield as from a grove of similar 

 age and size in California. My trees were 

 so filled with nuts last fall that the lower 

 branches were touching the ground. 

 Norman Pomeroy, Jr., Lockport, N. Y. 



APIARIES IN RUSSIAN FORESTS. 

 Mr. Frank Benton, of the U. S. Depart- 

 ment of Agriculture, a great authority on 

 the subject of bees, writes that "In Russia 

 large apiaries, even thousands of col- 

 onies of bees, are kept successfully in the 

 forests; in fact, in some instances the col- 

 onies are located in the hollows of large 

 standing trees, the cavities having been ar- 

 ranged to accommodate the bees, and a 

 removable side adjusted so the bee keeper 

 can remove the honey at the proper sea- 

 son." 



PURE AND IMPURE FOODS. 



" What a Man Eats He Is." 

 Edited by C. F. Langworthy, Ph. D. 

 Author of "On Citraconic, Itaconicand Mesaconic Acids," "Fish as Food," etc. 



WHY SALT IS USED IN BUTTER. added during the process of manufacture, 



Most Americans seem to prefer the usual as calcium sulphate, calcium chlorid, mag 



salted butter, though there are those who 

 wish the slightly salted, or fresh, butter 

 which is commonly eaten in England and 

 on the Continent. Many of our leading 

 hotels and restaurants serve fresh butter, 

 and those who prefer it can usually procure 

 it if they will take the trouble. Practically 

 all butter contains some salt. Hassall says 

 fresh butter contains 0.3 to 2.01 per cent., 

 and salt butter 1.53 to 8.24 per cent. In 

 ordinary American butter about one ounce 

 of salt is used to the pound. 



Mr. H. W. Lawson, discussing some ex- 



nesium chlorid, magnesium sulphate, 

 sodium sulphate, calcium carbonate, and 

 magnesium carbonate ; or, in the form of 

 mechanical impurities, as dirt, pan scale, 

 pieces of wood, and the like. Water also 

 constitutes a certain percentage of com 

 mercial salt. 



The use of salt in butter making is con- 

 sidered as serving three distinct purposes. 

 In the first place it aids in the process oi 

 working, which has for its object the re 

 moval of buttermilk. When salt is added 

 to the butter the small globules of butter 



periments with dairy salt conducted at the milk tend to collect into larger drops, which 



Wisconsin Experiment Station, speaks of are more readily worked out. The liquid 



the reasons for adding salt in making but- thus removed from the butter differs from 



ter, and makes the following statements: buttermilk in having in addition . a cor. 



It is estimated that approximately 82,000,- siderable portion of the salt, no tat and only 



000 pounds of salt, valued at about $800,000, a small content of protein as compared with 



are used annually in the United States for that of milk sugar. The extent to whu 



dairy purposes. Good salt is so important salt is ot value in this way is indicated by a 



a factor in making good butter and cheese comparison of the composition oi salted and 



as to entitle the matter to investigation. unsalted butter. In a summary ol compiled 



Chemkal ly salt™ a compound of chlorin analyses the average water content ... 242 



and soXim known as chlorid of sodium or samples of unsalted butter was 1.1a per 



sodi m ? eWorld It always contains appre- cent, higher than the average . ater o >nten 



dable Quantities of a number of other sub- of 1,676 samoles of sa ted butter The value 



ances q wh eh' a ?e present as impurities. of salt as a preservative uuugtte impor 



These ma^ be in the form of chemical com- tant reason for its use. While salt m the 



pounds oLurrng in nature with salt or quantities ordinarily employed will not en- 



