552 
Composition of Annatto. 
samples, and on tlie other hand it does not contain nearly so 
much carbonate of lime. Altogether, this sample fairly repre- 
sents the composition of the best cake annatto. 
Annatto cake, even the best, has always a disagreeable smell ; 
and it is much to be regretted that a substance which at the best 
is useless, and frequently is nasty, should find its way into our 
dairies. But so long as a good many people prefer coloured to 
uncoloured cheese, and show a predilection for deep-yellow- 
coloured butter at all times of the year, the use of annatto will 
continue. 
If it cannot be altogether banished from the dairy, it is de- 
sirable that annatto should be employed in the best possible con- 
dition. Far superior to annatto cake, and more ready in its 
application, is the fluid extract, which is mainly an alkaline 
solution of the purified colouring matter of the Bixa orellana. 
A sample of fluid extract of annatto, analysed by me, contained 
in 1000 parts : — 
Water 848-01 
Organic mattcia 43" 70 
Potash 36-20 
Soda 26-34 
Chloride of sodium 5-09 
Oxides of iron and ahimina "72 
Lime "44 
Magnesia "IG 
Phosphoric acid '53 
Sulphuric acid , 6-9G 
Carbonic acid and less 31-85 
1000-00 
Liquid annatto is now manufactured in England by several 
makers, amongst others, by Mr. Nichols, of Chippenham. His 
fluid extract of annatto is perfectly clear, has a bright orange 
colour, and is free from any of the obnoxious and disagreeable 
substances which frequently occur in annatto cake. 
12, Hanover Square, London, July, 1863. 
4. — Letter to the Editor, from Mr. J. Francis Clark, on a Cheap 
3Iaterial for Farm Buildings. 
My dear Sir, 
According to promise, I send you a short account of the 
homestead wliich I have lately erected for my own farm at 
Abbots Roding. 
My plan included the usual buildings sufficient for a farm of 
