( XXIII ) 
uses, and made simply to serve as a means of fraud by the dishonest, 
and as an ever-irritating source of distrust and vexation between 
the honest dealer and his customers. While such false butter is 
sent away to Holland, to Ireland, &c., to be mixed with the genuine 
article, the shopkeeper is liable to be deceived ; he may, with the 
best possible intentions, and in spite of every precaution, be sup- 
plying his customers with an article which is quite different from 
what he supposes he is selling — -for in this case the analytical 
chemist cannot help him, whatever he may profess to do, the differ- 
ence of chemical composition between the cow-butter and the mixed 
butter being so small as to pass beyond the reach of chemical 
detection." 
" The remedy is simple enough. Let any enterprising capitalist 
connected with the trade commence openly and ftdrly the manu- 
facture of artificial butter, to be made and sold as such — let him, in 
the fii-st place, use materials which will not be ofl'ensive either to 
the imagination or the palate (such, for example, as clean and 
wholesome Australian mutton fat) ; in order to secure the con- 
fidence of the shopkeepers and the public, let him open his works 
to visitors just as Messrs. Huntley and Paimee, Messrs. Peek, 
Frean, and Co., and other biscuit makers do : and then let him sell 
his butter under an honest name — and we believe that he vrill be 
able to overcome all prejudice, and in a short time do a handsome 
business, with good profits, and have the satisfaction of knowing 
that he has enabled the poor man and the poor man's child to enjoy 
a cheap slice of bi ead-and-butter, and many other luxuries of which 
butter forms a part, and also that he has destroyed a nefarious 
system of false dealing ; for there is a certain peculiarity about the 
artificial butter which will become understood when the trade is 
familiar with it, and this will finally aid its detection in admixture." 
"We have already given some attention to the subject, and have 
tasted some purely artificial butter which was really good, sweet, 
and pure. Bread-and-dripping are commonlj- given to children in 
lieu of bread-and-butter, and the artificial butter properlj' prepared 
is really a purified dripping of verj* superior quality. The artificial 
butter has the further advantage of not becoming rancid, however 
long it is kept, and thus it requires no salt. With both articles 
honestly placed before the purchaser — viz., the dairy butter and the 
butter made from animal fat — he could choose which he preferred, 
and pay the fair value of either." 
