234  Milk  and  Butter  Tests  at  the  Gloucester  Show,  1909. 
Coloured  Butter  and  Margarine. 
Two  lots  of  butter  were  selected,  one  made  from  Jersey 
milk,  the  otlier  from  white  milk. 
The  latter  was  divided  into  two  portions,  one  lot  being  left 
untouched,  the  other  coloured  to  resemble  the  Jersey. 
The  Jersey  butter  was  also  divided,  one  lot  being  shown 
in  its  natural  condition,  to  the  other  was  added  25  per  cent, 
of  margarine. 
The  four  samples  were  as  follow  : — 
1.  Pale  butter  (pure). 
2.  Jersey  butter  (pure). 
3.  Pale  butter  (coloured). 
4.  Margarine  (25  per  cent,  margarine,  75  per  cent.  Jersey 
butter). 
On  every  occasion  that  these  samples  were  submitted  to  the 
public,  the  margarine  received  the  greatest  number  of  votes, 
which  is  the  more  surprising,  as  plenty  of  time  was  allowed 
for  examination  of  all  the  samples. 
But  for  the  colouring  matter  in  the  margarine,  there  is  little 
doubt  that  the  mistake  would  not  have  been  made.  It  is 
obvious,  therefore,  that  if  a reliable  method  for  ascertaining 
the  addition  of  colour  to  any  substance  could  be  found,  it 
would  be  of  the  greatest  advantage. 
Having  heard  that  an  instrument  called  a “ Tintometer  ” 
enabled  colours  to  be  analysed  with  accuracy,  I communicated 
with  the  inventor,  Mr.  J.  W.  Lovibond,  a short  time  before  the 
Show,  and  as  a result  Mr.  Lovibond  and  his  daughter  brought 
down  to  Gloucester  on  Saturday,  June  19,  a Tintometer, 
complete  with  the  necessary  coloured  glasses,  which  he  was 
kind  enough  to  leave  with  me  for  the  rest  of  the  show. 
Before  their  departure  on  Saturday,  however,  Mr.  and  Miss 
Lovibond  were  able  to  demonstrate  that  it  was  a comparatively 
easy  matter  to  ascertain  the  exact  combination  of  “dominant” 
colours — red,  yellow,  and  blue — necessary  to  match  -a  particular 
shade  of  colour  in  either  a sample  of  butter  or  milk,  and  from 
the  figures  on  the  coloured  glasses  used  in  the  Tintometer, 
which  were  graded  on  the  basis  of  equivalent  colour  value,  to 
calculate  the  percentage  of  black  (neutral  tint,  the  combination 
of  the  three  dominant  colours  in  equal  proportions)  to  either 
orange  or  yellow,  or  when  only  the  red  and  yellow  coloured 
glasses  were  used,  the  percentage  of  orange  to  yellow. 
The  following  experiment  will  perhaps  make  this  clear  : 
A sample  of  Jersey  butter  very  deep  in  colour  was  compared 
with  (a)  a sample  of  ordinary  shop  butter  and  (&)  a sample 
of  margarine,  the  colours  used  in  this  instance  being  red  and 
yellow  only. 
