Experiments in the Dairy. 
199 
milk-yield competitions took np a third day, there was not the 
same opportunity as at Park Royal in 1905 for carrying out 
practical experiments. 
Two, however, were attempted : the first to ascertain 
whether the public generally know the taste of genuine 
unadulterated butter ; the second to demonstrate that the more 
modern system of ceasing to churn, when the butter is in grain, 
is preferable to the old-fashioned plan of churning the butter 
into a lump, both in regard to the weight and the quality of 
the butter obtained. 
Experiment No. 1. 
Taste of Genuine compared with Adulterated Butter. 
Four lots of Channel Islands cream, weighing respectively 
4 lb. and 5 lb., and estimated to produce from 2 lb. to 3 lb. of 
butter, were taken from the same bulk. 
Lot No. 1, weighing 4 lb., was churned at 54° F., churning 
being stopped when the butter came in grain. The butter was 
washed in the ordinary way (but not brined), and made up into 
a lump, the dairy work throughout being done as well as 
possible. The weight of this lot was 2\ lb. 
Lot No. 2, weighing also 4 lb., was treated exactly the same 
as No. 1, save that just before the butter came in grain the 
churning was stopped, and \ lb. of some rather nasty mar- 
garine was added ; the cost of the margarine was 5d. per lb. 
Churning was then continued, and the mixture was eventually 
made up into a lump weighing about 3 lb., the proportion 
of margarine being estimated at about 17 per cent. 
Lot No 3, weighing 5 lb., was treated similarly to Nos. 1 
and 2, but \ lb. of butter substitute, costing 4 d. per lb., was 
added to the butter as in the case of No. 2 ; the total weight 
of the mixture was about 3^ lb., the proportion of the butter 
substitute being estimated at about 15 per cent. 
Lot No. 4, weighing 4 lb., was churned precisely as No. 1 ; 
but after the butter-milk had been drawn off, some warm 
separated milk was worked into the butter, the weight of the 
butter when finished exceeding the No. 1 Lot by 4 per cent. 
Taking the value of the pure butter at Is. 4 d. per lb., and 
assuming that all the butter could be sold at the same price, 
which assumption will be shown later on to be not far wrong, 
the pecuniary gain obtained by adulteration is as follows : — 
Cost 
Sold for 
Gain 
No. 1. — 2b lb. butter at Is. id. 
No. 2. — 2b lb. butter at Is. id. = 3s. id. 
3s. id. 
3s. id. 
Nil 
No. 
b lb. marg. at Os. 5 d. — Os. 2 \d. 
3. — 3 lb. butter at Is. id. = 4s. 0 d. 
— 3s. 6bd. 
4s. 0 d. 
5 bd. 
No. 
b lb. substitute = Os. 2d. — 
4. — 2 b lb. butter at Is. id. = 3s. id. 
— 4s. 2d. 
4s. 8 d. 
6d. 
• 
£ lb. water — 
— 3s. id. 
3s. 8 d. 
id. 
