200 Butter and Milk Tests at the Derby Show , 1906. 
The profit to the dishonest manufacturer thus comes out 
at from 7^ per cent, to 10 per cent. 
It might, however, be thought that the public would not be 
taken in by such mixtures, more particularly as they were 
made by amateurs at fraud, and therefore not nearly so skilfully 
done as at places which are specially laid out for these 
nefarious practices. 
To test this the following plan was adopted : The samples 
were labelled Nos. 1, 2, 3, and 4 respectively, and during two 
days of the Show were passed round on four different occasions 
to the public watching the work that was going on in the 
Dairy, with a request that they would taste the various samples, 
and give me their opinion as to the quality, by holding up 
their hands for the sample they liked best as I called out the 
numbers, and keeping their hands up until I had counted 
them. 
On every occasion No. 3 received the most votes, then 
No. 2, Nos. 1 and 4 being both about equally last. 
The experiment, it is submitted, demonstrated all it was 
supposed to do, viz., that the public generally do not know the 
taste of genuine unadulterated butter. 
Experiment No. 2. 
Old and New Methods of Churning Compared. 
Two equal lots of very thin cream from the same bulk 
were weighed out ; the one was churned as well as possible, the 
other into a lump. Both lots were treated alike in every other 
respect ; the temperatures of the creams and churns were the 
same, and the subsequent working was identical as far as 
possible. After being weighed, the two lots were judged for 
me by Professor Drummond, the samples being numbered 
1 and 2 respectively. The weights of the butter were as 
below : — 
Weight of Weight of 
• cream butter 
No. 1. — Churned into a lump . . . 10 lb. 1 lb. 14f oz. 
No. 2. — Churning stopped when in grain 10 lb. 2 lb. 0 oz. 
Professor Drummond’s report was as follows : — 
No 1. — Generally very good, if anything a little open in 
texture ; grain, fair ; body, very good ; flavour, sweet and 
pleasant. Total points, 94^. 
No. 2. — The quality of this sample is fine ; colour, bright ; 
texture, a little open ; grain, very good ; flavour, fine, rather 
more full than No. 1. Total points, 96. 
From the above it will be seen that No. 2 sample, which 
was churned correctly, was heavier and better in quality than 
No. 1. This experiment only confirms the generally received 
