423 
ADULTERATION OF BUTTER. 
give them in parallel columns, the adulteration of the butter for this 
purpose being supposed to be in equal proportions of butter and beef 
dripping. 
Butter , newly churned and free 
from Salt. 
Colour. — Bright yellow — uni¬ 
form. 
Consistence .—Firm at 54°. 
Odour .— Stro n gl v but v r ace 01 is . 
Appearance on washing , in a 
glass half-a-pint beaker, one ounce 
with boiling water.—A melted 
layer occurs on the surface, con¬ 
sisting, as viewed at the side of the 
beaker, of minute drops, which, 
lying closely together, give a finely 
cellular aspect to the layer. When 
cool, the cake is a soft solid, fluc¬ 
tuating on agitation of the glass, 
or, at any rate, yielding readily 
when the glass is tilted. The 
water below is very opaque with 
milkiness. The cake is yellow. 
On transference to blotting- 
paper .—The mass is wet, and the 
wet runs away slowly. 
» « 
The blotting-paper acquires a 
marked yellow, greasy stain, which 
runs extensively over it. On 
transferring the butter to a second 
fold of paper, this stain is again 
imparted. 
Physical characters of dried 
Butter. —Colour, bright yellow— 
odour, butyraceous—breaks under 
pressure of the spatula at 54° into 
fine mealiness—taste, butyraceous, 
not melting on tongue so smoothly 
as unwashed butter, but still 
quickly, and with little sense of 
granulation. 
Pressure of a little heap the size 
of a pea firmly and quickly by a 
Butter adulterated with Dripping. 
Paler—(paleness increases with 
the proportion of dripping)—often 
marbled yellow and white. 
Firmer (increasing with propor¬ 
tion of dripping). 
Butyraceous odour lessened (but 
still present even in large amounts 
of adulteration). 
The melted layer consists of 
much larger drops, and the cellu¬ 
lar appearance therefore larger. 
On cooling, the cake is firmer, 
paler in colour, sometimes marbled, 
does not yield at all or much less 
readily to tilting of the beaker. 
The water below is less opaque 
with milkiness (and often deposits 
dirt from the salt used in prepa¬ 
ration). 
The mass is almost dry on re¬ 
moval from water, and the re¬ 
maining water rapidly rnns away 
into the paper. 
The stain to first blotting-paper 
is less marked, and that to second 
also. Both are of a less deep tint. 
Colour less yellow—odour, that 
of dripping, but more or less 
butyraceous (this varying with the 
relative proportions of the two)— 
has a coarsely granular appearance 
in mass, and on gentle pressure 
with a spatula at 54°, breaks down 
into independent granules very 
readily, these being the size of fine 
pearl sago and globular in shape- 
taste of the dripping distinctly 
perceptible (in low degrees of 
adulteration this is less marked) 
—does not melt so smoothly or 
readily on the tongue, but for a 
long time a roughness remains 
upon it, increasing as it melts. 
The stain is a circular, well- 
defined, oily spot, which soon be- 
