PRACTICAL PAPERS—BUTTER FACTORIES. 
239 
theory, and the French dyers found it to be worth four times 
more than the ordinary annatto of commerce, that it was more 
easily employed, that it required less solvent, that it gave less 
trouble in the coppers, and that it furnished a purer color. 
The American preparation of Gr. De Cordova, under the 
name of annattoine or dry extract of annatto, is claimed to 
be an improvement on, and a perfection of, the Le Blond and 
Yauquelin theories. The latter asserts that boiling injures the 
color, and as this has been clearly proven, Cordova reduces 
the precipitation to a powder, instead of boiling it to a paste. 
As this preparation gives a beautiful color, and is very much 
cheaper than any preparation of annatto in the market, at the 
same time being free from any deleterious adulteration, the 
managers of American factories are greatly pleased with it, and 
it is rapidly taking the place of other preparations. 
It is cut or made ready for use in the following manner : 
1st. put two pounds of annattoine in four gallons of clear cold 
water, and let it stand in this state one day, stirring thoroughly 
meantime, so as to perfectly dissolve the annattoine. 2nd. 
Then put two pounds strongest potash and one pound sal-soda 
(carbonate of soda) in three gallons of cold water. When 
this is perfectly dissolved and settled, pour off the clear liquor, 
and mix the two preparations (Nos. 1 and 2) together. 3d. Let 
this compound stand two or4;hree days, until the annattoine is 
cut or dissolved perfectly by the potash, stirring occasionally 
meantime. Use about a tea-cup full for a thousand pounds of 
milk. Do not mix with the rennet, but put it in a little milk, 
and then mix in the mass of milk in the vats by §tirring it in 
thoroughly, just before the rennet is used. 
If a day or two after the preparation is made, the annattoine 
does not seem to be perfectly cut, so that specks can be seen, it 
is certain that the potash was not strong enough. Adding 
more of a stronger solution of potash will remedy the trouble. 
When annattoine is used for coloring butter, a portion of 
the prepared liquor is added to the cream, at the commence¬ 
ment of churning. It gives a very rich color, and may be 
used in winter-made butter with advantage. 
