1 Jan., 1899.] QUEENSLAND AGRICULTURAL JOURNAL. 35 
ANILINE IN BUTTER-COLOUR. 
We make the following extracts from a communication sent to Farm and 
Dairy, New South Wales, by the New South Wales Fresh Food and Ice 
Company, at the instance of the Danish Butter Colour Company, Copenhagen: — 
Consequent upon the application of aniline in the manufacture of butter 
colour, the well-known factory of dairy preparation and the inventors of the 
‘lactic acid ferment,” of world-wide reputation, which has caused so great an 
improvement in the quality of butter, Messrs. Blauenfeldt and Tvede, at 
Copenhagen, Denmark, have sent the following circular to all the dairies in 
Denmark :— 
The Molkereizeitung, having in February, 1896, brought an article from 
the pen of the Danish consulting officer, Boggild, wherein the application of 
aniline was condemned most strongly, and consulting officer for the State, 
Nissen-Dall, in an address, seriously warned against the use of this colouring 
matter, one should assume that butter-colouring with aniline was excluded 
from the dairies, especially as it subsequently has become known that butter 
coloured with aniline and margarine, by means of certain analytical tests, 
could react in one and the same way. 
We received, meanwhile, at the close of last summer, from several of our 
English business friends, inquiries which caused us to examine somewhat 
closer these circumstances, and it turned out that there was to be found a 
great deal of Swedish and Norwegian, as well as Finland, Danish, and Sleswig 
butter which was coloured with aniline, and that there was, to a large extent, 
sold, butter which in taste and smell resembled butter-colour, but which at its 
examination proved itself to be a mixture of orlean and aniline, no doubt 
produced in happy unconsciousness of the fact that both substances could be 
separated from each other, and each one traced by itself. 
On account of these results, we spoke our mind and made dairies as well 
as the dairy authorities of this country acquainted with these circumstances. 
By means of a circular, which we distributed at the Kolding Exhibition, and, 
later, sent out to all Danish customers, we at the same time gave the dairies 
directious in an easy way by own help to examine the colour to be used, and 
thereby to protect themselves against any intermixture of aniline into the 
butter. This direction we give herewith below. 
In conclusion, we beg to remark that the dairies must not use any butter- 
colour mixed with aniline if they will not subject their butter to the suspicion 
that it contains margarine. 
Also, all other countries which produce butter should, in order to prevent 
an adulteration of butter through margarine, strictly take heed that only 
aniline free butter-colour is used. 
Drrecrion ror ANALYSIS. 
Pour a few drops of butter-colour upon a white china plate and over-pour 
these with a few drops of pure concentrated sulphuric acid. 
If the butter-colour is vegetable colour (orlean or orlean seed), there - 
appears a dark bluish-green colour, which gradually goes over to greenish- 
ellow. 
If the butter-colour, however, contains aniline eller tar colour, there 
appears, by adding sulphuric acid, a red margin, or red spots, which gradually 
spread themselves over the whole. 
JERSEY COWS. 
Tue average yield of milk from a good Jersey cow, fed on artificial food, and 
milked twice a day, should be about 450 gallons a year. Some cows give as 
much as 700 gallons a year. 
