. Dairy farming : being the theory, practice, and methods of dairying. Dairy farms; Dairy plants; Milk plants. ARTIFICIAL BUTTER. 327 Professor G. C. Caldwi'll writes as follows on tliis topic :— "The detection of olcomariiai-iiie in butter, when the adulterating material is made, as it can be, in a careful aud cleanly manner, is not easy, nor certain, except by methods which only a skilled chemist can execute. Several simple tests have been given, but my own experience with them has shown that they can be relied upon only when the oleomargarine is poorly or carelessly made, or when the b
. Dairy farming : being the theory, practice, and methods of dairying. Dairy farms; Dairy plants; Milk plants. ARTIFICIAL BUTTER. 327 Professor G. C. Caldwi'll writes as follows on tliis topic :— "The detection of olcomariiai-iiie in butter, when the adulterating material is made, as it can be, in a careful aud cleanly manner, is not easy, nor certain, except by methods which only a skilled chemist can execute. Several simple tests have been given, but my own experience with them has shown that they can be relied upon only when the oleomargarine is poorly or carelessly made, or when the butter consists entirely of oleomargarine simply flavoured by the small proportion of cream with which it is churned. Of these tests the following has given the best results within my hands:—Over a piece of good butter as large as a chestnut in a wine-glass pour about twice its bulk of ether; stir it up until the fat is all dissolved. Let it stand for a few minutes till the undissolved salt has settled to the bottom. Pour the clear solution ofE into a table-spoon and set it aside for an hour or two, or till all the ether has entirely evaporated. Perform the same operation with a jjiece of oleomargarine, and on comparing the two fatty residues the latter will be found to have a more or less distinct tallowy odour, which may become more apparent if the spoon is held for a moment in the hot steam from the boiling tea- kettle. The residue from good butter has no such odour; but geiuiine butter may be adulterated with half its weight of oleomargarine, and the adulteration cannot be detected by this test. When genuine butter is heated to a temperature of several degrees above the boiling-point of water, it foams much more than oleomargarine does when treated in a similar manner. I have found that this test enables us to distinguish genuine butter from genuine oleomargarine, but it is no more service- able than the other for detection of adulteration of the one with the other. No o
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