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187
The quantity of water in several specimens is
unduly large, and can be generally judged of by the
public by a certain crumbling condition. Such butter
appears very dry, from the way in which the water
prevents the coherence of the fat. A small percentage
of water adds to the pleasantness of a butter, if the
latter be good; but when, as in 332, the water
amounts to 17¼ percent., it must be considered to
be beyond what is reasonable. It is only because
of the otherwise unexceptionable character of this
butter that I have not given a certificate to the
Inspector.
Again, as to Salt in butter. No. 324 contains
over 9 per cent. In this case, I have considered it
possible that the sample has been taken either from
the top, or sides, or bottom of the cask, where the
salt may have crystallized out. Otherwise the butter
was of good quality.
I should hold it to be my duty, after this
warning, to act upon the information which I have
given ; but I have thought it right to act leniently,
as I do not believe that these additions to the weight
of the butter have been carried out by the vendors
themselves.