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175
The experience I have given does not generally
apply to Camberwell butters. It is in the poorer
districts of London that I have acquired my information.
No. 40, however, was a "butter" only by
courtesy, and the Vendor informed the Magistrate
that he had bought it as Dutch butter. The absence
of curd, the presence of so little water, the smell,
and the amount of fatty acid obtainable from the
dry and purified fat, viz., 94 per cent., were altogether
proofs of the almost absence of the genuine article.
I confess, if I only find a very small per centage
of an extraneous fat, I do not give a certificate to
the Inspectors. Sometimes butter may contain a
patch of lard, evidently admixed from the scale-pan
of this I take no account, unless I observe them in
different portions of the butter, or worked in.
It was on account of my experience in another
district that I asked our Inspectors to bring me
some specimens of Jam. Of jams I have analysed
eight samples, and one Marmalade. The latter
was very good. Several of the jams—especially
Nos. 17, 37, and 38—were very carelessly manufactured
, they were dirty, and made of very indifferent
fruit. No. 14 was a little injured in color
by iron, and No. 22 contained a considerable portion
of boiled paper with red lead letters. Only No. 24