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116
with 47 per cent, of cream, and nearly 9 per cent,
of butter, and mixed with 5 per cent, of added
water.
/
Of Butters I have analysed four, two in duplicate.
Two of these were spurious butters. No.
28 had a melting point of 40°; No. 31 of 31.5°:
the former was mainly of animal, the latter of
vegetable origin. Both contained more water than
is usual, had been worked up with buttermilk, and
were very carefully prepared.
Two Coffees, one of which was genuine, and one
adulterated with at least one-third of chicory, leave
much to be desired. The admixture with chicory,
even when asked for, is a mistake, as it enables
very inferior coffee to be used. When it is further
remembered how uncertain is the quantity and
quality of chicory that is added, and how large is
the addition at times, it is a case in which the
advice to mix for yourself is to the point.
A new kind of Coffee which I need not publicly
name, is now bidding for public favor. It owes its
pleasant flavour to genuine coffee, and it also
contains some chicory, but the chief constituent,