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124
customer with his neighbour's cream is not uncommon, and
in this manner the skimming may be explained.
Nine Butters have been examined. One was Butterine.
About another Butter I was much exercised as to whether
I should give a Certificate of Adulteration. Of late, butters
have very much altered in the proportion of their constituent
parts. From my own knowledge of genuine butters
obtained by favour of various people, I have never found a
butter to yield a larger per centage than 88.2 per cent. of
fatty acids insoluble in water; the rule is about 875 per
cent. of the total butter-fat. But of late, owing to the
manipulation of butters upon a large-scale in manufactories,
the proportion has in a few cases risen to 89 per cent., and
in the case which is now sub judice to 89.5 per cent. of the
whole butter-fat. In this particular instance every item in
the butter was, to say the least, extraordinary. The melting
point as high as 35. The sp. gr, 0.9116, when the
lowest gravity I have ever known was 0912. The butter
almost tasteless and very uneven in polorization. As everything,
as in milks, depends upon the standard taken, I
wished to refer the samples unofficially to Somerset House,
but your Committee thought otherwise, and I therefore
altered my Certificate. Whatever the opinion of Somerset
House Officials may be, one thing is certain, the sample
examined by Mr. Otto Hehner was quite different from the
sample analysed by me. It contained a notable quantity
of copper, whereas the sample left with me contained no
trace of copper.
Eight samples oi Gin and Whisky were fairly up to