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25
Of 14 Butters, only one was found to be altogether a made-up
article. Two of them were adulterated with from 30 to 40 per
cent. of fat other than butter-fat. One other with 20 per cent.
of added fat was pronounced by Somerset House to be genuine.
The water in the butter was more than five per cent. under the
admitted quantity, and this, of course, further reduced the amount
of adulteration. The amount of insoluble fatty acids I found to
be 90⅓ per cent. of the fat, and, calculated by our standard, I have
no doubt that the butter was adulterated. The standard of
Somerset House is different from that of the Society of Public
Analysts, and I shall be obliged to accept such standard until it is
altered.
In consequence of what has been said upon the subject of
American Cheese, five samples have been taken by our Inspector.
I have no hesitation in pronouncing them of excellent quality and of
very uniform composition.
This may be judged from the following
table:—
No. 62
No. 63
No. 64
Water and volatile acids
35.58
36.01
35.44
Fat*
33.71
32.70
31.67
Curd
19.18
18.99
16.30
Extractive, soluble in water
7.79
7.88
12.29
Salt
1.33
1.63
1.51
Phosphates
2.41
2.49
2.55
Other mineral matters
—
0.30
0.24
100.00
100.00
100.00
*The Fat melted at
34°
33°.5
32°.5
Density of the Fat
0.9106
0.9117
0.9115
Insoluble fatty acids
89.14%
87.65%
90.27%
Thus it will be seen that the fat is somewhat altered butter-fat.
Pour samples of Lard have been examined; they were distinctly
of the nature and quality demanded. The same may be said of a
Dripping, except that it was not so clean as it might have been.
Of seven Breads only one gave distinct indications of alum, but
even in this one the alumina, calculated as alum, only amounted to
51/10 grains per four-pound loaf. Several of the breads were very
dark in color, but not made of other than wheaten flour.
Our information upon the subject of so-called Corn-flours is
now sufficient for all practical purposes. Of the three which
have been analysed, I should unhesitatingly have reported that
they were not of the quality demanded if I had not seen the label
sold with the article. If used as the label directs, nothing can be
urged against them. Good milk would supply what the so-called
corn-flour lacks; but, if judged by the name, the amount of nutriment
offered may be inferred from the quantity of nitrogen
contained in it, which is equal to 0.09 per cent., or about 1/27 the