The morning news. [volume] (Savannah, Ga.) 1887-1900, 1897-11-28

to sour. containing practically IS per cent.
of butter fat and a little over 80 per cent.
of water; the product of this was marked
~" In the second trial the butter was
mixed with sweet cream, which contained
p per cent. of fat and Y per cent. of wa
ter; the product of this was marked ''Y -
In the third trial the butter was mixed
with sweet milk, which tested ~ per
cent. butter fat; and the product was
marked "X."
When the churning began the Jumps of
butter were gradually broken down and
the whole contents became a thick fluid,
which, by continued agitation. slowly be-
came more and more sordid. In the trials
with cream very little fluid remained I'M
incorporated; but, in the trial with milk,
in which three and One-half pounds of
milk were used, about one and one-quarter
pounds of milk failed to be incorporated
and this was found TO contain % per
cent fat 1t is understood that the patent
Goes not cover the use of milk, therefore
the third experiment is only of incidental
interest.
The products of the three Cummings
were placed in a refrigerator until the
MOI ming of the 18th inst, when the same
parties took charge of them to work out
the moister 1t was then found
that they contained considerable
milk which had not been thorough
Iy incorporated, and which readily
separated when the mass was
worked. About one and a half
pounds was worked out of the ~"
product; it was colored white and
found to contain 0.78 per cent. of
fat AS very rich cream was
used in this first or az" trial at
the start, it was not unexpected TO
find the finished product to con
tain as high as S0.16 per cent. of
fat. II also contained 1858 per
Ill, TO-
cent. of ash, the remainder being
water.
The sO-called butter taken out of the
churn weighed more than the butter put
into it, and in each case the composition
when removed from the churn contained
a large proportion of water. The product
marked "Y," and made from a medium
quality of cream, contained over 40 per
cent. of water after churning, and by
working it, over 80 per cent. of its weight
was lost, the milk worked out testing over
l per cent. of fat The finished product
contained almost 20 per cent. Of water.
only 1900 per cent of fat. 311 per cent.
of albuminoids and 1.94 per cent. of ASH.
When finished the products were sent 10
New York to be examined by the butter
expert of the dairy division. No informa-
ton concerning the packages was furnish
ed, and the expert was requested to score
them from dealers standpoint. He re.
ported at follows:
I'm relation to the three boxes of butter
marked Y. y. H., will say that upon exam
nation of same my opinion is that it is
what is known on our market as process
butter, and on that class of butter | can
neither place a grade nor score, as / have
no rule 10 govern grade on manufactured
butter under this process. 1t cannot be
CLASSIFIED as creamery, imitation cream
cry factory, or dairy butter and we have
no grading on any other kind of butter
except these kinds. l find these sam
pies poor in favor, the grain is badly
broken, showing that it has been much
overworked, and is very salvy-consider
it unfit for table use-only use that could
be made of it would be to a cheap class
of bakers trade"
By following the directions given in tbo
patent, and using the quality of cream
which one would naturally take for this
purpose, product will be obtained which
resembles butter in some respects. 1t does
contain, as claimed, a little more of the
phosphate and other elements that SIM
ply the tissue wants of the human body
than is found in good butter but dairvnoen
endeaVor to wash and work these elements
out of their butter because they furnish
food for bacteria, which cause the butter
to spoil. As human food, the product
cannot be said to be better than buffer
Tor the reason that Il contains less fat
and more water The Slight Increase In
nltrogenous constituents amounts to little
from this standpoint, as the same can ba
obtained in much cheaper and better form
in milk.