The Anderson intelligencer. [volume] (Anderson Court House, S.C.) 1860-1914, 1905-09-20
SOM Z 9 BUTTER TESTS
METHODS RyWHicti TO DISTINGUISH
the GENUINE, ARTICLE.


The Use os Prescrvatisss yyatia Erssn,
saeRt--toloFinE Mates IL. sTany sau.g
Haees--EHow TO DeIeee RoSie Acid 1n
I. Mect Products.
1t is q matter of cc;s.fsSs. imHuTnsh.
tion that oleomargarina is sometimes
substituted for butter and that rancid
and badly made butter is frequently
melted, washed with soda and churned
with milk for the preparation OF reno.
waited oriprocess butter.
Methods are available which, with a
little practice. may be employed TO dis
tingpish between fresh butter, removal
ed or process butter and oleeinarga-
Fine. ~
The s'spoon'z test has been suggested
as household test and is commonly
used by analytical chemists Ror distin-
gushing fresf butter from renovated
butter or oieomargarine. a lump 0f
butter two or three times the sgze OF q
pea is placed an G large spoon aud
1t 10 then heated over an alcohol burn
er. IL more convenient. the spoon may
be held above. the chimney OF an ordl.
nary kerosene lamp. or 1t may even be
held over an ordinary illuminating gas
burner. If tho sample ;sl question be
fresh butter It will boil quietly with
the evolution Of large number OF
small bubbles throughout the mass
which produce q: large amount Of foam.
,Oleomafgarine and process butter, OH
the other hand, sputter and crackle,
making a noise similar to that heard
when green stick is placed in n fire.,
Another point OF distinction is noted If
q small portion OF. the sample is placed
In smaiI bottle and set In q vessel OF
water sumc mciently, warm to malI the
sample. The sample Is kept melted
from half an hour to an hour, when II
ia examined. IL renovated butter or
eleoma rssa s.::. 6 ttssiS tat viii he turbid,
while if genuine, fresh butter the fat
will almost certainly be entirely clear.
TO manipulate what Is known as the
Waterhoase, or milk, test about two
ounces OF sweet milk Is placed I'm q
wide monthed bottle, which is set In.
a vessel OF boiling wuter. When the.
milk is thoroughly heated q teaspoon.
2ful OF butter IS added and the mix
ture stirred with o splinter OF wood
until the fat Is melted. The bottle Is
then placed In a dish of ice water ana
the stirring continued until the fat
solidides. Now, II the sample be but.
ter. either fresh or renovated, 1t will
be solidlhed In q granular condition
and distributed through the milk In
small particles. IL, on the her hand,
the sample consists OF oleomargarines
1t solidifssI Iprac cticalIy In one piece and
may be lifted by the gtisrer from the:
milk. 55stsY ' { y n "a, Z,
Many persons believe that tho great
mass of the fresh nea s sasd On the
market Sfs preserved chemically. This
impression is entirely unfounded. The
cold storage facilities OF the present
day make the: nse Of spreservn1 IVES
viii. With. fresh meas Unnecessary, and the
larger packing houses do not employ
them. &c sometimes happens that local
butchers sprinkle preseryatiyes over
,a cut OF meat In order that they may
keep It exposad I: !. siis block or hang
Ing In q show window as an adyeTs
ltisement. The use of chemical pre-
iaeryativeB with fresh meat Is confined
to- thfs @praetl Ice alon
Il ! yPreservatiyess are very commonly
IN,With 5choppe meats and sausages,
.espS Sciaiiy fresh sauaage They are 81 I
.ss.Ssi siLloy Yiennn
,er assages ane!osea NC! IN y:
=, ss,ss sn.s tiee, synels, ts'
llas r sas. l1EsaeIya yaslYes5 may pc sp-
senl. ane sEeason LOT tnls is thaT Ihe
stsriil2ation of aat,Ene 81 nees win either
pusst oss; s,le.ost the sslns y9nen me
s..as ase .sasa, Wnersas sausag ages VIII
Sus slltls t,orn a!l me
a,aIps ~ le Wess;r M sls a
lts.liy, Yatle t.eszs ois sausaetsss,
posn IasSn tlna s,nok kea, ana syltn eno
~ ol ..ia escrlp sosoEih
aaa1er ls SOD Iines employ nls is
oI7 Eye llle plFpose. oI satisIy-
ior. e nln
Soso.s !tcls ss, paIt so
asrs.y isn sDlol snalast
lloui hoLS p uasd