The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1905-08-16
SOME BUTTER TESTS
METHODS BY WHICH TO DISTINGUISH
THE GENUINE ARTICLE.


THE GENUINE ARTICLE.
The Use of PrcscrNntINcs With Fresh
Ment-CoIorinp Matter In Many snu-
saEcs-IIoN Ia Detect Boric Acid In
Meat Products.
1t IS Il matter of common informa-
tien that oleomargarnc 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 or process butter.
Methods are available which, with
little practice. may be employed 10 dis
tnguish between fresh butter. rCnoVnt-
ed or process butter and olcomarga-
riHe.
The spoon" test has been suggested
rs II household test and is commonly
USED by analy deal chemists for dlstin-
gushing fresh butter from renovated
butter or olcomurgarnc, \ lump of
butter two or three times the size of IL
pea is placed In II large spoon and
err If more convenient. the spoon may
be held above the chimney of an ordi-
nary kerosene lamp, or II may even he
held over I'M ordinary Illuminating gus
burner. If the sample IN question he
fresh butter Ii Will boil quietly with
the evolution of large number of
small bubbles throughout the mass
NNhi ..h a In "A AT IN
oleomargarine and process butter Oh
the other hand, sputtcr and crackle
making noise similar to that heard
when II green stick Is placed In II fire
Another point of distinction is noted II
n small portion of the sample is placed
In small bottle and set IN ii vessel of
water sufficiently warm TO melt the
sample Tho sample is kept melted
from hnlf an hour 10 an hour, when Ii
is examined. II renovated butter or
oleomnrgarinc, the fat Will be turbld
while II genuine, fresh butter the fat
will almost certainly be entirely clear
70 manipulate what IL known as the
WnterhouSe, or milk, test about two
ounces of sweet milk Is placed III IL
Il vessel of boiling wafer. When the
milk Is thoroughly heated II teaspoon
full of butter Is added and the mix
ture stirred with splinter of wood
until the fat tx melted, The bottle Is
then placed IN II dish of lee water and
the stirring continued until the fat
solldfies. Now. If the sample be but
tor III
| he solldIhed In II granular condition
and distributed through the milk In
small PARTICLES If, on the other hand.
| the sample consists of oleomargarme
| II solidihcs practically In one piece and
may he lifted by the stirrcr from the
milk.
Many persons believe that the great
| mass of the fresh meat sold on the
market is preserved chemically. This
impression Ia entirely unfounded. The
| cold storage facilities of the present
| day make the use of personalities
with fresh meat unnecessary, and the
larger packing houses do not employ
them. IL sometimes happens TINT local
butchers sprinkle personalities over
cut OF meat in order that they may
| keep II exposed on the block or hang
Ing in n show window MS an adver-
tiscmcnt The use of chemical pre-
| servativcs With fresh mcat Is confined
| TO this practice alone.
Personalities urc very commonly
used with chopped meats and suusages,
especially fresh sausage, They are III
ways employed with canned Vienna
| and ltrankfurter sausagcs Enclosed In
castings with the ends tied. Where the
ends are cut prcscrvatlves may be ab-
sent The reason for this IL that the
| temperature required for the complete
sterilization of snusnges Will either
burst or dlstort the skins when the
ends ARE tied whereas sausagcS with
cut ends afford an opportunity for the
escape of the water and steam.
| with many varieties of sausages,
| both fresh and smoked, and with chop
| ped meats OF all descriptions, colorinB
matter Is sometimes employed. This Is
done partly for the purpose of satisfy
ing an unnatural demand for II high
colored article and partly sometimes to
conceal the grayiHh color characteristic
of old meat which should not be used
at all
The prcscryatiyea employed with
meat products are borlc acid, borax
| and supplies TO detect borle acid
about II tablespoonful of the chopped
meat IL thoroughly macerated with II
little water. pressed through bug and
| two or three tablcspoOnfus of the
liquid placed In IL sauce dish with ff-
teen or twenty drops Of strong hydro
ehlorc acid for each Tablespoonful. The
liquid is then filtered through filter pa
per and IL piece of tumerlc paper dip
ped into II and dried near lamp OF
stove If bOrlc acid or borax were used
| for preserving the sample the tumeriC
| paper should be changed to II bright
cherry red color If too much hydro
chlorlc acid has been employed dirty
brOwnsh red color IL obtained, which
intcrfcres with the color due 10 the
presence Of Boric acid. Now, If DROP
OF household ammonia De added to the
eolOred tumeric paper and 1t turns u
dark green. almost black color then
boric acid Is present If the reddish
color, however, wns caused by the use
of too much hydrochlorlc acid. this
green color does not form.
The corrosive nature Of hydrochloric
acid must not be lost sight Of. 1t must
not be allowed to touch the flesh,
clothes or any metal New York Trlb-
une.
lie Asked For II.
"Do you know that the coin you lent
me was counterfcIt?' said the habltu
al borrower,
ooh, sure i do. You said that you
needed 1t bad"
A person suffering from chronic rheu-