Union County courier. [volume] (Elk Point, Union County, D.T. [S.D.]) 187?-1913, 1905-08-17
SOME BUTTER TESTS
METHODS BY WHICH TO DlSTINouIss1
The GENUINE ARTICLE.


substituted for butter and that rancid
ana badly made butter IL frequently
melted. waslAed with soda and churned
with milk for the preparation Of reno
waited or process butter.
Methods are available which. with q
little practice, nay be employed TO dis
tingnish between fresh butter. renewal
ed or process butter and oleomarga-
rine.
The spoon" test has been suggested
as household test and IL commonly
used by analytical chemists for distin-
gushing fresh butter from renovated
butter or oleomargarine. A lump OF
butter two or three times the size OF q
pea Is placed In large spoon and
1t Is then heated over an alcohol burn
er. II more convenient, the spoon may
be held above the chimney OF an ordi
nary Kerosene lamp. or IL may even be
held over an ordinary Illuminating gas
burner. III the sample in question be
fresh butter It viii boil quietly with
the evolution OF d large number or
small bubbles throughout the mass
which produce large amount of foam.
OieomargaF1ne and process nulter. on
the other hand. sputter and crackle.
I making noise similar 10 that heard
when green stick ID placed in a Ore.
/ Another point or distinction Ii noted IL
q small portion OF the sample Ii placed
| u 4 small bottle and set Ia q vessel or
water suficiently warm to melt the
sample. The sample In kept melted
FROM half an hour to an hour, when II
Is examined If renovated butter or
ole0margartne. the fat viii be turbid,
while III genuine. fresh butter the fat
win almost certainly be entirely clear.
To manipulate what IL known as the
Warehouse, or milk, test about two
ounces OF sweet milk II placed in q
wide mOuthed bottle. which II set IN
q vessel OF boiling water. When the
milk Il thoroughly heated teaspoon
/ fui OF butter is added and the mix
ture stirred with a splinter Of wood
until the fat IL melted. The bottle IL
then placed In dish OF Ice water and
the stirring continued until the fat
solIdIfies Now. II the sample be but
Ter. either fresh or renovated, Ii win
be- eolEdified Ina granular condition
and distributed through the milk In
small particles. II, on the other hand,
TIE sample consists u oleomargarins
IL solidIfles practically In one piece and
may be lifted by the stirrer from the
milk.
Many persons believe that the great
mass DC the fresh meat sold on the
market lE preserved chemically. This
/ impression liz entirely nnfounded. The
Geld storage facilities Of the present
day make the use Of preservaEives
with fresh meat unnecessary. and the
larger packing houses DO not employ
them II sometimes happens that local
butchers sprinkle preeexsatives over
4 cut 81 meat u order that they may
keep IL exposed on the block or hang
Ina im i show window as an adver-
tisemenE The use 0f chemical pro-
sarvatives with fresh meat Is combined
v this practice alone
Personalities are very commonly
used with chopped meats and sausawes.
especially fresh sausage. They are al
WAYS employed with canned vtenna
and Frnnkfurfer Aausages incl0sed ii
castings with the exds tied. Where the
ends are cut preaerFasives mag be ab-
sent Tbs reason for this il that the
temperature required for the complete
sterilization " sausages viii either
burst or dastnrt tire skins when TIE
ENDS mra tied. whereas aansAgcs with
cur ends afford an opportunity tow tie
eseape II the water ard steam
WIN many varieties of sausages,
both fresh and smoked. and with chop
ped meats a. ali description coioring
MISTER IS sometimes employ This Il
done parity ~ tile purpose Or satisfy
snw "a unnatural demand FOR d high
rOlored article and partly sometimes TO
conceal the gragksh color characteristic
of oid meat which should not be used
* Ill.
The preserxat1ves employed with
meas products arc hoFie acid. borax
ana SUPPLIES 10 deiesk bOric acid
about d Tablespoonful of The chopped
meat ~ thoroughly macerated with
little watef. pressed through bar ard
Two az three tahaespoonfmas III the
liquid placed IA 4 sauce dish With fik-
teen nT twenty drops 81 strong hydro
eiIorie ursa cor each tablespoonful. The
IiQusd IN then offered through filter "a
pex and i pieee AT tunerie paper dip
ped into II and dried near lamp ar
store. r. boric acid nr borax were used
Tor preserving the sample tie fumerlc
paper should be changed to d bright