Richmond planet. [volume] (Richmond, Va.) 1883-1938, 1905-10-07
Story Ne. 2 Will Be 1.-The
Bothamley Murder Mystery"
SOME BUTTER TESTS
METHODS BY WHICH TO DISTINGUISH
THE GENUINE ARTICLE.

The Use OF Preservatives with Fresh
Meat-CoIorinE Matter In Many sau-
sHEes-HOVv 60 Detect Boric Acid In
Neat Products.
IL Is a matter OF common informa-
ton that oleomargarine 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 Ice employed to dis
! tinguish between fresh butter. renovat-
ed or process butter and oleomarga-
riue
The spoon test has been suggested
as household test and IS commonly
used - analytical chemists for distin-
gushing fresh butter from renovated
/, butter or ole0margdduc. A lump OF
butter two or three times the size OF a
pea IS placed In a large spoon and
&c Is then heated over an alcohol burn
or. II more convenient, the spoon may
be held above the chimney Of on ord!-
nary kerosene lamp. or a. may even be
held over an ordinary Illuminating gas
burner. II the sample IN question be
fresh butter IL will boil quietly with
the evolution OF large number Of
small bubbles throughout the mass
which produce a large amount Of foam.
Oleomargarine and process butter. Oh
the other hand, sputter and crackle,
making a noise similar 10 that heard
when green stick is placed in fire.
Another point OF distinction is noted IL
small portion OF the sample is placed
in small bottle and set in a vessel OF
water sufficiently warm TO melt the
sample. The sample IS kept melted
from half an hour TO an hour. when II
IS examined. If renovated butter or
oleomargarine, the fat VIII be turbid.
while II genuine. fresh butter the fat
viii almost certainly be entirely clear
To manipulate what is known as the
Waterhouse, or milk, test about two
ounces OF sweet milk is placed in u
wide mouthed bottle. which IS set in
a vessel OF boiling water When the
milk is thoroughly heated a teaspoon
full OF butter is added and the mix
ture stirred with splinter OF wood
until the fat is melted The bottle is
then placed in Il dish Of ice water and
the stirring continued until the fat
sohdihes. Now, II the sample be but
ter. either fresh or renovated. IL viii
be solldihed In a granular condition
and distributed through the milk In
small particles. II, on the other hand.
the sample consists OF oleOmargarine
Il solidihes practically In one piece and
may be lifted by the stirrer from the
milk.
Many persons believe that the great
mass Of the fresh meat sold on the
market is preserved chemically. This
impression is entirely unfounded. The
cold storage facilities Of the present
day make the use Of preservatives
with fresh meat unnecessary, and the
larger packing houses do not employ
them. 1t sometimes happens that local
butchers sprinkle preservatives over
cut OF meat in order that they may
keep 1t exposed on the block or hang
ing In show window as an adver-
tsement The use OF chemical pre-
servarives with fresh meat Is confined
to this practice alone
PreservauveS are very commonly
used with chopped meats and sausa ges,
especially fresh sausage. They are al
ways employed with canned Vienna
and Frankfurter sausages inc!osed in
castings with the ends tied. Where the
ends are cut personalities may be alb
sent The reason for this is that the
temperature required for the complete
sterilization or sausages Will either
burst or distort the skins when the
ends are tied. whereas sausages 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