Adulteration of Milk with Cane Sugar and Water. At the Colomb Petty Sessions, in Jan. 7, 1879, a milk-dealer was summoned for the above offence. The composition of the milk was : The summons was dismissed on the ground (which has since become untenable) that the purchase being admittedly for analysis and not for consumption, the purchaser was "not prejudiced.”—Analyst, 1879. Defence that Rain had increased the quantity of Water. In December, 1880, a cowkeeper of Hull was summoned for selling milk adulterated with 10 per cent. of water. The defendant affirmed that whilst milking the cows in the field on the morning in question, it rained very heavily, and he thought that about a pint of water fell into each of the milking buckets. The court did not consider the defence valid, and convicted and fined the defendant.-Analyst, 1880. Conviction for selling "Fore" Milk. In August, 1877, a dairy proprietor of Dublin was prosecuted for selling milk deprived of its cream. The defendant stated that it was "fore" milk, and that he had sold the " strippings" as cream. The magistrate expressed his opinion that the milk should be sold whole,-i.e., with both "fore" milk and strippings," and fined the defendant £10.* Diseased Milk. At the Woolwich Police Court, in December, 1875, a dairyman was convicted and fined £20 for selling diseased milk. Mr. Wigner, the analyst, proved that the sample had a peculiar colour, and that it contained no less than 13 per cent. of fat, 8.2"solids not fat," and 20 per cent. of blood. Other witnesses proved that the defendant had a number of cows, and at least one of them was suffering from foot-and-mouth disease. There was practically no defence.+ Appeal Case.-Conviction that Milk containing 2·69 per cent. fat is not of the Substance, Nature, and Quality demanded by the Purchaser.Times, Nov. 7, 1893. This important case was an appeal heard before Queen's Bench (Mr. Justice Charles and Mr. Justice Wright). An Inspector procured a sample of milk from a churn of milk in course of delivery at a railway station. The churn was labelled "the contents of this churn are warranted to be new and pure milk." On analysis, the total solids were found to be 11 per cent., the fat 2.69 per cent. The magistrates convicted. The defendant appealed. It was stated that the milk was from a dairy of twenty-six cows, that the appellant had not removed cream from the milk, and the Analyst, i., 1877, p. 82. * + Conviction for Selling Milk yielded by a Cow suffering from Disease. London, 1876. appellant ascribed the poorness of the milk to the dryness of the season or to the quality of the food, and it was contended that there was no evidence of actual adulteration, and that the poorness of the milk might be from natural causes. Mr. Poland, Q.C., urged that the magistrates had not found as a fact that any cream or fat had been abstracted from the milk, and that selling poor milk was no offence, unless it was so by adulteration or withdrawal. Mr. Justice Charles in giving judgment stated that the result of the analyst's certificate was that the proportion of cream or fat in the milk was less than natural or usual, and that it showed an offence against the statute. Mr. Justice Wright concurred, and the appeal was accordingly dismissed and the conviction upheld. BIBLIOGRAPHY. The general treatises enumerated at p. 43, all contain articles on milk, and may be consulted. The limits of this work preclude an exhaustive bibliography on milk-a list of the more important papers which have been consulted in the writing of the sections on milk would alone occupy more than a dozen pages. Hence it will be necessary to limit the list to the papers which have appeared since 1870. Abstract of Work done by the Milk Committee. Analyst, 1886, 2, 62. ADAM, A. F.-"Étude sur les principales méthodes d'essai et d'analyse du lait," &c. Paris, 1879. ADAMS, M. A.-On a new Method for the Analysis of Milk. Analyst, 1885, 46. The Treatment of Sour Milk intended for Analysis. Analyst, 1885, 99. ALLEN, A. H.-Note on the Optical Estimation of Milk-sugar. Analyst, 1885, 72. The Preservation of Milk Samples for Reference. Analyst, 1886, 203. AXMANN.-Ueber Milch-Verfälschung und Milch-Controlle. respond. Bl., 1873. BALLARD.-Med. Times and Gazette, 1876. BELL, J. C.-Milk Analysis. Analyst, December, 1877. Zurg. Cor BESANA, C.-Sheep's Milk, and the Manufacture of Cheese therefrom. Staz. Sper. Ag. Ital., xxiii., 572. BLYTH, A. WYNTER.-Milk of the Cow in Disease, Chem. News, vol. xxxii., p. 245; Analyst, i., 1878; ib., 1879, 231. Milk of the Cow in Health and Disease, Journ. Chem. Soc., 1879. Experiments with the Lactocrite, Analyst, 1887, 34. Identification and Estimation of Carbohydrates in Milk. Analyst, March, 1895. BOLLINGER, O.-Ueber Impfs-u. Futterungs-tuberkulose, Archiv für Experimentelle Pathologie u. Pharmakologie. Leipzig, 1873, 356-375. BOLLINGER, O., u. FRANCK, E.-Gegen die grosse Gefährlichkeit des Genusses vom Fleisch u. Milch tuberkuloser Thiere. Deutsche Zeitschrift für Thiermedizin u. vergleichende Pathologie, 1875, t. 1. BOUCHARDAT, A., et T. A. QUEVENNE.-"Instruction sur l'essai et l'analyse du lait," 3. ed. Paris, 1889. CAMERON, A.-Analysis of the Milk of Forty-two Cows, Analyst, 1881. FLEISCHER, M.-Journal f. Landw., 1871. HEHNER, O.-Condensed Milk, Analyst, vol. iv., 1879. HILL, EUSTACE.—The Werner-Schmidt Process of Fat Extraction, Analyst, KLERS, E.-Die künstliche Erzeugung der Tuberculose, Archiv für experimentelle Pathologie u. Pharmakologie, 1 Band. 2 Heft, Leipzig, 1873, s. 177. KLINGLER.-Dingler's polytechnisch. Journal, 217, Augsburg, 1875, s. 343. KUHN, G.-Sächsische Landw. Zeitung, 1875. KULS, J.-Pflüger's Archiv., xiii., 176-196. LEFFMANN, H. and BEAM, W.-Analysis of Milk and Milk Products. Philadelphia, 1893. LIEBERMANN, LEO.-Ueber in der Milch enthaltenen Eiweiss-Körper, Zeitschrift f. anal. Chemie, xxii., 232. Volumetrische Methode zur Bestimmung des Fettgehaltes der Milch, Zeitschrift f. anal. Chemie, xxii., 383. MACADAM, Dr. STEVENSON.-The Quality of Milk supplied to Towns, Pharm. Journal. MACNAMARA, F. N.-Chem. News, 1877. Milch-Zeitung-Various Papers on the Composition of Milk, &c., &c., 1870-80. MÜLLER, A.-Zeitschrift f. anal. Chem., 22, 129. MUTER, J.-An Ingenious Adulteration of Milk, Analyst, 1, 1878. PARIS, C. VAN.-Uebertragung der Stomatitis Aphthose der Rinder auf den PATTINSON.-An Abnormal Sample of New Milk, Analyst, 1876. REDWOOD, Dr.-" Notes on the Analysis of Milk," 1, 1876. RICHMOND, H. DROOP.-Preservation of Samples of Milk, Analyst, 1890. Fat Extraction from Milk Solids, Ibid. Composition of Milk and Milk Products, Ibid.; also Analyst, March, 1895. RICHMOND, H. DROOP, and BOSELEY, L. K.-Points in the Analysis of Condensed Milk, Analyst, July, 1893. Note on the Detection of the Adulteration of Fresh Milk by diluted Cow's Milk, Analyst, July, 1893. RICHMOND, H. DROOP, and PAPPEL, A.-The Milk of the Gamoose, J. Chem. Soc., Trans., 1890, lvii., 754. RIDEAL, S.-On Formalin as a Milk Preservative, Analyst, July, 1895. RITTHAUSEN, H.-Neue Methode zur Analyse der Milch und über ein von Milchzucker verschiedenen Kohlenhydrate der Kuhmilch, Journal f. prakt. Chemie, 1877. SELMI, F.-Gazzetta Chimica Italiana, iv., 482-484; Journal Chem. Soc., SMEE, J. H." Milk in Health and Disease. Lond., 1875. STOKES, A. W.-On the Determination of Mixtures of Milk-sugar and STRUVE, H.-Studien über Milch. Journal f. praktische Chemie, xxvii., 249; xxviii., 70, 110. THOMSON, W.-The Incongruity of the Mode of stating Milk-Analyses, Analyst, Sept., 1877. VALLIN, E.-Le Lait des Vaches Phthisiques, Ann. d'Hygiène Publique, 1878. VIETH, P.-Milk and Milk Products, Analyst, 1885, 67; 1886, 66; 1887, 39. The Polarisation of Milk-sugar, Analyst, 1886, 141. Easy Methods for the Examination of Milk. London, 1887. Fat Extraction and Estimation in Milk Analysis, Analyst, Nov., 1891. Composition of Milk and Milk Products, Analyst, April, 1891, and April, 1892. WERNER.-Method of Fat Extraction. Zeit. f. anal. Chem., xxvii. BUTTER. § 179. Constituents of Butter.-In the manufacture of butter the cream is violently agitated in a churn or other suitable apparatus, and in this manner the thin membrane * enclosing the fat globules is supposed to be ruptured. The free fat then coalesces, entangling with it some casein and serum; the butter is well pressed together to free it as much as possible from moisture, and salt added to assist its preservation. Butter, therefore, is composed principally of milk-fat, with a small and variable quantity of water, casein, and ash, the latter consisting chiefly, but not entirely, of the salt added. The "fat" of butter may be shown, by careful cooling, to consist of about 45.5 per cent. of butter oil and 545 per cent. of solid fat; it is usually stated to consist of a mixture of the glycerides of the fatty acidspalmitic, stearic, and oleic-not soluble in water; and also of the glycerides of certain soluble and volatile fatty acids, principally butyric, with small quantities of caproic, caprylic, and capric acids. It is the association of about 78 per cent. of the triglycerides of these volatile acids with the glycerides of the insoluble acids, which gives to butter-fat its peculiar and distinctive characters; but it is probable that stearin, palmitin, butyrin, and caproin do not exist in butter, their place being taken by more complicated glycerides, the glycerin being combined with two or three different O. C4 H7 O acids. A crystalline glyceride,+ CH-0. C16H102, has, indeed, been isolated from butter. O. C18H3502 The different constituents, as well as the physical characteristics, of butter- or milk-fat have been already described at p. 239 et seq. The general composition of butter-fat, as usually stated, is as follows: Pure, dry butter-fat, melted at a heat not exceeding 100° Fahr., * Reasons for doubts as to the existence of this membrane are given at page 237. A. Wynter Blyth and Robertson, Journ. Chem. Soc., 1889 (Proceedings), 5. A. Wyter Blyth and Robertson, Op. cit. g The theoretical percentage of C, H, and O, corresponding to these glycerides, is as follows:-C 72.8, H 13.3, O 13.9. E. Duclaux (Compt. Rend., cii., 1,022, 1,077) by a process of fractional distillation has examined a series of prize Normandy butters, in special |