Food and its adulterations : comprising the reports of the Analytical sanitary commission of "The Lancet" for the years 1851 to 1854 inclusive, revised and extended being records of the results of some thousands of original microscopical and chemical analyses of the solids and fluids consumed by all classes of the public ... / by Arthur Hill Hassall.

Arthur Hill Hassall

Date:: 1855

Credit: Food and its adulterations : comprising the reports of the Analytical sanitary commission of "The Lancet" for the years 1851 to 1854 inclusive, revised and extended being records of the results of some thousands of original microscopical and chemical analyses of the solids and fluids consumed by all classes of the public ... / by Arthur Hill Hassall. Source: Wellcome Collection.

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$is- eak It would be out of place in this report to enter into the practical minutise of butter-making, such as the temperature at which the cream or milk should be churned, the best kinds of churn, the methods of churning, &c., all points of the greatest importance. The oily or buttery part exists in milk in the form of innumerable, very di tinct globules, of various sizes. The effect produced by churning is to bre£ down these globules, which then run together, and thus form butter. The ope- ration of the churn is therefore chiefly, if not entirely, mechanical. Referring to works treating on Food, we do not meet with any facts relatmg to the adulteration of butter. We will now proceed to give the results of the analyses which %ve have instituted. Results or the Micboscopicai. and Chemical Examinations of Forty- EiGHT Samples of Buttek, both Fobeign and Home-made, as Impobted, AND AS PUBCHASED OF ReTAIL DeALEBS. foreign butter as imported. , . „ , Hollands. 1st Sample. Analysis.—\00 lbs. or parts consist of 17-07 water, ]-97 salt, and 80-96 parts of butter. 2nd Sample. Analysis.—100 parts consist of 17-69 tuater, 1-53 salt, and 80-78 butter. 3rd Sample. Analysis.—100 parts consist of 24-34 water, 4-37 salt, and 71-29 butter, ith Sample. Analysis.—100 parts consist of 18-89 water, 1-60 salt, and 79-31 butter. 5th Sample. Analysis.—100 parts consist of 18-02 water, 3-94 salt, and 78-04 butter. 6th Sample. Bosh. Analysis.—100 parts consist of 8-48 water, 3*31 salt, and 88-21 butter. This sample, as well as samples 7 and 9, were not submitted to analysis until some time after they had been received, and it was evident, from their dried and contracted appearance, although contained in a wooden box, that they had lost a considerable part of their water. This is also shown to have been the case by the results of the analyses. These analyses are instructive, then, as showing the loss of weight which butter sustains by keeping. 7th Sample. Analysis.—100 parts consist of 9-16 water, 2-50 salt, and 88-34 butter. 8th Sample. Analysis.—100 parts consist of 15-60 water, 1-59 salt, and 82-81 butter. 9th Sample. Ostend. Analysis.—100 parts consist of 4-18 water, 2-32 salt, and 93-50 butter. 10th Sample. Tralee. Analysis.—100 parts consist of 0-25 water, 4-53 salt, and 95-22 butter. AS OBTAINED FROM RETAIL DEALERS. SALT BUTTEES. , ll^A Sample. Purchased of T. Hunt, 108. Whitechapel-road. Analysis.—100 parts consist of 15-74 ivater, 4-94 salt, and 79-32 butter. \2th Sample. — Purchased of J. Reilly, 75. Whitechapel-road. Analysis.—100 parts consist of 16-84 water, 5-61 salt, and 77-55 butter. I3th Sample. — Purchased of W. Corney, 55. Whitechapel-road. Analysis. —100 parts consist of 14-09 water, 5-04 salt, and 80-27 butter. 14<A Sample. — Furcha&ed of E. Mellor, 36. Whitechapel-road. Analysis. —100 parts consist of 16-44 water, 3-49 salt, and 80-07 butter. M M 3$

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