This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1882 Excerpt: ...No. 4, from Hotel Belvedere, therefore suggests that it had been diluted with water, as does that also from the Post Bestaurant. It is possible, however, that neither sample had been "doctored," but was milk collected from single cows, for it is a practice in the valley, as it is elsewhere, notably at the Milch Anstalt ...
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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1882 Excerpt: ...No. 4, from Hotel Belvedere, therefore suggests that it had been diluted with water, as does that also from the Post Bestaurant. It is possible, however, that neither sample had been "doctored," but was milk collected from single cows, for it is a practice in the valley, as it is elsewhere, notably at the Milch Anstalt in Baden-Baden, to fill a glass with milk from one cow, and to carry glasses so filled in frames to the place of consumption. No two glasses of milk collected in this manner will be comparable, and it would only be from the average analysis of many that reliable data could be secured. BUTTER. Passing now to the butter sold in Davos, numerous specimens were collected in the village, from hotels and elsewhere. They were in all cases found to be pure butter. Some had an unpleasant taste and cheesey smell, whilst an examination showed that the butter-milk had not been removed as carefully as it should have been. The following are analyses of two samples, which show their general composition: --No. i. Sp. gr. of the "Butter Fat" at 2550 F 5-871 Insoluble fatty acids per cent, in the "Butter Fat," 85-91 COMPOSiTiON OF THE BUTTER. Moisture, 9-9'5 Fat 88-485 Casein (curd) 1-363 Salt 5-067 It will not be out of place here to state that what is known as "Butterine," or "Oleomargarine," a factitious substitute for butter, is made by churning clarified animal fats with milk. By this means the fat acquires somewhat the taste and odour of butter when freshly prepared. It is then salted, and suitably coloured. We are pleased to say that we did not meet with this article at Davos, though it is largely manufactured on the Continent as well as at home, and the trade in it is said to be a profitable one. "Bu...
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