Soap grease. 4.'51 " Scrap membrane. 17.06 " " Total 100 By the pressing process, in 100 parts of refined fat: on 76.31 per cent.
Stearine " Total 100 Per cent. of oil from 100 parts of caul fat: Oil 60.00 per cent..
Stearine 18.63 Scrap and soap grease 21.37 " " Total 100 By the churning process, in 100 parts oleomar garine butter: Oil 83.00 p:r cent.
Salt, mill, etc 5.00 " Water 12 00 " " Total 100 Cost of manufacture per pound of butter: This will equal the expenses per day, minus the amount realized by the sale of other product,; thus if the expenses per day are. 896.25 And the receipts from other products sold are 15.65 Will leave the cost of the manufacture of the butter at $80.59 This for 500,pounds, is equal to 16.1 cents per pound. This calculation is based upon paying ten cents a pound for the fat, and selling the butter made at twenty-five cents per pound. Prof. Arnold gives the composition of butter as follows: The fatty matter which enters into the composition of the butter globule consists of four varieties. The hardest of them is stearine, which, when separated, is a hard, white, flaky appearing fat. The second in consistency is palmatine, which resembles palm oil; most of the coloring matter in butter is connected with this fat. The third is called oleine, from its thin, oily consistency. The fourth consists of essential
oils of the food of the cow, and which probably are as numerous as the varieties of food she con sumes. These constitute the fats of which but ter is made. Their origin is not perfectly clear; they are all ultimately derived from the food of the cow, but how much of them are elaborated in the body of the animal out of other elements of food is not well established. Their character istics change with the condition and quality of the food, and with the constitutional peculiari ties of cows. The fats from different cows living on the same food are often quite unlike, and in the same cow they change their qualities, such as color, density, odor and flavor, with the variations in food, as to its age, succulence and abundance or scarcity of fat in it. Young food generally gives a higher flavor and color to these fats than that which is mature or approaching -maturity. The percentage of these essential oils which enter into the composition of butter is very slight, amounting, on an average, to about two per cent. They are very variable in butter, by reason of feed and faulty making. The fol lowing is an analysis of the fats of butter by Prof. Mott, giving the constituents in natural and artificial butter: