The Chemistry of Cookery

the palmitic and stearic acids, then working up the softer remainder with a little milk, or even without the milk, into a resemblance to butter. When properly prepared and honestly sold for what it is, no fair grounds for objection exist; but it is too commonly sold for what it is not—_i.e._ as butter. For cookery purposes a fair sample of ‘bosch’ is quite as good as ‘inferior dosset.’ I have tasted some that is scarcely distinguishable from best Devonshire fresh. More recently this enterprise has been further developed. Genuine butter is made from cream skimmed from the milk. The skimmed milk is then curdled, and to the whey thus precipitated a sufficient quantity of bosch is added to replace the butter that has been sent to market. A still more objectionable compound is made by using hogs’ lard as a substitute for the natural cream. These extraneous fats render the cheese more indigestible. The curd precipitated from skim-milk is harder and tougher than that thrown down from whole milk, and these added fats merely envelop the broken fragments of this. Hence my suspicion that the cheese leaving the above-described insoluble residuum was a sample of ‘bosch’ cheese. * * * * * Since the above was written I have met with the following in the _Times_, bringing the subject up to latest date, and I take the liberty of reprinting the larger part of this interesting and clearly-written communication: ‘IMITATED DAIRY PRODUCTS. ‘The profitable utilisation of refuse products has always been one of the most difficult problems which have confronted manufacturers. Until recently the disposal of skim-milk was one of the difficulties of the managers of butter factories, or “creameries” as they are termed in the United States. Similarly, the sale of the internal fat of animals slaughtered for food, with the exception of lard, was practically restricted to the manufacturers of soap and candles. It was reserved to a Frenchman, M. Mège-Mauries, to discover the first step towards a more profitable use of these substances. He showed that by a judicious combination of milk and the clarified fat