...and is solid at 72°. Mutton dripping obscures the thermometer at about 85", and is solid at 84°. Lard obscures the thermometer at 84°, and is solid...original sample by means of a good microscope, using a J-inch or ¿-inch object-glass. In butter made from milk or cream, nothing is seen except the characteristic...

...and is solid at 72°. Mutton dripping obscures the thermometer at about 85°, and is solid at 84°. Lard obscures the thermometer at 84", and is solid...remains as soft as butter at a, much lower temperature. In drawing up the following table for the examination of butter, I have made free use of the observations...

...28'8° C. "Lard obscures the thermometer at 28'8° C., and is solid at from 26'1°C. to 2r1o° C., but it often remains as soft as butter at a much lower..."Mixtures solidify at intermediate temperatures." Dr. Brown, in a subsequent number of the Chemical News, gives some figures obtained by the method just...

...and to become solid at 72°. Mutton obscures the thermometer at about 85°, and it is solid at 84°. Lard obscures the thermometer at 84°, and is solid at from 79° to 70°, but often remains as soft as butter at a much lower temperature. Mixtures solidify at intermediate temperatures....

...84°. Lard obscures the thermometer at 84° and is solid between 79° to 70° ; but it often remains soft as butter at a much lower temperature. Mixtures...original sample by means of a good microscope, using a| or f inch object-glass. In butter made from milk or cream nothing is seen except the characteristic...

...and is solid at 72°. Mutton dripping obscures the thermometer at about 85°, and is solid at 84°. Lard obscures the thermometer at 84°, and is solid at from 79° to 70°, but.it often remains as soft as butter at a much lower temperature. Mixtures solidify at intermediate...