=The Adulteration of Butter with Glucose.=--The following is from an article by C.A. Crampton in the Journal of the American Chemical Society: In domestic practice the addition of sugar to butter for purposes of preservation is doubtless almost as old as the art of butter-making itself; salt, however, is the usually preferred preservative. Sugar appears in several of the various United States patents for so-called "improving" or renovating processes for butter, being added to it along with salt, saltpeter, and in some cases sodium carbonate. Within the past few years glucose has been used in butter specially prepared for export to tropical countries, as the West Indies or South America. It is usually put up in tins, and various means are resorted to for preventing the decomposition of their goods before they reach the consumer. Very large quantities of salt are used by the French exporters, as the following two analyses show: Butter for Export. To Brazil. To Antilles. Water 10.29 10.19 Curd 1.24 1.31 Ash 10.29 10.06 Fat 78.18 78.44 ------ ------ 100.00 100.00 Chemical antiseptics, borax, salicylic acid, etc., are sometimes used, but the method found most efficacious by exporters in this country seems to be the use of glucose in conjunction with moderately heavy salting. The glucose used is a heavy, low-converted sirup, known as confectioners' glucose. The detection of glucose in butter presents no difficulty. The butter is thoroughly washed with hot water, which will readily take up whatever glucose is present. This solution is then tested by means of Fehling's solution. The following is an analysis of the so-called _beurre rouge_, or red butter, which is exported to Guadeloupe. It is a peculiar highly colored compound, containing large quantities of salt and glucose: Water 21.60 Curd 0.81 Ash 16.42 Fat 51.15 Glucose 10.02 ------ 100.00