April 13, 1901. It appears that the British analysts still consider the amount of volatile acids in butter as a criterion of the genuineness of the butter, declaring the butter is to be considered as adulterated if the figure indicating the amount of volatile acids is lower than one quite arbitrarily chosen. In this case adulteration chiefly means mixing with margarine. The reason why the British analysts, in spite of existing facts, still persist in this belief most be sought in the circumstances that their knowledge of butter analysis is indeed far from "up to date." {{COUNTERPOINT }}