ZAL R. KOTHAVALLA AND N. S. DOCTOR.             157

Second lot.—The sample tins on receipt were kept exposed on table and
            not preserved in cold store as in the case of the first lot, for twenty-four
            hours before grading.

Jersey butter.—Colour the same deep yellow—body very soft on opening
            and turned pasty with a little exposure. Flavour very impressive
            on opening but gradually vanished on exposure. Taste appetis-
            ing and butter melted quickly in mouth. It had, however, no
            ' standing up ' quality.

Sindhi butter.—Colour same light straw. Body firm on opening and
            remained so on exposure. Flavour milky and pleasant and al-
            though not so nice as Jersey butter on opening, scored better
            in the long run. Butter did not melt easily in mouth and felt
            very slightly oily to the palate. Good ' standing up ' quality.

Buffalo butter.—Colour same creamy white, body was found to be the
            softest of the lot on opening (perhaps this was due to the tin being
            exposed to direct rays of the sun). Flavour strong and different
            from the other two and inclined to be like ghee. Taste flat and
            very oily to the palate.

General remarks.—Taking everything into consideration, when main-
            tained under ordinary atmospheric conditions, the flavour of
            Sindhi butter was as good as Jersey butter, but in the former
            the good points continued to be maintained for a longer time than
            in the Jersey. In firmness of body Sindhi butter was far superior
            to Jersey. Buffalo butter scored poorly on both those counts,
            but this may perhaps be due to its being accidentally exposed to
            direct sunlight.

Third lot.—The sample tins were left exposed on the table on receipt for
            ten days before grading.

The same difference in colour was observed in the three samples, e.g.,
            Jersey very yellow like turmeric, Sindhi pale straw yellow and
            buffalo ivory white. In hardness, Sindhi was harder than Jer-
            sey and buffalo the hardest of the lot. In flavour and aroma,
            Jersey was found slightly better than Sindhi but soon lost its
            superiority on exposure. Buffalo flavour in the long run was as
            good as Sindhi, although on opening it showed a distinctly strong
            aroma. In taste the scoring was more or less the same as in the
            above two cases. Jersey melted the quickest in mouth without
            leaving that oily feel to the palate, which was more marked in
            the buffalo than in the Sindhi butter. In ' standing up ' quality
            both Sindhi and buffalo were equally good. Jersey butter be-
            came soft and pasty quickly on exposure.

Taking all the three lots of samples into consideration, it could be said
that in colour each class of animal had its own peculiarity. In body and firm-
ness under ordinary working conditions Sindhis gave the most satisfactory re-
sults. Buffalo butter was equally good in this respect. Jersey kept best