376 



STATE BOARD OF AGRICULTURE. 



Reinmann (1. c, p. 139) dissolved the butter in 25 cc. of alcohol and ether 

 in equal parts and then titrated vnih ^/lo NaOH. This obviates the ne- 

 cessity of using the somewhat unstable alcoholic potash. 



Determinations of the volatile acids and esters in the college storage butter 

 were made in November, employing the method of Amthor as described by 

 Jensen. In the distillation the high pressure steam of the laboratory was 

 used, passing this through a water trap to remove water, iron rust, oil, etc. 

 A safety valve was introduced as shown in the illustration to prevent the 

 contents of the flasks from being sucked back. A copper one-gallon can 

 was used for the water trap. A carbon funnel, with stoppers, tubes, and 

 water as shown constituted the safety valve. 



After passing the trap the steam was led to the bottoms of the flasks con- 

 taining 10 grams of butter. The condensed steam with the volatile acids 

 was allowed to run into 500 cc. flasks until they were filled up to the mark, 

 and this titrated against ^/lo NaOH using phenolphthalein as indicator. 

 The condensers were rinsed with 100 cc. of 30% neutral alcohol. After the 

 volatile acids had been thus determined, the neutral liquid was mixed with 

 50 cc. of ^/lo NaOH and boiled for about half an hour with, a reflux con- 

 denser. After cooling it was titrated with ^/lo HCl. It was necessary to 

 make a correction for the esters which the alcohol contained. 



HISTORY OF THE BUTTER SAMPLES. 



The histor}^ of butter samples is divided into several parts, the general 

 creamery conditions, the churning conditions, the shipping and storing and 

 finally the sampling. 



The creamery and churning conditions are given in the following two tables 

 — I and II — in order to allow easy comparison. The creamery which fur- 

 nished the butter lot XI was not \dsited. As to the churning conditions, 

 a few notes must be added, which did not fit into the tables. 



TABLE I. 



Creamery Conditions. 



