Butter Moisture-Tests. 529 



high readings obtained: First, the butter spattered out of the aluminum 

 pans while heating and, second, the high temperature drove from the 

 sample something beside water. The results, however, were not high 

 enough to make any serious difference in creamery work. 



The oven has two features which especially recommend it for creamery 

 use: (i) It does not need extra heating apparatus, such as an alcohol 

 lamp or v. gas jet, for driving off moisture; and being heated by steam, 

 it lessens che danger of accident from fire. (2) After the operator is 

 familiar with the oven, the sample does not have to be watched closely 

 during the process of heating. 



The advantages and disadvantages of the Farrington moisture-test may 

 be summed up as follows: 



1. The Farrington method gives results which are higher than those 

 obtained by the chemical gravimetric method. The results are not 

 high enough, however, seriously to affect the test for use in creamery 

 work. 



2. These high results seem to be due to two conditions: 



(a) The high temperature drives from the sample something 



beside the water, 



(b) The sample spatters out of the container during the process 



of heating. 



3. The method is practicable for use in creameries because the heat 

 is derived from steam. This makes the heat easy to apply, and elimi- 

 nates the danger from fire. 



4. The process does not need close attention while it is being 

 operated. 



