338 THE BOOK OF CHEESE 



the cheese other substances with the water. Also, par- 

 ticles are lost by spattering when the cheese is heated 

 with any degree of rapidity in the shallow butter-moisture 

 cups. To overcome these difficulties, the new method 

 here described has been developed for the purpose of 

 determining the percentage of moisture in cheese. The 

 apparatus consists of: 



1 double-walled copper drying cup 



1 centigrade thermometer registering to 200 



1 alcohol lamp 



1 tripod 



1 special flask 



1 scales sensitive to 0.01 gram 



1 set of weights, 0.01 to 100 grams 



The body of the copper drying cup may be made in 

 two parts. One of the parts is a jacket that forms the 

 outer wall of the apparatus. It has a flat bottom 4J 

 inches in diameter, and the perpendicular wall is 4^ 

 inches in height. The inner part of the cup must have 

 a flat bottom 2f inches in diameter and a side wall 3f 

 inches high. A flange attached to the upper rim of the 

 inner part extends out at right angles to the cup wall and 

 forms a cover for the space between the walls when the 

 two parts are put together. The flange is bent down 

 around its outer edge to make it fit snugly over the upper 

 rim of the outer jacket. It thus holds the inner cup 

 securely in place, leaving a space about f inch wide for 

 oil between the walls and bottoms, and permits the 

 apparatus to be taken apart readily. A circular opening 

 about | inch in diameter is made through the flange to 

 permit the insertion of a thermometer for taking the 

 temperature of the oil or the melted fat which is used in 



