236 THE ANALYSIS OF CHEESE. 



TABLE XLIL ANALYSES OF CHEESE (Stutzer). 



are weighed out, and about seven-eighths are placed in an 

 enamelled mortar; 2 to 3 grammes of cheese, accurately 

 weighed, are ground up with the sand to form a homogeneous 

 mass, which should become nearly pulverulent. The mixture is 

 introduced into a small calcium chloride tube, fitted with a plug 

 of asbestos to prevent loss, and the basin rinsed out with the 

 remainder of the sand. The tube with its contents are weighed, 

 and placed in a bath heated to 50 or 60, and a current of dry 



