232 Testing Milk and Its Products. 



scale, as previously described (93). The directions, 

 in so far as they are given in detail in the following, 

 therefore, presuppose that a carefully prepared, fair 

 sample has been obtained in all cases. 



273. Among the methods recently proposed for the 

 rapid determination of the per cent, of water 

 in butter that are adapted for use in creamer- 

 ies may be mentioned : 



Richmond's method, 1 Carroll's tester, 2 Geld- 

 ard's butter tester, 3 the Irish "common sense 

 butter and cheesy moisture test," Dean's, 4 

 Gray's, 5 Patrick's, 6 and the Wisconsin high- 



pressure oven methods. 7 



The followiAg four of these methods will be 

 "H 

 ' ^ briefly described: 



274. a. Gray's method. This ingenious 

 method was invented by Prof. C. E. Gray, of 

 the Dairy Division of the U. S. Dept. of Agri- 

 culture, and was published in 1906; the method 

 consists of heating ten grams of butter in a 

 special flask of about 70 cc. capacity (see fig. 

 ^) with 6 cc. of "amyl reagent" (five parts 

 f am yl acetate and one part amyl valerianate). 

 me?hod. s The water is boiled out of the butter by heating 

 over direct flame, and together with some of the reagent, 

 is condensed, cooled, and measured in a graduated tube 



1 Dairy Chemistry, p. 252. 



2 Dept. of Agr., Ottawa, Dairy Tom' r Branch, hull. 6, pp. 10-11. 



3 Dept. of Agr., Ottawa, Dai- y Oom'r Branch, bull. 14, pp. 6-8. 

 * Ontario Agr. College, rept. 1906, p. 120. 



Oirc. 100, Bur. An. Ind., U. S. Dept. of Agr. 



6 Journal Am. Ohem. Soc., 28, 1906, p. 1611. 



7 Bull. 154, Wis. cxprnim-nt station. 



