METHODS OF TESTING BUTTER FOR WATER 



eient experience to become familiar with the best work- 

 ing conditions. 



In respect to accuracy, the results are satisfactory 

 for creamery work, though some careful work indi- 

 cates a tendency to high results, owing to sputtering 

 and to decomposition of the butter at the high tem- 

 perature used. 



The apparatus has the following advantages: (i) 

 It is well adapted to use in creameries because the 

 heat is furnished by steam and the oven can be directly 

 connected with the boiler, thus lessening danger from 

 accidents by fire in comparison with the use of alcohol 

 lamps. (2) The process does not require close atten- 

 tion during the evaporation, when once the operator 

 becomes familiar with the management of the oven. 

 (3) The temperature can be kept under control. 



In this connection we mention the oven described by 

 Dean (Dairy School at Guelph, Ontario, Can.), which 

 is a steam-oven made of galvanized iron and able to 

 withstand a pressure of 10 pounds. Complete evapora- 

 tion requires 5 or 6 hours. 



PATRICK AND IRISH MOISTURE-TESTS 



These two methods are essentially alike. An alumi- 

 num cup containing the sample of butter is held by a 

 hand-clamp directly over the flame of an alcohol lamp 

 or gas-burner. In the test of Irish, a mirror is used 

 to ascertain when the water is all evaporated, which 

 calls for certain precautions (p. 113). 



These two tests are rapid but usually give high re- 

 sults, though not enough so to make them unsuitable 

 for ordinary work. In order to obtain reasonably ac- 



