Chemical Analysis of Milk and Its Products. 235 



ter tester, 1 the Irish ''common sense butter and cheese 

 test," Dean's, 2 Gray's, 3 Pi trick's, 4 the Wisconsin high 

 pressure oven method, 5 the Ames method, 6 and the 

 Cornell moisture test. 7 



g The following four of these methods will be 

 briefly described: 



274. a. Gray 's method. This method, in- 

 vented by Prof. C. E. Gray, formerly of 

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

 culture, was published in 1906; the method 

 consists of heating ten grams of butter in a 

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

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

 of amyl acetate and one part amyl valerianate) . 

 The water is boiled out of the butter by heating 

 over direct flame, and together with some of 

 the reagent, is condensed, cooled, and meas- 

 ured in a graduated tube attached to the flask. 

 The accompanying illustration shows the ar- 

 rangement of the distilling flask and the gradu- 

 FlG . 59. ated tube in which the water is measured. For 

 us p used details of manipulation, reference is made to 



in Gray's . . , IT,- .-, n-, < 



method, the original publication, or to the files 01 our 

 dairy press published during 1906-7. 8 



1 Dept. of Agr., Ottawa, Dairy Com'r Branch, bull. 14, pp. 6-8. 



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



8 Circ. 100, Bur. An. Ind., U. S. Dept. of Agr. 

 4 Journal Am. Chem. Soc., 28, 1906, p. 1611. 

 "Bull. 154, Wis. experiment station. 



6 Bull. 97, Iowa experiment station. 



7 Bull. 281, Cornell experiment station. 



8 E. g., New York Produce Review, Jan. 16, 1907 ; American Cheese 

 Maker, Jan., 1907. 



