48 Milk and Its Products. 



the Kansas Agricultural Experiment Station, and 

 was published in the report of that station for 1888. 

 In it the solids of milk were destroyed by h\'dro- 

 chloric acid and the fat partially separated by means 

 of heat. The fat was then dissolved in gasoline, and, 

 after evaporation of the gasoline, was measured in 

 a graduated portion of the tube in which the opera- 

 tion was performed. It gave a clearer reading of 

 the fat than Short's method, but required more deli- 

 cate manipulation, particularly in heating the acid 

 and milk together and in evaporating the gasoline. 

 The time required was considerably less than with 

 Short's method. 



Parsons^ method. — This method was devised bv 

 Professor C. L. Parsons, of the New Hampshire Ag- 

 ricultural Experiment Station, and published in the 

 report of that station for 1888. This method made 

 use of caustic soap and a solution of soap and alcohol 

 to destroy the milk solids, after which the fat was 

 dissolved in gasoline. A measured quantity of the 

 gasoline solution of fat was then taken, the gaso- 

 line evaporated from it and the fat carefully dried. 

 The free fat was then measured in a scale, and by 

 means of a calculation, the percentage of fat deter- 

 mined. This method gave very good results in the 

 hands of several different operators. It, perhaps, 

 required a little more delicate manipulation than 

 some of the others, and it was considerably more 

 complicated than Short's method. 



The Iowa Station test. — This test was invented by 

 Professor George E. Patrick, the chemist of the Iowa 



