160 CREAMERY BUTTER MAKING 



The Richmond Method. With this method about ten 

 grams of butter are placed in a porcelain dish which is 

 heated over an alcohol (or other) flame. The butter 

 must be constantly stirred during the heating and care 

 must be taken to so regulate the flame as to avoid sput- 

 tering. The evaporation can usually be completed in 

 about three minutes. This method commends itself espe- 

 cially for the rapidity with which the test can be made. 



The Wisconsin Method. This consists of a square, 

 double-walled, cast-iron oven heated with steam under 

 pressure. The steam circulates between the walls. About 

 ten grams of butter are weighed in flat bottom aluminum 

 dishes which are placed inside of the oven. At ordi- 

 nary steam pressure (about 50 pounds) the evaporation 

 is usually completed in thirty minutes. The sample 

 should always be re-heated and re-weighed to make sure 

 that the first heating was sufficient. This method com- 

 mends itself especially where a large number of samples 

 are to be tested, since the oven easily holds from nine 

 to sixteen dishes, depending upon the size of the dishes. 



