170 CREAMERY BUTTER MAKING 



to the top of the fat column. This method has been 

 carefully tested by the author and has been found satis- 

 factory. 



Farrington suggests adding a few drops of fat-saturated 

 alcohol to the top of the fat as a means of removing the 

 meniscus. Ordinary alcohol has a solvent action on butter- 

 fat, hence the necessity of using fat-saturated alcohol. 



The fat readings should be made at a temperature of 

 140 F. 



