46 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 hydro- 
chlorie 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 by 
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 seale, 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 path the chemist of the Iowa 
igitized by Mitroso 
