THE BARN 135 



give it a creamery texture, but it should not be melted. 

 It should then be thoroughly mixed while cooling under 

 a water faucet. 



2. Carefully -weigh a small aluminum cup, which 

 can be obtained at any "ten-cent store" for 10 cents. 

 The cup should be thoroughly cleaned and dried over 

 a flame. Cool before weighing. 



3. Quickly weigh a small quantity of butter into a 

 cup ; 10 to 20 grams are sufficient. 



4. Gently heat over a small alcohol lamp, keeping 

 the cup in constant rotary motion. Care must be exer- 

 cised to prevent spattering. 



5. When the contents of the cup become a uniform 

 brown color, it is an indication that the moisture has 

 all been driven off. 



6. Cool and weigh. The difference in weight repre- 

 sents the amount of water driven off. 



7. Dividing the weight of water driven off by the 

 weight of the original sample will give the per cent 

 of moisture in the butter. 



