INDEX TO CHAPTER IX. 



I'ar. No. I'iigc. 



153. Education uecessury 110 



151. Progress evident IIG 



155. Fundameutiil principles must be studied 117 



15C. Moisture can be controlled 117 



Table A', Uniform moisture in finished butter. 



157. Analysis of results, Table Y 118 



158. Table VI, apparently same methods as in Table V 120 



159. Explanation of Table VI 120 



ICO. Not always the same results 121 



Table VII, a study of six churnings. 



ICl. Table VIII, shrinkage in moisture 122 



1C2. Explanation of Tables VII and VllI 122 



iC3. How the churn moisture test was made 124 



1G4. A churning showing certain methods and effect . . 125 



With explanatory Table IX. 



1G5. Description of methods employed 125 



IGG. Causes affecting moisture control 12G 



(a) How not to exceed the legal per cent of 

 moisture. 



(b) Suggestions regarding expelling moisture. 



1C7. Variations in moisture at different stages 127 



Table X. Methods used. 

 1G8. Per cent of moisture and firmness of butter 128 



Table XI. Results of ten churnings. 



169. Per cent of moisture in different parts of churn. . 130 

 Table XII. Result of moisture tests 130 



170. How to take a composite sample of butter for 



moisture 131 



171. Samples taken from tubs 131 



172. An exceptional case 132 



173. Factors most necessary for controlling moisture.. 132 



