CONTROLLING MOISTURE IN BUTTER. 



125 



two ounces must be taken, from which to make the 

 moisture determination. Let me warn butter mak- 

 ers against taking a little bit of butter from one 

 place in the churn, with a jackknife, ladle or the 

 fingers, for testing for moisture. Such a small piece 

 of butter taken at random does not, as a rule, repre- 

 sent the average moisture in a churning. 



164. Eight churnings showing certain methods and 

 their effect on moisture. 



TABLE IX. 



tVictor chum was used. 



165. Whether such methods as are given in the 

 above table can or cannot be employed to advantage 

 in creamery butter making is a question that can be 

 decided only by the butter maker himself. Results 

 obtained would depend absolutely upon his ability 

 to handle properly all processes involved in churn- 

 ing the cream and working the butter. In order to 

 understand any one method that may be employed 



