TESTING FOR MOISTURE. 203 



(c) When making a tub test when butter is three 

 or more days old and is hard, use a trier of a length 

 sufficient to pass through the entire length of the 

 tub or paclvage. Pass the trier into the butter and 

 take a few grams of butter from four different 

 places on the trier and place in a cup or screw top 

 glass jar. If there are a number of tubs from the 

 same churning take samples from another tub or two 

 and proceed as before directed. The results should 

 cheek up within 1/4 to 1% per cent of the actual 

 moisture in the butter. 



(d) When making a print butter test it is well 

 to take a trier and take a full length plug from a 

 print. From this take a small piece and repeat this 

 with several prints, or cut a print in two and take 

 a thin slice across it at the cut. Repeat this with 

 several prints and handle these samples as previ- 

 ously indicated. 



258. Methods used in creameries for the determi- 

 nation of moisture in butter are not up to the de- 

 sired standard. In my travels among creameries as 

 well as through information gained by correspond- 

 ence regarding methods used in making moisture 

 determinations, I found that methods employed in 

 taking samples for making moisture determinations 

 as well as the handling of the different processes 

 connected with the testing were not what they 

 should be. As a rule the fault was not in not know- 

 ing how to take a fair average sample, but rather 

 in the lack of care and attention to the detail part 

 of the work. For instance : 



1. Not balancing the scales properly. 



