2CU MODERN BUTTER MAKING. 



2. Not accurately weighing the number of grams 

 of butter used for making the test; that is, having 

 it a trifle over or under weight. 



3. Not drying the cups or pans in which the 

 butter was weighed. 



4. Not accurately weighing the sample after the 

 moisture is all expelled. 



5. Weighing the sample when hot from the oven 

 or flame, or letting the sample stand too long cold 

 before weighing. 



6. Not taking into consideration the fact that 

 when butter spatters over the beaker when direct 

 flame is used, that the results are greatly affected. 



7. Using poor beakers, with a rough surface or 

 a handle soldered onto the side, allowing moisture 

 and dirt to adhere to it. 



8. Not carefully solidifying liquefied samples of 

 butter before weighing out samples for testing. 



9. Using old, heavy operating cream scales in- 

 stead of the Torsion Balance; No. 4,000 or No. 1,600 

 or any high grade druggist scale. 



10. Forgetting that when a little bit of butter is 

 taken from the surface of the butter column in the 

 churn, the re.sult is usually too high, and hardly ever 

 represents the true per cent of moisture. 



259. How to prepare the cups and pans used in 

 testing for moisture. 



All cups, pans or utensils into which samples are 

 to be put for testing should be heated before the 

 samples are put into them. This is done to expel 

 any moisture which might adhere to these vessels. 

 If it is not done, and a little moisture ^.dheres to cup 



