I'KR CENT 01- FAT IX BUTTER 



109 



" Sam pliiii^ from a Tub- -Dniw one (ir two triors from the 

 lull (k'pih of the tub and drop the entire i^lug of butter into the 

 glass-stoppered bottle. 



" Prcpariui; llic Sample for 7V.s7/«.s,'.— Place the glass-stopjx'red 

 bottle containing the sample in warm water, shaking \-ig(ir((Uslv 

 e\-er\- few seconds until it is thuroughly mixed and is about the 

 consistency of hea^•y cream, when it is read\- to be weighed into 



test bottle. Caution. -Be careful n<it to get ^ ^ 



the sample too warm nor in too liquid a condi- 

 tion. If this happens place it in cold water, 

 shaking very frequentl\', until the ,sami)le takes 

 on the desired consistency. Samples should not 

 pour freely, but like thick cream or paste. Little 

 heating and thor(.)ugh shaking is the rule for suc- 

 cess in preparing the sample. 



" Weighing tlie Sample. — Balance the bottle 

 on the scales and weigh out a 9-gram sample b\- 

 the method used in weighing cream samples. 

 (Scales as sensitive as moisture-test scales 

 should be used.) 



" Adding Acid. — First add about g c.c. of 

 water then 17.5 c.c. of sulphuric acid. Caution. 

 — Add the acid slowl_\" and in small portions, 

 shaking after adding each portion to a\-oid 

 foaming. High-salt samples are most likel>' to 

 foam. If foaming occurs, \'ig(.irous shakin.tj: will 

 often prevent the loss of the sample. After the 

 sample is thoroughly mixed with the acid and is 

 dark brown in color, add warm water, filling the 

 test bottle up to the base of the neck. 



" Whirling. — Place the test bottles in the 

 tester and whirl for ten minutes; stop, fill with 

 water to bring the fat up in the graduated neck, 

 and whirl again for five minutes. 



" Reading. — Set the test bottle in water at 

 140° F., co^-ering the fat in the neck, and 

 allow it to stand for at least five minutes; then read. In read 



Fig :j. — Illinois 

 inch, gram, 

 qo per cent 

 butter test 

 bottle 



