MILK-SOLIDS. 



21 



weighed, and the weights noted down ; they will alter in 

 weight only very slowly, and even if in active use, require 

 reweighing only every now and then. 



The dishes are conveniently heated in an oblong copper 

 bath, with round holes cut in the top to receive them. The 

 bath should be some six inches deep, and is charged with 

 water. It is conveniently supported on a tripod, and heated 

 with a Bunsen burner. 



The dishes having been weighed, placed In order in the 

 bath, and each one having received its charge of 5 c. c. of 

 milk, the water in the bath is to be made to boil vigorously, 

 and maintained boiling for three hours. At the expiration of 

 that period the 5 o. c. of milk in each dish will have com- 

 pletely dried up. Each dish, with its contents, is removed 

 from the bath, its outside is wiped, and itself and contents 

 forthwith weighed. 



The weight of the dish subtracted from the weight of con- 

 joined dish and contents leaves the weight of the milk-solids 

 given by the 5 c. e. of milk. By multiplying that weight by 

 20, the yield from 100 c. o. of milk is arrived at. If care be 

 taken in this operation, results may be obtained which differ 

 from one another by only a small figure in the second 

 decimal place in percentage. 



