Chemical Analysis of Milk and Its Products. 235 



ter tester,^ the Irish "common sense butter and cheese 

 test," Dean's,^ Gray's,' Pitrick's,^ the "Wisconsin high 

 pressure oven method,"* the Ames method," and the 

 Cornell moisture testJ 



The following four of these methods will be 

 briefly described: 



274. a. Gray's method. This method, in- 

 vented by Prof. C. E. Uray, formerly of 

 the Dairy Division of the U. S. Dept. of Agri- 

 culture, was published in 1906 ; the method 

 consists of heating ten grams of butter in a 

 special flask of about 70 cc. capacity (see fig. 

 59) with 6 cc. of "amyl reagent" (five parts 

 of^amyl acetate and one part amyl valerianate). 

 The water is boiled out of the butter by heating 

 over direct flame, and together with some of 

 the reagent, is condensed, cooled, and meas- 

 ured in a graduated tube attached to the flask. 

 The accompanying illustration shows the ar- 

 rangement of the distilling flask and the gradu- 

 Pio. 5y. ated tube in which the water is measured. For 

 uB^'ueed details of manipulation, reference is made to 

 method, the Original publication, or to the files of our 

 dairy press published during 1906-7.^ 



' Dept. of Agr., Ottavra, Dairy Com'r Branch, bull. 14, pp. 6-8. 

 'Ontario Agr. College, rept. 1906, p. 120. 

 • Clrc. 100, Bur. An. Ind., U. S. Dept. of Agr. 

 « Journal Am. Chem. Soc, 2S, 1906, p. 1611. 

 ' Bull. 154, Wis. experiment station. 

 " Bull. 07, Iowa experiment station. 

 'Bull. Lisi, Cornell experiment station. 



■ E. g., New York Produce Review, Jan. 16, 1907; American Cheese 

 Maker, Jan., 1907. 



