Static dairy associatk^n. 



497 



Fig. XIV. Apparatus for alkali test. 



Fig. XI \' sliuws a simple acid test. An eight-ounce bottle is filled with 

 water and eight Farrington allialine tablets dissolved in it. This makes a 

 red liquid. Then a measure is made by soldering a wire handle on a No. 

 10 cartridge ;-helI. One lueasureful of the milk in question at the intake is 

 dipped into the teacup and two measures of the red liquid added. If the 

 red color disappears it is because the milk contains more than .2 per cent, 

 acid and uses up the alkali added. If the milk has a pink tint there is 

 not .2 per cent, acid, and the milk can be accepted. But sour milk is not 

 the worst kind of liad luilk. Some germs produce gas or bad flavors in 

 the cheese. Fig. XV shows three pieces of cheese curd. One has no holes 



fig. 3^V, Three pieces of cheese curd, 



32— Agriculture, 



