872 



Missouri Agricultural Report. 



A good hand tester. AVill last many years if reasonably well handled. 

 (Courtesy Blanke & Hauk, St. Louis.) 



The Testing Machine — There are now several makes on the 

 market, all of which are good. A simple machine, like Figure 

 18, will do the business very well, but is not so desirable as a 

 heavier machine, in which the bottles are all enclosed and free 

 from danger of being struck while in motion. A tester like figure 

 19 is the most satisfactory now on the market, and can be got 

 at any creamery supply house for $9.00 or $10.00. Whatever ma- 

 chine is used, it must be fastened solid to a level stand or table 

 before operating. Vv^here it is to be used at intervals throughout 

 the year, it is very important that it have a corner of its own 

 somewhere, where it will be ready for operation any moment 

 needed. To set it aside when not in use, with the intention of 

 bringing it out and setting it up every time needed, means simply 

 that after one or two" months the work will cease. Arrange for 

 convenience at first. 



Glassivave — Buy only good standard glassware, something 

 which is guaranteed to be accurate. Accurate work cannot be 

 done with inaccurate tools. Have a place for the glassware, and 

 keep it there while not in use. More glass tools are broken by be- 

 mg left around carelessly than by the usage. 



To Test Milk — Let us suppose that we have a sample of milk 

 to be tested. The steps in the operation will be as follows : 



First — Thoroughly mix the milk. If the cream clings to the 

 side of the dish, warm it slightly in order that all of the cream 

 may become thoroughly, very thoroughly mixed. This mixing is 

 best done by pouring from one vessel to another and back again. 

 A test bottle brush is also convenient in cleaning cream away 

 from the sides. If there is any tendency on the part of the milk 



