Improvement of Missouyi Herds. 



377 



Before endeavoring to run the milk down the larger tube of the 

 bottle make sure that there are no drops of water in the slender 

 tube. If there are, the milk will very likely bubble out of the wide- 

 mouth tube, making it necessary to clean the bottle and try again. 



Second — The process of whirling, adding hot water and whirl- 

 ing again, are the same as described for whole milk. The same 

 quantity of milk and acid as in former case. 



Third — When the second run has been completed, the fat 

 should be read while still hot. The portion of the neck of the bot- 

 tle, figure 24, between one scratch and another is equal to .05 per 

 cent. A quantity of fat which would extend from the bottom mark 

 to the top would equal half a per cent. A good hand separator 

 will leave in the skim milk about enough fat to fill one space in 

 the neck of this bottle. If, in testing the skim milk, it is found 

 that two spaces are filled with fat, it indicates poor machine or 

 poor handling. 



Cream — Although in testing cream the thing accomplished is 

 the same as that accomplished in the testing of milk, the mode 

 of getting the result is somewhat different. Cream is a sub- 

 stance which varies in its richness all the way from 10 per cent, to 



Oream test bottle. 



60 per cent. fat. Fat is lighter than the milk ; therefore, the more 

 fat there is in the cream the lighter that cream is. The whole 

 Babcock test is based on the understanding that 18 grdms of the 

 sample be taken. While testing whole milk and skim milk the 



