Improvement of Missouri Herds. 379 



Cleaning the Glassivare — Just as soon as the test is made and 

 the fat read, empty the test bottle, for then, by shaking a little, 

 the ash or lime in the bottom of the bottle will rinse out easily. 

 The hot liquid will also wash out most of the fat. 



Caution — Do not dump this where any animal can walk in it, 

 neither put it in a metal or wooden dish. The acid is very strong. 

 Don't let acid get on clothes ; it will ruin them in a few minutes. 



Wash the glassware in hot water, best with some sal soda or 

 strong soap in it. Rinse in clean water, and turn in a rack to drain 

 and to wait for next time of using. 



ERRORS TO AVOID IN TESTING CREAM. 



It is not an especially difficult task to test cream, but must 

 be understood, or errors will be made by those of the best inten- 

 tions. The following are the chief causes of inaccuracy : 



1st. Gross sample not a true one, because ' 



(a) Cream sour and clotted. 



(b) Cream dried on surface. 



(c) Cream partly churned. 



(d) Cream good, but not well mixed before sampling. 

 2nd. Test bottle sample not correct, because 



(a) Cream measured instead of weighed. (18 grams 

 required.) 



(b) Cream weighed with inaccurate scales. (Keep all 

 bearings free from rust and gum.) 



(c) Of slovenly work in weighing. 

 3rd. Acid mistakes — 



(a) Too much or too strong acid (burns fat). 



(b) Too little or too weak acid (leaves white curd under 

 the fat) . 



(c) Acid too warm (burns fat; 60 to 65 degrees F. 

 works best). 



(d) Acid poured through cream (burns in clots). 



(e) Acid not well mixed when shaking is commenced 

 (burns in clots). 



4th. Mistakes in whirling — 



(a) Speed too slow (12-inch tester requires 1,200 revo- 

 lutions; 24-inch tester requires 800 revolutions). 



(b) Not turned long enough (5 to 6 minutes necessary). 



(c) Bottles too cool while turning (fat cannot rise; 

 should be 140 degrees F, fgr cream and 200 F. for 

 skim milk). 



