No. 6 DEPARTMENT OP AGRICULTURE. 227 



Cows calving in the fall: One composite sample eight to ten weeks 

 and one five and a half to seven months after calving; or two compos- 

 ite samples, taken about two weeks apart, from five to seven months 

 after calving. 



Samples taken at other times may give satisfactory results. Pro- 

 longed experience has shown, however, that greater likelihood of 

 getting a correct average for the year is attained by sampling at 

 these times. 



II. To test the entire dairy as a w/iole. — Prepare a fruit jar as 

 under I. If the churn will hold the entire milking, pour it in and 

 slowly revolve the churn for a couple of minutes, then draw out, 

 taking a gill soon after starting the milk out of the gate. Repeat for 

 several milkings as under I. 



If the milking is too big for the churn, pour the milk in each large 

 can three or four times back and forth and after the last pouring of 

 each can dip out at once a gill into a second jar. Having gills from 

 each can united in the jar, pour these not less than three times. Take 

 one gill and put into jar as under I. The stirring method of sampling 

 from large cans should not be resorted to unless neither of those 

 cited above is practicable. If used, the contents of each large can. 

 should be vigorously stirred with a long handled dipper round and 

 round, reverse, and dipping deep, from one to three minutes, and a 

 gill taken into a second jar at once on the completion of the stirring 

 of each can of milk, the several united gills to be poured and one gill 

 taken for the final composite sample which should be built up as 

 under I. 



III. To test cream from the dairy. — (a.) Shallow setting cream. 

 This class of cream cannot be accurately sampled or tested. 



(b.) Deep setting or so-called '^gravity" cream. The entire lot of 

 cream merged together should be poured as with milk under II, and 

 a gill taken into a jar as under I. 



(c.) Separator cream. Proceed as under III. (b.) If thick, stirring 

 may suflQce as under II. 



Not less than a pint should be used for a sample. Small samples 

 and narrow-mouthed bottles are untrustworthy. 



IV. To test shim milk from the dairy. — (a.) Shallow setting. If 

 sour, add a little caustic soda or lye and mix and pour until fluid. 

 Put a gill into a jar without preservative. Make composite sample 

 (four sub-samples) as under I. 



(b.) Deep setting or so called "gravity." Pour or stir vigorously; 

 take gill from each can and finally pour or stir the united gills and 

 take a single gill. Make composite sample (four sub-samples) as 

 under I, using preservative. 



(c.) Separator. Catch skim milk from three to five times each run 

 distributed throughout the run. Pour and take a gill for composite. 



