219 



"6. The following instructions as to taking Bamplea should be 



closely followed : — 



INSTRUCTIONS FOB TAKING SAMPLES. 



"A. Testing ihe Milk of one Cow.— The sample should be taken 



immediately after the cow has been milked. To ensure thorough 

 mixing the milk should be poured from one vessel into another 

 several times and a small quantity then quickly removed and imme- 

 diately transferred to a clean bottle, capable of containing at least a 

 quarter of a pint. The bottle should at once be corked and sealed. 



gT^" £. Testing Mixed Milk. — In taking a sample from the milk of 

 a herd it is often impracticable to mix the milk by pouring it from 

 vessel to vessel. The sampling may then be done by using a strong 

 glass tube, obtainable from any chemist, of about three-eighth inch 

 bore and open at both ends. The tube must be sufficiently long to 

 reach the bottom of the can, and should be slowly passed perpendicu- 

 larly into the can until it touches the bottom. If this is done care- 

 fully it will then be found that the milk in the tube stands at the 

 same level as the milk outside. The upper end of the tube should 

 then be firmly closed with the thumb, when, if the tube is carefully 

 withdrawn, the column of milk will remain m the tube, and may be 

 emptied into a clean bottle by gently releasing the thumb so as to 

 admit air. Samples taken in this way from all the pails should be 

 thoroughly mixed in the same way as the samples from a single cow. 



" If a glass tube is not available, the milk must be mixed 

 thoroughly, by pouring from vessel to vessel; stirring it is not 

 enough. 



The bottle in which the milk is sent should be full, and a label 

 should be affixed to it, bearing the name of the sender, full postal 

 address, and the date on which the sample was taken, — Leaflet No. 146, 

 Board of Agriculture and Fisheries, England. 



721.-THE PREPARATION! OF HONEY FOR MARKET. 



Qualities of Good Honey. 



The bee and honey classes of the shows now held during each 

 season, both in London and the country, have taught the consumer 

 what to require in a first-class honey. Comb-honey (in section cases) 

 should be translucent, showing the clear bright colour of the con- 

 tained honey, evenly and delicately worked out to the sides and 

 bottom of the section, and with a scrupulously clean surface. The 

 finest liquid, extracted-honey, should be bright and clear, of a light 

 straw colour, and delicate in flavour and aroma. Granulated extracted- 

 honey should be of fine, even grain, creamy white in colour, and of 

 o-ood flavour. There are many grades of medium and dark-coloured 

 honeys below this first-class standard, but the latter is what the bee- 

 keeper must strive to attain, in order to command a ready sale for 

 his produce. 



