VERMONT DAIRYMKN'S ASSOCIATION. 93 



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, for one to three 

 minutes, and a gill taken into a second jar at once on the com- 

 pletion 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 suffice 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 skim milk from a dairy. — (a.) Shallow set- 

 ting. 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 sam- 

 ple ( 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. Make four sub-sample composite for test 

 as under I, using preservative. 



Less time need be spent in mixing skimmilk than with the 

 whole milk or cream. 



V. To test buttermilk or zvhey.- — Draw directly from gate 

 or siphon; make use of the composite sample with preser- 

 vative. 



VI. To check correctness of test at creamery or cheese 

 facto?y. — (a.) Halving creamery sample. When the cream- 

 ery composite sample is complete and ready for testing, re- 

 quire the operator to furnish one-half of it. Be certain that 

 the sample is thoroughly mixed by pouring, that all the 

 cream from the sides of the jar, cover, etc., is mixed back into 

 the milk or cream, and that the halving is done immediately 

 after the last pouring. 



(b.) Duplicating creamery sample. Every time that the 

 party sampling milk at the creamery samples a patron's milk, 

 the latter may require him to furnish a duplicate sample in a 

 jar controlled by the patron. Duplicate composite samples 

 mav be made thus which should test closelv alike. 



