')■) 



5. Sample jars should be kept well corked during warm weather 

 to prevent evaporation. Carelessness in this matter may allow the 

 samples to give off sufficient moisture to cause the test to read from 

 1 to 10 per cent, too high. 



6. No specific measurements of sulphuric acid can be given for 

 cream as some samples require more than others. The proper amount 

 is being used when the fat column presents a clear golden color. It 

 is well to use the minimum amount at first, and if a light shade is pro- 

 duced at the time of mixing, more may be added. 



7. If troubled with cloudy or muddy readings, the addition of a 

 few cubic centimeters of water to a sample before adding the acid is a 

 good practice. 



8. Experiments prove that after mixing the cream and acid the 

 necessary hot water may be added before whirling. 



9. Under favorable conditions, composite cream samples may be 

 tested monthly. Under conditions where difficulty is experienced in 

 preserving the samples it may be well to test semi-monthly. 



10. As the Babcock test is based on weight, it is necessary to either 

 weigh the cream or estimate the weight from the number of creamery 

 inches. According to experiments conducted at the Ontario Agricul- 

 tural College, an inch of .average cream in a pail 12 inches in diameter 

 will weigh 4.1 pounds. Thus, if it were found more convenient to 

 measure the cream than to weigh it, the weight could be determined 

 by multiplying the number of inches by 4.1. The number of pounds 

 of cream furnished by a patron during a month, multiplied by the test, 

 or the per cent, fat, and divided by 100 will give the number of pounds 

 of fat which the cream contained. 



11. A spring balance is a convenience when it is necessary for col- 

 lectors to weigh cream ,at the farm. The use of these scales is allow- 

 able only when they pass the necessary Government insptction. 



I 



The Oil Test. 



This means of ascertaining the butter value of cream is still em- 

 ployed in a few sections, and is simply a churning process.^ 



The cream collector is supplied with a pail 12 inches in diameter 

 in which the depth of cream supplied by the patrons should be care- 

 fully measured. After thoroughly mixing the cream the collector should 

 take a representative sample, filling the test tubes carefully to the 

 mark, which should be five inches from the bottom. 



To Make an Oil Test. Upon their arrival at the creamery, place 

 the samples in a warm place, as over the boiler, and leave over night 

 to ripen thoroughly. They will not churn properly unless ^v ell ripened. 



The next morning place the samples in water at a temperature of 

 about 90 degrees; and as soon as the cream will flow freely from one 

 end of the tube to the other, place in the oil test churn and begin the 

 churning. Should the cream at any time cool and thicken, place the 

 samples in warm water to liquify the cream again. Continue churnmg 



