MONTHLY BULLETIN. 



287 



The sample of juice should be relatively free from coar.se particles 

 of pulp. If it is carefully straiued throui^h cheesecloth, it will he 

 sufficiently clear. 



In order that the divisions of the scale may be read shari)ly, the sur- 

 face should not carry foam or bubbles. A clean, smooth surface is 

 easily obtained by filling the cylinder to overflowing and then pouring 

 out an inch of the juice. 



The reading of the scale is made at the general level of tlie surface 

 of the liquid and not at the top of the film of liquid which tends to 

 climb up the sides of the stem. Consult the accompanying figure. 



Read the saccharometer along the line "a . . . a." 



The reading of the saccharometer is aifected to an important degree 

 by temperatures above or below 60° P. Roughly, for every three 

 degrees Fahrenheit above 60° F. a correction of .1° Balling must be 

 added, and coiiversely, for every three degrees Fahrenheit below 60° F., 

 a correction of .1° Balling must be subtracted. The accompanying 

 table gives the corrections to be made for temperature. 



The temperature of the juice is taken by inserting a chemical Fahren- 

 heit thermometer. It requires about one minute for the tlicrinometer 

 to show the correct temperature. 



\y 



Fig. 97. — Reading the Balling saccharometer. (Cal. Agrcl. Exp. Sta.) 



