330 • MISSOURI AGRICULTURE REPORT. 



that creamery, the hauling of it and you get paid for one pound more 

 of butterfat. In every case you are paid for all the butterfat you de- 

 liver, no more and no less. 



The Babcock test is an accurate measure for butterfat and simply 

 because we have men who will manipulate it, under or over-rate it in 

 order to make it profitable, ought not to prejudice us against it. Let 

 us get that fully. 



Mr. Marple — What are the different causes for variation in the test- 

 ing of cream 



Mr. Glover — Sometimes because they do not turn the cream sepa- 

 rator quite up to the required speed, or sometimes they turn it too fast. 

 .Sometimes farmers are careless and the skim milk tubes block up a 

 little. Sometimes the milk that has the fat tests higher, which is another 

 thing. The richer the milk, the richer the cream unless you adjust the 

 cream screw. If you adjust that, you will make the same test from 4 

 per cent as you would from 3 per cent milk. It will run 3 per cent one 

 day and 5 per cent the next, you will not get the same testing milk. 

 I have had farmers tell me they manipulated the machine, turning it 

 one way one day and another way the next day. (Occasionally the 

 farmer will send in rich cream for several weeks and then purposely 

 send in thin cream and try to bluff the test up to that formally received.) 



Mr. Gurler — For three winters I worked in the dairy school work in 

 Pennsylvania under your man Dean Waters. We had a chemist, a Mr. 

 Field, now connected with the Oklahoma Experiment Station. He 

 weighed the milk. I remember one winter at the close of our dairy 

 school term Mr. Field said to me: "These tests run so close — the Gravi- 

 metric and Babcock — that I would just as leave rely on the Babcock as on 

 the Gravimetric test for testing cream." That is authority that is reliable. 



Mr. Graves — Don't you think one reason for some people suspect- 

 ing the Babcock test is caused by the indifference with which they pro- 

 ceed to take the sample 



Mr. Glover — Yes, sometimes. 



Mr. Graves — It is a delicate thing if you are only dealing with a 

 sample. Don't you think it important that you get a large sample? 



Mr. Glover — Yes. 



Mr. Graves — Do you not think that the temperature of the milk and 

 water that is added should l)c nearly the same? 



I notice that we have a great many German people that are con- 

 tinuallv doincf some testinsr. Thev make tests themselves and will not 

 believe anyone else's test. 



Mr. Glover — Keep your temperatures right. 



