934 Rural School Leaflet. 



Most test-bottles are made to read as high as lo per cent. Each percent- 

 age has its number marked on the glass and there are five small spaces 

 each representing .2 per cent between these principal marks. Thus, if 

 the top of the fat column is even with the third short mark above the 7 

 mark, the top reading would be 7.6 ; and if the. bottom is half way between 

 the first and second short marks above the 3 mark, the bottom reading 

 would be ^.s', the difference is 4.3 which is the percentage of fat or num- 

 ber of pounds of fat in 100 pounds of the milk tested. 



Notes.— 



I cc means i cubic centimeter or about 20 drops. 



If the fat column is clouded with white specks, probably the acid was 

 not strong enough, or not enough was used, or the heat was not high 

 enough. 



If the fat column is clouded with dark specks, probably the acid was 

 too strong, or too much was used, or the heat was too great. 



Always keep the acid bottle closed when not in use or the acid will 

 lose strength. Remember that it is a poison and corrosive. 



HOW TO MAKE JUNKET ICE-CREAM 



Object of lesson. — To acquaint the pupil with one of the uses of milk 

 and cream. An exercise for the noon hour or recess. 



Materials. — A watch or clock with second hand, one small plain 

 glass thermometer, one tin-pail holding about four quarts, two quarts 

 sweet milk, one pint cream, three-fourths pound sugar, one-half ounce 

 vanilla flavoring extract, one long-handled spoon, twenty drops ren- 

 net extract (or two junket tablets), ten pounds ice, two pounds coarse 

 salt. 



Each pupil should bring a small dish and spoon with which to eat a 

 share of the frozen cream with his dinner. 



Method. — Put the milk and cream into a tin pail. Then add the sugar 

 and wait until it is all dissolved before adding the vanilla. Now heat 

 the mixture to 90 degrees Fahrenheit, and immediately remove from the 

 stove. The rennet is then added and the contents of the pail stirred 

 with the long spoon for two minutes. 



As soon as the mixture becomes thickened like jelly, the small pail 

 should be placed inside the larger wooden one and the space between 

 them packed with small pieces of ice. Salt is sprinkled on the ice and 

 the small pail is turned backwards and fonvards to hasten the freezing. 

 As soon as frozen, the cream is ready to serve. 



