397 



with fertilizers, and tests of breeds of dairy cows. Tlic niiiiling list of 

 the station has increased to about 5,700 addresses. A forcing- lioiis(5 

 for jdants lias been erected, and it is intended to add a liorticnltiirist 

 to the station staft". 



Maine Station, Bulletin No. 3 (Second Series), (pp. 8). 



The Babcock milk test adapted to iESTiNd cream, J. M. 

 Bartlett, M. S. (ligs. 3).— The author remarks on the variability of the 

 fat content of cream, and cites tests which he has made of several sam- 

 ples of cream obtained from a creamery agent. ''Tlic lowest yield of fat 

 was IL* per cent and the liighcstoOper cent. Most of the samples gave 

 from 17 i»er cent to U2 per cent. If this creamery had allowed e(pial 

 amounts of butter for every inch of cream a great injustice would have 

 been done to some of the patrons." 



A description is given of the Babcock centrifugal milk test, and a 

 proposed modification of the apparatus for testing cream. Tliis modi- 

 fication consists in using a bottle with the graduated neck suttieieiitly 

 long to allow the testing of cream containing uj) to 25 i)er cent of fat. 

 In another form used for testing richer cream (up to 35 per cent of fat) 

 the graduated part is made detachable, as the bulb is the part most 

 likely to be broken. For this longer tube, however, a larger-sized 

 centrifuge is necessary, as the ordinary one will not contain the tubes. 

 The tubes are illustrated and directions are given for obtaining and 

 using the apparatus. The author's recommendations for sampling sour 

 cream which has curdled so that it can not be accurately measured 

 with the pipette, are as follows : 



Pliici' the jar coiitainiug it iu water aud beat the whole to about 125° F., then pass 

 the ei-i-aui tlirongh line wii-e gauze (a Hour sieve will do veiy well for the piu'iiose). 

 Any lumps that remain on the sieve may be rubbed through with the finger. After 

 passing the warm cream through the sieve two or three times, it will, after cooling, 

 be in condition to measure with the pipette. On account of the small jiarticles of 

 curd, sour cream adheres much more to the walls of the pipette than sweet cream, 

 therefore a little water (4 or 5 c. c.) must be used to rinse the pipette into the test 

 bottle. Unless this is done the results will be from 0.2 to 0.4 per cent too 

 low. About 20 c. c. of acid should be used when the piiiette is rinsed. When the 

 cream is frothing badly and contains a large amount of air or gas bubbles, as is 

 sometimes the case with cream that is very sour or taken from a separator, it can 

 not be accurately measured but must be weighed. The writer has made several tests 

 Avhen the error in measuring frothy cream was over 5 i)er cent of the total fat. 



The only accurate method to pursue in such cases is to weigh the cream, and this 

 can hi', very easily done by any one who has skill enougli to make the test. 



Massachusetts Hatch Station, Meteorological Bulletins Nos. 34 and 35, 

 October and November, 1891 (pp. 4 each). 



A daily and monthly summary of observations for October and 

 November at the meteorological observatory of the station, in charge 

 of C. D. Warner, B. S. 



