778 



3 onuees more than the test iiidiiatid. In the second test 2,035,25 

 ]iouih1s of mixed milk was taken, eoiitainin.u' by test S4.4(i i»onnds ot 

 bntter tat; the yield of saltrd butter was 1(11.5 jtonnds, or "JO.ui i»(»unds 

 more tlian the test indicated. The analyses of the bntter showed that 

 in the first ease there was a loss by han<lliiig of IM ])er eent of the 

 bntter fat, and in tin- second a sjain of 2.17 i)('i- cent, believed to be dne 

 t() the absorjdion of water by the boxes in which the bntti-r was packed. 



Five comparisons were made at the station, the <'ream beinj; raised in 

 Cooley cans or in shallow jians. The resnlts are tabnlated, top'ther with 

 analyses of the bntter. L«'ss than 2 jMaiiids of bntter was secured iu 

 an\ trial. Tlu" dilleieuee between the amount of bntter fat indi<'ated 

 by the llalMMick test and the salted bntter obtained ranj^ed from —0.027 

 to -|-0.;!(».s pounds. 



Aiiliiiniitic pipcttf (p.2(i). — This is for nn'asnrin^ the acid used in the 

 liabcock milk test. The pipette holdinj; 17.5 c. «-., with a bulb at the 

 npi>er extremity to c:iteh the overflow, is connected by a .i,dasstnbe with 

 the reservoir bottle on t he d«'sk and is closed at the bottom by a two w ay 

 <'ock. The acicl is forced into the pipette by means of rubber blowing 

 bulbs. The cock is then turned, allowin:; the acid to run int«» the test 

 bottle. The ad\anla.i;e <lainu»d is that the acid bottle "is kept closetl, 

 thus lu-eventin^ any ehanire in the strength of the acid." 



Miirhinii Irst hntllr.s (pp. 2(1, 27), — It is su.i;,t;este<l to nuii^hen a small 

 sniface on the bottle with a wet tile and then vrite the label on with a 

 ]»encil. 



Coiiquisili milk sfoiiiihs ttsti.l for hiifli r fnt (pp. 27. 2S). — A report of 

 the testin}i' of milk at a creameiy at De Kalb by means of comp(»sit4' 

 samples jueserved with '' i»owd«'r«'d lye." 



Tisl I)/' nil lliiiils of rrriiiii sijiiirutiini (p|». 2.*>-.'{()j. — A number of trials 

 are rejiorted whicli were made to test the thoroujjlnu'ss of cr«'amin^' 

 when milk was set in Cooley <'ans at between 15 and 4S^ F,. and 

 skimmed alter 12, 21, .■»fi, and IS lu)nrs, respectively. Tests were made 

 of the skim mili< I rum the bottom and noddle of t lie can. and that draw n 

 oil last. 



An :ncriij;<' uf 12. J jkt <riit of tlii> t<it;il Itnttcr l;if in tln" new milk was lost in tlir 

 skim milk when skimnifil .iftt-r |4« lunii-s' sfaniliii;:, 1.0."i jior c<nt alter :it> lioiiis, :{.7 

 at'trr 21 lionrs, anil IL'.S" at't<T I'J hours. * ' 



l)ra\viiii; olV lln' skim milk to witliin 1 inrli of tin* liottoni of the croani ran IhmIoiic 

 Avitlionl loss of en-am. if the fauoct is sot so tliat tlioskim milk does not stoji riinnini; 

 nntil it lias rcac-lifMl tin' jioiiit wlit-ro yon wish it to stop; repeated opening ami clos- 

 iiiii of tin- faiKct lias a tiinlinc.v to mix the eream so that it Mows ont with the skim 

 milk. 



\\ iieie milk was set in shallow pans and skinimed after 12 and after 

 24 hours the loss of fat in the skim milk was 5.1S and 1.02 \w\' <'ent, 

 respectively. '' More uniformly «'omplele sei)arations of cream than any 

 of the above can l)e obtained by usin.i; a I'.alty hand sej^arator. which 

 ^ve have rei>eatedly tested, obtaininjjf skim milk with less than 0.1 per 

 cent butter fat." 



