FARMERS' INSTITUTES. 153 



We add hot water twice to the contents of each bottle, but many add 

 the water but once. We fill up to the neck the first time, then whirl for 

 a couple of minutes, adding hot water the second time to reach about the 

 seven per cent mark. After whirling for about two minutes more we are 

 ready to measure the fat. Much care must be taken in adding the hot 

 water with the pipette in order to prevent an overflow. 



Measure the fat immediately when through whirling. By so doing the 

 fat is more liquefied and the line between the acid liquid and the column 

 of fat quickly assumes a horizontal position when the bottle stands 

 upright. Sometimes in cold weather we stand the bottles in a can of hot 

 water, immersed to the upper line of fat in the necks. 



The reading is best taken by means of a pair of dividers or compasses^ 

 measuring the column of fat by placing one point at the bottom; the 

 upper point is moved by the screw adjustment until it correctly marks 

 the upper limit of fat. The dividers are then removed, and, one point 

 being placed at the mark of the scale on the bottle used, the other will 

 point to the per cent of fat in the milk examined. The difference 

 between these gives the per cent of fat directly. The reading can easily 

 be taken to the half division, or to one-tenth per cent. The line of divi- 

 sion between the fat and the liquid is nearly a straight line, and no doubt 

 need arise concerning the reading on this point, but the upper surface of 

 the fat being concave, errors often occur by reading from the wrong 

 place. The reading should be taken at the line where the upper surface 

 of the fat meets the side of the tube, and not from the surface of fat in 

 the center of the tube, nor from the bottom of the dark line caused by 

 refraction by the curved surface. 



Q: What does the outfit cost? 



Mr. Brown : You can get an outfit for |2.00 or |31.00, but it is better to 

 get four or five bottles, and by the way, I know of many communities 

 where two or three farmers have banded together and gotten a large 

 tester. But that must be in a progressive neighborhood; if not they will 

 have a fight before the year is up. 



MAKING GOOD BUTTER. 



G. H. TRUE, AGRICULTURAL COLLEGE. 



What I shall have to say in regard to making butter will be with refer- 

 ence to making butter on the farm. And at the beginning it. should be 

 noted that nine farmers out of every ten, and 1 don't know but more, will 

 find more profit in patronizing a good creamery than in trying to make 

 their own butter. I think better butter can be made on the farm than 

 is made in the creamery, but in a. vast majority of instances such is not 

 the case. 



In too many cases the so-called farmer's butter is worth no more than 

 the very low price which it generally brings upon the market. It is too 

 often like the butter a little girl brought into a store in St. Johns and said 

 that she would like in exchange for it five cents worth of pepper and the 

 rest in good butter. 

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