CANADIAN DAIRYING. 



PIOSKOP. 



ing the fat globules, 

 and use centrifugal 

 f9rce to cause a fur- 

 ther and more com- 

 plete separation of 

 the fat. In the Ger- 

 ber test two chemi- 

 cals (sulphuric acid 

 and amyl alcohol) 

 .are used. In the 

 Babcock test sul- 

 phuric acid only is 

 used, but hot water 

 is added to the sample, after subjecting it to cen- 

 trifugal force, in order to float the fat into the 

 graduated neck of the bottle. 



THE BABCOCK-TEST FOR MILK FAT. 



This test, which has been of great service to the 

 dairy industry of Canada, was discovered by Dr. 

 S. M. Babcock, chief 

 chemist of the Wis- 

 consin Experiment 

 Station, in the 

 United States of 

 America, and was 

 first given to the 

 public in July, 1890. 



The materials re- 

 quired for making a 

 test^are, a properly BABCOCK TESTER. 



