52 CANADIAN DAIRYING. 



twenty inches in diameter, and should revolve at the 

 rate of eight hundred to twelve hundred revolutions 

 per minute. A smooth running cog-gear is prefer- 

 able to any belt or friction gearing. For factory use, 

 a steam turbine machine is best. No really good 

 hand Babcock machine has yet been put upon the 

 market in Canada. 



The hot water for filling the bottles should be at a 

 temperature of 140 to 160 degrees, the latter tem- 

 perature when working in a cool room with a hand 

 machine. 



MAKING THE TEST. 



The sample to be tested must be thoroughly 

 mixed by pouring from one vessel to another four or 

 five times, so as to have the cream well distributed 

 through the milk. If the sample be taken from a 

 cow, all the milk she gives should be put into a pail, 

 and the sample taken from that. It is useless to take 

 the first milk, the middle milk, or the last milk. 



After mixing, measure the sample by placing the 

 large end of the pipette in the mouth and drawing 

 the milk above the mark. Then place the ball of 

 the right forefinger over the top of the milk, before 

 it drops below the mark, and tip the finger slightly so 

 as to allow the milk to run out slowly. When it 

 reaches the mark cover the end of the pipette with 

 the finger and place the lower end of it in the bottle. 

 Then remove the finger and allow the milk to run in 

 slowly, so as to permit the air to escape. If the 

 pipette be large the bottle should be placed in a 

 slanting position, with only the end of the pipette in 

 the mouth of the bottle. 



