144 CANADIAN DAIRYING. 



the oil-test, and the weight of cream may be calculated 

 by using the factor 4. 1 to convert the inches of cream 

 into pounds, e. g., a patron has ten creamery inches, 

 10 x 4.1 = 41 pounds of cream. If this test 30 per 

 cent, fat, he is credited with 12.3 pounds of fat. 



To reduce the labor and expense of testing, the 

 drivers may take samples at the farm in the ordinary 

 oil-test tubes, and this may be examined by the butter- 

 maker for flavor and acidity, on arrival at the cream- 

 ery. This may then be transferred to a pint jar, 

 labelled with the patron's name, and containing a 

 preservative to prevent souring. At the end of two 

 weeks or a month this composite sample may be 

 tested for fat, and this test will represent the average 

 cream delivered by the patron during the month. 

 To find the total pounds of fat delivered multiply 

 the pounds of cream by the percentage of fat and 

 divide by 100, e.g., the total delivery of cream during 

 the month is 1,000 Ibs. The composite sample tests 

 30 per cent, fat, then the pounds of fat are 1,000 x 

 30 -^ 100 = 300 Ibs. fat. 



Ordinary pint milk bottles may be used for com- 

 posite samples of both milk and cream. Paste a gum 

 label with the patron's name written on it in ink. 

 Coat this with white shellac, which will prevent the 

 label being washed off, and if given two coats such a 

 label will last for a year or more. An excellent pre- 

 servative is made by mixing seven parts of potassium 

 bichromate with one part of corrosive sublimate (bi- 

 chloride of mercury). The quantity of preservative 

 for each bottle is about what will lie on a ten cent 



