10'2 A $ew Dairy Industry. 



large receiving vats, where it may be thoroughly 

 mixed. The first proceeding is to make sure of the 

 percentage of fat contained in the entire quantity of 

 milk. If the same cows are milked daily for the 

 manufacture of the normal milk, and the same food 

 fed to them without change, then it will suffice to 

 take the fat test but once a week ; if, however, a new 

 cow has been brought in, or one of the old ones dis- 

 charged, or the feed been changed in any way, then 

 a test will be necessary as often as one of the in- 

 dicated changes has occurred. To take a fair test 

 sample, the milk should previously be well stirred 

 with a wooden paddle for two minutes consecutively. 

 There are milk samplers, like the Scovillc, in the 

 market, yet a common white glass tube, three-eighths 

 of an inch inside diameter, will answer the purpose 

 equally well. Its length should exceed by six inches, 

 more or less, the depth of vessel in which the milk is 

 contained. This tube is dipped into the milk, the 

 upper end closed by pressing on the thumb. When 

 the tube has reached the bottom of the vessel, the 

 thumb is removed, the lips are applied, and, by a 

 steady suction, drawing the tube upwards out of the 

 milk slowly, the tube is filled with milk from all 

 parts of the vessel. This is repeated three or four 

 times, emptying the samples into a glass dish. If the 

 milk to be turned into normal milk has been collected 

 in several different vessels, then the test samples have 

 to be taken from each and every one, and in a fair 

 proportion to the contents of each vessel, so that if, 



