Artificial Mothers* Milk. 109 



cream adhering to the pipette should be rinsed into 

 the bottle with a little water, and, after the acid is 

 added, the bottle should be allowed to stand for 

 about five minutes before it is whirled. During this 

 time it should be shaken occasionally, and if the room 

 is cold the bottle should be kept hot by setting in hot 

 water. 



Cream may be tested in the ordinary bottles by di- 

 viding the test sample, as nearly as can be judged by 

 the eye, into three bottles. The pipette is then rinsed 

 twice into the three bottles with water, and the test 

 made as with milk, the readings upon the three bot- 

 tles being added together for the per cent, of fat. 



Where a balance is available, the best method is to 

 weigh the cream into an ordinary test bottle, taking 

 about five grammes for a test, and adding to this 

 about 12 c. c. of water. The test is then made as 

 with milk, the readings being multiplied by eighteen 

 and the product divided by the number of grammes 

 of cream taken for the per cent, of fat. 



Condensed milk is tested in the same manner as 

 cream. The sample should always be weighed, as 

 these milks are usually too thick to be accurately 

 measured with a pipette. 



As we may surmise, the fat test is one of greatest 

 importance towards insuring an unvarying quality in 

 the normal milk. The result of the tests should be 

 kept on record, as they are of value to indicate the 

 influence which changes in the feed have on the per- 

 centage of fat in the milk. 



