THE DAIRY 125 



point where the bottle begins to narrow towards the 

 neck. 



1. Compare samples of milk from different cows, 

 noting the color. 



2. Follow directions given above in the prepara- 

 tion of samples. Set them aside in a cool place for 

 twenty-four hours. Compare the thickness of the 

 cream layers, being careful not to disturb the milk. 

 Measure the cream with a rule. Which is the richest 

 milk? What color was it when first set? What is 

 always the color of very rich milk ? What is the color 

 of poor milk? 



3. Take a sample of the first milk drawn from a 

 cow, and another sample of the "strippings" from the 

 same cow. Place these samples in separate bottles, 

 being careful to fill the bottles to exactly the same 

 depth. Note the color of each. Set them aside in a 

 cool place for twenty-four hours and then compare the 

 thickness of the cream layers. 



4. After a quantity of milk has stood in a can for 

 thirty minutes, take a sample from the top of the can. 

 Then plunge the dipper to the bottom and get a sample 

 from near the bottom of the can. Place these sam- 

 ples in bottles as before, note the color, and set aside 

 for the cream to rise. Compare the thickness of the 

 cream layers at the end of twenty-four hours. Which 

 is the richer? Explain. 



5. Take two samples of milk from the same sup- 

 ply, under the same conditions. Set one in a very 

 cool place and the other in a warm place, for a few 



