MODERN DAIRYING 



upon which there was a graduate to measure 

 the amount of fat lodged there as a result of 

 the rapid whirling. It was easy to read the 

 scale in the neck of the bottle, and from it to 

 compute the amount of butter-fat in the milk 

 from which this was taken as a sample. It was 

 all such a simple thing from one point of view, 

 but it was of tremendous importance, simple 

 though it seemed, judged by its bearing upon 

 one of the world's great industries. 



It was quickly apparent, as the news of the 

 invention spread, that a new era had dawned 

 in dairying. Hitherto milk had been sold with 

 no reference to its quality. The rich product 

 of the best herds came in unfair competition 

 with the milk from poorer herds, or with milk 

 which had been diluted with water or other- 

 wise adulterated. Under the new order of 

 things, all milk must sell upon its own individ- 

 ual merits. No matter how many pounds of 

 milk a farmer, for example, might bring to his 

 local creamery, he was not to be paid, any 

 longer, by the quantity but by the quality. It 

 made a complete revolution ; like many another 

 revolution, it was an evolution also. 



Today the Babcock milk test is adopted by 



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