132 SAMPLING MILK AND CREAM 



bottom in a securely attached sample disc; a rubber scraper for 

 scraping the remnants of cream from the sides and bottom of 

 the farmer's pail or can and from the weigh pail after each 

 weighing; a set of properly numbered sample bottles with tight 

 stoppers or screw-top lids and arranged in a rack or box in 

 numerical order; two sets of cans, preferably 10 gallon cans, for 

 first-grade and second-grade cream, respectively, into which to 

 empty the weigh pail each set of these cans should be plainly 

 marked with the grade of cream for which it is intended ; and a 

 cream report book or pad. The cream should be thoroughly stirred, 

 then poured into the weigh pail, weighed and sampled. The scales 

 should not be held up by hand, but should be suspended from a 

 stationary hook, preferably attached to the rear of the wagon. 

 Each sample bottle, after filling, should be sealed tightly and 

 returned to its proper place in the sample box. In case the 

 weigh pail does not hold all the cream of one and the same patron, 

 a separate sample should be taken from each weighing and the 

 corresponding weights recorded. The use of a covered wagon or 

 truck protects the cream against excessive heat in summer and 

 cold in winter. 



Creameries that operate routes or cream stations should see 

 to it that their haulers and station agents who do the sampling 

 are honest and conscientious, have the necessary knowledge to 

 do their work right and are supplied with an adequate equipment 

 for sampling and weighing. Men of questionable character and 

 men of careless habits never make reliable agents for securing 

 cream samples. 



In all cases of sampling, whether this work be done at the 

 creamery, at the cream station, or on the route, the greatest 

 care should be taken that the cream is mixed very thoroughly 

 before sampling. This requires a stirrer with a good sized disc 

 and a stout rod not less than three feet long and with a hand 

 hold of adequate size. The stirring must be done thoroughly, 

 simply giving the cream a few dips with the sample dipper is 

 not sufficient. The stirrer must be worked to the bottom of the 

 can several times and the entire contents of the can must be 

 thoroughly agitated. Thick, lumpy or icy cream should be 

 warmed until it pours readily and can be mixed properly. 



