THE FARM DAIRY. 



163 



To Make the Babcock Test. 



1. Mix the sample of milk well by 

 pouring from one beaker or bottle 

 to another; then measure into a test 

 bottle with a pipette 17.5 c.c. of the 

 milk as marked on it. 



2. Add to each bottle 17.5 c.c. of 

 sulphuric acid (as marked on the 

 measure) and mix well by rotary 

 motion until all of the curd is thor- 

 oughly digested and a "coffee brown" 

 color appears. 



3. Put the bottles into the tester 

 and whirl at full speed two to four 

 minutes. 



4. Add hot water to each bottle 

 until the butter-fat rises up to the 

 neck. 



5. Whirl again at full speed two t& 

 four minutes. 



6. Add hot water until the butter- 

 fat rises half way up the neck of 

 the bottle; then whirl one minute and 

 read the test. 



Reading the Test: Read from the 

 extreme point of the top curve to the 

 bottom of the fat column. 



The test of the milk is marked in 

 per cents on the neck of the test bot- 



tle. If the milk test 33 per cent., it 

 means that there are three pounds of 

 butter-fat in each one hundred 

 pounds of milk. 



How to Keep Daily Records. 



The Milk Sheet. 



1. The milk sheet is made by rul- 

 ing off space for each cow. Place 

 the name or number of the cow at 

 the top and record the weight of 

 the milk for morning and evening in 

 the space below. The same sheet 

 may be used to cover a period of three 

 days, a week or a month. 



2. Place the record sheet in a con- 

 venient rack close to the milk scale 

 and protect with a movable cover to 

 keep it clean. 



3. The best plan is to weigh the 

 milk from each cow at every milking 

 and record the weight on the sheet. 



4. The dally milk record is the 

 best as it serves both as a guide to 

 the feeder and a check on the milk- 

 ers. 



5. A complete record serves as a 

 basis of economy in the feeding of 



The Keen Farmer 

 Judges by Results 



The Premier increases quantity and improves 

 quality of butter. You are losing money if 

 you are doing without a cream separator. Be- 

 fore purchasing examine the Premier care- 

 fully. Made in the largest and best equipped 

 separator works in the British Empire. 

 Are you using an old separator? Bear in mind 

 if it is not doing good work you are losing 

 just as much butter as you would by skimming 

 with the pans in the old-fashioned way. Our 

 agent will make you a liberal allowance for 

 your old machine. 



DON'T WASTE MONEY ON A POOR 

 SEPARATOR. 



It U to jottT iatwest to leorn about the "PREMIER" Write u 



The "Premier" gives re IhC rreHlier CreStlll 

 suits. Prove this by try- QL^xw^^mM^k^i^.^ f^ ^^ •»« «.. ^ •« «* 



ing one free of cost oeparator Company 



Toronto, Ont. St. John, N. B. 



