146 



PROFITABLE DAIRYI NG 



A correct one may be kept as a standard to test 



others by. Each farm 

 should have three or four. 

 They are inexpensive. One 

 will be needed in the cow 

 stable, one in the living 

 rooms, one out of doors, 

 and one or two in the dairy. 

 Leading styles of thermom- 

 eters are seen in Figs. 27 

 and 28. 



It is not sufficient merely 

 to compare a thermometer 

 with one known to be cor- 

 rect. The test should be 

 made as follows : Place 

 the thermometer in ice wa- 

 ter. Gradually raise the 

 temperature to 100. Note 

 carefully as they pass from 

 40 to 70 to see if they are 

 all alike ; if not, note the 

 variation and mark it on 

 the thermometer so that it 

 cannot be forgotten. In 

 raising cream by the grav- 

 ity process the temperature 

 must be below 50. It is 

 best, if possible, to keep it 

 under 45. This tempera- 

 ture of the barn, in cold 

 weather, should be main- 



FIG. 27 FIG. 28 



FIG, 27 DAIRY THERMOMETER 

 FIG. 28 FLOATING GLASS 

 THERMOMETER 



tained as near 45 as possible. 



