Cream Testing. 



79 



cent., and in some cases to 25 per cent., the graduation 

 extending both below and above the bulb. This is some- 

 times an inconvenience, as the water 

 must be added carefully so that the lower 

 end of the column of fat will always 

 come below the bulb, in the graduated 

 part of the neck, and not in the bulb 

 itself. Especially in case of beginners, 

 tests are often lost when this bottle is 

 first used, for the reason given; the 

 operator will, however, soon learn to add 

 the proper amount of hot water to float 

 the fat to some point within the scale. 

 It is recommended to fill these bottles 

 with the first portion of hot water to just 

 above the bulb, so that one can see how 

 much water to add the second time in 

 order to bring the fat within the scale. 



Each division of the scale on these 

 cream bottles represents two- tenths of 

 one per cent, of fat, as in case of the milk 

 test bottles. 



91. The Winton cream bottle. The 

 cream test bottle devised by Winton, 1 

 (Fig. 32), has a neck of the usual length, 

 and sufficiently wide to measure 30 per 

 cent, of fat. The scale of the neck is di- 



FIG. 32. The Win- 



vided into one-half per cents., but read- ton cream bottle, 

 ings of a quarter of a per cent, can easily be estimated. 

 Determinations of fat in cream accurate to a quarter of a 



i Connecticut experiment station (New Haven), Bull. No., 117: report 

 1894, p. 224. 



