Testing Cream at Creameries. 171 



on it. The cream is then poured at least twice from one 

 can to another in order to mix it thoroughly. 1 



206. When properly mixed, the cream is poured into 

 the weighing pail and is weighed and sampled. The 

 authors give the following description of the cream sam- 

 pling tube used, and directions for sampling and weigh- 

 ing the cream: 



"Sampling Tube. This tube, devised by Mr. Ogden, is of 

 stout brass, about ^ of an inch thick, and a few inches longer 

 than the weighing pail which is used with it. On the upper 

 end, a small brass stop-cock of the same bore is fastened. It 

 should be nickel plated inside and out, to keep the metal 

 smooth and free from corrosion. These tubes may be obtained 

 from less than f 3 6 to over J inch bore. The greater the diameter 

 of the weighing pail, the wider should be the bore of the tube. 

 For use with pails 8 inches in diameter, a /<, inch bore sampling 

 tube will serve the purpose, but when the pail has a diameter 

 of 9 or more inches, a tube with a bore of \ inch or more should 

 be used. It must be borne in mind that doubling the diameter 

 of the pail, or of the sampling tube, increases its capacity 

 fourfold. 



"The tube when not in use should be kept in an upright 

 position to permit draining. 



"Sampling and Weighing. Lower the sampling tube, cock 

 end up, with the cock open, to the bottom of the weighing pail 

 which holds the mixed cream. When it is filled, raise it out of 

 the liquid and allow it to drain for a few seconds. By this 

 means the tube is rinsed with the cream to be sampled and any 



i The necessity of care in mixing the cream is shown by the following 

 illustration given by the authors referred to: 



Per cent, of fat in cream which stood for %lt hours. 



Sample drawn 

 Surface. Bottom. with sampling tube. 



Not mixed 28.00 5.00 19.25 



Poured once 2375 22.00 22.50 



Poured twice 22.25 



