172 Testing Milk and Its Products. 



traces of cream adhering to the tube from previous use are 

 removed. With the cock still opeu, slowly lower the sampling 

 tube to the bottom of the cream pail. After allowing a moment 

 for the cream to rise in the tube to the same height as in the 

 pail, close the cock and raise the sampler carefully out of the 

 cream. As long as the cock is closed, the cream in the tube 

 will not flow out, unless the tube is strongly jarred. Allow the 

 cream adhering to the outside of the tube to drain off for a few 

 seconds, then put the lower end into the 1 to 1J oz. wide-mouth 

 glass collecting bottle which bears the patron's number on its 

 cork, and open the cork. The cream will then flow out of the 

 sampler into the bottle, which is afterwards securely corked and 

 put into the cream gatherer's case. Immediately weigh the 

 cream in the cream pail to the quarter or half pound, as may 

 be judged expedient, and record the weight. 



"If the patron has more than one pailful, repeat with each 

 pailful the operation of sampling and weighing, putting all the 

 samples in one and the same bottle. Weigh alt cream collected 

 in, one and the same sampling pail and draw a sample from 

 each separate portion weighed." 



207. After sampling and weighing each patron's cream 

 it is poured into the driver's large can, and the sample 

 bottles are carried in a case to the creamery where the 

 contents of each bottle is poured into the composite sam- 

 ple jar of the particular patron. The samples of cream 

 in the small bottles, besides furnishing the means of test- 

 ing the richness of the cream, give the creamery owner 

 or manager an opportunity to inspect the flavor of each 

 lot of cream, and the condition in which it has been kept 

 by the various patrons. Potassium bi-chromate is placed 

 in the composite sample jars, and these are cared for and 

 tested in the same manner as composite samples of milk 

 (192). 



208. The collecting bottles should be cleaned with 

 cold, and afterwards with hot water, as soon as they are 



