164 Testing Milk and Its Products. 



This sampler renders possible an accurate and rapid 

 sampling of any cream, regardless of its richness and 

 acidity, without stirring the cream. The following is a 

 description of this sampler, with directions for using it : 



A is a steam and hot water reservoir with an inlet at B. The 

 steam and hot water discharge through a circle of small openings 

 at D. The condensed steam finds exit at C. E is a Scovell sam- 

 pler provided with a handle G, and a circular piece of heavy tin 

 K, which holds the sampler in position and prevents the escape 

 of steam. F is a strong wire attached to the cap which opens 

 and closes the sampler. The wire ends at the top in a right 

 angle turn, H, which rests across the top of the sampler when 

 the lattei^ is open. The construction of the heater prevents the 

 entrance of water into the sampler and necessitates the use of 

 but a very small amount of steam, which is admitted through 

 the steam hose, I. The latter connects with J leading to the 

 boiler. 



When ready to sample, remove the sampler from the heater, 

 plunge at once to thei bottom of the can of cream to be sampled, 

 and remove quickly. While holding the composite sample jar in 

 the left hand, discharge the contents of the sampler into it by 

 pressing down on H with the thumb of the hand holding the 

 sampler. Owing to the heated condition of the sampler, the 

 cream discharges instantly and, what is equally important, all of 

 it discharges. 



The sampler is pronounced accurate, quick, conven- 

 ient and simple, and makes the sampling of heavy, rich 

 cream, or thick, sour cream, no more difficult than that 

 of milk. 



187. f. Composite sampling with a "one-third sample 

 pipette." Milk is sometimes sampled directly from the weighing 

 can into the Babcock test bottle by means of a pipette holding 

 5.87 cc., which is one-third the size of the regular pipetto. This 

 quantity is measured into the test bottle from three success! vi- 

 le ts of milk from thei same patron and the test then made in the 

 ordinary manner. In this way one test shows the average com- 

 position of the milk delivered during three successive days or, 

 deliveries. When this method is adopted, as many test bottles 



