Cream Testing at Creameries. 



Ill 



his rule and records the depth of the cream in the can, 

 in inches anol tenths of an inch. The cream is then 

 stirred thoroughly with a ladle or a stout dipper, and 

 sampled by filling a test tube to the graduation mark 

 by means of a small conical dipper provided with a 

 lip. A driver's case contains either two or three 

 "cards," holding fifteen test tubes each (see fig. 57). 

 The tubes as filled are 

 placed in the case and 

 the corresponding num- 

 ber in each instance re- 

 corded in front of the 

 patron's name, together 

 with the number of 

 inches of cream fur- 

 nished by him. 



On the arrival at the 



. . FIG. 57. Cream-gatherer's 



nunnery the tin cards sample case, 



holding the tubes are p ] aced in a vessel filled with 

 water of the temperature wanted for churning (say, 60 

 in summer and 65 to 70 in winter). When ready for 

 churning they are placed in the oil-test churn, the cover 

 of the churn put on, and the samples of cream churned 

 to butter. On the completion of the churning, the cards 

 are transferred to water of 175-190 Fahr., where they 

 are left for at least ten minutes to melt the butter and 

 "cook the butter milk into a curd." The oil will now 

 be seen mixing through the mass. The test tubes are 

 then warmed to churning temperature and churned 

 again, by which process the curd is broken into fine 



12 



