182 Testing Milk and Its Products. 



206. 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 sample jar of the particular patron. The 

 samples of cream in the small bottles, besides furnish- 

 ing the means of testing the richness of the cream, give 

 the creamery man an opportunity to inspect the flavor 

 of each lot of cream, and the condition in which it has 

 been kept by the various patrons. Some preservative, 

 usually corrosive sublimate tablets, is placed in the com- 

 posite sample jars, and these are cared for and tested 

 in the same manner as composite samples of milk (194). 



207. The collecting bottles should be cleaned with 

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

 emptied, and before a film of cream dries on them. 

 When washed and dried, these bottles are placed in the 

 cases, ready for the next collecting trip. There can be 

 no confusion of bottles since the corks and not the bot- 

 tles are marked with the numbers of the respective 

 patrons. 



208. When this system of testing composite samples 

 is adopted, the patrons are paid for the number of 

 pounds of butter fat contained in their cream, in ex- 

 actly the same way as milk is paid for at separator 

 creameries. It makes no difference how thick or how 

 thin the cream may be, or how much skim milk is left 

 in the cream when brought to the factory. Eighty 

 pounds of cream containing 15 per cent, of fat is worth 

 no more or less than 48 pounds of cream testing 25 per 

 cent.; in either case 12 pounds of pure butter fat is 



