TESTING CREAM BY THE BABCOCK TEST 83 



scale for weighing cream, (2) a weighing-pail for 

 weighing each farmer's cream separately, (3) a com- 

 bination stirrer and sampler properly constructed 

 (Fig. 32b), (4) a rubber scraper. for cleaning cans, 

 (5) a -case containing sample-bottles properly num- 

 bered and arranged, (6) large cans into which 

 different lots of cream are poured after weighing and 

 sampling, (7) a record book. 



At each dairy the collector thoroughly stirs the cream 

 with the stirrer and then pours it into the weighing- 

 pail, weighs and samples. The inside of the weighing- 

 pail is then carefully gone over with the rubber scraper 

 to remove as far as possible all cream adhering. In 

 case the patron has more cream than can be weighed 

 in one pail, separate weighings are made and a sample 

 is taken from each weighing, the different samples 

 being placed in one bottle. The sample bottles are car- 

 ried to the creamery and, if possible, the testing is 

 done the same day. When composite samples are used, 

 the contents of each sample-bottle are transferred to 

 the corresponding composite-sample jar. When com- 

 posite samples of cream are made use of, aliquot parts 

 of cream should be taken at each sampling as in the 

 case of milk (p. 24) ; however, a sampling-tube can 

 not be used for this purpose unless the cream is in first- 

 rate mechanical condition. The best device for taking 

 aliquot parts of cream is a composite-test gauge, 

 which consists of a piece of brass as long as 

 a sample jar and which is graduated on both 

 edges into divisions indicating the amount of 

 cream to be taken from the lot of cream sampled. 

 This gauge is attached to the sample jar while the 



