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INSTRUCTIONS FOR TAKING SAMPLES. 



"A. Testing the Milk of One Cow. The sample should be taken immedi- 

 ately after the cow has been milked. To ensure thorough mixing the milk 

 should be poured from one vessel into another several times, and a small 

 quantity then quickly removed and immediately transferred to a clean 

 bottle, capable of containing at least a quarter of a pint. The bottle should 

 at once be corked and sealed. 



"B. Testing Mixed Milk. In taking a sample from the milk of a herd it 

 is often impracticable to mix the milk by pouring it from vessel to vessel. 

 The sampling may then be done by using a strong glass tube, obtainable from 

 any chemist, of about three-eighth inch bore and open at both ends. The 

 tube must be sufficiently long to reach the bottom of the can, and should 

 be slowly passed perpendicularly into the can until it touches the bottom. 

 If this is done carefully it will then be found that the milk in the tube 

 stands at the same level as the milk outside. The upper end of the tube 

 should then be firmly closed with the thumb, when, if the tube is carefully 

 withdrawn, the column of milk will remain in the tube, and may be emptied 

 into a clean bottle by gently releasing the thumb so as to admit air. 

 Samples taken in this way from all the pails should be thoroughly mixed in 

 the same way as the sample from a single cow. 



"If a glass tube is not available, the milk must be mixed thoroughly by 

 pouring from vessel to vessel; stirring it is not enough. 



"The bottle in which the milk is sent should be full, and a label should be 

 affixed to it, bearing the name of the sender, full postal address, and the 

 date on which the sample was taken." 



When samples are sent information should accompany 

 them as to : 



(a) The hours of milking. 



(b) Whether they are taken from the morning's or the 



evening's milking ; or the noon's milking, if milk- 

 ing is done three times a day. 



(c) The number of cows' milk from which the sample 



has been taken. 



Particulars should be also sent of the feeding of the cows. 



The tests will be made by Mr. S. H. Collins, M.Sc., the 

 College Lecturer in Agricultural Chemistry, and the samples 

 should be addressed " Agricultural Department, Armstrong 

 College, Newcastle-upon-Tyne." 



Applications for information and advice as to the feeding 

 of dairy cows will be answered by the Professor of Agriculture, 

 Armstrong College, Newcastle-upon-Tyne. 



