46 TESTIMONY OF CHAELES F. CHANDLER. 



between the lactometer and thermometer cannot be done ; if the 

 milk however stand below 60 by the thermometer, the reading of 

 the lactometer will be in favor of the milkman, because the milk 

 is heavier when cold than it is when warm, and any observation 

 when the milk is cooler than 60 is in favor of the milkman. We 

 are not always particular to order the milk to be warmed up to 60. 



COUNSEL FOR DEFENDANT I ask to strike out that portion of the 

 testimony about the particularity to heat the milk as immaterial 

 and irrelevant. 



The COURT I decline to strike it out. 



COUNSEL Note an exception. 



WITNESS Here I have a sample of skimmed milk, in which the 

 lactometer stands at 114, showing that the removal of the cream has 

 increased the gravity of the skimmed milk, but at the same time 

 it has changed its appearance and made it thinner than genuine 

 milk. 



By COUNSEL FOR DEFENDANT What is the temperature of the 

 latter, Doctor ? A. 56. 



Q. 114 at 56, is that it ? A. Yes, sir. Here I have a sample of 

 cream ; the cream stands at 44. 



Q. What is the temperature, Doctor ? A. 67. 



Q. That is the temperature of the cream ? A. Of the cream. 



By MR. PRENTICE Q. Try this ; we have cooled it down to 59. 

 A. It stands at 59 now ; practically the same, 59 is the tem- 

 perature. 



Q. And what does it stand on the lactometer ? A. 90. 



By COUNSEL FOR DEFENDANT Q. Which is that, Doctor? A. 

 That is the first sample. 



Q. The one that stood at 82 originally ? A. Yes, sir ; in the first 

 place in making a test we observe by the manner in which the milk 

 adheres whether it is thick or thin milk ; if it is genuine milk it has 

 a consistency which is between that of cream and skimmed milk ; 

 the cream is thick and it is yellowish ; this peculiar consistency 

 which is so characteristic of cream ; the skimmed milk is watery 

 and semi-transparent ; it does not form bubbles readily and does 

 not retain the bubbles ; the cream has the greatest disposition to 

 retain the bubbles and the genuine milk is between these two ex- 

 tremes. 



