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consistence to determine whether he has before him a sample of 

 thin watered milk or a sample of thick cream. The black back- 

 ground of the shot in the lower bulb enables the inspector, as 

 the milk runs oft' the lactometer, to judge of its consistence. 

 The color is also noted, as well as the odor and taste. Low 

 specific gravity (below 100 = 1.029) together with abnormal 

 watery consistence, and a watery taste, establish the fact of 

 adulteration by water, which is the most common form of adul- 

 teration, because the simplest and most convenient. 



If the specific gravity be above 100, it does not follow that the 

 milk is pure and unadulterated. Skimming, by removing the 

 lighter cream, increases the gravity of the milk ; so skimmed 

 milk is heavy ; but it appears at the same time very thin, and the 

 inspector's attention will be at once arrested by the inconsistency 

 of high gravity and a watery character. In this, as in other 

 cases where the inspector suspects adulteration of any kind 

 which cannot be proved by the above-mentioned tests of gravity, 

 consistence, and taste, he is instructed to take a sample for 

 further examination by the cream test, chemical analysis, and 

 the microscope, 



