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top this will naturally hang on and part of it get mixed with the 

 sample. Of course this can be avoided by holding a cloth round 

 the tube in one hand while pulling it out with the other. Of 

 other samplers I mention the Kolarik and Werder's, and Prof. 

 McKay's. 



Another system has been used, namely, to have a very fine 

 hole or drip-cock in the conductor from the weigh can to the re- 

 ceiving vat to catch the drip. Experiments at Wisconsin Dairy 

 School have shown this method to be very exact. 



THE: FERMENTATION TEST. 



The test for fat, is, however, simply a question of a little care 

 and absolute honesty, while the test for taint is far more difficult. 



When milk arrives at a temperature between 70 and 90 de- 

 grees and the receiver's nose is in good working order, it is com- 

 paratively easy to discover taint, but when the milk arrives ice 

 cold it has to be badly tainted to be detected at onc. 



The receiver should take the cover off the cans personally so 

 as to get the very first whiff. He should first see that the outside 

 of the can is clean and when pouring the milk into the weigh can 

 he should watch the bottom and the seams of the can. The patron 

 should not get huffy, but rather be pleased when he sees such a 

 close examination. 



The truth is that the patron if he does his duty is more 

 likely to know when the milk is bad and should draw the re- 

 ceiver's attention to it, instead of being "tickled" if he succeeds 

 in getting a bad lot of milk passed into the receiving vat. 



Even with the greatest care, tainted milk will be taken in and 

 the only way to locate the trouble is to use the Fermentation Test. 

 When it is located, visit the farm, and if the combined efforts of 

 farmer and buttermaker cannot discover the cause, then the same 

 test should be applied to each cow. 



This test is simply to sterilize (by boiling) some glass tubes 

 5x1 inch (or else the "common sense" half pint bottles) and take 

 a sample of milk in each. Keep these covered at a temperature 

 from 90 to no degrees, by keeping in warm water. After five 

 or six hours observe them, without shaking, every hour or so, note 

 the time of coagulation and, after 9 to 12 hours, see how the 



