2O 



curd acts. If it remains one 

 solid column like pure marble 

 'and, on being shaken up, has a 

 'pleasant, clean acid smell and 

 taste, the milk is first-class. If, 

 on the other hand, the curd 

 has a large number of more or 

 less irregular holes, it will, as a 

 rule, when shaken, have a 

 (Fig. 8) stench which will convince the 



most skeptical patron. In Fig. 8 I illustrate the original "Gerber" 

 test, in which a lamp heats the water bath. 



This test will also help the private dairyman in trouble and 

 indeed it is the duty of every farmer who receives a complaint 

 from the creamery to attempt to find the cause, and, in the last in- 

 stance, make this test. 



I should not be afraid of guaranteeing my butter at a cream- 

 ery if the farmers kept a sample of their milk under this test and 

 only sent me such as their wives were willing to drink at the end 

 of the test. 



As to acidity, I am not so afraid of that, as long as the sep- 

 arator does not get clogged, and, unless I wanted to pasteurize 

 it, the nose and tongue is guide enough without the aid of the 

 Acid Test. But, if we want to pasteurize or perchance ship the 

 milk to a city, then the acid test is of great value. 



It remains now only to refer to the "Alcohol Test," which is 

 too expensive to use in the States and the latest "Reduction Test" 

 which seems promising especially in connection with the Fermen- 

 tation Test as suggested by Prof. Orla Jensen. 



At the weigh can is the weak point of co-operative dairying, 

 be the factory run by an individual or by the farmers, and not 

 until patrons have the moral conviction that to deliver tainted milk 

 at a creamery is not only to steal from the creameryman, but also 

 from their fellozv patrons, not until then, I say, have we any hope 

 of a perfect product from our creameries. 



It has been suggested to pay for milk not only according ta 

 fat percentage, but also according to grade, and that the milk be 

 "scored" each day. Though this has been practiced in a few 

 creameries in Denmark, I did not believe it to be practical, yet it 

 seems to be gaining ground and may be realized by the formation 



