50 



needed, raise or lower the temperature so as to have it right next 

 morning. After some practice you will soon be able so to regulate 

 matters that you will not only have the right acidity but also 

 nearly the right temperature within half an hour or so of the time 

 you want it. 



SIGNS OF RIPENESS. 



To tell in printer's 

 ink when cream is 

 ripe is very hard ; the 

 nearest I can get is 

 that it should have a 

 clean, pleasant acid 

 taste and smell and a 

 smooth, even, syrup- 

 like consistency, so as 

 to run evenly and 

 (JTig. 37) smoothly from the 



stirring paddle and 



have a peculiar, glossy surface. But even the finest nose and 

 palate may get out of order, and hence the Mann's (Fig. 38) or 

 Prof. Farrington's acid test should be used in creameries. In 

 dairies I do not recommend it for other than experimental pur- 

 poses. To get the highest flavor, Prof. G. L. McKay has 

 found that 35 to 38 cc. is the best, and I have had good results 

 between 33 and 39 cc. The former is about 0.65 to 0.68 per cent, 

 acid, whereas Prof. Farrington recommends 0.6 per cent. 



When we speak about cc. it means that it takes so many 

 cubic centimeters of i-io normal alkali to bring out a pink color 

 in 50 cc. milk or cream, to which has been added a few drop< 

 "indicator." 



I refer to the book on "Milk Testing" and shall only lay 

 stress on the fact that the test can be used only as a guide for 

 comparing our own work, and even then we must look out for 

 two causes of variation richness of the cream and the weaken- 

 ing of the normal. In comparing with others we have these 

 troubles as well as that of the variation in the eyesight. Hence, 

 no rules can be laid down any more than for temperature used. 



The Mann's test might well be modified to use only 10 cc. 

 and thus not use so much cream, and to read off the per cent, 

 acid at once. 



