140 Milk and Its Products 



the interesting results of which are quoted below in 

 full detail : 



To determine just how much variation there is in the fat 

 of milk served to the different patrons of a route by dipping, 

 a member of the Station staff accompanied a milkman as he 

 went upon his route, and as the milk was about to be 

 served to various patrons, took samples for analysis. The 

 dipper, such as is ordinarily used by milkmen, was provided 

 with a long handle, so that it rested on the bottom of the 

 can when not in use. The milk was not stirred except by the 

 motion of the wagon and the raising of the dipper. Twelve 

 samples were taken, and yielded to analysis the following per- 

 centages of fat : 



No. 1 ... 4.52) 



2 . . . 4.43 ^ Taken from Can A. 



3 4.41 J 



4 . 4.32) 



5 ... 3.85 [ Taken from Can B. 



6 ... 5.05 J 



7 . 4.15 



8 ... 4.02 \- Taken from Can C. 



9 . .4. 



L15) 



:.02 V 



k05j 



. 4.94) 



. 4.78 [ 

 . 4.85J 



10 



11 ... 4.78 } Taken from Can D. 



12 . 



The milk was contained in four 30 -quart cans, marked 

 A, B, C and D. The samples were taken as follows: 



No. 1. Taken from A at 5.50 a. m. , within a few rods 

 of starting. 



No. 2. Taken when the milk in A was half gone, at 

 6.10. Seventeen dips had been made since No. 1 was taken, 

 and three -fourths of a mile traveled. 



No. 3. Taken from the bottom of A at 6.20. Twelve dips 

 had been made since No. 2 was taken, and three-fourths of a 

 mile traveled. 



No. 4. Taken from the top of B at 6.10, three-fourths of 

 a mile from starting. 



