o2 MODERN DAIRY PRACTICE. 



especially of sour milk, buttermilk, and sour cream, came 

 from different regions of our country, 

 Samples of sweet milk have generally been 

 examined at once after they came into my 

 possession. 



Other samples, taken on travels in the 

 different districts, were usually not examined 

 at once, no facilities being available. These 

 samples were kept in thin, short, previously 

 sterilized glass tubes, drawn out to fine 

 points in both ends, and at once melted to- 

 gether. The illustration (Fig. 23) shows 

 such a tube in natural size. In using it 

 the outer wall of the tube which is introduced 

 in the milk is sterilized over an alcohol flame, 

 the points are broken off rapidly with a pair 

 of recently ignited nippers, the milk is sucked 

 in, and the ends again melted together. A 

 careful record was kept of the outward ap- 

 pearance, color, taste, and odor of each sample 

 of milk, and of conditions in the dairy and 

 barn on the farms where the milk was pro- 

 duced. In cases where samples of tuberculgus 

 and other contagious or abnormal milk were 

 taken I used a sterilized glass tube of a some- 

 what different shape than the one just de- 

 scribed, since it was undesirable in such 

 cases to get any of the milk into the mouth 

 in filling it. The latter kind of sampling 

 tubes are of about double length, and supplied 

 FIGS. 23, 24. with two reservoirs for the milk, of which the 



one only served as a safety bulb in sampling (Fig. 24). 



