TESTING CREAM BY THE BABCOCK TEST 79 



collector takes the weighing and sampling equipment 

 from the wagon, including one sample-bottle marked 

 so as to identify the individual patron whose cream is 

 put into it. The cream is poured from one pail to 

 another twice or more until it is completely mixed, and 

 then it is quickly weighed, after which a sample is at 

 once taken and placed in the sample-bottle. The sam- 

 ples should be taken by means of a sampling-tube (p. 

 27), which, after using, should be rinsed each time 

 with the cream next to be sampled. This is done simply 

 by lowering the tube in the usual manner to the bottom 

 of the pail that holds the cream and then drawing the 

 tube out and allowing all the cream to run back into 

 the pail. After this rinsing, the sample is drawn and, 

 after allowing the cream adhering to the outside of the 

 tube to drain off for a few seconds, the contents of the 

 tube are transferred to the sample-bottle. In case a 

 patron has more than one pailful of cream, a sample is 

 taken from each weighing, the same weighing-pail 

 being used each time ; in this case the different samples 

 are put into one sample-bottle. 



After each patron's cream is weighed and sampled, 

 it is poured into the collector's large can. The sam- 

 ple-bottles are carried to the creamery and the con- 

 tents of each transferred to the corresponding com- 

 posite-sample jar. The collecting bottles must be 

 thoroughly cleaned and dried before using again. If 

 any difficulty is experienced in the management of the 

 composite samples, it is advisable to test each sam- 

 ple of cream after it reaches the creamery and not pre- 

 pare composite samples. 



Cream that is frozen or sour can not be handled sat- 



