CREAM. 207 



in the author's experience. A milk seller, misled by the 

 popularity of Jersey cows, purchased some for use in his 

 dairy, which was kept to supply milk for consumers in 

 a large town. An inspector one day demanded a test of 

 his milk and on finding it to mark only 1.028 he arrested 

 the milkman and led him to the magistrate. The author 

 was summoned to give testimony in regard to the quality 

 of the milk and proved by actual test that some of it 

 contained 16'/, per cent of cream, and that the mixture 

 of this rich milk with the other milk reduced the gi-avity 

 of the whole to this low average ; but that the milk was 

 actually richer than other kinds of a higher gravity. 

 The court adjudged that the milk was not up to stand- 

 ard, as the inspector — a very ignorant man — swore that 

 the lactometer was a reliable test of the quality. The 

 justice (?), no better informed, convicted the innocent 

 man, who was so affected by the injustice and the im- 

 puted crime, and the disgrace of it, that he gave up his 

 iDusiness and in a few days after committed suicide. 

 This is but one of several cases known to the author of 

 convictions by the evidence of this unworthy, fraudulent, 

 and false test and witness. The only reliable test of 

 milk is a chemical analysis or such an examination as 

 has been previously described. 



CHAPTER XVI. 



CREAM. 



Cream is the fatty portion of the milk, which rises to 

 the top when the milk stands at rest. The difference in 

 the specific gravity of cream and milk necessarily causes 

 this separation ; indeed fo some extent this separation is 

 partially made in the reservoirs of the udder, for it is a 

 well established fact that the first drawn milk is less 



