274 THE dairyman's manual. 



measures the oil the manager sets down the rate per inch 

 in the collector's blank, and by multijilying the inches 

 of cream by the rate per inch, fills out the last two 

 columns with the weight of butter due to each patron's 

 cream. It seems to be difficult to get any more satisfactory 

 test than this, because the dairyman can duplicate it by 

 procuring a set of the marked tubes and using them for 

 himself. 



A few lines may be usefully devoted to the subject of 

 the value of cream in the market as food, and as a medic- 

 inal agent for the nutrition of dyspeptics and consump- 

 tive patients. The use of fatty emulsions in medicine is 

 very extensive, cod liver oil being the material used 

 because of its close similarity in composition to the fats 

 of the human body. Butter fat, as it exists in cream, 

 however, is identical in composition with human fats. 

 As the fat of cream is in a state of already prepared 

 emulsion and perfectly fitted for digestion and assimila- 

 tion, cream becomes a most valuable article of food and 

 of wholesome nutriment for persons of weak digestion 

 and assimilation. The producer of any useful food sub- 

 stance should make himself fully acquainted with every 

 valuable characteristic of it, and this most useful purpose 

 to which cream may be applied should not be ignored 

 by dairymen. No doubt if some enterprising dairyman, 

 able and willing to do it, should put pure sweet cream 

 upon the market in sealed cans or bottles, he would find 

 a most remunerative demand for his product. 



