TESTING CREAM BY THE BABCOCK TEST 75 



If one uses a pipette in measuring cream for test- 

 ing, somewhat more accurate results are generally ob- 

 tained by measuring i8 cc. of cream and also rinsing 

 the pipette into the test-bottle with a small amount of 

 water. Pipettes are obtainable which have an i8 cc. 

 mark as well as a 17.6 cc. 



WEIGHING SAMPLE OF CREAM 



The operation of weighing cream is simple. One 

 places the empty test-bottle on one pan of the scales 

 and balances it by a slide-weight or some form of 

 counterpoise. One then places an 18-gram weight 

 on the other pan, after which the pipette is filled with 

 cream somewhat above the 17.6 cc. mark, and this is 

 run into the bottle, the last portion being run in more 

 slowly, until the two scale-pans just counterbalance 

 each other. A little practice enables one to weigh 

 the exact amount rapidly. In case the amount of 

 cream taken in the pipette is not enough, agitate 

 the sample, draw a little more into the pipette and 

 run this slowly into the bottle until it counter-bal- 

 ances the weight. In case too much cream is run 

 into the bottle, the surplus can easily be withdrawn 

 by the pipette. No cream must be allowed to get on 

 the outside of the bottle or on the scale-pan while the 

 weighing is done. 



Using less than 18 grams. — In case of very rich 

 cream it is preferable to use 9 grams for a sample, in 

 which case the reading of the fat-column is multiplied 

 by 2; or the 18-gram sample may be divided between 

 two cream-bottles, in which case water should be ad- 

 ded to each bottle so as to bring the liquid to about 

 18 cc. in volume. The results of the test in the two 



