GATHERED CREAM 163 



sampler. When the sampler is filled the tubes are turned 

 with the openings or slots at right angles to each other, 

 thus closing the sampler and permitting the withdrawal 

 of the sample of cream. See Fig. 35. 



Michels Sampler. This consists of a modified Scovell 

 sampler heated in a tin heater as shown in Fig. 34. 



^ is a steam and hot water reservoir with an inlet at 

 B. The steam and hot water discharge through a circle 

 of small openings at D. The condensed steam finds exit 

 at C. £ is a Scovell sampler provided with a handle, G, 

 and a circular piece of heavy tin, K, which holds the 

 sampler in position and prevents the escape of steam. F 

 is a strong wire attached to the cap which opens and 

 closes the sampler. The wire ends at the top in a right 

 angle turn, H, which rests across the top of the sampler 

 when the latter is open. The construction of the heater 

 prevents the entrance of water into the sampler and neces- 

 sitates the use of but a very small amount of steam, which 

 is admitted through the steam hose, /. The latter con- 

 nects with the pipe, /, leading to the boiler. 



When ready to sample, remove the sampler from the 

 heater, plunge at once to the bottom of the can of cream 

 to be sampled, and remove quickly. While holding the 

 composite sample jar in the left hand, discharge the con- 

 tents of the sampler into it by pressing down on // with 

 the thumb of the hand holding the sampler. Owing to 

 the heated condition of the sampler, the cream discharges 

 instantly and, what is equally important, all of it dis- 

 charges. 



The sampler is accurate, quick, convenient and simple, 

 and makes the sampling of heavy, rich cream, or thick, 

 sour cream, no more difficult than that of milk. 



