164 CREAMERY BUTTER MAKING 



The McKay sampler can also be heated in the tin heater 

 and is probably to be preferred to the modified Scovell 

 sample for sampling extremely cold or extremely rich 

 cream. 



Scovell Sampler and Milk Thief. These samplers 

 are illustrated and described on page 52. 



SAMPLING AND WEIGHING AT THE ^ARM. 



In addition to the regular supply of empty, sterile 

 cream cans, the cream gatherer should be provided with 

 a pair of scales, a cream pail, tubes or jars for carrying 

 the cream samples, a cream stirrer, and a sampling tube 

 or a small sample dipper. The dipper may be used wlien 

 the samples are tested after each delivery. Where com- 

 posite samples are taken the sampling tube must be used 

 owing to the daily variation in the quantity and quality 

 of cream. 



Thoroughly mix the cream before taking the sample. 

 This is best accomplished by pouring it several times from 

 one vessel to another. If the cream is lumpy, the lumps 

 should be broken up with the stirrer. Immediately after 

 mixing the cream, a sample is taken and placed in the 

 patron's sample tube or jar. The receptacle should be 

 plainly numbered and provided with a tight-fitting cover. 

 The cream is then weighed and poured into the regular 

 supply cans. 



The samples should be carefully placed in a carrying 

 case where they are protected from breakage and outside 

 temperatures. Promptly on arrival at the creamery the 

 samples are emptied into their respective composite sample 

 jars, if the composite method of testing is followed. 



Where the cream is too thick for satisfactory sampling 



