54 CANADIAN DAIRYING. 



Read from the " highest to the lowest limits of the 

 fat." Hold the bottle in a perpendicular position, 

 and have the fat on a level with the eye. Calipers 

 are useful for accurate readings. 



Empty the bottles as soon as possible after reading, 

 and before the fat becomes cold. Rinse them twice 

 with hot water, when they are ready for use again. 

 If the bottles become greasy, rinse with a hot solution 

 of soda. 



For testing skim-milk, buttermilk, or whey, it is 

 customary to use what is known as a " double-neck " 

 bottle having a fine graduation. Use more than the 

 usual amount of acid with cold skim-milk, and 

 slightly less for buttermilk and whey, especially the 

 latter. The first space on these bottles is read as 

 one-tenth of one per cent, and each succeeding space 

 as .05 per cent. Hence, if a sample of skim-milk 

 contains sufficient fat to cover one-half a space, it 

 should be read as .05, and if covering two spaces,' as 

 . 1 5 of one per cent. fat. 



For testing cream, use an 18 c.c. pipette, and a 

 special cream bottle graduated to read from 30 to 50 

 per cent. fat. If no cream bottle is available, measure 

 1 8 c.c. of cream, and add two pipettes of water, ,mix 

 thoroughly, then measure 18 c.c. of the diluted cream 

 into an ordinary bottle ; use less acid, and proceed as 

 with whole milk. Multiply the reading by three to 

 obtain the percentage of fat. If a 6.04 c.c. pipette 

 is convenient, add one measure of cream and two of 

 water to an ordinary Babcock bottle, and proceed as 

 before. More accurate results are obtained by 



