VSR or THB GALACTOMSmt. 165 



boles of butter or fat are enveloped in casein or 

 curd, and are a very little lighter than the milk ; if 

 it is left u' " 'Y therefore rise slowly to the 



surface, an It the milk be much agi- 



tated and stirred about, the cream will be much 

 longer in rising ; so also if it is in a deep vessel, as 

 a pail, in place of shallow pans. Warmth promotes 

 its rising. 



a. There is a little instrument called the galado' 

 meter, intemled to measure the richness of milk, 

 rhis consists of a series of graduated tubes, which, 

 by means of small divisions, mark the thickness of 

 cream that rises to their surfa<je. It is not a correct 

 instrument, for the reason that I have already stated, 

 that cream docs not rise so well through a deep 

 column of milk as through a shallow one. The 

 quantity of cream then, indicated by a galactometer, 

 will always fall short of the real proportion which 

 the milk cotitaias. It may sometimes be of use, for 

 comparing the richness of milk from various cows of 

 the same d.tirv. 



When milk is drawn in the usual way from the 

 cow, the last of the milking is much the richest : this 

 is because the cream has, iti great part, risen to the sur- 

 fiice inride <^ the cow's udder; the portion last drawn 

 off til • " >uree contains the most of it. Such a fact 

 •hows |>oftance of thoroo^ and careful milk- 



ing, lu some large dairien, the last milkings from 

 each cow are collected in a separate paiL More 

 milk is said to l>e obtained from the same cow when 

 she is milked three times a day, than when but once 

 or twice ; less when milked once than twice, but in 

 this last case it is very rich. 



Some large breeds of cows, are remarkable for 

 giving Yery great .^r waterjrmilk: 



other small breedti ^ 1 1« of a milk, that 



contains an uncommon pn>| t' cream. TImm 



