tiHi.i CAfTLK AND 1AIRV FAKM1NI.J. 



balk than a similar volume of milk weighing 1,02!) pounds to 1,033 pounds, accord- 

 in- to .: quality; and. bearing this in mind, uevenne taking off the ten, used the 

 i- upon hi- lactometer. 1 1 is scale commences at 14, which is at the top, 

 an . d' - : is t > FJ at the L-ottom. 1: is apparent that 11 (otherwise loll) is far too low 

 to 1) tnc niaigiu is a \\ ide one. while -1'J ( 10 12) is just as much the other way. 



When the in-trumciii is placed in the milk (which should bedone very gently, in order 

 that it may not sink, and cause milk to adhere to a point above that at which it iloats, 

 or i! will not ! t : .;. . the figure which is K-vcl v> ith tlie Mir face will show the true state 

 of the case. 'Thus, in (/uevenne's, if it rests between -20 and 33 it is pure; if between 

 J7 and :.':. _ uati-r has been added; bet\vee;i 21 and 2tJ, -,;,; if between 21 and 23, ^ ; 

 and so on. A sketch of this instrument is shown. 



With Fnuh.-h lactometers the scale commences at the bottom at 10, goes up to 0, and 

 tlun up to Ifii. at the top. L'ure milk marks 0. pure water 100; thus every figure be- 

 twt en shows the actual adulteration, the ten spaces below indicating when milk lias 

 skimmed. These lactometers are usually employed in milk heated to (JO Fahr., 

 e the Oiievenne is used at f>i Fahr. (FT 3 centigrade and 12 D Kcarnur). 

 advantage of (juev. -line's scale is ihat it tests skimmed milk as well as whole 

 I'mures being made to apply by being bracketed: thus 33 to 3b' indicate 

 v, and . kim milk bcin^' heavier than n-jw milk, the. lightest portion, cream, being 

 ; ie L from it. while tlie addition of water is shown between 3;i and 17. There is no 

 doubt that (.juevcmic's instrument acts well when, used for mixed, milk; but it often 

 vai ii i considerably with the pure milk of individual cows. 



In using the lactometer it is best to have a dee]) and narrow glass Vessel, similar to a 

 ere imometer, in which the milk is poured at tlie right, temperature. When the instru- 

 ment i- placed in the milk, it must be held by the. stem .until il iloat-; at the rightmark; 

 that i' lie not made too heavy, as mentioned above. If it sinks below the pure-milk 

 m.;ik the percentage; of -watering mav be suspected. Thus, supposing the lactometer to 

 be an !!:igli-h one, measuring to 100, if one-half the liquid be water and the other half 

 milk, it will sink to ."><>; if :JO per cent, of water is added, it will sink to 20, and so on. 

 It must be remembered that tlie lactometer can not be expected to do more than it 

 professes; it denotes the gravity of milk, and if that gravity is anywhere near the aver- 

 age, all well and good: but, as the milk of different cows varies in gravity, so does the 

 instrument cease to be a specific guide when applied to these distinct samples. If in 

 U-.-tinu: a sample it i- found lighter than the average, "here is reasonable suspicion that 

 it has been watd'c !: it', on the contrary, it is found heavier, there is ground for believing 

 ! it has been skimmed. 



rile Fngli-h lactometer. shows this on i he scale 10 to 0. It has been shown that inasmuch 

 as cream, like water, i-; lighter than milk, a sample heavy in cream would appear to be 

 adulterated just as though it had been watered; while, on the other hand, if salt .or sugar 

 dissolved in the mi lie. they, being heavier, would cause it to show that, to all ap- 

 ', the milk had been skimmed. Thus it is always well louse the creamome- 

 tometer ia eo>,i une' ion with each other, so that when both point to watering 

 iming then is little doubt of the fact. Again, it i-; well to use the creamometer 

 the la. !ome{( r {satisfactory, for it can lie cheated. As lias been shown, if 

 to mill: it is :....de lighter, and that if skimmed it becomes heavier from 

 ghtol constituent; it is therefore possible to iirst skim it and then bring 

 irmal uravity by the addition of water. Although the lactometer would 

 the ereamomcter would. 



by ( 'hevalier, by experiment, 1 ha! the value, of the glass creamometer is 

 -' by it 1 diameter, in accordance with its height. In using it the milk is 

 ii reaches the top line. ', and left for twenty-four hours in a room at 

 ich time it will have formed a cream of 7 J to2.V, according to itsrich- 

 ' : ument is valuable, as shown above, lor use in conjunction with the luc- 

 !-> for testing the cream yield of individual cows. My if special feeding 

 ;ind thii-i considerable expend saved. It must not Ire inferred that the 

 diown by the creamometer, for cows giving the same quantity 

 niter than others. At the same lime t he cream test by this plan is a 



(/si. necf-ssury in-tnimeiit in the dairy, as without it the work 

 .'ind in spite of t h >s- who prefer t o t rii-t to t heir innate knowl- 

 is no doubt thai the result affects the quality of both butter 



i\cnted by I'rofe-sor 1-Yser. of .Munich, which is based upon 

 gree of transparency of milk, which depends chiefly on the fat 

 nt consists of a graduated lube, marked wilh a double scale, 

 led with t!ie milk to be tested. This is then poured into the 

 wh'-n v/attir is added until Hie black lines an- visible. The percentage of fat 



