150 THE BABCOCK TEST 



from the udder aud subjected to a thorough mixing. This can 

 best be done by pouring the milk from one pail to another, and 

 repeating the action several times. The milk will now be in a 



condition to 

 sample, aud 

 this is best 

 done with a 

 small dipper, 

 r e m o V i n g 

 enough to 

 cover the bot- 

 tom of a pint 

 I' j ar t h re e 



fourths of an 

 inch deep. 

 Five or six 

 drops of for- 

 maline must 

 be added 

 to the milk 

 to pr event 

 souring, and 



the jar plainly labeled with the name of the cow\ After the 

 next milking another three fourths of an inch of milk should 

 be added to the sample in the jar aud the whole thoroughly 

 mixed. This process should be repeated morning and night 

 for at least three days. 



The composite sample thus obtained should be thoroughly 

 mixed by pouring from one vessel to another so that the fatty 

 globules may be evenly distributed. The small end of the 

 pipette is placed in the milk, and with the mouth applied at 

 the other end draw the pipette nearly full. The end of the 

 forefinger should be quickly placed over the top end of the 

 pipette as it is removed from the mouth, and holding the 

 pipette on a level with the eye allow the milk to slowl}^ settle 

 until its surface is even with the 17.G mark. With the test 

 tube in the other hand (Fig. 9) insert the point of the pipette 

 far enough to allow the milk to run into the tube without spill 



Jersey Whole Milk x 5.00. 

 Fig. 8. 



