INSPECTION OF GLASSWARE. 151 



Section 1. This section requires that every individual or 

 corporation buying milk or cream or apportioning its value on 

 the basis of the fat content shall have all the bottles and pipettes 

 tested for accuracy, which are used in determining the per cent, 

 of fat, and each of these bottles and pipettes shall bear a mark 

 showing that it has been so tested. 



Sec. 2. In this section it is made the duty of the Director of 

 the Maine Experiment Station or some person he may desig- 

 nate to execute the provisions of Section i. The actual expense 

 of this work shall be paid by the persons or corporations for 

 whom it is done. 



Sec. 3. This section requires that any person operating the 

 Babcock or other tests for determining the fat in milk or cream 

 which is to be purchased or its value apportioned, must possess 

 a certificate of competency for such work. This certificate is to 

 be issued by the Superintendent of the State College Dairy 

 School in accordance with such rules and regulations as he may 

 devise. 



Sec. 4. No one is allowed to use at any creamery, butter 

 factory, cheese factory or condensed milk factory where milk or 

 cream is bought or its value apportioned, or to have in his pos- 

 session with intent to use, any sulphuric acid of less than one 

 and eighty-two hundredths specific gravity. This section also 

 provides penalties for the violation of the provisions of this act. 



Sec. 5. This section fixed the date on which this law shall 

 take effect which is six months from the day of approval, or 

 September 27, 1895. 



Early in the spring of 1895 a circular letter was sent to each 

 creamery with which was enclosed a copy of the law giving 

 notice that the Station would be ready to test all glassware after 

 June 1. The examination of candidates and issuing of certifi- 

 cates of competency for making the test was conducted by 

 Professor G. M. Gowell, superintendent of the dairy school, and 

 the work of testing the glassware was delegated to the writer. 



METHOD OF MAKING THE TEST. 



For this purpose we had made an accurately graduated burette 

 of the same diameter and marked the same as the necks of the 

 cream bottles. The bottle to be tested is filled to the zero mark 



