AGRICULTURAL EXPERIMENT STATION. 73 



to answer the purpose of our creameries. Very rich cream con- 

 taining over 25 per cent, fat may be diluted one half with water, 

 or a 9c. c. pipette can be used and the readings multiplied by 2., 

 but can be more accurately tested with a bottle like No. 3 de- 

 scribed later on. 



These test bottles can be used just as well for milk, so another 

 set is not necessary. Bottle No. 2 cannot however be used in the 

 regular size centrifugal machine as it is about one and one-half 

 inches longer than the bottles used for milk testing. 



A bottle of the same style, graduated to read to 23 percent, may 

 be used in the regular size machine. 



No. 3 represents a bottle designed for testing very rich cream 

 without reducing the quantity used for the test. Such cream , 

 carrying over 30 per cent, fat, is frequently obtained from the 

 separator or from milk kept at a temperature of about 60° or 70°. 

 This bottle as is shown by the diagram is made in two pieces and 

 is graduated to read to 35 per cent. It has some advantages over 

 the other kinds for the reason the base is the portion most liable 

 to breakage, and is separate from the more expensive graduated 

 neck. One could have a large number of the bases and not re- 

 quire more than a dozen of the graduated necks to operate 

 them successfully. 



Testing Cream. 

 Sampling. 



The first and one of the most important parts of the process 

 is sampling the cream, for it is plain that unless this is properly 

 done and the portion taken for the test correctly represents the 

 whole, the results that follow must necessarily be incorrect. The 

 lot of cream to be sampled should be put in a can or some vessel 

 sufficiently large to hold it all, and another vessel of equal size 

 being at hand, it should be turned alternately from one to the 

 other four or five times to thoroughly mix and make it homogeneous. 

 The sample must be immediately taken after the mixing is clone, 

 and put in a vessel properly labeled and suitable for the purpose. 

 A half pint fruit jar answers the purpose well, which must be filled 

 full to avoid churning. 



How often should tests be made? 



In order to be very accurate and ascertain exactly the amount 

 of fat in each patron's cream, it would be necessary to take a sam- 

 ple from every lot collected — a definite amount, 1 oz. for every inch 

 or quart furnished, should be taken. That is, if a patron furnishes 



