TESTING DAIRY PRODUCTS BY THE BABCOCK TEST. 87 



in constant use. A more durable, accurate, and nearly as con- 

 venient scale is the so-called " market scale," which is provided 

 with an iron crane, a single beam, brass sliding counterpoise 

 and brass weights. This scale can be attached to an upright 

 post on the cream wagon in the same manner that it is attached 

 to the market wagon. The weighing pan with which they are 

 equipped, can be replaced by the collector's pail properly coun- 

 terpoised. These scales range in capacity from 50 to 125 

 pounds; one to carry 100 pounds would answer the purpose of 

 most creameries. It is much more convenient, in making cal- 

 culations, to have the scale weigh to tenths of a pound than to 

 ounces. 



Bottle for Carrying the Sample. A two-ounce, wide mouthed 

 bottle, made of strong glass or preferably, white metal, and pro- 

 vided with a cork stopper is used. A case should be provided 

 for these bottles with pockets to prevent them from rattling 

 around, and a closely fitting cover to protect them from cold 

 in winter. Each bottle should be marked with the number 

 of the patron for whom it is to be used. 



Preservative. Bichromate of potash is recommended for this 

 purpose. After the sampling bottles are thoroughly cleaned 

 with hot water and washing soda, a small amount, just enough 

 to give the cream a light yellow color, of the finely powdered 

 bichromate of potash should be put in each bottle before start- 

 ing out to collect cream. If the cream is sweet when sampled 

 and well shaken up after being put in the bottle, so as to dissolve 

 and thoroughly mix the powder, it will keep sweet four weeks if 

 kept in a cool place. Too much bichromate interferes with the 

 test. Formalin is now being quite generally used as a preserva- 

 tive of milk and will possibly be found more convenient than 

 bichromate, but the writer has not yet had sufficient experience 

 with the material to warrant recommending it. 



Manipulation. After the cream has been turned into the 

 weighing pail, the sample is taken by letting the open sampling 

 tube, described on page 65, slowly to the bottom of the pail. 

 The opening is then closed, the tube taken out, allowed to drain 

 a moment and the contents run into the bottle marked with the 

 patron's number. In order to obtain a fair sample, the tube 

 must be let down slowly with the end open so it will fill as it 



