MAINE STATK COLL(JK 



If need be the small can may be spaced or marked, as some 

 dealers in dairy supplies have suggested, the same as the meas- 

 uring can. Then as many spaces or inches of cream can be put 

 in the sample can as there are in the measuring can. Such sam- 

 ples are taken every time a patron's cream is collected, sent to 

 the factory, put in another can or jar marked with the patron's 

 name and kept in an ice chest until the test is made. This con- 

 stitutes the composite sample which, when tested at the end of 

 one or two weeks as desired, will show accurately tlie per centage 

 of fat in the patron's cream for that period. With this per cent- 

 age and the weight of cream furnished, the exact number of 

 pounds of butter fat supplied by this patron can be calculated. 



Another method of taking the sample is to bring the cream of 

 each patron to the factor}' in a can by itself and then take the 

 sample. This involves having a large number of cans for collect- 

 ing and in some cases is not practical, but on the other hand the 

 man that makes the test has an opportunity to see that the sample 

 is properly taken. 



In some cases it is desirable to defer testing for quite a time 

 and the portion of cream reserved for the test becomes sour and 

 curdled. When in this condition it is best brought into shape for 

 measuring in the pipette by the method suggested by Mr. E. H. 

 Farrington, Illinois Station, for handling sour milk, which is, to 

 add to the sample a small amount of "Concentrated Lye'' (caustic 

 soda) in powder, about one-half teaspoouful to a pint of cream 

 and heat to about 110° to 12o° F, shake thoroughly and allow to 

 cool, when it will be found in as good condition to measure as 

 when fresh. 



In regard to apportioning the proceeds, or paying by the test, 

 we will simply repeat what was said in a previous bulletin, that we 

 think it better not to calculate the fat to butter, but allow each 

 patron such a share of the butter made for a given period as the 

 amount of fat he furnished shows he is entitled to receive. 



For instance, suppose that a creamery makes 10,000 pounds of 

 butter in a week and receives from its patrons 8,200 pounds butter 

 fat according to test. Mr. A. furnished 82 pounds of that butter 

 fat; then he is entitled to one hundredth of 10,000 or 100 pounds 

 of butter. Butter ordinarily contains from 79 to 87 per cent, butter 

 fat ; a correct average, therefore, would be about 83 per cent, for 

 those parties who find it more convenient to calculate the fat over 

 to butter. 



