AGRICULTURAL EXPERIMENT STATION 



In Bulletin No. 3, of this Station, two formsof cream bottles are 

 described. The one designated as cream bottle No. 2, graduated 

 to read to 25 per cent, fat, was at that time recommended for use 

 in testing cream raised by the cold deep setting process in prefers 

 ence to the bottle with a separable neck, which is shown by the 

 accompanying cut and designated as test bottle No. 3. Since 

 that time the writer has made many tests with bottle No. 3, and 

 prefers it in many respects to any other form for the following 

 reasons : 



1st. The base is the portion most liable to break and is com- 

 paratively inexpensive. 



2nd. A large number of the bases can be had at small cost, 

 allowing samples to be measured out and put away to test at 

 some more convenient time. Only one set of the more costly 

 graduated necks are needed to carry on the work. 



3rd. The fat can be measured more accurately as all the 

 bottles are set in a tank of water heated to 110 to 120 Fah., and 

 the per cent, of fat is read at a uniform temperature. 



4th. Because cream very rich in fat can be tested. 



Method of Working ivith This Bottle. Measure 18c. c. of cream 

 into the base portion of the bottle in the manner given in the 

 dii'ections for measuring milk. Then measure in about 

 18c. c. of sulphuric acids spe. grav. 1.82-1.83, thoroughly 

 mix the acid with the cream, place the bottle, without the neck, in 

 the centrifugal machine and whirl five minutes at the rate of 800 

 to 900 revolutions per minute, then fill nearly full with hot water 

 and whirl for two minutes more to bring the fat on top the water, 

 remove from the machine without shaking, and connect the base 

 with the graduated neck by means of a short rubber tube supplied 

 for the purpose, and stand in a small tank filled with water heated 

 to 110 to 120 F. The tank must be deep enough to allow the 

 water to come up within an inch or two of the top of the neck. 

 The fat is now raised into the neck by filling the bottle to the 33 

 or 34 mark with a hot mixture of acid and water, one part acid to 

 two of water. In making this mixture the acid should always be 

 poured into the water, and if used immediately no heating will be 

 required. In five to ten minutes after the neck is filled the fat 

 will have risen in a solid column and the percentage may be read 

 the same as in case of milk bottles. 



It will sometimes be noticed that in adding water to the bottles 

 after the first whirling the fat is not clear and yellow, but light 



