92 Milk and Its Products 
cultural Experiment Station, and published in Bul- 
letin No. 24, July, 1890. In point of simplicity, 
accuracy, ease of manipulation and time required, 
this test is so much better than any that have pre- 
ceded or followed it that it is now practically the 
only one in use. To destroy the solids other than 
the fat, Dr. Babcock makes use of a single rea- 
gent, commercial sulphuric acid, of a specific gravity 
of 1.82, and to separate the fat from the remain- 
ing contents of the test bottle centrifugal force is 
used, hot water being added to bring the contents 
of the flask up to the graduated part. The test is 
made in a small flask with a narrow graduated neck. 
The Beimling test.—This method of testing milk 
was devised by Messrs. Leffman and Beam, and is 
sometimes known under their name, though’ the ap- 
paratus was patented by H. F. Beimling, and intro- 
.duced under his name. The Beimling test was in- 
troduced in the year 1890, and was essentially like 
the Babcock test, the exception being that instead 
of a single reagent two were used, one ordinary 
commercial sulphuric acid, as in the Babcock test, 
and the other a mixture of amyl alcohol and com- 
mercial hydrochloric acid. Largely because of the 
greater inconvenience of using two reagents, the 
Beimling test has fallen into disuse. 
Tests introduced since the Babcock test.—Two or 
three tests differing but slightly from the Babcock 
have been introduced since. One of these is known 
as Gerber’s method, the invention of a German 
chemist. The form of the testing bottles differs 
