96 Milk and Its Products 
acid. The most essential feature of the glassware 
is that it should be accurately graduated. This in 
general can be secured by always procuring the 
glassware from a reliable manufacturer or dealer, 
Fig. 14. Forms of Babcock test bottles ; a, ordinary bottle for whole 
milk; b, bottle for skim milk, using double charge of milk; 
c, Ohlsson, or ‘'B. & W.” double-necked bottle for skim milk ; 
d, e, bottles for testing cream; f, bottle with detachable neck ; 
9, h, detachable necks for butter and cream. 
though suspected glassware may be tested with com- 
paratively little difficulty. The neck of the ordinary 
test bottle is graduated from 0 to 10, each divi- 
sion being subdivided into five parts. The gradua- 
tion from 0 to 10 will contain a volume of melted 
