140 Milk and Its Products 
the interesting results of which are quoted below in 
full detail : 
To determine just how much variation there is in the fat 
of milk served to the different patrons of a route by dipping, 
a member of the Station staff accompanied a milkman as he 
went upon his route, and as the milk was about to be 
served to various patrons, took samples for analysis. The 
dipper, such as is ordinarily used by milkmen, was provided 
with a long handle, so that it rested on the bottom of the 
ean when not in use. The milk was not stirred except by the 
motion of the wagon and the raising of the dipper. Twelve 
samples were taken, and yielded to analysis the following per- 
centages of fat: 
No. 1. « 4,52 
“2... . 4.48 Taken from Can A. 
3 4.41 
SS os - 4,32 
5. . . 3.85 Taken from Can B. 
a a - 5.05 
COO At 4.15 
“8. ... 4.02 Taken from Can C. 
cae: ee - 4.05 
“10. 4,94 
“Al. . . 4.78 -Taken from Can D. 
ae 64 . 4.85 
The milk was contained in four 30-quart cans, marked 
A, B, C and D. The samples were taken as follows: 
No. 1.—Taken from A at 5.50 a. m., within a few rods 
of starting. 
No. 2.—Taken when the milk in A was half gone, at 
6.10. Seventeen dips had been made since No. 1 was taken, 
and three-fourths of a mile traveled. 
No. 3.— Taken ‘from the bottom of A at 6.20. Twelve dips 
had been made since No. 2 was taken, and three-fourths of a 
mile traveled. 
No. 4.— Taken from the top of B at 6.10, three-fourths of 
a mile from starting. 
