FARM DAIRYING 



On a board by the shelf should be tacked a rec- 

 ord sheet to mark the pounds of milk at each 

 milking. 



To keep the milk from curdling in the test bot- 

 tles, a preservative is necessary. The one com- 

 monly used is seven parts bichromate of potash to 

 one part of corrosive sublimate, but three parts 

 of the former to one of the latter give better 

 results. This is poisonous, but as it turns the milk 

 a decided yellow no one is apt to drink it. Put 

 about as much of this powder as can be lifted on 

 a ten cent piece into each bottle. This amount of 

 preservative will keep the sample good from two 

 to four weeks, according to the heat of the weather. 

 If very warm use more. Avoid too much, as it 

 spoils the test, giving burnt readings. Preservative 

 tablets may be procured and are more conven- 

 ient than the powder. 



The sample is taken night and morning by 

 means of a long-handled one-ounce dipper, and 

 precaution must be taken to pour the milk so meas- 

 ured into the proper bottle. 



When the test is only made fortnightly or 

 monthly, the samples must be taken for two or 

 three days, as the fat content may vary from day 

 to day, as well as in the morning's and evening's 

 milk. 



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