84 



this maj also be caused by physiological and pathological pro- 

 cesses. If, therefore, an exact chemical and plijsical analysis 

 shows deviation from a normal composition, a milk-dealer can,, 

 simply, on this fact, not he pronounced guilty of adulteration, 

 unless his dairy supply has ieen shown to he of a normal compo- 

 sition. 



The so-called " stable test " is applied only when sufBcient 

 cause for suspicion is given. It consists in a comparison of the 

 properties of the milk produced by the cows, with those of the 

 one which has been sold. The cows, to this end, are milked in 

 the presence of the inspector and witnesses, if possible on the 

 on the same day, or latest, the day after the suspected milk has 

 been found in the market. As it is rarely required to get a 

 thorough knowledge of its composition, the examination is gen- 

 erally confined to the following parts : 



1. Determinations of speciiic gravitj'of the whole milk by Que- 

 venne's lactodensiraeter, reduced to the normal temperature, 15° C. 



2. The same, of milk which has been skimmed, after 24 hours' 

 standing. 



3. Determination of the fat by means of the lactobutyrometer 

 (not creamometer). 



The milking of the cows must be done at the usual hour, 

 and care must be taken that the udders are well emptied. The 

 milk of all the cows thus milked is then mixed. Yet aside of this, 

 and when the time allows, the milk of each cow may be examined 

 separately. It is well to use for the milking of the cows, a disin- 

 terested person, to be sure that the udder has been completely 

 emptied. Since, however, it frequently happens that cows milked 

 b}' strangers yield less milk, it is as well to let the stable attendants 

 milk first and to let the other merely ascertain whether they have 

 done their duty, and if not, to let him complete the milking. 

 The milk which is at first drawn is always more watery than the 

 one drawn last. There is even a difference in the quality of the 

 milk drawn from the different teats. For this reason, and also to 

 insure complete emptying of the udder, the milking is done cross- 

 ways, milking two teats in diagonal position at a time. Thus the 

 complete emptying of the udder can be best effected. 



After all the milk thus obtained has been well mixed, the tests 

 described above are applied. About one pint is taken for subse- 



