DEVELOPMENT OF THE INDUSTRY H 



The butter fat test. These two facts, viz.: 

 that a patron could adulterate his milk and 

 thereby increase his profits, and that a patron, 

 although not adulterating his milk, could deliver 

 milk from herds testing low in fat and receive 

 the same amount of money per hundred pounds 

 of milk at the factory, led Dr. Babcock of Wis- 

 consin in an effort to solve the vexed problem 

 of providing the dairy world with a quick and 

 easy method for determining the fat content of 

 milk. His labors resulted in the invention of 

 what is now known as the Babcock test in the 

 year 1890, which date marks the beginning of 

 active progress in the dairy industry. This 

 invention is such a simple and practical method 

 for the determination of fat in milk, cream, 

 butter and cheese that it has never been im- 

 proved upon, and it is doubtful if a better 

 method will ever be discovered. Dr. Babcock 's 

 name is known the world over, and it is certain 

 that no other man has ever contributed such a 

 rich legacy to agriculture as has Dr. Babcock 

 by the invention of this test. He did not patent 

 it, but gave it free to a great agricultural pop- 

 ulation, where it found immediate adoption and 

 widespread use. 



Rapid development since 1890. As an illus- 

 tration of the rapid development of the dairy 



