108 PROFITABLE DAIRYING 



water six test tubes and rinse them thoroughly with 

 boiling hot water. 



2. Stopper with clean absorbent cotton. 



3. Place the stoppered test tubes in a hot oven for 

 some time to sterilize them. 



4. Fill two test tubes two-thirds full with samples 

 of milk known to have been milked in a cleanly way. 

 Likewise fill two tubes with milk milked in the ordi- 

 nary way. Fill two others with milk into which hairs, 

 dirt, etc., were allowed to enter. 



5. Place these samples in a water bath at a tem- 

 perature of 98 to 100 degrees F., and make notation 

 at the end of each four-hour period. Note particularly 

 whether the curd is firm and solid, or broken up, 

 wheyed off and gassy. 



