104 A Xezv Dairy Industry. 



MAKING THE TEST. 

 Sampling the Milk. — Accurate tests can only be ob- 

 tained when the cream is evenly distributed through- 

 out the whole mass of milk. This is best accomplished 

 by pouring the milk a number of times from one 

 vessel to another. Pouring three or four times 

 will be sufficient for fresh milk fresh from the 

 cow. Milk that has stood until a layer of cream 

 has formed, should be poiired more times, until 

 all clots of cream are broken up and the whole 

 appears homogenous. 



\ 

 nice. 



MEASURING THE MILK. 

 When the milk has been sufficiently mixed, 

 the milk pipette is filled by placing its lower 

 end into the milk and sucking at the upper end 

 / until the milk rises above the mark on the stem; 

 then remove the pipette from the mouth and 

 quickly close the tube at the upper end by firm- 

 ly pressing the end of the index finger upon it 

 R g- 1Q- to prevent access of air. So long as this is done 

 pipette the milk cannot flow from the pipette. Holding 

 the pipette in a perpendicular position, with the mark 

 on the level with the eye, carefully relieve the pres- 

 sure on the finger so as to admit air slowly to the 

 space above the milk. In order to more easily con-, 

 trol the access of air, the finger and end of the pipette 

 should be dry. When the upper surface of the milk 

 coincides with the mark upon the stem, the pressure, 

 hould be renewed to stop the flow of milk. Next 



