SAMPLING AND TESTING CREAM &7 
sampler. When the sampler is filled the tubes are turned 
with the openings or slots at right angles to each other, 
thus closing the sampler and permitting the withdrawal 
of the sample of cream. See Fig. 26. 
Michels Sampler. This consists of a modified Scovell 
sampler heated in a tin heater as shown in Fig. 25. 
A is a steam and hot water reservoir with an inlet at 
B. The steam and hot water discharge through a circle 
of small openings at D. The condensed steam finds exit 
at C. £ is a Scovell sampler provided with a handle, G, 
and a circular piece of heavy tin, K, which holds the 
sampler in position and prevents the escape of steam. F 
is a strong wire attached to the cap which opens and 
closes the sampler. The wire ends at the top in a right 
angle turn, H, which rests across the top of the sampler 
when the latter is open. The construction of the heater 
prevents the entrance of water into the sampler and neces- 
sitates the use of but a very small amount of steam, which 
is admitted through the steam hose, J. The latter con- 
nects with the pipe, J, leading to the boiler. 
When ready to sample, remove the sampler from the 
heater, plunge at once to the bottom of the can of cream 
to be sampled, and remove quickly. While holding the 
composite sample jar in the left hand, discharge the con- 
tents of the sampler into it by pressing down on H with 
the thumb of the hand holding the sampler. Owing to 
the heated condition of the sampler, the cream discharges 
instantly- and, what is equally important, all of it dis- 
charges. 
The sampler is accurate, quick, convenient and simple, 
and makes the sampling of heavy, rich cream, or thick, 
sour cream, no more difficult than that of milk. 
