68 MARKET DAIRYING 
The McKay sampler can also be heated in the tin heater 
and is probably to be preferred to the modified Scovell 
sample for sampling extremely cold or extremely rich 
cream. 
Scovell Sampler and Milk Thief. These samplers 
are illustrated and described on page 61. 
SAMPLING AND WEIGHING AT THE FARM. 
In addition to the regular supply of empty, sterile 
cream cans, the cream gatherer should be provided with 
a ‘pair of scales, a cream pail, tubes or jars for carrying 
the cream samples, a cream stirrer and a sampling tube 
or a small sample dipper. The dipper may be used when 
the samples are tested after each delivery. Where com- 
posite samples are taken the sampling tube must be used 
owing to the daily variation in the quantity and quality 
of cream. 
Thoroughly mix the cream before taking the sample. 
This is best accomplished by pouring it several times from 
one vessel to another. If the cream is lumpy, the lumps 
should be broken up with the stirrer. Immediately after 
mixing the cream, a sample is taken and placed in the 
patron’s sample tube or jar. The receptacle should be 
plainly numbered and provided with a tight-fitting cover. 
The cream is then weighed and poured into the regular 
supply cans. 
The samples should be carefully placed in a carrying 
case where they are protected from breakage and outside 
temperatures. Promptly on arrival at the creamery the 
samples are emptied into their respective composite sample 
jars, if the composite method of testing is followed. 
Where the cream is too thick for satisfactory sampling 
