2(; MODERN BUTTER MAKIN.G. 



be used, as this can be easily obtained by using con- 

 densed steam, or by boiling hard water. 



THE TESTING OF CREAM. 



22. Accuracy a necessity. In no phase of cream- 

 ery butter making is accuracy so necessary as in the 

 testing of cream. Creameries cannot be sucfcss- 

 fully operated unless cream samples are properly 

 prepared, accurately weighed into the test bottle, 

 carefully and properly whirled and the test correct- 

 ly read. The success and welfare of the creamery 

 and its patrons depends upon the proper perform- 

 ance of this work. 



23. Frequency of testing cream. It is desirable 

 for several reasons that cream should be tested while 

 in good condition instead of allowing the sample to 

 get too cold. Composite samples should never under 

 any circumstances be more than four weeks old 

 when tested, and having samples even this old is not 

 to be recommended because evaporation of moisture 

 is bound to take place even when samples are kept 

 under the most favorable conditions. If testing 

 cream frcqufntly did not give better results than 

 testing at long intervals the former would not meet 

 with such great favor with creamerymen as it does. 

 Cream should be tested at least throe; times every 

 month. 



PREPARING CREAM SAMPLES FOR TESTING. 



24. Composite cream samples. Set the composite 

 cream sample jars into water of a temperature b.,-- 

 tween 115 — 120'' P. until well warmed. Then shake 



