34 MODERN BUTTER MAKING. 



sure to test the weights for accuracy before using 

 them. If possible never use less than nine grams of 

 cream for testing ; eighteen grams is even better than 

 nine. Never measure the cream, but always weigh 

 it, as this is the only correct and reliable method. 

 No other method should be tolerated. Be very care- 

 ful to weigh out the exact amount, because a few 

 drops too much or too little of rich cream means a 

 great loss to the creameryman or to the patron. 



40. Making the test. If you use nine grams of 

 cream, use about six grams of water and then add 

 acid as for an eighteen gram sample. See that the 

 fat colum is always clear; if it is not, change the 

 quantity of acid and determine the exact quantity 

 by experience. Use soft, hot water for filling the 

 bottles. The first whirling may be done at a com- 

 paratively high temperature, but the two last whirl- 

 ings should always be done at a temperature of 

 about 125° to 140° F. The tester should run smooth- 

 ly and should be run neither above nor below speed. 



41. Suggestions on reading cream tests. Hold the 

 bottle on a level with \he eye and then read from 

 the bottom of the fat column to nearly the bottom 

 of the upper meniscus; The reading should be done 

 at a temperature of about 130° F. If possible, when 

 nine gram samples are used, use a bottle on which 

 the reading is based on eighteen grams. Multiplying 

 the reading by two increases an error, if one has 

 been made. If bottles get cold before reading can 

 be done, place them in a hot water bath of a tem- 

 perature of 130° F. for fifteen minutes. The 30 per 

 cent, six inch, eighteen gram, and 30 per cent or 

 50 per cent nine inch cream test bottles are con- 



