306 



MODERN BUTTER MAKING. 



weigh less than 18 grams of cream for testing, but 

 for the average creameryman, it is not advisable to 

 weigh out less than 18 grams of cream. 



84. Errors arise from weighing out 9 grams (as 

 the result must be multiplied by two) and errors are 

 further incurred by weighing cream on a scale not 

 sensitive enough, where a drop or two top much 

 would raise the test considerably. If 18 grams are 

 used any small error is not multiplied. 



E_ 

 A- 



2IB 



FigM. 



■IQ% 



The cream test bottle Fig. VI should be read either 

 from a to d or from e to c, or half way between d 

 and c. The part between b and c is the meniscus and 

 occupies about .7 per cent space on the graduations. 



85. Comparative length of the graduated part of 

 the neck of cream test bottles. 



From the following table as well as from the fore- 

 going discussion it will be seen that the larger the 

 space occupied by 1 per cent on the test bottle, the 



