;J08 MODERN BUTTER MAKING. 



rule is short, but the computations necessary may 

 prove too much for the ordinary creamery operator. 

 Since we know that the fat column in all cream test 

 bottles is curved downward at the bottom, enough 

 to cause a hollow on each side of about .1 per cent, 

 we can safely say that the .2 per cent of fat sup- 

 posed to remain in the bulb of the bottle will be suf- 

 ficient to fill this space. The fat column in bottle 

 Fig. II., 30 per cent, 9 inch cream bottle, is practi- 

 cally straight at the bottom and therefore this 

 would not apply to this particular bottle. Knowing 

 about how much the meniscus of each cream test 

 bottle occupies, and how much more easily the read- 

 ing of the test from the extreme bottom to the ex- 

 treme top of the fat column can be done, why not 

 read cream tests in the following manner: 



Rule. Read any cream test from the extreme 

 bottom to the extreme top of the meniscus, and sub- 

 tract from this reading nearly the whole per cent 

 of the meniscus. 



87. Illustrating how to read cream tests. 



The above readings correspond very closely with 

 reading taken from a tod in Fig. VI, a to d in Pig. 

 V, a to f in Fig. Ill, a to c in Fig. IV, and d to f in 

 Fig. II. Inaccurate sampling and weighing of cream 

 samples, as well as incorrect whirling of bottles and 

 reading tests at improper temperatures, are the 

 cause of as much inaccuracy in testing as may arise 

 from the use of improper cream test bottles. It is, 

 however, very important in testing cream, to have 

 bottles, the graduations of which are not placed 



