122 



GRADTNC; AND rKSTING MII.K AND CKKAM 



exact proportion for a sample by always putting the sampling- 

 tube perpendicularly into the milk at the same place in the weigh- 

 ing-can, and b}' (;xercising care in other respects. 



When the cream is Ijeing cohected from different patrons 

 by a hauler, a milk-thief often works unsatisfactorily. This is 

 especially true during cold weather. A cream tube similar to 

 the one shown in the accompanying illustration is more effective. 



•==! 



I'lG, 36. — The McKay cream and 

 milk sampler. 



Fig. 37. — Cream 

 samplin^,'-tube. 



The way in which the tube is used is apparent from the figure. 

 If a certain patron has 40 pounds of cream, the cream is filled 

 to the 40 mark on the scale of the tube; if he has 30 pounds, it is 

 illled to the 30 mark, etc. 



Sampling Churned Milk. — It occasionally happens that the 

 milk arrives at the creamery slightly churned. This is espe- 

 cially the case during the simnmer. Usually such milk is sam- 

 [iled in this condition, but if it is desired to find the percentage of 

 fat in such milk in its unchurned condition, it is essential to melt 



