16 AMERICAN DAIRYING. 



Care of samples. — If this test is being made 

 in warm weather care should be used to pre- 

 serve the samples sweet for three days. This 

 can be done by setting them on the floor of a 

 cool cellar or by the use of bichromate of pot- 

 ash, which can be bought at the drugstore in a 

 pulverized form and put into each jar or bottle 

 in quantities the size of a pea. This will pre- 

 vent souring and keep the cream in a liquid 

 condition so that it will mix with the milk 

 with but little agitation. At the end of the 

 three days the samples should be tested. 



How to get testing done. — If you are a 

 patron of a creamery that has a Babcock tester 

 get your creamery man to make the test for 

 you. He will not ask you much for it and 

 possibly will do it for nothing. When the test 

 is worked and you have the weight of the milk 

 it is an easy matter to get at the butter the cow 

 is making daily. 



Estimating butter from test. — We will 

 suppose that she gave 70 lbs. of milk in the 

 three days and it tested 3.8 per cent of fat. 

 This would give 2.66 lbs, of fat, to which we 

 will add 12| per cent, or one-eighth, to get the 

 amount of butter this fat will make. We do 

 this because butter is not pure fat and we find 

 in actual work that we can make one-eighth 

 more butter from 100 lbs. of milk than the test 

 shows of fat, though to secure this increase it 



