KECEIVING MILK AT CREAMERY. 157 



to show the comparative value of each patron' s 

 milk. This requires care. Nearly all cream- 

 eries are now using the compositr plan of test- 

 ing, which need not be described. This re- 

 quires a sample to be taken every day and put 

 into the composite jars. These samples are 

 taken in vaidous ways; some dip out of the 

 weigh can as soon as the milk is emptied, de- 

 pending on the pouring of tlie milk into the 

 can to do the mixing. Others take a sample 

 with a tul)e or "milk thief," which takes a 



"MILK THIEF. 



column of milk out of the can, and some tap 

 -the conductor head and set a cup under it so 

 as to to get a small stream as the can empties. 

 Scoveirs sampling tube.— Prof. Scovell in- 

 troduced in the work of the Columbian dairy 

 test a novel and practical device — a tube with 

 openings in the side at the bottom and a cap 



SCOVBLL'S SAMPLING TUBE. 



that when pulled out left the holes open for 

 filling. This could be inserted in the milk, 

 filling as it was lowered and when it touched 

 bottom a slight pressure forced the cap up over 

 the openings so as to prevent the escape of any 

 of the milk until removed from the can. This 



