Testing Cream at Creameries. 



181 



find in the dairy of the patron the cans of perfectly 

 sweet cream, kept at a temperature of 40° to 50° F., 



and protected from dirt 

 and bad odors. Either sour 

 or frozen cream must be 

 rejected. The patron's 

 number should be painted 

 in some conspicuous place 

 near the cream cans in his 

 dairy house. The gatherer 

 hangs the scale on a hook 

 near the cream to be col- 

 lected ; the scale should be 

 „ ^„ „ ^^ , ^ . made so that the hand of 



Fio. .SS. Outfit for cream testing 



by the nnbcock test at aatheied- the dial will Stand at zero 



cream factories. 



when the empty pail is 



hung on it. The cream is then poured at least twice 



from one can to another in order to mix it thoroughly.' 



205. "When properly mixed, the cream is poured into 



the weighing pail and is weighed and sampled. The 



authors give the following description of the cream 



sampling tube used, and directions for sampling and 



weighing the cream. 



"Sampling Tube. — This tube is of stout brass, about gij of an 

 inch thick, and a few inches longer than the weighing pail which 



' Tlie ni'ii'sslty of carp in mixing tile cro;im is sliown by tbe follow- 

 ing lllustrallon given by tbe auihors referred to. ' 



I'er cent of fat In cream which stood ]or ii hours. 



Sample drawn 

 Surface. Bottom. with sampling tube. 



Not mixed 28.(i0 B.OO 19.23 



rourod once 23.7." 22.00 22.50 



Poured twice 22.25 



