182 Testing Milk and Its Products. 



IS used with it. On the upper end, a small brass stop-cock of 

 the saine bore is fastened. It should be nickel plated inside and 

 out, to keep the metal smooth and fre« from corrosion. These 

 tubes may be obtained from leas than -^g to over % inch bore. 

 The greater the diameter of the weighing pail, the wider should 

 be the bore of the tube. For use with pails 8 inches in diameter, 

 a i\ inch bore sampling tube will serve the purpose, but when 

 the pail has a diameter of 9 or more inches, a tube with a bore 

 of % inch or more should be used. It must be borne in mind 

 that doubling the diameter of the pail, or of the sampling tube, 

 increases its capacity fourfold. 



"The tube when not in use should be kept in an upright' posi- 

 tion to permit draining, 



"Sampling and Weighing. — Lower the sampling tube, cock 

 dnd up, with the cock open, to the bottom of the weighing pail 

 which holds the mixed cream. When it is filled raise it out of 

 the liquid and allow it to drain for a few seconds. By this 

 means the tube is rinsed with the cream to be sampled and any 

 traces of cream adhering to the tube from previous use are re- 

 moved. With the cock stUl open, slowly lower the sampling tube 

 to the bottom of the cream pail. After allowing a moment for 

 the cream to rise in the tube to the same height as in the pail, 

 close the cock and raise the sampler carefully out of the cream. 

 As long as the cock is closed, the cream in the tube wiU not 

 flow out, unless the tube is strongly jarred. Allow the cream 

 adhering to the outsiue of the tube to drain off for a few sec- 

 onds, then put the lower end into the 1 to 1>^ oz. wide-mouth 

 glass collecting bottle which bears the patron's number on its 

 cork, and open the cock. The cream will then flow out of the 

 sampler into the bottle, which is afterwards securely corked and 

 put into the cream gatherer's case. Immediately weigh the 

 cream in the cream pail to the quarter or half pound, as may 

 be judged expedieot, and record the weight. 



"If the patron has more than one pailful, repeat with each 

 pailful the operation of sampling and weighing, putting all the 

 samples in one and the same bottle. Weigh all cream collected 

 in one and the same sampling pail and draw a sample from each 

 separate portion weighed." 



