THE TESTING OF MILK AND CREAM 



121 



Fig. 26. — 

 Screw-top cream 

 samp J e jar. 



ing the cream from one pail to another several times. The 

 scales should not be held up by hand, but should be suspended 

 from a stationary hook, preferably attached 

 to the rear of the wagon. After pouring the 

 cream into the large can, the weigh pail 

 should be thoroughly scraped with the rub- 

 ber scraper, removing the remnants of cream 

 that adhere to the sides and bottom of this 

 pail. The sample bottles, after filling, should 

 be sealed tightly and returned to their places 

 in the rack. In case the weigh pail does not 

 hold all the cream of one patron, a separate 

 sample should be taken from each weighing 

 and the corresponding weights recorded. 



Where the cream of each patron is sampled 

 at the creamery or shipping station, the same 

 precautions should be observed. The mixing 

 is best accomplished by pouring or stirring. In order to 

 facilitate the pouring, to save time, and to prevent unneces- 

 sary loss by spilling, a few straight-walled cans with the tops 

 entirely open should be provided. These cans should be 

 large enough to easily take care of the contents \pf a ten-gallon 

 can without overflowing. When the cans are not too full, 



thorough mixing is per- 

 missible by stirring, pro- 

 vided that a stirrer with 

 a good-sized disk and a 

 stout rod, not less than 

 thirty inches long and with 

 a good hand hold, be used. 

 When the cream is mixed 

 by stirring, the stirring must be done thoroughly; simply 

 giving the cream a few dips with the sample dipper is not 

 sufficient. The stirrer must be worked to the bottom of the 



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Fig. 27. — Cream sample tubes and cork 

 stopper with numbered metal tag. 



