FARM DAIRYING 



393 



month, in order to determine the pounds of fat of each cow a 

 month. 



Freshly drawn milk often contains a great deal of foam. 

 Such milk should be allowed to stand for thirty to sixty minutes 

 before it is measured into the test bottles, in order to give the 

 air incorporated during the operation of milking an opportunity 

 to escape. Then the milk should be stirred thoroughly before 

 pipetting. . 

 Testing the milk (see Figs. 70, 71). 



The testing of milk on the farm is accomplished in exactly 

 the same manner as described under the chapter on "Milk 

 Testing." The hand testers on the market range in capacity 



Fig. 70. — A four-bottle hand tester, 

 suitable for a small dairy herd. 



Fig. 71. — A twelve-bottle hand tester, 

 suitable for a good-sized dairy herd. 



from two to twelve bottles. The speed is indicated on the 

 crank of the tester. In order to avoid excessive chilling of the 

 contents of the test bottles while whirling in the hand tester, 

 it is advisable to fill the pockets holding the bottles, or the 

 bottom of the castings of the tester, with hot water. 

 Testing cream on the farm. 



The purpose of testing cream on the farm may be twofold. 

 If sweet cream is sold for direct consumption, it is desirable to 

 ascertain the proper richness of the cream. If the cream is 



