174 ILLINOIS DAIRYMEN'S ASSOCIATION'. 



have been used with marked success. Where either one of these 

 tests are regularly used, it is the almost universal experience 

 that the quality of the butter runs more uniform, and loss of 

 fat in the buttermilk is less than where a man depends on his 

 nose and his taste to determine the ripeness of the cream. 



We have used in the dairy school and the station labora- 

 tory at Purdue, for a year and a half past, a slight modification 

 of the tests on the market, which has simplified the work and 

 contributed to the accuracy of results. 



The apparatus required are a 17.6 cc Babcock pipette which 

 should be found in every creamery with the testing outfit, a 100 

 cc cylinder, such as is used with the Farrington test, a two quart 

 bottle, graduated at 1,850 cc, 37 cc of normal solution or eight 

 ounces of Phenothalen indicator (a 2 per cent alcoholic solu- 

 tion). The caustic soda solution must be procured from a 

 reputable chemical or dairy supply house, which can be de- 

 pended on to furnish it of standard strength accurately measured. 

 A two quart bottle, with a long sloping neck, such as is used for 

 mineral waters sold at the drug stores, may be graduated by 

 measuring into it carefully with the 100 cc cylinder 1,850 cc of 

 water and then with a fine file marking the point on the neck 

 to which the water rises. 



To prepare the solution pour into this large graduated 

 bottle the 37 cc of normal caustic soda solution, rinse the little 

 bottle, emptying this, rinse water into the large bottle also, then 

 fill with water. Condensed from steam pipe, if it is free from 

 boiler compounds and oil, should be used; if not use rain water 

 and fill the large bottle to the mark on the neck. This makes 

 a 50th normal solution ready for use. 



To Test Cream, Milk or Starter. 



With a Babcock pipette measure into a white cup, or even a 

 common composite sample jar, 17.6 cc of the cream to be 

 tested, which has been well stirred ; rinse the pipette out with 

 clean water, putting the rinse w r ater into the cream sample and 



