182 ILLINOIS DAIRYMEN'S ASSOCIATION. 



odors. I think in our large centralizing systems in the west 

 they accept a higher per cent of acidity than .20 per cent.) 



We are not going to accept as first grade cream any that has- 

 over .20 of 1 per cent of acidity, therefore we set on our shelves 

 a dozen, or two dozen, or as many small bottles as we want. 

 Into each of these bottles we measure 20 cc of alkali, and have 

 them ready before the cream arrives. Put into each five drops 

 of indicator; the moment that indicator gets into the alkali it is 

 going to be a bright pink. When your cream is emptied into- 

 the weigh can to be weighed, take your Babcock pipette and draw 

 out a pipette full of cream, putting it into the first jar; draw a 

 pipette full of water, shake pipette and put that water into the 

 cream. You now have in the bottle a pipette of cream and 20 

 cc of alkali. Mix them up thoroughly; if it still stays pink 

 that shows there is not over .2 of 1 per cent acidity and that 

 cream will pass for sweet. If, on the other hand, the color dis- 

 appears, then you know there is more than twenty per cent of 

 acidity, and if that is your standard it would not be acceptable 

 for first grade cream. 



If you find that too sweet and you are willing to accept for 

 your work cream with a higher degree of acidity, measure into 

 your bottle a little more alkali, 22 or 23 cc, whatever per cent 

 you want to adopt as a standard. 



The small amount of cream required for this test makes it 

 inexpensive, and the amount of alkali is small. We have used 

 the test in our work, to check up and as an educational factor 

 with our farmers. We find the effects of doing that occasion- 

 ally is very wholesome, and they are more careful. We find 

 they keep their cream at home on days when they are afraid it 

 will not be acceptable and make it up into butter for themselves, 

 so we receive a reasonably satisfactory quality of cream which 

 we make up into hand-separator butter, so-called. 



Mr. Gurler : — How would you arrange if you had a team in 

 the country gathering cream ; that cream is weighed and put in 

 a can, different grades in different cans. How get a sample? 



Mr. Van Norman : — How do you pay for that cream ? 



