25S ILLINOIS DAIRYMEN'S ASSOCIATION. 



as we would like them. This water is not warm enough; 120 

 to 130 degrees is about the right temperature. If it is too cold 

 it contracts the fat, and you do not get proper reading. Now 

 you will notice, as I pour this hot water into the bottle, that that 

 fat flows up into the neck of the bottle. I wish we could have 

 water warm in order to give the cow a fair deal. Now, the bot- 

 tles are placed back in the machine, and we will whirl them one 

 minute more, and then we can tell you what the Jersey test. 

 The first time it was turned five minutes. The question is 

 asked, Isn't there something that comes up into the neck of the 

 bottle, and prevents an accurate test. If the acid is too strong 

 or too weak, in either case we cannot get an accurate reading. 

 Now, here we have it. We have the test of these cows. The 

 old cow tests about 5.8 per cent. It is impossible to read that 

 accurately, I will admit, because it is too cold. It ought to be 

 warmer. The milk from the heifer tests in the neighborhood 

 of 5.8. Perhaps, if either of the test bottles was warmed up it 

 would show considerable more. But either one of those cows 

 tests in the neighborhood of six per cent. 



A Delegate : — Don't you suppose those cows would test bet- 

 ter yesterday than today, being up here on the stage? 



Mr. Glover: — Undoubtedly. I would like to pass these 

 tests among you if some of you would like to examine them. 



A Delegate: — Is that about their usual test at home? 



Mr. Story : — No, I think the little cow can test considerably 

 more, under favorable circumstances. I doubt if you could get 

 a correct test under these circumstances 



Mr. Glover : — We simply did this to show you the process 

 of the testing, and not for anything else. The Red Poll's owner 

 tells me her test averages about 4 per cent. She has tested 3.8, 

 4, and 4.2. That means much more than if we would test her 

 milk here this afternoon. 



