ILiDINOIS STATE DAIRYMB.N'iS ASSOCIATION. 145 



Treat patrons that have a small amount of milk the same 

 as those that have large amounts. 



We should never accept any present (such as apples, etc.), 

 or any favors, when in his opinion a return favor is expected 

 at the weigh can, for if he does he is pretty sure sooner or 

 later to get some off milk. A man at the weigh can must 

 remember that milk is very sensitive and perishable, very 

 susceptible to changes of weather. 



Dirty milk is dangerous as well as disgusting and milk 

 having an unnatural appearance should be rejected, and if he 

 is not entirely satisfied he should set it to one side for future 

 references. 



He should also be able to teach every patron how to prop- 

 erly care for their milk and the different effect the different 

 kinds of feed have on milk, and when the milk is not good 

 he should be able to explain the reason why and be able to 

 tell just how the milk can be made good. 



SOME LITTLE THINGS IN MILK TESTING. 



PROF. B. H. FARRINGTON, MADISON, WIS. 



The subject which has been assigned to me is one that 

 interests a constantly increasing number of the inhabitants 

 of the globe every year. Only six years ago the analysis of 

 milk was almost entirely confined to the chemists laboratories, 

 but at the present time, thousands of people, who possibly 

 would not have a clear understanding of the expression "milk 

 analysis,'^ not only comprehend what is meant by "milk test- 

 ing,'' but can make the test for you, and from their own 

 experience in testing milk find it an interesting subject of 

 conversation, as well as discussion. At nearly every meet- 

 ing of cow owners or dealers in milk and its products, some 

 of the persons will be seen comparing notes with each other 

 on their own practicesdn this work. 



Of the 205 students connected with the agricultural de- 

 partment of the University of Wisconsin during the present 

 winter, only one has been reported as having never heard 



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