53 



ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



the patron desired. The testing day was selected by the patron. 



Each dairy was supplied with a pair of scales for weighing the milk, 

 a box of bottles for milk samples, a small 1-once tin sampling dipper and 

 a record book. Each cow was given a number which was also placed on 

 the label of a 2-ounce sample bottle, the cow being given a number which 

 was only known by this number throughout the test. About y 2 gram of 

 potassium bichromate was added to each sample bottle to keep the milk 

 sweet until tested. The bcx of samples and the record books were sent 

 to the University creamery, where the samples were tested; the -tests 

 were recorded in the patron's book as well as in the permanent record at 

 the creamery, after which the oook and box of sample bottles were re- 

 turned to the farm. 



The following instructions were plainly written on the first few pages 

 of the record book sent with each box of sampling bottles: 



DIRECTIONS. 



1. Give each tow a permanent name or number. 



2. Provide a place for using the scales at milking time. 



3. Select a milk-weighing pail or bucket. 



4. Record the weight of this empty pail, or provide some sure way 

 of deducting its weight from each lot of milk. 



5. After milking a cow dry, pour all her milk into the weighing pail. 



6. Record the weight of this milk in the proper place in the book. 



7. Pour milk from weighinging pail into milking bucket and imme- 

 diately dip a sample from it into a bottle having the number of this 

 cow. 



8. The sample from the first milking should only fill the bottle one- 

 half full. 



9. At the next milking repeat the weighing and sampling and pour 

 the second sample into the same bottle that was previously half filled. 



