170 ILLINOIS DAIRYMEN'S ASSOCIATION. 



In tables A and B the composite samples were taken by means 

 of a milk thief. In C and D an additional composite sample was 

 taken by means of the cubic centimeter system. 



The results of the above tables were obtained by handling the 

 cream delivered by thirty of the patrons of the University of 

 Illinois creamery. 



Briefly the system is described as follows : 



Use one-half pint bottles for composite sample jars. 



Paint the number plainly on each jar, or write the number 

 on a gummed label. In either case cover the number with two 

 or three coats of chilac in order to prevent it from being washed 

 off. 



Place these jars in a rack near the weighing can, where they 

 may be looked up if necessary. To each jar add the same amount 

 of preservative as would be needed for milk. 



For the patrons that deliver the cream to the factory, use 

 an ordinary milk thief to sample the cream with. Always pour 

 the cream into the weigh can to be weighed and sampled. 



Regarding the handling of the samples brought in by the 

 cream-haulers — the number on the composite sample jar should 

 be the same as on the corresponding bottle in the driver's case, 

 for the same patron. 



Do not attempt to handle a lot of bottles without numbers 

 on them. 



To handle a composite sample from a driver's case one should 

 take out an aliquot part of the number of pounds of cream col- 

 lected from the patron. It would not do to empty all of the samples 

 into the composite jar. For the driver is to fill his bottle, no mat- 

 ter how many pounds of cream the farmer has ; but instead take 

 a 25 c. c. burette and for every hundred pounds of cream take 

 out a certain number of cubic centimeters. Govern the amount 

 taken out for each patron by the amount of cream he produces. 

 The one-half pint sample jars should be from one-third to three- 

 fourths full at testing time. 



For instance — farmer A, B and C produce respectively 33, 

 100 and 150 pounds of cream as an average every two days; 



