ILLINOIS DAIRYMEN'S ASSOCIATION. 171 



cream being collected seven times during the testing period of fif- 

 teen days. For A, take out one c. c. for every pound of cream ; 

 for B, one c. c. for every four pounds and for C, one c. c. for every 

 six pounds, etc. It is a good plan to mark on the sample bottle 

 the c. c. required as it must be constant. If it is one to one, or 

 one to four, it must be thesame for each delivery. From the above 

 we find that A would have 210 pounds of cream and 210 c. c. in 

 composite sample jar at the end of seven deliveries, providing the 

 30 pounds in two days was constant. 



B— 700 lbs. and 175 c. c. 



C— 1050 lbs. and 150 c. c. 

 The buttermaker should always weigh the cream brought in 

 by the haulers and also take a sample for butter fat determina- 

 tion. This gives check on the work. 



In order to get at the number of pounds of butter fat taken 

 in during the day, use the same method that you would use for one 

 patron, i. e., a composite sample of the cream delivered. 



The cream and preservative should be well mixed and after 

 each new addition of cream the sample should be thoroughly 

 mixed by a rotary motion of the bottle 



Keep the jar covered to prevent drying. Prepare the sam- 

 ples for testing by placing them in warm water at a temperature 

 of 120. Do not get the water too warm. After the cream has 

 been warmed it becomes less viscous and will more readily mix 

 greater a sthe per cent of fat and acidity increases. 



Weigh out 18 grams of cream by pipette. It must not be 

 measured because the amount of fat contained in cream is large 

 enough to change the specific gravity and variation becomes 

 greater a sthe per cent of fat and acidity increases. 



Use the straight-neck Babcock bottle, graduated to hold per- 

 cents. Never weigh out nine grams of cream in a bottle gradu- 

 ated for 18 grams and double the reading. Bottles can be ob- 

 tained which will give direct reading when 9 grams are used. 



To each bottle containing the 18 grams of cream, add 17.6 

 c. c. of acid and thoroughly mix by gentle rotation of the bottle 

 and before placing the bottles in the machine add to each a 



