22 TESTING AND HANDLING OF MILK AND CREAM 
Filling Cream Cans .—The amount of cream in a can must be 
determined by the conditon of the weather and the cream. For 
average conditions a can should not be filled more than half way 
between the handle fastener and the top band of the can; second 
grade cream should not go above the top band especially during hot 
weather. Not filling cans over full will prevent waste and shortages. 
Foamy cream is especially likely to waste. A small piece of ice dropped 
into such cream just before shipment will prevent further foaming 
McKay Sampler .—The McKay sampler is 
one of the most reliable samplers that can be 
found on the market. It takes a vertical sample 
of the cream for its entire depth and truly repre¬ 
sents the richness of all portions and depths of 
cream so sampled. 
The amount of the sample is proportional to 
the depth or amount of cream in the can. The 
sampler consists of two tubes, one within the 
other. Each tube is provided with a handle and 
each tube has vertical slots on one side. By 
turning the handles, the sampler may be opened 
or closed. 
In use, the sampler is plunged to the bottom 
of the can of cream to be sampled, with the slot 
closed. The handles are then turned to allow the 
contents of the can to run into the sampler, then 
the handles are turned to close the tube. 
The sampler is then withdrawn and the 
contents emptied into a sample jar by slightly pulling out the inner 
tube or opening the handles. If cream sampled is very thick, an inside 
plunger is needed for removing all the cream from the inside, or dip 
the sampler in warm water. 
The best results are obtained when the sampler is kept warm. 
McKay cream samplers have wider slots than those intended for milk. 
THE CREAM STATION. 
A cream station should be a building where sanitary conditions 
for the handling of cream may be maintained. It should not be located 
near obnoxious factories, yards or buildings, on side streets or alleys 
back of other buildings. Good drainage is a very important require¬ 
ment both for the disposal of surface water and waste within the sta¬ 
tion. As dairying in Colorado is a growing industry, ample provision 
should be made for future growth. 
The following sizes and capacities give a fair estimate of 
the size of building needed: 
10 cans per week.10x12 
25 cans per week.14x16 
50 cans per week.1G x 18 
100 cans per week.20x24 
