The Pioche weekly record. [volume] (Pioche, Nev.) 1877-1900, 1894-05-10
To TILLERS OF THE SOIL.
Hints That May Prove Of Benefit to
Our Neighbours
Articles Of Undnuhted Worth 10 The Farmer COLLECTED
From Reliable Sources,
HoWTo USE THE BABcoCK TEST,

testing the comparative value of their
cows in the dairy, that the following
practical suggestions for its operations,
which Z. H. harrington gives in the
! Agriculturist, will be widely useful. Mr..
harrington writes:
When the inventor gave this method
OF milk testing to the public, it was first
tried by chemists OF experiment stations,
or persons who were somewhat familiar
with the chemical actions involved in
the process. They found the results OBJ
tanned by it were accurate as compared
with those OF the grayimetric methods
they had previously used for getting the
per cent OF fat in milk and to them the
making of a test was wonderfully simple.
The directions sent outsby DR.. Babcock
with this test were sufficient instruc-
tions for that class of workers to get good
results. AS its field OF usefulness broad
ened and the men that MIXED the cows
began to use the tester it was soon dis
covered that the Babcock milk test was
not an automatic machine. Although
very simple to chemist it vas found to
be not like clock, which only needed
to be wound up and left to run itself for
ten minutes to give accurate results, but
the wheels must be watched, the milk
properly mixed, and the strength of the
acid be correct.
Experience with this test which was
in constant use at the Worlds Fair dairy
test, taught US to keep watchful eye on
the following points: The mixing and
temperature OF the milk; strength, tenn
perature and quantity of the acid, and
the need OF keeping the acid bottle
corked up when not in use. Also meas
uring and mixing the acid and milk in
the test bottle, adding the hot water,
measuring the fat and regulating the
speed OF the machine.
The inquiries frequently received seem
to show that black or white stuff sepa-
rating with the fat is the difficulty most
frequently met with. They make an
obscure reading OF the per cent OF fat be-
cause OF the indistinct separation of the
liquids. The common remed ysuggested
for this difficulty has been change of
acid. Ii there is "black stuff in the
fat, get weaker acid; if white curd
separates in the fat column, change to
stronger acid. That too strong or a
too weak acid may cause this trouble, is
undoubtedly correct in many cases, but
not always. The manipulation OF the
test may always cause these defects. 1t
was found that nearly, ii not all the acid
sold in Chicago for this purpose was
made at one factory, and by converse
ton with the manufacturer it was
learned that the still making this acid
was running night and day, turning out
the same quality OF acid without change.
1t has generally been supposed to be
easier to test a mixture OF the milk of
several cows than that of one COW, and
that possibly there might be found a
cows milk which could not be success
fully tested. The observations given in
this article are the results OF great
many experiments made with the milk
OF each of the seventy-fve cows in the
dairy test of the World Columbian Ex-
position. From May to October were
made at least one hundred and fifty tests
OF milk every day. During this time
samples of great variety OF milks have
been tested. There have been great va
riations in the composition OF these
milks and the characteristics and health
OF the cows. was able to test success
fully any milk received, and by proper
manipulation to get clear separation
OF the fat.
1t is my opinion that returning the
supply OF acid to the party from whom
it was bought is often unnecessary. Any
person who has trouble from either the
black or white substance separating with
the fat can probably remedy the diff
Guilty by some changes in the manipula.
ton, provided the acid is anywhere be-
tween l.S2 and 1.S3 specific gravity at
60 deg. F. The black substance that
appears is probably charred fat, and in
dictates too strong an action OF the acid
on the milk. The white adulteration Of
the fat shows either too weak a reaction
or an incomplete separation by the CEN
trifuge. Each of these defects can, Of
course, be produced by acid either very
much too strong, or too weak. They
can also be brought out by different
manipulation when acid having the
correct strength is used. An entirely
satisfactory working OF the Babcock milk
test can be expected If, in addition to
the elaborate details which the origin.
ator of the method has already worked
out, the following precautions are OBJ.
served:
Tristan acid having l.S2 specific
gravity should be used with milk at &C
deg. to 70 deg. F. Ii the I'D is stronger
cool the milk to a lower temperature,
Somewhat weaker acid can probably be
made to work all right by warming the
milk.
second-When measuring the acid
into the test bottles, hold the bottle at
an angle that will cause the acid to fol-
low the inside walls to the bottom OF the
bottle and not drop through the milk in
, the center of the bottle. If properly
poured into the test bottle there will be