The River Falls times. [volume] (River Falls, Pierce County, Wis.) 1894-1933, 1897-04-06

oratories, but at the
rrpsent time thousands of people who
nossibly would not have clear under
atonding Of the expression milk an
ovsis" not only comprehend what is
meant nv milk testing but can make
the test for you and from their own
ovnerience in testing milk find it an
interesting subject of conversation as
we'll as discussion. At nearly every
meeting Of cow owners, or dealers in
milk and its products, some persons
will be seen comparing notes with each
ether on their own practice in the
work. OF the 205 students connected
with the agricultural department OF
the University of Wisconsin during the
mast winter only one has been reported
as having never heard of the Babcock
milk test before coming to Madison.
Other institutions could doubtless re-
port the same familiarity with the sub
iect among their students. A thorough
course in milk testing is generally con-
sidered an important part of the in
structiOn now given at all dairy
schools, as we'll as in the agricultural
departments of all American universe
ties. AT The Wisconsin Dairy School
about one-third of the students in
struction is devoted to mix testing, or
laboratory work of which this sub
ject is the principal feature. 1t con-
ssts not only of the twenty-four lee
lures given by Mr.. Babcock, the inven-
tor of the process, but about six hours
each week of actual work in the milk
testing laboratory. The students work
begins with all the apparatus, acid,
ETC., in as nearly a perfect condition
as we can supply them. After they
have become acquainted with the eight
different testers, which we have this
winter, and are sufficiently familiar
with the operations to become conf
dent they can make accurate tests
When every thing works right, they are
given drill in the various conditions
which are found to give inaccurate
tests, with Instructions regarding the
best way of overcoming milk testing
unncultles. In this department of the
dairy school they are also taught how
TO use the lactOmeter in connection
with the milk test, and by its use to
determine the total solid substances in
milk and to detect the adulteration of
milk which has been either SKINNED
Or Watered. This, together with the in
Sruction in testing the acidity of
MIX and cream, occupies, as previous
~ stated, about one-third of the dairy
Students time at the Wisconsin Dairy
school, The remaining tWo-thirds of
Inc instruction is given in practical
and theoretical butter and cheese-mak-
ing The necessity of thoroughly and
properly mixing a sample of milk be-
iCfe testing it is clearly demonstrated
by comparing the tests of the top and
Tue bottom of quantity of milk about
Ten inches in depth that has stood
quietly for about fifteen minutes. If
d len quart pail is filled with milk and
dAoWed 20 stand undisturbed for about
quarter Of an hour, it will be found
Inat tests of the top layer of this milk
Will be perceptibly higher than those
illdue OF the last inch of milk left in
Tue pail after the bulk of it has been
poured out. Neglect of this simple
p'ecaullon of q thorough mixing of the
sample before testing it, and failure to
IeLemDer that some of the fat globules
VIII rise TO the surface very quickly,
"ie lhe causes of many surprises in
".,A testing. Anyone familiar with
.uilN Will also understand the necessity
=, pouring it from one vessel to an
"ei IN order to evenly mix the fat
9 .. throughout the whole sample.
80 :. MILK IS stirred with dipper or put
~! !l'o a covered vessel and shaken for
= purpose of evenly mixing the fat,
g.. 'e'y often happens that some of the
-, ~ separated by this churning pro-
- ann an accurate test of this milk
- possible, as any amount of pour
ob9 VIII fall to evenly distribute this
No. '.1eu rat throughout the milk This
tat GpeIVy OF the fat, to separate by agi-
h., on should always be remembered
h. persons sending samples of milk
~, nl"il or express to be tested at some
sr "ieF place. We have received many
, vi samples and almost always find
wb up OF butter floating on it's surface
NJ n ihe sample arrives. If the test
nov, suVn churned sample is very i'm
tot AIT and another one cannot be OBJ
tin, ,eu, this lump of butter can some
niue eS De dissolved and mixed with the
of oy adding about a teaspoonful
n, eIner 10 the milk, then by corking
tns S ootIie and shaking it until the but
soI, UiSSolYes in the ether. This ether
n, g.I'ion of the fat will mix fairly we'll
ro an the milk, and it will probably rep
-NNAL L.