Lewiston evening teller. [volume] (Lewiston, Idaho) 1903-1911, 1908-03-25

A great deal has been written
about testing milk and large num-
Der of farmers already use the Bah |
cock test; bat enough inquiries
have come to the writer to warrant
! the assertion that the subject is not
yet fully understood. Many seem to
| have the idea that the Babcock test
| Is a complicated, and at best, an
undesirable affair. This is an err
roneous idea and should not be al
lowed to prevail. The test is sim
pie, accurate and easily mastered by
anyone who will give the matter a
little careful study and attention
1t must be bourne in mind that the,
accuracy and value of the test de-
pend not alone on the test but
quite as much on the proper taking
of the sample. If that is improper
ly done the results are of little
value For example, the writer has
known of cow-owners who, when
desiring to test the milk of an indi-
vidual COW by milking directly into
the sample bottle. When it is known
that the first part of a cows milk is
largely water and the last part of
strippings is very rich in fat, it is
self evident that such a sample
would yield results of little value
Sc far as determining the actual
richness of that particular cows
milk.
The milk to be tested should be
boured from one can into another
vessle several times and carefully
stirred with a stirrer until it is Of
uniform mixture. The Sample is
then Immediately taken, preferably
with a small, long-handled dipper.
If the testing cannot be done soon
after the sample is taken it must
y be placed in an alright jar and
some preservative added to 1t to
keep it sweet.
The Babcock test bottles are
graduated on the supposition that
I an Is gram sample is taken. MILK
j varies very little in its specific
8 gravity and a pipette graduated to
hold 17.6 cubic centemeters Will
deliver approximately Is grams OF
y milk. When the sample is ready fol
; testing the jar containing it should
4 be placed in warm water and slowly
heated to a temperature of about 7C
degrees Fahrenheit. Mix the sample
well; especially see that any cream
which may have gathered on the
side of the jar is carefully mixed
y | with the other parts of the sample
The measuring pipette is now fillet
to the mark. This is done b!
sucking the milk up in to the pip
cite above the mark; the dry fore
finfger is Immediately placed owe
the top of the pipette to prevent tn
milk from escaping. By gently re
leasing the pressure the milk is al
d lowed to flow out until level wit
the mark on the stem of the pipettt
= The pipete now contains the l
grams.
The sample is now empt.ed int
the test bottle. To do this the ties
bottle should be held in
slanting position, the pressure
the pipette released allowing tn
milk to run into the bottle in sue
a way as to allow the air to gradt
ally escape from the bottle.
The next step is adding the aci'
This is measured in the acid grad'
ate, the exact amount to use WI
depend largely on the strength
! the acid, the temperature of tn
sample to be tested, ETC. II ord
nary commercial sulphuric acid
used 1915 cubic centemeters will
found approximately correct. VII
little individual experimental
the tester will soon notice the pro
er amount to use To prevent u
stburning or charring of any part
the milk the acid is poured slow
1.-The SIDE Of the bottle until all nj
been added. Now give the bottle
gently rotary motion, thus givil
the acid a chance to act equally
all parts of the milk. Then let
stand three or four minutes ait
which it is given another rota
moevment and then placed in t
tester.
The bottles are placed in t
tester in such position as to ke
the machine balanced. The bott
should now be whirled for five
six minutes at such speed as
generally marked on the machi
The machine is now allowed to 81