The Norfolk weekly news-journal. (Norfolk, Neb.) 1900-19??, 1910-01-07

ough washing with hot water aud
final rInslng with boiling water. " the
dishes are then set on the back OF the
stove they will dry quickly without
rustlng.
Handling the Cream.
As soon ns the cream Is separated II
should he cooled down To about % de.
grces us rapidly us possible. This can
be done by putting II In tank OF
fresh well water. DO not keep the
cream too long before taking II To the
creamery, not over two days In warm
weather and three or four In cold.
Good butter cannot be made from old
cream.
1t hurdly pays to make butter on the
farm unless special customers can be
obtained. Crcamcrics have multiplied
until there Is one within easy shipping
distance OF almost every farm. The
organization OF cooperative dreamer
les has kept most markets on strictly
competitive basis. 80 that the prices
paid for cream are usually us high as
creameries are usually equipped with
all the latest appliances for buttermak.
ing. They are In charge OF experienced
buttermakers and are In shape to
turn out II uniform product that will
sell for much higher prices than the
ordinary run OF farm made butter.
Use of the Tester.
No dairy farmer can afford to be
without n Babcock tester. a complete
tester. consisting of a tester. milk and
cream bottles and n supply of sulphur
ic acid can be purchased for about So.
with a tester the farmer can test his
cows. as described in article X, at
home. He can test the separator to
see that it is working properly. If the
bowl is wabbly or the machine out of
level considerable amount of butter
fat may be lost in the skimmilk with
out the dairyman knowing anything
about it, If you churn your own cream
Il tester will enable you to test your
buttermilk and determine whether or
not you are losing much butter fat in
this way. If you patronize Il cream
cry your tester will come handy for
keeping a check on the tests at the
creamery. Most crcamerymcn are hon
est, but that is all the more reason
why the dishonest ones should be run
out of business. Undertaking the test
2 or 3 per cent will add greatly to the
profits of the crcamcryman and can
not be detected unless the patrons have
testers of their own.
The Babcock tester is simple to OPP
| crate. The sample of milk to be test
| ed should be thoroughly tested by
| pouring from one jar to another three
or four times. A sample Is then suck
ed up into the pipette. BY putting
| your finger on the top of the pipette
| you can let the milk run down until it
| Just comes to the mark on the neck
Then run the milk into one Of the test
bottles Number the bottle to CORE
spond with the sample. The sulphuric
| acid used is what is known as com
| mercial sulphuric acid. The acid and
| the milk should be at the same tenn
| perature before mixing. If they have
| been in the same room for n few
| measuring glass up to the mark with
the acid. taking care not to get any
on your hands or clothing. Pour the
acid carefully down the side of the
bottle and then mix it thoroughly
with the milk by giving the bottle a
rotary motion. The sulphuric acid
combines with the aIbumen and casein
and leaves the fat free.
Set the bottles in the tester rs soon
as the acid has been added. When all
the bottles are filed the tester should
be turned at n uniform rate of about
100 revolutions a minute for five min
utes. This brings the fat to the top Of
the liquid in the bottle. Hot water
| should then be added carefully TO
bring the fat up to the neck of the
bottle. The machine is then whirled