Twice-a-week plain dealer. (Cresco, Howard County, Iowa) 1895-1913, 1910-02-15

fresh well water. Do not keep the
cream too long before taking it 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 hardly pays to make butter on the
farm unless special customers can be
obtained. Creameries have multiplied
until there is one within easy shipping
distance of almost every farm. The
organization of cooperative creamer-
les has kept most markets on strictly
competitive basis, so that the prices
paid for cream are usually as high as
the market will warrant. These large
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 q 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 Babcock tester. A complete
tester, consisting of. tester, milk and
cream bottles and a supply Of sulphur
ic acid, can be purchased for about So.
With tester the farmer can test his
cows. as described in article 8. 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 a 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
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 cream
cry your tester will come handy for
keeping check on the tests at the
creamery. Most creamerymen 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 per cent will add greatly to the
profits of the creameryman and cam
not be detected unless the patrons have
testers of their own.
The Babcock tester is simple to op-
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.
nNhny, rI1f tho Mill intn of %I,o
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 few
| hours they will be all right Fill the
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 q
rotary motion. The sulphuric acid
combines with the albumen and caseir
and leaves the fat free.
Set the bottles in the tester as soor
as the acid has been added. When al
the bottles are filed the tester should
be turned at uniform rate Of about
100 revolutions 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