The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1911-02-10


ing or the charring of any part o
the milk the id is poured slowl.
down the side of the bottle unit
all has been added. Now give thu
bottle gentle rotary motion, thu
giving the acid chance to act equal
~ on all parts of the milk. Then lie
it stand three or four minutes, aftel
which give 1t another rotary move
ment and then pace in the tester
1t is always best to hold bottle in
such a way that it, accidently, par
of it should squirt out, it would moi
strike the face of the operator.
The bottles are placed in the tester
in such position as to keep the
machine ba.anced. The bottles
should now be whirled for four OF
five minutes at such a speed as in
dicated on the machine. The ma
chine is now allowed to slow down
for the purpose of adding water to
the bottles. Enough water is added
to bring the contents up to the neck
of the bottle, after which the ma
chine is again started and run for
two minutes; again stopped and suhi-
cient warm water added to bring the
fat contents into the graduated part
OF the bottle. After another whirl-
ing of one minute the samples are
to be read. 1t may be well to state
that it is preferable to use soft water
and that the temperature should be
about 12O degrees Fahrenheit
How to Read Test
To read the amount of fat take
out one bottle at time, hold it up
right, the graduated part should be
on level with the eye. The differ
ence the highest and lowest limits
of the butter. fat column is the
amount of butter fat expressed per
cent direct Most milk bottles are
graduated up to l per cent, each
large division indicates one per cent.
of butter fat. To illustrate the
method of reading let it be supposed
that the top of the fat column it at
SIS, and the bottom is at As, hen
the readings S.5-4.5--4 per cent. |
fat. This means that in one hundred |
pounds of this kind of milk there
would be exactly four pounds of
butter fat.
Color of Test
If the testing has been properly
done the butter fat column should
be perfectly clear, of brownish
yellow color, the line separating it
from the acid should be clear and
distinct. Too strong acid is apt to
cause black or charred particles to
appear in the fat; this same result
may also be due to too high temper
ture of either the milk or the acid.
insufficient amount of acid or too
weak acid, or too low temperature
Of the milk or the acid may result
in white or cloudy test.
Importance of the Test
Much more complete directions
each outfit:-The princi-
pal object of this bulletin is to i'm
)ress upon the farmers the simplicity
If the test and that there is nothing
mysterious or mystfying about it. 1t
S so simple that anyone of ordinary
Intelligence and willing to give it
/ little time and patience, can easily
master all it's details. The Babcock
est enables every purchaser of milk
o easily and readily determine it's
,utter fat content. When the farmer
ully realizes that it furnishes him
! key, not only for wedding out his
COWS, but for checking
Up his creamery man as we'll, he will
lot be slow to make use of the Bah
ock test.
Caution
The acid used should be kept in
well-stoppered bottle to prevent it
rom losing it's strength. The opera
or should also bear in mind that the
cid is a strong poison and should
e kept out of the reach of children.
FIRST OFFICIAL ACT t