The Butler weekly times. (Butler, Mo.) 1881-1918, 1911-08-10
Testing Milk On the Farm
How to Use Apparatus
BY n. E. McNatt, Assistant In oairyino.
College Of Agriculture, Uni.
versity Of Missouri.

Margins are SO close these days,
and money so easy to lose, that the
dairy farmer has had to get better
acquainted with the profits from his
cows than he could by just milking
and feeding. 1t is important that the
dairy cow be carefully fed and cared
for. But If she Is not producing a
profitable quantity of milk or butter.
she is making more work and less
profits.
The amount of milk she gives is of
vital importance. But If the milk is
very low in butter fat, even a large
bucketful may not contain much
cream. The farmer who Is in the
business for profit should know. The
following directions for testing milk
on the farm have been prepared by
Mr.. H. E. McNatt an assistant in
dairying in the Missouri College of
Agriculture:
Taking the Sample.-The milk of
every cow varies in fat from day to,
day and from milking to milking. For
this reason a mixed sample covering
several days Is necessary to give a
fair average of her milk. The sam
Pile tested should be an average of at
least six milkings, and better, even
more. In taking the samples from
the individual cows, proceed as fol-
lows Procure as many sample jars
(ordinary pint Mason fruit jars are
sood) as there are cows being MIXED
Paste a label upon each jar, upon
which is written the name or number
Of the cow Be sure the jars are pro-
vided with the usual rubber rings to
make them air-tight. Drop IS drops
of formalin into each jar to preserve
the milk. Formaln may be obtained
from nearly any druggist. Put the
jars with lids screwed on tightly in a
safe place convenient to where the
milk is strained.
After a COW is MIXED, mix the
milk in the pail by stirring or by
pouring into another vessel. Take 4
sample out with a small dtpper made
by soldering piece of wire to brass
shotgun shell-Be sure the dipper is
full of milk. Pour the contents of
the dipper into the jar bearing the
name of the animal whose milk Is be-
ing sampled. Screw the lid on tight
ly Do the same with each cows
milk. Repeat the process during at
least six consecutive milkings.
Shake the jars gently each day SO
as to prevent the cream from harden
ing and sticking to the sides Of the
jar. Do not, however, shake hard
enough to churn the milk.
Testing.-The apparatus necessary |
to make test is as follows: A test
ing machine or :entrifuge; a milk |
pipette of lie &C capacity; milk bot
ties: an acid measure of 17.6 &C ca
pacity, and a pair Of dividers. An en-
tire outfit large enough for herd of
not more than 20 cows can be pur-
chased for $500 to $500. In using
the pipette it will b efound convenient
to push a piece of pure gum rubber
tubing over the large end Of the pip
cite about half an inch, leaving about
one inch projecting, Ordinarily no.
rubber tubing is used, the pressure of
the finger on the end Of the ppette
regulating the outflow OF the milk.
Thoroughly mix the sample to be
tested by pouring back and forth from
the sample jar to a clean cup or jar
at least six times and until no Fat is
left adhering to the wal'a of the sam
pie jar. Be careful not to spill! any
of the milk Draw the niDe'to nearly
full of milk by sucking with the lips
Squeeze the rubber tube above tho
glass until the milk is held when the
lir,s are removed. Allow the milk to
escape until the mark on the pipete
is reached, by varying the pressure on
the rubber tube. Transfer the milk
carefully to one of the test bottles
Mark the number of the cow on the
bottle. Be sure all the milk runs out
Of the pipette.