The ranch. [volume] (Seattle, Wash.) 1902-1914, 1911-09-15

minutes the machine is stopped ano
clean hot water, preferably soft water
of about 160 degrees F, is added tt
each bottle until the liquid stands ur
to the base of the neck. They are
the whirled for two minutes and clear
hot water again added until the fat
column rises into the graduated neck
The top of the fat column should moi
be above the 10 per cent mark and
the bottom should be above the zero
mark. They are then whirled the
last run of one minute and taken out
for tempering.
TEMPERING THE TESTS.
Since butter fat expands and con
tracts with the changes in tempera-
ture, it is very essential that the fat
column is at the proper temperature.
1t has been determined that at be-
tween 100 and 14O degrees F., the fat
in the neck has such volume that it
gives an accurate test. Consequently
the tests should be set in water oil
that temperature for about five
minutes so that the volume will ad-
just itself. They should be kept in
the tempering water until they have
been read.
READING THE TESTS.
Milk tests are read from the ex-
treme top to the extreme bottom of
the fat column. This may be done
by simply counting the graduations
on the bottle that are occupied by
the fat. A quicker method and the
one most used is by means of the
dlviders: Place one leg of the divider
at the bottom and the other at the
top. being careful to have the top or
bottom line as the case may be, on a
level with the eye when the reading
is being made. Then transfer the
bottom leg to the zero mark on the
sale and read the percentage from the
upper leg.
Average milk tests about per
cent, but there may be a variation
from to per cent and sometimes
even greater. The reading T. 2 for ex-
ample signifies that in every 1OC
pounds of the milk there are AZ
pounds of pure milk fat. The large
divisions on the scale are l per cent,
and the smaller ones are two-te nths
per cent, but a reading can easily be
made between the lines so that it is
possible to read to one tenth per cent.
WASHING THE BOTTLES.
The best time to wash the bottles is
Immediately after the tests have been
made while they are still hot. The
fat comes out better and they can be
made much brighter than when they
are left standing. While the bottles
are being emptied they should be
shaken to loosen the sediment in the
bottom. 1t comes off easily while the
contents are still hot, but after il
gets cold it is almost impossible to
remove it.
Rinse first in clean hot water, then
use strong solution of some good
washing powder, using the brush
freely in the neck, and finally rinse
in clean hot water and hang up tC
drain. Tie cleaner the bottles are
kept, the easier will it be to get a
clear reading when test is run.
CONDENSED DIRECTIONS FOR
OPERATING TEST.
Temper milk to 10 degrees F.
Mix we'll by pouring from one vesse
to another.
Measure out exactly 17.6cc into 6
clean milk test bottle.
Add 17.6cc of commercial sulphuriC
acid Tsp. gr. 1.82 to 1.83.)
Mix carefully but as quickly as pos
sible.
When black whjrl at proper speed
for five minutes.
Add hot water until liquid stands
at base OF neck.
Whirl two minutes and add hot
water until fat is in graduation.
Whirl one minute, and then temper
mi N mr. OF t0