The Kennewick courier. [volume] (Kennewick, Wash.) 1905-1914, 1912-12-27

air to get in by slightly easing the
pressure Of the finger. The milk will
run out In proportion to the air ad-
mitted. When the milk exactly reach
es the line indicating the proper
amount for a test quickly press down
the finger.
Every Test Must BE Accurate.
A test is Of little or no value unless
it is in every way accurate.
Place the point Of the pipette in the
neck Of the bottle, but do not shove 1t
in tightly; remove the finger from the
end, and the milk runs into the bot
tie. Blow to get the last drop.
Pour into the acid measure 17.5 Gu
bic centimeters Of commercial sulphuric
acid with a specific gravity Of 1872.
When adding it to the milk hold the
test bottle on a slant, SO as to allow
the acid to run down the neck and un-
der the milk and not fall directly on
top Of 1t.
BY giving the bottle gentle rotary
motion thoroughly mix the acid and
the milk. Never point the neck Of the
bottle toward your own face or In the
direction Of any one else. The con-
tents of the bottle get very hot by the
action of the acid. The acid dissolves
all the constituents Of the milk except
the fat, which it heats and liberates.
Sulphuric acid Is dangerous. It eats
holes in cloth and burns the skin. It
1t gets on the hands or clothes imme-
diately wash with water. Ammonia
checks it's action on cloth or leather
and restores the color. The acid must
be kept in glass or stone jars or bot
ties and always kept corked.
When each sample to be tested is
taken as described put the bottles in
the machine, placing them so as to
maintain the balance and whirl for
four or five minutes. Stop the ma
chine and add sufficient hot water at
temperature of 40 degrees to float the
fat into the marked scale space on the
neck of the bottle. Rotate the ma
chine again for two minutes. then
place the bottles In water at about 40
degrees. having the water reach as
high as the top of the fat in the neck.
and read the fat column when at that
temperature.
It is well to use pair Of dividers or
compasses for measuring the fat. The
points of the dividers should be placed
1T the extreme upper and lower limits
of the fat column. Then carefully
place the one point of the dividers at
the zero mark Of the scale The divi-
sion at which the other point touches
will show the percentage of fat In the
sample tested.
The small divisions Of the scale read
visions equal ! per cent on the whole
milk bottles. Therefore If the fat COW
ers three large spaces and four small
ones the milk tested contains three and
elght-tentns pounds Of fat per 100
pounds of milk or is said to have 3.S
per cent fat.
Testing Cream.
Cream test bottles are graduated to
read as high as go 40 or so per cent
fat and are made with large neck.
Use an eighteen cubic centimeter pi-
petite for measuring the cream Rinse
the pipette with little water to get
out the full complement Of cream. Aft
er mixing the cream and acid add the
hot water before whirling and whirl
for five minutes. Place the bottles in
hot water before reading.
Each division of the scale reads one
half or l per cent. according to the
marking.
The proper amount of cream or milk,
etc.. for test is eighteen grams.
Owing to the small percentage Of fat
In skimmilk. buttermilk and whey. to
get accurate tests double necked test
bottles should be used
The amount is taken in a 176 cubic
cent1meter pipette and tested in the
usual way. The milk has to be deliv-
cred slowly into the larger neck or it
bubbles out. The scale on the neck
reads to one-hundredth of per cent.
One large division reads five-hun-
1redths or .05 per cent fat.
1t is not always convenient nor is it
necessary to test daily when yearly
record is being kept of herd or when
milk or cream is delivered at a factory.
We will suppose a herd test is to be
kept. There should be a pint bottle
with long tight fitting cork for each
COW. The cows name or number
should be plainly written on label
which is gummed well on the bottle.
then given two coats of shellac SO as