Albuquerque evening herald. [volume] (Albuquerque, New Mexico) 1911-1914, 1913-02-01

tpresa Bulletin. New Mexico col
tege 81 Agriculture and Mechanic
Arts and Agricultural Experiment
station. state College. n. NJ
sampllnn Mia aud Cream for Butter
Ent Test.
since daIfying bids we'll 10 Decome
one Of tho foremost branches ~ agri-
culture la New Mexico Il h. All inn
portnnt that the farmer take his first
steps rather cautiously The success
or failure viii depend not so much
on the priUe 81 feeds or the price re-
cclyed for butter fat and milk NJ Il
win upon the careful management Of
his herd. II II necessary That the
cows be kept that make the best util-
lzation ~ their feed IN the production
81 butter fat ana milk. The board.
81 COW" IA not goinx to DO great
deal toward developing she dairy m
terests In New Mexico; nsltner ~ she
going 10 fntten t,,e pOcketbook oi the
farmer. Careful selection must be
the watchword. and this can only De
followed by keeping accurate records
ct production.
The Bubcock system Of testing milk
and cream for Sat " tho one univer.
sally used az present. and gives salts
factory results whsh properly con-
Quoted A number of farmers IN
| New Mexico are already providing
! themselves with n small testing outih
end requests have come from q mum
her OF others during the past year for
! the college Ia test their milk and
| cream.
Taking samples.
The m1st important part ~ the
test h the securing Of representative
samples Unless this samplinS y
done with great caution the t"st bo'
comes valuelcss.
The milk ar cream from which tho
sample IL 90 hc taken should boz thor
oughiy mixed ~ ~ to get the fai
evenly distributed throughout thf
milk. This h. best done by pToyid'
Ing an empty can and pouring tn
mink or cream from one can To th'
other az least four or five times. u
Is impossible To- thoroughly miX tn
contents 81 q can that II almost fun
bv an attempt at sinking. Wher
the sampllng II done at the creamery
or ON q route. thorough stirring b
sufficient
There are two ways commonly use.
for sampliug ana testing milk an'
cream. First by taking sample q
each milking. ar Of each can %
cream and testing this. This metho'
gives the actual amount at butter e.
lin tho milk or cream. Second ~
taking q sample consisting of pro
poTtionatc amount from each mir
ing or from each can Of cream, ana
adding these an together IN one sam
) pie bottle. sample taken by tn
hitter method h called "a compOsit
sample and represents the WVerag
per cent -! butter fat in the milk q
cream for the period during whicl
the sample was gathered. BY the ~
ct this SECOND method a great savin
Of work b. accomplished and whe'
b aliduot parts are taken FOR sarnpl'
u experiments show that quite arcurat
q results are obtained.
Ia order To- secure an aliquot par
Tor composite sample some torr
r. OF a sample tube Is best one forf
< ~ graduated glass or tin tube an
. sample is taken whose reading %
10 this tub" corresponds To the numhe
- ~ pounds Of milk or cream Ia IN
! can. Another form Is % long metz
y tube about thrre-fourths ~ an ib'
r IN diameter. ON one sid" " mor
70 or less continuous opening which On
= he opened and closed before viii
drawn with this form u Is nocei
n snry always To- put the milk or creal
I" IN a vessel Of the Same size. The al
" binary method of samplIng Il hy vi
" ~ sample clipper. II the milk
- cream Is thoroughly mixed and VIII,
be- "a composite sample Is not wanted M
- method answers quite well.
r Care Of samples.
l. The samples at milk ana croa
:. must be- handled carefully " accura