Show mm benns DECREASE IN r FAT AT TESTIS TEST IS EXPECTED D the no ap appreciable falling off la in tho the butterfat content of milk at this time of year when cows are put on pasture causes considerable consternation among some dairymen and may lead them to believe that errors have bare been made at the creamery test the dairy department of the new jersey state college of agriculture new brunswick Brunsw lck points point out that the change to pasture causes an increased milk flow which necessitates the butterfass butter fata fats being distributed tri buted through a larger volume this makes its percentage look smaller but the total quantity 14 1 not less the college collage makes a few suggestions to aid in getting good samples one must bo be sure that the sample to Is truly representative of the lot of milk from which it Is taken cows should be milked dry and the milk poured several times from one container to another the sample should be taken immediately enough milk must be procured for two fat tests this requires about one fourth pint care must be taken to prevent the sample from souring before it reaches the laboratory to insure against souring a preservative Is addel added of mercury tablets are the most moat efficient and one halt half tablet to la enough formaldehyde or form alln may be used at the rate of three drops to a sample in each case the preservative serva tive should be mixed thoroughly with the milk one of the most important steps Is that of filling the sample bottle to overflowing before inserting the cork if the bottle Is not full the milk will be agitated in transit to such an extent that churning will re result suit when n butter granules are once formed it to la difficult to get a reliable test when small medicine bottles are used it Is the practice to make a hole in the cork with a nail fill the bottle entirely full of milk insert the cork and seal it by pushing a match into the hole bole in the cork this will prevent the cork from being forced nut ut by either gas or air escaping from che milk when these few directions are observed there Is no difficulty in oata obtaining in an accurate determination of the fat content of the milk |