| Show DAI1tY AlI j hlllrUy INTCnCTINQ ClIllTEns FOR OUR RURAL HEADURS I tires fncefsl I Iperrtw Th 1Mrll weal of 71 Ihw trtn le iilnla w In the I ter of Lit eluok ud 1 r i N a paper read by I 1tof rrrlugton before the Nation tl 01 I Creamery But U rId IIMbl hr said I a r-Id part 111 ty tit year I ni the analysis uf milk was almost in rely eanflncd 1 In the chemists laboratories lab-oratories bill nl the present In thousands of people whop who-p < eelbly would 1101 hat a clear under fndlng of the upreMlon milk all nlrsl not only uirelnnd what to l meant by milk eating but can make the till lor you anil trom their awn experience In temng milk find It nn Interesting suljeel of Conversation as well no dlieuMion t nearly every meetlnc of row owners or driers In milk aM lu I011 once persois will te eon comparing notes with etch other on little own practice In tho I work Of the 2ruA 11lent ronncclrd with the itriculiurnl department of the Unlvenlty of Wisconsin during the pail wlnltr only our linn been reported as baring never hinrJ of the Ilabcock milk test before IIIIUOIC lo jtaillwm Other ln tliullon round doubtless report I re-port the time familiarity with the subject sub-ject among thur tudcnls A thorough course In milk testing Is 1 generally con Idercd an Important part of the In ulructlon now given at all dairy I ecnools tt well its III the nercultural departments of nil Ainerlran unlvcrid flu At the UlKonnln lnlry Krliool 1 about onethlrd if 1 the students In flrticllnn li devoid I to 11I11 testing or II i laliornlory work of which thU sub ject li the prlnclpil feature It oon IIIt l not only I of the twentr four lectures lec-tures given by ilr IluUock the Inventor Inven-tor of the process but nhuut six houri each week Of actual work In tho milk letting laboratory The students work begins with all tho apparatus acid etc In a > nearly a perfect condition in wo can supply them After they halo become acquainted with the eight different tetlen which we hnxo IhU winter and aro iiinirlenlly famlllnr with tbe operation to become confident confi-dent they can make accurate tests when fiery thing works right they are given a drill In the various conditions which are found to she I Iraecuralo tool nub Initructloni regarding the belt way of overcoming milk testing dlfllcullles In tubs department of the f lb dairy school they ore ohm taught how to Ito the lactometer In connection with the milk ten nnd by lu use to 5 determine the total solid iubsinnccs In milk and to ditect tho adulteration nl milk which hni been either slammed or watered This together with Ibo Instruction I t struction In IcmliiK HIP rci city of milk kj cream occupies us previously previous-ly I itapll shout onethird of the dilr e sludtnti time at the Wisconsin hairy HchooL The rtmalnlnic Inothlrdi III the Inttrurtlon U I Klveu In prnctlcn and theoretical butler and chcesnnmh Inc The necessity of Ihornnjhb null properly mixing a sample of mill he tore testing III Is clearly deirointratoi by comparing Iho lest nf ic top and Ito bottom of a quantity of milk ubuu ten Inches In depth Unit has aloud quietly for about fifteen nilnuies II I a ten quirt poll Is fllleil with milk did allowed stand umllMUill 1 ii r bout a quarter of nn hour It will lw nun that ball tf the top ln > er of this mill will be purccpllbl higher than Thom mode of Iho loot Inch of rIll left In the pall alter the bulk of II bus tact I pouted nut Kenlect of thin simple precaution nf a blunt ought nilM IK ol tut sample before tostltiR It HI d failure to 7 remember that Mine of the tot tslomle mill rlno to the siirfacit trip quickly are the cnunes of many > i > r > ilMs III I milk inline Anyone famllur 1 with i milk Mil I also undernlan I HIP IUTVMII d of poiirlns II from one veml to nn I other lu order to evenly mix tho fat globules throughout the whole unmpli If milk Is I stirred with a dlppr or put Into a covered newel and shaken for 01 It bite purpose of evenly mixing I the I t r It very often happens thai south > nt the fat Is separated b > Ibis churning pro rem and nn accurate tent of In s mil Is I Impoulble as any amount of pourIng pour-Ing will fall to evenly distribute this churned tat throughout the milk Tub property of tho fat lo separate by ngl I tntlon should l always be rrmembere l by persons sending sumplns of milk by mall or express to be pelt nt sonic other place Ve have received msn such samples and nlmost always find r lump of butter floating on ls h iiifuc when tho sample arrives If I the heal of such n churned mmple Is very Im portent nod another one cannot Iw I ob I talned this lump of butter run mne times bo dlssolvud and mixed wllh the milk by adding lout n leaspwnfi of ether to the milk then by carting the bottle and slinking It until 11rbul > lur dissolves In the ether Thin cuter 1 solution of the fat will mix fairly welt Ml I with the milk nod It will prolnbly rrp rwent moro nearly the orlglnul mix lure of the fat In the milk than Ihe I churned sample with n lump of butte floating on Us surface The dllinlo of the milk by tho ether Introduces an rrror In the testing and only the stall eel quantity ot ether incwssary to dls I solve tbo lump of fat should bo used j j All Ibis trouble ot churning sample In bottles could bo avoided tithe sender sen-der would nil the bottle full of milk The agitation by truniportntlon will not churn out the fat when the joule ls full This slmplo precaution of com plrtely filling a bottlo when milk Is I cent to other parlloa for testing will prevent Its chiming and save many a disappointment to the sender I To crowd Ihe fattening rapidly feed at loess five time a day I |
