. Annual report .... Agriculture -- Vermont; Horticulture -- Vermont. VERMONT DAIRYMEN S ASSOCIATION. 89 test when he took the examination. Whether in actual work he does as well as he knows is another story. Many operators have protested against our ruling that they test cream on the ground that whole milk only was delivered at their creameries. We have insisted on this point for three reasons. In the first place the law says, and very properly, "milk and cream"; then, again, the farm separator is so com- monly used, that most creameries are equipped and all must soon be equipped to
. Annual report .... Agriculture -- Vermont; Horticulture -- Vermont. VERMONT DAIRYMEN S ASSOCIATION. 89 test when he took the examination. Whether in actual work he does as well as he knows is another story. Many operators have protested against our ruling that they test cream on the ground that whole milk only was delivered at their creameries. We have insisted on this point for three reasons. In the first place the law says, and very properly, "milk and cream"; then, again, the farm separator is so com- monly used, that most creameries are equipped and all must soon be equipped to test cream; and, finally, there is a greater likeli- hood of error in cream analysis than in milk analysis. This error is largely due to the fact that when cream is pipetted — particularly separator cream, or, indeed, any cream carrying over twenty-five per cent of fat — it is so thick that it does not flow readily. Eighteen grams is not delivered into the bot- tle by measuring eighteen cubic centimeters. Then, again, the cream may be frothy or filled with gas bubbles. These errors cause low results, unless they are avoided by the use of a cor- rection table or unless the pipette delivery is weighed. The correct amount of cream is most surely obtained by weighing the pipette delivery. So many fail in this matter that I want to make it clear. The apparatus needed is simply a small druggist's scale and a few weights. The emptv cream bottle on one scale is balanced by the slide or weights on the other. An eighteen gram weight is added and the well mixed cream is pipetted into the cream bottle until the bal- ance swings evenly. The test is then proceeded with as springer scale. usual. The operation is no more intricate than is the weighing of the butter into the tub in which it is packed. It is precisedly the same thing, weighing into a weighed empty package a given weight of the material wanted. The extra time consumed need not be more than a minute to the sample, and as a re
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