. Creamery butter-making. Butter. GATHERED CREAM 167 Weight of fresh separator cream deHvered by a pipette. Per cent of fat specific gravity Weight of cream in cream. (weighed.) in grams. 10 15 20 25 30 .996 35 .980 40 .966 45 .950 50 .947 These figures plainly show that justice can not be done to patrons where cream is sampled with a pipette. Cream is therefore always weighed on a cream scales, the amount necessary for a full sample being eighteen grams. Cream Bottles and Their Uses. Numerous styles of cr
. Creamery butter-making. Butter. GATHERED CREAM 167 Weight of fresh separator cream deHvered by a pipette. Per cent of fat specific gravity Weight of cream in cream. (weighed.) in grams. 10 15 20 25 30 .996 35 .980 40 .966 45 .950 50 .947 These figures plainly show that justice can not be done to patrons where cream is sampled with a pipette. Cream is therefore always weighed on a cream scales, the amount necessary for a full sample being eighteen grams. Cream Bottles and Their Uses. Numerous styles of cream bottles are now upon the market. They range in length from six to nine inches with necks graduated from 30 to 55%. The nine-inch bottles are graduated from 50 to 55% and re- quire special testers on account of their unusual length. These long- Fig^ 36.—Torsion cream scales. necked bottles have the advantage of permitting the use of a full sample of cream which insures a more accurate reading than is pos- sible where only half a sample of cream is put in an. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Michels, John, 1875-. Milwaukee, Wis. , The author
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectbutter, bookyear1911
