Democratic Sentinel, Volume 15, Number 35, Rensselaer, Jasper County, 18 September 1891 — THE DAIRY. [ARTICLE+ILLUSTRATION]

THE DAIRY.

Tho Hutton Milk Tootew A new milk testing machine has been invented be Prof. J. R. Hutton, formerly chemist at the Storis, Conn., Experiment Station. It is not patented, is extremely simple and can bo constructed by any one who has a little mechanical genius. We have seen it work and know that it will do all that is claimed for it. It costs but a dollar or two to make It and

will do as accurate and much more rapid work than any of the testers put on the market and sold for sl2 to S2O. The principle of tho method is this —A definite amount of milk Is treated with amyl alcohol and sulphuric acid, and then subjected to rapid centrifugal motion to force tho fat into the neck of the tube, whore tho per cent, of fat is measured from the graduations. In

The method requires a pipette to measure the milk, graduated tubes to measure the fat, amyl alcohol, concentrated sulphuric acid, and a machine to whirl the tubes. One form of cheap and simple is shown in the cut This consists of two parts, the whirler T for holding the tubes, and the wheel A to drive it. The whirler has one or more cross-pieces, twelve inches long, centered on the upper end of the upright shaft O. The tubes are held in blocks, which are fastened to the ends of the cross-pieces by strap-hinges. The blocks are three and one-half Inches long, made from 2x4 inch scantlings, with three holos, one inch in diameter, and three inches deep, bored in the end of each. The operation of testing is as follows: (1) Add amyl alcohol to a tube of a depth of nearly one-fourth inch. (2) Add one pipette measure of milk, after stirring it thoroughly to get a fair sample. To fill the pipette, suck up until the milk enters the mouth, press the tongue over the hole, and deliver tho contents into the tube blowing out the last drop. Add sufficient concentrated

sulphuric acid to dissolve all the casein. This usually requires enough to fill the tube up to the lowest mark, but since both the size of the tubes and strength of the acid varies, the correct amount is best learned by observation. After adding the acid hold a small cork firmly in the mouth of the tube, quickly Invert, then shake vigorously until the curd is dissolved, and the contents become a hot brown solution. Then nearly fill the with weak acid, made from equal parts of water and strong acid. Place the tubes In the whirler, and turn rapidly for about half a minute, or until all the fat appears in the neok of tho tubes as a clear yellow oil. Read the per cent of fat in each by taking the reading opposite the bottom of the fat from that next above the curved line at the top. Empty the tubes while hot, and rinse with clean water. Cream Is tested In a slmllr way, usings a smaller sample. Add two pipette measures of water to one of the cream, and take one of the mixture for the teat. Multiply the reading by three for the per cent of fat In the sample. A better way Is to use a smaller pipette for cream, delivering 4.5 grams. The time required to make a test Is about two minutes, and the cost varies from one-half to one-fifth of a cent according to the cost of the chemicals. One-half pound of alcohol and five pounds of acid are sufficient tor 100 tests.— Farm and Home.