Water, starch, dextrine, or gum, and emulsions from seeds, have all been found in adulterated Milk, but in these days the Adulteration Act is so rigidly enforced concerning Milk that the worst adulteration to be met with nowadays is- water. This can be dis- covered by floating in the Milk an in- (Dairy Supply Co.), strument called a lactometer (see Fig. 1163). The specific gravity of good Milk varies between 1‘026 and 1'031. Anything below that would lead the examiner to suspect the addition of water. The lacto- meter takes its degrees from water, which is reckoned as l'OOO. But, it might happen that Milk containing a larger proportion of fat than usual might cause the lactometer to register even lower than water, fat being so much lighter than water. The milkman, however, usually lets down his Milk with sugar and water, which Fig. 1163. Lactometer. Milk — continued. gives a higher specific gravity, so that some other means besides the lactometer is necessary to test the quality of Milk with any degree of certainty. The next step is to ascertain the amount of cream contained in a given quantity of Milk. The proportion of cream can be tested by what is called a registering- stand (see Fig. 1164), which should be Fig. 1164. Registering-stand for Milk (Dairy Supply Co.). used by every conscientious retailer of Milk; lie would then be in a position to guarantee the proportion of nourishing properties contained by the Milk he sold. Fig. 1165. Registering-stand, Lactometer, and Thermometer (Dairy Supply Co.). If a stand of this kind be placed in a conspicuous part of the dairy, and one of the glasses filled at every milking, the public would see for themselves the layer of cream as it rises to the top. A very useful little arrangement made up of lactometer, thermometer, and registering glasses complete (see Fig. 1165), which is sold by the Dairy Supply Com- Fig. 1166. Block-tin Milk-bucket (Dairy Supply Co.). pany, must be of great value to all dealers who care to make sure of the quality of the Milk they sell. Full directions are given with each stand, and these are rendered sufficiently simple to be readily understood and For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads. OODDAHKD AND Sl’ICMD MMATS. THE ENCYCLOPEDIA OF PRACTICAL COOKERY 937 milk — continued. practised. When Milk is first drawn from the cow it is conveyed to the dairy in an ordinary block-tin bucket (see Fig. 1166) and emptied through a strainer (see Fig. 1167) into a drum or receiver (see Fig. 1168), this drum being marked on the inside with a scale showing the number of quarts it contains; from Fig. 1167. Milk-strainer (Dairy Supply Co.). this it may be transferred to a can (see Fig. 1169) by means of a dipper (see Fig. 1170) and conveyed to any spot, or emptied into a churn fitted with a tight- fitting lock-lid (see Fig. 1171) for transport. When only small quantities are to be sent away by road or rail, Fig. 1168. Measuring-drum or Receiver for Milk (Dairy Supply Co.). it is usually enclosed in what is termed a bottle (see Fig. 1172), but when the distance is short a small can answers the purpose, and the best of these is one in- vented by Mr. Keen, the lid of which is fitted with a ventilator (see Fig. 1173). Fig. 1169. Can for Carrying Milk or Cream (Dairy Supply Co.).

AI-modernized reading of the original text

Water, starch, dextrine, or gum, and emulsions from seeds, have all been found in adulterated Milk, but in these days the Adulteration Act is so rigidly enforced concerning Milk that the worst adulteration to be met with nowadays is- water. This can be discovered by floating in the Milk an in a (Dairy Supply Co.), strument called a lactometer (see Fig. 1163). The specific gravity of good Milk varies between 1‘026 and 1'031. Anything below that would lead the examiner to suspect the addition of water. The lactometer takes its degrees from water, which is reckoned as l'OOO. But, it might happen that Milk containing a larger proportion of fat than usual might cause the lactometer to register even lower than water, fat being so much lighter than water. The milkman, however, usually lets down his Milk with sugar and water, which Fig. 1163. Lactometer. Milk — continued. gives a higher specific gravity, so that some other means besides the lactometer is necessary to test the quality of Milk with any degree of certainty. The next step is to ascertain the amount of cream contained in a given quantity of Milk. The proportion of cream can be tested by what is called a registering- stand (see Fig. 1164), which should be Fig. 1164. Registering-stand for Milk (Dairy Supply Co.). used by every conscientious retailer of Milk; lie would then be in a position to guarantee the proportion of nourishing properties contained by the Milk he sold. Fig. 1165. Registering-stand, Lactometer, and Thermometer (Dairy Supply Co.). If a stand of this kind be placed in a conspicuous part of the dairy, and one of the glasses filled at every milking, the public would see for themselves the layer of cream as it rises to the top. A very useful little arrangement made up of lactometer, thermometer, and registering glasses complete (see Fig. 1165), which is sold by the Dairy Supply Com- Fig. 1166. Block-tin Milk-bucket (Dairy Supply Co.). pany, must be of great value to all dealers who care to make sure of the quality of the Milk they sell. Full directions are given with each stand, and these are rendered sufficiently simple to be readily understood and For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads. [illustration: CODDARD AND SPICED MEATS] milk — continued. practised. When Milk is first drawn from the cow it is conveyed to the dairy in an ordinary block-tin bucket (see Fig. 1166) and emptied through a strainer (see Fig. 1167) into a drum or receiver (see Fig. 1168), this drum being marked on the inside with a scale showing the number of quarts it contains; from Fig. 1167. Milk-strainer (Dairy Supply Co.). this it may be transferred to a can (see Fig. 1169) by means of a dipper (see Fig. 1170) and conveyed to any spot, or emptied into a churn fitted with a tightfitting lock-lid (see Fig. 1171) for transport. When only small quantities are to be sent away by road or rail, Fig. 1168. Measuring-drum or Receiver for Milk (Dairy Supply Co.). it is usually enclosed in what is termed a bottle (see Fig. 1172), but when the distance is short a small can answers the purpose, and the best of these is one invented by Mr. Keen, the lid of which is fitted with a ventilator (see Fig. 1173). Fig. 1169. Can for Carrying Milk or Cream (Dairy Supply Co.).

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