meter.
------------+------------------------------------------------------------
Degs. F. |
40 | 23.5 24.5 25.5 26.4 27.3 28.2 29.1 30.0 31.0 31.9 32.8 33.7
45 | 23.8 24.8 25.9 26.8 27.8 28.6 29.3 30.4 31.3 32.3 33.2 34.2
50 | 24.1 25.1 26.1 27.0 28.0 29.0 29.9 30.9 31.8 32.8 33.7 34.7
55 | 24.5 25.5 26.5 27.5 28.5 29.5 30.4 31.4 32.4 33.4 34.3 35.3
------------+------------------------------------------------------------
60 | 25.0 26.0 27.0 28.0 29.0 30.0 31.0 32.0 33.0 34.0 35.0 36.0
------------+------------------------------------------------------------
65 | 25.5 26.6 27.6 28.7 29.6 30.7 31.7 32.8 33.8 34.8 35.8 ...
70 | 26.1 27.2 28.2 29.3 30.2 31.3 32.4 33.4 34.5 35.5 36.5 ...
75 | 26.8 27.8 28.8 29.9 30.8 32.1 33.1 34.2 35.2 36.3 ... ...
80 | 27.4 28.4 29.5 30.7 31.6 32.8 33.9 35.9 36.1 ... ... ...
------------+------------------------------------------------------------

Thus if the thermometer indicates 40 deg. F., and the lactometer 29.1 deg.,
the true reading at the standard temperature of 60 deg. F. is 31 deg.,
corresponding to a specific gravity of 1.031. Intermediate figures can
readily be averaged. Care should be taken to wash the lactometer with cold
water under the tap, as otherwise the milk will dry on it and render it
inaccurate.

CHAPTER IV

HANDLING OF MILK

MODERN DAIRY PRACTICE

As we have seen, the dairy industry is a very ancient one, and has been
intimately associated with the development of civilisation.

Within historical times dairying has always formed a prominent feature
in connection with agriculture, and the use of milk in one form or
another has been common to every civilised nation.[42]

The greatest progress, however, in the study of milk has taken place
since about the year 1890, at which time the dairy industry seems to
have attracted the general attention of food specialists and scientific
investigators throughout the world. Since then it has been considered
worth while to enact laws in different countries with regard to the
regulation and control of the milk supply.

Since 1903 there has been an International Dairy Federation formed, and
it has held conferences at Brussels, Paris, The Hague, and Buda-Pest,
and in 1911 it will hold a conference in Stockholm. The Federation was
started in a very humble way in Brussels, and owes its origin, to a
la