The acid measure holds 17.5 c.c. and it should be filled to the graduation. Then this acid should be added to the test bottle. The bottle should be held at an angle and slowly rotated so that the acid will rinse down any milk remaining in the neck of the bottle. Immediately mix the acid and milk by whirling the body of the bottle in a circle five or six inches in diameter. The mixture should not be allowed to go into the neck of the bottle while mixing. Continue shaking for about a minute after all the curd has disappeared. One should avoid pointing the neck of the bottle toward any person in the mixing operation. The acid unites with all the milk substances except the fat and generates much heat. +311. Centrifuging.+--There are two machines in common use for centrifuging, one that runs by mechanical power and the other smaller and runs by hand. If the machine and atmosphere are very cold, the apparatus can be warmed by placing hot water in it. This is not necessary in a steam machine. In a factory where there are a number of samples to test, a power machine is usually employed. In this machine there are pockets or cups in which to set the test bottles. The machine or disk must be balanced by placing bottles in opposite pockets. These pockets are hinged so that when standing still the bottle is in an upright position and when the centrifuge is running, it is in a horizontal position. The machine should then be covered and started running. It should be run at the speed indicated. After five minutes, stop the machine and fill the bottles with boiling water up to the neck. This can be done without taking the bottles out of the machine. A pipette or slender-spouted vessel may be used to add the water. Whirl the bottles two minutes, then add more boiling water to bring the fat column into the graduated part of the neck of the bottle. Then whirl one minute. The test should be read at once or the bottles kept at a temperature of 130° to 140° F. until ready to read. +312. Reading the test.+--To read the test, subtract the reading at the bottom of the fat column from that at the highest point. The curved meniscus which always forms at the top of the fat column should be included in the reading. Duplicate samples should not vary more than O.2 of 1 per cent. Standard Babcock test bottles and pipettes should always be used. In some states the agricultural experiment stations examine all glassware and mark it to make certain that it conforms to the requirements of the state law. In New York, glassware found to be correct is branded "S. B.," which means State Brand. In some states a person must have a license to test milk or cream, when it is paid for on the fat test. Such a person must pass an examination to show that he understands the test before a license, will be granted. The license may be revoked if the work is not honestly performed.