time as four hours. In the case of bottled milk it makes little
difference if it stands a longer time, even until the next day. The
best means of removing it is by a small cream-dipper[2] holding one
ounce; although it may be taken off by a spoon or siphon. It should
not be poured off.

[2] Obtained from any of the Walker-Gordon milk laboratories,
from James Dougherty, No. 411 West 59th Street, New York, and
from many druggists. Price, 20 cents.

_How can we obtain a 10-per-cent top-milk with the different kinds of
cow's milk?_

From a rather poor milk (containing 3--3-1/2 per cent fat) by removing
the upper eight ounces from a quart, or one fourth.

From a good average milk (containing 4 per cent fat) by removing the
upper eleven ounces from a quart, or about one third.

From a rich Jersey milk (containing 5--5-1/2 per cent fat) by removing
the upper sixteen ounces, or one half.

_How can we obtain a 7-per-cent top-milk with the different kinds of
cow's milk?_

From a rather poor milk, by removing the upper eleven ounces from a
quart, about one third.

From a good average milk, by removing the upper sixteen ounces, or one
half.