72 ANTIQUE GLASS BABCOCK TEST BOTTLES ORIGINAL WOODEN CASE 7+TYPES K NAFIS USA for Sale

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72 ANTIQUE GLASS BABCOCK TEST BOTTLES ORIGINAL WOODEN CASE 7+TYPES K NAFIS USA For Sale

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72 ANTIQUE GLASS BABCOCK TEST BOTTLES ORIGINAL WOODEN CASE 7+TYPES K NAFIS USA:
$295.00

72 ANTIQUE GLASS BABCOCK DAIRY TEST BOTTLES IN ORIGINAL WOODEN CASE; 1900\'S-1920\'S; 7+ DIFFERENT TYPES OF BOTTLES; K NAFIS USA; ETCHED GLASS MARKINGS -- THESE BOTTLES SELL FOR $10-20 EACH, INDIVIDUALLY, ON Extremely rare grouping of different Babcock test vials in their original wooden case with original tag. I have not altered these in any way, nor have I attempted to clean them (they are all pretty clean since they were stored in this wooden box). Made in USA, some marked K Nafis USA, others USA or plain. Etched graduation markings; all appear to be in the 1900-1920 age range. 2 are unused with original glass stoppers and paper tabs. Quite an impressive collection.

Wisconsin will always be known as America\'s Dairyland, but there is more to the moniker than just catchy slogan appeal. Besides being a prolific dairy producer, Wisconsin was also a major contributor to the development of the modern dairy industry. Louie Patrick used this Babcock tester, invented in Wisconsin, to measure the butterfat content of milk and cream on his dairy farm near Grand Marsh (Adams County), Wisconsin, c. 1895-1900. Even though the equipment and the test itself were relatively simple, the science that created them sparked a revolution in dairy production.

To encourage farmers to improve the quality, not just the quantity, of their milk for butter and cheese making, creameries and cheese factories needed a simple, fast way to determine the quality of milk and thus pay farmers a higher price for better milk. University of Wisconsin Professor Stephen M. Babcock provided the solution in 1890 by perfecting the test that bears his name. The test did not require significant time or expensive equipment and could be conducted on the farm and in the factory.

In the test, milk is poured into a special Babcock test bottle with a graduated neck. Sulfuric acid is added to the sample, which quickly dissolves everything except the fat. This butterfat floats to the top because it is lighter than the acid and what is left of the milk sample. The test bottle is then placed into the Babcock tester and spun for several minutes to further separate the contents. The centrifugal force gathers the butterfat into the neck and an accurate butterfat percentage of the sample is obtained by reading the graduated markings.

Let me know if I can answer any further questions.
To the winner- I cannot trust these to a shipper as I know there will be damage, no matter how well I package them. Please arrange for a pickup or delivery within a reasonable distance from 23116.

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