Before the early 1900s, it was impossible to determine the butterfat content of milk. Some dishonest farmers would scoop the cream off and water down the milk. They were paid more than the honest farmers who did not water down their milk. The Babcock test was developed to discourage this practice. As well, to encourage farmers to improve the quality of the milk and cream being delivered to creameries. The Babcock test is simple to perform and can be done on any farm. Testing milk also helped farmers select cows for breeding who produced higher butterfat, thus improving their herd. This photograph, taken in February 1953, shows a tester for the county Dairy Herd Improvement Association preparing to run the Babcock tester.