144 AGRICUIvTURE 01'' MAINE), 



what ought to be done, as we do know in the matter of dirty 

 and careless handling of milk. 



I do not think I am faint hearted when I believe that I know 

 the right of a matter. But I am free to say I don't feel that 

 I know just what ought to be done in the matter of tuberculous 

 cows. I am inclined to wait for the people to say, through the 

 legislatures or boards of health, what they want. Only let there 

 be uniformity in requirements and creamery men need have little 

 trouble in carrying such requirements into effect. Price will 

 do it. 



Inspection of cream and milk as it arrives at the factory is a 

 matter of no small responsibility. It must be done without fear 

 or favor, and at the same time much care and judgment must 

 be used as well as a keen and practical taste. 



To a person not familiar with it, it is remarkable to see a man 

 rapidly tasting of hundreds of cans of cream and milk. In 

 warm weather we find three to four cans in lOO that are scored 

 "defective." Not much of this is really bad cream — but from 

 one cause or another it is not up to our standard of excellence 

 required. Of this defective cream perhaps more than one-half 

 the producer expects to be scored down. The patrons may not 

 use ice or may not send on frequent and regular days. 



Next in amount is cream sent by people who really mean to 

 send good cream but perhaps do not know just how to handle 

 and care for it, or may have a low standard of cleanliness. 



Lastly are some cases where it might be difficult for a very 

 intelligent person to discover the cause of the trouble and doubt- 

 less there occur mistakes or misjudgment at the factory. 



In the last two cases patrons are likely to complain at their 

 discounts more or less bitterly according to their temperament. 

 But a system of inspection is indispensable and we try to make 

 it as reliable as possible. W.e keep at hand a chemical test for 

 acidity to verify the taste of the inspector when deemed desir- 

 able. A novice at tasting cream is apt to get lost after tasting 

 a few samples. A small bite of apple will clear the taste. 



As winter approaches we try to have our milk and cream kept 

 from freezing. Not that it injures milk or thin cream so very 

 much to freeze but it is troublesome to handle at the factory 

 in a frozen condition. It has to be carefully thawed before it 

 can be poured into the weigh can and sampled properly. Much 



