470 Third Annual Report of the 



WISCONSIN. 



It IS unlawful to sell, offer for sale, have in possession with in- 

 tent to sell or furnish to any creamery or cheese factory, as pure, 

 wholesome and unskimmed any unmerchantable, adulterated, 

 impure or unwholesome milk. In all proi&ecutions relating to the 

 sale or furnishing of milk if it is shown that it contains less than 

 3 per centum of butter fat, or is diluted or has had cream extracted, 

 etc., it shall be adjudged unmerchantable and adulterated, impure 

 or unwholsome, as the case may be. (Laws 1889, chap. 425.) 



The addition of foreign fat to milk usied in the manufacture of 

 skimmed milk cheese is prohibited, as is, also, the sale of the same. 

 <La%A s 1895, chap. 30.) 



The sale, etc., of milk, cream, butter, cheese or other dairy pro- 

 ductSjOr delivering to any creamery or cheese factory milk or cream 

 to be manufactured into butter or cheese, to which boracic acid, 

 salicylic acid or compounds containing them or other antiseptics 

 injurious to health has been added is prohibited. (Laws 1895, 

 chap. 168.) 



CANADA — PROVINCE OF ONTARIO. 



Chapter 48 of Victoria 56, relates to the prevention of fraud in 

 the sale of milk and applies to cities and towns only. It provides 

 a penalty for selling adulterated or deteriorated milk. The sale 

 of skimmed milk is allowed if the buyer is apprised of the fact 

 that it is skimmed. The jurisdiction of cases is stated and there is 

 a provision for the application of penalties and a civil remedy for 

 person aggrieved. 



Chapter 32 of Victoria 51, as amended by chapter 53 of Victoria 

 55, and chapter 54 of Victoria 57, relates to the supplying of milk 

 to cheese or butter manufactories and requires that notices are 

 to be given when milk is diluted, etc.; when any part is kept back, 

 -and when tainted or partly sour milk is brought. This is not to 

 apply in case an offense is charged, if the defendant shows want of 

 knowledge of the dilution or adulteration. The owner or manager 

 of a cheese or butter manufactory is given the right to test the 

 milk of an}' cow or cows which is brought to the manufactory; the 



