DAIRY MEETING. 207 



in your judging work it will be impossible to carry througfi those 

 tests. It would take a couple of days to determine the bacteria 

 and considerable chemical work to determine the acidity. All 

 the acidity you can determine is in the taste and that would nat- 

 urally come under the flavor. In judging for general appear- 

 ance, you will note the foreign matter and the unattractiveness. 

 A nice clean bottle, with a paraffined pasteboard cap is what is 

 generally considered to be the desirable type. One with a metal 

 cap, although the pasteboard cap is underneath, necessarily has 

 to be scored to a certain extent on general appearance, because 

 most of our dairymen at the present time do not recognize this 

 as being desirable. There is also the possibility that more or 

 less dirt collects around the wire, — that the bottle is not entirely 

 sterilized. 



Under foreign matter you will have to designate or note the 

 dirt which is in the milk. You will look through the microscope 

 at the bottom of the bottle to determine whether there is sedi- 

 ment or not. The chances are that you will find some fine sedi- 

 ment and you may find some large particles. You may occa- 

 sionally find some pieces of straw ; this is not at all uncommon. 

 You may find a cow hair and I have seen in one or two instances 

 an eye winker. These things of course are foreign particles 

 which must be considered, and you will have to score off ac- 

 cordingly. As most of us here are dairymen, it might be well 

 to consider how we keep the sediment out of the milk. It 

 means, of course, in the first place, clean cattle, a clean at- 

 mosphere in the barn, free from dust particles, a clean man to 

 do the milking and careful straining. I think that if you use 

 absorbent cotton and cheese cloth in sufficient amount practical- 

 ly all of the sediment so far as you can see it by looking at the 

 bottom of the bottle, after it has been standing for ten or twelve 

 hours, can be kept out of the milk ; but I think there is another 

 source of contamination which we frequently do not take into 

 consideration, and that is, after the bottles are washed there are 

 perhaps some dust particles floating in the atmosphere. They 

 frequently get into the milk and cause a sediment, which is en- 

 tirely foreign to the dairyman and at the same time is very no- 

 ticeable. 



