32 



AGRICULTURE OF MAINE. 



for his milk the producer take a httle more precaution as 

 regards the entrance of dirt. 



The advocating of the covered or hooded pail has had but 

 little effect as very few have adopted it. Those who have tried 

 it know well the results, but there are many who try and do 

 not keep clean cows at the same time, so no improvement re- 

 sults and the improved pail is condemned by them. 



It has been interesting to follow the bacteria counts in milk 

 and cream sent to our Fairs and Dairy Meetings and the rela- 

 tion of the number to the method used. In nearly every 

 instance where the lowest counts were secured, a covered or a 

 hooded pail, as well as clean cows, were used. 



As a means of knowing their actual efficiency as producers of 

 sanitary milk and cream, I know of no better way for city milk 

 dealers than to patronize all milk and cream scoring contests 

 possible. As a basis for determining the exact quality of their 

 product, no better way is open. It would seem to be a sane 

 proposition to sell according to quality and that more milk 

 dealers are not so doing is rather surprising. 



None of our cities have as yet required milk of a known bac- 

 teria content to be sold and very few, if any, milkmen who buy 

 from farmers pasteurize their milk. The creameries of the 

 State pasteurize all of the milk and cream received to insure as 

 uniform a product as possible going out. 



It is a common practice for milkmen to buy skim-milk and 

 heavy cream in the short season from creameries and to stand- 

 ardize to 4 per cent milk or less. This is a very variable prod- 

 uct in many instances after it is handled in the city, for it is a 

 well known fact that when pasteurized milk, devoid of souring 

 bacteria, becomes slightly aged, it may be a very dangerous 

 liquid even though it may not be sour. In a few states the 

 mixing of skim-milk and cream in this way is prohibited by 

 statute and if such a practice becomes obnoxious in this State 

 we must seek new statutes for regulation. 



Many complaints are received from time to time in certain 

 sections from a product known as homogenized cream, because 

 of its lack of whipping qualities. This is cream increased in 

 bulk but as it contains the per cent of butter fat required by 

 law nothing can be done. It is possible to make cream by this 



