Commissioner of Agriculture Gl 



Madison County.— Seven farms in which the score varied be- 

 tween 40.8 per cent, and 20.2 per cent. ; the average score being 

 33.158 per cent. 



Dr. Santee reached the following conclusions: (1) The weak- 

 est point found was the relation of methods to cleanliness; (2) 

 there was a strong tendency for farmers to go on producing as 

 their predecessors had done without attempt at improvement; 

 (3) a spirit of willingness to improve seemed to exist, providing 

 the product could be sold in" such a way as to make the endeavor 

 profitable; (4) the standard dairy score card is a good means of 

 keeping a record of the relative merits of the products of the 

 different dairies and the keeping of such a record is of itself 

 somewhat of an incentive to the producer to improve his methods; 

 (5) provision should be made by some authority for the keeping 

 of such records which should be given a certain degree of pub- 

 licity; (6) this work would be educational in character and be 

 an improvement in the interests of the consumer. 



The work shows, as seen from the figures above set forth, 

 that the conditions existing in the dairies visited are such as to 

 indicate necessity for improvement, and, if the results in the 

 territory covered are a fail' indication of the conditions prevailing 

 in the state at large, it is a matter worthy of consideration from 

 the state standpoint in the interest of the consumer. Four hun- 

 dred and thirty-six cases have been referred to the Attorney- 

 General during the year for violation of the Agricultural Law 

 relative to the sale, offer or exposure for sale of impure milk. 



CREAM 



The Legislature of 1000 amended the Agricultural Law by 

 fixing a standard for cream. Prior to that time the Agricultural 

 Law forbade the sale of adulterated cream, but had fixed no 

 standard below which it could not be sold as and for cream. That 

 part of the statute relating to this question reads as follows : 



The terms, " pure cream " or " unadulterated cream " when used singly or 

 together mean cream taken from pure and unadulterated milk. The term 

 " adulterated cream " when used shall mean cream containing less than eigh- 

 teen per centum of milk fat or cream to which any suhstance whatsoever 

 has heen added. 



