9G Missouri Agricultural Report. 



not less than from 3.5 to 4.5 per cent proteid, from 4 per cent to 

 5 per cent sugar, from 3.5 per cent to 4.5 per cent fat, and shall be 

 free from all contaminating foreign matter and from all addition 

 of chemical substances or coloring matters. 



Neither milk nor cream shall have been submitted to heat be- 

 fore the examination has been made. 



When milk is produced that comes up to this standard the 

 medical society grants a certificate, the purport of which is printed 

 on paper discs about the size of milk bottle caps, or other forms 

 which are usually placed on the top of the caps in the bottle. This 

 certificate reads something like this : 



The Clover Hill Dairy having complied with all the demands 

 of the county milk commission is hereby granted a certi- 

 ficate to that effect. This certificate is good until February 1, 1907. 



(Signed) , Secretarj^ 



The milk commission usually works in conjunction with the 

 city or State Board of Health, and some one is detailed to take 

 samples from the wagons of the persons distributing the milk at 

 irregular intervals unknown to the producer or distributor. These 

 samples are subjected to the necessary tests and the results re- 

 ported to the producer. If the milk continues to run below the 

 standard for more than a few weeks the certificate is revoked and 

 the milk can no longer be sold as certified. 



Now as to the production of certified milk. Unfortunately for 

 the progress of this branch of the dairy industry, extremely wealthy 

 men own most of the certified dairies, and the manufacturers of the 

 apparatus largely used in these dairies took advantage of the op- 

 portunity and included thousand of dollars worth of apparatus and 

 increased the fancy equipment with the erection of every plant, 

 until the dairy building of a certified dairy farm is filled to over- 

 flowing with coolers and pipes and pans and conductors and strain- 

 ers and elevators and cables and sterilizers and apparatus too 

 numerous to count. In fact, there was so much apparatus for the 

 milk to flow over that I found it impracticable as well as very 

 costly, and it required about three times as much help as any busi- 

 ness of that kind could stand ; besides, it was difficult or practically 

 impossible to trace the causes of the high bacterial count. After 

 worrying along for six or eight months we discarded most of the 

 fancy equipment and wanted to discard more. We then produced 

 milk under simple but sanitary conditions, such as any dairyman 

 could afford, and by so doing lowered the number of bacteria several 

 thousand to the c. c. 



