566 ANNUAL liEPORT OF THE Off. Doc. 



t(» build a barn where sanitary milk can be produced. It does not 

 take a rich man to build such a barn. It costs the same as other 

 barns. It has just to be plain and simx)le with no disease catchers 

 and no dirt catchers. The manure wants to be taken away. One 

 of the greatest wastes on the farm is right in the manure pile. It 

 should be taken right out on to the fields at once. If the manure 

 is piled up against the barn and there is water running through 

 it, we are losing fertilizing value from it. 



There are so many more things I would like to touch on, the 

 milk house and cleanliness of milk. The worst faults I found with 

 these, the acidity was all right, the chemical composition was all 

 right. l)acteria was pretty fair, but the flavor and odor are pretty 

 badly off on the majority of the samples. There were some very 

 good ones there, some better than I have scored any where else this 

 fall on flavor and odor, but this is -a very general defect; and then 

 the bacteria, the scores did not run very high. The Pencoyd farm 

 and S. A. Morse and Son make the highest score in bacteria in milk 

 and S. A. Morse and Son for bacteria in cream. 



A Member: Does that mean the fewest bacteria? 



PROF. KELLY: The fewest bacteria. For 'lavor and odor the 

 Willow Brook farm had the best flavored milk in the exhibit. The 

 Pencoyd farm and S. A. Morse and Son with their cream were second. 

 Freedom from possible dirt in the bottom of bottle J. L. Balderson 

 had the best samples on the exhibition. No matter how carefully 

 you think you strain the milk, just let it stand a couple hours and 

 pick the bottle up and look at the bottom and see if you can see any 

 sediment. Any specks in the bottom of the bottle will debar you from 

 a perfect score under the head of dirt. Some of the bacteria count 

 ran very good. Our perfect score for bacteria is only 400 a cubic 

 centimeter. Certified milk agents usually re<iuire 10,000 or less, 

 so that you see a score of 400 is mighty fine. The highest score we 

 had was 374,000, and we had one of 5,000 and one of 16,000 another of 

 .''>,000 and one of 52,000, so you see we had at least five or six sam- 

 ples that more than beat the standard for certified milk. So that on 

 the whole the bacteria counts were good. The certified score of 

 ninety made by the Pencoyd farm is an exceptionally high score 

 and denotes a superior product, and all those men who received 

 ninety points or over are to be congratulated. They have accom- 

 plished a great deal, those who are in the ninety class, the honorable 

 mention, and I do not want them to feel discouraged. 



The value of a contest is two fold: It is primarily educational, 

 and at the same time it has a commercial value. I have two letters 

 received the other day after a competition, one showing the educa- 

 tional value in which the writer notes that he lost on odor and that 

 it was due to the manner of feeding at the time of milking. This 

 man learned a lesson from that condition. We talked to him after- 

 wards just as we have done here tonight. The next competition he 

 goes into he will know how and when to feed in order to make good 

 on the flavor and odor. The other letter shoAvs the value of these com- 

 petitions from an advertising stand point. The writer says that 

 the next morning after the announcement that he had won the people 



