No. 7. DEPARTMENT OF AGRICULTURE. 81 



PURITY AND HIGH QUALITY OF MILK. 



The thousands of samples of milk and cream which were analyzed 

 by our chemists during 11)06 show that the use of chemical preser- 

 vatives in dairy products is novs^ a rarity in Pennsylvania. In 1903, 

 the conditions were vastly ditterent, as a very large proportion of the 

 milk and cream samples were found to be illegal, containing formal- 

 dehyde, boracic acid, or were skimmed, watered or colored. Tlie 

 crusade for pure and wholesome milk, continued during the entire 

 term of the present Dairy and Food Commissioner, has produced a 

 most salutary effect, as the present reports of our chemists a:ttest 

 in unmistakable terms. 



Another feature of the examination into the milk supplies of 

 Pennsylvania that has already been too long neglected, is the sani- 

 tary condition of the herds, stables and persons from whom such 

 supiilies are received. This is a vastly important question, and it is 

 also to be hoped that provisions for making proper bacteriological 

 tests may be made at an early date. The requisite instruments 

 could be added to the State Chemical Laboratory at Harrisburg 

 at a small cost. It is important to the consumer to know whether 

 the ,niilk coming to his table is i)roduced by healthy and well-fed 

 cows, and whether, bacteriologically, it is clean, dirty or absolutely 

 filthy and dangerous. The additional expense connected with the 

 work, as compared with the value received, would be but trifling, 

 and amply compensate for the acquisition of the much-needed instru- 

 ments. 



NEED FOR CHEESE LEGISLATION. 



The cheese law now on the statutes has not been as effective in 

 producing good results as its framers had anticipated. Tliis is due 

 to several causes. Its phraseology is considered as faulty, and its 

 provisions are not in accord with the present requirements. 



It is further asserted that neighboring cheese producing districts 

 have better and more efficient cheese regulations. The fact that 

 not a single prosecution under the present cheese law was instituted 

 in Pennsylvania during the year just ending forms its own commen- 

 tary. The Commissioner is desirous of having enacted a proper 

 and judicious new cheese law, and would not be averse to a repeal of 

 the present law, since it is only cumbering law books and serving 

 no practical purpose. The average quality of cheese is beyond crit- 

 icism, but it is but proper that consumers should not be taxed ex- 

 treme prices for skimmed or low grade cheese when paying for the 

 highest grade full cream quality. 



LARD LAW MUST BE OBSERVED. 



The mampulation of lard at the hands of unscrupulous packers 

 and dealers has again been prolific of many complaints. Consumers 

 will not knowingly buy adulterated or compound lard at the price of 

 pure fat of swine. The compound lard law is still in full force and 

 effect, and if such grade of lard is handled, all concerned must fully 

 comply with its requirements. Pure lard must not contain any for- 

 eign material, whatever. The use of stearine, tallow, etc., is pro- 

 hibited, unless in compound goods, and when properly labeled in 

 compliance with the law. Chemical tests to determine the purity 

 6—7—1906. 



