I/O BOARD OF AGRICULTURE. [Jan., 



cleanliness is made a point of commercial quality. In most 

 creameries and many cheese factories, the percentage of fat 

 in milk is made the chief or only basis of valuation. 



There is, unquestionably, an increasing demand for prac- 

 ticable methods of judging and grading milk and cream. 

 Such methods can not be projected all at once in perfect con- 

 dition but must be the result of development. However, a 

 start should be made at home and this is a good place to present 

 the subject for discussion. Differences of opinion on some 

 details will necessarily arise and these must be impartially 

 considered on their merits. Personally, I am still in an open 

 frame of mind about many details. I naturally have a bias for 

 emphasis of the chemical side. 



We may here briefly consider some of the reasons why no 

 adequate system of judging milk and cream exists : 



I St. There has been a general lack of appreciation of the 

 necessity of a satisfactory method. The average consumer of 

 milk is the one who should be most interested and he is and 

 always has been the most helpless in bringing about any re- 

 form for the improvement of his food materials. Cheese and 

 butter makers have realized often enough that there may be 

 important differences in milk and cream other than those 

 shown by the fat test and the lactometer, but they have felt 

 helpless in handling the trouble. When the milk or cream has 

 been too awfully bad to mix with the general lot, the final 

 resort has been to refuse to receive it at all. Such heroic 

 measures always have uncomfortable accompaniments. 



2d. In the case of market milk, there has been a feeling 

 that the legal standard affords ample protection in respect to 

 quality. We all know that even a legal standard has its limi- 

 tations in the way of protection. 



3d. Special difficulties are met when one tries to apply 

 to milk any tests other than for fat and solids. The period 

 of time when one can obtain samples is brief. The amount 

 of time required to make efficient tests is considerable. There 

 has been a lack of appliances. Tests other than those afforded 

 by the senses are necessary. 



REQUIREMENTS FOR A PRACTICAL SYSTEM OF JUDGING. 



We may, at the outset, consider profitably some of the re- 

 quirements that should belong to an ideal system of judging 



