1907.] DISCUSSION. 179 



that is to drop color and substitute for it the quality of body, 

 by which is meant the evenness of consistency and freedom 

 from lumps. 



In composition not less than 20 per cent, of fat should be 

 used as a basis for perfection and from this is deducted i point 

 for each .25 per cent, of fat below 20. 



Acidity and flavor are of especial importance. Not more 

 than .2 per cent, should be allowed in perfect cream. 



In grading market cream, the same general method of pro- 

 cedure can be followed as in case of market milk. 



In judging and scoring cream for butter-making, follow 

 the method used in the case of milk used for butter-making. 



If milk and cream were produced under uniform conditions. 

 of reasonable cleanliness, then there would be one and only- 

 one difference, only one basis of judging and grading, and that 

 would be on the basis of the composition. 



The ultimate object in judging and grading milk and cream' 

 is educational. When dairymen can be taught to furnish clean- 

 milk and cream, the system of judging will be reduced to the 

 simple method of determining the fat and solids or the fat 

 alone. 



DISCUSSION. 



The President. I would like to ask Professor Van Slyke 

 in regard to another point. How shall we go to work to secure 

 reasonable compensation for the producer for taking all the 

 care and pains that is necessary to produce a good article of 

 milk and give it to the consumer, or to the man who sells to 

 the consumer? How are we to do it? It does not cost much 

 sometimes to make milk but it does cost a great deal to make 

 a good pure wholesome four per cent, milk or thereabouts, and 

 put it upon the market in a perfectly good healthy state. Do 

 they offer sufficient inducement to the producer, remuneration 

 sufficient to the producer of this kind of milk? I feel sure 

 they do not at the present time. That is the vital question that 

 the farmer wants to know about. If any of you gentlemen 

 have considered this point in regard to milk and are ready to 



