DAIRYING. 339 



This last result is at variaiiee with the thorougliuess of the ereaniiDg, 

 as showu by the percentage of fat in the skim imlk. 



Analyses of milk. — The results are given of tests with the Babcock test 

 of some G8 samples of milk brou<iht to farmers' institutes by farmers, 

 and of a number of samples of skim milk and battermilk. The per 

 centage of fat in a number of samples indicated that they were not 

 uormal milk. 



Record of college herd. — The yield of milk during 1893 is tabulated 

 by months. 



Some reasons why the legal milk standard of New York State 

 should be changed (Xew York >^t((te Sta. Bui. 70, n. s<r., pp. 303- 

 31!J.) — The legal standard for milk in Kew York State is 12 per cent of 

 total solids and 3 per ce<nt of fat. The author contends that this standard 

 may do i)ositive injustice to honest producers and dealers, and, on the 

 other hand, does not afford complete protection from skimming and 

 watering milk. The extensive analyses of milk made by the station 

 in connection with its investigation on cheese-making furnish, the 

 author believes, the most reliable data yet obtained as to the quality 

 of the average milk produced in the State. These data show that the 

 proportion of 3 per cent of fat to 12 per cent of solids is wrong, since 

 "on an average, normal milk containing 3 per cent of fat contains 

 only 11.25 or 11.50 per cent of total solids. To contain 12 per cent of 

 total solids we must have normal milk containing about 3.5 per cent 

 of fat." The result is that milk containing less- than 3.5 per cent of 

 fat will usually be found below 12 per cent in solids, and hence con- 

 demned as adulterated. "Strictly enforced, our present milk standard 

 would declare as adulterated the greater proportion of milk produced 

 in April and early May." The proportion of 3 to 12 is said to occur 

 only in partially skimmed milk. The milk standards of a number of 

 States and cities are given. It is suggested that skimming might be 

 detected "by making a separate standard to aj^ply only to skim milk, 

 in which skim milk should be defined as any milk which contains less 

 than 1.3 lbs. of fat for 1 lb. of casein. Ko matter if milk contains 

 13 per cent of total sobds and 4 per cent of fat, it is a skimmed milk 

 if the fat and casein are present in a ratio of less than 1.3 lbs. of fat 

 for 1 lb. of casein." 



Although the present standard for whole milk is considered "unfair 

 and incomplete," no change is advocated, since it is believed that lower- 

 ing the standard would lead to increased adulteration. The remedy 

 proposed is that the standard be i)ractically done away with, and the 

 following substituted instead: 



" Every person selling milk at retail should be compelled by law to place in con- 

 spicuous figures on each can or vessel m or from which milk is sold the per cent of 

 fat in the milk; he should be required to guarantee this, ami be prosecuted if an 

 examination showed the milk to be below the' guarantee." 



In support of this proposition it is urged that " fat in milk is really 

 the constituent which determines the market value of milk," as 



