NINETEENTH ANNUAL YEAR BOOK— PART V 327 



center our efforts on high quality butter for the navy. We are not 

 marking time however, as the results of our work with the cream- 

 eries making navy butter, and their patrons will be permanent and 

 these creameries will be in a position to make Iowa Trade-Mark 

 butter as soon as their contracts with the nsi\y end. 



MARKET MILK 



There has been no material change in our system of inspection 

 of market milk. The work has proceeded according to the methods 

 in use by this department during the past few years. Our local milk 

 inspectors have handled the work in their respective towns under 

 the direction of Dr. 0. P. Thompson, State Daiiy Inspector. From 

 time to time samples have been sent from the various cities to our 

 laboratory for bacteriological analysis. A complete survey of the 

 Des Moines milk supply and the supply of Camp Dodge was made 

 early in the summer. The market milk situation shews gradual 

 improvement, 



FOOD AND SANITARY INSPECTION 



> 



The examination of staple articles of food has commanded more 

 of the time of our food inspectors than in previous years. The 

 conservation movement turned the attention of our people from 

 luxuries to the more essential food-stuffs. The grading, salvaging 

 and disposition of perishable foods reaching our market centers in 

 poor condition was a very important work performed by our food, 

 men. 



A comprehensive system of bakery inspection to determine the 

 extent of stocks on hand and the proper use of substitutes in baking 

 was instituted as a result of a conference held with representatives 

 of the Federal Food Administration. This work our men did in 

 connection with their regular sanitary inspections of bakeries. 



Previous to the egg storing season plans were laid for the pur- 

 pose of insuring the maximum quantity of Iowa's egg crop reaching 

 thr' market in prime condition. "Don't lose an egg" was the watch 

 word. Rules and regulations based on our previous experiences 

 in handling the egg situation, were formulated and these were made 

 obligatory by a ruling of the Federal Food Administration under 

 which all buyers of eggs were licensed. The regulations together 

 with the compulsory license system instituted by the food admin- 

 istration gave us almost perfect control over the egg situation. 



The system worked out so satisfactorily that I would recommt nd 

 the enactment of a state law licensing all buyers of eggs and m.ik- 



